Author: Mike

Michael Chiarello’s Best Button Mushrooms

This is supposedly Chef Michael Chiarello’s favorite way of cooking button mushrooms. And I have to say, they came out very good indeed. I love the earthiness of mushrooms with fresh herbs, and just a hint of citrus. I’d never thought of adding lemon to mushrooms. It definitely adds a nice tart contrast to the meaty, rich mushroom flavor.

Michael Chiarello's Best Button Mushrooms

Crazy Good Leftover Too!

Psssst! If you end up with leftovers, chop them up and use them in an omelet or on top of a grilled burger. Yum! But, it’s rather unlikely you’ll end up with leftover Michael Chiarello’s best button mushrooms. You could do as I did and make a double batch just so you would have more for other dishes!

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Also try my dilly dilly grilled mushrooms.

Michael Chiarello's Best Button Mushrooms
Print Pin
5 from 1 vote

Michael Chiarello’s Best Button Mushrooms

Chef Michael Chiarello's (and my) favorite way to cook up button mushrooms.
Course Side Dish
Cuisine Italian
Keyword mushroom
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 260kcal
Author Michael Chiarello

Equipment

Ingredients

  • 6 tablespoons extra-virgin olive oil
  • 1 ½ pounds button mushrooms small, whole, wiped clean (I used mini Bellas)
  • 3 tablespoons butter
  • kosher salt
  • 1 tablespoon garlic minced
  • 1 ½ teaspoons thyme leaves fresh, chopped
  • 2 tablespoons lemon juice
  • ½ cup white wine
  • 1 tablespoon parsley chopped

Instructions

  • Heat the oil over high heat in a large skillet.
  • Add the mushrooms, stem-side down. Do not move them around. Cook them until they start to caramelize on the bottoms.
  • Toss the mushrooms and cook for 5 more minutes.
  • Add the butter.
  • Once melted, toss and cook another 5-8 minutes or until the mushrooms are browned.
  • Add the salt and garlic and cook another 2 minutes.
  • Add the fresh thyme, lemon juice and wine and cook until the liquid has evaporated.
  • Remove from heat.
  • Stir in the parsley and serve.

Notes

Best served immediately.

Nutrition

Calories: 260kcal | Carbohydrates: 8g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 139IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg

Nutritional values are approximate.

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Baked Angel Hair with Sausage

This baked angel hair with sausage is the perfect recipe for a large dinner. It makes a really big batch, and is really easy to make. I recently made this great dish and took it along for an overnight trip. It reheated easily in the hotel room, making for a nice, inexpensive dinner. A little green bean salad and some garlic bread and I was eating like a king.

We often also make this dish for friends. It’s easy and makes a lot, perfect for feeding a big family. And it tastes great of course! Any time we have a friend that needs a little help, something like this is the least we can do. And hey what’s better than not having to worry about cooking dinner for a few nights when you’ve hit a rough spot? Especially when it’s this good and homemade!

Baked Angel Hair with Sausage

A Great Way To Feed A Crowd

You can switch things up a bit by omitting the rosemary and substituting Creole seasoning. I found the original recipe for baked angel hair with sausage over on Bo’s Bowl blog, which is chock full of great food ideas!

Sure, if you want a spicy version hot Italian sausage is a great way to do it. Without being too hot.

I have been tempted a few times to make this dish using meatballs. I don’t think my standard large meatballs would be good in it. They’re just too big. But mini-meatballs might work. Or even chopped meatballs perhaps. If you have a good (small) meatball recipe you love, this might be a good time to experiment with this recipe!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my Christmas pasta. It also makes enough for a crowd. So does my smoked sausage casserole.

Baked Angel Hair with Sausage
Print Pin
5 from 1 vote

Baked Angel Hair with Sausage

This baked angel hair with sausage is the perfect recipe for a large dinner. It makes a big batch, and is really easy to make. I recently made this great dish and took it along for an overnight trip. It reheated easily in the hotel room, making for a nice easy dinner. We often also make this dish for friends. It’s easy and makes a lot, perfect for feeding a big family.
Course Main
Cuisine American
Keyword pasta, sausage
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 612kcal

