Eating Dinner With My Family

While we thought this was pretty good, (my husband went back for seconds) I don't think I'm keeping it in my files. We have so many amazing recipes and we just have become a little exclusive with what we keep. It's easy and fast so don't shy away from it on our account.      Chicken Sausage, Kale, and Mushroom One Pot Pasta {25 Minute Meal} 2 tablespoons butter 1 cup panko bread crumbs 3/4 teaspoon dried poultry seasoning blend 1/4 teaspoon granulated onion 1/4 teaspoon kosher salt 1/8 teaspoon granulated garlic 3 tablespoons olive oil, divided 12 ounces chicken sausage links (chicken apple or chicken sage sausages are good here), cut into 1/2-inch thick coins 12 ounces sliced shiitake mushrooms 2 small yellow cooking onions, trimmed of both ends, peeled, halved, and thinly sliced 4 1/2 cups chicken stock 1 pound shaped dry pasta (*See Notes) 4 cups chopped kale leaves (stems and center spines removed) 3 cups halved fresh cherry to...

The boys were not expecting anything from this dish.  The strikes against it in their eyes were many. (meatless, cabbage, mushrooms were the big 3)  This little dish surprised us all!  The smoky cheese was a nice touch.  I personally would have liked more tomatoes, but I did go a little light on the cabbage because it was all I had.   Still sorry about the short posts, but if I ever catch up, I will have more insight, humor or at the very least words ;) in my posts. Alpine Mushroom Pasta 8 ounces whole-wheat fettuccine 6 cups shredded Savoy cabbage, (about 1 small head) 2 teaspoons extra-virgin olive oil 4 medium portobello mushroom caps, gills removed, thinly sliced 1 small onion, chopped 3 cloves garlic, minced 3/4 cup dry white wine 2 teaspoons all-purpose flour 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1 cup grape tomatoes, halved 1 cup diced smoked cheese, such as smoked mozzarella, Cheddar or gouda 2 teaspo...

Ok I am writing this weeks after we ate it. I remember really liking it but not so blown away I can remember a lot to say about it.  I did like the sauce enough to remember I want to use it for more stuff, but sorry guys.  I am really just phoning it in until  I catch up:) Scallops with Mushrooms and Whiskey Sauce 1 pound mushrooms, quartered 1 tablespoon fresh lemon juice 2 1/2 tablespoons unsalted butter Salt and freshly ground pepper 1 1/2 pounds bay scallops 4 scallions, thinly sliced crosswise 1/3 cup whiskey 1/4 cup heavy cream 1. Toss the mushrooms with the lemon juice. In a skillet, melt 1 tablespoon of the butter. Add the mushrooms, season with salt and pepper and cook over moderately high heat until they start to brown, about 2 minutes. Reduce the heat to moderate and cook until the mushrooms are deeply browned, about 6 minutes. Transfer to a large plate. 2. Add 1 tablespoon of the butter to the skillet and melt over high he...

So this was the next dinner I made for my family that's visiting.  It was a cold weekend and  I thought something like a stew cooked for a long time in the oven sounded like just the thing to make.  It was more laborious than I would ordinarily do (that is if I wasn't craving something or having guests:) but I wanted something nice for my parents.  It was a good stew.  Even the people who didn't like mushrooms were pleased with the dish.  I think for most people, this would be a special occasion kind of dish because of the time and the bit of work involved, but stew is not an "impressive" meal despite how tasty it might be, so this dish may fall in to a small niche for most, but don't et that dissuade you from trying it.  I served it with noodles but I would have preferred mashed potatoes to put it over. Beef Stew with Port and Porcini 3 pounds beef chuck roast, fat trimmed, meat cut into 1-inch pieces 2 large onions, coarsely chopped...

Another Pinterest recipe. This recipe is very good and pretty simple to make. I strongly suggest you choose your wine carefully and pick a pretty good one. The flavor of the wine strongly represented in the final dish.  The chicken was tender and juicy. I am still calling in fixable because I want to play with it. It is missing something that is just keeping it short of stellar. My husband thinks it should be green and somewhat herby. Scallions was his final vote for what to add. I think adding some scallions at the end  would be very nice.  Mushroom Asiago Chicken 1 lb boneless skinless chicken breast (about 2 large) 2 cups mushrooms, cut in half 1 clove garlic, minced 3 sprigs fresh thyme 1 1/2 cups dry white wine 1/2 cup seasoned flour 2 tbs butter 2 tbs olive oil 1/2 cup heavy cream 1/4-1/2 cup shredded asiago cheese 1/2 tsp salt (or to taste) 1/4 tsp pepper (or to taste) seasoned flour: 1/2 cup all-purpose flour 1 tsp salt ...

