Smoky Roasted Mushrooms

Prep 10 m
Cook 30 m
Ready In 40 m

  • 2 pounds Whole mixed Mushrooms
  • 1 1/2 Tablespoons Olive Oil
  • 1 1/2 Tablespoons Butter
  • 3 Thinly Sliced Garlic Cloves
  • 1/2 Teaspoon Smoked Paprika
  • Salt and Pepper to season

Preheat oven to 425 degrees F

Toss mushrooms, olive oil and salt and pepper to taste in a bowl

Spread on a baking sheet and roast at 425 degrees F, stirring a few times, until tender and browned for 30 to 35 minutes

Cook 3 thinly sliced garlic cloves and 1/2 teaspoon smoked paprika in butter until soft; toss with the mushrooms

Sprinkle with chopped parsley and salt

Rice Chips

Prep 5 m
Cook 13 m
Ready In 18 m

  • 4 tsp BBQ flavor/ whatever powder flavor you want
  • 1 cup white rice flour
  • 1 cup brown rice flour
  • 1/4 cup olive oil
  • 1 1/3 cups water

Preheat oven to 400 degrees.

Spray olive oil spray on large cookie sheet.

Using a mixer, mix all dry ingredients. Slowly add oil. Once it is all clumpy, slowly add water.

Stop the mixer and scrape the sides and bottom making sure all ingredients is getting mixed.

Once it is all mixed, using a spoon, pour little puddles of the mix on the cookie tray in an alternating pattern making sure the puddles do not run into each other.

Dash some salt on the chips. Put tray (or trays) into oven

Bake 6 min. Flip chips (Do not take the pans out of the oven). Dash some salt on the chips

Spin the pan(s) 180 degrees around to ensure even baking

Bake 7 min if using two racks or bake 5 1/2 if using one rack

Makes 55 chips

Mushroom Risotto

Prep 20 m
Cook 30 m
Ready In 50 m

  • 6 cups chicken broth, divided
  • 3 tablespoons olive oil, divided
  • 1 pound portobello mushrooms, thinly sliced
  • 1 pound white mushrooms, thinly sliced
  • 2 shallots, diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives
  • 4 tablespoons butter
  • 1/3 cup freshly grated Parmesan cheese

In a saucepan, warm the broth over low heat

Warm 2 tablespoons olive oil in a large skillet over medium-high heat

Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute

Add rice, stirring to coat with oil, about 2 minutes

When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed

Add 1/2 cup broth to the rice, and stir until the broth is absorbed

Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente (almost done), about 15 to 20 minutes

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan

Season with salt and pepper to taste

Rosemary Mashed Potatoes

Prep 15 m
Cook 40 m
Ready In 55 m

  • 3 potatoes, cubed
  • 1/4 cup butter
  • 4 slices bacon
  • 1 small red onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh rosemary
  • 1/2 cup milk salt and pepper to taste

Place the cubed potatoes in a pot with enough salted water to cover. Bring to a boil, and cook until tender, about 30 minutes; drain

Add butter to drained potatoes to melt; set aside

While the potatoes are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until very crisp, about 5 minutes

Remove bacon to paper towels to drain; allow to cool and crumble. Leave 2 tablespoons bacon drippings in skillet and return it to the heat

Cook the onion and garlic in the bacon drippings until tender, about 4 minutes. Stir in the rosemary and cook for 1 minute more

Mash the potatoes with the melted butter. Mix in the crumbled bacon, the onion mixture, and milk; season with salt and pepper

Baked Mac and Cheese

Prep 20 m
Cook 30 m
Ready In 50 m

  • 8 ounces uncooked gluten free elbow macaroni
  • 2 cups shredded sharp Cheddar cheese (or substitute)
  • 1/2 cup grated Parmesan cheese
  • 3 cups milk
  • 1/4 cup butter
  • 2 1/2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup bread crumbs
  • 1 pinch paprika

Cook macaroni according to the package directions. Drain.

In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux

Add milk to roux slowly, stirring constantly

Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick

Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well

Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown

Spread over the macaroni and cheese to cover. Sprinkle with a little paprika

Bake at 350 degrees F (175 degrees C) for 30 minutes

Creamy Parmesan Rice

Prep 5 m
Cook 30 m
Ready In 35 m

    • 3 tablespoons butter
    • 2-3 cloves garlic, minced
    • 1 cup uncooked white rice
    • 1 cup water
    • 1 cup milk*
    • 1/2 teaspoon salt
    • 1/3 cup grated parmesan cheese
    • 1/2 teaspoon parsley (optional)
    • Splash of milk, if desired

*If you use 2% fat or lower milk, use recipe as stated. If you use whole milk add 2 tablespoons water.

