The chicken has italian dressing, butter, worcestershire sauce, garlic, and lemon juice. I would like to use the fresh mushrooms in my fridge, but i can’t come up with a decent sounding recipe. i would like to have 2 sides, whther i use the mushrooms or not.
CookingLite.org
Specialized in cooking lite, light desserts and health related news
Random Questions
- I'm looking for an old world-type slow cook Italian sauce recipe w/meat,chicken,veal&pork.?
- Your favo recipe please :)?
- Doses anyone know how I can get a copy of a back issue of McCall's Magazine, March, 1967 issue?
- I need some good, quick, nutritious, recipes... where can I find them online free?
- any good short recipes where you add lemon and olive oil?
- Italian recipe for 50 ppl (Wedding)?
Categories
- Cooking Classes
- Cooking Light Desserts
- Cooking Light Recipe
- Cooking Lite
- Cooking Low Carb
- Italian Cooking Recipes
- Light Cookbook
- Stevia Sweetener
In the Kitchen - said
August 7 2010 @ 00:02
Saute your shrooms w butter evoo & garlic. Toss the butter/garlic mushroom sauce w angel hair or thin spaghetti – s&p, to taste. Add some grated fresh parmesan, & fresh parsley, if desired.
Steamed or roasted veggies – brussels sprouts, broccoli, asparagus, green beans.
Salad & crusty bread.
Enjoy.
Moodringeyes - said
August 7 2010 @ 00:02
you can saute (lightly brown in butter or olive oil) your mushrooms and serve with marinara and orzo, or use pinwheel noodles. Saute some garlic with the mushrooms and put them on thin slices of italian bread, spread with a little spaghetti sauce, top with mushrooms and a small sprinkle of parmesan and broil…yummy!
A pilaf would be good also…cook some large white rice with a tablespoon of vinegar in the water, add sauted (with garlic) mushrooms and maybe some sun dried tomatoes. Use your imagination! pastas, garlic, mushrooms, cheese and some sun dried tomatoes or olives all blend well together. Happy cooking!
TX2step - said
August 7 2010 @ 00:02
Quick WILD RICE & MUSHROOMS
1/2 lb. muxhrooms, cleaned & sliced
1/4 c. butter
1/4 c. chopped onion
1 (10 oz) pkg. instant wild rice
1 c. chicken broth (or 2 bouillion cubes in 1 c. hot water)
parsley
Heat butter in skillet & add mushrooms and onions. Cook until mushrooms are lightly browned, stirring occasionally. Gently stir in rice & broth. Simmer, uncovered, until most of the liquid is absorbed. Turn into a warm serving dish and garnish with chopped parsley.
Steamed fresh asparagus with butter ….
Caesar Salad or green salad with Balsamic Vignarette
miightymiighty - said
August 7 2010 @ 00:02
Grilled Zuchinni and to use up the mushrooms do a pasta salad with some roasted red peppers and echo the lemon and garlic in the dressing! Link has a great community and tons of recipies and advice!
GracieM - said
August 7 2010 @ 00:02
You could slice the mushrooms and saute in a little olive oil, and add to the chicken before you bake it. Serve your chicken with a side of pasta with marinara or alfredo sauce, and either a Caesar salad or a tossed green salad. Add some garlic bread, and a bottle of wine, and you’ll have a complete dinner.
Jenna M - said
August 7 2010 @ 00:02
For this dish, I would serve it over pasta tossed in olive oil and garlic (angel hair or fusilli/bow ties). Serve it with garlic bread and a salad (in which you can use mushrooms!)
~Susakins~ - said
August 7 2010 @ 00:02
Mushroom Rissoto:
INGREDIENTS
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
DIRECTIONS
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
***Garlic Mashed Potatoes ***
INGREDIENTS
2-1/2 pounds unpeeled red potatoes, quartered
6 ounces butter, room temperature
2-1/2 ounces Romano cheese, grated
2 tablespoons and 1-1/4 teaspoons chopped garlic
1-1/4 teaspoons salt
1-1/4 teaspoons dried oregano
DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.
chef_renee64 - said
August 7 2010 @ 00:02
This is a fabulous dish and I’m sure you could put your mushrooms into this! I love mushrooms in everything though, so I’m a bit partial. I think this also goes with your seasonings from your Baked Italian Chicken as well. Hope this helps you and your husband out in making a wonderful dinner together………how romantic!
Pasta with Zucchini and Mozzarella
1 cup olive oil
2 medium zucchini, sliced thinly
flour spread on a plate for dredging
salt & pepper to taste
1 pound of penne pasta
4 cups Marinara Sauce
1/2 pound fresh mozzarella
1/4 cup pecorino-romano cheese
1. Heat olive oil in medium saute pan over medium heat. Dredge zucchini in flour, shaking off any excess and fry in batches. Using a slotted spoon transfer them to paper towels, and season with salt & pepper.
2. Meanwhile, preheat oven to 400°F and bring a pot of liberally salted water to a boil, add pasta and cook until almost al dente, the pasta should be slightly undercooked.
3. Strain pasta and transfer to a 3 to 4 quart baking dish. Add 2 cups of marinara sauce, zucchini, 1/4 pound of mozzarella and 1/8 cup pecorino-romano, and toss until well combined.
4. Top with the remaining sauce and sprinkle on the remaining cheeses. Place the baking dish in the oven and bake until the cheese on top is melted and slightly browned, 8-10 minutes.
Robert D - said
August 7 2010 @ 00:02
You could give him a side of PIHB
slembke - said
August 7 2010 @ 00:02
Oh you can’t go wrong with this one…
Garlic Cheese Bread
1-8 oz. package of shredded cheese (I use a combination of cheeses)
3/4 cup mayo (reduced fat is fine but don’t use fat free)
2 teaspoons dried parsley
1/2 teaspoon garlic salt
1-16oz. loaf of French bread (I use the fuller loaves, not skinny ones)
Cut the bread in half, lengthwise. Combine the first 4 ingredients and spread on the cut sides of the bread. Place on cookie sheet and bake at 350 degrees for 15 minutes or until tops are lightly browned and bubbly.
This bread is different than the typical garlic bread. The cheesy mixture is about 1/2 inch thick and really gooey when you bite into it. Once you try it, you will agree that it goes well with any meal.
After a while, you won’t have to measure anything because you will get used to the consistency that’s needed and will begin to improvise with different cheeses and spices. I’ve added green chilis, chipotle peppers and other ingredients when I want to switch it up a bit.
almas younis - said
August 7 2010 @ 00:02
mash potato with avacado salad or chaat -mix yogurt if thick put cold water a little bit put shan company chaat masalateaspoon one tabel spoon lemon juice if u like boiled chick peas 1 cup only more if u like small pieces of tomato and small pieces of medium sized onion 2 boiled potatos make small pieces of that andcelentra as much as you likegreen chili peper make small pieces if u like then mix and eat!!!!!!!!!!!!!!!!
bon apetite!!!!!!!!!!!!!
Vince - said
August 7 2010 @ 00:02
are mushrooms whole?if yes clean them take stems out chopinto small pieces along with garlic place in a bowl add a littlechopped tomatoe oragano bread crumbs salt pepper little chillie pepper olive oil mix with a fork or spoon should be crumbly put mix on the mushrooms pack a little dizzle olive oil bake about 20 min or fork tender