Saturday, February 27, 2016

Garlicky Balsamic Baked Chicken Breasts

Garlicky Balsamic Baked Chicken Breasts

The aroma that comes from this chicken dish while cooking will drive your tastebuds crazy with hunger.

We're big garlic fans in my family and it seems like we can never get enough of it. If you want to you can cut back on the amount of cloves you use in this dish.


  • 4 - 6 Chicken breasts (bone in)
  • 3/4 cups of chicken broth (I used 1 Knorr chicken flavored bouillon cube mixed with boiling water)
  • 1/2 cup of balsamic vinegar 
  • 5 large garlic cloves pressed
  • 1 tsp. of Italian seasoning
  • 1/2 tsp. of dried thyme
  • 1/2 tsp. of dried rosemary
  • 1 tsp. of dried chives
  • 1/4 cup of brown sugar
Making your marinade.
  1. In a medium size bowl press the garlic cloves into the chicken broth and balsamic vinegar (cool first if you make the broth the way I did) 
  2. Next add the Italian seasoning, thyme, rosemary and chives.
  3. Whisk in the brown sugar.
  4. Place the chicken breasts in a ziplock bag or in a marinating dish.
  5. Pour the marinade over the chicken and refrigerate for at least an hour and a half.
Let's Get Cooking
  1. Preheat your oven to 350 degrees F.
  2. Place the chicken breasts into an oven safe dish sprayed with cooking oil (makes cleanup easier)
  3. Pour the marinade over the chicken breasts and place in the oven for approximately 45 minutes depending on the size of the breasts, or until an internal temperature of 165°F.
  4. Remove from the oven and set the breasts on a platter covering with foil until you are ready to serve.
  5. ENJOY!


Saturday, February 20, 2016

Creamy Mushroom Soup

Creamy Mushroom Onion Soup
Not only is this recipe easy to make it is fast too. It can be on your table from start to finish in less than one hour.
Perfect for that special Sunday dinner where you want to serve soup before the meal or serve it for lunch along with a salad or a sandwich.
Heat it up and take it to work in a thermos. Often I will make a double batch of soup and freeze it into portion sizes so that hubby can a hot soup for his lunch.


  • 4 Tbs. of butter divided
  • 3 cups of chicken stock or water
  • 4 cups of sliced mushrooms
  • 1 medium onion diced
  • 1 small onion diced
  • 2 Tbs. of all purpose-flour
  • 1 cup of table cream or milk
  • 1/2 of a bay leaf
  • 1 Tbs. of dried parsley
  • Paprika
  • Salt to taste
  • Pepper to taste
  • Chives or Fresh Parsley


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a medium size pot or Dutch oven melt 2 tablespoons of butter.
  3. Add sliced mushrooms along with the diced medium onion and sauté until the onions are soft along with the parsley.
  4. Add 3 cups of chicken, vegetable broth, or water. I used chicken broth.
  5. Let this all simmer for 20 minutes.
  6. In a medium size microwave and oven safe bowl melt 2 tablespoons of butter.
  7. Once melted whisk in 2 tablespoons of flour and then slowly add 1 cup of table cream or milk.
  8. Add the small diced onion along with the 1/2 of a bay leaf.
  9. Place into the preheated oven for 20 minutes.
  10. Over a bowl drain the broth in the pot from the vegetables. Pour the broth back into the pot.
  11. In a food processor or blender add the vegetables (mushrooms and onions) and chop and blend.
  12. Set aside. Carefully remove the bowl out of the oven and pour while whisking into the broth on the stove.
  13. Do not boil. Set the temperature dial at medium heat.
  14. Carefully add the vegetables to the pot and stir.
  15. Heat until desired temperature is reached.
  16. Add paprika, salt, pepper, and top with chives or fresh parsley.
  17. Serve and ENJOY!

Is this a recipe you'd like to try?