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Stuffed Mushrooms

6 Dec

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I cant make enough of these.

I made a huge batch for Thanksgiving and they disappeared.

So of course I made more and they disappeared.

One large package of mushrooms about 25.

3 packages of cheese and crackers. You know the kind you get for your kids as a snack but end up eating. I buy the Keebler or Ritz brand because they have six crackers not four.

One diced onion

2 cloves diced garlic

3 tablespoon butter

2 tablespoons diced fresh parsley

1/4 teaspoon black pepper

Sauté the butter, onion and garlic.

Add the chopped stems from the mushrooms.

Season with pepper

Cook till everything is soft.

Add the parsley

Put the crackers in your food processor and pulse till the crackers are crumbs

Add the onion and mushroom mixture With all the butter.

Pulse three or four times.

Stuff each mushroom so they are firmly packed

Place on a cookie sheet with a tiny drop of butter on top.

Bake at 350 degrees for 15 to 20 minutes or until the tops start to brown.

Don’t add any additional salt because the crackers are pretty salty.

 

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Brussels Sprouts with Bacon

30 Nov

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I planned to serve these with the meal but everyone started to eat them so I served them as an appetizer.

Wash and stem the Brussels sprouts

Wrap in 1/3 slice of bacon

Bake till the bacon is crisp

Drain on a paper towel

Serve with a buffalo sauce, blue cheese or ranch sauce

This is a great snack.

Vegetable Salad

2 Nov

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This is a salad I throw together whenever I need something really healthy on the table.

Two to three handfuls of spring mix

One sliced cucumber

!/2 sliced sweet onion

One diced avocado

One diced red pepper

One big handful of sugar snap peas.

One bag of cauliflower and broccoli mix

Olives

One handful grape tomatoes

You can add anything like sliced carrots, artichoke hearts or zucchini.

Use your favorite dressing. Of corse in moderation.

This is large enough for four people and I love the leftovers for lunch.

I do microwave the peas, broccoli and cauliflower for one minute.

 

Spicy Cauliflower and Tomato Pasta

25 Oct

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Cauliflower has been so inexpensive all year.

I have made it every way possible.

This is a recipe that I make when I need a quick meatless meal.

4 cups cooked cauliflower, cut into small bite size pieces.

Three tablespoons olive oil

One small diced onion

4 cloves diced garlic

One 14 ounce can of diced tomatoes

8 basil leaves

One cup parmesan cheese plus more for garnish

One cup cream

3 tablespoons capers with the brine

1/2 to one teaspoon crushed red pepper flakes depending on how spicy you want it.

One tablespoon butter

Cook the cauliflower and put it on the side.

Put the olive oil in a large skillet.

Add the onions and cook till soft.

Add the garlic and cook for three to four minutes.

Add all the tomatoes with the juice.

Bring to a boil and reduce the tomato juices slightly.

This takes about 8 minutes.

Add the basil, cream, cheese, pepper and capers and bring to a simmer.

Add the cauliflower and heat for another ten minutes.

Add the tablespoon of butter

Bring your pasta to a boil and drain then pour into the cauliflower.

I also made spiral butternut squash instead of the pasta and it was really good. See below:

Sprinkle liberally with extra good grated cheese.

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Stuffed Acorn Squash

3 Oct

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I love to stuff food with more food.

The acorn squash looked so good I had to buy some.

The only bad  thing about acorn squash is cutting it.

Put a towel on your cutting board so the squash doesn’t slip.

Wash and wipe the squash.

Get a large knife and carefully cut them in half.

Scrape all  the seeds out.

Set them aside to roast later.

Brown one pound of sweet Italian sausage

Dice three potatoes. I keep the skin on.

Dice one large onion

Mince 1/2 jalapeno,

2 big handfuls of baby spinach

4 slices American cheese

Maple syrup to drizzle

Cook the sausage, out of their casing to make bite size pieces, till brown.

Take out of the pan and set aside.

Add the onions, potatoes and peppers to the same pan and cook till everything is soft and the potatoes are cooked threw.

Add the spinach

Season with 1/2 teaspoon of salt

Add the sausage and mix together

Place one slice of cheese in each squash

Divide the filling equally into each squash

Drizzle the maple syrup only over the squash not the filling.

Place on a piece of foil and put in a roasting pan

Fill the pan with just enough water to come half way up the squash.

Bake at 350 degrees for one hour.

If the top of the squash is getting too brown cover with foil.

Test with a fork to see if the squash is soft.

If it is soft it is done.

These can be made the day before and refrigerated till you want to cook them.

 

 

Nicks Peppers and Tomatoes

23 Aug

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My Dad was a great cook.

He used to dice everything by hand now I use the food processor.

This is an Italian relish, salsa or sauce. Take your pick.

Ten cloves garlic.

One teaspoon salt

Five red peppers and five green peppers

Two to three jalapeño depending on how spicy you like it.

I usually use two and it just has a kick but my kids like it hotter.

Two small cans of tomato sauce

One level teaspoon garlic powder

1/2 teaspoon salt

Six tablespoons olive oil

Heat the oil in a large frying pan.

Take out your food processor

First process the garlic and salt

Wash and dry all the peppers.

Remove the stem. white pith and all the seeds and cut the pepper into chunks.

Put about three peppers in the processor at a time and process till diced.

Pour into the hot oil and keep the heat to medium.

Repeat with the remaining peppers.

I use the entire jalapeño except for the stem because the seeds have a lot of heat

Let all the peppers cook for about ten minutes till they soften up.

Add the tomato sauce, garlic powder and salt.

Let this all simmer till the tomato sauce starts to thicken.

You must stir often.

Adjust your salt.

Serve it with crackers as a salsa, mix it with your eggs and cheese or serve it with fish or meat.

I use it as my cheat snack with low calorie crackers.

This freezes great.

Stir Fry Vegetables

12 Jun

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This is the perfect example of using what you have in the refrigerator

One small head of green cabbage, sliced thin.

It was the size of a softball. I used the outer leaves to make stuffed cabbage.

One sliced orange pepper

One sliced medium onion

Two cloves chopped garlic

Two teaspoons oil

Heat the oil and add the onion and garlic

Cook the onions and garlic  for 2 minutes

Add the cabbage and pepper

1/2 teaspoon salt

1/2 teaspoon corse ground black pepper

Stir fry till the vegetables are crisp but soft about three to four minutes

Season with more salt and pepper

This took five minutes.

I got to use up the leftover cabbage and it was delicious.