Large Portobello Mushroom Stroganoff with Goat Cheese

Whether for company or family, if you're looking for an easy entree to whip up after a busy day, you'll really enjoy this recipe!

With the addition of fresh goat cheese, this twist on traditional beef stroganoff makes a simple, yet delicious light entree or a hearty side dish.

                             

                                                   No Beef Here!

Adapted from Alton Brown's Recipe for Mushroom Stroganoff with Goat Cheese as seen on the Food Network

Serves approx. 6-8

Ingredients

• 12 oz. wide or extra wide egg noodles
• 6/ea. (approx. 12-14 oz.) large portobello mushrooms
• approx. 6 TB salted butter (use 1 TB for each mushroom)
• 1 tsp. kosher salt
• approx. 4 large or 6 small green onions, thinly sliced (separate the white bottoms & green tops--you should have about 1/4 c. ea.)
• 1 TB all-purpose flour
• 14 oz. beef broth
• 8 oz. sour cream (I use reduced fat)
• 4 oz. fresh goat cheese
• 1/2 tsp. freshly ground black pepper, plus more for garnish

Directions

1. Cook the noodles per the package directions until al dente and drain.
2. Clean the mushrooms with a mushroom brush or damp paper towel.  Remove the stems and slice into about 1/2" slices.
3. Melt the butter in a 12" saute pan, ideally with straight sides, over medium-high heat.
4. Increase the heat to high and add the mushrooms.  Sprinkle with the salt.  Saute the mushrooms until they darken in color, soften and give off their liquid, about 5-6 minutes.  (Start with the mushrooms on their sides and cook in batches if necessary.)
5. Add the white bottoms of the green onions and saute about 2 minutes.  Reduce the heat to medium and remove the pan from the burner for a moment.
6. Sprinkle with the flour and mix to combine.  Cook until the flour disappears and the fond on the bottom of the pan turns dark brown, about 1 minute.
7. Deglaze with the beef broth and bring to a simmer.  Decrease the heat to medium-low and cook for 10-12 minutes.
8. Blend in the sour cream.  Break up the goat cheese and stir in with the black pepper.  Partially cover and bring to a simmer over medium heat.  Reduce the heat to low and cook until warm, about 2-4 minutes.
9. Stir in the drained noodles.
10. Garnish with the green onion tops and additional black pepper.  Serve immediately.

Enjoy with a crusty bread and a nice salad.

Printable Recipe

Here's a little photo taken of the grandchildren on Mother's Day...hope yours was wonderful!

       Big brother is a little indifferent to baby sister when it comes to technology!

Mouth-Watering Oven-Barbecued Beef Ribs and Barbecue Butter For Asparagus

Hankering for some meat?   How about some fall-off-the-bones, crispy, sticky, barbecue beef ribs!  Simple...

                                             Got It Right Here...

                                      Bring Out The Napkins!

Ingredients

• Meaty beef ribs (allow about 3 ribs per person, depending on appetites)
• Worcestershire sauce
• garlic powder
• seasoned salt
• freshly ground black pepper
• Your favorite barbecue sauce (I like Sweet Baby Ray's Honey Barbecue Sauce--available at grocery stores)

Directions

1. Preheat the oven to 250º.
2. Line the bottom and sides of a baking pan with foil.
3. Pat the ribs dry with a paper towel on both sides. Place the ribs in one layer on the foil in the pan. 
4. Lightly sprinkle the Worcestershire sauce on both sides of the ribs and rub in with the back of a spoon.  Lightly sprinkle both sides of the ribs with the garlic powder, seasoned salt and freshly ground black pepper.  Place the ribs meaty side up.
5. Tightly cover the pan with more foil.  Bake at 250º for 4 hours, then remove from the oven.  Increase the oven temperature to 350º.
6. Carefully (because steam will escape) uncover the ribs.  Drain accumulated fat and juices.  Brush, or spread with the back of a spoon, your favorite barbecue sauce on the ribs. Return the ribs to the oven and brown, uncovered, for about 1/2 hour.
7. In a covered microwave-proof bowl, heat a little extra barbecue sauce briefly (maybe 10 to 15 seconds) on medium high in the microwave.

