Pasta with Bacon and Mushrooms

Need a good recipe? Head over to The Pioneer Woman's blog. Every single recipe I've tried from Ree's blog or her cookbook has been wonderful. I'm not one to buy cookbooks anymore. I have more recipes bookmarked on my computer than I could ever make in my lifetime. But when I saw that The Pioneer Woman had a cookbook, I ran right out to Books-a-Million and picked it up. For full price. (If you know me, that's a big deal. I never pay full price for anything!) It was sooo worth it. Beautiful pictures. Step-by-step instructions. Delicious food. What more do you want?

This recipe for Pasta with Bacon and Mushrooms was easy to throw together. In fact, it uses ingredients I keep on hand all the time. I didn't have a chance to stop at the store to pick up ingredients for my planned meal so I fixed this instead. Pasta in a creamy sauce with mushrooms (I used Baby Bellas) and bacon. Bacon makes everything taste better! Even the picky girls liked it. This is definitely my new go-to recipes.

I found this recipe through Joy in Cooking. Lisa tweaked the recipe a bit by adding some chicken cubes and spinach. (Love that idea!) I was feeding the picky girls so I didn't add the spinach (but I definitely will next time. Just didn't want tit to look to scary the first time. LOL!) I did add the chicken and it added a little heft to the meal. The girls got a little extra protein and dh was satisfied as well. Win-win.

Pasta with Mushrooms and Bacon
Recipe courtesy of The Pioneer Woman

2 Tablespoons Olive Oil
3 slices Thin Bacon, Cut Into 1/2-inch Pieces
3 cloves Garlic, Minced
1 package (10 Ounce) White Button Mushrooms, Sliced Thin
1 cup Low Sodium Chicken Broth (OR Dry White Wine)
1 cup Half-and-half
¼ cups Heavy Whipping Cream
3 whole Green Onions, White And Light Green Parts Sliced
¼ cups Flat-leaf Parsley, Minced
½ cups Freshly Grated Parmesan Cheese
Salt To Taste
Freshly Ground Black Pepper, To Taste
1 pound Thin Spaghetti Or Angel Hair Pasta
Extra Parmesan, For Sprinkling

Preparation Instructions

Cook pasta according to package directions.
In a large skillet, heat olive oil over medium-high heat. Add bacon pieces and cook until light brown but not crisp. Remove bacon from pan and set aside. Do not clean pan.
Add mushrooms and garlic to pan. Toss/stir around and cook over medium-high heat for 5 minutes; increase heat to high if needed to help mushrooms begin to turn golden brown.
Pour in chicken broth. Stir, scraping the bottom of the pan to loosen any bits. Cook over medium-high heat for several minutes, or until the liquid is reduced by half.
Reduce heat and pour in half and half and cream. Stir and allow to bubble and thicken for a couple of minutes. Add sliced green onions and parsley, then cook for one more minute. Finally, add Parmesan and stir, allowing cheese to melt and incorporate into the sauce. Turn off heat.
Add cooked pasta to a large bowl. Add half the sauce from the pan. Toss with tongs. ***Add 1/2 cup hot pasta water at this point if the pasta mixture is too thick and gunky. Toss and add more water until it reaches the consistency you need.***
Serve pasta in individual bowls, topping each helping with the rest of the sauce. Sprinkle with extra parsley and extra Parmesan.
Enjoy!

Serendipity: Mushroom and Goat Cheese Quesadillas

I am now a firm believer in fate.

No doubt about it.

While I was grocery shopping the other day, a few items from the lady behind me made it into my order without my realizing it. Fortunately the woman behind me in line had good stuff. Instead of sugary cereal or processed American cheese which I would have expected (and the kids would hope for!) a log of Chevre goat cheese and a head of garlic came home with me. Doubly lucky because I love goat cheese and haven't had any for awhile. When I saw this recipe for Mushroom and Goat Cheese Quesadillas over at my new favorite blog, Pink Parsley this afternoon, I knew it was destined to be my new favorite lunch and I was right! The delicious, creamy tang of the melty goat cheese went perfectly with the sweetly caramelized onions and the meaty mushrooms. In fact I ended up eating both quesadillas without even giving hubby a chance to even taste one! I only used cremini mushrooms since that's all I had on hand (and there was no way this one was waiting until the next grocery store run!)

