For some reasons, Sunday can get away from me in no time … we lazed in bed til 9:30 or so … then got hooked on a movie which I watched while I made breakfast. YES, I do have a TV in my kitchen … back in 1998 I was BIG into the Food Network and well, I welcomed the opportunity to follow along while I cooked … at least, that was the reasoning at the time we were redoing the kitchen.
Then I got sucked in to Pinterest for about an hour on Hubby’s little notebook thingy that he got for work …
Then we ran to Target in search of something. Then to KMart. Calmed Hubby down as he was starting to get anxiety as he couldn’t find what he was looking for … and I had a moment of near weepiness when I saw the Hostess store B A R E bones …. not even a shelf was left in the store. Amazing …
Then we got back home, it was about 3pm. I needed to prep a ton of meat to freeze and of course, Chatty showed up with the fondue pot and seasoning stuff for Hubby. We chatted for about an hour while I finished the meat and cleaned up the kitchen which NOW it’s 4:30 or so … good grief. As a side note: I wondered AFTER the fact if it was considered RUDE to continue prepping raw meat in the kitchen while chatting with Chatty? I think it was, however, I couldn’t just stop and walk away from it, you know?
Hubby was hungry. We hadn’t eaten since breakfast and well, I might as well toss some chicken together, right?
It’s really easy. Like, grab a bottle of salad dressing, toss in the bag with your chicken, close it up and toss in fridge for hour or so.
However, something even better?
Mushrooms. Uh huh. Shrooms baby. These will just melt in your mouth … here’s how I do it …
Clean shrooms and cut off the bottom of stems. Cut in half and those that are larger, cut in quarters. Then toss the shrooms in to the ziploc bag and pour a little bit of Caesar dressing over the shrooms and seal it up. FYI – I am really a fan of Ken’s Light Caesar Dressing for this … it’s not a creamy dressing, but rather, oil based. Also, don’t drown the mushrooms, a little goes a long way. (I do need to try and find a homemade recipe without all the extra ‘bonus’ ingredients … forward if you have one to share!)
When ready to cook, grab a big sheet of foil and put the shrooms in the middle. Try to avoid dumping all the liquid as they will release plenty. Pull up long sides of foil and fold over a few times, repeat with sides til you have a well sealed ‘packet’. I recommend using a better quality, heavy duty foil for this. Toss the packet on the grill or in the oven and cook for about 30 minutes or so.
To serve up, carefully open the foil packet and dish out into a bowl. Use care though, the steam and liquid will be Hot Hot Hot! … food doesn’t taste so good if you burn yourself!
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