Sauteed Chanterelle Mushrooms and Zucchini Recipe

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Sauteed Chanterelle Mushrooms and Zucchini Recipe

Wild Chanterelle mushrooms and zucchini fresh out of the garden adds up to a delicious summertime treat. This is a simple side dish recipe that doesn’t require much prep or cooking time. If you’re not a mushroom forager purchase them from the store and substitute Portabella mushrooms for the Chanterelle’s.

Sauteed Chanterelle Mushrooms and Zucchini Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 8 ounces Chanterelle mushrooms (large ones sliced or quartered)
  • 1 medium onion (coarsely chopped)
  • 1 garlic clove (crushed and minced)
  • 1 zucchini (cut into ½ inch chunks)
  • salt and pepper
Instructions
  1. In a large skillet over medium high heat melt the butter, and then add the oil. Place all the ingredients in the skillet except for the salt and pepper. Cook until the mushrooms have given up there moisture and the mixture starts to brown; salt and pepper to taste.
  2. Serve Hot

Sauteed Chanterelle Mushrooms and Zucchini Recipe 2

Sauteed Summer Squash Recipe

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sauteed summer squash recipe picture 2

sauteed summer squash recipe picture 3

This Sauteed Summer Squash Recipe is quick and simple to put together and a great way to use up that extra zucchini. The squash is sliced thin so it cooks quickly. This is a delicious side dish that would go great with almost any grilled meat or fish.

If you have summer squash on hand give this one a try; its really good.

Sauteed Summer Squash Recipe
 
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Author:
Recipe type: side dish
Ingredients
  • 1 clove garlic (crushed and minced)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 yellow summer squash
  • 2 zucchini (you can use two of the same if that is all you have available)
  • 7 teaspoons olive oil
  • 1 tablespoon parsley
  • salt and pepper
Instructions
  1. In a large bowl mix together the garlic and lemon juice; set aside and let rest for at least 10 minutes.
  2. Trim the ends off the squash and using a vegetable peeler shave the squash off length wise into ribbons. Take 3 slices off, turn the squash 90 degrees, and repeat the process. Continue shaving ribbons down to the seeds – discard the seed core.
  3. Add 2 tablespoons olive oil, ¼ teaspoons salt, ⅛ teaspoon pepper, and lemon zest to the lemon juice mixture and mix until well combined.
  4. In a 12 inch skillet over medium high heat using 1 teaspoon of olive oil cook the squash ribbons, turning occasionally with tongs, until softened and translucent.
  5. Place the squash in the bowl with the lemon mixture, add the parsley, and toss to coat. Salt and pepper to taste and serve.

Adapted from Cooks Illustrated

Fresh Chanterelle Mushrooms with Shallots Recipe

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chanterelle mushrooms in a wicker basket picture

chanterelle mushrooms recipe

Foraging for mushrooms is one of my favorite hobbies this time of year. With the right amount of moisture they are very plentiful. I was out doing a training session with a new English setter puppy we purchased for bird hunting when I came across a large batch of Chanterelle mushrooms. That ended my training session in a hurry; I took the dog back to the house, grabbed a knife, and went for the mushrooms. Chanterelle mushrooms are one of my favorites.

This is a simple and quick sauteed mushroom recipe that is delicious over grilled steak. If you have fresh Chanterelle mushrooms available, wild or domestic, give this one a try they are really good!

Fresh Chanterelle Mushrooms with Shallots Recipe
 
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Author:
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 8 ounces fresh Chanterelle mushrooms (halved or quartered if large)
  • 1 small shallot (minced)
  • 1 garlic clove (minced)
  • salt and pepper
Instructions
  1. Melt butter with the oil over medium-high heat. Add mushrooms and cook until starting to brown (about 6 minuted). Add the shallot and garlic to the skillet and continue cooking for another 2 minutes; salt and pepper to taste and serve.

Adapted from Epicurious

Brown Sugar Glazed Butternut Squash Recipe

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glazed butternut squash recipe

Squash is supposed to be really good for you – and I guess it is, until you add all the good stuff to it like brown sugar and butter; but it’s so good!!
If you want a great recipe for a Thanksgiving Day side dish here it is.

