Swiss and Mushroom crazy!!!

So coming off the heels of the turkey swiss and mushroom grilled cheese, comes the swiss and mushroom omelet! A nice hardy breakfast with a tangy taste. Best way I can describe it....LOL

2 eggs
1/2 cup mushrooms, sliced
2 slices swiss cheese
salt
pepper
1 tbsp milk

Place skillet on stove top and place on medium heat. I add a little bit of bacon grease that I keep stored in the fridge to help keep the eggs from sticking to much to the pan. Crack 2 eggs into bowl and whisk, and then add milk. The milk makes the omelet just a little more fluffy. Once pan is nice and hot, grease melted, add egg and coat evenly onto skillet. Taking sliced mushrooms, layer onto one side of egg. Turn the skillet a little to lightly coat the mushrooms with some egg, this allows the mushrooms to "stick" to omelet. Place cheese on top of mushrooms. Season other half of eggs with salt and pepper. Gently lift empty side to cover mushroom side (make sure that you've left enough room to fold the egg over) Flip entire omelet and cook for 30 secs. Then enjoy.

*Even if you're omelet doesn't look perfect, it'll taste perfect!*

I think I used to many mushrooms, and they weren't completely on one side. Oh well :)

Quick and simple plus delicious

Need to come up with something quick? Want grilled cheese, but tried of the same old grilled cheese? Well its time to pump it up!!

Introducing the Turkey, mushroom swiss grilled cheese!!!!

2 slices of bread
2 slices of swiss cheese
4 slices of turkey lunch meat
about 2 mushrooms, sliced
1/2 tbsp butter

Use half of the 1/2 tbsp of butter to sautee the mushrooms a little. Assemble the sandwich half way; a piece of bread, 2 slices of turkey and 1 slice of swiss, repeat with rest. When the mushrooms have sauteed a little, place the mushrooms on one half of the sandwich. Put together sandwich. using the other half of butter, place in pan and cook sandwich on either side for about a minute. Enjoy!!

More brownies!!!

So I'm kinda poor........like I can't afford eggs. Makes me super sad :\  So I started looking up stuff I can do without eggs. This included turkey meatballs and brownies. One I had ground turkey, so I wanted to make something, had stuff for spaghetti so.......wala! Meatballs! I will have to revamp the recipe, they turned out a little dry, but still good. So when I get that down to delicious I will blog it! And then of course since I made brownies a few weeks ago, I started craving brownies again. But no eggs.....what was I going to do!!! Look up a way to make brownies without eggs, found it!!! Tweaked the recipe a little and this what I came out with. And its nice and gooey! FYI this recipe includes coffee, its not POW coffee, but its subtle. And includes pecans, which can be optional.


1 cup all propose flour
3/4 cup powdered sugar
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
5 tbsp unsalted butter, melted
2 tsp instant coffee* with 1 tbsp water
4 tbsp chocolate chips
2 tbsp pecans, chopped


Preheat oven to 350 degrees, and grease a 8x8 pan. In a large bowl, sift together all the dry ingredients. (I placed all the dry ingredients together in one bowl then took 1/2 a cup at a time to the sifter into another bowl.) Then add melted butter, instant coffee mixture and buttermilk. Taking a mixer, hand or stand, a mix on low, scrapping sides to make sure all ingredients get mixed. Fold in pecans and chocolate chips. Pour batter into pan, place in oven for 45mins or until a toothpick is inserted and comes out clean. Let cool and enjoy!

*So I don't use instant coffee, but luck be my lady, I found a starbucks instant coffee mix in my cupboard. It was caramel flavored, but it still worked. Made my brownies delicious.*

Roasted Vegetables

So at my moms house, and started talking about roasting some zucchini. And then also mentioned she had potatoes, so I said maybe roast those too. I mentioned roasting garlic, but that didn't happen. So we just roasted the potatoes and zucchini, zucchini my mother grew!

5 small red potatoes

2 medium zucchinis 

Olive oil 

Salt

Pepper

Parsley

Rosemary

Thyme

Garlic powder

Take two cookie sheets and line with aluminum foil. Preheat oven to 400 degrees. With the two sheets, drizzle and spread a little bit off oil. After washing and rinsing potatoes and zucchini, slice. 

In a small bowl mix spices. In another small bowl, pour a little olive oil. When you are done slicing, place potatoes on one sheet and zucchini and the other. Brushing the olive oil onto the potatoes and zucchini. Then sprinkle spices on top. Place sheets into oven and bake for 25-30 minutes. Enjoy!!

Brownies!!!!

I found a brownie recipe that my mom wrote some years back. But I don't recall her ever making them. So I decided last year around Christmas time to make them, and add a few goody surprises along the way!


