Overfed Mushrooms

  It was Friday night and we had a cart full of the ingredients to make Sangria when suddenly we realized that we lacked any food for our evening. Which I have to admit happens more often than I should admit. I suggested stuffed (or overfed) mushrooms since we hadn't had them in forever. And this is where we ended up:

2 packages of baby bella mushrooms, stemmed
Mushroom stems
1 TBL olive oil
1/2 medium red onion, diced
4 garlic cloves, diced

1/2 cup plain bread crumbs
1 cup Asiago cheese, shredded
1/4 cup chopped fresh parsley
2-3 Tbl Olive Oil (to moisten the mixture, can substitute a couple of eggs)
Oil for brushing

Preheat the oven to 400 degrees

Stem your mushrooms and wipe them off gently with a damp rag. I use about half of the mushrooms and save the other half for a pasta sauce or something else. Chop half of the mushrooms stems.

Heat1 TBL of olive oil in a skillet over medium heat. Once heated, add the onion, stems, and garlic cloves. Cook until softened (about 5 minutes) and put into a small bowl.

Add the bread crumbs, approximately 3/4 cup of the cheese, the parsley, and the oil or eggs and mix together well. The mixture should hold together but not be too wet, just damp enough that it doesn't fall apart.

Take your baby bellas and lightly brush some olive oil over them. Or, sometimes I toss them into a bowl with a little oil to coat them.

Arrange the mushrooms on a baking sheet so that they aren't touching. Then fill each one with some of the mixture and top with a small amount of cheese.

Place the tray in the oven and bake for about 25 minutes. The tops should be slightly browned and crispy.

Pull out and enjoy!!!

Where did May go???

Life has been slightly busier than normal around here the last few weeks. First I was getting pounded by homework, for each paper I wrote it felt like there were two more due. Then finals. Yikes. Yuck. I detest taking tests. Once all that was finished and cleared off my plate, I geared up for a flight back to visit family and introduce myself to my newest nephew.

  He only seems slightly frightened of me, which I consider a win. Considering that I'm only slightly frightened of newborns these days, which is a big change from horribly terrified. 

  The trip started with heading straight from the airport to the local zoo. I love, love, love, love (that's an extra love over normal) the zoo. I especially have a blast watching the kid's reactions to the various animals. The zebras are my all time favorite.

We rode the little train around the zoo and it was a huge hit!

Although my nephew was a little unsure of how he felt about the dark tunnels...

I love finding that I've caught a look like this on my niece's face. She's been growing up way too fast ever since she was born, it's nice to find a picture where I can still see the little girl in her. =]

  She's also the best big sister ever!!

During my visit we found colorful umbrellas and leis to entertain us in the backyard. 

And when that got old, we turned to my nephew for entertainment. I think he might dislike my photos of him when he gets older....

You might be realizing the same thing I did about this point, where is the new baby? I went to meet my new nephew, yet have the fewest photos of him. Fail!! I did try to work on his crochet skills while I was there, and found out I can crochet while holding a baby.

  A few times I tricked my other nephew into smiling for the camera!

  As always I had a fantastically perfect time with them, but now I'm attempting to recover. I'm not really sure how all you parents do it...kids need a lot! :) I kept falling asleep instead of them. Although I did make them a couple of meals and they actually ate them. They might have just been being nice. Now I am back home, where it seems extremely quiet and boring now, and working on getting back into the swing of things.

Roasted Red Pepper & Broccoli Quiche

I'm a freak for quiche. It's so delicious and you never get tired of it since the combinations are endless! I'm personally way too lazy in the morning to make a pie crust (or most anytime of the day), so I buy mine. I've had good luck with Mrs. Smith's deep dish pie crusts that you can find in the freezer section. The key to quiche is keeping the ratios of the ingredients correct so that it comes out nicely. In this recipe you can change around the vegetables in it, just make sure they still add up to about two cups or less. You can add meat if you want also, just keep it between 1/4 and 1/2 of a cup. We like turkey sausage or ham!

Ingredients:

1 Pie Crust, thawed
1/3 cup diced red onions
1/2 cup broccoli (steamed and chopped)
1/4 cup roasted red peppers, chopped
1/2 cup pepper jack cheese, grated
1/2 cup Italian cheese blend, grated

For the filling:
4 eggs
1 1/2 Tablespoons fresh dill, chopped
1/4 tsp pepper
1/2 cup heavy cream
1/2 cup milk (any type)

First off preheat your oven to 375 degrees. Take a fork and poke some holes into the bottom of your pie crust. This will keep it from bubbling up when you cook it. Now, bake your crust for 12 minutes. Pull out and set to the side to be filled.

Reduce the oven temperature to 325 degrees.

  Have I ever mentioned how much I love cheese? I usually have to grate more because I eat half of it. Oops.

  Mix your two types of cheese together and layer about 3/4 of it on the bottom of the pie crust.

  Mix all of your veggies together in a bowl

Layer your veggies on top of the layer of cheese. Then top with the rest of the cheese.

Take a small bowl and mix together the filling ingredients. Whisk them together until blended

Slowly pour the egg filling into the pie crust.

Did you notice that talent? I poured and took a photo at the same time! Impressive, eh?

Back to the quiche. Be aware that if you are using a different pie crust you might have less room in it...stop pouring if you get to the top! Do not over fill or you'll have a smelly mess in your oven.

Is it just me, or does the quiche already look good? I love this stuff!!

