Sunday, November 15, 2015

Great Friends!

   We still have no kitchen, so I can't cook anything at home, but we have one very important "thing"... we have great friends in the neighborhood! Obviously, I would not show up in their kitchen to cook the entire three course meal, but I did ask if I could boil some eggs. Not only it's an easy "grab and go" breakfast during the week, but also it allowed me to make an egg salad and break up the freezer meals a little. To make it a little different and add some healthy fats and creaminess, I used avocados. Yes, you guessed it, it's green so Christopher loves it as well!
   It's a perfect dish for "no kitchen" conditions - quick, easy and the most important thing - you don't need to dirty any dishes (paper plate to hold your sandwich is just enough). Did I mention it was easy? Just look at the directions section, it says it all!


* 10 eggs, hard-boiled, chopped
* 2 avocados, diced
* 2 large pickles, diced
* 2 tbsp sweet relish
*  2 tbsp fresh, chopped parsley
* 1/2 cup mayo
* 1 tbsp yellow mustard
* salt and pepper


1.  Combine all the ingredients, mix together, season with salt and pepper and it's ready!

   I really love eggs! A day without an egg is a sad day for me - I need to have it in some form or shape. My men are not as crazy about the eggs as I am, so I always look for creative ways to use them and make them "exciting" and this avocado-egg salad definitely did the trick! They loved it.


Sunday, November 8, 2015

Freezer friendly!

   So last week I promised you an explanation of why my life is crazy busy recently. Well, here it is: we have no kitchen due to the renovation! Actually we have no kitchen (because we are getting a new one), no family room (because contractors are using it as their storage) and no dining room (because we store our kitchen and family room in it). No kitchen and a toddler - deadly combination, but I keep telling myself it's all going to be worth it at the end when I get my dream kitchen. So since our new sink is in the family room and the stove is in the dining room, there is no cooking happening for the next couple of weeks, but it is not a problem because we still have a big freezer! I was prepping for this renovation for a while, so I made bunch of freezer friendly dishes, portioned them into lunch/dinner sizes and I'm ready!
   First dish out of the freezer - cashew chicken with broccoli and raisins. It may not be the most photogenic dish, but it just came out of the freezer, so let's give it a break!


* 3 lbs boneless skinless chicken thighs, cut into bite size pieces 
* 12oz frozen chopped broccoli
* 1 medium onion, chopped
* 8oz cashews
* 1 15oz can of crushed tomatoes
* 2 cups chicken broth
* 1/2 cup raisins
* 2 tbsp olive oil
* salt and pepper 


1. In a large Dutch oven, heat the olive oil and brown chicken thighs for 2-3 minutes.

2. Add onions and raisins, season with a little bit of salt and pepper and cook for 2 minutes. Add chicken broth and cook for 15 minutes.

3. In a food processor, combine cashews and crushed tomatoes and blend until it forms a smooth paste.

4. Add to the chicken and cook for additional 15-20 minutes, stirring from time to time.

5. If the chicken is tender, add frozen broccoli, adjust seasoning to your liking and cook for additional 5 minutes. Serve over rice.

   Delicious! Tender chicken, sweet raisins and creamy cashew sauce. You can freeze it by itself, you can freeze it together with the rice, or you can just not freeze it at all!


Tuesday, November 3, 2015

Mixing cheeses!

   It is going to be a super short post - unfortunately life is crazy busy in the last few days (stay tuned for details next week) and I just can't focus on writing an elaborate post, but I at least owe you a recipe! And it's a good one too... two cheese Alfredo pasta with broccoli and peas! Traditional Alfredo sauce has Parmesan cheese only, but why not add some extra creaminess from the cream cheese - I think it's a great idea!


* 1 lb whole grain pasta of your choice
* 4 tbsp butter
* 3 tbsp all purpose flour
* 1 cup heavy whipping cream
* 2 cups milk
* 1 cup shredded Parmesan cheese
* 8oz cream cheese
* 2 cups broccoli, cut into small florets
* 1 cup frozen peas
* pinch of nutmeg
* salt


1. In a deep skillet, melt butter, add flour and cook for 2 minutes whisking constantly. Slowly add heavy whipping cream and milk, whisking to get rid of any clumps. Season with salt and nutmeg.

2. Add cream cheese and mix everything until it melts into the sauce.

3. Add shredded Parmesan, mix until it melts (2-3 minutes) and add frozen peas.

4. In the meantime cook pasta until al dente and blanch broccoli in boiling water (about 1 minute).

5. Mix pasta, broccoli and cheese together and it's ready to serve!

   Green, creamy and cheesy... perfect combination. It's our family on the plate: broccoli and peas - Christopher's favorite, cheese - Justin's favorite, and of course pasta- mommy's favorite! Well, actually, we all love every ingredient of this dish!


Saturday, October 24, 2015


   Green is the first color Christopher learned and it's his absolutely favorite so far. He loves green veggies, green foods, green crayons, green trucks, and everything else that is green! We got a little bit tired of eating broccoli and asparagus (his favorite veggies) all the time, so I came up with a new green dish that hit the spot - pasta with a creamy spinach/kale sauce. Have you heard of a kid that loves spinach and kale? Well, mine does and I'm very happy about it! I blended them into a sauce since leafy veggies might be tricky to eat for a two year old, but he ate it all and demanded more! Here is the recipe:


* 12 oz frozen chopped kale
* 6 oz fresh spinach
* 1 large onion, chopped
* 2 garlic cloves, minced
* 3 tbsp butter
* 1cup 2% milk
* pinch of nutmeg
* salt and pepper
* 1 13oz box of whole wheat pasta


1. In a large skillet, melt butter and saute onions with a little bit of salt until translucent (4-5 minutes).

2. Add minced garlic, fresh spinach and frozen kale, season with salt, pepper and nutmeg and saute everything together for 10 minutes.

3. Transfer the mixture to the blender, add 1 cup of milk and blend until think and smooth. You might need to add a little bit more milk, depending on how thick you like the sauce to be.

4. Return to the skillet, bring to boil, add cooked pasta and mix until all the pasta is nicely coated with the sauce.

   How pretty is that? Creamy and saucy pasta with a hint of umami - a real treat that couldn't be healthier. One recommendation - don't wear white shirt while eating it... just trust me on that!


Saturday, October 17, 2015

Cream without the cream!

   Yet, another soup on my blog! Well, I can't help it that we (Christopher and I) eat a lot of soups, but with the weather getting "Autumn-y", I know many of you will make more and more soups as well. So just in case you are looking for a new recipe, I have one! It was kind of an experiment, especially the addition of the cheese, but it worked out perfectly. I don't really know how to call it, it could be cream of cauliflower with potatoes, or cream of potatoes with a cauliflower, but however you call it, it is creamy and delicious without the need for any cream or butter. Yes, it does have cheese, but it's pure protein anyways, right? Here is the recipe:


* 1 cauliflower head, cut into florets
* 1 sweet potato, peeled and cubed
* 1 large baking potato, peeled and cubed
* 3 carrots, peeled and cubed
* 4 cups chicken or veggetable (for vegetarian option) broth
* 1 cup shredded sharp cheddar cheese
* salt and pepper

Optional garnish:
* green onions

* turkey bacon


1. In a large pot, combine all the veggies, add chicken (or vegetable) broth and if necessary, add some water to make sure that all the veggies are covered.

2. Bring to boil, reduce to simmer and cook for 40 minutes.

3. Remove pot from heat and blend everything with the immersion blender until smooth.

4. Return the pot to the heat, add cheddar cheese and stir until melted. Season with salt and pepper to your liking and serve garnished with crisped turkey bacon and green onions.

   The garnish is really optional and can be changed for something else. I just happened to have green onions in my fridge and I thought they would look really pretty on the top of a yellow soup and as for the turkey bacon...  I needed to put something in the dish that would "seduce" Justin and bacon definitely did the job!


Monday, October 12, 2015

Old Fashioned Guest!

   Yes, that's right, today's post is written by a special guest blogger, who tends to be a little bit old fashioned and who likes an old fashioned drink! Ladies and gentlemen, meet my husband Justin, who will tell you all about his favorite drink - Old Fashioned! 

   Few drinks exemplify "Classical" like the "Old Fashioned".  I recall reading in Jan Swafford's "The Vintage Guide to Classical Music", a very handy definition of what "Classical" is:

"something that endures as a model because its elements are so poised as to represent the miraculous illusion of perfection"

The "Old Fashioned" does bear some similarities to the works of Haydn and Mozart in that the beauty is in its simplicity and that the performance or crafting of that simplicity can make or break its enjoyment. In short, the "Old Fashioned" is a Cocktail that everyone should find cause to enjoy and is truly a "Classic".

My preferred recipe for this drink is as follows:

* 2 dashes of Bitters
 * 1/4oz Simple Syrup
 * 2oz Rye Whiskey

 1.  Stir with ice
 2.  Strain over a large ice cube
 3.  Garnish with an Orange Twist

 2 Dashes of Bitters - Bitters are in some ways the "salt and pepper" of cocktails.  They are characterized by a bitter, sour, or bittersweet flavor.  A dash is a fairly imprecise culinary measure (e.g. pinch or smidgen), but a dash is generally considered to be 1/8 tsp.  Most bottles have a restricted cap which automatically will dispense a dash when tilted into the glass.

1/4oz Simple Syrup - Traditionally the Old Fashioned is made using a sugar cube which is muddled (i.e. mashed and mixed) with the bitters and a few dashes of water.  I use syrup for added convenience when mixing and it also reduces the need for additional utensils such as a Cocktail Muddler.  Using simple syrup also ensures that you won't have an unsweetened drink with a shot of sweet gritty sugar waiting at the bottom of the glass.  Muddling the sugar by hand does allow for certain artistic variations such as using brown sugar, as some people prefer, as finding brown sugar syrup is somewhat difficult.

2oz Rye Whiskey - This Cocktail can be made with a various types of alcohol including Bourbon, Rye Whiskey, Cognac, and Rum.  However, the common practice 200 years ago when the Cocktail came to prominence was to use either Bourbon or Rye Whiskey.  I prefer to use Rye Whiskey because it has a milder and smoother taste than bourbon, but both are great to use in this drink.

Stir with ice - Often a few dashes of water is explicitly prescribed in an Old Fashioned recipe, but the water picked up from the ice when stirring the bitters, syrup, and rye accomplishes this.

Strain over a Large Ice Cube - I recommend using a single large ice cube with this cocktail.  This helps to ensure that the drink remains cold, but does not become watered down towards the end of its consumption.

Garnish with an Orange Twist - Using a peeler, remove a strip of peel from an orange.  Next twist the peel to extract the oils from the rind and place the twisted peel in the drink with the colored side facing outward.

Note: If you make this Cocktail with Bourbon a Lemon Twist is traditionally used

   Those of you who have had occasion to order this drink when at a bar may have had the unfortunate experience of receiving the cocktail with mashed fruit.  This is a modification that came about in the early 1900's  and sometimes if you order an Old Fashioned at a bar you will get this.  The only way to avoid this is to tell the bartender "No Muddled Fruit" when ordering the drink and hope that they make the drink simply using bitters, syrup, rye, and a twist.  You probably won't have this problem if you are at a fine restaurant or a place that makes Craft Cocktails (i.e meaning every element of the drink is handmade or tailored specifically to the drink).  The specific origin of this practice is somewhat nebulous.  However, one theory I have heard is that during prohibition a lot of traditions fell by the wayside and people started to apply different variations to many different cocktails.  Unfortunately, some of these Cocktail variations such as this have gained traction over time.

   In any event, this is a drink that is sure to impress your friends when hosting parties with its simplicity and presentation.


Sunday, October 4, 2015

Like mother, like son.

