Archive | July, 2016

Stuffed Portabella Mushroom

14 Jul

I have a million fillings for portabellas but today as usual I used what I had on hand.

Five portabellas, rinsed and wiped dry.

One pound of crumbled hot sausage

Two tablespoons butter

One large onion

Three cloves diced garlic

1/2 cup chopped fresh parsley

One package of single serving S&S 90 second brown and white rice.

One cup grated sharp cheddar cheese plus five tablespoons

Salt and Pepper to taste

Sriracha sauce for the tops

Cook and crumble the sausage. Drain it well on a paper towel.

Melt the butter in a pan.

Add the onion, chopped mushroom stems and garlic. Cook till soft

Add the cooked rice and stir together.

Add the sausage and stir

Add the fresh parsley and cheese.

Take off the heat and season with salt and pepper.

Brush some melted butter on the mushroom edges

Place One tablespoon of cheese in each mushroom cap

Fill each cap with four to five tablespoons of the filling.

Place on a parchment paper lined pan

Bake at 350 degrees for 20 to 30 minutes.

Drizzle with sriracha.

Serve on a lime honey salad with arugula, tomatoes, onions and avocado.

These can be made in the morning , covered and refrigerated till dinner.

Lobster Tail Sandwich

13 Jul



So sorry about the picture but I had to take a bite.

The lobsters were on sale so I bought two .

I ate one and a half but froze one lobster tail

I was cleaning out my freezer and I found it.

I was so happy.

Immediately that little tail was defrosting and I was making my favorite sandwich

Five inches of a garlic and olive oil french bread

Slice it in half and toast till light brown

Spread the bread with unsalted butter

Spread 1/2 teaspoon of mayonnaise on the bread

Add the lobster tail

Squeeze some lemon juice over the lobster

Sprinkle with salt and pepper

Add a small handful of arugula

I was so excited I forgot to take a picture until I was chewing.


Chopped Vegetable salad

11 Jul


This is a great refreshing  vegetable salad that I serve with the macaroni salad.

Slice everything  smaller then a dime.

Two thin zucchini

One small sweet onion

Two big red peppers

One skinny seeded cucumber

Three tablespoons chopped only fresh parsley

One can of drained chick peas

One container of grape tomatoes and do not cut these.

One bunch of slightly steamed asparagus

3/4 cup peas

Two handfuls of baby arugula

1/2 to one cup of feta cheese

1/3 cup lemon garlic salad dressing

One teaspoon chopped fresh mint

1/2 teaspoon garlic powder

Salt and pepper to taste

Mix everything together

Asparagus Omlette

1 Jul


I woke up to the smell of breakfast cooking.

Fried ham, toast  and melting butter.

Its a good day.

My oldest son was making asparagus omellets and they were delicious.

Two eggs , whipped well with a dash of milk, salt and pepper

One slice of American cheese

5  sliced asparagus

One whole asparagus

One slice of ham

Roll the ham around  the one whole asparagus

Heat one teaspoon of butter in a non stick pan

Place the cut asparagus plus the rolled asparagus and cook till done  about 3 to 4 minutes.

Take out of the pan

Pour the eggs in the pan and cook till set.

Add the chopped asparagus,  cheese and fold over

Top with the whole asparagus

This was so delicious.

Thank you Andrew