Sauteed Morel Mushrooms

Sautéed Morel Mushrooms

(4 servings)

Ingredients:

1 tbsp. Canola Oil

8 oz. Morel Mushrooms (see note)

1 small Shallot, minced

1 clove Fresh Garlic, minced

2 tbsp. Unsalted Butter

1 tsp. Soy Sauce

1 tsp. Fresh Lemon Juice

¼ cup Chicken Broth

1 tbsp. Fresh Chives or Parsley, minced

As needed Salt and Pepper to season

Directions:

In a large cast iron pan or stainless steel skillet over high heat, warm oil.  Add mushrooms and cook stirring and tossing as needed until well-browned (about 4 minutes).  Reduce heat to medium-high and add shallots and garlic.  Cook stirring constantly until fragrant (about 1 minute).  Now add butter, soy sauce, lemon juice and chicken broth.  Cook swirling pan until liquid reduces and morels are coated in a creamy sauce (about 1 minutes).  Stir in fresh herbs and season with salt and pepper before serving.

Notes:              Wash and clean mushrooms.  Trim as needed and split lengthwise in half.

Ideas for Future Efforts

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Creamy Garlic Mushrooms and Bacon

Creamy Garlic Mushrooms and Bacon

(8 servings)

Ingredients:

8 oz. Bacon (see note)

2 tbsp. Unsalted Butter

1½ lb. Baby Bella Mushrooms, (see note)

1 tbsp. Olive Oil

¼ cup Dry White Wine

6 cloves Fresh Garlic, chopped

1½ cups Heavy Cream

1 tbsp. Fresh Parsley, chopped

1 tsp. Fresh Thyme, chopped

as needed Salt and Pepper

½ cup Mozzarella Cheese, shredded

¼ cup Parmesan Cheese, grated

Directions:

In a large oven-proof skillet over medium heat, fry bacon until crisp.  Remove to a paper towel lined plate and set aside.  In the same pan, add the butter and when melted, add the mushrooms.  Sprinkle oil over mushrooms and mix thoroughly, scraping up any browned bits from bottom of pan.  Cook until lightly brown (about 3 minutes).  Add wine and let reduce 2 minutes, stirring occasionally.  Next add garlic and cook until fragrant (about 1 minute).  Pour in cream and add fresh herbs stirring to combine.  Reduce heat to low and gently simmer 4-5 minutes or until mushrooms are tender and sauce has slightly thickened.  Season with salt and pepper.  Add back the cooked bacon again stirring to combine.  Now evenly sprinkle the 2 cheeses over the entire dish and place in a pre-heated broiler for 3-5 minutes or until cheese has melted and dish is bubbly.  Serve immediately.

Notes:              Slice bacon in half lengthwise and then in thirds the other way.

Note:               Clean mushrooms with a damp paper towel and slice any mushrooms that are too large in half.

Ideas for Future Efforts

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Time for Mushrooms

Springtime is coming.  With it comes a short but great time of the year.  It’s hunting “Morel” mushrooms.

People that hunt these morsels won’t even tell family members where they find them.  Their hinting locations a top secret.  Because of such a short season for these mushrooms, prices are very high if you have to buy them.  However, after tasting them, you won’t complain about the price.

This week I have one recipe for these delicacies and another using baby bella mushrooms.

So Wednesday try these “Creamy Garlic Mushrooms and Bacon” delights.  Then “Sautéed Morel Mushrooms” on Thursday.

You can substitute other mushrooms in these recipes.  It always depends on availability and price.

This week also ends my 8^th year of doing this food blog.  There are around 800 recipes under all those recipe tabs at the top of the page.  Enjoy them and thanks for checking them and me out.

Cheesy Potato Pancakes (GF)

Cheesy Potato Pancakes (GF)

(22 small pancakes)

Ingredients:

4 cups Mashed Potatoes (see note)

2 cups Mozzarella Cheese, shredded

1 large Fresh Egg

¼ to ½ cup Gluten-Free Flour Blend

3 tbsp. Fresh Chives, chopped

½ cup GF Plain Bread Crumbs

as needed Avocado Oil or Canola Oil

as needed Sour Cream

Directions:

In a large mixing bowl, combine 4 cups mashed potatoes, the cheese, egg, ¼ cup gf flour and 2 tbsp. chives.  Use a potato masher to mash the mixture together until well mixed.  If potatoes are too loose to hold a patty shape, add more flour a tbsp. at a time.  Place a heaping tbsp. of mixture between your palms and form into a round 1/3-inch-thick patty.  Repeat with remaining mixture.  In a large non-stick pan over medium heat, warm enough oil to lightly cover the bottom of pan.  Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown.  Do this in batches and keep finished ones in a warm 200-degree oven until ready to serve.

