Sauteed Mushrooms

As you know, I love mushrooms.  I put mushrooms on my pizza, in my spaghetti sauce, on chicken or steak, in my eggs, on salads--any food mushrooms go with.  I especially love sauteed mushrooms and found a delicious recipe to share with other mushroom lovers!

Sautéed Mushrooms

8 oz fresh mushrooms, sliced (I used white mushrooms)

1 medium onion, sliced thin

2 Tbsp. butter

1 Tbsp. olive oil

1 tsp. Worcestershire sauce

¼ tsp. garlic powder

Melt butter and olive oil together in a frying pan.  Add mushrooms and onions.  Let them cook slowly, over medium heat, until mushrooms are getting a little brown and onions are soft (about 20 minutes). Add Worcestershire sauce and garlic powder.  Continue to cook until mixture begins to thicken.  Serve with grilled steaks and chicken.  If you have leftovers (which you won’t), put it in omelets.

Baked Red Potatoes with Lemon and Garlic

These red potatoes are so delicious and so easy to make.  My family can't get enough of them.  You definitely need to add these to your family meals. 

Baked Red Potatoes with Lemon and Garlic

2 pounds of small red potatoes, cut into fourths
1/4 cup melted butter
2 teaspoons minced garlic
1 teaspoon salt
Juice of 1 lemon
1/4 cup (or more) finely grated Parmesan cheese

Combine the melted butter, garlic, salt and lemon juice in a small bowl and set aside.  Put potatoes in a baking dish.and pour mixture over potatoes.  Stir well to coat potatoes.  Sprinkle Parmesan cheese on top.

Bake at 350 degrees, covered, for 45 minutes.  Then uncover and bake for another 15 minutes.

Broccoli and Cauliflower

With our corned beef I also made this broccoli  and cauliflower dish.  It was green and festive and went well with our St. Patrick's Day feast.  Of course, it is savory enough to be served at any time with any main dish.

Broccoli and Cauliflower

1-2 packages of fresh broccoli/cauliflower mix
1/4 cup butter, softened at room temperature
1 Tablespoon Dijon mustard
1/2 Tablespoon grated lemon peel
1/4 cup chopped fresh chives, divided

Put broccoli and cauliflower mix in steamer in a pot and steam until crisp and tender.  While steaming the broccoli/cauliflower, mix together butter, mustard and grated lemon peel.  Add all but 1/2 tablespoon of chives.  Remove steamed broccoli/cauliflower and remove water from pot.  Put butter mixture into pot and add the broccoli/cauliflower,  Toss together and sprinkle the reserved 1/2 tablespoon of chives on top.  Serve and enjoy!

Red Cabbage

Hope everyone had a wonderful Christmas!  I got some red cabbage in my co-op.  What do you do with red cabbage besides shredding it and putting it in salads?  Cook it, of course!  Well, I have never cooked or even tasted cooked red cabbage but was willing to give it a try.  Whoa!  It as delicious!  I love when I learn new things!

Red Cabbage

1/2 red cabbage shredded
2 Tablespoons of Extra Virgin Olive Oil
1 small onion sliced
1/3 cup white or apple cider vinegar (I used white because I had it)
2 Tablespoons sugar (can use Stevia instead)
1 teaspoon ground mustard
Salt and pepper to taste

Heat skillet over medium high heat.  Add oil and onion and saute for 2-3 minutes.  Add cabbage and saute until it looks wilted, 3-5 minutes.  Add vinegar and mix.  Add sugar and mustard, mix again. Season with salt and pepper to taste, reduce heat and continue to cook for about 10 minutes, stirring occasionally, until ready to serve. 

Roasted Asparagus

Another easy vegetable dish--Roasted Asparagus!  My family loved them and I had everything I needed to make them.  I didn't have to run to the store and that's a plus!

Roasted Asparagus

Asparagus spears, trimmed
Olive oil
Salt
Pepper
Garlic powder
Parmesan cheese, grated or shredded
Lemon Juice

 

Preheat oven to 425.  Place trimmed asparagus in a large bowl.  Salt, pepper and garlic powder to taste.  Drizzle olive oil over spears and toss.  Arrange spears in a single layer on a greased baking sheet.  Sprinkle with cheese.  Bake 12 – 15 minutes until tender.  Sprinkle with lemon juice and toss before serving.

Baked Eggplant

I got some eggplant in my co-op and tried a couple of new recipes.  This is a baked eggplant that was really delicious and easy to make.  I'm not a big eggplant eater, but I did enjoy this.  Hopefully you will too.

