Oh. My. Gosh. This pizza was SOOOOO good! I love mushrooms, but Clay can't stand them. That's why I made 2 pizzas tonight. I made the BBQ Chicken Pizza for him and this pizza for me. Yes, all for me! The Worcestershire sauce gives the mushrooms a beefy flavor and I love the combination of the cheeses. This pizza was out-of-this-world good. I'm speechless.
1 14-oz. can Pillsbury Pizza Crust
2 cloves garlic, minced, divided
3 tablespoons olive oil, divided
2 8-oz. containers sliced white mushrooms1/4 cup onion, diced
1 tablespoon Worcestershire sauce
salt and pepper
1 cup shredded Swiss cheese (I used Monterrey Jack)
1/2 cup feta cheese
2 cups shredded mozzarella cheese
Preheat oven to 400 degrees. Spread the pizza dough out to cover a large baking sheet, then brush with 2 tablespoons of the olive oil and sprinkle with 1/2 of the minced garlic. Bake for 8 minutes.
Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet. Add onion and garlic and saute for 4 minutes, until onion starts to soften. Add mushrooms. Saute until golden and moisture has evaporated. When they're just about done, add Worcestershire sauce, salt and pepper. Remove from heat.
Sprinkle the baked dough with the Swiss cheese, then the mushroom mixture and the feta cheese. Top the entire pizza with the mozzarella cheese (use more or less to your liking). Return the pizza to the oven and bake until the cheese is golden and melted, about 15 more minutes. Cut into squares and serve.
Enjoy!
(adapted from Rachael Ray)
When I originally planned this meal out for the Menu, I was going to make Pork Scallopine. Publix had their pork loins on sale this week, and I was going to have the butcher cut it into pork chops for me. I still haven't made it to Publix. I didn't want to get the pork just for this meal, when I had chicken breasts in the freezer. I find myself spending more money at the grocery store than I typically would because I'm buying things to cook for the blog. I really need to start watching that! I am going to have to start cooking with my stockpile because I have tons of food here. I don't need to have huge trips to Publix anymore. Although, when a good week comes around I know I will! If you like pork and have some boneless chops that you want to use, pound them out to about 1/2-inch thickness and make this using the pork instead of the chicken. This recipe is from The Pioneer Woman, and in the original recipe she uses chicken. All of her recipes are fabulous. This one was no different. Clay ate this one too, but just picked out the mushrooms. He's gotten so much better about trying new things, but mushrooms aren't one of them!
1 box linguine noodles (I only had spaghetti)
4-6 chicken breasts
salt and pepper
flour
2 tablespoons olive oil
2 tablespoons butter
12 oz. white mushroom, sliced
1 cup chicken broth
1 whole lemon
1/2 cup heavy cream (can use half-and-half)
1 heaping teaspoon capers (optional)
2 tablespoons fresh parsley, chopped
parmesan cheese
Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness (do the same if you're using pork chops). Season both sides with salt and pepper, then dredge in flour. Heat butter and olive oil in a large skillet over medium high heat. Fry chicken breasts until golden brown. Remove from pan and set aside. If you're using 6 chicken breasts, you will probably have to do this in batches.
Throw the mushrooms into the pan and stir, cooking for 4 minutes until the mushrooms have some color. Pour in the chicken broth and the juice of 1/2 to 1 lemon (I halved the recipe when making it, so I only used 1/2 of a lemon). Stir to deglaze the pan, and then cook vigorously over medium-high to high heat for 1 minute, until sauce reduces. Pour in cream and stir, then add parsley and capers and stir. Remove from heat. Stir in salt and pepper (be generous with your seasonings). Place pasta and chicken on a platter and top with entire pan of sauce. Generously sprinkle with parmesan cheese.
Enjoy!
(adapted from The Pioneer Woman)
I liked this recipe because it was a baked spaghetti that used ground beef. The only baked spaghetti's I've ever eaten have been with chicken. It has lots of vegetables in it too, which makes it a well rounded dish. I used whole wheat pasta and 98% fat free soup. You could also trim it up by using ground turkey. Clay even liked it. He just picked out the mushrooms, and said it was really good! So, even if you have picky eaters in the house, this is a great way to get them to eat some veggies. Serve it with a small side salad and garlic bread and you've got a great dinner! Dawn, the columnist from the Baldwin Register's Spice of Life, said she divided this into two 8 X 8 dishes and froze one for later! This recipe was featured in the same article with my Mom's Southern Pecan Cream Pie.
1 lb. ground beef (or turkey)
12 oz. spaghetti noodles
1 tablespoon butter
1 tablespoon olive oil
1 cup onion, diced
1 cup green pepper, diced
1 garlic clove, minced
1 8-oz. package mushrooms, sliced
1 can diced tomatoes, undrained
1 cup sliced olives
1 can Cream of Mushroom
1/4 cup water
2 cups shredded cheese
1/4 cup parmesan cheese
salt and pepper
Cook spaghetti noodles according to package directions. Drain and set aside. In a large saute pan, brown ground beef over medium heat. Drain off excess fat. Transfer cooked meat to a bowl and set aside.
In the same skillet, saute onion, pepper and garlic in olive oil and butter over medium heat for 4 minutes. Add the mushrooms and cook for another 8 minutes or until most of the liquid has cooked out of the mushrooms. Add the tomatoes, olives and ground beef. Season with salt and pepper. Simmer over low heat for 10 minutes.
Place half of spaghetti noodles in the bottom of a greased 13 X 9-inch baking dish. Top with half of the meat mixture and 1 cup shredded cheese. Repeat layers. Mix the soup and water until smooth. Pour over the mixture and lightly spread. Sprinkle with parmesan cheese. Bake, uncovered, at 350 degrees for 35 minutes or until bubbly and lightly browned.
