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

Basic Waffle Recipe

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waffle recipe

waffle recipe picture 2

Homemade waffles are so easy to make and purchasing a waffle iron wont brake the bank. For topping you can use butter, maple syrup, or any other delicious combination of flavors like berries and whip cream.

Basic Waffle Recipe
 
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Author:
Recipe type: Dessert
Ingredients
  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 ¾ cups milk
  • ⅓ cup vegetable oil
  • 2 eggs
Instructions
  1. In a large size bowl whisk together the flour, sugar, baking powder, and salt.
  2. In a another bowl beat the eggs until lightly beaten and then whisk in the milk and vegetable oil.
  3. Slowly mix the milk mixture into the dry ingredients until just combined – batter will be kind of lumpy.
  4. Cook according to waffle iron instructions.

 

Tamale Pie Recipe

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tamali pie recipe

If you’re in the mood for Mexican cuisine give this one dish Mexican recipe a try. This is a simple recipe, and is fairly quick to put together so you can have supper on the table in less than an hour.

Enjoy

Tamale Pie Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4 to 6
Ingredients
  • ½ cup cornmeal
  • ⅔ cup flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 3-4 teaspoons olive oil
  • ½ cup milk
  • 1 egg
  • 1 can diced green chiles (4.5 ounce)
  • 1 can of creamed corn
  • 1 pound lean ground beef
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ¼ cup enchilada sauce (red)
  • 2 cups shredded Monterey jack cheese
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl mix together the cornmeal, flour, sugar, baking powder and ¼ teaspoon salt until well combined. Stir in the oil a little at a time until crumbles are formed.
  3. crumb topping
  4. Whisk the milk and egg into the mixture and then mix in the Cream corn and chiles.
  5. tamali pie mix
  6. Pour mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray and bake until a tooth pick inserted comes out clean. (about 20 – 25 minutes)
  7. While cornbread is baking brown ground beef seasoned with the cumin, chili powder, ¼ teaspoon salt and pepper until no longer pink inside; drain if needed.
  8. browning burger
  9. Remove cornbread from the oven when its finished baking, reduce oven temperature to 350F, and using a fork poke holes in the top throughout the cornbread. Spread the enchilada sauce over the top, and top with the ground beef followed by the shredded cheese.
  10. ready tro bake casserole
  11. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking until cheese just starts to brown.
  12. Let rest 10 – 15 minutes before serving.

tamali pie picture2

Adapted from Blogchef.net

Slow Cooker Rabbit in Wine and Cream Cheese Sauce

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Slow Cooker Rabbit in Wine and Cream Cheese Sauce picture 2

Slow Cooker Rabbit in Wine and Cream Cheese Sauce recipe

This slow cooker rabbit recipe has a great combination of flavors, and because its cooked in the slow cooker both wild an domestic rabbit meat turns out nice and tender. This recipe is quick to put together so you can go about your day and have supper close to ready at the right time; just finish it off by cooking the spaghetti.

If you have rabbit meat on hand give this Slow Cooker Rabbit in Wine and Cream Cheese Sauce recipe

a try; it’s very good.

Slow Cooker Rabbit in Wine and Cream Cheese Sauce
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 rabbit (cut into pieces 2 ½ to 3 pounds)
  • vegetable oil for browning
  • 8 ounces white button mushrooms (sliced)
  • 8 ounces of baby
  • 8 Baby Portabella mushrooms (quartered)
  • ¼ cup unsalted butter
  • 1 package dry Zesty Italian dressing mix
  • 1 can condensed golden mushroom soup
  • 4 ounces of chives with onion cream cheese spread
  • ½ cup white wine (I had homemade cherry wine on hand so I used that)
  • 4 green onion (green part sliced for garnish – optional)
Instructions
  1. Place the mushrooms in the bottom of the slow cooker.
  2. In a large skillet using the oil cook the rabbit until nicely browned on both sides and place the rabbit pieces on top of the mushrooms.
  3. In a medium size saucepan melt the butter over medium heat and then add the wine, mix in the golden mushroom soup, dressing mix, and cream cheese and continue cooking until cheese is melted. (mixture will look kind curdled) Pour the mixture over the rabbit.
  4. Cook on low for 5 to 6 hours or until rabbit is fall off the bone tender.
  5. Cook spaghetti according to package directions; drain. Serve the rabbit on top of the spaghetti with the sauce.
  6. Garnished with the green onions if using.