Baked Eggplant 

Eggplant
Mayonnaise
Parmesan Cheese (I added some shredded Romano and Asiago cheese to the Parmesan)

Slice eggplant about 1/4 - 1/2 inch thick rounds.  Lay eggplant on paper towels and sprinkle with salt to draw out the water.  Don't be too heavy handed with the salt or it will be too salty.  Let it sit for about 20 - 30 minutes, then blot dry with a paper towel. 

Spread mayonnaise on one side of each eggplant slice.  Again, don't be heavy handed.  Then dip the mayo side down into Parmesan cheese.  Put on a greased baking sheet in a single layer, cheese side up.

Bake at 450 degrees for about 12 minutes or until browned.

**I made mine with the skin still on the eggplant.  Sometimes the skin can be tough.  Next time I make it, I'm going to remove the skin and see how it does.  I guess it's really your preference--skin on, skin off. 

Carrot Raisin Salad

So I'm in a vegetable co-op.  It's great, but what do you do with a ton of fresh carrots?  Make carrot raisin salad, of course.  This is an easy, delicious recipe.  My husband and I really love it!

Carrot Raisin Salad

2 - 3 cups shredded carrots
3/4 cup raisins
1/8 cup mayonnaise
1 Tablespoon sugar ( I use Stevia)
2 Tablespoons milk

Combine carrots and raisins in a small bowl.  In a separate bowl, mix together the mayonnaise, sugar and milk.  Whisk together until smooth (dressing consistency).  Pour over carrot mixture and toss to coat.  Refrigerate for at least an hour before serving.  Tastes even better the next day if you have any left :-)

Easy Fruit Salad

This fruit salad is so-o-o-o easy and so-o-o-o good.  My sister-in-law shared this recipe with me and everyone loves it.  Hope you will love it too.

Easy Fruit Salad

2 (20 oz.) cans of pineapple chunks (I use the no sugar added)
1 -2 cans mandarin oranges, drained
1 jar cherries, drained and rinsed
3 bananas, sliced
1 small package vanilla instant pudding (regular or sugar-free)

Drain the pineapple chunks, reserving 1 cup of the juice.  Put the pineapple chunks in a large bowl.  Add the drained mandarin oranges and the drained, rinsed cherries.  Mix the vanilla pudding with the pineapple juice and add to fruit.   Add the bananas right before serving. 

**You can add chopped pecans if you'd like.

Weight Watcher's Cucumber Cooler

This is the same Cucumber Cooler recipe my family loves except I have taken out the sugar and replaced it with Stevia.  The best part is that it is 0 points per serving on Weight Watcher's.  This makes about 8 - 10 servings (about 12-14 cucumber slices per serving).

Weight Watcher's Cucumber Cooler

1/4 cup white vinegar
1 Tablespoon lemon juice
6 packets of Stevia (I use Pure Via)
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped onion
3 - 4 medium cucumbers thinly sliced
1/4 teaspoon celery seed

Mix together.  Chill in refrigerator for at least 1 hour before serving. I like to make this the night before. 

Asian Pasta Salad with Chicken

Okay!  Talk about a delicious pasta salad--This is it!!  My friend, Judy, shared this recipe with me and it has become one of our favorites.  It makes a huge bowl so this is a good salad to take to any covered dish activity. 

**You have to make this salad the day before, so you need to plan ahead when you make it.

Asian Pasta Salad with Chicken

16 oz. bow tie pasta, cooked and drained
3 small cans mandarin oranges, drained 
1 (18 oz) bunch of fresh spinach
1/2 cup chopped parsley
4-5 green onions, chopped
1/2 - 1 cup honey roasted peanuts
1 can water chestnuts, drained and chopped
1 (5 oz) bag crasins
6 chicken breasts, cooked and cubed (I used my George Forman Grill)

Dressing:
1 cup vegetable oil
2/3 cup teriyaki sauce
6 tablespoons sugar
1 teaspoon salt
dash of pepper

Marinate cooked chicken and pasta in 3/4 of the dressing  (about 1 1/2 cups) over night.  Add other ingredients and remaining dressing then serve.

Aunt Elaine's Broccoli Slaw

My sister-in-law, Elaine, is a great cook.  Every family reunion she makes this delicious Broccoli Salad that everyone loves.  It's easy and delicious and I know your family will love it, too.

Aunt Elaine's Broccoli Slaw

1 - 2 bags of broccoli slaw
1/2 cup oil (I use canola oil)
1/4 cup balsamic vinegar
1 packet of Ramen Noodles, chicken flavor (orange package)
1/4 cup sugar
2 Tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup sliced almonds

To make dressing, mix together the oil, balsamic vinegar, sugar and flavor packet from the Ramen Noodles.  Mix well and set aside.

