Asparagus Baby Bella Mushroom Frittata

I had family coming up for the weekend and wanted to make Brunch. Since I started experimenting with Frittatas I wanted to try the same thing but with an added vegetable. Michigan Asparagus is in season and I decided to add it to my Mushroom Frittata recipe. The results were perfect.

Asparagus Baby Bella Mushroom Frittata, created on 5/29/2010

½ pound Asparagus washed and chopped into 1-1/2” inches
1 quart of Baby Bella Mushrooms, wiped clean with damp paper towel and sliced
2 containers of “Egg Product” / “Egg Beaters” or use 8 eggs and 2 egg whites, beaten
½ cup to 1 cup of Parmesan cheese
2 teaspoons of fresh thyme minced
3 tablespoons of olive oil
Salt / Pepper to taste

In a 10 to 12” large non-stick skillet, heat up olive oil. Add the sliced mushrooms and sauté for a good 5 to 7 minutes until some of the mushrooms have shrunk in size. Add the bite size asparagus to the mushroom mixture and sauté for approximately 3 to 5 minutes – you want the asparagus to still have a nice crunchy bite and not be soggy. Season with salt and pepper to taste.

Add the egg product or eggs, and cook over medium high heat. Add about ½ cup of the grated Parmesan cheese and the minced thyme and very lightly, using the back of the wooden spoon push the cheese and thyme into the egg mixture. Do not scramble the egg. Just let the mixture sit there cooking and cover with a lid for approximately another 5 minutes. Remove the lid, sprinkle the balance of the cheese on top and put the skillet into the broiler for another 5 minutes until the top is golden brown and the center of the frittata is set. Remove from the broiler, and slide the frittata out of the skillet onto a cutting board and cut into even slices.

Serve with whole grain toast with homemade jam or roasted rosemary red potatoes. Enjoy!

CLICK HERE TO PRINT THE RECIPE

Balsamic Vinegar Chicken Stir-Fry

I have always felt that dinner meals should be simple with just basic ingredients that have minimal fat and full of things that you love. Sometimes things in our lives can be complicated, hectic and feel overwhelming. I think I used enough verbs in this sentence to stress me out. On that thought, I created this recipe from reading one of Rachel Ray’s meals on the internet, and saw the recipe blooming to another one of my cooking concept as I analyzed the recipe to death. I decided to tweak the recipe to make it my own. Balsamic Vinegar is one of the most wonderful things that you can add to a dish and it changes the flavor to appealing when cooked. It is also asparagus season here in Michigan so I try and take advantage of using this vegetable as much as I can because it is absolutely delicious, helps regulate my blood sugars, and is one of the vegetables that helps clean all the bad toxins out of your body. I wish that asparagus grows all year around and life would be just so good.

Balsamic Vinegar Chicken, created on 05/02/10


1 pound of fresh asparagus
1 medium onion
1 pint of baby Bella mushrooms
2 cloves of garlic, minced
6 tablespoons of olive oil
1 lb bag of Penne Brown Rice Pasta
4 to 5 tablespoons of balsamic vinegar
6 ounces of chicken tenderloin cut into 1” cubes
Salt and Pepper to taste

Cut the chicken tenderloins in 1 to 1-1/2” cubes. Put into a glass bowl and pour in the balsamic vinegar and toss the chicken well. Let the chicken marinate for about half an hour to an hour.

Prepare the brown rice pasta according to the package directions, drain and set aside in a colander. In a large skillet, heat 3 tablespoons of olive oil on medium high heat, and then add the chicken with the marinade and cook until done. Take out of the skillet and put in a bowl and set aside.

Cut the onion in half and then again into half moon slices. Clean and cut up the asparagus into 1 to 1-1/2 inch pieces. Heat the rest of the olive oil in the pan over medium high heat and cook the onions for about 15 minutes until a deep brown and caramelized. Add the mushrooms and cook for about 5 minutes more and add the asparagus. Add the cooked chicken with any juices with the vegetables and cook for about 2 to 3 minutes. I tasted the dish and thought it needed a couple more tablespoons of balsamic vinegar. Once that was added the dish improved to a WOW! Season the dish with salt and pepper, if needed.

Put the pasta in a pretty polka dotted bowl – that always looks cheerful and top with the chicken mixture. My roommate sprinkled her favorite Parmesan Cheese over the dish and sighed. But I thought it was fine by itself. Let me know what your thoughts are. Serve immediately, serves about 3 to 4 if you are lucky. Enjoy!

