Ready for Autumn Salad

Ingredients

• Sweet potato
• Olive oil
• Cayenne
• Paprika
• Chilli powder 
• Salt
• Pepper

• Chicken
• Apple cider vinegar 
• Soy sauce or honey bbq sauce
• Brown sugar

• Pumpkin seeds
• Water
• Butter
• Brown sugar
• Cayenne

• Lettuce
• Green onion
• Feta
• Green apple
• Grapes or cranberries
• Brianna's salad dressing... The one with a strawberry on it

Directions

1. Heat oven 450F
2. Cut sweet potato into small cubes
3. Put in pan, drizzle in olive oil. Sprinkle cayenne, paprika, chili powder. Toss. Put in oven. About 25 min.
4. Put chicken in pan on low with brown sugar, table spoon or two of apple cider vinegar, and soy sauce or sweet bbq (I did a tablespoon of both) cook on low
5. Put a handful of pumpkin seeds in a tablespoon of water and boil in water until water is gone. Then add a tablespoon of butter and a tablespoon and then some of brown sugar and a sprinkle of cayenne. Stir to a bubbly boil until slightly thicker. Arrange in pan so none are overlapping, and remove from heat. It will probably turn into a type of brittle almost and that's okay. Just break apart once cool.
6. Cut lettuce, green pepper, Apple and grapes.
7. Put together with feta, nuts, chicken, and sweet potato 

Notes

I think I must be ready for the Fall... apple, sweet potato, pumpkin seeds? Geeze! Anyway, today when I opened up my fridge, wondering what to make for dinner, I looked at my sweet potato and remembered a salad Lindsay made one time for the family. And it just went from there. Jeff said it was one of the best salads he's had in his life... So maybe you'll like it too. Sorry for no measurements. If you have questions just text me. It took me about 40 minutes to make with three crazies running around and melting down. The salad looks really pretty with all the color.  Enjoy!

Popeye Muffins

Popeye Muffins

Ingredients:

• 1 cup all-purpose flour

• 1 cup whole-wheat flour

• ½ cup sugar

• 2 tsp baking powder

• ½ tsp baking soda

• 1½ tsp ground cinnamon

• ½ tsp salt

• ¼ cup coconut oil (I've used canola as well)

• ¾ cup milk

• 1 (6 ounce) bag fresh baby spinach

• ½ cup mashed banana (from about 1 to 2 bananas, I always use 2)

• 2 tsp pure vanilla extract

Directions:

• Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.

• Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.

• In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.

• Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.

• Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean

Notes:

A friend sent me this recipe on my birthday (it's a good recipe for St Patrick's Day!) and we love it! We've made it about 1/2 a dozen times or so and my kiddos think it's great. The kids love that they are bright green and big and I love the moist consistency and the minimal sugar and the fact that it takes a whole bag of spinach! Awesome! 

Source (picture and recipe): http://www.dietitianbrittany.com/recipes/?recipe_id=6066773

Black Bean Smothered Sweet Potatoes

Black Bean Smothered Sweet Potatoes

Ingredients:

• 4 medium sweet potatoes (optional: 1 t cumin, 2 T olive oil, 1 t salt, dash pepper  - if roasting)

• 2 teaspoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 2 15-ounce can black beans, rinsed 
• 2 medium tomato, diced 

Toppings: 

• sour cream
• chopped fresh cilantro
• diced avocado
• fresh lime juice

Directions:
1. For sweet potatoes, you can cook them two ways: baked or roasted.
-Baked: Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.) 
-Roasted: OR You can peel, dice into large bite-sized pieces, toss with some olive oil, 1 t cumin, 1 t salt, dash of pepper. Spread on a cookie sheet and roast at 450F for about 30 minutes, turning half way through. I've tried both ways (baked or roasted) and love both. 

2. For the black bean "smothering": sautee the onion in the olive oil over medium heat until translucent and then add the garlic and spices and salt, cooking for one more minute. Then add the beans and tomatoes until heated through and tomatoes start to let out some of their juices. 

3. If baking the sweet potatoes, when just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Alternatively, serve the roasted sweet potatoes and top with the black bean mixture. Top with desired toppings (listed above). 

Notes: My sister Corinne served the baked version over the Christmas holiday. We all loved it! I LOVE these flavors. These flavors are very similar to the black bean and sweet potato burritos and the stacked roasted veggie enchiladas that I have posted before. I love the subtle spice and southwest flavors matched the sweetness of the sweet potato. I also love all the whole foods this provides and how filling it is! 

