mushroom

Asparagus and Mushroom Frittata with Goat Cheese

Frittata egg breakfasts are usually a meal to share, but this two-egg, single-serving recipe packed with fresh asparagus, mushrooms, green onion and a sprinkling of goat cheese is the perfect way to enjoy a quick and healthy breakfast idea for one.

When I used to hear of people making frittatas, it sounded so glamorous, so exotic. It was a recipe you’d save to serve for company at a languid weekend brunch with mimosas and sunshine. Sure, frittatas can be exactly that. But they can also be one of the quickest, easiest breakfasts for one you’ll make all week, and that’s why a version of this ingredient combo hits my breakfast table at least once or twice a week.

When I started making frittatas for breakfast it was entirely by accident and purely because as a distracted multi-tasker who put my standard scrambled egg combo of asparagus, mushroom and green onion to cook on the stove, then started doing the dishes, and promptly forgot all about my eggs.

And so when I turned around I was happily surprised to see there was a sight to behold, a puffy mass of softly souffleéd egg cooking gently away in my pan.

This egg scrambling “mistake” wasn’t the first time I’d made a frittata (this one is SO GOOD!) but it is the one that made me realize this frittata-making situation just might be the easiest, hands-off way to make a fresh and fast, healthy grab-and-go breakfast each and every day of the week.

continue to the recipe… about Asparagus and Mushroom Frittata with Goat Cheese

Ramen Noodles with Marinated Steak and Broccoli

Ramen noodles aren’t just for soup anymore. Here’s how to hack every college student’s favorite noodle recipe and give it an instant upgrade by turning it into an easy and healthy weeknight meal ready in just 30 minutes or less.

If you’re looking for a soupy ramen recipe with that rich, tonkotsu or miso broth with slow-roasted pork belly and jammy eggs, this isn’t it.

But if you’re looking for an incredibly easy, time-saving, totally-flavorful, make-most-of-it-ahead-of-time meal? THIS IS YOUR DINNER, BABY!

I’ve had a version of this recipe written down in my old-fashioned recipe binder for years. Literally, years, and yes! Handwritten recipe files do still exist! Take THAT Pinterest! I don’t remember where the original recipe came from, maybe an old issue of Cooking Light?

Regardless, I’ve doctored it up and made it into a make-ahead weeknight meal that is in and out of the skillet and ready to devour in under 30 minutes.

And if you’re lucky? Yep. Leftovers for lunch the next day.

So what’s my secret? A little planning ahead, some light meal prep vegetable chop chop, and a super easy master marinade that does double-time as the sauce, too.

Easy peasy because that just the way I do!

How to Give Ramen Noodles an Instant Upgrade

This noodle recipe calls for good, old fashioned, cheap-o grocery store ramen noodles. But you won’t be needing that seasoning packet they come with because this dish gets its flavor from a recipe I posted earlier this week, my master Asian marinade master sauce.

Now, this isn’t just any sauce. It’s like the Swiss army knife of sauces. It’s a sauce, it’s a marinade, it’s a dressing, it’s a flavoring, it’s Superman!continue to the recipe… about Ramen Noodles with Marinated Steak and Broccoli

Green Bean Casserole with Onion Rings

The classic green bean casserole gets a real food upgrade with fresh green beans and an easy to make, homemade mushroom sauce for a creamy side dish with a surprise crispy ingredient-crunch.

This recipe is brought to you by Alexia Foods

I see you over there, saying to yourself, “But Heidi, the classic green bean casserole is my favorite. Why go changing?”

I get it. The classics are hard to leave behind, especially when they’re tied to food memories of time spent with family. But times change, tastes evolve, and the last time I was passed an 11 X 13 casserole dish of green bean casserole, it was a smattering of stunted, semi-green beans slathered in a greasy goop of a greyish gravy instead of a flavorful sauce.

Thanks, but I think I’ll pass.

