Steakhouse Mushrooms

Let me be honest for just a second.  I don't know if I should be proud that I found this recipe or horrified that I enjoy it so much.  I'll just share it and let you be the judge.  Moving on...

Ok, so these were called Italian mushrooms in the magazine I tore them from years ago, but I changed the name to steakhouse mushrooms because I'm classy.  Honestly, they make me think of something I'd get in a nice restaurant, and they pair beautifully with beef.  Make these, and you won't be sorry.  Make them for friends, and you'll be a hero.

Steakhouse Mushrooms

chefjennylyn.com

1 lb. medium fresh mushrooms
1 large onion, sliced
1/2 cup butter, melted (That's a whole stick, folks.)
1 envelope Italian salad dressing mix

In a medium pot, layer mushrooms and onion.  Combine butter and salad dressing mix; pour over vegetables.  Cover, and cook on low 4-5 hours or until vegetables are tender.  Serve with a slotted spoon. 
(You can also use a slow cooker for this recipe.)

The short ingredient list makes these ideal for those meals you need to take other people.  They've become part of my "You had a baby, so I'll cook for you" rotation because of this and the fact that I don't have to stir constantly, etc.  Here, mushrooms are draining in a Stainless Mesh Colander, and butter is in a 2-Cup Prep Bowl.  As always, my ingredients are resting on the Large Grooved Cutting Board, grooved side down.  I've got the 5" Santoku Knife and Small Mix 'n Scraper ready to go, and the 4-Qt. Stockpot from the Executive Cookware Collection is standing by.

Slicing onions is so simple and easy with the Forged Cutlery Collection.  My method is always to slice top to bottom, cut off the ends, keeping the fuzz, and then make slices.  Cut off the fuzz, and you've got perfectly sliced onions you didn't have to chase all over the cutting board.

Butter is melted in the 2-Cup Prep Bowl and whisked using a Stainless Mini-Whisk.  Have I ever told you how much I adore the Stainless Mini Whisk?  It's a wonderful, wonderful tool that fits all of my small bowls.  Look at those beautifully layered veggies in the pot!  For a brief moment, they'll have you thinking you're about to cook a deliciously healthy side dish.

 

Then this happens.  But seriously, you're serving these with a slotted spoon, so most of that butter gets left in the pan.  Don't be scared.  If you're looking for something simple, comforting, and sure to make your house smell amazing, get these mushrooms going right now.  Let me know how they turn out!

 

 

Like the products used?

Shop Online 24/7 at pamperedchef.biz/jennylyn

E-mail me: chefjennylyn[at]gmail.com

Call me up: (205) 585-2464

 

 

 

 



 

 

DCB Chicken Pasta

I wasn't going to post this recipe because it seems too simple for a food blog, but people ask me for it all the time.  So here it is!  Welcome to the easiest pasta dish in the history of pasta dishes.  No boiling on the stove... no messy sauces... just the Deep Covered Baker, a few minutes in the microwave, and a delicious finished product.  Dinner doesn't get any easier than this.

Deep Covered Baker Chicken Pasta

chefjennylyn.com

16 oz. mini pasta (penne, farfalle, etc.)
4 cups reduced-sodium chicken broth
1 pint grape tomatoes
4 garlic cloves, pressed
2 cooked chicken breasts (or more), sliced
Salt / Pepper to taste
Basil to taste (about 1 1/2 tsp.)

Microwave tomatoes and garlic in Deep Covered Baker (covered) 4-5 minutes or until tomatoes burst.  Crush tomatoes with Mix 'n Chop
Add pasta, broth, and seasonings - Microwave 10 minutes.
Stir pasta, and add sliced chicken. - Microwave 6 minutes.

Check to make sure pasta is done, and serve with fresh basil for garnish.

See why I wasn't going to post it to the blog?

Here are all the ingredients... all five or so.  Tomatoes are in a 2-cup Prep Bowl, and seasonings are in a Pinch Bowl.  The Mix 'n Scraper is my tool of choice for stirring, and the Garlic Press, well... I can't do without it.  (You don't have to peel the garlic!)  Everything is on the Large Cutting Board.

I use the Mix 'n Chop for several things... ground beef or sausage in the skillet, guacamole, mashed potatoes, crushing tomatoes, and more.  See how the tomatoes and garlic burst all over the Deep Covered Baker?  I wish I could transmit smells through this blog because - oh, man!

So then you just add the pasta, broth, and seasonings.  Give it a good stir, and microwave everything another ten minutes.  Love the Mix 'n Scraper!

I use the 5" Santoku from the Forged Cutlery Collection more than any other knife.  It's always my first choice, and I move on from there only if it's dirty.

