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hmmm...I have the quick cooking 2000 annual...seems like the mushroom pork tenderloin recipe should have been in there.
"If there are no dogs in Heaven, then when I die I want to go where they went." -Will Rogers
I made this for lunch and it was really good. Would definitely make it again!
I didn't make the dressing, I used light Raspberry Dressing in a bottle that I love.
Proudly serving as a Taste of Home Field Editor since 2002, Grand Prize Winner, First Prize Winner and Honorable Mention
I think the 2000 recipes are in the 2001 annual but I might be wrong. I think either the creamy onion or cream of celery would work fine for that recipe.
I am also going to try the spinach mushroom sauté but I didn't want to steal anybody's recipe idea (have done it before but since I have both spinach and asparagus I need to use, will try both of them....but on different days.
Faith is not demanding what we want; it is trusting God's goodness in spite of life's tragedies. Dave Branon
I am back tonight with my recipe. I chose Spinach and Mushroom Smothered Chicken. This was another winner. I followed the recipe but did make a few changes. The biggest change was to saute the chicken breast on the stove instead of braving 25º with wind to grill the chicken outside. We do grill year round but I drew the line tonight. It was delicious. Again, I prepared only 2 chicken breasts for the two of us although we split one and saved one for tomorrow. There are two main steps in preparing this chicken but both are easy. The first step is to saute the spinach, mushrooms, onion, and pecans. (I'm thinking some crisp crushed bacon would be good here). Here is my photo:
Another change was to chop some yellow onion instead of green onions since I already had one on hand. I used Montreal Steak Seasoning because I already had some and it was delicious. And one last change - I already had slices of pepper jack cheese on hand so used that. Even with all those changes, this dish is outstanding.
After sauteing the veggies, I removed them and cooked the chicken. To serve, I placed a cheese slice on top of the chicken and when it had melted slightly, I added the cooked veggies on top. Oh, my word. Talk about good. We will definitely have this again.
Here is the recipe and my photo.
1 chicken breast half equals 203 calories, 9 g fat (2 g saturated fat), 68 mg cholesterol, 210 mg sodium, 3 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.
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Proud Field Editor for Taste of Home for 16 years.
Joan, I have made the spinach and mushroom smothered chicken before and loved it. I also made the spinach and mushroom sauté yesterday and enjoyed that as well. Think I am going to have leftovers of the cowboy meatloaf and potato casserole for lunch and will make up the one I am going to try then. Jill, I have also had meatball stroganoff before but think it may have come from the blog dreaming of poultry.
I have been finding a lot of promising recipes while digging my way through the mushroom recipes.
So far have come up with a list of several to try:
Garlicky Green Beans with Mushrooms (Light and Tasty Aug/Sept 2004
Turkey with Mushroom Sauce Quick Cooking Mar/Apr 2000
Mushroom Bean Medley Quick Cooking Nov/Dec 2005
Grilled Steak and Mushroom Salad Country Woman July/Aug 2006
My son and I stared battling a stomach bug Tuesday. He is better, I however, don't seem to be bouncing back so quickly.
In a effort to produce a speedy recovery I concocted a chicken soup recipe with ingredients I had on hand. The following is what I came up with and it turned out to be one of the best chicken soups I have ever prepared. My son, whom is 9, loved it and this will be the second day my husband has taken a thermos full with him to work for lunch.
2 -3 boneless chicken breast, cut up into bite size pieces
2 cubes chicken bullion
2 teaspoons onion powder
1 teaspoon roasted garlic, finely chopped
1 cup 5-minute rice, uncooked
6-8 large brussels sprouts, sliced thin
1 cup mushrooms, coarsely chopped
1/2 cup carrots, sliced thin
Salt and pepper to taste
Place pieces of chicken breast, chicken bullion, onion powder, roasted garlic, salt and pepper in a stock pot. Cover with about 3 quarts water. Bring to a boil over high heat. Reduce heat to medium and continue to cook until chicken is done.
Reduce heat to simmer and and add remaining ingredients. Simmer until rice is tender.
Note: Rice will take longer to get tender, about 20 minutes.
