SANDRA'S COMFORTING PENNE with VEGGIES

Had a craving for a meatless dinner this evening 

so created this recipe using on-hand ingredients, 

which 'fit the bill' to perfection...

Servings: (6)

Prep: 10 Mins.

Cook: 25 Mins.

INGREDIENTS

1/2 lb. penne pasta, prepared according to pkg. directions

2 tbsp. light olive oil

2 tbsp. unsalted butter

1/2 onion, finely chopped

1/2 yellow bell pepper, finely chopped

6 crimini mushrooms, halved and sliced

1 garlic clove, minced

2 zucchini, cubed

1 (15 oz. can) diced Italian seasoned tomatoes, undrained

1 teaspoon kosher salt

1/4 teaspoon red pepper flakes

2 teaspoons dried basil

2 teaspoons worcestershire

2 teaspoon balsamic

Small squirt of agave (or honey)

1/4 teaspoon freshly ground pepper

Finishing:

2 tablespoons. unsalted butter

Freshly grated parmesan cheese

METHOD

Begin preparing pasta according to package directions, except cooking shy by a couple minutes (pasta will finish cooking in sauce).  When draining, reserve 1/2 cup hot pasta liquid; set aside.

Heat olive oil and 2 tablespoons of butter over medium heat in a large skillet. Add onion, bell pepper, mushrooms and garlic. Cook until onions are translucent, about 5-7 minutes. Add zucchini and tomatoes, kosher salt, red pepper flakes, basil, worcestershire, balsamic, and agave. Reduce heat to low, cover, and cook 10 minutes.

Add cooked, drained, hot pasta with and additional 2 tablespoons softened butter to skillet, along with freshly ground pepper, and reserved pasta water; toss to combine, and cook for a final 2 minutes.

Serve in pasta bowls, topped with freshly grated parmesan. ~ Enjoy!

SANDRA'S ADDICTING MUSHROOM and JALAPENO POPPERS with BACON

A perfectly addicting 2-for-1 side dish/appetizer you're able to serve

 hot out of the oven or at room temperature.

Don't wait for game day to enjoy all such deliciousness...

Prep: 20 Mins.
Bake: 30 Mins.
Yields: (14 Mushrooms-7 Halved Jalapeno Poppers, with 1 jalapeno half being chopped to add to filling)

INGREDIENTS

14 medium fresh button mushrooms, stems removed; reserve stems
4 large (4" long) fresh jalapenos, stems removed, including half of the ribs and seeds after cutting in 1/2 lengthwise
--(Remove more or less ribs/seeds to your desired level of spiciness)
2 strips center-cut bacon, sliced into 1/2" pieces
1 teaspoon granulated garlic
1 (8 oz. tub) cream cheese, at room temperature
1/2 cup medium shredded cheddar cheese
2 tablespoons grated parmesan cheese
2 green onions (both green and white parts), finely sliced
1 teaspoon fine-grain sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon dry Italian seasoned bread crumbs

METHOD

Preheat oven to 350 degrees. Place a rack over a foil-lined baking sheet, spray rack, and set aside.

Clean mushrooms with a damp paper towel. Carefully remove stems from mushrooms; set caps aside. Finely chop stems.

Cut stems from jalapenos, and toss. Remove half of the ribs and stems, more or less; set aside 7 halves.

Finely chop 1 half of a jalapeno, and set aside. [Remember to wash hands using hot water and soap!]

Place medium skillet over medium heat and saute' bacon pieces until slightly crisp and brown.

Add chopped mushroom stems and granulated garlic to skillet with the bacon, and continue sauteing for 2 additional minutes. Remove skillet from heat and set aside for mixture to cool.

Meanwhile, in medium bowl add the finely-chopped reserved jalapeno, cream-cheddar-parmesan cheeses, green onions, sea salt and freshly ground pepper. Add the cooled mixture from skillet, including drippings; mix to incorporate.

Using a teaspoon, generously fill mushroom caps. Fill jalapeno halves so they are level with sides of peppers. (See photo below.) Lightly sprinkle filled mushroom caps and jalapeno pepper halves with Italian seasoned bread crumbs.

Place filled mushroom caps and jalapeno peppers (with 'cut' jalapeno ends flush against each other to ensure filling remains intact during baking) on sprayed rack of prepared baking sheet.

Bake in preheated oven for 30 minutes, until tops are golden and mushrooms and jalapenos are hot but still crisp-tender (not mushy). ~ Enjoy!

Hot out of the oven...

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Tips: The beauty of this side dish/appetizer is that you can prepare the poppers well ahead of time, simply place in refrigerator until ready to bake.

Feel free to alternatively grill these poppers, just place the same baking rack (shown above) on top of barbecue grilling rack over indirect heat (using charcoal), covered, for the same amount of cooking time.