The Beaded Serving Spoon pairs so well with the Deep Covered Baker, doesn't it?  You can see this recipe makes a lot of pasta.  It's an excellent choice when you have several people to feed on a budget, but it's also perfect for those nights when you don't want to heat up the kitchen.  Welcome to June in Alabama, people.

Like the products you saw used?

Shop Online 24/7 at pamperedchef.biz/jennylyn

E-mail me: chefjennylyn[at]gmail.com

Call me up: (205) 585-2464

Spinach and Cheese Manicotti

The above picture explains why I admire food stylists, food photographers, and all others earning a living making something like a pasta dish look appetizing in a picture.  This manicotti is delicious; its picture is slightly revolting.  Sorry about that!  Moving on... I don't want to waste your time explaining why I love this recipe because that would eat into your grocery list making, food shopping, and shell stuffing.  Instead, I'll just say I've served this to many people, and I've never had a complaint.  This is one of my favorite recipes, and I even considered keeping it a secret.  Mean, right?

Spinach and Cheese Manicotti

chefjennylyn.com

2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
16 oz. fat-free cottage cheese
10 oz. frozen, chopped spinach (thawed, drained, squeezed dry)
1/4 cup (1 oz.) grated fresh Parmesan cheese
1 1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
8 oz. manicotti shells (14 shells)
26 oz. tomato-basil pasta sauce
1 cup water

Preheat oven to 375 degrees

Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl.  Spoon about 3 tablespoons of mixture in each uncooked manicotti.

Pour half of the pasta sauce in a 9x13 dish (Rectangular Baker).  Arrange stuffed shells in a single layer over sauce, and top with remaining sauce.  Pour water into the dish, and sprinkle the remaining 1/2 cup mozzarella evenly over the sauce.

Cover tightly with foil, and bake 1 hour or until shells are tender.  Let stand 10 minutes before serving.
__________________________________

Note: This is a Cooking Light recipe, but please know that if you've ever eaten this in my home, I, uh, may have added some extra cheese.  I mean, 1/2 cup mozzarella on top?  That's just cruel.

The Stainless Colanders are great for lots of things, but they're absolutely necessary when one wishes to work with frozen spinach.  Time for a confession: Frozen spinach sometimes makes me skip a recipe.  I just hate the whole thaw, drain, squeeze dry step.  Nasty texture... frostbite... ugh.

The Rotary Grater makes quick work of Parmesan cheese, chocolate, nuts, and many other things.  This comes apart to go in the dishwasher, and it can also be flipped for left-handed use.  I'm also using the Easy Read Measuring Cups, Measuring Spoon Set, and Adjustable Measuring Spoon here.

What can I say about the Bamboo Grinders?  Not enough, I'll tell you that.  These are attractive, functional, and sturdy.  Also, the pepper from the Pampered Pantry is far better than any I've ever had.  I'm talking top quality spices, people!

The mixture is in a Stainless Mixing Bowl where it's been stirred together with the Mix 'n Scraper.  I started by scooping the mixture with a Stainless Scoop, but I decided to just use my fingers.  It's so much easier that way!  Funny story... I thought I was being Ms. Awesome the first time I made this recipe because I had my shells cooking while prepping my other ingredients.  Way ahead of the game, right?  Then I realized the shells were supposed to be uncooked.  Ms. Awesome became Ms. Idiot pretty quickly, but the taste was still amazing.  Note: Always read through recipe directions before beginning.  (If you make my mistake, simply omit the water step.)

Here's a tip for those of you who are a little obsessive and want to get all the sauce out of the jar (me).  Pour the 1 cup of water in there, and give it a shake.  Whatever chunks remain in the jar will end up in the pan.  I'm using an Easy Read Measuring Cup here, and the manicotti is in a Rectangular Baker.  To add counter space, I've got the Large Grooved Cutting Board resting over the sink.

Are you looking for a new dinner recipe?  Do you have a vegetarian friend you'd like to host?  Are  you watching the grocery budget?  Do you need to take food to someone who just had a baby?  Make this manicotti.

Like the products you saw used?

Shop Online 24/7 at pamperedchef.biz/jennylyn

E-mail me: chefjennylyn[at]gmail.com

Call me up: (205) 585-2464

Artichoke, Spinach, and Feta Stuffed Shells

It's hard to make a picture of stuffed shells look appetizing. Let's just be honest: They look better in person. Bless their little hearts for being kind of "eh" for their close-up. The bottom line here is that this is one of my favorite recipes, and it's never had less than rave reviews when I've made it for other people. So this post of for everyone who's asked for the recipe over the last few months only to have me say, "Yes, I'll send that to you!" My problem is making myself stop to type out a recipe I cut from an 8-year-old magazine. Yes, I could scan it, but I'm a notes-all-over-my-original-recipe kind of girl, and that's just embarrassing to share with the world. ("You tripled the cheese, Carden? Really? I think I figured out your weight problem...")

