Roasted Mushrooms

I profess to be a universal food lover, willing to try anything with very few dislikes.  However,  I must say that despite many tries, mushrooms are not something I enjoy. 

My husband loves mushrooms so I ordered some fresh from a farm and concocted this recipe which was very well received.  I even enjoyed a bite!

Grilled Mushrooms

Ingredients

1 1b Oyster Mushrooms

4 cloves garlic

1 tsp salt

1/2 tsp pepper

2 tbsp fresh herbs of choice (basil, oregano, rosemary, thyme)

4 tbsp olive oil

Directions

1. Preheat grill to medium.
2. Clean mushrooms.
3. Mix together garlic through to olive oil.
4. Place mushrooms on tinfoil and brush with olive oil mixture.
5. Place tinfoil on heated grill and grill till soft - approx. 20 minutes

Best Twice Baked Potatoes

Now that I have told you my secret for easy to cook bacon, I thought I would post a delicious side dish that uses it.  These are a fabulous treat with some barbecued chicken or steak and a salad.  Yuuuummmm!!

Best Twice-Baked Potatoes Recipe

Ingredients

• 4 medium potatoes
• 1/2 cup light sour cream 
• 1/4 cup milk
• 1/4 cup butter
• 1/2 cup shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 slices bacon, crisp and crumbled

Instructions

1. Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
2. Allow to cool a bit.
3. Slice about a 1" strip of the skin off the top of each potato.
4. Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
5. Mash the potato pulp along with the margarine.
6. Add milk, sour cream, cheese, salt and pepper; combining well.
7. Spoon the mixture back into the potato shells, piling high.
8. Top with the crumbled bacon
9. Bake at 400 for 15 minutes.

Recipe Courtesy of Recipezaar 

Roasted Peppers with Tomatoes

Looking for a healthy side dish?  This recipe is tasty addition to any meal.  I often sprinkle some feta or goat cheese on top.

Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil 

Ingredients 4 red bell peppers 1 pint cherry tomatoes 1 medium onion 1 cup packed fresh basil leaves 3 garlic cloves about 3 tablespoons olive oil Instructions Preheat oven to 425°F and lightly oil a large shallow baking pan. Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes. Yield: Serves 8

Courtesy of Epicurious  

Jamaican Rice

• Its Jamaican theme tonight!  I am serving this rice with a Jamaican pork tenderloin and rum cake (recipes to follow).  Feel free to substitute the dried beans for canned and use more coconut milk with less broth to taste. 
• 
  
• Jamaican Rice and Peas
• 
  
• Ingredients
• 
  
• 8 ounces small dried red beans or red kidney beans
• 1 quart water
• 16 ounces chicken broth or chicken stock or water
• 1/2 cup coconut cream or coconut milk
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon ground allspice
• 2 scallions, finely chopped
• 1/2 cup white onion, chopped
• 2 minced garlic cloves
• 1 teaspoon black pepper
• 1 1/2 teaspoons kosher salt
• 1 scotch bonnet pepper (left whole)
• 1 teaspoon brown sugar
• 2 1/4 cups uncooked long grain rice

Instructions

1. Rinse and sort beans and place in a stockpot.
2. Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
3. Drain and rinse beans.
4. Bring to a boil with chicken stock, water, and coconut cream.
5. Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
6. Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
7. Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
8. Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
9. Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.
10. For Vegetarian use water not the chicken broth or stock.

2 hours | 1 min prep

SERVES 8

Courtesy of Recipezaar

Rice worth the work

Almond Rice with Lemon and Parsley 

This rice is extremely tasty but I warn you that it does take a bit of time.  I actually doubled the recipe so I could freeze some for a later date.  Excellent served with meat or poultry that has a sweeter taste like ribs or wings with barbecue sauce. I am actually serving this for dinner tonight with flank steak and a sweet citrus shrimp salad.

3¼ cups (800 mL) chicken broth or stock
1 to 2 tsp (5 to 10 mL) salt
Generous pinch of saffron
3 cups (750 mL) Indian basmati rice
2 tbsp (25 mL) butter
1 medium onion, diced
2 to 3 large lemons
½ cup (125 mL) finely chopped fresh parsley
1 cup (250 mL) toasted chopped, sliced or slivered almonds, divided

1. Taste broth; if salty, stir in only 1 tsp (5 mL) salt. Add pinch of saffron and let soak while continuing with recipe.

2. Rinse rice in a sieve under cold running water; drain well. Melt butter in a large saucepan over medium heat until bubbly. Add onion; cook 5 minutes or until onion is transparent. Stir in drained rice until coated with butter.

3. Meanwhile, squeeze ½ cup (125 mL) juice from lemons. Pour over rice mixture along with broth, including saffron. Bring to a boil, cover and reduce heat to low. Slowly cook for 15 to 20 minutes or until tender. Fluff with a fork. (Rice holds well over lowest possible heat for up to an hour.) 

4. When ready to serve, stir in generous parsley and three-quarters of almonds. Turn into warmed serving bowl and garnish with remaining almonds.

Serves 6 to 8

Recipe courtesy of LCBO