Portabello mushrooms for four

 Serve with Parmesan Potato Blossoms 

• ▢ 4 large portobello mushrooms
• ▢ 3 tablespoons extra-virgin olive oil
• ▢ 1 ¼ teaspoons fine salt
• ▢ 2 teaspoons Italian seasoning
• ▢ 1 medium tomato, sliced into rounds
• ▢ 3 large garlic cloves, minced
• ▢ 2 packed cups baby spinach, coarsely chopped
• ▢ 3 green onions, coarsely chopped
• ▢ ½ cup whole milk ricotta cheese
• ▢ ¼ cup breadcrumbs

Instructions

 

• Get ready: Preheat the oven to 350°F and line a baking sheet with aluminum foil or parchment paper.
• Prepare the mushrooms: Gently wash the mushrooms to remove any debris and carefully snap off the stems (save them for later). Use the side of a spoon to scrape out the gills of the mushroom caps, taking care to keep the mushrooms intact.
• Oil and season: Use a brush or your hands to coat the outer sides and edges of the mushrooms with about 1 tablespoon of olive oil. Place on the prepared baking sheet with the hollow sides facing up. Sprinkle with about ¼ teaspoon of salt and ½ teaspoon of the Italian seasoning. Place a tomato slice on top of each mushroom cap. Set aside.
• Saute the vegetables: Coarsely chop the mushroom stems. In a medium skillet on medium-low heat, add 2 tablespoons of extra-virgin olive oil. Once the oil begins to shimmer, add the garlic and stir constantly for 30 seconds before adding the chopped mushroom stems, spinach, and green onion. Add the remaining 1 teaspoon of salt. Cook until the spinach is wilted, about 5 minutes. Turn off the heat and set aside.
• Stuff and bake: In a small mixing bowl, mix together the ricotta cheese ( I use Cottage Cheese) and remaining 1 ½ teaspoons of Italian seasoning. Add the sauteed vegetables and stir to combine. Distribute the mixture evenly among each mushroom. Place in your oven to bake for 15 minutes.
• Finish and serve: After the time is up, remove from the oven, top with the breadcrumbs and a drizzle of extra-

Dr Pepper Marinade

 

• 1 cup Dr. Pepper soda

• 1/4 cup dark soy sauce

• 1/4 cup freshly squeezed lime juice, from 2 to 3 limes

• 1 1/2 cups vegetable oil

• 1 teaspoon hot sauce


After using as marinade, boil to thicken and use to baste. 

Slow cooker chicken and orzo

 For two - 

• 1/2 a finely chopped onion
  
• 2 skinless chicken thighs
  
• 1 small can mushrooms
• 1/2 cup white wine
  
• 1/4 cup lemon juice
  
• 2 T olive oil
  
• 1/4 cup parsley chopped
  
• 1 teaspoon kosher salt
  
• 3/4 teaspoon black pepper
  
• 1 teaspoon dried thyme
  
• 2/3 cup orzo pasta 
  
• 1 cup (240ml) boiling chicken stock or water. - may not need
• Fresh spinach 

To slow cooker add everything except orzo and extra water. Cook on low 5 hours. 

Reserve chicken to side. Cover w foil. 

Turn heat to high. Add orzo. Cook 15+ minutes. Evaluate- add additional chicken stock to finish cooking the orzo. 

Add two handfuls spinach - stir in to cook. 

Return chicken and drippings to pot. Keep warm until dinner.  

Ribs in the oven

 

Barbecue Pork Ribs

Serves 4 to 6

2 racks of pork baby back ribs
¼ cup dark brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dry mustard powder
4 teaspoons smoked paprika
1½ tablespoons kosher salt
4 teaspoons black pepper, freshly ground
2 tablespoons vegetable oil
2 cups barbecue sauce (homemade or store-bought)

1. Preheat the oven to 275°F.

   
2. Pat the ribs dry with a paper towel. Remove any silver skin or membrane from the ribs.

   
3. Combine the dark brown sugar, garlic powder, onion powder, dry mustard powder, smoked paprika, salt, and pepper in a bowl. Mix well. Add the vegetable oil and mix until you form a paste. Rub the ribs all over with the spice paste.

   
4. Wrap both racks of ribs in foil packets, sealing the edges, making sure the ribs are completely sealed inside. Place the packets on one or two baking sheets, depending on the size of the packets.
   
5. Place the ribs in the oven and cook for 2 hours and 30 minutes. You can finish the ribs on the grill or in the oven (see directions for both methods below).
   
6. Finishing on the grill: Remove the ribs from foil packets, being careful to reserve the juices. Add the juices to the barbecue sauce and mix well. Place the ribs on a preheated grill and baste with the sauce for another 20 minutes or until the ribs are beginning to fall off the bone.
   
7. Finishing in the oven: Cut the foil packets open using kitchen shears and carefully fold back the foil to expose the ribs. Liberally coat the ribs with barbecue sauce. Turn the oven up to 400°F and return the ribs to the oven without rewrapping them. Cook for another 25 minutes or until the ribs begin to fall off the bone.

Bok Choy

 Bok Choy

Slice off the root end and break down the head into its separate stalks. Wash thoroughly. Chop into bite size pieces. Spin dry. 

Large wok. Laurdons 4 slices of bacon. Set aside. 

To reserved fat, add a small onion - large chop. I add some red bell pepper for color.  Sauté. Onions should begin to brown  

Add Bok Choy and sauté approximately 10 minutes. Add reserved lardons, salt, pepper, ground ginger, soy sauce and thinly sliced garlic at 5 minute mark. 

Serve with a roast chicken breast.  Lightly oil - evoo. Add spices as you like. 20 minutes at 400. Rest in foil. Slice to serve  

LONDON BROIL MARINADE

 

LONDON BROIL MARINADE

4 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
2 Tbsp. good-quality balsamic vinegar
2 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce

Freshly ground black pepper

¾ tsp. baking soda

1½–2 lb. London broil

Whisk together 4 garlic cloves, thinly sliced, ¼ cup extra-virgin olive oil, 2 Tbsp. good-quality balsamic vinegar, 2 Tbsp. soy sauce, and 1 Tbsp. Worcestershire saucein a medium bowl or baking dish; season with freshly ground black pepper. Whisk in ¾ tsp. baking soda (don’t worry if marinade fizzes; that’s the baking soda Prick one 1½–2 lb. London broil all over with a fork and add to marinade; turn to coat. Let sit at room temperature at least 1 hour or cover and chill up to 12 hours.

Heat 1 Tbsp. vegetable oil in a large cast-iron skillet over medium. Remove steak from marinade, letting excess drip back into bowl, and pat dry with paper towels; reserve marinade. Season steak generously with kosher salt and cook, turning once, until deeply browned and an instant-read thermometer inserted into thickest part registers 125° for 

medium-rare, 8–12 minutes. Using tongs, stand steak on its sides and cook until lightly browned, about 30 seconds per side. Transfer to a cutting board and let rest 10 Meanwhile, transfer reserved marinade to a small saucepan, add ⅓ cup water, and bring to a boil (mixture will foam up). Cook over medium-high heat, stirring constantly to avoid overflow, until foaming subsides, about 3 minutes. Add 2 Tbsp. unsalted butterand whisk vigorously to emulsify sauce. Keep warm until ready to serve.