Tag: Repeat

Panko Crusted Portobello Mushroom with Boursin, Braised Kale, and Heirloom Tomato

by Pam on September 28, 2014

This is seriously my new favorite recipe and I am so glad I made it! My husband and I try to meet for a lunch date every week. We found this great pub which has delicious and gourmet food that is priced reasonably. My go to meal there is a crispy portobello burger with boursin cheese and braised kale. It’s unbelievably delicious and I absolutely love it. I picked up some mushrooms and boursin cheese and decided to recreate my favorite burger at home. I coated the mushrooms in Italian seasoned panko and baked them in my convection oven. I braised some kale with sliced garlic and chicken broth and topped the whole thing off with boursin cheese, and heirloom tomato slice, and a toasted bun. Perfection! My son, who doesn’t like mushrooms, loved it! My daughter actually liked it too and ate most of her portion. My husband and I thought it was excellent and just as good as the restaurant. I loved that the mushrooms were crispy but not greasy and the melted boursin cheese was creamy and delicious. I loved the flavor and texture the kale and tomato also gave to this delicious burger. I highly recommend this recipe and I am looking forward to making these burgers again soon!

Preheat the oven to 400 degrees – use convection setting if possible. Line a baking sheet with tin foil then coat with olive oil cooking spray.

Combine the egg and milk together with some sea salt and freshly cracked pepper, to taste. Pour the panko crumbs onto a large plate. Dip the mushroom into the egg mixture then into the panko crumb mixture. Coat both sides evenly with the crumbs. Place the mushroom onto the lined baking sheet stem side up. Repeat with the remaining mushrooms.

Place the mushrooms into the oven to bake for 15-20 minutes.

While the mushrooms are baking. Heat the olive oil into a large pan over medium heat. Add the garlic slivers and cook, stirring constantly, for 1 minute. Add the kale and crushed red pepper flakes then cook, stirring constantly for 30 seconds. Add the broth to the pan then cook, stirring occasionally, for 7-10 minutes. Season with sea salt and freshly cracked pepper, to taste.

Remove the mushrooms from the oven. Place a dollop of cheese into each center (bowl) of the mushrooms. Place back into the oven and cook for 7-10 minutes or until mushrooms are done and cheese is melted. Remove from the oven; set aside. Toast the buns in the oven, if desired.

Place the mushroom on the toasted bun then add some drained kale and an heirloom tomato slice followed by the other bun. Serve immediately. Enjoy!

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Panko Crusted Portobello Mushroom with Boursin, Braised Kale, and Heirloom Tomato

Yield: 4

Ingredients:

1-2 eggs
1 tbsp milk
Sea salt and freshly cracked pepper, to taste
1 1/2 cups of Italian seasoned panko crumbs
4 portobello mushrooms, stems and gills removed
1 clove of garlic, sliced thinly
2 cups of kale, chopped
Pinch of crushed red pepper flakes
1 cup of vegetable or chicken broth
Boursin cheese with garlic and herbs
Heirloom tomato, sliced
Hamburger buns, toasted

Directions:

Preheat the oven to 400 degrees – use convection setting if possible. Line a baking sheet with tin foil then coat with olive oil cooking spray.

Combine the egg and milk together with some sea salt and freshly cracked pepper, to taste. Pour the panko crumbs onto a large plate. Dip the mushroom into the egg mixture then into the panko crumb mixture. Coat both sides evenly with the crumbs. Place the mushroom onto the lined baking sheet stem side up. Repeat with the remaining mushrooms.

Place the mushrooms into the oven to bake for 15-20 minutes.

While the mushrooms are baking. Heat the olive oil into a large pan over medium heat. Add the garlic slivers and cook, stirring constantly, for 1 minute. Add the kale and crushed red pepper flakes then cook, stirring constantly for 30 seconds. Add the broth to the pan then cook, stirring occasionally, for 7-10 minutes. Season with sea salt and freshly cracked pepper, to taste.

Remove the mushrooms from the oven. Place a dollop of cheese into each center (bowl) of the mushrooms. Place back into the oven and cook for 7-10 minutes or until mushrooms are done and cheese is melted. Remove from the oven; set aside. Toast the buns in the oven, if desired.

Place the mushroom on the toasted bun then add some drained kale and an heirloom tomato slice followed by the other bun. Serve immediately. Enjoy!

Recipe and photos by For the Love of Cooking.net
Inspired by ABV Public House

References

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Frozen Chocolate Covered Banana Slices Topped with Coconut

by Pam on August 11, 2014

Need I say more? The title alone makes me drool. These fun and tasty treats were fun to make this afternoon with my kids. It was 100 degrees outside so we stayed inside and made these delicious bite sized desserts along with some popsicles. These treats were quick and easy – the hardest part was waiting for them to freeze. These banana slices are to be eaten straight from the freezer because the banana gets mushy if thawed. Needless to say, these were a HUGE hit with both of my kids.

Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 10 minutes to cool.

Place the coconut in a separate shallow dish. Line baking sheet with parchment paper. Using a fork, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Place on the lined baking sheet. Repeat with remaining bananas. Sprinkle the top of each banana slice with shredded coconut.

