- Frozen Cider Pops
- Pronto Pups
- Turkey To Go's "Great Big Turkey Sandwich"
- Hotdish on a Stick
- SPAM Curds
- Roasted Corn on the Cob
- Smore on a Stick
- Pig Lickers (Chocolate Covered Bacon)
Monday, September 8, 2008
Triple Bypass
Yumm... State Fair food.
In order:
Tuesday, September 2, 2008
Creamless Mushroom Pasta
- 12 Ounces Whole Wheat Rotini
- 1 1/2 Cup Oyster Mushrooms- Stems Removed and Sliced
- 1 Cup Vegetable Broth
- 1 Cup White Wine
- 2 Tablespoons Butter- Divided
- 1 Pound Baby Portobello Mushrooms- Chopped
- 8 Ounces White Button Mushrooms- Chopped
- 4 Large Shallots- Minced
- 4 Garlic Cloves- Minced
- 2 Tablespoons Sage- Chopped
- 3 Tablespoons Flour
- 1/2 Cup Flat Leaf Parsley- Chopped
- 1/2 Cup Fresh Grated Parmesan
- Prepare rotini according to package and set aside.
- Heat one tablespoon of butter in a large skillet over medium-high heat.
- Add portobello and button mushrooms and let sit without stirring until browned on one side, around 5 minutes.
- Stir and let other side sit until browned, around another 4 minutes.
- Add shallot, sage, oyster mushrooms, reduce heat to low, and cook until soft and fragrant.
- Add last tablespoon of butter, let melt , add flour, and stir rapidly until flour mixture becomes paste.
- Slowly pour vegetable broth and white wine into mixture and whisk rapidly.
- Cook over medium-low heat, whisking until mixture thickens into consistency of gravy.
- Add parsley, stirring until wilted.
- Season to taste with salt and pepper to taste and serve over pasta, topped with fresh grated parmesan.
Sasshole Sports Empire versus Smelt It, Dealt It

The Sassholes are now riding high into the bye week by finally getting a 'W' against a rival in the making Smelt It Dealt It team.
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