Sauté garlic in butter in a medium-sized saucepan over medium heat until fragrant (about 3-4 minutes)

Add rice and stir to coat in butter

Add water, milk and salt then bring to a boil

Reduce heat to low (to keep it at a slight simmer), cover and cook for 20 minutes or until rice is tender, stirring occasionally

Don’t mess around with your rice too much – just stir occasionally to make sure it’s not sticking to the bottom

Stir in parmesan cheese and parsley. If you would like yours to be creamier, add a splash of milk

Taste for salt and add more if necessary. Cover, turn off heat and let rest for 5 minutes

Baked Potato Chips

  • 2 russet potatoes (1 1/4 pounds total), cut into very thin slices with a handheld slicer
  • 1/4 cup extra­virgin olive oil
  • 2 tablespoons fresh rosemary leaves
  • Coarse salt and freshly ground pepper
  1. Preheat oven to 400 degrees. Make sure your not baking anything else. Soak potatoes in warm water 5 minutes; drain and dry thoroughly.  Toss with oil and rosemary, season with salt and pepper, and spread on a rimmed baking sheet.  Bake 20 minutes.
  2. Flip potatoes and bake for another 10 minutes. Keep an eye on it and make sure nothing goes black (burned).

Oven Fries or Wedges

I have been told by people, that after they have had these, they won’t go back to fried fries.  You can alternate and play with the flavors too.  Try throwing in some real minced garlic (like 2 teaspoons)  or a lime juice coating (1 tablespoon) before the olive oil.  Others have used Old Bay or old fashioned seasoning salt.

  • 2 large potatoes, cut as fries or wedges (ie: not think)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1 tablespoon of olive oil

Prep 10 m
Cook 35 m
Ready In 45 m

Soak potatoes in ice water for 30 minutes.  This is the whole trick to making them crispy.

Preheat oven to 450 degrees

Remove potatoes and dry off with paper towel (important)

In a large plastic bag, add all dry ingredients. Place potatoes in bag, seal, and mix thoroughly.

Open bag and add olive oil. Seal bag and mix again coating all potatoes
Arrange potatoes on

Arrange potatoes on foil-lined (or parchment paper) baking sheets sprayed with cooking sprayBake for 35 minutes or until golden brown

Bake for 35 minutes or until golden brown.  Depending on how good your oven is, check up on them at the 20-minute mark to make sure one side of the pan isn’t getting too brown.  If so, spin it around.

Garlic and Parmesan Green Beans

  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 1 medium head garlic – peeled and sliced
  • 2 (14.5 ounce) cans green beans, drained
  • 1/2 Onion – diced (optional)
  • salt and pepper to taste
  • 1/4 cup grated Parmesan cheese

Prep 10 m
Cook 15 m
Ready In 25 m

In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. If onion is added, caramelize

Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes.

Remove from heat, and sprinkle with Parmesan cheese.

Cheese Soufflé

  • 3 tablespoons butter or margarine
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 cup milk
  • 1 cup grated Cheddar cheese
  • 3 egg yolks, whisked
  • 3 egg whites, beaten until stiff
  • 1/4 cup diced ham (optional)
  • 1 tablespoon chopped parsley (optional)

Prep 15 m
Cook 20 m
Ready In 30 m

Melt butter in a medium bowl in the microwave. Stir in flour, salt and pepper.

Whisk in milk then cheese, until combined. Cook in microwave for 2 minutes on High

Whisk in flour until combined. Cook for another 1-1/2 to 2 minutes until mixture becomes a smooth, thickened sauce.

Whisk egg yolks until blended. Add a little of the sauce to the yolks; stir thoroughly. Stir in yolk mixture back into the sauce.

Beat egg whites until stiff in another medium bowl.

Fold egg yolk/sauce mixture gently into beaten egg whites just until combined. (Mixture does not have to be completely blended.)

Add ham and parsley (optional)

Gently spoon or pour into 2 lightly greased 2-cup straight-sided ramekins or souffle dishes.

Bake in a preheated 350 degrees F (160 degrees C) oven until puffed and golden brown, about 20 minutes.