Seth's Birthday Dinner

This meal was one to write home about :)  It was fantastic!  I did spend all-day in the kitchen, but that included several interruptions with 3 small children, a dog, and homeschooling.  I hope you enjoy these and try some for yourself.  

The Menu:

Feta cheese stuffed mushrooms

Chipotle rubbed pork chop (really spicy! but we like it that way)

Creamy polenta (So creamy and rich it could have been dessert! Paired perfectly with the spicy meat)

Garlic green beans

Fresh sweet rolls

Ice cream sandwich fudge cake

The Recipes:

Mushrooms:

http://www.food.com/recipe/award-winning-stuffed-baby-portabella-mushrooms-cremini-180410

My Changes:

*Only roasted 2 heads of garlic

*Used 30 baby Portobello mushrooms

*Used 8oz feta cheese

*Used Oregano for the spice

Polenta:

http://www.foodnetwork.com/recipes/melissa-darabian/creamy-polenta-recipe/index.html

My Changes:

*Doubled the recipe

*Did not use butter, or any substitutes, it was already creamy enough!

*Did not add the extra half and half at the end

*Only used 1/2 c. shredded cheese, for the doubled batch!  It was super creamy!

*Put it in the slow cooker on low for 2 hours and then "keep warm" for 4.  Still stirred it every 30 to 45 minutes.  Added water here and there to keep it from burning.

Pork:

http://m.allrecipes.com/recipe/54342/recipechipotle-crusted-pork-tenderloin

My Changes:

*Used 11 pork chops

*Grilled them for 4 minutes on each side and then put the in the oven at 350, covered, for 10-15 more minutes.

Bread:

http://foodbrag.blogspot.com/2011/03/no-knead-no-bread-machine-bread.html?m=1

My Changes:

*Doubled the recipe

*Instead of putting dough into a loaf pan I formed small rolls

*Bake at 350 for 24 minutes, rotating pans half way through.

Cake:

http://m.allrecipes.com/recipe/76004/recipeeasy-ice-cream-cake

My Changes:

*Used homemade fudge sauce

*Topped with crumbled heath bars

Hot Fudge:

http://m.allrecipes.com/recipe/22810/recipesues-hot-fudge-sauce

My Changes:

*Used 2% milk instead of condensed milk

Bacon Wrapped Pork Tenderloin with a Balsamic Red Wine Reduction and Rosemary Portobello Mushrooms

Difficulty: Medium

Total Time: 8 hours

Cook Time: 1 hour

Serves: 6 (4 adults and 2 children)

Ingredients:

1 1/2lb pork tenderloin

1/2 t. kosher salt

1/4 t. black pepper

6 to 8 slices of bacon (depending on how thick you want it wrapped)

1 T. butter

3 T. grapeseed oil or olive oil

1 clove garlic, minced

1 large onion, diced

8 oz baby portobello mushrooms, washed and sliced

1/4 c. raw honey

1/4 c. dry red wine (I used a 2 buck chuck bottle from Trader Joe's)

3 T. balsamic vinegar

1 T. maple syrup

2 sprigs of fresh rosemary

Directions:

It is best to start this dish and let it marinade as long as possible.  I would imagine you could even do the first steps the day before and let it marinade overnight.  I made mine around 11:00am and let it marinade for 6 1/2 hours.  I would give it a minimum of 2 hours marinading if you forget to make it ahead.

Heat a large skillet over med-high heat.  Melt butter and oil in pan and get it good and hot.  The combination of butter and oil gets hotter than just one of them alone.  I prefer it this way, although you do not have to do it this way.   

Generously rub pork tenderloins with salt and pepper.  Wrap them in bacon.  You could use tooth picks to hold it on, I did not and it turned out just fine.  Place the pork in the heated pan and sear on all sides until the bacon is nice and brown, about 10 or so minutes.  

While your pork is searing put together the marinade.  Whisk together 1 T. oil, honey, red wine, balsamic vinegar and maple syrup.  Set aside.

Take the pork off the heat and place them in a deep baking dish and set aside.  

Turn the heat down and in the same pan sauté the diced onions, cook until soft. Make sure to scrape up all that browned goodness at the bottom of the pan...yum! Add garlic, mushrooms and rosemary.  Cook for addition 2 to 3 minutes, until the mushroom are slightly soft.  Add the marinade you whisked together and bring to a boil.  Once boiling turn down the heat and let it cook for 2 to 3 minutes. Pour sauce over your pork tenderloins, cover and put in the refrigerator.  

Bast the loin every hour.

Take your meat out about 30 minutes before you bake it to bring down the temperature.  Preheat the oven to 350 degrees.  Cook your tenderloin for 45 minutes, basting it every 15 minutes.  Basting gives you a nice tender meat.  Cook until internal temperature reaches 145 degrees, no more and no less. It might take more or less time depending on how thick your cut of meat is and the pounds.  Start checking the temperature at 45 minutes and adjust accordingly.  

Let it rest for 5 minutes before cutting.  Serve over a bed of jasmine rice and roasted asparagus.  Enjoy!

Recipe by: Tracy

Ginger Flank Steak with Sake-Glazed Vegetables

A soy-sake marinade is the base for a delicious reduction sauce. For convenience, begin this one day ahead and refrigerate the steak in its marinade overnight.

