Caprese Style Portobellos

I got this recipe over at Proud Italian Cook.  I subscribe to her blog and when I saw  this email I went right out and got the ingredients to make these.  OMG, if you like mushrooms you will love these.  Great as a side dish but I could eat one of these for lunch and be happy.  Simple and Delicious!

Ingredients

• large portobello mushroom caps, gills removed
• cherry tomatoes, halved (make sure you get good tomatoes)
• shredded  mozzarella
• fresh basil
• salt and pepper
• Extra Virgin olive oil
• Balsamic glaze 

  

  I really like this brand of balsamic glaze from Traders Joes but you can find the glaze at your local grocery store.  It's thicker and sweeter than just plan balsamic.

Instructions:

1. Heat oven to 400 degrees.
2. Line a baking sheet with foil for easy clean up.
3. Brush the mushrooms with olive oil.
4. Slice cherry or grape tomatoes in half, place in a bowl, drizzle with olive oil, add chopped basil, salt and pepper. Let it sit for a few minutes to let the flavors meld.
5. Place your cheese on the bottom of the mushroom cap, spoon on the tomato basil mixture and bake until cheese melts and mushrooms are cooked but not overcooked.
6. Drizzle with balsamic glaze.  

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Loaded Baked Potato Rounds

I've saw the recipe for these potatoes on allrecipes.com and changed it up slightly.  We served these potatoes with BBQ ribs on the grill and everyone loved them.  Taste like potato skins but so much easier to make.  I will be making these again soon!

Yukon Gold Potatoes, cut into slices ( use one medium size potato per person)
Melted Butter
Salt and Pepper
Garlic Powder
Bacon, cooked and crumbled (slice of bacon per person)
Shredded Sharp Cheddar  Cheese
Chopped Green Onions
sour cream

Preheat oven to 400 degrees.
Brush both side of potato slices with butter, (lightly) sprinkle on salt, pepper and garlic powder.   Place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once.   When potatoes are ready, top with cheese, bacon and green onion; continue baking until the cheese has melted.  Serve with sour cream if desired.

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Delicious Asparagus Penne

It's Spring, well, so they say as the weather so far hasn't been the best but Spring means asparagus is in season.  I love asparagus!  I found this recipe in the "Rachel Ray's Big Orange Book". It makes a great side dish when serving fish.   The recipe serves 6-8 but is easily halved.  Taste like Spring!

• salt (for pasta water)
  
• 1 lb thin asparagus, trimmed of ends
• 1 lb  penne
• 1 teaspoon extra virgin olive oil
• 1 tablespoon butter
• 2 large garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3/4 cup vegetable stock (or chicken broth)
  
• 3/4 cup half-and-half
• 2 tablespoons Dijon mustard
• 2 teaspoons grated lemon zest
• salt & black pepper
• 2 tablespoons fresh tarragon, finely chopped, a couple of sprigs (or use 2 teaspoon dried tarragon)
  
• 1 lemon, juice of
• grated parmigiano-reggiano cheese

1. Bring a large pot of water to a boil. Salt the water. Drop the asparagus in for 3-4 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.
2. To a skillet placed over medium heat, add the EVOO and butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring. Whisk in the stock, half and half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.  Serves 6-8                                                                                                                                                                

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Every Thanksgiving I make a different cranberry sauce recipes hoping to find a keeper.  I made some recipes that use so many ingredients it didn't taste like cranberries anymore.  This year I found the one and it's simple.  Simple to make and simple in taste as you actually taste the cranberries.  So my search is over, this is a keeper.  The recipe comes from allrecipes.com, Cranberry Sauce.

Ingredients:
12 oz. fresh (or frozen) cranberries
1 cup sugar
1 cup orange juice

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat, let cool and place sauce in a bowl.  Refrigerate until ready to serve.  Cranberry sauce will thicken as it cools.

      

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Pasta with Pesto Cream Sauce (Pioneer Woman)

This recipe from the Pioneer Woman reminds me of my favorite dish to order from Noodles & Company, Pesto Cavatappi, and this dish is even better.  All I can say is Pioneer Woman ROCKS!  Every recipe I've made of hers has been yummy.  This pasta starts out with fresh pesto and then there is cream and butter in the sauce.  Pour that over Cavatappi pasta topped with fresh tomatoes and you have an amazing pasta dish.  To see step by step instuctions go  here on the Pioneer Woman's website.  I served it with Parmesan Crusted Chicken Breasts ,  the recipe from Ina Garden (food network).  The chicken complimented the pasta perfectly.  We really enjoyed dinner tonight!