Hope you enjoy this recipe. It's different and delicious!
This is the one I tried. It is easy, quick and delicious. A definite keeper here. Love asparagus and mushrooms and I think leftovers would be great in an omelet. Just saying....the asparagus is lovely and crisp tender. Only thing I changed was not on purpose. I only had about 3/4 t. ground ginger. I did have some fresh ginger, but wasn't sure how much to use. This is really good just the way it is.
Wanted to thank Sue for doing this topic. As I mentioned, I am finding a lot of good mushroom recipes that I didn't know about.
I think I will make this one maybe since I have asparagus I need to use.
3/4 cup equals 92 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 599 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Dana, feel better soon!
Carole, you make this pork recipe sound so good, I just know I'm going to try it here very soon. I did look at it this morning when I was wondering what to make for supper tonight but I have no pork tenderloin in the freezer. I do have pork chops or a pork loin roast tho'.
I only buy tenderloins when on BOGO and I only use one for this recipe, but I have seen reviews that say it is also good with pork chops or a pork roast. I need to try it with chops.
Glad you enjoyed it!
Yum, chicken, pork tenderloin (Sherry, that when we buy ours, bogo), sauté's and really yummy soup...lol.
Will definitely try the pork tenderloin one,, hopefully sooner than later.
For mine I kind of goofed up again. If I had made either recipe separately they would have been good. The one from taste of home is similar to one I've made before only with spinach. (been eating a ton of kale lately)
But I wanted to add a twist to it and combined it with an allrecipe recipe adding in pesto spaghetti squash. (but also had kale & mushrooms, but not as many plus no beans)
It was just too much stuff! But separately and not adding quite so many extra ingredients to the spaghetti squash one, would have worked good. We'll see, I'll try both again one of these days as it's so healthy!
But we did both liked it, just didn't love it enough to make again..together.
Carole, that's so cute about the Will Rogers quote!
Thanks all, great experiments!
Quick Cream of Mushroom Soup
My daughter-in-law, a gourmet cook, served this soup as the first course for Thanksgiving dinner. She'd gotten the recipe from her mom and graciously shared it with me. Now I'm happy to pass it along to Reminisce readers.--Anne Kulick, Phillipsburg, N.J.
4-6 servings, Prep/Total Time: 30 mins.
1/4 cup chopped onion (I used 1/2 cup)
2 T. butter
3 cups sliced fresh mushrooms (I used baby portabella)
6 T. all-purpose flour
2 cans, 14 1/2 ounces each, chicken broth (I used a 32oz. carton, unsalted broth)
1 cup 1/2 and 1/2 cream (I used 1/2 whole milk and 1/2 almond milk-original, unsweetened)
1/2 t. salt 1/4 t. pepper I also added a pinch of minced garlic flakes
In a large saucepan, sauté onion in butter until tender. Add mushrooms and sauté until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 mins or until thicken. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 mins, stirring often.
REVIEW: Other than a Hungarian Sour Mushroom Soup my Grandmother made strictly for our Christmas Eve dinner, I basically grew up with Campbell's Cream of Mushroom Soup. Trying to watch our sodium in take, DH encouraged me to give this recipe a try. Well let me tell you, I'm so glad I did! This wonderfully delicious soup is more than I expected. It is so smooth tasting, like velvet, it just slides down so easily. I was worried at first because my soup is darker than Campbell's. Not sure, but thinking this might be because I used portabellas instead of white mushrooms and/or it has a smaller amount of cream/milk. One taste however, all my worries were banished.--I was happy with the results and this would be a keeper. DH said we hit the jackpot with this recipe and I couldn't agree more!
I will have to try this Lori! I have bought the new(ish) organic Portobello mushroom soup that is actually really good, but you can't beat homemade.
LORI,,,,,can you share you Hungarian Sour mushroom soup recipe? I've made one before but your sounds very authentic. Oh rats, when I was looking up maybe a recipe you had already shared I saw where your Grandmother wouldn't write down the recipe before she passed. How very sad for all the recipes lost, and of course for your grandma even more so.
Thanks for your review,,,, and really everyone's. Forgot to mention the yummy salad recipe too.
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