Potato and Mushroom Gratin

Potato and Mushroom Gratin
Potato and Mushroom Gratin

2 cups whole milk
1 cup heavy cream
4 cloves garlic
6 sprigs fresh thyme
1 bay leaf
salt and pepper to taste
3 lbs red potatoes, cleaned and sliced paper thin
1 lb shiitake mushrooms, stems removed, caps thinly sliced
1 lb portobello mushroom caps, thinly sliced
1/4 cup butter
2 tablespoons dried parsley
1/4 cup chopped chives
1/4 cup freshly grated parmesan cheese
2 cups smoked cheddar cheese, grated

Preheat oven to 350°.

Combine milk, cream, garlic, thyme, and bay leaf in a small saucepan over medium heat. Bring to a simmer and remove from heat. Cover and set aside to steep for 30 minutes.

Melt butter over medium-high heat in a large saute pan or wok. Cook mushrooms, in batches if necessary, until they are soft and most of their juices have been expressed and evaporated. Season with salt and pepper; set aside.

Grease a large casserole dish.

Create three complete layers of the gratin: potatoes, parsley, chives, parmesan, mushrooms, cheddar.

Strain the infused milk and pour over the potatoes, squeezing the layers with another casserole dish or a large spatula to evenly distribute the liquid. Cover and bake for 90 minutes.

Uncover and bake for an additional 15 minutes, or until top is brown.

Let stand for 30 minutes before serving.

Serves 6-8.

Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Omelette Fry Pan, 10-inch and 12-inch Set

Pork Chops and Mushroom Gravy

Pork Chops and Mushroom Gravy
Pork Chops and Mushroom Gravy

4 boneless pork chops
Salt and pepper, to taste
8 oz. sliced fresh mushrooms, or 2 6 1/2-oz. cans mushroom pieces, drained

2 teaspoons butter
1 medium onion, peeled and thinly sliced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1 10 3/4-oz. cans condensed golden mushroom soup

Season chops with salt and pepper, set aside.

In medium skillet sauté mushrooms in butter until tender, about 5-6 minutes. (If using canned mushrooms, omit butter and sautéing step).

Layer chops, mushrooms, onion and thyme in 4-quart slow cooker; pour soup over all. Cover and cook on low heat setting for 7-8 hours, until very tender.

Serves 4

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts
Calories 217 calories
Protein 25 grams
Fat 9 grams
Sodium 625 milligrams
Cholesterol 63 milligrams
Saturated Fat 3 grams
Carbohydrates 11 grams
Fiber 2 grams

Crock-Pot 4-Quart Manual Slow Cooker

Strawberry Angel Food Dessert

Strawberry Angel Food Dessert

Strawberry Angel Food Dessert

1 Angel Food Cake Purchased, or from a 1-Step Angel Food Cake Mix
2 (4 3/4-oz) pkgs Danish Junket dessert mix strawberry flavored
2 (10-oz) pkgs frozen strawberries, partially thawed
1 (8-oz) ctr Cool Whip

Tear or cut Angel Food cake into pieces and place in a 9×13″ cake pan.

Mix the 2 pkgs Danish Junket with 3 1/2 cups water. Cook according to package directions.

Stir the strawberries in with the cooked Danish Junket. Stir occasionally as berries finish thawing. Pour berry mixture over cake pieces in pan.

Chill until set. Refrigerate until ready to serve.

Serve with Cool Whip

Pyrex Simply Store Glass Rectangular and Round Food Container Set (18-Piece, BPA-free)

Vegan Pineapple Upside-Down Cake

Vegan Pineapple Upside-Down Cake

Vegan Pineapple Upside-Down Cake

1-1/2 teaspoons margarine
1 tablespoon sugar
6 pineapple slices
1/4 cup margarine
1/4 cup sugar
3/4 cup brown rice flour
3/4 cup rye flour
Pinch of salt
1 tablespoon baking powder
1 cup apple juice
1/2 cup crushed pineapple or applesauce for garnish

Heat oven to 375°. Grease an 8-inch round baking pan. Melt margarine in bottom of pan. Sprinkle with sugar. Place pineapple slices in pan. Set aside.

In large bowl, beat together margarine and sugar until light and fluffy. Combine flours, salt, and baking powder. Stir in flour mixture and apple juice alternately, until mixture is well combined. Pour over pineapple slices.

Bake cake about 20 minutes or until knife inserted in center comes out clean. Run spatula around edge of pan to loosen cake and invert onto serving platter.

Serve warm or cool. Garnish with crushed pineapple or applesauce.

(Serves 8)

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Tebery 2 Pack Non-Stick Round Cake Pan – 8-Inch

Roasted New Herbed Potatoes

Roasted New Herbed Potatoes

Roasted New Herbed Potatoes

12 new potatoes, cut in half or quartered depending on size
3 tablespoons olive oil
2 cloves garlic, coarsely chopped
Salt and freshly ground pepper
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped flat leaf parsley
1 tablespoon finely chopped chives

Preheat oven to 375°F.