CLICK HERE TO PRINT THE RECIPE

Pappardelle with Chicken, Mushrooms and Wine

This recipe was featured in one of my favorite cooking magazines called Cuisine at Home. The pictures seemed to show this recipe as warm, hearty and filling recipe for a chilly winter day. I made this to test with some friends and the results were just absolutely amazing. The chicken basically fell apart from the bone and the sauce had a rich aromatic flavor. I must have said this dish is just amazing about 100 times during dinner. I hope you enjoy it as much as I did. I think the only thing I would change is the type of pasta that goes with this dish, maybe use a linguine or angel hair pasta because this type of pasta shown seemed so heavy for me.

Pappardelle with Chicken, Mushrooms and Wine
Created recipe on 03/14/2010

Pappardelle with Chicken, Mushrooms and Wine

1 lb mushrooms, sliced
1 cup red wine (I used a Merlot)
½ cup all purpose flour
Freshly ground black pepper
1 cut up chicken with skin and bone
4 tablespoons butter
2 tablespoons extra virgin olive oil
4 ounces pancetta diced
1 medium red onion diced
½ lb fennel bulb, cut into strips
3 teaspoons minced garlic
1 tablespoon fresh sage leaves minced
2 tablespoons balsamic vinegar
1 lb dry Pappardelle or any pasta

Sauté
In 2 tablespoons butter
1 lb mushrooms sliced – I used butter and baby Portobello mushrooms

Sauté mushrooms in butter in a large ovenproof sauté pan over medium-high heat, stirring often. When mushrooms are soft, they will give off liquid, reduce the heat to medium and cook until the liquid evaporates.

Add
½ cup of red wine – I used Merlot – increase the heat to high until most of the wine evaporates. Take mushrooms out of pan and put in a bowl – set aside. Wipe the pan clean and return to stove top. Dredge chicken in flour and pepper and shake off the excess. Melt 2 tablespoons of butter with 2 tablespoons of olive oil in pan and put the flour coated chicken and brown all sides over medium heat. Remove chicken from pan and put on plate. Set aside.

In the drippings from the chicken – add the pancetta – sauté until the pancetta begins to brown. Add the onion and fennel, cook until the onion becomes softened and the fennel becomes a light brown. Stir in garlic and cook for an additional 2 – 3 minutes more. Increase the heat to high and stir in the wine and sage. Remove from the heat and add the sautéed mushrooms.

Return the browned chicken back to the pan, cover and put in oven @ 325 degrees and cook for 45 min to an hour. Remove from the heat and add the balsamic vinegar. During the last 15 min of the chicken cooking prepare the pasta. Cook according to package directions and serve with chicken and mushroom sauce.

CLICK HERE TO PRINT THE RECIPE

Mushroom Frittata

I love Saturday mornings. I love the fact that I can make dishes and try out new things. Most of all I enjoy the ones I’ve already created. A mushroom frittata loaded with Parmesan cheese and mushrooms – what can I say! I love mushrooms, eggs, Parmesan cheese – need I say more? An excellent 5-ingredient combo that can be used for all meal times in the day – breakfast, lunch, brunch or a light dinner.


Mushroom Frittata
Created recipe on 02/11/2010

Mushroom Frittata_1

  • ½ pint of mushrooms – any kind you like – in this one I used ¼ baby portabellas and ¼ button mushrooms – wiped off and sliced. You can certainly add more mushrooms if you want.
  • 1 carton of Egg Beaters (I used this because I found that with Egg Beaters, the frittata is fluffier. Not only that, there is no cholesterol and fat in Egg Beaters and I can eat this at anytime and often.
  • ½ cup of freshly grated Parmesan Cheese
  • 2 teaspoon fresh Thyme – removed from the stems and coarsely chopped
  • 2 Tablespoons of olive oil

In a 10” sauté pan, heat up the olive oil over medium high heat and add the sliced mushrooms. Add about 1 teaspoon of salt and let the mushrooms cook until the desired consistency. I like my mushrooms cook thoroughly but still has a bite to it.

Add the carton of egg beaters to the mushroom mixture. Add the parmesan cheese and leave a little bit for a final sprinkling after taking the frittata out of the oven. Add the thyme and just lightly mix the cheese and thyme into the egg beaters. Try not to stir the mushrooms around; you will want to leave them on the bottom of the egg mixture. Cover the pan with lid for about 3 to 4 minutes. The eggs will cook. Remove from the heat and sprinkle the reserved Parmesan cheese and put in the broiler for about 2 to 3 minutes so the top is brown and the cheese is melted. Yum!

