chicken • chicken dish • main dish • pasta • recipes • November 8, 2017

Creamy Parmesan Garlic Mushroom Chicken

by Shelly Mathie

Ingredients

4 boneless, skinless chicken breasts, thinly sliced
2 Tablespoons Olive oil
Salt Pepper
8 ounces sliced mushrooms
Creamy Parmesan Garlic Sauce:
¼ cup butter
2 garlic cloves, minced
1 tablespoon flour
½ cup chicken broth
1 cup heavy cream or half and half
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
1 cup spinach, chopped

Directions

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

NOTE: I double the amount of mushrooms and add extra spinach.

chicken • main dish • pasta • recipes • October 27, 2017

Chicken Mushroom Lasagna

by Shelly Mathie

INGREDIENTS

9 uncooked lasagna noodles
For the Filling:
1 tablespoon olive oil
1½ pounds boneless skinless chicken breast, cut into very small bits (1/2 inch or smaller)
½ teaspoon salt
½ teaspoon black pepper (or to taste)
1 teaspoon dried oregano
1 teaspoon dried basil
12 ounces whole milk ricotta cheese
1 egg
2 ounces grated Parmesan Romano cheese
For the Cheese Sauc
1 tablespoon butter
1 tablespoon flour
2½ cups milk (at least 2 %)
4 ounces grated Parmesan Romano cheese
12 ounces shredded mozzarella, divided
For the Mushrooms:
1 tablespoon butter
8 ounces fresh mushrooms, sliced
1 teaspoon oregano

Preheat the oven to 350°. Lightly grease a 13 X 9 baking dish (I rub a little olive oil on the bottom and sides).
Cook the lasagna noodles according to package instructions, but only cook halfway (because they will cook more in the oven). Drain and rinse with cold water (stops the cooking process).
While the pasta cooks, heat the olive oil in a large skillet. Add the chicken. Then add the salt, pepper, oregano, and basil. Brown the chicken over medium high heat. This will take only 4-5 minutes (because the chicken pieces are small).
Set the drained noodles and cooked chicken aside.
In a medium bowl mix together the ricotta cheese, egg, and 2 ounces Grated Parmesan Romano. Stir in the cooked chicken and set aside.
Make the cheese sauce and cook the mushrooms at the same time. In a medium saucepan melt the butter over medium heat. Stir in the flour until it thickens. Then pour in the milk, stirring while you pour. Bring it to a simmer.
In a medium skillet (or re-use the pan you cooked the chicken in), melt the tablespoon of butter. Add the mushrooms and toss them with the oregano. Let them cook over medium high heat, stirring occasionally, until they are caramelly in color – about 5 minutes.
When the milk in the saucepan simmers, stir in the 4 ounces of grated Parmesan Romano cheese, and 8 ounces of the mozzarella. Stir until it melts.
To assemble the lasagna, lay 3 of the noodles on the bottom of the prepared pan. Spread ⅓ of the ricotta mixture over the noodles. Spoon or ladle ⅓ of the cheese sauce over the ricotta mixture. This will help it to spread. Top with half of the mushrooms.
Repeat. When you get to the last layer, sprinkle the entire top with the remaining 4 ounces of shredded mozzarella cheese.
Bake for 35-40 minutes

This is seriously one of the best lasagnas I have ever had! Favors blend nicely together and it the sauce keeps it creamy! Wouldn’t change a thing!

Found on Pinterest at : https://www.sugardishme.com/kick-ass-chicken-lasagna/

chicken • chicken dish • main dish • Mexican • recipes • October 10, 2017

White Sauce Chicken Enchiladas

by Shelly Mathie

Ingredients:

10 small soft flour tortillas (you can use corn but I like flour with chicken)
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
3 cups Monterey Jack cheese – shredded
3 tablespoons butter
4 oz can diced green chilies (I like medium – they are not spicy at all)

Directions:

Preheat oven to 350 degrees
Combine shredded chicken and 1 cup of cheese
Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
Melt butter in a pan over medium heat
Stir flour into butter and whisk for 1 minute over heat.
Add broth and whisk together. Cook over heat until it’s thick and bubbles up
Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
Pour mixture over enchiladas and add remaining cheese to top.
Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
Enjoy!

