Diabetic Side Dish of the Week – Parmesan Pan-Fried Tomatoes

April 18, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Parmesan Pan-Fried Tomatoes. To make this week’s recipe you’ll be needing Flour, Onion Powder, Ground Garlic, Salt, Pepper, Grated Parmesan Cheese, Breadcrumbs, Tomatoes, Eggs, Dijon Mustard, and Olive Oil. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Parmesan Pan-Fried Tomatoes
Crispy pan-fried ripe tomatoes, breaded with seasoned panko crumbs and Parmesan cheese. Terrific served alongside grilled or roasted meats and poultry. Or, for a delicious breakfast treat, serve them with bacon and eggs.

Recipe Ingredients:
1 cup all-purpose flour
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup freshly grated Parmesan cheese
1 cup panko Japanese bread crumbs
12 slices tomatoes, sliced 1/2-inch thick (about 3 tomatoes)
2 large eggs
2 tablespoons Dijon mustard
3 tablespoons olive oil

Cooking Directions:
1 – Combine flour, onion powder, granulated garlic, salt and pepper. Mix well.
2 – In separate bowl combine panko and Parmesan.
3 – In third bowl combine eggs and mustard.
4 – Take slices of tomato and dip in flour, dust off excess. Then dip in egg mixture, letting excess drip off. Finally dip in parmesan/panko mixture, pressing Parmesan mixture onto slices for good coverage. Repeat until all slices are breaded. These should be stored in a single layer dusted lightly with extra crumbs.
5 – Heat olive oil in non-stick frying pan, over medium-high heat. Place 3 slices in pan, and let cook about 1 1/2 to 2 minutes on each side, until just golden brown. Don’t flip too soon or Parmesan mix will fall off. Serve hot.
Makes 4 servings.
https://www.cooksrecipes.com/sidedish/parmesan_pan_fried_tomatoes_recipe.html

“Meatless Monday” Recipe of the Week – Vegetarian Chop Suey

April 12, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Vegetarian Chop Suey. To make this week’s recipe some of the ingredients you’ll be needing are MAGGI TASTE OF ASIA Cooking Soy Sauce, MAGGI Seasoning Sauce, Sesame Oil, Dried Shiitake Mushrooms, Bean Curd Sheet, Chinese Seaweed, Cabbage, Tofu, Roasted Peanuts and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Vegetarian Chop Suey
This dish takes less than an hour to prepare and is bursting with Asian flavors and vegetables.

Recipe Ingredients:

2 cups water
2 to 3 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
2 tablespoons MAGGI Seasoning Sauce
2 teaspoons sesame oil
3 1/2 ounces dried shiitake mushrooms
2 ounces dried black fungus
1 bean curd sheet
2 ounces Chinese seaweed
4 teaspoons vegetable oil – divided use
10 ounces gluten, cut into 1/4 x 1-inch sticks
1 pound cabbage, cut into 2-inch squares
4 cubes jarred preserved bean curd
10 ounces fried tofu cubes
3 green onions, cut into 2-inch pieces
3 1/2 ounces blanched or dry roasted peanuts

Cooking Directions:

1 – Combine water, cooking soy sauce, seasoning sauce and sesame oil in medium bowl.
2 – Soak mushrooms, fungus and bean curd sheet in warm water in large bowl until rehydrated. Soak seaweed in separate bowl. Drain. Remove mushroom stems; cut mushrooms in half or quarters. Coarsely chop fungus. Cut bean curd sheet into 1-inch pieces.
3 – Heat 2 teaspoons vegetable oil in wok or large skillet over high heat. Add gluten; cook, stirring occasionally, for 5 minutes or until browned. Remove from wok.
4 – Heat remaining 2 teaspoons vegetable oil in wok over high heat. Add cabbage, mushrooms, fungus, soaked bean curd, seaweed and preserved bean curd cubes; cook, stirring occasionally, for 5 minutes or until cabbage is tender. Add fried gluten, fried tofu, green onions, peanuts and soy sauce mixture. Reduce heat to medium-high; cover. Cook, stirring occasionally, for 10 minutes.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 320 Calories from Fat: 180 Total Fat: 20 g Saturated Fat: 3 g Cholesterol: 0 mg Sodium: 630 mg Carbohydrates: 26 g Dietary Fiber: 11 g Sugars: 6 g Protein: 17 g.
http://www.cooksrecipes.com/mless/vegetarian_chop_suey_recipe.html