This is a totally yummy, fast way to approximate Chinese take out!  I would have preferred another protein, shrimp isn't something I usually crave, but it was great!  The boys inhaled it!  If I didn't have to thaw and clean the shrimp, this would have been a snap! Moo Shu Shrimp   12 small flour tortillas 6 tablespoons vegetable oil 1 pound shelled and deveined medium shrimp 3 large eggs, beaten Salt and freshly ground pepper 2 tablespoons minced fresh ginger 1 large garlic clove, minced 3 ounces sliced mixed wild mushrooms (1 packed cup) 8 ounces shredded coleslaw mix (3 cups) 3 scallions, halved lengthwise and cut into 1-inch lengths 1 tablespoon hoisin sauce, plus more for serving Cilantro leaves, for serving 1. Preheat the oven to 200°. Stack and wrap the tortillas in foil and heat until warmed through. 2. Heat a large wok or skillet until very hot to the touch. Add 1 tablespoon of the oil and heat until smoking. Add the shr...

My husband has been wanting me to try making Chicken and Waffles.  I would love to, but I haven't had them before and I'm not sure just what they should taste like.  Today is meatless Monday, and I saw this recipe, so I figure it would be a great place to start.  I really liked this.  If I were to complain about anything, it would be that I think it needed more of a sauce.  Perhaps I reduced the cream a bit too much.  With the mushroom 'sauce' as I made it and the runny yolk, it was just a tad dry.  I had another revelation, waffles are super filling!  I think I am going to be making savory waffles often! They are a quick and easy bread to make for a variety of open faced sandwiches. Savory Waffles With Cremini Mushrooms And Poached Eggs   Waffles 2 Cup all-purpose flour 1 Tbl sugar 2 Tsp baking powder 1/2 Tsp salt 1/4 Tsp freshly ground pepper 4 Tbl unsalted butter melted 1/4 Cup minced shallots or red onion 1 Tbl finely chopp...

I actually made this last night for a late evening with the girls.  The evening was full of laughter and great friends, the mushroom were meh.  I guess they are ok, but I had much higher hopes for two of my favorite things.  First of all, and I can't believe I am about to say this, but there was way too much garlic.  There was way too much topping in general.  I have made and eaten plenty of stuffed mushrooms and these were near the bottom of them all.  Sorry Pioneer woman, I have loved every other recipe of yours I have tried, and I enjoyed your post and laughed a lot, but I just didn't dig the mushrooms. Mushrooms Stuffed With Brie 1 Pkg White Button Mushrooms Washed And Stems Removed 4 Clove Garlic Minced 1/4 Cup Flat-leaf Parsley Chopped 4 whole (to 5) Green Onions Sliced (up To Middle Of Dark Green Part) Splash Of White Wine (optional) 1 Slice (wedge) Of Brie Cheese Preheat oven to 350 degrees Melt butter in large saucepan. Add mushroom ...

I had bought shiitakes for a meal I didn't end up making.  I needed to do something with them because I didn't want them going bad.  Not only are they my favorite mushroom, but they are on the pricey side.  I found this in the to try file and thought it fit the bill perfectly.  Now I did mess up a bit, which consequently caused my only complaint with the dish: I had 1/2 the mushrooms called for.  I was thinking of the packages in terms of the regular mushrooms which are 8 oz each.  I had 2 packages of shiitakes, so I was thinking I had 1 lb of them.  Well oops, the shiitakes are 3.5 oz each.  Having half the mushrooms needed was not a making for a perfect dish, but on the bright side, I decided this dish was a great base for a lot of  veggies.  All I need to do in the future is pick one that could cook like the snow peas in the pasta water (broccoli, cauliflower, carrot coins) and one that I will sauté.  The sauce was really great, ...

Today, I let my nerd flag fly high! (again;)  I saw that today, would be Frodo and Bilbo's birthday, so what does a proper foodie nerd do?  Why have a celebratory dinner of course!  My husband said he would happily have the same dinner we did for our The Hobbit on DVD meal 'An Unexpected Dinner'.   I wanted new recipe for the blog, but I tried to stay pretty close menu wise to the last one.  So, found this recipe for Julia Child's favorite roast chicken on F & W, and this month's issue had these mushrooms sautéed in red wine, and since I omitted po-tay-toes from the last dinner, I chose these amazing looking potatoes from my pintrest side dishes to try board.  And of course cheese, (the same as last time, a English Double Gloucester   with chives) bread and pickles. The chicken was wonderful, juicy and perfect!  The potatoes were amazing and I nearly died of delight when I tasted the mushrooms!  We made Hobbits of ourselves...