Recipe found on Pinterest at:

http://www.raininghotcoupons.com/chicken-enchiladas-with-sour-cream-white-sauce/

Enchiladas are very creamy with an ample amount of sauce. Great flavor! Fast and easy to put together!

chicken • chicken dish • healthy eating • main dish • recipes • veggies • September 25, 2017

Chicken Enchilada-Stuffed Spaghetti Squash

by Shelly Mathie

2 8 oz chicken breasts, cooked and shredded
1 2.5-3 pounds spaghetti squash, cut in half and seeded
1 1/4 cup enchilada sauce, divided
1 medium zucchini, diced
1 cup shredded pepper jack cheese

I always cook my chicken in the slow cooker for about 4 hours on low. Then shred when somewhat cooled.

To prepare spaghetti squash: Prick with a fork (like you do a baked potato) and microwave for 5 minutes. Cut in half and removed seeds. Place face down in a microwaveable dish and microwave and additional 7-8 minutes. Allow to cool and use fork to scrape squash out of shells. (alternatively you may bake for 40-50 minutes at 400 degrees.

Place squash, 1 cup of enchilada sauce, half the cheese, shredded chicken and diced zucchini in large bowl. Mix well. Place mixture in the shells and top with remaining enchilada sauce and cheese. Bake at 350 degrees for 20-25 minutes. Turn the oven to broil and allow cheese to brown. Remove from oven cut each shell in half.

Super easy and so good!

NOTE: Pretty sure I added additional cheese. 🙂

chicken • main dish • Mexican • recipes • slow cooker • June 26, 2017

SLOW COOKER CRISPY CHICKEN CARNITAS

by Shelly Mathie

SERIOUSLY THE BEST CHICKEN I HAVE HAD IN A LONG TIME! wORTH THE EFFORT – MAKE SURE YOU BROIL IT – IT MAKES A HUGE DIFFERENCE!!!!

INGREDIENTS:

4-5 pounds boneless skinless chicken breasts*
1 bottle beer (or chicken stock, if you do not like to cook with alcohol)
1 small white onion, diced
4 cloves garlic, peeled and minced
1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon chili powder
1 1/2 teaspoons salt
2-4 fresh limes

DIRECTIONS:

Add the chicken, beer, onion, garlic, chipotle, cumin, black pepper, chili powder, and salt to the bowl of a large slow cooker. Gently toss to combine.
Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is completely tender and shreds easily with a fork.
Once the chicken is cooked, preheat your broiler to high heat and grease one large baking sheet with cooking spray. Use a fork to shred the chicken into bite-sized pieces. Then use a slotted spoon to transfer it to the prepared baking sheet, spreading the chicken in an even layer and leaving the juices behind in the slow cooker. (Don’t discard the juices, we’re going to use them later!)
Place one sheet under the broiler, 2 racks down from the very top, and broil for about 5-6 minutes, or until the edges of the chicken begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/2 cup of the juices from the slow cooker evenly over the chicken, and then give it a good toss with some tongs so that the chicken is evenly coated with the juices. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/2 cup of broth over the crispy chicken. Broil for an additional 5 minutes. Then remove sheet from the oven, and toss chicken with the remaining broth. Then drizzle with however much fresh lime juice you’d like (I love a ton of lime flavor!), and toss once more to combine.
Serve immediately in tacos, burritos, salads, or whatever sounds good to you! This chicken can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.

BLOGLOVIN FIND: http://frame.bloglovin.com/?post=5087090553&blog=1502737&frame_type=none

NOTE: I always use chicken stock and top whatever I make with avocado. SIMPLY DELISH!!!!

breakfast • healthy eating • recipes • snacks • May 13, 2017

Best Home-made Granola

by Shelly Mathie

This recipe was shared with me by Hannah Silva a few years ago. Truly the best granola I have ever had! Super easy to make too.

3 cups rolled oat
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1 cup unsweetened coconut chips (If I can’t find them, I just use shredded coconut)
1 1/4 cup raw cashews
1/2 cup light brown sugar, packed
3/4 cup maple syrup, preferably Grade B (I always use a good quality, but whatever I can find)
1/2 cup olive oil
dried cran-cherries (to your liking)

Place all the ingredients except maple syrup, olive oil, and cran-cherries, in a large bowl and mix well. Add the maple sugar and olive oil and mix well. Place on large cookie sheets lined with parchment paper and pour mixture onto pans. Spread mixture until evenly distributed. Bake at 300 degrees for 45 minutes, stirring every 15. Remove from oven and let cool. Add cran-cherries and break granola up into small chunks. Store in an airtight container for up to one month (if it can last that long!)

