I don’t make many new dished for Thanksgiving or Christmas as my family loves the dishes I have been making for many years but this past Thanksgiving I added the mushrooms that you saw yesterday along with these easy green beans. This recipe comes from the Food Network and makes a great colorful side dish. This is such an easy side dish I will be adding it to any of our weeknight dinners.
INGREDIENTS
1 Tablespoon olive oil
1 pound of fresh green beans, trimmed
Pinch of salt
Pinch of pepper
1/4 cup of hot pepper jelly (I used stonewall kitchen brand)
1/2 of fresh lemon
DIRECTIONS
Heat the oil in a large pan over high heat. Add the green beans , allow to blister and sear on one side for 2-3 minutes then toss to blister again. Add salt and pepper.
To finish add the hot pepper jelly and let melt into the pan. Add lemon and toss to coat. Serve warm.
Enjoy!
A
I have to say there is no good way to take a picture of marinated mushrooms so I apologize for the picture!
If you are from anywhere in New England you know about warrens lobster house in southern maine. They have been open for over 78 years! Sadly they will be closing their current location right on the water. It’s unsure if they will be re opening in another location.
Warren’s is know for the fresh seafood and their AMAZING salad bar. I love the salad bar it has everything imaginable including these marinated mushrooms.
We stopped by Warren’s a few weeks ago to grab not only lunch but a small cookbook that they publish that has many of their famous dishes including the mushrooms and their pumpkin bread that has a cult following!
I made these for our Thanksgiving and it was a hit! My Dad along with Jim loved them. I don’t care for mushrooms but I loved that it was a make ahead recipe! These would also be great with a charcuterie board.
Each year Warren’s goes through 6 tons of these mushrooms!
Makes 4-6 portions
INGREDIENTS
1 pound of medium sized mushrooms
3/4 Tablespoon of salt
1 Tablespoon of oregano
3/4 cup oil
3/4 cup red wine vinegar
3/4 Tablespoon black pepper
1 Tablespoon of sugar
Juice of one fresh lemon
DIRECTIONS
Place all of the ingredients into a heavy, thick bottommed pan.
Stir all ingredients together gently so all the spices are dispersed evenly.
Bring to a simmer over medium high heat and maintain a simmer for 12-15 minutes. Stir frequently and be gentle so you don’t break up the mushrooms.
When the mushrooms are tender to the touch they are finished cooking.
Remove from heat and chill for at least 12 hours.
Enjoy!
A
I told you yesterday how we were camping and at a shoe making retreat, well the class ended Sunday morning so after all that work we were ready for a drink and a lunch out! We found ourselves in Belfast Maine and while walking along the water front we came across Front Street Pub!
We opted to sit outside as they have a dog friendly patio and it was a gorgeous Maine day! We started with our drinks. Jim got a Corona beer and I had their Rum punch. Both drinks hit the spot after a long few days!
Front Street Pub does offer local craft beer on tap along with house infused liquor. They also have happy hour with food specials.
Jim was in the mood for some shrimp to start our lunch so that’s what we ordered to share! We ordered fried shrimp with cocktail sauce (10.99). These shrimp were delicious, crispy but light at the same time. I don’t always like cocktail sauce but the sauce they served was just right, a little tart, a slight bit sweet and paired perfectly with the fried shrimp. Great start to our lunch!
For my main course I ordered the Haddock basket served with French fries and coleslaw along with tartar sauce on the side (13.99). When the dish was put down in front of me all I could say is WOW! My first thought was how big this fish was and how in the world could I possibly eat it all! The haddock was just as tasty as the shrimp. It was crispy and flakey and so tender. I dipped the haddock in the tartar sauce and each bite was perfection! The French fries were nothing to laugh about. The fries were crispy and tender and served hot out of the fryer. I also had a side of coleslaw although it was good it was not my favorite, I have learned I am picky when it comes to slaw and there is one particular restaurant in NH that has my favorite. I would order this dish any day of the week! Overall everything was excellent!
Although they do have hamburgers on the menu Jim surprisingly ordered the haddock sandwich with lettuce, tomato, onion and tartar sauce. This also came with fries. (13.99).
Jim’s eyes got big when he saw the size of that sandwich but he was up for the challenge! Jim loved his sandwich, he said the fry on it was just right, crispy and flakey just as mine was. He enjoyed the fries as much as I did. Those fries are also Nazzy approved!
You can find front street pub at 37 front street in Belfast Maine. Front Street Pub is open seven days a week starting at 11 am. They offer pub fare with hand cut fries, home made slaw and locally sourced seafood from Penobscot Bay including lobster and haddock.
You can find more information and the full menu online or you can check them out on Facebook as well!
We spend a couple weeks a year in this area and will be coming back to Front Street Pub many times to come!
Enjoy!
Anne
Jim and I first had this dessert while we were camping at one of our favorite campgrounds. We were there taking a leather shoe making class over a long weekend. The campground fed us throughout the retreat and this was one of the desserts. It was a HUGE hit for everyone. They made it using whipping cream, lemon curd and blueberries. When we went back into class we were all still talking about this dessert and we all agreed it would also be delicious as a topping over pound cake. When I got home I made it using Cool Whip instead of whipping cream as I wanted it to last longer than a couple of hours. I also made it two ways, one like it was served at the retreat keeping it gluten free without the pound cake and the second way I included the pound cake! Both ways are delicious and so easy. This is a great summer time dessert, it would also make a great dessert for Easter.
INGREDIENTS
8 ounce container of Cool Whip
10 ounce jar of Lemon Curd
Blueberries
Frozen pound cake -Thawed
DIRECTIONS
Simply mix the Cool Whip and lemon curd together until well combined. Add a portion size of the Lemon whip mixture into a single serving cup or bowl and top with blueberries. If having it with the pound cake add cubed pieces of pound cake , top with lemon whip and blueberries.
Serve immediately or store in the refrigerator until ready to serve.
Are you wondering about the shoes we made? Here they are!
Enjoy!
Anne
This salad was very good and one I will be making again! I cooked the bacon , made the hard boiled eggs along with the dressing a day in advance to make dinner the next evening super simple and fast as we were traveling in the motorhome and after a long day of travel the last thing I want to do is cook a big dinner.
INGREDIENTS
12 ounces cooked bacon, crumbled
1 pound tomatoes, I used cherry tomatoes cut in half
1 medium head of iceberg lettuce. Chopped, rinsed and dried
4 hard boiled eggs, sliced into quarters
A handful of shredded cheddar cheese
FOR THE DRESSING
6 Tablespoons mayonnaise
8 Tablespoons sour cream
1 clove of garlic, minced
Pinch of Salt
Pinch of Pepper
2 Tablespoons of milk to thin just slightly
1/4 cup of chives, chopped
DIRECTIONS
To make the dressing simply add the dressing ingredients together and mix well to combine. Keep in the refrigerator until ready to serve.
In a large bowl combine the lettuce, tomatoes, bacon, eggs and cheese. Add desired amount of dressing and serve.
Enjoy!
Anne
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