 

Simple Taco Pie Recipe

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taco pie recipe

taco p[ie recipe picture 2

This is a basic recipe for taco pie that requires just a few ingredients. I prepared this recipe as written with intent of seeing how good it would turn out in it simplest form. With school starting in many parts

of the country in less than a month I thought this would be a great after school supper dish.

I thought the taco pie was really good but there is a lot of room for additional ingredients like, jalapeno peppers, green peppers, chopped green chilies, olives and may even re-fried beans.

If you looking for a simple and quick after school supper recipe give this simple Taco Pie Recipe a try.

Simple Taco Pie Recipe
 
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Author:
Recipe type: Supper
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 pound ground beef
  • 1 medium onion (chopped)
  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) container sour cream
  • 8 ounces shredded Mexican-style cheese blend
  • 1 (12-13 ounce) bag tortilla chips (crushed)
Instructions
  1. Preheat oven according to directions on package for the crescent rolls. 375F
  2. Spray a 8 x 8 baking dish with cooking spray and roll the crescent roll dough out on the bottom to form a bottom crust and bake according to package. Crust should be golden brown.
  3. While the crust is baking in a large skillet over medium high heat chop up and cook the burger and onion, until onion is soft, and burger is no longer pink inside; drain if needed. Mix in the taco seasoning until well combined.
  4. Spread the meat mixture over the bottom of the crescent crust, and then layer the sour cream over the top followed by the Mexican-style cheese blend. Top with the crushed tortilla chips.
  5. Bake at 375F. Until heated through and cheese is melted – Serve hot.

Adapted from Allrecipes.com

Simple Grilled Pork Chops Recipe

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simple grilled pork chops recipe

These pork chops turn out tender, moist, and delicious. This recipe uses anchovy paste, and honey to aid in the browning of the chops. I have never used anchovy paste as an ingredient so it made me a little nervous as to exactly what kind of flavor impact it would have on the chops – but it did not turn out to be an issue; they were very good.

This recipe takes a little bit of time, mainly due to the brining time required, but once there placed on the grill they cook quickly.

The next time your fire up the grill give this Simple Grilled Pork Chops Recipe a try; it’s a simple recipe and well worth the effort.

Simple Grilled Pork Chops Recipe
 
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Author:
Recipe type: Grilling
Serves: 6
Ingredients
  • 6 boneless pork chops (3/4 to 1 inch thick)
  • 3 tablespoons salt
  • 1 tablespoon vegetable oil
  • 1 ½ teaspoons honey
  • 1 teaspoon anchovy paste
  • ½ teaspoon pepper
Instructions
  1. In a large bowl dissolve salt in 1 ½ quarts of cold water. Cut slits in chops about 2 inches apart through the outer layer of silver skin and fat. (This will help keep the chops from bulging on the grill) Place chops in brine at room temperature for 30 minutes).
  2. While chops are brining in a small bowl mix together the honey, oil, pepper and anchovy paste until well combined.
  3. Preheat and prepare grill over medium high heat.
  4. Spread ¼ teaspoon of oil mixture over one side of each chop and place oil side down on the grill grates. Grill until well browned and slightly charred. Place the remaining oil mixture on the uncoated side of the chops, flip, and continue grilling until chops are well browned and done. (145F.) if chops brown too quickly move chops to a cooler side of grill to finish off.
  5. Serve hot.

Adapted from Cooks Country

simple grilled pork chops recipe picture 2

Buffalo Chicken Mac and Cheese Recipe

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deli chicken mac and cheese recipe

deli chicken mac and cheese recipe picture 2

If you’re looking for a little bit of a different take on a Mac and Cheese give this recipe a try – the dominant flavor is definitely the Gorgonzola cheese, so you it with caution. This is a simple recipe that cooks on the stove top and utilizes deli chicken so it is fairly quick to prepare. To make preperation a little easier measure all ingredients into small containers so you have them ready to add as you prepare the cheese sauce.

