Cheesy Mushroom Skillet

Cheesy Mushroom Skillet

4 tbsp butter

4 cloves garlic, minced 

2 tsp freshly chopped thyme 

1 lb whole baby mushrooms, washed 

1/4 cup red wine 

1 cup heavy cream 

Kosher salt 

Freshly ground black pepper

Pinch of crushed red pepper flakes 

1 1/4 cup Gruyere cheese, shredded 

1/4 cup Parmesan, freshly grated 

Freshly chopped parsley for serving 

In a large skillet over medium heat melt butter. Add garlic and thyme and cook until fragrant approximately 1 minute. Add mushrooms and cook until golden, approximately 5 minutes. Add wine and cook until reduced an additional 5 minutes. 

Add heavy cream and bring to a boil. Reduce heat and simmer until thickened, approximately 8 minutes. Season with salt, pepper and red pepper flakes. Top with cheeses, then cover and cook until cheese is melty, 5 minutes more. 

Garnish with parsley and serve. 

Iced Tea

Iced Tea

6 tea bags 

4 litres water

1/2 cup sugar

Pinch of baking soda 

Splash of lemon juice 

Boil half of water and pour over tea bags. Allow to steep for 10 minutes. 

Remove tea bags, add sugar and stir until dissolved. Add remaining water, baking soda and lemon juice. 

Satire well and refridgerate. 

Provolone Stuffed Chicken

Provolone Stuffed Chicken

4 boneless, skinless chicken breasts 

2 tbsp basil pesto

1 tbsp balsamic vinegar

1 tbsp honey

Salt and freshly ground pepper to taste 

8 slices provolone cheese 

1 whole roasted red pepper, halved lengthwise 

16 baby spinach leaves 

1 tbsp butter 

Preheat oven to 425 degrees. Stir pesto with vinegar and honey, divide the mixture into 2 equal portions and set aside. 

Lay chicken breasts out flat on a clean work surface and carefully slice into them horizontally about 2/3 of the way through. Season each one all over with salt and pepper and brush one portion of the pesto mixture evenly over chicken breasts. 

Stuff the chicken breast with a piece of cheese, folding as needed to fit inside the breast, 1 piece of roasted red pepper, 4 spinach leaves and a second piece of cheese. 

Pin everything in place with toothpicks. 

Melt butter in a medium oven proof skillet over medium high heat. Add the chicken and cook for 3 minutes. Turn and brush with the remaining pesto mixture. 

Transfer to preheated oven. Roast, basting occasionally with pan juices for 30 - 35 minutes or until an internal temperature of 165 F is achieved.  

Allow chicken to stand at room temperature for 5 minutes. Slice thickly on an angle and serve. 

* Recipe doubles or triples easily to feed a crowd. 

** Leftover chicken can be used in sandwiches for lunch. 

*** For a twist, replace or mix the provolone cheese with Swiss, Gouda or Havarti 

Western Quiche

Western Quiche 

1 pie shell

4 green onions, thinly sliced 

1/2 red pepper, chopped

2 tbsp butter

4 oz smoked ham, chopped 

1 1/2 cup sharp cheddar cheese, shredded 

1 cup heavy cream 

6 eggs 

1 tsp garlic salt

1/2 tsp black pepper

1/2 tsp onion powder 

1/4 tsp ground mustard 

Preheat oven to 375 degrees. Prick the bottom of a prepared pie shell using a fork and bake for 5 minutes. 

In a small skillet, melt the butter and sautée the onion and pepper until soft, approximately 3 minutes. 

Layer 1/2 half of the ham and then 1/2 of the shredded cheese on the bottom of the pie shell. 

Whisk together the eggs, cream and seasonings. Add the sautéed Vegies mixing well. 

Pour 1/2 over the first layer of ham and cheese, then repeat with ham, cheese and egg mixture. 

Place on a baking sheet in the oven and cook for 10 minutes. 

Reduce heat to 350 degrees and bake an additional 35 - 40 minutes. 

Remove from oven and place on a cooling rack for at least 30 minutes before serving.  

Cranberry Sauce

Cranberry Sauce 

3 cups/12 oz/340 grams fresh cranberries 

1 cup/200 grams sugar

1 cup/225 ml water 

Rinse cranberries.  

Mix sugar and water in a medium sauce pan and bring to a boil. 

Boil for 5 minutes and add washed/drained cranberries. Boil gently an additional 5 minutes until the skins pop. Remove from heat and serve warm or refridgerate. Makes 2 1/2 

https://doilliecooks.com/2022/10/cranberry-sauce/