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Remove the sausage from casings.
  • Heat the oil over medium-high heat in a large skillet. Crumble the sausage into the pan and brown on both sides. Remove to a paper towel-lined plate.
  • Add the mushrooms to the skillet and saute until soft. Add 1/2 of the rosemary, combine.
  • Add the two jars of Alfredo sauce to the skillet. Stir, bring to a boil, and reduce to a simmer.
  • While the sauce is simmering, cook the angel hair pasta per the package instructions EXCEPT do not cook fully. Reduce the cooking time by 1 minute instead so that the pasta is a little al dente (still a bit raw).
  • Rinse and drain the pasta and add to the sauce. Combine well.
  • Spray a 9″ x 13″ baking dish with non-stick spray.
  • Add half of the cooked pasta mixture. Top with half of the crumbled sausage and half of the remaining rosemary.
  • Add the rest of the pasta, topped with the remaining sausage and rosemary.
  • Sprinkle with the cheeses.
  • Bake 25-30 minutes or until the sauce is bubbly and the cheese is melted. Place under the broiler for a minute or two to brown the top and serve.

Notes

Add a pinch or two of crushed red pepper for a little kick.

Nutrition

Calories: 612kcal | Carbohydrates: 45g | Protein: 28g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 888mg | Potassium: 496mg | Fiber: 2g | Sugar: 2g | Vitamin A: 232IU | Vitamin C: 2mg | Calcium: 217mg | Iron: 2mg

Nutritional values are approximate.

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Olive Garden Italian Sausage Soup (Copycat Recipe)

Wow, who would’ve thought something so simple could be so good? My wife absolutely loves this copycat recipe for Olive Garden Italian sausage soup. It’s very easy to make. Bonus! The ingredient list is not long at all, using mostly package ingredients that you might already have in your pantry and freezer.

Olive Garden Italian Sausage Soup (Copycat Recipe)

Great Just Like It Is

I was thinking I was going to have to add some kick, like maybe red pepper flakes or substitute spicy sausage instead, but this copycat recipe for Olive Garden Italian sausage soup can hold its own just like it is. I served it with some homemade cheddar oyster crackers for a little crunchy contrast. A couple of pieces of toasted French bread would be great too. Perfect for soaking up some of the delicious broth.

If you can’t find Pecorino Romano cheese you can use a good Parmesan cheese instead. In a pinch, a shredded Mozzarella can be used.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my awesome old-school flashback, homemade alphabet soup.

Copycat Olive Garden Italian Sausage Soup
Print Pin
3 from 3 votes

Olive Garden Italian Sausage Soup (Copycat Recipe)

Wow, who would’ve thought something so simple could be so good? My wife absolutely loves this copycat Olive Garden Italian sausage soup. It’s very easy to make. Bonus!
Course Main or Appetizer
Cuisine Italian
Keyword copycat, Italian, soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 620kcal
Author Recipe Secrets

Equipment

Ingredients

  • 1 pound sweet Italian sausage
  • 1 cup white rice
  • 6 cups beef broth
  • 10 ¾ ounce diced tomatoes undrained
  • 10 ounce frozen chopped spinach thawed, drained
  • Pecorino Romano cheese freshly grated

Instructions

  • Remove sausage from casings and crumble into a large pot over medium-high heat. Cook until done.
  • Add the rice, broth, tomatoes, and a pinch or two of freshly ground black pepper. Bring to a boil then reduce to a simmer and continue cooking until the rice is tender.
  • Add the spinach and stir. Cook another 3-5 minutes.
  • Serve topped with cheese.

Notes

For a kicked up version, use hot Italian sausage!

Nutrition

Calories: 620kcal | Carbohydrates: 44g | Protein: 27g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 86mg | Sodium: 2231mg | Potassium: 923mg | Fiber: 3g | Sugar: 2g | Vitamin A: 8400IU | Vitamin C: 13mg | Calcium: 170mg | Iron: 4mg

Nutritional values are approximate.

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Herbed Wonton Crisps

These little herbed wonton crisps are beyond easy to make and they pack a lot of flavor. They’re very light so you can eat a good handful or two and not feel guilty about it. You can make them several different ways, so they’re great for parties!

Herbed Wonton Crisps

A Blank Canvas For Flavor

I’ve made these herbed wonton crisps with herbs, Creole seasoning, salt and fresh cracked pepper… Use whatever you have on hand. If it’s something you like changes are you’ll like it on these crisps too.