This is a quick recipe so you can have supper on the table in less than an hour. Enjoy

Buffalo Chicken Mac and Cheese Recipe
 
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Author:
Recipe type: Main
Serves: 6-8
Ingredients
  • 1 whole rotisserie deli chicken
  • 16 ounces elbow macaroni
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • ⅛ teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • ½ cup hot sauce
  • ½ cup crumbled Gorgonzola cheese
Instructions
  1. Bone chicken into bite size pieces. Cook pasta according to package directions; drain.
  2. In a large dutch oven over medium heat - melt the butter. Slowly whisk in the flour until a paste forms. Continue stirring and cooking until golden brown. Slowly whisk in the milk and cook stirring constantly until mixture is thickened about 5 minutes, and then add the pepper. Cook about 1 more minute, or until mixture is smooth. Reduce heat to low and stir in the Monterey Jack, and cheddar cheese; cook until melted.
  3. Mix in the hot sauce and then fold in the chicken, macaroni, and Gorgonzola cheese.
  4. Serve hot.

Adapted from Allrecipes.com

Barbecued Buttermilk Chicken Breasts

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barbecued buttermilk chicken breasts recipe 2

barbecued buttermilk chicken breasts grill picture

Moist and Tender – these chicken breasts are delicious.

I was looking for a grill recipe that would cook quickly, because I was short on time. These chicken breasts marinate for 30 minutes, and then cook quickly on the grill. Just be sure to flatten them down to about ½ inch so they are about equal size that way they will all be done about the same time.

If you’re looking for a quick and easy grilling recipe give this one a try; you’ll love them!

Barbecued Buttermilk Chicken Breasts
 
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Author:
Recipe type: Grilling
Serves: 6
Ingredients
  • 6 boneless skinless chicken breast halves
  • 2 cups butter milk
  • kosher salt and black pepper
  • ½ teaspoon cayenne pepper (or to taste)
  • ½ cup barbecue sauce (homemade or your favorite brand)
  • olive oil
Instructions
  1. In a large bowl whisk together the buttermilk, cayenne pepper, ½ teaspoon salt, and ½ teaspoon pepper. Place chicken breasts between plastic wrap and using a mallet pound chicken down to about ½ inch. Place chicken in a large food grad zip lock bag, pour in the buttermilk mixture, and using you hands on the out side of the bag work the buttermilk around the chicken; marinate in the refrigerator for 30 minutes.
  2. Prepare grill on medium high heat.
  3. Remove chicken from the marinade; letting any excess marinade drip off the chicken. Pat chicken dry using paper toweling. Coat chicken breasts on both sides with olive oil and lightly salt both sides. Grill chicken for 2 to 4 minutes or until grill marks form, flip chicken and grill for another 3 to 4 minutes, coat with barbecue sauce, flip chicken to coat the other side. Continue grilling until an instant read thermometer reads 160F. (if you have sauce left over flip chicken again to thicken the coating)
  4. Place chicken on a serving platter, tent lightly with aluminum foil and let rest 5 to 10 minutes, and serve.

Adapted from Fine Cooking Magazine

Strawberry Rhubarb Custard Ice Cream Recipe

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strawbberry rhubarb custard ice cream recipe

strawbberry rhubarb custard ice cream recipe

Strawberry season is here in Upper Michigan so I thought it would be a great time to post this Strawberry Rhubarb Custard Ice Cream Recipe. The sweet strawberries with the sour flavor of the rhubarb makes for a delicious combination of flavors – and the opportunity to use fresh fruit makes it even better.

This is a simple recipe, but it is a little time consuming, but worth the effort.

