a little of each

A family's cookbook

Chicken Marsala April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 9:39 pm
Tags: , , , ,

chicken marsala

 

Ingredients

4 boneless chicken breasts

4 tsp butter

4 shallots, finely chopped

½ pound mushrooms, sliced

¼ cup dry Marsala

½ cup heavy cream

1 tsp lemon juice

salt and pepper to taste

Parmesan cheese for garnish

 

Directions

Pound chicken breast with mallet until thin. Lightly brown in 2 tsp. butter. Remove and set aside. Melt remaining butter in same sauté pan. Add shallots and mushrooms and cook until lightly browned. Add Marsala and bring to a boil, scraping up any brown bits from bottom of pan. Add cream and lemon juice and return to a boil. Season with salt and pepper. Return chicken to pan and continue cooking until done, turning chicken as needed. Serve with cooked pasta and garnish with freshly grated Parmesan cheese.

Advertisements
 

Roasted Summery Vegetables March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:37 pm
Tags: , , , ,

 

 

I made this constantly one semester during graduate school. It would be wonderful with warmed goat cheese on crostini.

 

Ingredients

1 red bell pepper, seeded and chopped into 1-inch pieces

1-2 yellow squash, sliced into circles, then halved

1-2 leeks, rinsed and sliced (white and light green parts only)

4 oz mushrooms, halved

1 Tbl olive oil

2-3 Tbl balsamic vinegar

1 Tbl Italian Seasonings (herb mixture: oregano, thyme, basil, etc.)

salt and pepper

 

Directions

Toss in a casserole dish. Bake at 350 for 30 minutes. Toss again and bake for another ten minutes or so. All quanities can be altered according to taste.

 

Other variation:  add fresh halved tomatoes and cilantro with a little cumin sprinkled on top. Omit the Italian Seasonings.

 

Marinated Mushrooms

Filed under: Fruits and Vegetables — alittlemoreofeach @ 3:03 pm
Tags: , ,

 

 

 

Ingredients

2 lbs fresh mushrooms

¼ cup lemon juice

½ cup cider vinegar

2 Tbl green onion, chopped

2 Tbl garlic, minced

1 Tbl fresh parsley, chopped

½ tsp salt

½ crushed red pepper

¼ tsp oregano

 

Directions

Cover mushrooms with water in a large Dutch oven or saucepan; add lemon juice, stirring well. Bring to a boil. Reduce heat and simmer for one minute. Drain. Combine vinegar and remaining ingredients, stirring well. Pour marinade over mushrooms and toss lightly. Place mushroom mixture in a shallow, covered container. Refrigerate for 24 hours.

 

Mushroom Artichoke Soup March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 7:55 pm
Tags: , , ,

Adapted from a Better Homes and Gardens recipe. Makes ten servings.

This vegetarian soup is surprisingly hearty. Adam and Jenn substituted baby portabellas for the shitake.

Ingredients

1 lb. fresh brown mushrooms, sliced

1 lb. fresh shiitake mushrooms, stemmed and sliced

1 cup thinly sliced shallots

2 large carrots, sliced

¼ cup butter

3 Tbl all-purpose flour

½ tsp dried thyme, crushed

½ tsp garlic powder

½ tsp salt

½ tsp black pepper

¼ tsp crushed red pepper (optional)

2 14-oz. can chicken broth

2 14-oz. cans artichoke hearts, drained and quartered

¼ cup oil-packed dried tomatoes, drained and chopped

1 bay leaf

1 cup half-and-half or light cream

green onions, cut in thin strips

Directions

In a 6-quart Dutch oven cook mushrooms, shallots and carrots in hot butter about 15 minutes or until mushrooms are tender; stir occasionally. Stir in flour, thyme, garlic powder, salt, black pepper and, if desired, crushed red pepper. Add broth all at once. Cook and stir until soup is slightly thickened and bubbly. Stir in artichokes, tomatoes and bay leaf. Simmer, covered, for 15 minutes. Stir in half-and-half; heat through. Discard bay leaf. Top with green onions.

 

Lara’s Blue Cheese Stuffed Mushrooms December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:09 pm
Tags: , , , ,

Ingredients

  • 1 lb button mushrooms, washed and stemmed
  • 1 cup seasoned breadcrumbs
  • 1 cup crumbled blue cheese
  • 1 egg

Instructions

Mix together the breadcrumbs, blue cheese and egg. Fill the mushrooms with the mixture (a melon baller works best). Bake at 350 for 30 minutes.

Powered by Recipage
 

Garlic Stuffed Mushrooms December 21, 2012

Filed under: Appetizers — alittlemoreofeach @ 12:56 pm
Tags: , , , ,

English: A basket of garlic (allium sativum) o...

 

Ingredients (serves 4 to 6)

  • 2 heads garlic, cloves separated and peeled
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 1 cup panko or white, unseasoned bread crumbs
  • 24 large button or cremini mushrooms, stems removed $
  • 2 teaspoons olive oil
  • 1/4 teaspoon freshly ground black pepper

Instructions

In a small saucepan over low heat, slowly cook garlic and cream until garlic is soft enough to mash with a spoon, about 45 minutes. (Cream will be reduced and thick.) Remove from heat and mash garlic into cream with a fork, making a rough purée. Stir in salt and panko and mix thoroughly.

Preheat oven to 450°. Lay mushroom caps, top side down, on an oiled baking sheet. Brush edges with oil and fill centers with garlic cream.

Bake until starting to brown, about 15 minutes. Let sit 5 to 10 minutes. Lift mushrooms from any released liquid and arrange on plates or a platter. Sprinkle with pepper.

Powered by Recipage