So unless you’re still using a rotary telephone or parading to the sock hop in your poodle skirt, I’m betting you’ll be more than happy to consider this Thanksgiving side dish upgrade, too.

The original green bean casserole was created during the era of home cooks transitioning from making real-food, from-scratch meals to relishing in the time-saving methods that cooking from a box or can delivered. Now…I am the first one to raise my hand when asked to try a method that saves time in the kitchen. But I won’t sacrifice flavor or taste for the interest of time.

That’s why when I can call out my inner Sandra Lee and create a semi-homemade dish that combines real, fresh ingredients with real, time-saving ingredients, everyone (especially me) is happy at the table.

How to Make a Better Green Bean Casserole

Better Green Beans The original green bean casserole calls for canned or frozen green beans, and while flash-frozen green beans are a good option because they retain their nutrients, I use fresh green beans because I simply prefer the taste. To take the raw edge off, I shock the fresh green beans in boiling water for a minute or two, or until they turn bright green, and drain. You could also steam them for a minute or so in the microwave with a tablespoon or two of water. Or, use the frozen variety if you prefer, just be sure to thaw and drain the excess water so your casserole doesn’t get runny.

Better Creamed Sauce Instead of using high-sodium canned soup, I make my super easy standard white sauce where I can control how much salt goes into it. It’s flavored with fresh, sautéed mushrooms and onions with a bit of fresh thyme. The white sauce ingredient ratios are easy to remember –> 2 tablespoons butter, 2 tablespoons flour and 2 cups milk or vegetable or chicken stock = 2:2:2. If you prefer a thinner sauce, add more chicken stock (this one’s my FAVORITE!), or for even more flavor, add white wine.

Better Crunchy Topping One of the signature flavors of le casserole de green bean is the crispy crunchy topper, and this is where I add another spin to the original recipe and use chef-inspired All Natural Alexia Crispy Onion Rings. I’m a big fan of onion rings, but I want them thick and crunchy, and definitely not greasy—and these rings totally deliver.

The all natural slices of Alexia’s sweet Spanish onions get their crunch from a coating of panko breading seasoned with sea salt that bakes up crisp and light. And even better, as I stood in the freezer aisle at my local Smith’s Marketplace and reviewed the ingredient list on the onion ring package, I recognized every simple ingredient and discovered they also have zero grams trans fat.

Simple all natural ingredients. Easy to find at the store (like my Smith’s aka Kroger). Easy to keep on hand at home.

For this recipe I baked the frozen onion rings for 10 minutes, then transferred them to the top of the green beans to continue baking with the whole green bean mushroom creamy goodness mix in the oven.

More Classic Thanksgiving Recipes With a Twist

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

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Green Bean Casserole

Ingredients

1 pound green beans fresh or frozen
1 11- ounce bag Alexia Crispy Onion Rings with Panko Breading and Sea Salt
2 tablespoons butter
1/2 cup chopped onion
10 ounces brown cremini mushrooms sliced, about 4 cups
1 1/2 teaspoons kosher salt divided
1/2 teaspoon freshly ground black pepper
1/2 teaspoon thyme
2 tablespoons all-purpose flour
2 cups whole milk or half and half
1/2 cup white wine or chicken stock
1/2 teaspoon ground nutmeg

Instructions

Trim the green beans and cut in half, then place in a microwave-safe bowl with 2 tablespoons water and cook for 3 minutes. Drain, and set aside. If using frozen, thaw in the microwave or on the counter and drain any excess water.
Preheat the oven to 400°F and line a baking sheet with aluminum foil. Place the onion rings on the tray and bake for 10 minutes or until the onion rings are crisp. Set aside.
While the onion rings are baking, melt the butter in a large skillet over medium heat and add the onions. Cook the onions for 3-5 minutes or until they begin to soften and become translucent. Add the sliced mushrooms and season with 1 teaspoon of the kosher salt, black pepper, and thyme. Cook, stirring occasionally, for about 5 minutes or until the mushrooms are tender. Sprinkle the mixture with the flour, stir to combine, and cook for 1-2 minutes, stirring so the flour doesn't burn but does cook out the flour-y taste. Add the milk or half and half, wine or chicken broth, and the nutmeg and cook for 4-5 minutes, stirring, or until the sauce has reduced by half. Remove the sauce from the heat and stir in the green beans. Transfer half of the bean mixture to a 2-quart casserole dish, or 11 x 7- or 8-inch square baking dish and top with half of the onion rings, then the rest of the beans and top with the remaining onion rings.
Bake for 10-15 minutes or until the top is lightly browned and the sauce is bubbly. Let sit for 5-10 minutes, the sauce will thicken as it cools.