Source: Adapted from: http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Black-Bean-Smothered-Sweet-Potatoes_UCM_442433_Recipe.jsp

Stacked Roasted Vegetable Enchiladas

Ingredients:

• 1 poblano chile, cut into matchsticks (I used a finely diced jalapeno)
• 2 red bell peppers, cut into matchsticks
• 1/2 head of cauliflower, cut into 1/2-inch chunks
• 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
• 1 medium onion, halved and slivered
• 1 cup corn kernels, fresh or frozen (I left these out as I am not a huge corn fan)
• 3 T heat-safe oil like grapeseed or coconut (I used olive oil)
• 1 1/2 tsp ground cumin
• 2 garlic cloves, minced
• salt and black pepper
• 1/2 cup chopped fresh cilantro
• 2 cups homemade or store bought salsa/pico de gallo
• 2 ounces baby spinach leaves (about 2 big handfuls)
• 9-10 corn tortillas, torn/halved 
• 2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
• optional toppings: sour cream and thinly sliced scallions, avocados or guacamole

directions:

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Serves 4-5

Notes:

I love roasted vegetables! These southwest flavors are so yummy and I especially love the roasted sweet potato - yum! This is a colorful and beautiful dish and my boys didn't mind all the veggies. A tasty and filling meatless meal. Tastes fresh and flavorful! Served with spanish rice and watermelon. I think I will add some black beans next time as well.  Again, can be prepared in the morning and then baked in the evening. 

Recipe and pic from here: http://www.perrysplate.com/2011/03/stacked-roasted-vegetable-enchiladas.html

Bacon Wrapped Green Bean Bundles

Bacon Wrapped Green Bean Bundles

Ingredients

• 1 lb. green beans with the ends snapped off (buy or pick about 1 1/2 pounds so you’ll have 1 lb. after the beans’ ends have been snapped)

• 8 slices lean, regularly sliced bacon (I used Turkey Bacon)

• 3 Tbsp. real butter (no substitutions!)

• 1 Tbsp. rice vinegar

• 1 Tbsp. white sugar

• 1 Tbsp. minced red onion

• 1 clove minced garlic

• 1/4 tsp. Kosher salt

Instructions:

Bring a large pot of lightly salted water to a boil.

If you’re using fresh green beans, wash and snap the ends off. Discard any sickly looking, overly skinny, limp, or yucky-looking beans. Super-scientific, right?

When the water is boiling, briefly boil (blanch) the beans for 2-3 minutes or until you start hearing a popping noise and the beans have turned bright green. Quickly drain and rinse in cold water until the beans have cooled.

If you’re planning on completing the beans immediately, preheat the oven to 400 degrees F.

On a cookie sheet, divide the green beans evenly into 8 piles. Carefully bundle each pile of beans with one slice of bacon and return to the baking sheet. This step can be done up to a day ahead of time.

When the oven is ready, place the pan in the oven and bake for 10-15 minutes or until the bacon is crisp and sizzling. While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan. When the butter is bubbly, add in the onions and garlic and for 2-3 minutes or until the onions are softened and fragrant. Reduce heat to low and add in vinegar, sugar, and salt. Remove from heat and set aside.

When ready to serve, place bean bundles on a serving platter and drizzle with sauce. Serve immediately.

Notes

I made these for Easter and loved them! They only change I made was using Turkey Bacon. It is nice to be able to make most of it the day before and just pop in the oven the day of. Nice festive way to dress up green beans!

Picture and recipe from: http://www.ourbestbites.com/2009/08/bacon-wrapped-green-bean-bundles/

Lemon-Herb Zucchini Fettuccine (Our Best Bites)

Lemon-Herb Zucchini Fettuccine 

2 large boneless, skinless chicken breasts
2 lemons
2 T Red Wine Vinegar
Olive Oil
1/2 lb Fettuccine
2 medium zucchini
1 C shredded parmesan cheese
5-6 cloves garlic
Fresh Basil (about 1/2 C)
Fresh Oregano (about 1/4 C)
Olive oil
Salt and Pepper

Prepare grill. You could also do this on the stove top in a skillet, or a grill pan.

Place chicken in a zip-lock bag with the juice of one lemon, a couple tablespoons of olive oil, and a couple tablespoons of red wine vinegar. Smoosh around and set bag aside while you get your other things ready. (If you’ve got time to spare, let the chicken marinade for 30 minutes, if you don’t, just take what you can get. I did mine for 15 min and it was great.)

Put the pot on the stove to boil water for the pasta. While you’re waiting for the water to boil, slice the zucchini in half length-wise. Drizzle with olive oil and sprinkle with salt and pepper.

