This is another classic from Serendipitous Reflections, November 17, 2005. Jeni was making stuffed mushrooms last night and reminded me of this recipe.
I made these mushrooms about a month ago for Tish’s birthday dinner. They were a hit. I suggest doubling the recipe if you are having more that 8 people. They are super easy and super yummy. The recipe came from Southern Living (Dec 96, I believe).
1 1/2 lbs large fresh mushroom, button or baby portobellas
1/4 C finely chopped onion
2 garlic cloves, finely chopped
1 Tbl olive oil
1/4 C dry white wine
1/4 – 1/2 C soft breadcrumbs
1 (14 oz) can artichoke hearts, drained and chopped
3 green onions, chopped
1/2 C grated Parmesan cheese
1/2 C mayonnaise
1/4 tsp salt
1/4 tsp pepper
With a damp cloth, gently wipe the dirt off the mushrooms. (Rinsing them water will make them tough.) Remove stems, and chop; reserve mushroom caps.
Saute mushroom stems, onions, and garlic in hot oil in a large skillet over medium heat 5 minutes or until onion is tender.
Add wine, and cook 2 minutes or until liquid evaporates. Stir in breadcrumbs. Remove from heat and let cool.
Combine onion mixture, artichoke, and next 5 ingredients. Spoon 1 teaspoonful into each cap. Place on a lightly greased rack in a roasting pan. *
Bake at 350 for 12 to 15 minutes or until golden.
*You can make these up ahead of time, just cover and refrigerate them uncooked, pull them out right before guest are to arrive and bake them.
Going way back in the archives again for a favorite from my first recipes on Serendipitous Reflections. Looking back, I’m amazed how our pictures have improved. (But the food’s still good).
If you have every spent a weekend at my in-laws house, you have surely had Denny’s waldorf salad. It’s one of my favorite parts of going to their house. Denny will whip this up for breakfast with some bagels or sausage biscuits. Dean and I sort of got on kick for about two weeks where we were just craving this. It’s super easy and the amounts can be adjusted very easily. Dean and I have made this to our tasting…this isn’t Denny’s exact recipe because he makes it on the fly. Enjoy!
2 large Granny Smith apples, coarsely chopped
juice from a half of lemon
2 celery stalks, chopped
1/2 C walnuts, coarsely chopped and lightly toast to release the oils*
1/2 to 3/4 C raisins
1/3 C Mayo, regular or low fat
1 tsp sugar
a pinch of salt
In a bowl, toss apples with lemon juice. Add celery, walnuts, and raisins to apples. In a separate bowl, combine mayo, sugar, and salt. Toss mayo mixture with apple mixture. Chill for 1 hour then serve. Waldorf salad can be served over greens if desired.
* To toast walnuts
Stove top method: for small batches
Toast walnuts before chopping. Over med-low heat, place walnuts in a skillet. Heat until you can smell the oils being released. This should take about 4 minutes. Stir or toss walnuts frequently while toasting. Be sure to keep an eye on them so they don’t burn.
Preheat oven to 350 degrees F. Toast walnuts BEFORE chopping them into smaller pieces.
Place nuts in a single layer in an ungreased shallow pan or RIMMED baking sheet such as a cookie sheet or jelly roll pan. (DO NOT use a baking sheet without sides. You may have nuts all over the oven if you accidentally tip the sheet when removing it from the oven.)
Bake 5 to 10 minutes or until they are GOLDEN brown. A toasted walnut may look more GOLDEN than BROWN. They will continue to brown slightly after they’re removed from the oven. Stir once or twice or shake the pan during toasting to aid in even browning.
Remove from pan to cool.
NOTE: The first time you try toasting walnuts, it’s better to err on the side of under-toasting than over-toasting. As walnuts toast, you’ll notice a change in their fragrance as well as their color.
This was the first recipe I posted on Serendipitous Reflections back on March 8, 2005. Our food photography has improved a lot since then.
I made these quesadillas a couple of weeks ago. They were fast, simple, and full of flavor. Dean and I loved them. I didn’t use smoked turkey because I don’t care for the taste, so I used oven baked turkey. Also the next time I might saute the onions for a couple of minutes to release the sugars. We added some low fat ranch dressing to the top, but they really didn’t need it. The leftover balsamic vinegar did make a nice dressing for a garden salad.
I really liked this recipe for the plain and simple fact you can change the ingredients to your taste. I think pepper jack or co-jack would be wonderful. So many cheeses, so little time.
Turkey & Balsamic Onion Quesadillas
Eating Well February/March 2005
Fast and Easy
Soaking the onions in balsamic vinegar mellows them and brings out their sweetness. Accompany these delicious quesadillas with greens dressed in the leftover vinegar whisked together with 1 tablespoon extra-virgin olive oil, salt and pepper.
1 small red onion, thinly sliced (1/2 cup)
1/4 cup balsamic vinegar
4 10-inch whole-wheat flour tortillas
3/4 cup shredded sharp Cheddar cheese (4 ounces)
8 slices deli turkey, preferably smoked (8 ounces)
1. Combine onion and vinegar in a bowl; let marinate for 5 minutes. Drain, reserving the vinegar for salad dressing.
2. Place 2 tortillas in a large nonstick skillet over medium-high heat (they will overlap); warm for about 45 seconds, then flip. Pull the tortillas up the edges of the pan so they are no longer overlapping. Working on one half of each tortilla, sprinkle one-fourth of the cheese, cover with 2 slices of turkey and top with one-fourth of the onion. Fold the tortillas in half, press gently with a spatula to flatten and cook until the cheese starts to melt, about 2 minutes. Flip and continue cooking until the second side is golden, 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm. Make two more quesadillas with the remaining ingredients. Serve warm.
