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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Chicken Breasts with Shiitake Mushrooms

February 28, 2013 by Mary Frances 19 Comments

As I think I’ve told you, I shop once a week and I buy whatever looks beautiful. Well, the shiitake mushrooms last Friday were so gorgeous, I almost cried. Really. They were so white underneath, so fresh, so beautiful. I didn’t have mushrooms on my mind, but I could not pass these up.

So on Monday evening, I came home and decided to combine them with some boneless, skinless chicken breasts. I had some spaghetti squash that was begging to be eaten and some beet greens. Here’s what I threw together and it was scrumptious, if I dare say so myself!

And now…a little drum roll please… watch the very first video from my kitchen! I share tips for preparing and cooking the spaghetti squash and mushrooms. Let me know what you think of it!

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS
-serves 4

4 boneless, skinless chicken breasts
Salt
Pepper
2 tbs. olive oil
1 tbs. unsalted butter
12 – 15 large shiitake mushrooms, wiped clean, stems removed and minced, caps thickly sliced
3 shallots, thinly sliced
1/2 dry white vermouth
1/2 cup homemade chicken stock or low salt, packaged
1 large stalk of fresh rosemary, leaves removed and chopped
Parsley for garnish

Wash the chicken breasts, pat dry, season with salt and pepper. Heat the oil and butter on medium – medium high heat and when the butter stops sizzling, add the shallots and minced mushroom stems, lower heat to low, and cover for 8 – 10 minutes. Stir frequently during this time. Raise heat and brown chicken breasts for 4-5 minutes on each side. After 3 minutes on the second side, add mushroom caps and continue cooking, lowering and adjusting the heat. After 2 more minutes, add the vermouth and chicken broth, shake your pan to combine and sprinkle the rosemary leaves on top. Continue cooking, covered if you need to, until done, 155 degrees. Top with chopped parsley leaves before serving.

Serve on a bed of spaghetti squash or with squash on the side, with some sautéed beet greens and a little savoy cabbage, sauteed in olive oil and garlic, garnished with cilantro.

finaledit2 copy

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Filed Under: Dinner, Poultry Tagged With: beet greens, boneless skinless chicken breasts, cilantro, dry vermouth, homemade chicken stock, savoy cabbage, shiitake mushrooms, spaghetti squash

Bloomberg’s Sodas

June 1, 2012 by Mary Frances 1 Comment

So the news came out yesterday that our dear mayor wants to enact a far-reaching ban on the sale of large sized sodas and sugary drinks everywhere. I’m not a fan of the government making rules for your life but people are just getting too fat. The cheap junk and fast food is just awful. We’re way too fat here in NYC, too. Years ago, in the 70s, I used to go home to St. Louis and find all the people there fat, while we New Yorkers were normal or slim. Not any more. (Having just been in Nashville, I can tell you that people are not fat there.)

And how about portion sizes, which is what Bloomberg is talking about. The big American size is so endemic that it’s hard to find normal sized dinner plates. We have an old dishwasher at our country house and it was a struggle to find dinner plates that would fit in. What has happened to us? I’m tired of standing on the subway just because some one person is taking up not 2 but 3 seats!! Or how about the fact that we all pay for the medical problems of heart disease, diabetes and hypertension, just to mention a few.

How is this for an idea — I think our mayor should also consider giving each and every resident a full-length mirror. I’m convinced that people have no idea how they look. If they knew, they’d surely do something about it, don’t you think?

What I hope to accomplish with this blog is to teach people how to eat right, and to get in the habit of cooking to be able to prepare totally delicious, nutritious meals on any night of the week, even a weekday! Add a little LOVE while you’re cooking and you will please everyone, including yourself. And you’ll feel a whole lot better in every respect.

Take a look at this meal I prepared last night for four in an hour. It is a spoon cut sirloin beef roast, (38 minutes to cook at 350 degrees!), sautéed kale and beet greens with a little garlic and olive oil and yellow beans pan sautéed with just a touch of butter. Totally nutritious and delicious, and everyone loved it!

Sirloin roast beef with sauteed kale, beet greens, and yellow beans in white and green bowls.

Dinner in an hour!

Filed Under: Dinner Tagged With: beet greens, Bloomberg, full length mirrors, kale, large size soda ban, Mayor Bloomberg, NYC, obesity, obesity epidemic, spoon cut sirloin roast, yellow beans

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Mary Frances

Mary Frances

Spread love through cooking.

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