Grilled Cheese Sandwich w/ Portobello Mushroom and Madeira Bisque

November 17, 2013 at 6:11 PM | Posted in cheese, mushrooms, Sargento's Cheese, soup | Leave a comment
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Today’s Menu: Grilled Cheese Sandwich w/ Portobello Mushroom and Madeira Bisque


Grilled Cheese and Mushroom Bisque 003
Heavy rain on and off all day. We are on a tornado and high wind warning till about 9:00 tonight. Hope we avoid that weather! Well they finished my new ramp into the house. They did a great job, it looks fantastic. Paid for the new ramp and our Microwave goes out, when it rains it pours! Hopefully get a new one sometime tomorrow. Kept it simple for dinner tonight preparing a Grilled Cheese Sandwich with a Portobello Mushroom and Madeira Bisque.


A Grilled Cheese and a Soup (Bisque) just sounded good! For my Grilled Cheese I used Sargento Ultra Thin Sharp Cheddar Cheese and Klosterman Wheat Bread. Buttered the top and bottom of the Bread with I Can’t Believe It’s Not Butter and put my Cheese in between the slices and Grilled it on a flat-top griddle. Made sure both sides were browned and then served it.



Grilled Cheese and Mushroom Bisque 005
For the Bisque or Soup I used a new one that I haven’t tried before, Campbell’s Slow Kettle Style Portobello Mushroom and Madeira Bisque. It comes in a microwavable container but since our microwave has died I went with heating it up in a sauce pan. Just heated it on medium heat until it started to simmer. Campbell’s has a winner with this one! Nice chunks of Mushrooms with excellent seasoning. Served it with a side of Oyster Crackers. Fantastic Comfort Food Dinner tonight! For dessert/snack later tonight some slices of Cracker Barrel 2% Sharp Cheddar Cheese on Ritz Whole Grain Crackers.






Campbell’s Slow Kettle Style Portobello Mushroom and Madeira BisqueCampbell's Portobello Mushroom Bisque

Discover the layers of extraordinary flavors of Campbell’s Slow Kettle Style Soups Portobello Mushroom & Madeira Bisque that will delight your senses. Every bite reveals another ingredient, another creative combination, another unique twist. Fill the house with the aroma of soup on the stove and enjoy this soup with a crusty loaf of bread and a glass of wine. Campbell?s passionate dedication to the art of cooking makes this soup worth savoring. Everything good takes time. Like slow-cooked soups with high-quality ingredients and delicious flavor combinations that deliver an experience you will want to slow down and savor.

Campbell’s Slow Kettle Style Soups Portobello Mushroom & Madeira Bisque:
* With shallots, thyme and sage
* Made with patience, not preservatives
* 250 calories per cup
Nutrition Facts*
Serving Size 1 cup
Servings per container about 2
Calories 250
Fat Calories 160
Total Fat 18g
Sat. Fat 9g
Trans Fat 0g
Cholesterol 40mg
Sodium 770mg
Total Carb. 16g
Dietary Fiber 3g
Sugars 6g
Protein 6g
Potassium 310mg

% Daily Values**
Vitamin A 4%
Vitamin C 0%
Calcium 8%
Iron 4%

Wild Idea Buffalo Recipe of the Week – Buffalo Wellington

September 18, 2013 at 7:32 AM | Posted in Wild Idea Buffalo | 2 Comments
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It’s Wednesday and time again for the Wild Idea Buffalo Recipe of the Week – Buffalo Wellington. A while back I posted a Buffalo Wellington Stew, so here’s the Wellington on it’s own. Another good one from Jill O’Brien of Wild Idea Buffalo.


Buffalo WellingtonWild Idea Buffalo Wellington2
By: Jill O’Brien


(serves 6 to 8)

The traditional Wellington is typically made using the Tenderloin cut and Foie Grois Pate. I find this dish plenty rich without the Foie Gras and prepare a savory vegetable pate instead. You can prepare using whole Tenderloin, or my favorite is using individual pre-cut steaks (Tenderloin or Top Sirloin steaks work well), creating the perfect portion. Another option for hors d’oeuvres, is using our Tenderloin Tips, for a delicious pop in your mouth Petite Wellingtons.




6 or 8 – 5oz. to 8oz. Tenderloin or Top Sirloin Steaks, rinsed and patted dry
1 Tb. olive oil
1 tsp. salt
1 tsp. black pepper
2 to 4 sheets Puff Pastry, thawed (4 serving per sheet for 5oz steaks, 2 servings per sheet for 8oz. You may have some scraps left over.)
Ingredients for Pate: (Makes enough for 8 Steaks, or 1 whole Tenderloin. Left overs can be tossed with rice or used in a soup at a later time.)

