SPICY STUFFED MUSHROOMS
This is a delicious and spicy mixture for stuffing shrooms or spreading on bagel chips.
8 oz. Chive and Onion Cream Cheese
1 pound of Hot pork sausage (I used Publix brand)
8 green onions, cleaned & small chopped half way down the green part
1 cup of Sharp Shredded Cheddar
1-1/4 cup of Shredded Parmesan& Romano (I used Sargento®)
3 tps. of Chili Powder (or more to your liking)
1 tps. of Pepper
2 to 3 Packages Baby Portobello mushrooms de-stemmed
Place room temp cream cheese in large bowl. Clean and de-stem mushrooms and set aside. Brown/crumble sausage & drain. Mix in cooked sausage w/ cream cheese. Next, add onions, chili powder and pepper, stir well. Mix in Cheeses, stir well again. Start stuffing the mushrooms. Lay them on a cookie sheet lined with parchment paper or foil for easier clean-up.
Bake on 375 for approx 30 minutes or until cheese melts and bubbles.
Adapted from a recipe I found on Real Women of Philadelphia
Monday, September 27, 2010
Saturday, September 18, 2010
Have a great time in the kitchen & watch some Bama football!
Cream of Broccoli Soup
2 Bunches Broccoli, chopped
1 med. onion, chopped
3 ribs celery, chopped
3 carrots, chopped
4 small or 2 big potatoes, peeled & diced
1/2 cup unsalted butter
1 cup flour
3 cups half and half, room temp
4 cups chicken broth
1 tbsp. garlic powder
sea salt
pepper
In a pan with a steamer basket, steam the broccoli with 2 cups water for about 5 minutes. Reserve the water for use in the soup.
In a large soup pot, melt butter and saute the onions, carrots & celery for 3 to 5 minutes. Add the flour and stir together. Cook for another 2 minutes over medium heat.
Slowly add the liquid from the steaming broccoli, stirring constantly.
Add broccoli, potatoes and remaining ingredients. Stir well. Cook over very low heat for 1-1/2 to 2 hours, stirring often to prevent scorching.
Enjoy with some garlic bread.
2 Bunches Broccoli, chopped
1 med. onion, chopped
3 ribs celery, chopped
3 carrots, chopped
4 small or 2 big potatoes, peeled & diced
1/2 cup unsalted butter
1 cup flour
3 cups half and half, room temp
4 cups chicken broth
1 tbsp. garlic powder
sea salt
pepper
In a pan with a steamer basket, steam the broccoli with 2 cups water for about 5 minutes. Reserve the water for use in the soup.
In a large soup pot, melt butter and saute the onions, carrots & celery for 3 to 5 minutes. Add the flour and stir together. Cook for another 2 minutes over medium heat.
Slowly add the liquid from the steaming broccoli, stirring constantly.
Add broccoli, potatoes and remaining ingredients. Stir well. Cook over very low heat for 1-1/2 to 2 hours, stirring often to prevent scorching.
Enjoy with some garlic bread.
Saturday, September 11, 2010
READY FOR SOME BAMA FOOTBALL
I look forward to football season, for three reasons: (1) I love the Alabama Crimson Tide, (2) I love football food, and (3) fall is forthcoming. My chicken wings are marinating and my potato skins are, well, they aren't doing anything right now, but they will be after they bake and cool off a bit.
bbq chicken wings
1 large onion, sliced
2 celery ribs, coarsely chopped
40 pieces chicken wings
2/3 cup brown sugar
2/3 cup soy sauce
Juice of 2 lemons
2 cloves garlic, chopped
1 cup ketchup
In a large pot, add onion, celery & wings. Cover with water and bring to a boil. Boil for 10 minutes. While the wings are boiling, combine the remaining ingredients to make the sauce for marinating and set aside. Remove the wings from the water and place them in a large container. Pour sauce over wings making sure all wings are coated well with the sauce. Marinate for 3 hours or overnight. Once wings have marinated, coat a cookie sheet with non-stick cooking spray and bake at 325 degrees for 1 hour.
