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One-pan Portabella Mushroom Shephard's Pie

9/30/2018

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3 cups mashed potatoes (leftovers work great for this)
1/4 cup whipping cream
2 oz parmesan cheese finely shredded about 3/4 cup
2 tbsp extra virgin olive oil
8 large portabella mushroom caps (about 1 1/2 lbs total) gills removed, halved and cut into 1/3 inch thick slices
1 large yellow onion (about 12 oz ) chopped
3 large carrots (about 9 oz) peeled and chopped
1 Tbsp chopped fresh rosemary
1/2 tsp kosher salt
3/4 tsp ground pepper
2 cloves of garlic, chopped
1/2 cup dry white wine
3 Tbsp flour
1 1/2 Cups mushroom broth or reduced sodium vegetable broth
Finely chopped flat-leaf parsley

Preheat broiler to high with a rack in middle of oven
Microwave potatoes, covered until heated through, 3-4 minutes. Stir in cream and parmesan. Cover ; set aside
Heat oil in a cast iron skillet over medium high heat. Cook mushrooms, stirring occasionally until softened and liquid has mostly evaporated, about 10 minutes. Add onion, carrots, rosemary, slat and pepper; cook, stirring often, until onions and carrots are tender, about 10 minutes. Stir in garlic cook 30 seconds. Add wine and cook until completely evaporated, about 3 minutes. Sprinkle vegetables with flour; cook, stir constantly, 1 minute. Still stirring gradually add broth. Cook, stirring often until thickened 5-6 minutes.
Remove skillet from heat. Spread mashed potatoes over vegetables to completely cover them. Broil until lightly browned, 3-4 minutes, sprinkle with parsley.

Per serving:

327 calories Serves 4-6

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Strawberry Cheesecake Smoothie

9/9/2018

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INGREDIENTS:

1/4 C Graham cracker crumbs
8 oz vanilla almond milk
2-3 oz strawberry yogurt
3 oz sliced strawberries
1 oz cream cheese
1/2 oz Strawberry Preserves

DIRECTIONS:

Place graham cracker crumbs on a plate. Dip or brush rims of two glasses with water. Coat rims with crumbs
Blend the smoothie - place all remaining ingredients including graham cracker crumbs, plus 2 cups of ice, in a blender. Blend on high until smooth 2-3 minutes
Pour into 2 glasses and enjoy

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Classic Buttermilk Biscuits

9/9/2018

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Makes 6 large or 8 medium biscuits.

INGREDIENTS:

6 Tbsps unsalted butter
2 Cups all purpose flour, plus a little more for dusting
1/2 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
3/4 C buttermilk plus a little more for brushing

INSTRUCTIONS:

Freeze the butter - Cut the butter into small chunks and place in the freezer. Preheat oven to 425 degrees F. Get out equipment and ingredients, leaving the butter in the freezer and the buttermilk in the refrigerator
Blend the dry ingredients. place flour, salt, baking powder and baking soda in the bowl of a food processor fitted with a steel blade. Cover and pulse 4 or 5 times to mix. Alternatively, whisk in a medium-sized mixing bowl.
Add the butter - Remove the butter from the freezer and add it to the flour mixture. Cover and pulse 6-8 times or until the mixture is crumbly and the largest pieces are no bigger than a pea. Alternatively, work the butter into the flour with a pastry cutter, a fork or your finger tips.
Add the buttermilk. Pour in the buttermilk, cover and pulse 4 or 5 times or until the mixture just comes together. It should not be completely blended but looks like gravel. Alternatively, stir until the liquid is just barely incorporated and a rough mass is formed.
Shape the dough. Sprinkle your counter with a little flour and dump the contents of the food processor out on top. Working quickly, gather the shaggy mass together, pressing it lightly to form a rectangle. Cut into 3 even sections and pile each section on top of the other. Using the heel of your hand, quickly and firmly press the sections together. Repeat once.
Roll and cut the dough. Roll the dough into a thick rectangle, about 1/2 inch thick. Using a sharp knife, cut the dough into 6 pieces for larger biscuits or 8 pieces for smaller biscuits
Bake: Place the biscuits on an ungreased baking sheet. Paint the top of the biscuits with a little buttermilk. Bake for 12 minutes or until puffed and golden-brown
Cool: Remove from oven and place on wire rack to cool Serve fresh.