Take some time to check out Pink Parsley, a really great blog. I think I've bookmarked almost every other recipe. In fact, I made this one for dinner tonight. Check back later in the week to see how we liked it!

Mushroom and Goat Cheese Quesadillas
Recipe from Pink Parlsey

6 Tablespoons unsalted butter
1 yellow onion, coarsely chopped
1 1/2 pounds mixed wild and commercial mushrooms, sliced (stem the shiitakes)
1 pound cremini mushrooms, sliced
4 cloves garlic, minced
1 teaspoon kosher salt
2 Tablespoons Worcestershire sauce
2/3 cup dry white wine
1/2 teaspoon ground pepper
8 8-inch flour tortillas
2 cups (8 ounces) shredded monterey jack cheese
3 cups (15 ounces) crumbled fresh goat cheese

Melt butter in a large saute pan over medium-high heat.  Add the onion and saute about 4 minutes, until softened.  Add the mushrooms, garlic, salt, and Worcestershire sauce, and saute an additional 5 minutes.  Add the white wine and pepper, and cook until most of the liquid has been absorbed, at least 5 minutes.

While the mushrooms cook, coat a griddle or large skillet with cooking spray and heat to high heat.  Reduce heat to medium when it is preheated.

Lay a tortilla flat on the cooking surface, and sprinkle 1/4 cup Monterey Jack cheese over the whole tortilla.  Top half with about 1/3 cup of the mushroom mixture, then sprinkle with a thin layer of goat cheese.  Use a stiff spatula and fold each tortilla in half.  Cook until light brown and crisp on the bottom, then carefully flip and cook until the other side has browned.

Transfer to a plate and keep warm in the oven.  Repeat with remaining tortillas.  To serve, cut each into 3-4 wedges, and serve with salsa for dipping.

Stuffed Mushrooms

My niece has been staying with us and she was kind enough to share her mother's recipe for Stuffed Mushrooms. Her mother always made delicious recipes for the family gatherings and these Stuffed Mushrooms have always been a favorite. They are simple to throw together and are guaranteed to be a hit with any crowd.


Alex's Stuffed Mushrooms

25 fresh mushrooms
1 clove garlic, minced
1/4 cup bread crumbs
1/4 cup mozzarella cheese
3 tablespoons Parmesan
1/3 cup butter
1 teaspoon parsley
salt and pepper

Preheat oven to 450 degrees.

Mix all ingredients except for mushrooms in a large bowl. Remove stems from mushrooms. Wash mushrooms and stuff with the mixture. Place in a prepared baking dish and bake for 10-15 minutes.

Hot Granny Sauce

Hot Granny Sauce is one of my favorite toppings. I love it on baked potatoes but if you enjoy spicy hot flavors and mushrooms, it would go well with anything. I originally found this sauce in Paul Prudhomme's Louisiana Tastes cookbook in a recipe for Slow Seared Rib Eye with Hot Granny Sauce. It was delicious with rib eye but through the years, it's become a go-to sauce for our family. Sauteed mushrooms, onions, jalapeno peppers and scallions combined with a handful of Cajun spices. It only takes a few minutes to throw together but add a big punch of flavor to any meal.


Hot Granny Sauce
Recipe from Paul Prudhomme's Louisiana Tastes


HOT GRANNY SAUCE
8 tablespoons unsalted butter
1 cup onion -- chopped
1/2 cup jalapeno -- finely chopped
2 cups sliced mushrooms
1/4 cup green onion -- finely chopped
1 tablespoon Worcestershire sauce
1/4 cup beef stock

SEASONING MIX
2 3/4 teaspoons salt
2 1/2 teaspoons paprika
1 3/4 teaspoons garlic powder
1 3/4 teaspoons onion powder
1 1/4 teaspoons dry mustard
1 1/4 teaspoons black pepper
1 1/4 teaspoons ground dried New Mexico chile peppers
1 teaspoon white pepper
1/2 teaspoon ginger -- ground

1. Combine the seasoning mix ingredients in a small bowl.

2. Make the sauce: Melt the butter in a 12-inch nonstick skillet over high heat. As soon as the butter melts and begins to sizzle, add the onions, jalapenos and 2 teaspoons of the seasoning mix. Stir well and cook, stirring frequently, until the onions are slightly translucent, about 6-8 minutes. Add the mushrooms and green onions and stir well, then add the Worchestershire and the stock. Bring to a full boil, stirring constantly, and cook 1 minute.