Place into the freezer and freeze until firm, about 3-4 hours, then serve immediately. Store the remaining banana slices in a freezer bag or sealed container. Enjoy.

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Frozen Chocolate Covered Banana Slices Topped with Coconut

Yield: 38 slices

Ingredients:

2 cups milk chocolate chips
2 tablespoons coconut oil
Shredded sweetened coconut
3 ripe bananas, peeled, cut into 1/2-inch-thick slices

Directions:

Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 10 minutes to cool.

Place the coconut in a separate shallow dish. Line baking sheet with parchment paper. Using a fork, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Place on the lined baking sheet. Repeat with remaining bananas. Sprinkle the top of each banana slice with shredded coconut. Place into the freezer and freeze until firm, about 3-4 hours, then serve immediately. Store the remaining banana slices in a freezer bag or sealed container. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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Seven Layer Bars

by Pam on August 29, 2013

My husband called yesterday afternoon and asked if I could make something for his work potluck planned for today. I said sure, thinking I was fine with less than 24 hours notice, and figured I could throw something together with ingredients I had on hand. I found a recipe on Averie Cooks^[1] that looked perfect. I got busy making these bars and my children both begged me to let them have one when they were finished. I repeatedly told them no, not this time, because they were for their dad’s work. They were bummed but understood. The bars couldn’t have been easier to make and smelled great while they baked. I placed the cooled bars in the refrigerator to set. After I thought they had set properly, I removed them from the refrigerator to photograph and cut. Let’s just say, it didn’t go as planned.

I learned a few hard lessons while making this recipe:

1. Don’t try to remove the bars from the pan and carry them in the wax paper from the table to the counter because they will drop and fall to the floor. Thankfully, they landed on the waxed paper side so they were still edible.

2. Let them set in the refrigerator for at least 2 hours, if not, they won’t have set completely and when you drop them on the floor they will become an ugly mess.

3. Make sure to spray wax paper with cooking spray, because the bars will stick to the waxed paper – it took a lot of time & patience to remove all of the wax paper from these bars.

I wanted to cry. Seriously.

My kids were ecstatic that they got to keep the bars at home and they each gobbled one up for dessert last night. Although they weren’t so pretty they said they were super delicious. Since they were such a huge hit, I decided to post the recipe anyway. Thankfully, there was one corner of the bars that didn’t get ugly so I was able to take a photo of it.

Needless to say, my poor husband went to work today empty handed. UGH.

Preheat the oven to 350 degrees. Line a 9 x 13 baking pan with waxed paper or tinfoil (make sure it is longer than the pan so you can use the ends as handles to easily remove it from the pan). COAT WAXED PAPER OR TINFOIL WITH COOKING SPRAY.

Melt butter in a large bowl in the microwave then add the graham cracker crumbs to it. Mix well to combine then press crumb mixture evenly into the lined baking pan. Pour the sweetened condensed milk evenly over crumb mixture.

Layer evenly with half of the coconut, chocolate chips, white chocolate chips, butterscotch chips, and toffee bits. Repeat using the remaining ingredients.

Place into the oven and bake for 30 minutes, or until top is just starting to brown. Remove from the oven and let cool. Place into the refrigerator for 2 hours to let the bars completely set.

Remove from the refrigerator and make sure the center of the bars is set. Carefully remove the bars from the pan holding onto the excess ends of the wax paper (or tinfoil). Place on the counter. Remove the bars from the waxed paper or tinfoil then place on a cutting board. Cut into small squares because they are very rich and decadent. Serve with cold milk. Enjoy.

Photo of the bars right before I dropped them

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Seven Layer Bars

Ingredients:

1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
1 (14 oz) can of sweetened condensed milk
1 1/3 cups sweetened coconut flakes
1 cup chocolate chips
1 cup white chocolate chips
1 cup butterscotch chips
1/2 cup Heath Bar toffee bits

Directions:

Preheat the oven to 350 degrees. Line a 9 x 13 baking pan with waxed paper or tinfoil (make sure it is longer than the pan so you can use the ends as handles to easily remove it from the pan). COAT WAXED PAPER OR TINFOIL WITH COOKING SPRAY.
Melt butter in a large bowl in the microwave then add the graham cracker crumbs to it. Mix well to combine then press crumb mixture evenly into the lined baking pan. Pour the sweetened condensed milk evenly over crumb mixture.

Layer evenly with half of the coconut, chocolate chips, white chocolate chips, butterscotch chips, and toffee bits. Repeat using the remaining ingredients.

Place into the oven and bake for 30 minutes, or until top is just starting to brown. Remove from the oven and let cool. Place into the refrigerator for 2 hours to let the bars completely set.

Remove from the refrigerator and make sure the center of the bars is set. Carefully remove the bars from the pan holding onto the excess ends of the wax paper (or tinfoil). Place on the counter. Remove the bars from the waxed paper or tinfoil then place on a cutting board. Cut into small squares because they are very rich and decadent. Serve with cold milk. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Averie Cooks

References

^{^} Averie Cooks (www.averiecooks.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
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