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How to make a quick & easy buttermilk substitute

9/9/2018

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INGREDIENTS:

1 scant cup milk (whole or 2%)
1 Tbsp lemon juice or vinegar

DIRECTIONS:

Combine the milk and lemon juice. Measure 1 scant cup of milk. Stir in 1 Tbsp of lemon juice or white vinegar.
Let stand 5 - 10 minutes. let the mixture stand at room temperature for 5-10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk; you will also not notice the curdled bits in your finished recipe.
Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe

Other buttermilk substitutes:

Mix 3/4 C plain yogurt with 1/4 C water to thin, use as you would buttermilk
Mix 3/4 C sour cream with 1/4 C plain water to thin. Use as you would buttermilk
Mix 1 cup of milk with 1 3/4 tsps cream of tartar. Let stand 5-10 minutes until slightly thickened and curdled.

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BLT CAESAR SALAD

9/9/2018

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Serves: 6-8

INGREDIENTS:

3 Romaine lettuce hearts, chopped
1 C chopped cherry tomatoes
1 C chopped cooked bacon
1 C shaved Parmesan cheese
1 C parmesan croutnos
Caesar Salad dressing

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One sheet - Pan Shrimp Fajitas

9/9/2018

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Prep Time: 10 min
Cook Time: 15 min
Serving Size: 4-6

TIP: Can also substitute chicken for shrimp

INGREDIENTS:

1 1/2 lbs of shrimp, peeled and deveined
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small onion, sliced thin
1 1/2 Tbsp extra virgin olive oil
1 tsp of kosher salt
several turns of freshly ground pepper
2 tsp of chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
lime
fresh cilantro for garnish
tortillas, warmed

INSTRUCTIONS:

Preheat oven to 450 degrees
In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
Toss to combine
Spray baking sheet with non stick cooking spray
Spread shrimp, bell peppers and onions on baking sheet
Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for an additional 2 minutes or until shrimp is cooked through.
Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro
Serve in warm tortillas

http://www.number-2-pencil.com/2016/09/21/one-sheet-pan-shrimp-fajitas

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Blueberry Cake

9/9/2018

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INGREDIENTS FOR THE CAKE:

1 C unsalted butter, softened
2 C sugar
3 large eggs
1 Tbsp vanilla extract
2 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 C buttermilk
Zest of 2 lemons
1 lb fresh blueberries

FOR THE BUTTERMILK GLAZE:

3 Tbsp buttermilk
1 Cup powdered sugar

FOR THE OAT CRUMBLE TOPPING:

2 Tbsp butter
2 Tbsp brown sugar
3 Tbsp flour
2 Tbsp oats
2 Tbsp sliced almonds

DIRECTIONS:

Preheat oven to 325 F pray a standard 12-cup bundt pan with non-stick spray and sprinkle lightly with flour.In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally beat in the lemon zest before turning the mixer off. Use a spoon then stir in half the blueberries.
Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake 60-80 minutes until toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safeer.
Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding
For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

http://www.aspicyperspective.com/blueberry-cake

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Mushroom Chicken Scallopini

9/9/2018

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Prep Time: 15 min
Total 40 min
Calories 710

INGREDIENTS

1 | 2 Zucchini
4 oz | 8 oz Button Mushrooms
1/4 oz | 1/2 oz Parsley
1 | 2 Shallot
1/2 C | 1 cup Flour
12 oz | 24 oz Chicken Breasts
1 Pack | 2 packs Basmati Rice
1 | 2 Chicken Stock Concentrate
2 tbsp | 4 tbsp sour cream

