Dana is always looking out for great recipes to try. She spotted a chicken recipe on facebook that looked delicious. Upon further consideration we noticed that it utilized a prepackaged soup mix. We decided to break it down and come with our own take on this dish. We started with fresh herbs and went from there. I must say that this dish was freaking delicious!
I am a huge fan of pizza. Every once in a while I will go out and have a slice to see what toppings are popular. I stopped by a local pizzeria and had a spinach mushroom and goat cheese pizza. It was awesome and instantly knew I would have to recreate this for the blog.
This pizza is extremely popular at my house. The flavor combination is awesome!
A couple of weeks ago I made a chili rice that sparked a conversation on the website about rice dishes. From there I got a couple of emails requesting more rice dishes. One of my favorite rice dishes is risotto. With its creamy texture and dynamite slow cooked flavor it is a must have. The one problem with risotto is that you have to stir it for the whole time that you make it. It is not too bad, but you have to have your endurance up or else you will get risotto elbow. Like tennis elbow, but much tastier. This risotto is filled with asparagus and mushrooms. Two ingredients that on their own are amazing but together they shine. They both have an earthiness that goes great with rice. The hidden star in this risotto is the lemon zest that is added at the last minute before serving. It adds a welcome hint of freshness that can not be beat.
I am still nursing my risotto elbow injury, but I will be back tomorrow. My trainer guarantees it.
After a long weekend of being in Airports I wanted a nice and hearty meal. So I searched around and came across a nice and easy Ravioli recipe from Giada. The recipe does not require you to make pasta and it includes some of my favorite ingredients such as; mushroom, spinach and marscarpone cheese.
Top with your favorite marinara sauce and some freshly grated cheese and you have a meal.
The other day I wanted to make a little lighter pizza that did not have the heavy red sauce on it. So I decided to make a nice light chicken pizza. With a base of seasoned whipped ricotta topped with chicken and sauteed spinach and mushrooms. It was one of tastiest pizzas I have ever made.
On a side note, make sure that your ricotta cheese is good. Mine had an expiration date of two weeks from now and it was moldy. Yeah, I know. So gross.
I finally broke out the stone again after getting a new pizza peel. So much better than using a pizza pan.
I hate to say it, but I am a huge fan of Noodles & Company. My favorite dish is the Mushroom Stroganoff. So today I wanted to try to recreate it. So I went to the store and picked up 2 lbs of mushrooms. Luckily I had a huge pan as I totally underestimated how many mushrooms were in 2 lbs.
Served over Egg Noodles with a little freshly grated Parmesan cheese, this was a great meal.
Last week I read the cookbook Weber’s way to grill. I usually only grill meat, but I have been wanting to expand my grilling repertoire. So I went to the store and found some nice portabella mushrooms. In the Vegetable section of the book there is a nice marinade for portabello mushrooms.
Yesterday I wrote about a basic baked potato. The baked potato is a versatile canvas that melds well with many toppings. For instance, bacon and cheese. Mmm. I really like bacon. I just found the March issue of Food & Wine and it included this exceptional recipe for Baked Potatoes with Wild Mushroom Ragù. Just seeing the pictures in the issue made me want to run out to the store to get some fresh wild musrooms.
The earthyness of the wild mushrooms is a perfect accompaniment for Baked Potatoes.