Porcini Fettucine Alfredo

As I mentioned in my last post, there were a couple recipes I tried this week that had a snag or two.  This was another one, though not to worry, it’s easily fixed.

As in the last dish, the sauce was just too thick.  The picture on the blog I got this from showed a much thinner sauce, but mine was thick from the moment I added the cream cheese, and never needed time to thicken up as the recipe suggested.  Had I realized this would be an issue I would have been less heavy handed, so part of it was my fault, but I didn’t use much more than it called for, so be prepared.  I was able to thin it out enough by just adding a bit more of the mushroom soaking liquid (save it all just in case) which just amplified the mushroom flavor that much more.  In my book that is a good thing!  I SHOULD have saved a bit of the pasta water, to further thin it out since I prefer my alfredo somewhat on the liquidy side, but I almost always forget to save any (generally a good idea for many dishes to have some just in case because the starchy salted pasta water will thin sauces without watering them down).

The good news is that even with a thick sauce this is a very good dish!  It has a nice earthy flavor which I just love!  I know there are lots of people that don’t like mushrooms but I just can’t get enough of them personally.  For me they are perfectly acceptable as a meat substitute… however, if you have a picky husband like I do you could definitely get away with adding some chicken or something to this dish as well.  The dish was listed as a lighter version, but I was unable to find light whipped cream cheese, so I guess mine wasn’t quite as light in the end.  Still… it’s probably at least slightly healthier than a more traditional alfreo with LOTS of butter and cream lol.  Speaking of butter, I did add a pad to my mushrooms and shallots while sauteing just to keep them moving around in the pan a bit better and for flavor of course.  The recipe didn’t list how much oil to use, but I used about a tablespoon, maybe less.  I prefer a mix of oil and butter when sauteing mushrooms personally.

Although I did enjoy the dish as written, I had a hunch that I could make it even better with a little marsala wine added in…. SO RIGHT!  I didn’t use very much, and unfortunately didn’t think to add it until after I had combined everything (I imagine it would work best added in while cooking), but it just gave it that little something that kicks it up to the next level, at least for me.  If you are comfortable tweaking recipes to your taste without specified measurements this is a MUST addition.  I won’t give a suggested amount though since I didn’t measure what I used and that was for only a portion of the recipe to begin with.

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Porcini Fettucine Alfredo

Ingredients :

  • 3/4 cup dried porcini mushrooms
  • 1 cup boiling water
  • 12 oz. whole wheat fettucine
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 8 oz. light whipped cream cheese
  • 1/3 cup heavy cream
  • 1/3 cup freshly grated parmesan
  • 1/2 tsp. lemon zest (optional)
  • 1/4 cup finely chopped parsley

Directions :

  1. Combine boiling water with mushrooms in a small bowl, cover and let stand 30 minutes or until soft.  Drain through a sieve over a bowl, and reserve liquid (see notes above, I suggest to save it all, but recipe calls for 1/4 cup).  Chop mushrooms if not already desired size.
  2. Cook pasta al dente according to package directions in generously salted water. (save some pasta water just in case!)
  3. Meanwhile, heat olive oil in large saute pan over medium-high heat.  Add garlic and saute 30 seconds until fragrant.
  4. Add shallots and mushrooms, saute 5 more minutes (see note above regarding oil and butter), stirring frequently.
  5. Add cream cheese and heavy cream, bring to a boil.
  6. Stir in salt, pepper, lemon zest, parmesan and 1/4 cup soaking liquid (or more as needed if your sauce is thick like mine ended up being, this would also be a good time to add the marsala wine if you wanted as mentioned above).  Simmer 5 minutes or until slightly thickened.
  7. Add pasta, toss well to coat.  Serve with parsley on top.

