Mushroom Chowder

The only problem in buying those Costco mushrooms is what do you do with all of those? This recipe will give you reason to use at least a half pound or more!

It may seem like a lot of ingredients, but the flavour is incredible as a result of all of the spices. I did not make this VEGAN! I did use cream cheese in place of the cashew cream. That choice is yours to make…

There is a fair amount of prepping, but mainly due to the spices,cleaning the mushrooms, etc.

Mushroom Chowder

Ingredients

  • 1 tablespoon oil or vegan butter
  • 3 cloves garlic minced
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 8 ounces baby Bella mushrooms quartered
  • 2 bay leaves
  • 1/2 teaspoon thyme or 1 spring fresh thyme
  • 1/4 teaspoon ground sage
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon flour
  • 3 cups broth or water
  • 1/4 – 1/2 teaspoon salt depending on the saltiness of your broth
  • 1 1/2 cups cubed potatoes, small cubed (FYI I skipped the potatoes as I wanted to use croutons as a garnish as shown in the photo)
  • 1 teaspoon vegan Worcestershire sauce
  • 3/4 cup cashew cream, 1/2 cup raw cashews blended with 3/4 cup water or use any other thick non-dairy cream or you can also use 1/3 cup vegan cream cheese
  • green onion for garnish
  • OPTIONAL Old Bay Seasoning for a seafood taste

1. Heat the oil or vegan butter over high-medium heat in a large sauce pan. Once hot, add the garlic, onion, and celery, and a good pinch of salt and cook until the onion is starting to turn golden. 6-9 mins

2. Then add in the mushrooms and another good pinch of salt and cook until the mushrooms are starting to sear on some edges. 4-8 mins

3. Then add in the bay leaves, thyme, sage, onion powder, black pepper, and the flour and mix in for a few seconds

4. Then add in the broth. Add 1 cup broth and mix so the flour doesn’t get lumpy, then slowly add the rest. Add potatoes, vegan Worcestershire sauce, and salt and mix in. Cook partially covered for 15 minutes or until the potatoes are cooked well.

5. Mash some of the potatoes. Add in the cashew cream and bring to a good boil. Taste and adjust salt and flavor.

6. If the chowder has thickened too much, add in more water or broth if needed and bring to a boil. Taste and adjust salt and flavor. Take off heat, remove the bay leaves and serve garnished with black pepper and green onion.

Broccoli with Mushrooms

My apologies for not posting last week, as I was undergoing surgery and was convalescing at home as per doctor’s orders. It fell to my spouse to be the chief cook and bottle washer, among providing nursing care! I am back on my feet and back in the kitchen once again!

This weeks recipe is fairly simple, just broccoli and mushrooms as a side dish for some wonderful sausage with spinach and feta (COSTCO). A simple dish to prepare… If I were to make this again, I would add some chopped cooked bacon!

Brussel Sprouts and Mushrooms

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 500 grams cremini mushrooms, quartered
  • 1/2 cup onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 4 cups Brussels sprouts, trimmed, washed, and halved
  • 1 teaspoon dried thyme
  • 1 teaspoon spicy mustard

4 large eggs, optional*

1. Add the olive oil, butter, mushrooms, onions, salt, and ground black pepper to a heavy-bottomed frying pan or skillet. Over medium heat, cook the mushrooms and onions until the mushrooms have browned -about 15 minutes.

2. Next, add the dried thyme, garlic, sprouts, and mustard. Stir to combine with the mushrooms. Allow the sprouts to sear and caramelize – about 15 minutes.

3. *While the sprouts are cooking, you can fry the eggs, sunnyside-up, if you are adding a fried egg to the top of your serving. Otherwise, skip this step.

Grilled Lamb Chops with Roasted Garlic Butter Baby Potatoes

Just came across this recipe in my DropBox and seemingly it was never shared here. In actuality, it is pretty straight forward, including the potatoes.

Fortunately I was able to buy local lamb, rather than the usual New Zealand. Enjoy!

Grilled Lamb Chops

(Serves 4-6)

  • 8 lamb chops
  • 1/2 cup olive oil
  • 3 cloves of garlic, minced
  • 1 tsp. of Dijon mustard
  • 2 Tbsp. of chopped fresh parsley
  • 2 Tbsp. of fresh thyme
  • juice of 1/2 lemon
  • 2 tsp. of fresh ground pepper
  • sea salt & fresh ground pepper
  • lemon wedges
  • dried Greek oregano

1. In a shallow glass baking dish, add all the marinade ingredients (olive oil, garlic, mustard, parsley, thyme, lemon juice and black pepper) and stir to blend. Pour off and reserve about 1/3 of the marinade (for finishing the lamb chops). Add the lamb chops and ensure all of the meat is coated with the marinade. Cover and place in the fridge for 2 – 4 hours.

