I adapted this recipe from one I saw on Pinterest. It was melt-in-your-mouth delicious! I served with mashed potatoes & green beans. The gravy was so good on the potatoes.
Ingredients
4 cube steaks
Flour for breading
3 tbsp oil
1 c sliced mushrooms, optional
2 c water
1 c beef broth
3 envelopes beef gravy or mushroom gravy (I mixed 3 different flavors)
Directions
Dredge cube steaks through flour. Place in hot oil for frying. Brown on both sides (just sear, don't cook all the way). Place steaks in crock pot with mushrooms. My family doesn't like them but I still do them because I love them & they are easy to pick off later. Cover with 1 cup of water & 1 cup of beef broth. Cook on low for 8 hours. Half an hour before serving mix the 3 envelopes of gravy with 1 cup of water. Pour the gravy mixture over the cubed steak. Let cook for 30 minutes or until gravy has thickened.
Recipe adapted from Pinterest
Showing posts with label Mushrooms. Show all posts
Showing posts with label Mushrooms. Show all posts
Tuesday, December 11, 2012
Friday, October 12, 2012
Easy Company Chicken
Ingredients
6 large chicken thighs
1 can of Progresso Creamy Mushroom Soup (18-oz) (gluten free)
1 1/2 c plus 1/2 c shredded cheddar cheese
1.25 oz package of taco seasoning
1/2 c milk
2 cups of crushed crackers (used Blue Diamond Nut Thins Country Ranch) (gluten free)
Directions
Preheat oven to 375 degrees. Place chicken in an 8x11 baking dish. In a medium bowl, stir together the soup, 1 1/2 cups of cheese, taco seasoning, and milk. Spoon the mixture over the chicken. Sprinkle with crushed crackers. Cover the pan with foil and bake the casserole at 375 degrees for 40 minutes. Remove foil and sprinkle the casserole with the remaining 1/2 cup of cheese. Return the dish to the oven to bake for 10 minutes more, or until cheese has melted.
**Rice would be an excellent side dish to soak up the yummy soupy goodness of the sauce.
Recipe courtesy: Carmen O of Georgia
6 large chicken thighs
1 can of Progresso Creamy Mushroom Soup (18-oz) (gluten free)
1 1/2 c plus 1/2 c shredded cheddar cheese
1.25 oz package of taco seasoning
1/2 c milk
2 cups of crushed crackers (used Blue Diamond Nut Thins Country Ranch) (gluten free)
Directions
Preheat oven to 375 degrees. Place chicken in an 8x11 baking dish. In a medium bowl, stir together the soup, 1 1/2 cups of cheese, taco seasoning, and milk. Spoon the mixture over the chicken. Sprinkle with crushed crackers. Cover the pan with foil and bake the casserole at 375 degrees for 40 minutes. Remove foil and sprinkle the casserole with the remaining 1/2 cup of cheese. Return the dish to the oven to bake for 10 minutes more, or until cheese has melted.
**Rice would be an excellent side dish to soak up the yummy soupy goodness of the sauce.
Recipe courtesy: Carmen O of Georgia
Friday, August 17, 2012
Panko Chicken with Marinara
This chicken was delicious. It was nice & crispy. The marinara really gave a nice taste to the chicken. My kids preferred to just each the chicken without the marinara. That was fine by me because I ate some of it just plain. It was delicious.
Ingredients
1 egg
1 c panko bread crumbs
1 tbsp all purpose flour
1 tbsp parsley
1/2 tsp garlic powder
Dash salt & pepper
1 lb chicken tenderloins (I just use boneless skinless chicken breasts & cut them into tenderloins)
Parmesan cheese, optional
Mozzarella cheese, optional
Marinara
1 can petite diced tomatoes
1 medium onion, finely chopped
1/2 small can sliced mushrooms, finely chopped (you can also use fresh)
2 garlic cloves, minced
1 tsp Italian seasonings
1/4 tsp salt
Directions
Combine the ingredients for the marinara in a small saucepan. Allow to simmer while you prepare & cook the chicken. Beat egg in a shallow bowl. Combine the bread crumbs, flour, parsley, garlic powder, salt & pepper in another bowl. Dip chicken in egg, then roll in crumb mixture. Cook chicken in batches in oil in a large skillet until juices run clear. Drain on paper towel. I topped each serving of chicken with the marinara, sprinkled with Parmesan cheese & a little mozzarella cheese.
