Delicio Recipe List

Last time... "My guys don't eat soup. One night I was making this soup for my step-mother who wasn't feeling well. My son and husband were in the back of the house playing the play station. They came into the kitchen asking what the terrific smell was... Needless to say, I had to make another batch of soup!" This time the hubby actually asked me to make this soup!  I decided to make it a little heartier. I used Kielbasa because that was all I had on hand. I added large chunks of mushrooms and a teaspoon of minced garlic. I also a cup of evaporated milk. The basic recipe is listed below. Fell free to add or take out what you'd like! Tuscan Soup 6 cups chicken broth 1 onion, chopped 3 (3.5 ounce) links Johnsonville Italian sausage 3 large potatoes, cubed 1 bunch fresh spinach, washed and chopped 1/4 cup evaporated milk salt and pepper to taste Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer p...

I am not a big breakfast person, and weekday breakfast time is a real rush , like in any house. We usually sit down for breakfast at 6 in the morning, I always make sure the boys leave for school with a full stomach.  Its usually bread or toast with eggs ( eggs are occasionally as the older one gags) and  the regular spreads such as nutella  and a banana each along with  a glass of milk. I usually sit with them, trying to wake up with a cup of coffee in hand and getting them to eat faster so they are out the door or rather one at a time as my husband can only take one at a time on his motorbike.  Once they all leave, I have my breakfast in peace and quiet LOL. I love mushrooms but my kids don't so I rarely cook with them and when I do I usually sneak them in. So I love making this mushrooms on toast for breakfast. I saw how its really done in Gordon Ramsey's Masterclass.  So far  I haven't been able to master the poached egg well, so I  sometimes ...

At our house, we love tacos, burritos, enchiladas and fajitas! I have never made fajitas, and we don't care for bell peppers. I decided to try making some and substitute mushrooms for the peppers. It was delicious! Filling: 1 large chicken breast, cubed 1 large onion, thick slices 2 garlic cloves, minced 8oz mushrooms, thick slices butter Fajita Seasoning Saute the chicken in butter until no longer pink in the middle. Add onions and mushrooms and saute  until tender crisp. Add garlic and stir. Pour in about a 1/2 cup of water to lift any bits stuck to the pan. Stir in the seasoning and simmer until thickened. For the fajitas: Chicken mixture Flour tortillas Cheese, such as a Mexican blend Sour cream Fajita sauce Heat the tortillas. Add the filling mixture, cheese and sauce. Add sour cream or serve it on the side. 

When I made the stuffed flank steak rolls, I had marinaded steak left over from the trimmings. So I decided to use it in a stir fry. When starting from scratch, use the marinade recipe below. Marinade: 1/4 cup Soy Sauce 1/4 cup Teriyaki Sauce 1/4 cup Worcestershire Sauce 1 lb Sirloin, Chuck or  London Broil, sliced thin against the grain 3 cloves garlic, minced 2 sweet onions, chopped 2 cups mushrooms, thinly sliced 1 cup carrots, cut into thin strips Freshly ground black pepper Sauce: 1/4 cup teriyaki sauce 2 tablespoons soy sauce 2 teaspoons corn starch mixed with 1/4 cup water In a small bowl, add marinade and beef. Toss to coat. Refrigerate for 2-4 hours. In a skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Flip and cook 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl. Add 1 tablespoon oil to the skillet; heat over medium-h...

This one has sauted Mushrooms and Onions with Provolone Cheese! These have onions and Swiss cheese. I saw one of those videos out there that showed something like this, but prettier and very easy and simple looking. So I gave it a shot. It is NOT simple or easy or pretty! They leave out a lot of steps as always. I changed a few ingredients. (Only because I did not have them on hand. It didn't make a difference in the difficulty.) I tried to get a step-by-step photo shoot. The quality isn't that great on the poor old camera I'm using, but you'll get the idea!   No mushrooms or spinach this time, but it will next time. Spread out the vegetable mix. Slice the cheese into strips so it will roll easier. I used Swiss this time.  Carefully roll from the narrow end  holding the stuffing in and keeping it even. Secure with skewers. I had to use two per roll. Slice into rounds. I got 6 out of this one.  Over high heat, sear for 1-2 minutes per side.  Then into the ov...

