Tuscan Mushrooms

This recipe graciously inspired, practically stolen, from Giada.

The Gettin’
1/2 cup SCD legal diced roasted red bell peppers (These add about 30 minutes if not prepared before hand.)
1/2 cup diced pitted green olives
1/2 cup grated parmesan
2 scallions, diced
2 Tbs. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 lbs. white button mushrooms, cleaned and stemmed
1/4 cup finely chopped fresh basil leaves

The Gettin’
1. Preheat the oven to 400 degrees F.
2. In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
3. On a greased or parchment paper-lined baking sheet place the mushrooms, cavity side up.
4. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes.
5. Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.

The Take

Total Time: 30  minutes
Prep –  10 minutes
Cook–  20 minutes

Yield: 4 – 6 servings

Level: Easy

Lobster Tail, We Fancy

This recipe stolen graciously from Giada.


The Goods
1 cup water
4  lobster tails
salt and pepper
melted butter, for serving (you can clarify it if you want to be fancy)
nimble pinkie fingers

The Gettin’
1.  Add the water to a large pot and bring to a boil.
2. Rinse the lobster.
3. Open the lobster tail in butterfly form (fancy!)
4. Salt and pepper, to taste.
5. Place the lobster tail in the pot to steam (we used a steamer basket) and cover.
6. Steam cook for 8 minutes (it turns a beautiful red!)
7. Serve with hot melted butter, raise pinkies high and enjoy. 😉

The Take:
Lobster tails seem intimidating, but they weren’t hard at all!  And they were oh so tasty, despite looking a dull brown and unappetizing when we bought them from the local supermarket.  The trickiest part was the butterflying, but even a mistake still tastes good!

Total Time:  23 minutes
Prep – Realistically for Newbies like Recipe Thieves: 15 minutes
Cook– 8 minutes

Yield: 4 servings

Level: Intermediate

Garlic and Citrus Chicken

The following dish was inspired by both ComfyBelly.com and Giada De Laurentiis.


The Goods
two reg. size packages of chicken, or one large: thighs and wingettes
salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
3 garlic cloves, chopped
extra virgin olive oil
1 Tbsp. chopped fresh oregano leaves

The Gettin’
1. Preheat the oven to 400 degrees F.
2. Wash and dry chicken pieces.
3. Place chicken in a baking dish.
4. Brush extra virgin olive oil on each piece (both sides).
5. Liberally salt and pepper both sides of each chicken piece.
6. Squeeze the 1 quartered lemon and 1 quartered orange over the chicken pieces, toss in the lemon and orange pieces.
7. Sprinkle 3 chopped garlic cloves and 1 tablespoon of chopped fresh oregano leaves.
8. Place in the oven for 55 minutes or until the skin is crispy and browned.

The Take:
Boy, was this good!  I was expecting a dry, overcooked chicken (we kept it in longer to brown the skin), but the chicken exploded with flavor!  It really soaked up that citrus.

Total Time: 1 hour 25 minutes
Prep – 30 minutes
Cook– 55 minutes

Yield: 4 servings

Level: Easy