Recipe from Divine Cuisine


Marsala Mushroom, Spinach & Hazelnut Orzo

First things first… some of you may have noticed I took a rather long hiatus from this blog.  There were multiple reasons, it was just basically something I needed to do, but I am ready to get back into things…. I hope lol.  Life is a bit chaotic right now as I am adjusting to new schedules with my baby finally in preschool 3 days a week, but I have been having that urge to not only start meal planning and trying new recipes again, but to blog them as well.  The rest of you, maybe didn’t notice at all, and that’s ok too lol.  I hope in my absence everyone still enjoyed the many wonderful recipes already posted on my blog.

Now for the recipe…

This was definitely a winner in my book.  Such wonderful flavor and a great blend of textures.  I especially liked the crunch and nuttiness of the hazelnuts along side the mushrooms.  This does make a lot, so I am hoping the leftovers are just as good, which I think they will be.

I actually have never cooked with marsala wine before, and it was kind of funny… I was searching all over the wine section for it, when I had to look it up on my phone and realized it would be near the vinegars.  So there, I have saved you that bit of embarrassment if you have never purchased it before.  Anyway, I love a good mushroom dish and this is exactly that.  It called for 3 cups of mushrooms, but I honestly don’t know how you can measure mushrooms by the cup… so I just grabbed like 12-14 and eyeballed it.  I cut them fairly thick so they would stand up to the cooking and retain a bit of meatiness to them and that worked out well.  I actually simmered everything for about 9 minutes, instead of the 5, because I had a late start getting my orzo into the boiling water.  Everything came together very easily, and dinner was ready in a short time which is always a plus on those busy weeknights.

I tried something a little different from my norm, which is just taking a shot at the end… and attempted to get some ingredient shots and even some cooking shots, but it wasn’t hard to realize that’s not my forte!  Not only is the light in my kitchen not very conducive to that sort of thing, but I just don’t have the time while cooking to fiddle with it.  I am usually always doing SOMETHING, and more often than not I am a sweaty, frazzled mess and the last thing I want to do is take pictures lol.  I might try from time to time, but I can’t promise anything.

Because I was in a rush when copying the recipe down I forgot one of the ingredients (which I did put in the dish since I added it in the steps), so it didn’t make it in the picture.  Any guesses as to what it was?  I will give you a hint… it’s not the salt and pepper (though also not pictured) and it’s one of my FAVORITE and most used ingredients…..

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 Marsala Mushroom, Spinach & Hazelnut Orzo

Ingredients :

  • 2 C. uncooked orzo
  • 2 T. olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 3 C. cremini mushrooms, sliced
  • 1/2 C. vegetable stock
  • 3/4  C. marsala cooking wine
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 C. fresh spinach
  • 1/2 C. marscapone
  • 1/4 C. pecorino, or an Italian blend like parmesan and romano like I used
  • juice of 2 lemons
  • 2/3 C. toasted hazelnuts

Directions :

  1. Cook orzo according to package directions.
  2. Meanwhile saute shallot in oil over medium heat until softened (about 2 min.).  Add garlic and saute another 30 seconds or so until fragrant.
  3. Add mushrooms, cook until they begin to brown and soften.  This takes about 3-4 minutes.  Stir often.
  4. Add Vegetable stock, marsala, salt and pepper, making sure to deglaze the pan.  Bring to a boil, reduce heat and allow to simmer at least 5 minutes (or longer if you are waiting on your orzo like I was).  Stir often and make sure not to overcook your mushrooms.
  5. Add mushroom mixture to drained orzo, then add your spinach, marscapone, and Italian cheese, stirring until cheeses are melted and spinach is wilted in.
  6. Stir in lemon juice and hazelnuts and serve immediately.

Note : it calls for toasted hazelnuts.  I find it best to do this BEFORE I start cooking so I don’t totally forget about them and end up burning them.  There are two ways to do this…. some people like to do it in the oven, or you can do it like I do, in a skillet over medium heat stirring almost constantly and watching closely.  Once they start to toast they will burn quickly if you aren’t careful.  I prefer the skillet method because I am not only watching them the entire time and not likely to forget them, but I find they cook less evenly when just left on a sheet in the oven and some will still burn in there.


