Healthy Mediterranean Cooking at Home

Category Archives: mushrooms

Swiss Steak is named Swiss Steak because the meat has undergone a process called “Swissing” in order to make it tender. Beef Steaks for Swissing are generally steaks that are not very tender unless they are cooked slowly in moist heat. It is made either on a stove or in the oven and does not get its name from Switzerland, as the name suggests, but the technique of tenderizing by pounding or rolling called “swissing”. In England and in some parts of the United States such as the Deep South, it is also called a smothered steak. Using round steak in this recipe makes for an economical dinner.

Swiss Steak

Serves 4 to 6

Ingredients:

1 tablespoon olive oil
2 tablespoons butter
8 ounces fresh sliced mushrooms
1 onion, sliced thin
1 garlic clove, minced
1/3 cup flour
1 1/2 pounds boneless round steak, 3/4 to 1 inch thick
1 1/2 cups beef broth
Salt and pepper to taste

Directions

In a large heavy skillet over medium heat, heat the olive oil and butter.
Cut round steak into serving-size portions. Pound the steak until1/2 inch thick with a meat mallet. Flour the steak pieces, pressing the flour into the meat; transfer to the skillet. Sprinkle lightly with salt and pepper; brown the round steak thoroughly, turning to brown the other side, Remove to a plate. Save the remaining flour.


Saute the onions and sliced mushrooms for about 5 minutes, until the onions are tender. Stir in the remaining flour and cook for a minute or two.


Add the beef broth, stirring well. Return the browned meat to the pan, cover, and simmer on low heat for at least 1 ½ hours or until the meat is very tender.

Taste and add salt and pepper if needed. Serve with mashed potatoes.

 

Olive Oil Mashed Potatoes

Ingredients

3 pounds Yukon Gold potatoes
1 large garlic clove, peeled
Coarse salt and ground pepper
1/4 cup extra virgin olive oil

Directions

Peel potatoes and cut into 1-inch chunks. In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Add the garlic clove. Bring to a boil; cook until the potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain and return the potatoes and garlic to the saucepan. Heat over very low heat for a minute or two to dry the potatoes.
Using a potato masher, mash the potatoes and garlic with olive oil until smooth. Season with salt and pepper.

Roasted Broccoli

Ingredients

Half a head of broccoli
1 garlic clove, minced
1/2 lemon, squeezed
Salt and pepper to taste
Olive oil

Directions

Preheat the oven to 400 degrees F.
Oil a baking dish.
Trim the ends of the broccoli and peel the stalks.
Place the broccoli stalks in the baking dish and top with the remaining ingredients.
Roast the broccoli until tender 15-20 minutes.


Crispy Baby Kale Chips

The kale chips were tasty but small and fragile after baking. I think the next time I make this recipe, I will use regular-sized kale for a hearty chip.

Ingredients

1- 5-ounce package organic prewashed baby kale
1 tablespoon olive oil
Pinch sea salt
Pinch freshly ground black pepper
1/4 teaspoon garlic powder

Directions

Preheat the oven to 300 degrees F. Line two cookie sheets or rimmed baking pans with parchment and set aside.

Toss all ingredients together in a large bowl until the kale leaves are evenly coated.

Lay the leaves in a single layer on the pans and put them into the oven. Switch and rotate the pans halfway through baking to ensure even cooking. Bake for 30 minutes, until crisp.

Remove the pans from the oven and allow to cool before eating. Leftover chips can be stored in an air-tight container or ziplock bag for 4 days.

Southern Style Air Fryer Chicken

The chicken turned out delicious and crispy. The best thing about making fried chicken in the air fryer is that there is no messy/greasy clean up after cooking.

Ingredients

Chicken

4 skinless bone-in thighs, about 1 ¼ lb
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
½ teaspoon paprika

Dry Coating
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 1/2 teaspoons paprika
1/2 teaspoon onion powder
1/2 teaspoon Italian Seasoning
1 cup self-rising flour
1/4 cup cornstarch

Wet Coating
1 egg room temperature
1/2 tablespoon hot sauce
1 tablespoon milk
2 tablespoons water
Butter flavored or olive oil cooking spray

Directions

In a bowl combine chicken with olive oil and then add the spices. Rub it in and set aside. In a large shallow dish, mix together flour, cornstarch, and spices. In a medium dish, mix together eggs, hot sauce, milk, and water.
Coat chicken very lightly in the flour mixture, shaking off the excess.
Place on a plate to allow time for some of the flour to be absorbed; set aside for about 10 minutes
Coat the chicken in the egg mixture; shaking off excess.


