Penne with Pesto Cream sauce and Stuffed Mushrooms

I have made a decision regarding the food blog.

I originally started posting as meals, because everyone usually makes a meal. Then I went to the individual recipe thing as that seemed to be the format many liked. Then I realized that everyone who writes a blog is doing the same thing as everyone else. They are either copying the Pioneer Woman's format on their food blogs or just post individual recipes.

I have decided that most of us make more than just one thing when we cook, and a good majority of people who look at recipes and new ideas are women or parents or people who cook for more than just themselves.

This makes things easy on me as well as my readers. You guys get a one page meal with multiple recipes and how to get everything ready in sequence, AND I don't have to make a million posts for individual recipes. This saves us both time in our busy, hectic lives.

There is a search option, so I am guessing people will use that if they are looking for something specific.

That being said, here is the next meal-like recipe. Jill, I made the stuffed mushrooms just for you so I could fulfill the request for the recipe :-)

I needed something to go with the Stuffed Mushrooms and pasta or steak is always a good option. As steak is not in my budget, this became a vegetarian meal.

Now, before you run off, adding steak or chicken is a cinch and is very yummy. That makes this meal easy for split households as well. Cut your meat up into strips and saute with some olive oil and garlic and serve over the top of the noodles. Or grill/fry/bake your meat of choice and serve off to the side. The steak with blue cheese butter is a good meat dish to go with this.

Looks totally yummy right?

So... Grab your ingredients. You'll need 8-10 large mushrooms, frozen spinach, bread crumbs, an egg, cheese of choice,  medium sized onion, noodles, alfredo sauce, pesto sauce and capers if you have them. Also grab some chicken or vegy bouillon or better than bouillon if you have it. 

Ok. Now. Micro-nuke the spinach. My 8 mushrooms took about 1/2 c of thawed spinach. 

Stem the mushrooms and clean out the fluffy white flesh the stems leave on the inside while the spinach is getting de-icy. Chop 1/2 the onion and the mushroom stems into tiny bits. 

Get out your cheese and shred if needed or in my case, using goat cheese...

I crumbled it. 

Like this. Amount is up to you. I used about 1/2 c.

Mix the ingredients together. Spinach, onion, stems, cheese, 1/4 c bread crumbs, 1 egg, 1 tbs garlic powder and a pinch of basil. 

Oh yeah, forgot to mention those. 

Spoon stuffing into mushrooms and mound. Yes, your hand will get dirty 'cause you have to kinda mold the stuffing to the top a bit, but its ok. That's what sinks are for. 

Mushrooms stuffed, pop in oven at 350 for maybe 20 mins.

Meanwhile, as the mushrooms are getting all happy boil some water and get the pasta going. Pop in a couple of teaspoons of bouillon to make it taste even better.

Mix half the pesto and half the alfredo together in a microwave save thingy.

Get a salad made or whatever veggie you intend on making.

Check the mushrooms. Now top with some more cheese, and put under broiler for about 2 mins. 

When they come out they should look like this. Ish.

When the noodles are done cooking, drain them and nuke the sauce.

And then you are done. Plate the noodles, top with sauce.  

And see what the beautiful mushrooms look like inside... MMMMMM.

Stuffed Mushrooms
8-10 large mushrooms
1/2 c spinach, thawed
3/4 c goat cheese crumbled or mozzarella shredded plus 1/4 c.
1 Tbs garlic powder
1/4c bread crumbs
Mushrooms stems, minced
1/2 onion, minced
1 egg

Stem the mushrooms and clean out cavity or any remaining stem parts. Mix together rest of ingredients except 1/4c of cheese. Spoon into mushrooms and mound slightly over top. Bake at 350 for 15 mins. Top with other 1/4 c of cheese. Broil until cheese melts and is slightly browned. 

Penne with Pesto Cream Sauce
1 lb Penne
Jar of pesto
Jar of alfredo sauce
3 Tbs capers

Boil pasta. Mix 1/2 jar pesto with 1/2 jar alfredo. Drain pasta. Add capers. Top with sauce. 

Serve with salad, bread or other vegetable. 

Hawaiian Chicken Sandwich

It's an amazingly beautiful perfect day today in Washington. I am hobbling along with bare feet and a tank top today. Let me tell you, the air on my skin is like a lover's caress. Mother nature needs to create a climate where it doesn't get above like 70 ever. Or below for that matter. I'd be down with that.

I'm in a summery mood today, and again am in a creative mood for food.

So lunch today was a chicken sandwich, hawaiian style.

Well probably not technically hawaiian, but it has tropically things on it so we are calling it that, k? K.

See the yumminess...

So there is no step by step with this, because its basically assembly only. And cutting stuff.

