Showing posts with label Mushrooms. Show all posts
Hello, May! The beginning of a new month means it's time once again for another installment of The Secret Recipe Club. My assignment this month is Dancing Veggies written by Amanda, a vegetarian who loves to cook. Amanda's blog focuses on quick and easy vegetarian recipes with simple ingredients you can find at your local grocery store. Being the zucchini addict that I am, I was tempted with many a tasty zucchini recipe, like Zucchini Oat Bread, Spinach & Zucchini Lasagna, and California Enchiladas (stuffed with zucchini). But there were quite a few non-zucchini recipes that also caught my eye: Sweet Potato Lentil Burgers, Greek Baked Eggs, and Herbal Tuna Salad just to name a few.




Secret Recipe Club: Egg Foo Young

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Meatless Mushroom Poblano Tacos - lacocinadeleslie.com

For this week's #SundaySupper theme, hosted by Tammi of Momma's Meals, we are going meatless. Personally, I couldn't be any happier because I'm always looking for new meatless recipes to serve during Lent for our meat-free Fridays.

The recipe I'm sharing today is one I make often, even when we're not observing Cuaresma (Lent). My favorite thing about these tacos, aside from their spicy and earthy flavor, is how incredibly easy they are to put together. All it takes is 3 ingredients: onion, mushrooms, and roasted poblano peppers. Recipes don't get much easier than that.

Mushroom Poblano Tacos #SundaySupper

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This week for #SundaySupper we are cooking up recipes inspired by Sara Moulton's Everyday Family Dinners cookbook.  Sara Moulton will be speaking at the First Annual Food and Wine Conference (July 19-21), hosted by #SundaySupper founder & creator, Isabel from Family Foodie.

I have been a long-time Sara Moulton fan since I first discovered the Food Network some 15+ years ago.  I watched her show, Cooking Live, religiously.  To this day, I still remember and use some of the secrets/tips I learned from watching Sara's show.  (Like adding grated onion to my hamburger meat and actually grating the onion over the meat because the juice from the onion is what really adds the flavor for a tastier burger.)

The recipe I chose is one my whole family loves...Chorizo Stuffed Mushrooms.  We make them EVERY time we go to el rancho (the family ranch).  What I love about these Chorizo Mushroom Bites, aside from their great taste, is how easy they are to make.  Mushrooms, chorizo, and cheese...that's it.  Just three ingredients.   We usually throw them on the grill, but you can also bake or broil them in your oven.  I've even baked them in my handy dandy toaster oven.   Just be sure to make these when there is a crowd around to help you eat them, otherwise you'll end up eating them all by yourself because they're that good.


Chorizo Mushroom Bites
(Recipe inspired by Sara Moulton's Everyday Family Dinners)

Ingredients:
  • 8 oz. white button or cremini mushrooms, stems removed
  • 6 oz. chorizo (pork, beef, or even soy) 
  • Manchego cheese, sliced or grated (you can also use Queso Fresco or a mild cheddar) 
Directions: 
Remove casing from chorizo.  Crumble chorizo into non-stick skillet and cook over medium heat until fully cooked.  (Chorizo turns a dark red when done.)  Let cool slightly.


Wipe mushrooms with a paper towel to clean off any excess dirt.  Lightly sprinkle the inside of the mushrooms with salt. Fill each mushroom cap with 1 to 2 teaspoons of cooked chorizo.  Arrange stuffed mushrooms on a lightly greased baking sheet.  


Top Chorizo Stuffed Mushrooms with cheese.


Grill, broil, or bake in an oven at 350°F for about 10 minutes or until the cheese has completely melted and turns a light golden brown.


You can enjoy these Chorizo Mushroom Bites as is, or serve with your favorite salsa.  Enjoy!!!


 *Recipe yields 15 to 20 Chorizo Mushroom Bites.

We are so excited for this event and want to share recipes from Sara Moulton's Everyday Family Dinners with all of you. Join the chat and follow the bloggers listed below. Selected bloggers will be giving away a copy of this must have cookbook. Follow Sara Moulton and her recipes on www.saramoulton.com | Facebook |Twitter
Sunday Supper


Breakfast for Dinner:
Family Dinners:
Spectacular Sides and Salads:
Don’t Skip Desserts and Drinks:

</ul>Food and Wine Conference logo
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.



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**Disclaimer: This post contains an Amazon Affiliates link. If you click on the link and make a purchase on Amazon.com, I earn a small percentage.

Chorizo Mushroom Bites #SundaySupper (w/ Sara Moulton)

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Do people still use snail mail?  I barely remember it exists, because here in Mexico I rarely ever receive something in the mail.  With the exception of my phone/internet bill, most of my bills are hand delivered to my door by the light company and/or bank.  Almost all of my family and friends contact me through email or Facebook.  I don't even get junk mail.  The only time I ever get anything in the mail is if I order a book on Amazon, or a good friend decides to surprise me with a foodie care package.

