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Posts Tagged ‘mushrooms’

Rainbow Quiche

Rainbow Quiche

Ingredients
Pastry for single-crust pie (9 inches)
1-1/2 cups chopped fresh broccoli florets
1 small onion, finely chopped
1 cup sliced fresh mushrooms
1 each small green, sweet red and orange peppers, finely chopped
2 tablespoons butter
1 cup chopped fresh spinach
1 cup (4 ounces) shredded Mexican cheese blend
6 Eggland’s Best® Eggland’s Best Eggs, lightly beaten
1-3/4 cups 2% milk
1/2 teaspoon salt

Directions
Preheat oven to 350°. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. In a large skillet, saute broccoli, onion, mushrooms and peppers in butter until tender. Stir in spinach. Spoon into prepared crust; sprinkle with cheese. In a large bowl, whisk eggs, milk and salt; pour over cheese.

Bake 45-55 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting. Yield: 8 servings.

Editor’s Note: You may also use this recipe to fill two frozen 9-in. deep-dish pie shells. Bake the quiches for 40-45 minutes. Each yields six servings.

Recipe found here: Rainbow Quiche

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Stuffed Pork Chops

Stuffed Pork Chops

Ingredients
1-1/2 cups chopped fresh mushrooms
4 green onions, finely chopped
1/3 cup finely chopped celery
1 tablespoon butter
1 small tomato, chopped
1/4 to 1/2 teaspoon dried marjoram
1/8 to 1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 slices day-old white bread, cut into 1/4-inch cubes
4 bone-in pork loin chops (1 to 1-1/2 inches thick and 7 ounces each)

Directions
In a large skillet over medium heat, saute the mushrooms, onions and celery in butter until vegetables are tender. Add the tomato, marjoram, garlic salt and pepper; cook and stir for 5 minutes. Remove from the heat and stir in bread cubes.

Cut a large pocket in the side of each chop. Stuff mushroom mixture into pockets. Place chops in an ungreased shallow baking pan. Bake, uncovered, at 350° for 1 hour or meat is no longer pink. Yield: 4 servings.

Recipe found here: Stuffed Pork Chops

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Cheesecake Factory Chicken Madeira

Cheesecake Factory Chicken Madeira

Ingredients

1 tablespoon olive oil
4 skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices

Madeira Sauce
2 tablespoons olive oil
2 cups sliced fresh white mushrooms
3 cups madeira wine
2 cups beef broth
1 tablespoon butter
1/4 teaspoon ground black pepper

Directions
1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.

2. Saute the chicken fillets for 4 to 6 minutes per side, or until chicken has browned just a bit. Remove chicken filllets from the pan and wrap them together in foil to keep fillets warm while you make the sauce. Don’t clean the pan.

3. With heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and saute for about 2 minutes. Add madeira wine, beef broth, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce reduces to about one quarter of its original volume. When the sauce is done it will have thickened and turned a dark brown color.

4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Boil asparagus for 3 to 5 minutes, depending on thickness of spears. Drop asparagus into a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.

5. Set oven to broil. Prepare the dish by arranging cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.

6. To serve, arrange one or two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken.

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Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers

Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers

Ingredients
1 cup Mahatma® Jasmine Rice or Mahatma® White Rice
2 cups low sodium chicken broth
4 large red, yellow, or orange bell peppers
2 teaspoons olive oil, divided
salt and ground black pepper
1 package (12 ounce) JOHNSONVILLE® Apple Chicken Sausage , sliced on thin bias
1-1/2 cups onion, chopped
1/2 cup celery, chopped
8 ounces cremini mushrooms, sliced
1/2 cup dried cranberries
1/2 cup red apple, chopped
1/2 cup dried apricots, chopped
1/2 cup golden raisins
1 teaspoon fresh sage, chopped
1 teaspoon fresh oregano, chopped

Directions
Prepare rice according to package directions substituting chicken broth for water.

Preheat oven to 350°F.

Cut tops off peppers and remove seeds and veins. Rub peppers with 1 teaspoon olive oil and slightly salt and pepper the inside.

Place peppers cut side up in a baking dish. Roast for 30 minutes or until peppers are tender.

Meanwhile heat remaining teaspoon of olive oil in a large skillet over medium heat. Sauté sausage until lightly browned.

Add onions and celery and continue to sauté 4 minutes.

Add mushrooms and cook until vegetables are tender.

Add cranberries, apple, apricots, raisins, sage, and oregano. Cook and stir until fruit is softened, about 5 minutes.

Stir in cooked rice and heat through.

Season with salt and pepper, if desired.

Fill prepared peppers with sausage/rice mixture.

Serve immediately.

Recipe found here: Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers

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Thai Shrimp Linguine

Thai Shrimp Linguine

Ingredients
1 package (9 ounces) refrigerated linguine
1 cup fresh snow peas
2 cups shredded carrots
1/2 pound sliced fresh mushrooms
1 tablespoon olive oil
1/2 pound uncooked medium shrimp, peeled and deveined
1 cup Thai peanut sauce

Directions
Cook linguine according to package directions, adding snow peas and linguine at the same time.

Meanwhile, in a large skillet, cook carrots and mushrooms in oil over medium heat for 3 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turn pink. Stir in peanut sauce; heat through.

Drain linguine and snow peas; transfer to a serving bowl. Top with shrimp mixture; toss to coat. Yield: 3 servings.

Recipe found here: Thai Shrimp Linguine

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Mushroom Chicken Cacciatore

Mushroom Chicken Cacciatore

Ingredients
4 boneless skinless chicken breast halves (about 1-1/2 pounds)
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
2 cans (4 ounces each) sliced mushrooms, drained
1 medium onion, chopped
1/4 cup red wine or chicken broth
2 garlic cloves, minced
1-1/4 teaspoons dried oregano
1/2 teaspoon dried thyme
1/8 to 1/4 teaspoon salt
1/8 teaspoon pepper
Hot cooked spaghetti

Directions
In a large skillet, brown chicken in oil on both sides. Transfer to a 3-qt. slow cooker. In a bowl, combine the tomato sauce, mushrooms, onion, wine, garlic, oregano, thyme, salt and pepper; pour over chicken.

Cover and cook on low for 4-5 hours or until meat is tender. Serve with spaghetti. Yield: 4 servings.

Recipe found here: Mushroom Chicken Cacciatore

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Homestyle Spinach and Mushrooms

Homestyle Spinach and Mushrooms

Ingredients
½ cup grated Parmesan cheese
1 cup crushed croutons for topping
1 cup mayonnaise
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 cup milk
20 ounces frozen, chopped spinach cooked, well drained
4½ ounces sliced mushrooms

Directions
In a medium bowl combine dressing mix with milk and mayonnaise. Mix well. Cover and refrigerate 30 minutes to thicken.

Combine dressing with spinach, mushrooms and cheese in a 9-inch baking dish. Top with croutons. Bake at 325°F for 25 minutes or until thoroughly heated.

Serves: 5 Prep Time: 25 min.Cook Time: 25 min.

Recipe found here: Homestyle Spinach and Mushrooms

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