Veal in Wine with Mushrooms

Ingredients:

  • 2 4 ounce cans mushrooms
  • 1/4 cup oil
  • 2 1/2 pounds veal, cut in 1 in cubes
  • 1/2 cup chopped onions
  • 2 cans cream of mushroom soup
  • 1 cup white wine
  • 1 teaspoon oregano
  • 1 cup sour cream

Directions:

  1. Drain mushrooms, reserving liquid and add enough water to make 1 cup.
  2. Heat oil in a heavy pot and saute veal until browned.
  3. Push the meat to the side and add onions, cooking until soft.
  4. Add mushroom liquid, mushroom soup 1/2 cup wine, oregano and salt and pepper to taste.
  5. Bring to a boil and cover and reduce heat.
  6. Simmer until the meat is tender, about 1 1/2 hours, stirring occasionally.
  7. Before serving add wine, mushrooms and sour cream.
  8. Heat through but do not boil.
  9. Serve with rice.

Source:  Marks family recipe

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Creamy Mushroom Risotto

Ingredients:

  • 1 ounce dried mushrooms
  • 1 cup boiling water
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1 cup chicken stock, heated
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 8 ounces fresh crimini mushrooms, chopped

Directions:

  1. Place mushrooms in a bowl and pour the boiling water over them.
  2. Cover and let sit for 10 minutes.
  3. Heat the oil in a large saucepan over medium heat.
  4. Add the shallots and sweat until they start to turn translucent in color.
  5. Add rice and stir until all the grains are covered with oil.
  6. To the rice, add the stock and wine.
  7. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly.
  8. Add the mushrooms with their liquid to the pot.
  9. Add salt, raise heat to medium-high, and bring to a simmer.
  10. Stir well and reduce the heat to low.
  11. Cover and cook for 20 minutes, stirring once more after 10 minutes.
  12. Remove from heat and stir in the butter and cheese.

Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/creamy-mushroom-risotto-with-rosemary-grilled-pork-tenderloin-recipe.html

Bacon Wrapped Stuffed Chicken Breasts

Ingredients:

  • 4 chicken breasts
  • 1 pound bacon
  • 8 ounce bag spinach
  • 4 ounces mushrooms, thinly sliced
  • 1 cup Swiss cheese, shredded
  • 1 teaspoon garlic, minced
  • 1/2 cup ham, finely diced
  • 1 teaspoon black pepper
  • olive oil
  • chicken rub or seasoning

Directions:

  1. In a skillet, briefly saute the garlic in olive oil.
  2. Add the spinach and cook until it is wilted down.
  3. Drain the excess moisture from the spinach.
  4. In the same skillet, add a bit more olive oil and saute the mushrooms.
  5. In a separate bowl, combine the spinach, mushrooms, cheese, ham and pepper.
  6. Cut a pocket into each chicken breast and season with pepper and the chicken seasoning.
  7. Stuff the filling into the breasts.
  8. Wrap each breast with bacon (2-3 strips).
  9. Bake or grill until the chicken reaches 165 degrees.

Adapted from: http://www.traegergrills.com/recipes/detail/304

Italian Pasta Salad

Ingredients:

  • 1 pound garden rotini
  • 1/2 cup apple cider vinegar
  • 1/2 cup red wine vinegar
  • 2 cups of olive oil
  • 1/4 cup lemon juice
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 2 tablespoon sugar
  • 1 1/2 tablespoons Italian seasoning
  • 1/2 tablespoon ground black pepper
  • 1 tablespoon salt
  • 8 ounces mushrooms, sliced
  • 2 stalks celery, chopped
  • 3/4 cup carrots, chopped
  • 1 bell pepper, diced
  • 1 medium red onion, diced

Directions:

  1. Cook pasta according to package directions.
  2. Drain and cool.
  3. Whisk together the vinegars, oil and seasonings.
  4. Combine the vegetables with the pasta.
  5. Pour the dressing over the pasta and refrigerate to blend flavors.

Source: My kitchen

Delux Mac and Cheese

Ingredients:

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups whole milk
  • 1 cup cheddar cheese, shredded
  • 1 cup swiss cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • 1 medium onion, sliced thinly
  • 8 ounces white mushrooms, sliced
  • 1 pound bacon, finely chopped
  • 1 teaspoon white pepper
  • 1/2 teaspoon dry mustard
  • 1 pound elbow macaroni, cooked al dente

Directions:

  1. Sauté the onions in a bit of butter or oil until they start to brown.
  2. Add the mushrooms cooking until they soften then move into a separate bowl.
  3. Heat the butter in a medium, deep skillet over medium heat.
  4. When the butter melts add flour and whisk, cooking about three minutes or until the flour starts to brown.
  5. Slowly add milk while continuing to whisk.
  6. Gently bring milk to a bubble while stirring frequently and allow it to thicken a bit.
  7. Stir in the cheese a handful at a time.
  8. Season sauce with pepper and mustard.
  9. Add the onions, mushrooms and bacon.
  10. Add cooked pasta to sauce and coat completely.
  11. Transfer to a greased baking dish and brown under a hot broiler.