Mushroom Frittata_2

Remove the frittata from the broiler and slide the frittata onto a cutting board and slice half and then half again. Serve this with crusty whole grain bread and butter with a cup of freshly perked coffee or tea. I love Saturday mornings.

Mushroom Frittata_3

CLICK HERE TO PRINT THE RECIPE

Caramelized Onion Baby Bella Quesadillas

I created this recipe today as a backup plan. I had intended to make black bean plantain burritos but the plantains needed to be ripe and the store only had green ones. I decided to make Quesadillas of some kind but not knowing what. I wandered the grocery store trying to decide. I picked up some 2% Monterey Jack cheese, mozzarella cheese, onions, baby Bella mushrooms and flour tortillas and all of a sudden an idea formed.

Caramelized Onion Baby Bella Quesadillas
Created recipe on 02/10/2010

1 medium onion sliced into half moons
1-15 oz can of organic black beans drained and rinsed
1 pint of baby Bella mushrooms cleaned and sliced
2 teaspoons Cumin
½ teaspoon of salt
2 tablespoons olive oil
¼ cup low-fat mozzarella cheese shredded
¼ cup low-fat Monterey Jack cheese shredded
¼ cup low fat sharp cheddar cheese shredded
8 large flour tortillas

Slice a medium onion in half and then slice into half moon slices. In a sauté pan, with olive oil, add the onions. The onions need to be cooked for about 15 to 20 minutes until caramelized golden brown color. Add the sliced mushrooms and cook for about 5 minutes until semi-soft. Add the black beans and cumin. Cook until beans are thoroughly heated and remove pan from the heat.

I have a quesadilla machine so I am able to make quesadillas with ease. If you do not have one a 10” skillet warmed will work just fine. Just need to put a plate on top of the quesadilla so that the cheese will melt evenly.

Caramelized Onion Baby Bella Quesadillas 1Make sure the quesadilla machine is hot.

Caramelized Onion Baby Bella Quesadillas 2Assemble the quesadilla as follows – flour tortilla, caramelized onion, mushroom and black bean filling, sprinkle with cheese mixture and another flour tortilla on top. Close the top of the quesadilla machine and cook for about 3 to 5 minutes.

Caramelized Onion Baby Bella Quesadillas 3The cheese will melt and the flour tortillas will have a tan color.

Remove from the quesadilla machine and cut with a sharp knife into 6 – 8 wedges.

Serve with sour cream and salsa. Yum!

Caramelized Onion Baby Bella Quesadillas 4

CLICK HERE TO PRINT THE RECIPE

Zucchini Mushroom Stir Fry

I love stir fry vegetables. This recipe is very simple and easy to make and reminds me of a cool summer evening when the Zucchini has been freshly picked out of the garden, cleaned and sliced. I make this often because it is fast, simple, easy, and delicious. Sometimes I just eat a bowl of it without any pasta or rice and it is very filling for me. I hope you enjoy it as much as I do.

Zucchini Mushroom Stir Fry
Created recipe on 02/04/2010

2 medium sized zucchini sliced diagonally about 1/8” to ¼” thick
1 pint button mushrooms cleaned and sliced (refer to Cooking Tip #4 for a how to on cleaning mushrooms)
2 garlic cloves chopped fine
1 medium onion sliced in half moon slices
2 teaspoons fresh thyme chopped
2 teaspoons fresh parsley chopped
3 tablespoons olive oil
Salt and pepper to taste

Preheat olive oil in a stir fry pan until medium hot not smoking. This stir fry is fast so make sure all the vegetables are cut and ready to add. Add onions and saute for about 2 minutes. Add the mushrooms and saute for an additional two minutes. Add the garlic and zucchini and saute for an additional five minutes or until the zucchini is cooked but still crisp to taste. Remove from heat and add thyme, salt and pepper and serve with rice or pasta. Feeds 4 people. Healthy Eating!

Zucchini Mushroom Stir Fry

Nutritional Notes

  • Zucchini helps to cure asthma as it contains Vitamin C, which is a powerful antioxidant, and has anti-inflammatory properties.
  • Zucchini helps to prevent diseases, like scurvy, bruising etc, caused by the deficiency of Vitamin C.
  • Eating zucchini also helps to support the arrangement of capillaries
  • Zucchini also prevents the risk of having multiple sclerosis (MS).
  • Zucchinis have high water content (over 95%), so they make perfect food for people on diet.
  • Zucchini contains useful amounts of foliate, potassium, and vitamin A– necessities for a human body.