Notes:              You can make fresh mashed potatoes or use store bought ones in this recipe.  You can make them up to 3 days ahead.  You need about 2 lb. of potatoes for this recipe.  If you make them, mashed the boiled potatoes with 4 tbsp. butter only.  Have potatoes at room temperature just before starting to make pancakes.

Ideas for Future Efforts

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Breakfast Burrito (GF)

Breakfast Burrito (GF)

(8 servings)

Ingredients:

1 cup Long-Grain Brown Rice

8 each Gluten-Free Tortillas

Pan Spray

1 medium Onion, diced

1 clove Fresh Garlic, minced

1 lb. Ground Pork

1 can (15 oz.) Black Beans, rinsed and drained

1 tbsp. Chili Powder

1 tbsp. Fresh Cilantro, chopped

2 cups Salsa

4 medium Tomatoes, diced

2-3 cups Lettuce, shredded

Directions:

Cook rice according to package directions, set aside and keep warm.  Place tortillas in foil and warm in a pre-heated 350-degree oven for 10 minutes or until warm.  In a large skillet over high heat, spray and then add onion and garlic.  Cook about 5 minutes or until onion has softened.  Add ground pork, cooking about 10 minutes, until browned and no longer pink.  Stir often and break up large pieces as it cooks.  Stir in beans, chili powder and cilantro cooking for about 2 minutes.  Taking one tortilla at a time, place ½ cup of pork mixture in center spreading lengthwise.  Top with rice, salsa, tomatoes and lettuce.  Fold in sides of tortilla and roll up.  Wrap in foil to keep warm and repeat with remaining tortillas.  Serve when ready.

Notes:              You could use breakfast sausage or other favored sausage in place of plain ground pork.

Ideas for Future Efforts

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Gluten-Free Breakfast Dishes

This week I have a couple of breakfast recipes that work as what I call regular or as “Gluten-Free” dishes.  Both ways are very tasty.

As always, be sure you check all your ingredients to be gluten-free before you start making a dish.

On Wednesday, give “Breakfast Burrito (GF)” a try.  Then on Thursday, “Cheesy Potato Pancakes (GF)” is the dish.

Just to give you a heads-up, there will be some changes coming to my food blog beginning in April.  The first week of April will start the ninth year of “Cabana Boy Cooks” food blog.

Thank you for checking it out and please continue to share with others.  Thanks,

Until next week “Happy Cooking” to you.

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

(8-10 servings)

Ingredients:

½ lb. Smoked Ham Shank

1 lb. Dry Red Beans

½ lb. Andouille Sausage, chopped

3 stalks Celery, chopped

1 medium Yellow Onion, chopped

1 large Green Bell Pepper, chopped

1 tbsp. Chili Powder

2 tsp. Kosher Salt

1 tsp. Ground Cumin

1 tsp. Garlic Powder

1 to 2 tsp. Cayenne Pepper, to taste

½ tsp. Onion Powder

½ tsp. Paprika

½ tsp. Brown Sugar

4 cups Chicken Stock

8 cups Cooked White Rice

4 Green Onions, chopped

Directions:

In a 6-qt. slow cooker, add all the ingredients from ham shank to brown sugar.  Next add the chicken stock and stir to combine.  Put the lid on and cook on high for 5 to 7 hours, or until beans are tender.  Remove ham shank and shred any meat off it.  Put the meat in the slow cooker and discard the bone.  Mix to combine everything and serve over the white rice in bowls.  Then garnish with the green onions,

Notes:              You will lose some flavor, but if you don’t find a ham shank try smoked ham from the deli.  Have them slice it about a half-inch thick.  Then chopped it to the size you desire.

Ideas for Future Efforts

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Red Beans and Brown Rice

Red Beans and Brown Rice

(6 servings)

Ingredients:

1 tbsp. Olive Oil

8 oz. Andouille Sausage Links (see note)

2 cups Yellow Onion, chopped

1½ cups Celery, chopped

1½ cups Green Bell Pepper, chopped

1 cup Carrot, chopped

10 cloves Fresh Garlic, chopped

3 cups Cooked Red Kidney Beans, rinsed, drained and divided

¾ cup Chicken Stock

3/8 tsp. Cayenne Pepper

½ cup Fresh Flat-Leaf Parsley, chopped and divided

2 tbsp. Red Wine Vinegar

3 cups Cooked Brown Rice

Directions:

In a large nonstick skillet over medium-high heat, warm oil and add sausage.  Cook about 5 minutes or until lightly browned, stirring often.  Now add onion, celery, bell pepper, carrot and garlic.  Cook this mixture about 8 minutes, stirring occasionally.  Mash a half cup of kidney beans with a fork.  Add this and remaining kidney beans, chicken stock and cayenne pepper to mixture in the pan.  Bring to a simmer, cook 8 to 10 minutes or until vegetables are tender.  Stir in ¼ cup parsley and the vinegar mixing to combine well.  Divide rice equally into 6 bowls and top evenly with bean mixture.  Sprinkle remaining parsley over each bowl and serve.