Makes 4 servings.
Per serving: 261 calories; 10 g fat (5 g sat, 0 g mono); 56 mg cholesterol; 25 g carbohydrate; 23 g protein; 2 g fiber; 702 mg sodium.
Nutrition bonus: Calcium (22% daily value), Magnesium (12% dv).
This blog has been on hiatus for the past year. It has been an excellent resource for me to grab favorite recipes, but life took hold of me and hasn’t allowed me to update. While I get ready to update with some newer recipes, I’ll be reposting some recipes from my other blog to try to get all my recipes in one place and offer visitors some new content. This recipe is reposted from Serendipitous Reflections on January 22, 2006.
Just before New Years, I did another cooking day with Bill and Barbara’s kids. We decided to do all appetizers. It was a lot of fun and all the food turned out awesome.
I just loved this recipe. It was very simple and full of big flavor. The pineapple salsa is perfect just by itself.
A couple of things that I did differently from the recipe:
1. I did use canned pineapple chucks mainly to save time. If you use canned make sure to drain the pineapple.
2. Also I let the shrimp marinate in the refrigerator for about 30 minutes before I grilled them.
Shrimp Sate with Pineapple Salsa
(Cooking Light magazine)
3/4 C finely chopped pineapple
1/4 C finely chopped red onion
1 Tablespoon minced seeded jalapeno pepper
1 Tablespoon chopped fresh cilantro
1 Tablespoon cider vinegar
1 teaspoon honey
2 Tablespoons chopped fresh mint
2 Tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon chili powder
24 large shrimp, peeled and deveined
8 wooden skewers (6″)
To prepare salsa, combine first 6 ingredients in a medium bowl.
To prepare sate, combine mint, juice, salt, and chili powder in a large bowl; add shrimp, tossing gently to coat. Thread 3 shrimp onto each skewer. Place shrimp on a preheated grill (coated with cooking spray); grill 1-2 minutes on each side or until shrimp turn pink. Serve with salsa. Garnish with cilantro sprigs, if desired.
Yields 4 servings (2 skewers and 1/2 C salsa)
Calories 208; fat 3g; protein 34.9g; carbs 8.7 g
Black Bean – Taco Salad Lime Vinaigrette
There are three words that describe this salad — fresh, healthy, and easy. Oh wait, four words – tasty. The night I made this salad it was unseasonably warm and wanted something light for dinner and I remembered this salad. The dressing is incredibly easy to make and it packs a wonderful citrus punch.
The only change I made to the recipe was I added a can of drained corn to the salad and omitted the green pepper.
One change I made the second time I made this salad was to add boiled shrimp instead of chicken. It was fantastic!
Black Bean-Taco Salad with Lime Vinaigrette
With chicken, cheddar cheese, and black beans, this Southwestern-influenced salad needs nothing on the side except some iced tea. Fresh lime gives it a citrusy counterpunch.
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled
8 cups thinly sliced iceberg lettuce
1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
1 cup chopped tomato
1 cup chopped green bell pepper
1 cup finely diced red onion
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 (15-ounce) can black beans, rinsed and drained
4 cups fat-free baked tortilla chips (about 4 ounces)
To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.
Yield: 4 servings (serving size: about 2 cups salad and 1 cup chips)
CALORIES 402 (28% from fat); FAT 12.6g (sat 3.2g,mono 6.5g,poly 1.9g); IRON 3.6mg; CHOLESTEROL 35mg; CALCIUM 236mg; CARBOHYDRATE 51.6g; SODIUM 861mg; PROTEIN 24.5g; FIBER 8g
Cooking Light, JULY 2000
Filed under Cheese, Chicken, Cilantro, Cooking Light, Corn, Dinner, Dressing, Entrees, Lettuce, Onions, Red Onions, Salad, Tomatoes, Veggies, Vinegar
In an effort to eat a little healthier, I started making a few recipes from Cooking Light. But I didn’t want to sacrifice taste for low fat and calories. So I decided that I would like to fix some recipes with a little zip and when I saw the hot turkey sausage in the ingredients, this was the winner. The tomato and basil really give this recipe a fresh taste. This simple and delicious recipe is purely a comfort food. And a bonus is that it makes a ton!
Baked Pasta with Sausage, Tomatoes, and Cheese
1 (1-pound) package uncooked ziti (short tube-shaped pasta)
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese
Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.
Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.
Yield: 8 servings (serving size: 1 1/2 cups)
CALORIES 413 (26% from fat); FAT 11.8g (sat 6.1g,mono 2.2g,poly 1g); IRON 7.9mg; CHOLESTEROL 49mg; CALCIUM 265mg; CARBOHYDRATE 53g; SODIUM 941mg; PROTEIN 24.1g; FIBER 4.5g
Cooking Light, NOVEMBER 2003
Filed under Basil, Cheese, Cooking Light, Dinner, Entrees, Garlic, Herbs, Hot Italian Sausage, Mozzarella, Onions, Parmesan, Pasta, Pork