Tag Archives: mushrooms

Chorizo & Portobello Pasta

Chorrizo & Portobello Pasta

This is for all you goat cheese lovers out there….and this is for all my non goat cheese lovers. I say this because I couldn’t stand soft goat cheese. Gross. Disgusting. Barf. Eww that flavor. Yup that was me, a goat cheese hater. My husband insisted he wanted to make this meal and by all means I sent him on his jolly way to making this plateful of grotesquely smelling cheese.

This night would be a night we ate for ourselves, I would have cereal for all I cared. While he was making this dish, the aroma of goat cheese began to fill the entire house. Did it become more appealing, absolutely not. Once he finished this dish he desperately wanted me to try it, so as any good wife would do, I did so. To my surprise, I actually didn’t mind the bite I tried. As I took a couple more bites my mouth was in utter confusion. Some bites tasted beautiful while others tasted like a raw milk straight from a goat. Blah. The problem lied within the chunks of cheese that hadn’t fully been melted and squished themselves up into the crevice of many noodles. These were the bites I despised. I found myself enjoying the faint taste of the cheese if it were spread evenly amongst the meal.

Needless to say, I melted the remainder of the cheese in my small little bowl and accomplished the task in eating my very first meal containing goat cheese.

Now, with that in mind, my husband made this dish again about a week ago. I actually was looking forward to it this time around and I must say, I actually enjoyed it. I strongly believe a little goat cheese goes along way. If you want to ease yourself into it, than I suggest this recipe.


  • 2 onions, diced
  • 1/2 pound chorizo
  • 2 tbsp butter, divided
  • 4 tbsp oil, divided
  • 1 and 1/2 tsp salt, divided
  • 1/2 tsp sugar
  • 1 1/2 lb portobello mushrooms
  • 1/4 cup parsley, chopped
  • 1 cup goat cheese
  • 3 tbsp parmesan cheese
  • 1 lb Rigatoni pasta
  • 3/4 cup pasta water

In a large skillet add onions, chorizo, 1 tbsp butter and 2 tbsp oil.

Add 1 tsp salt and sugar and cook over medium heat, stirring frequently until onions are browned and caramelized. Transfer to a large bowl.

Meanwhile, slice the mushrooms to be roughly 1/4 inch thick. In the same skillet, melt 1 tbsp butter and 1 tbsp oil. Add mushrooms and 1/2 tsp salt. Cook over medium heat until tender and browned.

Stir mushrooms into large bowl of onions and chorizo. Toss with your fresh parsley and set aside.

Begin to cook the pasta according to package instructions. Reserve 3/4 cup pasta water.

In that same large bowl of all your goodies, toss the pasta and 1/2 cup pasta water, goat cheese, 3 tbsp Parmesan and 1 tbsp oil. If pasta still seems a little dry, add remaining pasta water.**

Serve immediately with sprinkled parsley on top and fresh Parmesan cheese. Delicious with garlic bread. 

**If you are not yet a goat cheese lover, please try this recipe and be sure to stir until all goat cheese is melted. If you are a goat cheese lover, you can leave chunks throughout. :)

Blackened Fish Fillets

Can you believe school is starting already? It’s crazy how quickly life passes by and how much quicker it goes with children.

He’s quite the little boy now, not so much a baby anymore. :( But he’s still beyond adorable. Clearly I am a bit biased towards my child. :)


I love summer as there are countless opportunities for our family to partake in but by the time we accomplish these tasks, summer has flown by and we are scurrying around for last minute opportunities before the weather takes a turn for the worse.

Today was a perfect example. We took advantage of the great weather and went hiking at Forest park and went to brunch at a delicious crepe and coffee house.

Enjoying the weather, family time and good conversations- now that is what life is all about.


And of course We have to love fall for the simple fact that football begins. Are any of you football fans? College? NFL or both? I prefer NFL but we do get our college share in as we do love watching Oregon play. Go Ducks.

Whose more enveloped in the TV watching?


So even though our fabulous weather will be leaving quickly, I will continue to embrace my son still being young, innocent and a mama’s boy. Being able to avoid the hustle and bustle of last minute school shopping, fashionable clothes drama with your teenager trying to fight their way to the top of the popularity chart and worrying about their group of friends. Our biggest battle will be my creativity on outdoor adventures to keep my son busy, that’s a battle worth fighting right now. But I do believe when we reach the stage of teenage drama, I hope and pray we will have it a bit easier as boys are not as difficult as teenage girls. I’ve been there, done that….Haha my poor parents.