Appetizer of the Week – Lip-Smackin’ Citrus Wings

April 10, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, chicken, Chicken Wings, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is some Lip-Smackin’ Citrus Wings. To make this week’s recipe you’ll be needing Ocean Spray® 100% Juice Citrus Mango Pineapple, Brown Sugar, Soy Sauce, Crushed Red Flakes, Garlic, Gingerroot, Chicken Drummies and Wingettes, and Green Onions. Appetizers with a kick! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Lip-Smackin’ Citrus Wings
Expect these zesty hot wings to fly off the appetizer table!

Recipe Ingredients:
1 cup Ocean Spray® 100% Juice Citrus Mango Pineapple
1/4 cup brown sugar, firmly packed
3 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
2 teaspoons finely chopped garlic
2 teaspoons finely chopped gingerroot
3 pounds chicken drummies and wingettes
2 tablespoons chopped green onions

Cooking Directions:
1 – In 2-cup measure, stir together juice, sugar, soy sauce, pepper flakes, garlic and gingerroot. Place chicken in gallon-sized heavy resealable plastic bag; pour marinade over chicken and seal. Refrigerate chicken mixture 2 to 24 hours, turning occasionally to keep chicken coated in marinade.
2 – Preheat oven to 350°F (175°C). Line 15x10x1-inch jelly roll pan with aluminum foil. Spray with nonstick spray.
3 – Remove chicken pieces from marinade; place in single layer on baking sheet.
4 – Bake uncovered 30 minutes; drain off accumulated juices and turn chicken. Increase temperature to 425°F (220°C). Bake an additional 10 to 15 minutes or until juice of chicken is no longer pink and chicken is golden brown.
5 – Meanwhile, pour marinade into 1-quart saucepan. Heat to boiling; reduce heat and simmer, uncovered, over medium heat 15 to 25 minutes until mixture is reduced to about 1/3 cup and slightly thickened.
6 – When chicken is done, place chicken in large bowl. Drizzle reduced marinade over chicken. Stir until chicken is coated. Place on serving platter; sprinkle with green onions.
Makes 8 servings (about 3 wings each).
https://www.cooksrecipes.com/appetizer/lip-smackin’_citrus_wings_recipe.html

Ginger Noodle Salad

April 10, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for a Ginger Noodle Salad. To make this Diabetic Friendly Recipe you’ll be needing Spaghetti, Ginger, Splenda® Granulated No Calorie Sweetener, Ketchup, Lite Soy Sauce, Chinese Chile Paste, Water, Lime Juice, and Sesame Oil. The Dish is 130 calories and 22 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Ginger Noodle Salad
Spicy Asian noodles are served on a bed of greens for an attractive side dish.

Recipe Ingredients:
4 ounces dry spaghetti or capellini

Dressing:
1 tablespoon minced ginger
3 tablespoons Splenda® Granulated No Calorie Sweetener
1 tablespoon ketchup
1/4 cup lite soy sauce
1/4 teaspoon Chinese chile paste (add more if you want it spicier)
1 tablespoon water
2 tablespoons fresh lime juice
1 teaspoon sesame oil or vegetable oil

2 cups mixed salad greens

Cooking Directions:
1 – Cook pasta following package directions.
2 – Place ginger, Splenda® Granulated Sweetener, ketchup, soy sauce, chili paste, and water in a medium saucepan. Simmer on medium-low heat 1 minute.
3 – Remove from heat. Add lime juice and sesame oil. Mix well. Add noodles and stir well. Serve immediately for a warm salad. Chill 15 to 20 minutes for a cold salad.
4 – To serve: place noodles on top of greens. Garnish, if desired.
Makes 4 servings.

