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Showing posts from April, 2015

Scalloped Portobello and Cauliflower

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Here’s a cauliflower-mushroom combo that will perk up dinner for you!



This is a Chicago Tribune recipe that I have slightly adapted.  The original calls for 6 tablespoons of butter, plus more for coating the baking dish.  I substituted 2% milk for half-and-half, sharp yellow cheddar for white cheddar cheese, and added cracked pepper to the dish.



It’s an impressive, tasty side that’s good enough for company.  I could easily make a meal of it ~ that’s how good it is!

Scalloped Portobello and Cauliflower Adapted

Ingredients:

1 large head cauliflower, broken into florets 1 pound sliced baby portobello mushrooms
¾ cup water
4 tablespoons butter, divided
4 shallots, finely chopped
5 tablespoons flour
½ teaspoon salt
½ teaspoon cracked pepper
¼ teaspoon paprika
1¼ cups 2% milk
¾ cup shredded sharp cheddar cheese
¼ cup panko bread crumbs
Non-stick cooking spray

Method:
Preheat oven to 350 degrees.
Place 1-inch water and cauliflower florets in a 6-quart stockpot and bring to a boil.
Cook, covered, 7 to 10 minutes, …

Chicken Baked w/Broccoli, The Southern Living Way

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It will be 35 years this August that I’ve lived in the Midwest, but my heart is also in the South, where I grew up.
And that’s where Southern Living enters the picture.  I read about a 1981 cookbook, Southern Living Cookbook for Twohere (unfortunately I can’t find the exact post on Nellie’s blog), and knew it meant a visit to Amazon was in order ~ as this cookbook addict hasn’t meant a cookbook, particularly from Southern Living, that she didn’t like. 

It’s a great cookbook with many more recipes I’ll be trying.  And, incidentally, after all these years, I still have a subscription to Southern Living magazine.
As to the recipe, this is one of the most tender, delicious chicken dishes I have ever made, with Bill concurring!  The winning combination of chicken, broccoli, mushrooms, and cheese turns this casserole into a mouthwatering dish.  I slightly adapted the recipe by adding mushrooms and less butter.


Baked Midwest Goulash

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You all probably know that traditional goulash originates in Hungary, and is closer to beef stew; while the American version of goulash is filled with macaroni and browned, ground beef.


Besides meat and pasta, here in the Midwest, goulash is packed with mushrooms, bell peppers, diced tomatoes with shredded cheese spread over the top before baking. 





This recipe makes a lot; it fills two 2½-quart casseroles.  There’s plenty for company, or freeze one to bake on a day when you don’t feel like being in the kitchen for long, preparing dinner!
It’s still chilly here with howling winds the last few days; even a little snow yesterday, so this is the perfect comfort meal for that sort of weather!
Baked Midwest Goulash
Ingredients:
2½ pounds ground round beef 1 pound elbow macaroni 
Olive oil
½ each of green, orange and yellow pepper, diced
1 large onion, chopped
4 cloves garlic, minced
½ pound sliced mushrooms
3 tablespoons soy sauce
1 (8-ounce) can tomato sauce
3 (15-ounce) cans diced tomatoes
Seasoned salt…

Orange Roughy w/Roasted Grape Tomatoes

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Orange roughy was mingling with grape tomatoes, black olives and lemon slices for our dinner last evening.


This is a recipe of few ingredients, that’s big on flavor.  Adding the robust zesty taste is Roubsto Italian Dressing by Wishbone.  If you’ve never used it, you’ll be amazed at how zesty delicious it is; it definitely has a kick to it! 



Bake this for a quick delicious dinner ~ it’s good enough for company!


Orange Roughy w/Roasted Grape Tomatoes
Ingredients:
3 orange roughy fillets 1 pint grape tomatoes, halved
Salt and seasoned pepper
1 lemon, sliced thin
1/3 cup Wishbone Robusto Italian Dressing
½ pitted black olives, sliced
Cooking spray

Method:
Preheat oven to 400 degrees. Spread tomatoes over bottom of 11” x 7” baking dish that has been coated with cooking spray.
Sprinkle fillets with salt and seasoned pepper, place on tomatoes.
Arrange lemon slices over fish.
Combine dressing and olives, spoon over lemon and fillets.
Bake for 15-20 minutes, depending on thickness of fish, until it flakes eas…

Sautéed Asparagus w/Prosciutto

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A sure sign of Spring, is when you see a plethora of fresh asparagus at the market!



We’re big fans of asparagus here and vegetables don’t get much better, nor easier than this.  This time it’s decked out with a little garlic, wine, prosciutto and lemon pepper.  Swap out a tablespoon of balsamic vinegar for the wine, if you prefer, and maybe add a sprinkling of shaved Parmesan cheese to the finished dish. 
This is a scrumptious spring veggie dish and I hope you like it as much as we do!
Sautéed Asparagus w/Prosciutto
Ingredients:

1 tablespoon olive oil 2 tablespoons butter
4 ounces sliced prosciutto, torn into bite-size pieces
2 cloves garlic, minced
2 tablespoons dry white wine
2 pounds fresh asparagus, trimmed
½ teaspoon lemon pepper

Method:
Slice asparagus on a sharp diagonal about 2-inches long, leaving the tips whole. Heat oil and butter in a non-stick skillet over medium heat. Sauté garlic for a minute, stirring frequently.
Stir in wine.
Add asparagus and prosciutto, toss to mix.
Cook, tossing o…

Woo hoo! It's our 48th!

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I've been on a little Spring break and am happy to be back here today as...

Bill and I are celebrating 48 years of wedded bliss today.

Our day:  April 15, 1967!



We renewed our vows on our 40th anniversary, April 2007, in Las Vegas, with Elvis officiating.



Now...



Our 2 great sons, Bill, Jr. and Matt:








Happy Anniversary, Bill, you light up my life!






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When you feel like eating boiled eggs,

if you have some truffles in the house,

put them in a basket

with the eggs

and the next day you will have the

best boiled eggs you have ever tasted in your gastronomic life.

--- M.Des Ombiaux



Dinner Party

Dinner Party
Jules-Alexandre Grun

Since 2009