Showing posts with label button mushrooms. Show all posts
Zucchini and Mushroom Parmesan Bake!!!
Ingredients for the Sauce:
28 oz. can crushed tomatoes
1 ½ lb. ground sirloin
1 red onion – sliced
4 cloves garlic – chopped
1 Jalapeño – grilled
¼ cup red wine
Dashes of sea salt
Dashes of fresh ground black pepper
Dashes of red pepper flakes
Olive oil
Heat a large frying pan with a drizzle of olive oil. Add the ground sirloin and sauté. Drain any excess moisture from the meat. Remove and set aside.
Heat the same large frying pan with a drizzle of olive oil and add the onions, garlic and grilled jalapeño and sauté until the onion is soft. Add the crushed tomatoes and continue to simmer. Add the meat and the wine. Simmer on low. Add all of the seasonings and continue to simmer on low.
For the Zucchini and Mushroom Parmesan Bake:
Ingredients:
2 large zucchini – sliced lengthwise and grilled
1 quart of mushrooms – sliced and grilled
slices of bread
16 oz. mozzarella – shredded
Romano cheese for grating
Olive oil for drizzling
Heat a griddle with a drizzle of olive oil. Place the sliced zucchini and mushrooms to grill.
Place the slices of bread to toast on the griddle.
Preheat the Oven 350 degrees:
Prepare a baking dish with a drizzle of olive oil. Spoon some sauce on the bottom. Layer with the slices of toast, zucchini, mushrooms, mozzarella and grated cheese. Continue this layering until all is used.
Place in the oven to bake 35-40 minutes.
This is very delicious and comforting.
With Love,
Catherine
xo
Grilled Chicken with Warm Romaine Salad & Rice!!!
Ingredients:
3 lbs. chicken breast – sliced
1 cup uncooked rice
Marinade:
2 tablespoons sugar
3 tablespoons Worcestershire Sauce
2 tablespoons Teriyaki Sauce
1 tablespoon Sesame Oil
2 tablespoons Soy Sauce
Zest of 1 lemon
Juice of 1 lemon
Dashes of All-Spice
Combine all of the ingredients for the marinade in a bowl and place the slices of chicken in the bowl. Refrigerate for ½ hour or longer.
Heat a griddle and place the chicken on the hot griddle. Turn the chicken once, so a beautiful golden color may be achieved on both sides.
Rice:
Prepare the rice as directed with a dash of turmeric and all-spice in the water.
Warm Romaine Salad:
1 head of Romaine lettuce – sliced
1 quart of button mushrooms – sliced
1 red onion – sliced
4 cloves of garlic – sliced
Dressing:
2 tablespoons of sugar
¼ cup vinegar
Heat a large frying pan with a drizzle of olive oil and add the ingredients for the salad. Toss. When the Romaine becomes slightly soft, lift the salad out of the pan so that any water is left behind.
Plate the warm salad with the chicken and rice. Pour the dressing over the salad.
This is a delicious and healthy way to serve up dinner.
With Love,
Catherine
xo