So with that in mind… let’s talk fish. :)


  • 3 fillets, White fish
  • 2 tbsp Butter
  • 1 tsp Garlic salt
  • 1/2 tsp Onion Powder
  • 2 tsp Smoked Paprika
  • 1/4 cup Half & Half
  • Dash of Italian seasoning for garnish (optional)

In a medium skillet, melt butter. Once melted add garlic salt, onion onion powder and smoked paprika. Stir constantly. Once slightly thickened, add half & half to mixture and continue to stir until sauce begins to bubble. Add fish and sear on each side for approximately 3-4 minutes on medium high heat.

blackened fish

Served with sauteed mushrooms and quinoa salad.

Summer Sausage and Orzo

Chicken flavored orzo with summer sausage and fresh vegetables.

The great thing with orzo is not only the incredible taste but the simple fact that it can be cooked in so many ways with numerous ways to flavor it. I absolutely love orzo. Mmmm so delicious and versatile.

This particular night, I cooked the orzo in chicken broth leaving the pasta flavored so beautifully that nothing needed to be added to the pasta; not even butter.

This meal is less than 30 minutes and is a very inexpensive option to serve the family for dinner.



  • 1 lb kielbasa sausage
  • 1 lb mushrooms, sliced
  • 1 small onion, diced
  • 4 tbsp butter
  • 1 tbsp minced garlic
  • Orzo
  • 1 tbsp Better than bullion chicken flavored
  • Vegetables of choice

Bring water to a boil, add chicken stock and orzo. Follow package instructions on how long to cook.

Meanwhile, slice sausage, onions and mushrooms. Set aside.

In a medium saucepan over medium heat, melt butter and add in minced garlic. Stir frequently to keep garlic from burning. Roast garlic for 2-3 minutes until fully cooked.

Keep the heat on medium and add in the onions and mushrooms. Continue to saute garlic mixture until onions and mushrooms are nice and tender.

Toss in sausage and heat through.


Serve with vegetables and orzo and enjoy.

Quick Sausage

This is great for a snack, side dish or main course. My son, husband and I love sausage and often when I know he wont eat what I will be preparing for dinner, I think of other options that will be a hit and have a variety of protein and vegetables.


  • Sausage
  • Mushrooms
  • Onion
  • EVOO
  • Garlic Salt
  • Salt & Pepper

In a skillet, saute all ingredients until heated through and cooked.


Serve over rice as a main dish or simply serve as is for a side dish.

My silly little goose wearing the colander as a hat.


Showing off his little modeling skills

Tonight we had Mahi with rice and salad. I decided to serve the sausage as a side dish as I know my son absolutely loves it. 

My sweet little baby enjoying dinner with Leo the Lion.


We all love to eat dinner and hang out on our patio….boo hoo for when summer decides to leave us! :(

Shrimp & Mushroom Cream Sauce

WHATS FOR DINNER TONIGHT??? Shrimp and mushrooms in a tomato bisque cream sauce. Oh-My-Goodness!!!!

This 30 minute meal is filled with sweet, spicy and everything nice. It’s beyond incredible that I can’t even begin to explain the awesomeness of this recipe. Something about the slightly tender mushrooms, perfect shrimp and the flavors of the sauce combined gives this dish something to rant and rave about.

This is in my favorites section as I personally rate this meal a 5 star! No words can describe this meal until tasted on your lips.


  • 1 onion
  • 1 tbsp sugar
  • 1 lb mushrooms, sliced
  • 1 tbsp minced garlic
  • 1-16 oz can diced tomatoes with juice
  • 1 palm-full fresh basil, chopped
  • ½ cup sour cream
  • ¼ cup cream cheese
  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tsp Sriracha sauce
  • 1 lb shrimp, deveined and peeled
  • Rice or Pasta

Chop onions and begin to cook on med-low heat with 1 tsp sugar and EVOO to start caramelize the onions.


Once onions begin to cook and start to caramelize, add in mushrooms, minced garlic, tomatoes and basil.


