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Portobello Mushroom and Creamy Clam Sauce Dinner

Portobello Mushroom and Creamy Clam Sauce Dinner | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
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So hearty and delicious!

Here is an easy seafood recipe!


Credit: ericarobbin.com

Ingredients


PORTOBELLO MUSHROOM AND CREAMY CLAM SAUCE DINNER:
– 2 pounds clams in shells, rinsed clean
– Water, for boiling
– 1/4 cup butter, unsalted
– 3-5 garlic cloves, finely chopped
– 1 cup fresh portobello mushrooms, sliced
– 1/2 cup heavy whipping cream
– 1/4-1/2 teaspoon garlic salt, to taste
– 1/2 teaspoon ground pepper

Directions


PORTOBELLO MUSHROOM AND CREAMY CLAM SAUCE DINNER:
1. Steam clams in pan of shallow water until they just begin to open.
2. Drain water, reserving a few tablespoons, and set clams aside.
3. In the pan, melt butter and cook over medium heat until light brown.
4. Add garlic and cook until just beginning to turn golden.
5. Add mushroom and cook on medium heat until just tender.
6. Add cream, garlic salt, and pepper.
7. Deshell clams and add to mushroom mixture along with a few tablespoons of clam juice.

 

Enjoy! Let me know what your favorite summer seafood dishes are in the comments below!

Categories
Entrées Featured Recipes

Calabacitas

Calabacitas | Erica Robbin

Calabacitas | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
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The ultimate comfort food.

It’s that time of year when all the late summer and early autumn harvests start ripening to their full fruition. This includes squash, corn, and chiles.

Calabacitas is a dish that uses those lovely vegetables and this version is how my family typically makes it, but you can tailor it to however you like. I like to add seasonings in stages, while cooking the meat and while adding vegetables.

Some people prefer it thick, some prefer it a more soupy texture, there are several ways to make it.


Credit: ericarobbin.com

Ingredients

    CALABACITAS:
  • 1 lb ground hamburger meat, lean, optional
  • 1 tablespoon butter
  • 2 corn cobs of fresh kernels (canned is ok)
  • 5-7 garlic cloves, minced
  • 1/2 white or yellow onion, diced
  • 2 zucchini, sliced
  • 2 yellow crookneck squash, sliced
  • 1/2-1 tomatoes, cored, deseeded, diced
  • 1/4-1/2 cup roasted hatch green chile
  • 1 teaspoon salt, to taste
  • 1 teaspoon pepper, to taste
  • 1-2 teaspoons oregano
  • 1-2 teaspoons menudo seasoning
    • Other options: shredded cheddar cheese, thyme, Italian seasoning, diced bell peppers, diced jalapeños

Directions

    CALABACITAS :
  1. Fry hamburger meat and some seasonings over med-high heat until cooked through, drain fat, set aside.
  2. In a separate pan, cook butter and corn until roasted, where almost some kernels are almost burnt and that’s ok, it adds flavor.
  3. Then add garlic, let it roast more.
  4. Then add onion, zucchini, and yellow squash, cover and let cook until just barely done.
  5. Stir in green chile, then tomato while cooking on a low simmer.
  6. Lastly add meat and additional seasonings as desired, continue to simmer until all is tender but color remains.

Calabacitas | Erica Robbin

Calabacitas | Erica Robbin

Categories
Entrées Featured Recipes

New Mexico Style Chile Rellenos

New Mexico Style Chile Rellenos | Erica Robbin
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New Mexico Style Chile Rellanos | Erica Robbin

  • Servings: 4-8
  • Difficulty: Moderate
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That cheesy middle, the New Mexico flavor of roasted chile, so yummy!

I love chile, especially the heat and flavor of it. This recipe is a traditional New Mexico style dish in which roasted green chiles are stuffed with cheese, coated with a batter and fried to a medium crunch, and smothered in red chile.

Chiles that come from Hatch, New Mexico are exceptionally wonderful. They are grown under prime conditions. The flavor and heat is pretty consistent compared to other places you might get them from. Definitely better than the watery generics you might find in a can. “Big Jim” is the typical type of chile you would use. This type of chile was introduced in the 1970s by New Mexico State university and are great for rellenos because of their large size.

If you are worried about cheese leaking out when you fry them, have no fear. This type of coating and method actually helps prevent that and any cheese that escapes out will get fried along with the coating, just like a cheese crisp cracker.

This recipe is made from Anaheims grown from my garden. Mine were not really hot but the flavor was pretty good.


Credit: ericarobbin.com

Ingredients


    NEW MEXICO STYLE CHILE RELLENOS:
    – 8-16 roasted green chiles, Big Jim is best, but Anaheim and poblanos work well too
  • 6 – 8 ounces blocked cheese such as colby jack, cheddar jack, or mild/medium cheddar, cut into length-wise pieces to fit into each chile
    – 1/2 – 3/4 cup all-purpose flour, divided, cake flour is excellent to use if you have it, crust puffs up better
    – 1/4 – 1/2 teaspoon salt
    – 1 – 2 eggs, separated, with egg whites beaten to a light foam, then stir in yolks
    – Vegetable oil for frying

Directions


    NEW MEXICO STYLE CHILE RELLENOS:
    1. Cut a small sliver into side of chile, slide in cheese.
  1. Coat each stuffed chile with flour.
  2. Combine egg mixture with 1/2 cup flour and salt.
  3. Dip each chile into batter.
  4. Fry until golden on each side, drain on paper towel.

    5. ASSEMBLY:
    1. Drizzle red chile over top (see my New Mexico Style Red Chile recipe) and enjoy!


New Mexico Style Chile Rellenos | Erica Robbin

New Mexico Style Chile Rellenos | Erica Robbin

New Mexico Style Chile Rellenos | Erica Robbin

What is your favorite Mexican-style dish?

New Mexico Style Chile Rellenos | Erica Robbin
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Entrées Featured Recipes

Bacon-Wrapped Stuffed Chicken

Bacon-Wrapped Stuffed Chicken | Erica Robbin

Bacon-Wrapped Stuffed Chicken | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
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A savory meal with only 3 ingredients!

This yummy meal-sized portion of one my most popular pins on Pinterest, Bacon-Wrapped Chicken, as an appetizer. Basically the same thing, only a larger cut of chicken for a meal instead of an hors d’oeuvre. It’s so easy to prepare!


Credit: ericarobbin.com

Ingredients

Directions

    BACON-WRAPPED STUFFED CHICKEN:
  1. Preheat oven to 350 degrees F (177 C).
  2. Cut each breast into thirds, horizontally.
  3. Spread cream cheese between each layer.
  4. Wrap each stuffed chicken breast with bacon cross-ways, like the letter X.
  5. May make a few diagonal cuts into top of chicken and add a dollop of cream cheese in between center cuts for pretty.
  6. Bake for about 25-40 minutes until cooked through.


Bacon-Wrapped Stuffed Chicken | Erica Robbin

Bacon-Wrapped Stuffed Chicken | Erica Robbin
Bacon-Wrapped Stuffed Chicken | Erica Robbin

Enjoy!