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Saturday, November 15, 2025

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Wednesday, November 5, 2025

King Trumpet Mushrooms with Coconut Milk and Black Lentils

Ingredients:

1/2 cup low-sodium vegetable broth
2 tablespoons reduced sodium soy sauce
2 teaspoons Chinese mustard or Dijon mustard
2 teaspoons white miso paste
1 pinch crushed red pepper
3 large king trumpet mushrooms (about 1 pound)
2 tablespoons vegetable oil
1 teaspoon vegetable oil
1 shallot, minced
1/4 cup sake
1/2 cup unsweetened coconut milk
Cooked black lentils, for serving
2 teaspoons sliced chives or green onions

Directions:

Step 1: In a small bowl, whisk together the vegetable broth, soy sauce, mustard, miso paste, and red pepper until well combined.

Step 2: Cut the mushrooms in half lengthwise. Score the inside of each mushroom half with shallow diagonal cuts (be sure not to cut all the way through).

Step 3: Heat 2 tablespoons of vegetable oil in a large cast-iron or nonstick skillet over high heat, swirling to coat the bottom. Add the mushroom halves, cut side down, and cook until the bottoms are golden brown, about 3 to 5 minutes. Do not stir during this step.

Step 4: Reduce the heat to medium. Pour half of the broth mixture (about 1/3 cup) into the skillet and cook, covered, until the liquid is mostly absorbed and the mushrooms are fork-tender, about 5 minutes. If the liquid evaporates too quickly and the mushrooms are not yet tender, add 2 tablespoons of water at a time to help them cook.

Step 5: Transfer the cooked mushrooms to a bowl and set them aside. Add the remaining 1 teaspoon of vegetable oil to the skillet, followed by the minced shallot. Cook, stirring constantly, for about 30 seconds.

Step 6: Add the sake to the skillet and bring it to a boil over high heat. Let it cook for about 1 minute, stirring frequently, until the sake is slightly reduced.

Step 7: Pour in the coconut milk, the remaining broth mixture, and any accumulated juices from the mushrooms. Stir well and cook over high heat until the sauce begins to thicken, about 2 minutes.

Step 8: Return the mushrooms to the skillet and reduce the heat to low. Gently simmer for another 2 minutes, until the mushrooms are heated through. If needed, add water 1 tablespoon at a time until the sauce reaches your desired consistency.

Step 9: Serve the mushrooms over a bed of cooked black lentils. Drizzle the sauce over the top and garnish with sliced chives or green onions.

Nutrition Facts (per serving):

Calories: 422
Total Fat: 19g (25% Daily Value)
Saturated Fat: 3g (13% Daily Value)
Cholesterol: 0mg (0% Daily Value)
Sodium: 656mg (29% Daily Value)
Total Carbohydrate: 44g (16% Daily Value)
Dietary Fiber: 15g (53% Daily Value)
Total Sugars: 11g
Protein: 17g (34% Daily Value)
Vitamin C: 15mg (17% Daily Value)
Calcium: 66mg (5% Daily Value)
Iron: 8mg (46% Daily Value)
Potassium: 1414mg (30% Daily Value)

https://cookguide.org/recipes-dinner/recipe-2164/mushroom-steak-diane-recipe

Veggie Pizza Recipe

Vegetable Crescent Roll Pizza

This fresh and flavorful vegetable crescent roll pizza makes for a light and tasty appetizer or side dish. With a cream cheese base and topped with a variety of fresh veggies, itÃ¢€™s as delicious as it is easy to prepare.

Ingredients

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package ranch seasoning mix
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 ½ cups chopped fresh broccoli
½ cup halved and thinly-sliced radishes
1 small onion, finely chopped
1 red bell pepper, chopped
1 carrot, grated
1 stalk celery, thinly sliced

Directions

Preheat your oven to 350°F (175°C). Spray a 15x10-inch pan with nonstick cooking spray.
Unroll the crescent roll dough and press it into the prepared pan, forming an even crust. Let it stand for 5 minutes before piercing it with a fork.
Bake the dough in the preheated oven for about 10 minutes, or until golden brown and fully cooked. Let the crust cool completely on a wire rack.
While the crust cools, prepare the cream cheese mixture. In a medium-sized bowl, combine sour cream, cream cheese, ranch seasoning mix, dried dill, and garlic salt. Mix until smooth.
Once the crust has cooled, spread the cream cheese mixture evenly over the top.
Next, arrange the chopped vegetablesÃ¢€"broccoli, radishes, onion, red bell pepper, grated carrot, and celeryÃ¢€"on top of the cream cheese mixture. Ensure they are evenly distributed for a colorful, crunchy topping.
Cover the pan with plastic wrap and refrigerate for 1 to 2 hours to allow the flavors to meld together.
Once chilled, cut the pizza into 16 squares and serve chilled as a refreshing appetizer or light snack.

CookÃ¢€™s Note

You can substitute low-fat or nonfat sour cream for a lighter version of this dish if desired.