SANDRA’S BURGER RICE and ASPARAGUS CASSEROLE

This website added my photograph 
of my above casserole to their site 
stating that it was created by 
a 'Sandra and it was interesting' 
on 5-19-11...(Funny, as it's a website 
dedicated by everything 
created by "SANDRA'S")  
@ http://flickriver.com/photos
/tags/sandras/interesting/...

Servings: (6 to 8)

Prep:  15 Mins. |
Bake 1 Hr.

Posted: by Sandra 

INGREDIENTS

1 lb. extra-lean moose burger (or venison, beef , or buffalo)

1 yellow onion, chopped
1 cup celery, chopped
4 button mushrooms, sliced
2 garlic cloves, minced
1 (10.75 oz. can) cream of mushroom soup
1 (10.75 oz. can) cream of cream of celery soup
2 tablespoons low-sodium tamari (aged soy sauce)
2 teaspoons worcestershire sauce
1 tablespoon sherry
1 soup can full of low-sodium beef broth
1 soup can full of milk
3/4 cup uncooked rice
1 bunch uncooked asparagus, trimmed, and cut into 1” pieces
¼ teaspoon freshly ground pepper
1 tablespoon organic dried parsley

--½ cup crushed Hawaiian Luau BBQ potato chips

METHOD

Preheat oven to 350 degrees. Spray a 4 qt. casserole, and set aside with lid or tin foil.

Brown burger in a large nonstick skillet over medium-high heat until ¾ the way done, and add the onions, celery, mushrooms, and garlic; sautéing until the burger is done and onions are translucent, about 7 to 8 minutes. Add the soups, soy sauce, worcestershire sauce, sherry, beef broth, milk, uncooked rice, uncooked asparagus, pepper, and parsley; mixing to combine.  Pour into the casserole baking dish, and cover.