1 cup unsalted butter, melted
2 cups sugar
4 eggs, well beaten
2 tsp vanilla extract
1 cup flour, sifted
1 cup cocoa
1 tsp baking powder
1 tsp salt
*1/2-1 package chocolate chips
*1/2 package peppermint chips
*2 tsp peppermint extract
*2 tsp mint extract


Preheat oven to 350 degrees. In one large bowl combine all dry ingredient; sugar, cocoa, baking powder and salt, then fold in sifted flour. In a microwavable bowl, place butter and melt. In another large bowl, break eggs and beat well, add butter and vanilla. With a electric mixer, on the lowest setting, mix wet ingredients. Then once all is combine, add remaining dry ingredients until smooth and creamy. In a greased 9.5x13 pan, pour batter. Place in oven for 50 mins and enjoy!!

*For peppermint brownies, when all ingredients are combined add peppermint extract and stir. Fold in chocolate chips and peppermint chips. Bake for same time.

*Mint brownies, same as above. Once you add the mint extract you can either add 1/2 package or whole package.

*Chocolaty brownies. Once all ingredients are mixed, fold in 1 package of chocolate chips. Ooh wee gooey chocolaty brownies!!!

yields 35 brownies, or the least the way I had cut them :)

Mashed Potatoes ~ Loaded!!!

I love making food from scratch. Mashed potatoes being one of them. I can take one large potato and make 3 servings of mashed potatoes, loaded mashed potatoes! Yummy!!

Garlic and Scallion Potatoes

1 large russet potato
2 tbsp unsalted butter
2 tsp minced garlic
2 tbsp chopped scallions
1 cup milk
2 tbsp bacon bits*
1/2 cup shredded parmesan cheese*
salt
pepper

Taking one large potato, and chop into equal pieces and cook in water until potato is tender (using fork, pick up piece and if it goes throw easily or starts to separate, its good) Drain potato and set aside. Using same pot place butter and let melt a little. Add minced garlic, cook for a minute, then add scallions, cook for another minute. Then add potato back to the pot, take masher and start mashing!!! In the middle of your mashing add milk, continue mashing. Next add salt and pepper. *Optional and to make this loaded, add bacon bits and cheese.


Regular Loaded Potatoes

1 large russet potatoes
2 tbsp unsalted butter
1/2 cup milk
1/2 cup sour cream
1/4 bacon bits
1/2 shredded cheese (your choice)
2 tbsp scallions*
salt
pepper

Start the same as recipe above. Once potato are drained and set aside, add butter to pot and let melt for about a minute. Add potatoes, start mashing, add milk and sour cream during the mashing process. Once potato is creamy add rest of ingredients.


Lemon Pepper Potatoes

1 large russet potato
2 tbsp unsalted butter
1 cup milk
2 tbsp lemon pepper seasoning

Same as RLP recipe, once potato is creamy add seasoning. Its a head turner, but its pretty good.




With all my mashed potato recipes, I rinse and scrub the potato first. Then cut into equal pieces, or as equal as I can. I do not peel my potatoes......I am very lazy, and I like the skin in my potatoes. If you don't, feel free to peel.

Bon Appetit!!! :)

Chicken Wild Rice Casserole II

CHICKEN CASSEROLE CRAZY!!!!!!!!!!!!

So if you read my blog, I love to make casseroles. Honestly its really easy, throw ingredients together, pop in oven, cook and enjoy. And I tend to be on this chicken casserole kick. Fine by me!! Love chicken!! (Honestly that's all I had for dinner this week) So for this casserole, I combined the last two. And the end result......................DELICIOUS!!!!!!!!!


4 chicken thighs*
1 cup uncooked wild rice blend
1 medium zucchini, chopped
1/2 can of diced tomatoes
1 cup mushrooms, chopped
1 cup baby spinach
1/4 cup heavy whipping cream
1 Tbsp unsalted butter
1/2 cup shredded parmesan cheese
1 tsp minced garlic
salt, pepper, red pepper, garlic powder, onion powder, paprika

*bone-in with skin


Preheat oven to 450 degrees. In 8x8 casserole dish layer rice to cover bottom. In saute pan on medium heat, add butter letting it melt slightly, then add garlic, cook for about a minute. Add spinach and saute for a few minutes. As spinach sautes, spice both sides of chicken thighs, set aside. Add mushrooms to pan and cook for another minute. Stir in cream, sprinkle in salt, pepper, and red pepper. Finally add tomatoes and stir, turning off heat. Take chopped zucchini and evenly place on top of rice, then pour in sauce. Make sure sauce is evenly distributed. Place chicken on top. Cover dish with aluminum foil, place in oven for 1 hour. At the half way point pull dish out and remove foil. Remove chicken and place to the side. Take 1/4 cup of cheese and stir into rice mixture. Return chicken and add remaining cheese. Cover again and return to oven to finish cooking. When cooking is done, remove foil and let sit for 5 minutes, this allows the sauce to thicken.

Enjoy!!!