I didn't mean for this post to be about snail mail at all, but this recipe always reminds me of the good old days when we used to receive snail mail on a regular basis.  When we lived in the States, Hubby called his mom and dad about once a month.  And about once a week, he'd write a letter back home to send pictures of us and the kiddies.  A couple times a month, we'd get a letter back from them.

I remember one letter in particular, because it included a note and a recipe for Tomato-Mushroom Beef from my eldest sister-in-law, whom I had never met in person.  In the note, she wrote about how she had just made a super tasty guisado (dish) for everyone that was so good, she was sending me the recipe so I could make it for her little brother.  It was because of that recipe I learned that the Spanish word for mushrooms is champiñones.  Up until then I had only used (and heard) the word "hongos".

I surprised Hubby with the Tomato-Mushroom Beef the very next day.  It's been a good 15 years since I first made this recipe and it's been an old family favorite ever since.  It's one of my go-to dishes that I turn to on those really busy days, when I only have about 30 minutes to get lunch on the table.  It's hearty, saucy, and oh-so-easy to put together.  And it's got bacon!


Tomato Mushroom Beef

Ingredients:

  • 6 oz. bacon, sliced
  • 2 lbs. thin cut steak, cut in strips
  • 2 cups sliced fresh mushrooms
  • 2 small (8 oz.) cans tomato sauce


Directions:
In a large skillet over medium-high heat, cook the bacon until crisp.  Transfer the bacon pieces to a paper towel lined plate; reserve the bacon grease in the skillet.

Season the beef strips with salt and ground black pepper.  Add the beef strips to the large skillet with the bacon grease; cover and let and cook over medium-high heat, stirring occasionally, until the meat is no longer pink.

Add the bacon and mushrooms to the beef and let cook for about 5 minutes.

Stir in the tomato sauce.  Reduce heat to low; cover and let simmer for about 10 to 15 minutes or until the beef strips are tender.  Serve atop Sopa de Arroz Blanco (White Rice).  Enjoy!!! 



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Tomato-Mushroom Beef #WeekdaySupper

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When I was a little girl, my all-time favorite sandwich was the BLT -- Bacon, Lettuce, and Tomato on toasted sandwich bread.  I ordered it almost every time I went to work with my mom at the bowling alley and/or honky-tonk bar where she was a bartender.  It remained my favorite for many, many years to follow. 

Then as a grown, married woman, I moved to Mexico.  It was here in this country I now call home, where I discovered the Lonche de Aguacate con Queso -- a special avocado and queso fresco sandwich served on a crusty bolillo roll, very popular during Lent.  It was love at first bite and quickly replaced the BLT as my favorite sandwich.  And for twelve years, that title remained uncontested.  

That is until very recently... 

It appears that a new contender has arrived on the scene, threatening to rip the title of "My All-Time Favorite Sandwich" from my once beloved Lonche de Aguacate con Queso.  The contender's name?  Torta de Rajas con Champiñones!  A spicy vegetarian sandwich made with sliced mushrooms and roasted poblano peppers, topped with oodles of ooey-gooey melted cheese.  And just a hint of tequila.  Yes, you read that correctly, TEQUILA!  

The combination of mushrooms, roasted poblano peppers, Mexican crema and that teeny, tiny splash of tequila is so incredibly delicious, I honestly don't know how I resisted the urge to eat all of the filling straight from the skillet, before I even finished assembling our sandwiches.

After just one round with this knock-out sandwich, I'm pretty sure I have a new champion.  Now it's your turn, what's your favorite sandwich?




Torta de Champiñones con Rajas (Mushroom & Poblano Pepper Sandwich)
(Recipe adapted from Muy Bueno Cookbook)

Ingredients:
  • 3 poblano peppers
  • 3 tablespoons melted butter
  • 1 tablespoon olive oil
  • 1 cup sliced mushrooms
  • 1/3 cup Mexican crema or sour cream
  • 1 tablespoon tequila (optional)
  • 1/2 cup shredded Manchego cheese (or your favorite Mexican cheese blend)
  • 2 bolillo rolls

Directions:
Roast the poblano peppers on a comal or griddle over medium-high heat, until the skin has charred.


Place the roasted poblano peppers in a plastic bag and let sit for 5 to 10 minutes.  This allows the peppers to sweat, which makes it easier to peel the peppers and remove the charred skin.


Remove stems and seeds from the roasted poblano peppers; cut the peppers into 1/2-inch strips.  Set aside.


Heat 1 tablespoon of the melted butter with the olive oil in a medium skillet over medium heat.  Carefully add the mushroom and saute for about 10 minutes or until fully cooked and tender; season with salt and pepper.  (Pay no attention to my scratched skillet, it has survived many a battle in my Cocina.) 