On school days I have the breakfast  around 6.30 am with the boys and hubby. Usually its just toast and coffee. Then its off to school for little guy, hubby  heads off to work and then its study hour for little one and me before he sets out for preschool at 10. Once little one is in school and by the time I reach home, a good 10 minute walk from his school, I am hungry and  this quick meal ( trust me on this  , its actually quite easy) , turned out to be a healthy and filling little bowl for me to enjoy my " me time" ,before I start on prepping lunch. I love  dried Shitake mushrooms, although fresh button mushrooms also go well  in this.  I used Kelloggs Oats, which is a kind of quick cooking kind, which takes just 5 minutes to cook. The  mushrooms need only 10 minutes to soak in hot water , sometimes I use fresh spinach if I have any or its usually thawed cube of frozen spinach. Give it a go and let me know what you think. Recipe :  Savory S...

I love sauteed mushrooms, but I was curious to try and make some like the fancy steakhouses make. I did not have red wine so I made my own substitutions. They turned out really well! 1 8oz package Button Mushrooms 1 teaspoon butter 1 cup beef broth 1/2 teaspoon Worcestershire Sauce 1 teaspoon Soy Sauce 1 tablespoon Balsamic Vinegar 1 teaspoon minced garlic Salt and Pepper, to taste Add all ingredients to a medium sized sauce pan. Cover and simmer for 30-45 minutes. Serve as a side with your favorite cut of beef! I only had hamburger, so I made a hamburger steak. These would be awesome with a grilled ribeye!!!

Low carb never tasted so good! This is an easy recipe for mushrooms. This would be appropriate for an appetizer or a side dish. I am thinking this will be an excellent dish to bring to the Thanksgiving table. 1lb. White mushrooms, sliced 1/2 lb. bacon, cooked until crisp then crumbled 1 cube butter 1 clove garlic Lay the sliced mushrooms in the bottom of a casserole dish, add the crumbled bacon and the crusted garlic all over then slice up the butter and put that on top.  Bake at 400 degrees for 20 minutes or until the mushrooms are golden brown.

We had this soup for supper tonight and my husband, who doesn't usually do low carb, loved it and wants me to make this again! Happiness!  This recipe is an interesting one.  I've never made soup quite like it....but seriously, I have never had soup that tastes this good. 1/2 C heavy whipping cream 8 oz. Mushrooms 1 14 oz. can of chicken broth 1 clove garlic 1/2 C crumbled bacon (I use the crumbled bacon from Costco that comes in a bag from the salad section) 1 Cube Butter 1/4 tsp. pepper 1/4 tsp. salt  Wash and slice the mushrooms and put them in a casserole dish along with the bacon, the cube of butter cut up into 4 or 5 pieces, the salt and pepper. Bake this in the over at 400 degrees for about 30 minutes or until everything is bubbly and brown. Get out the blender! This is the important part. Take two thirds of the baked mushroom mixture, put it in the blender along with the chicken broth.  Blend away! This releases so much more of the mushroom flavor than just c...

I know that health concerns should be a more important part of my dietary choices, and I'm moving slowly in that direction. It's just that many dishes/foods that are healthy don't always taste very good. And I have a difficult time forcing myself to eat foods that don't taste very good on any kind of regular basis. Anyway, here is a dish that is both healthy and delicious. Plus it's made largely in a single dish. The recipe comes from Real Simple . I particularly like the accompanying sauce. 1 pound small new potatoes (about 10), halved 8 ounces button mushrooms 3 tablespoons olive oil kosher salt and black pepper 1 1 1/4-pound piece skinless salmon fillet 1 tablespoon red wine vinegar 1 tablespoon whole-grain mustard 1 teaspoon honey 2 tablespoons fresh flat-leaf parsley, chopped Heat oven to 400 degrees. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Roast, tossing once, until the potatoes be...

16 oz  whole mushrooms (not the sliced ones) 1  8 oz package cream cheese 1 T finely chopped green onion 3 T crumbled bacon freshly cracked pepper Grated Cheddar Cheese 1. Wash your mushrooms and remove the stems.  2. Chop up a green onion into tiny, tiny pieces. Add 1 T of the green onion to your cream cheese.   3. Add your 3 T of bacon. Throw in a tiny bit of freshly cracked pepper. Mix it all around to combine.   4. Place your mushrooms on a sprayed cookie sheet. Fill the insides with your cream cheese mixture.   5. Bake at 400 for 15 -20 minutes. Top with cheddar cheese or Parmesan cheese the last four minutes of baking. Eat nice and hot from the oven. They cool down very quickly and aren't quite as tasty eaten cold.