Brown Sugar Glazed Butternut Squash Recipe
 
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Author:
Recipe type: Side Dish
Ingredients
  • 1 butternut squash (2 to 2½ pounds)
  • ¼ cup brown sugar (packed)
  • 3 tablespoons unsalted butter (melted)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon cider vinegar (optional)
Instructions
  1. Preheat oven to 425F.
  2. Peel and remove seeds from squash and cut into 1 inch pieces.
  3. Place the squash pieces in a large bowl. Add the sugar, salt, pepper, and brown sugar. Pour in the melted butter and toss to coat.
  4. Line a rimmed baking sheet with aluminum foil, lightly spray with cooking spray, and arrange the squash pieces in a single layer on the foil.
  5. Bake for 45 minutes. Mixing the pieces about every 15 minutes until squash is glazed and tender. (While mixing them try to flip as many as you can so they brown on both sides)
  6. If using the vinegar, drizzle the vinegar over the pieces, and serve hot. Enjoy

Adapted from cookscountry.com

Mexican Macaroni Salad Recipe

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mexican cold salad recipe

With Labor Day approaching I thought this would be a good time to post another side dish recipe. This is a simple recipe to prepare and will feed a good size crowd. The recipe is mildly seasoned so if you want to heat it up a little bit, it should work out well; Jalapenos would be a good addition to this recipe.
If you looking for a good side dish give this Mexican Macaroni Salad Recipe a try.
This is a good recipe for pot luck, or a Labor Day picnic.

Mexican Macaroni Salad Recipe
 
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Author:
Recipe type: Side Dish
Cuisine: Mexican
Serves: 12
Ingredients
  • 1 pound elbow macaroni
  • 2 ears corn
  • 1 can black beans (drained and rinsed)
  • ½ cup black olives (chopped)
  • 6 Roma tomatoes (seeded and diced)
  • 3 green onions sliced
  • 1 cup shredded cheddar cheese
  • ½ red onion (finely chopped)
  • 1 cup jarred salsa
  • 1 cup sour cream
  • ¼ cup mayonnaise
  • ½ teaspoon cumin
  • Salt and pepper to taste
Instructions
  1. Cook macaroni according to package directions; drain, rinse, and set aside to cool.
  2. While macaroni is cooking grill corn over medium high heat until done and slightly charred. Cool and cut kernels off the cob.
  3. In a large bowl mix together the elbow macaroni, corn, black beans, tomatoes, and green onions.
  4. in a medium size bowl mix together the mayo, sour cream, cumin, and salsa until thoroughly combined. Mix the sauce into the macaroni mixture, fold in the cheese; salt and pepper to taste.
  5. Serve cold

Adapted from Food Network

Brats and Beer Recipe

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brats and beer recipe

It’s a beautiful day here in the Upper Peninsula of Michigan so I decided to fire up the grill. I have quite a few brat recipes on my blog already, but this one was a little different so I decided to give it a try. it is a little more work than just throwing the brats on the grill and cooking but it is work the extra time and work because they are tender and delicious. The flavor may very a little bit depending on the brand of beer you are using. I happened to have a locally made dark beer on hand called the Widow Maker, so I decided to use that which turned out to be a good choice.
If you looking for a good grilling recipe for the 4th of July give this one a try; it’s really good.

Brats and Beer Recipe
 
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Author:
Recipe type: Grilling
Serves: Makes 5
Ingredients
  • 2 large onions (cut into ½ inch slices)
  • 1 ½ tablespoons of vegetable oil
  • Pepper
  • 1 can beer (12 ounces)
  • ⅓ cup Dijon mustard
  • ½ teaspoon sugar
  • ½ teaspoon caraway seeds
  • 5 brats
  • 5 brat buns
Instructions
  1. Preheat and prepare grill for medium high heat
  2. In a disposable roaster pan (I used an 11 ¾ x 9 ¼) whisk together beer, mustard, caraway seeds and ½ teaspoon pepper.
  3. Slice onions and lightly brush them with cooking oil, and then sprinkle them with pepper; place the pan on one side of the grill. Grill onions until slightly charred on both sides and then add them to the beer mixture.
  4. grilling onions
  5. Place brats on the grill and brown on both sides. Arrange the brats in the onion mixture. Close grill and cook brats until done, and onions are tender.
  6. precooking brats
  7. pregrilling brats and onions
  8. While brats are cooking place buns on grill cut side down to toast them; set aside.
  9. Remove brats from the roasting to the pan to grill grates, and grill them until slightly charred on both sides. Continue cooking the onions in the sauce until sauce starts to thicken.
  10. Serve the brats on the buns with onions and sauce and your choice of condiments.

