Who Is Mistral Dawn?
Mistral Dawn is a thirty-something gal who has lived on both coasts of the US but somehow never in the middle. She currently resides in the Southeast US with her kitty cats (please spay or neuter! :-)) where she works as a hospital drudge and attends graduate school. Taken By The Huntsman is her first effort at writing fiction and if it is well received she has ideas for several more novels and short-stories in this series. Please feel free to visit her on FaceBook or drop her a line at firstname.lastname@example.org
- Taken By The Huntsman
- Bound By The Summer Prince
- Intrigue In The Summer Court
- Captivated By The Winter King
- ***How To Get An Interview On My Blog
- #Interviews I've Conducted
- My Random Musings
- June 2015 Positivity Blog Tour Posts! :-)
- #Books I've #Reviewed! :-)
- Petri Dish Chronicles
- Gems Of Strength Anthology
- Thoth's Journal
Sunday, July 9, 2017
Can't Top That Cap #Recipe!
Hey Everyone!! :-)
Today, I wanted to share one of my favorite cookout recipes. Enjoy! :-)
1 per burger portabello mushroom cap
1 per burger hamburger bun (your favorite kind)
10 bell peppers (can be one color or a mix of colors)
3 onions chopped
4 large cloves of garlic rough chopped
2 1/2 cups distilled white vinegar
3 cups water
2/3 cup sugar
1/4 cup salt
Put peppers on a baking sheet in a single layer. Bake at 400 degrees Fahrenheit for 45 minutes. Turn peppers over halfway through baking. Remove peppers from oven and place immediately in a ziplock bag. Let sit for 15 minutes. Skins should be easy to pull off at this point. Remove skins and seeds from peppers and chop peppers.
Put chopped peppers, onions, and garlic in a large bowl. Set aside. In a sauce pan, combine water, vinegar, sugar, and salt. Bring to a boil. Stir until salt and sugar are completely dissolved. Remove from heat and pour hot liquid over peppers, onions, and garlic. Allow to cool and then cover. Refrigerate overnight (or longer). When ready for your cookout, drain the pepper mixture. Serve chilled as a relish.
Lay your mushroom caps out on a tray. Sprinkle each side with salt and pepper (to taste) and brush or drizzle each side with olive oil. Cook on a grill or in a buttered skillet for 2-3 minutes per side, or until surface starts to brown and edges start to soften. Grill or toast bun and spread with butter or mayonnaise. Place mushroom cap on prepared bun and serve topped with pepper relish.
Bon Appetit! :-)