Marinated Veggie by

Marinated Veggies

I’m absolutely in love with this new recipe that was shared with me for marinated veggies! These veggies are perfect for any occasion. Feel free to alter the veggies used, adding in your favorites. The flavors will blend well together for a variety of veggie combinations. Marinated veggies can be served warm or cold, as a side dish or overtop lettuce to turn your salad into a meal. This recipe is perfect for summer parties!

Your Favorite Veggies

What a great way to get in your daily dose of veggies! Mix up a big batch of marinated veggies and you’ll have no problem eating your greens this week. I love to throw in a variety of bell peppers for an extra splash of color, making this dish fun and bright. Slice and chop all of your veggies into bite sized pieces. For more color add in extra bell peppers, or substitute a yellow squash for a zucchini. Pour all of the chopped veggies into a large ziplock bag.

Delicious Dressing

In a small blender or food processor, pour in ½ cup Vegetable Oil and ½ cup Olive Oil. Add in ½ cup White Wine Vinegar and ½ cup Sugar. This is the base for your marinade and will make a sweet vinaigrette type dressing. Then mince 3 cloves of fresh Garlic to season your marinade. I love garlic and tend to add in a little extra if I’m making this for the family. Finally, finish the seasonings with 1 tablespoon Salt, 1 tablespoon Mustard, and 2 tablespoons Tarragon. I like to use stone ground mustard whenever possible, it adds the perfect balance of flavor, but you can use any kind you prefer. Blend these ingredients until well combined.

Perfect for Summer Parties

Pour the marinade over the veggies. Seal the bag tightly and refrigerate overnight. Since this marinade is essentially a salad dressing, you can eat the veggies right away. The flavors, however, will combine and develop after marinating overnight. I’ll occasionally make an extra batch of the dressing to use on salads throughout the week, since it’s delicious on it’s own as well. These veggies are wonderful for summer parties. You can make them up the night before and let them marinate until you’re ready to leave. Perfect for cookouts and potlucks! Have fun mixing up your favorite veggies this summer and enjoy!

Marinated Veggies

2 Bell Peppers

1 lb. Carrots

1 lb. Mushrooms

1 bunch Broccoli

1 bunch Cauliflower

2 Zucchini

5 Stalks Celery

½ cup Vegetable Oil

½ cup Olive Oil

½ cup White Wine Vinegar

½ cup Sugar

3 cloves garlic

1 T. Salt

1 T. Mustard

2 T. Tarragon


Slice and chop all veggies to bite sized pieces and combine in a large ziplock bag. In a small blender or food processor combine both Oils, Vinegar, and Sugar. Add in Garlic, Salt, Mustard, and Tarragon for seasoning. Blend until fully combined. Pour the marinade over the veggies and let sit overnight, sealed, in the refrigerator. Enjoy your veggies!

Marinated Veggies by
This delicious dressing will have you coming back for more!
Mushroom Chicken Overview

Mushroom Chicken

This simple mushroom chicken is a great dinner recipe to make on a busy night. The entire dish can be quickly put together in minutes, then simply let it cook. The gravy becomes a rich sauce, creating a moist and creamy dish that is completely effortless. Mushrooms and a wonderful touch of rich, hearty flavor and bring this dish to the next level.

Hearty Gravy and Fresh Mushrooms

Mushroom Chicken Step 1
Layer fresh sliced mushrooms over chicken.

Lay the Chicken Breasts out across the bottom of a casserole dish. Sprinkle 1 cup fresh, sliced Mushrooms on top. In a medium sized mixing bowl, combine 2 cups Beef Gravy and 1/4 cup Beef Stock to make the gravy thin. I use a Homemade Gravy, but in a pinch you can substitute pre-made gravy. Add in ¼ cup Sherry and stir the sauce all together. Pour the sauce over the chicken and mushrooms. As it bakes, the chicken will absorb the rich, hearty flavors from the mushrooms and gravy. Bake uncovered at 375 degrees for 35 – 45 minutes. Let the sauce stand to thicken for about 5 minutes before serving.

Mushroom Chicken Step 2
Pour gravy over-top the casserole.

You can always, prepare the sauce ahead of time and mix with the chicken breasts in a plastic freezer bag. Freeze the mixture until ready and dump in the crockpot in the morning before work. Add in fresh, sliced mushrooms and an extra ¼ cup of water. Cook on low heat for 6 – 8 hours. The sauce should be thick and creamy. Preparing it this way, the sauce will act like a marinade, infusing the chicken with even more flavor.

