Coconut Curry Soup with Shrimp and Scallops
This flavorful shrimp & scallop coconut curry soup is full of veggies and a little bit of heat. Perfection!
Tag: recipes
Goat Cheese Balls with Pecans and Dried Cherries
Another easy appetizer recipe. Goat cheese & cream cheese balls mixed with dried cherries & pecans are simple but elegant and delicious. Great on crackers or bread.
Garlicky Marinated Mushrooms and Red Peppers
This marinated mushroom recipe is built for a crowd but you can easily cut it in half. These are always a big hit at get-togethers. You want to use sweet bell peppers in this; either red, yellow, or orange; any of them add a pop of flavor and color. The beauty of these little shrooms is that you can make them a few days ahead of time and have them ready to go for your event. Ideally, you want them to sit at least 24 hours so they have the best flavor.
Easy Marinated Mushrooms with Garlic Recipe
- 1/2 medium onion, minced
- 5 large cloves garlic, minced
- 1/4 cup white balsamic vinegar
- 3/4 cup red wine vinegar
- 1/2 cup water
- 2 teaspoons sugar
- 1/4 cup minced fresh parsley, plus extra for serving if desired
- 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 3 lbs. mushrooms (white or portobello – I used white for the photos here)
- 1 red bell pepper, stem and seeds removed, thinly sliced. I like to mince up a few of them for added color all around but this is optional.
Directions
- Add everything except the mushrooms and peppers in a large saucepan, cover and bring to a boil, reduce heat and simmer 5 minutes.
- Add mushrooms and peppers, cover, bring back to a boil, then reduce heat to a simmer and cook for 20 minutes.
- Remove from heat and let cool about 30 minutes. Transfer to a dish and refrigerate at least 24 hours before serving.
- If desired, sprinkle with a little freshly minced parsley immediately before serving.
These are seriously about the easiest marinated mushrooms ever and, if you’re really not a fan of garlic, you can omit some or all of it. Trust me when I tell you they give these great flavor, though.
Again, you can cut the recipe in half if you want to and, if you want to add a little kick, add a pinch of crushed red pepper flakes to the initial marinade. They’re great this way skewered and served with bloody mary’s.
I like the mix of different kinds of vinegar in this but feel free to use your own combo. This is a fun recipe to fool around with. Never, ever be afraid to play with your food.
Enjoy!
Almond Lemon Raspberry Thumbprint Cookies
These beautiful little cookies look like jewels nestled in snow, don’t they? These are perfect for the holidays or any special occasion. Best yet, you can freeze before finishing & serving.
Potato, Leek and Broccoli Soup
Potatoes, Leeks, and Broccoli come together for a creamy, dreamy soup, no dairy required. This soup is rich & luscious; perfect on a chilly day served with some warm bread.
Chicken Thighs in Mushroom & White Wine Sauce
This is a delicious rustic dish that I create with lots of sauce so I can serve it with buttery noodles or rice. It’s also good served in a bowl with some crusty bread; you decide. You can certainly cut down on the sauce if you want but oh, why would you want to?
Chicken Thighs in Garlicky Mushroom & White Wine Sauce Recipe
- 2 tablespoons olive oil, divided
- 6 chicken thighs
- Salt and pepper
- 3 large shallots, cut in half and sliced thin
- 6 large cloves of garlic, chopped
- 1 lb. baby portobello mushrooms, sliced thin
- 3 tablespoons flour
- 1/2 cup white wine
- 1 3/4 cup chicken stock
- 1/4 teaspoon crushed red pepper flakes
- 4 fresh sage leaves, chopped
- 1 1/2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh parsley
Directions
Preheat oven to 350°
- Heat 1 tablespoon olive oil over medium-high heat in a large skillet
- Season chicken on both sides with salt and pepper
- Add 3 chicken thighs, skin side down, to pan and brown until golden, about 4 minutes
- Turn chicken over and cook for 3-4 minutes more
- Transfer chicken to a plate
- Add the remaining tablespoon of olive oil
- Repeat with remaining 3 pieces of chicken and then transfer to the plate
- Reduce heat to medium
- Add shallots and garlic and stir, cook for 1 minute
- Add mushrooms and stir well, scraping the bottom of the pan as you stir
- Cook about 5 minutes, stirring occasionally, until the mushrooms begin to release their moisture
- Sprinkle flour over the mushroom mixture and stir well
- Cook for another 5 minutes or until the flour starts to brown on the bottom of the pan
- Increase heat back to medium-high and add wine, scraping pan while stirring, for 1 minute
- Add the broth, stirring well and continue scraping the pan
- Stir in pepper flakes and herbs and remove from heat
- Transfer the chicken back into to the sauce, skin side up
- Place in preheated oven cook for 45 minutes, uncovered
Again, I especially love this served with a side of buttery noodles; it’s comfort food at its finest.
This works great with chicken thighs because the dark meat just adds to the flavor and also doesn’t dry out as fast as chicken breast does. Can you make this with chicken breast? Of course! If you do want to use chicken breast, I recommend using skin-on breasts. Also, be sure to cut the oven time down and realize that the sauce isn’t going to have quite the same flavor.
You can also make this with white mushrooms but again, portobello mushrooms are going to be a richer flavor. You can also omit the wine altogether if you prefer or sub in some additional chicken stock.
Don’t have shallots? A thinly sliced white onion will work.
If you’re craving a rustic, flavor-packed chicken dish, this is a delicious solution. Enjoy!
Homemade Hungarian Pepper Hot Sauce Recipe
What to make with a ton of hot peppers? Hot sauce, of course! This one gets its kick from black Hungarian peppers & orange jalapenos. Delicious!