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Daily Archives: 03/28/2017

My attempt to liking mushrooms

A few days ago, I was encouraged by a real good friend of mine to try mushrooms. As I have never tasted them before until I prepared this sautéed Asparagus and Mushrooms. My attempt to eating them went pretty well. Since it was my first try I admit that I didn’t like them right away so I am going to challenge myself to eat mushrooms more often.

I understand mushrooms are not everybody’s favorite. You don’t have to put them in. Cooking should be about you and the food, about what clicks for the people you are feeding. Adjust, experiment, try something new but at the end of the day find your way of making a dish.

This healthy recipe is quick and simple. It would make an excellent side dish to go along with chicken or steak.

Sautéed Asparagus and Mushrooms

Ingredients

1 bundle of asparagus
6-12 mushrooms, crimini or baby Bella
3 Tbsp. Butter
¼ C water
fresh ground black pepper and salt to taste

Directions

1. Snap the root ends off of the asparagus spears and then snap each spear into pieces 1″-3″ long. Wash and slice mushrooms. In a large nonstick skillet, add butter and mushrooms. Sprinkle with a little salt. Cook on medium – high heat until mushrooms are golden brown in color, approximately one minute. Remove the mushrooms onto a plate but leave any remaining butter in the pan.

2. Add asparagus and water. Sprinkle additional salt (at least ⅛ tsp.) and grind in some pepper. Saute the asparagus on medium-high for approximately two minutes until it is bright green and slightly softened. If you bite a piece and it has a slight chew/crunch but is still mostly soft it is done. Remove from heat, stir in mushrooms and serve hot.

Source Mirlanda’s kitchen

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Cook now or freeze and bake later

Baked Lemon Pepper Chicken

Ingredients

4 chicken breasts
1/2 c. extra virgin olive oil
1/4 c. lemon juice
1 Tbsp. lemon pepper
Grated parmesan cheese

Instructions

Preheat your oven to 350 degrees. Lightly grease a baking dish with non-stick cooking spray.

To prepare right away: In a medium bowl combine the oil, lemon juice, and lemon pepper. Place the chicken onto the greased baking sheet and pour the marinade all over the chicken. Sprinkle with grated parmesan, then bake for forty-five minutes

OR TO FREEZE… Combine in a gallon freezer bag: chicken, oil, lemon juice, and lemon pepper. Seal tightly. Place the bag/container with everything inside into your freezer. Then to prepare, thaw overnight in the fridge, then top with parmesan, and bake in the oven for forty-five minutes at 350F.

Source Recipe book and more

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