Recipe from Orchard Street Kitchen


Paprika Chicken Stroganoff

This dish has almost all the elements that to me make a perfect meal…. pasta, mushrooms, garlic, meat, bold flavor, creamy sauce, and some fresh parsley!  The only thing it IS missing to be a perfect combo of my favorite things is some cheese, but this isn’t really a recipe that needs it, so I guess I will give it a pass on that lol.  This is not only a tasty dish, but is also very visually appealing.  The red/orange color of the sauce, the white of the pasta, and the bright green of the parsley make it look like a piece of art!

As if those elements alone weren’t enough to make me or anyone else want to try this, I was also intrigued by the use of Greek yogurt in the dish.  When I think of stroganoff I think of cream of mushroom soup, or some other variety.  If the recipe is more health conscious or just more involved it at least calls for cream or butter or something to make it so good and creamy, but not quite so healthy.  With this dish there really was no need.  The sauce was thick and creamy from the yogurt and the flour alone.  This for me at least cuts back on the guilt of either using cream and butter or “cream of soup” (which I am trying to phase out in our house).

I didn’t make any changes to the recipe, which for me is rare lol.  So with that, I will just get on with it and share the recipe.

Paprika Chicken Stroganoff

Ingredients :

  • 1 1/4 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 T. paprika
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 T. all-purpose flour
  • 1 T. olive oil, divided
  • 1 medium  yellow onion, diced
  • 8 oz. baby bella mushrooms, sliced
  • 2 cloves garlic, finely minced
  • 1 3/4 cups low-sodium chicken broth
  • 2 T. tomato paste
  • 1 bay leaf
  • 1/4 cup plain nonfat Greek yogurt
  • 1 T. all-purpose flour whisked with 1 T. water
  • 1o oz. dry egg noodles
  • fresh parsley, chopped, for garnish

Directions :

  1. In a medium bowl, toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
  2. Heat 2 teaspoons of olive oil in a large nonstick skillet over medium heat until rippling and hot. Add the chicken and cook 4-5 minutes, stirring occasionally, until no longer pink (no need to cook through); remove the chicken onto a plate and set aside.
  3. Add the last teaspoon of oil to the pan and allow to get hot, about 1 minute; stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add garlic, saute 30 seconds or until fragrant.
  4. Meanwhile, heat 2 quarts of water in a large pot. Bring water to a boil and add noodles. Cook 8-10 minutes, stirring occasionally. Drain and set aside.
  5. Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, whisking well. Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt and cook for about 2-3 minutes longer.
  6. Add the flour and water slurry to the simmering mixture in the skillet, whisking quickly to combine. Let the mixture simmer for 2-3 minutes until thickened. Serve over hot noodles and garnish with fresh parsley.

Recipe from Prevention RD


Cheesy Chicken Stroganoff Bake

If you are looking for a dish low in calories, while still allowing you to eat your fill, this is a great one for you.  It definitely resembles that stroganoff taste, but tastes lighter.  My husband liked it, but when asked to elaborate he said it tasted like health food lol.  Well he’s right, it is health food, but that’s not a bad thing.

It came together easily, and I didn’t change a thing.  I would say it is somewhat thinner than I might have liked, but not terribly so.  I didn’t get a chance to eat the leftovers (my husband took them to lunch) but I imagine by then it soaked things up a bit better.  I almost broke from the directions and put more pasta in, but I really wanted to give the dish a chance because of the low calorie count.    For a whopping 2 cups it boasts only 390 calories.  And while I know my husband would have appreciated more pasta, I was fine with the smaller amount.

Overall, if you are watching what you eat, and don’t mind compromising just a bit on those comfort food dishes this is one to try!