Press, or finely mince garlic cloves. In a small sauce pan on the stove, place 1/4 C olive oil and add garlic. Turn burner onto low-med heat. It shouldn’t be popping and frying, it should just slowly warm, infusing the oil with the garlic and removing that zing fresh garlic has.

When water boils, add pasta and a spoonfull of salt

Remove chicken from bag and salt and pepper both sides. Place chicken, and zucchini on grill.

While chicky and zuchs are grilling and pasta is boiling, chop herbs and get out cheese. Zest both lemons and juice the one that hasn’t been juiced.

See, now you’re all ready. When everything is done cookin’ you can throw it together! Keep an eye on that garlic. You DON’T want it to get brown and crispy. It should still look nice and white. Give it a stir. If it starts really cooking, just take it off the heat and set aside.

When zuch and chicken are done take them off the grill and chop ‘em up.

Reserve about 1/2 C pasta water. Drain pasta and immediately place in a big bowl. Place chopped zuch and chicken on top. Add lemon zest, lemon juice, cheese, herbs, and garlic-olive oil mixture. Just pile it all in there.

Garnish with a little more Parmesan on top and another squeeze of lemon! Enjoy!

Cream Cheese Chicken Soup

Cream Cheese Chicken Soup

1 small onion, chopped

1 Tbsp butter

3 cups chicken broth

3 med carrots, cut into strips

2 med potatoes, peeled and cubed

1 cup sweet corn

2 cubed, cooked chicken

2 Tbsp fresh parsley

Salt and Pepper

¼ cup flour

1 cup milk

8 oz cream cheese, cubed

In large saucepan, sauté onion and butter. Add broth, carrots, and potatoes. Bring to a

boil. Reduce heat; cover and simmer 15 minutes or until tender. Add chicken, parsley,

salt & pepper. Heat through. Combine flour and milk until smooth; add to vegetable

mixture. Bring to boil; cook and stir about two minutes, or until thickened. Add corn, heat through.  Reduce heat. Add cream cheese, stir till melted.

Pasta Primavera

Pasta Primavera

 

3 Tbs butter

1 lb asparagus (tough ends removed and cut into 1 inch pieces)

1 zucchini (halved lengthwise and cut into 1/2 inch chunks)

8 oz mushrooms (trimmed and sliced thin)

1 cup frozen peas

2 cloves garlic (minced)

Salt and Pepper to taste

1 (14.5) oz can petite diced tomatoes

1/4 tsp red pepper flakes

1/2 cup heavy cream

1 lb angel hair pasta

1/4 c minced fresh basil ....I just use the basil from my spice rack, and I put like 2 tbs in

1 1/2 Tbs fresh lemon juice

Grated Parmesean cheese (for serving)

 

Cook the fettuccine.  Meanwhile, melt 1 tbs butter in a large skillet over medium heat.  Add asparagus and cook until just tender, about 10 minutes.  Transfer to a medium bowl.  Repeat with zucchini and mushrooms.  After the mushrooms are lightly browned add the peas and garlic and cook about 30 seconds.  Transfer to the bowl with the asparagus and zucchini.  Season the vegetables with salt and pepper.  Add the tomatoes with their juice and the red pepper flakes to the skillet.  Simmer until the tomatoes have thickened slightly, about 5 minutes.  Stir in the cream and simmer about 5 minutes.  Drain the fettuccine after cooking and transfer to a serving dish.  Stir in the vegetables, tomato sauce, basil and lemon juice and toss to coat.

Italian Green Beans

1/3 C chopped onion

3 cloves garlic minced

3/4 t salt

1/2 t pepper

1/2 t basil 

1 t italian seasoning

1 C mushrooms

1/3 C oil

Saute in pan and add to cooked green beans.

Thanksgiving 2012

Thanksgiving 2012

I wanted to put the recipes I used this year all in once place for easy reference in the future.

1. Appetizer: Spinach Phyllo Triangles

Ingredients

• 1 T olive oil
• 1/2 C chopped onion
• 1 clove garlic, minced
• 10 oz package frozen chopped spinach
• 1 1/2 C finely crumbed feta cheese (6 oz)
• 1/2 t dried oregano, crushed
• 12 sheets frozen phyllo dough (18x14-inch rectangles), thawed
• 1/2 butter, melted (or more as needed)