grilling brats

Adapted from Cooks Country

Chicken with Rice and Spring Vegetables Recipe

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chicken and rice with spring vegetables recipe

This is one of those recipes that when I looked at it I thought it would be ok. It turned out to be delicious. The chicken is moist and tender which is always a good thing, but the rice and vegetables are definitely the highlight of this dish. This recipe does take a little while to put together, but it is well worth the effort. This recipe was adapted from Cook’s Country with a few minor changes. Like with most of their recipes, they are a little extra work, but they usually turn out pretty good.
This one will go on my favorites list – give it a try it’s really good. Enjoy

Chicken with Rice and Spring Vegetables Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 – 4 boneless skinless chicken breasts (about 1 ½ pounds)
  • ½ cup orzo
  • 4 tablespoons vegetable oil (divided)
  • 1 pound asparagus (trimmed and cut into 1 inch pieces)
  • Salt and pepper
  • 1 cup long grain white rice
  • 1 medium onion (finely chopped)
  • 4 garlic cloves (crushed and minced)
  • 2 ¼ cups chicken broth
  • ¼ cup Marsala
  • 1 cup frozen peas (thawed)
  • 2 tablespoons fresh basil (chopped)
  • ½ teaspoon lemon zest – optional (grated)
Instructions
  1. Prepare vegetables and set aside. (I found it handy to measure out all the ingredients before I started this recipe.)
  2. chicken and rice with spring vegetables prep
  3. In a Dutch oven or large kettle over medium high heat cook the orzo until deep brown. Pour in a bowl and set aside.
  4. browning orzo
  5. Add one tablespoon of oil to the same pan and cook the asparagus until starting to brown and al dente. Remove the asparagus from the pan to a dish and set aside.
  6. browning asparagus
  7. Add the remaining oil to the pan, salt and pepper the chicken and cook chicken until browned on both sides. Remove the chicken to a platter, and set aside.
  8. browning chicken
  9. Place the rice, onion, and ¾ teaspoons of salt into the same pan and cook until onion and rice start to brown. Add ¾’s of garlic and cook until fragrant. Stir in the broth, Marsala, and orzo, bring to a high simmer, and arrange chicken into broth adding any juices that were left on the platter. Cover and cook until chicken is done. (165F.)
  10. Remove chicken to a platter and quickly cover with aluminum foil to keep warm. Stir rice mixture; cover rice and continue cooking until rice is tender and liquid is absorbed. (If rice does not get done by the time the broth is evaporated, add chicken broth a little at a time, and continue cooking until rice is done.)
  11. Mix in the peas, asparagus, basil, remaining garlic, and zest. Cover and let set until vegetables are warmed through.
  12. chicken and rice mixture
  13. Served topped with the chicken breasts.

 

Grilled California Burgers Recipe

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california burgers recipe

I can’t think of a better way to stat out National Burger Month than with these Grilled California Burgers. This is simple and quick recipe that incorporates pickled jalapenos into the burger. I decided to grill these but they can also be done on the stove top – but the grilled flavor turns into something special. The next time you decide to fire up the grill give these Grilled California Burgers a try; they are really good. Enjoy

Grilled California Burgers Recipe
 
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Author:
Recipe type: Grilling
Serves: Makes 4
Ingredients
  • 1 ½ pounds ground chuck
  • 2 tablespoons chopped pickled jalapeno slices
  • 2 tablespoons pickle juice from the jar of jalapenos
  • Salt and pepper
  • 4 slices Swiss cheese
  • 1 ripe avocado (peeled and sliced thin)
  • ½ small red onion (sliced thin)
  • 4 large burger buns
  • 1 tomato (sliced)
Instructions
  1. Prepare and heat grill to medium high heat.
  2. In a large bowl using your hands mix together the burger, ½ teaspoon salt, ¼ teaspoon pepper, and pickled jalapenos. Form into 4 patties making a shallow indention in the center of each; set aside.
  3. In a medium size bow gently mix together the pickle juice, onion and avocado; set aside.
  4. Grill the burgers until nicely browned on one side and lightly charred. Flip the burgers and continue cooking to desired doneness. Just before the burgers are done top with the cheese slices, close the lid, and cook until cheese is melted. (While burgers are grilling toast the buns on the grill cut side down and set aside)
  5. Serve burgers topped with a slice of tomato and the avocado mixture.

