One kid loves mushrooms and one kid loves asparagus: this seems like a match made in heaven! It has a very nice flavor, especially if you like bacon.
3-4 Slices of Bacon
1/2 Tbsp Butter
8oz Sliced Baby Bella Mushrooms
1-2 lbs Asparagus, cut in quarters or thirds
1 Tbsp Soy Sauce
1 Tbsp Balsamic Vinegar
In a good sized skillet, cook the bacon over medium heat until nice and crispy. Remove bacon but reserve the grease in the pan. Set the bacon aside.
Add the butter and mushrooms to the bacon grease. Saute for about 2 minutes and then add the asparagus. If the asparagus is thin, lower the heat a little to even out cooking time with the mushrooms. If the asparagus is thicker then keep the heat on medium. Cook for about 5 minutes and then add the soy sauce and balsamic vinegar. Mix around and let asparagus cook until tender/done.
Just before serving, crumble the bacon over top of the asparagus.
Monday, April 18, 2011
Thursday, April 14, 2011
Spinach Artichoke Dip
This is an easy dip that can be made the day before. It is delicious served nice and bubbly hot with tortilla chips.
10 oz Package of Frozen Chopped Spinach, thawed
Can of Artichoke Hearts, 5-7 count, chopped (drain all liquid)
1 Cup Mayonnaise (I always use light mayo)
1 Cup Parmesan Cheese
4-6 Scallions, chopped (green parts only)
1/2 Cup Shredded Cheese, any kind
Mix all ingredients except the shredded cheese together until well blended. Place mixture in a shallow, oven safe dish (a pie plate works). Sprinkle top with shredded cheese.
Bake in a 350 degree oven for 20-25 minutes.
10 oz Package of Frozen Chopped Spinach, thawed
Can of Artichoke Hearts, 5-7 count, chopped (drain all liquid)
1 Cup Mayonnaise (I always use light mayo)
1 Cup Parmesan Cheese
4-6 Scallions, chopped (green parts only)
1/2 Cup Shredded Cheese, any kind
Mix all ingredients except the shredded cheese together until well blended. Place mixture in a shallow, oven safe dish (a pie plate works). Sprinkle top with shredded cheese.
Bake in a 350 degree oven for 20-25 minutes.
Thursday, April 7, 2011
Mushroom Risotto
I absolutely love this risotto recipe. It is so creamy and comforting. To me it is a bowl of comfort on a cold night. If only we were not having such cool nights in April . . .
This recipe calls for bacon. You can use turkey bacon or omit the bacon all together. However, I will say the flavor of the bacon does really add something to it.
6 Slices of Bacon
4 Cups of Stock (either chicken or vegetable)
1/2 Cup or (roughly) 3 Shallots finely chopped
1 Tsp Dried Thyme (fresh works too)
2 Cloves of Garlic, minced
2 Packages of Mushrooms (Baby Bella, White, Pearl, Button or Shittake all work)
2 Cups Arborio Rice
1/2 Cup White Wine
1 6oz Package of Baby Spinach
1 Cup Asiago Cheese, shredded
1/4 Cup Parmesan Cheese
In a 5-7 qt pot, cook the bacon until crispy over medium heat. While bacon is cooking, pour stock into a small sauce pan and heat on lowest heat. The stock needs to be heated through but not bubbling.
Once the bacon is cooked and crispy, remove from the pan leaving the grease behind. Set bacon aside. In the bacon grease, add the shallots, thyme and garlic. Stirring fairly consistently, cook shallots until tender (about 5 minutes). Add mushrooms, stirring occasionally, and cook for 8-10 minutes. Add the rice and the white wine. Stirring frequently, allow the white wine to be absorbed. Began adding the warmed stock to the rice about 1 cup at a time, allowing the liquid to be absobed each time before adding more. Raising the heat to medium high while adding the stock can help. Stir frequently the entire time. Once all stock is added, add the spinach and cover the pot to allow the spinach to wilt. After spinach wilts, stir spinach to mix in and lower heat to medium low. Add the cheese in and stir to melt. Turn off heat and sprinkle with bacon.
This recipe calls for bacon. You can use turkey bacon or omit the bacon all together. However, I will say the flavor of the bacon does really add something to it.
6 Slices of Bacon
4 Cups of Stock (either chicken or vegetable)
1/2 Cup or (roughly) 3 Shallots finely chopped
1 Tsp Dried Thyme (fresh works too)
2 Cloves of Garlic, minced
2 Packages of Mushrooms (Baby Bella, White, Pearl, Button or Shittake all work)
2 Cups Arborio Rice
1/2 Cup White Wine
1 6oz Package of Baby Spinach
1 Cup Asiago Cheese, shredded
1/4 Cup Parmesan Cheese
In a 5-7 qt pot, cook the bacon until crispy over medium heat. While bacon is cooking, pour stock into a small sauce pan and heat on lowest heat. The stock needs to be heated through but not bubbling.
Once the bacon is cooked and crispy, remove from the pan leaving the grease behind. Set bacon aside. In the bacon grease, add the shallots, thyme and garlic. Stirring fairly consistently, cook shallots until tender (about 5 minutes). Add mushrooms, stirring occasionally, and cook for 8-10 minutes. Add the rice and the white wine. Stirring frequently, allow the white wine to be absorbed. Began adding the warmed stock to the rice about 1 cup at a time, allowing the liquid to be absobed each time before adding more. Raising the heat to medium high while adding the stock can help. Stir frequently the entire time. Once all stock is added, add the spinach and cover the pot to allow the spinach to wilt. After spinach wilts, stir spinach to mix in and lower heat to medium low. Add the cheese in and stir to melt. Turn off heat and sprinkle with bacon.
