Tag Archives: mushrooms

Cheesy Mushroom Chili from The Mushroom Lady

We were on vacation last week on the Delmarva Peninsula.  It lies between the Chesapeake and Delaware Bays and consists of land belonging to Delaware, Maraland and Virginia.  On Tuesday afternoon, we visited the Rehoboth Beach, Delaware Farmers Market in Grove Park.  We arrived a bit early so B happily played in the playground while we waited.  At a couple of minutes to noon, a bagpiper walked from the end of the market to the beginning while he played.  Once he reached the beginning, a big bell rang, signally the start! What a wonderful variety of vendors!  In addition to the fruits, vegetables, fresh meats and local honey you expect to see at a farmers market there were homemade pastas, snacks, candles, wreaths, breads and sweets.  There were even vendors selling lunch items and the hubs had to drag me away from the tent making the best smelling grilled burgers!  (We did an excellent job sticking to our vacation budget, but I think my vacation would have been enriched by that burger!) At one of the vendors, Davidson Exotic Mushrooms, The Mushroom Lady was serving up free samples of her Cheesy Mushroom Chili and giving out copies of the recipe.  It was so good, I have not stopped thinking about it so I decided to make it for dinner tonight.  YUM-O!  Only 7 ingredients and cooked in 20 minutes.

The Mushroom Lady’s Cheesy Mushroom Chili

EVOO
1 quart Crimini Mushrooms, chopped into bite-size pieces
2 tbsp Cumin
3 cups Salsa
1 cup Frozen Corn
1 can White Beans (16 oz), rinsed and drained
1.5 cups Monterey Jack Cheese, shredded

Saute mushrooms in oil a few minutes, then add Cumin and cook until mushrooms are soft.  Add salsa, corn and beans.  Bring to a boil, cover and simmer 15 minutes, stirring occasionally.  Remove from heat and stir in 1 cup of cheese.

Ladle into bowls, top with remaining cheese and serve with toppings of your choice.  Can also be served as a dip with tortilla chips.

I halved the recipe but still used the whole can of beans (didn’t want to waste it), replaced the olive oil with canola, and cut up a few Colby-Jack cheese sticks since that’s what I had on hand.  I made a batch of The Pioneer Woman’s Restaurant-Style Salsa because we looooove it in this house, but just use whatever fresh, canned or jarred one you like. The chili was done before 4pm so I went outside with B to talk with the neighborhood moms while the kids played.  We came in an hour and a half later and I heated the chili back up.  Just like The Mushroom Lady, I served it with sour cream and had to put a dollop of the homemade salsa on top. Since everything was eaten, cleaned and put away so easily, I decided to bake Money Saving Mom’s Pumpkin Chocolate Chip Muffins for tomorrow’s breakfast.  I halved the recipe and got 18 muffins, using 1/3 whole wheat flour and 2/3 white flour.  I’m not the biggest fan of muffins because they tend to be dense and a little too dry for my taste, but not these!  They are light and moist and sooooo gooood!  They are a freezer cooking recipe and she provides instructions for freezing and thawing your muffins.  However I know for a fact, since I have already consumed 2 tonight, that these muffins will not last long enough to see a freezer. I hope you try both of these recipes and let me know how they turned out.

Yummy Dinner of Broccoli Patties, Chicken and Homemade Bread!

FIrst of all, I want to say that dinner pictured here, is in a bowl.  That is not a dinner plate completely filled with saucy chicken to the rim.  It’s a soup/cereal bowl.  This dinner was sooooo gooood.  I didn’t plan it to be this good; I was going to serve the saucy chicken over pasta and just serve the broccoli patties with it.  But the hubs reminded me that I had made a loaf of whole wheat bread yesterday and that we should have a slice of that instead of the pasta.  Good call, hubs!

I found this fabulous recipe for Broccoli Bites For Kids on Pinterest a month or so ago and decided to try it today.  Easy to make and a hit with all 3 of us.  I cut the recipe in third and made 4 patties for us.  The loaf of bread is The Master Recipe from Healthy Bread in Five Minutes a Day, the sequel to Artisan Bread in Five Minutes a Day which got me not only baking bread but loving it.  So simple!

The chicken I just made up with what was in the house and needed to be used up.  I sautéed half a sweet onion, half a red pepper, a small shallot, 2 cloves of garlic and some “use or lose” mushrooms in equal parts butter and oil for about 15 minutes.  BTW, you can make this with whatever veggies you have on hand/you like or no veggies at all!  I removed them from the pan to a bowl.  I chopped up 2 chicken breasts, sprinkled them with salt and pepper, cooked them in the same pan then put them in the bowl with the veggies.  I added 1/2 tbsp of butter to the pan and, after it melted, added approx 1.5 tbsp flour.  Whisked that around together for a couple of minutes to burn off the “floury” taste and added chicken stock.  Continued to whisk until it thickened somewhat and then added a splash or two of half & half (I had no heavy cream.  You could also use whatever milk you have in the house or just use the chicken stock.)  Once everything was the thickness I wanted, I seasoned with a little more salt & pepper, turned off the flame, added the veggies and chicken to the sauce, married all those beautiful flavors together and ladled it into a bowl.  Finally I added a broccoli patty and half a slice of buttered, homemade, whole wheat bread and then moaned through the whole meal!

