Tag Archives: mushroom

Creamy Mushroom, Green Bean, Chicken and Rice Casserole

3 Jul

Now that Katie is moving up a level in American Heritage Girls, she wants to do the next level of the Cooking badge. One of the requirements of the badge is to plan a meal for your family using a casserole as a main dish, checking the food pyramid to balance the meal. So, Katie decided she wanted a casserole with that was a mix of green bean casserole and chicken. To have a grain, she decided to add in rice. It was easy to put together, and quite tasty!

Creamy Mushroom, Green Bean, Chicken, and Rice Casserole

Creamy Mushroom, Green Bean, Chicken and Rice Casserole

What you need:

3/4 cup long grain uncooked rice
3/4 cup water
1 can cream of mushroom soup
1 cup milk
2 cans green beans or 4 cups fresh green beans
1 can French’s fried onions
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
4 boneless, skinless chicken breasts, cut into 1″ pieces

How to make it:

Preheat oven to 400 F. Spray a 13 x 9 baking dish with olive oil or with non-stick cooking spray.

In a large bowl, mix together rice, water, cream of mushroom soup, milk, green beans, fried onions, garlic salt, and black pepper. Pour into the baking dish. Carefully mix in the pieces of chicken.

Cover dish tightly with foil. Bake in the preheated oven for 40 minutes. Uncover, and continue baking for 15-25 minutes, or until chicken is no longer pink and rice is tender. Remove from oven and let stand for 10 minutes.

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Slow Cooker Turkey and Wild Rice Soup

8 Apr

This past weekend, we had a turkey breast for our Easter lunch. We had some of the meat left, and I decided to make broth with the bones. Knowing that Chicken, Spinach, and Wild Rice Soup is always a hit in our house, I figured that a version with turkey would be good as well. Since this week is busy for us, I wanted to try this out in the slow cooker since I would time to work on it in the morning, but not in the evening at dinner time. It was so easy to throw it all together and just let it sit and cook all day. Although, I ended up picking a day I was actually home all day, so I had to smell it cooking!

This could be done with cooked chicken and chicken broth if you don’t have turkey. You could also use 4 uncooked boneless, skinless chicken breasts. They will cook as the rest of the soup cooks, and then you would shred the chicken when you add the milk and flour.

Turkey and Wild Rice SoupSlow Cooker Turkey and Wild Rice Soup

What you need:

1 small onion, diced
2 carrots, chopped into thin rounds
2 stalks celery, diced
1 cup sliced mushrooms
2 cups cooked turkey or chicken, chopped
2 cloves garlic, minced
1 1/2 teaspoons poultry seasoning blend OR 1 teaspoon dried thyme and 1/4 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup uncooked wild rice
8 cups turkey or chicken broth
1 cup milk
2 Tablespoons flour or cornstarch

How to make it:

Add all ingredients except milk and flour to a large slow cooker. Cover and cook on low heat for 6 hours or high heat for 3 hours.

Whisk together the milk and flour in a small bowl. Pour into slow cooker. Cover and cook for another 30 minutes until soup is thickened.

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Crustless Quiche in the George Foreman Evolve Grill

3 Apr

I love that my mom always gets me kitchen items for gifts. Past gifts have included a food processor, a handheld blender, a toaster oven, all of which I love and use regularly. This Christmas, she got me the George Foreman Evolve Grill that I had been eyeing for a while. The George Foreman grill we had I liked, but it was showing its age. I think we had it almost 10 years. It was time for a new one.

I like this version. It has interchangeable plates to make a variety of things, and I like the removable plates for easier clean up. Mine came with the grill plates, the bake dish, and the slider plate. I have already made burgers a couple of times with the grill plates, but was ready to try out the bake dish.

This was super easy to make, and it was really nice on this hot day to not have to use my oven. This still puts off some heat, but not like using the oven. What is also nice is that it’s flexible as to what veggies you want to use. I used spinach, mushrooms, and green onions, but you could use broccoli, carrots, red onions, yellow onions, whatever combination you like. You could also add cooked bacon or ham to this as well.

I pulled out my electric griddle and made pancakes to go with this while it baked.

