Friday, June 27, 2008

Cheesy Mushroom Tops

I used to think that I didn't like mushrooms, but I realized lately that what I don't like about them is the texture of the stems. I like the tops just fine. So this recipe is perfect for me. I got it from my mom and it is so easy and delicious.

Cheesy Mushroom Tops
From: My Mom
Prep: 5-10 min
Cook: 20 min

Whole Mushrooms
Cream Cheese Softened (4oz or so)
Shredded Cheese (4 oz or so)
spray butter (OPTIONAL)
slivered almonds and/or bread crumbs (OPTIONAL)

1. Preheat Oven to 350 degrees.

2. Remove stems from the Mushrooms and wash (you can probably easily do 20 - 25 with the amounts of the cheese mixture listed)

3. Stir together cream cheese and shredded cheese (I usually use Cheddar, but you can use anything you like)

4. Fill mushroom tops with cheese mixture and place in a pan.

5. OPTIONAL: Top with slivered almonds and/or bread crumbs and spray with Butter. (I usually do not do the almond or bread crumbs because I usually don't have any in the house, and everyone seems to like them just fine without. However I do spray them with butter because I always have spray butter in the house and everything just tastes better with butter!)

6. Place in the oven at 350 for 20 min.

If you over fill the mushrooms (which I often do because I love cheese) they will over flow and turn out like this. They are still delicious, just not as pretty when you serve them.

7. Remove and serve warm.

I realize I should have served them on a different color plate than yellow so they would be presented better. Live and learn I guess.


Tuesday, June 24, 2008

Shepherd's Pie

Last night I made Shepherd's pie. It is a recipe I got from my sister Carrie. It is so easy to make! Last night after I made it I accidentally dropped the recipe card down the side of my oven and haven't had a chance to pull out the oven yet to get it, so I will be doing this by memory. It is pretty easy though, I don't even know why I pulled out the recipe in the first place.

Shepherd's Pie
From: My Sister Carrie 
Prep Time: 10 min
Cook Time: 45 min

1 lb Ground Hamburger
1 can of corn (drained)
1 can of peas (drained)
1 can cream of mushroom soup
1 container of regular mashed potatoes (homemade ones would probably be better, but I don't usually have them on hand).
Shredded Cheese

1. Brown meat over medium heat, drain excess fat

2. Add soup to meat and heat over low for a few minutes

3. Mix Meat with corn and peas and place in a cooking dish (I use our large pyrex one)

4. Spread mashed potatoes over the mixture

5. Sprinkle the top with cheese

6. Bake for 45 min at 35o degrees

Enjoy! This could be served as the whole meal by itself, I usually serve it with a side salad and call it good!

Thursday, June 19, 2008

Chicken, Black Bean and Corn Enchiladas

In keeping with my Mexican theme, I tried a new recipe this week that I found online HERE. I really like corn tortillas over flour tortillas so I can't believe I hadn't ever tried to make enchiladas before. I added a few ingredients (corn and black beans) that weren't called for in the original recipe, because I think corn and black beans can be added to almost anything,l :) in fact, I sometimes add corn to my black beans and rice just to make it a little more interesting.

I used red enchilada sauce this first time, but I might try the green next time. Also I may suggest a half a batch if you only have 2 people to feed like we do, there was a LOT left over.

Note: I realize that is a pretty big can of beans in the pic... I did not use them all in the enchiladas, I used some, and then cooked the rest up for rice and beans on the side of the enchiladas, if you aren't making rice and beans I suggest a smaller can.

Chicken Black Bean and Corn Enchiladas
From: Serious Eats
Prep Time: 10-15 min
Cook Time: 25-30 min

2 cups shredded cooked chicken (1 1/2 lbs) - Again, because I'm lazy, I got a rotisserie chicken and pulled it apart, and I didn't measure if it was 2 cups.
12 oz shredded cheese (I used cheddar jack)
1 -2 cups enchilada sauce
1 to 2 (4-oz) cans chpped green chiles, drained
1/2 cup minced fresh cilantro
salt and pepper
12 corn tortillas
1 small can of corn
1/2 to 1 can of Black beans (drained)

1. Preheat oven to 400°F

2. Combine the chicken, 2 cups of cheese, and 1/2 - 3/4 cup of the enchilada sauce, chiles, corn, black beans, and cilantro. Season with salt and pepper to taste

3. Stack the tortillas on a plate, cover with plastic wrap, and microwave until warm and pliable, (40-60 seconds)

4. Lightly coat a 9x13 pan with non stick spray.

5. Spread 1/3 cup filling evenly down the center of each tortilla.

You may notice that there isn't a ton of cilantro... I get lazy pulling the cilantro off so I just pulled until I got tired of it, and didn't really measure. I might use more next time.