Start with chicken. I used a frozen chicken patty and cooked it in the microwave then put it in a saute pan for a little bit to get it crispy. Lots less time than using the oven. 

I was hungry. I like shortcuts.

You can use a chicken breast as well and just cook it in oven or saute pan. I keep several cooked on hand because I have a high protein diet and its a quick snack.

Cut up an onion and mushrooms while waiting for chicken. Saute them in a little olive oil to until brownish in color. Sprinkle with a little salt and pepper while cooking.

Slice a piece of pineapple or use a ring or 2 out of the can and put in pan. Let them get a golden brown color on both sides. 

Slice an avocado.

For the mayo/sauce I used 1 T olive oil mayo, dash of garlic powder, pinch of dill, pinch of ginger.

Get out your buns. 

EWWWW! NO! Not those buns! Geez! Put THOSE buns away!

The edible kind...get one out. I like onion rolls, but a hoagie bun or whatever you have on hand os fine. 

Take pineapple out of pan and after buttering the un-crusty side of the bun, put them in the pan to warm up. You know. Kind of like grilled cheese.

When nice and toasty, spread each half with mayo mix and a wedge of laughing cow cheese or melt your cheese of preference over the chicken. Swiss, provolone, monty jack works well or cream cheese if you don't have the Laughing Cow stuff.

Assemble. Chicken. Lettuce. Pineapple. Onion/Mushroom mix. Avocado. 

Yum.

Voila! You have a very yummy summery sandwich, perfect for a sunny day and eating on the porch.

Shepherd's Pie with Homemade Mashed Potatoes

It has been an interesting week, my morale has been at an all time low. My computer is being stupid, or rather some of the software is and I am seriously ready for a vacation. It's always times like these that you need some serious comfort food. No meals tonight, but something simple.

Homemade Mashed Potatoes (the best way) which will go on top of a bunch of veggies and stuff to make Shephard's Pie.

The key to amazing mashed potatoes is...

Nope not butter...

Nope not cream...

It's....
...
...
Potatoes!

See you would never have guessed! The type of potatoes you use will determine the wonderfullness of the taters.

Yukon Gold are my personal fave followed closely by red.

Russets are nasty. Stop buying them.

Yes, Yukon's are slightly more expensive but when you taste there natural yummy, creamy, melt in your mouth texture without the need for a bunch of extra stuff... You will be hooked. I promise.

Yes, I will pinky swear too.

So to start off, figure out how many people you are feeding. Most people (except my son) adore mashed potatoes so plan on 2 potatoes per person to chop into bits.

So for a family of 5=10 potatoes. add a couple more if you want leftovers to make potato cakes with later... mmmmmm potato cakes.

So...
10 potatoes, chopped into bits (they cook faster this way)
1 tbs butter
1/2-1c milk
salt and pepper
ginormous pot with salted water

Dump the taters you chopped into the water and cook at boiling until just fork tender. My stove has issues so it takes about 30 minutes. Yours may be fabulous and take 10. Just keep checking them every few minutes, 'cause you don't want them squishy.

While potatoes are cooking and getting all happy, pull out your frozen veggies. Generally I stick to corn, peas, green beans and carrots... maybe add some onion and green pepper.

1 onion
1/2 green pepper
all of the leftover bits and pieces of frozen veggie bags.

Get the onion and pepper happy in a skillet with a little olive oil. Oooooh! Throw in some mushrooms! That would be awesome!

MMMMMM Mushrooms!

Whip out a packet of french onion soup mix, or if you HAPPEN to have some leftover french onion soup from a meal, use that.

Heat it up in a pot, add some cornstarch.

Brown hamburger or veggie crumbles.

Dump all of the veggies, soupy stuff and burger bits into a 9x12 pan or a casserole dish. Casserole dishes work best, but use what you have.

By now potatoes are ready for smooshing.

Drain them. Please do not burn yourself.

Steam is hot. I know right? Amazing!

Pour 1/2c milk and 1 tbs butter into the pot the potatoes were in. Get the butter all melty and the milk nice n warm.

Why? Because I am telling you too and I am the boss right now!

No, really, because the cold of the milk and butter cause the happy starches of the taters to seize up and become gluey. We don't like gluey.

Pour the taters in.

Get out you smoosher.

NO! Do not use the hand blender! Geez!

Get out you great great grandmothers rusted, bent, mangled smoosher and smoosh.

The one with a long handle and funny looking holes or squiggles in the bottom.

Ya that thing. No it's not a branding iron.

*Sigh*

Ok, sorry, I will get the pictures in, I promise...Computer... Stupid...remember?

Squish taters until nice and creamy. If they are being uncooperative, add a little more milk and keep going. They will become creamy without electronic devices, trust me.

