Spinach and Artichoke Stuffed Mushrooms

Spinach and Artichoke Stuffed Mushrooms

(24 mushrooms)

Ingredients:

24 medium sized Cremini Mushrooms

1 cup Spinach-Artichoke Dip

½ cup Panko Breadcrumbs, divided

2 tbsp. Parmesan Cheese, shredded

1 tbsp. Fresh Italian Parsley, chopped

1 tbsp. Fresh Chives, chopped

To taste Salt and Pepper

1 tsp. Olive Oil

Directions:

De-stem mushrooms and clean.  Arrange on a rimmed baking sheet, cavity up and set aside.  In a medium bowl, combine dip, ¼ cup breadcrumbs, cheese, parsley, chives, salt and pepper.  In a small bowl, combine remaining breadcrumbs and olive oil.  Divide dip mixture into cavity of mushrooms and then sprinkle breadcrumb/oil mixture evenly over the tops of each mushroom.  Place baking sheet in a pre-heated 350-degree oven for about 20 minutes or until tops are golden brown and mushrooms are tender.  Serve immediately.

Note:               You could also use plain white mushrooms too.

Ideas for Future Efforts

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Getting Ready for March Madness

College basketball’s March Madness is about to start.  That’s for both the men and women programs of Division I NCAA.  All of these games get broadcast on TV ending in early April.

The Division II and III, as well as, NAIA teams do their thing towards a national champion in each division.  Both men’s and women’s teams again.  Some of these games, mainly championships, will get TV exposure too.

So follow your team or teams and enjoy a month with so many hours of basketball games, that you should be good until the fall again.

But when watching these games, food and drink enter in to the festivities.  I have many good choices for you in the tabs above from the last 7 years.  Take a look and build your menus for each game, day or night.

I’ve got two Stuffed Mushroom recipes for you this week.  One is vegetarian and one is not.  Wednesday’s recipe of “Spinach and Artichoke Stuffed Mushrooms” is the vegetarian dish.  Then on Thursday, we have “Apple Chicken Sausage Stuffed Mushrooms” for your enjoyment.

So fill out your brackets and I hope your team and brackets do you proud.  “Happy Cooking” until next week.  Be sure to share too.  Thanks.

Lentil Burritos

Lentil Burritos

(8 burritos)

Ingredients:

2 cups Water

1 cup Dried Brown Lentils

2 tbsp. Dried Minced Onion

½ tsp. Dried Minced Garlic

½ tsp. Ground Cumin

¼ tsp. Hot Pepper Sauce

1 small Fresh Zucchini, chopped

1 cup Taco Sauce

1 cup Mozzarella Cheese, shredded

8 (8 in.) Flour Tortillas, warmed

Directions:

Place the first six ingredients in a large saucepan, bring it all to a boil.  Reduce heat to a simmer, cover and cook 15-20 minutes or until lentils are tender.  Drain mixture if necessary.  Stir in zucchini, taco sauce and cheese.  Serve immediately putting about ½ cup in each tortilla and rolling them up.  Add your favorite condiments to accompany the burritos.

Note:               You could serve these as hard or soft shell tacos too.  Just add your favorite taco toppings.

Ideas for Future Efforts

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Citrus Cod

Citrus Cod

(4 servings)

Ingredients:

4 (4-6 oz.) Cod Fillets

2 tbsp. Unsalted Butter

½ cup Onion, chopped

1 clove Fresh Garlic, minced

1 tsp. Orange Zest

1/3 cup Fresh Orange Juice

1 tbsp. Fresh Lemon Juice

¼ tsp. Black Pepper

1 tbsp. Fresh Parsley, chopped

Directions:

Place cod fillets in a sprayed or greased 9x13 baking dish.  Set aside.  In a medium skillet over medium-high heat, melt butter and sauté onions and garlic until tender.  Spoon mixture equally over the fish.  In a small bowl, mix zest and both juices and then drizzle over the fish.  Place the baking dish in a pre-heated 375-degree oven for 15-20 minutes or until fish flakes easily with a fork.  Sprinkle with the pepper and parsley before serving.

Note:               Baking time will vary depending on the thickness and size of fish pieces.

Ideas for Future Efforts

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Some Friday Lent Dishes

Lent has been going for a week now.  For those of you that need to not eat meat on the Friday’s of Lent, I have a couple of recipes to help you.

Wednesday’s recipe of “Citrus Cod” is an easy fish dish.  You could switch out the type of fish if you prefer another type.

