Roasted Mushrooms

These mushrooms are absolutely DELICIOUS. If you like mushrooms, it's definitely worth a try - this blows sauteed mushrooms out of the water! They're simple and easy - and the best part is that they're even more hands-off than sauteed mushrooms are! They don't even need to be turned.

Roasted Mushrooms

1 lb. mixed mushrooms (oyster, shiitake, cremini), tough stems removed, sliced
1 Tbsp. olive oil
Salt and pepper
1 tsp. fresh thyme
1 Tbsp. butter

Preheat oven to 325° F. On a lined baking sheet, toss mushrooms with olive oil. Sprinkle lightly with salt and pepper, then evenly sprinkle thyme over mushrooms. Slice butter into small cubes and evenly distribute over mushrooms. Roast 20-25 minutes.

Philly Cheesesteak Burgers

I love sauteed onions and peppers. I'm really not sure why, but I just love them. I'm always trying to find ways to incorporate them into a meal (even breakfast!). I love Philly Cheesesteaks, but I think it's a huge pain to try to prepare the meat (buy it, wrap it, freeze it, shave it - in theory)... so, how could I eat onions and peppers without having to make a philly cheesesteak?

The answer came to me in a culinary vision: Philly Cheesesteak BURGERS. Why haven't I ever heard of these before?! Anyway, they're delicious. Relatively easy, pretty messy - but what delicious food isn't?!

Give these a try! Saute a big pan of onions, peppers, and mushrooms - whichever type you prefer. (I used yellow onions, green bell pepper, and cremini mushrooms.) Make yourself a burger in whatever manner you prefer (I broil them with a touch of Montreal Steak Seasoning), and add provolone cheese on top. Toast your buns, and prep them for the burger - I think every Philly should have mayo, lettuce, and tomato, but I really like my veggies. Assemble the burger and enjoy. I served it with fresh boiled corn on the cob and it was a gigantic hit!

Finals Food

It happens to the best of us. It's at this time of year that I start throwing things together in an attempt to get some sort of nutrition in as I cram for finals. 

If you find yourself in a bind and knowing you need to eat more healthy foods (let's face it, we all need extra help... Cafe Rio can only provide so much nutrition), give these a whirl. I promise they're quick and easy, and give you at least a serving of vegetables. Clean-up is quick too.

Chicken and Biscuits Casserole

1 can cream of mushroom soup
1 c. sour cream, divided
2 c. chopped cooked chicken (if using raw, allow to bake for 45-60 minutes and drop biscuits on top after 15-20 minutes)
16-oz. pkg. frozen mixed vegetables
1 c. shredded mild cheddar cheese
2 c. Bisquick mix
6 Tbsp. milk

Preheat oven to 375° F. In a 9x13 dish, mix soup and 1/2 c. sour cream, then add chicken, veggies, and cheese. Mix together Bisquick, 1/2 c. sour cream and milk to form stiff dough; drop into 6 mounds over chicken mixture. Bake 35 minutes, or until biscuits are golden brown and chicken mixture is hot and bubbly.

Chicken and Biscuits Casserole

Sausage Omelette

(Brown country sausage with chopped onions and peppers; add beaten eggs and allow to set; fold onto plate and immediately put cheese on top to melt.)

Minestrone (Italian Soup with Pasta)

I've mentioned before that my dear brother (with whom I live) is a very picky eater. In fact, picky doesn't begin to describe it. So whenever I make a dish and he turns around and says, "This is good! ....I would eat this again. ....Yeah, you can make this again," I KNOW I have a winner! This soup really is very delicious and incredibly healthy! I've marked it as a vegetarian dish because 1) most of us aren't strict vegetarians and 2) bacon/pancetta doesn't count as meat if it's only used as a flavoring, right?! ;)

This dish does require a bit of prep work, but because there's a 6-8 minute lapse between adding the onion/carrot/celery mix and the zucchini/potato/bean/tomato mix, it's pretty easy to get everything put together.