Caprese Salad

I love May – October when the farmers markets are around and dread the other 6 months when there is none.  :o(  Saturday we went to the farmers market and bought this basil plant, some tomatoes and fresh mozzarella.  The hubs also got some applewood-smoked mozzarella, and can’t stop sniffing it.  ;o)  Yesterday, I made a Caprese Salad with my market finds and the kitchen smelled so good!  I learned something, though – when working with fresh mozzarella, let it sit in a strainer for a bit before adding to a recipe.  The tomato is not as bright in the salad, because there was so much white water released from the mozzarella after I tossed it in.  Oh, well.  And although a Caprese Salad is fabulous on it’s own, we went one step farther.

We made Giada De Laurentiis’ Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella.  Just one, grilled portobello cap for each of us, topped with the Caprese Salad was enough to fill our bellies at dinner last night.  So delicious!  Now I know why people grill portobellos as hamburger replacements.  We will be having this dish several more times this Summer.

 

Recipe: Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions

I found this wonderful recipe for Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions from Peace, Love and Low Carb on Pinterest.  Chicken, butter, heavy cream, shrooms, onions…all my favorite things!  Oh, crap!  I just looked at the recipe again and realized that it called for parmesan cheese!  I totally missed that when I made the dish the other night.  LOL  I love parmesan cheese, too!  Well, I’ll have to make it again and it will be even better with that addition.

This was a hit with all three of us, thank goodness.  Definitely adding this to the dinner rotation.  This is also a “guest worthy” dish, IMO.  The author made it in 2 pans but I just used one.  Why wash another pan if you don’t have to?  As you can see, I served it over pasta, very unlow carb, but all that yummy, creamy sauce (sauce that would have been even creamier had I put the parmesan cheese in it) needed something to run into, cling to, and what better than shells?

The pictures on this blog look fabulous and I’m sure I will be making other recipes from it.  The author has beautiful, step-by-step pictures to walk you through this recipe, so go check it out!

Leftover Wednesday – Creamy Portobello Pasta

I found this recipe for Ziti with Portobello Mushrooms, Caramelized Onions and Goat Cheese on Pinterest weeks ago.  *sigh* I wish I could take beautiful pictures of my food!  The picture of the recipe I pinned is very nice.  I showed the recipe to the hubs with such excitement, but my excitement went unmatched.  He is a rice man, I am a pasta woman.  Plus, there is no meat in this dish, either.  LOL

So yesterday, when I went searching through the fridges, freezers and pantries for Leftover Wednesday, I found a wonderful surprise!

I’m ashamed to say I bought these beauties on June 29th, put them in the “overflow” fridge in the garage and then promptly forgot about them.  But I was so excited to see them!  I could make the Ziti with Portobello Mushrooms, Caramelized Onions and Goat Cheese now!  I immediately went to the computer, looked up the other ingredients needed and compared that to what I had: butter, olive oil, 3 onions, salt, sugar, pepper, parsley, 1 lb portobellos, ziti, goat cheese, parmesan.  Hm.  I’m allergic to olive oil and was a tad short on most of the rest.  But, I can be creative and this is what I pulled together:

I had less than a half of an onion, Laughing Cow Garlic and Herb Cheese to replace the goat cheese (hey, it’s soft!), Parmesan cheese (phew!), Wegman’s Basting Oil to replace the olive oil, butter, salt, sugar, pepper and leftover cooked lasagna noodles to replace the ziti.  Not bad in my book!  I cut the recipe down to approx 1/4 to accommodate the amount of onion I had in the house and I made it for myself for lunch (so embarrassed and frustrated to only have 1/3 of an onion, but trying to teach myself a lesson to buy everything I need at the store once or go without until the next bi-weekly shopping trip).  Here we go…

Saute onions in a little butter and Wegman’s Basting Oil with a pinch of salt and a pinch of sugar for 15 minutes.
While the onions were caramelizing, I sliced up the cooked lasagna noodles.
I removed the onions from the pan and added the sliced shrooms.  There was no need to add more butter nor oil.  While they cooked for approx 10 minutes, I boiled some water and dropped the noodles in it for a few minutes to heat up. 
Once the shrooms were done, I added everything to the pan – onions, 1 wedge of Laughing Cow Garlic and Herb cheese, the noodles, parmesan cheese and a little pasta water.  See? My food pictures do not look good.
It took longer than I thought it would for the Laughing Cow to melt and the noodles were in the pan so long they appear to have absorbed some of the mushroom’s color.  Next time, I will remove the shrooms from the pan, add the cheese and some pasta water only and let those two melt together before adding the rest of the ingredients.  Regardless of how itlooked it tasted wonderful!
%d bloggers like this: