Spinach, Mushroom, Garlic Omelette with Provolone Cheese

Hello everyone! This post is not anything special. It is just an omelette that I have made twice since I made the chicken using some of the extra spinach and mushrooms I had that were not used in the chicken recipe. My recipe is what I used for one 3 egg omelette, so to make for more than one person just double the recipe or triple and so on. Also some measurements will not be exact as I kind of just added stuff. It was so tasty though! I hope you enjoy.

Spinach, Mushroom, Garlic Omelette with Provolone Cheese 

Ingredients:

3 Eggs
3 Fresh Mushrooms, sliced
Handful, Fresh Baby Spinach
1 Slice Provolone Cheese
salt and pepper to taste
Minced garlic (i just took a small amount out of the jar with the corner of a fork)
Butter or Margarine

Directions

1. Break 3 eggs and scramble in a bowl, add a small amount of salt and set aside.
2. Put butter or margarine in pan on stove and add garlic.
3. After the butter or margarine melts most of the way add the mushrooms and saute until they are tender. Also add some salt and pepper.
4. Add the Spinach and saute. Put everything in the pan on a plate and set aside
5. Add more butter or margarine if needed to the pan and then add the eggs.
6. Keep pushing the edge of the eggs in a little and move more raw egg to the edges. (That is my method of doing an omelette. Everyone else may have different ways... If I feel that the egg is strong enough I will even try to flip over it so one side doesn't get too brown.)
7. Once the egg is at the desired  consistency add the spinach mixture back and add the slice of provolone cheese and allow it to melt a little. Then close the omelette and serve!

Well There it is! A tasty omelette. I hope everyone enjoyed reading this recipe. Thank you for reading and remember to keep cooking!

Spinach and Mushroom Smothered Chicken

Hello again!

Here it is as promised, though a little later than I had hoped. This is the new recipe I tried Tuesday night. I am posting the recipe as it is written in the Taste Of Home Light Comfort Food issue. I did make some changes however because of what I had on hand. I forgot to have my mom pick up pecans and green onions so I substituted pine nuts and omitted the green onions. Instead of half a slice of provolone I took a whole slice and folded it in half and placed it on the chicken. I also did not have the rotisserie seasoning so I looked up a recipe for it on food.com and also added poultry seasoning to that recipe and did not add the onion powder since I did not have it. Also be warned the rub recipe makes 1/4 cup of the rub, all I did was mix a little of each spice listed in a bowl to make enough for this recipe.  I will post the rotisserie seasoning recipe too. Both recipes will have links at the end of the post.

Spinach and Mushroom Smothered Chicken

Serves:4

Ingredients:

3 Cups fresh baby spinach
1 3/4 Cups sliced fresh mushrooms
3 green onions sliced
2 Tablespoons chopped pecans
1 1/2 Teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 Teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved

Directions:

1. In a large skillet, saute the spinach, mushrooms, onions, and pecans in oil until mushrooms are tender. Set aside and keep warm.
 2. Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170 degrees.
4.Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.


Rotisserie Chicken Rub

Yields: 1/2 Cup

Ingredients:

2 Tablespoons kosher or sea salt

1 Tablespoon paprika
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon Italian seasoning
1 Tablespoon brown sugar
3/4 Teaspoon dried thyme
3/4 Teaspoon dry mustard
3/4 Teaspoon cayenne pepper
3/4 Teaspoon black pepper

Directions

Mix together and store.

Here are the links for the recipes:
Spinach and Mushroom Smothered Chicken
Rotisserie Chicken Rub


There you go there is the new recipe we tried. It was very good. The pine nuts were a good substitution. I am not sure how the pecans would have tasted. I only served the chicken forgetting to make anything else with it. It might be good with some sort of potato or another vegetable. I am going to try to post at least once a week if I am able to try new recipes. I am sure no one wants to hear about me opening a box of spaghetti and jar of sauce and heating that up. But I promise I will try to try something new each week. If anyone has any suggestions I welcome them! Thank you and remember to keep cooking!

Chili Con Carne & Baked Chicken Fingers with Honey Mustard Sauce

Hello!

I have a couple recipes I have been wanting to post, Chili con Carne (Chili with meat) and Baked Chicken Fingers with a homemade Honey Mustard sauce. The links for the chicken and honey mustard sauce will be at the end of the post. I know I keep promising to post more, and I will try to. Tonight I am making a new recipe so if it does not get posted tomorrow it will Wednesday. So on with the recipes!

Chili con Carne

This soup has been a favorite of mine since I was a child. It is very easy to make and so tasty! My mom even put it in our church's cookbook under "Meggie's Favorite Chili". I have added my own touches to this chili when I make it.

