Yummy Tummy Goals

Tried this recipe for the first time tonight and it turned out absolutely amazing! The pork was succulent and tender and the Marsala sauce was rich and delicious. Huge hit and will definitely make it again! Loved the time incriminates in the recipe and all were very accurate and very helpful! SKILLET PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE This is both a quick and easy dish for weeknight meals and a great dish for entertaining that cooks up quickly. Be sure to have all your ingredients measured, ready and handy for this one. Try it with beef medallions or thin chicken cutlets as well. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 servings Energy: 565 kcal Ingredients 2 lb pork tenderloin (about 2 small or one large tenderloins) Kosher salt and freshly ground black pepper 3 Tbsp extra-virgin olive oil 1 Tbsp unsalted butter 2 Tbsp butter 2 medium shallots finely diced (can substitute red onion) 12 oz cremini mushrooms thinly sli...

So delish! Made this to my friends for Friendsgiving last night and IT WAS AMAZING!! HERBY MUSHROOM CROISSANT STUFFING Buttery croissants, cozy herbs, caramelized wild mushroom, kale, and Gruyere cheese take classic stuffing from bland and boring to flavorful and completely delicious. Prep this stuffing in advance and then bake up just before you're ready for dinner for super easy holiday entertaining. Prep time 20 minutes Cook time 1 hour Total time 1 hour 20 minutes Servings 8-10 Calories 376 kcal Ingredients 3 tablespoons extra virgin olive oil 1 small onion, chopped 3 celery stalks, chopped 3-4 cups mixed mushrooms, torn if large 1 teaspoon kosher salt and black pepper 8 tablespoons (1 stick) salted butter, at room temperature 2 cloves garlic, minced or grated 2 cups roughly torn Tuscan kale 2 tablespoons fresh chopped sage 1 tablespoon fresh chopped thyme 2-3 cups low sodium chicken, turkey, or veggie broth 3 eggs, beaten 12 cups roughly torn, day...

I have to say that this is now a Christmas dinner tradition in our house. I make most of the insides the day prior so it goes together that much faster! One Our favorite meals by far and I have yet to have guests try it and not ask for there recipe! I can’t say enough for how much we love this recipe. VEGAN MUSHROOMS WELLINGTON RECIPE A fantastic vegan version of the classic beef wellington. Course Main Course Cuisine vegan, vegetarian Prep Time 10 minutes Cook Time 50 minutes Total Time 1 hour Servings 4 people Calories 554 kcal Ingredients 4 large portabello mushrooms stalks trimmed and cleaned 3 large onions peeled and chopped 3 tbs olive oil 300 g baby spinach (10 1/2 oz) 4 sprigs of thyme leaves picked 1 vegan puff pastry 1 tbs dijon mustard salt and pepper to taste VEGAN EGG WASH 1 tbs aquafaba (chickpea water) 1 tbs almond or cashew milk 1 tsp neutral flavoured oil 1/2 tsp maple syrup or brown rice syrup Instructions Place a large frying pan o...

I made these for dinner tonight and they turned out amazing!! The only difference is that I baked them in the oven instead of grilling since I already had the oven on. CREAMY SPINACH STUFFED MUSHROOMS Prep Time 15 mins Cook Time 17 mins Total Time 32 mins Portobello mushrooms stuffed with creamy garlic spinach, then topped with grated parmesan - the perfect summer lunch! Author: Slice of Kitchen Life Recipe type: Quick & Easy Serves: Serves 5 Ingredients 10 medium / 5 large portobello mushrooms (approx 350-400g)* 3 tablespoons butter, divided 2 teaspoons garlic puree (or crushed garlic) 200g baby spinach leaves 3-4 tablespoons sour cream (or could use softened cream cheese) 4-5 tablespoons parmesan cheese, freshly grated Instructions Remove the stems from the mushrooms (I just gently slide a knife around the base of the stem and it usually pops off quite easily) and wipe any dirt off with a paper towel. Melt one tablespoon of the butter, and brush over...