“Meatless Monday” Recipe of the Week – Mushroom Napoleon

July 9, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Mushroom Napoleon. Portabella Mushrooms is the star of dish with toppings of Light Vinaigrette Salad Dressing, Red Onion, Tomatoes, Basil, Soft Goat Cheese, and Thyme. You can find this recipe at the CooksRecipes website which has a huge selection of recipes for all tastes, diets, and cuisines so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Mushroom Napoleon
Recipe Ingredients:
4 Portabella mushrooms, stems removed
1/4 cup light vinaigrette salad dressing
1 red onion, cut into 8 slices
4 tomatoes, cut into 4 slices each
8 fresh basil leaves
1 cup crumbled soft goat cheese
2 tablespoons fresh thyme, removed from stem and chopped
Salt and freshly ground black pepper

Cooking Directions:
1 – Place Portabellas, onions and vinaigrette in a large zip top bag. Let marinate for at least 30 minutes Reserve marinade, if grilling.
2 – To Grill: Preheat grill. Once hot, grill Portabella gill side down for about 5 to 7 minutes, turn over and cook for another 5 to 7 minutes or until juices begin to accumulate in the cap. Simultaneously, wrap the onions in foil and grill. Remove the onions when the Portabellas are done.
3 – Drain and reserve excess juices from the mushrooms and onions. Plate the Portabella cap gill side up. Layer slices of onion, tomato and basil leaves on top of the Portabella cap. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs; drizzle with reserved marinade and serve warm.
4 – To Microwave: Place the mushrooms (gill side up) and the onions on a large, microwaveable plate. Cover and microwave for 3 minutes Let rest 30 seconds, then carefully remove plate and uncover. Drain excess juices and reserve.
5 – Plate the Portabella cap gill side up. Layer slices of onion, tomato and a basil leaf on the Portabella and microwave for 45 seconds. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs, drizzle with reserved juices and serve warm.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 210; Total Fat: 10g; Saturated Fat: 6g; Cholesterol: 20mg; Total Carbs: 19g; Fiber: 3g; Protein: 11g; Sodium: 290mg.
https://www.cooksrecipes.com/mless/mushroom_napoleon_recipe.html

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One of America’s Favorites – Coleslaw

March 20, 2017 at 6:27 AM | Posted in One of America's Favorites | Leave a comment
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Coleslaw (also known as cole slaw or simply slaw) is a salad consisting primarily of finely shredded raw cabbage and dressed most commonly with a vinaigrette salad dressing. Prepared in this manner, coleslaw can be pickled for up to four weeks if it is stored in an airtight container. Another way to make coleslaw is to use foods that already contain vinaigrette: mayonnaise, for example, is commonly used.

Coleslaw is frequently served as a side dish in traditional meals in many countries, and can be seen in major fast food chains as well.

 

 

Coleslaw made with mayonnaise

There are many variations of the recipe, which include the addition of other ingredients such as red cabbage, pepper, shredded carrots, onion, grated cheese, pineapple, or apple, mixed with a salad dressing such as mayonnaise or cream. A variety of seasonings, such as celery seed, may be added. The cabbage may come in finely minced pieces, shredded strips, or small squares. Other slaw variants include broccoli slaw, which uses shredded raw broccoli in place of the cabbage. Cream, sour cream, or buttermilk are also popular additions. Buttermilk coleslaw is most commonly found in the southern United States.

 
In the United States, coleslaw often contains buttermilk, mayonnaise or mayonnaise substitutes, and carrot, although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw, is made using ketchup and vinegar rather than mayonnaise. It is an essential part of “Lexington style” North Carolina barbecue.

 
Coleslaw is generally eaten as a side dish with foods such as fried chicken and barbecued meats and may be accompanied by French fries or potato salad as another side dish. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches, hamburgers, and hot dogs along with chili and hot mustard. A vinegar-based coleslaw is the signature ingredient to a Primanti Brothers sandwich. Coleslaw also is used on a variant of the Reuben sandwich, with coleslaw substituting for the sauerkraut; the sandwich is commonly called a Rachel to differentiate it from the Reuben.

 
According to The Joy of Cooking (1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour cream based dressings are all listed; bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs are specifically mentioned as possible added ingredients.

 

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