Today I ate lunch at one of my favorite little Chinese spots … they have the best miso soup! My fortune cookie was spot on … I really do believe the statement on this silly little paper is true. Sometimes on this crazy journey we call life when we do things for others (whether or purpose or not) our lives are changed for the better. More often than not there is no need to receive accolades for your good deeds … do them because they are the right thing to do!
I am always looking for a new side dish to go with a grilled steak … found a recipe and tweaked it to make it a bit more appealing to my families taste buds. It pairs very well with steak but could easily add pizzaz to a grilled chicken breast as well!
8 oz whole white mushrooms (1 package)
1 teaspoon of garlic, minced (I used the pre-minced kind, 1/2 teaspoon = approximately 1 clove of garlic – you can use fresh if you prefer)
2 tablespoons of reduced fat cream cheese.
1 teaspoon of fresh or dry tarragon
1 teaspoon of fresh or dry parsley
salt & pepper
Parmesan cheese (Optional)
1 teaspoon of olive oil
1. Heat a pan with a teaspoon of oil and add the mushrooms and garlic on medium heat. Continue to saute until mushrooms become soft (shorter or longer depending on how you like them!)
2. Add cream cheese and stir.
3. Add the herbs, salt and pepper to taste.
Serve straight from the pan, or you can transfer to an oven dish and place in the oven (covered) to keep warm until you are ready to serve.