CLICK HERE TO PRINT THE RECIPE

Orzo Broccoli Baby Bella Mushroom Skillet

Using fresh vegetables has always been one of my habits into trying to eat as healthy as I can. There was a sale on broccoli at the produce store and I bought more than I had planned to use. Time ran out on me, so I did not experiment with new recipes with all of the vegetables that I bought. This really was the only recipe I made at the time, and basically steamed the rest of the broccoli to use as sides for dinner. I had some multi-flavored Orzo. Orzo is pasta that is shaped like rice. This Orzo was flavored tomato, spinach and wheat. I had some Parmigiano Reggiano cheese leftover from another recipe and the sharpness of the cheese really gave this recipe a ton of flavor.

Orzo, Broccoli, Bella Mushroom Skillet, created 02/03/2010


1 cup of dry Orzo cooked; follow the directions on the box
1 pint baby bella mushrooms, wiped clean with damp paper towel and sliced
1 cup fresh broccoli; cleaned and cut into bite size pieces
1 medium onion, cut into half and then half again to create half-moon size slices
2 tablespoons Olive Oil
½ cup grated Parmigiano Reggiano cheese
Salt and pepper to taste
1 teaspoon or 2 of fresh Thyme

Prepare the Orzo according to the directions on the box or container. You should have about 2 cups of Orzo when it is already cooked. Drain and reserve about ½ cup of the pasta water.

In a large skillet, heat up the olive oil and sauté the onions over medium heat until caramelized. This will take about 10 minutes. Add the sliced mushrooms and sauté for about another 5 to 7 minutes until mushrooms have shrunk down in size. Add the broccoli and sauté until the broccoli is cooked to the desired texture. I prefer my broccoli medium crunchy – the cook time is about 5 minutes. Add the cooked orzo and mix the ingredients together. Add ¼ cup of the Parmigiano Reggiano cheese and the pasta water to get a little bit of creaminess to the dish, salt and pepper to taste. Remove from heat and plate. Sprinkle with some cheese. Enjoy!

CLICK HERE TO PRINT THE RECIPE

Eggplant Braid

I was experimenting with a lot of recipes involving mushrooms. I added the eggplant as a wow factor and believe me this recipe is a wow factor!

Eggplant Braid
Created recipe on 11/11/2009

Eggplant Braid

1 large eggplant – peeled and cubed approx 1-1/2” cubes
1 large onion – peeled and diced
2 cloves of garlic – peeled and minced
1 – 10 oz spinach – washed and dried well
1 – 8 oz Creimini or baby portabella mushrooms brushed off with damp towel and sliced
1 medium tomato – seeded and diced
2 Crescent Roll tubes
Salt and pepper to taste
2 Tablespoons butter
2 Tablespoons Olive Oil
¼ cup breadcrumbs (plain or seasoned)
½ cup fresh Parmesan Cheese divided to ¼ cup each
1 cup grated Mozzarella cheese divided to ½ cup each
1 egg – for egg wash – to make the dough golden brown
½ cup walnuts or pine nuts (optional)

• About 2 tablespoons of butter and 2 tablespoons of olive oil – melt in a large pan over medium heat

• Sauté the onions for about 5 to 7 minutes depends on the stove – until they are caramelized a very deep brown color

• Add the garlic and eggplant and mushrooms to the onions around the 4 minute mark so the eggplant, mushrooms and garlic becomes almost caramelized also – you will have to judge on the texture, taste it and then salt and pepper to taste should take no more than 15 minutes – maybe

• Add spinach at the last minute and sauté until semi-wilted

• Add ¼ cup Parmesan Cheese and ½ cup shredded Mozzarella cheese and ¼ cup breadcrumbs– fold into mixture (the breadcrumbs will help prevent the vegetable juices from becoming too runny)

• Remove from heat and cool completely (because the crescent rolls will be too hard to manage if the filling is hot or warm)

• Prepare the crescent dough into one large square

• Cut 2” strips up to 3” on each side of square to leave a 6” dough path for filling

• Put the cool eggplant filling down the center of the crescent dough

• Sprinkle tomatoes on top with the rest of the cheeses – Parmesan and Mozzarella

• Bring one strip of the dough and twist gently to the middle and meet with the other strip and pinch dough together

• Continue all the way until the filling is braided – remember the filling will show because the dough does not cover it completely

• Mix egg with 1 tablespoon of water and brush over the dough

• Sprinkle with nuts on top

• Bake 350 degrees for 20 to 25 minutes until crust is golden brown and all the cheeses are completely melted

• Serve with a salad

CLICK HERE TO PRINT THE RECIPE

%d bloggers like this: