May 26, 2014

Mushroom Artichoke Chicken w/ Honey Mustard Red Wine Vinegar Glaze

Artichoke Mushroom Chicken

I’ve gotta be honest with you.

I could have omitted the chicken in this recipe and been just as satisfied. Don’t get me wrong. The chicken was great but the honey mustard and red wine vinegar glaze over the mushroom, artichoke combination was the winning combination.

Artichoke Mushroom Chicken

This recipe is easy to assemble and only takes an hour to cook. No fuss recipe in my standards.

recipe

Step 1

Heat oven to 350 and prepare a large baking sheet with olive oil spray
Drain artichokes, halve mushrooms, slice onions and spread in one layer on pan

001

Step 2

Trim chicken breasts of any fat and skin
Slice tiny slits in top of chicken to allow glaze to seep in
Lay chicken breasts on top of mushroom and artichoke slices
Mix together honey, spicy mustard, garlic, olive oil, water, red wine vinegar, thyme, basil, tarragon, sea salt and pepper.
Using a pastry brush, evenly spread on top of chicken and mushroom/veggie mix. Reserve a small amount of glaze.

003

Step 3

Place in oven for an hour
Baste chicken 2-3 times during the hour with remaining glaze.

006

Step 4

Once chicken is cooked throughout and top begins to crisp, remove from oven and allow to sit before serving.
Enjoy

Mushroom Artichoke Chicken

Cheers!

Harleys and Heels is now on Facebook!

Pin It!

Mushroom Artichoke Chicken with Spicy Honey Mustard and Balsamic Glaze

April 9, 2014

Simple Ground Turkey and Pepper Saute

In an effort to make dinner using only lean proteins and vegetables I created this little gem.

Don’t judge a thrown together recipe by it’s photos. It really was good! Good enough that I made a second batch a few nights later!

Again, sincere apologies for the less than appetizing photos, but if you are looking fora high protein, minimal carb dinner option, this is a definite YES in your recipe book.

Ingredients:

Ground Turkey (Italian Style if possible)

2-3 peppers (sliced)

Half red onion (chopped)

Mushrooms

Can of diced tomatoes

Can of diced green chiles

Worcestershire Sauce

Brown the turkey, add the veggies, season with Worcestershire sauce and a little pepper, cook until veggies are tender.

Enjoy!

December 18, 2013

Spinach Mushroom Smothered Chicken Recipe

You must try this recipe. One of my Top 5 recent favorites. I took an existing recipe found on Pinterest and made it a little better for you by omitting and adding a few ingredients.

Spinach Mushroom Smothered Chicken

Chicken Ingredients

4 chicken breasts
2 Tbsp. Olive oil
Pepper
Garlic powder
Seasoned salt
Fresh mozzarella cheese

Spinach Ingredients

9 oz Spinach bag
1 Tbsp Olive Oil
2 cloves garlic – minced
Laughing Cow Cream Cheese Spread
1/8 cup Parmesan Cheese
Pepper

Mushroom Ingredients

1 pkg sliced button mushrooms
4 cloves garlic
2 Tbsp Olive Oil

Directions

In cast iron pan, heat olive oil, add chicken breasts, season as desired and cook over medium heat until browned on both sides.

While chicken is cooking, prepare mushrooms.

1. Heat oil, add garlic, cook over medium heat until garlic is fragrant.
2. Add mushrooms and sauté until browned.
3. Remove mushrooms and set aside.

In same pot, cook spinach mixture.

1. Start by adding olive oil, garlic, pepper and spinach to pan.
2. Allow spinach to completely wilt.
3. Add container of 8 cheese wedges and 1/8 cup Parmesan cheese, stir until melted.
4. Add mushrooms back to mixture.

Once chicken has browned on both sides, remove from cast iron skillet and transfer to a 9×13 lightly oiled casserole dish. Top with a slice of fresh mozzarella.

Pile spinach, mushroom and cheese mixture over mozzarella.

Place in 350 degree oven and cook for 20 minutes. I covered mine for the last half so as not to dry the mixture out.

Enjoy!!

October 31, 2013

Spinach Mushroom Garlic Lasagna Recipe And Happy Halloween!

Before we get to the yummiest vegetable based recipe I have made yet, I must first say,

HAPPY HALLOWEEN!!! We have had the cutest little kiddos visiting our house tonight. Love their tiny voices saying “trick-or-treat“!

I asked Champ if he was ready for some Halloween candy. His reaction is much like mine when talking chocolate.

Tonight for dinner was Spinach Mushroom Garlic Lasagna. Apparently, I am on a spinach, mushroom, garlic kick lately. I am rolling with it.

Spinach Mushroom Garlic Lasagna

Ingredients:

Box Lasagna Noodles (I used whole grain)
8oz. mushrooms, chopped
1/2 red onion, chopped
9 oz. bag spinach, chopped
2 Tbsp. minced garlic
1/2 tsp. oregano
1/2 tsp. basil
1 tsp. salt
pepper to taste
24 oz. Garden Vegetable Spaghetti Sauce
15 oz low fat ricotta
12 oz low fat cottage cheese
3/4 cup shredded Parmesan cheese
3 Tbsp. Egg White (or 1 whole egg)
8 oz shredded mozzarella
2 Tbsp EVOO

Directions:

Boil noodles in pot of water.

Saute chopped onion, mushrooms and garlic in EVOO over medium-low heat.

While mixture is sauteing, chop spinach and add to pan once mushrooms and onions have softened.

While spinach wilts in pan, mix together egg whites, ricotta, cottage cheese and shredded mozzarella in a medium size bowl. Set aside. Once spinach mixture has reduced, add in Vegetable Spaghetti Sauce.

Yum!

At this point you are ready to assemble the lasagna. In a greased 9×13 pan, overlap four lasagna noodles, top with mushroom/spinach mixture, dollops of the ricotta mixture and a handful of shredded mozzarella. Repeat layers four times.

Place in 350 degree oven for 20-25 minutes. Let set, cut, serve, devour. Try to have just one serving. Not. Possible.

Hope you all had a wonderful Thursday!

What was your favorite costume of the evening?

Cheers!

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this: