Power Breakfast

Sometimes tinkering around in the kitchen with no real recipe works out.

I sauteed up some onion, garlic, and a package full of baby bella mushrooms then dumped in a (rinsed) can of cannellini beans and diced tomatoes. Let it simmer for a bit and voila! A healthy fiber and protein packed dish that made an excellent and filling breakfast...which a big squirt of hot sauce for a nice wake up call!

Cast Iron Love

I'm not sure how I survived without a cast iron skillet for so long.

This dish doesn't look pretty but it was hearty and delicious. It made amazing leftovers too! The mushroom, onion, and garlic smelled divine when it was cooking up. This dish definitely took care of my mushroom craving.

Skillet Steak & Mushrooms with Gorgonzola Pasta

(Pinterest find! Adapted from thebeeroness.com)

Ingredients:
1/2 pound steak, sliced into thin strips
1 teaspoon salt
1 teaspoon fresh pepper

1/4 teaspoon minces rosemary
4 tablespoons butter, divided in half
4 cloves garlic, minced

1/2 onion, sliced
10 ounces mushrooms (white or baby bella)
1 cup white ale

1/4 cup half & half

Gorgonzola cheese crumbles
Pasta, cooked al dente and drained
Directions:
1. Melt 2 tablespoons of butter in a cast iron skillet until hot. Add steak and cook until just browned, removed from pan.
2. Add the remaining 2 tablespoons butter, mushrooms, onion and garlic. Cook until the mushrooms get slightly soft, about 5 minutes.
3. Add the white ale. Simmer until the liquid is reduced, about ten minutes.
4. Turn off heat, stir in the half & half. Return the steak to the skillet and season with salt, pepper, and rosemary. Simmer until slightly thickened and heated through, about 5 to 8 minutes.
5. Serve over pasta and sprinkle with gorgonzola!

Wicket is Back!

Poor Wicket (the wok) was feeling a bit neglected this summer. That means it's time for a stir-fry! We haven't been super healthy this summer (but not totally disgusting either!) so all the veggies were an added bonus. This is a solid recipe. It didn't blow our minds but it wasn't bland. The sauce had a nice subtle flavor but there wasn't a ton of it and you know I like it saucy! My favorite part was the bits of browned onion.

Stir-fried Broccoli, Mushrooms, and Onions with Tasty Sauce

(Fast, Fresh, & Green Cookbook)

Ingredients:
1 tablespoon oyster sauce
1.5 teaspoon hoisin sauce
1 teaspoon soy sauce
1 teaspoon rice wine (I used Mirin)
1/4 teaspoon cornstarch
2 tablespoons peanut oil
1 small onion, diced
1 small broccoli head, cut into florets
6-8 ounces mushrooms, depending on taste
1 tablespoon garlic, finely chopped
Directions:
1. Whisk together oyster sauce, hoisin, soy, rice wine, and cornstarch in a small bowl. Set aside.
2. Heat up peanut oil in a large wok. Add the onion and stir-fry until it's turning brown.
3. Add the broccoli and mushrooms. Stir occasionally until the veggies are cooked/turning brown.
4. Add in the garlic and stir-fry for 30 seconds.
5. Remove from heat and stir in sauce until all the veggies are coated. Serve with rice.

FIESTA!

Teriyaki Salmon

I've been craving salmon lately and was debating whether I should go with our favorite Asian Salmon with Lime Drizzle or experiment with a new recipe. Luckily my mind was made up when the Mother Unit forwarded me a recipe from her co-worker and blog stalker (Hey Mr. Patrick!). Teriyaki Salmon with Sriracha Cream Sauce was a hit and will rank as our favorite #2 salmon recipe. The sweetness of a the teriyaki cut the spiciness of the sriracha and made it very enjoyable. You could probably get away without adding the condensed milk to the cream sauce so you don't have a full can of the stuff sitting in your fridge like I currently do (I see some iced coffee in my future). There is a lot of the sriracha sauce leftover but Mr. Lawyer has plans to use it on his breakfast burrito. I thought it made a lot of teriyaki marinade so I reserved a little bit of it and added it to some stir-fried veggies (mushrooms, bok choy, and onion).