Crunch the noodles from the Ramen Noodle package. (I put them in a Ziploc bag and bammed the noodles with the handle of a knife.)  Add sunflower seeds and sliced almonds, then mix with the 2 Tablespoons of melted butter.  Spread on a baking sheet and bake at 350 degrees for 5 - 10 minutes.  Set aside.

When ready to serve, put broccoli slaw in a bowl and put the noodle, sunflower, almond mixture on top.  Pour the dressing over the slaw and noodle mixture.  Mix well and serve.
Crunchy and delicious!

**This slaw is best if eaten right away.  It's not as good the 2nd day because it loses it's crunch.  But don't worry, there probably won't be any leftovers anyway!.

Cashew Chicken Pasta Salad

Now this is a delicious pasta salad.! It has chicken, cashews, grapes, apples . . . mmmmmm, my mouth is watering just thinking about it.  I got the recipe from Sister Turner who I served with at the Columbia South Carolina Temple.   Makes a lot, so great for a big crowd.

Cashew Chicken Pasta Salad

4 chicken breasts
2 packages bowtie pasta
2 cups celery, chopped
4 stalks green onion, chopped
1 (16 oz.) can crushed pineapple, undrained
1 cup mayonnaise
1 bottle cole slaw dressing (Kraft Cole Slaw Dressing or Marzetti Low Fat Cole Slaw Dressing)
2 cups red grapes
2 cups red apples, chopped
1 (10 oz.) can salted cashews

Cook pasta.  Drain, set aside, and let come to room temperature.
Cook chicken and cut into pieces.  (You can use already cooked chicken breasts from Sam's or any store.)

Combine celery, onion, pineapple, mayo, and cole slaw dressing.  Set aside

Chop apples with the skin.  Combine pasta, chicken, apples and dressing mixture.  Add whole or chopped grapes.  Mix until well blended.  Add cashews before serving.

Green Bean and Corn Casserole

Over the holidays I did find a great green bean casserole.  My husband's cousin made this for Thanksgiving and it was a big hit.  So if you're tired of the classic green bean casserole with mushroom soup and fried onions, you have got to try this.  I definitely like this one better.

Green Bean and Corn Casserole

2 cans French style green beans
1 can white shoepeg corn
1 can cream of chicken soup
1/2 cup grated cheddar cheese
1/4 cup chopped onion

Mix all ingredients together and put in a baking dish sprayed with Pam.

Topping:
1 stick butter, melted
1 roll of Ritz crackers, crushed
1/2 cup toasted almonds

Mix together and put on top of green bean and corn mixture.
Bake at 350 degrees for about 45 minutes.

Cornbread Casserole

Here's a great side your family will enjoy.  I first had this a year ago at Thanksgiving, but it is good anytime.  I actually served it with my turkey chili.  The family loved it smothered in the chili.

Cornbread Casserole

1 can cream style corn
1 can whole kernel corn, drained
1 cup sour cream
2 eggs
1 package Jiffy Corn Muffin mix

In a bowl, combine all ingredients and mix well.  Pour into a 1 1/2 quart casserole dish that has been buttered or sprayed with Pam.  Bake at 350 for 45 - 60 minutes.

Orzo with Pesto

HAPPY VALENTINE'S DAY!  You're going to LOVE this easy side dish.  It was in the July 2010 issue of Southern Living with the recipe for the Balsamic Garlic Chicken Breasts.  It was really good, too.  And it was so easy!

Orzo with Pesto

1 cup uncooked orzo pasta
1/4 cup refrigerated pesto (I used the packaged pesto mix to make the sauce.  Or you can use Tricia's homemade pesto recipe.)
Grated Parmesan cheese

Cook orzo according to package directions, drain and put into a bowl.  Add the 1/4 cup pesto and stir together.  Sprinkle with the Parmesan cheese.

Roasted Apples with Red Onions

Apples and Onions!  I know that sounds gross, but it is delicious.  My friend Lynn shared this recipe with me.  She found the recipe at www.marthastewart.com/recipe/pork-tenderloin-with-roasted-apples-and-onions.  Who would have thought--apples and onions?  My family really enjoyed them.

Roasted Apples with Red Onions

3 - 4 medium red apples, halved and cored (I peeled mine), cut into 8 wedges
1 large red onion, halved and sliced into 1/2 inch thick slices
1 Tablespoon olive oil
Coarse salt and ground pepper

On a baking sheet, toss apples and onions with the olive oil.  Season with salt and pepper.  Arrange in a single layer and roast (uncovered) until golden, about 15 minutes.  Remove from oven and toss again.  Put back in oven for about 10 minutes or more to finish roasting.  The onions should be tender and the apples soft.  Serve and enjoy!

