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Food & Recipes

Mushroom and Onion Dutch Baby

  • Serves: 6
  • Preparation Time: 40 minutes
  • Total Cooking time: 20 minutes

(BPT) – As the days shorten and the weather turns chillier, absorbing vitamin D from the sun becomes more challenging. Why does that matter? Less vitamin D can lead to a weakened immune system, fatigue, joint pain and even impaired wound healing. Essentially, vitamin D helps your whole system run better. Eggs are a great option for vitamin D, but keep in mind that not all eggs are created equal. Eggland’s Best eggs contain six times more vitamin D and 25% less saturated fat than ordinary eggs.

1mediumonion, diced
8ozbutton mushrooms, sliced
5largeEggland’s Best eggs
1 ¼cupwhole milk
1 ¼cupall-purpose flour
1 ½tspsalt
1 ¼tspwhite pepper
1cupgrated aged Gouda cheese
2Tbspchopped fresh thyme
2Tbspchopped fresh sage

To prepare:

Preheat oven to 425°F.

In a large sauté pan, melt 2 tablespoons of butter over medium heat and cook for 2-3 minutes until melted and foamy.

Add onions and cook, stirring for 2-3 minutes until they begin to soften.

Add the herbs, then stir in the mushrooms and cook for another 3-5 minutes until they are browned and softened as well. Remove from heat.

Put the Eggland’s Best eggs, milk, flour, salt and pepper into a blender and blend at high speed for about a minute.

Stop, scrape down the sides with a rubber spatula, and blend for another 30 seconds.

Place the remaining 6 tablespoons of butter into a 12-inch cast iron skillet and put the pan into the oven.

Wait until the butter is completely melted and bubbling, then carefully take the pan out and swirl the butter around to make sure the pan is coated.

Spread the onions and mushrooms on the bottom of the cast iron skillet. Pour the egg and flour mixture on top.

Finally, sprinkle cheese all over and put back into the oven for 20 minutes, until browned on top. The pancake will puff up as it bakes.

When finished, take the Dutch baby out of the oven.

You can scatter more sage and thyme across the top, if you desire.

For a more decadent touch, melt a tablespoon of herb butter on top of the pancake as soon as it leaves the oven.

Tangy Lemon Pepper Shrimp Pasta

  • Serves: 4
  • Preparation Time: 15 minutes
  • Total Cooking time: 30 minutes

(BPT) Check out some delicious and easy seafood recipes at

112 oz packageSeaPak Shrimp Scampi, cooked according to package
1/2lbangel hair pasta, dry
1packagefrozen broccoli
1tsplemon pepper
2TbspDijon mustard
1/2cupdry white wine
4tablespoonscorn oil
1/2tablespoongarlic salt
Salt and Black pepper to taste

To prepare:

  1. Prepare shrimp scampi in a skillet according to package directions and keep shrimp warm.
  2. Cook pasta according to package directions, until noodles are al dente or soft. Drain noodles when done and return them to pot.
  3. Defrost broccoli in microwave according to package directions. Drain broccoli and add to shrimp in the skillet.
  4. In small bowl, whisk lemon pepper, Dijon mustard and wine. Pour mixture over the shrimp and broccoli. Stir well and simmer for 3 to 4 minutes.
  5. Toss shrimp and broccoli with the cooked pasta and serve.

Calling all Mother Lode Cooks! Submit your favorite recipe(s) along with some info about your cooking experience, specialties and knowledge of local ingredients. We’ll add it to our recipe archive for all to enjoy! Bon Appetite!

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