Immediately, coat the chicken in the flour mixture making sure all areas are coated, shaking off excess.
Let chicken rest for 15 minutes.


Coat the chicken all over with cooking spray.
Place chicken in greased Air Fryer basket, allowing room for the air to flow all around the chicken.
Cook on 350 F. for about 16 minutes, turning the chicken over halfway through the cooking time.


Remove and serve immediately.

Zucchini Crust Pizza

This recipe is amazing. It tasted like real pizza and you can actually hold the slice of pizza in your hand. Great for a low carb option.

Ingredients

2 medium zucchini about 1 1/2 cups shredded
1/3 cup almond or cassava flour
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 large egg
1 teaspoon garlic powder
1 tablespoon Italian seasoning
¾ cup pizza sauce
¾ cup mozzarella cheese, cut into small cubes
¾ cup optional Toppings: olives, mushrooms, peppers, pepperoni, cooked sausage, or whatever you prefer on pizza
Olive oil cooking spray.

Directions

Preheat the oven to 500 degrees F.

Line a pizza pan (14-inch) with parchment paper and spray the paper with cooking spray, set aside. I use a cast iron pizza pan.
Place shredded zucchini on a kitchen towel.


Sprinkle with one teaspoon of salt.
Set aside for 10 minutes.
Squeeze the excess moisture out of the zucchini in the towel. Place the squeezed zucchini on a paper towel until ready to make the dough.

In a medium bowl, mix the shredded zucchini, flour, egg, cheese, Italian spices, and garlic powder with a spoon until combined; then by hand form the dough into a ball.

Transfer the mixture on to the greased parchment paper on the pizza pan.
Press the dough into a 12-inch round on the greased parchment paper.


Bake for about 10 minutes until the crust looks set and is starting to brown.


Remove the pizza crust from the oven.
Add the sauce, followed by the toppings and scatter the cheese on top.
Return the pan to oven and bake for another 8 minutes or until the cheese is completely melted. Let rest a few minutes and then cut into serving pieces.


Steak In Creamy Mushroom Sauce

Ingredients

3 tablespoons unsalted butter, divided
1 pound ribeye steak
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
4 ounces crimini mushrooms, sliced
Half a sweet onion thinly sliced
2 tablespoons flour
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
2 tablespoons sour cream

Directions

Slice the steak into very thin slices, about 2 inches long. Salt and pepper the steak slices.
Add 2 tablespoons of butter to a skillet on high heat and add the steak slices.
Sear the slices on high heat for 2 minutes on each side. Remove the slices to a plate.
Lower heat to medium turn the steak over and cook an additional two minutes on each side
Add one tablespoon of butter to the skillet.
Add the mushrooms and onions, and brown for 4-5 minutes before stirring.
Stir and cook another 2-3 minutes.
Whisk in the flour, cooking the flour for 30 seconds.
Add the beef stock and Worcestershire sauce to the pan and whisk until smooth.
Cook for 5 minutes until the sauce thickens.
Stir the sour cream into the sauce and then add the steak slices. Heat for a minute or two before serving.

Creamy Mashed Potatoes

Each pound of uncooked potatoes yields about 2 cups mashed potatoes

Ingredients

2 pounds Yukon Gold potatoes
Coldwater, for cooking, enough to cover plus 1-inch
1 teaspoon table salt
¼to 1/2 cup heavy cream (depending on how thin you like mashed potatoes
2 tablespoons butter
Salt to taste

Directions

Scrub the potatoes well and peel. Cut potatoes into pieces of similar size. Drop the potato pieces into cold water as they’re prepped, then drain before cooking. Place the potatoes in a large pot, cover with cold water, then stir in table salt. Cover and bring to a boil on high, reduce the heat to maintain a steady low boil until the potatoes are tender and a knife moves easily through the center, about 20 minutes. Drain the potatoes.

While the potatoes cook, in a small pan, gently heat the butter and cream together, keep warm.
Return the drained potato to the hot pot, turn the heat to medium and let the excess water cook off for a minute or two, stirring occasionally.

Mash the potatoes until smooth. With a spatula, slowly turn the hot cream-butter mixture into the potatoes. Taste and adjust the salt to taste and serve immediately.

Skillet Green Beans

Serves 4

1 pound green beans, washed, ends removed
1 tablespoon olive oil
2 cloves garlic, peeled, smashed flat with the side of a knife
1/4 cup water stirred with 1/4 teaspoon honey
Salt & pepper to taste

Directions

Heat the skillet on medium-high and oil until shimmery.
Add garlic, sprinkle with salt. Cook 30 seconds or until lightly golden, stirring.
Add the beans, turn a few times to coat well with the oil.
Stir in the water/honey mixture. Cook 1 minute, stirring occasionally.
Cover and cook 2 – 3 minutes, stirring occasionally, until the beans are slightly wilted but still crunchy.
Uncover and increase heat to high. Cook 2 minutes until the liquid has evaporated and the beans are cooked but still bright green.
Taste and adjust the salt as needed.
Transfer to a serving dish. Drizzle with the syrupy liquid from the skillet.


Crispy Oven Baked Shrimp

Servings: 2. Double for 4 servings.

Ingredients

2 tablespoons olive oil, divided
1/2 lb large peeled (about 12), deveined raw shrimp (16-20 count), tail-on
1/4 teaspoon ground pepper
1/4 teaspoon salt
1 tablespoon unsalted butter, melted
1 tablespoon fresh-squeezed lemon juice
1 medium finely chopped garlic clove
2 tablespoons Italian flavored panko breadcrumbs
2 tablespoons shredded Parmesan cheese
1 teaspoon chopped fresh chives

Directions

Preheat oven to 425 degrees F.
Coat the bottom of a glass or ceramic baking dish with 1 tablespoon oil.

Pat shrimp dry and place them in a single layer in the prepared baking dish. Sprinkle the shrimp evenly with pepper and salt.

Whisk butter, lemon juice and garlic in a small bowl; pour the mixture evenly over the shrimp.

In a mixing bowl combine the Panko, Parmesan cheese, chives, and the remaining oil; stir to combine.

Sprinkle the mixture evenly over the shrimp. Bake until the shrimp are pink and cooked through, 8 to 10 minutes.

Roasted Zucchini

2 servings. Double for 4 servings.

Ingredients

Olive oil cooking spray
1 medium zucchini, halved lengthwise
6 grape tomatoes, halved
1 tablespoon garlic-flavored olive oil
Salt and ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon Herbes de Provence
1 teaspoon chopped fresh thyme leaves

Directions

Preheat oven to 425 degrees F.
Coat a baking dish with the cooking spray.
Arrange zucchini halves, flesh side up, in the prepared baking dish. Arrange the grape tomatoes on the sides of the squash.

Drizzle olive oil over zucchini. Season the flesh with salt and black pepper. Sprinkle thyme, Herbes de Provence and garlic powder over the top. Roast 8 to 10 minutes, until tender and golden brown.

Rice Pilaf

4 servings

Ingredients

Rice

1 tablespoon olive oil
2 cups chicken broth
1 cup Lundberg wild rice blend
Salt to taste

Pilaf

1 tablespoon extra virgin olive oil
Half a red onion, chopped
2 garlic cloves, minced
6 oz mushrooms, trimmed and chopped
1 chopped celery stalk
2 tablespoons toasted almonds, coarsely chopped
2 tablespoon dry sherry
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh sage
Freshly ground pepper to taste

Directions

Bring the broth, rice, oil, and salt to a boil in a large saucepan. When the liquid returns to the boil, lower the heat, cover and simmer 40 -50 minutes until the rice is tender and the liquid has evaporated. Set aside.

Heat the oil over medium heat in a large nonstick skillet, and add the onion, garlic, celery, and mushrooms. Cook, stirring often, until tender, and the mushrooms have softened about 10 minutes. Stir in the cooked rice and the remaining ingredients. Cook, stirring until the sherry has evaporated. Taste and adjust seasonings.


Have you ever ordered fish cooked in a banana leaf wrap in a restaurant? Delicious; and so I thought I would try making such a dish at home.

Banana leaves are very inexpensive to buy – a few dollars for a large pack. Banana leaves come in large, flat plastic bags at your local Asian market or supermarket (check the freezer if you can’t find them on the shelf or in the produce section).

