Oven-Fried Mushrooms

Here’s something that you may not have known about me… I grew up in the mushroom capital of the world! Yep, I did. For a long time, I only associated mushrooms with a REALLY BAD SMELL because we lived right next door to a mushroom company and boy does it stink when they clean out the mushroom houses.

Luckily I have grown to love them and I know that they are really good for us as they are full of VITAMIN D! I did chuckle when I read about ‘sunning’ my mushrooms in my Trim Healthy Mama Cookbook. This recipe as it is would not be THM approved but I may try to make some adjustments to it in the future.

This is a recipe that I’ve had for a LONG time and I love these things! I could probably eat all of them in one sitting if no one else wanted any but I do try to have a little self-control so that others can share in their deliciousness.  Continue reading “Oven-Fried Mushrooms”

Smothered Burgers

This is a favorite of ours. You can change the ingredients around or use premade hamburger patties, if you like. These can get a little messy so be sure to have plenty of napkins around.

Smothered Burgers


  • 2-3 lb. ground beef
  • 1 pack Lipton onion soup mix
  • hamburger buns
  • swiss cheese, sliced (optional)
  • 1 large onion, thinly sliced
  • 1-2 c. mushrooms, sliced
  • 1 c. water or beef broth
  • 1/4 c. water mixed with 1 T. cornstarch
  • 1 T. mustard (I like to use Dijon)
  • 1 T. soy sauce
  • salt and pepper, to taste
  • olive oil
  • small amount of butter or margarine (optional)


Mix together the ground beef and soup mix until mixed well. Shape into patties and cook as desired. Place on buns, top with cheese, and leave the tops off the buns for now.

In a skillet (you can use the one from the burgers if you made them inside) heat the olive oil and a small amount of butter until hot.

Add in the onions and mushrooms and cook until tender. Remove from the pan and set aside.

Add the water or broth to the pan and use a whisk to scrape up any bits on the bottom of the pan. Add the soy sauce and mustard. Season with salt and pepper, if desired.

Once this mixture is hot and bubbly whisk in the water and cornstarch to the pan. Heat 2-3 minutes until thickened.

Add the cooked mushrooms and onions back to the pan. Cook 1-2 minutes until heated through.

Ladle a small amount this mixture over the cooked burgers, add the top of the bun, and ENJOY!



Smothered Pork Sandwiches

My family loves this dish. The ‘gravy’ can also be used on burgers to make what we call a ‘smothered burger’. This dish can also be served over rice or noodles instead of in buns.

Pork Sandwiches


  • 2-3 lbs pork loin, cut into thin strips
  • 4 T.butter or margarine
  • 4 T. oil
  • 1 large onion, thinly sliced
  • 2 c. mushrooms, sliced
  • 1 1/2 – 2 c. beef broth
  • 2 T. Dijon mustard
  • 2 T. soy sauce
  • 3 T. cornstarch
  • 1/2 c. water
  • 8 – 10 hoagie rolls, or hot dog buns


Heat 2 T. butter and 2 T. oil in a large skillet. Add onion and cook until starting to brown, add the mushrooms and cook 3-5 minutes more. Remove from pan and set aside.

Heat the remaining butter and oil in the same skillet. Add small portions of the pork and cook until done. Cook the remaining pork in batches. Remove from pan and set aside.

Add the broth, mustard, and soy sauce in the same pan. Use the whisk to scrape up any little bits in the pan. Mix the cornstarch and water together and add to the pan. Heat until slightly thickened. Return the onions and mushrooms to the pan. Heat through.

Fill the buns with the pork and spoon the gravy mixture over the top.


You can also add the meat to the gravy before serving.


Alice Springs Chicken (copy cat)

I make this recipe every 3 -4 months because it is a little bit more expensive and takes a little more time to put together. It is well worth the extra time though.

Alice Springs Chicken (Original copy cat recipe link)


  • 4 boneless skinless chicken breasts, 1/2 ” thick
  • 1/4 -1/2 c. honey mustard
  • 6 slices bacon, sliced in half
  • 1⁄2 teaspoon seasoned salt
  • 1 cup sliced mushrooms, drained
  • 3 cups shredded colby or monterey jack cheese
  • parsley, optional


Preheat oven to 400.

Season chicken breast with seasoned salt and set aside.
Fry bacon to a crisp and drain. (You can use some of the bacon grease to add flavor to the chicken while cooking.)
Cook chicken breasts in a skillet over medium with just enough oil/grease to prevent sticking.
Cook on both sides until a slight browned and cooked in the middle but not dry.
Remove from pan and place in a 9 x 13 dish.
Spread honey mustard on the chicken, cover with a layer of mushrooms, three pieces of bacon and sprinkle with shredded Colby/jack cheese.
Bake about 15 minutes or until cheese is melted.
Sprinkle with parsley and extra honey mustard.

Philly cheese steak sandwiches

This one is a hit at my house. It does take a little extra time and it costs a bit more than our normal meals so I only make it about once every 3 months or so.

Here is link for a crockpot version that I haven’t tried but probably will the next time this pops up on my schedule.

Philly cheese steak sandwiches

1 1/2 – 2 pounds beef tenderloin, thinly sliced and tenderized

2 teaspoons garlic powder

Salt and pepper, to taste

6 slices provolone or mozzarella cheese

2 onions, thinly sliced

1 green bell pepper, thinly sliced (optional)

1 c sliced mushrooms (optional)

3 tablespoons olive oil,  divided

6 hoagie rolls, split


In a skillet, heat 1 T of olive oil over medium high heat. Add onions and bell peppers and cook till soft and browned. Remove from skillet and set aside.

Next in the same skillet heat 1 T of olive oil over medium high heat. Add mushrooms and cook till soft and browned. Remove from skillet and set aside.

Heat the remaining olive oil over medium high heat and add the thinly sliced meat. Cook meat in in batches so the meat gets evenly browned. Salt and pepper to taste and when finished cooking, sprinkle with garlic powder.

Place a roll on your plate, add the hot meat, the cooked onions, peppers and/or mushrooms and top with a slice of cheese while still hot and serve.

Serve with French Fries and a salad.