Lemon Parmesan Oven Roasted Mushrooms

These oven roasted mushrooms are so delisious and so "easy breezy!" I bought a huge container at Costco for about $6.

Prep time 10 min. Cooks in the oven in 15-20 min!



Ingredients:
2-3 cups of mushrooms
Parmesan Cheese
1/2 lemon and zest(optional)
2-3 tablespoons olive oil
salt/pepper to taste






Slice the mushrooms lengthwise.

 In a bowl, squeeze the half lemon Discard any seeds. And grate a little zest into the juice (optional).

Add the Parmesan cheese, olive oil and rosemary into the bowl.

I used the bigger chucks by the Frigo brand (any grocery store). Powdered Parmesan or preferred cheese is fine too.

Preheat the oven to 350 degrees.

Mix the mushrooms into the bowl and put in the backing pan.

Sprinkle extra cheese on top and bake for 15-20 min.

Fabulous!

Learning to cook from a Food Diva

I have recently gotten some great comments on my blog, thank you for those! This blog has really become a labor of love for me and I welcome any and all input from you all.

Several had mentioned that they do  not cook or do not know how to. Let me tell you that there really is nothing to it.

I started out with just opening a package of this and cracking a can of that , then adding my own seasoning or veggies to kick it up a notch.

They I would watch tv shows or even watch Youtube on how to..... In this age of technology if you want to know how to do something; I am sure there is a video or a website for it.

Cooking really is not hard. Most of the recipes I use, I eyeball and do not measure. Now baking is a whole other story! (But once you get the hang of cooking, backing is a cinch too.)

Get out there, try it! If you burn it or have to throw it out, it's part of the learning curve. But you will be surprise at what you really can do!

There are also sites out there (not cheap) like BlueApron or Plated where they send you everything proportioned and a recipe to follow to make some really fancy schmancy stuff.

In the meantime keep checking out my blog. If you would like me to try something or would like to know something leave a comment. I will try to accommodate all requests.

Happy cooking!

From A Food Diva

Trader Joe's Product Review and Easiest Eggplant Parmesan Ever!

These eggplant cutlets from Trader Joe's are amazing!! Pretty much most of their food is. Why mess with the whole hassle of working with the eggplant, the mess of dredging it and frying it when you can have it the "Easy Breezy"way and all for under $10 to feed the family! These are about $5-$6 at Trader Joe's in their frozen food section.




I wrapped my baking sheet in foil for the easy clean up and sprayed with Pam to grease the pan. I put these cutlets single file on the sheet and in the oven 350 degrees for 15-20 min.



I left mine in a little longer because I wanted them crispier.



This was a quick meal night so I used jarred sauce. This is Von's Private Selection Montanara sauce. But any favorite canned or jarred pasta sauce will work.


Once everything was ready, I topped with cheese and honestly was better than any restaurant Eggplant Parmesan  I have ever had, not to mention healthier and less expensive. All under $10 and we had leftovers for lunch.

Rotisserie Chicken use #1 Crockpot Chicken Noodle Soup

Rotisserie chicken is a godsend to busy people like me. I can make a few meals out of one. Here is use #1 for a rotisserie chicken.







"Easy breezy" chicken soup in the crock-pot. Set it and forget it; my favorite kind of cooking!

 

I usually put aside some for dinner that night with a salad and maybe a starch such as a rice or potato. Sandwiches for the next day's lunch, some for some sort of soup and of course some for the dog...

For the soup base I use the chicken carcass I picked as clean as  possible, add a few pcs of chicken such as the drumsticks, wings and a few pcs of white meat.

 

You can skip all the ingredients and put in the parts of chicken including the carcass, stick 2-3 boulin cubes into the pot and veggies and you are good to go. And you can adjust seasonings to your liking. I do not like celery so you do not see any here, but the classic recipes all use celery.

 Ingredients:
Chicken carcass and chicken pieces
2/3 cup carrots
12/3 cup mushroom
1 onion
2 teaspoons Magi (or soy sauce)
1 teaspoon Seasoned Salt
1 teaspoon garlic powder
1 teaspoon paprika (optional)

I use the Reynolds Crock-pot Liners for super fast clean up. Put all the chicken, seasonings, veggies in and enough water to cover. Set on high for 3-4 hrs and low 6 up to 8hrs.

