Stuffed Mushrooms meets Green Bean Casserole ~ Possibly my newest favorite side dish!

I couldn’t decide what to fix for a side dish tonight when the craving for green beans and mushrooms hit.  I was planning on stuffing my mushrooms but the green beans inspired me to try something new.  I loved this casserole.  It seemed to encompass all of the great qualities of a good green bean casserole and the savory deliciousness of stuffed mushrooms.  I will have to make this again; personally I don’t think there is a thing I would change about it.  I’m glad there is a little left for tomorrow!

Stuffed Mushrooms meets Green Bean Casserole ~ Possibly my newest favorite side dish!

  • 6 o.z. fresh mushrooms
  • 1 Tbs butter
  • 1/4 cup heavy cream
  • 1 can green beans ~ french style
  • 4 o.z. sausage
  • 1/4 cup diced onion
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • dash cayenne
  • 1/4 tsp garlic
  • 1/4 tsp marjoram
  • 3/4 cup chicken stock
  • 1 1/2 cup fresh bread cubes

Slice mushrooms; set aside stems and sauté mushroom slices in butter for about 5 minutes. Add cream and pour sautéed mushrooms into bowl and in same skillet sauté sausage, mushroom stems (diced), and onion.  Add salt, pepper, cayenne, garlic, and marjoram.  Once sausage is cooked through add chicken stock and bread cubes.  Butter medium casserole and pour drained green beans into casserole dish.

Pour mushroom and cream mixture over top of green beans.

Add stuffing mixture.

Bake at 350 degrees for 35 – 40 minutes.

Enjoy ~ Kimberly

Cheesy Garlic Mashed Red Potatoes

There are many different ways to make mashed potatoes, today I went with a cheesy cheddar version.  These are great when making something without gravy or in place of a scalloped or augratin style potato.  We were having ham for dinner so this made a quick side dish to go along with. I find when I make my potatoes they cool a bit when mashing so you may need to warm these up a bit before serving.  Normally I would place them in a casserole and bake for about 20 minutes while dinner finishes up but today I was in a hurry so after mashing I microwaved them for about 2 minutes to bring the temperature back up.  Either technique works well so go with which ever works best for your time frame.

Cheesy Garlic Mashed Red Potatoes

  • 2 pounds red potatoes diced
  • 3 cloves garlic
  • 1/2 stick butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup heavy cream
  • 1/4 cup sour cream
  • 1 1/2 cup cheddar cheese

Cook potatoes and garlic until tender ~ about 15 minutes for small dice.  Drain potatoes well and begin mashing with butter, salt and pepper.  Add about 1/2 cup of the heavy cream.  Mash in sour cream and cheddar cheese.  Check consistency and add remaining cream if needed.  Place mashed potatoes in buttered casserole and bake for 20 minutes at 350 degrees if desired.

Enjoy ~ Kimberly

Orzo Pilaf ~ orzo pasta with peas cooked in chicken broth

Just a quick post today.  Wanted to share the orzo pasta I cooked for Charles’ lunch.  Simple yet tasty; a nice alternative to rice.  I simply used homemade chicken stock, garlic powder, salt and pepper but you could jazz this up with some spice or herb combination as desired.

Orzo Pilaf

  • 1 1/2 cups chicken stock
  • 1/2 cup uncooked orzo
  • 1/2 tsp each ~ salt, pepper, and garlic powder
  • 1 cup frozen peas.

Bring chicken stock to simmer over medium high heat.  Add salt, pepper, garlic powder, and orzo and cook for about 9 minutes uncovered. Stir in frozen peas and bring back to light boil.  Cover, remove from heat and let rest about 10 minutes.

Enjoy ~ Kimberly

 

Spicy Pineapple Rice

I wanted to do a little something different with my rice today.  Thought a pineapple rice would be a tasty side for the Mahi-Mahi I was fixing for dinner.  I added a spicy kick and a bit of soy along with some brown sugar and orange juice for a sweet and sour spicy asian flair.

Spicy Pineapple Rice

  • 2 cups chicken broth
  • 1 cup jasmine rice
  • 1 can pineapple tidbits – 8 o.z. – drained (reserving about 1/4 cup juice)
  • 1/4 cup reserved pineapple juice
  • 1/2 tsp crushed red pepper
  • 1/8 cup brown sugar
  • 1/8 cup orange juice
  • 1/4 tsp salt
  • 1 Tbs soy sauce
  • 2 green onions – thinly sliced
  • salt and pepper to taste

In medium sauce pan bring broth to a boil; add rice and cook for about 10 minutes.  In small sauce pan combine remaining ingredients except green onions and simmer for about 5 minutes; stir mixture into partially cooked rice and continue cooking for about 10 more minutes over low heat.  Stir in green onions add salt and pepper if desired and serve.

Enjoy ~ Kimberly

Twice Baked Potatoes

We wanted to try some little twice baked potatoes today.  I saw a picture using baby red potatoes but couldn’t find any I liked the looks of at the grocery so I picked out some baby Yukon gold potatoes instead.  These were very tasty.  Larger potatoes will work too or use your favorite ~ I’m anxious to try this with those purple potatoes I pick up from time to time just to see how the color turns out!

Twice Baked Baby Potato

  • 6 small Yukon gold potato ~ 1 1/2 – 2  inch diameter
  • 1 Tbs butter
  • 1/4 cup heavy cream
  • 1 Tbs sour cream
  • 1/4 cup shredded cheddar
  • 1 green onion
  • 1 strip cooked bacon
  • 1/4 tsp salt
  • 1/4 tsp garlic
  • 1/4 tsp pepper

Start by baking your potatoes.  I used a 350 degree oven for about 45 minutes.  Once potatoes are tender remove from oven.  Allow to cool for a few minutes so they are easier to handle.  Cut in half.

