Poached eggs with grilled vegetables and steamed green beans was an inspiration from one of my favorite restaurants in Los Angeles, Bottega Louie. This was my inspiration as the moment I took my first bite I knew I was in heaven.
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mushroom
Creamy Chicken with Mushrooms
If you are looking for a recipe to knock the socks off of your guests, my chicken with mushrooms, shallots and Boursin cheese will become your new best friend!
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One Pot Chicken with Artichoke and Fettuccine
What a treat for you all…recently I was looking through old recipes and stumbled upon an oldie but a goodie, one pot chicken with artichokes and fettuccine. I was given this recipe over 20 years ago, when I lived in Portland, Oregon and I made this chicken dish all the time, especially when I was entertaining.
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An Amazing Gluten Free Pasta Casserole with Vegetables
This is one of those “don’t knock it until you try it” kind of a recipes as it is a gluten free pasta casserole which doesn’t sound yummy but it is amazing if I must say so myself. I have many friends who are gluten free and while I always try to modify my recipes to accommodate them, I never really went to any extremes in creating a dish, like my gluten free pasta casserole…until last Thursday.
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Turkey Barley Soup Recipe
I have often heard of using the carcass of your turkey or the bones left over from Thanksgiving to make a soup. I have had many friends share that turkey soup made from the leftover bones on Thanksgiving has been their most favorite soup ever. Yet, in all my years, I have always thrown my carcass out and said “next year” as it really never intrigued me to even try it. Well, my next year was this year, I wanted to share my turkey with barley and mushroom soup recipe that I created as I really did love this soup.
I didn’t have a lot of time so I used the crock pot and let it cook overnight and it worked out perfect. If you do not have a crock pot, I would recommend following the steps below and just cook your soup until the barley is cooked through. I wanted a super savory soup so I sautéed my onions with the celery until they were translucent and then I threw some chopped mushroom on top
I measured out 1 cup of barley
I took my carcass and removed any stuffing that was inside of it and placed it in my crock pot
I prepared my herbs (I used a poultry pack)
and 2 bay leaves
I put my barley in the pot and water to fill my crock pot, then added my herbs
I let it cook over night…WOW to wake up to the smell of soup was wonderful. The flavor of this soup was amazing and I can assure you that this will be a new family favorite recipe as we all loved it. The tricky part for me was removing all the bones from the soup so that’s something I have to play around with for next year. If anyone does a barley soup with their leftover carcass, please pop me an email, I’d love to learn what you do in getting the bones out.
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Thank you again ~ Patty Limatola-Tanenbaum
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Turkey Barley Soup Recipe
Ingredients
- 1 leftover Carcass, bones from your turkey
- 2 stalks Celery, chopped
- 1/2 Onion, chopped
- 1 pound Mushroom, sliced
- 1 package Poultry Herbs
- 2 whole Bay leaves
- Water
- Salt and Pepper as desired
Directions
- In a 10" skillet pan, sauté your celery with your onions until translucent, add your mushroom and cook for 2-3 minutes.
- Place your carcass in your crock pot. Add your sautéed vegetables, the water, barley, herb poultry, bay leaves, salt and pepper.
- Cook on low for 6 hours. Remove the carcass and any remaining bones and discharge of them.
- Remove any large pieces of meat and shred or cut into pieces, place the meat back into the soup and enjoy!
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
One Pot Lemon Chicken with Mushroom and Artichokes
It’s “Scrumptious Saturday”…So for dinner the other night I made some homemade roasted butternut squash and with that dinner I made a chicken dish and some kale coleslaw. I had gotten a bunch of emails asking what chicken I made so I thought today I’d post that recipe as it was pretty amazing!
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Pesto Stuffed Mushrooms
This weekend we were invited to a friends house for a birthday celebration, I was asked to bring an appetizer…so, I was thinking, what can I bring that would be easy, delicious and different. I have found that most stuffed mushrooms are stuffed with a mixture of Parmesan and bread crumbs.
I found a great recipe using pesto and thought I’d go that route and I have to say…no was was disappointed! While the recipe recommended making your own pesto, I was short on time and just used store bought pesto from Costco and it worked out just fine.
This recipe was so simple to make…my daughter even helped.
Here they are pre baked…
And here they are on a platter, I used some basil as a garnish.
Pesto Stuffed Mushrooms
Ingredients
- 30 small Mushrooms, cleaned, stems removed
- 1 cup Pesto sauce (I used prepared pesto sauce)
- 4 oz Parmesan cheese
Directions
- Preheat oven to 400 degrees.
- While your oven is preheating, clean your mushrooms using a brush, do not wash them...remove the stems and place on a baking sheet lined with parchment paper.
- Place a small dollop of the prepared pesto into each mushroom cap. Place in the preheated oven and bake for 15 minutes.
- Remove from the oven and place the cheese on top, place back in the oven and bake for 2-3 minutes more to melt the cheese.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use