   Christopher might look like my husband, but he definitely inherited my palate. He is a very good eater (me!), he is willing to try everything (me!), and his favorite things to eat include meat, pickles, olives, fruit and soups (me, me, and me!!!). Oh and coo-coos (aka cookies), too. But seriously, ask my husband - Christopher and I could eat soups 24/7! We love Polish soups, American, Italian, Indian... you name it, we will eat it and it makes me super happy that now I have somebody to share my soup obsession with! With the weather getting colder (and with the rain we had for the last 8 days) we needed something warming, comforting and delicious, so what could be better than Indian-inspired red lentil soup. Full of spices, flavor and comfort. Here is the recipe:


* 2 cups red lentils
* 1 16oz can diced tomatoes
* 1 large onion, chopped
* 2 garlic cloves, minced
* 2 large carrots, grated
* 1 cup fresh cilantro, chopped
* 2 tbsp vegetable oil
* 3 tbsp butter
* 1.5 tbsp mustard seeds
* 1.5 tbsp cumin seeds
* 2 tbsp turmeric powder
* 1 tbsp garam masala
* 1 tsp smoked paprika powder
* 1/4 tsp cinnamon
* 1/2 lemon, juiced
* 1 chicken bullion cube (optional)
* salt

* oyster crackers (optional)


1. Wash the lentils at least 4-5 times, cover with excess water and let them soak for at least 2 hours.

2. In a large Dutch oven, heat the vegetable oil until almost smoking, add mustard seeds and cumin seeds and cook for 1 minute, covered (to avoid all the oil splashing).

3. Add onions, garlic, carrots and cilantro and cook with a little bit of salt for 2-3 minutes (stirring). Add butter, turmeric powder, garam masala, smoked paprika, cinnamon,  bullion cube and cook for another 2-3 minutes.

4. Add around 6-7 cups of water, canned tomatoes (juice included), reduce heat and cook covered for 45 minutes, stirring from time to time.

5. Add lemon juice, adjust seasoning to your liking, cook for 2 more minutes and it's ready to serve. If you want to be rebellious you can serve it with oyster crackers!

   The recipe makes a huge pot of soup, but believe it or not, I wish I had more! Yes, it's that good! You don't really need the oyster crackers on the top, but my husband loves them and since he already "sacrificed" himself  and ate a soup for dinner, I wanted to reward him a little bit. It actually turned out pretty good and Christopher and I also put some crackers in our soup!


Saturday, September 26, 2015

Fancy name.

   Every Polish person has eaten tomato soup at least once in their life (it's probably more like 100 times, but you get the point!). After "rosol" (Polish version of a chicken soup), it's safe to say that tomato soup is the next most popular soup of Poland. It definitely earned the spot - it's quick, easy and delicious, so why wouldn't it be so popular? You can eat it with noodles, or rice, or I even saw some variations with different veggies. I make it very often myself, because I can have it done and on the table within 15-20 minutes, but this time I decided to go for something more "sophisticated" - a tomato bisque. It's a little bit denser than our soup, it has a little bit more ingredients and it has a French name, so if you want to impress somebody, just tell them you are serving a "bisque". They will think you are the next Julia Child!


* 2 28oz can of whole tomatoes, with juice
* 1 large onion
* 2 garlic cloves
* 3 medium carrots, finely chopped
* 4 celery stalks, finely chopped
* 4 tbsp butter
* 1 chicken bullion cube
* 3 tbsp chopped basil
* 1 tbsp chopped parsley
* 1 cup milk
* salt and pepper 


1. In a large pot, melt butter and saute onions with a little bit of salt for 5 minutes. Add garlic and constantly stirring, cook for additional minute.

2. Add chopped carrots, celery, basil and parsley. Cook for 5-6 minutes.

3. Add canned tomatoes with juice and a bullion cube and cook everything on low-to-medium heat for 40 minutes until all the veggies are tender. You can add a cup of water if necessary (if it's way too dense).

4. Take the soup off the heat and blend with the immersion blender until smooth. Add milk, season with salt and pepper if needed and cook for additional 2-3 minutes.

5. Garnish with fresh basil before serving.

   You can see in that picture how dense and creamy the soup is. It has some sweet and acidic notes and the fresh herbs are just delicious. For my husband, the obvious missing thing was a grilled cheese sandwich, but I enjoyed the soup, I mean the bisque ;-), by itself and it was awesome.