Crustless Quiche in the George Foreman Evolve Grill

Crustless Quiche in the George Foreman Evolve Grill

What you need:

1 Tablespoon olive oil
1/2 cup spinach, chopped
1/2 cup mushrooms, diced
1/2 bunch green onions, diced
5 eggs
1/2 cup milk
1/2 cup shredded cheddar cheese, plus some extra for the top
Salt and pepper

How to make it:

Place the grill plate on top and bake dish on bottom of the Evolve Grill. Set heat to 375, and set timer for 5 minutes to preheat. Make sure the grill is in the upright flat position and not tilted forward.

While grill is heating, whisk together the eggs, milk, shredded cheese, salt, and pepper.

Once grill is ready, heat the oil and add spinach, mushrooms, and green onions. Stir for 5 minutes to soften.

Pour in the egg mixture and gently stir to combine all ingredients. Sprinkle shredded cheddar over the egg mixture.

Close the cover and cook for 15 minutes. Let stand for 5 minutes before cutting and serving.

Crustless Quiche in the George Foreman Evolve Grill

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Ground Beef Gravy

3 Mar

I know, this doesn’t look very appetizing, but honestly, we really like it! It’s very simple to put together, and takes about 30 minutes to prep and cook to have a meal. Can’t beat that! I’ve served it over rice or mashed potatoes, and either way it’s great. Tonight, we added asparagus, thanks to a recent sale.

Ground Beef Gravy

Hamburger Gravy

What you need:

1 lb ground beef
1 small onion, diced
1 8 oz package mushrooms, diced
1/4 cup flour
1 tablespoon beef flavored instant bouillon
1 1/2 teaspoons Worcestershire sauce
2 1/2 cups milk

How to make it:

Brown ground beef in a large skillet over medium-high heat. Add onions and mushrooms, and cook until onions are translucent. Stir in the flour, bouillon, and Worcestershire sauce. Gradually add milk, stirring constantly, to prevent lumps. Cook, while continuing to stir, until it boils and thickens, about 5 minutes.

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Slow Cooker Chicken and Green Bean Casserole

20 Jul

My husband went to the store a couple of days ago, and brought home 2 big cans of cream of mushroom soup, 4 cans of green beans, and 2 bags of fried onions as a “suggestion”. I guess it has been a while since I made Green Bean Casserole, and really, it’s just not something I tend to work in to our meal rotation much. So, as I woke up this morning, I had a thought. What if I used the ingredients for Green Bean Casserole and put it over chicken in the slow cooker? I have cooked chicken with cream of mushroom soup before that turned out well, why not add the green beans and onions too? It turned out great, and got rave review from my parents, who are here visiting, and my kids! I doubled the amount of everything to have enough to serve 6. I made mashed potatoes and brown rice to go with it. Only reason I made both was because I didn’t have enough of either to serve everybody, but had plenty with making both! Oh, and the Cheddar Garlic Biscuits were a great addition, too. This was a super easy meal, that came together very nicely.

Slow Cooker Chicken and Green Bean Casserole

Slow Cooker Chicken and Green Bean Casserole

What you need:

4 boneless, skinless chicken breasts
2 10-3/4 oz cans cream of mushroom soup
2 14.5 oz cans green beans, drained
1/2 cup milk
1 teaspoon soy sauce
2/3 cup fried onions, plus more for garnish
1/4 teaspoon ground black pepper

How to make it:

Mix cream of mushroom soup, green beans, milk, soy sauce, fried onions, and ground black pepper in a slow cooker. Place chicken breasts into the mixture, making sure they are fully covered.

Cook on low for 6-8 hours, or high for 3-4 hours.

Serve with mashed potatoes or rice. Garnish with fried onions, if desired, to give it some crunch.

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No-Can Green Bean Casserole

29 Nov

This was a new recipe I tried out this year.  Before, I would just used canned green beans, canned cream of mushroom soup, and canned fried onions to create this yummy casserole.  However, I had a desire to ditch the cans and make it all from scratch.  I have been making my own “cream of” soup base for some other casseroles, so I was confident about that part.  Then, I found this recipe that used pan fried shallots in butter in place of canned fried onions.  I used that idea, but used onions instead of shallots.  I don’t have a great picture of the finished casserole, but you can see it in the bottom of this picture of our dinner, toward the left.  We all really enjoyed it, and this will be how we make it from now on.