This post is in partnership with Alexia Foods. Follow along on Alexia’s Facebook and Instagram, or check out their website to see their chef-inspired flavors, real ingredients, healthy alternatives and recipes. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

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Turkey Avocado Tetrazzini Recipe

There is rarely a comfort food I will turn my back on. And this classic Turkey Tetrazzini noodle casserole with a creamy sauce, mushrooms, and a modicum of leftover turkey meat—because when you cook a turkey, there will most likely always be leftovers—makes me want to make mealtime memories every time.

At our house, Turkey Tetrazzini is a holiday and potluck favorite, and next to my Curry Turkey Pot Pie, is one of my favorite ways to use up leftover turkey. But in my opinion why wait for leftovers? I’ll readily fix my favorite turkey breast recipe any day of the week regardless of whether there’s a special occasion to celebrate or not.

In fact, a semblance of this recipe is one of the first meals I made as an adult, when my husband and I served it at the dining table of our first home for my grandma and grandpa for a special dinner just for the four of us.

My grandpa loved it. My grandma gushed over my cooking skills. And I was simply relieved that it came out edible and on time. It’s one of my favorite reasons I love making food for others, for the special memories I recall whenever I think of a special dish.continue to the recipe… about Turkey Avocado Tetrazzini Recipe

Chopped Grilled Vegetable Bowl with Farro and #FreshCoastRetreat

This vegetarian Mediterranean bowl is filled with grilled vegetables and farro, then topped with a garlic yogurt sauce, kalamata olives, feta and hummus.

Recipe inspiration comes in many forms. This recipe’s inspiration came from a mish mosh of veggies in my crisper and a trip to Michigan with a mish mosh of food bloggers.

Similarities in my kitchen and in my life never seem to end.

Thanks to my friends Liz of The Lemon Bowl, Dara of Cookin’ Canuck and Phi of Sweet Phi, the hosts of the #FreshCoastRetreat, 16 food bloggers reaped the benefits of connecting with one another, and the inspiration for this healthy, vegetarian, one-bowl meal was picqued.

But before I share more about the retreat, let’s talk about the recipe for this one-bowl meal.continue to the recipe… about Chopped Grilled Vegetable Bowl with Farro and #FreshCoastRetreat

30-Minute Creamy Mushroom and Leek Chicken Breasts

One pan is all you need for this savory, and super easy, chicken breast dinner that’s on the table in 30 minutes or less.

“Oh, man. This is going to be epic for breakfast.”

When I hear my husband make this comment as he’s eating this 30-minute, one-pan, winner winner chicken dinner, it’s like he’s whispering sweet nothings in my ear. Yes. My love language is food.

And this is the literal translation of my husband’s love language: “This is so good I want to eat it for every meal and holy sh*t, it would be so good with an over easy egg on top.” Don’t forget the hot sauce. As if.

Why thank you, babe. Chicken for breakfast? Sure! Why not use up those leftovers any which way the cravings blow?

He’s a smart man, my guy, with good taste. If I do say so myself.

continue to the recipe… about 30-Minute Creamy Mushroom and Leek Chicken Breasts

Spinach and Mushroom Egg White Frittata

Fresh spinach and sliced mushrooms are sautéd and cooked with egg whites then topped with salty parmesan cheese for a quick and healthy one serving breakfast.