Monday, September 21, 2015

Accidently vegan!

   I am not a vegan and I was not planning on making a vegan dish, it just happened that all the ingredients I chose for this dish fall into this category. Besides, we are not really "scared" of vegan food like some people, I think it's delicious and nutritious and I wouldn't mind eating more of it. I am not willing to give up my eggs and cheese, but I have nothing against vegan food! And looking at  Justin and Christopher finishing the vegan burgers I made, it seems that they like it too. Recipe makes about 10 large patties.


* 1 cup quinoa
* 2 15oz cans of black beans, rinsed and drained
* 8oz baby portabello mushrooms, chopped
* 1 medium onion, chopped
* 1 tsp olive oil
* 1/2 cup chia seeds
* 1/2 ground flax seeds
* 2 tbsp ketchup
* 1 tsp ground cumin
* 1 tsp garlic powder
* salt and pepper


1. Cook quinoa in salted water for 20-25 minutes. Drain and set aside to cool down.

2. In a skillet heat the olive oil and saute onions and mushrooms for about 5-6 minutes until softened. Set aside.

3. Place drained and rinsed black beans in the large bowl and mash them using a potato masher. Add cooled quinoa, mushroom/onion mix and all remaining ingredients. Mix everything together until well combined and season with salt and pepper to your liking.

4. Form burger patties and place on the baking sheet lined with parchment paper. Bake at 350F for 20 minutes.

   You can use whatever you want to build the burger, I chose pickles (of course), tomatoes, spinach and horseradish spread. The patty is really good, but I feel like it needs a little bit of  a "kick" and horseradish and pickles take care of it perfectly.


Saturday, September 12, 2015

No-butter cake!

   Yes, that's right, not every cake needs to have butter in it (not that there is anything wrong with butter!) and it still can be delicious! I was mostly curious about it and wanted to try something different. Even though the cake is super easy and doesn't require any electric mixers, I did have some help making it from my sous chef. He is almost 20 months old, full of energy and enthusiasm for cooking, and is great with stirring the pot, especially a pot of flour! We tried to follow the recipe, but to be honest I'm not sure how much flour went into the cake itself, because I saw some on the counter, some on the floor and some in my shoes, but the cake turned out awesome so clearly you don't need to be too precise!
Here is the recipe for a blueberry-lemon yogurt cake:


* 3.5 cups all purpose flour
* 3 tsp baking powder
* 1/2 tsp salt
* 2/3 cup vegetable oil
* 4 large eggs, room temp.
* 2 cups granulated sugar
* 2 cups plain Greek yogurt, room temp. 
* 3 tsp vanilla extract
* juice and zest from two lemons
* 1.5 cups frozen blueberries (do not thaw)


* 1/2 cup powdered sugar
* juice from half a lemon


1. In a large mixing bowl combine flour, baking powder and salt.

2. In a separate bowl combine eggs, sugar, vanilla extract, oil, lemon zest and lemon juice. Whisk everything together until smooth.

3. Combine wet and dry ingredients and mix with a spoon. Gently fold in frozen blueberries (leave few for the top) and transfer into the rectangular baking dish lined up with buttered foil.

4. Sprinkle with remaining blueberries and bake at 350F for 50-55 minutes (until toothpick comes our clean).

5. When the cake cools a little, in a small bowl combine powdered sugar and lemon juice until smooth and drizzle over the cake.

   Moist, lemony, fruity and flavorful! The glaze is optional, but I really recommend adding it because it makes this cake out-of-this-world delicious! Christopher was so impressed with his own work that he actually learned two new words: "cake" and "CAAAKE" - when I gave him too small of a piece!


Saturday, September 5, 2015


   There are two types of people in the word... actually there are many more types, but for the purpose of this post let's just all agree that there are people who either love quinoa, or people who don't understand what the big deal is all about! Our family happens to love it, even little Christopher enjoys a little side of quinoa (as long as it's accompanied by some meat)! I like the texture, I like the taste and I like how healthy and guilt-free it is! I use it often as a substitute for rice or couscous and it's always good! This time  I loaded it with zucchini and mushrooms, so I kind of killed two birds with one stone here - starch and veggies in one dish! Couldn't be easier!