For those not into fish, I have “Lentil Burritos” for you on Thursday.  This one is also good for vegetarians and vegans.  The vegans would just need to change out the cheese to a vegan one of their choice.

If you are looking for other dishes to accommodate your Friday needs, check back the first full week of March for a couple of Salmon recipes.  You could also check the “Chicken and Other Entrée Recipe” tab above.

Hope these recipes help and “Happy Cooking” until next week.  Thanks and be sure to share the link.

Pork Chile Verde

Pork Chili Verde

(8 servings)

Ingredients:

4 cups Chicken Broth

2 cups Dried Great Northern Beans

2 cups White Onion, diced

1 1/3 cups Tomatillo Salsa

½ cup Water

2 tsp. Ground Cumin

1 tsp. Dried Oregano

1 tsp. Kosher Salt

8 cloves Fresh Garlic, minced

2½ lb. Boneless Pork Shoulder, cubed bite size

garnish with sliced green ends of green onions

and thinly sliced radishes

Directions:

In a 6-quart Slow Cooker, combine chicken broth, dry beans, onion, salsa, water, cumin, oregano, salt, garlic and pork.  Cover and cook for about 8 hours.  Serve bowls garnished with the green onions and sliced radishes.

Note:               If you wish to make this on the stove, brown the pork with the onions in a little oil before adding the remaining ingredients to the Dutch oven.  Use medium heat to start and then simmer everything for an hour or two.

Ideas for Future Efforts

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Potato Kielbasa Soup

Potato and Kielbasa Soup

(8 servings)

Ingredients:

1 pkg. (12-16 oz.) Kielbasa Sausage

4 tbsp. Unsalted Butter

2 lb. Potatoes (your choice), peeled and diced

1 medium Sweet Onion, diced

¼ cup All-Purpose Flour

3 cups Chicken Broth

2 cups Cheddar Cheese, shredded

12 oz. Beer (your choice)

1 cup Heavy Whipping Cream

1 tbsp. Worcestershire Sauce

1 tbsp. Dijon Mustard

½ tsp. Kosher Salt

¼ tsp. Black Pepper

Garnish:

8 slices Bacon, chopped and cooked

¼ cup Fresh Parsley (your choice type), chopped

Directions:

Cut kielbasa into safe lengths and then slice lengthwise into quarters.  Now dice these strips of Kielbasa.  In a Dutch oven over medium-high heat, cook Kielbasa until browned.  Stirring occasionally.  Remove and set aside.  Reduce heat to medium, add butter.  When melted, add potatoes and onion, stirring occasionally.  Cooking for about 5 minutes before adding the flour.  Constantly stir the mixture after adding flour for about 2 minutes.  Mixture should be bubbly and the flour cooked out before slowly adding the chicken broth.  Stir frequently as you bring it to a boil.  Reduce heat and simmer, covered, for 10 minutes or until potatoes are tender.  Carefully take two cups of the mixture and put in a blender or food processor mixing until smooth.  Add the puree back into the Dutch oven and add the cheese, beer, cream, Worcestershire sauce, mustard, salt and pepper and kielbasa.  Cook over low heat, stirring, until cheese melts.  Serve immediately with garnishes of cooked bacon pieces and chopped parsley.

Note:               If you are not a fan of Kielbasa, try smoked sausage or some other ring type (depending on brand) sausage.

Ideas for Future Efforts

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It's Still Winter and Cold.

Well the ground hog saw his shadow and we get another 6 weeks of winter.  I personally think he always sees his shadow because of all the lights they have turned on him when he comes out.  But who am I to say.  I do know it’s still cold.  Thank god the Super Bowl was indoors.

This week I have a couple of soups to help keep you warm.  The first, “Potato and Kielbasa Soup,” is quite tasty and worth making.  Second up is an easy one for the slow cooker.  It’s “Pork Chili Verde” on Thursday.

I know tomorrow is Valentine’s Day and I’m sure many of you are busy with plans of some type.  Well, Happy Valentine’s Day to everyone and I hope you enjoy it with family or friends.  There will still be plenty of time to try both these soups before the cold goes away.

I’m busy with V-day too.  So today is short and warm (soups).  Thanks for checking me out and “Happy Cooking” until next week.  And, please, share the link with family and friends.  Thanks.