BUST OUT

shallow dish
2 large pans
plastic wrap
oil (2tsp |4 tsp)
butter (2 Tbsp | 4 Tbsp

Prep - Wash and dry all produce. Halve zucchini lengthwise then slice into thin half-moons. Trim then thinly slice mushrooms. Finely chop parsley. Halve, peel and mince shallot. Set aside 2 TBSP flour for sauce, then place the rest i n a shallow dish.
Cook zucchini - Heat a drizzle of oil in a large pan over high heat. Add zucchini and cook, tossing, until nicely browned, 7-10 minutes. Season with salt and pepper. Remove pan from heat.
Butterfly chicken - With your hand on one chicken breast, cut 3/4 of the way through center, parallel to cutting board, stopping before you slice through. Open it up, cover with plastic wrap, and pound with a heavy pan or mallet until 1/2 inch thick. Repeat with remaining chicken breast. Season both with salt and pepper, then toss in flour in dish to coat, shaking off excess.
Cook Chicken and rice - Heat a drizzle of oil in another large pan over medium-high heat. Add chicken and cook until browned and cooked through, 2-3 minutes per side. Remove from pan and set aside to rest (TIP: Cover chicken with foil to keep warm) Meanwhile, cook rice in microwave according to package instructions.
Start Sauce - Melt 1 Tbsp butter in pan used to cook chicken over medium high heat. Add mushrooms and cook, tossing until tender, 4-5 minutes. Add shallots and another 1Tbsp butter and cook, tossing, until better melts. 1-2 minutes. Add reserved 2 Tbsp and stir for 1 minute. Whisk in stock concentrate and 1/2 C water and let sauce thicken, 1-2 minutes more.
Finish Sauce & Serve- Reduce heat under pan to low. Stir in sour cream an half the parsley. Season with salt and pepper. If zucchini has cooled, quickly reheat in pan. Divide rice, zucchini and chicken between plates. Drizzle sauce over everything, garnish with remaining parsley and serve.

TIP: Can also use Pork for this recipe.

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Healthy Red Potato and Dill Salad

9/9/2018

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http://www.tablefortwoblog.comhealthy-red-potato-and-dill-salad

Prep : 10 min
Cook time: 20 min
Total time: 30 min
Serves 6-8

Ingredients:

2 1/2 lbs red potatoes, skin on 3/4 inch dice
1 cup plain greek yogurt
2 green onions, thinly sliced
3 1/2 tbsp dijon whoe grain mustard
1 tbsp dijon mustard
salt/pepper to taste
handful of dill chopped

INSTRUCTIONS:

Add potatoes and enough cold water to cover in a stock pot. Simmer on medium about 20 minutes (do not boil) until potatoes are fork-tender. Drain.
Cool potatoes for 10 minutes in a single layer on a baking sheet
In a large bowl, combine Greek yogurt, green onions, Dijon whole grain mustard, Dijon mustard, salt, pepper and dill. Stir to mix well
Add the cooled potatoes to the yogurt mix and toss until all potatoes are well-coated. Pop in the fridge until ready to serve.

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Cauliflower Chowder

9/9/2018

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Yields: 6 servings
Prep: 15 min
Cook time: 30 min

INGREDIENTS:

4 slices bacon, diced
2 Tbsp unsalted butter
2 cloves garlic, minced
1 onion sliced
2 carrots, peeled and diced
2 stalks celery, diced
1/4 cup all purpose flour
4 cups chicken broth
1 cup 2% milk
1 head cauliflower, roughly chopped
1 bay leaf
Kosher salt and freshly ground pepper to taste
2 tbsp chopped fresh parsley leaves

DIRECTIONS:

Heat in a large stockpot over medium heat. Add bacon and cook until brown and crispy, abut 6-8 minutes, transfer to a paper-towel lined plate ; set aside
Melt butter in a large stockpot over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender about 3-4 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook whisking constantly until slightly thickened about 3-4 minutes
Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes; season with salt and pepper to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley

http://damndellicious.net2014/03/22/cauliflower-chowder

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