* 1.5 cup quinoa (I used the tri-colored one)
* 2 cups shredded zucchini (~2 medium)
* 1 medium onion, chopped
* 8oz white mushrooms, chopped
* 1 garlic clove, minced
* 2 tbsp butter
* 2 tbsp fresh basil
* 1/2 tsp marjoram powder
* 1 tsp dry dill
* salt and pepper


1. Cook quinoa in about 6 cups of salted water for 15-20 minutes. Drain and set aside.

2. In the meantime, in a large skillet, melt butter and saute onions with a pinch of salt for 5 minutes until translucent.

3. Add mushrooms and garlic, cook for 2-3 minutes. Gently squeeze shredded zucchini to remove excess water and add it the skillet.

4. Add herbs, season with salt and pepper and cook for about 10 minutes, stirring often.

5. Combine with quinoa, adjust seasoning if necessary and serve as a side dish.

   Delicious! And so versatile too! It can be a side dish, a meal on its own, or even a stuffing for different veggies, or anything really! I used it as a side dish for baked chicken and it was awesome!


Saturday, August 29, 2015

Justin's kind of salad!

   I don't think there are a lot of dishes I make that my husband doesn't like. He is game for anything and will try any food I cook (as long as it doesn't contain liver), but once in a while I make a dish that he is super impressed with and wants to eat all the time. He is not really a "veggie person", so you can imagine how surprised I was when he fell in love with a salad! Obviously, not just a regular lettuce-tomatoes kind of salad, but a burger salad! Still healthy and nutritious as any salad would be, but with an amazing burger taste! What was even more surprising is that Christopher got really hooked on pickles (one of the salad ingredients), or as he would say "pee-oh" (it took me a while to figure out that pee-oh was a pickle) and that's all he wanted to eat for dinner that night. Like mother, like son... his Polish side is definitely getting stronger and stronger!
I used ground turkey, only because we prefer it over the beef, but you are more than welcome to use any kind of ground meat you like!


* 2 lb ground turkey
* 1 tbsp burger seasoning (I used Weber Gourmet Burger Seasoning)
* 1 tsp olive oil
* romain lettuce, shredded
* hamburger pickles, slices
* white onion, sliced or shaved
* cherry tomatoes, halved
* turkey bacon
* thousand island dressing


You may notice that I didn't really list the amounts of some of the ingredients. It's because it's really up to you how much you add to your salad - some like more pickles, some like more onions and some like more tomatoes. Customize it to your liking.

1.  Place turkey bacon on the baking sheet and broil in the oven until crispy and browned (turning once).

2. In a non-stick pan, heat the olive oil and cook the meat with burger seasoning for 10 minutes. Set aside.

3. Assemble your salad: lettuce, meat, tomatoes, pickles, onions,  bacon and dressing... add as much or as little of each ingredient as you like.

   Everything I love in a good burger: delicious meat, pickles, crispy onions... I mean I love every single ingredient of this salad. It works so well together and you can't stop eating it. If you are not a fan of bacon, or don't have it in your fridge, you can skip it - it will still be delicious!


Sunday, August 23, 2015

Changing things up.

   We love spaghetti! No, seriously... we probably eat it every other week! So to keep it interesting I always keep changing things up - different types of meat, different types of pasta, different types of seasoning, or just some extra ingredients. This time I made zucchini-tomato sauce with ground chicken. Light, healthy, delicious... and if paired with the right pasta, absolutely guilt free! Extra bonus - hidden veggies, just in case my boys wouldn't want to eat any! I shredded the zucchini, so they had absolutely no idea what they are eating and how healthy it is (just in case they didn't feel like eating "healthy"). Here is the recipe:


* 1 lb ground chicken
* 1 large zucchini, finely shredded
* 1 24oz can crushed tomatoes
* 1 large onion, chopped
* 2 tbsp ketchup
* 2 tbsp fresh basil, chopped
* 2 tbsp fresh parsley, chopped
* 1 tbs dry oregano
* 1 tbsp olive oil
* salt and pepper


1. In a large sauce pan, heat the olive oil and saute onions with a little bit of salt for 5 minutes.

2. Add ground chicken and cook for 5-7 minutes until no longer pink.

3. Add shredded zucchini, crushed tomatoes, ketchup, dry oregano, season with salt and pepper and cook for 10 minutes stirring from time to time. Add fresh basil and parsley, and serve with pasta.