Also, this makes a TON of food. I have a 4.5-quart Le Creuset (mmm... I LOVE my dutch oven! But that's for a later post), and it was literally full to the brim - look at the last picture! That's about 18 cups of soup, in case you weren't counting.

I also love that this dish has pasta in it. If I had more room in the pot, I would have added more. As it is, the dish was still delicious and I can't wait to devour those leftovers.

Just look at all that food!!!

I served this soup with crescent rolls (yep, the kind from the tube... we love them around here) but it would easily stand alone or go with a salad or a grilled cheese.

Try this soup! You'll be glad you did.

Minestrone

1 c. (4 oz.) ditalini pasta, cooked to al dente, tossed with olive oil (to prevent sticking)

Extra-virgin olive oil
6 c. chicken stock
1/4 lb. pancetta*, diced
6 medium garlic cloves, minced
1/4 tsp. red chile flakes, or more or less to taste
2 c. finely chopped yellow onions
1 c. small-diced celery
1 c. small-diced carrots
1/2 tsp. dried thyme or rosemary, crushed
14-oz. can cannellini beans, drained and rinsed
14½ -oz. can crushed tomatoes
4 c. small-diced zucchini
2 c. small-diced, peeled russet potatoes
Salt and freshly ground black pepper
1 c. freshly grated Parmesan

In a 6-qt. saucepan over high heat, heat 2 Tbsp. oil. When the oil is hot but not smoking, add pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and chile flakes; cook 1 minute. Lower heat to medium and add onion, celery, and carrots. Cook until vegetables are soft, 8 to 10 minutes, stirring occasionally. Add herbs. Raise heat to high. Add beans, tomatoes, zucchini, potatoes, and chicken stock; bring to a boil. Lower heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming off any foam. Season generously with pepper. Add salt, to taste. Just before serving, add cooked pasta. Serve warm with Parmesan and olive oil passed at the table.

*Pancetta is essentially an Italian bacon. It is very delicious and you can find it at most deli meat counters. If not, or if you don't want to spend the money, you can easily substitute a few slices of bacon, diced.

Cross Rib Roast

This pot roast is OUT. OF. THIS. WORLD. My brother didn't even sit down to eat - he just stood over the meat, cutting pieces off and eating them until he was full. It's easy and delicious, good enough to serve to company, doesn't require any attention, AND the meat was incredibly cheap! I had never heard of a "Cross Rib Roast" before, but I would recommend using this cut of meat.   I am sure using a different cut of meat would also be a success - the cross rib roast just has a large ribbon of fat running through it that helps keep it tender and moist. (As you are cutting it, be aware that one small end of the roast will be really marbled, rendering it almost inedible.) 

I used a 3.5 lb roast and the 2-hour at 275* variation and it was absolutely delectable. I also cut up a bunch of veggies (carrots, potatoes, red onion) and threw it in the bottom of the pan. The potatoes soaked up all the juices and were incredibly tender and delicious without being mealy - my favorite! I like mine tender but not mushy, so I don't cook them the whole time the roast cooks. Also, if you don't dress the veggies with anything before putting them in the oven, they tend to get dry. I added olive oil and S&P to the veggies and tossed before putting them in the oven. I let the roast cook for about 45 minutes before putting the vegetables in, then cooked the roast with the veggies another 20 minutes, then pulled the roast out to rest for 15 minutes and left the veggies in, then pulled them out to eat. (Sounds way more complicated than it is.) Perfection!

Cross Rib Roast

2-lb. cross rib roast (can use larger)
2 Tbsp. balsamic vinegar
2 Tbsp. minced garlic
1 Tbsp. olive oil
1 Tbsp. salt
2 tsp. dried thyme
1 tsp. pepper
1 tsp. dried rosemary

Brush roast with vinegar. Make a paste with remaining ingredients (I used a mortar and pestle) and apply to meat. Roast meat at 450° F for 15 minutes. Reduce heat to 350° and cook for 40-60 minutes, or until internal temperature reaches 125° F. (Variation: Reduce heat to 275° F and roast for 75-90 minutes.) Remove from oven; cover loosely with foil and let stand 15-25 minutes.