Nutrition Facts (per serving)

Calories: 196
Total Fat: 13g (16% DV)
Saturated Fat: 8g (39% DV)
Cholesterol: 36mg (12% DV)
Sodium: 359mg (16% DV)
Total Carbohydrates: 16g (6% DV)
Dietary Fiber: 2g (6% DV)
Total Sugars: 1g
Protein: 5g (10% DV)
Vitamin C: 18mg (20% DV)
Calcium: 56mg (4% DV)
Iron: 1mg (6% DV)
Potassium: 124mg (3% DV)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your specific calorie needs.

https://cookguide.org/recipes-dinner/recipe-5432/veggie-pizza-recipe

Monday, November 3, 2025

Aburi Steak Recipe

Ingredients

1 (12 to 16 ounce) boneless rib eye steak
1/2 cup short grain white rice
3/4 cup water
2 teaspoons rice vinegar
1 teaspoon white sugar
1/2 teaspoon salt
1/4 cup less-sodium soy sauce
1 tablespoon pure maple syrup
1 tablespoon Asian-style chili paste (such as sambal oelek)
1 tablespoon vegetable oil
1/3 cup sour cream
1/4 teaspoon lime zest
2 teaspoons fresh lime juice
2 teaspoons wasabi paste, or more to taste
2 teaspoons furikake seasoning or toasted sesame seeds

Directions

Step 1: Place the steak on a waxed paper-lined baking sheet. Freeze until just firm, about 1 hour.

Step 2: In the meantime, prepare the sushi rice. Rinse the rice under cold running water, rubbing the grains together with your fingers. Combine the rice and water in a small saucepan. Bring to a boil, then reduce the heat to low. Simmer, covered, until the rice is tender and sticky, about 15 minutes. Remove from heat.

Step 3: Stir together the rice vinegar, sugar, and salt in a small bowl. Mix this into the cooked rice. Cover and let cool for about 45 minutes.

Step 4: Slice the steak thinly against the grain into 24 (1/4-inch-thick) slices. Transfer the steak to a zip-top bag set in a shallow dish.

Step 5: In a small bowl, whisk together the soy sauce, maple syrup, chili paste, and vegetable oil. Pour the mixture over the steak in the bag, seal it, and chill for at least 20 minutes or up to 2 hours.

Step 6: For the sauce, whisk together sour cream, lime zest, lime juice, and wasabi paste in a small bowl.

Step 7: With wet hands, shape the cooled rice into 24 oval-shaped portions (about 1 tablespoon each).

Step 8: Drain the steak slices and discard the marinade. Arrange the steak on a foil-lined baking sheet set on a wire rack.

Step 9: Use a kitchen torch to char the steak slices, turning once, until the desired doneness is achieved, about 5 minutes for the entire batch.

Step 10: Place 1 slice of steak on each portion of rice. Sprinkle with furikake seasoning or toasted sesame seeds and serve with the prepared sauce.

Recipe Tip: When using a kitchen torch, protect your work surface by setting a foil-lined pan on a wire rack beneath the steak.

Nutrition Facts (per serving)

Amount Per Serving	% Daily Value *
Calories	60
Total Fat	4g
Saturated Fat	2g
Cholesterol	13mg
Sodium	106mg
Total Carbohydrate	2g
Dietary Fiber	0g
Total Sugars	1g
Protein	4g
Vitamin C	0mg
Calcium	9mg
Iron	0mg
Potassium	54mg

Shrimp and Bacon Pasta Salad Recipe

Ingredients

1 pound of your favorite pasta
6 slices of bacon
1 pound peeled, cooked shrimp
1 red bell pepper, cut into bite-sized pieces
1 yellow bell pepper, cut into bite-sized pieces
1 cucumber, cut into bite-sized pieces
3 green onions, white and green parts, sliced
1 cup mayonnaise
2 tablespoons olive oil
1 cup halved cherry tomatoes
1 fresh peach, cut into bite-sized pieces
Cajun seasoning to taste

Directions

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes, or according to package directions.
Drain the pasta, rinse it with cold water, and let it cool to room temperature for about 20 minutes.
While the pasta is cooling, place the bacon in a large skillet. Cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on paper towels, and once cool enough to handle, crumble it into small pieces.
In a large bowl, combine the cooked pasta, shrimp, crumbled bacon, red and yellow bell peppers, cucumber, green onions, mayonnaise, olive oil, cherry tomatoes, and peach. Toss everything together until well mixed.
Taste the salad and season with Cajun seasoning to your liking.
Refrigerate the salad until ready to serve.

Nutrition Facts (per serving)

Calories	588
Total Fat	38g
Saturated Fat	7g
Cholesterol	186mg
Sodium	1692mg
Total Carbohydrate	33g
Dietary Fiber	3g
Total Sugars	5g
Protein	27g
Vitamin C	76mg
Calcium	100mg
Iron	2mg
Potassium	490mg

Servings Per Recipe: 6

Thursday, October 30, 2025

Mini Buffalo Chicken Egg Rolls Recipe

Ingredients

This recipe yields 14 servings.

