Tag Archives: Mushrooms

Jun 26 2011
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Old Blog, Recipes

Aunt Sandra’s Stuffing

My Aunt Sandra’s Stuffing

5 lbs onions

6 or more cloves of garlic

1 lbs white button mushrooms

1 box sourdough bread stuffing mix

1 bunch fresh dill

2 eggs

Chicken stock

Basil

Olive Oil

Salt and Pepper

Cut onions into small pieces and saute with a drop of olive oil. Cook for until transluscent and add chopped garlic and salt and pepper. Saute for another 5 minutes then set mixture aside.

Cut mushrooms into quarters. Either reusing the same pan or in a new pan add more olive oil and saute with salt and pepper. Cook until the mushrooms get juicy.

In a large mixing bowl, combine the box of stuffing mix, mushrooms, and onion mixture. Add 2 eggs, chopped dill, basil, salt, and pepper. Mix everything together using hands. Add a splash of chicken stock to keep the mixture moist. Taste the mixture- it should taste how it will be once cooked. Adjust seasoning as needed.

In a large baking dish, sprinkle some olive oil on the bottom of the pan. Spread the Stuffing mixture in the pan. In a 350 degree oven, let the mixture bake for anywhere from 20 to 40 minutes. The longer you let it bake, the crunchier the top will become.

 

 

This stuffing recipe is extremely delicious. My Aunt Sandra has been making it for as long as I can remember. It easily feeds 30 people. It is moist and full of flavor and very savory. Goes well with anything served at Thanksgiving dinner!

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Jun 26 2011
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Old Blog, Recipes

Braised Chicken Thighs with Button Mushrooms

This recipe was delicious! But warning: it is hard work. There are a lot of steps in this recipe that makes the cooking time a little long, but it is well worth it! Rice is the perfect side for this dish because its great to mix together with the sauce. This is a very rich dish and very satisfying.

Ingredients

  • 1 tablespoon olive oil
  • 6 chicken thighs
  • 1 tablespoon Essence, recipe follows
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 16 ounces button mushrooms, thinly sliced
  • 1 cup sliced yellow onion
  • 1 tablespoon minced garlic
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 2 cups dark chicken stock
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • 4 cups steamed white rice
  • 2 tablespoons chopped fresh parsley leaves

Directions

Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Found at: http://www.foodnetwork.com/recipes/emeril-lagasse/braised-chicken-thighs-with-button-mushrooms-recipe/index.html

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