Remove as much of the potato from the skin as possible.

I yielded about a cup of potato from the 6; adjust the measurements as needed if you have more or less potato from your skins. Add butter and cream to the potato pulp;  mix well; when I first added the cream it seamed soupy but everything pulled together as I continued to stir. Stir in sour cream and remaining ingredients.  Fill shells with mixture.

My shells were full and overflowed when I baked them.  This could have been prevented if I’d used small baking dishes to keep them upright better or used less filling; of course the filling is the good stuff so I didn’t mind them overflowing.  sprinkle with additional cheese if desired.  Bake at 425 degrees for about 10 minutes; broil for about 5 additional minutes to brown the tops.

Enjoy ~ Kimberly

Baked Green Beans and Mushrooms with Cream

I had a craving for a green bean casserole of sorts.  This side dish really hit the spot and was a nice change from the traditional green bean casserole.  It was simple to throw together and full of flavor.

 

Baked green beans and mushrooms

  • 1 Tbs butter
  • 4 o.z. fresh mushrooms
  • 1 medium shallot
  • salt and pepper
  • 1/4 cup cream
  • 1 can french cut green beans

Slice mushrooms and shallots; over medium heat melt butter and sauté mushroom and shallot about 5 minutes or until tender; season with salt and pepper add cream.  Drain green beans and pour into greased casserole; pour mushroom and cream mixture over beans; bake at 375 degrees for 20 minutes.

Enjoy ~ Kimberly

Spanish Rice

I came up with this spanish rice recipe a couple of years ago.  This is a very spicy version; omit the jalapeno if you prefer a milder version. Chicken stock will give a much fuller flavor than water but either may be used.

Spanish Rice

  • 1/2 cup diced onion
  • 1 Tbs butter
  • 2 cloves garlic
  • 1/4 cup diced pickled jalapeno (optional)
  • 2 tsp chili powder
  • 1 tsp cumin
  • 2 tsp mexican oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 can diced tomato
  • 1 cup water or chicken stock
  • 3/4 cup rice

Sauté onion in butter until tender.  Add garlic, jalapeno, herbs and spices, tomatoes, and water or stock.  Bring to boil, add rice, cover and simmer over very low heat for 15 minutes.  Remove from heat and allow to rest for 10 minutes. Serve with shredded cheddar cheese and sour cream if desired.

Enjoy ~ Kimberly

Fresh Beets ~ with garlic and butter

We love beets.  When I was a kid I would only eat pickled beets and they had to be cold.  As I’ve gotten older I’ve found they are so delicious just about every way I fix them.  If you aren’t familiar with beets the first thing to remember is to leave a couple of inches of the green tops on them and not to cut them until you have roasted or boiled them for peeling ~ this helps preserve the color.

Beets with garlic and butter

  • 1 lb fresh beets
  • 2 Tbs butter
  • 2 cloves garlic
  • salt and pepper

Begin by prepping beets.  Trim excess tops from beets; leave about 2 inches of green.

Bring 2 quart pan of water to boil.  Cook beets in boiling water for 10 minutes.  Remove beets and submerge in cold water for 10 minutes; until cool enough to handle.  Scrape or peel skin from beets; trim tops and ends.

Slice to 1/4 inch thick.  In medium skillet over medium-high heat melt butter; add sliced beets, garlic, salt and pepper; sauté for about 6 minutes or until beets are tender.

Enjoy ~ Kimberly

Roasted Parmesan Red Potato Wedges

Red potatoes are great for roasting.  They take a little longer to cook than some varieties but they get a great crunch on the outside while tender on the inside.  Roasting is a nice alternative to fries and you can add all the flavor you desire just by mixing up the seasoning. I did just enough for the two of us to have for lunch with our sandwiches so adjust the measurements as desired if feeding a crowd.

Roasted Parmesan Red Potato Wedges

  • 4 small red potatoes
  • 1 Tbs olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/8 tsp paprika
  • dash cayenne
  • fresh ground black pepper
  • fresh grated parmesan cheese

Cut potatoes into wedges; I cut 6 per potato.  Rinse potatoes and drain; in small bowl add potato and toss with olive oil, and seasonings.

Spread seasoned potatoes skin side down on baking sheet and sprinkle with parmesan.  Bake at 375 degrees for about 35-40 minutes.

Enjoy ~ Kimberly

Delicious and Simple Mac and Cheese

I am pretty sure this is my mom’s recipe.  Well I know it came from her anyway. This is the easiest recipe.  Three ingredients is all it takes and yet you can do so much with it just by changing the cheese or pasta or adding more stuff!

Delicious and Simple Mac and Cheese

  • 1 cup uncooked macaroni
  • 1 cup milk
  • 6 o.z. cheese

Cook the macaroni according to package directions; I always go with the 7 minute time ~ it may not be quite done but will finish cooking when baking.  Drain pasta ~ do not rinse; pour into buttered casserole. Add milk and 4 o.z. cheese; sprinkle with salt and pepper if desired and stir gently.  Top with remaining cheese and bake at 375 degrees for 30 minutes or until bubbly.

Use your favorite cheese or experiment with new ones.  I always use my favorite extra sharp cheddar.  Today I used Gruyère too.  I’ve found using at least 2 kinds of cheese works best but if you only use one just make sure it’s the one you really like.  I really like the way this comes together it’s not a velvety creamy mac and cheese like you get with a sauce but it’s oh so delicious.  Enjoy ~ Kimberly