Serving Suggestion: Garnish with fresh basil or cilantro, carrots and snow peas.

Nutritional Information Per Serving (1/4 of recipe): Calories: 130; Calories from Fat: 15; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 590mg; Total Carbs: 24g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/ginger_noodle_salad_recipe.html

Apricot Ginger Preserves

April 8, 2021 at 6:01 AM | Posted in CooksRecipes, diabetes, diabetes friendly | Leave a comment
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I have a recipe for Apricot Ginger Preserves. To make these Preserves you’ll be needing Water, Lemon Juice, Apricots, Lemon Juice, Fresh Ginger, Low Methoxyl Pectin with Calcium, and Splenda® Granulated No Calorie Sweetener. The Preserves are 15 calories and 2 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Apricot Ginger Preserves
Apricots and ginger make an intensely flavored, diabetic-friendly jam with a vibrant yellow color. Serve on biscuits or bagels for a delicious breakfast treat.

Recipe Ingredients:
4 quarts water
1/2 cup lemon juice
4 1/2 pounds ripe apricots
1/4 cup lemon juice
2 teaspoons grated fresh ginger
1 (1.75 ounce) package low methoxyl pectin with calcium*
1 1/2 cups Splenda® Granulated No Calorie Sweetener

Cooking Directions:
1 – Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
2 – Combine 4 quarts water and 1/2 cup lemon juice in a large bowl; set aside. Fill a Dutch oven 3/4 full with water; bring to a boil. Immerse apricots for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water. Slip skin off apricots using a paring knife. Cut apricots in half; remove pits. Place in the lemon juice and water solution to prevent browning; drain. Place the apricots in food processor in batches; process until finely chopped. Measure exactly 6 cups of fruit.
3 – Combine chopped apricots, 1/4 cup lemon juice, ginger, and pectin in a large Dutch oven; stirring until pectin dissolves. Let stand 10 minutes.
4 – Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Boil 1 minute, stirring constantly. Remove from heat; add Splenda® Granulated Sweetener, stirring until Splenda® Granulated Sweetener dissolves. Skim off any foam with metal spoon.
5 – Ladle hot preserves immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
6 – Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
Makes 96 servings.

*If using a pectin product with separate pectin and calcium packets, follow the package directions to mix calcium water. Use 2 teaspoons pectin powder and 4 teaspoons calcium water. Follow package directions for preparing recipe.

Nutritional Information Per Serving (1 tablespoon): Calories 15 | Calories from Fat 0 | Fat 0g (sat 0g) | Cholesterol 0mg | Sodium 0mg | Carbohydrates 3g | Fiber 1g | Sugars 2g | Protein 0g.
https://www.cooksrecipes.com/diabetic/apricot_ginger_preserves_recipe.html

“Meatless Monday” Recipe of the Week – Red Onion and Parmesan Tartlets

April 5, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Red Onion and Parmesan Tartlets. To make this week’s recipe some of the ingredients you’ll be needing All Purpose Flour, Butter, Egg Yolk, Onion, Lemon Juice, Sour Cream, Fresh Grated Parmesan Cheese, and more. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Red Onion and Parmesan Tartlets

Recipe Ingredients:
3/4 cup all-purpose flour
1/3 cup butter
1 medium egg yolk
2 tablespoons water
2 teaspoon butter
1 tablespoon extra virgin olive oil
3 medium red onion
2 teaspoons lemon juice
3/4 cup sour cream
1 tablespoon thyme
4 tablespoons freshly grated Parmesan cheese – divided use

