Sauteed Kale with Roasted Butternut Squash, and Mushrooms

 I've started cooking with Kale this month. I like it sauteed with onions and mushrooms, and this last time I added some oven-roasted butternut squash to it. Yum!
I started a diet the first of February, and have lost 12 pounds! Yippee! My diet is called The Plan, by Lyn Genet, and it really is a change in eating  and considered an anti-inflammation diet. I won't get into the particulars too much, but will say that this is NOT a low fat diet. I still get to have lots of olive oil and butter. And I can eat dark chocolate too. My blood work ,(cholesterol), was perfect last week when I went to the Dr. He was amazed. My blood pressure meds also had to be adjusted. I'm very happy to say the least!
But let me get back to the kale. I was introduced to sauteed kale on The Plan, and found I really liked it with mushrooms and onion.

 So the next time I roasted some butternut squash, I added half of it to the kale. Very yummy! My store has only one type of kale, this curly leafed stuff. It needs to be washed very well as it sometimes feels a little gritty. I also prefer to cut out the thick stems and toss them out. This bunch of kale produced about 5 cups of chopped kale.

 I sliced some mushrooms and onions and sauteed them in olive oil for a couple of minutes, then added the the chopped kale. Then I sauteed the kale for another minute or two. You could add garlic too if desired.

 It's really good just this way, sprinkled with a little salt and pepper. The kale cooks down quite a bit, just like spinach does. I usually get 2 servings from a bunch of kale, but this bunch was a bit smaller.

 But adding in the oven-roasted butternut made this dish so delicious. You could use roasted sweet potatoes too, I'm sure. They certainly are easier to peel than butternut squash, but I'll definitely make this dish again with the butternut. I hope you'll give this a try!

Sauteed Kale, with Roasted Butternut Squash, and Mushrooms

butternut squash- peeled and cut into about 1 inch cubes-you will only need about 1/2 of the squash
1 bunch kale
1/2 of an onion, sliced thin
4 ounces sliced mushrooms-I've used Baby Bella and shiitakes
about 2 tablespoons olive oil
1 clove garlic, minced -optional
salt and pepper to taste

!. Cut the butternut squash in half and peel with a knife or a good vegetable peeler. Cut squash into about 1 inch cubes. Place on baking sheet, toss with some olive oil. Season with salt and pepper, or other seasonings of your choosing. Bake at 425 degrees F. for about 30 minutes, or until tender. Cool. You will use about 1/2 of the squash in the kale. I save the leftover squash for another meal.
2.Wash the kale; drain well and chop. Cut out the thick stems if desired. Slice mushrooms and onion. Mince garlic, if using.
3 In a large skillet heat the oil over medium heat. Add the mushrooms and onion. Stir, about 2 minutes until softened. Add the garlic and the chopped kale. Stir for 1 to 2 minutes, until the kale is softened to your liking. The kale will wilt, similar to spinach. Add salt and pepper to taste. Add in the butternut squash. Hope you enjoy!

Bacon, Parmesan and Cream Cheese Stuffed Mushrooms

 What could be tastier than Bacon, Parmesan, and Cream Cheese Stuffed Mushrooms? These luscious bites taste amazing and are easy to make. I only made half a recipe for my husband and I this New Years Eve, but am wishing I made the whole thing. These are seriously delicious!
I hope you all had a great Christmas and are looking forward to the New Year. My sweet husband bought me a new camera for Christmas! I'm so excited to learn how to use it, so please be patient with me; I have a long ways to go to be sure.
But back to the bacon and mushrooms now, these addictive little appetizers.

 You will need to clean and stem the mushrooms. Just give the stems a good twist and they pop right out of the caps. Chop the stems, some onion and garlic. Saute and stir in the cheeses. Spoon yummy filling into mushroom caps.

 Bake these Bacon, Parmesan, and Cream Cheese Mushrooms for about 20 minutes. Remove from the oven and serve. You might want to make more than you think you'll need as they are so addictive.

 My pictures don't do these tasty gems justice, but I will learn as I go. But don't wait to make these stuffed mushrooms. Anytime you need a scrumptious appetizer, I think you'll be very happy with this recipe.

Bacon, Parmesan, And Cream Cheese Stuffed Mushrooms
I made half of this recipe.

2 strips of bacon, cooked
1/4 cup minced onion, I used red onion
1 small clove garlic, minced
2 ounces of cream cheese, softened
2 tablespoons freshly grated Parmesan cheese
salt and pepper to taste
8 ounces small mushrooms, cleaned and stems removed

Preheat the oven to 350 degrees F. Clean mushrooms. I personally wash them, because I'm weird that way.
Remove the stems from the caps. Dice the stems, the onion, and mince the garlic. Dice bacon and cook in skillet until crisp.Drain on paper towel.
In about 1 tablespoon of the bacon grease, saute the onion and diced mushroom stems until softened and tender. Add the garlic and add the cheeses. Stir until cheese is melted. Stir in the cooked bacon. Season to taste with salt and pepper.
Spoon the filling into the mushroom caps. Use all of it, even if you have to mound it up. Place stuffed mushrooms into a baking pan. Place in preheated oven and bake for 20 minutes, until mushrooms are tender and filling is hot. Enjoy and Happy New Year to my faithful readers!

