This recipe works great as an appetizer or as an entree. Today I am using feta cheese, I like the flavor. If you do not care for feta you could replace with ricotta or a gruyere. If you don’t have seasoned bread crumbs on hand just add about a tablespoon of Italian seasoning to the plain bread crumbs.
4 large Portobello mushrooms
¼ cup extra virgin olive oil
2 garlic cloves minced
½ cup feta cheese crumbled
1 tsp. lemon pepper
¼ cup fresh basil
1 cup cottage cheese
¼ cup seasoned bread crumbs seasoned
Remove stems and gills from mushrooms. Combine oil and garlic and brush onto mushrooms, set aside about 30 minutes. Combine cheese, bread crumbs, lemon pepper and basil. Preheat oven to 350, and bake mushrooms for 15 minutes. Turn mushrooms onto their tops and fill with the cheese mixture. Cover and bake an additional 20 minutes. Uncover and bake an additional 10 minutes.
I like to serve this with a little tomato sauce, a side of pasta and a nice salad. I am sure if you try this recipe, it will become one of your favorites, as it has at my house.
This is a hearty comforting dish that I have been making for years now. The smoked cheddar really compliments the ham well. I have done it with regular sharp cheddar but you really should try it with the smoked cheese. I don’t add salt to the dish. I find that the ham brings enough saltiness. If you are using a low-sodium ham, you may want to salt the potatoes to taste.
4 large russet potatoes peeled and sliced about 1/8th inch thick.
2 cups shredded smoked cheddar cheese
2 cups ham ½ cubes
1 tablespoon dry parsley
½ cup cream cheese
Spray a casserole dish with non-stick cooking spray. Line the casserole dish with a layer of the 1/3 of the sliced potatoes. Combine 1 ½ cups of smoked cheddar, cream cheese and parsley. Spread 1/3 of the cheese mixture over the potatoes and smooth. Repeat with the same technique 2 more times. Sprinkle top layer with reserved shredded cheese. Preheat oven to 350. Cover and bake for 30 minutes. Remove cover and bake an additional 15 minutes or until potatoes are soft and cheese is melted and golden colored. Remove from oven and allow to set up for 10-15 minutes.
I like to serve this dish with steamed veggies or a simple salad. It is great for a cold winter night or makes a great brunch item as well. It is easy to multiply the recipe and serve a crowd.
We love this authentic traditional Indian dish at my house. This dish has so many interesting flavors and a creamy base that brings it all together.
Marinating the Chicken
3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces
½ cup thick natural yogurt
1 tablespoon fresh ginger, minced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoon chili powder
2 teaspoon fresh cracked pepper
Creamy Tomato Curry
1 15oz can chopped roasted tomatoes
1 cup heavy cream
2 garlic cloves, minced
2 red chilies, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika powder
1 tablespoon ghee or clarified butter
Handful of coriander leaves/cilantro, chopped
Salt and pepper to taste
Mix all of the ingredients for the marinade in a large bowl. Mix until the chicken is nicely coated. Cover and refrigerate overnight.
In a large sauté pan, heat ¼ cup vegetable oil on high for three to 5 minutes. Add Chicken to oil and cook until browned on all sides. Remove and set aside. In the same pan reduce to medium heat, add ghee/ clarified butter. Add the garlic and chopped chilies until fragrant. Sprinkle the ground cumin, paprika powder and a pinch of salt. Sauté for a further minute or two until the mixture turns into a paste-like texture. Add the chicken, and tomatoes to the sauce and simmer for 15 minutes or until chicken is cooked through. Finish with the cream, stir to incorporate.
I like to serve this over basmati rice. It is also great with traditional naan bread. I am sure you’ll love this dish.
English muffins make a great breakfast when toasted and topped with peanut butter or honey. They’re also fantastic for sandwiches! This recipe takes a bit of patience, so be sure to read it thoroughly before you get started. It makes about 1 ½ dozen muffins.
1 cup milk
2 tablespoons white sugar
1 package active dry yeast
1 cup warm water
1/4 cup melted butter
6 cups all-purpose flour
1 teaspoon salt
In a small saucepan, bring the milk to a simmer, then remove from heat. Add the sugar, and stir until dissolved. Let the mixture cool down a bit.
In a small bowl, dissolve the yeast in the warm water, and let stand until foamy (about 5-10 minutes).
Once the milk is lukewarm and the yeast is foamy, combine both in a large bowl. Add the melted butter, and 3 cups of flour. Mix until smooth, then add the salt and the remaining flour, stirring to make a dough. Knead a few times until the mixture takes shape.
Place the dough ball in a greased bowl, and cover and let rise in a warm place.
When dough has doubled in size place it on a lightly floured counter and punch the dough down. Roll it out to about ½ inch thick, and cut dough with a round biscuit cutter. Place the dough rounds on a baking sheet and cover with a cloth to rise for half an hour.
Once the rounds have risen, heat a greased griddle on medium. Cook each muffin about 10 minutes on each side, keeping the cooked ones in a warm oven until serving.