I’m back! Still busy (sitting at my desk waiting for an important work document to arrive) but figured I could squeeze in a few minutes to post the absolutely freaking amazing delicious mushroom Brandy Sauce I made Sunday with Filet. Whenever we go on vacation, I am dying to get right back into my kitchen when we get back. Usually I am inspired by something amazing I had on vacation, but no I woke up Sunday and knew I just had to have Filet for Sunday dinner. Probably because I had a lot of fish on vacation. Anyway, it’s 4:16 and as I look at this picture of the Filet, I am getting really hungry. The sauce was so good, but I know I already said that! I will say the sauce is supposed to be for four people but Bill and I pretty much finished it ourselves, so if you are making this for 4 sauce lovers…………double it! Continue reading Filet Mignon with Brandy Mushroom Sauce
After the Holidays I am trying to drop a few pounds and eat lighter (sound fimiliar?). This is a recipe I found that was pretty light already but I made a few additional tweaks to make it even lighter while keeping all the flavor. The only way I can eat lighter is to make sure the dishes have a lot of flavor. I don’t want to eat bland food, life is too short to eat bland food!
The original recipe had you put 2 slices of proscuitto and 2 slices of cheese on each roulade. I put only 1 of each, kept the flavor but saved those calories. The original used 3 Tbsp of butter to give a richness to the sauce. I elimated the butter, added shallots and scallions for flavor and reduced the sauce longer. These tweaks saved more fat and calories but the end result was really good. Two thumbs up from Bill so I know it passed the taste test! I served it with sauteed broccolini to make it a complete meal. Continue reading Chicken Roulades with Mushroom Sauce