Gail's Recipe Station

Quick and Easy Sausage Stuffed Mushrooms Prep 15 mins Cook 15 mins Total 30 mins Serves 4 to 6 (2 to 3 stuffed mushrooms per person) Makes 12 stuffed mushrooms   Ingredients 4 ounces ( 114 g ) bulk hot Italian sausage or one 4-ounce link, casing removed 1 tablespoon (15ml) dry red wine (such as Pinot Noir) 2 medium cloves garlic, finely minced 2 teaspoons fresh minced thyme or 1 teaspoon dried thyme 1 teaspoon fresh minced oregano or 1/2 teaspoon dried oregano 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume 1/4 teaspoon crushed red pepper (optional) 1/2 ounce (28 g) grated Parmigiano-Reggiano cheese, (about 3 tablespoons), divided 2 teaspoons extra-virgin olive oil, divided 12 large cremini mushrooms (12 ounces; 340 g ), cleaned and stems removed (see notes) 1 tablespoon panko breadcrumbs (1/4 ounce; 7 g) Chopped fresh flat-leaf parsley , for garnish Directions

  Smothered Chicken recipe (TNT) Ingredients 4 boneless, skinless chicken breasts Salt and pepper, to taste 1 tbsp olive oil 6 slices bacon, chopped 8 oz mushrooms, sliced 1 cup heavy cream 1/2 cup grated Parmesan cheese 2 cups fresh spinach 1 tsp garlic powder 1 tsp onion powder Preparation 1. Season 4 chicken breasts with salt and pepper. In a large skillet, heat 1 tbsp olive oil over medium heat. Cook chicken until golden and cooked through, about 6-8 minutes per side. Remove from skillet and set aside. 2. In the same skillet, cook 6 chopped bacon slices until crispy. Remove and drain on paper towels. 3. Add 8 oz sliced mushrooms to the skillet and cook until tender, about 5 minutes. 4. Reduce heat to low and add 1 cup heavy cream and 1/2 cup grated Parmesan cheese, stirring until the cheese melts and the sauce thickens. 5. Stir in 2 cups fresh spinach and cook until wilted. 6. Add 1 tsp garlic powder and

Maple Glazed Bacon Chicken Bites   Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 350 kcal per serving | Servings: 4 servings Ingredients: 1 lb chicken breast, cut into bite-sized pieces 8 slices of bacon, cut in half 1/2 cup maple syrup 1 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon salt 1 tablespoon olive oil Toothpicks for skewering Directions: Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Prepare the Chicken Bites: In a large bowl, combine the chicken pieces, garlic powder, black pepper, and salt. Toss until the chicken is evenly coated. Wrap with Bacon: Take a half slice of bacon and wrap it around each piece of chicken. Secure the bacon in place with a toothpick. Glaze with Maple Syrup: In a small bowl, mix the maple syrup with the olive oil. Brush the mixture over each bacon-wrapped ch

  One-Pot Creamy Beef and Shells Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Ingredients 1 Tbsp. olive oil 1 lb. ground beef 1 small yellow onion, diced 2 cloves garlic, minced 1 tsp. Italian seasoning 3 cups beef broth 1 (15 oz.) can tomato sauce 8 oz. (2-1/2cups) small pasta shells 1/2 cup heavy cream Kosher salt + cracked black pepper, to taste 2 cups shredded white cheddar cheese Instructions Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook about 3 minutes, crumbling as it cooks. Add onion and cook, stirring frequently until soft, about 3 minutes. Stir in garlic and Italian seasoning. Cook until fragrant, about 1 minute. Whisk in beef broth and tomato sauce. Bring to a bo

Baked Lemon Butter Tilapia Yield: 4 servings Prep: 10 minutes minutes Cook: 10 minutes minutes Total: 20 minutes minutes Ingredients ¼ cup unsalted butter , melted 3 cloves garlic , minced 2 tablespoons freshly squeezed lemon juice , or more, to taste Zest of 1 lemon Kosher salt and freshly ground black pepper , to taste 2 tablespoons chopped fresh parsley leaves Instructions Preheat oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a small bowl, whisk together butter, garlic, lemon juice and lemon zest; set aside. Season tilapia with salt and pepper, to taste and place onto the prepared baking dish. Drizzle with butter mixture. Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes. Serve immediately, garnished with parsley, if desired. Gail's Notes: I am looking forward to making this soon!

Sizzling Diane Steak with a Brandy Mushroom Sauce       Ingredients:   4 beef tenderloin steaks, about 6 ounces each Salt and freshly ground black pepper, to taste 2 tablespoons unsalted butter 2 tablespoons olive oil 1 shallot, finely chopped 1 clove garlic, minced 1 cup mushrooms, sliced 1 teaspoon Dijon mustard 1/4 cup brandy 1 cup beef broth 1/4 cup heavy cream 1 tablespoon Worcestershire sauce 2 teaspoons fresh parsley, chopped   Directions:   Season steaks with salt and pepper.   In a skillet over medium-high heat, melt butter and oil. Add steaks and sear until golden, about 3-4 minutes per side for medium-rare. Remove and set aside.   In the same skillet, add shallot and garlic. Cook until soft, about 2 minutes. Add mushrooms and sauté until they begin to brown.   Stir in mustard and carefully pour in brandy. Allow to reduce slightly.   Add beef broth, bring to a simmer, and reduce by half.   Stir in cream and Worcestershire sauce. Cook until sauce thickens slightly.   Return st