Well after that sinfully delicious cheesecake I shared yesterday, I thought I would share something a little lighter, but just as delicious today. Those of you that have been following the blog for awhile have probably realized that I am a huge fan of rice. I could seriously eat it everyday. While I love plain white rice with a little soy sauce, this past week I was looking for something a little different so I decided to take the few crimini mushrooms I had in the fridge and make a rice pilaf. First, I sauteed the mushrooms, garlic and a shallot in melted butter and olive oil. Next, I added the rice and some vegetable broth, covered it and let it simmer for about 20 minutes until all of the liquid was absorbed. With a few grinds of fresh ground pepper, this made a delightful side dish.
I just love the flavor of mushrooms and tend to add them to a lot of my dishes. I picked crimini mushrooms over white button mushrooms in this recipe because they have a richer, earthy flavor. If you only have button mushrooms feel free to substitute them. While often more expensive, wild mushrooms such as chantrelles or morels would also be delicious in this recipe.
Chicken tenderloins crusted in BBQ chips and baked until crispy. The perfect kid food!
Fluffy scrambled eggs with peppered bacon and chives. A childhood favorite kicked up.
Golden fried halloumi on garlic toast and drizzled with lemon capper oil.
Fish coated in panko, fried until golden and dunked in a spicy Cajun tartar sauce.
Grilled Cheese Sandwiches kicked up with bbq sauce, chicken, red onions and cilantro.
Spiralized sweet potato noodles, smoky sausage and tender spinach.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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