There are days where I really over think things. Like is the word “over think.” Is it one word, or two? Overthink. Over think.

Such was the case with this healthy breakfast treat.

Actually, I wasn’t overthinking, I wasn’t even thinking at all. I was simply going about my morning routine of scavenging the fridge, looking for breakfast inspiration, and out popped this dish like a magic rabbit out of a hat.continue to the recipe… about Spinach and Mushroom Egg White Frittata

Winter Green Salad with Orange Honey Mustard Vinaigrette

This fresh and healthy winter salad recipe with spinach, romaine, mushrooms, apple, and almonds features the best citrusy honey mustard dressing.

‘Tis the season to embrace balance.

It’s the time to do the dance and fancy footwork when toeing the line between giving into each and every one of your holiday mouth cravings (hello to Mom’s homemade fudge) and listening to your head—and often times your bloated belly—and take a side step to the lighter side of everything bright, fresh and joyful that winter’s produce forks over.

Literally.

It bears repeating that salads should never, ever be bastioned to only spring and summer eats. Let the cucumbers and tomatoes wait for their day in the sun because winter is the time to really play with our produce.

This salad is one of my everyday favorites. In fact, it was one of my normal weekday lunches that after I put it together made me thing, “Geez, that’s a great salad. I should make that for the blog sometime.”

Duh.

Why I think that the way I eat on a simple, everyday level isn’t blog worthy astounds me sometimes. Because good food doesn’t have to be fancy, or ironic or always Pinterest perfect. Nope, not at your house or here at mine, either.

continue to the recipe… about Winter Green Salad with Orange Honey Mustard Vinaigrette

Grilled Vegetable Sandwich with Herbed Ricotta

It’s mid-summer and I am soaking it in. Even my numbed-by-pain-killers-broken-wrist can’t dull the memories in my post-week-at-the-beach-where-did-the-humidity-go-summer-lovin-skin. It’s what summer’s all about and I have the tan to prove it.

With just 2 more weeks of July we’re narrowing down to the final 2 recipes for FoodieCrush Grilling Month. Break out the ticker tape because this week it’s a parade of a veggies on the grill.

So far this month we’ve sharpened our grilling skills with recipes for Grilled Pork Chops with Spicy Balsamic Grilled Peaches and headed to the sea for a bite of Grilled Swordfish with Smoked Paprika and Herbed Fruit Salsa. This week we’re circling back to dry land and the farmer’s market to take advantage of summer’s opulence.

Too often we get caught in our tried and true methods of steaming, baking and sautéeing when it comes to cooking veggies. But it’s summer, time to shake things up by biking rather than driving, wearing short shorts instead of maxi skirts and smiling extra sweetly at the cute barrista who always gets your name right…just because you know you can.

And when it comes to cooking, it’s time to break out of the expected because it’s summer and the grill is where the flavor. is. at.

continue to the recipe… about Grilled Vegetable Sandwich with Herbed Ricotta

Mushroom and Kale Grilled Cheese and Friday Faves

Cheese. Cheese. Cheese. Oh, and can I get a side of cheese with that please?

My day yesterday was a cheese lover’s-cheesehead-dream sandwiched between slices of pretzel bread, sourdough and even a shout out to challah (hollah!) all to be consumed in less than two hours.

Over the last few months, I’ve shared the details of this contest with you and it’s finally all come down to this. The day had arrived. A grilled cheese reckoning. Homage to the great grilled cheese. The medal of honor to all things gooey and melty. The day I became an official judge for the Grilled Cheese Academy’s Grilled Cheese Recipe Showdown.

Following a selection process that had been narrowed down to the final seven recipe contestants, I went to Madison, WI to meet with my fellow judges from Wisconsin Cheese to determine which of these recipes would become the grand prize winner of a $5,000 prize package. (photos thanks to Mike)

continue to the recipe… about Mushroom and Kale Grilled Cheese and Friday Faves