Rating: 5 stars
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes
Serves: 6

INGREDIENTS:

1/2 cup soy sauce
1/2 cup sake (Japanese white wine)
1/4 cup (packed) dark brown sugar
3 Tablespoons minced peeled fresh ginger (asian markets sell this already minced and cheaper than grocery stores)
1 Tablespoon balsamic vinegar
4 garlic cloves, crushed
1 - 2 lb. flank steak

1 lb. asparagus, trimmed, cut into 1.5 inch lengths

3 Tablespoons peanut oil
2 red bell peppers, but into 1" wide strips
1.5 lbs. crimini mushrooms, halved, each half cut crosswise into 1/4" thick slices (I used Shitake mushrooms)
4 green onions, cut into 1" lengths
2 teaspoons cornstarch

DIRECTIONS:

Combine first 6 ingredients in 13x9x2 glass baking dish. Add meat. Cover and refrigerate at least 2 hours and up to one day ahead. Let stand at room temperature 1 hour before continuing.

Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool. Drain again.

Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Add red bell pepper strips and saute 3 minutes. Add mushrooms and saute until mushrooms are soft, about 5 minutes. Add green onions and asparagus and saute until vegetables are tender, about 2 minutes longer. Transfer vegetables to serving platter. Tent with foil to keep warm.

Heat remaining 1 tablespoon peanut oil in same skillet over high heat. Remove steak from marinade; reserve marinade. Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.

Meanwhile, place reserved marinade in small saucepan. Whisk in cornstarch. Whisk over high heat until sauce thickens and boilds, about 3 minutes. Remove sauce from heat. Season sauce to taste with salt and pepper.

Cut steak across grain on diagonal into 1/2 inch thick slices. Arrange steak slices atop vegetables on platter. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce separately.

Source: Epicurious.com

Smothered Chicken Breasts

I got this recipe from a friend of a friend, so I don't know where it originated. However, not being a big fan of chicken crockpot recipes - this one is amazing! Each time I make it I remind myself to make it more often. It's worthy of being a regular meal in my opinion. While it was cooking everyone in my family made separate comments saying, "wow, something smells good!"

Rating: 10 stars!!!
Difficulty: Easy
Preparation: 40 minutes, divided
Cooking time: 4 hours

INGREDIENTS:

3 - 4 LBS. boneless, skinless chicken breasts
6 cloves garlic, minced
3 Tablespoons soy sauce (low sodium)
1/4 cup dried chives
4 - 8 ounces mushrooms, sliced (drained if using canned)
2/3 cup water

SAUCE:

4 Tablespoons butter
2 Tablespoons olive oil
6 heaping Tablespoons whole wheat flour
4 cloves garlic, minced
2 cups milk - rice, soy or dairy (I used 1 percent)
1 Tablespoon soy sauce
2 heaping Tablespoons Better Than Bouillon - Chicken flavor

Line crockpot with Reynolds Slow Cooker Liners and add the first six ingredients. Cook on HIGH for 3 hours. In the meantime prepare sauce and pour it over chicken when the 3 hour timer goes off.

To make the sauce:

In a saucepan, melt butter mixed with oil. Add minced garlic and saute briefly. Whisk in flour and cook until smooth and browned. Add milk and cook over medium-high heat, whisking continuously until thick and bubbly. Add broth, salt and pepper if desired, and soy sauce. (Be sure to taste before adding salt - I didn't need to add any)Let cook until thickened, and pour over chicken in crockpot.

Cook chickena nd sauce on HIGH for 1 hour, then check the chicken for doneness. If not cooked through, continue to simmer on LOW until done. Taste sauce and correct seasonings before serving.

TIP: You can use a meat thermometer to be certain that boneless white meat chicken breasts are cooked to an internal temperature of 170 degrees.

The sauce is not super-thick, but rich and creamy. Serve sauce over mashed potatoes or rice and serve with lots of fresh whole grain bread to sop up the sauce! Enjoy!

Posted by Debi

Easy Chicken-Mushroom Quesadillas

I just tried this out tonight and my mom and I loved them! I didn't have any cumin, however, so I can imagine adding it would make it even better.

Difficulty: Easy
Prep Time: 12
Cook Time: 16
Yield: 4 servings

1 tablespoon olive oil

1 large onion, chopped (about 2 cups)

8 ounces white button mushrooms (about 3 cups)

3 cloves garlic, minced

2 cups cooked chopped skinless, boneless chicken breast

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

2 cups baby spinach leaves, sliced into ribbons

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

4 (10-inch) flour tortillas

1 cup shredded Mexican or Cheddar cheese

Topping:

1/2 cup salsa

1/4 sour cream

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/4 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in a pan and cook a few minutes. Using a large spatula, flip the quesadilla and cook a few more minutes (just like grill cheese sandwiches :)

Shelly's Chicken with Mushrooms

Shelly’s Chicken with Mushrooms

This recipe is for 4 servings.

2 ½ cups fresh sliced mushrooms
4 skinless, boneless chicken breasts
2 eggs, beaten
1 cup Italian seasoned bread crumbs
2 T. butter
6 ounces mozzarella cheese, sliced
¾ cup chicken broth
2 cups cooked rice (or noodles)

1. Preheat oven to 350 degrees.
2. Place half of the mushrooms in a 13x9 inch pan. Dip chicken into beaten eggs and roll in bread crumbs.
3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
4. Bake at 350 degrees for 30 to 35 minutes. Serve chicken over hot cooked rice or noodles.