Posts Tagged ‘mushrooms’

First, the asparagus: I rolled the stalks in olive oil, sprinkled them lightly with a dried basil & garlic blend, and finished with a dash of sea salt. Cooked at 350 degrees for about 18 minutes. This batch even got crispy on the tips… I liked that crunch.

I had forgotten how simple and tasty this variation on chicken piccata is. I love the lemony flavor in it, and cooking everything in butter just tastes yummier, too! Even better when mushrooms are involved (which they usually are)…

  • 1-1/2 lbs. Chicken Breasts, skinless, boneless, pounded flat
  • 3 Lemons
  • Garlic, minced
  • Dried Thyme
  • Salt
  • 1/4 cup Flour
  • 4 Tbsp Butter
  • 12-16 oz. Mushrooms, sliced
  • 1/4 cup + dash of White Wine

1.  Marinade the chicken overnight with the juice of 2 lemons, minced garlic, dried thyme, and a dash of white wine.

2.  Put the flour on a plate and dredge the chicken breasts.  In a skillet with 1/2 of the butter, brown the chicken on both sides over medium heat, about 5 minutes or until golden brown.  Remove chicken and set aside.

3.  Add remaining butter to skillet.  Cook mushrooms and garlic until tender.  Return chicken to pan.  Add wine and juice of remaining lemon.  Simmer for 7-10 minutes, stirring occasionally as sauce thickens slightly.  Serve over rice.


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I’ve been trying every now and then to make a good Asian type of stir-fry, aka Chinese food of sorts. However, they haven’t really come out all that flavorful. ‘Some’ flavors are there, but they’re just not blending together in the way that I envision. This dish was kinda like that, too… It was okay, but just not something I’d be likely to repeat. I think I used to be able to do a good stir-fry, but I cannot seem to be able to do it lately. Anyway, here are the ingredients that I used for the so-so dish above:

  • Chicken Breasts, cubed
  • Cornstarch (dusted over the chicken)
  • Olive Oil
  • Sesame Oil
  • Soy Sauce
  • Balsamic Vinegar
  • Garlic, minced
  • Ginger, minced
  • Mushrooms
  • Zucchini
  • Noodles

I’ll have to continue to work on this angle, I guess.  Red Pepper Flakes may help… maybe.  Or find some sort of Asian chili sauce or something…  I also hear that Panda Express has prepared non-MSG sauces available… I might have to try that instead.

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Basically, this meal was a quicker version of the recipe found here. I rather quickly cooked up (over medium-high heat) the garlic, mushrooms, baby spinach, red pepper flakes, cumin and salt. I drained the excess liquid and then added about a 1/4-1/2 cup of salsa (after draining that, too). Next, I added about 3 Tbsp. of cream cheese and removed the pan from the heat. I stirred in the cream cheese with the still-warm filling and then let it cool for a couple of minutes. Next, I put the filling in a tortilla, sprinkled some cheese on top and wrapped it up. (A bit more shredded cheese on top of those, too.)

Since our broiler tends to pretty faithfully ignite food items in less than one minute (yes, literally!), I opted for a 350 degree oven for 8 minutes or so to melt the cheese on top. Tasty, quick, a bit cheesy (so be it), with leftovers for lunches tomorrow. Works for us!

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I took this recipe for Inside-Out Lasagna from my Eating Well magazine… it’s like a deconstructed lasagna of sorts. I added mozzarella cheese to the mix, and, well, I mixed it all up. I also used a full box of whole-wheat pasta and more mushrooms. The picture at the bottom shows the recipe version of this dish, before I added the extra cheese and mixed mine together.

The dish had a familiar taste to it, similar to lasagna… I think the ricotta cheese added the most for that effect. The diced tomatoes made it lighter than the traditional tomato sauce, and we enjoyed this as a weeknight meal. This dish had all my required elements for such weeknight meals: it is basically quick to prepare; it is healthyish and good-for-you; it provides leftovers; and it is simply quite tasty. I don’t know that I’d go so far as to call it lasagna-like, but I’ll definitely be adding it to my menus on a regular basis.