There were many issues with tonight's dinner, but in the end, it was really delicious!  The idea of mushroom, leeks and bacon is a trifecta in my book!  Even the boy who really dislikes mushrooms, ate well and said they even tasted good!  My issues were mainly because I always want to follow a new recipe exactly. I feel like I am learning about ingredients and/or techniques I haven't tried. In this case, I was concerned with some vagueness. The leeks say "trimmed and patted dry".  Surely they were cut, but how?  The picture showed them sliced fairly thickly, but when I told my husband to slice them for me, ours were thinly sliced.  Sounds like no big deal right? However, I was worried how that would affect the cooking time and their doneness.  Another issue we had personally was my husband likes things a certain texture. He likes a little of everything in every bite and doesn't like big chunks. However, personal preferences aside, the flavor ...

I need to clean up the food I have accumulated.  I buy frozen, scallops in this instance, on sale and forget about them.  I need to make a serious attack on the freezer!  So, I pulled this Bay Scallop Pan Roast out of the to try file.  I also had a Spaghetti Squash from Front Porch Pickings I should use as I am getting another one Friday!   My darling husband offered to cook, and I totally took him up on it as I was tired from a long hot day of ropes course and ziplines at Zoomair!   I had put the squash in earlier, so dinner came together pretty quickly too.  I like that about this squash recipe; it is nice that the roasting can be done way in advance if necessary since the strands get warmed up in the sauteed shallots.  The scallops were pretty awesome too!  I was thinking 4 mushrooms were going to be too few, but they gave it flavor without overpowering the scallops.  A solid 4 all way around. Bay Scallop Pan Roast ...

I found this recipe in the to try file and it looked good, and was quick and easy. Perfect for meatless Monday. Now that mushrooms aren't a veto ingredient for my son, I was totally psyched to have this.  I searched for the source of this recipe, and i found it on the olive garden website. This wasn't where I got it from, but it read identical. While this wasn't an omg dish, I totally dug the heavy mushroom content.  I said 3.5. The boy, who still doesn't like mushrooms, said 2.5. My husband started out at rating it a 3, but when I saw him scraping his plate to get the last if the sauce, he agreed it was a 3.5.  I'm fully aware that my love and lack of mushrooms skewed me in favor of this dish. I made sure to stir the mushroom/walnut mixture. I was afraid it would burn the nuts. I think next time, I would start the mushrooms for a bit before I add the walnuts.  And the dish felt like it needed salt, until the end where it seemed all the parm was lurking, so I gu...

I happened to really like this, the boys were like, meh a 3.  I'm not saying I wouldn't like to tweak it to my liking a bit, but  spicy fish and creamy grits,  yum!  I like it way better than shrimp and grits.  I also adore mushroom cream sauces.  (the boys don't care much for mushrooms)  It wasn't a pretty dish, but it was fairly easy, and I liked it a lot.    Spicy Grilled Tilapia With Creamy Grits And Mushroom Scallion Sauce Mushroom Scallion Sauce: 1 Tbl butter 2 Cup sliced baby portobello mushrooms (cremini) 1/2 Cup sliced scallions 1/4 Cup white wine 1/2 Pint heavy cream 1 Tsp garlic powder 1/2 Tsp Cayenne pepper Salt and black pepper Grits: 5 Cup milk 1 Cup quick-cooking grits 2 Tbl butter 1/2 Tsp salt 1/2 Tsp black pepper Grilled Broccoli and Carrots: 1 large bunch broccoli sliced lengthwise (with stalks and flore 1 Bunch whole carrots tops removed, sliced lengthwise 1/4 Cup olive oil 1 Tbl garlic powder Sal...

I need to make a bit of a disclaimer here, I have issues with raw poultry that make me queasy enough to be unable to enjoy the meat once cooked.  If I don't see it raw, I can live in denial;).  I also am not a huge fan of tarragon.  So, I had issues with the dish, but still found the sauce to be very tasty,  (the one bite of chicken was too, but my issues made it hard to enjoy)  The boy loved the pasta and sauce as well, and liked the chicken.  My husband loved it!  It was easy and pretty fast to make.  The most work was the knife work.  If you are a fan of dark meat, you will love this.  It didn't photograph to well, but my husband said don't worry about that, taste is what counts. Chicken In Tarragon-Mustard Cream Sauce   3 Tbl extra-virgin olive oil 1 1/2 Lb skinless boneless chicken thighs, cut into 1/2-in chunks Salt and freshly ground pepper 1/2 Lb white mushrooms thinly sliced 1 large shallot minced 3/4 Cup dry wh...