2. Return your lamb chops back to room temperature before grilling and pre-heat your gas or charcoal grill to a high heat (you want the meat to sizzle when it hits the heat). Ensure your grill surface is clean by brushing it and wipe it with vegetable oil. Season your lamb chops with salt and pepper.

3. Grill your lamb chops for 3 minutes a side (medium/pink inside) and brush on the reserved marinade on by sides when cooked.

4. Squeeze some lemon juice over the chops, sprinkle some fleur de sel and finish with some dried Greek oregano.

Easy Garlic Butter Potatoes

Ingredients

  • 1 Tbsp. garlic powder or fresh garlic
  • 4 Tbsp. butter
  • 2 pinches Maldon Sea salt
  • 2 pinches black pepper
  • 24 oz. baby potatoes
  • fresh parsley optional, to taste

Instructions

Preheat oven to 425°F. Cut creamer potatoes into halves and add them to a bowl.

Sprinkle 1 Tbsp. garlic powder, 4 Tbsp. melted butter, 2 pinches Maldon sea salt, and 2 pinches black pepper on the potatoes.

Mix potatoes with seasoning until fully coated.

Add seasoned creamer potatoes to an oven-ready cast iron skillet. Spread out evenly. Sprinkle with fresh parsley if desired.

Roast for approximately 1 hour for crispy potatoes. Enjoy!

Leftover Steak Stroganoff

As noted last week, here is the recipe for using up leftover steak of any kind. It was extremely great with the Coffee Rubbed Cowboy steak, but you could use any other steak.

Leftover Steak Stroganoff

Ingredients

  • 2 Tbsp olive oil (extra virgin)
  • 1 shallot (minced)
  • 1/2 Tbsp garlic (minced)
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1/2 tsp tarragon
  • 1/2 tsp ground sage
  • 1/2 tsp thyme
  • 1/4 tsp each, salt & pepper (more to taste, if necessary)
  • 1 cup Baby Portabella Mushrooms (stemmed, sliced)
  • 1 1/2 cups beef broth
  • 2 Tbsp Worcestershire sauce
  • 1/2 Tbsp Dijon Mustard (coarse ground)
  • 1 cup leftover prime rib roast (sliced into 2-inch strips)
  • 1/4 cup sour cream
  • 8 oz egg noodles (rinsed and drained)
  • 2 Tbsp parsley (chopped, optional garnish)

1 Start with a large, deep frying pan or Dutch oven. Heat the olive oil to medium high heat, then add minced shallot and garlic and cook for 1 minute (just enough to start sweating the shallot). Add butter and melt with the shallot and garlic.

2 Add the all-purpose flour, combine with shallot and garlic until all of the flour is absorbed. Add seasoning (tarragon, ground sage, thyme, salt & pepper) and mushrooms. Stir to combine, then add the beef broth, Worcestershire and Dijon.

3 Stir all of the gravy ingredients, reduce heat to medium and allow to simmer (reducing heat as necessary to maintain a low simmer) for about 10 minutes. Gravy should thicken while simmering.

4 Once gravy has simmered and reduced, slightly thickening, add the sliced leftover prime rib roast meat and cook an additional 2-3 minutes to heat the meat through completely. Remove from heat and add sour cream. Serve immediately over cooked pasta, rice, or potatoes. Top with chopped parsley for garnish, if desired.

Greek Feta and Olive Frittata

Who doesn’t like Greek food? It can also be great for a brunch or just a cozy breakfast. How does a frittata and an omelette differ? How does a frittata differ from a quiche? Since we do not have Alexa I checked on Wikipedia

frittata is cooked slowly over low heat while an omelet is cooked quickly over higher heat. Whereas omelets are served hot straight from the stove, frittatas are often served at room temperature, making them perfect to make ahead for brunches or larger groups.

quiche is an unsweetened custard pie with savory fillings such as as spinach, mushrooms, or ham. It has to have eggs, and it usually has milk (or heavy cream), cheese, vegetables, and/or meat. … A frittata is like a crustless quiche or an unfolded omelet..

No matter, this egg dish was excellent and enough for 4 people. Serve it with a salad for brunch.

