A blog by ordinary people about living an extraordinary life

Blogger’s Day Off

Today, Peter was otherwise committed and the task of preparing dinner was left in my hands (YIKES!)  Even though I’m not intuitively a good chef and I have difficulty following recipes – and all directions for that matter – I was determined to make this dinner just as delicious as the meals that Peter makes for me.



Grilled Portobello Mushrooms with Horseradish Dressing

Zucchini Ribbons with Herbed Butter

Fresh Tomatoes


Grilled Portobello Mushrooms

  • 2 Portobello Mushrooms
  • 2 English Muffins, split and toasted
  • Handful of alfalfa sprouts
  • Handful of mixed greens or arugula
  • 1 tsp. of steak seasoning or Mediterranean seasoning
  • 2 Tbsp. mayo or plain Greek yogurt
  • 1 Tbsp. horseradish
  • 1 tsp. red wine vinegar
  • Pinch of sugar
  • Olive oil
  • Salt and pepper

Clean the mushrooms with a damp cloth (do not run them under water) and scrape out the ribs.  Brush the mushrooms lightly with olive oil and season the smooth side with salt, pepper and steak seasoning.  Place them smooth side down onto a frying pan set to medium-high heat.  Cook 4-5 minutes.  Season the inside of the mushrooms, but don’t add more olive oil this time.  Flip and grill for another 2 minutes.

Meanwhile, make the horseradish dressing by combining the mayo, horseradish, red wine vinegar, pinch of salt and sugar.  Whisk to combine.  To serve the sandwich, place the mixed greens on the English muffin and place a mushroom on top.  Add alfalfa sprouts.  Spread half of the dressing on the other side of the English muffin and place it on top of the sprouts.

On the side, serve sliced fresh tomatoes, sprinkled lightly with salt and:


Zucchini Ribbons with Herbed Butter

*this recipe is courtesy of the Neely’s on Food Network.  I have made slight changes to the recipe based on what I had in my kitchen, so my version follows.  It’s almost exactly the same.

  • 2 zucchini
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1 Tbsp. chopped fresh basil
  • 1 Tbsp. chopped fresh parsley
  • Juice of 1/2 lemon
  • Salt and pepper

Slice the zucchini into long ribbons using a vegetable peeler.  Once you reach the seeds, stop slicing.

Add the butter and oil to a large saute pan over medium heat. Add the onions and the zucchini and toss through the hot butter and oil, using tongs, until soft, about 4 to 5 minutes. Add the basil, parsley and lemon juice and remove from heat. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.

How do you think I did on dinner tonight?  Make this recipe and let me know!

-XOXO Meghan

One comment on “Blogger’s Day Off

  1. Donna
    March 28, 2012

    Beautifully done Meg! I will make this recipe in the next few days! Thanks for sharing!

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This entry was posted on March 28, 2012 by in Healthy living, Meghan Champagne's posts, Recipes and tagged , , .
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