Conserve energy and all that.

With a spoon, put taters on top of soupy stuff. Do not push it down or try to spread it. This does not work.

Throw the...

Stop eating the potatoes. You need them for...

I said stop it.

See I told ya so.

Would you put the darn pan in the oven please, before they are all gone...?

Ok. Good. 350. 15-20mins or until warm.

Add cheddar cheese on top. Shredded of course. (Although squishy plastic cheese is good too)

When nice and warm pull out of oven and serve. If ya want to get all fancy, chop some green onions to throw over the top and nuke some rolls or bring out the bread so you can sop up all that soupy goodness.

Or heck, serve it over the bread. I won't tell.

Simple, easy and relatively fast.

Maybe tomorrow I will tell you my secret potato pancake recipe... 'cause it's really yummy with scrambled eggs and bacon....

Mmmmm bacon.

Broccoli Cheese Soup

Every Thursday, and I blame my mother for this, we have soup. Most weeks its canned because I'm lazy. Or because I work 3 jobs and go to school full time and have 2 kids. Nope that wouldn't be it.

Sometimes, I feel frisky and actually make soup.

Today, my son had to go through a bunch of lab tests to see why he is hurting all the time. His favorite is Aunt Katie's broccoli cheese soup.

So that's what he got!

This is actually my sister's recipe. I didn't alter it I don't think, but I honestly have never been in the kitchen while she makes it, just know the ingredients, basically and that it is magical.

Here's what you need to gather. Reminder. These are staples at my house (except the fancy cheese) Alter as needed to be what you have at home. Chicken stock surely will do if that's what you have. I won't be offended, promise

2 Tbs Better than Bouillon (we use vegy version)

4 c Water

1 Onion cut into bits

3 celery stalks, sliced (cuz its easier than bits)

Cheese (I use sharp cheddar, smoked gouda and a little velveeta)

Broccoli (duh!) chopped. I use fresh, but frozen works too. What? No quantities? Nope. Put in as much or as little as you like

3 big Carrots shredded. (we are going to puree them in a little bit, so just do it already)

Potatoes (optional) cut into chunks

2 c Milk or if you are feeling adventurous, cream or half n half.

First step, shred the damn carrots. I use my handy food processor (and you can grate the cheese too while your at it, except the velveeta. Doesn't work. Trust me.) You can use ye old cheese grater too. Watch your knuckles.

Saute (put a little oil in bottom of pan and throw in stuff) in ginormous pot, onion, celery. When they are a little brown and translucent (oooh big word!) add in carrots, bouillon and water. Let cook until carrots are squishy. Won't take long.

Get out your blender. Or the stick blender if'n you have one. If you don't, go spend 10 bucks and get one. They are amazing.

Blend what in the pot until everything is thoroughly murdered. Got it?

K.

Dump in 2c milk, broccoli and potatoes. DO NOT TOUCH THE CHEESE!

Stop eating it or you wont have enough left.

I said stop it.

OK. Onward.

Cook until broccoli is tender and taters are too. Turn off the heat. THIS IS IMPORTANT!

NOW add the cheese. Cook only long enough to melt. If the cheese gets too hot, it will separate. It will still taste good, just look funky. Kids don't like funky looking soup.

That's it your done!

Throw in a grilled cheese on texas toast if you desire or crackers work too. Or whatever random bread you have laying around.

Easy meal. 30 mins or so.

Alfredo

Ok. I promised. No pictures though. I will put them up when I make this again.

This is the base recipe. I add lemon juice and other yumminess as the mood suits.

1/2 pint heavy cream

Ok so this particular day I had no Moz. so I used laughing cow cheese we buy in large quantity. It worked.

Anyway.

wedge of parmesan cheese, grated. Yes the fresh stuff. Not the powdered. Ewww.

Mozzarella...um...4 oz maybe. Ok 1/2 a normal block. Geez.

Grate that too.

Garlic.

Garlic.

Garlic.

You can roast the whole garlic clove in the oven and its extra yummy. Coat in olive oil and wrap in foil. Bake at 250 till it smells good. Squeeze the pods (cloves) into the mix when ready.

Easy.

Heat up the cream. If you are watching your waist line, don't look too hard, you'll go cross eyed.

Kidding.

Use 1/2 n 1/2 or better yet fat free half n half (gasp!). This is my coffee creamer actually. Coffee. Elixir of the gods.

I digress. Alfredo.

Heat creamy liquid substance.

When warm, not boiling, add in cheeses. Stir until melty. Squish garlic. Stir.

Done.

See? Easy.

I do on occasion, as mentioned above, add extra things. Lemon is my favorite for a classic recipe involving fresh, made from scratch noodles and chicken.

Ok. I am really going to bed now.

Night.