Mushroom and Pepper Frittata for Two

 Sometimes I need an easy meal. Just like everyone else, My husband and I have very busy lives. I'm now back to babysitting our adorable granddaughters; the on-the-go 3 year old, and her almost 3 month old baby sister who so far is rather laid back and still likes to sleep most of the time. So every weekday is very busy, and sometimes unpredictable. Last night I wanted something quick to make so I scouted out the fridge and used just what was available to make a Frittata for Two. It's not fancy, and it won't make it into the latest cooking magazine, but boy was it good! Filled with mushrooms and those small, sweet mini peppers that are in the produce isle, and a few other ingredients, I had a main dish ready in just a few minutes. And it was so good with toast and fresh fruit.

Mushroom and Pepper Frittata for Two
from Lynda's Recipe Box
Just about any veggies and any cheese will work. I used ingredients that were just leftover basically. Zucchini is good too. Here's my list.

4 large eggs
3 tablespoons half and half
about 2 ounces mushrooms, sliced
1/4 cup diced red onion
3 fresh, sweet mini peppers, coarsely chopped
about 1/4 cup shredded pepper jack cheese
1-2 tablespoons butter
salt and pepper

Preheat oven to 350 degrees. Prepare the peppers and mushrooms and onions, or other veggies of choice. Beat the eggs and half and half in a bowl with some salt and pepper. Heat an 8 inch skillet over medium heat. A non-stick skillet would be perfect, but I used a stainless steel pan and it worked fine, but I needed more fat so the frittata wouldn't stick. Also, make sure your skillet is oven safe.
Add 1 tablespoon butter to skillet. When it is melted add the mushrooms and stir around for a couple of minutes. Add the onions and peppers, and more butter only if needed and season with a little salt. Saute until softened a minute or two. Add the egg mixture and shredded cheese to the skillet and mix. Let cook a couple of minutes. Place frittata into the oven and bake for 10-15 minutes, until the frittata is set. It shouldn't jiggle when shaken. Add a bit of cheese to the top is desired,and bake for a minute,just until cheese is melted. Carefully remove skillet from the oven. NOTE! Handle is screaming hot! IT is so easy to forget to use a potholder when taking this out of the oven. (Has anyone other than me ever grabbed a handle in the oven, not thinking?  sigh.) Cut and serve; it is yummy.

Chicken Cacciatore

 This dish is delicious with tender chicken thighs in a healthy marinara style sauce full of sweet peppers and mushrooms. Yumminess on a plate! I've been wanting to make this dish since I first saw it on Pam's blog, but had kept putting it off with our extremely hot weather. But we've been blessed with much cooler weather this past week. Today it was only about 82 degrees, so I was craving some comfort food. After a long hot summer, I'm finding myself getting anxious for cool weather and the foods that go with it. Pam's Chicken Cacciatore is a fantastic dish and really hit the spot. She found this winning recipe at Cooking Light.

 Chicken thighs are browned in oil in an oven-proof skillet or dutch oven. Then onions, peppers and garlic are cooked and the sauce added. Pam's recipe calls for jarred marinara sauce, but I didn't have any, but I so wanted to make this, so I subbed a large can of crushed tomatoes. It worked very well. I added the tomatoes and herbs and popped it in the oven to cook. After it came out, I topped it with basil and some grated cheese. Outstanding meal! This be going on my rotation as it not only tastes delicious, but it is easy to put together, even for a week-night meal. Hope you give it a try!

Chicken Cacciatore
Adapted from Pam at For the Love of Cooking

Ingredients:
about 1 1/2 tablespoons olive oil- I may have used little more
6 boneless skinless chicken thighs, any fat trimmed off (Pam's recipe uses 4 thighs)
salt and pepper
1 1/2 cups of baby bell peppers, sliced - I used red, orange and yellow peppers
1 small sweet yellow onion, diced
1 1/2 teaspoons dried basil, or 1 1/2 tablespoons fresh basil
1/2 teaspoon dried oregano
8 ounces mushrooms, quartered or sliced-I used Baby Bellas
4 cloves of garlic, minced
1 can (28 ounces) of good quality crushed tomatoes
salt and pepper to taste
freshly grated Parmesan cheese

