This recipe I am sharing today is one which I discovered on Pinterest, attributed to the blog Recipe Tin Eats. I have had it bookmarked for a long time now. I thought it was time I finally got around to making it.
Simple ingredients, put together simply, quick and easy, and oh so tasty. I am so glad that I finally made this because it spelled WINNER!
A mix of rice, stock, thyme and garlic powder is put into the bottom of a casserole dish and covered with a thick layer of garlic mushrooms . . .
No need to cover as the layer of mushrooms serves as a sort of a jacket for the rice, covering it . . . the juices running down and mingling with the stock and rice beneath it as it cooks . . .
The mushrooms are wonderfully flavoured, all garlicky and almost meaty in flavour. I used a mix of brown chestnut mushrooms and button mushrooms. It may look like a lot of mushrooms to begin with, but they shrink (as mushrooms do) as they cook, and you get little bits of the rice somewhat exposed and little crispy bits . . .
When it comes out of the oven you scatter on some thinly sliced spring onions, and fork them through with the cooked mushrooms . . .
Fluffing up that rice and mingling the flavours and textures of everything just nicely . . .
This would be perfect served with just about anything . . . poultry, pork, beef, fish . . . all would go well . . .
I served it simply with a fried egg on top, for a Vegetarian feast for all the senses . . .
Simply perfect with that golden yolk torn open so that it drizzled all rich and delicious into the rice . . . mingling with all those lovely flavours and textures . . .
This made the perfect supper for the two of us . . . with plenty of leftovers that I can fry up tomorrow as a fried rice, perhaps adding a bit of chicken, if I have any . . .
This was really quite satisfying. In truth I would have been happy with just the rice, but men do like their protein and so I fried the eggs for Todd.
This is a dish I would make again. It was easy and quite delicious. I highly recommend!
Baked Mushroom Rice
Yield: 6
A fabulously tasty oven baked rice dish that is chock full of lovely flavours. I served it with some fried eggs, but this tasty rice would go with anything, and is fabulous even on it's own.
ingredients:
For the mushrooms:
- 650g mushrooms, cleaned and quartered (1.3 pounds) I used a mix of chestnut and button mushrooms
- 50g butter, melted (3 1/2 TBS)
- 2 fat cloves of garlic, peeled and minced
- salt and black pepper to taste
For the Rice:
- 315g raw long grain rice (1 1/2 cups)
- 355 ml hot vegetable stock (1 1/2 cups)
- 300ml hot water (1 1/4 cups)
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 1/2 TBS olive oil, to drizzle
- 3 spring onions, trimmed and thinly sliced
instructions:
- Preheat the oven to 180*C/350*F/gas mark 4. Have ready a 9 by 13 inch baking dish.
- Place the mushrooms into a bowl. Pour the hot melted butter over top and toss together with the garlic and some salt and pepper to coat. Set aside.
- Pour the rice into the baking dish. Spread it out to cover the bottom of the dish. Combine the vegetable stock, water, thyme and garlic powder. Pour evenly over top to cover.
- Scatter the mushrooms over the rice and liquid to coat it completely. This will act as a lid and any juices from the mushrooms will drip down into the rice to further flavour it. Drizzle the olive oil over top of all.
- Bake in the preheated oven for 35 to 40 minutes, until the mushrooms are golden brown and the rice tender. Scatter the spring onions over top and fork through. Serve immediately.
Well, the Engineer came to look at my oven today and the prognosis is that one of the elements is gone, but he doesn't know which. (It used to be easy to tell which in the old days!) In any case he has ordered both a top and a bottom element and someone will come and fit them on Tuesday, so I guess there is no roast dinner for us this Easter weekend! And no cakes to share with you either. *sniff *sniff I did get this rice dish baked, but I had to bake it at a much higher temperature and I was really taking my chances that it would turn out. Thank goodness it did. I don't think I would hazard an expensive piece of meat in it. My sister says why don't I use my Instant Pot/Pressure Cooker. I just haven't been able to master that yet either, or at least to my satisfaction! I think it will be a Rotisserie Chicken from Costco for us! I don't really mind as I quite like them!
One of my friends was recently in hospital, and when she got home she wasn't in any state to go shopping or do much cooking. I wanted to make a few meals to take over to her that she could just warm up.