Wicket the Wok and I are getting along swimmingly nowadays. After 1+ year and many tears, he's wonderfully seasoned and nothing has stuck to him for months! 

Stir fry those veggies!

Teriyaki Salmon with Sriracha Cream Sauce

(from damndelicious.net)

Ingredients:
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey
2 salmon filets
Cooked jasmine rice, for serving
Sesame seeds, for garnish
Sliced green onions, for garnish
For the Sriracha cream sauce:
1/2 cup mayonnaise
2-3 tablespoons Sriracha
1 1/2 tablespoons sweetened condensed milk
Directions:
1. To make the Sriracha cream sauce, whisk together the mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl. Taste for spiciness and add more Sriracha as needed; set aside.
2. In a small bowl, whisk together the cornstarch and 1/4 cup water; set aside.
3. In a small saucepan over medium heat, add the soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer.
4. Stir in the cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes. Let cool to room temperature.
5. In a gallon size Ziploc bag or large bowl, combine the teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
6. Preheat the oven to 400 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.
7. Place the salmon filets along with the marinade onto the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
8. Serve the salmon immediately with rice and a drizzle of the Sriracha cream sauce, garnished with sesame seeds and green onions

Taco Taco!

You really can't go wrong with a taco or quesadilla. This recipe did not disappoint. Mr. Lawyer inhaled three of them in rapid succession. Sadly, I only had one because I had eaten half of the guacamole before he got home. It's an addiction. I made it and put it in the fridge so the flavors could mingle. I kept going back, peeling off the plastic wrap, and scooooooooop. I can't get enough of it.

The potatoes were an interesting addition that I wouldn't have thought of. They were good! And nothing beats a onion/pepper/mushroom mixture. The only part I skipped was adding the crema/sour cream to the mixture at the end. I served it as a traditional topping along with the homemade guacamole, salsa, and shredded cheddar.

 Naked Taco!

Fully Loaded Taco!

Poblano, Mushroom, and Potato Taco

(From the Food Network Magazine)

Ingredients:
4 medium poblano chile peppers
3 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces
Kosher salt
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons finely chopped fresh cilantro
1 1/2 tablespoons finely chopped fresh parsley
2 tablespoons unsalted butter
1 large onion, halved and thinly sliced
12 ounces cremini and/or white mushrooms, trimmed and thinly sliced
1 clove garlic, minced
1/2 cup Mexican crema, creme fraiche or sour cream
Juice of 2 limes
Freshly ground pepper
Corn tortillas, warmed, and assorted toppings, for serving
Directions:1. Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife; remove the stems and seeds. Cut the poblanos into strips and set aside.
2.Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.
3. Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.
4. Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in tortillas with assorted toppings.

Tortellini Bake

This stick-to-your-rib casserole is quite yummy. I felt better that it included spinach and mushrooms so I could at least pretend to be a little healthy. It's a very nice basic recipe that would be a crowd pleaser at any party. I halved the recipe and omitted the second batch of butter. It came out just fine.

Cheesy Spinach and Mushroom Tortellini Bake

(from a Taste of Home)

Ingredients:
2 packages (10 ounces each) frozen cheese tortellini
1 pound sliced fresh mushrooms
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup butter, divided (I omitted this butter and it was fine)
1 can (12 ounces) evaporated milk
1 block (8 ounces) brick or cheddar cheese, shredded
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions:
1. Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm.
2. In the same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat.
3. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with mozzarella cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Giant Stuffed Mushrooms!

Mushrooms are delicious and amazing. But when I said I was making a vegetarian stuff mushroom, I got a look from the boy. Luckily I had one spicy chicken sausage left in the freezer so I was able to augment this dish with some meat and it was a hit. I do think the spicy sausage added a lot to the dish. The tangy earthiness of the goat cheese went perfectly with the rich earthiness of the portobello. I imagine these would be ten times better if they were cooked outside on a grill.

Sausage, Tomato, and Goat Cheese Stuffed Portobellos

(Pinterest find! adapted from a food centric life)

Ingredients:
4 large Portobello mushrooms, cleaned and de-gilled
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoon finely chopped shallot or onion
1 large garlic clove, finely chopped
Salt and pepper, to taste
4 ounces of plain goat cheese
1/2 cup roasted tomatoes

1/3 cup sauteed sausage
Directions:

1. Preheat the broiler. Mix together olive oil, lemon juice, and shallot. Coat the mushrooms in olive oil mixture, salt and pepper to taste, and broil them for 5 minutes.
2. Layer the sausage and tomatoes into the mushroom,. Top with blobs of goat cheese.
3. Bake for 12 minutes or until hot at 375.

For the tomatoes I used grape tomatoes cut in half, lightly coated with olive oil, tossed with 2 cloves minced garlic and a pinch of thyme. They were roasted at 375 for 25 minutes and they were delicious. Especially with a little balsamic drizzled over them.

Sandwich Heaven!

You know you can't go wrong when the recipe lists mushrooms, a fancy cheese, and a good bread as ingredients. I have an obsession with sandwiches. Especially ones that involved cheese and state that they are "an adult" grilled cheese. This recipe did not disappoint and got me multiple seductive looks every time Mr. Lawyer bit into it, usually accompanied by some barely decipherable "soooo good" or "I'll keep you" comment. I am a huge fan and will be making it again on my next sandwich kick. We have also had great success using Pepperidge Farm Sourdough when it comes to making our fancy grilled sandwiches. It holds up well, develops a good crunch, and tastes delicious.

Heavenly Cheesy Mushroom Melt

(Pinterest find! Adapted from closetcooking.com)

Ingredients:
1 tablespoon butter
1 small onion, sliced
8 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1/2 teaspoon dried thyme
1/4 cup white wine or broth
salt and pepper to taste
1 cup fontina or gruyere, shredded
1/4 cup parmesan cheese, grated
6 slices sourdough (or other delicious bread)
1 tablespoon butter
Directions:
1. Melt the butter in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes.
2. Add the garlic and thyme and saute until fragrant. Then add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
3. Add the wine, deglaze the pan and cook until most of the liquid has evaporated.
4. Season with salt and pepper. Remove from heat and let cool a bit. Mix the cheese into the mushrooms.
5. Butter one side of each slice of bread and place 3 in the pan buttered side down. Top each with one third of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
6. Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

Mushroom and Kale Lasagna

I'm loving this recipe even though I made it a tad unhealthy with the addition of more cheese. Mr. Lawyer's only complaint was the texture, evidently I was a bit overzealous with the "chopped fine" bit. He also likes his veggies to be on the crunchy side whether they are steamed, baked, or stir-fried. So next time I won't mince them so well.

Veggies! I loved the hidden veggies in this dish, you couldn't even taste the kale (actually I used red chard but very similar) it was all about the mushrooms. 

Technique! My rolling technique could use a little help. Looking at the other pictures it appears that the filling was spread evenly over the noodle and then rolled. I put a dollop in the center and wrapped it around so I found that the rolls expanded a little when they cooked and became more oval in shape.

I had some extra ricotta mixture so I stuffed it in between the rolls.

Cheese! This recipe was from a yummy healthy website that I love but I refuse to compromise on cheese (also what else was I going to do with all that leftover mozzarella?!). So I added a little bit to the ricotta mixture and then smothered the top in a more traditional lasagna type way. It was amazing.