Once mushrooms are tender, add in raw shrimp and turn heat to low. Allow the shrimp to cook slowly until fully pink.


Turn off heat and add in sour cream and cream cheese.


Meanwhile, in a separate bowl, combine soy sauce, rice vinegar, brown sugar and sriracha sauce. Pour into skillet.


Give it a good stir.


Serve over rice….


Or pasta.

IMG_5076This meal has by far the best flavor known to man! :) It’s so scrumptious. I literally can’t get enough of this meal!


BBQ Chicken Quesadilla’s

Do you ever have those moments when you can’t think of any good dinner ideas? I often do and those days are the days I hate looking in my fridge. All the random items that have compiled throughout the week but nothing to do with them. I decided this concept must not be true otherwise dinner will never get made tonight.

As much as I get stuck in a rut of the same ol’ same ol’ routine of chicken, burgers, pasta and so forth, I was out to make something great from these items. I had leftover rotisserie chicken and lots of vegetables longing to be eaten. After much thought, I decided to add BBQ sauce to the chicken to spice it up a little and then saute mushrooms as we have plenty of them. Prepping these two items was less than ten minutes and brought me to the glorious idea to turn it into quesadilla night. We all love quesadilla’s and with everything on hand it made for an easy, quick dinner.

Chopping my vegetables during nap time and setting them aside as well as prepping the chicken with BBQ sauce was anything but hard. These few minutes passed immediately and now I am ready and waiting for dinner time.


  • 2 cups mushrooms, chopped
  • ½ onion, chopped
  • 6-8 Brussels sprouts, chopped (optional)
  • 1 tsp Garlic salt
  • Freshly ground better
  • 1 tsp Italian Seasoning
  • 1 cup chicken
  • 2 tbsp BBQ sauce
  • 1/2-1 cup shredded Kerrygold cheese (optional)

Chop mushrooms, onion and Brussels sprouts. Toss with garlic salt, pepper and Italian seasoning. Begin to cook on medium-low heat.


Meanwhile, in a medium bowl add chopped chicken and barbecue sauce. Mix and set aside.


Once vegetables are nice and tender, add chicken and heat through.


On a griddle, lay tortillas one at a time and spoon mixture onto tortilla and top with cheese.


Add cheese.



Fold over and cook each side until golden brown.


Top with sour cream, salsa, avocado and chives.


Fresh Beans and Mushrooms

I served these fresh green beans with mushrooms with Gorgonzola Grilled Chicken and it was a great side on a HOT summer day! :)

Healthy and tasty!


  • 1 lb fresh green beans
  • ½ red onion, chopped
  • 1 lb fresh mushrooms, chopped
  • EVOO
  • Salt & pepper
  • Garlic Salt

Leave beans whole and chop onion and mushrooms. Combine together and toss with EVOO and seasoning.

In a grill basket lined with foil to keep the oil on the vegetables, grill veggies until desired crispness has been met. :)


Serve with recipe Gorgonzola Chicken (click here)


Buffalo Chicken Tacos

Today while I had all three kids, I wasn’t sure how to prepare a meal that was worthwhile while the kids scampered around playing. I resorted to the crockpot as that produces tasty meals while doing the majority of the work. I laid all three kids to sleep and began chopping my veggies and placing them into the pot.

As the kids awoke the smell filled the home and brought smiles to many faces.


  • 2 chicken breasts
  • 1 cup sliced mushrooms
  • 3 green onions, chopped
  • 3 celery stalks, chopped
  • ¼ cup buffalo wing sauce
  • 2 tbsp soy sauce
  • 1 tbsp minced garlic
  • ¼ tsp cumin
  • ¼ tsp paprika
  • ¼ tsp Backyard BBQ (optional)
  • Blue Cheese dressing (for topping)
  • Grated Cheese (for topping)
  • Lettuce (for topping)
  • Olives (for topping)
  • Tomatoes (for topping)

In the crockpot, place chicken breasts and mushrooms.

Chop onions and celery. Place on top of chicken.


In a small bowl mix together: wing sauce, soy sauce, garlic, cumin, paprika and Backyard BBQ seasoning.


Drizzle on top of chicken and cook on low heat for 6-8 hours.