Cooking Directions:
1 – In a large bowl sift together the flour and salt. Cut in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and enough water to make a firm dough.
2 – Turn out onto a lightly floured surface and knead until smooth, about 1 or 2 minutes Roll out and use to line four (4 or 5-inch) tartlet tins. Prick the bases with a fork and chill while preparing the filling.
3 – Melt the butter and oil in a medium sized non-stick pan and add the onions and lemon juice. Sauté for 15 minutes until soft and slightly caramelized. Remove from the heat and set aside to cool.
4 – Preheat the oven to 400°F (205°C).
5 – Line each tartlet with parchment paper filled with baking beans. Bake 10 to 15 minutes. Remove the paper and beans and return to the oven for a further 5 minutes to dry out. Remove and cool slightly on a baking sheet.
6 – Increase the oven temperature to 450°F (230°C).
7 – Mix the onions, half the Parmesan, the sour cream and thyme leaves, season with salt and ground black pepper and divide evenly between the tartlet cups. Sprinkle over the remaining Parmesan.
8 – Bake for 5 to 10 minutes until golden. Garnish with thyme leaves and serve warm or cold with a crisp green salad.
Makes 4 servings.

Tips:

* Always have a batch of pastry made in advance and store in the freezer. Defrost overnight in the fridge and use as required in recipes.
* Add a little freshly grated nutmeg to the onion mixture; it tastes great.
https://www.cooksrecipes.com/mless/red_onion_and_parmesan_tartlets_recipe.html

Appetizer of the Week – Turkey Pinwheels

April 3, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | 2 Comments
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This week’s Appetizer of the Week is Turkey Pinwheels. To make this week’s recipe you’ll be needing the following Cream Cheese, Creamy Style Horseradish, Flour Tortillas, Deli Butterball Oven Roasted Turkey Breast, Cranberry Orange Sauce, Green Onion, and Flat Leaf Parsley. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Turkey Pinwheels
Deliciously easy pinwheel appetizers with great holiday presentation!

Recipe Ingredients:
1 (3-ounce) package cream cheese
2 teaspoons cream-style horseradish
3 (8-inch) flour tortillas
6 slices deli Butterball® Oven Roasted Turkey Breast
6 tablespoons cranberry-orange sauce (purchased or homemade)
1 tablespoon finely chopped green onion (optional)
2 tablespoons chopped fresh flat-leaf parsley (optional)

Cooking Directions:
1 – Combine cream cheese and horseradish in a small bowl. Spread cream cheese mixture onto tortillas.
2 – Cover with turkey slices. Spread with cranberry orange sauce and sprinkle evenly with the green onion and parsley, if using. Roll up jelly-roll fashion. Wrap with plastic wrap. Refrigerate 2 hours or until serving time.
3 – Slice each tortilla into 8 pieces.
Makes 24 servings.

Nutritional Information Per Serving (1/24 of recipe): Calories 46 Fat 2g; Cholesterol 8; Protein 2g; Saturated Fat 1g; Trans Fat 0g; Sodium 105mg; Carbohydrates 5g; Sugar 2g; Iron 0%; Fiber 0%; Calcium 0%.
https://www.cooksrecipes.com/appetizer/turkey_pinwheels_recipe.html

Black Bean Tortilla Pinwheels

April 3, 2021 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
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I have a recipe for Black Bean Tortilla Pinwheels. To make these Pinwheels you’ll be needing Cream Cheese, Sour Cream, Shredded Monterey Cheese, Pimento Stuffed Green Olives, Red Onion, Salt, Garlic Powder, Black Beans, Tortillas, and Salsa. Another Delicious recipe from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Black Bean Tortilla Pinwheels
Party guests will enjoy this tasty version of guacamole with black beans.

Recipe Ingredients:
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup chopped pimento-stuffed green olives
1/4 cup chopped red onion
1/2 teaspoon seasoned salt
1/8 teaspoon garlic powder
1 (15-ounce) can black beans, drained
5 (10-inch) tortillas
Salsa

Cooking Directions:
1 – Combine the cream cheese and sour cream; blend well. Stir in the Monterey Jack cheese, the olives, the onion and the seasonings. Chill for 2 hours.
2 – Purée the beans in a food processor or blender.
3 – Spread a thick layer of beans over each tortilla.
4 – Spread the cream cheese mixture over the beans.
5 – Roll up tightly.
6 – Chill for 30 minutes.
7 – Cut into 3/4-inch slices.
8 – Serve with salsa.
Makes 16 servings.
https://www.cooksrecipes.com/appetizer/black_bean_tortilla_pinwheels_recipe.html