Makes about 7 cups

NOTE: You can really use any combination of nuts and any dried fruit you desire. Such a great flavor! The original recipe calls for 1 tsp kosher salt, but I never salt anything, thus I omitted it.

gardening • On A Personal Note • yard • May 5, 2017

My Little Piece of Paradise!

by Shelly Mathie

I thought I would give you a little peek into my silence over the last while. The weather is warmer and I am living in the yard every spare second I get! I have water features all over my property to make “working” in the yard therapeutic. It is a wonderful way to relax and unwind from my stressful, crazy life as a realtor! I think a lot while I garden and it is good for my soul. I am NOT a photographer and that is painfully evident, but it will give you an idea of what makes my heart sing. Always a work in progress, this has been a year of ripping things out. The sage was completely removed from the first weeping rock we installed, as it was much too big and by the end of the season, you could scarcely see the fountain at all. That was like removing a tree – the roots are insane! Took me a complete day of hard work, sweat, and breaking my husband’s shovel to get them out. 🙂 I planted some new bushes that remain small and have a beautiful golden color.

East side yard – gets lots of shade and is such a relaxing place to chill. You are barely able -to see the chimney pot fountain my husband made behind the bench. Super nice sou

Also east side – looking toward the street

Flower pot on east side

East side toward front

East side toward front – love the turbine – it spins in the wind

Very front east side

Front east side – love the little tree – the flowers are pretty well spent here, but so pretty in early spring!

One of many bird houses

My little squirrel friend

Flower pot in front of garage

Rabbit in front landscape

Front door

My funky little owl on the front porch – he often wears a chalk board sign welcoming guests to please come on in!

Front pots

Love this little tree – it replaced a weeping cherry tree that failed to weep.

Front mill stone water feature – one of my favorites and the first one we ever installed.

Funky upcycled owl

Front bench under the Japanese maple – one of only two trees that remain from the previous owners

Chillin rabbit in the front bed

front landscape

Front weeping rock – we had to have this one craned in – I killed 3 trees here before we decided to go with the fact there is too much water and install the rock. It is the low point on our property. Such beautiful sound.

Swing by the front weeping rock. A favorite spot for our grand daughters.

Front landscape

Another favorite birdhouse – this one is “occupied” every year! – Different bird families on each level

Another front yard sitting spot on the west side of the house

Yes, I am obsessed with bird houses – the one in the background is an old ammunition box

And another one!

More bird house and a rusty owl

Love the shutter angel

My other millstone fountain on the west side of the house

West side – more bird houses

And yup, another

You didn’t think I was done, did you?

Newly planted tomatoes in the garden boxes – we plant a “salsa” garden every year. The other box has all kinds of peppers. Nothing like fresh salsa!

One of four pots on the back patio

Another back patio pot

My chill spot on the back patio – this area is “waterproof” and I can watch the storms from here.

Fairy gardens for the grand daughters

Back yard weeping rock – the first one we ever installed

The back west corner of the yard – archway leads to the garden boxes

Upper deck and the perfect “perch” to watch all my crazy birds.

If you need me, I’ll be chillin’ in the back yard! Come sit awhile. I never get tired of it.

cookies • dessert • recipes • February 20, 2017

Sour Cream Sugar Cookies

by Shelly Mathie

I got this recipe from my mother 36 years ago and have to say it is still my favorite sugar cookie recipe.

Cookie Dough

2 cups sugar
1 cup sour cream (I substitute Greek Yogurt all the time and it is perfect)
1 cup butter
2 eggs
1 tsp vanilla
1/2 tsp salt
1 tsp nutmeg
2 tsp baking soda
1 tsp cream of tarter
7 cups flour

Cream together sugar and butter; add sour cream , eggs and vanilla. Blend well. Gradually add dry ingredients until mixture forms a ball. Roll out mixture on a lightly floured surface, cut out with cookie cutters. Place cookies on cookie sheet and back at 350 degrees for 9-11 minutes.

After cookies have cooled, dust with sugar or icing.

