Tag - stuffed mushrooms

Roasted Whole Chicken, Twice Baked Potatoes, and Garlic Butter Mushrooms

After my last Smittenkitchen kick with the Chocolate Hazelnut Macaroon Torte, I went ahead and scoured the blog for some side dish recipes. I found the Twice-Baked Potatoes with Kale and Garlic Butter Mushrooms. Both sounded absolutely divine, so I went for it! I made a roasted chicken as well which has made it through the first few days of the week.

Twice-Baked Potatoes with Kale
(Recipe credit to smittenkitchen)
3 russet baking potatoes
1 bundle lacinato kale
Kosher salt
1 tablespoon olive oil
1 tablespoon butter
1 large leek
1 cup coarsely grated cheddar
Parmesan cheese
3/4 cup sour cream
Freshly ground black pepper

1. Heat oven to 400°F. Gently scrub potatoes and pierce all over with a fork. Bake 1 hour or until potatoes are tender when pierced in center.

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2. While potatoes cook, prepare your filling. Tear kale from the stems and tear into large chunks then wash leaves in cold water to remove any grit. Do not dry after rinsing. Place them in a skillet over medium-high and add a pinch of salt. Cook them in the pan until they wilt and collapse. When they’ve cooled, ring out any excess water then finely chop greens.

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3. Trim leek down to just white and pale green part then cut longways into quarters. Rinse in water to remove dirt inside the layers. Thinly slice quarters and heat in skillet over medium heat with butter and oil.
4. Leeks should cook approximately 10 minutes, avoid browning. Then add kale and heat, approximately one minute.

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5. When potatoes are cool enough to handle, cut in half longways and take out most of the potato, leaving a thin ring around the skin to keep stable.

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6. Add potato filling to bowl with leeks, kale, sour cream, cheese and mash until combined. Arrange the potato shells on a baking sheet and fill with a heaping amount of the mixture. Sprinkle with parmesan cheese.  Cook potatoes a second time, for 20 minutes or until crisp on top.

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Garlic Butter Mushrooms
(Recipe credit to smittenkitchen)
1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

1. Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, salt and pepper, and  parsley in a shallow baking dish.

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2. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden, about  15 to 20 minutes.
3. Stir in lemon juice and serve immediately.

Roasted Whole Chicken
(Recipe credit to Ina Garten)
1. Preheat the oven to 425 degrees F. Remove the chicken giblets and rinse the chicken inside and out. Also remove any excess fat and leftover pin feathers and pat the outside dry.

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2. Liberally salt and pepper the inside of the chicken then stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
3. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours.

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Super Bowl Appetizers

We went to Jason’s coworker’s house yesterday to watch the game. I brought Caramelized Onion Dip and Cayenne Stuffed Mushrooms. These appetizers are a huge hit with all of my friends and family and both are very easy to make (especially if you have a food processor to chop up the mushroom stems and garlic)!

Caramelized Onion Dip
(Recipe credit to Food & Wine)
2 Tablespoons unsalted butter
3 medium onions, halved and thinly sliced
1 1/2 cups sour cream, room temperature
1 8oz block of cream cheese, softened
1/2 teaspoon onion powder
1/2 teaspoon Worcestershire sauce
Kosher salt and ground pepper

1. In a large skillet, melt the butter. Add the onions and cook over medium heat, stirring occasionally, until golden. It may take about 30 minutes.
2. Add 2 tablespoons of water and cook, stirring, until the water evaporates, about 5 minutes. Let the onions cool slightly, about 15 minutes.
3. Transfer the onions to a cutting board and coarsely chop.
4. In a large bowl, mix onions with salt and pepper, as desired.
5. Mix in the sour cream, cream cheese, onion powder, and Worcestershire sauce until smooth. Season more as needed and serve at room temperature.

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Cayenne Stuffed Mushrooms
24 whole fresh mushrooms
2 tablespoons canola oil
2 tablespoons minced garlic
2 8oz blocks of cream cheese, softened
1/2 cup Parmesan cheese
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 cup seasoned bread crumbs (gluten free, if desired)

1. Preheat oven to 350 degrees F. Spray a casserole dish with cooking spray. Clean mushrooms with a damp paper towel and carefully break off stems. Chop stems extremely fine with food processor, if available.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic.
3. Pour stem and garlic mixture into a bowl lined with paper towel. This will help get rid of excess moisture and oil. After a minute or so, remove stems from the towel and place inside bowl to cool.
4. In a large bowl stir stems and garlic into cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick.
5. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Dip each cap into the breadcrumbs and arrange in prepared casserole dish.
6. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

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