Friday, October 24, 2014

French Onion Soup Stuffed Mushrooms

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Your guest will loves these stuffed mushrooms for the upcoming holiday season. They are easy prep ahead of time and bake as you need them. I love the idea of combining stuffed mushrooms with French onion soup flavors.

French Onion Soup Stuffed Mushrooms

(Adapted from Pioneer Woman)

 

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2 Tablespoons Butter2 whole Large Onions, Halved And Sliced Thin

1/4 cup Beef Broth

7 dashes Worcestershire Sauce

Splash Of Red Or White Wine

1/2 cup Grated Gruyere Cheese (can Use Swiss)

Kosher Salt

24 whole White Or Crimini Mushrooms, Washed And Stems Removed

Minced Parsley

 

In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and sauté for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

 

Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.

 

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Place mushroom caps face down in a baking dish. Heap cavity with sautéed mushrooms, then sprinkle Gruyere over the top.

 

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Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.

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Sprinkle minced parsley over the top and serve.

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Monday, October 20, 2014

Slow Cooker Lemon Garlic Chicken

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I’m starting to like roasting chickens in a crockpot more than the oven. The chicken stays really moist and the juices don’t burn so you can save them to make a gravy or baste your chicken at the end. I forgot to add the rosemary (too much multi tasking) which it wasn’t the end of the world, but it would have made the flavor really nice with the lemon. Can’t wait to make more in the crockpot like this.

Slow Cooker Lemon Garlic Chicken

(Adapted from No. 2 Pencil)

 

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4 lemons

2-3 heads of garlic

1 whole chicken 4 to 5 pounds

Fresh rosemary, or any fresh herbs

All-purpose steak seasoning or salt and pepper

 

Cut garlic heads and lemons in half and lay in bottom of slow cooker. Cut the bottoms off the lemons so they lay flat.

 

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Add a sprig of rosemary, or any herbs. (I forgot to do this)

 

Remove insides from chicken, rinse chicken and pat dry. Season chicken well, inside and out, with all-purpose steak seasoning or salt and pepper. Lay chicken on top of garlic and lemon slices and stuff the chicken with a garlic head cut in half, and a lemon cut in quarters.

 

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Cover top of chicken with additional lemon slices and rosemary.

 

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Turn slow cooker to high, and cook for about 4 hours, or until chicken reaches 165 degrees.

 

Slow cooker cooking times vary.

 

Important: Use a meat thermometer to check for doneness.

 

When chicken has reached 165, turn off slow cooker and let chicken rest for about 15 minutes.

 

Remove from slow cooker, carve and serve.


Liquid from slow cooker can be strained and served over chicken.

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Saturday, October 18, 2014

Dreamfields Creamy Pumpkin Pasta with Scallops #IHeartDreamfields {Pasta Give-Away}

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Did you know that October is National Pasta Month? Well it is, which is why I have partnered with Dreamfields and some other very talented blogger to bring you 31 magical days of delicious pasta recipes and also a giveaway to win some of your own pasta to try out these fantastic dishes.

To find all of the delicious Dreamfields pasta recipes be sure to follow the hastag, #IHeartDreamfields via social media for each weeks theme which features a variety if Dreamfields pasta.

October 1-7: Casual Entertaining

October 8-14: Vegetarian Entrees

October 15-21: Table for Two

October 22-31: Stovetop Saviors/Quick and Easy Recipes

A few fun facts about Dreamfields Pasta to want to choose them for your pasta dish:

  • It's made with premium durum wheat semolina from North Dakota.
  • It has 5 grams of fiber and 7 grams of plant protein per serving (2 ounces dry / 1 cup cooked).
  • It tastes great with your favorite pasta dishes and can be included in your healthy meal plan.
  • It's prebiotic fiber helps promote healthy digestion.
  • It has the taste and texture of traditional pasta from a blend of fiber and plant proteins (which also help you feel full).
Can't wait to try Dreamfields? Just look for the black box in the pasta aisle at your local store or purchase it online.

GIVEAWAY

Dreamfields has offered to send one of my readers a $25 gift card AND box of each of their seven cuts of pasta: Spaghetti, Angel Hair, Linguine, Elbows, Penne Rigate, Rotini, and Lasagna. To enter, simply answer this question in the comment section below (mandatory entry):

All you need to do is tell me what is your favorite cut of pasta?

This giveaway is open to residents of the USA only. Submissions will be accepted through 11:59 pm ET on Sunday, October 26, 2014. One winner will be chosen via random draw and contacted within 48 hours of the close of this contest, and given 24 hours in which to respond. If no response is received within that time frame, a new winner will be chosen.

Since my theme was Table for Two, I decided since we are moving slowly into Fall I wanted to combine the flavors of pumpkin and a creamy soup. I hope you give it a try!!

