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Vanillatine's Day Date Night at Home



Move over Valentine’s Day! This year we are celebrating all things Vanilla Porter with Vanillatine’s Day! Vanilla Porter is the perfect key ingredient for the best date night in!

We've teamed up with New York Times bestselling cookbook author, Half Baked Harvest, to bring you two easy-to-make Vanilla Porter paired recipes - one sweet, one savory. So grab your Vanillatine, some Vanilla Porter and a few simple ingredients to celebrate the ultimate date-night-in.


Hi everyone! I’m Maggie Still the social media coordinator for Breckenridge Brewery and I love to cook, so I decided to try out the Half Baked Harvest’s Vanilla Porter creamy brown butter mushroom chicken dinner! AND OH MY GOODNESS….. It is quite delicious and super easy! She also has a savory Vanilla Porter molten chocolate cakes with mascarpone whipped cream recipe but I didn't have time to get to it! TRY IT HERE!

I’ve been following Half Baked Harvest for a while and was super excited when we decided to do a collaboration a year ago! I’ve cooked many of her recipes but this one was more special as we added in some Vanilla Porter which adds fantastic flavor! 

OKAY! Promise, it’s so easy!

SPOTIFY PLAYLIST 
Here is a great playlist I threw together for you to listen to while you cook! 



STEP 1:
Grab all of your ingredients! This is the list Tieghan suggested!

INGREDIENTS

**A couple of notes: I sliced my chicken breasts in half to make cutlets, used some fresh and some dry thyme.

STEP 2: CHICKEN


  • Season the chicken with salt and pepper and then toss it in a bowl full of flour and garlic powder - this adds a really beautiful texture and flavor for the chicken.

  • Then take your chicken and throw it in a pan with some olive oil and cook for 3-5 minutes on each side, after they are looking nice and browned and toss in some butter to really add some additional flavor. Since I’ve been cooking her chicken recipes for a while now, THIS is the only way i will cook chicken now… so simple and full of fantastic flavor… and under 12 minutes. A win in my book!

STEP 3: CHOP ALL THE THINGS


  • Chop up all your produce from your shallots, garlic and mushrooms

STEP 4: COOK MUSHROOMS & SAUCE


  • Okay so I have been cooking mushrooms wrong my whole life. THIS is the way to do it. Toss in your mushrooms into a pan with some olive oil and space them out and little bit and DON’T touch them for about 5 minutes… this is key, just let those bad boys sit in the olive oil and cook.
  • After the 5 minutes is up stir the mushrooms and just look how beautiful the coloring is. Then toss in your shallots, garlic, thyme and some butter… oh yes, the butter!!
  • Let those cook for a few minutes and then spoon out some mushrooms to top onto your chicken
  • Then add in your Vanilla Porter and your chicken broth and let that simmer for about 10 minutes until the liquid has reduced about half. And you should taste test at this point too because the sauce is coming together and is soooo good!

STEP 5: MAKE YOUR PASTA

  • So Half Baked Harvest recommends this with pasta, but it would also be so wonderful with mashed potatoes too!
  • Start boiling your water and then toss in your noodles! I used whole grain linguine for mine. 

STEP 6: WRAP IT ALL UP


  • After your sauce has reduced add in the cream and then add your chicken back in and simmer for about 5-10 more minutes
  • Then plate it! Start with your pasta, then chicken and drizzle the sauce all over and then top with your extra mushrooms. 

ENJOY!!! SOOOO GOOD! 


 



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