Banana leaves can be used for baking anything “wrapped”, in the same way, you would use tin foil or parchment paper. However, banana leaves are porous (unlike tin foil), so some of the “sauce” or juices from your food item may seep through. It’s, therefore, a good idea to place your banana leaf “packets” in a glass casserole dish, or a tray that has sides on it, so that the juices don’t drip to the bottom of your oven.

Banana leaves serve many purposes, from adding flavor to foods cooked inside them, to simply being used as a colorful and exotic background for serving plates and party platters.

Banana leaves contain large amounts of polyphenols that are natural antioxidants. These are found in many plant-based foods and green tea. Food served on the banana leaves absorbs the polyphenols which are said to prevent many lifestyle diseases. They are also said to have anti-bacterial properties that can possibly kill the germs in food. The leaf wrapping protects delicate fillets from harsh, dry heat.

You can also use banana leaves as a kind of “mat” for barbecuing fragile fillets of fish, smaller shrimp, or vegetables that have a danger of falling through the grill. Simply lay a piece of banana leaf on your grill, then cook your food items on top of it (as you would with tin foil). The banana leaf will turn bright green at first, then brown as you cook. It will give your food a hint of flavor that is very pleasant.

To store banana leaves, simply wrap them in plastic and place them in a ziplock plastic bag and keep in the freezer. Banana leaves only require about 30 minutes to thaw, so this is a convenient way to keep them fresh.

Use scissors to cut the banana leaves into the size you need, depending on your recipe. For wrapping and baking food items, you will need a large “sheet” or leaf. Place enough for one serving in the center of the leaf, then fold like a handkerchief to make a square packet.

Banana leaves are also excellent for steaming, as it allows the steam to penetrate the food inside or on top of it. You can use banana leaves to line a steamer or to wrap your food and then steam it.

Secure banana leaf “packets” with kitchen twine. Or simply place the packet “seam-side” down to keep it from opening.

Caribbean Inspired Fish Wrapped in Banana Leaves

Serves 2. Double the ingredients for 4 servings.

Ingredients

6 navel orange slices, rind removed
2 (6-oz.) sustainable skinless white fish fillets (such as snapper, halibut, or sea bass)
1/2 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 (12-in.-square) fresh or thawed frozen banana leaf pieces
1 tablespoon chopped fresh cilantro

Directions

Preheat oven to 400°F. Place the thawed banana leaves in hot water to soak for 10 minutes. Drain and place on a kitchen towel.

Coat fish fillets with oil and place them in the center of each banana leaf. Stir together salt, coriander, cinnamon, red pepper, ginger, and nutmeg; sprinkle evenly over the tops of the fish fillets. Place 3 orange slices on top of each fish fillet.

Fold each banana leaf piece to enclose the fish. Place packets, folded side down, on a baking sheet or in a glass baking dish. Bake at 400°F until fish is done, about 15-20 minutes. Unwrap and transfer fillets and orange slices onto serving plates. Garnish with chopped cilantro, if desired.

Wild Rice, Almond and Mushroom Pilaf

Ingredients

Rice

1 tablespoon olive oil
2 cups chicken broth
1 cup Lundberg wild rice blend
Salt to taste

Pilaf

1 tablespoon extra virgin olive oil
Half a red onion, chopped
2 garlic cloves, minced
6 oz mushrooms, trimmed and chopped
1 chopped celery stalk
2 tablespoons toasted almonds, coarsely chopped
2 tablespoon dry sherry
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh sage
Freshly ground pepper to taste

Directions

Bring the broth, rice, oil, and salt to a boil in a large saucepan. When the liquid returns to the boil, lower the heat, cover and simmer 40 -50 minutes until the rice is tender and the liquid has evaporated. Set aside.

Heat the oil over medium heat in a large nonstick skillet, and add the onion, garlic, celery, and mushrooms. Cook, stirring often, until tender, and the mushrooms have softened about 10 minutes. Stir in the cooked rice and the remaining ingredients. Cook, stirring until the sherry has evaporated. Taste and adjust seasonings. Serve with the fish.

Honey- Baked Squash

Serves 4

Ingredients

1 large acorn squash (1 1/2 pounds), seeds removed cut into 8 lengthwise wedges
1 tablespoon olive oil
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon honey

Directions

Preheat the oven to 400°F. Arrange the squash wedges on a foil-lined baking sheet.
Drizzle the olive oil over the squash wedges.


