garlic butter roasted mushrooms A repeat offender in the lede-burier category, let me begin with what matters: this is absolutely my new favorite quick and obsessively delicious way to prepare mushrooms. And now, a story. Once upon a time, I was a vegetarian who loved going to steakhouses. A friends birthday would approach and out of kindness to me, they’d start talking about gathering friends at a restaurant that had vegetarian options and I’d beg them to go to a steakhouse instead. “It’s your birthday! If only I knew the secret: escargot! I found this recipe a while back on Gourmet.com, something that hadn’t made the cut of what had to have been their final issue (moment of silence, but do you know what’s almost as wonderful?). One year ago: Coffee ToffeeTwo years ago: All Butter, Really Flaky Pie Dough and Pumpkin Cupcakes with Maple Cream Cheese FrostingThree years ago: Ratatouille Tart and Pear Crisps with Vanilla Brown ButterFour years ago: Cinnamon Chocolate Chip Sour Cream Coffee Cake and Wild Mushroom Pirogis
Double-Fried French Fries Recipe : Guy Fieri Directions Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes.
Parmesan – Roasted Zucchini Recipe If you like this recipe then PIN IT on Pinterest This is one of my favorite ways to prepare zucchini. Prep work is less than 5 minutes and ready to eat in 15. Very family- friendly. Everyday at 5 pm PST/ 8 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook Looking for a similar recipes check out and Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE Find more Recipes HERE What You Need 2 zucchini – cut off the ends, cut into 4ths – length wise – You should have 8 total 1 tablespoon olive oil salt garlic powder black pepper1⁄3 cup parmesan cheese What To Do Preheat oven to 400. Lay zucchini on a cookie sheet covered with parchment paper. Top with cheese. Bake for 15 minutes or until zucchini is tender and cheese is browned. Enjoy! Parmesan – Roasted Zucchini Sara @ Budget Savvy Diva : Side 2 zucchini – cut into 4ths – length wise1 tablespoon olive oilsaltgarlic powderblack pepper1⁄3 cup parmesan cheese
the best baked spinach On a beach vacation that already feels like it was too long ago, I tucked into the collection of letters between Julia Child and Avis DeVoto and realized I’d inadvertently brought on vacation with me the very best book ever for my current brand of mental unevenness. Apparently, even the great Julia Child went a little insane writing her cookbook. She fretted over if varied and uneven ingredients would keep her recipes from working as she wanted them to in others’ kitchens and even had occasional bouts of frustration with her tiny, ill-equipped kitchens. And Julia is like my superhero! I was no less than 10 pages in when I already felt better about my choices, the work I had left, life itself, the universe at large… or perhaps it was just those no-good piña coladas and that blue-meets-blue horizon working their magic on me. Nevertheless, I thanked Julia. I pined for it immediately. * Amusingly, Alex and I had the exact same reaction when we were last in Paris. Serves 6
Oven-Baked Seasoned Fries Recipe : Aaron McCargo, Jr. Ingredients 6 medium (about 2 pounds) russet potatoes , cleaned 2 tablespoons grapeseed oil 2 tablespoons freshly chopped rosemary 1 tablespoon freshly chopped thyme leaves 3 tablespoons chopped garlic 2 tablespoons Big Daddy Seasoning, recipe follows Freshly chopped parsley leaves , for garnish Directions Preheat oven to 400 degrees F. Cut potatoes with a mandoline. In a large bowl, combine cut potatoes and grapeseed oil. Place in a single layer on a greased baking sheet. Big Daddy Seasoning: 1/2 cup smokey paprika 1/4 cup granulated onion powder 1/4 cup granulated garlic powder 3 tablespoons seasoned salt 1/4 cup fresh cracked pepper 1/2 cup kosher salt In a large bowl, mix ingredients together.
Rosemary Roasted Mushrooms Roasted Mushrooms I have mentioned on here before about my daughters new found love for mushrooms. Usually I saute them, but I found this recipe from Italian Food Forever and I wanted to give it a shot. It is a quick simple recipe, and a great way to add some earthy savory flavors to your meal. 2 Pounds Mixed Fresh Mushrooms 2 Garlic Cloves, Chopped 1/2 Cup Extra Virgin Olive Oil Salt and Pepper to taste 1 Teaspoon Chopped Fresh Rosemary 1 Teaspoon Chopped Fresh Sage 1/4 Cup Chopped Fresh Parsley 2 Teaspoons Balsamic Vinegar Preheat the oven to 350 degrees F. Remove the stems from the caps. Cut the mushrooms into quarters. Mix the olive oil with the garlic, herbs and seasonings and add in the mushrooms and mix to coat, n an ovenproof casserole dish large enough to fit all of the mushrooms. Bake for about 30 to 40 minutes, or until cooked through. Remove from the heat, and drizzle with the balsamic vinegar.
Mushroom Channel Stroganoff- My Delicious New Gig Melt 2 tablespoons butter in a large Dutch oven set over medium heat. Add the shallots and cook, until softened; about 5 minutes. Stir in the garlic, cooking an additional minute more. Next add the thyme, salt, pepper, mustard, and Worcestershire sauce. Stir to combine. Lower the heat and add the mushrooms, stirring until slightly wilted; about 10 minutes. In the meantime, bring a large pot of lightly salted water to a boil. When ready to serve, stir the sour cream into the mushroom mixture. Serious Fun Food Greg Henry Sippity Sup Spicy Zucchini, Pepper and Potato Soup Recipe : Rachael Ray Ingredients 1 large red frying pepper or red bell pepper , for roasting 3 tablespoons extra-virgin olive oil 1 to 1 1/4 pounds small zucchini , very thinly sliced into discs 2 chile peppers, Fresno or other, tops removed, seeded and sliced into very thin rings 2 mild green frying peppers (cubanelle), thinly sliced into rings 1 medium yellow or red onion, peeled and thinly sliced into rings 5 to 6 baby Yukon gold potatoes , very thinly sliced into discs (like potato chips ) 4 cloves garlic , thinly sliced Salt and freshly ground black pepper 2 tablespoons finely chopped rosemary A few sprigs thyme, leaves picked and finely chopped 2 pounds peeled fresh heirloom tomatoes, chopped OR 1 (28-ounce) can fire-roasted crushed tomatoes , stewed tomatoes or chunky-style crushed tomatoes 2 to 3 cups chicken or vegetable stock Fresh sweet basil leaves, shredded or torn, for garnish Crusty bread or fresh baguette , for serving Directions Cool completely and store for make-ahead meal.
Pan Roasted Brussel Sprouts with Bacon | KneadForFood - Food Blog Recipes Everyone seems to be getting into brussel sprouts recently. I think they went out of style with cordless house phones and dust-busters. Here in modern times though, they have shaken off their negative stigma of just generally being awful, or maybe it’s that people are finally learning that just sticking them in a pot and boiling them isn’t conducive to great flavor. But is the solution just to roast them in the oven instead and throw some bacon in to cover the cruciferous flavor in the middle? Ingredients: 1lb Brussel Sprouts 3 Strips Thick-cut Bacon 1 Tbs Olive Oil Salt and Pepper Preping the brussel sprouts is the only time consuming part of the entire recipe. Cut the bacon in thirds and fry it in a medium heat pan. When the bacon is done, remove it but leave the fat behind. Serve immediately or turn off the heat and replace the foil to keep them warm for dinner. Bon Appétit.