Directions:
1. Saute onion and garlic in olive oil until tender. Add spinach and cook until heated through. Drain in colander, using spoon to press out excess moisture.  Combine spinach mixture with the feta cheese and oregano.
2. Place one sheet of phyllo dough on a cutting board or other flat surface (clean counter top). Lightly brush to edges of dough with some of the melted butter. Place another sheet of phyllo on top; brush with butter. (Keep remaining phyllo sheets covered with plastic wrap until needed, they dry out super fast as they are so thin!).
3. Cut the 2 layered phyllo sheets crosswise into 6 equal strips, each 14 inches long. Spoon 1 well-rounded teaspoon of filling about 1 inch from end of each dough strip.
4. To fold each strip into a triangular bundle, first bring a corner over the filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Use additional brush of butter to secure edges at end of triangle if needed. Repeat with remaining phyllo, butter, and filling until filling is used up.  (Makes 36 triangles if 12 sheets are used. I had enough filling to make 42 triangles, using 14 phyllo sheets).
5. Place triangles on a baking sheet; brush with butter. Bake in a 375F oven 15 minutes or until slightly browned.

Make ahead directions: Prepare phyllo triangles through step four. Place unbaked triangles in a covered freezer container; freeze for up to 2 months. Do not thaw the triangles before baking. I place on a cookie sheet and freeze and then place in a ziplock bag.

Notes
I started making these in England as an appetizer for Thanksgiving, as we were invited somewhere and it was the only thing I had to make that year. Although simple, they are quite time intensive due to all the butter brushing of each sheet and rolling into little triangles. However, they freeze great! I like to make them in advance and then they are ready to just pop in the oven before the meal. They are crispy and delicate and yummy. I am sure you could also do a sweet version with pie filling or the like inside. I froze half of mine for Christmas dinner appetizers!

From Better Homes and Gardens Cook Book, 12th edition

2. Condiment/Appetizer trays: I have these little appetizer trays with 6 places for different items. This year we had the following in them: Spinach Phyllo Triangles, Dubliner cheese slices (my favorite!), olives, baby dill pickles, and Wensleydale cheese with cranberries.

3. Slow Cooker Stuffing

Ingredients:

• 2 T olive oil
• 1 C chopped onion
• 1 C chopped celery
• 1/2 C chopped fresh parsley
• 1 clove garlic, minced
• 6 oz mushrooms, sliced (I used 10 oz because I love mushrooms!)
• 6 C dry bread crumbs (I used 6 or 7 pieces of whole wheat bread, I cut them into cubes and left them uncovered overnight to dry out).
• 3/4 t dried sage
• 1/2 t dried thyme
• 1/4 t dried marjoram
• 3/4 t salt
• 1/4 t ground black pepper
• 2 1/4 cups chicken broth, or as needed
• 1 egg, beaten

Directions:
1. Over medium heat in a skillet, sauté onion, celery, mushroom, parsley, and garlic in olive oil, stirring frequently. (I did this on Wednesday so I could just throw it all in the crockpot on Thanksgiving Day).
2. Spoon cooked veggies over bread crumbs in a large mixing bowl. Season with herbs and seasonings listed. Pour enough broth to moisten and mix in beaten egg (I added 1 1/2 C broth to start). Transfer mixture to slow cooker and cover.
3. Cook on low for 3-4 hours, stirring each hour and adding additional broth as needed. (I added a total of 1/2 C more of broth throughout cooking time). I checked each hour just to make sure it was okay as this was a new recipe, but you could probably be fine adding all the broth at the start and not worrying about it until serving time! The amount of broth needed will probably depend on the type of bread you use and how dry it is.
4. Alternatively: The site says you can of course do this in the oven as well, just place in 9x13 baking dish and bake uncovered for 45 minutes-1 hour at 350F.

Notes:
I was a little wary of this but wanted an option in a slow cooker so that I could have more oven space for other items. It actually worked out very well! The recipe isn't exact yet, as I stirred it a few times and added additional broth as needed, but the taste is what I wanted and was familiar to what I ate growing up.

Recipe adapted from and pic accessed from: http://allrecipes.com/recipe/slow-cooker-stuffing-2/detail.aspx?scale=8&ismetric=0

4. Cranberry Sauce

I used this recipe (and pic) from ourbestbites (http://www.ourbestbites.com/2008/11/cranberry-sauce/) that was similar to many I had seen. I used a sprinkling of cinnamon instead of the stick. I made it the day before and mashed the cranberries, as I like it a bit chunky. Sadly, I'm the only one in my family who likes cranberry sauce! Gratefully, our guests did, too. I confess, in terms of amounts, I like it more as side dish then a condiment!:)

5. Garlic-Herb Scalloped Potatoes

Again, ourbestbites to the rescue! Recipe and picture accessed here: http://www.ourbestbites.com/2008/11/garlic-herb-scalloped-potatoes/

I am not a fan of mashed potatoes, sad, huh? My family is though, but this year a guest offered to bring veggies and mashed potatoes. So I made these instead! On non-holidays, I hardly ever cook with white potatoes but it's fun to use them for special occasions. I used whole milk as well because nutrition is not something you worry about on holidays, right?:) I halved the recipe and I made these the day before and placed uncooked in the fridge over night. I simply cooked them an hour before the meal and it worked out great! Rich and creamy and savory!

6. Vegetables: Grilled Portabello Mushrooms and Breaded Veggies

I had everything to make these, but one of our guests insisted on bringing four different fabulous veggies. But these two recipes are our go-to holiday veggies. I think I might make the breaded veggies and freeze on a baking sheet before cooking, place in zip lock bag, and then have ready to cook for Christmas! (With the baby coming, I'm trying to see what I can do now!).

7. Meat: The ham I bought is now in the freezer waiting for Christmas due to a overly-generous guest who insisted on bringing the turkey! Pretty amazing! One day I will try and do a turkey again the right way. I have only done one once before in England and it didn't turn out too fabulous. Currently I am without a roasting pan, baster, or meat thermometer, so I will have to get geared up for this in the future!

8. Dessert! 2 Pumpkin pies (just using the regular Libby's pumpkin pie recipe). One pumpkin roll, which I love!! And one Crumb Topped Apple Pie from ourbestbites. I made everything the day before so I didn't have to worry about it on Thanksgiving. I did warm up the Apple Pie for a bit in the oven before serving. We really liked this alternative to Apple Pie, it was similar to a crumble and not overly sweet. My pumpkin roll didn't turn out perfectly (kind of was lopsided as it settled in the fridge from its nice round shape) but it tasted yummy and reminded me of holidays growing up. Pumpkin rolls also freeze wonderfully, so I will freeze the 1/2 that we did not eat and save for Christmas!

9. Cop outs this year: rolls and pie crust. I used the packaged pillsbury dough crescent rolls and also bought frozen pie crusts for the pumpkin pies. You have to go easy somewhere right? In talking to my mom though, she said the crescent rolls I grew up with freeze very well so my plan is to make some and freeze for Christmas. She freezes them on a baking sheet before rising and then places them in a ziplock bag. She takes them out 4-5 hours before cooking and they thaw and rise! We will see if I have less "cop outs" next year:) I can't seem to get myself to buy LARD though for pie crusts. But Mom Toone, they are so good!

10. Finally, drinks. I love to have a variety of drinks for the holidays, since we usually just have milk and water the rest of the year. I haven't discovered any amazing homemade varieties, but here's what we tried this year: Martinelli's Sparkling Cider (got one with cranberry apple this year, too) served in fancy glasses (borrowed from our neighbor), soy nog (I love this lighter variety of egg nog although Jordan hates all nog!), and pumpkin spice coconut milk! I love all things pumpkin spice so we got this just to try. It was quite thick and sweet and I think I prefer the pumpkin spice soy nog, but it was tasty nonetheless!

I'd love to hear your holiday treats and tricks! I have found the more I do ahead of time, the more I enjoy the day itself. I can get easily stressed while trying to get a meal on the table in a certain time frame. So the more I can do ahead of time the better. I spent all day on Wednesday cooking and it made for a thoroughly enjoyable and relaxing Thanksgiving Day with my boys! (Jordan had to work but made it home by 3:30 for our meal!!). We also enjoyed the meal and evening with two beautiful friends. I do wonder in the future though, how does one do a turkey that takes up the oven all day and also cook the other items without two ovens? It is a mystery to me!

Love you all and Happy Holidays! We are excited to get up our Christmas tree and decorations tonight, listen to Christmas music, and have hot chocolate. I will post the recipe we've been using lately for that as well!

Grilled Portobello Mushrooms

Grilled Portobello Mushrooms

Ingredients:

• 3 Portobello mushrooms
• 1/8-1/4 C canola or olive oil (I use olive)
• 3 T finely chopped onion
• 4 cloves garlic, minced
• 4 T balsamic vinegar

Directions:
1. Clean mushrooms and remove stems. Place caps on a plate with the gills up.
2. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
3. Grill over hot grill for 10 minutes. Serve immediately. (I usually use our little George Foreman Grill, but I'm sure you could also broil).


Notes:
We make this for special occasions as well, as these mushrooms are amazing but pricey. I've made them for Valentine's Day and an Anniversary before. It is on our menu for Thanksgiving this year! 

Picture and recipe adapted slightly from: http://allrecipes.com/recipe/grilled-portobello-mushrooms/detail.aspx