Scalloped Portobello and Cauliflower

 Here’s a cauliflower-mushroom combo that will perk up dinner for you!

This is a Chicago Tribune recipe that I have slightly adapted.  The original calls for 6 tablespoons of butter, plus more for coating the baking dish.  I substituted 2% milk for half-and-half, sharp yellow cheddar for white cheddar cheese, and added cracked pepper to the dish.

Ready to bake

It’s an impressive, tasty side that’s good enough for company.  I could easily make a meal of it ~ that’s how good it is!

Scalloped Portobello and Cauliflower


1 large head cauliflower, broken into florets
1 pound sliced baby portobello mushrooms
¾ cup water
4 tablespoons butter, divided
4 shallots, finely chopped
5 tablespoons flour
½ teaspoon salt
½ teaspoon cracked pepper
¼ teaspoon paprika
1¼ cups 2% milk
¾ cup shredded sharp cheddar cheese
¼ cup panko bread crumbs
Non-stick cooking spray


Preheat oven to 350 degrees.
Place 1-inch water and cauliflower florets in a 6-quart stockpot and bring to a boil.
Cook, covered, 7 to 10 minutes, or until tender; drain.
In a large saucepan, combine mushrooms and water; bring to a boil.
Reduce heat, simmer, covered, 10 minutes.
Drain mushrooms, reserving 1/3 cup cooking liquid.
In same saucepan, heat 2 tablespoons butter over medium heat until hot.
Add shallots and mushrooms, cook and stir until shallots are tender and lightly browned.
Stir in flour, salt, pepper and paprika until blended.
Gradually, stir in milk and the reserved mushroom liquid.
Bring to a boil, stirring constantly; cook and stir 2-4 minutes until thickened.
Place cauliflower in an 11” x 7” baking dish that has been coated with cooking spray.
Cover with mushroom sauce.
Sprinkle with cheese, then bread crumbs.
Dot with remaining 2 tablespoons butter.
Bake, uncovered, 35-40 minutes or until bubbly and golden brown.
8 servings


Chicken Baked w/Broccoli, The Southern Living Way

It will be 35 years this August that I’ve lived in the Midwest, but my heart is also in the South, where I grew up.

And that’s where Southern Living enters the picture.  I read about a 1981 cookbook, Southern Living Cookbook for Two here (unfortunately I can’t find the exact post on Nellie’s blog), and knew it meant a visit to Amazon was in order ~ as this cookbook addict hasn’t meant a cookbook, particularly from Southern Living, that she didn’t like. 

I write all over my cookbooks, do you?

It’s a great cookbook with many more recipes I’ll be trying.  And, incidentally, after all these years, I still have a subscription to Southern Living magazine.

As to the recipe, this is one of the most tender, delicious chicken dishes I have ever made, with Bill concurring!  The winning combination of chicken, broccoli, mushrooms, and cheese turns this casserole into a mouthwatering dish.  I slightly adapted the recipe by adding mushrooms and less butter.

Headed to the oven

It’s a good filling meal for this time of year, that’s simple and only needs a green salad to round out the dinner.  Here’s hoping you like it also, should you make it!

Chicken Baked w/Broccoli


2 chicken breasts
1 tablespoon butter, melted
1 (8-ounce) can sliced mushrooms, drained
1 (10-ounce) package frozen broccoli florets
1 can cream of mushroom soup
½ cup milk
½ cup (2-ounces) shredded Cheddar Cheese
½ teaspoon coarse-ground pepper
1/3 cup breadcrumbs
Hungarian Paprika


Preheat oven to 375 degrees.
Place chicken in a 2-quart baking dish, and drizzle with butter.
Spread mushrooms over top.
Bake for 40 minutes.
Cook broccoli according to package directions, al dente; drain.
Arrange around chicken breasts.
Combine soup, milk, cheese and pepper.
Pour over chicken and broccoli.
Sprinkle with breadcrumbs and paprika.
Bake an additional 20 minutes.


Baked Midwest Goulash

You all probably know that traditional goulash originates in Hungary, and is closer to beef stew; while the American version of goulash is filled with macaroni and browned, ground beef.

Besides meat and pasta, here in the Midwest, goulash is packed with mushrooms, bell peppers, diced tomatoes with shredded cheese spread over the top before baking. 


This recipe makes a lot; it fills two 2½-quart casseroles.  There’s plenty for company, or freeze one to bake on a day when you don’t feel like being in the kitchen for long, preparing dinner!

