Mushroom Spaghetti (GF)

 

Mushroom Pasta (GF)

6 (servings)

 

Ingredients:

½ cup Fresh Basil, loosely packed plus more for garnish

½ cup Extra Virgin Olive Oil

¼ cup Walnuts, chopped

1 tsp. Kosher Salt

1 tsp. Fresh Lemon Juice

2 cloves Fresh Garlic, minced

¼ cup Unsalted Butter, divided

1 tsp. Chili Oil

8 oz. Baby Bella Mushrooms, sliced

5 oz. Shiitake Mushrooms

10 oz. Cherry Tomatoes, halved

1 lb. GF Pasta (your choice)

½ cup Sour Cream

1 cup Baby Spinach, loosely packed

Directions:

Place ½ cup basil, olive oil, walnuts, salt, lemon juice and garlic in a food processer.  Cover and process until smooth.  Reserve 2 tbsp. of the pesto for serving.  Set remaining pesto aside.  In a large skillet over medium heat, warm butter and chili oil.  Add mushrooms and cook about 8 minutes stirring occasionally.  Add tomatoes and continue cooking another 5 minutes or until mushrooms are golden and tomatoes begin to blister.  Now add the remaining pesto and toss to coat.  Remove from heat.  Cook pasta according to directions in a large pot, draining while reserving ½ cup of pasta water.  Return pasta to large pot, add reserved pasta water and sour cream.  Stir to combine well.  Gently stir in the mushroom mixture and divide between 6 pasta bowls and garnish with the remaining fresh basil and pesto before serving.

Notes:              You could add crushed red pepper and lemon zest to the garnish if desired.

Ideas for Future Efforts

 ____________________________________

_____________________________________

_____________________________________

_____________________________________

_____________________________________

Italian Sausage Alfredo (GF)

 

Italian Sausage Alfredo (GF)

(8 servings)

 

Ingredients:

1 lb. Gluten-Free Pasta (your choice)

1tbsp. Olive Oil

1 tbsp. Unsalted Butter

1 lb. Mild Italian Sausage

1 cup Green Onions, chopped

1 cup Dry White Wine

16 oz. White Mushrooms, sliced

1 jar Classico Alfredo Sauce (GF)

1 cup Heavy Cream

¾ cup Parmesan Cheese, grated

4 tbsp. Flat Leaf Parsley, chopped, divided

1 tsp. Crushed Red Pepper

1 cup Cherry Tomatoes, quartered

Directions:

In a large skillet over medium-high heat, warm oil and melt butter.  Add sausage and green onions cooking about 6 minutes or until sausage is no longer pink.  Break up sausage as it cooks too.  While sausage is cooking, prepare pasta according to directions.  Remove from heat and add wine.  Return to heat and bring to a simmer.  Add mushrooms and cook about 10 minutes, uncovered.  Now add Alfredo sauce, cream, cheese, 3 tbsp. parsley and crushed red pepper.  Heat through before adding the cooked pasta.  Toss to coat.  Garnish with remaining parsley and quartered tomatoes and serve.

Notes:              If you like a little more heat in your dish, use a spicier Italian sausage than mild.

Ideas for Future Efforts

 _____________________________________

______________________________________

______________________________________

______________________________________

______________________________________

Gluten-Free Pasta Dishes

 This week I have a couple of Gluten-Free recipes for you using pasta.  Gluten-Free pasta that is.  Wednesday’s recipe is for “Italian Sausage Alfredo (GF)” and I use jar Alfredo sauce.  But that’s the only shortcut.  Then on Thursday we have “Mushroom Pasta (GF)” using baby bella and shiitake mushrooms.

In the recipes I give you your choice on what gluten-free pasta shape you wish to use.  They are both probably better with long pasta, but short works too.  It really comes down to your preference of shapes.

Enjoy trying these dishes and “Happy Cooking” until next time.  Please share these recipes and the link with family and friends.  Thanks.

Bacon-Cheddar Sloppy Joes

 

Bacon-Cheddar Sloppy Joes

(6 servings)

 

Ingredients:

6 slices Thick Bacon (your choice)

1 lb. Ground Chuck

½ cup Yellow Onion, finely diced

½ pkg. Onion Soup Mix

1 tbsp. Yellow Mustard

1 tbsp. Worcestershire Sauce

6 each Buns (your choice)

6 slices American Cheese

6 slices Red Onion, thinly sliced

Directions:

In a large skillet over medium heat, cook bacon until crispy.  Remove to paper towel lined plate and discard drippings.  Turn up heat to medium-heat and add ground chuck.  Cook 5 minutes stirring to break into crumbles.  Now add onion and continue cooking 5 more minutes or until meat is browned and onions are softened.  Reduce heat to medium-low and add soup mix, mustard and Worcestershire sauce.  Cook another 3-5 minutes until sauce has thickened.  To serve, place bottoms of buns on plates or a platter and divide meat mixture between them.  Top meat mixture with a cheese slice, onion slice and a slice of bacon (cut in half).  Place bun top on bacon and serve.

Notes:              You could use ground turkey or chicken here if desired.

Ideas for Future Efforts

 ___________________________________

____________________________________

____________________________________

____________________________________

____________________________________

Beer-Cheese Sloppy Joes

 

Beer-Cheese Sloppy Joes

(4 servings)

 

Ingredients:

Sloppy Joes:

1 small Yellow Onion, diced

2 tbsp. Oil

1 lb. Ground Chuck

1 tsp. Garlic Powder

1 tsp. Onion Powder

1 tbsp. Worcestershire Sauce

½ cup Lager Beer

2 tsp. Cornstarch

to taste Salt and Pepper

4 each Pretzel Buns

Cheese Sauce:

2 tbsp. Unsalted Butter

2 tbsp. Flour

1 cup Lager Beer

½ cup Milk

1 tsp. Garlic Powder

1 tsp. Worcestershire Sauce

1 tsp. Ground Mustard

1-2 tsp. Hot Sauce (optional)

2-3 cups Cheddar/Jack Cheese, shredded

to taste Salt and Pepper

Directions:

Sloppy Joes:

In a large skillet over medium-high heat, sauté onion in the oil until light golden.  Add ground chuck and cook crumbling as it browns.  Drain grease if needed.  Reduce heat to medium and add garlic powder, onion powder and Worcestershire sauce.  Stir to combine.  In a small bowl, combine beer and cornstarch and add to meat mixture stirring to combine.  Cook until meat mixture thickens and then season with salt and pepper to taste.

Cheese Sauce:

In a medium sauce pan over medium heat, melt butter.  Add flour, whisk and cook 1-2 minutes until lightly golden and bubbling.  Slowly add beer while whisking.  Now add milk, garlic powder, Worcestershire sauce, mustard and hot sauce (if using).  Whisk until well combined bringing mixture to a simmer.  Turn off heat and slowly add shredded cheese whisking between each addition.  Salt and pepper to taste.

To assemble, place bottom bun on 4 plates or 1 platter, top with meat mixture and then cheese sauce.  Top with remaining bum top and serve.

Notes:              You could use ground turkey or chicken here if desired.

Ideas for Future Efforts

 _____________________________________

______________________________________

______________________________________

______________________________________

______________________________________

Summer Sloppy Joes

 Backyard cookouts and picnics are on the table at this time of the year.  So this week I have a couple of “Sloppy Joes” recipes for you.  There are probably hundreds of these recipes out there, but these two are a little different.

So we start on Wednesday with “Beer-Cheese Sloppy Joes” and then do “Bacon-Cheese Sloppy Joes” on Thursday.

To get a little view on doing Sloppy Joes, think about your bun and toppings that you use.  There are all kinds of buns to choose between.  There’s your basic hamburger bun, with or without seeds.  There are Kaiser rolls, Pretzel and Brioche buns.  Not to mention Hawaiian buns or even smaller slider buns.  Maybe even hot dog buns, brat buns or sub loaves.

Toppings are another way to change things up.  Ketchup, mustard, BBQ sauce or an aioli mayo of some kind work.  Pickles, onions (of any kind), tomato slices, lettuce and even radishes make great toppings.

But don’t just stick to these.  Use your imagination and come up with your special buns and toppings.  I happen to like putting crushed potato chips on the bun bottom before the sloppy joe mixture and then other things on top.

Well until next time.  “Happy Cooking” and please remember to share this blog link with family and friends.  Thanks