cover pesto with thinly sliced black olives, sliced cherry tomatoes and minced garlic.
Add tiny dollops of ricotta cheese over veggies. Sprinkle with goat or mozzarella cheese or both if you like.
Cover cheese with juliene sliced yellow peppers and zucchini slices.
Bake at 400 degrees for 15-20 minutes until mushroom is fork tender.
To grill on the BBQ:
Spray olive oil on mushroom cap. Cook the top of the cap first (gill side down) for 8-10 minutes, remove from heat and fill with your toppings. Allow to grill for another 6-10 minutes until fork tender and your cheese has melted.
In the best of plans, before I leave for work in the morning, I marinade the mushroom caps in a ziplock back and upon returning home from work, they are ready to go.
8 large portabello mushroom caps – marinade in your favorite oil and vinegar dressing for 1-8 hours. You can also use corn tortillas, fry until crisp and serve the chicken mixture on top for BBQ Tostados. Or use pizza dough from Trader Joe’s or you local pizza place, or english muffins bagels. All work well.
BBQ Chicken Filling:
Cook 4 chicken breasts in a heated skillet with 1 tablespoon olive oil.
Season with Italian seasonging and garlic cloves finely chopped or pressed.
Add 1 cup each of; green, red or yellow peppers, chopped zucchini, and sliced mushrooms.
Add 1 small red onion-thinly sliced
Simmer for 5 minutes. Slice chicken into bite size pieces.
Variations: Jalapeno pepper slices, crumbled crispy bacon
or try Alfredo sauce for your base and use the BBQ sauce in the chicken filling. Yummy.
Spread Sweet Baby Rays BBQ sauce onto mushroom caps. Spread chicken/Vegetable mixture on top of BBQ sauce.
Sprinkle with 1 cup grated mozzarella, monterrey jack, cheddar or crumbled feta cheese.
Bake mushroom caps for 20-25 minutes until they are fork tender. (Follow instruction for you pizza dough for cooking times and temperatures.)
If you want to make appetizers, just use the baby portabellos instead of the big guys.
Ingredients
1 jar (16 ounces) Whole Pickled Beets
4 large portobello mushrooms (about 1 pound)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fresh bread crumbs, such as sourdough or whole wheat*
1/4 cup sliced green onions or chopped chives
1/4 cup coarsely chopped walnuts, toasted
1/2 cup (2 ounces) crumbled goat cheese
Preparation
Preheat oven to 400°F. Drain beats, reserving liquid. Coarsely chop 1/2 cup beets; set remaining whole beets aside with beet liquid to use in Vegetable Platter With Balsamic-Beet Vinaigrette (recipe follows).
Trim stems flat and remove gills from mushroom caps using a spoon; discard. Place caps, rounded sides down, on foil-lined baking sheet; season with salt and pepper.
Combine chopped beets, bread crumbs, green onions and walnuts in medium bowl; mix well. Spoon mixture into caps and top with cheese. Bake 12 to 15 minutes or until heated through and mushrooms are tender.
My this makes me hungry. Trying to stay away from carbs? How about Tomato Bruschetta on a Grilled or Oven Roasted Portabello.
Heavenly.
Clean the mushrooms by wiping with a towel. Remove the stem so you have a flat mushroom cap with plenty of “bowl” space.
Marinade the caps for 2 hours to overnight in your favorite vinegar oil dressing.
Heat oven to 400 degrees and bake mushroom caps for 20-25 minutes until tender.
Remove from oven, let cool.
Top with Tomato Bruschetta and a thin slice of parmesan.
Enjoy.
Remember to use the baby portabellos if you are making for appetizers.
Garnished with fresh pepperDefinately one of my favorite soups. And, I love this soup served with grilled cheese sandwiches or any half sandwich. Happy lunching.
2 tablespoons butter or extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 (28-ounce) can whole tomatoes, with liquid (or Fresh quartered tomatoes roast at 400 degrees for 30)
1/4-1/2 cup roasted garlic tomato paste
2 cups vegetable or organic chicken or vegetable stock
2-2 1/2 cups butternut squash, peeled and diced (Roast at 400 degrees for 30 minutes)
Salt and ground pepper to taste
2 tablespoons fresh basil, chopped
1/2 teaspoon dried thyme
1 to 1 1/4 cups nonfat half-and-half or nonfat yogurt or cream
Several dashes of Tabasco or other hot pepper sauce
In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden. Add tomatoes, tomato paste, chicken stock, roasted butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender. Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup, but do not boil, then ladle into bowls. Garnish with sliced basil leaves or minced parsley.
Equally good served chilled on a hot summer night or hot on a cold winter day.
5 Cups scalded milk (or 5 Cups warm water with 25 Tablespoons instant dry milk–then you don’t need to scald it)
6 Tablespoons sugar
1 Tablespoon yeast
1/2 Cup warm water
6 Tablespoons shortening, melted
2 Tablespoons salt
White flour (approximately 17 Cups)
Soften yeast in warm water. Combine scalded milk (or warm water and dry milk), sugar, salt and shortening. Add about 5 Cups of flour and mix well. Add softened yeast/water mixture. Blend well. Add flour, 1 Cup at a time, just until you have a soft, but not sticky dough. Knead very well. (10 minutes by hand, or 2-3 by bread mixer). Turn out into large bowl and seal, or cover. Let dough raise 1 hour. Punch down. Let raise again for 45 minutes. Punch down and let raise 20 minutes. Divide into 6 loaves. Roll out jelly roll fashion and place in greased bread tins.