The chicken would make a great appetizer. Serve the marinara as a dipping sauce. Perfect!
Recipe adapted from Simple & Delicious
Ingredients
1 egg
1 c panko bread crumbs
1 tbsp all purpose flour
1 tbsp parsley
1/2 tsp garlic powder
Dash salt & pepper
1 lb chicken tenderloins (I just use boneless skinless chicken breasts & cut them into tenderloins)
Parmesan cheese, optional
Mozzarella cheese, optional
Marinara
1 can petite diced tomatoes
1 medium onion, finely chopped
1/2 small can sliced mushrooms, finely chopped (you can also use fresh)
2 garlic cloves, minced
1 tsp Italian seasonings
1/4 tsp salt
Directions
Combine the ingredients for the marinara in a small saucepan. Allow to simmer while you prepare & cook the chicken. Beat egg in a shallow bowl. Combine the bread crumbs, flour, parsley, garlic powder, salt & pepper in another bowl. Dip chicken in egg, then roll in crumb mixture. Cook chicken in batches in oil in a large skillet until juices run clear. Drain on paper towel. I topped each serving of chicken with the marinara, sprinkled with Parmesan cheese & a little mozzarella cheese.
The chicken would make a great appetizer. Serve the marinara as a dipping sauce. Perfect!
Recipe adapted from Simple & Delicious
Monday, January 31, 2011
Hamburger Steak with Mushroom Gravy
This recipe if courtesy of my longtime friend, Rebecca. It looks very good and something my dad would really love.
Ingredients
1 egg
1/2 c dry bread crumbs
1 envelope onion soup mix, divided
Dash pepper
1 lb ground beef
3 tbsp all-purpose flour
1-3/4 c cold water
1 tsp Worcestershire sauce
1 jar (4-1/2 ounces) whole mushrooms, drained
Hot cooked mashed potatoes
Directions
In a large bowl, combine the egg, bread crumbs, 2 tablespoons soup mix and pepper. Crumble beef over mixture and mix well. Shape into four patties. In a large skillet, cook patties over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160° and juices run clear. Set aside and keep warm. Combine the flour, water, Worcestershire sauce and remaining soup mix until blended; stir into skillet. Add mushrooms. Bring to a boil; cook and stir for 5 minutes or until thickened. Serve with patties and mashed potatoes. Yield: 4 servings.
Recipe courtesy- Rebecca L of Ohio
Ingredients
1 egg
1/2 c dry bread crumbs
1 envelope onion soup mix, divided
Dash pepper
1 lb ground beef
3 tbsp all-purpose flour
1-3/4 c cold water
1 tsp Worcestershire sauce
1 jar (4-1/2 ounces) whole mushrooms, drained
Hot cooked mashed potatoes
Directions
In a large bowl, combine the egg, bread crumbs, 2 tablespoons soup mix and pepper. Crumble beef over mixture and mix well. Shape into four patties. In a large skillet, cook patties over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160° and juices run clear. Set aside and keep warm. Combine the flour, water, Worcestershire sauce and remaining soup mix until blended; stir into skillet. Add mushrooms. Bring to a boil; cook and stir for 5 minutes or until thickened. Serve with patties and mashed potatoes. Yield: 4 servings.
Recipe courtesy- Rebecca L of Ohio
Saturday, December 18, 2010
Mediterranean Grouper
Another great recipe from my brother. He works so hard to catch all those fish from the Gulf of Mexico so that he can enjoy eating them. We actually worked through the ingredients of this dish together. It's too bad I live too far to get a taste!