Macaroni Salad

I have the best macaroni salad recipe.  It makes a lot, so make sure when you make it you are having friends over to share it with.  But then again, it is so good, you may not want to share it with anyone.

Macaroni Salad

16 oz. macaroni (can use rotini or ziti)
1/2 cup milk
2 teaspoons instant beef boullion granules
2 Tablespoons hot water
1 1/2 cup mayonaise
1/2 cup sour cream
1 1/2 teaspoon salt
Several dashes black pepper
3 tomatoes, seeded and chopped
3/4 cup finely chopped red onion
2 small green peppers, chopped
1/3 cup sweet pickle
2 teaspoons dry dill weed

Cook macaroni in salted water and drain.  Toss macaroni in 1/2 cup milk and cover and chill. 

In a medium bowl, dissolve boullion in hot water.  Add mayo, sour cream, salt, pepper.  Stir into macaroni.  Add tomato, onion, green pepper, pickle, and dill weed.  Makes about 16 servings.

Carrot Souffle

Every week Publix has a food demonstration and tasting, and they give out the recipes.  A few weeks ago they had this carrot souffle.  It was delicious, so I made it for my family.  My family loved it and I think your family will too.

Carrot Souffle

1 pound fresh carrots
1/3 cup butter (I used only 1/4 cup)
3 large eggs
1/2 cup sugar
3 Tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Cut carrots into 1/4 inch thick slices.  Combine with butter and cover.  Microwave on HIGH for 8 - 10 minutes or until tender.

Process carrots in food processor with remaining ingredients.  (I used my blender.)  Put into a baking dish sprayed with Pam.  Bake for 30 - 40 minutes until toothpick inserted in center comes out clean.  Let stand 5 minutes and serve.

Lemon Chicken Orzo Pasta

I'm always up for trying something new.  I found a lemon chicken orzo recipe and decided to try it.  My family enjoyed it.  I think the next time I make it, I will add more chicken and more peas.  If you're up for trying something new, you're going to like this one.

Lemon Chicken Orzo Pasta

1 (16 oz.) box Orzo pasta

4  chicken breasts, cubed

1 onion, chopped

2 stalks celery, chopped

1 (8 oz.) package frozen peas, thawed slightly

Lemon Pepper seasoning

Salt to taste

Cook orzo pasta al dente, rinse in cold water and set aside.  Cook cubed chicken breast in skillet with a little olive oil over medium heat with lemon pepper seasoning until partially cooked.  Add onion and celery to chicken and continue to cook until chicken is done and juices run clear.  In large bowl, add chicken mixture to orzo pasta.  Add peas and mix thoroughly.  Add more lemon pepper seasoning and salt to taste.  Can be eaten warm or chilled. 

**It makes a lot, but the recipe said you could freeze half of it.  I'll never know because there is no chance of leftovers in my house!

Strawberry Blueberry Poppy Seed Pasta Salad

Now that is a mouthful--Strawberry Blueberry Poppy Seed Pasta Salad.  And you're going to love every mouthful when you taste this delicious fruit and pasta salad.

Strawberry Blueberry Poppy Seed Pasta Salad

1 box (1 pound) bowtie pasta
3/4 cup sugar
1 teaspoon salt
1 teaspoon dried mustard
1/3 cup apple cider vinegar
1 cup vegetable oil (I use canola oil)
1 1/2 Tablespoon onion juice or grated onion
1 1/2 teaspoons poppy seeds
Strawberries
Blueberries

Cook bowtie pasta according to directions on box.  Rinse and set aside to let cool. 

Put sugar, salt, mustard and vinegar in a small pot.  Cook over medium heat until sugar dissolves.  (It does not need to come to a boil.)  Put this mixture in a blender.  Slowly add oil and blend.  Add onion and poppy seeds and blend.  (This is the same recipe I use in my Poppyseed Salad, except for the onion.)

Put pasta in a bowl and pour 1/2 the dressing mixture in it and mix well.  Let it marinate overnight.  Add the strawberries and blueberries.  Fold into pasta.  Add the rest of the dressing.  Toss and serve.

**Doesn't this salad look beautiful in my strawberry bowl?  This would be a great salad to serve on a red, white and blue day--Memorial Day or 4th of July.

Oh, and speaking of special days. . . . . . . . . . . .
HAPPY BIRTHDAY, JONATHAN!  I love you!