Enjoy!
(adapted from Kim Neal- Baldwin County Living Magazine)
This is a great dish to make as a side dish (for a crowd) or as a vegetarian main course. I have a feeling this is going to be my lunch this week. It makes a ton! I even used only 3/4 lb. instead of the full 1 lb. the original recipe called for. This is not a typical cheesy macaroni. The cheese is cubed then stirred in. I love how it melts while it cooks and you get little pockets of cheese in the noodles. Yummy! The veggies are so good, and so good for you! This is simple to put together. Take the time while its baking to get the kitchen clean. Double duty on a weeknight is a must!
3/4 lb. elbow macaroni pasta (I used 3/4 box Smart Taste)
2 tablespoons extra virgin olive oil
1/2 lb. white mushrooms or baby bellas
1 onion, finely chopped
1 14.5-oz. can diced tomatoes
1 10-oz. package frozen spinach, thawed and drained
1/2 cup breadcrumbs
1/2 cup parmesan cheese, plus 2/3 cup
2 tablespoons butter, softened, plus 2 tablespoons (feel free to use less)
2 cups mozzarella cheese, cubed (I used 12 oz. Monterrey Jack)
Preheat the oven to 350 degrees.
Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally , about 7-8 minutes. Drain pasta and return to pot (off of the heat).
In a large skillet, heat the olive oil over medium high heat. Add the mushrooms, onion and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes and spinach. Stir to combine and cook until heated through, about 5 minutes; remove from heat.
In a small bowl, mix together the bread crumbs and 1/2 cup parmesan cheese. Spread the softened butter in a 9 X 13-inch baking dish and sprinkle half of the bread crumb mixture in the dish to coat.
In the pasta pot combine the vegetable mixture with the cooked macaroni, cubed mozzarella and the remaining parmesan cheese. Spoon into prepared baking dish. Top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until top is golden brown, about 30-40 minutes.
Enjoy!
(adapted from Giada De Laurentiis)
I absolutely love this recipe! I first made it several years ago for Bunco. Its a little more labor intensive than most of my other recipes, but it is totally worth it. I actually made this one Sunday afternoon. I doubled the recipe and divided it between 3 aluminum casserole dishes and put them in the freezer. Just top them with the breadcrumb/cheese mixture before baking. I'm cooking from the pantry this week, or the freezer in tonight's case, and it feels good to be able to do that. I hope that you enjoy this recipe. Its really one of my favorites!
9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2-1/4 teaspoons salt
1-1/4 teaspoons pepper
1 lb. white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1/2 cup chicken broth
1/3 cup all-purpose flour
4 cups whole milk, room temperature (2 % would suffice)
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon nutmeg
12 ounces linguine
3/4 cup frozen peas
1 cup grated Parmesan
1/4 cup dried breadcrumbs
Preheat the oven to 450 degrees.
Spread 1 tablespoon butter over a 13 X 9 baking dish. Melt 1 tablespoon each of butter and oil in a deep large skillet over medium-high heat. Sprinkle the chicken breasts with 1/2 teaspoon salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 5 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-sized pices and put in a large bowl. **You could totally skip this step and grill the chicken breasts or use 1 rotisserie chicken**
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion and garlic and saute until the onion is translucent, about 8 minutes. Add the chicken broth and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture into the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1-3/4 teaspoons salt and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil (watch this though and don't let it boil over!) Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is al dente (tender but still firm to the bite), about 9 minutes. Drain. Add the linguine, sauce and peas (I totally forgot to add these!) to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
**I doubled this recipe and divided among 3 aluminum baking dishes and froze them. I figured if I was going through all the trouble to make this I might as well get the most bang for my buck! Thaw the casserole in the fridge the night before you want to bake it (mine was still pretty much frozen tonight). I baked it covered in a 375 degree oven for about 45 minutes. I uncovered it and topped it with the breadcrumb/cheese mixture. Turned the oven up to 450 degrees and baked uncovered another 35-40 minutes. Delish!
Enjoy!
(adapted from Giada De Laurentiis)
I love mushrooms. I am the only one in my house who does, though. I tried to get Ella to take a bite, but she wasn't having any of it. Clay won't even come close, so he had cheese toast tonight. This was super simple and elegant enough to serve to company. I used Sun-dried Tomato Tortillas because I had them leftover from the Black Bean Hummus Wrap. You could serve this as a Vegetarian dish or if you have some leftover chicken you could add that in. Publix has mushrooms, onions and baby arugula on sale this week. I grabbed mine from the Farmers Market because that's where I stopped today after work.
Makes 2 Quesadillas:
1 teaspoon olive oil
1/4 onion, finely chopped
1 garlic clove, minced
salt and pepper
1 8-10 oz. package mushrooms (I used baby bellas)
squeeze of lemon
1/2 cup shredded cheese (monterrey jack, swiss, muenster, etc.)
1 cup baby arugula
2 10-inch flour tortillas
In large non-stick skillet, heat olive oil over medium-high. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until soft, 3-5 minutes. Add mushrooms, trimmed and sliced, and cook until mushrooms are browned, about 7 minutes. Transfer to a bowl and toss with a squeeze of fresh lemon juice. Wipe skillet clean.
Divide cheese, mushroom mixture and arugula over the bottom half of the two tortillas. Fold top half over filling to close. Heat another teaspoon of olive oil in skillet over medium-high heat and cook a quesadilla until cheese melts and tortilla is crisp, 1-2 minutes per side. Repeat with remaining quesadilla. Cut into wedges and serve.
Enjoy!
(adapted from Everyday Food)