Directions:
1. Preheat oven to 350 degrees F.
2. Heat about 1/2 tablespoon of olive oil in a large oven-proof skillet or dutch oven over medium high heat. Season each side of chicken with salt and pepper and add to the skillet. Brown for about 4 minutes and turn over; brown for another 2-3 minutes. Remove the chicken to a plate.
3. Add more oil to the skillet; add the onions and mushrooms. Cook for a couple of minutes until mushrooms give off most of liquid. Add the peppers to the skillet; cook 1 minute, then add the garlic. Cook until garlic is fragrant, about 1 minute. Add the canned, crushed tomatoes to the skillet. Stir in the dried oregano and basil. Season with salt and pepper. Add the chicken back to the skillet. Bring to a simmer and then place pan into the oven. Bake for 30-35minutes until chicken is done. Larger thighs could take a few minutes more.
4. Remove skillet from oven; top with fresh basil and grated Parmesan cheese. Serve with pasta if desired. Or just sop up the sauces with crusty bread. Thanks Pam for a delicious dinner-Enjoy!

Quick Chicken Stew (A Pantry Stew)

Some days I just have to have soup. Like yesterday, when a cold front came through with winds and rain and the temperature was about 55 degrees. It was cold compared to the low 90's that had been earlier this week. So I decided to whip up a quick stew, or soup, with just ingredients I had on hand. I found 3 chicken thighs in the freezer, and added some vegetables. I would have liked some mushrooms and celery for this, but didn't want to go to the store. So this was our lunch yesterday, with a little left over for today. Tomorrow the temperature will start climbing back up, and stew won't sound good to us then. This Quick Chicken Stew was delicious and hit the spot. And it is satisfying to make something so tasty with just the ingredients you have on hand.
I didn't measure anything, but here's what I did.

Quick Chicken Stew
From Lynda's recipe Box

3 boneless, skinless chicken thighs, trimmed of any visible fat
1/2 of an onion, diced
1 large clove garlic, minced
1 can low-sodium chicken broth, or equivalent amount of water
2 medium potatoes, peeled and diced
some baby carrots, cut in half
about 3/4 cup of frozen peas
about 1/4 teaspoon dried Tarragon leaves, or dried Thyme
salt and pepper to taste
Sliced mushrooms and celery are good in this also.
Heat a 3 or 4 quart saucepan over medium heat with about 1 tablespoon oil. Season both sides of the chicken with salt and pepper. Brown the chicken in the oil, about 2 minutes per side just until browned. Remove chicken to a plate. Add the onion to pan and cook for about 1 minute, adding oil if needed. Then add the minced garlic. Stir in the chicken broth or water, and add the cooked chicken thighs with any accumulated juices from the plate. Stir in the carrots and potatoes. Add water to the pan to completely cover the stew. Bring to a boil, cover pan and reduce heat. Simmer until the vegetables are tender, about 20-30 minutes. Remove the chicken to a plate. Add the peas and Tarragon (or Thyme), to the stew and cook about 5 minutes more. Cut the thighs into bite size pieces and add back to the saucepan. Add more salt and pepper if needed. Serve and enjoy!

NOTE: Sometimes I thicken the broth when I make stews like this, by making a slurry with cornstarch and water. Then just add a little at a time to the stew, stirring. Just add enough to give the broth a slight thickness.

Cajun Chicken Pasta - On the Lighter Side

 This may be a lighter version of the normally cream laden Cajun Chicken Pasta, but you wouldn't know it once you get a taste. This dish is just as packed with flavor and just as satisfying as the more fattening version. The cream sauce is actually made by combining low fat cream cheese, low fat milk and flour, and mixing into broth to make this dish so creamy and delicious. There are tons of veggies and I used a whole grain pasta, so this was healthy as well as packed with flavor from the Cajun spices. We loved it, so I'm already planning to make it again in a couple of days.

 This dish comes together very quickly after you get all the vegetables prepped and the sauce started. So it is crucial to have everything ready to go before you begin cooking. I made a few adjustments to the recipe, but nothing major. I made my own Cajun spice mixture, so that I can better control the salt. I used a little more olive oil, and 2% milk instead of skim, plus a couple of other slight changes. Be sure to check out the original recipe at Skinny Taste. There are many great looking recipes there. Now here's the recipe for this fantastic dish. I hope you will give this a try.