Cantonese Orange Stir Fry

Beautiful. Simple. Comes together quickly, and presents pretty well! You can serve this with rice - since it was just me eating and it's hard to cook for one, I just left the rice out and ate the whole thing by myself. :) This would also be delicious with broccoli.

Cantonese Orange Stir Fry

For the Sauce:
1-1/2 tsp. cornstarch
2 tsp. soy sauce
1/4 c. homemade or lower-salt canned chicken broth
2 Tbsp. thawed frozen orange juice concentrate
1-1/2 tsp. oyster sauce
1 tsp. granulated sugar
1/2 tsp. minced fresh ginger

For the Stir-Fry:
1 lb. boneless, skinless chicken breasts, trimmed of any fat or sinew
1/4 tsp. kosher salt
Ground white pepper
1 c. sliced carrots (I used pre-cut matchsticks)
1 c. green bell pepper strips (2x1/3-inch strips)
1 c. sliced shiitake mushroom caps (I used cremini)
1 c. sliced red onions (1/2-inch slices)
2 Tbsp. very thinly sliced scallions
2 tsp. minced fresh ginger
2 tsp. minced garlic

For the Sauce:
In a measuring cup, combine the cornstarch with the soy sauce, whisking to blend. Then whisk in the chicken broth, orange juice concentrate, oyster sauce, sugar, and minced ginger.

For the Stir-Fry:
Cut the chicken across the grain into 1/4-inch slices, then into pieces 2 inches long and 1 inch wide. Season the chicken with kosher salt and a dash of white pepper; toss to combine. Fill a small bowl with water and keep it near the stove. Heat a 12-inch skillet or a stir-fry pan over high heat for 2 minutes. Add 1 Tbs. of the vegetable oil, swirl to coat the pan evenly, and heat until the oil just barely begins to smoke, about 30 seconds (only a light haze is necessary). Add the seasoned chicken. Let it sear for about 15 seconds and then begin to stir occasionally (every 10 seconds or so) until its raw appearance is gone but the center is slightly undercooked — 1 to 2 minutes. Transfer to a bowl.

Add the remaining 1 Tbsp. oil to the pan and swirl to coat evenly. Add the carrots, green bell peppers, mushrooms, and red onions and 1 Tbsp. water and cook, stirring constantly, for 1 minute. Add the scallions, ginger and garlic and continue to cook, stirring constantly, until the vegetables are crisp-tender, 1 to 4 minutes. If the bottom of the pan looks like it's starting to burn, add more water, 1 Tbsp. at a time.

Stir the chicken back into the pan and cook for another 30 seconds to reheat and blend the flavors. Whisk the sauce to recombine it. Pour the sauce into the pan, stirring well to coat evenly, and cook until it thickens, 15 to 20 seconds. Transfer the stir-fry to a bowl and serve immediately.

Taco Sundaes - Ten Minute Meal!

This really is a great, quick and easy meal. My brother likes meals like this - no fuss, little clean up, ready in a flash. I especially love the extra *something* the corn adds. Also, the ranch instead of sour cream makes it a little more fun and adds a different flavor. This is also a great way to stretch a buck, because you only need a little meat, then you add beans and lots of lettuce and tomatoes and corn, and have a nice little meal. Yum!

Taco Salad

1 lb. ground beef
1 pkg. taco seasoning
2/3 c. water
1 can dark red kidney beans, drained
Chopped romaine lettuce
Chopped tomatoes
1 can corn, heated, or 1 c. frozen corn, cooked
Blue corn tortilla chips, crushed
Shredded cheese
Taco sauce
Ranch dressing

In a medium sauté pan over medium heat, brown ground beef; drain. Add beans, taco sauce, and water; stir well. Turn down heat and allow to simmer for 5 minutes. Meanwhile, assemble salads: layer lettuce, tomatoes, corn, chips, cheese, taco sauce, and ranch dressing. Top with meat mixture.

*Note: Adam likes to serve this with rice as well.  That adds about 10 minutes to the start-to-finish of the meal, but it does make the meal more hearty and it adds an extra something.  It is delicious!