Toss potatoes with olive oil, garlic, and salt and pepper, to taste. Place in a small roasting dish and roast until cooked through and golden brown. Remove from oven and immediately fold in the herbs.

Pyrex Easy Grab Glass Bakeware and Food Storage Set (8-Piece, BPA-free)

Red Tomatillo Sauce

Red Tomatillo Sauce

Red Tomatillo Sauce

8 tomatillos, husked and washed
4 tablespoons olive oil
1 large red onion, finely diced
2 cloves garlic, finely chopped
1/2 habanero chile, coarsely chopped
3 tablespoons New Mexico chile powder
1/4 cup red wine vinegar
2 tablespoons honey
3 tablespoons chopped cilantro
Salt and freshly ground pepper

Preheat oven to 375°F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper to taste. Roast until soft, about 20 to 25 minutes.

Heat remaining olive oil in medium sauce pan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minutes.

Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth.

Season with salt and pepper.

Cuisinart Mini Prep Plus Food Processor

Crispy Whole Striped Bass

Crispy Whole Striped Bass

Crispy Whole Striped Bass

Peanut oil or canola oil, for frying
2 cups rice flour
Salt and freshly ground pepper
4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry
1/2 to 3/4 cup water

Heat about 2 inches of oil in a high-sided skillet over medium heat to 360° F.

Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter.

When the oil has 360°. Season each fish well on the inside and outside and dip into the batter, allowing any excess to run off.

Carefully place 2 whole fish in each pan and cook until golden brown on both sides.

Lodge 3 Quart Cast Iron Combo Cooker. Pre-seasoned Cast Iron Skillet, Fryer, Dutch Oven, and Convertible Skillet/Griddle Lid

Zucchini Southern Style

Zucchini Southern Style

Zucchini Southern Style

2 medium zucchini
2 slices bacon
1 medium onion
salt and pepper

Wash zucchini well under cold tap water. Cut off ends. Slice 1 inch thick. Put aside.

Cut up bacon in 1 inch pieces. Put in 2 quart saucepan.

Peel and chop onion. Put in saucepan. Add zucchini. Cover pan. Put on medium heat. Cook 15 to 20 minutes. Stir around 2 to 3 times during cooking. Add salt and pepper to taste.

AmazonBasics 8-Piece Non-Stick Cookware Set

Tropical Pound Cake

Tropical Pound Cake

Tropical Pound Cake

1 package (7 ounces) sweetened flaked coconut
2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas
1/3 cup canola oil
1 1/2 cups sugar
3 egg whites
1 whole egg
1/2 cup light sour cream
2 teaspoons grated orange or lemon rind
1 teaspoon vanilla extract
vegetable oil spray

Heat oven to 325°. Coat 10-inch Bundt pan or tube pan with vegetable oil spray. Lightly dust with flour. Set aside.

Grind coconut in blender or food processor until fine. Set aside.

In separate bowl, combine flour, baking powder and salt. Set aside.

In bowl of electric mixer, beat bananas and oil until fluffy; gradually beat in sugar. Beat in egg whites, whole egg, sour cream, orange or lemon rind and vanilla extract. Turn off mixer and add coconut and flour mixture.

Turn mixer to low speed and combine briefly, then stir by hand to finish blending. Pour into prepared pan.

Bake in center of oven for 60 to 65 minutes, or until cake is golden on top and pick inserted in center comes out clean.

Makes 12 servings.

Nordic Ware Platinum Collection Anniversary Bundt Pan

Spicy Orange Black and Pinto Bean Soup

Spicy Orange Black and Pinto Bean Soup

Spicy Orange Black and Pinto Bean Soup

1 lb pinto beans, dried
1 lb black beans, dried
1 or 2 teaspoons sage, dried
1 tablespoon oregano, dried
1 teaspoon cilantro, dried
5-6 bay leaves
12 cups water

8 cloves garlic
2 onions, large
2 chipotle peppers
6 oz. orange juice concentrate

1-6 oz can tomato paste

The night before: Sort out any unwanted material (small stones or soil particles, etc.) from the dried pinto and black beans. Rinse beans and place in slow cooker set on “high.” Add the sage, oregano, cilantro, and bay leaves.

Heat the 12 cups of water in the microwave oven, 2 cups at a time, adding it to the beans in the slow cooker.

Before retiring for the night, stir beans and check to make sure the beans are covered with enough hot water. Add more water, if necessary. Reduce heat to “low.”

In the morning, stir beans, and check water level, adding more if desired. Set heat to “high.”

Peel and clean garlic cloves and onions. Remove stems from chipotle peppers. Place garlic, onions, chipotle peppers, and orange juice concentrate in blender. Run covered blender at “high” until contents are creamy. Pour the contents into a microwaveable dish or pot. Rinse out the blender container with a little water and add to the dish. Heat to boiling and add contents to slow cooker and mix in.

Add tomato paste and stir well. Continue to cook until beans are very soft. Mash some of the softened beans against the bottom of the slow cooker with a spoon or potato masher and mix well to have a thicker consistency.

Pyrex 4-Piece Glass Measuring Cup Set with Large 8 Cup Measuring Cup