So to all of you who have waited patiently, I give you my version of Cooking Light's Artichoke, Spinach, and Feta Stuffed Shells. With extra cheese.

Artichoke, Spinach, and Feta Stuffed Shellschefjennylyn.com

1 tsp. dried oregano
1/4 tsp. crushed red pepper
1 (28-oz.) can fire-roasted crushed tomatoes with added puree
1 (8-oz.) can tomato sauce
1 cup shredded provolone cheese, divided
1 cup crumbled feta cheese
8 oz. fat-free cream cheese, softened
1/4 tsp. freshly ground black pepper
9 oz. artichoke hearts, drained and chopped
10 oz. frozen chopped spinach, thawed and drained
2 garlic cloves, minced
12 oz. jumbo shell pasta, cooked

Preheat oven to 375 degrees.

Combine first 4 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat, and set aside.

Combine 1/2 cup provolone and the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 tbsp. cheese mixture into each pasta shell. Place stuffed shells in a 13x9-inch baking dish. Spoon tomato mixture over shells; sprinkle with remaining 1/2 cup provolone. Bake for 25 minutes or until thoroughly heated with melted cheese.

Jenny's recipe note: Use a lot more cheese. A hearty amount of shredded mozzarella on top makes everyone happy.

Big surprise - I heart prep work. My cheeses are ready to go in the Easy Read Measuring Cups, a set that will absolutely change the way you feel about measuring. Before I had these, I fumbled around like crazy, but now I'm all smiles when measuring, and I have a look of sheer contentment on my face when I hit the right mark. (Imagine a Snuggie commercial.) Ok, so maybe it's not that drastic, but these really are great. My oregano is in a Pinch Bowl, and I've got red pepper measured in in an Adjustable Measuring Spoon. Then there's the Smooth-Edge Can Opener... best. can. opener. ever. People buy these and then order more for all their family members. It's a beautiful thing.


I love the 8-Quart Stockpot from the Executive Cookware Collection. You know what's annoying and/or unsafe? A big pot of boiling water and noodles that's not easy to handle. Thank you, 8-Qt. Stockpot for making the "cooked according to package directions" step of this recipe bearable. Behind my big pot, I've got the 1.5-Qt. Saucepan with cream cheese softening. Yes, I'm the girl who always forgets to soften the cream cheese and then heats it while I do other steps of the recipe. That's the Skinny Scraper in the cream cheese and a Bamboo Spoon in the noodles.

This is my artichoke/noodle station. AKA: My kitchen sink. I can't say enough about the value of a cutting board that fits over the sink, and that's exactly what the Large Grooved Cutting Board does. In a small kitchen, this is fabulous. Then I've got my Colander & Bowl Set doing its thing and simplifying life. The Food Chopper makes chopping artichokes ridiculously easy, and then I can just take it apart and stick it in the dishwasher. The Handy Scraper is crucial when transporting chopped artichokes from the cutting board to the bowl. Then there's the Garlic Press...



So about the Garlic Press: Love. There is no substitute for fresh garlic in a recipe, but a lot of people avoid it because of the peeling. Honestly, if I didn't have good tools that kept my hands away from the gross stuff, I'd have a jar of who-knows-how-old garlic in my fridge, too. So I don't judge. This is what it looks like to use fresh garlic with the Pampered Chef Garlic Press. A lot of times, the whole peel will come out on the hopper, and you don't even have to get it out of the press. If you do need to get it out, however, there's a handy tool for that. Yes, they think of everything. Besides, you don't get to use the word "hopper" with a jar of garlic.

So now it's time to assemble the recipe. I'm using my favorite bowl from the Stainless Mixing Bowl Set, and the Mix 'n Scraper made it crazy easy to stir all those thick ingredients together. To fill the shells, I stick a Ziploc bag in the Measure-All Cup, fill it with the Classic Scraper, and close it off using a Twixit! Clip. Then I can just snip the end and fill shells easily.

Line the shells up in the Rectangular Baker, top them with sauce, cheese, and more cheese, and you're good to go! Just bake this beauty until you like the way it looks, and enjoy. This ladle is from the Specialty Nylon Tool Set. I love leaving tools in pots and pans without wondering if they're going to melt when I walk away.

This recipe is awesome. I don't know what else to say about it. My grandmother gave me a stack of old Cooking Light magazines, and this is my most treasured find from the haul. It's a great meal to serve dinner guests, and it's also perfect for taking to others. If you do that, just make it ahead, leave it unbaked, and let the lucky recipient cook it up when ready.

Enjoy, and tell me if you do!

Like the products you saw used?

Shop Online 24/7 at pamperedchef.biz/jennylyn

E-mail me: chefjennylyn[at]gmail.com

Call me up: (205) 585-2464