Got 30 minutes to make a meal? Good. These chicken thighs are freakin amazing & they’re so fast!! The sauce is super creamy & you probably have all of these ingredients in your house. Get ready to overeat...
Time: 30 mins
Ingredients:
4 chicken thighs. Skin removed
1 can evaporated milk
1 pack sliced mushrooms
1/2 cup grated parmesan cheese
1 tablespoon dried rosemary
1 tablespoon minced garlic
1 tablespoon olive oil
1 tablespoon butter
salt & pepper to taste
1 teaspoon smoked paprika
Recipe:
Heat the olive oil on medium heat in a cast iron (or sauce pan) for 1 min, add the chicken thighs, salt & pepper them, then brown them on both sides until cooked through
Remove the chicken from the pan & set it aside.
Add the butter, garlic & mushrooms to the pan. Sauté until the mushrooms are cooked through.
Add the rosemary & paprika, then the evaporated milk. Allow the sauce to simmer & thicken.
Lower the heat then add the chicken back in. Turn the chicken so it gets coated in the sauce.
Turn off the heat then add the parmesan cheese & stir to combine, allowing the cheese to melt.
Serve with mashed potatoes & veggies for a comfort food kick!
What's better than sautéed squash, mushrooms & carrots coated in melted gruyere? Not much. This vegetable raclette is wholesome, filling, and a little spicy. In other words, it's perfection.
Time: 1 hour
Ingredients:
2 large zuchini
2 summer squash
1 pack portobello mushrooms
1 serrano pepper
1 cup shredded carrots (or diced)
1/2 cup shredded gruyere cheese
salt & pepper to taste
1-2 tablespoons olive oil
Recipe:
Dice the zuchini & summer squash, roughly chop the mushrooms.
Slice the serrano pepper & set it aside.
Sauté the vegetables (including the carrots) in a bit of olive oil so they will cook through. I did mine one by one so that everything cooked evenly & didn't get too soggy. You want them crunchy.
Pour the cooked vegetables into an oven-safe Pyrex, add the serrano slices & season with salt & pepper.
Sprinkle the shredded gruyere on top of the vegetables & broil for 2-3 minutes or until the cheese is melted & bubbly.
Winter is for yummy warm hearty soups! You don't have to go out in the cold to enjoy a nice bowl of Udon. Here's an easy vegetarian homemade recipe that will be worth your while.
Time: 2 hours (most of this is the mushrooms soaking)
Ingredients:
1 pack udon noodles
1 pack shiitake mushrooms (can be sliced or not)
water
green onion
soy sauce
salt & pepper to taste
egg if you'd like to add it to your udon
Recipe:
First, wash the mushrooms & then place them in a tall Tupperware / container. Add water to cover the mushrooms (and about 1/2 cup more)
Place another Tupperware / container pressing on top of the mushrooms to keep them from floating. Cover with clear wrap & refrigerate for at least 1.5 hours (overnight is better).
Next, make the udon according to the package (pretty much add them to boiling water then straining them & putting in an ice bath so they don't over cook).
In a medium sauce pan, add the broth along the mushrooms (you can slice them at this point if they aren't sliced).
Bring the broth to a boil, add in a couple splashes of soy sauce (depending on how much you like, I used about 1.5 teaspoons).
Add in the udon noodles and pepper if you like.
Crack an egg one by one into the pot so it poaches in the liquid (if you like).
Carbless heaven in 15 minutes!! Grilled portobello mushrooms seasoned to perfection & topped with tomatoes, spinach & olives! Top it with whatever you want - the possibilities are endless!!
Time: 15 minutes
Ingredients:
4 portobello mushrooms, stems removed
2-3 medium sized tomatoes, diced
1-2 handfuls of baby spinach, chopped
5-7 kalamata olives, pitted
2 tablespoons olive oil
1 teaspoon dried thyme
1 tablespoon of goat cheese
salt & pepper
Recipe:
Rinse the mushrooms & pat them dry. Lay them on a grill mat, tops down so the mushrooms form a bowl shape (to fill with the toppings).
Drizzle 1 tablesooon of the olive oil over the mushrooms.
Grill on medium-high heat for ~7 minutes.
Mix the diced tomatoes, chopped baby spinach, kalamata olives, the other tablespoon of olive oil, salt & pepper in a bowl. Add in the goat cheese, crumbled.
Remove the mushrooms from the grill & drain any excess liquid.
Top the mushrooms with the tomato mixture - add more crumbled goat cheese if desired. Enjoy!
What a delightful vegetarian appetizer!! Stuffed mushrooms are so easy to make & so impressive to serve. I came up with this recipe based on ingredients I had on hand, so feel free to adjust the ingredients for stuffing based on what you have!
Time: 30 minutes
Ingredients:
10-12 large stuffable mushrooms (can also use smaller ones for variety)
1/2 cup shredded Monterey Jack cheese
1/4 cup grated parmesan cheese
8-10 green olives
1/4 cup bread crumbs
1 teaspoon minced fresh sage
1-2 teaspoons smoked paprika
1-2 tablespoons diced jalapeño
Recipe:
Carefully rinse the mushrooms or wipe them with a damp paper towel.
Pull out the stems & dice them, set them aside in a bowl.
Dice the olives & add them to the bowl with the mushroom stems.
Add to the bowl the cheese, fresh sage, bread crumbs, & jalapeño.
Carefully place enough of the mixture into the mushrooms so that it doesn't spill over but are well-stuffed.
Place the mushrooms on a cookie sheet with cooking spray or parchment paper.
Sprinkle the smoked paprika on top & bake on 350 for ~20 minutes depending on the size of your mushrooms.
Tip: when the mushrooms start to form a little moisture underneath, they're ready!
