Mushroom Burgers

I am going to share something with you. After you read what I'm going to tell you, you may want to send your condolences and you can. It may make me feel a little better. You see I am not even 40 years old but my oldest daughter is 18 years old today. 18! 18! It is just shocking. How can this be? I remember being pregnant with her and unable to move so I tried to do a cart wheel. Don not try this stunt. It doesn't work. Your feet will not move off the ground. However, my daughter did decide to enter the world a couple of days later. Maybe it helped? I will never know. 

As I've shared before, my oldest daughter loves hamburgers. She could eat them everyday. The other day I was craving a mushroom burger. I occasionally go to this tavern and I order their mushroom burger. It is so good. So this is my creation of trying to duplicate their burger. It was similar but I liked the results a lot. 

 So I made two of them. One for me to eat. The other one to photograph. I have to try it before I photograph because if it isn't good why take the photo. Good logic, huh? After I took the photo, I went to my daughter's room and asked her if she wanted a mushroom burger because there was one on the counter. She went into the kitchen and then came to find me. She was not happy. "Where is the burger?" Misunderstanding her, I reply, "What do you mean? It is on the counter." "No, it is not. What happen to the hamburger?" I found this to be very funny and replied, "No dear, I asked you if you wanted a mushroom burger. I did not say mushroom hamburger." She then informed me that my mushroom burger is not a burger. She ate it any ways. She even grudgingly told me that she liked it a lot. I will continue to call this a mushroom burger especially since the tavern does.

Mushroom Burger


2 large portabella mushroom caps
1 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and pepper
2 strips of roasted red pepper
1/2 cup of fresh spinach leaves
1/4 cup of Parmesan cheese
2 slices of Provolone cheese
2 hamburger buns ( I toasted mine)


Directions:

1. Remove the stems of the mushrooms and clean well.
2. Mix the olive oil, balsamic vinegar, salt, and pepper.
3. Brush the caps with the oil mixture.
4. Heat a skillet over medium heat.
5. Spray the skillet with cooking spray and add the spinach leaves.
6. Saute the leaves for about 3-5 minutes until they are welted. Set aside in a small dish.
7. Add the roasted red peppers to the skillet and cook for about 3 minutes.
8. Set aside with the spinach.
9. Mix the spinach and red peppers with the Parmesan cheese.
10. Add the caps stem side down into the pan and cook for about 5 minutes. Flip the cap and cook the other side for 5 minutes.
11. Add the spinach leaves and red pepper cap to the middle of the portabella mushroom cap.
12. Top the mushroom cap with a slice of Provolone cheese.
13. Remove from the skillet and place on top of a plate to allow the juices to settle before placing on the bun (which I should have done).

Recipe from Sweet Morris.

Did you already know...............
-Wolfgang Amadeus Mozart and Lewis Carrol were born.
-In 1880, Thomas Edison received a patent for his incandescent light.
-In 1888, the National Geographic Society was founded.
-The #1 song on US charts was "All for Love" by Bryan Adams, Rod Stewart, and Sting.

Happy Birthday Sweetie!

Fluffy Dinner Rolls

     I love fresh rolls. If a restaurant serves great tasting rolls, I am so there. I love Panera bread and I am so glad that I do not live close to one. Can you imagine having a futuristic button to press and out came your request like a vending machine but everything was fresh? What would you have in your futuristic vending machine? Panera bread? Godiva chocolate? Fresh picked strawberries?

     My sister is so good since she follows a gluten free diet but pasta and rolls are my down fall. No wonder my sister is so small. I know this is the way to convince you to make these rolls, huh? 

     The best thing about these rolls are how short the start to ready to eat time. I only had a couple of hours to make rolls before my guests were arriving. I needed rolls for meatballs. I normally buy the store rolls but they are gummy. Then you place a meatball inside and it is a bigger mess. The rolls were perfect to serve with the messy meatballs. My husband liked these rolls but his pick would be the Texas Roadhouse copycat rolls posted earlier.

Fluffy Dinner Rolls
3/4 cups milk
4 Tbsp butter
3/4 cups hot water
3 Tbsp sugar
1 1/2 tsp salt
4 to 4 1/2 cups all purpose flour
1 package of active dry yeast

Directions:

1. Microwave the milk with the butter for 90 seconds. 
2. Preheat oven to 170 degrees F.
3. Measure the hot water from your faucet. The water needs to be slightly uncomfortable to the touch.
4. Add the hot water, milk and butter to a mixer.
5. Add the sugar, salt, and 2 cups of flour. Mix for 1 minute.
6. Add the yeast and mix then add one cup of the remaining hour at a time. Stop adding flour to the mixer when the dough has come together and no longer sticking to the sides of the bowl.
7. Continue to mix on medium speed for 5 minutes.
8. Stop mixing and cover with plastic wrap tightly to trap the heat. Let sit for 5 minutes.
9. Coat the inside of a 9x13 pan with butter.
10. Spray your working area with cooking spray.
11. Place your dough onto your working area and cut the dough into 24 pieces. 
12. Roll the pieces into balls and place into your buttered pan.
13. Place the pan into the warm preheated oven and let rise for about 20 minutes.
14. After the dough has risen, turn the heat to 350 degrees with the dough staying in the oven.
15. Bake the rolls for 15 minutes or until golden brown.

 Recipe adapted from Jamie Cooks It Up! 

Did you already know...........
-In 1981, Au Bon Pain Co., Inc. was founded by Louis Kane and           Ron Shaich.
-In 1993, Au Bon Pain Co., Inc. purchased Saint Louis Bread Co, a chain of 20 bakery cafes.
-In 1999, the company sold all of the Au Bon Pain business units and renamed the company Panera Bread.
-In 2010, co founder Ron Shaich opened Saint Louis Bread Co. Cares which is a non profit cafe which patrons pay what they can.

PPQ: Petite Pavlovas

     Last weeks, I made Creme Brulee for the first time ever. The main reason why I had never made it before was because I was afraid of the kitchen torch. Isn't that funny? I just would think about all the times my Mom would tell me not to play with fire. Then she went and bought me the kitchen torch one year for Christmas. I didn't use it because I needed the butane. So, the next year (I am serious that a whole year went by) my Mom bought me the butane. Then there was no excuse but to try it out. It wasn't as scary as I thought. I did think it was sort of cool. 

      Since I could make the Creme Brulee, then I figured I could make the pavlovas too. Don't worry I didn't try the kitchen torch on it. This weeks Project Pastry Queen pick was by Emily at A Gift Nutmeg. The pavlovas are not hard to make but please use caution when it is in the oven. It could brown too dark. 

     I will share something that surprised me. My husband liked it. Yes, my husband who doesn't eat fruit and occasionally the hidden vegetable liked this dessert. My youngest daughter likes the pavlovas. She keeps asking for the big marshmallow dessert. I took a vote if the family wanted a lemon filling or a raspberry filling. The raspberry won.

 

Petite Pavlovas with Raspberry Cream and Fresh Fruit
Meringue
4 large egg whites
1/2 tsp cream of tartar
pinch of salt
1 1/2 cups sugar

Directions:

1. Preheat oven to 300 degrees. 
2. Line 2 baking sheets with parchment paper.
3. With a pencil, trace four evenly spaced 4 inch diameter circles onto the parchment paper. Flip the paper over but make sure you can see the tracing.
4. In a mixer with the whisk attachment, beat the egg whites, cream of tartar, and the pinch of salt on high speed for 2 minutes. The meringue should have formed soft peaks.
5. Continue to beat the meringue at high speed, while adding 1/8 cup of sugar at a time. The meringue is ready when stiff peaks form.
6. Spoon the meringue onto the parchment paper using the penciled circles as a guide. 
7. The meringue circles should have a 1 inch rim.
8. Bake the meringue for about 1 hour. Check the meringues after 30 minutes to ensure they aren't turning brown.
9. After the meringue has baked, keep them in the turned off oven for at least one hour or over night.

Filling and assembly:
1/2 cup of raspberry or berry jam
1/2 cup of whipped cream
fresh blueberries, strawberries, or other fresh fruit.

Directions:

1. Mix the jam with the whipped cream. 
2. Spoon on top of the meringue and top with the slices of fresh fruit.

Recipe adapted from The Pastry Queen Cookbook.  
 **Use the left over egg yolks for Creme Brulee**

The inside of the pavlovas

Did you already know..............
-The dessert is named after the famous Russian ballet dancer 
  Anna Pavlova.
-The dessert was first created in 1926 after Anna Pavlova toured 
  New Zealand and Australia. 
-The desert is a meringue based dessert with a crisp crust but a soft filling.