Strawberry Rhubarb Custard Ice Cream Recipe
 
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Author:
Recipe type: Dessert
Ingredients
  • 3 cups whole milk
  • 12 ounces of heavy cream
  • 1 cup sugar (divided)
  • ¼ teaspoon salt or to taste
  • 2 tablespoons corn syrup
  • 4 large egg yolks
  • 1 teaspoon cornstarch
  • 1 tablespoon vanilla
  • Ingredients of Rhubarb Swirl
  • 1 cup strawberries (diced)
  • 3 rhubarb stalks (sliced)
  • ½ cup sugar
  • ⅛ teaspoon salt
Instructions
  1. To make the swirl combine all the ingredients into a medium size saucepan and cook over medium heat until rhubarb is tender and syrup forms; set aside to cool in the refrigerator.
  2. In a small bowl whisk together the egg yolks, ¼ cup sugar, and the cornstarch; set aside.
  3. custard egg mix
  4. In a large pot or saucepan (be sure to use a large enough pan for this the mixture will boil up pretty high)mix together the milk, cream, ¾ cup sugar, salt, and corn syrup. Bring the mixture to a boil over medium heat, reduce to simmer. Mix 1 cup of the milk mixture slowly into the egg mixture to temper the eggs, and then mix the egg mixture back into the milk and cream mixture to form the custard. Continue cooking on simmer stirring constantly with a wooden spoon until custard thickens; remove from heat and stir in the vanilla. (custard is ready when you slide your finger across the spoon and the streak it makes stays in place).
  5. cooking custard
  6. Pour the custard into a food grade zip lock bag and place it in a large bowl seam side up. Surround the bag with ice cubes and water – mostly ice cubes and let the mixture cool for 30 minutes.
  7. cooling custard
  8. Process custard in ice cream maker according to ice cream maker directions.
  9. Layer the ice cream in a dish starting with the strawberry rhubarb sauce. (A 9x5 glass bread pan is just the right size for this)
  10. ice cream mix
  11. Cover with plastic wrap and freeze for 3 – 4 more hours.

Note: I prepared this recipe as written and thought it was really good – but if I make this again I will use 1 teaspoon vanilla and 1 tablespoon of cornstarch in place of the amounts it calls for; I do believe that is a typo in the recipe.

Adapted from  A Cookie Named Desire

 

Barbecued Chicken Kebabs Recipe

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chickenkebabs recipe

chickenkebabs picture 4

Sticky, gooey, and delicious! These Barbecued Chicken Kebabs have a delicious combination of flavors, they do take a little time to prepare, because of the time the chicken marinates in the bacon spice mixture, other then that this is a simple recipe. I prepared the recipe as written with the exception of the amount of chicken used which was a little less than the 2 pounds it calls for; so I wound up with 3 Kebabs, instead of 4.

I used wooden skewers, but metal if you have them would be a better choice because even after being soaked they still have a tendency to burn over high heat.

The next time you want to fire up the grill give these Barbecued Chicken Kebabs a try; there great!

 

Barbecued Chicken Kebabs Recipe
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • Ingredients for sauce
  • ½ cup ketchup
  • ¼ cup molasses
  • 2 tablespoons onion (grated)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar (packed)
  • Ingredients for chicken
  • 2 pounds boneless skinless chicken breasts (cut into 1 inch chunks)
  • 2 tablespoons paprika
  • 2 tablespoons smoked paprika
  • 4 teaspoons sugar
  • 2 teaspoons kosher salt
  • 2 slices bacon (cut into ½ inch pieces)
Instructions
  1. Directions for chicken
  2. Process bacon in a food processor until a paste forms. In a large bowl whisk together the paprika's, sugar, and kosher salt, and then work the bacon paste into the mixture. I found using my hands worked best for this. Add the chunks of chicken to the bowl and using your hands thoroughly coat the chicken with the bacon spice mixture. Cover with plastic rap and refrigerate for 1 hour.
  3. Directions for sauce
  4. While chicken is marinating mix all the sauce ingredients together in a small sauce pan. Bring mixture to a simmer over medium heat and cook until mixture is reduced to about 1 cup, about 5 – 7 minutes. Remove ½ cup to a dipping bowl, and set aside.
  5. Preheat and prepare grill.
  6. Thread chicken on 4 skewers. Place skewers on grill grates over medium high heat and grill with cover closed until nicely browned on one side, flip kebabs, and using a brush coat browned side with barbecue sauce. After 2nd side is browned flip kebabs again and coat with sauce. Continue flipping and brushing every few minutes until chicken is done and slightly charred. (165F)
  7. Remove chicken to a serving platter, cover with aluminum foil, and let rest for 5 – 10 minutes; serve with dipping sauce.

chickenkebabs picture 4

Adapted from Cooks Country Meat Cookbook