Posts tagged mushrooms

Smokey Frittata

So after my TOTAL failure last night with the gnocchi I needed something easy to lean back on, thank goodness tonight’s menu consisted of the Frittata.  It is EASY and pleases everyone… yahoo!  This meal was great!!!  We enjoyed the flavor IMMENSELY!!  Give it a go!

Ingredients:
6 eggs, whisked
1 small onion, chopped
4oz chopped fresh mushrooms
~4oz chopped, blanched asparagus
2 small tomatoes, chopped
4 oz crumbled feta
4 oz shredded smokey jack cheese (ours came from Farm Country Cheeses – sold at the Fulton Street Farmer’s Market)  THIS STUFF IS GOOD!!!
Dash of salt and pepper
Olive oil

Directions:
1. preheat oven to 425 FIRST
2. sauté onion in olive oil for ~3mins, then add mushrooms and continue sautéing for another ~5mins
3. add in asparagus and cook for ~3mins, then tomatoes and turn burner to LOW, continue cooking ~3mins
4. sprinkle feta and smokey jack cheese on top of veggies (stir in if you’d like)
5. pour egg mixture over all and simmer on LOW for ~3-4mins, until edges are cooked on the sides
6. place in oven and bake (make sure you have an oven safe pan) for ~12-15 mins, until knife or toothpick come out clean
7. invert on plate, slice and serve

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Garden Pizza – OUR way

We started with homemade pizza dough – we used The Essential Baking Cookbook, page 256, to make the dough.  We followed the recipe exactly.  If you’d like the recipe please email us and we’ll forward it.  The reason I am not including it here, is because there are so many dough recipes already I didn’t want to add something basic.  IF and WHEN we alter the recipe or change it, I’ll include those directions.

1 package refrigerated pizza crust (or your own homemade one – we made our own)
½ cup mayo
½ package dried ranch seasoning mix
½ diced red bell pepper
3 small carrots sliced
1/2 onion chopped
½ cup sliced mushrooms
½ cup chopped fresh spinach
1 cup crumbled feta ~4oz
¼ cup grated parmesan cheese

1. mix your mayo and ranch seasonings
2. roll out pizza dough, brush with olive oil (make sure you get the edges/crust, then spread the mayo mixture on pizza, ½ inch from sides
3. sauté onions for ~3 mins, add in mushrooms, carrots and peppers and continue sautéing for ~5 more mins
4. spread sautéed mixture over the pizza, top with chopped spinach, top with crumbled feta and finish with fresh parmesan
5. bake at 350 for ~30 mins or until desired doneness

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Garden Pizza – THEIR way

We started with homemade pizza dough – we used The Essential Baking Cookbook, page 256, to make the dough.  We followed the recipe exactly.  If you’d like the recipe please email us and we’ll forward it.  The reason I am not including it here, is because there are so many dough recipes already I didn’t want to add something basic.  IF and WHEN we alter the recipe or change it, I’ll include those directions.

1 package refrigerated pizza crust (or your own homemade one)
½ cup mayo
½ package dried ranch seasoning mix
1 garlic clove pressed
2 cups shredded mozzarella cheese
1 cup coarsely chopped broccoli
½ cup diced red bell pepper
1 medium carrot sliced
½ cup sliced black olives
¼ cup grated parmesan cheese

1. mix your mayo and ranch seasonings
2. roll out pizza dough and spread the mayo mixture on pizza, ½ inch from sides
3. top with ½ of mozzarella, sprinkle with sliced, chopped veggies and top with remaining mozzarella and parmesan
4. bake at 425 for ~22 mins or until desired doneness

 

**Adapted from Pampered Chef Season’s Best Fall/Winter 2004 – page 9

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Florentine Stuffed Chicken

½ cup chopped fresh mushrooms
1/3 cup diced red bell pepper
1 small garlic clove, minced
1 ½ cup packed, chopped spinach leaves
1/8 tsp salt
Dash of black pepper
¼ cup chive/onion cream cheese
1 ½ tsp flour
2 boneless/skinless chicken breasts, flattened
2 firm slices of white bread
2 tbsp parmesan cheese, grated
1 tbsp melted butter
1 egg white

1. in a skillet with olive oil cook mushrooms and garlic for ~3-4 mins, add spinach, salt and pepper and continue cooking for ~2-3mins – remove from heat and let cool on a paper towel lined plate
2. combine cream cheese and flour – mix
3. grate/chop/whatever until you have bread crumbs, mix with grated parmesan cheese, set aside
4. mix cream cheese mixture and spinach mixture together
5. pour butter over bread/cheese mixture and toss until coated
6. spread mixture over chicken breasts, roll up and brush chicken with egg whites, then roll in bread/cheese crumb mixture
7. bake at 425 for ~25-30mins

**adapted from Pampered Chef: Stoneware Inspirations – page 105

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Deep dish quiche

My husband LOVES making quiches, this one might be right up his ally. We are working on eating more locally grown foods, and the items you have in this recipe are all items we’ll be able to purchase from our local farmer’s market this season… I think we’ll give it a go, well at least I’ll make him give it a go and I’ll eat it! 😉

Wendy's Place

This was a popular item on our menu at Chez Chloé. Deep dish savory torte. Deep dish quiche. Let me know if you think of the perfect name. Honestly, I can’t remember where I saw this the first time or if I made it up. I don’t think I can take the credit for the original idea but this is my recipe.

This is a great dish to serve for a Sunday brunch or to bring to a gathering. I brought this last week to my choir rehearsal…. and I was an hour late. 30 minutes because I had the start time wrong and 30 minutes because I forgot how long this monster needs to cook. So give yourself a break and do it the night before. You can warm it up in the morning. Or if you insist on baking it fresh… have your crust ready in the springform…

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