portobello mushroom

Portobello Mushroom & Herb Risotto

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Portobello Mushroom Risotto

 

 

 

 

 

 

I cannot believe I have never attempted a Risotto in this house before. After watching the show Chopped on the Food Network and learning what definitely not to do I set out to make my own. It is in fact super easy and while it takes a bit of time to make it is totally worth it!. This can be a meal in itself or serve it up as a very filling side dish. Either way you will have leftovers if you are cooking for just two people.

Ingredients:

  • 6 Cups Chicken Broth (I used low sodium, No MSG)
  • 1 ½ cups Arborio Rice
  • 4 Tbsp Unsalted Butter (divided)
  • 1 Medium Shallot (finely chopped)
  • 1 Garlic Clove (minced)
  • 1 Tbsp Olive Oil
  • 1 Tsp White Truffle Oil
  • 2 Tsp Pepper
  • 3 Medium – Large Portobello Mushrooms (chopped)
  • ½  Cup Dry White Wine
  • 2 Tbsp Fresh Thyme Leaves (if you use dried Thyme use 1 Tbsp)
  • ¼ Cup Italian Parsley (chopped)
  • ¼ Cup Chives (chopped)
  • 5 Tbsp Freshly Grated Parmesan Cheese

How To:

  1. In a pot bring your broth to a boil and set it aside.
  2. In a skillet, melt 2 Tbsp of butter then toss in your mushrooms.
  3. Drizzle the truffle oil over the mushrooms while they cook.
  4. Add in the pepper and thyme and combine. Allow the mushrooms to cook down for about 3-4 minutes. Set aside and cover.
  5. In a large pot melt the remaining butter with the olive oil. Add in the shallots and garlic and allow them to cook until golden.
  6. Add the rice and combine until the rice takes on a golden color as well.
  7. Pour in the wine and allow it to cook down.
  8. Add in 1 large ladle of broth and stir. Reduce the heat to medium. Once the liquid is cooked down add in another ladle of broth. (I had to add another ladle in every 3-4 minutes so keep the pot of broth close by)
  9. Continue stirring occasionally and adding the broth in in increments until all the broth is used.
  10. This process should take 20 – 30 minutes. By the end your rice will be perfectly soft and cooked.
  11. Once the rice is ready, add the cooked mushrooms with all their juices, parsley, chives and Parmesan, stir to combine.
  12. I served ours with some fresh chives and Parmesan on top but this is optional.

Stuffed Poblano Peppers

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Let me begin with I LOVE Mexican food! The flavors, the spices the variety…any time I am looking for an awesome comfort food, chances are it includes something Mexican inspired. Now I cannot really explain how I came about to make this dish. Basically I asked my husband if he had any cravings for dinner that evening and all I got was “not really, anything is good” helpful isn’t it? Out of that however came the most random thought….Poblano Peppers! I had made them years ago, but since then have not made another attempt after having an awful meal served to us while on a vacation in Mexico. Who would have known…there is a bad way to serve these peppers, burnt to a crisp and filled with cream cheese and corn. Now, I am sure if done right that combination would have worked very nicely, they just did not make it happen. There are endless ways to make the stuffing for these peppers and really if you look throughout the Internet you will come across something you will like. I wanted something healthier than a container of cream cheese for dinner so this is what I whipped up. Since these pepper take on a slightly smoky flavor when broiled, using the freshness of cilantro and lime in the stuffing worked very well. (This dish is now being served next month at my wonderful Mother’s 50th Birthday)

Ingredients:

  • 4 Cooked Chicken Breasts (finely chopped)
  • 6 Medium Poblano Peppers
  • 1 Medium Portabello Mushroom (finely chopped)
  • 1 Tomato (finely chopped)
  • 1/2 Red Pepper (finely chopped)
  • 3 Tbsp White Onion (finely chopped)
  • 5 Baby Corns (finely chopped)
  • 1 Handful of Fresh Cilantro (chopped)
  • Juice from 1 Lime
  • 1 Garlic Clove (minced)
  • 1 Tsp Ground Cumin
  • 1 Tsp Onion Powder
  • 1/2 Tsp Smoked Paprika
  • 4 Tbsp Taco Sauce (I used Mild)
  • 1/4 Cup Grated Monterrey Jack Cheese

How To:

1) Preheat your broiler to 500F. Wash your Poblano Peppers and cut them open from stem to tip. Place them on a lightly greased baking sheet and put them in the oven. Roast your peppers (turning frequently) until they are blackened. (approximately 10 mins)

2) Remove your peppers from the broiler and remove the seeds and skins. Let them cool.

3)In a large pan heat up 2 Tbsp of olive oil and then saute your onions.

4) Toss in your red pepper and mushrooms and continue cooking.

5)  Add in the tomato and corn cooking it for about a minute.

6) Add in your chicken, cilantro, lime juice, garlic and spices. Cook for another minute to let the flavors combine.

7)  Add in your taco sauce and cheese.

8)  Remove for the heat and let it cool for a few minutes.

9)  “Stuff” your roasted Poblano peppers with your filling. Don’t be stingy add enough that the filling is visible from the top. You can use toothpicks to hold them together.

10)  Place the peppers back on the baking sheet and sprinkle a bit of cheese on top.

11)  Place in the broiler for 10 minutes or until your cheese turns golden.

Enjoy 🙂 I served up mine with some tortilla chips and fresh avocado on the side. Yummy!

Chicken, Vegetable and Rice Casserole

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This is a super easy dinner option especially if you need to feed several people and any left overs can be frozen and saved for another lazy day.

This meal came out of looking for a quick way to use up a bunch of veggies in the fridge while creating something filling.

Last year we went surfing and one of our friends made a casserole for an evening dinner. One pan filled with tons of veggies and rice filled up 8 people! While some of the things used I did not have or what to use in mine, the inspiration was there. I had never attempted to make a casserole before and looking through the Internet most of what I stumbled upon were all creamy and heavy meals. I wanted a healthier version so for mine I didn’t use any cream soup or Parmesan cheese like most ask for. I decided to let my broth and seasonings give this easy dinner its yummy taste 🙂

Ingredients:

  • 4 Chicken Breasts (cut into small cubes)
  • 1 Cup White Basmati Rice
  • 3 Carrots
  • 2 Celery Stock
  • 3 Tbsp Leeks
  • 1/4 Cup Brocolli
  • 1 Portobello Mushroom
  • 1 Large Clove of Garlic
  • 1/2 Red Pepper
  • 2 Cups Chicken Broth (I used 2 Tbsp of the NO MSG powdered broth and mixed with water)
  • 1 1/2 Tsp Ground Cumin
  • 1 Tsp Paprika
  • 2 Tsp Garlic Powder
  • 1/2 Tsp Cayenne
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Grapeseed Oil (or your favorite oil)

How To:

1) Marinate your chicken cubes using the soy sauce and oil. Season it lightly with some paprika and  garlic powder.

2) Dice up all your veggies into small pieces.

3) Rinse your rice and place it into a 9″ glass baking dish sprayed with cooking spray.

4) Add in all your diced up veggies and the garlic. Then mix it all together.

5) Preheat your oven to 420F.

6) Mix your broth with the paprika, garlic powder, cayenne and cumin then pour it into the dish.

7) Place your marinated chicken on top making sure it is spread evenly over the rice and veggie mix.

8) Cover with tin foil leaving a small corner open for the steam then bake in the oven for 45mins.

9) After 45 mins, uncover the dish and bake for another 15 mins.