Mushroom Chicken Close Up
Enjoy your delicious meal!

Mushroom Chicken

4 Chicken Breasts, boneless and skinless

1 cup Fresh Mushrooms, sliced

2 cups Thick Beef Gravy

1/4 cup Beef Stock

¼ cup Sherry

Spread Chicken breasts in a deep casserole dish. Sprinkle fresh mushrooms over top of the chicken. In a medium bowl, combine Gravy, Stock, and Sherry to make a sauce. Pour the sauce over the chicken and mushrooms. Bake uncovered at 375 degrees for 35 – 45 minutes.


Mushroom Onion Soup

Mushroom Onion Soup

This recipe was discovered by accident one day when I was learning how to make French Onion Soup. I had run out of beef bullion and decided to substitute a Chicken Stock instead. After trying the soup I was reminded of Miso Soup and added in sautéed mushrooms to make a simple version. This mushroom onion soup is incredibly easy to make and is a delicious lunch or companion to dinner.

Simple, Elegant, Delicious

This soup can be a simple meal or an elegant side, just depending on what you pair it with. When serving this as a main course, I double the amount of onions and mushrooms, then add them over-top baked potatoes with some sour cream.

Sauté 2 sliced Onions in a skillet with 1 tablespoon Oil, until they turn clear.  Add in 2 cups sliced Mushrooms and sauté until the onions are caramel in color. In a medium pot, bring 6 cups of Chicken Stock to a boil, then add in the cooked onions and mushrooms. Reduce heat and let simmer 15 minutes. Serve with noodles for a simple Asian inspired meal.

Mushroom Onion Soup

1 tablespoon Oil

2 Onions, sliced

2 cups Mushrooms, sliced

6 cups Chicken Stock

Sauté Onions and Mushrooms with Oil in a skillet. Add to boiling Chicken Stock and reduce to a simmer. Let cook about 15 minutes and serve.

Spinach Mushroom Alfredo

Spinach Mushroom Alfredo

This dinner looks and tastes like it was ordered from a fancy Italian restaurant. Your family and friends would be shocked to know it only took a few ingredients to prepare and was done is less than 30 minutes! Looking to get more vitamins in your diet? Don’t hide veggies in your food; fall in love with them using this delicious twist on Fettuccine Alfredo. Both spinach and mushrooms are high in potassium, which helps reduce your blood pressure. Spinach Mushroom Alfredo is sure to be a family favorite.

Rich Flavors and Colors

This elegant take on a simple dinner will be the star of the show at your next dinner party! The rich taste that comes from sautéing the onions and mushrooms together, combined with the vibrant colors of the fresh spinach will leave you craving this dinner again and again. To make the most stunning version of this recipe, you can make a Homemade Alfredo Sauce to use with it. This delicious sauce can be made in the time it takes to sauté your vegetables.

This recipe comes together very quickly, so go ahead and cook your noodles while you prepare the vegetables and sauce. To start sauté 1 chopped onion in 1 tablespoon of oil. When the onion is just starting to turn clear, add in 2 cups of sliced mushrooms. I use regular white mushrooms for this, but you can easily change it up with your favorite variety. Cook the onions and mushrooms together, in the skillet until the onions start to turn a nice caramel, brown color. Then add in 3 cups of Fresh Spinach. You may want to add the spinach in a little at a time. Stirring it in with the onions and mushrooms will make the spinach start to wilt, and it will take up less space in the skillet.

When the spinach is wilted, turn off the heat and pour your Alfredo Sauce over the vegetables to better combine the flavors. You can use a store bought can of Alfredo, but nothing can beat this recipe for Homemade Alfredo Sauce. Toss the sauce and veggie mixture over cooked and drained noodles. Serve with slices of French Bread and Parmesan cheese for an elegant, healthy dinner.

Spinach Mushroom Alfredo

1 tablespoon Oil

1 Onion, chopped

2 cups Mushrooms, sliced

3 cups Fresh Spinach

Alfredo Sauce

Cooked Noodles

Sauté Onions in a skillet with Oil. Add in Mushrooms when the onions turn clear. Once the onions start to caramelize mix in Fresh Spinach, just until wilted. Turn off the heat and pour Alfredo Sauce over the vegetables. Toss the sauce and veggies in with cooked and drained Noodles. Serve immediately for a quick and impressive dinner.