Let raise for 1 1/2 hours, or until the bread is 2-3 inches above the sides of the pans. Bake at 350 degrees for 35 minutes, or until a nice golden brown. Cool on racks. When cool, keep bread in plastic bags. Can be frozen up to 6 months.
Mom would bake her loaves in anything that was oven proof (except the cases when used one of her Village Bakery helpers): terracota pots, frying pans, dutch ovens, tin coffee cans are the ones I remember most! Wonderful memories with the smells filling the air.
As you can see, my Mom was the white bread person, her favorite bread was always brioche buns, me? I love to add seeds like caraway, sesame, dill, sunflower and maybe even a bit of oatmeal on the top. I like a more artesian look. Happy baking.
I am craving Chili Verde. Planned on going to breakfast Sunday morning, but opted for an american restaurant. I need chili verde now! I do have pork loin roast that Dennis cooked on Friday night, and I have a can of green enchilada sauce in the pantry. Wonder what I can do…. After thinking for a while, my husband and I have been thinking of opening our restaurant since I love cooking so much and it’s pretty much all I do now, so thanks to shawarmapressfranchise.com I have tons of available options so they can help out.
Now back to the recipe, I added to my pressure cooker, I chopped up 2 onions and sauted in a little olive oil. Cubed the leftover pork loin and added to the onions. 4-5 cloves of garlic confit from the pantry. In goes the green enchilada sauce and equal amount of chicken stock. Now to apply a little heat.
Salsa Verde one small can in the pantry or hot sauce if you still need to kick the heat up.
Turn up the heat and let that puppy come to boil and keep at pressure for 15 minutes. (Doesn’t take long as the pork was cooked already.)
Open the pressure cooker and add salt and now some pepper…. Oh my goodness, just lost the top of the pepper shaker into the pot and with it way too much pepper. Grabbed my ladle and scooped out the pepper. One more ladle of pepper stuff. It is easy to spot being black. Thank goodness the salt shaker didn’t jump in with it.
Add 1/4 cup of this mornings coffee still in the pot. I love the base note coffee gives to soups. Try it.
And now, poach an egg in the soup as it simmers. Not having breakfast? Enjoy your soup. It is ready to eat.
I serve with lightly buttered, cooked over the gas burner, flour tortillas.
Twenty years ago, Dennis and I would go to Mrs. Olson’s on Hollywood Beach, and have these potatoes. This little place always had a swarm of people with coffee cups in hand waiting for a table. We loved taking a walk on Saturday or Sunday morning along the beach, heading toward Mrs. Olson’s and then heading back home. Many years later, here I am discovering potatoes and chorizo.
2 T olive oil
4 ounces chorizo
2 Potatoes, large 1/8 inch slices
1 yellow onion chopped large (optional)
1 bell pepper chopped (optional)
Salt and Pepper and paprika to taste
Saute the onion and bell pepper until tender. Add chorizo and cook 5 minutes. Set aside.
In another pan, Fry the potatoes, until crispy then add the chorizo mixture and serve hot.
Serve with Eggs Monterey or alongside Sunnyside up fried eggs and flour tortillas.
Ingredients
6 baking potatoes, peeled, cut crosswise
7 tbs Black Walnut Oil
Choose a fresh herb and highlight it in your potatoes:
(basil, chives, thyme, garlic confit – all are wonderful)
Directions
Place potatoes in large pot. Cover with cold water. Boil over medium-high heat about 40 minutes. Drain, reserving 1 1/2 cups potato cooking liquid. Stir over medium heat until any excess liquid evaporates. Add 6 tablespoons black walnut oil and mash. Add your fresh chopped herbs. Drizzle with remaining tablespoon black walnut oil and serve.
My son James’ favorite cookie in the whole world is peanut butter. If you want more peanut crunch, add more peanuts to your liking. Or if you love that chocolate and peanut taste together, add the chocolate chips. My only requirement of any cookie, is that it must be served with a tall, cold glass of milk. Then again, some cookies like ginger snaps are perfect in the morning with coffee. Enjoy.
1 cup butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
3 eggs
2 cups flour
1 tsp baking soda
1 6 ox package of chocolate chip pieces (optional)
1/2 cup chopped roasted peanuts
Cream butter and sugars, add eggs, one at a time. Combine dry ingredients, add flour mixture bit by bit. Stir in Peanuts and Chocolate Chips if you are using.
Drop by teaspoon onto parchment paper on cookie sheet and flatten with glass or back of spoon or fork to get the trademark slashes of a peanut butter cookie.
Bake for 15-20 minutees.
Variations:Â Instead of adding Chocolate chips and peanuts, substitute broken pieces of candy bars.