Cheesy Chicken Stroganoff Bake

Makes : 4 servings

Ingredients :

  • 5 oz. whole-wheat or multi-grain rotini pasta, uncooked
  • 6 cups small broccoli florets
  • 12oz. boneless skinless chicken breast, cut into bite-sized pieces
  • optional : salt, pepper, onion powder, and garlic powder to taste (I just did salt and pepper)
  • 2 cups sliced mushrooms
  • 1 cup chopped onions
  • 1 tsp. garlic, minced
  • 1 11/2 tsp. Italian seasoning
  • 1 cup (about 1 can) 98% fat-free condensed cream of mushroom soup (I used the whole can)
  • 1/4 cup light sour cream
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 T. reduced-fat grated Parmesan cheese

Directions :

  1. Preheat oven to 375 degrees. Spray a 9×13 inch baking pan with nonstick spray.
  2. Cook pasta according to package directions, adding broccoli to the boiling water for the last 5 minutes. Drain and set aside.
  3. Meanwhile, season chicken if you like (I definitely recommend this!). Bring a large skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, and garlic and cook and stir for about 2 – 3 minutes. Add chicken and cook and stir until chicken is cooked through, about 8 minutes. Add soup and sour cream and cook and stir until hot and well mixed. Remove from heat. Add drained pasta and broccoli to skillet and mix well.
  4. Spoon mixture into baking pan, cover with foil, and bake 15 minutes. Uncover, top with mozzarella and Parmesan cheese, and bake uncovered until cheese is melted, about 3 – 5 minutes.

Recipe from Callie Cooks



Chicken Wild Rice Soup

As I said before, I am ready for fall, and find myself already searching for meals that remind me of my favorite time of year.  Even though I am not a big soup/stew fan, I can’t deny that it just screams fall, and so I am always on the look-out for new soups to try.  I am noticing I tend to gravitate towards rice soups, which isn’t a bad thing, just an observation.  I think it’s because I don’t like a real brothy soup.  Anyway, this is of course a rice soup as well, but for a bit of a change I decided it was finally time I tried wild rice.

As a kid I was a picky eater, and we didn’t eat rice very often and definitely never had wild rice.  As an adult, I am obviously more likely to try new things, but my husband has insisted for years that he absolutely HATED wild rice, so I have skipped over it.  Finally I just decided he needed to “man up” and give it another shot….. he still doesn’t like it.  But I did!  I actually couldn’t find just wild rice at the store other than a tiny box for l like $5 that wouldn’t have even been enough for what I was making and some quick versions I didn’t want, so I ended up with a wild and brown rice blend which was the same price for a much larger amount.  I think it had about 5-6 different types in it.  I really liked the nutty flavor of the rice, which was a nice change from the mostly flavorless other stuff.  I could actually enjoy eating rice by itself if it had flavor!

One note though…. I started to follow the cooking directions on the package but noticed that after about 25-30 minutes (it was supposed to go for 45 minutes and then steam off the heat for another 10) there wasn’t any water left in the pot so I went ahead and did a taste test then.  It was still ever so slightly chewy, but I actually prefer my rice that way.  I don’t appreciate mushy rice, and rather enjoy a bit of texture.  So I took it off then and allowed it to sit for the 10 minutes and that was perfect… especially since it was going into soup and I knew that would soften it even more.

As for the soup… I really enjoyed it, but my husband couldn’t see past his wild rice prejudice lol.  It had a great earthy taste, and was creamy and comforting, just like soup should be.  I used rotisserie chicken again (I know big surprise) and a bit more mushrooms than it called for probably since I actually halved the recipe and still bought an 8oz container of mushrooms.  I used probably 3/4 of the package.  I served a soft multi-grain baguette that I slightly toasted under the broiler with this and it was perfect!  The only thing I will do differently next time, and there will be a next time to my husband’s dismay, is to use poultry seasoning in place of the ground thyme (I know it called for dried thyme but I didn’t have any).  I should have used even less of the ground thyme since it’s flavor is stronger than dried thyme but I guess I misjudged just how much stronger it was.  I have never been a huge fan of thyme and so a blend that still has that earthy/fall taste without such an overpowering thyme flavor seems like it would suit my tastes nicely, and I did end up liking the amount of seasoning the ground variety gave, just not the flavor if that makes sense.    It was great heated up the next day by the way.

