Sherry's Mediterranean Mushroom Melt




Cheesy Deliciousness: 
Sherry's Mediterranean Mushroom Melt  

Hello.  I know I haven't been blogging much lately but I seem to have spread myself too thin.  But I'd rather bring you the occasional great recipe. 

I cannot take credit for this one.  My friend and work colleague, Sherry Miller, came up with the fantastic way to use mushrooms caps.  I first saw it out on Facebook a couple of weeks ago when friends made her recipe and were more than highly complimentary.  So I asked Sherry to contribute her recipe to my blog. 

Take it away, Sherry.

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Hi, I'm Sherry Miller.   I'm a technical software specialist by day and a home cook at night.

Our local grocery store makes amazing subs and features a new one each month.  A few weeks ago, I tried one of the featured subs and that started a craving for those ingredients.  I am mindful of what I eat and do not like to give up satisfaction and flavor for less calories. This mindset leads me to try to create low calorie versions of my favorite foods.

This dish turned out to be one of the best so far.   Enjoy!

Sherry’s Mediterranean Mushroom Melt

6 Portobello Mushrooms (large)

4 tablespoons  Olive Oil
2 bags Spinach
6 slices of prosciutto
1 teaspoon minced garlic
1/2 cup Sundried Tomatoes (Julienne Cut with Herbs)
6 Tablespoons Boar’s Head Pepperhouse Gourmaise*
12 Slices Asiago Cheese

Directions:

Pre-heat oven to 425 F.

In a medium size casserole dish, spread 2 tablespoons of Olive Oil on the bottom.

Place the Portobello Mushrooms (after removing the stems) cap side down (should form a slight cup)

Spread Gourmaise evenly (thinly – or to taste).

Divide and spread sundried tomatoes over the mushrooms.

Add remaining olive oil to a sauté pan.

Shred the prosciutto and sauté with the minced garlic over medium heat.

Add spinach to sauté mixture stirring frequently until wilted.

Divide the mixture between the mushrooms and layer the cheese over the top to cover each mushroom.

 

 

Bake uncovered until cheese is golden brown, about five minutes.  Adjust cooking time accordingly for your oven.  Variations:  You an substitute your favorite peppery spread for the brand that I used. You can also add a little white wine to the sauce, lemon juice, or the sky is the limit!

 

 

Interestingly, I tried the same sub that Sherry did and I agree, this is a great alternative.  It's always better to make things at home.  I can see all of the possibilities with the variations. 

 Thank you, Sherry for submitting this deliciously easy weeknight recipe.  

Until later: I’ll see you all soon.

*Not an endorsement.  No product was supplied to either blogger or guest blogger.

Chicken Casablanca



Moroccan Lemon Chicken

(Chicken Casablanca)

We are headed to exotic Morocco this week, with a dish that will take you to Casablanca.  It's Moroccan style lemon chicken, slow cooked in a delicious sauce and finished with baby artichoke hearts and green olives.  

Double yum!  I have to say, I think this is my new signature dish.  We had a friend over for dinner who works in recipe development and she asked for the recipe.  And she finished her plate.  Both good signs that you've got a winner, winner, chicken dinner!

This recipe is perfect for a busy summer supper.  The slow cooker isn't only for the fall and winter months. It's a great way not to heat up your house in the summer.  If you're busy, you can set it and - well - ALMOST forget it.    You'll see where I am going with the "almost" when you read the actual recipe. 

I like to serve this dish up with a cold curried green cauliflower salad.   I'll bring that recipe to you another time.  This chicken recipe can be served over Couscous or rice.  Or make a simple salad.  Even garlic smashers would be great if you aren't interested in keeping with an authentic theme. 

Nothing wrong with a little "fusion" meal. 

I didn't have time to preserve lemons in the traditional way.  That would take about three weeks and I'm not that forward thinking lately. 

So, I cheated.  I made quickly preserved lemons; if that doesn't sound like a contradiction, I've got your attention now.  I'm including the process that I used here to give the dish that rich flavor that only preserved lemons can impart. 

If you have them on hand you can use them.  Otherwise, follow my recipe. 

I know you're going to love this dish.   Your family will say, "Make it again, Sam," or George, or Sandy, or whatever your name is.  Yeah.

I suggest using Saigon Cinnamon if you can find it as it has a deeper flavor.  If you don't have access to the wine I used, you can substitute any sweet white wine that you like. 

Here we go:

Serves 4

Ingredients:

For the Quick Preserved Lemons:

8 slices seeded lemon
1/4 teaspoon light olive oil
1/2 teaspoon fine sea salt

For the chicken:

1 tablespoon Extra Virgin olive oil
2 large split chicken breast halves (one split breast for every two persons)
1 tablespoon fresh lemon juice
1/8 cup sweet white wine (such as Lakeridge Southern White)
1/8 cup reduced sodium chicken broth, plus two tablespoons for deglazing pie pan
1 tablespoon frozen salted butter
1 tablespoon freshly minced garlic
1 tablespoon bottled ginger
1/2 teaspoon fine sea salt
1/2 teaspoon Saigon Cinnamon
1 tablespoon white balsamic vinegar
1/2 teaspoon ground Turmeric, divided 
1/4 teaspoon Hungarian Paprika or regular paprika
1 tablespoon cornstarch mixed with 1/2 cup cold water
7 baby canned artichoke hearts (packed in water), halved
12 green Greek marinated olives, pitted

Other: coconut oil cooking spray (optional but recommended)

Directions:

Preheat oven to 350 degrees F.

Seed lemon slices and place in a skillet brushed with light olive oil.

Whoa!  A little head game there!

Cook over medium high heat until lightly charred, turning once. 

Transfer lemon slices to a ceramic pie plate coated with cooking spray.  Sprinkle evenly with the salt. 

Place in hot oven. TURN OVEN OFF.  Let the lemons sit in the hot oven for about ten minutes.  Remove lemons from pan and reserve.

Add oil to same pan.  Return to heat.  Add chicken breasts one a time, skin side down, to pan and brown.  Do not flip the chicken until the skin naturally releases  (about four minutes).  Brown about one minute on the bone side.

Transfer chicken breasts to the a slow cooker warmed to low (cooking spray optional). 

Deglaze the skillet with the lemon juice, sweet wine and chicken broth.  Scrape brown bits from the bottom of the skillet.  Add in the ice cold butter and the minced garlic.  Reduce about one minute over medium high heat.  Pour the sauce into the slow cooker over the chicken.

Create a paste out of the bottled ginger, sea salt, Saigon cinnamon and white balsamic vinegar by mashing it together with a form.  Brush equal parts on top of each chicken breast half. 

Top the chicken with the mock preserved lemons. 

Deglaze the pie pan with the rest of the chicken broth and add to slow cooker.  This will pull all of that good, lemony flavor from the pan.

Sprinkle with half of the ground turmeric and  all of the Hungarian Paprika.

Cook on low for five hours.

Add the slurry of cornstarch and water to slow cooker along with the artichoke hearts and the olives.

Cover and turn heat to high until the sauce begins to simmer, about 15-20 minutes. IMMEDIATELY turn the slow cooker to warm and let rest on warm for 1 - 2 hours.  This will allow the sauce to thicken up.

 

And as always, enjoy and I'll see you soon!