I could eat sauteed mushrooms everyday. I've sauteed them in oil/butter/oil and butter. This recipe had just a few more ingredients so I decided to try it. While these would be wonderful with a grilled steak or a baked potato, I prefer mine straight-up. I scaled down the ingredients just a tad....I want to taste the mushrooms and not seasonings.
SAUTEED MUSHROOMS
3 green onions with tops, chopped
1/4 cup butter
1 lb fresh button mushrooms, sliced
1/4 cup dry white wine
1/8 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
1 tsp Worcestershire sauce
Melt butter in large skillet. Saute green onions in butter until tender.
Stir in remaining ingredients. Cook, uncovered, over low heat for 30 minutes or until mushrooms are tender.
Recipe Source Adapted from: www.food.com
What screams autumn like those wonderful root vegetables like pumpkins and squash? So what more perfect sweet treat than these pumpkin chocolate chip cookies? These are soft and cake-like. The recipe calls for 1 cup of pumpkin puree, but next time I think I'll just use the entire 14 1/2 oz can.....why let perfectly good autumn-time pumpkin go to waste?
PUMPKIN CHOCOLATE CHIP COOKIES (makes about 6 dozen)
1 cup (2 sticks) butter, room temp
3/4 cup light brown sugar
1 cup sugar
1 large egg
2 tsp vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)....or the entire can if you prefer
3 cups AP flour
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
2 cups chocolate chips (your choice, semi-sweet or milk chocolate)
Preheat oven to 350F. Line a large baking sheet with a Silpat or parchment paper and set aside.
In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.
Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 13-15 minutes (I rotated the pan at ten minutes) or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooking rack and cool completely.
Recipe Source: www.twopeasandtheirpod.com
It's so nice when Jim comes home! I get to try recipes I've been holding onto for weeks. We do love our fish and seafood in this house and swai/tilapia are at the top of the list because of their versatility. I ran across this recipe when I noticed that it is the most researched on Rachel Ray's website. It calls for paprika, but I used smoked paprika....well, just because I love it. A handful of ingredients and just a few minutes and voila!!! A wonderful meal served with some rice or potatoes and a green vegetable and you are ready for a fantastic weekend meal.
PARMESAN CRUSTED TILAPIA (or SWAI) (serves 2)
2 fish filets, about 4 oz each
EVOO
1/4 cup + 2 Tbsp grated or shredded parmesan
1 tsp (smoked) paprika
1/2 Tbsp parsley, chopped
S&P to taste
lemon wedges
Prepare a baking sheet (I use a cookie sheet lined with aluminum foil sprayed with cooking spray). On a plate or in a bowl, mix parmesan, paprika, and parsley. Season filets with S&P. Drizzle fish with EVOO and dredge in parmesan mixture.
Place filets on baking sheet. Bake at 400F for 10-12 minutes. Serve with lemon wedges.
www.rachelraymag.com
Well, it's been a while since I've had one of my favorite meals: Fish or Shrimp Tacos. And then I ran across this recipe and realized I'd never used salmon before. Duh!!! Why not? One of my favorite dishes with a favorite seafood I try to eat at least once a week. What a perfect combination!
You could certainly use any fish or shrimp, but this is quite a hearty glaze, perfect for a full-flavored seafood like salmon. I served this with the Crunchy Coleslaw (see 9-18-13 post), but added a bit of sesame oil to the vinaigrette to give it that Asian flavor. And since I had bagged cole slaw mix, I just used some of that (undressed) for the tacos.
CHIPOTLE HONEY GLAZED SALMON TACOS (serves 4)
1/4 cup honey
1 lime, juiced
1 tsp chipotle powder
1/2 tsp cumin
1/2 tsp paprika (I used smoked paprika)
1 Tbsp fresh cilantro
1 pound salmon fillet, skinned
8 corn tortillas
1/2 cup red cabbage, shredded
1/2 cup green cabbage, shredded
1 cup mango salsa (recipe below)
Preheat grill to medium high or oven to 400F.
In a small bowl, whisk the honey, lime juice, chipotle powder, cumin, paprika, and cilantro together.
Place the salmon in a foil "basket" and cover with the glaze.
