Mushroom Love

This one is for my husband and father-in-law-----who just go crazy for mushrooms as do I.
My father-in-law is always telling me to teach my mother-in-law so I figured I would share it here.
Pretty simple but easy to ruin!

 First and for most this is by far my most favorite ingredient besides the ones I make myself.....

This is my usual method for making saute mushrooms and onions especially for burgers....
Sauteing Mushrooms
1. First you want to heat a decent sized saute pan with about 2 tablespoons of O.O
2. Once the pan is hot add sliced onions and season with Creole seasoning and a dash of S&P
3. Once the onions start to brown add your sliced mushrooms (I love baby bellas)

4. Give the mushrooms a stir and add about one tablespoon butter and another dash of S&P
         (It is important that the mushrooms have enough breathing room, if they don't they will get soggy and never brown)

5. Once the mushrooms have been cooking for awhile and the onions are starting to look browned
Add Apple Cider Vinegar.  Just enough to cover the bottom of the saute pan and not too much. 
6. Continue to cook until the liquid is nearly gone and your mushrooms look browned as you want!
7. Enjoy!

Roasting Chickens in WV with Thyme and Rosemary

To bring in the New Year of 2014 we packed the truck with 3 hounds and headed north to the West Virginia mountains.  We invited the Vinson's, their two four legged kids, and my brother and sister.  

Of course I designated myself as the chef for the week!

When you stay in West Virginia where we do ......

......you know if snow falls, there is a good chance you aren't getting out!

Therefore as the chef I start planning.........

I decided to roast these chickens although we had lots of deer chili knowing if no one was hungry when they were ready - I would make them into fantastic chicken salad (which I will share that recipe later for the Vinson's).

Roasting the Chicken

1.    First and foremost take the chickens out of the fridge at least an hour before roasting, wash them and make sure they are totally dry.  Also set the oven to 375 degrees.

2.    Gather: Olive Oil

                     3-4 garlic cloves or shallots

                     2-3 onions

                     2-3 lemons

                     Lots of fresh thyme

                     Little less rosemary then thyme (you can add sage if  you want as well)

                     Kitchen twine

                     S & P (white if you have it)

                     Paprika

3.  I start by cutting the whole garlic chuck completely in half, quartering the onions, and cutting up the lemons. Doesn't matter that you leave the skins on.  Ina taught me this!!!  

4. Open the chicken and salt and pepper the inside of the cavity pretty well.

5. Take half a lemon and squeeze it all over the chickens

6.  Put some garlic, onion, and lemon inside the birds so that they are stuffed

7. Add the thyme and rosemary right into the middle of the other stuffing

8. Rub the birds down with olive oil.  

9. Gently lift up the skin on the breast and put olive oil (soft butter is even better) in between the skin and meat.

10. Salt, Pepper, Paprika the chickens well, sprinkle with fresh herbs of thyme and rosemary. If you have any left over onions, garlic, and lemon is make it even better if you place them around the birds as I did!

11. Tie the legs together well (helps cook evenly)

12. Tuck the front little wings under or them as well.  

13. A 4 pound bird seems to take 1.5 hours.  The thing is in WV it is totally different.  Altitude definitely makes a difference. I recommend either having a meat thermometer or look for the skin to bubble.  Another trick is sticking a fork into the fatty part and clear juice should run out.

14. Baste now and then

15. When ready, let the bird rest after removing from the oven for at least 10 minutes before cutting.  

If you are eating the birds right then take advantage of the sauce drippings.  

-Remove the chicken from the pan.  

-Put the pan over your stove and turn the head on.  If you have a little wine handy add it to the pan.  -Let it reduce then add a tablespoon or two of butter and you have gravy! 

If you don't eat them save the juice!!!  That is the best chicken stock you could ask for.  Use it later for veggies, soup, more chicken, whatever.  

Don't waste the good stuff!!

Skirt Steak, Beans & Veggies

Skirt Steak is a favorite!!  Love to marinade it and leave it in the fridge for a day.  Sometimes I add the steak to Cuban bread with sauteed onions but other times I stay healthy, no bread.
Marinade:
 Olive oil
 Fresh garlic, minced, maybe 3 clove
 Red wine vinegar almost 1/2 cup
 Soy sauce, couple TBLS
 Fresh squeezed lime
 Lots of freshly ground black pepper
 Nice salt ground
 Fresh chopped cilantro
 Skirt or Flank steak

To cook the steak: 
-Heat a Cast Iron Skillet, Grill, or Grill Pan.
-Cook the steak for about 3 minutes on each side (should come out medium rare).
-Let it rest for 5 minutes before cutting.
-When cutting go with the grain of the meat.

For the beans I use organic red beans and lentils.  Just cooked them in broth, nothing fancy as instructed by the package.

For the veggies I used green beans, asparagus, carrots, broccoli and cauliflower.  I heated up my wok with about two tablespoons coconut oil salt and pepper.  I saute them until they are still crisp.  I don't care for soggy veggies !!!