  • One package (13.25-oz.) Whole Wheat Rotini Pasta
  • 1 Tbsp. Olive Oil
  • 1 Medium Onion, chopped
  • 3 Cloves Garlic, minced
  • 16-oz. Mushrooms, sliced
  • 1/2 tsp. Salt
  • 1 14-oz. Can Diced Tomatoes
  • One bag (8-oz.) Baby Spinach
  • 1/2 tsp. Crushed Red Pepper Flakes
  • 3/4 cup Ricotta Cheese
  • 1 cup Mozzarella Cheese, shredded

1.  Bring large pot of water to boil.  Add pasta and cook accordingly.  Drain and transfer to large bowl.

2.  As pasta cooks, heat oil in saute pan over medium-high heat.  Add onion and garlic.  Cook, while stirring, for 3-4 minutes or until it begins to soften.  Add mushrooms and salt.  Cook, while stirring, for 5-6 minutes or until mushrooms begin to release their liquid.

3.  Add diced tomatoes, spinach and crushed red pepper flakes.  Cook, stirring occasionally, until the spinach is wilted, about 5 minutes.

4.  Toss sauce with pasta and serve with 3 Tbsp. dollops of ricotta cheese on top (bottom pic).  This is where I added some shredded mozzarella and mixed everything together (top pic).  Yum!

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Ribeye Steak Dinner

This was quite a rich meal… Ribeye Steaks with a Blue Cheese Mushroom Onion Gravy, Acorn Squash, and Goat Cheese Stuffed Croissants. The gravy came out a bit thinner than I would have liked, but it was still tasty. The recipe came from The Pioneer Woman. I think I would have used a bit less heavy cream, and I did add mushrooms to our gravy while cutting down on the amount of onions. Still, I thought it to be an excellent sauce to go over steaks. Ingredients below:

  • 4 Tbsp Butter
  • 1 Large Onion (plus Sliced Mushrooms)
  • 3/4 cup Heavy Cream
  • 1/2 cup Crumbled Blue Cheese

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Well, I meant to cut into this burrito-of-sorts before I took the picture… It’s filled with a saute of mushrooms, garlic and baby spinach, mixed together with cream cheese. Quite yummy, if I may say so myself. I rolled that mixture into the tortilla type of wraps and sprinkled some shredded cheese on top. That went into the oven to bake and warm and melt the cheese. I pulled out some garden-grown yellow cherry tomato salsa that I had in the freezer, and I also mashed up two avocados for the topping here. (I did, however, add too much fresh lime juice… so be it.) Cut it all with a dollop of sour cream and call it dinner. 🙂 I had actually assembled the burritos the night beforehand and kept them in the fridge… very nice to come home and just stick them in the oven…

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This dish is a classic around these parts… a Pasta Carbonara of sorts. It’s a relatively simple dish, but hearty and warm, and with many of my favorite ingredients… Pasta, Mushrooms, Bacon, Parmesan, and sometimes Chicken. It’s easy to cook during the week; it always provides yummy leftovers; and it’s lightly hearty for those cooler evenings of autumn… And those cooler evenings have arrived with a bang… 🙂

  • 16-oz. Whole Wheat Pasta of choice  (I often use penne)
  • 8 slices Bacon, rough cut
  • 3/4-1 lb. Chicken Breasts, if desired  (I usually cut mine into bite-sized pieces before cooking)
  • 1 medium Red Onion, chopped
  • 2 cloves Garlic, minced
  • 12-16 oz. Mushrooms, sliced
  • 3/4 cups or so Parmesan cheese, shredded
  • 1/2 cup Heavy Cream (though I usually use half and half because it’s always here)

1.  Cook pasta as directed.

2.  While pasta is cooking, cook bacon.  Remove with slotted spoon and set aside.  Cook chicken in bacon grease.  When done, remove with slotted spoon and set aside.

3.  Cook onion, garlic and mushrooms in bacon grease til tender. Add cooked chicken and warm through. Add bacon, cheese and cream, and cook til thickened and heated through (about 5 minutes). Serve over pasta.

The ingredients are cooking together here, minus the cheese and cream, and it should be thickening a bit. At times I’ve had a bit too much liquid still, so I just scoop some out before adding the cheese and cream. Voila!

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