Sorry, I keep getting distracted. Okay, put your quiche in the oven and cook it for approximately 60 minutes. Or 1 hour. Until the egg is set in the middle.

Now comes the really, really hard part. You need to let it cool for 20 minutes to finish setting. It's so difficult! It smells so good and you just want to eat it.

But...I won't tell if you cut it early. I always cave in and do.

Hummus & Spinach stuffed Portabellas

I got this idea from the hummus melts I previously blogged about here. I love Portabella mushrooms, no matter the size. They are great for so many different recipes. The large caps are fantastic to use as a bun or to replace the meat on a burger. They are my newest obsession as I find places to get rid of bread and use them in place. And this is my favorite!

  What you'll need to make 4

(4) large portabella caps
Olive Oil...maybe 3 Tablespoons total (or any other oil)
Pepper
(4) large handfuls of spinach (or if you purchase a 5 oz package, use it all because it'll cook down a lot)
(2) garlic cloves, diced
Hummus, find the recipe here
Cheese for the top (I use an Italian blend with some feta)

First you need to prepare the mushrooms Preheat the oven to 450 degrees. Remove the stems and wipe them down. I save my stems to use in a pasta sauce. Put your caps gill side up onto a baking sheet and drizzle a little oil onto them, not too much. You can also crack some pepper over the top if you want.

Cook your caps for about ten minutes. While they're cooking I get the spinach started. Heat approximately 2 tablespoons of oil over medium heat and and sauté your garlic until fragrant, just a few minutes. Add the spinach and cook until wilted.

Pull out your mushroom caps and turn the broiler on high.

  Fill each cap with hummus, I put a couple of spoons full. Then top each with 1/4 of the spinach and sprinkle the cheese over it all.

I'm not sure why I took a photo before I put the cheese on. I might have been too busy sneaking bites of cheese. Once they're ready, put them under the broiler for a few minutes. Just long enough to make the cheese crispy. Enjoy...I know I did! :)

Mediterranean Chicken Kabobs

  I was at the market the other day and came across a display of wonderful smelling rosemary plants...for $2 a piece! So of course one had to come home with me. I planted it outside the back door and immediately began planning all the adventures my rosemary plant and I would have.

  I like meat on a stick. It's divine. I like rosemary too. So I chose to make some Mediterranean flavored chicken kabobs. Easy and delicious! This recipe will feed approximately 4 people, or dinner for two with leftovers for lunch the next day. 

4 lb Boneless, skinless chicken breasts (we buy a family pack which has 5 in it)

3/4 cup olive oil

1 TBL fresh Thyme, diced

2 TBL fresh Rosemary, diced

Zest of 1 lemon
2 Lemons, juiced
4 garlic cloves, diced
1/4 tsp pepper
Vegetables for grilling (optional...we usually use portabella mushrooms and a red onion)

Mix all of your ingredients (except the chicken) together in a bowl

  Take your chicken breasts and chop then into about 1" size pieces. Then I like to use gallon storage bags to marinate my meat in. For this I divided the chicken and the marinade into two separate bags and I allowed them to marinate over night for lunch the next day. Give the meat at least two hours in the mixture.

  If you're going to use vegetables, I chop them about 30 minutes before I plan on cooking the meat. Then I throw them in a little mixture of lemon and some herbs with a small amount of olive oil. Just enough to coat them. I let them sit (in the fridge) while I get the grill started.

 When you're ready, get your charcoal (or gas) grill going. Or in my case, tell your husband to. Thread your chunks of chicken and (if using) vegetables onto skewers. I put the skewers on the grill and cook the chicken for a total of 20 minutes, but I turn them every 5 so they cook evenly. The time depends a lot on the size of your pieces of meat and how hot your grill is. Just make sure that your chicken is cooked through to 165 degrees. Pull off the skewers and enjoy!

  If you don't have access to an outdoor grill, you can always cook these under your broiler. I don't think they taste as good, but it's better than nothing!

Brussels Sprouts: Oh My!

  Okay, don't run away. Brussels Sprouts are fabulous, you just have to cook them right. We go through them like crazy in our house. I just bought almost four pounds of them today and they'll be gone before the weekend. My husband asks for them, I think he'd take them for every meal.
  To start off, a little brussels sprouts information. Try to get smaller ones, I've found that they taste better. The bigger ones will need to be cooked a little bit longer.

Okay! Time to make brussels sprouts! Preheat your oven to 400 degrees

12 brussels sprouts (or how every many you want!)
Olive Oil, approximately 1-2 Tablespoons
Salt
Pepper

Cut the stems off of your brussels sprouts. Then you want to cut them into wedges, depending on the size 2 or 4 pieces. Top them with olive oil and stir so that they are all nicely coated. Next crack fresh pepper and sea salt over them.

  Lay the brussels sprouts out on a baking sheet in a single layer. Bake them for 15 minutes until they're nice and crispy...and ready to eat!

  I like to serve them with this Spicy Aioli I love. To make it you'll need

1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 cup mayo (I use fat free!!)
2 Tbl fresh lemon juice
2 Tbl Olive Oil
1 garlic clove, diced
1 1/2 tsp smoked paprika

Mix all of the ingredients together and it's ready. You can make this aioli before hand and refrigerate for up to 24 hours. Another option is to make a garlic aioli. Just get rid of the cumin, coriander, and paprika. Add a couple tablespoons of fresh chopped parsley.