Wednesday, May 4, 2016

Bourbon Mushrooms

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I also used a little bacon grease with the butter when cooking the mushrooms for added flavor. You’ll see my assorted mushrooms I picked up below in red. I thought it was a great switch up to the normal sauces we make for steak. The mushrooms are so light they pick up whatever flavor you cook them in.
Bourbon Mushrooms
(Adapted from Plain Chicken)
1/4 cup butter
1/4 cup olive oil
2 pounds assorted fresh mushrooms, chopped I used 16 oz Monterey mushrooms, sliced, 5oz sliced Shiitake mushrooms, 4oz white beech mushrooms
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bourbon (Maker's Mark)
3 garlic cloves, minced
2 tsp dried parsley
2 tsp dried French thyme

In a large skillet, melt the butter and olive oil over medium heat. 
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Add chopped mushrooms, salt and pepper. 
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Cook 12-15 minutes, until tender and most of the liquid has evaporated.  Add bourbon and cook 2-3 more minutes.  Reduce heat to low and add garlic, parsley and thyme.  Cook 2-3 more minutes.
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Monday, May 2, 2016

Coconut Panna Cotta

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I made this for Halloween and thought it would be perfect for Cinco de Mayo as well. Honestly you don’t need a holiday for the dessert, but it’s a little more fun when you can mold it into something. I used a skeleton mold I got at Halloween. I loved this recipe and will make it again for sure! It’s not as sweet as some panna cotta’s I’ve had and tasted really nice with the fruit.

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Coconut Panna Cotta

(Adapted from Entertain Decorate Celebrate Halloween 2013)


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1 cup half and half

6 tsp unflavored gelatin or 2 envelopes unflavored gelatin

2 cups heavy whipping cream

1 cup cream of coconut

1/4 cup sugar

2 tsp coconut extract

Garnish: fresh berries and mint


In a small bowl, combine half-and-half and gelatin; set aside to soften.


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In a small saucepan, combine cream, cream of coconut, sugar, and coconut extract. 


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Bring to a simmer. Remove from heat. Stir in half-and-half mixture, whisking until all gelatin solids are dissolved; strain. Pour mixture into 1 (4 cup) silicone or plastic skull mold.


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Refrigerate for 4 hours. To remove from mold, gently pull edges of custard with your fingers to loosen. Invert onto a serving platter. Garnish with fresh berries and mint, if desired.

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Friday, April 29, 2016

Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette

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If you are looking for a side dish to wow your guest at your next dinner, this one is sure to do the trick! I really loved how these came out and best part is you can boil them in advanced and make the sauce so all you have to do is throw them on the grill and assemble. I even used some of the leftover sauce on a salad the next day and it was really good.

It’s no secret my son loves being in the kitchen. He even loves manning the grill! 

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Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette

(Adapted from Bobby Flay’s Grill It!)


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5 large red potatoes, scrubbed

Kosher salt

1/4 cup balsamic vinegar

1 clove garlic

2 teaspoons Dijon mustard

1/4 cup fresh basil leaves

3/4 cup olive oil

Freshly ground black pepper

8 ounces fresh goat cheese

3 tablespoons chopped fresh chives (optional)


Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to 15 minutes. Drain and let cool before cutting each potato into 1/2 inch thick slices.


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While the potatoes are cooking, combine vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper.


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Heat your grill to medium.


Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper.


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Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.


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Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.


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Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.

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Wednesday, April 27, 2016

Pear, Brie and Bacon Flatbread

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I’ve been trying some different dinner options to the frozen pizza and came across this. The sweet and saltiness is a nice combo. Truthfully I forgot to add the cooked bacon, but I did on the leftovers and it was really good. It’s easy to adjust to amount of pepper flavor you get from the arugula. I think it would have been a tad better if we grilled the flatbread instead of doing it in the oven, but overall I can’t wait to make this again in the summer.

Pear, Brie and Bacon Flatbread

(Adapted from With Salt & Wit)


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2 prebaked flatbreads (gluten free, if needed)

¾ cup mozzarella cheese

2 ounces brie cheese, sliced very thin

½ of a pear, thinly sliced

4 pieces of bacon



Balsamic glaze


Preheat oven to 375 degrees F.


Place flatbread onto a baking sheet. Place in oven for 2 minutes.


Remove from oven, sprinkle with cheeses, pear slices and crumbled bacon.


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Place back in oven and bake for 3-4 more minutes, or until cheeses are melted.


Remove from oven, garnish with arugula and balsamic glaze.


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Slice into wedges and serve immediately.



*If using naan, a thicker flatbread or a gluten free crust, the baking times will have to be adjusted (lengthened) as I used very thin flatbreads.


*This makes a great appetizer or entree!

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Monday, April 25, 2016

Crockpot Pecan Pie

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Hubby is a huge pecan pie lover, and for some reason I keep testing out recipes to find one that he likes. This one is made in a crockpot. The flavor is there, but it stuck to the dish….like I had to super scrape it and then super soak it to clean. I suggest using those liners to remove it that way you end up with a pretty “slice” of pie rather that attacking it like we did. It’s not a bad recipe just use a liner. I would make it again when I don’t wanna fire up the oven.

Crockpot Pecan Pie

(Adapted from Spicy Southern Kitchen)


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1 refrigerated pie crust

3 eggs

1 cup sugar

⅔ cup dark corn syrup

⅓ cup melted butter

⅛ teaspoon salt

1 teaspoon vanilla extract

1½ cups chopped pecans (or a combination of chopped and whole pecan halves)

Vanilla ice cream for serving


Spray the inside of a crock pot with cooking spray.


Place pie crust in crock pot and mold it to fit the shape of the crockpot. (This is easier if you have a round crock pot instead of an oval one, but you can make do with an oval.)


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Stir remaining ingredients together, except pecans, until mixed well.


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Stir in pecans. I like to leave about half the pecans to arrange on top of the filling to make it look prettier.


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Pour filling into pie crust. If you reserved some pecans, gently place them on top of the filling.


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Cover crockpot and cook on HIGH for 2½ to 3 hours.

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