Serve with your favorite side(s), or how about some asparagus with barbecue butter (see recipe below)!  Smack away and enjoy!

Barbecue Butter for Asparagus

As Adapted from Pat and Gina Neely as seen on the Food Network

(I prefer oven-roasted asparagus and The Pioneer Woman's recipe looks good, but the Neelys offer a recipe...see link above...for pan-grilled asparagus if you'd like to try that.)

Use 1 TB of the seasoning for the barbecue butter and store the rest in an airtight container for future use.  The seasoning will keep in the pantry for up to six months.

The Barbecue Seasoning:
1 TB sugar
1/4 c. paprika
1/4 tsp. onion powder

The Butter (enough for 2 lbs. asparagus+)
1 stick slightly softened salted butter
1 TB barbecue seasoning

Mix the 1 TB of barbecue seasoning with the slightly softened butter; cover and refrigerate until ready to serve with your asparagus.  So unique and perfect with your ribs!

                             How Do You Make Asparagus Better?...

                                      With Barbecue Butter!

Printable Recipe

So Simple, So Perfect, Crispy Roast Chicken

 (I've had this sitting in draft for a few days.  However, I had a slight interruption...my precious, new baby granddaughter was welcomed into the world on August 2nd!)

Craving some protein?  Make it on Sunday and have it for leftovers during the week...a salad, a sandwich or just more delicious roast chicken.  That wing or leg will haunt you for a late night snack!

Roast chicken just doesn't get any better or any easier than this!  After much experimenting over the years, I came to this simple method for a classic and delicious roast chicken.  No need to stuff or truss!  Roasters are not as dry as baking chickens; all they need is a little seasoning...not even any butter or oil!  Follow this recipe and I guarantee you a succulent roast chicken with a crispy exterior!
                               

The aroma of a chicken roasting in the oven just seems to say:

                              

                                              "Welcome Home!"

                                    Salivating?  Let's Cut Into It...

Serves 4 or more

Ingredients

• 1 plump roasting chicken (about 4 to 5 lbs.)
• garlic powder
• kosher salt
• freshly ground black pepper
• dried thyme leaves
• dried rosemary leaves

Directions

1. Preheat oven to 375º.
2. Place a rack in a shallow roasting (or baking) pan which you've lined w/foil.*
3. Wash the chicken and remove any fat,* neck or giblets from the inside.
4. Pat the chicken dry and place it breast up on the rack in the pan.
5. Sprinkle the inside of the chicken with salt and pepper.
6. Sprinkle all the seasonings on the top of the chicken.
7. Place in the oven and roast uncovered about 30 minutes per lb. or until a drumstick moves easily at the joint and the juices run clear, or the chicken registers at least 180º when a thermometer is inserted.  (Check after about 1 to 1 1/2 hours and if already golden brown, loosely cover with a tent of foil to keep from over browning.)

*Tips 

• You can save any fat for schmaltz, see:  "The Schmaltz" under "Bon Bon's Chicken Soup with Matzo Balls".  
• Over the years, I've used so many different configurations of a roasting pan for this chicken.  Generally I use whatever is handy.  I've even used a toaster-oven rack in a baking pan.  You really don't need anything fancy...just a rack and a pan! (This note is especially for those who don't own a lot of equipment or are just starting out in the kitchen).  However, if you happen to have an impressive roasting pan and rack, enjoy it!
• My Not Just White Chicken Chili would be great for using leftover chicken breast from this roast!

Let the chicken rest a few minutes before slicing. (I prefer an electric knife to achieve attractive slices.) You'll feel like Mama just wrapped her arms around you while you enjoy this with your favorite sides!*

*Suggested Sides:

My Simple Side Salad with Avocado and Satisfying Spatzle Casserole with Swiss Cheese; Sweet Potato Casserole with Crunchy Nut Topping or Yellow Summer Squash Casserole.

