A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
1 1b boneless, skinless chicken thighs, trimmed and cut into 3 inch pieces 2 Tablespoons olive oil 2 Tablespoons lemon juice 1 Tablespoon honey 1 tsp kosher salt Salt & Pepper to taste 2 red onions, thinly sliced 1 8 oz package sliced white button …
Roasted Tomatoes and Mushrooms 1 Pound smallish whole tomatoes 1/2 pound largish white mushrooms Olive oil 2 or 3 sprigs each of thyme and rosemary salt and pepper to taste Preheat the oven to 375 Fahrenheit. Clean and dry the tomatoes and mushrooms. Arrange in …
Pizza Stuffed Portobello Mushroom Cap
1 3-4 inch portobello mushroom cap
1-2 tablespoons olive oil
1 tsp garlic paste
1-2 tablespoons tomato paste
1 teaspoon dried oregano
1 pinch red pepper flakes
1 pinch sea or kosher salt
1/4 cup Mozzarella pearls
Preheat broiler and position rack approximately 6 inches away.
Line a baking sheet with foil or parchment paper.
Scrape out the gills on a large portobello mushroom cap, and cut out the stem. Whip the cap to clean.
Mix some garlic paste with olive oil and brush inside and outside the cap.
Place the mushroom on the lined baking sheet cap-side up and broil 4-5 minutes.
Mix approximately 1 tablespoon tomato paste with some dry oregano, a pinch of red pepper flakes, and a pinch of kosher or sea salt.
Take the mushroom out of the oven and turn over. Coat the inside of the cap with the tomato paste. Add a handful of mozzarella pearls.
Broil another 5 minutes, until the cheese is browned and bubbly.
Season with more oregano and red pepper flakes if you like.
Gouda and Caramelized Onion Stuffed Portobellos 2 Portobello mushrooms 1-2 Tablespoons olive oil 1 tsp minced garlic or garlic paste 1/4 cup shredded Gouda cheese 1/4 cup Caramelized onions Whisk the garlic into the olive oil and set aside. Adjust an oven rack underneath the …