Stuffed Mushrooms and Memories

Only two days left until the beautiful Christmas holiday celebration.  My daughter and I had one last gift wrapping marathon last night and just about completed all our tasks for our long family weekend together, which is definitely overdue for all of us.

In my blog two years ago, I shared some of our special family ornaments that we have collected through our travels and hang on the tree every holiday season.  This year, we took trips to Atlanta, Georgia (for the first time) and also returned to our favorite vacation spot in Sunriver, Oregon...and of course returned with our memories and Christmas tree ornaments to treasure and remember the times with.

The World of Coca-Cola Headquarters and Museum 

and our tour of Atlanta, Georgia in March.

Memories of our Whitewater Rafting excursion

with Ouzel Outfitters in Blue River, Oregon in August.

This week while both girls were out for an evening, my husband and I decided to have one of our infamous "nosh nights".  Instead of just our typical go-to Genoa salami with Vermont sharp white cheddar cheese and rosemary garlic Triscuit crackers, I decided to take it up a notch and go for a little more fancy holidayesque platter...Crab Cakes with Dill Butter sauce, my favorite Stuffed Mushrooms and finished it off with Toasted Baguette slices with Fig Jam, Proscuitto and Cambozola Cheese, (which by the way is now my daughter's new favorite high end lunch...forget the basic grilled cheese sandwich, she is completely addicted to this.

These mushrooms are elegant enough for an 

upcoming New Year's Eve party or 

simply perfect for stay at home date night.

Stuffed Mushrooms

1 pound white, button mushrooms
1 cup Italian seasoned panko breadcrumbs
2 Tbl. butter
1 small onion, finely diced
2 garlic cloves, finely diced
1/2 cup finely grated Parmesan cheese
1/2 cup mozzarella cheese
1/4 cup chopped fresh parsley

Preheat oven to 400 degrees.

Wash and dry mushrooms well.  Pull stems from mushroom caps (set caps aside).  Finely chop the mushroom stems.

In a large saute pan, melt the butter over medium-high heat.  Add the chopped stems, onion and garlic.  Saute about 10 minutes until onion starts to turn light golden brown.  Turn heat to medium and add the panko crumbs and saute another 4 minutes.  Remove from heat and add the Parmesean and Mozzarella cheeses.  Stir well until cheeses have melted into the mushroom/onion mixture.

Spoon (about 1 heaping Tablespoon) each mushroom cap with the filling, pressing gently.  Bake on a parchment lined cookie sheet for 20 minutes (check after 10 minutes), until mushrooms are tender and stuffing is gold brown.

One Year Ago: Blueberry-Banana Muffins
Two Years Ago: Rouladen

Artichoke (Addiction) Gratin

So my oldest daughter and I have been having artichoke cravings this summer...we cannot get enough of them in any shape or form.  She learned a new hot artichoke dip on Pinterest and has been making us batches of it every week.  We'll have a little nosh on it with some crackers during our family debriefing or she'll warm it up for one of her late Netflix movie night snacks.  (If) there are any leftovers, I have been re-purposing it, warmed up over mini penne pasta or I even tried it out using as the stuffing for my broiled stuffed mushrooms...served them up with a cobb dinner salad - delish!!!

Artichoke Dip Stuffed Mushrooms - oh my!!

I have also been making this gratin for a quick dinner side dish.  It has terrific flavors and goes wonderfully with steak or chicken.

Artichoke Gratin
Serves 4

4 cups canned artichoke quarters with herbs, drained
2 Tbl. shredded Parmesan cheese
2 Tbl. shredded Romano cheese
2 tsp. roughly chopped fresh thyme
1/4 tsp. red pepper flakes
2 Tbl. extra virgin olive oil

Set an oven rack on the lowest position and preheat the broiler.

In a shallow oven-proof baking dish, arrange the artichokes in a single layer.

Combine the cheeses, thyme, and red pepper flakes and scatter over the artichokes.

Drizzle the oil over the cheeses.

Broil until the cheese is melted and the edges of the artichokes are lightly browned, 15 to 18 minutes.
(Keep an eye on it, as it can brown fast under the broiler, even on the lowest rack),

Served over grilled chicken and rice pilaf.

One Year Ago:  Grilled Vegetable Salad

Chicken Tetrazinni for Comforting on Wine Down Wednesday

In the matter of one week my children have hit a milestone birthday, got their driving licenses, are now driving without me and started interviewing for jobs to save for a car...I have cried more in this one week than I care to admit and am pulling out gray hairs faster than I can keep up with coloring them.  I say a prayer every time they leave the house in our car and cannot believe how fast the time is passing before my eyes.

This, on top of the winter doesn't want to let up.  We still have lots of snow, chilled mornings and nights and icy roads mixed with wind here and there.  All I have wanted lately is comfort meals, hibernation (and wine of course)!  It's taking every ounce of resistance in me not to power down on a Blackjack Meatlovers Pizza, a bottle of Ferrari Carano Chardonnay (it is Wine Down Wednesday after all), Ben and Jerry's Chubby Hubby ice cream and a box of Kleenex.

I am doing my best to stay strong, trying to make the gym a few days a week and somewhat stick to a South Beach(esque) menu.  Trying....

Well, this casserole doesn't make the diet cut, but it hit my comfort zone for one night (and freezes well for individual work lunches), super easy and luscious flavors.

