Mixed Mushrooms with Garlic Butter and Pine Nuts

I personally don’t run into the kitchen when I hear there are mushrooms cooking, but this recipe has great flavors and it is worth sharing.

Ingredients:

– 1 lb of mushrooms of your choice (morel, white button, shiitake, etc.)

– 1/2 stick of butter

– 3 to 5 cloves of garlic (this depends on how close you want people to stand to you later in the day)

– Salt and pepper, to taste

– 2 tbs, dry white wine

– 1/3 cup of pine nuts (almonds will also be a great alternative)

– 1 – 2 tbs chopped chives or flat-leaf parsley

Pre heat the oven t0 450 degrees F and while waiting start putting the rest of the ingredients together.  When cleaning the mushrooms just take a wet paper towel and wipe them down, you do this because mushrooms will retain the water you use to wash them.  If you like you can also cut the mushrooms in half and spread them across the pan.  Cut up the garlic to the desired size sprinkle in the pan, and then add salt and pepper.  After you can cut up the butter and place on top of the mushrooms then just mix all together – your hands are fine.  After this, sprinkle the wine on top of the mushrooms.

You will put the mushrooms in the oven for about 15 minutes, they will start to sizzle.  After taking them out of the oven toss the nuts on top and then put them back in the oven for about 10 minutes.  The amount of time will change depending on the type of mushrooms you use.

Hope you enjoy.

Springs Awakening

 

Yesterday was the last day of winter and Drew and I decided to make a dinner to welcome springtime. The best parts of spring are the flavors that come with the season.  For Sunday dinner Drew and I decided to harnessed these fresh flavors in a delicious salad.

Ingredients:

– Lettuce of your choice

– Chicken (we seasoned with a garlic and herb rub)

– Shaved, toasted almonds

– One ear of corn, grilled

– Goat cheese (you could also use Feta cheese, but I prefer goat, because it has a light creamy quality)

– Avocado

– White Balsamic Vinaigrette (If you have a little extra time I would suggest a bacon vinaigrette to top off the salad, yummy!)

The salad was amazing and far superior to the SmashBurger we had yesterday; Drew and I have been regretting that decision for two days now… I am sure you can imagine.  I am so excited to see what veggies and flavors make their way into our springtime cooking this season.

Enjoy.

Spring Cocktails

Now that spring is just around the corner I thought I would share some awesome cocktails for you all to enjoy.  I saw these today on Real Simple and I wanted to get in the kitchen and start whipping them up right away.

Cosmo Slushy

Ingredients

• 10 ounce (1 1/4 cups) citrus-flavored vodka
• 1/2 cup Rose’s lime juice
• 2 cups cranberry juice
• 4 ice cube trays

Directions

1. Combine vodka, lime juice, and cranberry juice in a pitcher with 2 cups water and stir to blend. Divide between ice cube trays and freeze at least 4 hours or overnight (the drink cubes will freeze only partially).
2. Just before serving, empty trays into a large bowl and using a fork, break up cubes to loosen ice crystals (the ice will be slushlike). Spoon slush into tall stemmed glasses and serve immediately.

Lime Sorbet Margaritas

Ingredients

• 1 lime, cut into 8 wedges
• 1/4 cup sugar
• 2 pints lime sorbet
• 1/2 cup tequila

Directions

1. Rub the lime wedges around the rims of 8 stemmed glasses. Place the sugar on a small plate. Turn each glass upside down and dip the rims in the sugar to coat.
2. Place 2 scoops of sorbet in each glass and pour 1 tablespoon of tequila over the top of each. Serve with a spoon.

Pear Mimosas

Ingredients

• 2 bottles Champagne (or ginger ale), chilled
• 4 cups pear nectar
• 1 lime, cut into 8 wedges

Directions

1. For each serving, pour 3/4 cup of Champagne (or ginger ale) into a flute or wineglass and top with 1/2 cup of pear nectar. Squeeze and drop in 1 wedge of lime.

White Sangria

Ingredients

• 6 cups Chardonnay or Sauvignon Blanc
• 1/4 cup superfine sugar
• 1 cup white grape juice
• 1 ripe nectarine, pitted and cut into thin wedges
• 1 tangerine, thinly sliced
• 1 cup seedless white grapes, halved
• 1 cup club soda

Directions

1. In a large pitcher or other container, combine the wine and sugar. Stir until the sugar dissolves. Add the remaining ingredients, excluding the club soda, and mix well.
2. Place the pitcher in the refrigerator and let the sangria sit for at least 1 hour (and up to 4 hours). The sangria will sweeten with time, so the longer it sits, the better.
3. Just before serving, stir in the club soda and ice cubes.

Drink up and enjoy!

Alfredo Sauce

Per request from a friend I have an extremely fast and delicious Alfredo sauce recipe.  I am going to warn you that the recipe is not for anyone who is calorie counting or watching their weight, but if you are, this recipe is a good excuse to stop!

Alfredo Sauce 

– 1/2 stick of butter

– 1 1/2 cup of heavy cream

– 1 – 1 1/2 cup of Ramano cheese

Wait for the butter and heavy cream to come to a boil and slowly add Romano cheese.

This is one of the most simple and delicious Alfredo sauces I have had.  The heavy cream and butter provide the perfect thickness to the sauce.  I would also suggest steaming asparagus and cutting into your desired size and adding it to the sauce.  This will add the perfect amount of crunch to the sauce.

Tip: When it comes to boiling water for noodles, don’t oil the water, instead you should heavily salt the water.