A tasty memory from last summer... the Sun was about to set,
there was barely time to take a photo on the porch as it was already dark
inside. It is best to think ahead and prep the ingredients because this will be
ready in record time.
Could 2014 been the last good summer? I canned, dried and
froze large amounts of fruits and vegetables and still had some left. This year
the trees didn’t grow new shoots; there was nothing to prune. The apricot tree gave
three small buckets of sickly looking fruit, there were no cherries, peaches or
raspberries. The blueberries were so tiny I left them on the branches. In a few
weeks we will have a few dozen apples from a tree that for forty years produced
several hundred pounds of golden delicious in the fall.
The garden was no better. We had no bumper crop of anything
and even the weeds seem to be suffering. You would think that heat is good for
the garden, but that is not the case. Now if it was only the summer heat....
maybe, just maybe we could plant a few citrus trees. But last winter was just
as extreme. A month ago we cut down the old maple in the front thinking it could
damage the house during a freak hail storm. People who still believe that global
warming is leftist propaganda buried their heads in sand a long time ago.
MUSHROOM ASIAGO CHICKEN
4 boneless chicken legs
salt and pepper to taste
1/3 cup flour
2 Tbsp olive oil
1 Tbsp Hungarian paprika
1 large tomato, diced
1 red bell pepper, diced
2 cups of sliced mushrooms
2 garlic cloves, minced
2/3 cup white wine or water
1/3 cup heavy cream
1/3 cup shredded Asiago cheese
3 green onions, chopped
3 springs fresh flat leaf parsley, chopped
- Debone the chicken legs and cut into evenly thick chunks.
- Heat the olive oil in a deep non-stick skillet over medium heat.
- Season the chicken and dredge in flour.
- Add the chicken to the skillet.
- Saute until the meat is no longer pink.
- Add the paprika.
- Add the mushrooms and saute until mushrooms begin to brown.
- Add the diced tomatoes and the diced red pepper.
- Add the white wine and bring to the boil.
- Reduce the heat and add the cream.
- Heat through.
- Add the cheese and keep stirring until it melts.
- Continue cooking at a slow simmer until sauce is reduced by half.
- Add the chopped green onions and the fresh chopped parsley and serve.
