Fran | Lizzie & Ally | @lizzie.bear

Make love move your deepest roots, Happy Earth Day! ❤️ Haz que el amor mueva tus raíces mas profundas, Feliz Dia de la Tierra! ❤️

Kamora Jones, Hyper Persistent Soul Wisdom

Cream of mushroom soup recipe

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Ingredients:

4 tablespoons butter

1 tablespoon oil

2 onions diced

4 cloves garlic minced

1 ½ pounds (750 g) fresh brown mushrooms sliced

4 teaspoons chopped thyme divided

½ cup Marsala wine (any dry red or white wine)

6 tablespoons all-purpose flour

4 cups low sodium chicken broth or stock1-2 teaspoons salt adjust to taste

½-1 teaspoons black cracked pepper adjust to taste

2 beef bouillon cubes, crumbled

1 cup heavy cream or half and half (sub with evaporated milk)Chopped fresh parsley and thyme to serve

Instructions:

Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.

Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.

Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.

Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.

Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil).

Adjust salt and pepper to your taste.

Mix in parsley and remaining thyme. Serve warm.

Giovanna | Paris by Diego Anciano

CREAMY TUSCAN GARLIC CHICKEN

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Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!

Ingredients:

1½ pounds boneless skinless chicken breasts thinly sliced

2 Tablespoons olive oil

1 cup heavy cream

½ cup chicken broth

1 teaspoon garlic powder

1 teaspoon italian seasoning

½ cup parmesan cheese

1 cup spinach chopped

½ cup sun dried tomatoes

Instructions:

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in centre. Remove chicken and set aside on a plate.

Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.