Lovin' those Portobello Mushroom Fries!

To go with our BBQ Pizzas, we made the Neely's Portobello Mushroom Fries. At first the thought of deep fried portobellos grossed me out. Brought to mind the festival favorite around here: deep-fried Twinkies. ::shiver:: I'd planned to make my favorite sweet potato fries instead but then I figured if picky dd was game to try it, I out to go along.

Best. Thing. Ever. I love portobellos. Pretty much any way. I'm not big on fried stuff. I even prefer regular French fries baked rather than deep fried and normally I detest breading of any kind. Portobello Mushroom Fries? Best. Thing. Ever. The mushrooms are sliced into strips then dredged in flour, egg and then a mixture of red pepper flakes, parmesan cheese and panko bread crumbs. The mushrooms are then deep fried until they are crispy and dipped in a heavenly, homemade BBQ Ranch sauce. Addictive. And so good that I used the leftover portobellos to make it again the next night!


Portobello Mushroom Fries
Recipe Courtesy of The Neely's

Peanut oil, for frying
5 large portobello mushrooms
1/2 cup all-purpose flour
1 1/2 cup panko bread crumbs
1/4 cup finely grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 eggs, lightly beaten


Preheat oil in a deep-fryer to 350 degrees F.

Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.

Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.

Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.

Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.

BBQ Ranch Dipping Sauce:
Recipe Courtesy of The Neely's

3/4 cup mayonnaise
1/2 cup buttermilk
1 teaspoons Neelys BBQ seasoning
2 tablespoons Neelys BBQ sauce
2 teaspoons apple cider vinegar
3/4 teaspoon onion powder
1/4 teaspoon dried dill
1 tablespoon sliced fresh chives
1 tablespoon chopped fresh parsley
1 clove garlic, minced

Mix in all the ingredients until smooth. Cover and chill for one hour to meld the flavors.

Yield: 1 1/2 cups

We have a winner!

Today was an unplanned rest day. The weather forecast called for an icy, winter storm for our area so I switched around my schedule so I could get 3 miles in on my regular rest day and I could enjoy Tuesday from the warm comfort of my kitchen! Tonight I'm hitting the indoor track at our local high school, hoping to get 5 miles in while the kid's are at wrestling practice. It's a beautiful day out but the roads are a little too slippery for my feel comfortable out there with all the cars.

Since the weather canceled all of yesterday's after school activities, I spent a little time in the kitchen trying out a great recipe that I found over at Kalyn's Kitchen. We're not on the South Beach Diet but with all the delicious recipes that Kalyn comes up with, I'm thinking we should be! Tonight's dish was Swiss Chard and Mushroom Squares, a savory egg casserole with plenty of greens and lots of baby portabella mushrooms. Yum! I had a couple of bunches of Kale on hand so I substituted it for the swiss chard and it worked well. There was a bit of chopping involved but it went quickly as I chopped and added straight to the skillet. While the dish was in the oven I whipped up a few brunch-like items and we had a breakfast-for-dinner night: cinnamon apples, French Toast sticks with maple syrup and some wonderful center cut bacon. I wasn't surprised that I liked the Swiss Chard and Mushroom Squares. I've loved all the Kalyn's Kitchen recipes that I've tried. I wasn't even surprised that dh liked it. If you serve it with bacon, he'll eat anything! What did surprise me was that 3 out of 4 kids actually ate their portion without much cajoling and actually asked for seconds! (and didn't even try to pick out all the green stuff!) We will definitely be making this one again sometime soon.


Swiss Chard and Mushroom Squares

1 bunch swiss chard, stems cut out and cut into thin ribbons and then chopped
1 pinch salt
1 pinch red pepper flakes
1 small onion, diced small
2 cloves garlic, finely minced
1/2 pound Crimini mushrooms, diced into small pieces (about 12 mushrooms)
1 tablespoon olive oil, (or a little more depending on your pan)
1/2 teaspoon soy sauce or Tamari
1/2 cup grated Monterey Jack Cheese (I used a bag of shredded Italian blend cheeses.)
1/4 cup 100% whole wheat Panko crumbs
4 eggs, beaten
1/2 teaspoon Spike Seasoning

Preheat oven or toaster oven to 350 F.

