Garlic and Herb Mushroom Tacos

Originally posted on This Wife Cooks:

Serve these with a side of garlic rice…. YUM!!

1/4 cup mayonnaise
1 Tablespoon garlic powder
1/8 teaspoon cayenne pepper sauce, or to taste
1 5-ounce bag arugula or spring salad mix
2 cups wild mushrooms (I used cremini and shiitake)
1 medium shallot
1 1/2 Tablespoons butter
salt and pepper, to taste
1/2 cup herbed goat cheese, crumbled
2 teaspoons fresh thyme
6 spinach tortillas
  1. In a small bowl, combine mayonnaise, garlic powder, and pepper sauce.  Toss lightly with the salad mix and set aside.  
  2. Melt butter in a large skillet over medium heat.  Add shallot and cook until light golden brown.
  3. Add the mushrooms and continue cooking 3-5 minutes, stirring occasionally.  Sprinkle with fresh thyme.
  4. Top warm tortillas with salad mix, mushrooms, and goat cheese.


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Roasted Garlic & Leek Soup


Reposting this from last March since the cold bug appears to have struck early this year. My husband calls this soup, “The Cold Killah”.

Originally posted on This Wife Cooks:

The annual spring cold that has been going around lately finally made an appearance at our house.  I had a little touch of it but my husband is absolutely miserable!

So, in addition to a homemade juice involving lots of ginger, garlic, kale, and other cold-fighting foods, we enjoyed this soup along with a simple baguette and butter for dinner last night.  The house smelled amazing from all the garlic in the air and the soup was a big hit with everyone.

Our two-year old even went back for seconds!

Notes: * I use vegetarian chicken broth and vegan butter for this soup.

Roasted Garlic & Leek Soup

4 bulbs garlic, large
1 Tablespoon olive oil
6 Tablespoons butter
4 medium-size leeks, chopped
1/2 cup yellow onion, diced
6 Tablespoons all-purpose flour
4 cups chicken broth
1/3 cups dry sherry
1/4 teaspoon white pepper
1/4 cup fresh chives, for garnish


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Red Beans & Dirty Rice with Collard Greens

My husband absolutely loves spicy foods so this dish was a big hit at dinner a few nights ago. You control the heat so go as sparky or mild as you like. The sweetness of biscuits brushed with a mixture of butter and honey were an excellent complement to this fiery meal.

Red Beans & Dirty Rice with Collard Greens

2 teaspoons olive oil

2 cloves garlic, thin sliced

1/4 cup yellow onion, diced

1 Tablespoon Cajun spice blend, or to taste

1 bunch collard greens, rough chopped and stems removed

1 – 10-ounce can red kidney beans, rinsed and drained

1/2 cup long-grain rice

salt and pepper, to taste

cayenne pepper sauce, to taste


In a large pot, heat the olive oil over medium heat.

Add the onion and sauté 1-2 minutes, until slightly softened.

Add the garlic and Cajun spice. Cook and stir another 1-2 minutes.

Place collard greens in the pot along with 2 Tablespoons water. Continue cooking, stirring occasionally, until greens are wilted.

Add beans and rice, plus 1 cup water, to the pot. Cover, reduce heat to low, and cook 15 minutes, or until the liquid is absorbed and rice cooked through.

Adjust seasoning, sprinkle with cayenne pepper sauce to taste, and serve warm.


Recipe adapted from Blue Apron.

Easy Cheesy Vegetable Chowder

I think my youngest daughter could eat soup every day of her life and be perfectly happy. Seriously, every day she asks me what we’re making for dinner that evening and every day she suggests soup. Yesterday was no different so, with the snow coming down outside and the house filling with the aroma of rosemary bread in the slow cooker, this recipe is what I came up with for dinner. There is a similar recipe on this blog – Clean Out the Fridge Soup. The main difference, other than a few ingredients here and there, is that this one is a chowder. Which really just means it’s creamier due to the addition of…you got it… cream.

This is a very forgiving recipe so pretty much whatever vegetables you have sitting around that need to get used up can be thrown in.


Easy Cheesy Vegetable Chowder

1 Tablespoon olive oil

3 Tablespoons butter, divided

1/4 cup celery, sliced

1 cup carrots, chopped

1/4 cup yellow onion, diced

2 cloves garlic, minced

1 1/2 cups vegetable broth

1 cup broccoli florets

2 cups cauliflower florets

1/4 teaspoon dried thyme (or 3/4 tsp. fresh)

salt and pepper, to taste

3 Tablespoons all-purpose flour

1 1/2 cup milk (almond works great!)

1/4 cup half-and-half or non-dairy creamer

1 cup sharp Cheddar cheese, shredded


In a large pot over medium heat, combine olive oil and 1 Tablespoon butter.

Add the celery, carrots, and onion. Saute 2-3 minutes. Add garlic and allow to cook, stirring occasionally, for another 1 minute.

To the vegetable mixture, stir in the broth, broccoli, cauliflower, thyme, salt and pepper. Reduce heat to low, cover, and simmer 20-30 minutes.

Meanwhile, in a small saucepan, heat remaining 2 Tablespoons butter. Whisk in flour until thickened and combined.

