Super easy Creamy mushroom chicken

Super easy!

INGREDIENTS:

1 Chicken breast
1 tbsp Olive oil
8 Cremini mushrooms, sliced
1/2 Small onion sliced
1/4 cup broth
1 tbsps of Cream cheese

DIRECTIONS:

Cook/boil the chicken breast (my favorite way is pressure cooker for 15 min) with a "bouquet garni" & salt. Once cooled down, shred and reserve.
In a skillet, heat the Olive oil and add the onions, once translucent (1-2 min), add the sliced mushrooms and broth and cook for 2 min on low heat. Add the chicken, and when everything is hot (3 min) add the cream cheese and turn off the heat. Mix well and serve.

This is served with roasted rosemary carrots and bamboo rice.

Harissa stuffed mushrooms

From thechew.com

CAUTION >>> HOT HOT HOT


INGREDIENTS:

1 teaspoon Harissa Spice Mix
1/2 cup Cream Cheese (softened)
2 pounds Cremini Mushrooms (cleaned; stems removed)
1/2 cup Panko Breadcrumbs
Olive Oil


DIRECTIONS:

Preheat oven 350°F. Place a wire rack inside a baking sheet.

Place the Mushrooms, stem side down, on the baking sheet. Bake for 10 minutes to allow Mushrooms to release excess moisture. Remove and allow to cool to room temperature.

While the Mushrooms are baking, blend together the Harissa spice mix and cream cheese to form a paste. Transfer the mix to a piping bag or zip top bag.

Flip the Mushrooms over to reveal the cavity. Fill the Mushrooms with Cream Cheese mixture.

Stir together the Panko & some Olive Oil; just to lightly coat. Sprinkle the mixture over the filled Mushrooms.

Bake for 10-15 minutes until Panko is golden. (mine could've used more browning)

Remove and allow to cool slightly before serving.

Stuffed mushrooms (no bread)

From allrecipes.com w/ minor tweaks

INGREDIENTS

12 whole fresh mushrooms
1 tablespoon olive oil
1 tablespoon minced garlic

1 tablespoon chopped cilantro
1 package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder




DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic, cilantro and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic, cilantro and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper and onion powder. 

Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. 

Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Gratin de Chou Fleur (Cauliflower)

From: Grandma ;-) w/ minor tweaks

INGREDIENTS

1 head cauliflower, cut into large florets
4 tablespoons (1/2 stick) of butter
3 tablespoons flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
1/2 cup grated Parmesan
salt

DIRECTIONS

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, pepper and  nutmeg. (Sauce Béchamel)

Place the drained cauliflower on a deep baking dish and then spread the sauce evenly on top. Sprinkle the Gruyere on top. Add salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Guava Cheese Pastries (Pastelitos de Guayaba c/queso)

From my Cuban side and Juliann Esquivel (justapinch.com)
These are just DELICIOUS!!!!

INGREDIENTS
1 pkg frozen puff pastry, (pepperidge farm brand 17.3 oz)
16 oz Guava Paste (Ate de Guayaba)
1 pkg cream cheese 8 oz
1/4 c white sugar
2 Tbsp white sugar

DIRECTIONS
Set out your puff pastry, and cream cheese about half hour before preparing.

After cream cheese has set out for a while, put it in a bowl and beat with hand mixer until creamy 

Add the 1/4 cup sugar and continue to mix until all the sugar is well incorporated. 

Set aside.

Preheat your oven to 350 degrees. 

Line two cookie sheets with parchment paper set aside. 

Take one sheet of the puff pastry, put some flour on your flat surface and with a rolling pin roll the pastry a little each way to make a large rectangle. 

With a sharp knife cut the pastry in three equal strips and then cut across two times. Making nine equal pieces.

Take the guava paste and cut it in small slices. They will be about 2 1/2 inches long and 1/4 inch in thicknes. Cut 18 slices.

Take one square of the puff pastry; spread 1 teaspoonsful of cream cheese in the middle; lay a slice of guava paste across the cheese and fold over the edge. 

With a fork crimp the edge all around. Sprinkle with white sugar; lay on the parchment lined cookie sheet Put into the oven and bake for 20/25 minutes. Check them at 20 minutes; if they are golden pull them out.