My husband picked out this recipe from my chicken board on pinterest.  Why?  Well when he first went off to college, he took his mom's Betty Crocker cookbook and this was the first meal he meal he made out of it.  He thought it was wonderful then and wanted to try it now.  The original pin went to a Martha Stewart recipe .  And while I have had a few of hers I liked, there have been some stinkers too.  You can imagine my concern when I saw some reviews that likened her recipe to hospital food!  One reviewer said Giada's was better.  A quick look at her recipe showed me that I had all I needed and it did indeed look like a superior recipe.  Now the Martha recipe called for rotisserie chicken, which I bought, so I shredded that instead of cooking the chicken like recommended in this recipe. I also halved the recipe and cooked it in an 8"x8" pan.  It was way more than the four of us could eat and we ate hearti...

YUMMY!!  We all liked this one, even the boy who has only recently decided he can tolerate mushrooms.  I didn't hold back on the mushrooms either.  The recipe calls for 10 oz but the mushrooms came in 8 oz packages, so I put in all 16 oz!  (I added another tablespoon of butter to the sauteing part just in case;)  It was fast and easy, and the sauce was wonderful, the fish was cooked nicely, and we ate it up!  I have a little sauce left and a good bit of mushrooms, and I was thinking of whipping it in to an omelet for breakfast if I just don't eat it outright:D.  Cod With Mushrooms, Garlic & Vermouth 4 Tbs. cold unsalted butter 10 Oz white or baby bella (cremini) mushrooms wiped clean and sliced about 1/8 inch thick 4 medium cloves garlic, minced 1/2 Cup dry vermouth 3 -1/2 Tbs. chopped fresh parsley 1 Tbs. balsamic vinegar 1/2 Tsp kosher salt more to taste 1/4 Tsp freshly ground black pepper more to taste Four 6-oz. skinless cod fillet...

I wasn't sure what I would think of the end product.  I like all the ingredients that went in to the dish, but I thought something was missing and was leery of what I would end up with.  Turns out, it wasn't missing anything.  The greens and mushrooms we perfect with the lentils, and the spices, while hinting at Indian, were very light and let you enjoy the flavors of the greens and mushrooms without drowning them in seasoning.  It isn't quite a soup, but it isn't a side either.  I did make one small change.  There was only one package of fresh shiitakes at Publix, so I got that one and a second package of "baby bellas".  I would have liked it so much better if I could have used all shiitakes since they are my favorite.  The mushrooms, greens and lentils make for a very meaty flavor despite the lack of any meat in it.  All in all a win for me:) Spiced Lentils With Mushrooms And Greens 1/2 c  brown or green lentils 3 T  extra-v...

My darling husband cooked and watched the kids while I went to the wine tasting at Ormond Wine Co.   It is usually once a month, but during November and December, it is weekly, so that means girls night out happens every Thursday right now:).  I only tried this leftover, and I thought it was good.  The sauce was awesome, but reheated tenderloin just isn't the same.  My son loved it even eating around the mushrooms. Since I didn't cook it or get to eat it at its best, I will shut up now and just give you the recipe. Pork Medallions In Mushroom Marsala Sauce 2 lb pork tenderloin (about 2 tenderloins) Kosher salt and freshly ground black pepper 3    Tbs. extra-virgin olive oil 3    Tbs. unsalted butter 2    medium shallots,finely diced 12 oz cremini mushrooms,thinly sliced 1    Tbs. all-purpose flour 1/2 c  dry Marsala 1 c  homemade or low-salt chicken broth 3    Tbs. heav...

I deleted the good picture but I think it still looks pretty tasty! I decided to make this recipe from a fellow blogger for two reasons.  One, I already had some Marsala wine from another recipe I made of his, and two since I was having a guest, and I loved the other recipe, I felt that sure it wouldn't disappoint my friend.  I hate making guests into guinea pigs for new recipes:).  It was wonderful.  Even my son, who hates mushrooms, said the mushrooms were ok.  I made only one deviation; I cooked the chicken, removed it, cooked the mushrooms, added the chicken back to the pan and continued on.  I took the author's suggestion of serving with mashed potatoes.  (I even had his recommended Yukon Gold on hand)  It was perfect.  I would have immediately thought pasta since its an Italian dish, but mashed were outstanding. (better than pasta) We all have our own way of making mashed potatoes.  I am firmly in the camp ...