Mushroom and Kale Lasagna Rolls

(adapted from skinnytaste.com)

Ingredients:
10 (9 oz dry) lasagna noodles, cooked
2 1/2 cups marinara sauce
5 cups kale, stems removed, chopped fine
8 oz mushrooms, chopped fine
1 tsp olive oil
2 cloves garlic, chopped
15 oz part skim ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, whisked
salt and fresh pepper
3 oz (10 tbsp) part-skim mozzarella cheese, shredded....or a lot more.
Directions:
1. Preheat oven to 350°. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
2. Place kale in a food processor and pulse a few times until chopped.
3. In a large saucepan, heat oil over medium heat. Add garlic and sauté until golden, about a minute. Add kale, salt and pepper and sauté about 5 minutes. Add mushrooms to the pan, cook until soft, an additional 5-6 minutes. Adjust salt and pepper.
4. Combine cooked kale, mushrooms, ricotta, parmesan cheese, egg, salt and pepper in a medium bowl. Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry. Take 1/3 cup of mushroom kale mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
5. Ladle 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, until cheese melts.

Garlic Breath!

This pasta was something. It was so soft and velvety. Amazing. Of course that's because it contains half a cup of olive oil and six tablespoons of butter but it was worth it. I'm sure you could get away with cutting back on some of the oil and butter. It was a nice change from sauce straight out of the jar: different taste, different texture, even better as left overs! I used a roasted veggie sauce and would definitely double the mushrooms next time. I loved the garlic flavor but it's not a date night recipe!

Garlic Mushroom Pasta

(Pinterest find! From Country Cleaver)

Ingredients:
9 cloves of garlic, finely minced
1/2 cup olive oil
1 pound dried pasta
6 tablespoons butter
15 ounce jar of sauce
8 ounces baby portabella mushrooms, sliced (I would double this!)
Directions:
1. Combine olive oil and garlic in a medium pot. Bring to a boil then turn to low and simmer for 30 minutes.

2. Cook pasta

3. Add a little bit of olive oil to a skillet and cook mushrooms.

4. Combine pasta and mushrooms in the same pot.

5. Add butter to garlic oil and stir to melt. Stir in pasta sauce and mix well.

6. Add garlic sauce to mushroom pasta and toss to coat!

Veggie Pasta

This was on my list for cheap and healthy recipes. It delivered. Under ten bucks for the whole meal it fed the two of us and there are enough leftovers for tomorrow. Obviously there isn't any crazy in your face flavors like bacon or a cream sauce but it was still really good. The dish had nice, simple veggie flavors. It was a nice way to get a healthy does of veggies and you could you use whole grain pasta for an extra healthy punch. And quick! It was so quick and easy.

Farfalle with Mushrooms and Spinach

(from Better Homes and Gardens)

Ingredients:
6 ounces dried farfalle
1 tablespoon olive oil
1 medium onion, chopped
1 cup sliced portobello or other fresh mushrooms
2 cloves garlic, minced
4 cups thinly sliced fresh spinach
1 teaspoon snipped fresh thyme
1/ teaspoon pepper
2 tablespoons shredded Parmesan cheese
Directions:
1. Cook farfalle according to package directions. Drain well.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese.

Slamming Schnitzel

Mr. Lawyer has been wanting to cook more but we're never home! Today we were finally home alone for the whole entire day. That means someone made a mess in my kitchen! But it was delicious. The pork was tender inside and crispy outside. The mushroom sauce was heavenly. Definitely a keeper. It was good without the sauce so you could omit that to be a bit healthier, maybe top it with some kind of apple slaw/chutney thing. 

Butter Schnitzel

(from allrecipes.com)

Ingredients:
6 boneless pork loin chops, 3/4 inch thick
1 cup bread crumbs
1 tablespoon grated Parmesan cheese
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 pound butter
1 clove garlic, minced
1/2 cup dry white wine
1/2 pound mushrooms, sliced
1-1/2 teaspoons cornstarch
1 tablespoon water
olive oil as needed
Directions:
1. Pound the pork chops with a spiked meat mallet until 1/4 inch thick; set aside. In a large bowl, combine the bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press the pork into the crumbs to bread thoroughly; set aside.
2. Melt butter in a large saucepan over medium-high heat. Stir in the garlic and cook until fragrant, about 30 seconds. Pour in the wine and sliced mushrooms. Allow to simmer and cook until the mushrooms have softened, about 10 minutes. Stir together the cornstarch and water, then add to the mushroom sauce. Simmer until the sauce has thickened, then remove from the heat and set aside.
3. Meanwhile, heat a few tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side. Serve with reserved mushroom sauce.