This casserole is an old family favourite that I like to dig out from time to time and bake. I love casseroles like this. Simple, using store cupboard ingredients, and delicious!
It might look a bit like a dogs-dinner, but this is a case where you really don't want to judge a book by its cover. You would be missing out on something really tasty . . .
The crowning glory of this tasty bake is the cornbread topping. A buttermilk batter, it is moist and delicious!
Light and fluffy it has chopped spring onions, grated cheddar and some chopped green chili to give it an added boost of flavour. If you don't like chilies or spring onions, just leave them out.
This is baked on top of a delicious filling of baked beans and hotdogs/frankfurters/wieners. Whatever you want to call them.
I use tinned baked beans and doctor them up with a few things to make them taste homemade . . .
Molasses, dark soft brown sugar, vinegar, tomato ketchup, mustard . . . .
And a bit of heat from the liberal use of tabasco sauce. You can use either the red or the green, and of course adjust the amount depending on how spicy you like things!
I cut the hotdogs into pieces first and then brown them lightly, but you really don't have to do that if you don't want to. I just think they look better . . .
All of that gets heated together and then poured into a casserole dish . . .
The cornbread gets spooned over top and then a light dusting of more cheddar goes on top before popping the casserole into the oven . . .
The beans get all bubbling and yummy . . . lightly smoked in flavour from the hotdogs . . . the cornbread all puffed and golden brown.
Altogether this is very tasty! It makes a great midweek meal for a hungry family! I like to serve it with a salad on the side.
Beans & Wieners Under Cornbread
Yield: 4
This makes a delicious and simple supper. Hearty and family pleasing. Todd really enjoys this when I make it and I can say with a certainty that the leftovers taste even better the next day, so it’s worth making the whole recipe, however you can quite successfully cut the recipe in two if you wish.
ingredients:
- 1 package of smoked frankfurters
- 2 (415g) tins of baked beans (2 (14 oz) tins)
- 2 TBS tomato ketchup
- 1 TBS Dijon mustard
- 1 TBS dark soft brown sugar
- 1 TBS cider vinegar
- 1 tsp hot pepper sauce (Tabasco)
- (You can cut this down if you don’t like your food too spicy)
- 1 TBS dark molasses (in the UK you can use a combination of dark treacle and golden syrup)
For the Cornbread Topping:
- 140g plain flour (1 cup)
- 45g caster sugar (1/4 cup)
- 2 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 115g yellow cornmeal/fine polenta (2/3 cup)
- 240ml buttermilk (1 cup)
- 2 TBS olive oil
- 1 large free range egg, lightly beaten
- 1 green chilies, trimmed and finely diced
- 90g grated strong cheddar cheese (3/4 cup)
- 2 spring onions, chopped
instructions:
- Pre-heat the oven to 180*C/350*F/gas mark 4. Butter a medium sized shallowish casserole dish.
- Cut the frankfurters into 1 inch pieces and brown them in a large hot skillet. (There is no need to add any fat to the skillet). Once they are browned add the beans, tomato sauce, mustard, sugar, molasses, vinegar, and pepper sauce. Stir it all together really well and bring to a simmer. Let cook for about five minutes, on low heat, while you make the cornbread mixture.
- Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Whisk in the cornmeal and 60g/ ½ cup of the grated cheese. In a separate bowl, whisk together the buttermilk, oil and egg. Stir the wet ingredients into the dry just enough to combine, without over mixing. Fold in the chopped chili and onion.
- Pour the hot bean mixture into the prepared casserole dish. Spoon the cornbread mixture over top. Sprinkle with the remaining grated cheese.
- Bake in the heated oven for 30 to 35 minutes, or until the cornbread is well risen and golden. A toothpick inserted in the centre of the cornbread should come out clean. Remove from the oven and let cool for 15 minutes before serving.
I have oven woes again. To be honest, it has never truly worked properly since the last engineer had a go at it. It doesn't really heat up to the temperature it should do, and it is taking three times as long to cook anything in it. Not satisfactory in the least. We have an engineer coming again on Wednesday. This casserole is normally a lot juicier than it looks, but because it took three times as long to cook, a lot of the juices got absorbed. After half an hour, the cornbread was lovely and golden on top, but still raw beneath. I had to cover it with a sheet of foil and pop it back in. I tested it periodically over the next hour and a half that it took to cook through. Not good at all. 😢
I really hope you will try this and realise how lovely and juicy and delicious it really is! this is an old, old photo of it that I took over 10 years ago now, so you can see that is is meant to be much juicier.
Sometimes I like to pull the stop out a bit when it comes to lunches in our house. We don't always want a bowl of soup, or a salad, or a sandwich. Sometimes we want something a tiny bit more special than that, but at the same time, not overly hearty! Pizza Rolls fit the bill on all counts!
I got some of these tasty Pik-Nik Twiller Mozzarella Snacks the other day and they are perfect for eating out of hand or for using in these easy to make and quick Pizza rolls!
Pik Nik Twillers Snacks are fun to eat, taste great and are a perfect source of Vitamins A & D. They are made from fresh mozzarella with no preservatives. They make a great snack for children, just on their own. Its fun to sit and peel off the strands of cheese, and I like that the kids are snacking on something nutritious instead of something junky.
They are great to tuck into lunch boxes, and to take in the car, or on picnics as well, and they come in very handy when you want to make a tasty snack for your kids as well, such as these tasty Pizza Rolls.
You could of course use prepped crescent rolls from the tin, but I prefer to make my own from scratch dough, creating a simple scone dough. Tastes better and I know what is in them. You just stir the dough together, pat it out and then cut into triangles and fill. Easy peasy. I have filled mine with pepperoni, but you can use whatever you want to fill them with.
The important thing to remember is not to over-fill them with anything, and of course, these tasty mozzarella sticks make adding the cheese very easy.
You just roll up your desired fillings along with the cheese in the scone dough, brush with melted butter, sprinkle on some Italian Garlic Seasoning and bake.
They puff up nice and golden brown in the oven . . . crisp edged . . . Tasty. Tasty!
I like to serve them with a simple homemade marinara sauce for dipping. I just take a pot of tomato puree (holds about 4 TBS) and mix it with some boiling water, some more of that Italian seasoning, some salt and pepper, a squirt of honey, some crushed fennel seed, a dash of ground cloves, and some onion powder. Just whisk that all together until you have a nice sauce consistency . . .
Pop it into the microwave for a minute or two and Bob's Your Uncle! You have a really tasty dipping sauce for your pizza rolls.
Just look at that lovely cheese ooze!!
Flaky rolls . . . gooey delicious melted cheese, spicy pepperoni . . .
And a tasty sauce for dipping!
What more could a kid want??? I love that the cheese in these Pik Nik Twiller Snacks is a mix of white and coloured Mozzarella. This adds even more interest! And one cheese stick is the equivalent of one glass of milk!
These went down a real treat with the big kids in this house!
Although I think if I make them again, I am going to chop up the pepperoni instead of leaving it in slices. Ham would be nice also.
Pizza Rolls
Yield: 4
Pizza stuffed quick rolls, filled with gooey cheese and pepperoni, and baked. Serve hot with your favourite marinara sauce!
ingredients:
- 140g plain flour (1 cup)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 TBS butter, cut into bits
- 70ml milk (1/3 cup) or enough to make a soft dough
- 2 mozzarella sticks, cut in half crosswise
- 12 slices pepperoni
- a bit of melted butter to brush
- Italian Garlic Seasoning to sprinkle
- warm marinara sauce to serve
instructions:
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a small baking sheet with baking paper. Set aside.
- Sift the flour, baking powder and salt into a bowl. Drop in the butter and cut it in with a pastry blender or two knives until it resembles coarse bread crumbs. Stir in enough milk with a fork to give you a soft dough. Tip out onto a lightly floured board and knead gently a couple times before patting out into a 8 by 10 rectangle.
- Using a sharp knife cut into 4 triangles. Separate a bit and then place 3 slices of pepperoni and 1/2 a cheese stick at the wide end of each. Roll up to enclose from the large end to the narrow tip. Tuck in the edges and then place point side down on the baking tray.
- Brush the tops with melted butter and sprinkle with Italian Garlic Seasoning. Bake in the preheated oven for 12 to 15 minutes until puffed and golden brown.
- Serve hot with some of your favourite marinara sauce for dipping.
These Pik Nik Twillers Snacks are available in the chiller section of most grocery shops. Great for snacking, for on vegetable trays, in salads, etc. and of course fabulous in little bakes such as these Easy Pizza Rolls! Wonderful cold and meltingly oozy delish when hot!
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