Friday, March 2, 2012

30 Day Challenge {Day 5} & a Recipe!

I am having quite an issue doing these challenges on the days on which I am supposed to. But last night as I laid in bed engrossed in my latest Chick-Lit book it hit me...I ran to the office {tripped over Diogi...our siberian husky} and made my way into the office where our wireless internet was resisting I figured maybe last night just wasn't the night to blog.

So here I am..to do Day 5 on...Day....7? Ugh #Fail. Oh well... here goes. Day 5: A song to match your mood. I'm going to go with......uhm...Lenka's The Show...because it just came on Pandora and I LOVE this song...plus I am coordinating a wedding tonight at one of our shows and I am losing my mind a little :). Youtube Link so you can listen if you'd like!

Spinach & Mushroom Smothered Chicken on the Grill...mmmm mmm mmm I am no gourmet chef but this was SERIOUSLY delicious. My husband kept trying to spark conversation at dinner and I just kept shushing him because each bite the chicken just melted in my mouth. Hungry yet? :) Here's what you'll need...
4 skinless boneless chicken breasts {I made sure I got the biggest honkin-est breasts I could find}
2 cups fresh baby spinach
2 tbs. chopped pecans
1 1/2 tbs. EV Olive Oil {EV means Extra Virgin}
4 pieces of provolone cheese {wal-mart makes a great value packet and it comes with like 8 slices}
3 green onions chopped
Rotisserie seasoning {you can get this at Wal-Mart too!}
1 clove garlic {if it is a big clove just use half}
2 cups sliced mushrooms

Here's what you do...
1. Before you start anything, rinse your 4 chicken breasts and place in one large ziplock baggie with enough olive oil to cover-this will be the base of your marinade. Put in some rotisserie seasoning and some cracked red pepper. Let this sit while you prep everything else.

2. If you didn't buy the already sliced mushrooms...you'll have to waste spend a little bit of time slicing them at about 1/4" thickness. I did not wash mine {I think a little dirt is good for ya...don't tell Josh} IF you wash them do not submerge them in water-this will waterlog them and they will be disgusting. If you feel like they need to be washed, take a damp paper towel and wipe them down.

3. Chop...chop..chop! Before you get 'ta choppin', put your EVO {extra virgin olive oil} in a 2" deep skillet and cut on medium heat. Now, chop your 3 green onions {making sure to slice the end with the roots, and the top that's gotten a little gross}, also chop your garlic and your pecans. If you notice your hands smell heavily of garlic even after washing them, take a LARGE metal spoon and rub it over your dry hands...I am not sure why or how I even learned this trick but it works like a charm! Once everything is chopped add these three ingredients to your EVO {onions/garlic/pecans}

4. Saute! Make sure your onion mixture sautees for a minute or so before you add the spinach and mushrooms, when it is all added the spinach leaves will take over! Just keep folding {turning the spinach over} with a wooden spoon and it will eventually cook down. When I first put everything in the skillet I was like...ohh this is going to make wayyyy too much! but it made the perfect amount so just remember it will cook down!

5. I let this simmer while I made my sides {freshly snapped french green beans with EVO and pecans, and caramelized sliced carrots in butter with a little bit of brown sugar}. If you have a hubby or an assistant make them go throw the chicken on the grill, you'll want to sprinkle each side of the chicken breast with a little of the rotisserie seasoning and when the chicken is cooked you'll want to put the piece of provolone on top and leave it just long enough to melt. I cut the provolone slice in half since it is round and laid it on the chicken so there was cheese the full length of the breast.

6. Plate it! Take and place your chicken on your plate then scoop out some of the topping and put directly on top of the chicken! Easy peasy AND delish!
Hope you enjoy it as much as we did! 
{DIY Davis Style}
HD



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