Tag Archives: mushrooms

Beef Kebabs

Lots of beef recipes on this blog lately. :) No complaints? Then I’ll keep going!

I love to grill. It’s one of the best summertime activities, and a great way to prepare large amounts of food. Unfortunately, where I live, there is a ban on open flame. No grilling, no joy. Enter the George Foreman Indoor/Outdoor Grill! It’s not *quite* the same as propane or charcoal, but for $80 dollars, I can’t complain. It lets me get outside and cook food, which is a major improvement. I’ve been grilling things all week!

Today’s dish is a recreation of something my mother used to make all the time: no-frills shish kebab. The secret to this one is a great little seasoning called Liquid Smoke. This is potent stuff — a little goes a VERY LONG WAY. It makes a great addition to most marinades, especially for grilled items. Most supermarkets will carry the stuff: it’s manufactured by Colgin.

Now go outside and get cooking!


  • 1 pound eye of round or lean beef of choice, sliced into 1 1/2-inch cubes
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon seasoning salt
  • 1 teaspoon Liquid Smoke
  • 1 green bell pepper, sliced into large chunks
  • 1 red bell pepper, sliced into large chunks
  • 8 ounces whole button mushrooms
  • 1 medium onion, sliced into large chunks



In a large bowl, combine the beef cubes, Worcestershire sauce, soy sauce, garlic, seasoning salt, and Liquid Smoke.

Cover with plastic wrap, and allow the meat to marinate for at least 1-2 hours.


Thread the meat, bell peppers, mushrooms, and onions onto bamboo skewers.

Grill over medium-high heat for 4 minutes, turn, and grill for another 4 minutes.


Serves 4.

Click here for a print-friendly version.


Rolled Stuffed Chicken Breasts


Ever run into one of those recipes that leaves you wondering “What was the chef thinking?”

This is a tasty recipe, make no mistake. It does, however, have one very serious problem: the quantity of filling. In order to fill 5 chicken breasts with approximately 1/4 cup of filling apiece, logically, one requires 1 1/4 cups of filling. This recipe calls for 3 cups of mushrooms and 2 cups of bread crumbs. Even taking into account minor shrinkage of the mushrooms during the cooking process, this is still 5 times too much substance!

The pictures in this post are from my original attempt, which used the “wrong” filling proportions. I have revised the recipe to remedy the quantity of filling, and have also altered the proportions of mushroom to bread crumbs; originally, it was nearly impossible to find the mushrooms in the finished dish. I hope that you enjoy the “new, improved” version!


  • 5 boneless skinless chicken breasts
  • 1 cup dry sherry
  • 1 cup chopped mushrooms
  • 1/4 cup butter, plus more to brush chicken breasts
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon marjoram
  • 1/4 teaspoon thyme
  • Salt and pepper to taste
  • 1/2 cup bread crumbs



Pound the chicken breasts to between 1/2 and 1/4 inch thickness.


Place the chicken breasts in a shallow pan, pour the sherry on top, and refrigerate for at least 1 hour.


In a large skillet, sauté the mushrooms in the butter until browned, and remove from heat.


Add the parsley, marjoram, thyme, salt, and pepper, and mix well.


Add the bread crumbs, and stir until thoroughly moistened.

Remove the chicken from the sherry, and pat dry.

Preheat the oven to 375 degrees Fahrenheit.


Spread about 1/4 cup of the mushroom mixture on top of each chicken breast.


Roll up each chicken breast, and fasten with toothpicks.


Place the breasts in a shallow pan, seam side down, and brush with melted butter.

Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.


Serves 5.

Click here for a print-friendly version.

Burt Reynolds’ Beef Stew


Happy New Year, everyone! I’ve had a wonderful holiday break, and I’m ready to get back to writing and cooking. Today’s recipe was trimmed from a newspaper, and lists an actual source: the Evening Shade Cookbook. The show was a little before my time, but the food… Mr. Reynolds can really cook! This is an excellent stew, and particularly appropriate for the winter months. Charlotte Larson of the Lewiston Tribune has a nice article about the Evening Shade cookbook here, and the cookbook is available for sale (used, of course) on Amazon.

I have adjusted the ingredients list slightly to reflect my actual cooking. I did add the small amount of recommended vegetable oil when browning the meat, and I increased the amount of mushrooms used slightly. After all, you can never have too many mushrooms.


  • 3 slices bacon, cut into small pieces
  • 4 tablespoons flour
  • 1/4 teaspoon pepper
  • 2 pounds lean beef, cut into 1” cubes
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can tomato sauce
  • 1 cup beef broth
  • 1 cup dry red wine
  • 1 bay leaf
  • 1/4 teaspoon thyme
  • 4 carrots, chopped
  • 2 stalks celery, chopped
  • 4 large potatoes, peeled and cut into large chunks
  • 8 ounces mushrooms, sliced



In a large pot, cook the bacon over medium heat until browned.


In a small bowl, combine the flour and pepper.


Toss the beef chunks in the flour mixture until well coated.


Add the vegetable oil to the bacon, and brown the beef chunks in this mixture.


Add the onion and garlic, and cook until the onions are clear.


Add the tomato sauce, beef broth, red wine, bay leaf, and thyme.


Cover, reduce the heat to low, and simmer for 1 1/2 hours.


Add the carrots, celery, potatoes, and mushrooms.

Cover, and simmer for another 30 minutes, or until the vegetables are tender.


Serves 6.

Click here for a print-friendly version.