ROASTED TOMATOES AND MUSHROOMS
A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
- Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.
MEATY MUSHROOM CHILI
Since our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage. -Marjol Burr Catawba, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, V8 juice, tomato paste, sugar, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with sour cream and green onions.
Nutrition Facts : Calories 364 calories, Fat 23g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 1189mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 3g fiber), Protein 21g protein.
CHICKEN WITH MUSHROOMS AND TOMATOES
Steps:
- Heat oil in non stick skillet over medium high heat. Season chicken strips with salt and pepper. Brown chicken in hot oil and remove to a plate. Stir in onions and cook until tender. Stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan. Cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta.
CHICKEN WITH MUSHROOMS AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Put the pancetta and 1 tablespoon of the oil in a large skillet and cook over medium heat until the pancetta crisps, about 3 minutes. Remove pancetta with a slotted spoon, reserve the oil in the pan. Season the chicken thighs with salt and pepper, and add skinned side down to the pan, and brown, in batches if needed, over high heat, about 4 minutes per side. Transfer the chicken to a plate.
- Add a tablespoon of oil and the mushrooms to the skillet and cook, without stirring until beginning to brown, 2 to 3 minutes. Shake pan and continue to cook the mushrooms until evenly golden brown, about 3 minutes more. Add the onion, garlic, marjoram, and pepper flakes; cook stirring and scraping the bottom of the pan with a wooden spoon until fragrant. Crush the tomatoes through your fingers and add to the pot; cook until brick red. Stir in the tomato juices. Bring the sauce to a simmer. Return the chicken and pancetta to the pan and cook it in the oven until the meat is cooked through and tender about 30 minutes more.
- Divide the chicken evenly among 4 plates, cover loosely with foil. With a large spoon or ladle, skim any fat off the surface of the sauce and discard. Stir the cheese and parsley into the sauce, and season with salt and pepper, to taste. Pour the sauce over the chicken and serve.
Nutrition Facts : Calories 461 calorie, Fat 23 grams, SaturatedFat 6 grams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams
MUSHROOM, TOMATO AND ONION SAUTE
One of my husband's recipes. Goes great with just about anything and easy to prepare. Using a large cast iron pan is preferable but a non-stick will suffice.
Provided by CulinaryQueen
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the pan over medium low heat then add 2 tablespoons olive oil.
- Add the onions and brown slowly until tender and golden, about 10 minutes.
- Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
- Add tomatoes and continue to cook until soft, 10-15 minutes.
- Season with salt and pepper and serve.
TIM HORTONS CHILI
A copycat recipe for Tim Hortons chili which is now a family favorite. According to Tim Hortons description of their chili it has 'ground beef blended with kidney beans, tomatoes, mushrooms, green peppers, onion and celery' so I think this recipe is very close to the real thing. If cooking the chili in a crock pot, drain the tomatoes; cover and cook on low for about 5 hours. Chili can be made ahead and refrigerated overnight. Freezes well too so would be good OAMC recipe. Prep time, cooking time, and servings are estimates.
Provided by foodtvfan
Categories Onions
Time 1h25m
Yield 15-20 serving(s)
Number Of Ingredients 15
Steps:
- Brown the ground beef in the olive oil in a large frying pan over medium heat until no longer pink; place in a large pot. Do not drain.
- Sauté onion, celery and green pepper in the drippings, in the same frying pan used for the ground beef, for about 5 minutes until onion is translucent.
- Add a little of the chili powder.
- Add sautéed veggies to the ground beef.
- Add rinsed and drained kidney beans, mushrooms pieces, undiluted tomato soup and tomatoes with the liquid.
- Add the rest of the chili powder, oregano, salt, pepper, sugar, and garlic.
- Stir ingredients together well.
- Cover and simmer for one hour, stirring occasionally.
- Remove cover and simmer for 30 minutes or more, stirring occasionally.
Nutrition Facts : Calories 236.8, Fat 10.8, SaturatedFat 3.8, Cholesterol 41.1, Sodium 444.1, Carbohydrate 19.5, Fiber 4.9, Sugar 6.5, Protein 17
MUSHROOMS, TOMATOES, AND CHILES
Number Of Ingredients 9
Steps:
- 1. In a large nonstick skillet, heat the oil or lard over medium heat and fry the onion and oregano. Cook, stirring until the onion begins to brown, about 5 minutes. 2. Add the mushrooms and cook, partially covered, stirring occasionally, until the mushrooms are tender and starting to brown, 8 to 10 minutes. Add the remaining ingredients. Raise the heat and cook until completely heated through, 3 to 4 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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