Mini Steak Tacos with Spicy Pico de Gallo

March 31, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for Mini Steak Tacos with Spicy Pico de Gallo. To make theseTacos you’ll be needing Flat Iron Beef Steak, Flour Tortillas, Shredded Mexican Cheese Blend, Spicy Pico de Gallo, Jalapeño Pepper, Tomatoes, Cilantro, Hot Prepared Picante Sauce, Italian Salad Dressing and more! Some Delicious sounding Tacos! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Mini Steak Tacos with Spicy Pico de GalloRecipe

Recipe Ingredients:
Spicy Pico de Gallo:
1 1/2 cup tomatoes, chopped
1/2 cup onion, chopped
1/4 cup cilantro, chopped
1 tablespoon jalapeño pepper, minced
1/4 cup hot prepared picante sauce or salsa
1 tablespoon lime juice

Marinade:
1/2 cups Italian salad dressing
1/4 cup lime juice
1 tablespoon honey
1 1/2 teaspoon ground cumin
1 teaspoon chili powder

Tacos:
1 1/2 pounds shoulder top blade (flat iron) beef steak
12 (5-inch) flour tortillas
8 ounces shredded Mexican cheese blend
Spicy Pico de Gallo (recipe follows)

Cooking Directions:
1 – For Spicy Pico de Gallo: Combine tomatoes, onion, cilantro and jalapeño pepper in large bowl. Stir in picante sauce and lime juice. Cover; refrigerate 1 hour to let flavors blend.
2 – For Marinade: Combine ingredients in medium bowl.
3 – For Tacos: Cut beef steaks lengthwise in half, then crosswise into 1/4-inch strips.
4 – Place beef and marinade in food to safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes.
5 – Remove beef from marinade; discard marinade.
6 – Heat pan over medium heat until hot.
7 – Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) repeat with remaining beef.
8 – To Serve: Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 279; Total Fat: 16g; Saturated Fat: 7g; Cholesterol: 52mg; Total Carbs: 17g; Fiber: 1g; Protein: 17g; Sodium: 447mg.

“Meatless Monday” Recipe of the Week – Mini Mushroom Mac ‘n Goat Cheese

March 29, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Mini Mushroom Mac ‘n Goat Cheese. To make this week’s Dish some of the ingredients you’ll be needing are Cavatappi Pasta, Mushrooms, All Purpose Flour, Milk, fresh Goat Cheese, Shredded Mozzarella Cheese and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Mini Mushroom Mac ‘n Goat Cheese
Recipe Ingredients:

4 ounces (about 2 cups) cavatappi pasta, uncooked (can substitute spirals)
1 tablespoon olive oil
1 pound assorted mushrooms (such as Portabella, crimini, shiitake and oyster), cut into 1/2-inch pieces
4 tablespoons butter
4 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
6 ounces fresh goat cheese
1/2 cup shredded mozzarella cheese
2 tablespoons minced fresh rosemary
1 tablespoon fresh thyme leaves

Cooking Directions:

1 – Preheat oven to 350°F (175°C).
2 – Cook pasta according to package directions.
3 – While pasta cooks, heat olive oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.
4 – Melt butter in a large saucepan and stir in flour. Cook for a minute or two to slightly toast flour.
5 – Stir in salt and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes.
6 – Remove sauce from heat, whisk in cheeses, rosemary and thyme and stir to melt.
7 – Stir in mushrooms and pasta and divide between four (1-cup) ramekins.
8 -Place ramekins on baking sheet and bake until cheese bubbles around edges, about 15 to 20 minutes Remove from oven and let rest for about five minutes Serve warm.
Makes 4 servings.
https://www.cooksrecipes.com/mless/mini_mushroom_mac_n_goat_cheese_recipe.html

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