I love making easy treats. You’ll find me making flavored oyster crackers and pretzel bites on a regular basis. I’ll make a big batch and let my wife take them into work to share with her co-workers.

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Also try my wonton potstickers.

Herbed Wonton Crisps
Print Pin
4 from 1 vote

Herbed Wonton Crisps

These little herbed wonton crisps are beyond easy to make and they pack a lot of flavor. They’re very light so you can eat a good handful or two and not feel guilty about it. You can make them several different ways, so they’re great for parties!
Course Side or Appetizer
Cuisine American
Keyword herbs, wontons
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 111kcal
Author Based on a recipe from Weight Watchers

Equipment

Ingredients

Instructions

  • Preheat oven to 425 F.
  • Spray a baking sheet with non-stick cooking spray.
  • Using a mortar and pestle, lightly smash the herbs together.
  • Flip the wonton wrappers. Lightly spritz with olive oil (if you don’t have a spritzer you can brush the oil on, but use only a very small amount).
  • Sprinkle wrappers with herbs.
  • Bake another 2-5 minutes or until golden brown and lightly crisp.
  • Remove and let cool before serving.

Notes

The wrappers will crisp up completely as they cool.

Nutrition

Calories: 111kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 215mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg

Nutritional values are approximate.

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Cinnamon Roll Waffles

This is the easiest breakfast you’ll ever make. And certainly one of the most addicting. Just fire up your waffle maker and add a few out-of-the-can cinnamon rolls. In minutes you’ll have a delicious plate of cinnamon roll waffles, nice and hot and slightly crispy. Topped with icing, syrup and butter. You’ll never eat those regular ole kinda-boring cinnamon rolls again. These are better. Why? Oh that crispy goodness! And the crannies for the icing and syrup and butter?!?? ! Oh my!

Cinnamon Roll Waffles

Tasty Fun

Add walnuts, pecans, fruit… Use whatever toppings you like to these cinnamon roll waffles. Or just pour some warmed real maple syrup on top and enjoy. I use my lil Cuisinart Classic Waffle Maker for making these. It works like a charm. I can make four mini waffles at a time. The first waffle usually gets ‘sacrificed’ in the name of ‘quality control’. That’s another word for ‘I can’t control myself so I have to eat one’.

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Also try my Texas Toast French toast waffles!

This recipe is based on a recipe from A Hen’s Nest.

Cinnamon Roll Waffles
Print Pin
5 from 1 vote

Cinnamon Roll Waffles

This is the easiest breakfast you’ll ever make. And certainly one of the most addicting. Just fire up your waffle maker and add a few out-of-the-can cinnamon rolls.
Course Main
Cuisine American
Keyword cinnamon rolls, waffles
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 320kcal
Author From A Hen’s Nest

Equipment

Ingredients

  • 1 tube cinnamon rolls
  • maple syrup warmed, optional
  • butter softened, optional

Instructions

  • Heat your waffle iron.
  • Open the cinnamon rolls and separate them.
  • Stretch them out just a bit then toss them on your waffle iron (my little iron only holds two at a time).
  • Cook for 2-3 minutes or until starting to get crispy.
  • Microwave the icing per package instructions and pour over the waffles.
  • Serve with warmed syrup and softened butter, if desired.

Notes

Depending on your waffle maker, you may want to spray yours lightly with non-stick spray before adding the roll dough.

Nutrition

Calories: 320kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Sodium: 660mg | Sugar: 20g | Iron: 1mg

Nutritional values are approximate.

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Chorizo Sloppy Joes

Wow, these chorizo Sloppy Joes are good. I really liked them, but then, I was already a huge fan of Mexican chorizo. I used extra hot chorizo to really crank these up another notch. Use regular chorizo if you’re not into heat. It’s the wonderful flavor of the sausage that makes these special. The heat is an extra bonus. One bite and you’ll never go back to ‘regular’ Sloppy Joes again.

Chorizo Sloppy Joes

A Spicy Twist On The Classic

These chorizo Sloppy Joes are a great twist on the classic Sloppy Joes I grew up on. I’ll never go back to those after having these, that’s for sure!

I love chorizo in darned near everything. If you feel the same way, you’ll also want to make my chorizo fried potatoes.

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This recipe is based on a recipe from Our Krazzy Kitchen.

