Recipes

Golden Fried Mushrooms


My husband love fried mushrooms and can easily consume an entire package of mushrooms that are fired if they are good. This is a really good recipe that is very simple and quick.

I was able to throw these together in just a matter of minutes. I love that all the ingredients are things that I normally keep on hand anyway.  

Ingredients:
  • 10 ounces fresh white mushrooms, and quartered wiped clean
  • 1 cup flour
  • 1/2 cup cornstarch
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup water
  • 2 cups breadcrumbs         

Directions:

  1. Mix flour, cornstarch, baking powder and salt in a bowl.
  2. Add water to make a batter.
  3. Dip clean mushroom into batter letting excess batter drip off.
  4. I find it easier to stick a toothpick into the mushroom to dip it.
  5. After dipping into batter roll in Panko breadcrumbs to coat.
  6. Deep fry in oil until golden.

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Recipes

California Vegetable Pancakes

I was in the mood for German Potato Pancakes but I didn’t have enough potatoes to make the pancakes plus those are a ton of work and I had no desire to work that hard.
I decided to replace the potatoes with a bag of California mix frozen bagged vegetables. This recipe turned out delicious. We all absolutely love these pancakes. They have the same texture as potatoes pancakes but these have even more flavor because you can taste each veggie in the pancakes. I never thought they would taste so good but boy they are fantastic.
These are not as much work as one might think. I mixed everything together and set the mixture aside until dinner was about 30 minutes from being ready then I let the pancakes cook away. 

Ingredients:
  • 1 pound California mix frozen vegetables
  • 1 eggs
  • 1 c cheddar cheese, grated
  • 1/2 c plain bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1/2 teaspoon salt
  • Cooking spray

 Directions:

  1. Cook mixed vegetables in boiling water until tender which takes about 8-10 minutes then drain right away. Next use a potato masher or a fork to mash the vegetables while they are still warm.
  2. Stir in your cheese until it’s mixed in well
  3. Break each egg into a separate bowl and give them a quick stir until they are starting to get frothy then add to cauliflower mixture, then stir in bread crumbs and spices.
  4. Preheat a skillet, then using cooking spray, spray down your skillet so that your pancakes will not stick. You will want to keep your skillet at a medium and adjust the temperature as needed.
  5. Spoon mixture onto warm skillet in the shape of a small pancake 2-4 inches in diameter depending on your preference. Cook on one side until brown then flip and cook on the other side.

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Recipes

Farro With Mushrooms

I found this recipe online and with all the ingredients on hand I decided to give it a try.  I wasn’t sure I was going to like it by the smell when it was cooking, then again I didn’t know much about farro so I wasn’t sure how it was going to smell.

I must say the directions are very overwhelming. I posted the directions below just as they appeared in the New York Times, but I have to say I think you could have a gotten the point across in a lot less text. The directions are really the worst part of this dish. If I make this again I will condense the instructions.

In the end it was actually very good. This was my first try at faro and I must say it’s excellent! It has a very different flavor and texture that I have never experienced before but I really liked it. I am looking forward to cooking with it again in the future. 


Ingredients:

  • 1/2 ounce (1/2 cup, approximately) dried porcini mushrooms
  • 1 quart chicken stock or vegetable stock
  • 1 1/2 cups farro
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup finely chopped onion
  • 1 pound cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced
  • Salt to taste
  • 2 large garlic cloves, green shoots removed, minced
  • 2 teaspoons chopped fresh rosemary
  • 1/2 cup dry white wine
  • Freshly ground pepper to taste
  • 1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup)
  • 1/4 cup chopped fresh parsley

Directions:

  1. Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
  2. Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
  3. Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. 
  4. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
  5. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. 
  6. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. 
  7. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.

Original Recipe Source

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Recipes

Caesar Tortillini Salad

My husband loves pasta salads so anytime I find a quick and easy pasta salad recipe I give it a try. I once tried one in a box and after a horrible experience with it I knew homemade was the only way for the pasta salads.

This recipe is so very easy and makes a great presentation. The directions couldn’t be any easier and would be lovely for a nice summer dinner or as a side dish for Easter Sunday. Yummy!

Ingredients:
  • 1 (9 oz.) package of refrigerated cheese tortellini, cooked, drained and rinsed
  • ¾ cup light Caesar Dressing
  • 2 plum tomatoes cut into thin wedges
  • 1 can (6 oz.) pitted black olives, drained and sliced
  • ½ cup finely chopped red onions,
  • ¼ cup Parmesan Cheese

Directions:
1.      Toss all ingredients except cheese in large bowl; cover.
2.     Refrigerate at least 1 hour.
3.     Sprinkles with cheese just before serving.