It’s still chilly here with howling winds the last few days; even a little snow yesterday, so this is the perfect comfort meal for that sort of weather!

Baked Midwest Goulash


2½ pounds ground round beef
1 pound elbow macaroni 
Olive oil
½ each of green, orange and yellow pepper, diced
1 large onion, chopped
4 cloves garlic, minced
½ pound sliced mushrooms
3 tablespoons soy sauce
1 (8-ounce) can tomato sauce
3 (15-ounce) cans diced tomatoes
Seasoned salt and seasoned pepper, to taste
Shredded cheddar or mozzarella, optional for garnish
Cooking spray


Preheat oven to 350 degrees.
Cook macaroni according to package directions, al dente; rinse and drain well.
In a large skillet, sauté the onions, peppers, garlic and mushrooms, in a little olive oil, until tender, and transfer to a large bowl.
In the same skillet, brown ground beef and chop into bite-size chunks.
Transfer meat to bowl with mushrooms, etc.
Add soy sauce, tomato sauce, diced tomatoes to mixture and combine well.
Season with salt and pepper.
Coat casseroles or large baking dish with non-stick cooking spray.
Transfer meat mixture to baking dish.
Bake, covered, for 40-45 minutes or until hot and bubbly.
Uncover and scatter cheese over top and bake another 15 minutes, if desired.

Serves 8 to 10


Orange Roughy w/Roasted Grape Tomatoes

Orange roughy was mingling with grape tomatoes, black olives and lemon slices for our dinner last evening.

This is a recipe of few ingredients, that’s big on flavor.  Adding the robust zesty taste is Roubsto Italian Dressing by Wishbone.  If you’ve never used it, you’ll be amazed at how zesty delicious it is; it definitely has a kick to it

Bake this for a quick delicious dinner ~ it’s good enough for company!

Orange Roughy w/Roasted Grape Tomatoes


3 orange roughy fillets
1 pint grape tomatoes, halved
Salt and seasoned pepper
1 lemon, sliced thin
1/3 cup Wishbone Robusto Italian Dressing
½ pitted black olives, sliced
Cooking spray


Preheat oven to 400 degrees.
Spread tomatoes over bottom of 11” x 7” baking dish that has been coated with cooking spray.
Sprinkle fillets with salt and seasoned pepper, place on tomatoes.
Arrange lemon slices over fish.
Combine dressing and olives, spoon over lemon and fillets.
Bake for 15-20 minutes, depending on thickness of fish, until it flakes easily with a fork.
Serve immediately.


Disclaimer:  It’s just my opinion about the Wishbone dressing.

Sautéed Asparagus w/Prosciutto

A sure sign of Spring, is when you see a plethora of fresh asparagus at the market!

We’re big fans of asparagus here and vegetables don’t get much better, nor easier than this.  This time it’s decked out with a little garlic, wine, prosciutto and lemon pepper.  Swap out a tablespoon of balsamic vinegar for the wine, if you prefer, and maybe add a sprinkling of shaved Parmesan cheese to the finished dish. 

This is a scrumptious spring veggie dish and I hope you like it as much as we do!

Sautéed Asparagus w/Prosciutto


1 tablespoon olive oil
2 tablespoons butter
4 ounces sliced prosciutto, torn into bite-size pieces
2 cloves garlic, minced
2 tablespoons dry white wine
2 pounds fresh asparagus, trimmed
½ teaspoon lemon pepper


Slice asparagus on a sharp diagonal about 2-inches long, leaving the tips whole.
Heat oil and butter in a non-stick skillet over medium heat.
Sauté garlic for a minute, stirring frequently.
Stir in wine.
Add asparagus and prosciutto, toss to mix.
Cook, tossing occasionally, until asparagus is bright green and crisp-tender, about 10 minutes, depending upon thickness.
Season with salt and lemon pepper.
Serves 4-6


Woo hoo! It's our 48th!

I've been on a little Spring break and am happy to be back here today as...

Bill and I are celebrating 48 years of wedded bliss today.

Our day:  April 15, 1967!

We renewed our vows on our 40th anniversary, April 2007, in Las Vegas, with Elvis officiating.


Our 2 great sons, Bill, Jr. and Matt:

Happy Anniversary, Bill, you light up my life!

You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen

You know, nobody can ever cook as good as your mama. Paula Deen
Read more at:
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at:


Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!



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