So, yeah...I'm sort of cranky. And when I'm cranky, I cook! So, good news for you! Tonight Mr. McGhee put a stocking cap on the middle mini and then took all the minis outside to enjoy the 70 degree weather. While he was out there, he fired up his outdoor kitchen and grilled some steaks. We served my world-famous sauteed mushrooms and onions on top of our steaks.
Sauteed Mushrooms
- 3 Tablespoons Butter (or olive oil)
- 16 ounces, weight White Mushrooms, Sliced
- 1 yellow onion, sliced
- 1/3 cup Sherry Or Wine
- Kosher Salt And Pepper To Taste
1. Melt 2 tablespoons butter in large skillet and add sliced mushrooms and onion. Sprinkle with salt and pepper.
2. Saute over medium-high heat for 2 minutes, then pour in sherry. Add salt and pepper.
3. Continue cooking for 6 to 8 minutes, or until all liquid is evaporated.
This is an old picture. Imagine this with onions in it as well.
**Sidenote** You can use oil instead of butter. I used a mixture of grapeseed oil and butter.
For side dishes we had roasted cauliflower and baked carrots and apples.
Roasted Cauliflower
- one head of cauliflower, chopped into flourets
- few tbsp olive oil
- garlic powder
- few tablespoons fresh grated parmesan cheese
- salt
2. Drizzle oil over cauliflower and stir to coat.
3. Spread cauliflower out on parchment paper-lined baking sheet.
4. Sprinkle with garlic powder, parmesan cheese, and a little bit of salt.
5. Bake for 30-40 minutes until starts to brown.
Baked Carrots and Apples (from Rodale Whole Foods Cookbook)
- 3 cups thinly sliced carrots
- 4 apples, thinly sliced
- salt and pepper
- 2 tbsp flour
- 4 tbsp honey
- 1/4 cup butter
- 3/4 cup orange juice
1. Preheat oven to 350F.
2. In a steamer, cook the carrots until beginning to get tender, about 10 minutes.
3. Put half the apples in a shallow 1-quart baking dish and cover with half the carrots. Season with salt and pepper.
4. Sprinkle 1 tbsp of the flour. Drizzle with 2 tbsp of the honey and dot with 2 tbsp of the butter.
5. Repeat the layers.
6. Pour the orange juice over everything.
7. Bake for 40-45 minutes, until the carrots are tender and the mixture is bubbling. Serve hot.
And, the highlight of our day was dessert.....fried pickles!
Ingredients
- 1 jar pickle slices (we like large, thick slices of Claussen dill pickles)
- 2 eggs
- 1/3 cup flour
- 1 Tbsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tsp garlic powder
- 1 tsp Cajun seasoning
- 1 tsp pepper
- 1 1/2 cups panko bread crumbs
- Ranch dressing + hot sauce for dipping
- Turn oven broiler on high.
- In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well.
- Place panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.
- Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray. Place pan in the middle rack of the oven. Broil for about 3 minutes on each side.
- Serve with Ranch dressing and a dash of hot sauce. (We did not dip in anything, I guess you could say we went "dipless")
These were very easy to do and very delish! In fact, they did elevate my mood. Of course, I am still devastated over the worst.haircut.ever. I am so thankful to have this picture, taken today at the farm store.
Here is my mini again. He won a medal last week for having the best.hair.ever.
Tomorrow is another day! Let's hope that prayer my minis said at bedtime is granted...and that he wakes up with a full head of hair tomorrow!
