Tuesday, July 7, 2015

Portobello Pasta


Well...we were making Mushroom Burgers for dinner the other night and just the topping on our burgers had us craving anything and everything mushroom...so later that week, I made this Portobello Pasta too.

I love this pasta for so many reasons...but one in particular is that if you're trying to keep things vegetarian, you can simply omit the sausage and just double the amount of mushrooms.

This meal is hearty and full of great flavor while being versatile and simple too.  Enjoy!

And pssst: One more little tip...you could make this mushroom sauce and top quinoa or brown rice instead of pasta.  They both would be excellent with this!


This recipe serves up four big dinner portions.


Shopping List
1 pound of short cut pasta (I used penne)
2 shallots, chopped (or use a red onion if you can't find shallots)
3 cups chopped Portobello mushrooms (more if this is vegetarian)
1 pound of ground pork sausage (spicy or sweet, you pick!)
at least a cup or so of white wine (I used Chardonnay but you can use whatever you like...or use chicken stock if you don't have wine on hand)
about half a cup of grated Parmesan cheese plus a little more to garnish
Chopped chives to garnish
Extra Virgin Olive Oil (EVOO)
Salt and Pepper


Bring a large pot of water to boil over medium-high heat.  Drop your pasta and cook to al dente (about 7 minutes or so).

Meanwhile, in a very large skillet over medium-high heat, add your chopped shallots to a drizzle of EVOO.  Saute about a minute before adding your chopped portobello mushrooms.  DO NOT SALT AND PEPPER ANYTHING YET. (Salting mushrooms too early will draw out the water and not allow them to brown.)  After about eight minutes, the mushrooms will begin to caramelize and brown.  Add in your ground sausage and cook until browned and crumbled.

Once your sausage is browned and crumbly, pour in your wine and deglaze the pan (scrape the little bits off the bottom with your wooden spoon).  Reduce heat to low and then add in a big pinch of salt and pepper.  Stir in your Parmesan cheese.

Drain the water from your cooked pasta and add hot pasta to mushroom sauce.  Toss and combine before adding just a touch more Parmesan and chopped chives.

Serve.

  This is one of those pasta suppers that work year around.

Enjoy!


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Monday, July 6, 2015

Meal Planning Monday #92


Happy Monday!

If you don't follow me on Pinterest, you should :).  I move around my boards and try to focus on different things each month...right now, this is what's happening over there...






Happy Monday!  Here's what's for dinner this week...


Kick off your week with my Jalapeno Cheddar Burgers!  Loads of flavor in one juicy burger!

Crispy Chicken with Poblano Sauce is pretty much just a big baked chicken finger...yum.  Feel free to skip the sauce and serve your kiddos ketchup or ranch dressing instead.  This chicken is totally kid friendly!


Spinach and Sausage Stuffed Potatoes are super simple to whip up on those nights when you don't want to grill...the nights where you want to stay inside and stay cozy.


Grilled Shrimp & Bacon Salad for the win tonight!


Pizza Quesadillas for your Friday night.  Yummy!


Coconut Lime is our bundt cake of the week.  And...


...Raspberry Lemon Rolls would make a great breakfast for your weekend.

Happy Monday friends!

xo

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Sunday, July 5, 2015

Bar #94: Peanut Butter Crumb


These bars tasted very similar to one of our very favorite goodies around here...my Peanut Butter Rice Krispies Treats.  If you're a peanut butter person, this one's for you.  The crumbly top and gooey middle...delish!  They would be perfect served after dinner as dessert, as an afternoon snack...or even with coffee in the morning as breakfast.  And I love that it only has four little ingredients...easy and delicious...my two favorite things.

Enjoy!


Shopping List
1 box yellow cake mix
3/4 cup butter, melted
3 cups quick-cooking oats, uncooked
1 1/2 cups creamy peanut butter



Preheat oven to 350 degrees

Grease (I use Pam) a 9x13 baking dish.

In a mixing bowl combine cake mix, butter, and oats tossing until crumbly.  Spread 2/3 of oats mixture across the bottom of baking dish.  Pat oats mixture down to form a "crust" layer.  

Spread your peanut butter over the crust mixture with a spoon (don't worry if  it doesn't completely cover the crust, it will melt when baking and spread out).  

Crumble the remaining 1/3 of your oats mixture over the top of the peanut butter and lightly press it down. 

Bake about 20 minutes.  

Remove from oven and allow to cool at least 20 minutes before slicing and serving.  

It's like a giant Peanut Butter Oatmeal Cookie.  

Enjoy!


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