lovethechefblog

Do you have those nights when you can’t figure out what to do for dinner? Or one of those weeks when you didn’t have time to plan your meals very well?  Well, I do! When this happens I turn to my friend Pinterest. I first look at all of my own food pins and then others. In just a few minutes I have my dinner planned.

For some reason I have been super busy lately and not planning well but I love to cook and have those warm cozy dinners ready that make everyone smile. Our daughter and her husband who just moved back are staying with us while they search for their perfect home and I get to cook for them at least 4 nights a week. This makes my heart VERY happy! Our son-in-law loves good food and appreciates it. I like to come up with different sauces and dips for every meal. Last night we had a fajita and taco bar. The whole family came for dinner. It was one of those spontaneous dinners that bring us all together for food and fun. I made two special sauces and had lots to choose from to build your taco or fajita.

Last week from Pinterest I made this recipe: The only thing I added was a few pieces of bacon crumbled in the mushrooms! Awesome!

Smoother Chicken With Spinach

Ingredients: For the Creamed Spinach: 1 large bag of spinach leaves 4 ounces cream cheese 1/4 C shredded parmesan cheese 2 cloves garlic, minced 3 T red onion, minced 2 T olive oil Salt and pepper to taste   For the Sauteed Mushrooms: 8 ounce package of mushrooms, sliced 1/2 stick butter 2 T olive oil 1/2 C white wine 2 cloves garlic, minced   3 pieces of cooked bacon crumbled Salt and pepper to taste   For the Chicken: 4-5 boneless chicken breasts 8-10 slices Mozzarella cheese, cut into 1/8 inch slices 1 T garlic powder 1 T seasoned salt, like Lawry’s 1 teaspoon pepper Directions: Preheat the oven to 350 degrees.  Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken.  Bake for 16 minutes.   Meanwhile, make the creamed spinach.  Over medium-high heat, melt 2 T olive oil in a skillet.  Add in the onions and saute 2-3 minutes.  Add in the spinach and garlic.  It will shrink ridiculously.  When it’s cooked through, stir in the cream cheese and parmesan cheese.  Continue cooking and stirring until the cream cheese is melted.  Remove from heat.   For the mushrooms, melt butter and 2 T olive oil in a skillet.  Put the mushrooms in and cook until browned all over. Add cooked bacon crumbles.  Don’t season with salt until they are browned or they will never brown.  Deglaze the pan with the wine.  Add in the garlic and season with salt and pepper.  Cook until most of the wine is cooked out.   Flip the chicken pieces over.  Divide the spinach and mushrooms over the top of each breast.  Lay two slices of cheese over each piece of chicken.  Cook another 12-14 minutes or until cheese is browned and chicken is done.