Frittata

Greek Feta & Olive Frittata (half the recipe for two people)

Preparation: 10 minutes        Cooking time: 25 to 30 minutes

Ingredients:

  • 3 tablespoons olive oil
  • 1 cup grape or cherry tomatoes
  • 1 red onion, sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 8 large eggs
  • 1 teaspoon paprika
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 1/4 cups feta cheese

Instructions:

Heat a large wok over medium heat. When hot, add 2 tablespoons of the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the tomatoes and stir for just 30 seconds or so to blister the skins. Remove with a slotted spoon and set aside.

Add the onions to the hot oil along with the dried herbs. Sauté for 5 minutes until soft, and remove from heat.

Break the eggs into a large bowl, add the paprika, and beat well with a whisk. Add the grape tomatoes, onions and olives. Crumble in 1 cup of the feta cheese, and mix until combined.

Preheat an oven to 350°F. Meanwhile, heat a 10-inch oven-safe frying pan or cast-iron skillet with straight sides over medium heat. When hot, add the remaining tablespoon of olive oil, wait a few seconds, then swirl around to coat the bottom and sides of the pan. Pour in the egg mixture and let cook undisturbed for 4 minutes to let the bottom set.

Transfer the pan to the preheated oven and bake for 15 to 20 minutes or until the eggs are set in the center, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Remove the frittata from the oven, crumble the last 1/4 cup of feta cheese over the top, and return the pan under the broiler for another couple of minutes until the top is nicely browned.

Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate.

Cut into wedges and serve hot.

Wrap any leftovers in aluminum foil and reheat later at 350°F for 12 to 15 minutes

 

Larry’s Meatloaf (My spouse)

Some unknown person is always tinkering with my recipes? This time I made that someone (?) write down what he did. It was incredible and very moist! What can I say??? This was supposed our takeout and movie night vicariously with friends, during COVID-19, but we stayed in and he cooked. With these garlicky green beans the meal was awesome.

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LARRY’S MEATLOAF

INGREDIENTS

  • 2 pounds of ground beef and pork
  • 3 strips of bacon for topping the meatloaf
  • ¼ cup of tomato pesto for topping the meat loaf
  • 3/4 cup of crushed pork rinds

 

  • ½ medium white onion, finely diced
  • 3 garlic cloves, finely diced
  • 2 Tbsp fresh sage, finely chopped
  • 2 Tbsp fresh basil leaves, chopped
  • 1 tsp rosemary, chopped
  • 1 tsp thyme

 Sauce Ingredients

  • 2 large eggs, lightly beaten
  • 1 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon coarse black pepper
  • 1 – 6 oz. can tomato paste
  • 2 teaspoons white vinegar
  • 1 tablespoon BBQ sauce (I use Weber hickory)
  • 1 tablespoon liquid smoke

 

INSTRUCTIONS

  1. Lightly spray a 5 x 9-inch loaf pan with oil and line with parchment.
  2. Add 1 Tbsp butter and 1 Tbsp of water to a small fry pan, add in the onion and garlic and caramelize over low heat. When caramelized, add in the herbs. Set aside.
  3. Place the meat in large bowl. Set aside.
  4. Mix the sauce ingredients well and then stir in the caramelized onion mix and the crushed pork rinds.
  5. Pour mixture over the meat and blend well using your fingers.
  6. Put into loaf pan and pat down.
  7. Cut bacon into short pieces and place on top, then add the tomato pesto over the loaf.
  8. Bake at 350 degrees F, covering lightly with foil after 45 minutes. Meat thermometer should register 165 degrees F. (about 1 hr. to 1 hr. 15 min).
  9. When meat is done, juices will be clear. Drain any fat and let sit about 10 minutes before slicing.

 

Ham and Bean Soup

For those of you serving ham for Christmas here is an easy recipe for leftovers…LOL

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Easy Ham and Bean Soup

Ingredients

  • 1 tablespoon olive oil
  • 3 carrots, small dice
  • 1 small onion, small dice
  • 2 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • 4 (14.5 ounce) cans white beans (in Mexico I used a large can of charros)
  • 3 cups chicken stock
  • 2 cups diced smoked ham
  • 2 dried bay leaves
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1/4 cup minced parsley

Instructions

Add olive oil to 5-quart soup pot and set over medium high heat.

When the oil is hot add in the carrots and onions. Cook for about 5 minutes or until the onions just start to soften and turn translucent.

Add in the garlic and thyme leaves and stir to combine.

To the pot add all the beans with the juice from their cans, chicken stock, diced ham and bay leaves. Stir to combine.