super potatoe skins
6 baking potatoes, baked
olive oil
sea salt
fresh cracked pepper
grated cheddar cheese
sour cream
green onions, chopped
bacon bits
After the potatoes have baked and cooled, slice them lengthwise and scoop out centers, leaving enough for a sturdy shell. Place shells skin side down on a cookie sheet. Drizzle each potato with olive oil and sprinkle with salt & pepper. Bake at 450 degrees for 20 to 25 minutes, remove skins from oven and top with cheese. Place back in oven for about 5 minutes until cheese melts. Top with sour cream, green onions, and bacon bits.
bbq chicken wings
1 large onion, sliced
2 celery ribs, coarsely chopped
40 pieces chicken wings
2/3 cup brown sugar
2/3 cup soy sauce
Juice of 2 lemons
2 cloves garlic, chopped
1 cup ketchup
In a large pot, add onion, celery & wings. Cover with water and bring to a boil. Boil for 10 minutes. While the wings are boiling, combine the remaining ingredients to make the sauce for marinating and set aside. Remove the wings from the water and place them in a large container. Pour sauce over wings making sure all wings are coated well with the sauce. Marinate for 3 hours or overnight. Once wings have marinated, coat a cookie sheet with non-stick cooking spray and bake at 325 degrees for 1 hour.
super potatoe skins
6 baking potatoes, baked
olive oil
sea salt
fresh cracked pepper
grated cheddar cheese
sour cream
green onions, chopped
bacon bits
After the potatoes have baked and cooled, slice them lengthwise and scoop out centers, leaving enough for a sturdy shell. Place shells skin side down on a cookie sheet. Drizzle each potato with olive oil and sprinkle with salt & pepper. Bake at 450 degrees for 20 to 25 minutes, remove skins from oven and top with cheese. Place back in oven for about 5 minutes until cheese melts. Top with sour cream, green onions, and bacon bits.
Friday, September 10, 2010
Buttered Up Cornish Game Hens
I cooked these cornish game hens a couple days. My family sure did enjoy this meal and so did I. The butter just makes the chicken so moist and delicious. This is one of my favorite meals. So easy and so good! Please if you land here on my blog, you must try this recipe and serve with roasted fingerling potatoes. All you do for the potatoes is slather them in olive oil, sea salt, pepper and fresh chopped herbs, like rosemary and thyme, and a few cloves of garlic. Roast the potatoes while the hens are roasting.
2 cornish game hens, washed & dried, backbone removed
1/2 stick unsalted butter at room temp.
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh parsley, chopped
1 clove garlic, pressed
sea salt
fresh ground pepper
juice of half a lemon
olive oil
Preheat oven to 375 degrees. Use a pair of sharp kitchen shears to remove the backbone, discard or save for stock. Lay the chicken flat on a foil lined roasting pan. In a small bowl, combine butter, garlic, lemon juice and herbs mixing until well blended. The next step is to get up close and personal with the little chics. Take your finger and slide it between the skin and the meat, but do not remove the skin. Take a spoonful of the herby butter and rub it underneath the skin. After both chics have gotten a rub down, drizzle them with olive oil, and sprinkle them with salt & pepper. Bake for 50 - 55 minutes or until done. Simply delicious!
2 cornish game hens, washed & dried, backbone removed
1/2 stick unsalted butter at room temp.
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh parsley, chopped
1 clove garlic, pressed
sea salt
fresh ground pepper
juice of half a lemon
olive oil
Preheat oven to 375 degrees. Use a pair of sharp kitchen shears to remove the backbone, discard or save for stock. Lay the chicken flat on a foil lined roasting pan. In a small bowl, combine butter, garlic, lemon juice and herbs mixing until well blended. The next step is to get up close and personal with the little chics. Take your finger and slide it between the skin and the meat, but do not remove the skin. Take a spoonful of the herby butter and rub it underneath the skin. After both chics have gotten a rub down, drizzle them with olive oil, and sprinkle them with salt & pepper. Bake for 50 - 55 minutes or until done. Simply delicious!
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