You can take out the carcass and add noddles to the broth last 10 min but they will be soggy. I suggest cooking noodles separately and then adding the broth.













I add a little fresh parsley right before serving. (I try to sneak a green or veggie any chance I get and with this it is delicious.)

If you are using rice or barley which are both delicious, add then about 30 min before the dish is to be done. Super easy, healthy, delicious and under $5 to make!

Stuffed Peppers

 I found these gorgeous peppers at the Mexican market. You normally do not see them with these beautiful green stems. When I saw them I knew that I wanted to make stuffed peppers. These are red peppers and pasilla peppers. They have a slight kick but are not hot. Very flavorful.




I used brown rice but you can use any grain such as white rice, quinoa, barely. 1 1/2 cup rice 3 cups water, and a little butter While this cooks, I will do the rest of the prep.






If you live in the US chances are you have some sort of Mexican market or Carniceria in your neighborhood. I bought 1 1/2 lbs ground pork already marinated. It was on sale $2.99 lb. You can use chicken, beef, chorizo. This recipe is very versatile. If you do not have a Carniceria in your town take any meat and season it to your liking.

When meat is done, drain all the liquid.



This step is optional. Leave out if you have any nut allergies. I tried this in a recipe a few months ago and you did not taste the nuts but it gave the peppers a great crunchy texture.


I took about 8 almonds and chopped them into little pieces.

Once rice, meat, and optional nuts are ready put that in a bowl and add your favorite bean. I used pinto. You can use black, or kidney. Drain and rinse the beans prior to putting it in the bowl.

Using a spoon stuff the peppers. I use the back of the spoon to push all the stuffing in.









If need to know how to clean a pepper please see my " How to clean a pepper."

 Do the same with the pasilla peppers.

No  foil is required. I use  it for an "easy breezy"clean up.


Put enough water in the pan to cover about 1/4 of the peppers. This keeps them from getting dry.




Peppers that do not lie flat such as the pasilla. I used the tops to lean them on.


Heat oven to 425 and cook for 25-30 min. Last 5 min top with your favorite cheese. I used low fat shredded Mexican cheeses here.




If you have any stuffing left, it makes great bowls for lunch the next day. All this and still under $10 for the meal!

Enjoy!

How-To....... Clean a Pepper for Chopping or Stuffing

I found these gorgeous red peppers at the store. I can't remember the last time I saw peppers this gorgeous with these beautiful fresh green stems. I decided I will make stuffed peepers with these (see So Stuffed.....Peppers recipe).

You can use this same technique for pastilla peppers; pictured below (see So Stuffed.....Peppers recipe).

















I clean them with a commercial veggies wash but just washing them in the sink with water is fine too.









Using a sharp chopping knife and cutting board, hold the pepper with one hand and cut the top off the pepper.







Take out the membrane that is in the middle with your hands as well as the membrane on the sides of the inside.


Then can chop as needed. If you are stuffing the peppers and the bottom does not lay flat, then just cut the bottom to make it flat.






See? "Easy breezy" right? I will be posting an excellent stuffed peppers recipe in the next coming days, stayed tuned.

Bacon and Egg Breakfast Cups

These are egg-cellent for brunch and so quick so make.The clean up is super "easy breezy" too.

You can add veggies to this or use Canadian bacon or even prosciutto ham. Another versatile recipe.












Prepare the bacon to be slighty done as it will still cook in the oven. See my "How to cook bacon." I put it in this way into the microwave; covered for 2 1/2 min.











Grease the muffin tin. Take the crusts off the bread and put into the muffin tins. Pack them in nicely. It's ok if the bread tears, just need the bread into a cup as shown.

 Add the bacon in a ring inside the bread cup. If you are adding any veggies or cheese, now is the time. Then break the eggs into the cup. If you are using large eggs there may be more egg white than you need, it's ok to throw that out. Salt and pepper to taste.

Set the oven on 350 and cook for at least 20-25 min. Longer if you like a harder egg. You will see the whites settle.