Simmer the soup for 10-15 minutes or until it’s slightly thickened.

Taste and season with desired amount of kosher salt and black pepper.

Stir in parsley and serve hot. I put a dollop of sour cream on top when we had it…

One Pan Garlic Herb Chicken and Asparagus

I really should make up a Costco Cookbook, since many of the recipes are found because the quantities are so large to use in a short period of time, especially in vegetables! This one was found on Pinterest, since I needed to use up asparagus before it started to spoil. Thanks Pinterest and Costco…Of course, the beauty of this was only one pan to clean!

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One Pan Garlic Herb Chicken and Asparagus

Ingredients:

  • 1-pound asparagus, ends trimmed
  • 3 tablespoons butter, divided
  • 1 tablespoon minced garlic
  • 3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even 1/2 inch thickness – (Mine were already butterflied so no pounding, silly, chicken thighs)
  • salt and pepper, to taste
  • 1/2 teaspoon dried basil (see note)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • salt and pepper, to taste
  • fresh herbs for garnish (optional)

Instructions:

  1. Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
  1. Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then turn over and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
  1. Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
  1.  Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.

KETO Chicken Pot Pie

I don’t know about you, but chicken pot pie is one of my fall favourites. That creamy chicken and vegetable filling is so warming and comforting. 

Although this recipe included a coconut flour crust, I ignored it and it became my Chicken Pot Pie without a crust! The choice is yours…

Keto Chicken Pot Pie

Ingredients

  • 2 T. butter
  • 1/2 cup mixed vegetables
  • 1/4 small white onion diced
  • 1/4 tsp.salt
  • 1/4 tsp. pepper
  • 2 garlic cloves minced
  • 3/4 cup whipping cream
  • 1 cup chicken broth
  • 1 tsp.poultry seasoning
  • 1/4 tsp.rosemary
  • pinch of thyme
  • 2 1/2 cups cooked chicken diced
  • 1/3 cup shredded cheddar cheese OPTIONAL

Instructions

  1. Skip cooking the chicken and buy a ready roasted one! Cut up 2 1/2 cups…
  2. Saute onion, veggies, garlic cloves, salt and pepper in 2 tablespoons of butter for approx. 5 minutes until onions are translucent.
  3. Add heavy whipping cream, chicken broth, poultry seasoning, thyme and rosemary. Simmer (covered) for 5 more minutes.
  4. Add the diced chicken.

Optional – Stir in 1/3 cups shredded cheddar cheese.

 

Creamy Slow Cooker Chicken with Bacon and Cheese

Just another slow cooker recipe…LOL. This one tastes incredible AND its Keto friendly as part of my new JOURNEY to eat healthier this year. As always I was touring around Pinterest and came across this one by Kasey Trenum. It was so great I forgot to photograph it. It was on Kasey’s Pinterest page.

 

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Creamy Slow Cooker Chicken with Bacon & Cheese {low carb & keto}

Ingredients

  • 4-6 boneless skinless chicken breasts
  • 3 tablespoons butter
  • ½ tsp poultry seasoning
  • ½ tsp rosemary
  • ¼ tsp thyme
  • 1 tsp garlic
  • ¾ cup chicken broth
  • 3 pieces of cooked bacon, crumbled
  • cup heavy whipping cream
  • 2 oz. cream cheese
  • 1 cup cheese
  • 3 pieces of bacon, crumbled
  • ¾ tsp Xanthan Gum (for thickening – available at higher end grocery stores)
  • salt/pepper to taste

 

Instructions

Add chicken and next 6 ingredients to slow cooker.

Crumble 3 pieces of cooked bacon on the top of the chicken.

Cook on low for 6 hours or high for 3 to 3½. (Watch your cooker – it was done sooner than I expected)

Add heavy whipping cream to slow cooker.

Dollop cream cheese on top and stir to combine all ingredients.

Using 2 forks, shred chicken in slow cooker.

Sprinkle ¾ tsp Xanthan Gum and allow to simmer with the top off for a few minutes while the mixture thickens.

Spray a casserole dish generously and dump contents of slow cooker into dish.

Add 1 cup of cheddar cheese (or more if you’d like) then crumble 3 pieces of bacon on top.

Place in oven on broil for 2-4 minutes until cheese is melted and bubbly and bacon is extra crisp.

Enjoy!

Nutritional Information based on MyFitnessPal app (8 servings) – Calories 302, Fat 24.7, Protein 17.2, Carbs 3.3 -Fiber .8 = Net Carbs 2.5