Tuesday, December 27, 2016

Stuffed Shrooms with Chicken Sausage

Delicious! Made these for Christmas Eve 2016 and we all agreed. I loved using the chicken sausage instead of regular pork sausage, especially when there were plenty of other heavier meats for the dinner. And even if there weren't, I wouldn't change a thing. These are definitely going in my appetizer rotation. 

24 ounces white button mushrooms
1/2 pound mild Italian chicken Sausage (I use Greenwise at Publix)
1/2 medium sweet onion, diced
4 cloves garlic, minced
1/3 cup dry white wine
8 ounces 1/3rd less fat cream cheese
1 egg yolk
3/4 cups parmesan cheese, grated
Salt and pepper, to taste
   Parsley, for garnish, optional

Wipe off mushrooms with damp cloth. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside. 

Brown and crumble sausage. Set aside on a plate to cool. 

Add onions and garlic to the same skillet; cook for a few minutes over medium heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool. 

In a bowl, combine cream cheese and egg yolk. Stir together with parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up. 

Spoon mixture into the cavity of each mushroom, creating a sizable mound over the top. Bake at 350 degrees for 20 minutes or until golden brown. Broil for 1-2 minutes to get tops browned. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

Thai Honey Chicken Skewers


1 lb chicken breast, cut into strips or use chx tenderloins
2 teaspoons Chinese 5-spice
¼ teaspoon cayenne pepper
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
1 tablespoon honey 
2 tablespoons olive oil
Juice of one lime
1 tablespoon sesame seeds
Chopped fresh cilantro & lime wedges for garnish

Sriracha Mayo

3 tablespoons mayo
3 tablespoons plain Greek yogurt
1 tablespoon Sriracha
1 teaspoon lemon/lime juice
Ground black pepper to taste

Flatten chicken a bit then toss with the five-spice, cayenne pepper, salt & pepper.

In a small bowl combine honey, olive oil and lime juice. Toss chicken with marinade and put in refrigerator for at least 15 minutes (marinate overnight for fullest flavor).

For Sriracha mayo, combine mayo, Greek yogurt, Sriracha, lime juice and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.

Heat a grill or a grill pan to medium-high and cook until nicely seared and cooked through, about 3-5 minutes per side, depending how thin the chicken. Transfer to a plate, scatter with sesame seeds & toss to coat. Serve with lime wedges, sprinkle with chopped fresh cilantro & Sriracha mayo on the side.

Buckeye Fudge - PB & Chocolate

Peanut Butter Layer:
1¼ cups creamy peanut butter
1¼ cups butter (2 ½ sticks), cut into 9 pieces
1½ teaspoons vanilla extract
4 cups powdered sugar, sifted

Chocolate Layer:
2 cups (entire 12oz pkg) semi­sweet chocolate chips
1 cup sweetened condensed milk
2½ tablespoons butter

Place peanut butter and butter pieces into a medium microwave safe bowl. Microwave on HIGH for 60 seconds. Stir. Microwave an additional 30 seconds. Stir until smooth. Stir in vanilla extract. Gradually whisk in powdered sugar that has been sifted. Pour into a lightly greased 9 x 13­inch pan. Set aside.

In another medium microwave­ safe bowl, combine chocolate chips, sweetened condensed milk, and 2½ tablespoons butter. Microwave on HIGH for 45 seconds. Stir. Microwave another 30 seconds. Whisk until smooth.

Pour on top of peanut butter layer and use a rubber spatula to smooth it out. Refrigerate for at least 2 hours before cutting into squares. Notes: be sure to buy sweetened condensed milk and not evaporated milk. You will need most of a 14 ounce can. Sifting the powdered sugar will prevent lumps. 

Wednesday, August 3, 2016

Marinated Grilled Tuna Steak

3 (4 ounce) fresh tuna steaks
Ground black pepper (to taste)
1/4 cup orange juice
1/4 cup low sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon lemon juice or 1 tablespoon lime juice
3 tablespoons oil
2 tablespoons chopped fresh parsley
3 fresh garlic cloves, minced
In a bowl combine all marinade ingredients until well blended. Place the tuna steaks into a Ziploc bag. Pour the marinade over the tuna steaks & turn to coat.
Refrigerate for an hour at the minimum or overnight if you have the time. Preheat the grill to medium high heat. Oil the grill grate. Remove the steaks from marinade (discard any marinade) & place on a plate. Season lightly with freshly ground black pepper on both sides. Let sit at room temp (as I do with anything about to be grilled or put in oven) for ½ hour. We grill our steaks for 2 min per side for a little rare in the middle. Cook longer if you like yours more well done.

Monday, June 20, 2016

Healthy Garden Salad

·         5 tablespoons red wine vinegar
·         3 tablespoons grapeseed oil (or olive oil)
·         1/3 cup chopped fresh cilantro
·         2 limes, juiced
·         1 teaspoon white sugar
·         Salt & pepper
·         2 cloves garlic, minced (or garlic powder)
·         1 (1 pound) package frozen shelled edamame (green soybeans)
·         3 cups frozen corn kernels ( I used corn fresh off the cob)
·         1 pint grape tomatoes, halved
·         4 scallions, thinly sliced
·         1 (15 ounce) can black beans, rinsed & drained

In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt, pepper & garlic. Set aside.

Bring a large pot of lightly salted water to a boil. Add the soybeans & boil for 3 minutes. Add corn to the boiling water & continue cooking for 1 more minute. Drain very well & pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions & black beans. 

Cover & refrigerate for at least 2 hours before serving to chill & blend the flavors.

Turkey Burgers

Makes 6 Burgers
1.25 lb. ground turkey
6 halves sun dried tomatoes, diced
1 medium red onion, diced
2 oz. spinach, chopped (I used a good handful fresh)
¼ cup crumbled feta
2 tsp dried oregano
1 tsp garlic powder
1 lg. egg 
Salt & Pepper

7 oz. plain greek yogurt
1 medium fresh lemon
¼ tsp minced garlic
¼ tsp dried dill

Prepare the yogurt sauce by combining the yogurt, ¼ tsp minced garlic, dry dill, juice of half the lemon and a dash of salt. Stir everything to combine & then refrigerate to allow the flavors to blend while you make the burgers.
In a bowl combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, garlic, dried oregano, egg, salt and pepper to taste. Stir everything until it is evenly combined. Shape the mixture into six patties. Freeze patties until they are firm so they don't fall apart on grill. Grill for 5 minutes on each side on medium heat. Serve with Arnold thin & yogurt sauce.

Saturday, April 9, 2016

Spinach & Artichoke Pull Apart Bread

1 pkg Pillsburry biscuits
8 oz cream cheese
1 can chopped artichoke hearts
1 pkg chopped spinach
½ cup shredded parmesan
½ cup mozzarella
1 tsp garlic powder
1 tsp salt
2 tblsp butter
Sprinkle of garlic & salt
Extra parmesan & mozzarella

Preheat oven to 400°F. Microwave cream cheese in a bowl for about 1 minute until smooth. While the cream cheese is melting, drain the artichokes & spinach. Mix chopped artichokes & spinach into cream cheese with parmesan, mozzarella, garlic powder & salt. Spray a casserole dish with cooking spray. Cut each biscuit in half & flatten using a rolling pin. 
Fill with a spoonful of spinach & artichoke mixture. Wrap it up & pinch to seal. Repeat until you’re all out of biscuits. 
Melt butter in microwave & brush across the top of the biscuits. Sprinkle a little garlic powder & salt on top of butter. Then add a little more mozzarella & parmesan. Bake for 30 minutes.