6. Tightly role the tortilla around the filling and lay seam-side down in the backing dish (you may have to lay a few sideways or on top of each other to get them to all fit)

7. Lightly spray the enchiladas with non stick spray (you can skip this step if you want, it is meant to keep the tortillas intact during backing, but not crucial).

8. Pour remaining 1-1 1/2 cup of enchilada sauce all over the enchiladas so they are thoroughly coated. Sprinkle the remaining cheese over all.

9. Cover with foil and bake until the enchiladas are heated through (20-25 min)

10. Remove the foil and back until the cheese browns, about 5 min. more.

11. Serve. I served it with some salsa and sour cream. Avocado slices, line wedge, and cilantro garnish would have made it pretty and added to the deliciousness as well.

Doesn't look all that pretty, but it was delicious!

Wednesday, June 18, 2008

Rice and Black Beans

I first was introduced to Rice and Beans from Bill's family. They have them often, I originally didn't think I would like them, and now I love them. They are are especially great in my opinion as a side to a Mexican dish. I love them in and on our tacos.

Rice and Black Beans
From: My Mother-in-Law
Prep Time: 2 min
Cook Time: 5-10 min

Rice (2 cups for a large can of Black Beans or 1 cup for 15oz can Black beans)
1 Tbsp Olive Oil
1 can Black Beans
1 clove Garlic, Minced

1. Cook rice to your desired tenderness.

2.  Heat a tablespoon of olive oil and one clove of crushed garlic in a medium sauce pan.

3. Add 1 can of Black Beans with their juices. Heat through. Serve over rice

Tuesday, June 17, 2008

Not Your Average Rotel

So I have decided that this week is Mexican week. I love Mexican (authentic or otherwise), I could probably eat it everyday, and since I already posted one of my favorites I figured I would keep the ball rolling. I realize that most if not super authentic Mexican, but they are delicious! I got this recipe from one of my favorite cooking blogs, The Pioneer Woman. You can see the original here. It is a little like Rotel (what we call velveeta cheese melted with Rotel tomatoes or sometimes just salsa), plus some extra flavors.

Not Your Average Rotel
From: The Pioneer Woman

2 lb Package Velveeta Cheese
1 lb package Hot Breakfast Sausage
1/2 large onion
1 regular can Rotel
1 7-oz can diced green chilies
1 to 3 finely diced jalapeno peppers (according to heat preference - we only used one and removed the seeds to keep it more mild)

1. Chop the onion and brown with the breakfast sausage. Drain excess Fat.

Beginning of Browning

End of Browning

2. Cut Velveeta into cubes and add to warm skillet.

3. Add Rotel and Green chilies (I only used a 4 oz can because I bought the wrong size, and it still turned out delicious)

4. Stir together over low heat until mixture is melted.

5. Add jalapenos, stir together and serv warm with tortilla Chips

***NOTE: This make quite a bit, so you may want to freeze some for a later date. In fact I just remembered I have some in my freezer right now... mmmmm.

Monday, June 16, 2008

Tomatillo Cilantro Chicken Tacos

My sister Carrie gave me this recipe, it is one of my favorite. I am a sucker for tacos (and most Mexican food), so I end up making it at least once a month.

Tomatillo Cilantro Chicken Tacos
From: My Sister Carrie
Prep Time: 5 min
Cook time: 15-20 min

Shredded Cooked Chicken(I usually buy a rotisserie chicken and pull off as much as I need, because I’m lazy and the rotisserie kind always taste better than when I do it myself anyway)
1 Can Green Tomatillos (Drained)
Cilantro (as much as desired of the leaves)
Chipotle Peppers in Adobo sauce (1-2 peppers - or more if you like them spicy)
*** Also Needed: Additional Taco Fixins... Shells, cheese, tomatoes, lettuce, sour cream, salsa, etc. At our house we also usually serve them with Rice and Black Beans.

1. Shred Chicken and put into a small pan

2. Put Tomatillos, Cilantro leaves, and Chipotle peppers into food processor

3. Once Liquid Combine in pan with Shredded Chicken

4. Place in the oven at 300 for about 10-15min

5. Serve on Taco Shells with Taco fixins of your choice and a side of rice and beans if desired. Enjoy!!!

***NOTE: Tomatillos may not be available in every grocery store, in the Chicago area Dominick’s carries them, but Jewel does not. So when I find them, I usually stock up. ***


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