Portabella Fromage Poulet

This fancy shmancy french translation means "Chicken Cheese Portabella" and it is E-A-S-Y!!! 


Makes 2 servings; simply double to make 4 servings.


Ingredients:
-2 large (4-6" diameter) portabella mushroom caps
-2 skinless boneless chicken breasts
-1 cup parmesan cheese
-1 1/2 cups shredded mozzarella cheese
-1 bottle Lawry's Herb and Garlic marinade - you will use about 1/2 bottle
-8-10 asparagus stalks
-olive oil
-McCormick "Perfect Pinch" Basil & Garlic seasoning (see here)


Directions:
1. Preheat oven to 340 degrees.
2. Place chicken breasts in glass dish, cover with marinade.
3. Scoop and dispose gills from mushroom caps (see here), and cut off stalks if present
4. Brush portabella caps and asparagus generously with olive oil, place in separate glass dish from chicken
5. Mix 1 tsp Basil/ Garlic seasoning, parmesan cheese, and mozzarella in small bowl
6. Generously cover inside of caps (face up) evenly with cheese mixture
7. Bake chicken for a total of 25 minutes (do not drain marinade)
8. 10 minutes into baking chicken, place mushroom/ asparagus dish into oven, and bake for 15 minutes
9. Arrange ingredients as you wish

Cinco de Mayo Salsa

Ingredients:
-3 cloves garlic
-1 jalapeno pepper
-1 can Rotel
-1 can petite diced tomatoes
-2 tablespoons lime juice
-leafy ends of 1 small bunch of cilantro
-1 tsp salt
-1/2 small white onion

Directions:
1. Cut stem end off of jalapeno. Cut the rest of the pepper into small pieces (slices will work). Do not dispose of seeds.
2. Peel and chop garlic into very small pieces, or use a garlic press (we don't have a garlic press, and cutting it with a knife worked fine).
3. Cut leafy ends off of cilantro stems. 
4. Chop onion into small pieces.
5. Combine jalapeno (including seeds), garlic, cilantro leaves, and onion in blender. Pour in Rotel and diced tomatoes (both undrained). Add lime juice and salt. Blend on "Chop" setting until you reach desired smoothness. 


This salsa is not typically chunky. To ensure jalapeno and garlic are chopped and distributed evenly, blend at least to a smooth, slighly runny texture.

Pumpkin Bread

Ingredients:

-1 cup butter or margarine, softened
- 3 cups sugar
- 3 eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 1/2 teaspoons ground nutmeg
- 1 (16 ounce) can pumpkin (no seeds) - I like Libby brand - some others can be stringy


Directions:
1. Preheat oven to 350 degrees

2.  In a mixing bowl, cream butter and sugar, first by fork, then by hand. Don't know how? Click here.

3. Add eggs; mix well. 

4. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. 

5. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.

Pumpkin Muffins

Ingredients:

-1 1/2 cups flour
-6 Tbs. sugar
-1 Tbs. baking powder
-1/2 tsp salt
-1/2 tsp cinnamon
-1/2 tsp nugmeg
-1/2 cup raisins (or golden raisins) optional
-1/2 stick butter
-1 cup pumpkin puree
-1/2 cup milk
-1 egg
Directions:

1. Mix the dry ingredients in a large bowl. 

2. Melt the butter and mix with the remaining ingredients just until blended.
3. Bake at 400 degrees for 15-20 minutes. Makes 1 dozen.