Chicken with Apple, Onion, and Cider Sauce

Very easy, very simple, very delicious, and EASY clean-up! (That part's my favorite!) Be sure you cut the apple and onion into big pieces, or they will absorb too much of the sauce. I served this with steamed broccoli and salad. It was a very easy, quick meal - less than 30 minutes from start to table, and I hadn't even made it before! I really recommend this one. It's not a showstopper but it's a great weeknight meal, and good enough to serve to company if you want to go low-key!


Chicken with Apple, Onion, and Cider Sauce

4 boneless, skinless chicken breasts (about 2 lbs.)
Kosher salt and freshly ground pepper
2-3 Tbsp. olive oil
1 large red onion, cut into LARGE pieces
1 granny smith apple, peeled, cored and cut into LARGE pieces
3 Tbsp. apple cider vinegar
1½ c. low-sodium chicken broth
2 Tbsp. cold unsalted butter

Preheat the oven to 350° F. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add 2 Tbsp. oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.

Meanwhile, add the onion and apple to the skillet, along with 1 Tbsp. oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper and whisk in the butter.

Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece.

Citrus Broiled Chicken

This is a great low-carb recipe if you don't serve it with rice, but I love the rice so I go for it. (Boil it in chicken stock rather than water - you'll be amazed at the difference in flavor.) It's seriously easy and delicious, and it's easy to adapt it to whatever veggies you have in your kitchen. The broiling creates an incredible crust and the marinade is out of this world (despite how easy it is!). Try it - I KNOW you'll love it!

Citrus Broiled Chicken

2/3 c. soy sauce
1/4 c. orange juice
2 Tbsp. lime juice
Zest of one orange
Zest of one lime
2 large cloves garlic, chopped
4 boneless, skinless chicken breasts

Combine soy sauce, orange and lime juices, orange and lime zest, and garlic. Pour mixture over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chicken. Marinate for one hour, turning bag over once. Remove chicken from marinade; discard marinade. Broil chicken 5 inches from heat source for 8 minutes; turn over and cook an additional 6 minutes or until chicken is no longer pink in center.

A great side dish for this chicken is a vegetable mix of sliced red, yellow, and green bell peppers, red onions, carrots, snow peas, broccoli, and garlic, quickly sautéed in olive oil with extra marinade. Serve with hot cooked rice, if desired.

Chicken Pot Pie

Easy and delicious!

Chicken Pot Pie

3-4 chicken breasts, cut into 1/2" cubes
Salt and pepper
Poultry seasoning
3-4 carrots, peeled, sliced
8 oz. sliced fresh mushrooms
1 smallish onion, chopped
1 small baking potato, peeled, chopped
1 c. fresh or frozen corn kernels
1 c. frozen green peas
1 can cream of mushroom soup
1 c. chicken stock
1½ c. Bisquick
1 c. milk
2 Tbsp. melted butter

Preheat oven to 350° F and lightly grease a 9x13 glass baking dish. Season chicken with salt, pepper, and poultry seasoning, to taste. In a large sauté pan over medium heat, brown chicken with carrot, mushrooms, onion, and potato (and S&P to taste) until chicken is browned, onion and carrot are tender, and mushrooms have released their liquid. In the last 2 minutes, add FRESH corn. (If corn is frozen, just add it with the peas.) Remove from heat and allow to cool a few minutes. In prepared 9x13 dish, layer chicken mixture with corn and peas. In a separate bowl, whisk together soup and chicken stock, and season with salt and pepper. Pour over casserole. Whisk together Bisquick and milk, and pour over casserole. Drizzle butter over casserole. Bake until the topping is golden brown, 30 to 40 minutes.

Note: to make this easier, you can substitute frozen for a lot of these vegetables, but I enjoyed the taste of fresh, and it didn't take a whole lot longer to prep and sauté the fresh vegetables. Also, you can substitute shredded rotisserie chicken for the raw then sautéed chicken. Just heat it in the sauté pan with the poultry seasoning. DON'T LEAVE OUT THE POULTRY SEASONING. It makes such a big difference!