Category: Side Dish


"Where's that Steak"??

“Bring on that Steak”!!!

Mushrooms are one of my VERY favorites but I always wondered how they cooked them so well in restaurants,  especially with steaks or as a side dish!! The answer is “PATIENCE”!!! Mushrooms are primarily water! Don’t cover them, spread them out in the pan, let the water evaporate then watch them brown.  Be PATIENT….hahahaha…it will be worth it!

INGREDIENTS:

  • 1 lb Mushrooms, any kind, cleaned and sliced
  • Butter or EVOO (extra virgin olive oil), or BOTH
  • Kosher Salt
  • Maderia, Red Zinfandel or Port wine (optional)

DIRECTIONS:

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Set a heavy-bottomed large skillet oven medium heat.

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Add the oil/butter and wait for it to heat up. Add the sliced  mushrooms, then salt. (add wine here if preferred)

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Let them cook over a medium/high heat, stirring occasionally, so not to burn but until  juices evaporate.  About 5-7 mins.

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Turn down the heat to medium, and cook stirring occasionally until mushrooms are nicely browned. Taste and add more salt if necessary. 10 mins or so.

"Where's that Steak"??

“Where’s that Steak”??

Then serve and listen to the ooooo’s & aaahhhhhhh’s!!!!

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Cran-Orange-Almond Wild Rice

Serves 6

INGREDIENTS:

  • 1 c- uncooked wild rice
  • 4 cups water OR chicken broth…I prefer the chicken broth
  • Pinch of salt
  • 2 TBS of olive oil, divided
  • 1 large onion, chopped
  • 1 cup ( 8oz) sliced mushrooms. (bella, cremini or button) already in package!
  • ½ tsp ground sage
  • ½ c dried cranberries
  • ¼ c orange juice
  • 1 TBS balsamic vinegar
  • 1 TBS minced garlic (from jar is great!)
  • ½ tsp cayenne pepper
  • 2-3 TBS orange zest (I liked at least 3)
  • ½ c candies almonds

DIRECTIONS:

  1. Combine rice, water or broth & salt into a rice cooker and turn it on!  How easy is that…no timer no nothing.  Or, if no rice cooker follow the directions on the pkg and cook approx. 50 mins.
  2. In pan, add 1 TBS of oil and sauté onions until translucent…about 5 mins.  Then add mushrooms, sage and cranberries and cook until mushrooms are soft. About 5-7 mins.  Then put aside.
  3. Combine the orange juice, balsamic vinegar, garlic, cayenne pepper and remaining oil in a bowl.   Whisk and add to mushroom mixture and cook on medium heat.  Once heated add the wild rice from the rice cooker to the pan, and stir through.  Add the orange zest to mixture then candied almonds and serve!!!!

***Thank you Tastebook.com for this recipe!! It is delicious!!!***

Sesame Snow Peas:

  • 2 teaspoons sesame oil
  • 1 pound snow peas, cleaned
  • 1 tablespoon black and white sesame seeds
  • 1 lemon, juiced and zested
  • Salt and pepper
  • 1 tablespoon chopped fresh parsley leaves

In a large saute pan over high heat, add sesame oil and heat. Add the snow peas and stir-fry for 3 minutes. Add the sesame seeds and toss well. Add the lemon juice and zest and season with salt and pepper. Garnish with parsley

****Thank you Emeril***

Bacon, Wild Mushroom & Spinach Risotto

BACON, WILD MUSHROOM & SPINACH RISOTTO

 

Before you start any recipe that I have on my blog it is IMPERATIVE…get that??..that you read the recipe over first,………… S L O W L Y…and then go get all the ingredients below and put them on the counter. NEXT..you open cans, measure ingredients, chop what needs to be chopped, reconstitute whatever needs to be reconstituted..and have everything READY TO GO so that all you need to do is just take the ingredient and put it in according to the recipe.  BLOGGERS, this is sooooo important.  It prevents you from going nuts and makes you realize how much time you waste running back and forth all over the damn place!

Your new mantra “MEASURED, CHOPPED & READY TO GO”!!!

INGREDIENTS:

  • 5- 14oz cans chicken broth, opened
  • 7 slices of cooked bacon, chopped
  • 1 cup chopped onion (that’s ½ of med onion)..now chop it or use a food processor to do it for you!
  • 1 TBS extra-virgin olive oil
  • 1 tsp fresh thyme
  • 2 TBS minced garlic from jar
  • 4oz cremini mushrooms sliced OR 1 pkg of dried, reconstitute & chop..yup, chop now
  • 4 oz shiitake mushrooms, sliced OR 1 pkg of dried, reconstitute & chop, yup..now!!!
  • 4 oz white mushrooms, sliced
  • 1 1/2 c uncooked Arborio rice..measured and ready to go!
  • 1/3 c dry sherry OR Madeira wine..measured and ready to go
  • 4 cups baby spinach..measured, put in a bowl and ready when called!
  • 1 c grated 3 cheeses (parmesan, asiago, romano) or whichever you want…you know it..measured & ready!
  • ½ tsp salt
  • ¼ tsp fresh ground pepper

DIRECTIONS:

  1. Open cans of broth and put into a pan and heat over med heat.  Put aside
  2. Cook bacon in pan, put aside and take drippings and add to dutch oven or large soup pot.
  3. Now to the pot, with the bacon drippings, add the onion, oil, thyme and garlic until onion is tender..about 2 mins.
  4. Next add mushrooms to onion mixture, stirring occasionally, for about 8 mins.
  5. Now add the rice and cook 1 min stirring constantly and coating all the rice.
  6. Add the dry sherry and stir until liquid is absorbed…and then…the fun part begins!!!
  7. Stir 1 ladle at a time into this mixture and stir until liquid is gone and continue doing this until ALL your broth is gone. This should take you about 25 minutes (thus the labor of love) and PLEASE do not rush the process.  You will see the rice get plumper…which is exactly what you want!  Hell, have an adult libation next to you to help you endure the stirring!
  8. Once this is done, add the spinach and stir, and cook about 1 minute
  9. Next, the cheese, salt & pepper…and continue stirring…(you are now a stirring machine for sure!)
  10. And finally, the bacon!!! Stir that in and voila!!!!  All that stirring will have paid off…you will be the BOMB of the kitchen!!!

This recipe will take 20-25 mins to prep and 25 mins to stir…so on the table in under an hour (depending on how much you drank in between!!)

It will feed 6 people with some leftovers…and leftovers are the BEST!!!!