Sautéed Mushrooms

Recipe From: Nichole & Will Terry

Prep time:15 minutes

Cook time:25 minutes

Ingredients

  • 6 Tbs Extra-Virgin Olive Oil
  • 1 1/2 lbs Whole Small Button Mushrooms, Wiped Clean
  • 3 Tbs Butter
  • Gray Sea Salt
  • 1 Tbs Minced Garlic
  • 1 1/2 Tsp Fresh Thyme Leaves, Chopped
  • 2 Tbs Lemon Juice
  • 1/2 Cup White Wine
  • 1 Tbs Chopped Parsley Leaves

Directions

  1. In a large skillet, heat the oil over high heat.  Add the mushrooms.  Do not move the mushrooms until they have caramelized on the bottom.  If you toss them too soon, they will release their liquid and begin to steam.
  2. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
  3. Add the butter.  Cook  and toss for 5 minutes, until browned.
  4. Season with salt and add the garlic.  Add the thyme, lemon juice, and the white wine, sauté 2 minutes.  Cook to evaporate the liquid.
  5. Toss in parsley and serve immediately.

Buffalo Dip

Recipe From: Nichole Ilene Belhumeur Terry

Prep time:10 minutes

Cook time:15 minutes

Ingredients

  • 3 Cups Mild Cheese
  • 6 oz Bottle Hot Sauce
  • 1/2 Cup Ranch Dressing
  • 2 Cups Cooked Chicken Breasts or Rotisserie Chicken
  • 8 oz Cream Cheese

Directions

  1. In 9×9 glass dish melt cream cheese and 2 cups mild cheese
  2. Add hot sauce, ranch, cooked chicken and stir
  3. Cover with 1 cup mild cheese
  4. Either melt mixture in microwave or oven

Beef Stew

Recipe From: Nichole Ilene Belhumeur Terry

Ingredients

  • 2 Lbs Stew Meat
  • 2 Cups Flour
  • 2 Cups Carrots Chopped
  • 3 Medium Baker’s Potatoes Chopped
  • 1 Large Onion Chopped

Directions

  1. Cook beef with flour in a large pot until it starts to brown.
  2. Add vegetables and fill pot with water until filled slightly past the ingredients
  3. Cook until all items are cooked through
  4. Salt and pepper to taste

Note: Can use beef stock instead of water.

Pico De Gallo

Recipe From: Nichole Ilene Belhumeur Terry

Ingredients

  • 5 Large or 8 Medium Tomatoes
  • 1 Bunch of Cilantro
  • 1 Large Red Onion
  • 4 Limes or 2 Cups Lime Juice
  • 2 Tbs  Jalapeño Sauce
  • 2 Cloves finely Grated Garlic

Directions

  1. Dice tomatoes and onions
  2. Chop cilantro, leaving out the stems
  3. Add in lime juice, jalapeño sauce, and garlic
  4. Salt and pepper to taste