Sprinkle the squash with the cinnamon, salt, and pepper and drizzle with the honey. Bake, uncovered, for 45-50 minutes, or until browned at the edges and very tender when pierced with a fork.


Adapted from an article by Anthony Bourdain in Gourmet.

4 servings

Ingredients

4 tablespoons butter, divided
4 ounces small whole mushroom caps
1 chopped shallot
2 minced garlic cloves
1 cup of water
½ cup dry white wine
1 teaspoon lemon juice
Bouquet garni (wrap two sprigs of parsley, two bay leaves, and a sprig of fresh thyme in a piece of cheesecloth. Tie into a neat bundle with string)
1 pound fresh sea scallops, dried well
2 tablespoons flour
1/4 cup heavy cream
Salt and freshly ground pepper
Bread crumbs for the topping
Grated Gruyère or Fontina cheese

Directions

In 2 tablespoons butter in a medium saucepan saute the shallots, garlic, and mushroom caps until the mushrooms brown and lose their liquid. Remove to a bowl and set aside.

Add the water, wine, bouquet garni, and lemon juice to the saucepan and bring yo a boil. Add the scallops, cover, and remove the pot from the heat. Let the scallops sit in the liquid for 5 minutes. Remove the scallops with a slotted spoon and set aside.
Strain the liquid and discard the bouquet garni. Set aside

Melt the remaining 2 tablespoons butter in the saucepan and whisk in the flour. Do not let it get dark. Add 3 tablespoons of the scallop cooking liquid and mix until blended. Over very low heat, blend the flour mixture into the remaining scallop cooking liquid. Add the cream and simmer and stir until blended and thickened. Season with salt and pepper to taste. Add the scallops and mushroom mixture, and stir.

Fill 4 scallop shells or shallow 6-inch ramekins almost to the top with the scallop mixture. (If you’re not ready to serve the scallops, cover them with plastic wrap and refrigerate.)

Sprinkle the top lightly with bread crumbs and top with grated cheese.
Preheat the broiler. Broil the scallops until the mixture bubbles and the cheese melts and turns golden brown.

Roasted Vegetables

Save the leftover roasted vegetables for a delicious quiche. Recipe after Christmas.

Ingredients

1/2 cup olive oil
4-5 large carrots, peeled, cut on the bias, about 1-inch thick
3-4 parsnips, peeled, cut on the bias, about 1-inch thick
1 bulb fennel, trimmed and quartered
1 medium red onion, peeled and quartered
4 garlic, cloves, peeled and cut in half
4 fresh thyme sprigs
1/2 teaspoon Maldon sea salt

Directions

Preheat the oven to 400 degrees F. Cover a large baking sheet with sides in foil.

Heat the olive oil in the microwave until hot. Place the carrots, parsnips, fennel, onion, garlic, and thyme on the prepared baking sheet. Pour the hot oil over the vegetables. Sprinkle with the salt. Transfer to the oven and roast until tender and brown, about 45 minutes.


Beef Marinade
1 tablespoon minced fresh ginger
2 teaspoons soy sauce
2 teaspoons Shao Hsing rice wine
11 ∕2 teaspoons cornstarch
1∕2 teaspoon salt
1 teaspoon sesame oil
1 pound boneless steak, all fat removed and cut diagonally across the grain into thin slices

Stir-fry Sauce
1 tablespoon Shao Hsing rice wine
2 tablespoons oyster sauce
2 teaspoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon Sriracha (hot chili sauce)
2 teaspoons honey
1 tablespoon minced garlic
1 teaspoon sesame oil
1/2 cup lower-sodium beef broth
1 tablespoon cornstarch

Stir-fry
8 dried Shiitake Mushrooms
4 cups chopped broccoli florets (3 stalks)
Water
3 sliced green onions
1/2 cup walnut pieces, toasted and coarsely chopped
2 tablespoons peanut oil

Directions

In a medium bowl combine the beef, ginger, 2 teaspoons soy sauce, 2 teaspoons rice wine, cornstarch, salt, and sesame oil. Refrigerate for 2-3 hours.
Pour boiling water to cover over the shiitake mushrooms and let them sit for 30 minutes. Drain and slice into thin strips. Set aside.
Bring a pot of water to a boil and add the broccoli. Blanch for 2 minutes. Drain and set aside.