Ingredients
Grouper fillets
Mushrooms, sliced
Artichoke hearts, coarsely chopped
2 tbsp capers
1/2 c cooking wine
1 clove garlic, minced
2 tbsp chopped fresh parsley
1/2 c Greek olives, chopped
Greek seasoning
Lemons
3 green onions, chopped
2 tbsp Parmesan cheese
Olive oil
Linguine
Directions
Place olive oil in pan & heat. Lightly season grouper fillets with Greek seasoning & place in pan. Pan fry for several minutes on each side. Set fillets aside & keep warm. To the pan add cooking wine, capers, green onions, Greek olives, garlic, artichokes, mushrooms, and juice of one lemon. Cook on high heat and render down. Cook linguine according to package directions. Stir in Parmesan cheese & parsley into cooked pasta. Cover the top of the pasta with the rendered down "sauce" & place a grouper fillet on the top.
Saturday, December 11, 2010
Chicken Breasts with Mushrooms
I personally like mushrooms (but I am the only one in my house who does). I don't make a lot of things with them because the family will revolt, but I sometimes do it anyway. This was a recipe I first made many years ago. If you like mushrooms like I do, you will love it!
Ingredients
4 boneless chicken breasts
1/4 c butter
1 lb fresh mushrooms, chopped
3 tbsp flour
1 c cream of mushroom soup or cream of celery soup
1/4 c evaporated milk
Directions
In a large skillet, brown chicken breasts in butter. Place each chicken breast in the center of a large piece of foil (12" x 18"). Saute mushrooms in same skillet. Add flour to mushroom mixture & stir over medium heat. Divide evenly over the (4) chicken breasts. Combine soup & evaporated milk. Pour evenly over the chicken breasts. Close foil into loose bundles. Place the foil bundles into a shallow pan. Bake at 350 degrees for 40-45 minutes.
Ingredients
4 boneless chicken breasts
1/4 c butter
1 lb fresh mushrooms, chopped
3 tbsp flour
1 c cream of mushroom soup or cream of celery soup
1/4 c evaporated milk
Directions
In a large skillet, brown chicken breasts in butter. Place each chicken breast in the center of a large piece of foil (12" x 18"). Saute mushrooms in same skillet. Add flour to mushroom mixture & stir over medium heat. Divide evenly over the (4) chicken breasts. Combine soup & evaporated milk. Pour evenly over the chicken breasts. Close foil into loose bundles. Place the foil bundles into a shallow pan. Bake at 350 degrees for 40-45 minutes.
Saturday, May 15, 2010
Creamy Swiss Steak
I love to use my slow cooker. It's great to throw everything in there when you get up in the morning & then at dinner time it's all ready! This recipe will be one you will make over & over.
Ingredients
3/4 c all purpose flour
1 tsp salt
1/2 tsp pepper
2# boneless beef round steak, cut into bite size pieces
2 tbsp butter
1/2 c onion, chopped
2 can cream of mushroom soup
1 can water
Hot cooked noodles
Directions
In a shallow bowl, combine the flour, salt & pepper. Toss beef in flour (shake off excess). In a large skillet, brown beef in butter on both sides. Transfer to a slow cooker. Top with onion. Combine soup & water. Pour over onion. Cover & cook on low for 8-9 hours until meat is tender. Serve with noodles.
Ingredients
3/4 c all purpose flour
1 tsp salt
1/2 tsp pepper
2# boneless beef round steak, cut into bite size pieces
2 tbsp butter
1/2 c onion, chopped
2 can cream of mushroom soup
1 can water
Hot cooked noodles
Directions
In a shallow bowl, combine the flour, salt & pepper. Toss beef in flour (shake off excess). In a large skillet, brown beef in butter on both sides. Transfer to a slow cooker. Top with onion. Combine soup & water. Pour over onion. Cover & cook on low for 8-9 hours until meat is tender. Serve with noodles.