Printable Recipe

Fudgy, Classic Brownies with Rich Chocolate Frosting

When serving a variety of desserts, you always need a little chocolate somethin' somethin' don't you? These fudgy, classic brownies are simple to make and never fail me. I "whipped them up" for a special occasion recently.

I have been making this recipe, which I adapted, for so long, I can't remember where I originally found it. I know there are many similar versions of these brownies; however, I hope you find my tips in making them helpful. In addition, I offer the option of frosting these brownies with my recipe for Rich Chocolate Frosting which I recently posted with my Very Happy Birthday Pound Cake. Also, you can make these brownies with or without the nuts. (I prefer the variation in texture the nuts offer, but I don't suffer from nut allergies or have an aversion to nuts.)

When a chocolate craving overcame me, I used to say to my husband (he'd bake when I was too busy)...."And just why aren't there any brownies in the house?" Should that serious chocolate craving hit, you'll find these fudgy brownies fit the bill perfectly!

                             Guaranteed to Satisfy Chocolate Cravings

 

Approx. 25 ea. 1 & 1/2" Slices

Ingredients

For the Batter

• butter-flavored cooking spray for greasing pan
• 4 large eggs
• 2 c. granulated sugar
• 1/4 tsp. salt
• 1/3 c. butter (important to use the real thing!)
• 4 squares unsweetened baking chocolate
• 1 c. sifted all-purpose flour
• 1 tsp. pure vanilla extract
• 1 c. coarsely chopped walnuts or pecans (optional)

Directions

Tip: If you make them the day before you serve them, they will slice easier. I use a serrated knife which I dip into a glass of tepid water before slicing the brownies. If the brownies come apart a little, you can just press them back together (I won't tell).

1. Preheat oven to 325º.
2. Spray a 9" square pan with a butter-flavored cooking spray.
3. Beat the eggs until light (don't overbeat or the crust will separate from the brownies), then gradually mix in the sugar and salt.
4. Melt the butter and chocolate together in the microwave on medium heat for about one minute. Remove from the microwave and stir until fully melted and combined. Thoroughly mix into the egg mixture.
5. Stir in the flour and then the vanilla.
6. Fold in the nuts (optional) and pour into the prepared pan.
7. Bake in preheated oven for about 40 minutes. The top will appear crusty, but the inside should be moist and fudgy, and an inserted toothpick should come out barely wet, almost dry.
8. Cool overnight for easier cutting. 

From the oven...sorry, I "snuck" a piece and slightly scored them before I remembered to photograph for you.

 

Someone had to taste one...right?

For the Topping (optional)

Sift confectioners sugar over some or all of the brownies right before serving and/or frost some or all of the brownies with my Rich Chocolate Frosting (one-half recipe should cover a whole pan of brownies), which was recently posted with my Very Happy Birthday Pound Cake. (If you want to make a "wow" presentation, swirl the frosting on each piece with a pastry bag using a large #4 tip and place the brownies in paper cups.)

Watch their eyes roll back in their heads when they taste one of these rich brownies..."Oh (fill in your name here), these are amazing!" Enjoy!

Printable Recipe

Extreme Orange Cornish Hen/or Chicken Breasts with Toasted Pecans

I've tried several orange sauces for poultry.  I always longed for a more intense orange flavor.  Therefore, I created my own with one of my favorite items - orange marmalade.  Now many of the recipes I tried already had orange marmalade; so, I thought why not really use it...without adding all those other unnecessary ingredients - and that's just what I did...adding only a minimum number of spices!

Impress your guests and enjoy them at the same time with this simple, but definitely not ordinary entree!

                      Oh You Shouldn't Have Gone to all That Trouble....

                                      (I won't tell them if you won't...)

