October 30 2016

Heart of Palm Sandwich

Heart of Palm Sandwich

I was inspired by Heart of Palm dip. Heart of Palm dip tastes great with pita chips, and bread, but its really greasy; not the sort of thing you can eat regularly!

I adapted the recipe, cut down on the grease, and it makes a delicious sandwich!

Heart of Palm Sandwich
Heart of Palm Sandwich
Print Recipe
Servings Prep Time
2-3 sandwiches 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 sandwiches 10 minutes
Cook Time
5 minutes
Heart of Palm Sandwich
Heart of Palm Sandwich
Print Recipe
Servings Prep Time
2-3 sandwiches 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 sandwiches 10 minutes
Cook Time
5 minutes
Ingredients
Servings: sandwiches
Instructions
  1. Drain the heart of palm, and chop it up as finely as you want. Remember its going in a sandwich, so you don't want overly large chunks.
  2. Heat skillet over medium heat. Slightly brown your heart of palm and onion pieces. Lower heat.
  3. Mix in the yogurt, mayonaise, and mozzarella. Stir and cook until the veggies are well coated, and the mozzarella is melted.
  4. Fill your pitas with the resulting yummy heart of palm "salad." Depending on how big your pitas are, and how generous you want to be, this will make enough for 2-3 sandwiches.
Recipe Notes

Use Homemade Pita Bread for extra yumminess.

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October 19 2016

Stuffed Mushrooms (Wrapped in Bacon)

I used to hate mushrooms. I would pick them off of pizza, and make exaggerated faces of disgust in their direction. This is the recipe which convinced me that I should give them a second shot.

I usually make my stuffed mushrooms in my little toaster oven, and there is always some stuffing left over. It tastes great on chicken!

Bacon Wrapped Stuffed Mushrooms
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Bacon Wrapped Stuffed Mushrooms
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Remove the stems from the button mushrooms, and chop them up finely. Mince your onion and garlic as well.
  2. Brown your mushroom stems, garlic, and onion with a little olive oil on the stove. Let cool.
  3. Start the stuffing by mixing together the sour cream, mayonnaise, and parmesan. Add the pepper, onion powder, and cayenne pepper. Mix well.
  4. Mix your browned mushroom stems into the sour cream mixture.
  5. Fill the mushroom caps with the stuffing, and wrap with half slices of bacon.
  6. Bake for 30 minutes at 400 degrees Fahrenheit.
Recipe Notes
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October 5 2016

Parmesan Chicken and Mushrooms

The other day, I was looking for a new recipe to try for dinner – one can only eat the same thing so many times in a row! I found a promising recipe on foodnetwork.com, made some adjustments, and added mushrooms. It reminds me of something I might have had at Olive Garden. . .

Parmesan Chicken and Mushrooms
Print Recipe
Chicken and mushrooms in a delicious parmesan and cream sauce. It goes really well with pasta, though you could also serve it with rice if you wanted something a little lighter.
Servings Prep Time
2 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
20 minutes
Parmesan Chicken and Mushrooms
Print Recipe
Chicken and mushrooms in a delicious parmesan and cream sauce. It goes really well with pasta, though you could also serve it with rice if you wanted something a little lighter.
Servings Prep Time
2 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Heat up oil in saucepan on the stove. While its warming up, chop up your onion and garlic. Cook the minced onion and garlic for 1-2 minutes.
  2. Chop up your chicken into 1 inch pieces, and lightly salt (and sprinkle with garlic powder too, if you like!). Chop up the mushrooms. Add the chicken and the mushrooms to the onions and garlic in the saucepan. Cook until your chicken is lightly brown on all sides.
  3. Add thyme and bay leaves. Cook for another minute or two, then add the heavy cream. Cover the saucepan, reduce the heat, and let it simmer for a few minutes. Let the chicken cook through (4-5 minutes).
  4. Add the parmesan cheese and chives. Allow the cheese to melt and blend with the cream. The sauce should thicken a bit.
  5. Take the chicken and sauce off the heat, and season with a dash of pepper (and salt, if required).
  6. Serve over pasta or rice!
Recipe Notes

The first time I made this, I used milk and butter instead of the heavy cream (I almost never have heavy cream in the house - its dangerous!). It tasted great, but the sauce did not thicken as well, and it was not as pretty. So, in case you were wondering whether you can substitute milk for the heavy cream, the answer is yes, but you'll definitely have to do something else to thicken up the sauce.

Based on Chicken in Parmesan Cream Sauce.

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