After a trip to the market at SoWa, where I found lots of lovely fresh produce, some organic bio mushrooms from Lara’s Cuisine, my sunflowers, which I love, and a nice leather bracelet, which of course I needed J, I decided to invite the girls over for dinner.
I really wanted to make Ratatouille because I had it the other night at a cooking class and it was so good, but I couldn’t find any decent eggplant. Nevertheless, I decided to make it with the wonderful red and yellow zucchini I found.
Sunday early evening with my music on loud I put a little fun menu together of Balsamic Chicken with Bio Organic Mushrooms and Zucchini Ratatouille followed by Blueberry Dessert. What a lovely Sunday treat!
Balsamic Chicken with Mushrooms
I love the sharpness of the balsamic with the mild bite of mustard in this chicken dish – I make it a lot. Also, with these Gaudiano mushrooms I used it made for an amazing, tasty sauce.
3 tbsp olive oil
3 tbsp Dijon grain mustard
4 tbsp balsamic vinegar
1 garlic clove (crushed)
4 uncooked chicken breasts
A jar of Gaudiano Bio Mushrooms (drained)
1 cup chicken broth
½ cup of white whine
1/3 tsp dried thyme
In a medium bowl, mix 3 tablespoons of balsamic vinegar, the mustard and garlic. Add chicken and turn to coat. Cover with plastic wrap and refrigerate for at least an hour (or more).
In a nonstick skillet, heat 1 tablespoon of olive oil. Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 4 minutes on each side. Transfer chicken to a platter and keep warm.
Heat remaining 3 tablespoons of olive oil in skillet. Add the mushrooms, broth, wine, thyme and remaining tablespoon of balsamic. Cook, stirring occasionally, until mushrooms are warmed through – about 3 minutes.
Add the chicken back to the skillet and mix in with the mushrooms and cover. Simmer for about 10 minutes.
Serve chicken topped with mushrooms. Pour extra sauce into a gravy boat for anyone who wants more.
I love Ratatouille! You can pretty much use any summer vegetables you have available. It is so easy to make and always a crowd pleaser.
3 tbsp Olive Oil
1 Garlic clove (crushed)
1 Large Onion
2 Green Zucchinis
2 Yellow Zucchinis
1 Green Bell Pepper
½ tsp of Oregano (dried)
½ tsp of Rosemary (fresh is better but I only had dried)
Salt & Pepper to taste
1 can (14oz) of chopped tomatoes with juice
¼ Parmesan Cheese
Chop the zucchinis, onions and pepper into large cubes.
In large skillet sauté onions and garlic in olive oil until transparent. Add the zucchini and pepper, rosemary, oregano and salt & pepper stirring often for about 5-7 minutes.
Transfer the mixture to a baking dish and pour in tomatoes and juice. Bake for 45 minutes at 350 degrees F.
Remove from oven and sprinkle over the parmesan.
I bought some juicy blueberries and rather than just pick at them constantly like candy, I made this fun easy, delicious dessert.
1 pt. blueberries
3 tbsp. powdered sugar
1 (8 oz.) pkg. cream cheese (I used fat free)
1 tbsp lemon juice
1 tsp Vanilla Essence
2 Plums (I bought these amazing prune plums that were so sweet)
Wash berries, drain and chill.
Beat the powdered sugar, cream cheese, lemon juice and vanilla essence until creamy.
Layer berries and cheese mixture alternately into dessert glasses and chill.
When ready to serve, slice the plums and add to dessert (these are a bit messy but they were really good!)
I have to say this was a delicious Sunday dinner. We ended up sitting at the table for hours, eating, drinking some wine and chatting. A lovel relaxing Sunday evening! It was such a shame I had to work the next day… so so so sad.