Chorizo Sloppy Joes
Print Pin
4 from 1 vote

Chorizo Joes

Wow, these chorizo Sloppy Joes are good. I really liked them, but then, I was already a huge fan of Mexican chorizo. I used extra hot chorizo to really crank these up another notch.
Course Main Dish
Cuisine American
Keyword Mexican, sandwich, sloppy Joes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 478kcal
Author Based on a recipe from Our Krazzy Kitchen

Equipment

Ingredients

  • 2 poblano peppers
  • 1 red bell pepper
  • 1 pound ground beef
  • 1 pound Mexican Chorizo sausage
  • 1 small white onion diced
  • 4 cloves garlic minced
  • 6 ounces tomato paste
  • 2 cups water
  • ½ tablespoon cayenne pepper
  • ½ tablespoon cumin
  • 1 tablespoon sugar
  • 8 hamburger buns

Instructions

  • Fire up your grill (or oven broiler) and roast the peppers (both the poblano and the red bell) until charred. Let cool slightly then remove the charred skins. Remove the seeds and stems and chop.
  • Crumble the beef and chorizo into a large pot or Dutch oven and brown over medium high heat. Drain and remove the meat, reserving 1 tablespoon of the meat drippings in the pot.
  • Add in the onions and saute until starting to soften, about 4 minutes.
  • Add garlic and cook another 2 minutes or until fragrant.
  • Return the meat to the pot along with the remaining ingredients except the buns. Cover and simmer for 30 minutes. Season with salt and pepper to taste.
  • Serve over lightly toasted hamburger buns. Enjoy!

Notes

I love these served open-faced too!

Nutrition

Calories: 478kcal | Carbohydrates: 33g | Protein: 24g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 832mg | Potassium: 539mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1339IU | Vitamin C: 50mg | Calcium: 107mg | Iron: 4mg

Nutritional values are approximate.

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Carrots Au Gratin

Paula Deen does crank out some good dishes, like these carrots au gratin. She has a lot of critics, but I’m not one of them. When I do watch cooking shows, I watch for the food. I try to ignore the fluff.

Carrots Au Gratin

A Great Holiday Side Dish

These carrots au gratin came out fantastic. It’s a nice twist on the traditional potatoes au gratin. I think we’ll put this on our to-make list for this year’s Thanksgiving.

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Also try my fried carrots strips with Cajun mayonnaise dipping sauce.

Carrots Au Gratin
Print Pin
4 from 1 vote

Carrots Au Gratin

A great easy side dish that is a nice twist on traditional potatoes au gratin.
Course Side Dish
Cuisine American
Keyword carrots
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 206kcal
Author Paula Deen

Equipment

Ingredients

Instructions

  • Spray a 9″ x 9″ baking dish with non-stick spray.
  • Preheat oven to 350 F.
  • Melt the butter in a large skillet over medium heat.
  • Add the carrots and green onion and saute for 6 minutes.
  • Add the flour, parsley, salt and pepper. Stir and cook for 2 minutes.
  • Add the milk and stir until thickened, 2-4 minutes.
  • Remove from heat and stir in the cheese.
  • Pour mixture into the baking dish. Sprinkle top with the crushed chips.
  • Bake for 30 minutes or until hot and the chips are a little browned.

Notes

Substitute pepper jack cheese for a nice kick.

Nutrition

Calories: 206kcal | Carbohydrates: 20g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 364mg | Potassium: 593mg | Fiber: 3g | Sugar: 7g | Vitamin A: 14533IU | Vitamin C: 9mg | Calcium: 181mg | Iron: 1mg

Nutritional values are approximate.

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Roasted Chicken Noodle Soup

One of the main reasons I roasted a chicken on my Big Easy the other day was to make this roasted chicken noodle soup. It sounded fantastic, and it came out fantastic. You could also make this with leftover turkey from Thanksgiving!

Roasted Chicken Noodle Soup

You can substitute a rotisserie chicken from the store if you like, but roasting one yourself, either on the grill or in the oven, produces even tastier results. Because of the noodles, this soup tends to thicken up overnight. You’ll need to add a bit of water (or chicken broth) when reheating it. My wife likes hers very thick, almost like a stew.

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Also try my roasted tomato soup.