Refrigerator Pizza

I had some random stuff in the fridge and a can of pizza dough so I took a page out of Grandpa Norm's book and made some refrigerator pizza (or flatbread since this is a classy establishment)! He always made refrigerator soup. I found a easy recipe for caramelized onions, sautéed some mushrooms and threw on the cheese! The cheese was a real experiment. I had a handful of blue cheese leftover from the Buffalo Chicken Rolls, enough to cover two pieces. I also had a couple of nubs of Cabot Seriously Sharp Cheddar and Chipotle which I shredded and mixed together (it was pretty even - half and half). I was worried the chipotle wouldn't go with the onion and mushrooms but you couldn't really taste it. We both preferred the cheddar pieces over the blue cheese.

Caramelized Onion and Mushroom Flatbread

(From the Kitchen of Jenni!)

Ingredients:
1 can of thin crust pizza dough
3 teaspoons olive oil
1 tablespoon butter
1 teaspoon thyme
1 tablespoon balsamic vinegar
1 tablespoon honey
Salt and pepper to taste
2 red onions, sliced
1 package mushrooms
1 cup shredded cheddar cheese
Directions:
1. Heat 2 teaspoons olive oil over medium-high heat 1 minute. Add butter; melt. Add onions, thyme, and salt and pepper to taste. Cook 5 to 8 minutes without stirring. Reduce heat to medium; stir in honey and vinegar. Cook another 15 to 20 minutes or until onions are caramelized, stirring occasionally. Remove skillet from heat and let it cool slightly.

2. While onions are caramelizing saute mushrooms in remaining 1 teaspoon olive oil.

3. Pre-bake the crust according to package directions, mine was 5 minutes at 400 degrees. Take crust out and add cheese, onions, and mushrooms. Bake at 400 for 10 more minutes.

The Frittata Save!

It's a good thing I had this frittata as my main dish because Mr. Lawyer was not a fan of the spring roll texture. A frittata is always a good bet. Plus the leftovers will make a good breakfast which is key because I may have forgotten to pick up the Mister's cereal at the store today. This frittata was not as fluffy as my previous one (which had three more eggs and a half cup of milk). I must say that I liked the fluffy version a little more. The taste was spot on though....except the feta cheese didn't shine through as much as I would have liked. One thing I did change was the amount of cumin. Cumin is not one of my favorite spices and I feel that it can overwhelm a dish very quickly. Instead of 1/2 teaspoon I just did three quick little dashes and it was the perfect amount.

Mushroom-Poblano Frittata

(from Bon Appetit Magazine)

Ingredients:
3 tablespoons extra-virgin olive oil
8 oz. assorted mushrooms thinly sliced
1 large fresh poblano chile, stemmed, seeded, thinly sliced into strips
1 cup chopped scallions or 1/2 cup chopped chives
Kosher salt and freshly ground black pepper
6 large eggs
2 tablespoon chopped fresh cilantro (omitted)
1/2 teaspoon ground cumin (I used less)
1/3 cup crumbled low-fat or fat-free feta
Directions:
1. Preheat oven to 400°. Heat oil in a medium nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté, stirring occasionally, until just soft, about 5 minutes. Add poblano and cook, stirring occasionally, until mushrooms and poblano are lightly browned, about 5 minutes more. Add scallions, season with salt and pepper, and remove pan from heat.
2. Whisk eggs, cilantro, and cumin in a medium bowl. Season to taste with salt and pepper. Heat skillet over medium heat. Pour eggs evenly over mushroom mixture and use a heatproof spatula to evenly disperse ingredients. Sprinkle feta over top. Cook until bottom is set, about 2 minutes. Transfer skillet to oven and cook until eggs are just set, about 9 minutes. Remove from oven and let sit 2 minutes. (OR place eggs and veggies in a oven proof bowl and bake at 400 for 30 minutes.)
3. Run heatproof spatula around edge of pan to release frittata. Slide frittata onto a warmed plate and cut into wedges to serve.