Thanksgiving dinner spread with green bean casserole

Green Bean Casserole

What you need:

Cream of mushroom soup base:
2 tablespoons butter
1/2 cup diced mushrooms
3 tablespoons flour
1 cup chicken broth
1 cup milk

2 pounds fresh green beans, washed and cut as desired
1/2 cup milk
1/4 teaspoon ground black pepper
2 small onions, thinly sliced into rings
4 tablespoons butter

How to make it:

Preheat oven to 350 F.

In a 3 quart sauce pan, melt 3 tablespoons butter for the cream of mushroom soup base over medium-low heat.  Stir in mushrooms, and cook for 2-3 minutes.  Mix in flour, and cook for 3-4 minutes to lightly brown the flour.  Next, whisk in the chicken broth and 1 cup milk.  Bring to a simmer and cook until slightly thickened.

Meanwhile, prepare  a large pot of boiling water and a bowl of ice water.  Blanch green beans in the boiling water for 5 minutes, then remove and place in the bowl of ice water for 5 minutes.  Drain water from green beans.

Add the blanched green beans to the pot with the thickened cream of mushroom base.  Stir in 1/2 cup milk, Worcestershire sauce, and ground black pepper.  Continue to cook over medium-low heat, stirring occasionally.

While that is simmering, melt 4 tablespoons butter in a large skillet.  Add onions, and toss in melted butter.  Cook onions in the butter, until they become a golden color.  Remove to a paper towel to cool.

Onions fried in butter

Mix in half of the cooked onions in with the cream of mushroom and green bean mixture. Remove from heat.

Spray an 8 x 8 baking dish with non-stick cooking spray.  Pour green bean mixture into the dish.  Bake in the preheated oven for 30 minutes.  Casserole should be bubbly.  Gently stir.  Add the remaining cooked onions over the top of the casserole.  Bake for an additional 5-10 minutes, being careful to not overcook the onions on top.  Allow to cool for 5-10 minutes, then serve.

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Creamy Mushroom, Beef, and Potato Skillet

24 Sep

My new skillet has been getting a workout!  I’ve been experimenting with a lot of skillet meals to not use the oven in the last of the heat of summer.  This one turned out pretty good.  I was just worried about the potatoes, but I sliced them thin enough that they cooked in a reasonable amount of time.

Creamy Mushroom, Beef, and Potato Skillet

 

Creamy Mushroom, Beef, and Potato Skillet

What you need:

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup beef broth
5-6 small red potatoes, thinly sliced
1 package mushrooms, sliced

How to make it:

In a large skillet, brown the ground beef.  Add onions and garlic, and continue to cook until onions are translucent.  Push meat and onions to one side of the skillet.  In the open side, melt the butter.  Stir in the flour and stir for a few minutes.  Pour in milk and beef broth and stir until there are no lumps.  Mix in the ground beef and onion mixture.  Add potatoes and mushrooms to the skillet.  Bring to a boil, then cover and reduce heat to medium-low.  Simmer for 30 minutes, or until potatoes are soft.

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Breakfast Biscuit Bowls

9 Jun

As promised, here is the update on my next round of biscuit bowls!

Once again, I used 1 can of Grands biscuits.  This time, I sprayed the small Pyrex bowls on the outside, rolled together 2 Grands biscuits, and spread it over the outside of the bowl.  I lined a baking sheet with aluminum foil, placed the upside down bowls on the sheet, and baked in the oven at 350 F.  After 12 minutes, I started checking them, and mine were finished in 20 minutes.  Time may vary by oven and by what you bake them on.