Chicken Wild Rice Soup

Serves : 8

Ingredients :

  • 1 cup wild rice
  • 1/4 cup vegetable oil
  • 1 onion, chopped  (I used white)
  • 2 medium sized carrots, peeled and chopped
  • 2 large stalks celery, chopped
  • 1 tsp. dried thyme (see note above)
  • 3/4 cup all purpose flour
  • 8 cups chicken stock
  • salt and pepper
  • 2 cups cooked chicken, cubed
  • 8 oz mushrooms, sliced
  • 1 cup half-and-half
  • 1/2 cup chopped parsley

Directions :

  1. Cook wild rice according to package directions. (See note above)
  2. In a large pot, or dutch oven, heat oil.  Saute carrots, celery, and onions until soft; about 4 minutes.  Add thyme and flour and continue to cook for another 2-3 minutes stirring so it doesn’t burn.
  3. Add in your chicken stock, and bring to a boil.  Add the chicken, mushrooms, and salt & pepper, reduce heat, and allow to simmer for 10 minutes.
  4. Add cooked wild rice and half-and-half, bring back to a boil, and allow to simmer for another 5 minutes.
  5. Turn off heat and stir in the chopped parsley.

Recipe from Roti n Rice


Published in: on August 23, 2013 at 9:48 am  Comments (1)  
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Slow Cooker Beef & Mushroom Stroganoff

Everyone has their own idea of comfort food, but this is definitely one of them for me.  It reminds me so much of something my mom used to make, though her’s was done with venison, and a thicker gravy.  I don’t have her recipes unfortunately, so this is a good substitute for now.  As with most crock pot dishes, this is very quick to put together and once that is done you don’t have to do much.  Just give it a stir once in a while to keep things mixed and heated evenly, but also just so you can sneak a good smell and taste once in a while lol.  Then at the end, you just stir in some cream cheese and serve it over whatever pasta you like.  I used orecchiette because I knew it would hold the sauce well and pick up easily with a fork.

Beef and mushrooms have that classic earthy taste that is so good, and in this they are only made better by the addition of the onions, Worcestershire and golden mushroom soup.  Then at the end the addition of the cream cheese really just brings it all together leaving you with a nice thick creamy sauce.


Slow Cooker Beef & Mushroom Stroganoff

Serves : 4             Time to make : 6.5 hours

Ingredients :

  • 1 lb. cubed beef stew meat
  • 1 (10.75 oz) can Condensed Golden Mushroom Soup
  • 1 large onion, chopped
  • 8 oz mushrooms, sliced (I used crimini)
  • 2 T. Worcestershire sauce
  • 1/4 C. water
  • 4 oz. cream cheese (I used fat free)
  • Pasta of choice (I made about 12oz Orecchiette)

Directions :

  1. Combine the first six ingredients into your crock pot and cook on low heat for 6 hours.
  2. Make your when time is just about up, and just before serving stir in the cream cheese until melted.  Serve over pasta.

Recipe from Dreaming All Day


Published in: on February 20, 2013 at 9:42 pm  Leave a Comment  
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Fettuccine with Salmon, Mushrooms & Apsaragus

I love smoked salmon, but I don’t buy it very often.  So when I came across this recipe I knew I had to try it.  I have had smoked salmon in pasta dishes before, and feel it works really well because of the concentrated flavor, as opposed to fresh salmon.  It’s also super easy to just flake already prepared fish into a quick pasta dish, and you can buy it in advance rather than having to make whatever fresh fish you purchased the day you buy it to preserve the freshness.