Prep Time: 6 Minutes  |  Cook Time: 10 Minutes  |  Difficulty: Easy  |  Servings: 8

Ingredients

• 3/4 cups Fresh Basil Leaves
• 1/2 cup Grated Parmesan Cheese
• 3 Tablespoons Pine Nuts
• 2 cloves Garlic, Peeled
• Salt And Pepper, to taste
• 1/3 cup Extra Virgin Olive Oil
• 1/2 cup Heavy Cream
• 2 Tablespoons Butter
• 1/4 cup Grated Parmesan (additional for garnish)
• 12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
• 2 whole Tomatoes, Diced

Preparation Instructions

Cook pasta until al dente.
Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

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Crispy Green Beans with Horseradish Wasabi Dip

I don't like to deep fry.  Mostly because I once had a kitchen fire (long story!)  but when I saw this recipe I had to try it.  The fresh green beans are boiled,  breaded and deep-fried.  The beans are crispy  and served with a zesty buttermilk ranch dressing that gets its kick from wasabi and horseradish.  I got the original recipe from allrecipes.com  and made a few changes.  I'll be making these again!

Ingredients:

Dip:

1/2 cup buttermilk ranch dressing

1/4 cup peeled, seeded, and finely chopped cucumber

1 1/2 teaspoons prepared horseradish

1/2 teaspoon wasabi powder

1/8 teaspoon salt

1 pinch cayenne pepper

Green Beans Ingredients:

4 cups water

1/2 pound fresh green beans, trimmed

1 egg, lightly beaten

1 cup milk

1 cup all-purpose flour

1 cup panko bread crumbs

1/2 tablespoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

vegetable oil for frying

Directions:

	1.  Make the dip by combining the buttermilk ranch dressing, cucumber, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate (can be made ahead). The dip will thicken as it chills.
	2.  Place the water in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
	3.  Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the panko bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
	4.  Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels. Serve with horseradish wasabi dip.

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Leeks with 3 Mustards & Cheesy Sauce

Leeks with 3 Mustards & Cheesy Sauce

A very delicious side dish which is ideal with fish or a Sunday Roast!

Serves 8

Prep time: 15 minutes

Cooking time: 10-30 minutes
Ingredients

3lb (1kg 350g) small leeks, trimmed and washed and cut in half

Freshly ground salt and pepper

2oz (50g) butter

3oz (50g) plain flour

¾ pint (425ml) milk

6oz (175g) cheddar cheese, grated

1oz (25g) parmesan cheese, grated

1 tbsp (15g) wholegrain mustard

1 tbsp (15g) Dijon mustard

1 tsp (5g) English mustard

For the topping

2 tbsp fresh white or brown breadcurmbs

1oz (25g) grated cheddar cheese

Method

1.      Preheat oven to 200°C/400°F/Gas 6/180°C fan oven.

2.      Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender. Drain and put under cold water immediately to stop the cooking process.

3.      Place the butter in a saucepan and melt then add the flour and mix thoroughly.  Slowly add the milk stirring continuously and bring up to the boil and whisk all the time. Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes.

4.      Add the grated cheddar and parmesan and then the mustards. Season with salt and pepper.

5.      Put your leeks into a shallow serving dish and pour over the sauce.

6.      Mix the breadcrumbs and the cheese together and scatter over the top of the leeks.

7.      Bake in the oven for 20 minutes until the top is golden brown.

8.      A perfect side dish!

Cooks Tips

v  This can be prepared in advance and placed in the oven 20 minutes before serving.

v  Try making this creamy, moreish side dish with blue cheese or substituting your favourite seasonal vegetable.

For all your kitchen & cooking needs please visit http://www.recipe-shop.co.uk

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Baked Zucchini Fries

I love that these are baked and not deep fried.  A great side dish or just as a snack dipped in ranch dip or marinara sauce.  Recipe comes from Our Best Bites, check out the site for more great recipes.   Panko bread crumbs are a must as they make these perfectly crunchy. 

About 1 lb. zucchini
1/2 c. Italian-seasoned panko bread crumbs
1/4 c. grated Parmesan cheese (the crumbly stuff, not shreds)
2 eggs

Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

Combine bread crumbs and Parmesan cheese. Set aside.

Whisk 2 eggs together in a shallow pie plate and set aside.

Cut the ends off the zucchini and then cut the zucchini into strips. Thicker strips will yield "meatier" fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, lightly coat with flour. 

Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don't want to work with all the bread crumbs at once because they'll soak up moisture from the egg and won't stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.

Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately.

Serves 6-8 as a side dish.

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Cheesy Potatoes

I have been making these cheesy potatoes for years. Using ready-made hash browns makes it quick and easy,  a rich and creamy potato side dish.  Great  dish to make for company because I can make it ahead.  I don't always put on the cornflake topping as seen in the picture. It makes a great side dish with baked ham.



1 (2 lb) bag frozen hash browns
1/4 cup  butter, melted
1 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon grated onion
1 pint (16oz.) sour cream
2 cups shredded medium cheddar
1 can cream of celery
Topping:
1/4 cup butter, melted
2 cups coarsely crushed corn flakes



1. Combine all ingredients except hashbowns and topping. Mix well. fold in hash browns. Spread in 9x13 inch dish.
2. Mix butter and corn flakes and top casserole. Bake at 350 for 1 hour.
Hint: Can be made ahead of time. Keep in refrigerator until ready to bake.  Bake and additional 15 minutes.

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Baked Sweet Potatoes

I LOVE sweet potatoes!  My favorite way to eat them is plan and simply baked.  So easy, just heat oven to 400° F.  Place the sweet potatoes on a rimmed baking sheet lined with foil (otherwise the the sugars in the potatoes can drip out and burn on the floor of your oven). Bake until tender, about an hour (longer for larger sweet potatoes).  I like mine with just a dab of butter and my husband likes his with butter and brown sugar.  Sweet potatoes are an amazing source of fiber, potassium and other nutrients but most of all they are delicious! If you have your oven  set at 350° just bake potatoes longer until tender.  Also check out my BBQ babyback ribs and  really good coleslaw recipes.

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Delicious Asparagus Penne

 

Tonight I made this delicious asparagus penne side dish with salmon and was reminded how good this pasta is.  It's a perfect side dish to any fish.   Click here for the recipe.

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Gourmet Mushroom Risotto

This authentic style risotto is cooked slow but it's oh so worth it.  This recipe comes from allrecipes.  It was a perfect side dish.  It's creamy and has a lot of mushroom flavor.  

Ingredients:

3 cups chicken broth, divided (have extra on hand as I used about 5 cups) 2 tablespoon olive oil, divided 1/2 pound  portobello mushrooms, thinly sliced (I used baby portobello mushrooms) 1/2 pound white mushrooms, thinly sliced 1 shallots, diced 3/4 cup Arborio rice

1/4 cup dry white wine   salt & pepper; freshly ground black pepper to taste (I didn't use any salt because I used extra parmesan) 2 tablespoon finely chopped chives (I used 2 tablespoons Italian parsley because that is what I had on hand) 2 tablespoons butter 2 tablespoons and 2 teaspoons freshly grated Parmesan cheese (I used 1/4 cup freshly grated parmesan cheese)

Directions:

Serves: 4

1.	In a saucepan, warm the broth over low heat.
2.	Warm 1 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3.	Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice (use a soup ladle), and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente (I like my rice soft so I cooked it longer about 30 minutes), about 15 to 20 minutes.
4.	Remove from heat, and stir in mushrooms (I drained the liquid) with their liquid, butter, chives (or parsley), and parmesan. Season with salt and pepper to taste (I didn't add any salt)

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Delicious Asparagus Penne

I found this recipe in the "Rachel Ray's Big Orange Book".   It's really good.   I served this with broiled halibut, the lemon in the pasta really complimented the fish.  I cut the recipe in half (will serve 4) and it turned out great.  If you half the recipe use 1/2 cup vegetable stock and 1/2 cup half and half, everything else is easily halved.

• salt (for pasta water)
  


• 1 lb thin asparagus, trimmed of ends


• 1 lb  penne


• 1 teaspoon extra virgin olive oil


• 1 tablespoon butter


• 2 large garlic cloves, minced


• 2 tablespoons all-purpose flour


• 3/4 cup vegetable stock
  


• 3/4 cup half-and-half


• 2 tablespoons Dijon mustard


• 2 teaspoons grated lemon zest


• salt & black pepper


• 2 tablespoons fresh tarragon, finely chopped, a couple of sprigs (I used 2 teaspoon dried tarragon)
  


• 1 lemon, juice of


• grated parmigiano-reggiano cheese

1. Bring a large pot of water to a boil. Salt the water. Drop the asparagus in for 3-4 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.


2. To a skillet placed over medium heat, add the EVOO and butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring. Whisk in the stock, half and half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.  Serves 6-8                                                                                                                                                                
   

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Easy Quick Applesauce

   An easy, quick applesauce recipe.   When I make applesauce myself I can make it just how I like, chunky and not to sweet. 

INGREDIENTS:
10 cups apples - peeled, cored and quartered
1/2 cup water
1/2 teaspoon ground cinnamon
1/4-1/2 cup white sugar (depending on how sweet you like it-start with 1/4 cup and add as needed)


DIRECTIONS:  In a large saucepan over medium high heat, combine apples and water.  Bring to a boil, reduce heat, and simmer 10-15 minutes or until apples start to break down.  Stir in sugar and cinnamon.  Remove from heat.  Using a potato masher, mash apples.  Keep chunky or if you like a mooth applesauce, cook until you have reach your desired consistency.  Serve warm or refrigerate.

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