It’s A Saturday Nigh Rant

It seems lately I’ve been feeling a bit nostalgic. And that makes me sad in some ways. I long for a time that has passed, and will not come again. A simple time. A rich time.

It seems to me we are all in such a hurry to make something of ourselves, to have it all. The big house, the right car, the correct job. Oh but there is more. We need the politically correct attitude, the socially accepted perspective and an open tolerance to anyone who views the world as we do, but a closed judgmental stance for those who don’t. Strange times we find ourselves in. It seems to me the world has turned upside down. If you believe in God, that somehow makes you ignorant at best, closed minded at worst. If you feel being a wife and mother is an honorable profession, then you are not living up to your full potential and are setting the whole woman’s movement back a few hundred years.

Once upon a time, we had lofty goals and sought to create a world where people were judged on their character; nothing else. While material possessions have always been a distraction, deep down most of us knew worldly possessions were not a measure of character. While the same is true today, we tend to value status more that substance. How I long to return to a time when character matter most.

Guess I’ve been on a rant here lately. Thank you for listening. We are here not to rant, but to cook. I love spending time in the kitchen. Creating delicious meals for my family gives me so much pleasure. Making a warm and cozy home is a joy. I’ll not apologize for that. Besides, just look at the end results . . .

Creamy Mushroom Chicken
12 oz Brown Mushrooms
4 Garlic Cloves
3 large boneless Chicken Breasts
Flour for dredging
1 tablespoon Olive Oil
2 tablespoons Butter
Italian Seasoning to taste
1/2 cup Chicken Stock
1/2 teaspoon Lemon Juice
1/2 teaspoon Dijon Mustard
1 cup Heavy Cream
Salt to taste
Black Pepper to taste

Clean and slice mushrooms, set aside. Peel and mince garlic, set aside. Cut chicken breasts in half lengthwise to create 6 thin cutlets. Dredge chicken in flour, set aside..

Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat.

Once the pan’s hot, add the chicken. Cook breasts for about 4 minutes per side; until golden. Remove chicken from the pan.

Add the remaining butter to the pan. Let it melt, swirl pan to coat; add the mushrooms. Sprinkle with Italian seasoning. Once the mushrooms start to release their liquid, add the garlic to the pan. Continue cooking the mushrooms until all the mushroom liquid is cooked off.

Remove mushrooms from the pan, hold on the plate with the chicken.

To the now empty pan add the chicken stock, lemon juice, and Dijon Mustard. Give the mixture a good stir until the mustard dissolves. Simmer for about 5 minutes to reduce.

Add the cream to the pan, whisk. Return chicken and mushrooms to the pan. Let the chicken cook for another 5 minutes or so until cooked through and the sauce has thickened. Season with salt and pepper to taste just before serving. Transfer chicken to the platter, sauce and all.

Serve with desired sides. If serving with pasta, spoon some of the Mushroom Sauce over the pasta to bring the two dishes together. Amazingly delicious.

Suggested Sides –

Angel Hair Pasta in Garlic Sauce
8 oz Angel Hair Pasta
1/4 cup Olive Oil
1/2 cup Parsley
4 Garlic Cloves, minced
1/2 cup Parmesan Cheese
Fresh Black Pepper to taste

Bring a large pot of salted water to a boil. Cook pasta according to package direction.

Meanwhile, heat oil in a skillet over medium-high heat. Chop parsley and garlic while oil is heating. Sauté 1/4 cup of the parsley and all of the garlic in the warm oil.

Drain pasta well, reserving about 1 cup of the pasta water.

Toss pasta with the garlic mixture. Moisten with a little pasta water at a time until a light sauce is created. Top with cheese and pull strands through to coat and help melt the cheese just a little. Give a few turns of the pepper mill, top with remaining 1/4 cup parsley and serve.

Char-Braised Basil Asparagus
1 lb Asparagus
Salt to taste
Black Pepper to taste
4 Basil Leaves
1 tablespoon Olive Oil
1 tablespoon Butter
1/2 Lemon, juiced

Rinse the asparagus and trim off the ends, leaving spears about 8 inches long. Season asparagus with salt and pepper, set aside. Stack basil leaves, cut into small ribbons, set aside.

In a large frying pan, heat the Olive Oil and butter to sizzling. Add basil, cook for about a minute or so. Turn down the heat to medium and add the asparagus.

Using a broad spatula, turn the spears over from time to time until they are browned and become tender, about 10-15 minutes depending on the thickness of the asparagus.

While the asparagus chars, cut the lemon in half. Stack basil leaves and cut into small ribbons. Set aside.

Just before serving, squeeze half of a lemon over the asparagus. The pan will spurt and sizzle. Roll the asparagus in the sizzling juice. Transfer to a platter and serve.