The recipe I followed was formatted for the metric system, and so I had to do a bit of converting.  This isn’t a big deal with the help of some of the online converters.  But aside from that I find that there are also often differences in things like produce sizes.  Specifically for this recipe, it called for an entire bunch of asparagus, for a pasta that is meant to serve two.  I didn’t think much of it until I started to cut it all up and then it seemed like a LOT!  To my surprise it turned out ok (though I did make a bit more linguine than it called for), but I still have to wonder if I was meant to use that much.  The original recipe also called for swiss brown mushrooms, which I am unfamiliar with (at least by that name) so I used crimini mushrooms, and about 8 oz of them.  One other thing I wasn’t quite certain of was the call for “hot smoked salmon”.  I have no idea if that meant spicy, or if you can perhaps purchase smoked salmon heated or what, but I just went with a nice thick smoked salmon I found in the seafood section of my local grocery store.  To make things easier for all of you, I am just going to share my conversions/alterations when I type up the recipe.

The dish itself really was fantastic by the way.  Full of flavor, nice and creamy….. this is not your figure friendly type of dish necessarily lol…. and had wonderful color to it which you know I appreciate.  This is another one of those recipes that is great for any night of the week, but good enough to stand up to a special occasion or dinner party with friends!

Fettuccine with Salmon, Mushroom & Asparagus

Serves : 2               Time to make : 20 minutes

Ingredients :

  • 8 oz. linguine (though I used more like 12oz)
  • 1 T. olive oil
  • 8 oz. sliced brown mushrooms
  • 1 bunch asparagus, roughly chopped
  • 2 cloves garlic, minced
  • 12 oz. heavy whipping cream
  • sm. handful chopped parsley (about 2 T.)
  • salt and pepper to taste
  • 1/2 lb. smoked salmon

Directions :

  1. Boil a large pot of water and cook pasta according to package directions.
  2. Meanwhile, heat oil over medium-high heat in a large skillet and saute mushrooms and asparagus for a few minutes until tender.  Add the garlic the last minute to avoid over cooking.    Lower heat to a simmer and pour in the cream.  Simmer for 3 minutes then add the parsley, salt, and pepper.  Stir to combine and remove from heat.
  3. Strain linguine and transfer to the cream mixture.  Toss to combine.  Flake most of the salmon into the pasta, reserving a few pieces to garnish with.  Divide into two bowls and sprinkle a bit of parsley on top with the pieces of salmon.

Recipe from Chew Town


Day 37 : Penne with Asparagus and Mushrooms in a Gorgonzola Sauce

I hope you have been enjoying my blog so far.  I obviously have been enjoying everything a little too much given the fact that I am up about 2.5 lbs from the start!  Looks like it’s about time to start picking more healthy dishes lol.  Anyway, tonight’s dish was great, and in my opinion not too UN-healthy either!

I used a multi-grain penne, which tends to be a little dryer in flavor so I really think next time I would make twice the sauce because it was SO good.  I did already double the mushrooms (crimini) because I didn’t want to waste any, and also doubled the garlic because I pretty much always do.  I didn’t measure the gorgonzola, but I am sure I used more than an ounce of that too, but I figured that would be better since I had used more mushrooms.  Really the only thing I hadn’t doubled was the milk and cream but will for sure next time.

I took the asparagus out at the start so once that had thawed a bit I cut it and then sauteed it shortly over medium heat in a  little bit of oil and seasoned it with salt and pepper with a small squeeze of lemon juice.  I love how it mimics the penne in size and shape.  It just makes it look so pretty!  If you love asparagus and want to get in more veggies feel free to throw a few more spears into this too.

Not being a wine connoisseur I am not really sure what passes as a DRY white wine, and so decided to just try a moscato for this which I think went very well.  It added a little sweetness that made the mushrooms burst with flavor in your mouth.  It was also a nice wine to drink along with the meal.

