Nicole

Mifgash Mushrooms

January 21, 2014 Nicole

This is a really interesting recipe. I wasn’t the biggest fan, but it wasn’t bad either. It has a unique flavor and a nice consistency. In the future I think I would use this recipe more as a gravy than a side dish. I think it would be wonderful over steak or a nice grilled chicken breast.

From what I read online the word Mifgash means encounter in Hebrew so I guess you could call this encounter mushrooms! Interesting!! I love learning new things.

My family loves mushrooms so no one was complaining about a big pot of them. They gobbled them down in no time, as for me I found them to be a bit salty and nothing special at least as a side dish. Like I said this would rock as a gravy or base to slow cook chicken in.

Ingredients:

1 tablespoon oil, for frying
1 large onion, coarsely chopped
1 can button mushroom, rinsed
1 tablespoon soup mix
1 teaspoon paprika
1/2 teaspoon black pepper, coarsely grated
water

Directions:

Fry the onion in the oil until golden.
Add the mushrooms and continue sauteing for an additional 5 minutes.
Add the soup mix, the black pepper and the paprika.
Add enough water to make a sauce.
Cook over medium heat, stirring constantly, until the sauce has reached the desired thickness.

Original Recipe Source

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Recipes

(Not Quite) Popeye’s Mardi Gras Mustard Dipping Sauce

January 18, 2014 Nicole

I was so excited when I found this recipe because this is my favorite sauce at Popeye’s unfortunately it didn’t taste anything like their sauce to me. Although the recipe didn’t say so maybe it’s because you need to use hot prepared horseradish, but I don’t know.

Don’t get me wrong this sauce is great but if you have illusions of this being the sauce you are looking for I am afraid you will be disappointed.

I would certainly make this sauce again because like I said it’s great, but it’s not Popeye’s sauce!

Ingredients:

2 tbs. mayonnaise
2 tbs. creole mustard
2 tsp. prepared horseradish
2 1/2 tsp. sugar

Directions:

Combine all ingredients
Chill for 30 minutes to allow flavors to blend.

Original Recipe

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Recipes

Mystical Artichoke Dip

January 16, 2014 Nicole

This is (in my opinion) the exact dip served at Mystic Lake Casino Café. My husband and I like to go there when we are in Minnesota for dinner, not to gamble because their slots are too tight, but the food is great!

As an appetizer this dip is served with toasted garlic bread on the side. We both absolutely love it. In all honesty I would probably eat it as a meal because it’s that good.
When I made this I started screamed because it tastes just like the casino dip. Even my husband said it’s exactly like he remembers. This dip is fantastic! I can’t wait to make it again. I believe it would also make a great spread on a wrap for lunch.

Ingredients

8 oz. block cream cheese
1 Cup Mayonnaise
1 Cup Parmesan Cheese
4 oz. can Mild Diced Green Chiles
12-14 oz. Jar (or 2 – 7.5 oz jars) of Marinated Artichoke Hearts

Directions

Preheat oven to 350 degrees F.
Drain artichoke hearts, leaving a tiny bit of marinade behind.
Mix all of the ingredients in a bowl.
Pour into baking dish and bake on middle rack for approximately 30 minutes, until bubbling and starting to turn golden brown.

*Please note that the dip will seem oily because of the oil the artichokes were soaking in.*

Original Recipe Source

Recipes

Old-Fashioned Dressing with a Twist!

January 14, 2014 Nicole

My original intention was to provide you with the original recipe I started with. Then I realized my recipe is nothing like the original recipe. I think it would be an insult to the original recipe to say that this one is a copy because it’s really not even close.

I took the creative liberty to change it to my own recipe, but also I had some making up to do for the big mistake I made. Instead of buying the big bag of dry stuffing I bought Stovetop stuffing. I don’t even know what I was thinking but I didn’t regret the decision in the end! No way!

This actually worked to my advantage because it turned out fantastic. Actually better than I could have expected and better than any normal version of Stovetop. Stovetop (at least when I make it) always turns out sticky and in a clump and no it doesn’t matter how long I fluff it with a fork. This however turned out awesome and delicious and super moist. It wasn’t clumpy and was actually perfect. What was even better is it had to been left sitting for a bit than it probably should have because I made it too soon, but it turned out perfect! As you can see from the picture above it’s not sticky or clumpy but beautiful!

My favorite part was the mass amount of veggies. I think they really made this recipe special and pop out. Honestly I can’t imagine making stuffing any other way.

So what’s the twist? This stuffing tastes just like my Nana’s bread dressing, which is what I would consider to be old-fashioned, but the twist is you are making the recipe in a fraction of the amount of time and not having to bake anything. Sweet!

I can’t wait to make this again. We don’t have to worry about holidays I will be making a half recipe to serve with diner.

Ingredients:

12 ounces (two boxes) Stove Top Stuffing or Similar
2 cups diced celery
2 cups chopped onions
1 tablespoon dry sage
1 tablespoon dry thyme
1 teaspoon salt
1/2 teaspoon black pepper
8 tablespoons butter, melted
2 1/2 cups chicken broth

Directions:

Combine celery and onion and 8 tablespoons of butter. Saute vegetables until they are tender.
To the tender vegetables and butter add spices and then next incorporate stuffing
Mix well
Cook until stuffing is well combined and tender.

Original Recipe Source

Recipes

Baked Potato Casserole

January 9, 2014 Nicole

A few nights ago I was in the mood for a baked potato, but at the same time I was in the mood for French fries. As much as I wanted a baked potato I didn’t want to have the hassle of the baked potato. No matter what I knew we were going to have some sort of potatoes for dinner because they sounded so good.

I threw this together at the last minute and I must admit it turned out great. The key is making sure that your potatoes get nice and crispy. The browner the better because it add extra flavor. This is something you can you can easily adjust the size based on your needs at the moment.

I think it would also be really great with season salt added to it before baking!

Ingredients:

2 pounds potatoes washed
¼ cup bacon bits
¼ cup green onions
1 cup cheese (your choice)
Olive oil
Salt and pepper to taste
½ tsp. Garlic powder

Directions:

Preheat oven to 450 degrees
Slice washed potatoes into ¼ inch rounds then spread out in a 16X20 baking dish.
To the dish add a few tablespoons of olive oil, salt, pepper, and garlic powder.
With clean hands rub the olive oil and spices into the potatoes. The potatoes should be well coated with oil. Add more oil as needed
Bake for 45 minutes rotating the potatoes every 15 minutes to insure they get nice and brown
Once your potatoes are at the desired crispiness remove from oven and add half the cheese, then the bacon and green onions then top with the additional cheese.
Return the pan to the oven and make another 5 minutes

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