Serve with some fresh fruit and it makes a great meal for Sunday brunch or really anytime!

Enjoy!

Please let me know your comments or recipe variations. I love to hear from you!

Easiest Garlic Bread Ever!

This takes me back to being a kid and how my mom made garlic bread, except she used real butter... Trust me does not sound like it would make good bread but it does. I made it for my fiance the other day. At first he didn't want to try it but loved it! He said it was one of the best and the mot flavorful he's had.


You can use any roll, baguette, bagels, English muffins or even white bread as I am using in this recipe.


* If you are using something that can not go in the toaster, pre-heat the over to 350 degrees, slightly wet the bread. I usually just wet my hands and just run them along both sides of the item I am putting in the oven. This allows the outside to get crispy and the inside to get warm and soft.







I put the bread in the toaster and peeled 2 heads of fresh garlic and grabbed the "I Can't Believe Its Not Butter Light".

 Once the toast is ready, take out of the toaster and rub the head of garlic on both sides of the bread. Spread butter on it. I think rubbing the raw garlic on both sides of the warm bread really brings out the flavor.

You can add Parmesan cheese or a little basil or oregano as well. Yum! and "Easy Breezy!"


Feel free to post comments, recipes, tips and to subscribe to my blog. "Mi casa es su Casa."

Buffalo Chicken Slider Topped w/ Coleslaw.... So Easy !!

 I buy the hot and ready chicken tenders at my grocery store usually about $5.99 lb and a small container of the store coleslaw and you can't forget the King's Hawaiian rolls. Although any bun or roll will do.

You can also buy the pre-made frozen chicken tenders which are even less then the hot and ready. They take about 10-12 min in the oven.


I use a garlic hot sauce that is hot and vinagery and delicious. Best part, it was at the 99cent store!

Put a few tenders in a bowl with sauce and toss. Put on the bun, top with coleslaw.....ta da!!

Great for tailgating, parties or a quick lunch/ dinner. Can do for under $10.

Crockpot Beef Stew

Now that the weather is getting colder and our schedules are so busy, I love to look to the crock pot for fast, inexpensive, set it and forget it meals.

This crock pot beef stew is amazing and so "Easy Breezy". Took me 15-20 min prep time and then it cooked high 4 hrs or low up to 8.

Ingredients:

2 lbs beef stew meat
5 sm/med potato
2 cups reg (chopped) or baby carrots
1 onion
3 cloves of garlic
1 fresh jalapeno (optional)
1/2 cup flour
salt/pepper to taste
2 tablespoons olive oil
         


I love love love these liners!! I love to cook in the crock pot but it is such a pain to clean it. These take all the pain away. Most of the time its just a quick rinse, since I just toss the liner. These babies run around $2-$3 bucks and highly recommend. Saves hours of soaking.

I put a little flour, salt and pepper into a plastic bag and add the stew meat, shake to coat lightly. I add the flour a little at a time so not to over coat.

Heat on med/high heat 2 tbsp oil ( I use olive). Add the beef and allow at least 3-4 min on each side to get a nice beautiful brown sear. This will lock in the flavors and the juiciness. 

While the beef is cooking. Clean and cut the potatoes, garlic and jalapeno (optional). I put it in because we like just a little heat. Most people put celery but I do not like it.

Put the veggies on the bottom as they take longer than proteins to cook in a crock pot.



You want a sear and the beef to get juicy, it will cook in the crock pot. Add enough beef stock to cover the meat and cook. Add pinch of salt and pepper or other seasoning you think you may like. You can even buy a .99 cent pkg of seasoning at the store if prefer.

Bullion cubes found in the seasoning isle are just concentrated cubes of stock. Comes in all kinds of flavors. You dilute it w/ water to save in buying actually stock in cans or containers.

4 hrs on high and about 8 hrs on low. Can go longer. Will be even more tender if sits a little longer. That is why the crock pot is  a great work day kitchen aid.

Even though it is tempting do not lift the lid. If you do add about 20 min of time. You know when it is done because the house smells amazing at this point.

         
             Beef stew was on sale for $3.99 lb. So the whole crock pot was right around $10!
                                                                    Enjoy!