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Recipes

Avocado Mozzarella Salad


This is a wonderful cool salad to is amazing on a hot summer day. I personally like it anytime, but that’s a personal preference. I know it’s not easy for a lot of parts of the country to find avocados right now so this maybe a recipe to set aside for summer.

It can’t be any easier to make and it goes a long way. Deliciously simple.

Ingredients:
  • 1 large Haas avocados (peeled, pitted, & cubed)
  • 2 roma tomatoes (cubed) 
  • 1 ball fresh mozzarella cheese (cubed)
  • 1-2 Tbsp. light Italian dressing
  • Salt & pepper to taste

Directions:

  1. Slice then cube one large Haas avocado and place in a bowl
  2. Wash and cube two Roma tomatoes and place in a bowl
  3. Cube one ball of fresh mozzarella and place in a bowl
  4. Add 1 to 2 tablespoons of Italian dressing depending on how moist your tomatoes are or how moist you like it
  5. Add salt and pepper to taste
  6. Gently fold together then serve right away

Original Recipe Source            

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Recipes

Roasted Poblano Corn Chowder (Vegetarian)

This is a wonderful recipe full of flavor and heat! Wow it’s spicy considering there are no spices in it. The peppers pack a mean punch especially if you don’t remove the ribs. I chose not to do that and lived to regret it. Wow smokin’ hot!

I have purchased poblanos before that were not hot at all …these on the other hand were very hot. We loved this recipe because it was so full of flavor without any cream soup or any type of dairy. It’s an impressive recipe that is easy and delicious! It’s hard to find a poblano chowder recipe without any dairy or meat in it.

Ingredients:
  • 1 large sweet onion, peeled and quartered
  • 1 clove garlic, peeled
  • 1 teaspoon olive oil
  • Pinch of salt
  • 3 large poblano chilies
  • 1 (16-ounce) package frozen corn, thawed
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • Chopped cilantro to garnish, if desired


Directions:
  1. Preheat oven to 400° F.
  2. Place quartered onion and garlic clove on a large sheet of foil. 
  3. Drizzle with oil, and sprinkle with salt. Bring corners of foil up over onion to make a packet. 
  4. Place foil packet on a baking sheet or large cast iron skillet, and place chilies next to foil packet on the baking sheet. 
  5. Roast onion packet and chilies for 15 minutes, or until chilies look soft and are starting to char. Using a pair of tongs, flip chilies over, and return to the oven for another 5-10 minutes, or until they are uniformly softened and charred. Remove chilies from oven, place on a plate, and set aside to cool. 
  6. Return onion packet to the oven to continue to roast another 30-40 minutes (about an hour total).  Onion will look slightly golden and very soft when done. 
  7. Peel cooled chilies under running tap water. Remove stems and seeds from chilies, and chop into small pieces, about ¼ to ½-inch. Set aside.
  8. Once onion and garlic have finished roasting, place onion, garlic, and any juices that have accumulated in the foil in the bowl of a blender. 
  9. Add half of the thawed corn, and 1 cup of broth to the blender. Puree until smooth.
  10. Pour pureed corn mixture into a medium pan, and heat over medium-high heat. Add remaining corn, 1 cup broth, and chopped poblanos, and simmer until heated through. 
  11. Taste and season with salt and pepper as needed. Ladle chowder into bowls, and sprinkle with chopped cilantro.

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Recipes

Frozen Peanut Butter Hot Chocolate

I love Abuelita’s hot chocolate mix. I don’t need a special occasion to have a major craving for it. As summer starts approaching here in the south the last thing my mind is “hot” chocolate. I want cold and colder if you can get it.

By combing the desire for hot chocolate and the desire for something incredibly cold you come up with frozen hot chocolate! Frozen hot chocolate is always high on my list of delicious beverages. I love the flavor and the creaminess. 

My favorite is certainly Abuelita’s because of the fantastic cinnamon flavor. Mexican hot chocolate is the best!! Now add peanut butter to it. Oh the thrill and the happiness.



Ingredients:

  • 2 tablespoons Abuelita’s Hot Chocolate Powder Mix (Bagged)
  • 1 cups of unsweetened coconut milk
  • 1 tablespoon of honey
  • 2 tablespoons of PB2 with chocolate (Powdered Peanut butter)
  • 1-2 cups of ice

Directions:

  1. Place all ingredients in the blender and blend well. 
  2. Garnish with cinnamon, whip cream or even sprinkles.

Number of Servings: 1

Nutritional Information:
  • 243 calories per serving
  • 23 carbs 
  • 6 grams of fat 
  • 6 protein
  • 39 sugar
*Nutritional information found on http://www.myfitnesspal.com this information will vary based on the products you use.*

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