Cajun Chicken Pasta (On the Lighter Side)
Adapted from Skinny Taste

8 ounces uncooked linguine-I used Barilla's whole grain spaghetti instead
1 pound chicken breasts, cut into strips
1-2 teaspoons Cajun seasoning- I used almost 3 by the time it was done
about 2 tablespoons olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
8 ounces fresh mushrooms, sliced
1/2 of a red onion, sliced
3 cloves of garlic, minced or pressed
2 tomatoes, diced- I used Roma tomatoes
1 cup, fat free, low sodium chicken broth
1/3 cup skim milk- I used 2% because that's what we use
1 tablespoon flour
3 tablespoons light cream cheese
salt and pepper to taste
2 scallions/green onions, sliced

Directions:
1. Prepare all the vegetables, mushrooms and chicken.  Add the milk, flour, and cream cheese to a blender and  pulse until well combined and smooth. Set aside. Season the sliced chicken well with Cajun seasoning, and salt if needed. I used 2 teaspoons Cajun seasoning on the chicken. Use more or less, according to your preferences.
2. Cook pasta in salted water according to package directions.
3. Heat a large nonstick skillet over medium-high heat and spray with cooking spray. (I used a stainless skillet, so I had to use 1 tablespoon oil.) Add sliced chicken to skillet and saute for 5-6 minutes until done. You may need to do this in 2 batches. When done, place chicken on a plate and set aside.
4. Add 1 tablespoon oil to the skillet and reduce heat to medium. Add peppers, onions, mushrooms, garlic and a pinch of salt to skillet and saute 3-4 minutes. Add diced tomatoes and just heat through. Reduce the heat to medium low and add the chicken broth. when it simmers, stir in the cream cheese slurry, stirring until thickened about 2 minutes. Taste the sauce and adjust seasonings, if needed. I added a bit more Cajun spice at this point plus more salt.
5. Stir in the cooked pasta and heat through. Top with the sliced green onions and fresh ground pepper.  Boy is this good; Enjoy!

Mushroom and Brown Rice Casserole

When I first saw this Mushroom and Brown Rice Casserole I knew I had to make it. My husband and I love rice so I try to use brown rice whenever I can because it's healthy and I love the nutty taste too. This casserole is full of mushrooms and onions and a couple of ingredients that may surprise you. Cottage cheese, sour cream; are you surprised? Anyway, this is delicious. I only made a half of recipe for just my husband and I. It was enough for dinner and leftovers the next day. This is now my favorite brown rice recipe. If you are a rice lover, you should give this casserole a try.

Mushroom and Brown Rice Casserole
slightly adapted from Annie's Eats - I made half of the recipe, and it made 3 - 4 side servings. Double the recipe if you need more.

2 teaspoons olive oil
4 ounces of mushrooms - I used Baby Bellas
1/2  of a red onion, finely diced
1 clove garlic, minced or pressed
1 1/2 cups cooked brown rice
1 egg
1/2 cup cottage cheese - regular,or low fat
1/4 cup sour cream - I used low fat
1/4 teaspoon salt
black pepper to taste
3 tablespoons fresh grated Parmesan cheese
parsley for garnish - optional

Give the mushroom a rough dice and then saute in oil in a skillet over medium heat. when they have released their liquid, add the onions to skillet. When softened, add the minced garlic and cook until fragrant, about 30 seconds. In a bowl, combine the egg, sour cream, cottage cheese and salt. Stir in about 1 1/2 tablespoons of the Parmesan cheese. Mix in the rice and the mushroom mixture and pour into a greased 1 quart casserole dish. Cover with foil and bake at 350 degrees F. for 30 minutes. Remove foil and bake 15-20 minutes more. Remove dish from oven. Top with the remaining Parmesan cheese. Garnish with parsley and enjoy!

Salisbury Steak with Mushroom Gravy

Salisbury Steak conjures up images of the TV Dinners that my Mother fed me occasionally, and some school lunches that I ate in grade school. I actually really liked it then, but making your own is much tastier and really easy to do. This dish consists of ground beef with bread crumbs and seasonings added in. I've made my version of this dish for years, but wondered how it got it's name. It was interesting reading several different googled sites. According to Wikipedia and other sources, Salisbury Steak received it's name from an American physician, Dr. James Henry Salisbury, during the Civil War. Dr. Salisbury thought people, especially soldiers, would benefit from eating ground meat 3 times a day for different health problems. Well, I make Salisbury Steak because, it tastes good, and because it makes a very affordable and easy meal. And because my husband loves it! Here's my recipe. SALISBURY STEAK with MUSHROOM GRAVY
from Lynda's Recipe Box
1/2 of a medium onion, diced
2 teaspoons oil
1 pound ground beef chuck-80/20 blend
1/3 cup dry bread crumbs
1/3 cup milk
1 egg, beaten
1 tablespoon Worcestershire Sauce, or can use steak sauce
about 1/2 teaspoon salt about
1/4 teaspoon pepper
FOR GRAVY: 1/2 of a medium onion, diced
8 ounces fresh mushrooms, sliced
1- 15 ounces can of beef broth
1 tablespoon butter
1 1/2 tablespoons flour
a couple drops of Kitchen Bouquet, if desired.
In a skillet, saute the onion in the oil until softened. In a large bowl, break up the ground chuck. Add the remaining ingredients and the cooked onion . Stir beef mixture with a fork until combined and then form into patties about 1 inch thick or so. I made 4 patties. Heat the same skillet over medium heat. Add a couple teaspoons of oil if needed, and brown the patties on both sides. (Carefully turn the patties over-they can fall apart easily, and watch closely as the patties can burn because of the bread crumbs and other ingredients).
To make gravy: Make the gravy while the beef patties cook. In a sauce pan, melt the butter and add the sliced mushrooms and diced onion. Saute until all the liquid from the mushrooms evaporates and the onions are soft. Stir in the flour and cook about 30 seconds. Stir in about half of the beef broth until the gravy is smooth, then add the remaining broth and cook a couple of minutes. Stir in Kitchen Bouquet, if using. Season with salt and pepper. When the beef patties are browned on both sides, pour the gravy over the patties, and cook, covered, for about 5 minutes, until the patties are done. If gravy needs to thicken more, cook a bit longer, or if you need to thin the gravy, add a bit of water. I served this Salisbury Steak with egg noodles this time, but we like it with mashed potatoes the best. Let me know if you give this dish a try. Enjoy!
NOTE: Kitchen Bouquet is a browning and seasoning sauce found in the grocers on the condiment isle. In my store it's next to the steak sauces.