Creamy Cheese Fondue

Creamy Cheese Fondue

(a little less than 2 cups)

Ingredients:

2 tbsp. Cornstarch

4 oz. Gruyere Cheese, shredded

4 oz. Swiss Cheese, shredded

1 clove Fresh Garlic, halved

½ cup White Wine

½ cup Evaporated Milk

2 tsp. Fresh Lemon Juice

Directions:

Combine cornstarch and cheeses in a small bowl.  Toss to coat.  Rub the inside of a heavy sauce pan with the garlic.  Now add the wine and milk, bringing to a simmer over medium heat.  Add the cheese mixture a third at a time whisking to make smooth.  Once all the cheese has been added, reduce heat to medium-low and cook 5 minutes.  Stir frequently to keep smooth.  Remove from the heat and stir in the lemon juice.  Serve immediately or place in a fondue pot that has been warmed (see note).

Note:               If using a fondue pot, fill with hot water, cover and let stand 5 minutes.  Drain and wipe dry before adding the finished cheese fondue.

Note:               This recipe can easily be doubled.

Ideas for Future Efforts

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Classic Cheese Fondue

Classic Cheese Fondue

(4 servings)

Ingredients:

1½ tbsp. Cornstarch

1 tbsp. Fresh Lemon Juice

1 cup White Wine (see note)

1 clove Fresh Garlic, halved

½ lb. Gruyere Cheese, shredded

½ lb. Emmental Cheese, shredded

1 tbsp. Cognac (optional)

Directions:

In a small bowl, whisk the cornstarch, lemon juice and 2 tbsp. of the wine together.  Rub the inside of a small enameled sauce pan with the garlic.  Add the remaining wine and bring to a simmer over medium heat.  Slowly whisk in the cornstarch mixture.  Continue whisking constantly until slightly thickened.  Reduce heat to moderately low and start adding the cheese by handfuls.  Again, continue whisking constantly as the cheese melts.  Once all the cheese has melted and the fondue is smooth, add the cognac, if using.  Serve immediately or place in a fondue pot that has been warmed (see note).  Serve with cut pieces of crusty breads, blanched vegetables, thinly sliced apples, sliced and/or chunked pickles.  Or whatever you want to try in the fondue.

Note:               It is suggested that you use a Pinot Grigio or a Sauvignon Blanc.

Note:               If using a fondue pot, fill with hot water, cover and let stand 5 minutes.  Drain and wipe dry before adding the finished cheese fondue.

Ideas for Future Efforts

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How About Fondue?

Fondue was very popular many years ago.  Although it hasn’t died out, it much less popular today.  There is still a very popular chain restaurant, called The Melting Pot.  The ones I’ve seen are always very busy.  If you haven’t ever tried it, check this place out.  They are not inexpensive but definitely worth the experience.

Back when, everyone had a fondue pot.  It was either an electric one or it used a little burner underneath it.  You can still buy them new, but check out the second-hand stores for a bargain.

Fondue is also more than just the cheese recipes coming Wednesday and Thursday.  But I’m partial to the cheese fondues.

You will notice that both recipes this week use nutty Alpine cheeses.  You can use other varieties.  Try cheeses like Gouda, Havarti, Fontina and Asiago Fresco.  These go well with a Chardonnay wine.

You could also try brine-washed cheeses like Taleggio and Epoisses with a dry Riesling wine.

For cheeses, you want to avoid grainy cheeses like Parmesan and aged Cheddar.  Also, fresh ones like Chevre and Feta.

A starch is needed and cornstarch is probably the best one to use.  You could use a roux.

Dry white wines are best but if you use lemon juice, give some beer or sweet wine a try.

The lemon juice is an acid and it is essential for smooth melting.  So don’t forget it.

The cheeses need slow low heat to melt properly too.  If it comes to a boil, the cheese will separate.

So on Wednesday, it’s “Classic Cheese Fondue” and then on Thursday, it’s a “Creamy Cheese Fondue” for your tasting.  Enjoy and please spread the link to others.  Thanks.

“Happy Cooking” until next week.

Chocolate Oatmeal Cookies (GF)

Chocolate Oatmeal Cookies (GF)

(about 2 dozen)

Ingredients:

2 cups Sugar

½ cup Butter

¼ cup Cocoa

½ cup Milk

1 tsp. Vanilla

3 cups Gluten-Free Quick Oats

½ cup Peanut Butter

Directions:

In a medium sauce pan over medium heat, combine sugar, butter, cocoa and milk.  Bring this to a boil and then continue for 2 minutes, stirring constantly.  Remove from heat and add remaining ingredients mixing to combine well.  Using a spoon, drop piles of mixture on wax paper.  Let cool to firm up.

Note:               Always double check your ingredients to make sure they are gluten-free.

Ideas for Future Efforts

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