In a small bowl combine the stir-fry sauce ingredients.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat. Swirl in 1 tablespoon of the peanut oil and carefully add the beef, and spread it evenly in one layer in the pan. Cook undisturbed 1 minute, letting the beef begin to sear. Then stir-fry 1 minute, or until the beef is lightly browned but not cooked through. Transfer the beef to a plate.

 

Swirl the remaining 1 tablespoon peanut oil into the wok, add the green onions and broccoli and stir-fry 15 seconds or until just combined.

Return the beef with any juices that have accumulated to the pan. Add the mushrooms and swirl in the stir-fry sauce mixture into the pan. Cook until the beef is just cooked through and the sauce has thickened. Stir in walnuts.

Transfer to a serving bowl. Serve with rice or cauliflower rice, if desired.


Most of the ingredients in this pie are leftovers from my roast chicken dinner that I shared last week.  Here is a link to the post: https://jovinacooksitalian.com/2019/11/13/mediterranean-style-roast-chicken/

Roasting a whole chicken is a delicious and economical way to give you several meals over the next week. Here is the recipe for one of them. Later in the week, I will share the Chicken Enchilada recipe I made with the remainder of the chicken.

Shepherd’s Pie

2 servings

Ingredients

2 carrots, diced
2 cups cubed leftover roasted chicken
2 cups diced leftover green beans with mushrooms and onions
11/2 cups leftover sauce from roasting the chicken
2 cups leftover olive oil mashed potatoes
Butter-flavored cooking spray

Directions

Partially cook the carrots either in the microwave or by boiling. Set aside.
Reduce the chicken sauce down to 1 cup in a small saucepan.
In each of 2 individual ovenproof casserole dishes, place half the carrots, half the chicken, half the green beans and ½ cup chicken sauce. Mix well.
Spread 1 cup of mashed potatoes over the top of each pie bringing the potatoes to the edges of each dish.
Preheat the oven to 375 degrees F.
Lightly spray the mashed potato topping with butter-flavored cooking spray.
Bake for 45 minutes. Turn the broiler on for a minute or two to brown the topping if it doesn’t brown during the baking.


Roast Chicken

Ingredients

4 lb organic chicken
1 medium onion quartered
1 celery stalk cut into 4 pieces
A handful of fresh garden herbs (Sage, Rosemary, Oregano & Parsley)
2 cloves garlic
Juice of one lemon
2 tablespoons melted butter
1/2 cup chicken broth

RUB

1 teaspoon coarse sea salt
1 teaspoon ground turmeric
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder

Directions

Preheat the oven to 425F
Rinse the chicken thoroughly and pat dry with paper towels.
Place fresh herbs, garlic, onion, and celery inside the chicken cavity,
Mix together the rub ingredients and coat the chicken with it.
Pour the chicken broth into the bottom of the baking dish. Mix the melted butter with the lemon juice and pour over the chicken.

Roast for 30 minutes. reduce the temperature to 375F and roast for 30 minutes or until a digital meat thermometer registers 165 F. Baste the chicken several times during the roasting time.

Remove the chicken from the oven and let rest 15 minutes before carving. Serve the juices in the bottom of the baking pan poured over the sliced chicken.

Mashed Potatoes with Extra-Virgin Olive Oil

The better the oil, the better the flavor in the potatoes.

Makes 8 servings

Ingredients

4 pounds Yukon Gold potatoes, peeled, cut into cubes
7 tablespoons extra-virgin olive oil, divided

Directions

Place potatoes in a heavy large pot. Cover with cold water. Add 1 tablespoon kosher salt. Boil over medium-high heat until potatoes are tender when pierced with a fork, about 40 minutes. Drain, reserving 1 1/2 cups potato cooking liquid.

Return the potatoes to the dry pot. Stir over medium heat until any excess liquid evaporates. Add 6 tablespoons of olive oil and mash until almost smooth. Mix in enough potato cooking liquid as needed to moisten. Adjust seasoning to taste with salt and pepper. Transfer potatoes to a large bowl. Drizzle with the remaining tablespoon olive oil and serve.

