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.