Ingredients (Per one to two Servings)

• One Rock Cornish Game Hen - thawed* (Conventionally one whole hen is served per person; I find one-half is enough for some.)
  
• 2 TB butter or margarine (melted)
• 1/8 tsp. kosher salt
• 1/8 tsp. fresh ground black pepper
• dash garlic powder
• 1/4 tsp. dried rosemary leaves
• 1/4 tsp. dried oregano leaves
• approx. 1 c. orange marmalade** (divided)
• approx. 1/4 c. toasted,*** chopped pecans
• 2 orange slices (for garnish)

Directions

1. Preheat oven to 350º.
2. Wash and dry hen.
3. Cut hen in half along breastbone and backbone.  Remove backbone if you like and save for soup stock or discard.  (Use kitchen shears or a sharp knife; I have surgery scissors -  I don't know where they came from, but they work great!)
4. Place hen halves body up on a broiler pan. (You can cover the bottom of the pan w/foil for easier clean up if you wish.)
5. Coat the hen halves with the melted butter or margarine.
6. Sprinkle with kosher salt, fresh ground black pepper, garlic powder, rosemary and oregano.
7. Cook uncovered for 30 minutes.
8. Spread the hen halves lavishly with 1/4 c. orange marmalade** while trying to keep as much of the marmalade on the hen as possible.
9. Cook for another 30 minutes; watch closely and cover with foil if necessary to avoid overbrowning.
10. Spread another 1/4 c. orange marmalade** on the hen halves and sprinkle with the toasted pecans.***
11. Cook another 15 minutes or until the hen halves reach 180º-190º when a poultry temperature gauge is inserted in the thickest part of each half.
12. Per serving, warm 1/4 c. orange marmalade for extra sauce and serve in a condiment dish on each plate.

Garnish each serving with a twisted slice of orange and enjoy with yellow rice and green beans almondine or your favorite sides!

***To toast the pecans, place on a microwave-proof plate and microwave on high about four times in 15 second increments, stirring after each increment, or until the pecans are light brown.

                                          

For Chicken Breasts:

Serves 3-4

Ingredients - Same as for Cornish hen, except:

• 3 to 4 boneless, skinless chicken breasts
• 1/4 cup butter or margarine
• substitute sea salt for kosher salt 

Directions (be careful not to under or over cook)

1. Preheat oven to 350º.
2. Melt butter or margarine in an oblong glass baking dish in the oven.
3. If necessary, pound the chicken breasts to achieve no more than an approx. 1/2" thickness.
4. Place the chicken  in the baking dish and coat with the butter or margarine.
5. Sprinkle the chicken with the seasonings and bake uncovered about 10 minutes on one side; turn, coat with the cooking juices and bake about 10 more minutes on the other side.
6. Flip the breasts and spread lavishly with 1/2 c. orange marmalade
   and sprinkle with the toasted pecans.
7. Cook about 10 more minutes and remove the breasts to a serving platter.
8. For the sauce:   Whisk 1/2 cup orange marmalade into the juices in the baking dish and warm in the oven about 10 minutes.
9. Spoon some sauce from the baking dish over the chicken breasts; if you have extra sauce, serve on the side in a gravy dish.
10. Garnish your serving platter with the orange slices and enjoy!

Printable Recipe

Simple Side Salad with Avocado

If you want easy - this is it!  This salad is simple enough for everyday, yet elegant enough for guests.  It would be fantastic with steak or roasted chicken, in addition to many other entrees.

                                     Making Taste Buds Happy!

Ingredients

Per Serving

• 1/2 ripe avocado (sliced lengthwise)
• 5 to 6 grape tomatoes (sliced lengthwise)
• Salt
• Freshly ground black pepper
• Caesar salad dressing

Directions

Lay the sliced avocado in the same direction on a salad plate.  Scatter the sliced tomatoes over the avocado.  Sprinkle with the salt and freshly ground black pepper.  Drizzle with your favorite Caesar salad dressing.  Smile as you serve your salad with ease.  Enjoy!

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