½ pound cooked chicken breast
Ã¢…" cup diced celery
2 ounces blue cheese
2 ounces cream cheese
1 tablespoon Louisiana-style hot sauce
Salt to taste
Freshly ground black pepper to taste
Cayenne pepper to taste
14 wonton wrappers (or more, as needed)
1 egg
1 tablespoon water
Oil for frying

Directions

Follow these steps for a perfect batch of crispy, spicy Buffalo Chicken Egg Rolls:

Step 1: Dice the cooked chicken into small cubes and transfer to a mixing bowl.

Step 2: Add the diced celery, blue cheese, cream cheese, and Louisiana-style hot sauce to the bowl. Season the mixture with salt, black pepper, and cayenne pepper to taste.

Step 3: Mix everything together with a spoon until the filling is evenly combined.

Step 4: In a separate small bowl, beat the egg with water to create an egg wash.

Step 5: Brush the egg wash along the edges of one wonton wrapper.

Step 6: Place a heaping tablespoon of the filling near one edge of the wrapper. Spread it out with your fingers, leaving a ½-inch border along the sides.

Step 7: Roll the wrapper up over the filling. Crimp both edges of the wrapper to seal it, then roll it over one more time to secure the filling inside. Fold in about ¼-inch of dough on both sides to seal the ends, then apply more egg wash on top to help seal the roll further.

Step 8: Place the finished egg roll on a plastic-lined baking pan and repeat with the remaining wonton wrappers and filling.

Step 9: Fill a skillet with enough oil to reach halfway up the egg rolls. Heat the oil to 350°F (175°C) over medium heat.

Step 10: Fry the egg rolls in batches, turning them occasionally until they are golden brown and crispy on all sides, about 2 minutes per side.

Step 11: Transfer the fried egg rolls to a plate lined with paper towels to drain excess oil. Repeat the frying process with the remaining egg rolls.

Nutrition Facts (per serving)

Calories: 121
Total Fat: 8g (11% DV)
Saturated Fat: 3g (14% DV)
Cholesterol: 34mg (11% DV)
Sodium: 170mg (7% DV)
Total Carbohydrate: 5g (2% DV)
Dietary Fiber: 0g (1% DV)
Total Sugars: 0g
Protein: 6g (13% DV)
Vitamin C: 1mg (1% DV)
Calcium: 34mg (3% DV)
Iron: 1mg (3% DV)
Potassium: 64mg (1% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Wednesday, October 29, 2025

Easy Italian Chicken Recipe

Ingredients

6 skinless, boneless chicken breast halves
1 (16 ounce) bottle Italian-style salad dressing

Directions

Step 1: Gather all ingredients.

Step 2: Using a fork, pierce the chicken breasts on both sides to allow the marinade to penetrate.

Step 3: Pour the Italian-style salad dressing into a large resealable plastic bag. Add the chicken breasts to the bag, seal it, and shake to coat the chicken evenly with the dressing.

Step 4: Marinate the chicken in the refrigerator for at least 1 hour, or overnight for more flavor.

Step 5: Preheat the oven to 350°F (175°C).

Step 6: Remove the chicken breasts from the marinade and place them in a lightly greased 9x13-inch baking dish. Discard the remaining marinade.

Step 7: Bake the chicken in the preheated oven, turning occasionally, until it is cooked through and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of the chicken should read at least 165°F (74°C).

Step 8: Serve and enjoy your perfectly marinated baked chicken breasts!

Nutrition Facts (per serving)

Calories: 344
Total Fat: 22g (29% Daily Value)
Saturated Fat: 4g (19% Daily Value)
Cholesterol: 68mg (23% Daily Value)
Sodium: 1296mg (56% Daily Value)
Total Carbohydrates: 8g (3% Daily Value)
Total Sugars: 6g
Protein: 28g (55% Daily Value)
Vitamin C: 1mg (2% Daily Value)
Calcium: 18mg (1% Daily Value)
Iron: 1mg (7% Daily Value)
Potassium: 336mg (7% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://cookguide.org/recipes-dinner/recipe-5648/easy-italian-chicken-recipe

Auto Blog USA

Saturday, November 15, 2025

Обмен 24

Wednesday, November 5, 2025

Mushroom-Steak Diane Recipe

King Trumpet Mushrooms with Coconut Milk and Black Lentils

Veggie Pizza Recipe

Vegetable Crescent Roll Pizza

Ingredients

Directions

CookÃ¢€™s Note

Nutrition Facts (per serving)

Monday, November 3, 2025

Aburi Steak Recipe

Ingredients

Directions

Nutrition Facts (per serving)

Shrimp and Bacon Pasta Salad Recipe

Thursday, October 30, 2025

Mini Buffalo Chicken Egg Rolls Recipe

Ingredients

Directions

Nutrition Facts (per serving)

Wednesday, October 29, 2025

Easy Italian Chicken Recipe

Ingredients

Directions

Nutrition Facts (per serving)

Обмен 24

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