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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