Posts Tagged ‘mushrooms’

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Divine Dijon Chicken

October 26, 2013

An amusement park in your mouth is how I would describe the flavor of this dish. It hit every taste bud section, with  no ingredient overpowering the other.  Very easy to make  as well, the dish is completed  in less than thirty minutes. I researched at least a dozen mustard cream  recipes, and think I created one that  even the most discerning  guest or family member  would enjoy.

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2 boneless chicken breasts, butterflied and split (I prefer this to pounding thin)

8 oz. mushrooms, sliced thin

1 T. unsalted butter

1 C. chicken or vegetable stock

1/2 C. cooking sherry

1 T. Dijon mustard

1/4 C. half and half  (you may use cream,it is not necessary)

1/2 t. black pepper

1 T. rosemary

Season chicken on both sides with rosemary and black pepper.

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Melt butter in pan and allow it to brown  a bit. (beurre noisette) This gives it a nutty flavor, but be carful not to burn! Add  chicken and mushrooms to the butter. This only takes 2-3 minutes on each side, which is also enough time to get a nice flavor and start to your mushrooms.

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Add stock and sherry to the chicken, deglazing and scraping up the flavorful bits from the bottom of the pan, Simmer gently on low heat about 3 minutes per side.

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Remove the chicken and the mushrooms  to  a plate. Add half and half and Dijon to the pan, and whisk smooth. The smell alone at this point earns it the name divine. Let it thicken just a bit but do not boil.

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Return the mushrooms and chicken to the pan, If any juices have escaped from the chicken, add them in as well. Turn the chicken several times to coat it  with  the sauce.

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Israeli cous cous is a larger pearl pasta than it’s smaller cousin. It pairs perfectly with this, imbibing itself with the flavorful sauce. Plate the chicken on it and cover with mushrooms.  Spoon the sauce over all and garnish with  parsley to wake  up the plate.

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~Divine~

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Spaghetti Squash Casserole

September 2, 2012

One of my top ten favorite veggies! It is still fascinating to me how the flesh of this delight separates into long golden strands. You can use this in the same manner you would “real” spaghetti,without having to worry about gluten or carbs.I love it with a light red sauce,a group of sauted veggies,or all by itself! Though not sweet like butternut, spaghetti squash does have a slight buttery taste.I don’t add a lot of seasoning to this dish, so that the natural flavors shine through.This time I have combined it with some other favorites and baked it,making a perfect one dish entree’.A great choice  for a weekday meat free meal.

1 1/2 -2 spaghetti squash- depending on size

1 C. canned artichokes,drained,rinsed and roughly chopped

1 C. sliced Crimini mushrooms

1/2 C. sun dried tomato,finely  chopped

1 sweet onion,medium diced

1 T.butter

1 T. olive oil ,plus a little to rub on squash before baking

1 egg

1 C. sour cream

1 C. sharp cheddar,shredded

Pre heat overn to 375.Cut squash in half.Scrape out the seeds. Coat lightly with olive oil.Sprinkle a bit of black pepper on top.Turn upside down on baking sheet and roast for approximately 30-40 minutes,or until a knife slides in easily.

While squash is roasting, prep and saute the vegetables in the butter and oil.Begin with the onions as they take the longest.Then add the sundried tomatoes, mushrooms, and lastly the artichokes. Saute for about 10 minutes,just until onions begin to get soft.

When squash is done,turn them (carefully!) over and allow to cool for about 10 minutes,if you value your fingers. Holding the squash in one hand, gently scrape the flesh with a fork.You should end up with roughly 5 cups.Whatever is left,can be frozen and used in soup.In my case it never makes it into the soup, and I have it later on in the week for lunch with some tuna and grated cheese on top.

In a bowl combine the egg,3/4 C. of the cheese, sour cream and squash. Add in the vegetables.

Put in a lightly buttered (no margarine!!) casserole dish.Give it a few shakes of pepper.

Bake for 30 -45 minutes. A lower sided casserole dish or pan will take less time to heat through than a higher sided one-I insert a knife and then touch the knife to see if is hot. Remove from the oven and top with the rest of the cheese.Bake for another 15 minutes, until the cheese has browned a bit.The crunch of the cheese makes a nice texture contrast to the spaghetti squash.

This is a meal for us,but it would make a wonderful side to any meat. Enjoy !

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Baked Polenta

June 3, 2011

Easy,different and delicious.What more can be said!

  • 1 1/2 cups polenta
  • 2 t. kosher salt
  • 1 T. unsalted butter plus enough to grease ramekins or pan
  • 1/2 C. cream cheese
  • 1 C. crumbled gorgonzola or blue cheeese (this is excellant- but any cheese will do)
  • 2 T. olive oil
  • 1 1/2 crimini mushrooms sliced very thin
  • 3 minced scallions- save some greens for garnish
  • 1/2 t white pepper
  • 1 t. dried thyme or 2 t. freah

Pre heat oven to 350.Lightly grease 8 ramekins with unsalted butter.Heat olive oil in saute pan.Add mushrooms and scallions.Saute for about 5 minutes and set aside.

Boil 4 1/2 C. water.Slowly add polenta while whisking constantly.

Add salt and butter and keep stirring!Reduce heat and simmer- about 10 minutes if you are using instant and 20 if you are not.Stir in  cream cheese cheesen and half of gorgonzola.

Stir well. Polenta is done when it pulls away from the side of the pan.Choose about 30 of the nicest looking pieces of sauted mushrooms and set aside.Add the rest of the scallion/mushroom mixture to the polenta, and with a spoon combine gently.Divide evenly between ramekins or put in an 8×8 pan. Place a few of reserved mushrooms on top.

Bake about 15 minutes.Remove from oven and garnish with scallion tops.

Hearty enough for lunch,with soup or salad, and a versatile side for any meat.

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Artichoke Stuffed Mushrooms

December 2, 2010

Very simple appetizer with a gourmet taste. I have doubled the amounts that I used for our Thanksgiving appetizer tray,so this would serve 6- 8 with other munchies offered .Spur of the moment became an appetizer keeper.

  • 32 baby mushroom,brushed clean and stems carefully removed(or 16 large- I wanted this tray very bite sized)
  • 2 small jars marinated artichokes, drained (I used one jar hearts and one regular)
  • 1/2 C.  grated cheese – parm, romano, or asiago
  • Olive Oil or butter cooking spray
  • 1 t. butter for saute of mushrooms
  • 1/2 t. pepper, or to taste
  • 2 T. panko
  • 1 T. lemon juice
  • 1 t.lemon pepper

Dice stems of mushrooms finely.Saute in butter just until soft. Let cool.

Puree artichokes, and stir in grated cheese.Stir in cooled sauted mushrooms.

Fill center of mushrooms with a mound of artichoke and cheese mixture.

Top with a pinch of panko,press lightly so they stay on.

Spray lightly with cooking spray.

Bake in 350 oven for 15 minutes for small mushrooms, or until tops are brown.

Serve immediately!