Florida Green Beans with Caramelized Onions and Mushrooms

Ingredients

1 pound Florida green beans, stems trimmed
8 oz sliced button mushrooms
1 large onion, peeled and sliced
1 tablespoon olive oil
2 tablespoons Worcestershire sauce
2 cloves garlic, chopped fine
1 tablespoon unsalted butter
Sea salt and fresh ground pepper, to taste

Directions

Preheat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil to the preheated pan. Add sliced onions to the pan and cook them for 3 to 5 minutes until almost caramelized. Add the green beans and garlic to the pan and continue to cook ingredients for another 3 to 4 minutes until the green beans are almost to the desired tenderness. Add mushrooms, Worcestershire sauce, and butter. Cook another 4 minutes. Taste and adjust seasoning with salt and fresh ground pepper to taste. Remove from the heat and serve.


Mini Crab Puffs with Remoulade Sauce

The crab puffs can be baked ahead, refrigerated and reheated just before game time.

Ingredients

1/2 pound fresh crab meat
2 tablespoons minced bell pepper
2 tablespoons minced celery
1 scallion, minced
1 garlic clove, grated
1 tablespoon finely chopped chives
1 tablespoon mayonnaise
1 egg
1/2 tablespoon baking powder
1/2 tablespoon Worcestershire sauce
1 teaspoon crab seasoning (recommended Old Bay)
2 tablespoons almond flour or all-purpose flour

Directions

Combine all the ingredients except the crab in a mixing bowl. Mix well and then fold in the crab meat.

Cover the bowl and chill the mixture until ready to bake.

Coat a mini muffin pan with cooking spray and, using a cookie scoop, fill 15 openings to the top of the muffin cup with the crab mixture.

Bake at 350 degrees F for 15 -20 minutes until cooked through and lightly golden brown.

Cool in the pan for 10 minutes and remove to a serving platter.

Serve with

Remoulade Sauce

1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon ketchup
1 teaspoon pickle relish
1/4 teaspoon fresh lemon juice
¼ teaspoon black pepper

Directions

Combine all the ingredients in a serving dish. Whisk until completely mixed. Cover and refrigerate until serving time.

Spinach Stuffed Mushrooms

This recipe can be made ahead and refrigerated. Bring to room temperature and bake before serving.

Ingredients

15 large mushrooms cleaned and stems removed

Spinach filling

1 scallion, minced
1 small garlic, grated
1 pkg frozen spinach, defrosted and squeezed dry
2 tablespoons heavy cream
4 oz cream cheese at room temperature
3 ounces feta cheese
1/4 teaspoon Greek seasoning or dried oregano
1/4 teaspoon pepper
Olive oil

Directions

Hollow out the mushrooms and reserve the mushroom stems for another use.

Preheat the oven to 375 degrees F. Place 2 tablespoons of butter in a glass baking dish and put the dish in the oven while the oven preheats.

Combine all the filling ingredients in a mixing bowl. Stuff the caps with the filling and place in the hot prepared pan.

Bake for 20 minutes or until golden brown.Place on a serving platter.

If the Mushrooms have been in the refrigerator, bring them to room temperature for an hour before cooking.

They may need to be baked a little longer.

Mini Pepper Nachos

Ingredients

15 mini peppers
1 lb lean ground beef
2 tablespoons taco seasoning, see recipe below
½ cup of water
1 cup of salsa
Half an onion, diced
Sliced pickled jalapenos to taste
15 Mini peppers

Cheese Sauce

1 cup Velveeta light cheese, cubed
½ cup shredded Mexican blend or Monterey Jack cheese
1/4 cup milk

Directions

Preheat the oven to 425 degrees F. Oil a13x9 inch baking dish.
Cut the mini peppers in half and remove the seeds. Place the halves in the baking dish.

Brown the meat in a medium skill. Add the taco seasoning and water. Simmer until the liquid evaporates. Spoon the beef into each pepper half. Place a spoonful of salsa on each pepper. Sprinkle the diced onion on top. Add slices of jalapeno to taste. Place the dish in the oven and bake for 30 minutes.

Make the cheese sauce: Place the cheeses and milk in a microwave-safe dish or measuring cup. Hear for two minutes. Stir. Return the mixture to the microwave for 30 seconds if the cheese is not melted or set aside for a few minutes and the cheese will finish melting. Stir well.

Remove the baking dish from the oven and pour the cheese sauce over the peppers and place the dish under the broiler. Broil for a few minutes, just until the top begins to brown. Watch carefully.

Taco Seasoning

Ingredients

2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon of sea salt
1/2 tablespoon black pepper
1/2 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper

Directions

Stir all ingredients together. Store in an airtight container.
Add 2 tablespoons taco seasoning and 1/2 cup water per pound of browned meat.



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