Tonight, I made mushrooms two ways. My family wanted both to be moderately healthy and vegetarian, but my mom and sister did not want stuffed mushrooms. They decided they wanted to try something different, so I made them basalmic glazed mushrooms. For my mom’s boyfriend, Curt and I, I made the stuffed mushrooms I usually make which are so delicious! Below are the recipes for each, hope you enjoy them as much as we did!
4 cloves garlic, coarsley chopped
2 tsp. vegetable oil
10 ounces ricotta or cream cheese
1/4 cup grated Parmesan
1/4 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. cayenne pepper
Bread crumbs and fresh herbs for garnish (optional)
1. Preheat oven to 450 degrees. 2. Light coat a baking sheet with cooking spray. 3. Clean mushrooms with a damp towel. Carefully remove the stems from the mushroom caps, setting aside for later. 4. Add stems to the bowl of a food processor, add garlic as well. Pulse in brief bursts until finely chopped. 5. Heat oil in skillet over medium heat. Add the chopped mushroom stems and garlic and cook until moisture has disappeared, 5-7 minutes. 6. Lower heat to medium-low, stirring in both cheeses and spices. Stir until smooth and creamy. Remove from heat. 7. Using a spoon fill each mushroom cap with a generous amount of filling. Top with bread crumbs if desired. 8. Bake twenty minutes or until mushrooms are hot and liquid starts to form under mushroom caps. Garnish with fresh herbs and serve.
1/2 cup balsamic vinegar
1. Carefully clean mushroom caps with a damp towel. 2.Place in a baking dish and cover mushrooms with balsamic vinegar. Put in fridge and marinate 30 minutes. 3. Heat olive oil in a skillet over medium heat. 4. Carefully place mushrooms in the skillet, flipping 1-2 times until soft. (approx 2 minutes) 5. Sere sliced or as is.
This is a quick, delicious meal for a weeknight. The pork is brined overnight in buttermilk and some herbs, then you take it out and sprinkle some pepper and pan fry it! It’s really simple and pairs nicely with mashed potatoes.
Christmas dinner in the Anton household is never a minimal meal consisting of one protein, one carb, and one vegetable. No way! When us Antons do it, we do it right and go ALL out. (and probably go way over the daily caloric intake) But it’s the holidays and it’s okay to eat a little bit extra. So every year my family typically makes the same side dishes, but this year we decided to make a butternut squash casserole, which was awesome. The only thing I would’ve done differently was make it ahead of time and put in the fridge so the flavors could combine. It was definitely better the second day. I got the recipe from a blog called “Evil Shenanigans” . For Christmas I got some new kitchen/culinary stuff; I got a springform pan which is used typically for pies to make a crust, a meat mallet, a set of ramekins, a cookbook, two cupcake decorating books, and two books, one on becoming a chef, and the other on knife skills. I am really excited to use my new equipment and read my books. I hope you all had a wonderful Christmas also.
Love French Onion Soup but don’t love the feeling you have after eating it? I found a french onion soup on a fitness website that I thought sounded good and pretty close to the original. I am making this soup for my family and my aunt who came to town! We have all been craving french onion soup but not one full of calories. Plus you don’t want to have a huge dinner when you’re about to go to the corn maze! We are excited to go get ourselves trapped in the corn maze, drink apple cider, and visit the little goats and chickens. Gotta love the fall!
10 medium onions, thinly sliced
1 tablespoons olive oil
1 teaspoon dried thyme
1/4 teaspoon ground pepper
4-8 slices (about 3/4-inch thick) whole-wheat baguette
1/4 cup port wine or sherry
5 cups low-sodium vegetable broth
2 tablespoons balsamic vinegar
2 ounces Gruyere cheese (for a frugal budget, you can use swiss, or a combo of parm and cheddar)