Stuffed Mushrooms

Mom and I found mushroom caps on sale at Publix this week so we picked them up and decided to make stuffed mushroom with them. We had some for lunch today. I don't have any party to make them for.

Stuffed Mushrooms

12 mushroom caps - remove stems, wipe down, chop stems
1 tbsp unsalted butter
1/4 onion, chopped
1 garlic clove, chopped
splash of worcestershire sauce
1/4 cup italian style bread crumbs
1/4 cup 2% sharp cheddar cheese, shredded
2 tbsp water
s/p

Heat butter over medium heat, saute garlic and onions. Add in mushroom stems. Remove from heat. Immediately add in bread crumbs and cheese, salt and pepper. Stuff mushrooms. Put in a 7x11 dish and put 2 tbsp water on the bottom. Bake for 20 minutes at 350. These have a stronger flavor than most - not as mellow, so I like them better.

Spinach Parmesan Risotto

I don't remember the first time I tasted risotto - but it was really good. So, I love making it and it makes a great, comforting side dish - or main dish for that matter. I got this recipe again from Sara Foster of Foster's Market in Durham. The cookbook of choice as of late.

Spinach Parmesan Risotto

4-5 cups of chicken broth - boil in a separate pot (I used homemade broth)

In big saute pan
Olive oil
1 tbsp unsalted butter
1 onion - chopped
1 clove garlic - chopped
1 1/4 cup arborio rice (risotto)
salt/pepper
1/2 cup dry white wine
1/2 bag fresh spinach
1/2 cup shredded italian or parm cheese
dash milk

Bring broth to boil.
In big saute pan, heat olive oil and melt butter. Add in onions and cook for about 4 minute on medium. Then add garlic for 1 minute - do not burn. Add in rice and coat with the olive oil and butter - about 2 minutes. Add in wine and seasonings (s/p). When wine is reduced (about 2 minutes), slowly add in broth about 1/2 cup at a time. When it starts to get dry or sizzles, add more. Till it is almost done. Then add in splash of milk or heavy cream. Add in spinach then cheese.
Serve!
Be creative - you can add in anything and everything to risotto: mushrooms, peas, asparagus, corn, tomatoes, etc.

Chicken Cacciatore

I've been wanting to try this recipe from Sarah Foster ever since she made it a few years ago. So good and rich! Perfect with some whole wheat angel hair and a mixed salad. ACtually, after I made and posted this recipe (that I got from her Fresh Every Day cookbook), I went on the www linked above and found her blog which had a you tube video on it. so, you can go watch her make this very same dish

Chicken Cacciatore

8 oz button mushrooms, wiped clean, shorten the stems, halved
2 tbsp olive oil
2 tbsp sherry vinegar
s/p, 1 tbsp marjoram leaves

Mix the oil and vinegar as best you can, season the mushrooms (cap up) and toss to coat. Roast on a pan at 400 for 20 minutes turning 3 times during cooking process.

3 tbsp olive oil
6 chicken thighs

Cook the chicken in oil for about 5 minutes on each side. Remove and keep warm.

1 small onion, diced
2 cloves garlic, minced
1/2 cup dry white wine
1 cup chicken broth
2 can petite diced tomatoes

Saute onions till translucent. Add in garlic for one minute. Add in wine and let reduce at a boil for about 3 minutes. Add in broth and tomatoes and let simmer for 15 minutes.

Return chicken to pan and let cook until chicken is done, about 20 minutes. Add in mushrooms and 1 tbsp marjoram and let cook for one minute.

Enjoy!

Bread and Other New Things

Well, this week has been trying new things. Thanks to Elizabeth Beeler I'm trying my hand at yeast (and in partial thanks to some cinnamon rolls at the Crums). I guess thanks needs to go to Ty too because we are using her bread machine.
Anyway...we've made just this week:
Regular White Bread
Banana Oatmeal Bread
Basil Parmesan Cheese Bread
Poppy Seed-Craisin Bread (it is in there right now)

Homemade apple chips - which Rach gave me from the Red Robin emails - they were good. Slice them real thin, make sure to dry them well - and they take a little longer than the recipe calls for (about an hour).

Tomorrow Mom is making peach brown betty for a cookout they are going to and I'm making Coconut Sour Cream pound cake for Connect in the Park on Sunday night.

So far...so good

kd