Chicken and Wild Rice Soup

Ahhh, soup, it's soul and body warming on these frigid winter nights. Today the high was 12 degrees Fahrenheit. Tonight it's going to be below zero and we are expecting more snow tomorrow (sob). I can't seem to stay warm, so this soup certainly hit the spot this week. My daughter-in-law Steff gave me a bunch of mushrooms this week and I had a butternut squash that needed to be used. I found this soup recipe that called for wild rice, and I happened to have a nice wild and brown rice blend. This Chicken and Wild Rice Soup is awesome, a nice earthy flavor and rich broth from the mushrooms, plus it's full of healthy vegetables. The addition of chicken (or leftover turkey), makes it hearty enough for even the guys. In short, we love it; I hope you'll give it a try. Now I'll stop whining about the weather. CHICKEN and WILD RICE SOUP
adapted from Kitchen Parade

5 cups chicken stock, or broth
1 tablespoon olive oil
1 medium onion, diced
1 carrot, peeled and sliced or diced
about 6 ounces mushrooms, thickly sliced
1/4 teaspoon dried thyme- recipe calls for 1/2 teaspoon
1/2 teaspoon Kosher salt
1 stalk celery, sliced
2 cups of butternut squash, peeled and diced
2/3 cup of wild rice - I used Lundberg's Wild Blend rice
2 cups of cooked chicken or turkey

Heat the olive oil in a dutch oven over medium heat; add the diced onion, carrot, sliced mushrooms, thyme and the kosher salt. Cook until the mushrooms cook off all their liquid. Add the chicken stock and rice. Bring to a boil, reduce heat to a simmer and cover the pot. Simmer for 15 minutes and then add the celery and diced butternut squash to the pot. Cook until the rice is done, about another 30 minutes, ( 45 min. total cooking time). Stir in the chicken and season to taste with salt and pepper. Ladle into bowls and enjoy!

NOTE: When reheating the soup, you may have to add more chicken stock to the soup as the rice absorbs the liquid. According to Alana at Kitchen Parade, this soup does not freeze well. But we didn't have any left to freeze!
Also, she states that different wild rices may require different cooking times. Native wild rice may cook in 30 minutes, while commercial wild rice will take 45-60 minutes. I learned something new!
Also (again), you can add the butternut to the pot when you add the broth, but I was afraid it would be too mushy with the 45 minute cooking time, so added it a bit later.

Pan Fried Sirloin Steak with Mushrooms

Saturday was such a dreary, stormy day here, which was not very agreeable with me wanting to grill outside. I had bought some petite sirloin steaks on sale that day and wanted to try them. Since my husband and I ended up being the only ones here to eat, I pan fried our steaks and made easy sides so there was very little clean up. I'm only sorry that the picture is not very good. My husband was wanting to eat, so I hurriedly took photos, hoping one would be good. They weren't. But the steak was very good.
The steak was delicious, juicy and tender, only seasoned with salt and pepper and a bit of garlic powder. We prefer our steaks rather basic, but I had some mushrooms to use up, so I sauteed them in butter with a bit of fresh thyme and covered the steaks. Yum!

