French Onion Soup Stuffed Mushrooms
Important note: this recipe has absolutely nothing to do with Thanksgiving. I’m so glad I got that out. I feel cleansed! I whipped up these little mushroom appetizers yesterday for two reasons: 1. You’ll love these! (And here are a couple of other ‘shroom recipes if you’d like to have a variety): Original Stuffed MushroomsMushrooms Stuffed with Brie Begin by cutting an onion in half from root to tip. Melt butter in a medium skillet. Throw in the onions and toss them around. Cook for about fifteen minutes, then pour in wine and broth. You can leave out the wine if you’re a good girl or boy. When it comes to cooking with wine, I’m not a good girl. I’m also not a boy. I realize that made no sense. Let the onions cook down until most of the liquid is gone, about 5 minutes. Grab some mushrooms and pull off the stems. Melt some butter in a large skillet. Throw in the mushrooms. Sprinkle on a little salt, then just toss them around to cook ‘em for a couple of minutes. But just a couple. Yum and a half. Yum!
A Turtle's Life for Me: Grilled Cheese... Adult-Style
I just inhaled one of my favorite grilled cheese sandwiches, so I thought I’d spread the love and share with y’all (impressive talk for somebody from PA, huh??). All you need is fresh California Avocados, fresh mozzarella and a thin layer of pepperoni. Tomatoes would have been great, but you’ll have to take that up with the hubster who made his sandwich first. grrrr… The pepperoni gives it a nice subtle little kick, and really, is there anything in this world that isn’t better with avocado?? No. (and it’s not actually burnt, I just prefer wheat bread so it looks darker) Editing because I’ve gotten a lot of emails/comments asking for a specific recipe: It’s really just a grilled cheese! And because we all have a little bit of a kid left in us… it’s best served on a Goldilocks plate with a side of Mike’s. A great ending to a chilly day! We went on a hay ride… and even had some good old fashioned relay races! Linking up to: Natalie
{ Avocado and Grilled Corn Salad with Cilantro Vinaigrette }
A few days ago, I arrived home from work to find a surprise at my front door. It was a box addressed to me. Typically most boxes are addressed to my hubby, who is an avid Ebay participant. But this one was for me. I reviewed the package label to realize that is was from the Tastemaker program at Foodbuzz. The wheels of imagination went off in my head. When I opened the box, these avocados were absolutely perfect. When I explored the California Avocado Commission’s website, they had a section for fun facts about avocados. Avocados are a fruit, not a vegetable, belonging to the genus Persea in the Lauraceae family Avocados are sodium and cholesterol-free and have only five grams of fat per serving, most of it the monounsaturated kind. I do have a couple other avocado related recipes that I will share with all of you. Avocado and Grilled Corn Salad with Cilantro Vinaigrette Serves 4 Add to a large bowl and refrigerate until ready to use. Cilantro Vinaigrette 6 T. 2 T.
Black Bean, Corn and Avocado Salsa
Hey Everyone! Happy Friday! Omg I am so happy it’s finally the weekend. I’ve got a big day planned today – my mom is in town and it’s officially time to go buy my wedding dress, and take care of some other little details. I’m so excited and am absolutely in love with my final 3 dress options. Hello, it’s Lisa here from With Style and Grace. You can make homemade tortilla chip or tortilla bowls either shallow or deep. One thing Gaby and I share is our love for avocado. Happy snacking! Black Bean, Corn and Avocado Salad in Homemade Tortilla Cups Ingredients 5-6 corn tortillas3 tablespoons olive oil3 tablespoons fresh lime juice3 tbsp extra virgin olive oil1 15.5 oz can black beans, rinsed and drained2 cups corn - if frozen, thaw and canned, rinse.2 plum tomatoes, seeded and chopped1/4 cup red onion, chopped1/4 cup cilantro, chopped1/4 teaspoon saltFresh ground pepper, to taste1 small avocado, diced Instructions
Jalapeño Popper Chicken
I’ve seen so many versions of this dish, but Jessica’s picture (and possibly the fact that I was starving) finally nudged me into sticking it to the menu the following week. We used to have some form of stuffed chicken every week and for whatever reason we haven’t had it much lately. It was time. Now, I adore jalapeño poppers. This chicken combines the great things about poppers and puts them into a much lighter and less guilty chicken dish. The jalapeño I used was a bit of a dud, so I wish I would have used a second one (or at least a better one) so, don’t be like me and make sure you try your jalapeño first, to figure out how much you want to add. Jalapeño Popper Chicken Serves 2 Highly adapted from Allrecipes, via Sunny Side Up in San Diego 1/2 cup panko 2 tsp. canola oil 1.5 – 2 tsp. taco seasoning or mixture in notes* 1 egg 2 oz. reduced fat cream cheese 1/4 cup shredded cheddar cheese (we used 2%) 1-2 jalapeño peppers, seeds and ribs removed, minced 2 chicken breasts
Parmesan Roasted Potatoes
Ok fine. I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! These are like candy. 100% addictive. Once you stop, you just can’t stop. I always, without fail, make these with Yukon Gold potatoes because here’s the truth… I’m too lazy to peel the skins off potatoes. This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd. You’re going to start with some naked potatoes…. Add on all the seasonings… Using your fingers, go ahead and toss everything together…. Put them in the oven for about 15 minutes. Once they are nice and golden and crispy, throw them onto a serving platter…. And then EAT!! And just a public service announcement – make a double batch and then serve them with breakfast the next morning too. Parmesan Roasted Potatoes Ingredients Instructions Preheat your oven to 425 degrees.Place the cubed potatoes into a baking dish.
Mushroom Skewers
Mushroom Skewers I’m the only mushroom eater in the house. So when I made these skewers, I ate one serving as a side and had a whole bunch of leftovers laying around in the fridge for an unknown, unplanned use. On a newsy note, I’m knee-deep in redesigning the blog with the help of a very talented designer, as well as jotting down ideas of what to bake for Dinners & Dreams’ upcoming second birthday. Both the new look and the celebratory cake are coming soon! MUSHROOM SKEWER RECIPE Yield: 4 SERVINGSPrep Time: 10 minCook Time: 10 min Ingredients:1/2 tablespoon harissa 1 tablespoon olive oil 2 tablespoons balsamic vinegar 1 teaspoon dried oregano 8 ounces baby portobello mushrooms, halved lengthwiseDirections:Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl.Add the halved mushrooms and toss well to coat.
Bowtie Pasta Crunchies - Leslie Durso
These are one of my favorite snacks! Yes, they are fried, yes they are salty, yes they are delicious, and yes, they are addictive! My Grandmother made a version of these and me and my siblings always loved them! Bowtie Pasta Crunchies What you’ll need: 1 lb. bowtie pasta the juice of 1 lemon a handful of parmesan cheese (optional) kosher salt to taste What you’ll do: Bring a large pot of water to a boil and add in the bowties and a handful of salt. Working in batches, transfer some bowties into about 1/2 cup hot vegetable oil. When the edges get golden, flip. When they are golden remove from the pan and immediately toss with some salt, lemon and parmesan. These can be served immediately or within a couple days. Enjoy! Printer Friendly Version Be Sociable, Share!