Mushroom Meltdown

This recipe was kind of a mess. The mushroom onion filling was delicious but I some problems with the tart dough. Mine got too sticky and melty when I added the mushroom sauce mixture (definitely cool it first!). It would rip and ooze everything out! And then it didn't get all nice and brown (even with the egg wash) and the edge part was too thick and didn't cook that well. I feel like I need to work on my pastry skills a bit. I had been looking forward to this recipe for months so I was a little let down by the results. Mr. Lawyer didn't seem to care much and cleaned his plate (except for the excess pastry edges). On the plus side, the place smells delicious! But it was a lot of steps and mess for a so-so dish. Meatless Monday = Semi-Flop. 

Mushroom Tart

Veggie Lo Mein

I am out of rice but just happened to find some real lo mein noodles on my last shopping trip. There was also a convenient sale on baby bok choy and mushrooms, one of my favorite stir fry combinations. I figured this was a sign to try to make my first lo mein dish! It was mostly successful. The sauce wasn't as rich or flavorful as I wanted it but I think that's because I didn't follow a recipe and was just kind of throwing things together without measuring (the horror!). I wanted it to be spicy and remind me of the lo mein we always had at the Mongolian Bar in college but alas, that did not happen. While I was mixing it tasted wonderful but once I added it to the dish the taste dissipated. But in true lo mein fashion it was better the next day. I can attest to this as I am sitting here eating the leftovers for breakfast as I type!

Mushroom and Baby Bok Choy Lo Mein

(created in my kitchen!)

No real recipe because I winged it! But the sauce included: soy, a few dashes of sesame oil, dry sherry (subbed for rice wine vinegar), fresh garlic, onion, ginger and pepper. Right before you add it to the dish you add some cornstarch to thicken it up and make it glossy.

And because I mentioned college and can't resist this little gem from the internet....

Truth. Every time she comes on Ashley and I tell our significant others "Hey. She went to Binghamton." Mr. Lawyer hates it. Every. Single. Time.

A Classic

This was the Mother Unit's favorite dish growing up (and still is?). She always asked her parents for it for her special birthday meal. In our little college apartment I taught Guenevere how to make it and when she studied abroad, she made it for people in Britain. Most importantly, this is the first meal I ever cooked for Mr. Lawyer! Although I just found out at dinner he doesn't remember! Or the first dish he cooked for me (Chicken Parm!).
Normally I don'd mess with tradition and perfection but I had to lighten this up and use what we had on hand. I only used 2 tablespoons of butter and it was fine (1/2 stick Grandpa?! Are you trying to kill me?).   I used leftover cheese from our party and since the Cabot Seriously Sharp was everyone's favorite there wasn't a single piece left for this dish! I used a combination of swiss, smoked cheddar and a handful of shredded four cheese mix. It was pretty good especially when you got a hunk of smoked cheddar but I still prefer the original version.

Grandpa Norm's Chicken with Sherry

(from Grandpa Norm!)

Ingredients:
2 half chicken breasts (I normally cut them into tender sized for easier cooking and serving)
1/2 stick butter (I got away with 2 tablespoons)
1 can green beans (french cut!)
1 can cream of mushroom soup
8 oz cheddar cheese, shredded (and a little extra for good luck!)
1/2 cup sherry
Salt, pepper, garlic powder
Directions:
1. Melt butter in pan. While butter is melting season chicken with salt, pepper and garlic. Pan fry chicken.
2. Drain green beans and put in 8x8 casserole dish. Remove chicken from pan and place on top of green beans. Do not drain the chicken pan.
3. Add soup and cheese to chicken pan, heat until melted.
4. Add sherry to pan and let simmer.
5. Pour sauce over chicken and green beans. Bake for 45 minutes at 325 degrees. Serve with rice or noodles.

