Stuffed Mushrooms
I made these for Grandpa Mel at Christmas and the sausage usually used in stuffed mushrooms was not missed at all. They were delicious
20 medium white mushrooms
1/2 cup fresh Parmesan cheese finely grated
2 cloves garlic minced
2 Tb chopped Italian Parsley
1 small shallot chopped
salt and pepper to taste
4 Tb olive oil
Preheat oven to 400 degrees
Hollow out mushroom caps and remove stems. Chop stems and add garlic,parsley,shallot and salt & pepper . Heat 2 Tb olive oil in skillet and saute ingredients for 5 minutes, add Parmesan cheese. Grease baking dish with 2 Tb Olive oil, fill mushroom caps and place in baking dish. Bake 20 for minutes
Serves 6
Wednesday, April 27, 2016
Light and lemony, very versatile too: add your favorite fresh herbs to change up the flavors. I use this to marinate chicken and have used dill or thyme and parsley. Use your favorites to add huge flavor to your chicken
Lemon-Mustard vinaigrette / Marinade
1/2 tsp salt
1/4 tsp pepper
6 tsp fresh lemon juice
2 Tb apple cider vinegar
2 cloves garlic minced
2 Tb spicy mustard
2 tsp Honey
1/4 cup water
6 Tb olive oil
in small bowl combine salt,pepper,lemon juice, vinegar, garlic,spicy mustard, honey and water. slowly whisk in olive oil.
Add preferred fresh herbs: Dill,Thyme, Rosemary, Cilantro,Parsley
Lemon-Mustard vinaigrette / Marinade
1/2 tsp salt
1/4 tsp pepper
6 tsp fresh lemon juice
2 Tb apple cider vinegar
2 cloves garlic minced
2 Tb spicy mustard
2 tsp Honey
1/4 cup water
6 Tb olive oil
in small bowl combine salt,pepper,lemon juice, vinegar, garlic,spicy mustard, honey and water. slowly whisk in olive oil.
Add preferred fresh herbs: Dill,Thyme, Rosemary, Cilantro,Parsley
Homemade Salsa
I am not a fan of store bought salsa, and I like a smooth texture. This salsa is the best of both worlds. You can blend it smooth, or make it with more texture by pulsing just a few times.
2 10 oz cans diced tomatoes with green chile's
1 28 oz can whole tomatoes with juice
1/2 cup fresh cilantro
1/4 cup chopped onions
2 cloves of garlic minced
1 whole jalapeno sliced thin with seeds and membrane use 1 1/2- 2 for more heat
1/4 tsp cumin
1/4 tsp salt
1/4 tsp sugar
1 lime juiced
Combine all ingredients in order in food processor. Pulse until desired consistency. I do about 10-15 pulses. Refrigerate salsa for 1-2 hours before serving to combine flavors.
You can also make this in a blender. Combine all ingredients and then spoon into blender in batches. Then combine all batches together in large bowl and refrigerate 1-2 hours before serving.
Serve with tortilla chips
Makes 6 cups
I am not a fan of store bought salsa, and I like a smooth texture. This salsa is the best of both worlds. You can blend it smooth, or make it with more texture by pulsing just a few times.
2 10 oz cans diced tomatoes with green chile's
1 28 oz can whole tomatoes with juice
1/2 cup fresh cilantro
1/4 cup chopped onions
2 cloves of garlic minced
1 whole jalapeno sliced thin with seeds and membrane use 1 1/2- 2 for more heat
1/4 tsp cumin
1/4 tsp salt
1/4 tsp sugar
1 lime juiced
Combine all ingredients in order in food processor. Pulse until desired consistency. I do about 10-15 pulses. Refrigerate salsa for 1-2 hours before serving to combine flavors.
You can also make this in a blender. Combine all ingredients and then spoon into blender in batches. Then combine all batches together in large bowl and refrigerate 1-2 hours before serving.
Serve with tortilla chips
Makes 6 cups
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