31 August 2013

Just Beet It.... oh and M is for Mushroom Chicken

 I have been signing Michael Jackson's epic hit "Just Beat It" in the back of my mind ever since I made dinner last Sunday. It has been raining around these parts lately and so while I was feeling the fall season coming on I made this dish and let me tell you it hit all of the right spots; Warm, comforting and rooty (it's a made up word, I know but you'll see it works for these purposes.)

Can I start off with a small disclaimer, The recipe that I am about to share with you is the first one in the history of the Hubbs eating my cooking that he refused to eat, but he is crazy and obviously a root vegetable bigot. Wanna know why he wouldn't eat it? Get ready for the ridiculous... he doesn't like beets. I get it beats are like the Brussel Sprouts of root vegetables but he honestly wouldn't eat anything that had touched the beets and gotten their juice on it. I was literally aghast, it was my first toddler moment with a grown adult. I now feel like plates with separate containers would be a decent investment if our children turn out to be anything like either of us. You best believe that he at least had to try one bite of it, but of course since he is an adult that was all I could con him into doing. That being said, it really is a great side dish, I'll be giving you the main dish recipe too, which on a side note the Hubbs did eat and liked quite a lot.

Maple Brown Sugar Glazed Carrots and Beets

From the Desperately Happy Housewife


4 Fresh beets, washed and peeled
2 C Carrots
(1 C Parsnips, if you want to get crazy)
1/4 C Brown Sugar
1/4 C Pure Maple Syrup
1/4 T Garlic Powder
Salt and Pepper to taste

1. Pre- heat oven to 350 degrees.
2. Wash and cut up all vegetables into 1in pieces.
3. Wrap cooking vessel (I used a 9x13 pan) with tin foil and then spray with a non-stick cooking spray.
4. Place vegetables in pan and sprinkle in some salt and pepper.
5. Pour in Maple Syrup,  add brown sugar and garlic powder.
6. Mix all ingredients together and place in oven for 35-45 minutes, or until fork tender.
7. Remove from pan and add a little salt and pepper if that's your thing, because we all know it's mine.

Mushroom Chicken 

From the Desperately Happy Housewife 


4 Boneless skinless chicken breasts
8 oz package of sliced mushrooms
1 T Butter
2 T Flour
1 c Chicken broth
1 c Milk (or if you like rich things 1/2 c milk and 1/2 c heavy cream)
1 T Fresh Rosemary, chopped (if using dried use 2 t to taste)
Salt and Pepper to taste

1. Salt and pepper chicken breasts and set aside.
2. Heat 1 T butter in a frying pan, place chicken breasts in pan and start to brown them on both sides.

3. When chicken is brown on both sides and almost done remove from pan and set aside.
4. Remove any excess moisture from pan and heat 1/2 T of butter. Place mushrooms into skillet and begin to saute.
5. Once mushrooms are soft and brown remove from pan and add in the rest of the butter. Once butter is melted sprinkle in the 2 T of flour and mix well. (Don't leave at all during this point or it will burn, believe me I know).
6. This will make a roux, let it cook for about 15-20 seconds and whisk in half of the chicken broth a little at a time. The mixture should tighten up, when it does continue adding in chicken broth.
7. This is basically the beginnings of a chicken gravy so allow it to cook and then add a little salt and pepper.
8. Once the gravy has cooked down a little bit, usually 2-4 minutes, whisk in half of the milk a little at a time.
9. Place chicken and accumulated juices back into sauce and let come to a simmer.
10. Add in rosemary and let the chicken finish cooking.
11. Once chicken is done cooking add in mushrooms and stir to combine.
12. Serve Roasted Veggies and mashed potatoes for a perfect fall meal.
I hope y'all love this as much as I did, If you don't please don't tell my Hubbs because I just don't know if my fragile psyche could handle it. Beets are good for you, eat your beets, and your brussel sprouts, and spinach and liver. Okay okay I crossed the line with that I won't even eat liver. My bad guys, Mom moment over.


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Hey y'all I am Sara otherwise known as the Desperately Happy Housewife. When I am not working I am busy crafting, blogging and re-decorating my house. I channel Lucille Ball and Lauren Graham on a daily basis to get me through the "Oh my gosh I just sewed my finger" moments that often happen. I hope you stay a while and get a chance to see what makes me desperately happy.

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