The Mushrooms without a Picture

After watching a TV show on french fries, my older daughter begged for homemade fries. It didn’t take much for her to talk me into it. When I asked what else she would like to eat, Virginia answered “I can have only French fries, thank you!”.  If I was 8 years old, I am sure I would have asked for a “french fries” meal, but that would not be a nutritional lunch. I wanted to come up with an exciting meal for the entire family but my mind was going blank. I couldn’t think of anything creative beyond “french fries & steak”.

You are probably asking yourself  why I am talking so much about potatoes if this should be a post about a mushroom dish. Well, this is when the mushrooms came into the picture. After searching for side dishes ideas, it suddenly came to me. I could bake the baby Portabella mushrooms I had in the fridge. They would go great with steak, french fries and a nice salad. And I was corrected. These mushrooms paired so well with the rest of our meal that we ate them all before I could take a picture. I am sorry but I don’t have a single photo to show you.

Baked Mushroom Bites:

Ingredients:

8z of fresh mushrooms (white or baby portabella)

½ cup of Italian breading

1 ¼ tablespoons of parmesan cheese, finely grated

1 teaspoon of garlic powder

1 teaspoon of paprika

2 egg whites

Salt and pepper to taste

Preheat the oven to 380F. Line a baking sheet with parchment paper.

In a small bowl, place parmesan cheese, breading, paprika, garlic powder, salt and pepper. Mix to combine. Clean mushrooms with a damp kitchen cloth without removing the steams. Leave them aside.

In a different bowl, lightly whisk egg whites. Dip each clean mushroom into the egg whites and then into breadcrumb mixture. Place mushrooms on the prepared baking sheet.

Bake for 15 minutes or until crust is crisp and golden.

Cayenne Pepper dipping sauce:

Ingredients:

1 cup of mayonnaise

1 small garlic clove, minced

¼ teaspoon of ground cayenne pepper

¼ teaspoon of onion powder

1 tablespoon of fresh parsley, chopped

½ tablespoon of lemon juice (optional)

In a small bowl, stir all the ingredients together until well combined. Cover and keep it refrigerated overnight for flavor infusion. Serve it chilled.

This is a quick and tasty recipe is great for parties and for everyday meals!

A Great Game Day Snack: Fish Bites!

The Super Bowl is coming up and I need to come up with snacks that the adults and the kids will like. If you are in those same shoes, I have a winner for you: homemade fish sticks. They are easy to make and it is not your usual Game Day Snack.



Catfish Bites:

Ingredients
1 pound of catfish fillet
1 teaspoon of paprika
1 teaspoon of dried Italian seasoning
3 eggs
½ teaspoon of garlic powder
1 ½ teaspoon of onion powder
2 cups of Panko bread crumbs
2 teaspoons of salt
Pepper, to taste
Vegetable oil

In a large bowls, beat the eggs with the paprika, Italian seasoning, garlic powder, onion powder, salt and pepper - just until combined. Cut the fish fillets into bite size pieces and add to the egg mixture. Toss gently with a rubber spatula until fully coated. Cover and refrigerate. It can be refrigerated overnight for flavor infusion.

Heat the vegetable oil in large sauce pan. Meanwhile, remove the fish cubes from the egg mixture, drain and dredge in Panko (Japonese style bread crumbs). When oil is hot (350F), fry the fish for 3 to 5 minutes, turning it only once. Work in batches, if necessary. Drain fried fish with paper towels to remove excess oil. Serve hot with lemon wedges and the Yogurt Dipping Sauce (recipe follows).


Yogurt sauce:

Ingredients

2 cups of plain yogurt
2 ½ teaspoons of lemon juice
2 teaspoon of dried dill
1 clove of garlic, minced
¼ teaspoon cayenne pepper
½ cup of fresh parsley, finely chopped
Salt, to taste


Mix all ingredients in a medium bowl and test the seasoning. Add more salt if necessary. It can be refrigerated for 2 weeks.

Delectable Mushrooms!

Mushrooms can be part of a healthy diet. Some types of mushrooms are claimed to be cancer-fighters and they contain no fat or cholesterol. In my opinion, the qualities of mushrooms go way beyond its healthy benefits. They are also flavorful, easy to prepare and very versatile! I would like to share with you one of my very favorite recipes. It can definitely be the star of your next dinner party:


Provence Baked Mushrooms

Ingredients:
2 large Portabella mushroom caps
3 cloves of garlic, minced
½ cup of fresh parsley, chopped
¾ cup of red wine
¼ teaspoon of paprika
¼ teaspoon of dried thyme (optional)
½ teaspoon of dried oregano
1/8 cup of cognac
Sea salt, to taste
1/3 cup of olive oil

Place mushroom caps in a baking sheet. Place all other ingredients but parsley in a small bowl and stir to combine. Pour it over mushroom caps and let marinate at room temperature for one hour. Heat the oven to 3550F. Bake mushrooms uncovered for 15 minutes, sprinkle parsley and bake for another 5 to 7 minutes. Serve immediately with remaining cooking juices. It is a flavorsome complement to roasted or grilled meat.

If you need a mouth-watering appetizer for a bridal or cocktail party, replace the large mushroom for 8oz of baby Portabella mushroom caps. Bake it for 5 minutes and then add the parsley. Bake for another 4 to 5 minutes. Serve it with thin sliced toast. I recommend sea salt bagel crisps or lightly toasted French baguette. It is to die for!!!


“We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are”. Adelle Davis

Pan Grilled Shrimp

A good cocktail tastes even better when balanced with appetizing food. If you are wondering what could go well with the Strawberry and Kiwi Caipirinha, the answer is a quick and succulent Pan Grilled Shrimp:

Ingredients:
1 pound of raw large shrimp, divined and thaw
¼ cup of lemon juice
1 clove of garlic, minced
½ teaspoon of paprika
1 teaspoon of onion powder
½ tablespoon of vegetable oil
Sea salt and pepper to taste


In a small bowl, combine lemon juice, garlic, paprika, onion powder, salt and pepper. Whisk until combined and pour over shrimp. Cover and refrigerate for at least one hour.
Heat the oil in large sauté pan. Drain and shrimp and cook it over medium heat for about 5 minutes (or until it turns pink) turning it only once. Serve with lemon wedges.



“Food is the most primitive form of comfort.” Sheila Graham