Inspired by Cooks Country

Grilled Pepper Jack Chicken Burgers

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grilled pepper jsck chicken burgers recipe

28 below zero on Tuesday night, 26 below zero on Wednesday night with a high of -1 during the day – what the Hell!!! I am really tired of it like many other people are across the county; so I decided to heat things up a little bit and fired up the grill. Yes it was a cold adventure, but it did a lot to get rid of the winter time blues; give it a try.
This Grilled Pepper Jack Chicken Burgers recipe is simple and quick to put together and the soft pretzel buns are a nice added touch.

grilling grilled pepper jsck chicken burgers recipe

Grilled Pepper Jack Chicken Burgers
 
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Author:
Recipe type: Grilling
Serves: Makes 4
Ingredients
  • 8 slices bacon (cooked until crispy and drained on paper toweling)
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons poultry seasoning
  • 4 slices pepper jack cheese
  • 4 soft pretzel buns (split)
  • 4 leaves of lettuce
  • 4 slices tomato
  • ½ cup thinly sliced red onion
Instructions
  1. Preheat and prepare the grill for medium high heat.
  2. Pound chicken breasts down to about 1 inch.
  3. Rub the poultry seasoning into the chicken on both sides.
  4. Grill chicken breasts on one side until nicely browned and slightly charred. Flip chicken breasts and continue grilling to an internal temperature of 165F, or until chicken is no longer pink inside.
  5. Place 2 bacon strips topped with a slice of cheese on each chicken breast, close the grill, and continue grilling until cheese is melted.
  6. Split the pretzel buns and place each piece of chicken on a bun, top with lettuce, tomato, onion and serve with your favorite condiments.

 

 

Jumbo Blueberry Raspberry Muffins Recipe

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jumbo blueberryraspberry muffins

If you have fresh berries available give this Jumbo Blueberry Raspberry Muffins Recipe a try. Serve them warm with butter, and there’re delicious.

I used fresh blueberries, and raspberries in this recipe, but I am sure any combination of berries would work out just as well.

Take advantage of the berry season and prepare some of these Jumbo Blueberry Raspberry Muffins while you have the chance. Enjoy

Jumbo Blueberry Raspberry Muffins Recipe
 
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Author:
Recipe type: Dessert
Serves: makes 6
Ingredients
  • Muffin Ingredients
  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 large eggs
  • 1 stick unsalted butter, melted
  • 1 cup buttermilk
  • 1 tablespoon grated lemon zest
  • ¾ cup fresh blueberries
  • ¾ cup fresh raspberries
  • Topping Ingredients
  • ¼ cup all-purpose flour
  • 2 tablespoons butter (softened)
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped walnuts
  • 1 teaspoon lemon zest (finely grated lemon peel)
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl using an electric mixer, beat the eggs, and then mix in the melted butter, buttermilk, and lemon zest until well combined.
  4. Mix the egg mixture with the flour mixture until combined. (You want this to be just moistened – don’t over mix the batter will be lumpy.) Gently fold in the berries.
  5. To make the topping mix all the ingredients together in a small bowl until crumbly. (Using a fork works well for this to help distribute the butter.)
  6. Lightly spray a jumbo muffin tin with cooking spray, and spoon the batter into the muffin cups. Sprinkle the topping evenly over the top of each muffin.
  7. Bake for 20 to 30 minutes until muffins are golden brown and a tooth pick inserted comes out clean. (These muffins are pretty big so I used a wooden skewer to check for doneness.)
  8. Let cool 10 minutes, remove to cooling rack to cool, or serve warm with butter.

jumbo muffins

Adapted from Food Network