Mushroom Soup for Momma's Soul

It is Friday...thank God.  I have been sick all week and I am so over being sick.  I heavily dislike being sick. There is this so called head cold going around that has sucked the life out of me this week.  I even bailed out of work yesterday with zero energy to drive to Boulder.

I do not make a good patient, because when I get sick, I get really sick.  It usually starts out small, so I push myself too far and keep going about my business not listening to my body...then it's too late to go back.  There I am, out for the count for a few days at least.

This week did have some happiness though, the creek near my office is running again and so beautiful.  I love hearing the water as I walk to and from my car every day.

The only good part of being sick is that I crave soup, any kind and all kinds of soups.  It's a comfort thing.  When I was younger and sick my mom always made me a can of Campbell's Chicken Noodle Soup and a Grilled Cheese Sandwich with a cup of Lipton hot tea sprinkled with a spoon full of sugar (served on our landscape painted, metal TV tray with the antique brass legs that fit perfectly over my lap - if you were a child of the 60's/70's you know exactly what I am referring to)....the perfect cure all!!

Mushroom Soup
Courtesy of Wolfgang Puck, Modern French Cooking for the American Kitchen

1 pound firm white mushrooms, cleaned
1 medium lemon
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/4 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
1 tablespoon minced parsley

Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.

Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears.

Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.  Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly.

***This soup is even better the second day as leftovers.***

Simply Salmon with Shrimp Tortellini and Sunsets

As I have previously mentioned, we have the most unpredictable weather here in Colorado.  On any given day, you can go to work in cute strappy high-heel sandals and come home that day in boots and down parka.  You clearly need to be prepared every day for mother nature.

The great thing about this is the most beautiful sunrise and sunsets occur.  Rolling clouds come in and out with purple and orange skies.

Last night's sunset (after a high of 68 yesterday) was rolling in a new rain storm for us today.  For our no meat Friday, I pulled together this very flavorful dinner with minimal ingredients.

Salmon with Shrimp Tortellini

1 pound, peeled and deveined shrimp, tails off
2 salmon filets
2 Tbl, melted butter
lemon-pepper seasoning
1 tsp. crushed garlic
1 package, refrigerated cheese filled spinach tortellini (in deli case)
1 container, pre-made pesto (in deli case)
1/4 cup, heavy whipping cream
fresh parmesano reggiano

Preheat oven to 350.  Place salmon filets on foil lined cookie sheet and drizzle with melted butter and lemon/pepper seasoning.  Bake for 20 minutes, or until salmon is done and flaky.

While salmon is baking, cook tortellini according to package directions.

Saute shrimp on medium-high in butter and crushed garlic, until pink and a light golden crust has formed.

Warm pesto in saucepan.  When sauce is fully heated add heavy cream off heat.  Cut salmon in bite size pieces and serve over tortellilni with shrimp, pesto-cream sauce and fresh parmesano reggiano cheese.

Ham & Cheese Biscuit Bake - Breakfast for Champions

Good news was there was no volleyball tournament this weekend, so we got a little break...yeah, sure we did!!!  Our weekend was crazy busy, once again.  Oh how I long for a "Sea Day".  My friend Annie and her sister coined the phrase "Sea Day".  This is a day where you pretend you are at sea, don't leave your pajamas, watch movies all day and snack to your heart's desire.  I will keep thinking positive thoughts...someday...Sea Day.

Lots of things to do and not much time.  Clean house, grocery shop, bathe the very stinky dogs at our favorite self service dog wash Paws 2 Groom, prep for Super Bowl party meal and get ready for the upcoming week.  Of course, our plan was to do a lot of bbq and using the smoker on Sunday and what does Mother Nature do...she dumps over a foot of snow the night before.

Our teenagers contributed by making the touchdown cupcake platter.

We had great ambitions during Super Bowl for our guests Heather and Matt.  Heather is a phenomenal stylist and Matt is a computer guru.  Heather was kind enough to come over and beautify all our hair and Matt cleaned up our laptop, the trade was a full evening of Super Bowl Foods.

All of this needed a good start to the day with a hearty breakfast I found on Pinterest - Ham & Cheese Biscuit Bake.

Ham and Cheese Biscuit Bake
Courtesy of plainchicken.com

1 can Grands Jr. flaky biscuits (10 biscuits) 8 oz diced ham 1 cup grated swiss or cheddar cheese 2 tbsp honey mustard dressing 3 eggs 2/3 cup heavy cream 2 Tbsp grated parmesan cheese Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Separate biscuits and cut into quarters. Place biscuits in bottom of pan. Top with ham and swiss cheese. Whisk together eggs, honey mustard and heavy cream.  Pour over biscuits. Top with parmesan cheese. Bake for 25-30 minutes.