Grilled Portabella Mushrooms with Grilled Vegatables

4 large Portabella Mushrooms
1 med onion  cut up
1 large red pepper cut up
1 med. green pepper cut up
! small zucchini  cut up
1 tbs of garlic powder
 salt and pepper
2 cloves of garlic chopped or sliced
about 1/4 cup of olive oil
about 1 tbs  of balsamic vinegar
about 1/2 cup of mozzarella(for topping)
1 tbs of grated cheese

Drizzle half the oil, 1tbs of the vinegar,garlic powder, salt and pepper over the mushrooms. Let them sit for a little bit , while you get the veggies ready.
Take the cut up veggies and put into a bowl with 1 tbs of the grated cheese and the rest of the ingredients Except the mozzarella.
Heat up your grill either outside, you can do this in the oven at 425 or on top of the stove with a grill pan
If you are using your oven put the mushrooms on a cookie sheet and the veggies on another,
If grilling outside put mushrooms right on grill use a veggie basket for the veggies

The mushrooms should take about 5- 10 minutes turning once When done put on a cookie sheet.
with the cap side down.
Take cooked veggies and top each mushrooms, sprinkle the rest of the grated cheeses  and the mozzarella on
each mushroom. I f you like you can also drizzle a little more olive oil on top of each one .
Put mushrooms under broiler till the cheese is melted.
Serve on a nice multi grain bun if you like and a mixed green salad
You can also make some baked french fries .

Chicken Pot Pie?Vegetarian Pot Pie

Chicken Pot Pie or if you are a Vegetarian skip the chicken

9 inch pie deep dish pie plate
2 pie crust pastries either homemade or refrigerated






2 tbs of butter
1 tea oil
1 onion chopped
1 cup of mushrooms sliced
2 carrots cubed
1 stalk of celery shopped
2 potatoes cubed and boiled till tender  , under cook them
1 package of frozen mixed vegetables  (peas, carrots, string beans and corn)
1 large chicken breast , poached or you can use left over chicken., cubed
about 2 tabs of flour
2 cups of chicken or vege broth
optional: 1/4 cup of Marsala wine  and extra veges if you like
 about 1/2 half cup whole milk
salt and pepper

Prepare one pie crust in plate
heat oil and butter
Saute onions, mushrooms carrots  and celery in oil till tender
Add flour and stir cook for another minute
to the vege mixture add the wine and broth , stir
Add milk if too thick add more broth or milk
Add the rest of the ingredients and cook for about 5 minute     your mixture should be the consistency
of a creamy soup but not  to thick.(make sure there is enough of broth)
Remove mixture to a bowl and cool for about 10 minutes before pouring into the pie shell (do not bake pie shell before adding the mixture)
Pour mixture mixture into pie shell  top with other crust and flute the edges
Make some slits on top crust to let the steam out while cooking
to make the pie look really nice make an egg wash buy mixing one egg with a little water and brushing the top shell.
Sprinkle a little salt and pepper on top.
Bake 350 for about 45 minutes to an hour on a cookie sheet.

Hint: if you are using a glass pie dish you can check the bottom of the pie to see when it is nice and golden.
Another hint: you can also use a cream soup to make the base of the mixture.

Serve with a salad.

                                               Enjoy!!!!

Spaghetti Pie

This is great for left over spaghetti but don't wait till you have left over spaghetti  try it!!

About 1lb package of spaghetti
2 eggs
1- 2 tbls of Italian bread crumbs
1 onion chopped
2 cloves of crushed garlic
mushrooms, carrots,peas, red or green peppers( or both) any kind of vegetable you want to use ( sauted)

1/2 -1 cup of mozzarella
a few tbls of parmigiana  cheese
1/2c tomato sauce
1 tbls olive oil

tomato sauce
olive oil

Cook spaghetti according to package, except cut the cooking time down to about 3 minutes less
Drain Spaghetti and put into a big mixing bowl
 Add the rest of the ingredients to the spaghetti
mix well
If you have a large oven proof fry pan  use it.
Pour a little more oil in the pan swirl it around and heat pan
when pan is ready add the mixture and flatten it down cook on medium heat for about 5 minutes

Heat oven to 350
Transfer pan into oven and cook for about 20 minutes
If you do not have a oven proof skillet put mixture into a pie dish

When finished you can flip the spaghetti pie onto a serving platter and add more sauce,swirl of olive oil,cheese and Italian parsley for garnish.

