Monday, April 27, 2015

pleasing your palate | Kentucky Derby

This Saturday is the Kentucky Derby!  It's a rite of passage meaning that spring is here, no more frosts, and that we can plant our gardens.  Also, it's a good excuse to get dressed up, have a party, and have a great time!

Below are some recipes for your Derby party this weekend, but come back every day this week for new recipes like country ham balls and bread pudding!

bourbon mushroom sauce

 chickpea and kale salad

fried apples

gooey cinnamon squares

KY Bourbon Barrel Ale beer cheese

mint julep

peach raspberry mint julep

 shaved asparagus pizza

sorghum cake

 steak and beer cheese nachos

Do you have a Derby party?  What kinds of foods do you like to serve?
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Wednesday, April 22, 2015

balsamic mushroom pasta

Sometimes, I just don't feel like eating meat.  So when I saw this recipe on Pinterest, I knew I had to try it.  I told my mom I was making her dinner one night, and she loved it!  But really--who doesn't love a quick pasta meal?  

balsamic mushroom pastabalsamic mushroom pasta
 {balsamic mushroom pasta garnish with parmesan cheese and parsley}

one year ago: zucchini noodles

balsamic mushroom pasta
from girl gone gourmet

makes 2 servings

4 ounces fettuccine pasta
4 tablespoons butter, divided
1/4 cup onion, finely diced
2 garlic cloves, minced
8 ounces baby portabello mushrooms, sliced
1/4 cup balsamic vinegar
1/4 cup cream
1 tablespoon fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus a few tablespoons for garnish
salt & pepper
  1. Cook the fettuccine according to the directions on the package. While the pasta is cooking prepare the mushroom sauce.
  2. In a large pan, melt 2 tablespoons of butter over medium heat. Once melted, add in the shallots and garlic and cook for a few minutes or so, just until softened.
  3. Add in the sliced mushrooms and toss them around to get them coated in the butter. If needed, add an additional tablespoon of butter if the mushrooms get too dry. Let them cook and brown for about 8 minutes.
  4. Pour in the balsamic vinegar and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. 
  5. Add in the other tablespoon of butter. 
  6. Cook everything together for a couple of minutes and then turn off the heat and move the pan off the burner.
  7. Pour in the cream and Parmesan cheese and stir to combine.
  8. Add the cooked fettuccine to the sauce and toss to combine. Add in the fresh parsley and season to taste with salt and pepper.
  9. Serve with additional Parmesan cheese sprinkled over the top.
If I weren't married, I'd probably eat many more vegetarian meals.  The Hubby has a meat=meal mentality which I don't see changing anytime soon...

How about you?  Do you not feel like meat every now and then?  

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