Notes:              You want to use link andouille sausage for this recipe.  But it’s your choice as to which one you use.  Cut each link in half lengthwise first.  Then cut into slices somewhere between a 1/4 -inch and a 1/2-inch.

Ideas for Future Efforts

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Couple of Takes on Red Beans and Rice

March is starting off a little cold and damp.  Lent has also started, so I thought it was a good time for a Southern dish.

“Red Beans and Rice” is a staple of the south and a delicious food to eat.  So this week I’m offering up two different takes on this classic.

Wednesday offers up “Red Beans and Brown Rice” for something a little different.  Then of Thursday, we have a recipe for the slow cooker.  It’s “Slow Cooker Red Beans and Rice” with a little ham shank and andouille sausage.

These are both warming comfort food and stick to your ribs dishes.  So be sure to give them a try this month.

Until next week, “Happy Cooking” and tell your family and friends about my food blog.  Thanks.

Roasted Corn and Pinto Bean Dip

Roasted Corn and Pinto Bean Dip

(20 servings)

Ingredients:

1 tsp. Canola Oil

1 can (15 oz.) Whole Kernel Corn, drained

2 cloves Fresh Garlic, minced

1 pkg. (8.8 oz.) Ready to Heat Ric

½ cup Fresh Cilantro, chopped

2 cans (15 oz.) Pinto Beans, drained, rinsed and divided

3 oz. Cream Cheese

1¼ cups Thick Chunky Salsa, divided

1 tsp. Ground Cumin

1 tsp. Chili powder

1 tsp. Hot Sauce

1 can (4 oz.) Green Chilies, diced

1 cup Sharp Cheddar Cheese

as needed Tortilla Chips

Directions:

In a 12-inch nonstick skillet, heat oil over medium-high heat.  Add corn and garlic.  Cook 3 minutes or until corn is browned, stirring frequently.  Stir in rice and cilantro, cooking until heated.  Set aside.  Meanwhile, in food processor, place 1 ½ cups of beans, cream cheese, ¼ cup salsa, cumin, chili powder and hot sauce.  Process 30 seconds or until smooth.  Add remaining beans and green chiles.  Process with 2 or 3 quick pulses just to mix.  Spread mixture in sprayed shallow 2 or 2 ½ quart baking dish.  Spoon remaining salsa over bean mixture.  Top with the corn mixture and shredded cheese.  Place in a pre-heated 375-degree oven for 20 to 25 minutes or until thoroughly heated and cheese is melted.  Let stand 5 minutes before serving.

Notes:              You can try this recipe with other canned beans.  Black beans and kidney beans would be a good option.

Ideas for Future Efforts

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Cajun Cheese Dip

Cajun Cheese Dip

(5 cups)

Ingredients:

1 tbsp. Unsalted Butter

2 cloves Fresh Garlic, grated

½ cup Green Onions, thinly sliced and divided

1 lb. Lump Crabmeat, drained and rinsed

1 lb. Velveeta Cheese, sliced

2 cans (10½ oz.) Diced Tomatoes with Green Chiles, drained

season to taste Salt and Black Pepper

Directions:

In a medium pot over medium-high heat, melt butter.  Add garlic and green onions sautéing until slightly tender.  Reduce heat to low and add crabmeat.  Cook about 5 minutes, remove from heat, transfer to a bowl and set aside.  Return pot to medium-low heat and add cheese and tomatoes and warm until cheese has melted and mixture is well combined.  Now add the crabmeat mixture back into pot, season to taste with salt and pepper and warm through.  Keep warm in a small slow cooker on low.  Serve with assorted crackers, pita chips and/or tortilla chips. 

Notes:              To make it more Cajun, try using a pound of crawfish tails.  Be sure to rinse and drain these like the recipe calls for with the crabmeat.

Ideas for Future Efforts

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Party Dips for March Madness

College basketball is entering its “March Madness” part of the season to crown a national champion.  All that basketball going on means people need snacks to keep them by the TV.

So this week there are two dip recipes for you to enjoy.  They are a little different from your usual party dips.  But they are a great change of pace.

We start tomorrow, Wednesday, with “Cajun Cheese Dip” which calls for crawfish tails or lump crab.  It’s up to you to choose.  Then on Thursday comes “Roasted Corn and Pinto Beans Dip” for a different way to go.

I hope your team comes through for you and that you party hardy.

Until next week, “Happy Cooking” and tell your friends and family about the “Cabana Boy” food blog.  Thanks in advance.