Once cooked, shred chicken and mix well with veggies and sauce. Scoop into flour tortilla with spinach, tomatoes, olives and blue cheese dressing. Enjoy!

Polenta Deep Dish Pizza

I made this for dinner tonight and was in love with how easy making your own polenta truly is. I was also 100% guilt free of eating two LARGE portions as it was polenta and not actual white crust. (Remember it’s deep dish pizza so one piece is pretty large) This gluten free recipe was very delicious and a must have when you want something divine and healthy.

Homemade Polenta:

  • 3 cups water
  • 3 cups chicken broth
  • 2 cups cornmeal
  • 1 tsp garlic salt
  • 5 tbsp butter
  • 2 tsp salt


In a large saucepan bring 3 cups water and 3 cups chicken broth to a boil. Turn on low heat and add cornmeal.


Add in garlic and salt and let simmer for 15 minutes; stir constantly.

Once thickened, add butter.

Pizza Sauce:

  • 1 cup Ricotta cheese
  • 1 tsp Italian seasoning
  • 1 tsp garlic salt

In a small bowl mix together all three ingredients.

Set aside.

Pizza Toppings:

  • 1 garlic clove, minced
  • 1 ½ lb, mushrooms, sliced
  • 1 small onion, chopped
  • 1 tsp parsley
  • 1 tsp salt
  • Freshly ground pepper
  • 8 oz Sliced Salami (omit for vegetarian)
  • 1 cup shredded cheese (I used Baby Bell cheese and shredded it myself)

In a large skillet add mushrooms, onions and garlic. Begin to simmer over medium heat.

Add Parsley, salt, and pepper.

In a greased cheesecake pan, add about 4 cups polenta and spread throughout pan as well as up the sides make it “deep dish.”


Spread ricotta cheese mixture on top of polenta


Layer mushroom mixture on top of ricotta


Layer salami on top of mushrooms to help hold the ingredients together


Top with shredded cheese

Bake at 375 for 15 minutes or until heated through and cheese is fully melted


To serve, remove outer rim and cut through.



Idea adapted from Rachael Ray but recipe not used.

Shiitake Mushroom Pasta

What’s for dinner tonight??? Shiitake mushroom with zucchini and asparagus. This meal is easy to make and can be healthy as well. I served it over spaghetti squash but also made noodles as my husband is not a fan of squash.

Make your own cream sauce. It’s simple and delicious! For the sauce I added cornstarch to the meat and veggies and tossed until thoroughly coated. Next, add milk and heat on low heat to help thicken. For a little extra flavor I added sriracha and chicken “better than bouillon” to help bring out the flavors. Easy, tasty and a little spicy but not too much for that sensitive tongue.


  • 1 lb pork sausage (Italian sausage)
  • 1 lb mushrooms, chopped
  • 2 medium zucchini’s, chopped
  • 1 lb asparagus
  • ¼ cup Pesto*
  • 1 tsp garlic
  • 1 tsp parsley
  • 3 large fresh basil leaves, chopped
  • 1 tbsp cornstarch
  • 2 cups milk
  • 1 tsp sriracha (optional)
  • 1 tsp chicken bouillon (better than bouillon)
  • 1 cup Kale or Spinach
  • Spaghetti Squash or Pasta

Chop zucchini and mushrooms; set aside.


In a large skillet begin cooking the meat until half done, add the mushrooms and zucchini and continue to cook.


Add pesto and continue to cook the meat until thoroughly done.

*Pesto- I made my own pesto with my basil plant a couple days prior. To make your own add 1 cup fresh basil leaves, 1/4 cup fresh parmesan cheese, salt, pepper, small handful of raw almonds. In a food processor begin to puree while adding enough EVOO to make a paste.


Once meat is no longer pink, add cornstarch and coat evenly.


Add milk and simmer over low heat until it begins to thicken.


Add Sriracha sauce (optional)


Add Better Than Boullion.


Turn heat off and top mixture with kale and place a lid on top of the skillet to not overcook the kale.


Once the kale is wilted, you are now ready to serve and eat up! :)


Meanwhile, broil asparagus with EVOO, salt, pepper, and garlic salt for 5-7 minutes.



Serve on Spaghetti Squash (or pasta)


Top squash with sauce and layer with asparagus!