Monday, February 1, 2010
Savory Mushroom Pilaf
When I attended some cooking classes many years ago, this was one of my favorite recipes. Pair it with Orange Teriyaki Pork Chops (click for recipe).
Ingredients
2 tbsp butter
1/4 c onions, chopped
1/2# fresh mushrooms, sliced
1/4 tbsp pepper
1/2 tbsp garlic, minced
1/2 qt chicken broth
1/2# brown rice
Directions
Saute onions in butter. Add mushrooms & cook until mushrooms are tender. Add garlic & pepper. Add raw rice & stir. Add chicken broth. Cover & cook rice until tender.
Ingredients
2 tbsp butter
1/4 c onions, chopped
1/2# fresh mushrooms, sliced
1/4 tbsp pepper
1/2 tbsp garlic, minced
1/2 qt chicken broth
1/2# brown rice
Directions
Saute onions in butter. Add mushrooms & cook until mushrooms are tender. Add garlic & pepper. Add raw rice & stir. Add chicken broth. Cover & cook rice until tender.
Thursday, December 10, 2009
Pizza Pork Chops
Ok, before you turn your nose up or have serious doubts about this concoction my kids were saying mmmmmmmmmm from the first bite! Seriously, this will be made over & over. It gives a nice, new twist to pork chops. Pair it with Orzo with Parmesan & Basil for a big party in the mouth!
Ingredients
2 c sliced fresh mushrooms
2 tbsp butter
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1/4 tsp salt
1/4 tsp pepper
2 tbsp olive oil
2 c marinara or spaghetti sauce
16 slices pepperoni
1 cup (4 ounces) shredded mozzarella cheese
Directions
In a large skillet, saute mushrooms in butter until tender (I am the only one in my family who likes mushrooms so I did not use them this time). Remove and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, brown chops in oil on both sides; drain.
Add marinara sauce; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a meat thermometer reads 160°, turning once. Layer pork with pepperoni, mushrooms and cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted.
Recipe Courtesy: Simple & Delicious
Ingredients
2 c sliced fresh mushrooms
2 tbsp butter
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1/4 tsp salt
1/4 tsp pepper
2 tbsp olive oil
2 c marinara or spaghetti sauce
16 slices pepperoni
1 cup (4 ounces) shredded mozzarella cheese
Directions
In a large skillet, saute mushrooms in butter until tender (I am the only one in my family who likes mushrooms so I did not use them this time). Remove and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, brown chops in oil on both sides; drain.
Add marinara sauce; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a meat thermometer reads 160°, turning once. Layer pork with pepperoni, mushrooms and cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted.
Recipe Courtesy: Simple & Delicious
Sunday, November 2, 2008
Bow Tie Ham Bake
What a yummy casserole for the coming fall & winter days. The original recipe allows for you to bake one casserole now & freeze another for later. Instead of making the double recipe, I did about 1 1/2. I added more bow ties & more broccoli. You will notice when I cook that I often make changes or adjustments. That's the neat thing about cooking. You can adjust ingredients or portions to better suit your family.
Ingredients
4 cups uncooked bow tie pasta
6 cups frozen broccoli florets
4 cups cubed fully cooked ham
2 cartons (10 ounces each) refrigerated Alfredo sauce
2 cups (8 ounces) shredded Swiss cheese
1 can (8 ounces) mushroom stems and pieces, drained
Directions
Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
Meanwhile, in a large bowl, combine the ham, Alfredo sauce, cheese and mushrooms. Drain pasta mixture; add to ham mixture and toss to coat. Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before heating. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.
Ingredients
4 cups uncooked bow tie pasta
6 cups frozen broccoli florets
4 cups cubed fully cooked ham
2 cartons (10 ounces each) refrigerated Alfredo sauce
2 cups (8 ounces) shredded Swiss cheese
1 can (8 ounces) mushroom stems and pieces, drained
Directions
Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
Meanwhile, in a large bowl, combine the ham, Alfredo sauce, cheese and mushrooms. Drain pasta mixture; add to ham mixture and toss to coat. Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before heating. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.
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