Portobello Sliders Want another slider recipe? Yeah, I know, I know. I’m posting two sliders back to back, but it’s Labor Day Weekend, and I figured another vegetarian (and this one is vegan-friendly) recipe might be helpful for you when planning your weekend party-going festivities. This one is super simple. Hope you all have a great Labor Day Weekend! Portobello Sliders Servings: about 8-9 sliders Ingredients 8 ounces portobello mushooms (I went for a container that had mushroom caps about the size of the palm of my hand-there were about 8-9 caps in the container. 1/4 cup extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon smoked paprika Pretzel rolls, lightly toasted For the toppings: cheese, mustard, chopped dill pickles, onions (your choice!) Instructions 1. 2. 3. 4. 5. 6. 7. 8. Source: A Curvy Carrot original.
The Best Grilled Portobello Mushroom Burgers I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado – yum!! The only thing my husband said would make these burgers better is adding bacon... maybe next time. I wanted to give the mushrooms a meaty flavor, so I marinated them with balsamic, soy sauce and Montreal steak seasoning. Grilled Portobello Mushroom BurgersSkinnytaste.com Servings: 4 • Size: 1 loaded burger • Old Points: 6 • Weight Watcher Points+: 8 pt Calories: 295 • Fat: 13 g • Carb: 31 g • Fiber: 11 g • Protein: 21 g • Sugar: 6 g Sodium: 594 mg (without salt) • Cholest: 0 mg Ingredients: In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning. Heat the grill or indoor grill pan over medium heat. Top the mushrooms with cheese during the last minute of cooking.
Mom’s Famous Stuffed Bell Peppers Mom’s Famous Stuffed Bell Peppers Posted on 02 April 2012 by Mădălina My mom is one of the best cooks I know and she was kind enough to show me how to make her famous stuffed bell peppers. If you are strapped for time, you can prep 90% of this recipe the night before your dinner party– with that being said, the prep isn’t that bad! Mom’s Famous Stuffed Bell Peppers Ingredients: 6 large red or green bell peppers 2 ½ cups long-grain white rice 2 lbs lean ground beef 1 medium sweet onion, diced 3 cups sharp cheddar cheese, grated ½ teaspoon pepper 1 teaspoon salt 1 teaspoon chicken seasoning 1 egg 2 ½ cups tomato juice ½ teaspoon pepper 1 teaspoon salt 6 bay leaves 2 tbsp vegetable oil 1 tbsp all-purpose flour Directions: 1. 2. 3. 4. 5.
Steak and Cheese Stuffed Pretzel Bites | Perpetually Hungry The very first time I ever attempted to make pretzels was after a long day at work a couple of years ago. I was tired but had been browsing pictures of pretzels all day and I just craved one. They surprisingly didn’t take much time at all and definitely satisfied my craving. They were gone in a day. While the classic pretzel shape is something that everyone loves, I found that the pretzel bites I made were gone much faster; I’m pretty sure it had to do with their size and the fact you could just pick one (or two or three) up passing by and pop them in your mouth. I have since made pretzels dozens and dozens of times and I knew I wanted to make pretzels for this blog, but I needed something special about them to share. The cheese gets so melty and gooey and oozes out a little and the steak gives these the best flavor. As always, not only are these pretzel bites incredible when they are first out of the oven, but they freeze well to boot. Steak and Cheese Stuffed Pretzel Bites
Portobello Mushroom Burgers (in the oven) | Pep In Your Step I have somewhat been neglecting my 2012 kitchen creation bucket list. Looking for quick and healthy ideas for supper tonight, I went back to the list. How great to cheer up this rainy day than portobello mushroom burgers! I’m not dedicated enough to flip these babies on the BBQ so I’m grilling the burgers in the oven. image source: cleananddelicious.com 4 portobello mushrooms 1/4 cup balsamic vinegar 2 tbsp olive oil 1 tsp dried parsley 1 tbsp minced garlic salt/pepper Toppings: roasted red pepper avocado lettuce Cooking Instructions: Once the burgers are cooked, let them set to soak up the flavour. Quick Tuesday night dinner with a mouthful of flavour and freshness! Like this: Like Loading...
Garlicky Baked Fries I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart. crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper
Zucchini Cheddar Drop Biscuits Hiiiiiii, you cute people, you! You’re looking mighty fine on this sunny Monday morning. Have I told you that lately? Well you dooo….I have some biscuits for you. Wait… Before we continue with talk about zucchini and cheese and butter, can I get emotional on you for a second? Warning: This might get awkward. Apologies in advance, but I have to comment on Jennifer Perillo. And then…something magical happened: everyone did. Alright, my tears are wiped…can we talk about butter now? When I was at the farmer’s market yesterday–my Sunday routine–the zucchini and squash looked so bright. I added some cheese for nutritional value. Since I was way paranoid about the zucchini releasing too much water, I squeezed (drained) it in a cheese cloth, transferred it to a bowl, added a little salt and then flour. I was all out of buttermilk…(actually I just forgot to pick some up from the store), so I used milk instead. Hey, can we all just ignore the pencil in the left hand corner. Love you, per usual.
Portobello Gravy Recipe Homemade Tater Chips | Eatin' on the Cheap I’m not sure that I have ever heard of anyone who doesn’t love potato chips. I’ve heard of folks who can’t eat potato chips, or “try not” to eat potato chips, and a few people who say potato chips go straight to their thighs, but I can’t think of a single instance where someone said to me, “I hate potato chips.” I’m sure they are out there. Like people who don’t like cheese or chocolate, but I’m not sure how I feel about folks like that. Anyway, homemade potato chips are pretty dang easy. Back to the chips. Ingredients 4 Large Russet potatoes and/or sweet potatoes ( sweet potatoes should be peeled) 1 quart vegetable oil 1/4 cup BBQ seasoning ( or whatever your favorite is!) Instructions With a food processor or a mandoline, thinly slice the potatoes. Did you like this?
Mini Chicken Pot Pie Bites | Savory Style Growing up I was no stranger to chicken pot pies. Granted, the ones my mom and I loved to eat were those packaged Marie Callender’s frozen meals that you stick in the oven, but they were delicious nonetheless and would bake up to flaky perfection. I remember carefully picking out all the peas (which I considered little squishy balls of doom at the time) and ration out the perfect crust-to-filling ratio for every bite. Mhmm… I can almost taste them now. But wait! I can! And in fact, I’ve got something even better going for my taste buds. I don’t know if you’ve noticed, but there’s been a craze going on for mini everything. It’s turning into a new obsession and I decided to capitalize on my newfound inspiration by coming up with the perfect combination of comfort food and bite-sized portions. Anyways, getting back to these little love bites. Seriously, though, can anything beat a warm chicken pot pie?