Inspired by: http://thepioneerwoman.com/cooking/2013/02/fancy-mac-and-cheese/

Tuna Noodle Casserole

Ingredients:

  • 1 onion, diced
  • 1 cans cream of mushroom soup
  • 2 small cans mushrooms
  • 1 large foil pouch of tuna
  • 1 pound bow tie pasta

Directions:

  1. Cook pasta to al dente according to package directions.
  2. In a bowl, combine the remaining ingredients.
  3. Mix into the drained pasta.
  4. Put into a greased baking dish.
  5. Bake at 350 for about an hour or until heated through.

Source: Marks family recipe

Peas with Mushrooms and Onions

Ingredients:

  • 1 16 ounce bag of frozen peas, thawed
  • 1 medium onion, diced
  • 2 small cans mushrooms
  • 1 teaspoon minced garlic
  • 1-2 teaspoons black pepper
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Directions:

  1. Heat the oil in a frying pan.
  2. Saute onions until softened.
  3. Add mushrooms and garlic and saute until garlic is fragrant.
  4. Add peas and season with salt and pepper and cook until heated through.

Source: Marks family recipe

Stuffed Chicken Breasts with Mushrooms

Ingredients:

  • 6 boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 medium onion, sliced
  • 4 ounces sliced mushrooms
  • 1 rib celery, thinly sliced
  • 1 egg, beaten
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons fine dry breadcrumbs
  • 2 teaspoons grated Parmesan cheese
  • 3/4 cup shredded mozzarella cheese
  • salt and pepper
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 sweet onion, chopped
  • 8 ounces mushrooms, sliced
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup semi-dry white wine
  • 1 1/2 cups chicken stock
  • 1 tablespoon all-purpose flour

Directions:

  1. Place chicken pieces between sheets of plastic wax; gently pound with a meat mallet to flatten evenly.
  2. In a large skillet, heat vegetable oil and butter; sauté onion slices, mushrooms, and celery until tender.
  3. Add egg, parsley, bread crumbs, Parmesan cheese, and mozzarella cheese.
  4. Stir to blend well.
  5. Sprinkle chicken breasts with salt and pepper; fill with even portions of the filling mixture.
  6. Roll up and secure with toothpicks.
  7. Arrange chicken breasts in a shallow 3-quart baking dish, spooning any extra filling around the chicken rolls.
  8. To prepare the sauce, melt 2 tablespoons butter with olive oil.
  9. Add onion, mushrooms, and cayenne pepper.
  10. Sauté until onions are translucent and mushrooms are tender, about 8 minutes.
  11. Add wine and reduce until almost evaporated.
  12. Add chicken stock and simmer until reduced by 1/3.
  13. Pour sauce over chicken.
  14. Bake at 350, basting occasionally with sauce in the baking dish, for 55 minutes to 1 hour.

Sources:  http://southernfood.about.com/od/chickenbreastrecipes/r/bl30627w.htm and http://www.delish.com/recipes/cooking-recipes/sunny-anderson-grilled-chicken-mushroom-sauce-recipe

Asian Roasted Zucchini

Ingredients:

  • 1 pound zucchini and/or yellow squash, cubed
  • 1 large onion, chunked
  • 1/2 pound mushrooms, sliced
  • 1 tablespoon grated ginger
  • 1 tablespoon grated orange zest
  • Juice of 1 orange
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup olive oil
  • 1 tablespoon cider vinegar
  • 1/2 tablespoon honey

Directions:

  1. Preheat oven to 350.
  2. Cut up the vegetables and set aside in a large bowl.
  3. Whisk together remaining ingredients in a small bowl, adjusting as needed for taste.
  4. Pour the liquid over the vegetables and toss to coat.
  5. Pour into a large, flat baking dish and loosely cover with foil.
  6. Bake for 30 minutes.
  7. Uncover and bake for another 10 minutes or until the vegetables are tender and beginning to caramelize.

Source: My home kitchen

Tortellini and Garden Vegetable Bake

Ingredients:

  • 10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
  • 1 medium carrot, thinly sliced
  • 1 1/2 cups sugar snap peas, halved crosswise
  • 1 tablespoon margarine or butter
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 cup sliced fresh mushrooms
  • 1/3 cup chicken broth
  • 1 1/2 teaspoons dried oregano, crushed
  • 2 teaspoons all-purpose flour
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 cup milk
  • 1 8 ounce package cream cheese, cubed and softened
  • 1 tablespoon lemon juice
  • 1 cup quartered cherry tomatoes
  • 1 small red or green sweet pepper, coarsely chopped
  • 2 tablespoons grated Parmesan cheese

Directions:

  1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
  2. Meanwhile, heat margarine or butter in a 12-inch skillet.
  3. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink.
  4. Remove from skillet.
  5. Shake together chicken broth, oregano, flour, garlic, and pepper in a screw-top jar until smooth.
  6. Add to skillet along with milk.
  7. Cook and stir until thickened and bubbly; add cream cheese.
  8. Cook and stir until cream cheese is smooth.
  9. Remove from heat.
  10. Stir in lemon juice.
  11. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper.
  12. Toss to coat.
  13. Turn into an ungreased 13x9x2-inch baking dish.
  14. Bake, covered, in a 350 degrees oven for 30 to 35 minutes or until heated through.
  15. Stir mixture and sprinkle with Parmesan cheese.

Source:  http://www.recipe.com/tortellini-and-garden-vegetable-bake/