Cream Cheese Frosting

1/4 cup butter
1 tsp vanilla
3 cups powdered sugar
3 T milk
4 oz cream cheese, softened

Cream together softened butter and cream cheese; add remaining ingredients and beat until smooth. Can tint with food coloring if desired.

cake • chocolate • dessert • recipes • February 14, 2017

German Chocolate Cake

by Shelly Mathie

This is my husband’s all-time favorite dessert. For years I made it every year for his birthday. Then life just kind of got in the way and he didn’t say anything about missing it at all, so I kind of thought he didn’t care any more. Fast forward to a couple of weeks ago, when he commented that since I wasn’t making it, could I go by our local cupcake place and get him a couple of German chocolate cupcakes? Guess who was eating home-made German Chocolate Cake for his b-day this year?!

If you are looking for quick and easy – move along. This recipe will not be the one for you! But if you are looking for a big return on a little extra effort, this one pays back in a huge way! Awesome texture and flavor. Just really can’t beat it.

Cake

1 – 4 oz pkg Baker’s German Sweet Chocolate
1/2 cup boiling water
2 cups sugar
1 tsp vanilla
1 tsp baking soda
1 cup buttermilk
1 cup butter
4 egg yolks
2 1/4 cup flour
1/2 tsp salt
4 egg whites, slightly beaten

Melt chocolate in boiling water; cool; cream butter and sugar until fluffy; add yolks one at a time, beating well after each addition. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition ’til smooth. Fold in beaten egg whites. Pour batter into 3 9″ layer pans (round); line bottoms with wax paper. Bake at 350 degrees for 30-35 minutes. Cool. Frost tops only.

Coconut Pecan Frosting

Combine:

1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cup butter
1 tsp vanilla

Cook and stir over medium heat ’til thickened, about 12 minutes. Add 1 1/3 cups coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Yield: 2 1/2 cups.

On A Personal Note • December 4, 2016

“George”

by Shelly Mathie

When I started in real estate many years ago, I never dreamed that I would form life-time relationships with so many families OR that they would take up so much room in my heart. I have truly learned to love my clients like family (ok not EVERYone of them, but MOST…).

I got a text last night at 2:45 a.m. letting me know that “George” was being released from the hospital into home hospice care. He would not have much time and if I wanted to come see him, I’d better do it quickly.

I was shocked at the profound sadness that enveloped me. The year prior, at Thanksgiving time, I had visited “George” in the hospital following bypass surgery. I arrived with a pumpkin pie. He was exhausted following surgery, but things had gone well and doctors anticipated a complete recovery. It was a visit filled with hope.

Fast forward a year later and he is not expected to pull through this one. I entered his room today and he opened his eyes briefly and thanked me for coming. We made a bit of small talk, but I could see he was exhausted, so I simply held his hand while he slept. It was a humbling, emotional experience for me. I kissed the top of his head before I left. My heart was breaking….

His wife had gone down to the cafeteria and I was able to visit with her for a bit and meet one her sons and a daughter. I made the comment to his wife that I had felt an immediate connection to her and her sweet husband when I first met them. She said, “We felt that same connection the very first time we met you.” She was grateful to me for coming, but it is I who benefited from the visit. I can’t really put into words my feelings for them, but I am a better person for having known them. They are down-to-earth, genuine good people with huge hearts and a love for God.

This will be the fourth client/friend I have lost since I started in real estate and each loss has been hard for me. I feel so incredibly blessed for amazing clients who give me so much. I learn much from every relationship and am better for having been able to serve them for a short time. It is interesting how humble and beautiful people are when death is knocking at the door. Their is a beauty that shines from them. Almost a radiance. What a privilege to know “George”. While my heart feels heavy, I am grateful for the knowledge of the gospel and that families can be forever. I pray for peace for his sweet wife and their beautiful family. May their perspective be eternal in nature and may they all know how very loved they are!

independent+women+quotes+tumblr:

Creamy Parmesan Garlic Mushroom Chicken

Chicken Mushroom Lasagna

White Sauce Chicken Enchiladas

Chicken Enchilada-Stuffed Spaghetti Squash

SLOW COOKER CRISPY CHICKEN CARNITAS

SERIOUSLY THE BEST CHICKEN I HAVE HAD IN A LONG TIME! wORTH THE EFFORT – MAKE SURE YOU BROIL IT – IT MAKES A HUGE DIFFERENCE!!!!

INGREDIENTS:

DIRECTIONS:

Best Home-made Granola

My Little Piece of Paradise!

Sour Cream Sugar Cookies

German Chocolate Cake

“George”

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