Slice and eat.
Serve with garlic bread and a salad or saute broccoli with garlic (or both)

ENJOY!!!

Chicken BBQ

Yes BBQ in October, it's quick,easy and taste great!!

4- 6 chicken boneless breasts
2 tbls of canola oil
1 sliced onion
1 med to large green pepper
2 cloves of garlic chopped
1/4-1/2 cup of either homeade or  your favorite bottled BBQ sauce
salt and pepper to taste

Clean chicken, if they are too thick pound them  down
Take a large enough fry pan that will fit all the chicken in it , preferably a pan that you can transfer right from the stove top into the oven. If not have a cookie sheet ready to transfer the chicken on to.

Preheat oven to 400
Heat oil in the fry pan
salt and pepper the chicken breasts
 
when oil is hot saute onions and pepper for about 3 minute
put them to the side add chicken cook for about 2 minutes

Pour BBQ sauce, peppers and onions over chicken
Sprinkle the garlic on top
Transfer into oven and back for about 10 minutes or until done
to crisp the top you can, if you want put the chicken under the broiler for a minute or so depending on how you like it. (if you think it needs more sauce add it, its a matter of taste)

Serve with a baked sweet potato, broccoli and a salad.
*To keep with the BBQ ,serve with potato or macaroni salad.

         ENJOY!!!!

Vegetable Bean Chili

   Chop 

1 med. onion
1 carrot

1 large red bell pepper
one large green pepper
1 small zucchini
1 stalk of celery
2 cloves of garlic
In a med/large pot saute all the above with about 2 tbls of canola oil
Sprinkle about 2 tbls of chili powder and 1 tbls of cumin over the veg, stir
Drain two cans of beans of your choice (black beans, small white beans, pink beans etc).
pour into pot with vegetables.
Add one large can of crushed tomatoes and about 1/2 can of water, if the chili is too thick add either more water or some broth to it.
Now add another 2 tbls of chili powder and 1/2 tea more of cumin.Taste it to see if the spices are what you
want.
salt and pepper to taste.
Bring to a boil
Lower the heat  down to a simmer cover and cook for about 45- 60 minutes
Taste make sure all the seasonings are in balance .

Serve with grated cheddar cheese, sour cream, sliced avocado,some tortilla chips and you can even make corn bread
or corn muffins(from that little blue box)

     Enjoy!!!!!

Back to the Autum Stew

I forgot  some ingredients ;
1 sweet potatoe
2 cups of butter nut squash
 these two veges add a nice touch!!

Autum Stew

You can use beef, chicken or just vegetables

              Beef Stew

11/2 lbs of stew meat (chuck) cut  into the size you like
1 stalk of celery cut up
1 large onion cut in chunks
1 lbs of  baby carrots , frozen or fresh
1 lbs of string beans frozen or fresh by the way I used frozen veges it makes it easier
1 cup of frozen corn
1 cup of frozen peas
1 bag of frozen baby Brussels sprouts
2 cloves of garlic chopped

1 tb of flour
salt
pepper
2tbls of canola oil or olive oli

2 tbss of beef  bouillon  (if using chicken , use chick boulion,for vege use vege bouillon
(Better than Bouillon is what I use)
1 can of tomato soup
Water

Dredge meat in flour, salt and pepper
Heat oil in a pan
add meat in batches to brown
transfer meat to a dutch oven or a crock pot
Add onions and celery to pan and cook for a few minutes, brown a little
put onions and celery with the beef
Add the rest of the vegetables to the beef and onion mixture
Stir together
Add tomato soup and two cans of water into mixture
dissolve the bouillon in about 1 cup of water and add to the mixture
add the garlic
Stir together 
Put into a slow over 325 for  at least three hours
If using a slow cooker follow their directions
***About a half hour before the stew is done take it out of the oven and stir it. Remove about 1/2 cup of the broth put into a bowl and add 1-1/2tbs of flour and stir till smooth, pour it into the pot,stir and put back into oven  to finish cooking.This will thicken the mixture  up.Do the same if you are making it in the crock pot

When finished cooking check to see if you need more salt  and pepper.

Serve with egg noodles,mashed potatoes or crusty Italian Bread.
**This is great made the day before the flavors really marry nicely!!
 
                          Enjoy!!









.