Place the salmon on the grill or into the oven for about 30 minutes.
Shred the salmon with a fork and place into a warm corn tortilla.
Top with a drizzle of the glaze, mango salsa, and cabbage.
MANGO SALSA
1 mango, diced
3 Roma tomatoes, diced
1/4 cup red onion, diced
1 jalapeno, deseeded and minced
1 Tbsp fresh cilantro, minced
1 lime, juice
Add the mango and tomato to a small bowl.
Add the onion, jalapeno, and cilantro.
Squeeze the lime juice over the top and mix together.
Recipe Source: www.littleleopardbook.com
Yes, I am still violating my "no-autumn-foods-until-highs-are-under-80-degrees-rule." But doggone it, really.....butternut squash at $1 pound?!!!! I had to make it. It was screaming to me.
This is just about as simple as it gets. And it would be hard to think of anything this wouldn't make a wonderful compliment to. It's a fantastic side dish, a wonderful snack, or a great meal by itself, especially if adding a crusty piece of bread to use as a dipper. OK, it wouldn't hurt if it had a hunk of butter on it (the bread, that is).
BUTTERNUT SQUASH and APPLE SOUP (4 entree servings)
2 Tbsp butter
1/2 onion, chopped
1/4 tsp ground nutmeg
2 1/8# butternut squash (1 medium), peeled, seeded, cut into 1" cubes
2 1/8 cups vegetarian (or chicken) broth, plus more if needed
1/2 gala apple, peeled, cored, diced
1/4 cup apple juice
light sour cream
chopped fresh chives
pumpkin seeds, optional
Melt butter in pot over medium-high heat. Add onion and nutmeg; saute until onion begins to brown, about 5 minutes. Add squash, broth, apple, and apple juice. Bring to a boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.
Puree soup in blender until smooth. Return soup to pot. Season to taste with S&P.
Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with sour cream and chives.
NOTE: After savoring a cup of this wonderful soup....it hit me!!! Add some pumpkin seeds for a bit of crunch and extra texture.....I do loves me texture!!!!
Recipe Source: www. Epicurious.com
Ahhhh!!!! Welcome Autumn!!!! My favorite time of the year (especially here in beautiful Chattanooga) and my favorite dishes......comfort foods, soups, chowders, and chilis, root vegetables. I've got quite a few new dishes I can hardly wait to try. I defied my own rules about autumn cooking (high temps cannot be over 79 degrees for an entire week!), but this salad has been sitting on the top of the stack glaring at me for weeks now. And since I had everything but the pear on hand, I couldn't stop myself.
This is somehow a light and lucious but hearty and filling entree salad. I was surprised when it called for peanuts instead of walnuts (a traditional pairing with apples and pears and it would certainly work here), but due to a couple of more intense flavors in the salad like the balsamic and feta, it kind of needed the stronger flavor of the peanuts to add another dimension. This salad needs nothing more than a crusty baguette or loaf of artisan bread and a glass of wine to welcome this wonderful season.
AUTUMN CHOPPED SALAD (serves 2)
1 head of romaine lettuce, chopped (about 6 cups)
4 slices bacon, cooked and chopped
1 pear, chopped
1 apple, chopped
1/4 cups peanuts, chopped
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
poppy seed salad dressing, to taste
balsamic vinegar, to taste
Mix lettuce, pair, apple, peanuts, cranberries, and feta cheese in a large bowl. Add dressing and vinegar to taste. Toss well and split between two salad plates or bowls. Top with crumbled bacon.
Recipe Source: www.iowagirleats.com
So sorry for not posting anything new in a few days. When Jim came home this weekend, he was so very sick that all he could do was sleep. So my weekend cooking plans didn't materialize, but know that I am locked and loaded and ready for autumn!!!
I've got a stack of recipes I've been saving for cooler weather and it is so close. Mornings are wonderfully chilly requiring a light jacket. We're still hitting mid 80's this week here in southeast Tennessee, but the weekend highs will be back in the 70's and maybe even 60's! Chili and Ginger Molasses cookies are on their way.
In the meantime, I caught this incredible shot of Muffin and Nellie last night. I have never seen this before. Muffin must have been worn out to have allowed Nellie to sleep on her! Isn't it precious?