Penne w/ Apsaragus & Mushrooms in a Gorgonzola Sauce

Serves : 4                 Time to make : 25 minutes

Ingredients :

  • 1 T. butter
  • 4 oz. mushrooms (sliced)
  • salt and pepper to taste
  • 1/2 lb. penne
  • 1 clove garlic (chopped)
  • 1/2 tsp. fresh thyme (chopped)
  • 1 splash dry white wine
  • 1/4 C. milk
  • 2 T. heavy cream
  • 1 oz. gorgonzola (crumbled)
  • 1/2 lb. asparagus (cleaned, trimmed and cut into 1-in. slices like penne)

Directions :

  1. Melt the butter in a pan.
  2. Add the mushrooms, saute until tender (about 10 minutes), then season with salt and pepper at the end.
  3. Add the pasta to boiling water, and cook until al dente, about 7-10 minutes.
  4. Add the garlic and thyme to the pan of mushrooms and saute until fragrant, about a minute.
  5. Add the white wine and deglaze the pan.
  6. Add the milk,  heavy cream and gorgonzola.
  7. Place asparagus into a primed steamer until tender, about 3-4 minutes.
  8. Simmer the sauce until it thicken, several minutes.
  9. Drain the pasta and toss in the gorgonzola sauce along with the asparagus.


Published in: on February 7, 2011 at 9:21 pm  Leave a Comment  
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Day 30 : Roasted Garlic Turkey Burgers w/ Portabella Mushrooms

30 days now!  Depending on how you look at it, that could be considered an entire month!  So that means, one down and 11 to go….

It occurred to me that it may look like I am overly kind when it comes to reviewing a recipe since for the most part I only give 4 or 5 star reviews.  The reason for this is because after so long at searching out and making recipes I have come to know what I like and don’t like in a recipe and either choose them accordingly, or alter them to better suit our tastes as I make them.  If I come across a recipe I have chosen for this blog that I honestly don’t like, I will not hesitate to be honest in my review.

Tonight’s recipe comes from Food.com, and is a very nice change from the basic burger.  Not only do you get the better health benefits of the ground turkey, but you get to step out of the comfort zone yet again and mix things up with some portabella mushrooms and some blue cheese.  Well, for me at least it is out of my comfort zone, since I had never been a fan of blue cheese.  Something about the smell and “off” flavor just doesn’t do it for me lol.  However, in this dish, I felt it added a nice tanginess/texture and was just the right amount.

The recipe suggests white button or crimini mushrooms as alternatives to the portabella, but I did use them tonight.  Likewise they recommended using either sourdough, french, or kaiser rolls, or ciabatta bread as the bun.  I found some great looking whole grain ciabatta rolls that were very good for this, but may have left them a tad drier than I’d prefer.  I think a bit of some sort of herb mayo could be the perfect solution though.

Roasted Garlic Turkey Burgers w/ Portabella Mushrooms

Serves : 4                       Time to make : 35 minutes

Ingredients :

  • 1 lb. ground turkey breast
  • 1 T. olive oil
  • 6 garlic cloves, peeled
  • 1 red onion, thinly sliced
  • 6 oz. portabella mushrooms
  • 1 T. balsamic vinegar
  • 1 T. dijon mustard
  • 1 tsp. dried rosemary, crushed
  • 1 tsp. low sodium soy sauce
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 T. blue cheese, crumbled
  • 4 rolls (french, sourdough, kaiser, or ciabatta)
  • 4 lettuce leaves

Directions :

  1. In a nonstick skillet over medium high heat, heat oil.
  2. Add garlic cloves and cook until browned, turning to ensure even cooking.  Set aside to cool.
  3. In same skillet cook onion slices and soy sauce until onions are tender.
  4. Add mushrooms and continue to cook until they are also tender.
  5. Pour in the balsamic vinegar and stir until dissolved (about 30 seconds), then remove from heat.
  6. Mince garlic, then combine with turkey, mustard, rosemary, salt and pepper, forming into 4 equal sized patties.
  7. Either on a grill, or in a skillet (sprayed with cooking spray) cook burgers until no longer pink.
  8. Slightly reheat the onions and mushrooms then stir in the crumbled blue cheese until it just begins to melt.
  9. Assemble burgers with lettuce on the bottom, burger, and mushroom/onions on top.