Dinner's done, now to invite guests!

We are having a dinner party and I plan on serving this yummy dish along with a dessert and salad.   Having the main part already done means I can focus on the presentation of the salad, fuss over the table and have a clean kitchen, as never before seen at my house until freezing became my friend.  Who knows, I might even have time to get myself ready too.

Creamy Balsamic Si-auce

2 Tablespoons butter
18 white mushrooms, cubed
2 Tablespoons extra-virgin olive oil
2 large cloves garlic, pressed
1 teaspoon dried thyme
salt and pepper to taste
1/2 cup sweet onion, graded finely
2 Tablespoons all-purpose flour
4 teaspoons (good quality) balsamic vinegar
3 Tablespoons heavy cream
1 teaspoon lemon juice
1 pinch lemon zest
1/4 cup chopped flat-leaf parsley
1 1/2 cups water
1 Tablespoon Ultra Gel (optional)

Melt butter in sauce pan on medium-high.

Brown mushrooms for 4 minutes.  Set aside until cool.

Add to quart-size Ziplock.  Some people don't appreciate the fine taste of mushrooms, my kids come to mind.  This is the advantage having the mushrooms in a separate bag then the sauce.

Heat oil in sauce pan on medium-high.  Add onion, thyme, salt, pepper, and garlic; saute for 2 minutes.

Add flour and stir for 2 more minutes.  Let it cool.

In a quart-sized Ziplock, lining a pint jar, add parsley, lemon juice, zest, cream, balsamic vinegar, and onion mixture.  Seal and flatten for freezing.

Cut up Costco chicken and put in a quart-size Ziplock.

Measure Ultra Gel into a separate Ziplock.  Because mushrooms have extra water, the sauce may be too runny so this is why it's nice to be able to add a thickener while sauce is hot.

Label gallon-size Ziplock bag and place all three smaller bags inside.  You may also want to put the dry orzo package and the Ultra Gel inside too.

Sample Label Below:


Family Name, Date Made:                                                                      Prep Time: 10 minutes, stove
Cook orzo as directed.

Bring 1 1/2 cups of water to a boil.  Add sauce packet to water.  If everyone likes mushrooms and thawed chicken, add now along with Ultra Gel.   Cook on medium-high until thick.  Option:  Heat mushrooms and chicken, serve on the side.  (Ultra Gel is not necessary in sauce if mushrooms are not added).


Suggested Sides:  Fresh Green Salad,  Peas, Bread                                                                       

For my family, I will heat the mushrooms in the sauce and serve the chicken on the side for my kiddos who will only eat buttered orzo and chicken.  When will my kids get tired of bland food?  Well, I guess that means my husband can have thirds again, he never wants seconds of food so I'm excited to see what my co-opping friends think too.


Recipe at a Glance:

Creamy Balsamic Sauce

2 Tablespoons butter
18 white mushrooms, cubed
2 Tablespoons extra-virgin olive oil
2 large cloves garlic, pressed
1 teaspoon dried thyme
salt and pepper to taste
1/2 cup sweet onion, graded finely
2 Tablespoons all-purpose flour
4 teaspoons (good quality) balsamic vinegar
3 Tablespoons heavy cream
1 teaspoon lemon juice
1 pinch lemon zest
1/4 cup chopped flat-leaf parsley
1 1/2 cups water


Melt butter in sauce pan on medium-high.  Brown mushrooms for 4 minutes.  Set aside until cool. Add to quart-size Ziplock.

Heat oil in sauce pan on medium-high.  Add onion, thyme, salt, pepper, and garlic; saute for 2 minutes.   Add flour and stir for 2 more minutes.  Let it cool.  In a quart-sized Ziplock, lining a pint jar, add parsley, lemon juice, zest, cream, balsamic vinegar, and onion mixture.  Seal and flatten for freezing.

Cut up Costco chicken and put in a quart-size Ziplock.

Measure Ultra Gel into a separate Ziplock.

Label gallon-size Ziplock bag and place all three smaller bags inside.  You may want to put the dry orzo package and Ultra Gel inside.

-Anna Marie