Chicken with Creamy Mushrooms

Happy Monday readers!

Did y'all have a good weekend?

Mine was so nice. Bryce and I had absolutely nothing on the agenda and barely left the house all weekend. We had a fire going and spent lots of time on the couch reading and watching movies. I am hoping that 2015 has more weekends like these in store! I love the hustle and bustle of a packed weekend, but I equally love time to just "veg out."

Last Monday night I posted the picture below and got several recipe requests:

As I mentioned in my resolutions post, I am trying to get back on the healthy eating/meal planning train and this meal was a great start! While the creamy mushrooms are not the lightest option, I am all about indulging a little when putting together a healthy meal. I have shared the recipe for the mushrooms below and I will explain the rest of the meal at the end!

Creamy Mushrooms (adapted from this recipe)
2 tbs unsalted butter
3 cloves garlic, minced
2 cups mushrooms
1/3 cup half and half
salt, pepper, Italian herb seasoning
2 tbs grated parmesan
~2 tbs balsamic vinegar

-Melt butter in skillet over medium heat. Sautee garlic and mushrooms, stirring occasionally, until   tender and browned (~5-6 min).

-Stir in half and half, season, and bring to a boil.

-Reduce heat and let simmer until slightly reduced and thickened (~5-6 min)

-Stir in parmesan and balsamic vinegar (Balsamic was not a part of the original recipe, but I felt it needed an additional kick of flavor. When adding, I did not measure, so am just guess with the 2 tbs listed. I would add until you get the flavor you like!).

-Serve immediately and enjoy!

I served this over grilled chicken thighs (marinated in olive oil, salt,and pepper) and quinoa with a side of blackened asparagus.

And now a bit more about quinoa. The first time Bryce and I tried it, we hated it and it was quite some time before we cooked with it again. Since giving it another try, we really love it and it is a great alternative to pasta or rice as a starch. That being said, if you're not a quinoa person, I have a few tips for you to give it another try. The first being, try sprouted quinoa. In my experience, it is a bit more flavorful and is also said to be more nutritious. Also, when cooking, use stock or broth rather than water: The end result is a bit creamier, and also, more flavorful. Finally, be sure to spice it up. I always add plenty of butter, garlic, salt and pepper. While, this may make it a bit less healthy, it is still better than eating rice or pasta with the same fixings!

What have you been cooking lately?

Any healthy recipes I should try?

Are you a fan of quinoa?

Have a great day!