Tag Archives: mushrooms

Potato-Pecan Chicken Casserole

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Potato Chicken CasseroleIt is time for me to get back to the kitchen. I have some delicious plans for the week. Last night after we got home from art class, I made this yummy supper. Now, let me tell you this recipe looked nothing like the picture in the cookbook after I made it. But hey that happens sometimes. It was at least delicious, and between looks and taste I would pick taste every time. I found the recipe in an Ocean Spray advertisement. One of those little recipe books you sometimes get in the mail, or pick up at the grocery store. Yup, I actually used one!

  • 1 Tbsp oil
  • 1 onion chopped
  • 1 clove garlic, minced
  • 1/4 cup craisins
  • 1 cup chopped mushrooms
  • 2 cups shredded mozzarella cheese
  • 2 large cooked, mashed and cooled potatoes
  • 1/4 cup chopped toasted pecans
  • 2 double, unseparated, skinless boneless chicken breasts
  • 1/2 tsp each salt and pepper
  • 1/2 cup ocean spray cranberry sauce
  • 2 Tbsp chopped fresh sage
  • 1 Tbsp Cranberry Cocktail
  • 1 Tbsp Balsamic Vinegar

1. heat oil in large skillet, add onion, garlic, craisins and mushrooms. Saute for about 7 minutes until vegetables are tender. Set aside let cool slightly.

2. Mix together potatoes, cheese, sautéed vegetables, and half of the pecans. Scoop into greased 7×11 inch casserole dish.

3. Melt cranberry sauce in small skillet. Remove from heat. Add sage, cranberry cocktail and balsamic vinegar.

4. Sprinkle chicken with salt and pepper and place on top of potato mixture in casserole. Top with half of cranberry sauce mixture.

5. Bake for 45 minutes at 350 degrees. Baste with remaining cranberry sauce mixture during cooking time.

6. Sprinkle with remaining pecans before serving.

7. Eat and enjoy!

Italian Meatball Heroes

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DinnerFirst of all I want to say Happy Anniversary to my husband. We have been married for 14 years. Yes, I got married when I was 18 , had my first baby at 20. I knew what I wanted and I went for it, and now I have the perfect family. Love it! Today, I will hopefully be walking around the zoo with my husband, if the weather decided to cooperate. So while I am off gallivanting away, I leave you with a recipe. I realize I already have a Meatball Sub recipe on the site, but sometimes you just need options. The first one, that I already posted is more of a “crunchy” meatball sub recipe. My husband likes this more, if he has a sandwich it is almost always made on toast. This new recipe is more of a “soft” meatball recipe. For people like me who enjoy the sogginess that comes from a beef tip, or dipping my toast in hot chocolate. So how do you prefer your bread, crunchy or soft?

Recipe from Allrecipes

  •                     1/3 cup CONTADINA® Italian Bread Crumbs
  •                     1/3 cup chopped green onions
  •                     1/4 teaspoon pepper
  •                      1 pound ground beef or turkey ( I used beef)
  •                     1 tablespoon olive oil
  •                     1 cup sliced fresh mushrooms
  •                     1 large green sweet pepper, chopped
  •                     1 (28 ounce) can CONTADINA® Recipe Ready Crushed Tomatoes with Italian Herbs
  •                     6 Italian or French rolls, split
  •                     1/2 cup shredded mozzarella cheese

1. Mix together brad crumbs, green onions, pepper and beef. Shape into meatballs and place in greased baking dish. Bake for 10 minutes at 425 degrees.

2. Heat oil in skillet and saute mushrooms and pepper until tender, about 3 minutes. Add tomatoes and bring to a boil. Reduce heat to low. Add meatballs and cook for about 5 minutes until meatballs are cooked through.

3. Scoop onto buns and top with cheese. Heat in oven until cheese is melted.

4. Eat and enjoy!

Turkey A’la King

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Turkey deliciousThis is a great way to use up that left over Easter turkey. Fast, easy, and delicious, not much more you can ask for in a recipe. Today you get a short blog post because I have started reading the Harry Potter series again, and I am almost done book 2 so my couch is calling. See you all tomorrow!

Recipe from Allrecipes.com

  •                    4 Tablespoons, butter
  •                     6 fresh mushrooms, sliced
  •                     2 tablespoon all-purpose flour
  •                     2 cup chicken broth
  •                     1 cup heavy cream
  •                     2 cups chopped cooked turkey
  •                     2/3 cup frozen peas, thawed
  •                     salt and pepper to taste

 

1. Brown butter in large saucepan. When brown and fragrant add mushrooms and saute until tender. Stir in the flour.

2. Slowly whisk in the chicken broth, cook until sauce has thickened. Slowly pour in cream, then add turkey and peas. Cook until turkey and peas are heated through. Season with salt and pepper.

3. Eat and enjoy!

 

 

Crustless Bacon and Cheese Quiche

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brunchOh eggs, how I love you . I love you scrambled, fried, poached, devilled, benedict,hard-boiled, made into omelets, but most of all in a quiche. Quiche is so good. A great, breakfast, lunch or dinner! Serve with a salad, serve with some muffins. So versatile, so delicious. After making this one I am going to be honest I missed the crust. But it was pretty quick not having to roll out the pie crust, and it did taste good with toast. So all in all a great Saturday brunch.

Original recipe from Kraft Canada

quiche

  • 1 cup sliced green onions
  • 1 tomato , chopped
  • 12 slices bacon
  • 1 cup sliced mushrooms
  • 12 eggs
  • 1/3 cup sour cream
  • 2 cups grated cheddar cheese

1. Preheat oven to 325 degrees and grease a 13×9 pan.

2. Chop bacon and cook in a large skillet. When brown remove and drain , reserving one tablespoon bacon drippings.

3. Cook mushrooms in bacon drippings for about 2 minutes.

4. Stir together bacon, mushrooms, tomatoes and green onions.

5. Whisk together eggs and sour cream and pour into 13×9 pan. Top with bacon mixture and then with cheese.

6. Bake for 35-40 minutes. Let rest for 5 minutes before cutting.

quicheTips- Save a bit of the green onions and tomatoes for garnish.