Mushroom Puffs!

I have this marvelous recipe. I made it at our friend's house during the Prep Crew's Christmas Eve's Eve Gathering so I didn't have my camera on me. I was also two Mad Elves (11%) in so there was no guarantee that the picture would have come out anyway. It was marvelous and multiple people said it was a keeper. It was also so, so simple. We were worried that all the cheesy mushroomy goodness was going to ooze out if you sliced it before baking so we baked it whole and then sliced it which worked out well. We also skipped the whole egg wash thing. I made the filling the night before so all the flavors blended together for 24 hours which probably helped.
Since I don't have a picture of my mushroom puffs here is a picture of my freezer! Mr. Lawyer is really digging the homemade breakfast sandwiches. We've been using egg beaters and turkey sausage to keep it healthy. This batch of eggs are cooling off and almost ready to go!

Mushroom Puffs

(adapted from Southern Living)

Ingredients:
1 (8-oz.) package cream cheese, softened
1 package sliced mushrooms, chopped up (I used baby bella)
1/4 cup finely chopped onion (I used a shallot)
1/4 cup grated Parmesan cheese
1 tablespoon finely chopped green onion (I omitted this)
1/4 teaspoon hot sauce
1 large egg
1 (17.3-oz.) package frozen puff pastry sheets, thawed
2 teaspoons freshly ground pepper
Directions:
1. Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms, onion, cheese, hot sauce and green onion. Cover and chill 1 to 24 hours.
2. Preheat oven to 400°. Whisk together egg and 1 Tbsp. water in a small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface. Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal. Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.
3. Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.
4. Bake at 400° for 20 to 25 minutes or until browned. Serve immediately.

Stir Frying Away!

A few months ago Melissa asked me what cuisine I wanted to learn more about. Deep down I'm a pasta and bread girl but I feel like good Italian food is very accessible for the home cook. The two things I randomly crave but I have clue about are Asian and Mexican. I love a good stir fry from China Town, spicy peanut sauces from Thai places and nothing beats a good enchilada or quesadilla. So here it goes: Wicket, The General and I got busy in the kitchen tonight.

I'm pretty happy with how my first attempt at stir frying went. I decided to stick with veggies because the whole thing is rather intimidating without meat so the simpler the better. I picked out some of my favorite veggies: mushrooms, pepper, baby bok choy, broccoli and a little bit of leftover shallot. I found a recipe for a basic stir fry sauce and augmented it with a few ingredients from a szechuan sauce recipe: white pepper, red pepper flakes and a good squirt of sriracha sauce. My favorite was when you would get a bite with a ginger chunk in it. Yum!

Brown Garlic Sauce

(adapted from food.com)

I used this recipe more as a guideline for ingredients and directions, not for proportions.

Ingredients:
2/3 cup soy sauce (add slowly, to taste)
1/2 cup chicken broth
1/3 cup rice wine or dry sherry
3 1/2 tablespoons brown sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water
Directions:
1. In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
2. Dissolve the cornstarch in 1/4 cup water.
3. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
4. Add the soy sauce mixture; bring to a boil.
5. Reduce heat to medium and cook for 1 minute.
6. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

For the stir fry I heated up the pan and oil, swirled it around, tossed in my veggies and bam! Stir frying away! Right at the end you're suppose to add the sauce or else it can burn.  I also had fun grinding up the white pepper and red pepper flakes with my mortar and pestle. 

Mr. Lawyer approved and cleaned his plate!

Mushroom Pasta!

Also known as "If you take me out for Happy Hour you should just buy me dinner or all your getting for dinner is sauteed mushrooms in pasta". Also, things like this happen.