Bake covered for 50 minutes, and uncover and top with crushed chips; returning to bake in oven for the final 10 minutes. – Enjoy!

~~~~~~~~~~

 
Tip:  Broccoli is also a wonderful substitute for asparagus, or canned French fried onions crushed as a substitute for the potato chips, if desired.

SANDRA’S EASY CHEESY TATER TOT CASSEROLE

I found my photograph and recipe 
are featured at the 'Yummily' website 
@ http://www.yummly.com/
recipe/Opie_s-Cheesy-Tater-Tot-Casserole-Recipezaar, 
on the "Cooking-Bakeware.net" website
@ http://cookware-baking.net/
Baking/casserole-recipes/, and
at the Frugal Cafe Blog Zone
http://www.frugal-cafe.com/public_html/frugal-blog/frugal-cafe-blogzone/2011/04/22/fab-food-friday-fotos-almond-cantucci-cheesy-tater-tot-casserole-rhubarb-blueberry-pie-turnip-corn-chowder-pretzel-dogs-salads-red-bean-jambalaya-pasta-recipes/

Servings: (6)
Prep: 5 Mins.
Bake: 50 Mins.

INGREDIENTS

1 lb. lean moose burger
--(or venison, or beef, or buffalo)
1/2 onion, chopped
2 cloves garlic, minced
1 (12.5 oz. can) healthy request cream of mushroom condensed soup
½ cup sour cream
1/2 cup milk
2 teaspoons worcestershire sauce
2 teaspoons low-sodium tamari sauce (aged soy sauce)
½ teaspoon dry mustard
¼ teaspoon freshly ground pepper
1/2 pkg. frozen extra crispy ore-ida tater tots
1 (14.5 oz.) can french-cut green beans, drained
1-1/2 cups grated medium cheddar cheese, divided

METHOD

Preheat oven to 400° degrees. Coat a square 9"x9" baking dish with nonstick cooking spray, and set aside.

In a large skillet non-stick skillet over medium-high heat, brown the burger until about ¾’s the way cooked through, and then add the onions, and garlic, and continue to saute until the onions are translucent. Layer meat mixture evenly into prepared baking dish.

In a medium bowl, whisk the condensed soup, sour cream, milk, worcestershire sauce, tamari sauce, dry mustard, and pepper. With a spoon, fold in the drained green beans, and spoon the sauce evenly over the meat mixture in the baking dish. Sprinkle ½ of the shredded cheddar cheese over the sauce mixture. Arrange the frozen tater tots to completely cover top.

Bake, uncovered, for about 45 minutes until tater tots are golden brown and beef mixture is bubbly. Remove from oven, and sprinkle with remaining ½ of shredded cheddar cheese, and continue baking, just until cheese melts for 5 to 10 minutes. Let the casserole stand for 10 minutes, and serve. – Enjoy!

SANDRA’S PORK CHOPS with a MUSHROOM CHARDONNAY SAUCE

This was our most-excellent
 Sunday night dinner...Enjoy folks!

Servings: (4 to 6)
Prep Time: 5 Mins.|
Sear/Simmer: 1 Hr. - 25 Mins.

Posted by Sandra

INGREDIENTS

6 pork chops – 1” thick
2 teaspoons sea salt
1 teaspoon ground pepper
2 tablespoons olive oil
1 cup crimini mushrooms, sliced
1 small yellow onion, julienned
3 garlic cloves, minced
2 (10.75 oz. cans) cream of mushroom soup
1 cup milk
3 teaspoons worcestershire
1 cup of quality chardonnay (I used Matchmaker-San Luis Obispo County 2009)
¼ teaspoon dried rosemary
¼ teaspoon ground sage
1 bay leaf
2 tablespoons parsley, chopped; plus reserve a few whole sprigs for garnish
1/4 teaspoon cayenne
½ teaspoon of paprika

METHOD

Rinse pork chops, pat dry, lightly brush them on both sides with olive oil, and liberally season both sides with sea salt and ground pepper.

Heat the oil in a large heavy-bottom skillet over medium-high heat. Sear the pork chops undisturbed 5 minutes on the first side, just until lightly golden brown. Flip over the pork chops, and add the mushrooms, onions, and garlic over them, and then continue searing pork chops undisturbed for 5 minutes longer on the final side.

Meanwhile, whisk the cream of mushroom soup, milk, worcestershire, chardonnay, rosemary, sage, bay leaf, parsley, cayenne, and paprika in a medium bowl.

When pork chops have seared, cover them with the sauce mixture and bring to a boil, while scraping bits from bottom of skillet, and then reduce the heat to low, cover, and simmer, letting the pork chops gently cook for about 1 hr.-25 minutes, while occasionally moving them with tongs throughout cooking process to ensure the pork chops do not stick to bottom of skillet.

Prior to serving, taste the sauce for seasonings adding sea salt and ground pepper, if needed. Remove and toss bay leaf. Serve the pork chops and sauce, garnished with whole sprigs of parsley, along with your favorite sides. - Enjoy!


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Tip: We like to serve these scrumptious pork chops and sauce with smashed potatoes, maple-ginger glazed carrots, and of course a glass of chilled chardonnay!

SANDRA'S VEGGIE and MUSHROOM BROWN RICE PILAF

A spectacular and healthy side dish
for any seafood or meat dish...

Servings: (4)
Prep: 5 Mins. |
Steam: 25 to 30 Mins.

Posted by Sandra

INGREDIENTS:

¼ cup chopped red pepper
¼ cup chopped red onion
4 crimini mushroom, chopped
2 teaspoons unsalted butter
2 teaspoons olive oil
2 cups chicken stock
1 cup raw brown rice
Freshly ground pepper, to taste
1 tablespoon fresh parsley, chopped (or 2 teaspoons dried)

METHOD:

In a heavy-bottomed saucepan, melt the butter with olive oil over medium-high heat. Reduce head to medium and add red pepper, onion, and mushrooms and saute, just until tender. Stir in the rice and saute for 2 minutes to provide a nutty flavor, add the broth, and season with pepper, to taste. Increase to medium-high heat to bring to a boil, and then reduce heat, cover, and simmer for 20 to 25 minutes, until liquid is absorbed and rice is tender. Add fresh parsley, fluff the rice with a fork, and serve – Enjoy!

SANDRA'S NUTTY VEGGIE ORZO PILAF

 A very nice addition to most
many main dishes, and you can
change up the ingredients in many ways...

Servings: (2)
Prep: 5 Mins. |
Cook: 15 Mins.

Posted by Sandra

INGREDIENTS:

2 tablespoons unsalted butter
1 cup orzo pasta
3 cups low-sodium chicken broth
2 tablespoons olive oil
2 green onions, chopped
4 crimini mushrooms, sliced
1/4 cup pine nuts, toasted
1/4 cup fresh flat-leaf parsley
Kosher salt and freshly ground pepper, to taste

METHOD:

Melt 2 tablespoons of the butter in medium saucepan. Add orzo and stir until pasta is toasted, about 3-5 minutes. Add broth, bring to a boil, reduce heat to low, cover, and simmer pasta until done, about 7 to 10 minutes. (Don’t overcook the orzo ;-)

Meanwhile, heat the olive oil sauté pan, and add green onions and mushrooms and cook until tender. Add toasted pine nuts, and the salt and pepper, to taste.

Once orzo is al dente, add the veggie and nut mixture, stirring to combine, and then add the freshly chopped parsley. Serve, and enjoy!