PAN FRIED SIRLOIN STEAK with MUSHROOMS
thick sirloin steaks- mine were about an inch thick
olive oil for brushing on steaks
8-10 ounces of fresh mushrooms, sliced
1 tablespoon butter, for mushrooms
fresh thyme
salt, pepper and garlic powder for seasoning

Dry steaks with paper towels, so that meat will sear better. Brush steaks lightly with olive oil. Season them with salt and pepper. Heat a heavy skillet over medium high to high heat. I used my cast iron skillet that is well seasoned. If you're not using a well seasoned pan, you made need to oil your pan with a small amount of oil or butter.
Lay steaks in skillet, not touching. I cooked these about 4 minutes per side and they were very pink in the middle, just right for me. To test for doneness, you can use a meat thermometer. Stick it in the thickest part of the steak for a reading. If you've cooked enough steaks you can tell by touch. If the meat is soft it's rare. If it feels solid, it's probably well done.
Of course you can cut into it too, to see how pink it is.
Rare steak will register 120 - 125 degrees on a meat thermometer. Medium rare-130-135 degrees. Medium is 140- 145 degrees. Medium well is 150-155 degrees. Well done meat will be about 160 degrees, but since meat continues to cook a little after it come off the heat, you really should take it out of the pan early. Also, I think sirloin steak cooked until well done should be marinated, otherwise it tends to be dry and tough. I prefer steak cooked about medium doneness and it's usually tender and juicy at that point.
After removing the steaks from the pan, let them rest a few minutes so the juices can settle.
To cook the mushrooms, add 1 tablespoon of butter to either the same skillet, or another one, and add the sliced mushrooms. Add a pinch of salt and stir them around. As they release their juices, add some fresh thyme if desired and cook until the mushroom juices have evaporated. Serve over steak.
NOTE: Sirloin, New York Strips, T-Bone Steaks  and other better cut of steaks can be pan fried. Cooking times will vary because of size and thickness, and whether or not there is a bone.

I also served Oven Roasted Red Skinned Potatoes, and Oven Roasted Broccoli which I cooked on the same baking sheet. I cooked the potatoes in a 425 degree oven for about 25 minutes, and then added the broccoli and cooked another 10 minutes. Clean up was easy, which made me very happy! Have a wonderful week!

Lasagna Rollups - Adapted from Ellie Krieger

I love a good lasagna. With pasta, and a good, flavorful sauce covered in cheese, what's not to love? I finally got around to making Lasagna Rolls and they were wonderful! I made the sauce the day before I wanted to serve this dish, to save time and let the sauce develop even more flavor. To make the rolls, the ricotta and spinach mixture is spread along each lasagna noodle, and then topped with some of the tomato sauce.

Then roll the noodles up and place in a baking pan. I'm not really sure if this is any faster than layering the lasagna, but it's still a great idea. These rolls are so pretty and pack a punch of flavor. The original recipe calls for portobello mushrooms, but my daughter hates mushrooms, so I used some Italian sausage instead. Next time I'll make these when she's not home because I love mushrooms! But, the sausage gave the sauce more flavor, so I was happy. The sauce needed a bit more flavor, but that was easy to remedy. Whether you use mushrooms, or sausage, you'll enjoy this dish! I hope you'll give it a try. Here's the recipe.

LASAGNA ROLLUPS

adapted from Ellie Krieger

Make the sauce first.

Sauce ingredients:

2 teaspoons olive oil

about 8 ounces Italian sausage (original recipe uses 12 ounces diced portobello mushrooms)

1 medium onion, chopped (about 1 1/2 cup)

2 cloves garlic, minced

2 (28 ounce) cans whole tomatoes with juice

3 tablespoons tomato paste

1 1/2 teaspoons dried oregano, or, 1 1/2 tablespoons fresh (I used fresh)

1 bay leaf

1/2 teaspoon salt

pepper to taste

2 teaspoons sugar- my addition

In a large pot, heat the oil and add the sausage and onion and cook until sausage is done and onion is tender. Add in the minced garlic and cook until fragrant, about i minute. Add the canned tomatoes, and break apart. I like to use a potato masher to break them up quickly. Add the rest of the ingredients and cook uncovered for about 30 minutes. NOTE: If using fresh oregano, add it to the sauce the last 5 minutes of cooking. Taste, and adjust seasoning.

Other Ingredients:

12 lasagna noodles- recipe calls for whole wheat noodles

4 cups Easy Tomato Sauce, recipe follows, or store bought marinara

1 (15) ounce container part-skim ricotta cheese

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 egg, lightly beaten

freshly ground pepper to taste

1/4 teaspoon salt

pinch of ground nutmeg

1/4 cup grated Parmesan cheese

3 ounces grated Mozzarella cheese

Directions:

1. Preheat the oven to 350 degrees. Cook the noodles according to package directions. Drain them and spread out onto aluminum foil or waxed paper to prevent them from sticking together.

