Hot Dogs Smothered In Brie And Tarragon Mushrooms Food

BRIE-STUFFED MUSHROOMS

Brie-Stuffed Mushrooms image

Provided by Ree Drummond : Food Network

Time 35m

Yield 16 to 18 mushrooms

Number Of Ingredients 7

Ingredients

1/2 stick (4 tablespoons) butter
12 ounces white button mushrooms, stemmed and washed
4 to 5 green onions (up to the middle of the dark green part), sliced
4 cloves garlic, minced
1/4 cup chopped fresh flat-leaf parsley
Splash of white wine, optional
One 8-ounce wedge Brie cheese, cut into bite-size chunks

Steps:

Preheat the oven to 375 degrees F.
Melt the butter in a large skillet over medium-high heat. When the butter is melted and the skillet is hot, throw in the mushroom caps and toss them around for a minute. Remove from the skillet and set aside.
Throw the green onions and garlic in the skillet, saute for a minute and then add the parsley and wine (if you're using it). Stir and cook for 1 to 2 minutes to release all the flavors, then remove from the heat.
Set the mushroom caps on a baking sheet or in a baking dish. Place a chunk of Brie inside of each cap, then pour the parsley mixture all over the tops. Bake until the cheese is melted, about 15 minutes.
Serve the mushrooms straight out of the oven, or at room temperature a little bit later. These are perfect little pop-in-your-mouth delights. You'll love them.

SMOTHERED HOT DOGS

Smothered Hot Dogs image

An excellent recipe for football afternoons! the longer the hot dogs simmer, the better they taste. The recipe comes from a community cookbook.

Provided by Lvs2Cook

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 small onion, minced
1 (12 ounce) can beer
1 tablespoon Worcestershire sauce
1/4 cup chili sauce
12 beef hot dogs
12 hot dog buns

Steps:

Mix al ingredients except hot dogs and buns in a saucepan. Add hot dogs and simmer for at least 30 minutes, stirring occasionally.
Serve hot dogs and sauce on buns.

Nutrition Facts : Calories 578.4, Fat 30.7, SaturatedFat 11.6, Cholesterol 48.4, Sodium 1534.7, Carbohydrate 51, Fiber 2.2, Sugar 9.1, Protein 19.1

PORK CHOPS WITH MUSHROOM-TARRAGON SAUCE

Pork Chops with Mushroom-Tarragon Sauce image

Nothing says decadent like fresh mushrooms, wine and tarragon. Garlic salt and pepper boost flavor without adding any unwanted calories in this special entree. -Melissa Jelinek, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons olive oil, divided
3/4 pound sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
1/3 cup white wine or reduced-sodium chicken broth
1/4 cup all-purpose flour
1 cup reduced-sodium chicken broth
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
2 teaspoons butter

Steps:

Sprinkle pork chops with garlic salt and pepper. In a large nonstick skillet coated with cooking spray, brown chops in 1 teaspoon oil. Remove and keep warm. In the same pan, saute mushrooms and onion in remaining oil until almost tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Combine flour and broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork chops to pan and add tarragon. Cover and cook for 6-8 minutes or until a thermometer reads 145°. Stir in butter.

Nutrition Facts : Calories 342 calories, Fat 14g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 322mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges