recipe

portobello mushroom stuffed zucchini

portobello mushroom stuffed zucchini 2013-11-02 23:16:30

made with our portobello mushroom tapenade

Save Recipe Print Ingredients 6 medium zucchini, sliced in half lengthwise (2 pounds) 1 tablespoon butter 1 1/4 cups hot, cooked brown rice 1 jar (7 oz) Portobello Mushroom Tapenade 1 1/2 cups shredded Swiss cheese 1 egg, beaten 1 tablesppon Panko (Japenese style bread crumbs) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions With a small spoon, scoop out insides of zucchini and dice.  Set aside the cored halves.  Melt butter in large skillet over medium heat.  Add diced zucchini; cook, stirring often, until tender.  Remove from heat.  Stir in brown rice, Portobello Mushroom Tapenade, 1 cup of the cheese, egg, bread crumbs, salt and pepper.  Fill the zucchini with the rice mixture.  Place in extra-large baking pan; fill pan with 1/4-inch boiling water.  Bake at 375oF., 40 minutes.  Sprinkle with remaining cheese during last 10 minutes of baking. The Gracious Gourmet https://www.thegraciousgourmet.com/

portobello mushroom omelet

portobello mushroom omelet 2013-11-02 23:15:45

made with our portobello mushroom tapenade

Save Recipe Print Ingredients 8 large eggs, beaten salt and black pepper to taste 3/4 cup Portobello Mushroom Tapenade 1/2 cup shredded cheddar or crumbled goat cheese Chopped fresh parsley Instructions Beat eggs together with salt and pepper. Heat oil in 10-inch non-stick skillet over medium-high heat. Add eggs to pan. Cook, lifting edges with spatula frequently to let uncooked eggs flow underneath, about 3 minutes, or until almost set. Spoon Portobello Mushroom Tapenade over 1/2 of omelet; sprinkle 1/3 cup cheese on top of tapenade. Using spatula, flip top half of omelet over filling. Cook 1 – 2 minutes. Flip out onto serving platter; sprinkle with remaining cheese and a little parsley. The Gracious Gourmet https://www.thegraciousgourmet.com/

corn cakes with portobello mushroom tapenade

corn cakes with portobello mushroom tapenade 2013-11-02 23:13:17

made with our portobello mushroom tapenade

Save Recipe Print Ingredients 1/4 cup all purpose flour 1/4 cup cornmeal 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Dash ground cumin 1 cup fresh (or frozen, thawed) corn kernals 1/4 cup chopped green onions (optional) 1/4 cup coarsely chopped fresh cilantro (optional) 2 large eggs, separated, Melted butter 1/3 cup Portobello Mushroom Tapenade Sour cream Instructions Combine flour, cornmeal, salt, pepper and cumin in medium bowl. Combine corn, green onion and cilantro in bowl of food processor; cover and pulse until finely chopped but not blended. Stir corn mixture, egg yolks and 2 tablespoons melted butter into flour mixture. Beat egg whites until soft peaks form; fold into corn mixture. Heat non-stick griddle or shallow frying pan over medium-high heat. Brush with a little melted butter. Drop corn cake batter by 1/4-cupfuls onto griddle. Spread each cake into 3-1/2 –inch circle. Cook 2 minutes or until undersides are browned; flip and cook another 2 minutes. Meanwhile, heat Portobello Mushroom Tapenade until warm. Serve corn cakes immediately topped with Portobello Mushroom Tapenade and a dollop of sour cream. The Gracious Gourmet https://www.thegraciousgourmet.com/

crab cakes with fennel blood orange tapenade

crab cakes with fennel blood orange tapenade 2013-11-02 23:11:54 Save Recipe Print Ingredients 3/4 cup The Gracious Gourmet Fennel Blood Orange Tapenade 1 cup Panko (Japanese-style) bread crumbs 6 tablespoons mayonnaise 1 egg, beaten 1 pound cooked crab meat, well-drained 1/4 cup butter Instructions Combine 1/2 cup of the Fennel Blood Orange Tapenade, 1/2 cup bread crumbs, 1/4 cup of the mayonnaise and egg; stir together until well blended. Let sit 15 minutes. Stir in crab meat. Sprinkle 1/4 cup bread crumbs onto baking sheet; form crab into 8 patties and place on top of bread crumbs. Sprinkle remaining 1/4 cup bread crumbs on top of patties; press down lightly. Cover and refrigerate 1 hour. Melt butter ( in batches if necessary, or divide between 2 skillets), in large skillet over medium heat. Add crab cakes; cook 4 minutes on each side, turning carefully. Using heat-proof spatula, patch together any piece of crab cake that tears during turning. While crab cakes cook, stir together remaining 1/4 cup Fennel Blood Orange Tapenade and 2 tablespoons mayonnaise; serve with crab cakes. The Gracious Gourmet https://www.thegraciousgourmet.com/

sauteed shrimp with fennel blood orange tapenade

sauteed shrimp with fennel blood orange tapenade 2013-11-02 23:10:02 Save Recipe Print Ingredients 4 tablespoons butter 3 cloves garlic, minced 1 pound medium raw shrimp, peeled and deveined 3/4 cup The Gracious Gourmet Fennel Blood Orange Tapenade Hot, cooked rice Instructions Heat butter in large skillet over medium heat. Add garlic; cook briefly, just until fragrant. Add shrimp; cook, stirring 1 minute. Stir in Fennel Blood Orange Tapenade; cook, stirring, until shrimp is cooked through. Serve immediately over hot rice. The Gracious Gourmet https://www.thegraciousgourmet.com/

fennel blood orange salad

fennel blood orange salad 2013-11-02 23:08:52 Save Recipe Print Ingredients 1/4 cup The Gracious Gourmet Fennel Blood Orange Tapenade 2 tablespoons freshly squeezed lemon juice 1 tablespoon freshly squeezed orange juice 1 tablespoon extra virgin olive oil 1/4 teaspoon dijon-style mustard 6 cups torn salad greens Instructions Combine all ingredients except greens in jar with tight-fitting lid. Cover and shake well to blend. Refrigerate 30 minutes to allow flavors to blend. Toss with greens and serve immediately. The Gracious Gourmet https://www.thegraciousgourmet.com/

chile red pepper & goat cheese spread

chile red pepper & goat cheese spread 2013-11-02 23:05:01 Save Recipe Print Ingredients 1 jar (7 ounces) The Gracious Gourmet Chile Red Pepper Tapenade 1 pound goat cheese assorted crackers or mini phyllo shells Instructions Puree Chile Red Pepper Tapenade in food processor. Add goat cheese, puree until smooth. Serve with crackers, or pipe into phyllo shells, topped with chopped fresh cilantro, if desired. The Gracious Gourmet https://www.thegraciousgourmet.com/

southwestern chile casserole

southwestern chile casserole 2013-11-02 23:02:43 Save Recipe Print Ingredients 2 tablespoons olive oil 1¼ pounds lean ground beef 1¼ pounds ground pork 4 poblano chilies, seeded and chopped 1½ cups diced yellow onion 5 cloves fresh garlic, minced 1 can (14.5 ounces) diced tomatoes in juice, undrained 1 jar (7 ounces) The Gracious Gourmet Chile Red Pepper Tapenade Salt and freshly ground black pepper Instructions Heat oil in large skillet or Dutch oven over medium heat. Add ground meat; cook until browned. Stir in poblano chilies, onion and garlic. Cook until tender. Stir in undrained diced tomatoes and Chile Red Pepper Tapenade. Season to taste with salt and pepper. Reduce heat to low and cook, uncovered, stirring occasionally, 1 hour, adding a little water as needed. The Gracious Gourmet https://www.thegraciousgourmet.com/

chile red pepper & chicken wraps

chile red pepper & chicken wraps 2013-11-02 23:01:46 Save Recipe Print Ingredients 2 ( 10-inch) flour tortillas (burrito-size) 6 tablespoons The Gracious Gourmet Chile Red Pepper Tapenade 1 1/2 cups cooked, cut-up chicken (or roast deli chicken) 6 tablespoons Shredded Monterey Jack cheese Guacamole, fruit salsa, sour cream (optional) Instructions Heat tortillas according to package directions. Spread 3 tablespoons Chile Red Pepper Tapenade down middle of each tortilla. Top with 3/4 cup cooked chicken; sprinkle with 3 tablespoons cheese. Turn in two ends; then roll up like a burrito. Wrap in foil. Bake at 350°F, 8 - 10 minutes, or until hot throughout. Serve with guacamole, fruit salsa, and/or sour cream, if desired. The Gracious Gourmet https://www.thegraciousgourmet.com/

chile red pepper burgers

chile red pepper burgers 2013-11-02 23:00:46 Save Recipe Print Ingredients 1 pound lean ground beef (80% lean) 1/3 cup The Gracious Gourmet Chile Red Pepper Tapenade 1 tablespoon Panko (Japanese-style) bread crumbs 1/2 teaspoon salt Freshly ground black pepper Thinly sliced pepper jack or Cheddar cheese (optional) 4 ciabatta rolls, sliced in half Instructions Gently combine ground beef, Chile Red Pepper Tapenade, bread crumbs, salt and pepper. Form into 4 patties. Grill or broil 4 to 5 minutes per side, turning once. Shortly before burgers are done, top with additional Chile Red Pepper Tapenade or thinly sliced cheese. Serve in ciabatta rolls. The Gracious Gourmet https://www.thegraciousgourmet.com/