Roasted Chicken Noodle Soup
Print Pin
5 from 1 vote

Roasted Chicken Noodle Soup

Wonderfully tasty thick, hearty soup.
Course Main Dish
Cuisine American
Keyword chicken, pasta, soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 259kcal
Author Based on Roasted-Chicken Noodle Soup from MyRecipes

Equipment

Ingredients

Instructions

  • Heat the oil in a large pot over medium-high heat.
  • Add the onion, carrots, celery and garlic and saute for 5 minutes.
  • Sprinkle in the flour and stir.
  • Add the oregano, thyme, poultry seasoning and Creole seasoning and cook for 1 minutes.
  • Add the chicken broth and potato and salt to taste.
  • Bring to a boil then reduce to a simmer and continue simmering for 15-25 minutes or until the potato starts to get tender (depending on how you want it, you might want to keep a little 'bite' to your potatoes).
  • Stir in the remaining ingredients and cook until the noodles are tender, about 10 minutes.

Notes

This soup is great made with rotisserie chicken!

Nutrition

Calories: 259kcal | Carbohydrates: 35g | Protein: 16g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1044mg | Potassium: 792mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2948IU | Vitamin C: 20mg | Calcium: 134mg | Iron: 2mg

Nutritional values are approximate.

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Buffalo Wing Marinade

This Buffalo wing marinade recipe makes for good, moist wings, whether you cook your wings in the oven, grill them, or as I usually do on my Weber grill, make them on the Char-Broil Big Easy using my Wingin’ator 3000 modification. The marinade really gives the wings a great spicy flavor without having to sauce them after they are cooked. And even if you do still sauce them, you’ll get flavor all the way through each bite. Not just on the outside.

Visit my other site, For The Wing, for all things chicken-wing!

Buffalo wing marinade

If you want crispy wings, DO NOT use this recipe for Buffalo wing marinade. Instead, try out my crispy wings recipe.

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I cook up a lot of chicken wings. Check out all of my great wing recipes here.

Print
5 from 1 vote

Buffalo Wing Marinade

Easy marinade for wings (or any chicken, for that matter).
Course Marinade
Cuisine American
Keyword Buffalo, marinade, wings
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 388kcal
Author Mike

Equipment

Ingredients

Instructions

  • Whisk all ingredients together.
  • Pour into a large resealable baggie.
  • Add in the chicken. Shake to coat.
  • Refrigerate for at least an hour, flipping every 15 minutes.

Notes

Shake off any excess marinade before cooking the wings.

Nutrition

Calories: 388kcal | Carbohydrates: 4g | Protein: 31g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 705mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1436IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 3mg

Nutritional values are approximate.

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Spanish Style Beans

I am not exaggerating when I say that everyone thought that these Spanish style beans from Drick’s Rambling Cafe are the best they ever had. They have a great southwestern zing to them. They are packed with so many flavors. And they are definitely out-of-the-ordinary crazy delicious. I know there are a lot of ingredients in these beans. But they are oh so worth the effort. You’ve never had beans like these before.

Spanish Style Beans

Not Just A Bowl Of Beans

These Spanish style beans are not only great as a side, but also great on hot dogs or as a dip (get a bag of those big Frito Scoops and dig in!). The flavors are amazing. These are not bland beans by any stretch of the imagination.

This recipe calls for Ranch Style beans. Our local Meijer grocery store did not carry them, but Kroger did. They are basically pinto beans in a well-seasoned sauce. I always keep a few cans on hand for recipes like this.

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Also try my enchilada beans.

Spanish Style Beans
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4 from 1 vote

Spanish Style Beans

Great as a side, on dogs, or as a dip!
Course Side Dish
Cuisine American
Keyword beans
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 35kcal
Author Drick’s Rambling Cafe

Equipment

Ingredients

Instructions

  • Preheat oven to 325 F.
  • Heat the oil in a large Dutch oven or oven-safe pot.
  • Saute the onion, bell pepper and jalapeño until tender.
  • Add the garlic and saute another 2-3 minutes.
  • Add the bay leaves, oregano, liquid smoke (if using), beans, paprika, bouillon, and ham. Stir. Season with salt and pepper.
  • Cover and place in oven. Cook until hot and bubbly, 30-35 minutes.
  • Stir in the vinegar and garnish with parsley before serving.

Notes

Add water if the beans are too thick.

Nutrition

Calories: 35kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 176mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 338IU | Vitamin C: 25mg | Calcium: 27mg | Iron: 1mg

Nutritional values are approximate.

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