Showing posts with label Mushrooms. Show all posts
Showing posts with label Mushrooms. Show all posts

Friday, August 16, 2024

Shrimp and Pasta with Vegetables (Primavera)

Linguine pasta in a cream sauce with a mix of vegetables and shrimp.

Shrimp and Pasta with Vegetables


This dish came about when I found quite a few mixed bags of frozen vegetables up in my freezer that I had bought for something very specific that I had intended to make - but forgot about. That happens to me alot!

And I know, you're gonna say "now Mary. That's pasta primavera!" Well, yes, to a certain degree, it is!

Pasta primavera is an American dish of pasta in a cream sauce with fresh vegetables, typically fresh spring vegetables, and the primary difference here is that instead of those typical fresh vegetables, I used those frozen ones.

Waste not, want not, and plus, it shaves off a little time!

Sunday, January 23, 2022

Roasted Potatoes with Sausage and Vegetables

This sheet pan mix of roasted potatoes with loads of vegetables and smoked sausage is an easy meal that's packed with flavor.

Roasted Potatoes with Sausage and Vegetables


You may remember a near viral recipe for a simple sheet pan roasted potatoes with onions and sweet peppers flashing across social media platforms the past year or so.

I'm old enough to remember when people just made these kinds of things with little to no fanfare, but hey, if social media can drum up some interest in cooking, well, anything... I'm happy about it!

Food, after all, isn't just about nourishment, although some would have you think so.

Friday, April 16, 2021

Shrimp Diane

Fresh, wild caught shrimp, cooked in a buttery, well-seasoned sauce and mushrooms and served over pasta.
Fresh, wild caught shrimp, cooked in a buttery, well-seasoned sauce with mushrooms and served over pasta.

Shrimp Diane

I have no idea the origin of the name of Shrimp Diane, but what I can say, is that it is both super easy to make and mighty delicious!

It's really not anything like Steak Diane in comparison, so who knows how the name came about, though it appears to have been created by Chef Paul Prudhomme, who wrote this for only two servings, though you could absolutely stretch that out a number of ways.

Tuesday, June 4, 2019

Chicken Florentine with Mushrooms

Chicken breasts, pan seared or grilled, atop a bed of pasta with a mushroom and spinach in a cheesy Mornay cream sauce.
Chicken breasts, pan seared or grilled, atop a bed of pasta with mushrooms and spinach in a cheesy Mornay cream sauce.

Chicken Florentine


You've probably seen Chicken Florentine recipes before, though there sure seems to be a wide variation on how it's made. While chicken and spinach are typically involved, sometimes seafood or even eggs, in a version similar to eggs Benedict, are substituted.

Some serve the chicken in layers over a bed of spinach with a Mornay sauce poured over that, topped with cheese and baked. More often it's simply cooked in the skillet. Some add pasta or mashed potatoes and top it off with sliced, cooked chicken and spoon the sauce on top. Some include mushrooms and some are prepared with a tomato based sauce. Some are creamy, and some even shortcut the sauce with cream soup, typically cream of mushroom.

Friday, March 16, 2018

Homemade Cream of Mushroom Soup

A chicken stock based soup, made with a homemade cream sauce, sauteed vegetables and fresh mushrooms. 
  A chicken stock based soup, made with a homemade cream sauce, sauteed vegetables and fresh mushrooms.

Homemade Cream of Mushroom Soup


Did you know that if you transfer mushrooms from the plastic wrapped, Styrofoam container they come in from the grocery market, to a plain brown paper bag, they will last longer? It's true, try it.

Unfortunately, they still won't last forever, and if you're like me, sometimes we buy them with the intention of making something in particular and then forget about them and end up with some mushrooms that need to be used up quick like!

Enter fresh mushroom soup.

Monday, April 7, 2014

Steak and Burger Mushrooms

 
Button mushrooms, sauteed and reduced in a bordelaise style butter and beef stock sauce, great as a side, on a sandwich or burger, or as a grilled meat topper, perfect for steaks!

Steak and Burger Mushrooms


Not that we ever put our grills up for the winter here in the Deep South, but springtime is prime grilling season for us, because summer is near unbearable standing outside over a hot grill.

There's certainly been a lot of grilling going on here already at our new house since we moved in - I'm sure our neighbors think the only cooking we do is on the grill!

Friday, November 23, 2012

Turkey (or Chicken) Tetrazzini

Transform slices of cooked turkey or chicken with this mushroom cream sauce, served over spaghetti noodles. Great casserole to use up leftovers.
Transform slices of cooked turkey or chicken with this mushroom cream sauce, served over spaghetti noodles. Great casserole to use up leftovers.

Turkey Tetrazzini

This is just a basic tetrazzini, but it's sure a tasty way to re-purpose some of that leftover turkey from the holidays, or later on down the line, chicken and ham even.

A simple, rich cream sauce, fresh mushrooms, chicken stock and a nice splash of white wine and you'll forget you're eating leftovers.

If you're looking for a few more ways to use up some of those holiday leftovers, be sure to pop by this page for a little inspiration.

Saturday, May 8, 2010

Buitoni Riserva Wild Mushroom Agnolotti with Meatballs and Spicy Red Sauce


If your wife or significant other is the chief cook and bottle-washer like me and you're looking to relieve them of meal duties for Mother's Day, or cook a special meal for your mom, run to the refrigerated section of your store and pick up some Buitoni pasta pillows.  Then pair that with my 30 minute speedy sauce {definitely add in the Rotel tomatoes this time for a nice kick that totally compliments the mushroom agnolotti} or, use your own favorite sauce, and add some pre-made, store-bought or homemade meatballs if you like, and you want to talk about a gourmet meal.

Monday, November 30, 2009

Super Easy Beef, Andouille and Mushroom Lasagna

 
Baked lasagna, layered with pasta sauce, ground beef, and andouille smoked sausage, seasoned with the trinity and a creamy sauce, finished with shredded mozzarella cheese.

Beef, Andouille and Mushroom Lasagna


Lasagna can be a bit daunting to prepare, so I have to give a shout-out to Campbell's for this amazingly easy and super delicious lasagna recipe, made with ground beef, andouille sausage and mushrooms.

It's no secret that Campbell's soups are a regular pantry item in this household - we in the south love our southern béchamel sauce - otherwise known to the rest of y'all as Campbell's Cream of Mushroom soup!

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