Serves: 6 (or more depending on helping size)

Ingredients

1 Tbsp. butter or margerine
1 large onion, chopped
1 lb. ground venison or beef
1 qt. canned tomatoes
15.5 oz. can kidney beans, drained
15.5 oz. can black beans, drained
10 oz. can tomato soup
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 Tbsp. chili powder
1/4 tsp. cayenne pepper
Shredded cheddar for topping

Directions

1. Saute chopped onion in butter until translucent.
2. Brown the ground meat in the sauteed onion. Drain the fat.
3. Add the beans,tomatoes, and condensed tomato soup. Stir.
4. Add the spices.
5. Let simmer for 30 minutes.
6. Top each serving with shredded cheese.

That's it! Usually with the spices I coat the top of the soup and then mix them in. I haven't been measuring them.

 

Baked Chicken Fingers With Honey Mustard Sauce

 

This was something new I tried and turned out really well and will be something that I make again. I found the chicken finger recipe on Cooks.com and the Honey Mustard sauce recipe on Food.com. I have somewhat adapted these with the help of my sister to our liking. But if you want to see the original recipe the link will be posted at the end.

Chicken Fingers Ingredients

1 1/2- 2 lbs. boneless chicken cut into strips
1/2 cup butter or margarine, melted
20-24 Ritz crackers (i used 22), crushed
1/2 cu grated Parmesan cheese
paprika, salt, pepper, garlic powder- to taste 

Directions 

1. Combine melted butter with spices.
2. Add Parmesan cheese to crackers and mix
3. Dip chicken in butter mixture and coat
4. Roll buttered chicken in cracker/cheese mix. Place on baking sheet.
5.  Bake at 350 degrees for 20-25 minutes until done, careful to not overcook.

Honey Mustard Sauce Ingredients

yield: 3/4 cup sauce

1/2 Cup Mayonnaise (real, not Miracle Whip) 
2 Tbsp. Honey
2 Tbsp. prepared yellow mustard

Directions

1. Warm honey in microwave.
2. Mix all ingredients until thoroughly combined.
3. Refrigerate (this will make it set some and not be so runny)

These are both so simple and very tasty! The website where I got the Honey Mustard Sauce recipe called for twice the amount of honey for the 3/4 cup yield but we were afraid that would be too much so the 2 Tbsp was the perfect amount. Also the spices to add to the butter for the chicken is up to you! Whatever spices you like use them, this is what my sister chose to use.

I know the picture is a little dark, it is from my sister's cell phone. The chicken has some sauce by it. We ate it with a baked potato and green beans. The chicken would be also good served with french fries, or maybe even sweet potato fries. Beets might also go good with this meal.

Here are the links as promised.
Baked Chicken Fingers
Simple Honey Mustard Sauce

Well that is all for now. I hope you will try these recipes and some of the ones in the past. I have a few plans for recipes coming up. Thank you all for reading and remember to keep cooking!

Spinach Tortellini Soup

Hello everyone,

 It has been quite some time since I last posted. It was hard for a while since I didn't have internet. Plus a lot has been going on including me moving back in with my parents and leaving my fiance. That topic is not for here though. I had a post I was going to post about a year or more ago but I never finished it. Maybe I will finish that one another day. For now I am posting a recipe I found on Pinterest (if you do not have an account get one! That site is amazing!) which was pinned from Prevention Magazine's website. The link to the site is will be at the end of this post. The soup is very very delicious. I did make a few changes because of what I had on hand. Instead of using Parmesan that I would grate right there or slice, I just used the Parmesan cheese in the shaker that you would use on spaghetti. Also instead of boxed chicken stock the first time I made it i used two cans of chicken broth and two cubes of chicken flavored bullion. The second time I made it I used one can of broth and three cubes of bullion. They both tasted great. And I am sure that if you are vegetarian you could substitute another kind of stock. And finally the third change I made was using frozen tortellini. The first time I used fresh as called for in the recipe but the second time I used half a 19 oz bag of frozen. They too worked well. Now enough about that, onto the recipe!

Spinach and Tortellini Soup

Total Time: 16 minutes
Serves: 4

Ingredients

4 Cups Boxed Chicken Stock
1 Cup water
9 oz. Package Fresh Cheese Tortellini
6 oz. Package Baby Spinach
Parmesan Cheese
Salt and Pepper to season


Directions
 

1. Bring 4 cups stock plus 1 cup water to boil in a large saucepan.
2. Reduce heat and add the 9 oz. package of tortellini and simmer until pasta is tender, about 6 minutes.  
     (Might be longer if using frozen).
3. Stir in a 6 oz. package of baby spinach and cook until just wilted.
4. Season with salt and pepper to taste.
5. Ladle into bowls and grate or shave Parmesan on the top.

Another nice thing about this recipe is that it is only 249 calories per serving. It says it serves 4 but both times I have made it, it has served more than 4.

Here is the link for where I got the recipe:
Spinach and Tortellini Soup- Prevention

Thank you all for reading. I hope you enjoy this recipe. Remember to keep cooking!