Add the roasted poblano pepper strips.  Stir in the Mexican crema and tequila.  Let simmer for about 5 minutes; season with more salt and pepper, if necessary.  Remove from heat and stir in 1/4 cup of the Manchego cheese.


Cut the bolillo rolls in half lengthwise; brush insides and out of bolillo rolls with melted butter.  Toast the cut-side (inside) of each bolillo roll on a comal or griddle over medium-low heat.  Spoon half of the mushroom and poblano pepper mixture onto the two bottom slices of bolillo roll.  Top with the remaining shredded cheese.  (I added a few extra thin slices of cheese, because you can never have too much cheese!)   Top with the top slices of bolillo roll.


Toast the sandwiches for a few minutes on each side, until the bread is slightly crispy and light golden brown, and the cheese has completely melted.  Enjoy!!!



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Torta de Champiñones y Rajas {Mushroom & Roasted Poblano Pepper Sandwich}

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Lately, I haven't had as much time to spend in my cocina as usual.  What with me returning to teach ESL part-time and the kiddies going back to school last week, our life as of late has been a non-stop whirlwind of activity.

To help me maintain a certain level of sanity, it's important for me to plan our meals for each week.  Then on weekends, we try to do most of our grocery shopping, so that the fridge and pantry are well stocked and I rarely ever find myself wondering or stressing about what I'm going to make for lunch.

With all the busy-ness that surrounds us, the time of day I most look forward to is lunchtime.  As many of you know, lunch in Mexico is our biggest meal of the day and it's eaten at around 2pm.  Most businesses close for lunch from 2 to 4, which means Hubby has plenty of time to relax and enjoy a hearty meal, as do the kiddies who are home from school by then too.  During lunch, our dining room is always abuzz with laughter and conversations about school, homework, work, and whatever else is going on in our lives at that moment.  Lunchtime for me is a time to nourish our bodies and our hearts.

Of course, there are those unexpected days, where I spend most of the morning out of the house, probably attending a parent-teacher conference or helping Hubby in the shop.  And I'm left with maybe half an hour to prepare lunch.  That's when I turn to one of my favorite go-to meals that is quick and easy to prepare, delicious, and something the whole family loves...Pollo a la Crema.   Tender pieces of chicken breast, with sauteed mushrooms, onion, and garlic, in a creamy sauce made with Mexican crema and a splash of white wine.  Add some cooked pasta or leftover rice and you've got yourself a very tasty meal.

What are some of your favorite go-to meals on busy weeknights?




Pollo a la Crema 

Ingedients:
  • 2 pounds boneless, skinless chicken breasts, cut in strips or cubes
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 oz. fresh mushrooms, sliced
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup white wine or chicken broth
  • 2 cups Mexican crema 
  • Fresh cilantro (for garnish) 
  • Parmesan cheese (optional) 

Directions:
Season the chicken strips with salt and pepper.  Heat the olive oil in a large skillet over medium-high heat.  Add the chicken to the skillet and saute until the chicken is thoroughly cooked.  Remove chicken from skillet and set aside.



Melt the butter in the same skillet the chicken was cooked in.  Add the onion and garlic and saute for about 2 minutes, stirring occasionally to keep the garlic from burning.  Add the mushrooms and continue to cook for about 5 minutes.  Stir in the white wine or chicken broth to deglaze the pan.



Stir in the Mexican crema, until well combined.  Season the sauce with salt and pepper.



Return the chicken to the sauce, cover and simmer until the chicken is heated through.



Serve over cooked fettuccine or Mexican Rice.  Top with chopped cilantro and a little (or a lot of) Parmesan cheese.  Enjoy!!!




This post is my first for the #SundaySupper, created by Family Foodie, whose mission is to encourage families to gather Around the Family Table.  This week's theme is quick and easy Back to School meals, hosted by The Daily Dish Recipes.

Looking for more quick and easy meal ideas now that the kiddies have gone back to school? Check out this awesome line up of recipes for this Sunday.

Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!



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Pollo a la Crema #SundaySupper

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Name This Food

There's a game that I like to play on my Motherhood in Mexico blog, called Name That Food.  Sometimes I know exactly what the mystery food is and other days, like today, I have no idea.

My suegra was just given two very large bags of today's mystery food.  We know they are hongos, but what we don't know is what kind of mushrooms they are.

This is where all of you come in.  I need your help with two things:
  1. What kind of mushrooms are they?  And are they edible?  I don't want to accidentally poison my family with toxic mushrooms.
  2. What can my suegra and I make with that many mushrooms? I know I can add them to omelets, pasta, pizza and of course Quesadillas de hongos.  But I'd like to try something new. 
Any suggestions?  

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Mushroom Madness

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