My hubby and I love having family and friends over to eat at our home. I’m becoming more intentional on planning these special meals and gathering around the table for fun conversation and fellowship and community. My kids are at different ages, but each participate as hosts to make the experience unique for each visitor.
I love sharing recipes with you that I’ve made in my own kitchen, but they are (mostly) always recipes I have found online or a recipe card passed on to me. If I “borrow” a recipe, I will always share the link where I found it, so you can enjoy it too and also give the person who created it the proper credit.
My good friend, Sarah has made it a love mission serving her guests around the table. Check out her ministry, Neighbor’s Table here and read how you can purchase your own #neighborstable.
Don’t forget to mark your calendars and join me on September 8th for the very first podcast on, My Crazy Cast. The show will feature ordinary people living life out loud. World changers making this big, wide world a better place, loving big. Let’s do this crazy life together.
We had our good friend, Trevor over for dinner on Thursday and the only changes I made to this delicious mushroom saute was omitting the butter and using coconut oil instead. (yum!) We poured it over grilled chicken and served with grilled asparagus. We all gave this family-friendly recipe a thumbs up.
- 1/3 cup butter
- 3 (8 ounce) packages fresh mushrooms, sliced
- 2 tablespoons chopped onion
- 2 teaspoons dried tarragon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh parsley, chopped
- In a large skillet over medium heat melt butter. Stir in mushrooms, onion, tarragon, nutmeg, salt and pepper. Saute until mushrooms are tender, stirring occasionally, about 10 minutes. Stir in parsley and serve.