Orange Chicken

Happy Chinese New Year!

Today is the Chinese New Year. It is now the year of the Dragon. The Oriental Dragon is a symbol of good fortune. I wish you all some good fortune. 

 When we order Chinese, I normally do not order Orange Chicken. It is just too expensive to try something new unless it is at the buffet. My oldest daughter is always asking me to cook up a Chinese dish. My oldest daughter loved this dish. We served our chicken with rice.

Orange Chicken
For the marinade and sauce
3/4 cup chicken broth, low sodium
1 1/2 tsp orange zest, finely grated
3/4 cup freshly squeezed orange juice
6 Tbsp white vinegar
1/4 cup soy sauce
1/2 cup brown sugar
2 cloves garlic, minced
1 Tbsp fresh ginger, grated
1/2 tsp cayenne pepper
1 1/2 lb chicken breast, cut into bite size pieces
1 Tbsp plus 2 tsp cornstarch
2 Tbsp cold water

For the chicken coating
3 large egg whites
1 cup cornstarch
1/2 tsp baking soda
1/2 tsp cayenne pepper
1 1/2 cup canola oil

Directions:

1. In a saucepan, add the chicken broth, orange zest, orange juice, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne pepper. Whisk well.
2. Remove 3/4 cups of the mixture and add to a large zipper lock plastic bag.
3. Add the chicken pieces to the bag and remove the excess air before sealing. 
4. Refrigerate for only 30-60 minutes in the refrigerator.
5. Heat the saucepan mixture over medium-high heat. Bring to a simmer.
6. In a small bowl, whisk the cornstarch and water until smooth.
7. Add the cornstarch mixture to the saucepan. 
8. Continue to simmer until the sauce becomes thick and translucent about 1 minute. Remove from heat to cool.
9. Whisk the egg whites until frothy and add to a pie plate.
10. Heat the oil in a large pot or Dutch oven. Heat the oil to 350 degrees.
11. In a second pie plate, combine the cornstarch, baking soda, and cayenne pepper. 
12. Drain the chicken of the marinade and pat dry with a paper towel. 
13. Coat the chicken in the egg whites and then coat in the cornstarch mixture. Shake off any excess coating.
14. Carefully add the coated chicken to the hot oil. Work in batches so the oil isn't over crowded.
15. Turn the chicken in the hot oil.
16. Cook the chicken until golden brown or until cooked through about 5 minutes.
17. Remove the cooked chicken with a slotted spoon and transfer to a plate lined with paper towels. 
18. Make sure the oil is at 350 degrees before repeating with the remaining chicken.
19. Coat the cooked chicken pieces with the sauce.

Recipe adapted from Smells Like Home. Originally found on Cooking at Home with America's Test Kitchen Cookbook.

 Did you already know...........
-People born under the Chinese Zodiac sign of the Dragon are suppose to be warm hearted, energetic, charismatic, lucky at love, and egotistic.
-People born under the Dragon are natural born leaders.
-Some famous people born under the Dragon sign are Joan of Arc, Susan B. Anthony, Florence Nightingale, John Lennon, and Bruce Lee.

Football Crackers

My husband loves football. He watches it while he eats his dip and crackers. I decided to give his traditional snack a creative twist. The kids preferred this twist. Can you tell what we will be watching this weekend?

 My oldest daughter is very creative so she took the football themed twist to another level with her background.

Football Cheese and crackers
3 slices of cheddar cheese
1 package of chicken sausage, buffalo style
1 sleeve of crackers
food dye

Directions:

1. Take the cheese and using a biscuit cutter press only half of the cutter into cheese. 
2. Flip the cheese over and cut into the second part of the cheese to form the shape of a football.
3. Cook the sausage according to the directions. Slice the sausage into 1/2 inch circles.
4. Top each cracker with the cheese and sausage. Can add dressing in between each layers to hold the items together.
5. Top the cheese with food dye to look like the stitching of the football if desired.

Recipe adapted from Gimme Some Oven. 

 Did you already know...........
-Football evolved from rugby and soccer.
-In 1869, Yale and McGill played the first game of football.
-In 1892, the first professional football player was paid $500 for one game.