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Recipes

Quick and healthy recipes using our best products.

  • Creamy Chicken Mushroom Pasta

    It seems like lately every dish I cook has mushrooms in it.  Luckily, everyone in our household likes mushrooms so as long as we have them at the market they'll be appearing in our food.

    You can use fresh button mushrooms or baby bella mushrooms for this recipe.  I've also used our Parkesdale Farms Marinated Mushrooms when we don't have fresh mushrooms available.  The marinated mushrooms are seasoned with spices, vinegar and red peppers.  They are really great just by themselves too.

    While we were at the market, my youngest daughter decided to pick out some fresh green beans.  Who am I to argue with a 4 year old? :) I love how she used her Easter bucket to bring home the green beans.

    This time I used green onions, but you can use any onion you like.  I like to cut the green tops to sprinkle over the finished dish.

     

     

    Creamy Chicken and Mushroom Pasta

    Ingredients (makes 4 servings):

    4 slices Troyer Thick Sliced Smoked Peppered Bacon

    2 garlic cloves (minced)

    1 ½ chicken breast

    1 bunch green onions (reserve green tops for garnish)

    1 cup Marinated Mushrooms (sliced) or 1 fresh mushroom package

    Fresh Thyme (1 teaspoon dried Thyme)

    ½ cup milk *

    2 tablespoon Troyer Butter*

    Salt

    Cut chicken breast into one-inch pieces and season with salt.  Cut bacon into small pieces and cook.  Remove bacon once cooked and reserve.

    Add chicken and minced garlic to the pan used to cook the bacon.  Sprinkle the chicken with thyme; add mushrooms and sauté for approximately 12 minutes.

    Mix milk and butter into pan until creamy consistency.

    Serve with pasta, add halved grape tomatoes and sprinkle with green onion tops.

    *If you want more sauce, double the milk and butter for a creamier, saucier dish.

  • A full plate of veggies

    With all the mushrooms we've been having at the market lately, I couldn't resist making stuffed mushrooms any longer.  Stuffed mushrooms are great for an appetizer or as a main course.  For the stuffing, I used spinach, cream cheese and mozzarella cheese.

    Lately, these little sweet peppers are finding their way into all of our dinners.  They are great in salads, but my favorite way to prepare them is to roast them.  Easy peasy.   You can cut them any way you want, drizzle with olive oil, salt and pepper.  Put them in the oven for about 10 minutes or until they start charring.  The heat turns them even sweeter.  And the colors are so wonderful.  I mixed the roasted peppers with cooked millet, but you can add them to any rice or pasta dish, or even your salad.

     

    If you've been reading my blog, then you know I'm slightly obsessed with avocados.  They are just so easy to prepare and the girls love them!  My favorite is "avocado salad" with tomatoes, onions, olive oil and lime juice.    Growing up my grandfather would make this dish with cod fish, commonly known as Gazpacho in Puerto Rico.  To this day, I still ask him to make it for me.

     

    What's your favorite "salad"?

    Does your salad have to have greens to be a salad?

    Spinach Stuffed Mushrooms

    1  8lb pack of mushrooms (I used bella mushrooms, but you can use button mushrooms)

    1-2  handfuls of spinach

    1 garlic clove

    1/2 cup cream cheese

    Olive oil

    salt and pepper

    1/2 cup shredded Mozzarella cheese

    Directions:

    Wash and remove the stems from the mushrooms.  Place the mushrooms upside down on a greased baking sheet.  Sprinkle salt and pepper to taste.  Bring your oven to 350F and bake the mushroom caps for about 20 minutes or until tender.  When they are no longer hot to the touch, drain the water from the mushroom caps.  (If you love the taste of mushrooms, then save the liquid from the mushrooms.  You can use it to flavor other things.  I used it as flavoring for the cooked millet with the roasted red peppers.)

    Using a food processor, pulse the spinach until very small.  Then add the garlic and cream cheese.  Now you are ready to stuff your mushrooms.  Top the mushroom caps with mozzarella cheese and bring back to the oven for  another 5 minutes or so to melt/brown the cheese.

  • Father's Day Brunch

    I hope everyone had a wonderful Father's Day yesterday.  I didn't get to see my dad, he lives in Puerto Rico, but I got to spend the day with my other two favorite dads: my husband and my father in law.  Father's Day is always a very relaxing day for everyone involved, especially for me since I'm doing all the "cooking". :)

    I love serving brunch for any type of celebration.  To me, brunch can be very simple and elegant at the same time.  My recipe for serving brunch is to have one "main dish", fresh fruit or fresh vegetables, something sweet and something salty.  Since we are in the middle of watermelon season, I knew they had to be in our menu.  Along with pineapples and cantelopes, summer fruit has been amazing this year.

    The main dish was Dad's favorite: Egg Casserole.  I love the short list of ingredients and the fact that it "cooks itself" in the oven.  Win Win.  I made a couple of changes to the recipe.  I only add half the sausage and half the potato rounds.  Also, I brown fresh mushrooms with the sausage instead of using canned mushrooms.  We can't have brunch without dad's other favorite, the cinnamon rolls.

    After filling up our bellies, it was time for a nap.  Then it was time for swimming, feeding the chickens and the fishes.    Father's day was a success, both dads seemed to enjoy their day of eating and relaxing!

    How did you spend Father's Day?

    Do you have a special recipe just for Dad?

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