   Fresh basil and parsley really elevates this dish! Justin's first question was: what did you add to the sauce, zucchini? So that was it for "hiding" the veggies, but he cleaned his plate anyways, so the plan worked!


Saturday, August 15, 2015

Almost traditional!

   Here is another post about the dish that I love to eat, but somehow never made it myself before! Chicken Marsala... delicious Italian dish featuring one of my favorite ingredients - mushrooms! I was craving Italian food for a while, so when we invited our friends for dinner the other day, I knew I would be making something Italian (and it just happens that my friend loves Italian food as well). I kind of wanted to stick to the traditional recipe and not change it too much, but I had to make one small adjustment... I didn't dredge the chicken breast in flour. Why add extra carbs and also, Christopher is not a fan of breaded meat, so I didn't want to risk him not wanting to eat it. Well, it turned out that he preferred mushrooms over the meat anyways, so I would probably get away with it! Maybe next time!
Here is the recipe:


* 4 thin chicken breasts
* 16oz crimini mushroom, sliced
* 1 medium onion, finely chopped
* 1 cup Marsala wine (dry)
* 1 cup chicken stock
* 3 tbsp butter
* 2 tbsp olive oil
* 2 tbsp fresh parsley, chopped
* salt and pepper 


1. In a large skillet, heat the olive oil and butter and sear the meat for 5 minutes on each side until golden brown. Remove from the pan and set aside.

2. Add onions  and mushrooms to the remaining oil and butter in the pan, season with salt and pepper and saute for 6-7 minutes until all the moisture evaporates.

3. Add Marsala wine to the pan and cook for 1-2 minutes to cook out all the alcohol. Add chicken stock and simmer for 5-6 minutes to reduce the sauce.

4. Returned chicken breast to the pan, cover it with the sauce and simmer for 2-3 minutes. Add fresh parsley, season with salt and pepper if necessary and it's ready to serve. 

   Such a simple, but flavorful dish! Marsala wine gives it a little bit of a tang, mushrooms give it some comfort (at least to me) and earthiness... I could probably just drink the sauce by a glass, no kidding! Christopher was at the same page, because he skipped the meat all together and just ate mushrooms and the sauce... like mother like son!


Sunday, August 9, 2015

Busy weekend fix.

   It's one of those weekends when we might have overcommited to things! We have quite few activities planned and it looks like the entire weekend we will be "on the go", with just a little bit time to sit down and eat lunch or dinner.  That's why I had to come up with a dish that won't require a lot of time commitment...either preparing or serving. I thought fast, easy and delicious tuna salad would be a perfect solution! You make a big bowl of it, you keep it in the fridge and it's ready to be served whenever you are ready to eat! Great dish for a busy weekend.


* 2 12oz cans of tuna in water
* 6 eggs, cooked and chopped
* red pepper, finely chopped
* 3 celery sticks, finely chopped
* 1 cup sweet relish
* 1 cup mayo
* 1 tbs mustard
* 1 cup chopped parsley


1. Drain the tuna.

2. In a large mixing bowl, combine all the ingredients and mix until everything is evenly distributed.

3. Refrigerate! The end!

   I think it is the easiest and fastest recipe I've ever posted. I actually had to try really hard to come up with three steps rather than just one! This salad is amazing, it doesn't need any extra seasoning, it just comes out right after you combine everything. How easy is that? You can eat it on a sandwich, or on a cracker or just by itself. You could even use it as a veggie dip (which I do all the time).