Monday, October 10, 2011

Goat cheese stuffed mushroom

OMG, LOVE!  2 of my favorite things (mushrooms and goat cheese) together as one.

  • 1 large portabello mushroom cap, stem and gills removed
  • Goat cheese
  • In the cap of the mushroom, spread some goat cheese and stick under the broiler until the top is browned.  Remove from broiler and put in a skillet over medium heat and cover for 5 or so minutes (until the mushroom is tender)

Salmon Hash

So I'm not the biggest fan of salmon, so what did I do?  Bought a piece of salmon.  Yeah, I know, I don't make much sense.

Last night I seasoned it with some lemon pepper seasoning, cooked the salmon up in my cast iron pan, and took a bite and realized "nope, I don't like this".  But I wasn't about to waste it and thought about giving it to Charlie this morning so he'd have a super treat with his dog food, but this morning came up with a better idea.  Originally it was going to be an egg/salmon/turnip scramble, but I had other ideas.

In a small skillet, melt some bacon grease (or your fat of choice) and add a couple of handfuls of grated turnips (you know, out of the bowl of grated turnips you've had sitting in the fridge for a few days that you haven't gotten around to eating yet....or if you are using fresh, make sure you squeeze the excess liquid out of it).  Saute those for several minutes until they start to brown, then add in some salmon and a drizzle of EVOO and stir until it's heated.  Season with salt and pepper.

The result?  Pretty damn tasty!  And since I have salmon and a bunch of turnips left, I think I'll be eating this for a couple of days.  You could also make a bigger batch and just reheat as needed (which I will probably be doing for some quick post workout meals).

Thursday, October 6, 2011

Chicken with sundried tomatoes, olives and mushrooms

The other night I was supposed to have a Skpe dinner date with my primal eating buddy, Sarah, but work interfered and our dinner was postponed.  So this afternoon, after realizing I didn't have anything for lunch, I thought this was a perfect opportunity to make it.  The original recipe can be found here, my adaptation is below.

  • 2 lbs boneless, skinless chicken breasts, cut in half
  • 1/4-1/2 cup of sundried tomatoes, sliced thinly (I have a giant jar of marinated tomatoes from Costco, I just counted out 20 and used the liquid that came off of it as well)
  • 1/4 cup of sliced mushrooms
  • 1/4 cup of olives, sliced in half (I used pitted kalamata olives)
  • 6 cloves of garlic, sliced thin
  • Extra virgin olive oil
  • 1T dried basil
  • 1T dried parsley
  • Salt and pepper to taste
Preheat oven to 375.

In a large baking dish (my big rectangular Pyrex dish fit the chicken perfectly) arrange the chicken.  Season with EVOO, salt, pepper, basil and parsley on both sides.  Top with the garlic slices and spread an even layer of the tomatoes, mushrooms and olives.

Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 15 minutes, or until the chicken is cooked thoroughly.

Serves 4-6

UPDATE:  Okay, so I just enjoyed a piece, and while it was pretty tasty, I feel like it was lacking a little flavor.  If you've got some artichoke hearts on hand, definitely toss those in the mix too.