Biscuit bowls after bakingThen, I worked on the filling.  You can see a peek of the skillet in the picture above.  I started by removing the casings from breakfast sausage and crumbling and cooking in a  large skillet over medium heat.  Once browned, I left the fat in and mixed in small cubes of red potatoes.  I let this cook for a while to let the potatoes soften.  Next, I added in some diced red onion, and cooked until the onions were translucent.  Then, I added in diced mushrooms and chopped fresh spinach.  Once the spinach wilted, I pushed it all up to one side, and on the empty side, added in 6 eggs that I had whisked with a couple of tablespoons of milk.  Once this cooked up and I stirred to scramble, I mixed the eggs in with the rest, giving me this delicious-ness:

Sausage, red potato, red onion, mushroom, spinach, and scrambled egg filling for biscuit bowls

 

Then, assembly time!  My older daughter added grated Parmesan to hers, I added crumbled feta to mine, and my younger daughter and my husband added shredded cheddar to theirs.  I had some filling leftover, so I made a few burritos using large flour tortillas that I had on hand.

Breakfast Biscuit Bowl with Parmesan cheese Breakfast Biscuit Bowl with crumbled feta

 

I was very pleased with how it all turned out, and we will be having this again, and soon!

 

 

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Sausage Stuffed Mushrooms and Crescent Rolls

4 Dec

Sausage Stuffed Mushrooms and Crescent Rolls

 

After attending the Taste of Home Cooking School show and watching these being made, I have wanted to try this out.  The stuffing is all ingredients I tend to always have on hand, and then when I got mushrooms in this week’s Bountiful Baskets, I knew it was time to make them!  I only had 3 packages of mushrooms and ran out of mushrooms before running out of stuffing.  I had thought this stuffing would go great in crescent rolls too, so I got out a can of crescent rolls to finish up the stuffing.  Both were great and well received by my family (minus my 3-year-old who did not eat any because she is sick).

 

Sausage Stuffed Mushrooms
Original recipe from Johnsonville

What you need:

48 mushrooms or 24 crescent rolls (3 cans)
1 package Italian sausage
1/2 cup dry bread crumbs
1 8oz package cream cheese, softened
2 tablespoons fresh parsley, finely chopped
1 tablespoon lemon juice
3 cloves garlic, minced
1/4 cup grated Parmesan cheese

How to make it:

Preheat oven to 400 F.  Line 2 baking sheets with foil.

Remove sausage from casings.  Place in a skillet over medium heat and crumble.  Cook until no longer pink and drain.  Stir in bread crumbs.

While sausage is cooking, mix together cream cheese, parsley, lemon juice and garlic.

Add sausage mixture to the cream cheese mixture.  Fill each mushroom or crescent roll with the stuffing.  Lay out on the baking sheets.  Sprinkle with the grated Parmesan cheese.

Bake for 14 to 16 minutes, or until mushrooms are tender and lightly browned, or until crescent rolls are golden brown.

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Chicken Marsala

24 Feb

This wasn’t in the original meal plan for this week, but since I wasn’t feeling well earlier this week, I fell behind in cooking and had some things I needed to get cooked before they went bad.  So, I decided to make Chicken Marsala, something we haven’t had in a while.  For the sides, I steamed my last bunch of asparagus and made mashed potatoes with a partial bag of potatoes I had left.  Since I have herbs from the Italian themed veggie pack, I added crushed fresh garlic and minced fresh rosemary to the mashed potatoes.  It was a nice addition.  I also got to use the fresh herbs in the Chicken Marsala.

Chicken Marsala
Based on recipes here and here 

What you need:

4 boneless, skinless chicken breasts
1/4 cup all-purpose flour
1 teaspoon minced fresh oregano
2 tablespoons olive oil
2 tablespoons butter
8 oz package mushrooms, sliced
3/4 cup marsala wine
2 teaspoons minced fresh parsley
1/2 teaspoon minced fresh rosemary

Pound chicken to 1/4 inch thickness.  Mix together flour and oregano, and fully coat chicken with this mixture.  Heat the olive oil in a large skillet.  Add chicken and cook until no longer pink.

To the skillet, add and melt butter.  Add mushrooms, wine, parsley, and rosemary.   Bring to a boil, then reduce heat to a simmer.  Cover, and cook for 5 minutes.  Flip chicken over, cover again, and cook for another 5 minutes.  Remove cover and simmer until sauce has reduced by half.

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