Stuffed Portobellos

This recipe is delicious!  When I was having trouble eating, I made it a few times.  There is a bit of prep time but other than that, it is a very easy recipe. I found the recipe in BH&G over the summer.

Stuffed Portobellos

1 small yellow sweet pepper, cut in thin strips
1 small red onion. chopped
1 medium zucchini, coarsely shredded
1 carrot, shredded
1 stalk celery, sliced thin
2 cloves garlic, minced
2 to 3 tbsp olive oil
1 tbsp fresh basil, chopped
1 tbsp lemon juice
1 (5 ounce) pkg fresh baby spinach
1/2 cup plain bread crumbs
1/2 cup finely shredded fresh Parmesan cheese
4 (4-5 inch) portobello mushroom caps, stems and gills removed
4 slices provolone cheese

Preheat oven to 425º and line a cookie sheet with foil (the non-stick foil works great).

In a large skillet, cook and stir the yellow pepper, onion, zucchini, carrot, celery, and garlic in the hot olive oil over medium-high heat for approx. 4 minutes. Stir in the basil, lemon juice and 1/4 tsp each salt and pepper. Top with spinach and cover. Cook for 2 minutes or until the spinach is wilted. Remove from the heat and stir in the crumbs and half of the Parmesan into the spinach/veggie mixture and set aside.

Arrange mushrooms, stemmed side up on the prepared pan. Top each with a slice of provolone. Divide spinach mixture among the mushrooms.

Bake 15 minutes (mushrooms may get a little watery but I didn’t have this problem). Top with remaining Parmesan and bake for 2 more minutes or until heated through.

Makes 4 servings.

Happy Cooking!

Grilled Bourbon Chicken #1

Before I get into today’s recipe, I have a food dilemma ~ DS’s friend gave me 8 heads of cabbage…besides cole slaw and cabbage rolls, does anyone have any ideas for me? Please?

On to the recipe……

I say #1 because I have a couple recipes for grilled bourbon chicken that are similar but not exactly the same and this helps me to keep them straight.

The weather was weird yesterday so I used my indoor grill pan and I used thin sliced chicken which only takes a couple of minutes on each side. Gosh, I LOVE thin-sliced chicken. Has anyone else noticed how HUGE chicken pieces are now? The thin sliced are nice and small and trimmed ~ YAY!

I love cooking with bourbon ~ the flavor is just terrific.

On the grill:

Ready to eat:

Grilled Bourbon Chicken #1

1 1/2 lbs boneless skinless chicken breast halves
2 tbsps olive oil
2 tbsps Dijon mustard
1/4 cup bourbon
2 tbsps red wine vinegar
2 tbsps Worcestershire sauce
2 tbsps soy sauce
1/4 cup brown sugar
2 garlic cloves, minced

Combine olive oil and the next 7 ingredients in a ziplock bag. Add the chicken and marinate in the refrigerator for at least 2 hours or as long as overnight.

Remove chicken from marinade and discard the marinade.

Place chicken on the grill and cook over medium heat. Grill for 15-20 minutes, turning once, until chicken is cooked through and no pink remains.

Serves 4

My zucchini plants have exploded in my garden so I threw some zucchini slices on the grill pan ~ I just used olive oil, salt and pepper on each side and grilled until softened.

I also made some delicious zucchini bread ~ you can find the Zucchini Bread recipe on Recipezaar

This quick bread is so nice and spicy ~ it’s my favorite and even my zucchini-hating DH eats it 🙂

Happy Cooking!

Teriyaki Zucchini

I was out messing around in my vegetable garden this morning and by the look of my squash plants, I am going to have a bumper crop. I decided I better start digging out my squash recipes. This one is super simple and great to serve with any Asian style meal. I’m pretty sure I got the recipe from TOH.

Teriyaki Zucchini

2 medium zucchini, cut into strips

1 small onion, sliced and separated into rings

2 tbsps butter

1/4 cup teriyaki sauce, purchased or make your own

1/8 tsp pepper

1 tsp sesame seeds, toasted

In a large skillet, saute zucchini and onion and butter for 7-10 minutes or until crisp-tender, drain any liquids from pan. Stir in the teriyaki sauce and pepper and sprinkle with sesame seeds.

Serves 4

Happy Cooking!