2. In a bowl, add the ricotta cheese, spinach, egg, nutmeg, salt and pepper and mix well.

3. Spread 1 cup of sauce in a 9x13 inch baking dish.

4. On each noodle spread about 2 tablespoons of the ricotta mixture. Top with about 1 1/2 tablespoons of the sauce mixture.. Carefully roll up each noodle and place in the baking dish. Spread remaining sauce over the Lasagna Rolls. Top with grated cheeses, cover loosely with aluminum foil, and bake for 45 minutes. Uncover and bake another 15 minutes. Now you have some delicious Lasagna Rolls! Enjoy!

Orzo with Sun-Dried Tomatoes and Mushrooms

I love reading food blogs! I get so many great food ideas as I'm sure you all do too. Recently, Karen posted a recipe using orzo and sun-dried tomatoes and cooked it like a risotto. Now orzo is a small, rice shaped pasta that is wonderful in many different dishes. I've cooked orzo like risotto before for this recipe, and I loved how it turned out. Well, yesterday I needed a quick side dish to go with a rotisserie chicken I purchased at the supermarket for lunch, and I thought of making a quick orzo dish using ingredients that I had on hand. It was delicious and it only takes about 15 minutes to cook. The earthy mushrooms paired with the tangy sun-dried tomatoes is wonderful. Give it a try!

ORZO WITH SUN-DRIED TOMATOES AND MUSHROOMS

from Lynda's Recipe Box (inspired by Karen's recipe)

1 cup orzo

1/2 cup finely diced onion

1 large clove garlic, minced

8 ounces mushrooms, sliced (I used white mushrooms)

1/3-1/2 cup sliced sun-dried tomatoes

3 cups chicken broth or stock

1 tablespoon olive oil

1/2 cup freshly shredded parmesan cheese

1 tablespoon Italian parsley, chopped-optional

salt and pepper to taste

Slice onion, garlic, mushrooms and sun-dried tomatoes. Heat the chicken broth in a sauce pan or the micro wave. In a large skillet over medium heat, add the olive oil and the onion. Cook until softened. Add the mushrooms and garlic and stir until mushrooms are cooked. Remove mixture to a bowl. Add the orzo to the skillet and stir until lightly toasted. Add 1 cup of hot broth to the skillet and stir the orzo until the broth is absorbed. Add more broth, 1/2 cup at a time until all the broth has been used and the orzo is cooked al dente, about 15 minutes. Add the mushroom mixture and the sun dried tomatoes back into the skillet with the last addition of chicken broth, along with the parsley. Also stir in the Parmesan cheese. Add salt and pepper if needed. I didn't need to add salt because the Parmesan made it plenty salty for us. Enjoy!

NOTE: This also makes an excellent main dish, served with a good salad.

Chicken with Mushrooms and Balsamic Cream Sauce

I have made this dish a couple of times now and my husband and I love it! This is a fairly quick meal to put together as long as you've got everything ready to go before you start. While the recipe says to use orzo pasta, I used angel hair. Topped with tender, juicy slices of chicken and mushrooms sauteed in butter, put together in a creamy balsamic sauce, this dish is delicious!
The only problem I have with the recipe is that I would like a bit more balsamic vinegar in it, but my husband prefers it as written. I don't use some of the mushroom varieties called for in the original recipe, because they aren't always available. It's tasty, either way you make it!

CHICKEN with MUSHROOMS and BALSAMIC CREAM SAUCE

inspired by this recipe

1/2 pound angel hair pasta, cooked according to package directions

4 boneless, skinless chicken breasts

2 tablespoons olive oil

white mushrooms, or portabello mushrooms, sliced-up to 16 ounces

2 tablespoons butter

2 cloves garlic, minced

1/2 cup finely diced red onion

1/2 teaspoon dried thyme, or 2 teaspoons fresh thyme

2 tablespoons flour

1 1/2 cups chicken broth, or stock

1 tablespoon balsamic vinegar

3 tablespoon cream or half and half (both work just fine)

1/4 cup chopped parsley

salt and pepper

Cook pasta in boiling, salted water until al dente.

Preheat a large skillet over medium high heat and add olive oil. Dry chicken with paper towels; season well with salt and pepper and add to hot skillet. Cook for about 5 minutes per side, depending on size of chicken breasts. When done, remove chicken to a plate and cover with foil to keep warm.

Turn the heat down under the skillet and add the butter.

Add the mushrooms after butter melts and brown, stirring occasionally for 4 minutes. Add the onion, garlic and thyme and cook about 2 minutes until onion is softened. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the chicken stock, balsamic vinegar and cream. Simmer a couple of minutes or until slightly thickened. Slice the chicken on an angle and add to the skillet along with the chopped parsley. Adjust the seasonings at this time. Add salt and pepper if needed. To serve, pile pasta on a plate and top with chicken mushroom mixture. And savor every bite! I love this dish with a simple salad and bread. Enjoy!

NOTE: I have also served the chicken breasts whole, placing one on a plate topping the pasta, and then spooning mushroom sauce over all. Either way it's a winner.