Saturday, April 2, 2011
Hot Roast Beef Sandwiches
This is the easy way to make hot roast beef sandwiches. There are more sophisticated versions of this sandwich, but this is the quick and easy one!
4 Steak Rolls
3 Cups of Water
1 Packet of McCormick Au Jus Gravy Mix (or Brown Gravy Mix works too)
1 Small Onion, sliced
Mushrooms
1/2 lb Roast Beef (from the deli counter works)
Horseradish (optional)
In a 2 qt saucepan, whisk together the water and gravy mix. Cook over medium heat. Add the mushrooms and onion and simmer for about 10 minutes. Turn the heat to low and add the roast beef. Using two forks shred the roast beef a little.
Slice the rolls. Spread some horseradish on the roll if desired. Scoop some meat, mushrooms, and onion on to the roll. Pour some gravy into a ramekin for dipping.
4 Steak Rolls
3 Cups of Water
1 Packet of McCormick Au Jus Gravy Mix (or Brown Gravy Mix works too)
1 Small Onion, sliced
Mushrooms
1/2 lb Roast Beef (from the deli counter works)
Horseradish (optional)
In a 2 qt saucepan, whisk together the water and gravy mix. Cook over medium heat. Add the mushrooms and onion and simmer for about 10 minutes. Turn the heat to low and add the roast beef. Using two forks shred the roast beef a little.
Slice the rolls. Spread some horseradish on the roll if desired. Scoop some meat, mushrooms, and onion on to the roll. Pour some gravy into a ramekin for dipping.
Thursday, March 31, 2011
Sweet & Smoky Pork Chops
This is a simple pork chop recipe that can be grilled or cooked stove top. You can use bone-in pork chops, though the cooking time will be a little longer, but I always prefer boneless. Also, if using pork chops that have been frozen, defrost them completely before cooking. If they are not defrosted it makes the meat a little tough.
1 Tbsp Butter
2 Tbsps Olive Oil
2 Medium Onions
1-1 1/2 lbs of Boneless Pork Chops (About an inch thick)
Smoked Paprika
2 Tbsps Brown Sugar
In a large skillet melt the butter and heat the olive oil over medium heat. Slice the onions into rings and place in skillet. Let onions cook, stirring occasionally, for about 10 minutes. They should begin to caramelize. Move the onions to the edge of the skillet. Rub both sides of the pork chops with smoked paprika, brown sugar and salt and pepper. Place the chops in the center of the skillet. Cook about 5 minutes per side or until cooked through, Do not over cook. When chops are done mix onions in with the chops and serve.
1 Tbsp Butter
2 Tbsps Olive Oil
2 Medium Onions
1-1 1/2 lbs of Boneless Pork Chops (About an inch thick)
Smoked Paprika
2 Tbsps Brown Sugar
In a large skillet melt the butter and heat the olive oil over medium heat. Slice the onions into rings and place in skillet. Let onions cook, stirring occasionally, for about 10 minutes. They should begin to caramelize. Move the onions to the edge of the skillet. Rub both sides of the pork chops with smoked paprika, brown sugar and salt and pepper. Place the chops in the center of the skillet. Cook about 5 minutes per side or until cooked through, Do not over cook. When chops are done mix onions in with the chops and serve.
Monday, March 28, 2011
My Favorite Chocolate Icing
I should really say that this is my daughter's favorite chocolate icing. It is a cross between a ganache and a glaze. This icing does harden and fairly quickly.
The amounts listed easily cover a 13 x 9 cake.
3 Tbsps Unsalted Butter
1 1/2 Cups of Chocolate Chips (Semisweet works, Dark Chocolate Chips are delicious too)
1 Tsp Vanilla
1 1/2 Tbsps Light Corn Syrup
1 Tsp Hot Water
Melt butter in a small sauce pan over low heat. Once butter is melted add the chocolate chips, vanilla and corn syrup. Stir constantly until chocolate is melted and smooth. It should only take a minute or two. Remove from heat and add the hot water. Stir to blend. Pour icing immediately over cake/brownies/etc.
The amounts listed easily cover a 13 x 9 cake.
3 Tbsps Unsalted Butter
1 1/2 Cups of Chocolate Chips (Semisweet works, Dark Chocolate Chips are delicious too)
1 Tsp Vanilla
1 1/2 Tbsps Light Corn Syrup
1 Tsp Hot Water
Melt butter in a small sauce pan over low heat. Once butter is melted add the chocolate chips, vanilla and corn syrup. Stir constantly until chocolate is melted and smooth. It should only take a minute or two. Remove from heat and add the hot water. Stir to blend. Pour icing immediately over cake/brownies/etc.
Sunday, March 27, 2011
Roasted Brussel Sprouts
I admit that I never liked brussel sprouts as a kid. My husband and father-in-law both disliked brussel sprouts. However, we all had a change of heart when I tried this recipe. The key is to roast the sprouts long enough and cook away the bitterness.
Olive Oil
1 to 1 1/2 lbs Brussel Sprouts
Wegmans Basting Oil
Salt & Pepper
In a 1 or 2 quart oven safe dish (I almost always use Pyrex) pour about a tbsp of olive oil. Spread the olive oil around the bottom of the pan. Trim the sprout and cut any large sprouts in half. Place the sprouts in the dish. Cover with about 2 or 3 tbsps of the basting oil. Mix around. Salt and pepper the sprouts generously.
Roast the sprouts at 400 degrees for 30 minutes, longer if they are still not tender.
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