Gradually pour in milk and creamer, whisking until smooth; no lumps.

Stir in to the soup and allow to continue cooking, uncovered, on low until heated through and slightly thickened.

Remove from heat and stir in cheese until thoroughly combined and melted.

Serve warm.


Rosemary Bread in the Slow Cooker

Yesterday’s snowy weather kept Littlest and me home all day. We painted, played games, watched movies… and baked bread in a whole new way – in the slow cooker.  Okay, it’s not a new method but it was one I had never tried before. I was actually feeling pretty skeptical about how the bread would turn out, in the beginning.

Mixing the dough, I kept thinking, “Is this really going to work?” Well, I can tell you with confidence now that, yes, it does work. And now I can see some real advantages to using the slow cooker method: 1) The bread has a softer texture than oven-baked; and 2) doesn’t heat up the kitchen like running the oven for long periods of time.

This is a recipe for Rosemary Bread because I had a package of fresh rosemary in the fridge I needed to use or lose. Really though, you could use whatever herb or combination of herbs you’ve got hanging around.


Rosemary Bread in the Slow Cooker

1 1/3 cups warm water

1 Tablespoon active dry yeast

2 Tablespoons olive oil

1 Tablespoon fresh rosemary, chopped

1 teaspoon sea salt

3 cups all-purpose flour

In a large mixing bowl, add warm water and yeast. Allow to stand 5-7 minutes, until the yeast begins to bubble.

To the yeast mixture, add olive oil, rosemary, salt, and flour, stirring to combine.

Using a dough hook (or your hands), knead the dough until soft and elastic. Time will vary depending on the kneading method.

Lightly oil your slow cooker and place bread dough in the center of the pot.

Cover and cook on High for approximately 2 1/2 hours.

Remove from the pot and place on a cooling rack.



Spinach Enchiladas

The first time I made spinach enchiladas, years ago, the result wasn’t great. I would even go so far as to say they were rather bland and I hadn’t made them since. But then… I came across the old recipe, complete with notes on what I thought could be improved. I decided to give it another shot and I’m really glad I did because this time was a success!

The only thing I haven’t tried yet is making my own enchilada sauce. It seems like a very easy process but in the interest of convenience, I just grabbed a couple cans off the shelf in the market. For sure next time though, I’m making my own sauce.

Spinach Enchiladas
1 Tablespoon butter
1/4 cup yellow onion, diced
3 cloves garlic, minced
10-ounce bag fresh spinach, steamed and chopped (frozen, thawed, is fine)
1 cup ricotta cheese
1/2 cup sour cream
1 cup Monterrey Jack cheese, shredded
1 cup pepper Jack cheese, shredded
salt, to taste
10 6-inch flour tortillas
2 – 10-ounce cans red enchilada sauce
Optional: 1/4 cup chopped green onions, for garnish

1. Preheat oven to 375°

2. In a medium skillet over medium high heat, melt the butter.

3. Add onions and sauté 1-2 minutes, until fragrant and softened. Add garlic and continue cooking an additional minute.

4. Add the spinach and continue cooking and stirring occasionally for 3-5 minutes.

5. Remove pan from heat and stir in the ricotta cheese, sour cream, 1/2 cup Monterrey Jack, and 1/2 cup pepper Jack cheese. Season to taste with salt.

6. One at a time, add 1/4 cup of the mixture to the center of each tortilla. Roll and place seam side down in a prepared 11″x7″ baking dish.

7. Pour enchilada sauce evenly over the top of the enchiladas. Sprinkle with additional Monterrey Jack and pepper Jack cheeses.

8. Bake, uncovered, 20-25 minutes. Sprinkle with cilantro, if using, and allow to sit 5 minutes before serving.

Marinated Cheese and Olives ~ Game Night Snack

This was our Thanksgiving night snack as we were all gathered around the dining table, playing Taboo, which has recently become my new favorite old game. We all enjoyed the briny-cheesy-carby goodness so much I’m thinking this may make an encore appearance as part of the 2015 Super Bowl spread.

Do you even know who’s playing? I don’t and honestly, I don’t care. I watch football one day a year and that day is Super Bowl Sunday. And even then, I’m really only interested in the food and the half-time show. And of course, the commercials but I’m not sure they’re as good as they used to be.

1 – 8 ounce pkg. cream cheese, chilled and sliced
10 ounces sharp white Cheddar cheese, sliced
10 ounces Muenster cheese, sliced
1 cup green olives
1 cup black olives
1/4 cup white balsamic vinegar
1/4 cup olive oil
1 Tablespoon fresh parsley, minced
1 Tablespoon fresh basil, minced
2 cloves garlic, minced
2 Tablespoons chopped pimiento peppers
1 medium size baguette

1. Prepare the marinade: In a small bowl, combine the white balsamic vinegar, olive oil, parsley, basil, and garlic.

2. On a round, medial size serving platter, arrange cheeses, in an alternating pattern, in a ring.

3. Place green and black knives in the center of the ring.

4. Drizzle marinade over the cheeses and olives. Sprinkle with pimento peppers.

If you are preparing this in advance, stop here. Cover and refrigerate until ready to serve before moving on to the next step.

5. Slice baguette and place around the outer edge of the serving platter.