Roasted Mushroom Soup

Great For Any Cold Day...

1 package Shiitake Mushrooms (stems removed and roughly chopped)
1 package Cremini Mushrooms (roughly chopped)
4 Tablespoons Olive Oil
Salt/Pepper
3 Shallots (minced)
3/4 Cup White Wine
24 oz. Low Sodium Chicken Broth
2 Cups Water
2 Tablespoons Heavy Cream
1 Tablespoon Lemon Juice

Preheat oven to 400 degrees
Toss mushrooms with olive oil and place on a roasting pan
Season with salt/pepper
Roast in oven for 20 minutes
After 20 minutes remove pan from oven
Add shallots and stir to combine with mushrooms
Roast for 10 minutes
After 10 minutes remove mushroom and shallots from oven
Strain mixture and reserve liquid
Set mixture aside
In a large pot add reserved liquid, wine, chicken broth and water
Bring to a boil then simmer for 20 minutes
In the meantime take 3/4 cup of reserved mushrooms and puree in blender
After 20 minute simmer add puree to soup
Stir in cream and lemon juice
Re-Season with salt/pepper (to taste)
Serve warm with croutons

Cheery Cranberry Salad Dressing

Refreshing and Light...

1 Cup Cranberry Sauce
2 Tablespoons White Vinegar
1 Tablespoon Sugar
1/2 Cup Olive Oil
Craisins
Goat Cheese (crumbled)
1 Head Romain Lettuce (chopped)
Salt/Pepper

In a blender add cranberry sauce, vinegar and sugar
Blend for a few seconds on high
Reduce blender speed
Gently remove cap (not the lid) from the blender top
Slowly stream in olive oil
Blend again for a few seconds

Season lettuce with salt/pepper
Add desired amount of dressing to salad
Toss with craisins and goat cheese

Coffee Marinated London Broil

Excellent Marinade...

1 lb. London Broil
1 Cup Strong Coffee
1/2 Cup Brown Sugar
1/2 Cup Cider Vinegar
1/2 Small Onion (chopped)
3 Cloves Garlic (minced)
1 Tablespoon Olive Oil
1 Teaspoon Dry Mustard
Pepper

In a medium size bowl whisk all of the ingredients together
Place london broil in zip lock bag
Add marinade to london broil
Refrigerate for 1 hour
After 1 hour remove london broil from refrigerator
Allow it to come to room temperature
Remove steak from zip lock bag and place on grill
Grill to desired doneness
Allow meat to rest and slice on a bias

Peas and Bacon

So Simple...

1 Frozen Bag of Peas (thawed)
1 Small Onion (minced)
Salt/Pepper
Olive Oil
4-5 Slices Pre-Cooked Bacon (crumbled)

Coat the bottom of  a pan with olive oil
Add onion and season with salt/pepper
Saute for 4-5 minutes
Add peas and saute about 5 minutes or until warmed
Put peas in a bowl and toss with bacon
Serve warm

Sausage and Peppers

Another Classic Dish...

5-6 Links of Sausage (hot, sweet or mixed)
3 Large Red Bell Peppers (sliced)
1 Large Onion (sliced)
Salt/Pepper
Olive Oil
Parsley
Pepper Jack cheese (cubed)

Preheat oven to 350 degrees
Add peppers and onions to baking dish
Season with salt/pepper
Coat with olive oil
Season with parsley
Prick sausage with a fork on each side
In a large pan add sausage links and enough water to cover sausage
Bring to a boil then lower heat to medium and cook for 30 minutes
or until juices run clear and sausage is no longer pink inside
Put peppers and onions in oven and bake for 30 minutes
Remove peppers and onions from oven - set aside
Allow sausage to cool then cut each link on a bias and add to peppers and onions
Add cubed cheese and place in oven till cheese is melted
Serve Warm

This dish can be ahead of time and reheated in the oven - 350 degrees for 20 minutes