Cut away center ribs from chard. Cut chard into thin ribbons, then chop coarsely. Wash chard in salad spinner or colander. Bring small saucepan of water to a boil, add chard, salt, and red pepper flakes. Boil about 10 minutes, until chard is softened and cooked through. Let drain while you prep other ingredients.

Heat olive oil in heavy frying pan. Saute onions over medium heat about 3 minutes; add garlic and saute 2 minutes more. Add mushrooms and soy sauce and saute 5-7 minutes, or until mushrooms are softened and liquid is evaporated.

Squeeze water from drained chard and place into large plastic bowl. Add mushroom mixture, grated cheese, Panko crumbs, beaten eggs, and Spike Seasoning and mix together. Spray 9 X 9 inch glass or crockery casserole dish with olive oil or non-stick spray. Pour in egg mixture.

Bake 20-25 minutes, until firmly set but not hard, and slightly browned. Let cool slightly, then cut into squares. Serve hot or at room temperature. This is good served with sour cream.

Indianapolis Marathon

Much to the joy of my family, I find myself back in the kitchen and actually cooking again. I've been challenging myself to try so new things as well as old favorites. I've actually been doing better in the kitchen than I have out on the road. I ran the Indianapolis Marathon as part of a relay team on October 20th. It was fun. I didn't do as well as I'd hoped, but better than I expected. It was a great experience and I hope to possible run the full marathon next year. After the race I've been having a really hard time getting out there to run. The weather's been fine, it's just a lack of motivation. I was really sore after the race and took a few days off. If I take more than one day off, it seems like I'm out for the week. ::sigh:: You'd think the upcoming Fall Classic 10K would keep me motivated but I guess 6.2 miles doesn't seem as daunting as it used to! LOL!

I did get out and ran three miles on the bike trail Sunday. It was a perfect day. Probably 65 and sunny. The leaves were changing and I had the trail all to myself. After that I wasn't particularly motivated to fix a big, elaborate dinner. I decided to try a recipe I found at Kalyn's Kitchen, one of my favorite food blogs. I'd had the recipe for awhile and this seemed like the perfect time to try it out. Mushroom, Green Pepper, and Feta Breakfast Casserole turned out to another family favorite. Aside from chopping up the bell pepper, the dish went together quickly. I compromised with the boys, who felt that there were a few too many veggies involved, and added a layer of spicy sausage to half of the casserole. I used some baby portobella mushrooms and a red bell pepper instead of green. I also used the Feta cheese with Tomatoes and basil that we like so much in the Greek Feta and Tomato Pasta. This is definitely a recipe I'd pull out for company. Since you can make it a day ahead and bake it the next morning, I may use this one for Christmas Day brunch.


Mushroom, Green Pepper, and Feta Breakfast Casserole
Recipe from Kalyn's Kitchen

4 ounces sliced mushrooms
1/2 large green bell pepper -- coarsely chopped
1/2 teaspoon olive oil
1 1/2 green onions -- white and green parts, sliced
1/2 cup crumbled feta (or more -- to taste)
9 eggs
1/2 teaspoon Spike Seasoning (optional -- but highly recommended)
fresh ground black pepper to taste

Preheat oven to 375 F. Spray 10 X 14 glass casserole dish with non-stick spray. (A dish slightly smaller than this will work. If your dish is much larger than this, just increase ingredients slightly.

Heat non-stick frying pan, add small amount of olive oil, and saute mushrooms 4-5 minutes, until softened and partly cooked. Spread mushrooms in bottom of casserole dish. Add a bit more olive oil to frying pan if needed, and saute green peppers until softened and partly cooked. Layer peppers over mushrooms. Crumble feta cheese over top of mushroom-pepper mixture.

Beat eggs with Spike Seasoning and black pepper. (Don't add salt because Feta cheese is salty enough.) Bake about 45 minutes, or until casserole is firmly set and top is slightly browned. Serve hot. I like to eat it with a little bit of low-fat sour cream and salsa on top.