Brown Mushroom Gravy

On Tuesday, we had NY Strip with some corn-on-the-cob and potatoes (with Za'atar seasoning). After discovering we were out of steak sauce, the hubby requested a mushroom gravy, so I found this one--best one I've ever tried, by the way! I think the key ingredient is balsalmic vinegar. It was so good. Don't really need to say much about it other than, wow!

https://www.daringgourmet.com/best-brown-mushroom-gravy-from-scratch/

Leftover Turkey in Creamy Mushroom Sauce

I tried to cook a turkey in my new CharBroil Oil-Less Turkey Fryer but the wind literally picked up when I fired it up. It didn't cook according to the timing and directions, so I might try again on a warm, windless day and post the recipe later. I ended up having to cook it some more in the oven. After all that, I had to deal with the dilemma of what to do with the leftovers. I had a bunch of mushrooms to get rid of too and so I was excited to try this in my 12" cast iron pan. It turned out delicious, however I would make a couple of modifications. Substitute some of the chicken broth for white wine and go easy on the chicken broth if using granules. The turkey was injected with a salt/syrup mix and was plenty salty. I ended up omitting the salt in the recipe and used salted butter. [I never use unsalted butter because I don't notice a difference in the food.]

https://natashaskitchen.com/leftover-turkey-creamy-mushroom-sauce/

Zucchini Crust Pizza

I know I've posted something similar in the past, but this one is definitely a keeper especially with the need to conserve flour lately. It's also Keto friendly, but I ended up using 1/2 cup of regular flour because I didn't have coconut flour (which is said to be the most absorbative to handle the wetness of zucchini). It only takes 2 cups of zucchini, but takes 3 eggs-so make sure you're willing to use up your eggs for this one. It also takes 16oz of shredded mozerella, but we are well supplied with our cheeses (did you know they freeze well?). :)  For the toppings, I actually used 3 cheese spaghetti sauce and chicken, mushroom and onion. For the crust, I also sprinkled semolina on the pan and preheated a stone pizza pan in advance. It take about an hour and 15 minutes if you follow the steps of pre-heat (30min), crust bake (20min)  then the pizza itself (20min). So worth it! Zucchini grows like wildfire here in Colorado, so I have a feeling, I'll hold on to this recipe and keep making it over and over in the next few months. [I've already made it twice in 2 weeks!]

https://www.wholesomeyum.com/zucchini-pizza-crust-recipe-low-carb/

Artichoke Soup a la Barigoule

This Magazine is so much fun especially on these cold days. Last night we had chicken feta brats, air fried potato wedges and this soup. I ended up buying archichokes from King Soopers olive bar in the deli to save time and add flavor/oil. Although there are a lot of ingredients, each one brought a completeness to the dish. I didn’t add any salt as there was plenty of flavor already. It turned out absolutely delicious!

Crustless Spinach Quiche

My my my, it's been a long time since I took the time to blog. I haven't stopped cooking, but I have slowed down in exploring new recipes. Really glad that, lately, the hubby has asked for "less bread" in his meals, which means, no noodles or dumplings in soup, no crust in pie, and super thin crust pizza (or cauliflower crust instead). [In the near future, I'll be posting a recipe for Chicken Zoodle Soup. Can't wait to try that!

Crustless quiche is great because you can get lots of great protein and veggies without all the extra carbs and calories. I loosely used the below recipe. I added breakfast sausage from our pigs, used "fiesta" cheese and "queso" cheese blend. I also added tomatoes and mushrooms; the spinach was fresh. This is the perfect dish for breakfast, lunch and dinner.

https://www.allrecipes.com/recipe/20876/crustless-spinach-quiche/

Mushroom Meatloaf with Mushroom Gravy

So tonight was all about comfort food. When given the choice today between steak and meatloaf, I about fell over when the teenager said "Meatloaf!". He's not a big fan of sweet sauces, so he was pretty excited to learn that this was a gravy meatloaf. The hubby has recently informed me that when it comes to meatloaf and beef stew, he prefers gravy vs tomato. This recipe is now going into my go-to for meatloaf. You will definitely wow your family or guests if you serve this one :)

http://www.mushroominfo.com/mushroom-meatloaf-with-mushroom-gravy/