Turkey Tetrazzini

I had hoped to post this morning, but it didn't work out. I just want to say a big "Thank you" to all of our veterans and the men and women who are currently serving in our military. Thank you for sacrificing to serve our country and protect our freedoms! My father, father-in-law and my husband all served during war time, and I'm very proud of them. God Bless all of you on this Veterans Day and every day!
And of course, this is a recipe blog, so we must have food! I made this yummy Tetrazzini this week only I used chicken instead of turkey. But of course, left over Thanksgiving turkey is perfect for this dish. I included the mushrooms this time, even though my son protested. He says he does not like "fungi" in his food, but I just didn't listen to him! This is comfort food with the creamy Parmesan sauce, mushrooms and pasta. I found this recipe at Epicurious a few years ago and it has become a staple in our family. I hope you enjoy it.

A white sauce is made with milk, flour and Parmesan cheese, and then mixed with turkey or chicken and some pasta. Add in the mushrooms and peas and top with crumbs. Dot with butter.

Bake until golden and bubbly. It's a comforting casserole that is so good any time of the year, but especially in the colder months. Serve with a veggie or salad and maybe some crusty bread.

TURKEY TETRAZZINI- adapted from Epicurious

2-3 cups cooked turkey or chicken, chopped

8-10 ounces fresh mushrooms, sliced

4 T. butter

1/4 cup flour

1 3/4 cups milk

2 cups chicken broth

1/4 cup half and half (recipe calls for white wine)

10 ounces spaghetti, cooked and drained

1 cup frozen peas

1 cup freshly grated Parmesan cheese, divided

1/2 tsp. salt, or to taste

1/4 tsp. pepper

1/3 cup fresh bread crumbs

1 more T. butter

Cook the spaghetti to package directions. In a large, heavy saucepan cook the mushrooms in 4 tablespoons of butter, over medium heat, stirring until most of their liquid they give off has evaporated. Stir in the flour over low heat for about 3 minutes. Whisk in the broth, milk and half and half. Bring to a simmer and cook until sauce has thickened. Stir in 2/3 cup of Parmesan cheese. Add the peas and salt and pepper. Taste and add more salt or pepper, if needed. Mix in the cooked, drained spaghetti and transfer the mixture to a buttered 3 quart casserole dish. A 9x 13 baking dish works for this dish. In a small bow combine the remaining 1/3 cup of Parmesan, the bread crumbs and 1 T. melted butter and sprinkle over the Tetrazzini. Dot with the remaining tablespoon of butter. Bake in a preheated 375 degree oven for about 25-30 minutes, or until it is bubbling and the top is golden. Dig in!

How do you use left-over turkey?

Hamburger Stroganoff - A super quick and easy meal!

Recently I was flipping through the 2009 Cooking Light Cookbook, when I came upon a recipe very similar to one I made waaay back when I was in high school! This was about 1969 or 1970, many years ago when "groovy" was the favorite word, mini skirts and Go-Go Boots were "in" and the Beatles were the most popular singing group! I was taking home Economics in school, with one semester of sewing, and the other semester was cooking. I still have several recipes that we made that year, although I haven't made any of them for ages! Well, I saw this recipe in Cooking Light, so I made it and my husband really liked it, plus, it took less than 30 minutes to make. Even though this dish is made with ground beef, it still has the yummy sour cream sauce and delicious mushrooms that are components of stroganoff. This dish will come in really handy this holiday season when I'm so busy caring for my lovely granddaughter, who is now 4 months old, and trying to keep up with all the extra we do this time of year! Think about it, in less than 30 minutes you can have a delicious and quick meal on the table. Just add a salad or veggie with it and you're good to go! I hope you'll give this delicious Hamburger Stroganoff a try!

HAMBURGER STROGANOFF - slightly adapted from Cooking Light

8 ounces uncooked egg noodles

1 pound lean ground beef

1 cup diced onion

1 tsp. minced, bottled garlic, or 1 clove fresh garlic, minced

1 8 ounce package mushrooms(calls for sliced cremini) I used white mushrooms

2 T. flour

1 cup low fat, low sodium beef broth

1 tsp. salt

1/8 tsp. pepper

3/4 cup low-fat sour cream

Paprika and chopped parsley for garnish

Cook pasta according to package directions. Drain.
In a skillet over medium- high heat add beef and onion; cook for about 4 minutes, until browned. Add mushrooms and cook another 4 minutes, or so, and stir frequently until most of the liquid evaporates. Sprinkle with the flour; stir and cook 1 minute. Stir in the broth and bring to a boil. Reduce heat and simmer until broth is slightly thick. Remove from heat and stir in the sour cream and salt and pepper to taste. Serve over pasta and top with paprika and parsley. Enjoy!