Month: August 2025

Mushroom Bouchees
These are perfect, bite-size mushroom appetizers that are always a hit at parties and family gatherings.

Preheat oven to 350 degrees F (175 degrees C).

Spray a baking sheet with cooking spray.

Chop green onions and mushrooms very finely to a nearly paste-like consistency.

Melt butter in a small saucepan over medium heat; stir in green onions and mushrooms and cook and stir until fragrant about 2 minutes.

Whisk cornstarch into half-and-half; pour into mushroom mixture and cook stirring often until thickened about 3 minutes.

Season mushroom mixture with salt pepper and garlic powder.

Roll bread slices with a rolling pin until very flat and thin.

Spread mushroom mixture evenly onto flattened bread; tightly roll up bread slices.

Slice each bread tube into 1-inch thick rounds; place rounds onto a baking sheet.

Citrus Scallops II
This delicious rice or pasta dish with scallops and citrus is full of flavor.

Over medium heat, warm the olive oil in a skillet.

Scallops should be lightly floured before being cooked for 1 to 2 minutes on each side.

Scallops are taken out of the skillet after being drained of extra oil.

White wine should be added while scraping up any browned bits from the skillet’s bottom.

In the skillet, combine the onion, green bell pepper, and dill.

For about 2 minutes, cook and stir.

Lemon juice, lemon zest, and tomatoes should be combined.

Cook for another minute or so, then stir in the butter and stir until it melts.

Until the liquid has been reduced by the desired amount, cook and stir.

The scallops should be added back to the skillet and heated through.

Roasted Pumpkin Seeds
The ideal autumnal snack is made with these simple roasted pumpkin seed instructions. Basically, all you need are pumpkin seeds, butter, and salt.

Preheat oven to 300 degrees F (150 degrees C).

Meatball Bread Pudding
This dish’s ingredients, which include tomatoes, ground beef, cheese, and herbs bound with eggs, are similar to those my mother uses to make meatballs. a fantastic way to utilize stale, dried-out bread.

Crumble the ground beef into a large skillet over medium heat.

Add onions and garlic; cook and stir until evenly browned.

Drain off excess fat.

Stir in the red wine tomatoes oregano red pepper flakes and sea salt.

Bring to a boil then reduce heat to low and simmer for 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl whisk together the eggs brown sugar and half-and-half.

Place the bread cubes in a 2 quart casserole dish or square baking pan.

Pour in the egg mixture and chicken stock and stir in the ground beef mixture.

The bread should be saturated.

Sprinkle half of the Romano cheese over the top.

Arugula and Watermelon Salad
An interesting mix of arugula, watermelon, and feta cheese creates one great summer salad!

In a large bowl, combine the arugula, watermelon, red onion, and feta cheese with the balsamic vinaigrette.

Serve chilled

Barbequed Thai Style Chicken
Thai-style seasonings infuse chicken with a boisterous blend of exotic flavors.

Remove the stems from the cilantro roots and finely mince them.

Save a few leaves for decoration.

Combine the cilantro leaves, roots, garlic, chile peppers, turmeric, curry powder, sugar, and salt in a blender or food processor.

Prepare a thick paste.

Fish sauce should be added and blended until smooth.

Chicken should be put in a big, shallow dish.

Apply the cilantro paste and rub.

For at least three hours or overnight, cover and marinate in the refrigerator.

Set the grill to a high heat.

Chef John’s Creamy Mushroom Pasta
This creamy mushroom pasta is Chef John’s quick recipe for fettuccine pasta coated in an herby cream sauce made with sherry and 2 types of mushrooms.

Fill a large pot with lightly salted water and bring to a rolling boil.

Cook fettuccine at a boil until tender yet firm to the bite about 8 minutes.

Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.

Heat olive oil in a large skillet over medium heat.

Cook and stir white and shiitake mushrooms in hot oil with a pinch of salt until liquid from mushrooms evaporates and mushrooms are browned about 10 minutes.

Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated.

Stir in chicken stock; season with salt and black pepper.

Bring to a simmer reduce heat and cook until slightly thickened about 5 minutes.

Mom’s Ham and Bean Soup
Mom’s ham and bean soup is a warm and comforting, made-from-scratch soup that is perfect for cold winter days.

Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.

Drain water and transfer beans to a large stockpot.

Mix ham hocks water celery onion carrot garlic thyme black pepper and bay leaf with beans in the stockpot; bring to a boil.

Reduce heat to medium low and simmer until ham is coming off the bones about 2 hours.

Remove ham hocks from soup.

Cut meat from bones discarding fat and bones.

Return meat to the pot.

Continue cooking until beans reach desired softness.

Broccoli Chicken Casserole
A deliciously creamy chicken, broccoli, and stuffing casserole that’s easy to make with shredded chicken, steamed broccoli, and a cheesy mushroom sauce.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Add enough water to a large pot to completely cover the chicken breasts, then bring to a gentle simmer.

Cook the chicken for about 15 minutes, or until the center is no longer pink.

Tightly cover the pan with a lid.

When the chicken is cool enough to handle, remove it from the pot and cut it into bite-sized pieces.

In a bowl, combine mayonnaise and condensed soup.

In a 9×13-inch baking dish, layer the chicken.

Over the top, arrange the cooked broccoli, then the soup mixture, and then the Cheddar cheese.

Top with dry stuffing mixture.

Cap’n Crunch Buffalo Chicken Tenders
These sweet and sour chicken tenders feature chicken strips that have been dipped in a fiery Buffalo wing sauce, covered in buttery cereal crumbs, and fried to golden perfection.

Crush cereal in a food processor to make fine crumbs.

Place crushed cereal in a shallow bowl.

Whisk flour salt and black pepper together in a shallow bowl.

Beat eggs and Buffalo wing sauce together in a separate shallow bowl.

Gently press a chicken tender into the flour mixture to coat and shake off excess flour.

Dip into the beaten egg then press into crushed cereal.

Gently toss between your hands so any crumbs that haven’t stuck can fall away.

Place coated chicken tenders in a single layer on a plate while coating the rest; do not stack.

Repeat for remaining chicken tenders.