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Dreamfields Creamy Pumpkin Pasta with Scallops

Created by Finding Inspiration in Food

 

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4 ounces Dreamfields Angel Hair pasta, uncooked

1 small onion, diced

2 cloves garlic, minced

2 tablespoons olive oil

2 cups pumpkin puree

2 cups chicken stock, reduced sodium, fat-free

1/2 cup lite coconut milk

dash of kosher or sea salt

dash of freshly ground black pepper

2 tablespoons fresh thyme leaves, divided

6 large scallops

1 teaspoon Cajun seasoning

Shredded Gouda cheese (optional)

2 tablespoons chopped hazelnuts

 

Bring a medium size pot of water to a boil. Add the pasta to the pot and cook until al dente, or according to the package instructions. Drain and set aside.

 

While the pasta is cooking, in a large skillet over medium-high heat, add the olive oil; reduce the heat to medium low and add the onion and garlic to the pan.

 

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Cook, stirring frequently, until the onion is soft and translucent, about 5 minutes.

 

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Increase the heat to medium and add the pumpkin, chicken stock, coconut milk, salt, pepper and 1 tablespoon of the thyme to the skillet. Whisk until well-combined and simmer, stirring occasionally, for 10 minutes. Combine with cooked pasta.

 

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Meanwhile, sprinkle scallops on both sides with desired amount of Cajun seasoning.  You can choose to grill the scallops or heat 1 tablespoon of oil in a skillet and cook about 1 minute on each side or until scallops are opaque.

 

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Divide between 2 bowls and garnish with the remaining thyme and Gouda cheese, if using. Top with scallops and hazelnuts; serve immediately.

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Disclaimer: Dreamfields pasta and giveaway pack have been provided by Dreamfields for this Review & Giveaway. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Friday, October 17, 2014

Crispy Baked Maple Sriracha Wings

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For this recipe I think it would be perfect served with some waffles. The sauce has a strong maple taste which makes it a little too sweet to eat a bunch of these. Also, we had some just out of the oven baked and they where really good with no sauce. If you are going to add sauce I suggest you don’t waste ginger in the flour because you can’t taste it.

Crispy Baked Maple Sriracha Wings

(Adapted from Rock Recipes)

 

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2 to 3 pounds chicken wings, cut in pieces, wing tips removed 1 cup flour

1/4 tsp cayenne pepper

3 tbsp ground ginger

2 tsp salt

3/4 cup pure maple syrup

2 tbsp Sriracha sauce (or more to taste)

2 eggs

3 tbsp water

 

Preheat oven to 375 degrees F.

 

Sift together the flour, black pepper, cayenne pepper, ground ginger and salt to form a dredging mixture.

 

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Whisk together the water and eggs to make an egg wash.

 

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Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.

 

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Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more olive oil.

 

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Bake at 375 degrees F for about 45 to 60 minutes. Flip the wing pieces at half way through the cooking time.

 

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While the chicken is baking, prepare your sauce by slowly simmering together the maple syrup and Sriracha sauce. The volume of the sauce after it has simmered enough should be reduced to about a half cup.

 

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When they are crispy and fully cooked toss them into the Maple Sriracha Sauce

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Wednesday, October 15, 2014

Snickerdoodle Apple Cobbler

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I love Fall it’s my favorite season! Apples are great this time of year and this dessert doesn’t take long to throw together. I never really thought about using  a cookie as the topping of a cobbler, but it’s easy when you are in a crunch for a dessert.

I used a smaller pan which worked ok, except you can’t use a whole package of cookies because it took 45 minutes to bake instead of 15 minutes. You honestly don’t need measurements for this recipe because it’s easy to adjust to however large of servings you want to make. You could even make a single size serving if you wanted.

Also the little ones love rolling the cookie dough in the sugar mixture so be sure to let them help you out.

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Snickerdoodle Apple Cobbler

(Adapted from tablespoon)

 

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6 apples washed, peeled and sliced

1 package Pillsbury refrigerated sugar cookie dough, pre-rolled

1/2 cup brown sugar

1/2 cup white sugar

3 tablespoons cinnamon

1 tablespoon butter

 

Wash, peel and slice the apples.

 

Place them on the bottom of a greased 9x13-inch pan and pour the brown sugar over the top.

 

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Add 1 tablespoon butter, cut into chunks, around the pan.

 

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Combine the white sugar and 3 tablespoons cinnamon into a bowl and roll each round cookie dough ball in the sugar mixture.

 

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Place the cookie dough balls on top of the apple mixture.

 

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Bake in a preheated 350 degree oven for about 15 minutes or until cookies are baked. Cool slightly and serve either warm or at room temperature with ice cream or whipped cream.

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