4 Tb. butter
1 cup onion, diced
4 medium cloves garlic, chopped
½ cup carrot, shopped and flash processed
½ cup celery, chopped and flash processed
2 cups mushrooms, diced
2 cups mushrooms, sliced
1 tsp. fresh rosemary, minced
2 tsp. dry thyme
1 tsp. salt
1 tsp. black pepper
1½ cup’s dry sherry
½ cup red wine



* Rub individual steaks with olive oil and season with salt and pepper.
* Heat heavy sauté pan over medium high heat and place prepped steaks in hot pan.
* Brown for 1 minute each side for 5 oz. cut or 2 minutes each side for 8oz. cut.
* Remove from pan, and set aside, loosely covered with saran.
* Return pan to heat and add butter, onion, garlic, carrots, celery and seasonings. Sauté for 6 minutes.
* Add chopped mushrooms and continue to sauté for an additional 4 minutes.
* Fold in remaining sliced mushrooms and sauté for 2 minutes.
* Deglaze pan with sherry and bring to full heat. Reduce heat to medium low and simmer until liquids are almost gone, about 10 minutes.
* Add red wine and simmer until all liquids are gone, but pate is still moist.
* Remove pate from pan and allow it to come to room temperature. Reserve pan, do not wash.
* Cut puff pastry into squares, roll out lightly or stretch gently with hands.
* To assemble pat juices away with paper towel from the bottom of prepared steaks and place in the center of the pastry. Top steaks with desired amount of vegetable pate. Pull two opposite pastry corners up and over steak and pate, folding in sides. Pinch pastry together, right below pastry corner, leaving a leaf like tab. Repeat with the other two corners. Pinch all together at top, pulling on pastry corners to create a leaf like design. Place Wellingtons on lightly oiled baking sheet or non-stick baking sheet. Wellingtons can be loosely covered with saran wrap and placed in the refrigerator until ready to bake, for up to 2 hours.
*Pre-heat oven to 475*. Place Wellingtons in hot oven and bake until pastry is golden brown, 7 to 10 minutes.
* Serve with wild rice and Wine Sauce.


Ingredients for Marsala or Madiera Sauce:

2 Tb. butter
1 cup sliced mushrooms
2 cups Dry Marsala, Dry Madeira or lighter bodied red wine
2 cups buffalo or organic beef stock
1 Tb. arrowroot



* Return sauté pan to medium high heat and add the butter. While butter is melting, scrape up the brown bits from the bottom. Add mushrooms and sauté for a few minutes. Add wine and stock, and bring to full heat. Reduce heat to medium low and simmer until liquids have reduced to half. Turn heat back to medium high. Mix arrowroot with ¼ cup cold water and whisk into hot sauce. Reduce heat to low. Season to taste. Serve immediately or remove from heat and reheat for later use. Idea

Walmart vs Kroger – The Price War, Not really a War!

June 2, 2013 at 1:19 PM | Posted in cooking, Food | 3 Comments
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I had went to Walmart the other day and purchased 26 items. I had saved the receipt because I wanted to compare prices on a few ofGROCERIES the items and see who had the best prices. I had thought it would be Walmart, I just didn’t think it would be as big as difference as it was! I usually buy my so-called inside aisle items at Walmart and Seafood, Fruits, and Vegetables at Kroger along with a few other items. I always look for coupons and in store sales at both stores. I also go to Meijer and a local market here around the West Chester area Jungle Jim’s. I compared 11 items between Walmart and Kroger and here’s what I found!


Campbell’s Slow Kettle Portobello Mushroom and Madeira Bisque – Walmart $3.48, Kroger $3.89 – Save .41 at Walmart

Chopped Walnuts (Huge Saving!) – Walmart $4.18, Kroger $5.59 Save $2.41 at Walmart

Bigelow Decaf Green Tea Bags (20 count) – Walmart $2.18, Kroger $2.89 Save .71 at Walmart

Dannon Plain Greek Yogurt – Walmart $1.00, Kroger $1.29 Save .29 at Walmart

Daisy Reduced Sour Cream – Walmart $1.98, Kroger $2.49 Save .51 at Walmart

Kraft Grated Parm Cheese – Walmart $3.50, Kroger $3.89, Save .39 at Walmart

Daisy Low Fat Cottage Cheese – Walmart $2.18, Kroger $2.49, Save .31 at Walmart

Pillsbury Baby Grands Biscuits (5) – Walmart $.88, Kroger $1.02, Save .14 at Walmart

Morton’s Lite Salt – Walmart $1.58, Kroger $1.94, Save .36 at Walmart

Sea Pak Pop Corn Shrimp – Walmart $3.96, Kroger $4.62, Save .66 at walmart

Ruffles Light Chips – Walmart $3.48, Kroger $3.79, Save.31 at Walmart
Just from these 11 random items that I purchase from time to time I saved $5.57. I checked other items at Kroger like Tide, Bounce, Glade Candles and I didnt have the Walmart price but I know from purchasing quite often a huge savings at Walmart. Overall, stay out of the middle aisles at Kroger. in fact if you can find fresh produce ans Seafood at your Walmart I say purchase them there also. Look before you shop and buy!

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