Chicken Tetrazinni

(1) 16 oz. package of angel hair pasta, cooked
1/2 cup butter, melted
4 chicken breasts cooked, shredded
(2) 10.5 oz. cans Cream of Chicken soup
2 cups sour cream
1/2 cup chicken broth
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. ground black pepper
1 Tbl. fresh parsley, chopped finely
2 Tbl. parmesan cheese
2 cups shredded mozzarella cheese

Preheat oven to 300 degrees.  Spray 9 x 13 baking dish with non-stick spray.  Set aside.

In a large mixing bowl combine melted butter, shredded chicken, soup, sour cream, salt, garlic powder, pepper and chicken broth.  Add the cooked angel hair pasta and mix well.

Pour mixture into the prepared baking dish.  Sprinkle with the chopped parsley.  Sprinkle the parmesan and mozzarella cheeses over the parsley.

Bake covered in foil for 45 minutes.  (Tip: Spray the foil with non stick spray on the side that will be near the mixture/cheeses, so it doesn't stick.)  Remove the foil and bake for another 15 minutes.

Sprinkle with more fresh parsley before serving.


One Year Ago:  Black and White Parfaits

Creamy Artichoke Bruschetta

It is now day 3 of Daylight Savings Time.  Everyone loves it when we "Fall Back" in time.  So far, I have not been a fan of it this year because all it means is one more hour of insomnia and the reminder that while everyone else is enjoying that extra hour of sleep, I am losing even more sleep.

I try to take advantage of any waking nights and am already thinking about upcoming holidays and family dinners.  For those of you entertaining this season, this is a great one for those guests.  Super easy, creamy and delicious!!  Sweet Dreams.

Creamy Artichoke Bruschetta
Adapted from www.thecookierookie.com

1 (8-ounce) package cream cheese, softened
1 loaf (small) baguette, cut into slices
1/2 cup Best Foods Olive Oil mayonnaise
1/8 cup sour cream
1 garlic clove, minced
1 (8-ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 tsp. garlic salt
2 tsp. fresh parsley, chopped

Preheat oven to 350 degrees.  Place the bread slices on a foil lined baking sheet and brush with olive oil.

Bake the bread for 8-10 minutes until crispy and golden, set aside.

In a food processor, mix cream cheese, mayonnaise, sour cream, garlic, chopped artichokes, garlic salt, parsley and Parmesan cheese.

Spread about 2 Tablespoons (depending on the size of your bread) of the mixture onto each slice of bread and sprinkle with the shredded mozzarella cheese.

Broil in the oven on high for 5-7 minutes until cheese is bubbly and slightly golden on top. (Watch closely to prevent from burning).

* Forgive the burnt ends in my photo...I must have fallen asleep while watching the oven.

One Year Ago: Cherry Cheesecake Brownies

Garlic Parmesan Filet Mignon

In the final dinner of "Dips, Dinners and Desserts", this one is a really special night dish.  Not one that you would do on a school night, but for one of those special occasions.  

It calls for Filet Mignon, but we used small Beef Tenderloin Medallions, to keep it budget friendly. Honestly though, I think any good cut of meat would do, as it's all about the preparation and Dijon combination with the Parmesan and garlic ending.

**I baked off some hash brown patties and let the steaks rest on the cooked hash browns.  It gave it a fun steakhouse effect without your typical baked potato and the juices from the steaks flavored the hash browns beautifully.

Garlic Parmesan Filet Mignon
Courtesy of Traeger

2-4 Filet Mignons (we used small Beef Tenderloin Medallions instead)
Salt
Pepper
Garlic Salt
1 Tablespoon Dijon mustard for each filet
1 cup Parmesan cheese, finely chopped
4 cloves of garlic, minced

Turn grill on high.  While the grill is heating up, season the filets with salt, pepper and garlic salt. In a separate bowl, mix the minced garlic and Parmesan and combine.

When the grill reaches temperature, place filets on the grill and cook for 4 minutes on each side. (Keep on longer if you like them less pink and more well done).  After 8 minutes total (or until they are done to your liking), spread the filets with the Dijon mustard sauce and dip in the minced garlic and Parmesan cheese mixture and place back on the grill for another 1-2 minutes or until the cheese is melted.  Pull from grill and let rest for 5 minutes and serve.


One Year Ago:  Sunday Night Pot Roast

Spinach, Chicken, Bacon Pizza...Back To School Shopping

 "It's The Most Wonderful Time Of The Year"...I love it when I hear the Staples t.v. commercial with Andy Williams singing this tune in the background.  Yes, it has arrived once again!!

A beautiful sign nearing end of summer in our backyard.

Well, once again, I walked our 17 mile adventure at Flatiron Crossing Mall with my girls for our annual back-to-school adventure.  All the major places of interest were hit...Hollister, American Eagle, H&M, Forever 21, Kohl's, Sports Authority, BC Surf and Sport and of course Office Depot (well the last one wasn't very popular, but necessary).

All in all, a very successful day and happy to report we got it all wrapped up in one day.

The fruits of our labor and the "fruit of the vine" for mommy!!

After a very long and traffic packed day I needed simple, easy and satisfying dinner.  It was not South Beach friendly but I didn't care I had definitely walked off the calories this day and deserved a little indulgence.

Spinach, Chicken and Bacon Pizza

Boboli Ready Made 12" Pizza Thin Crust
10 oz. container Buitoni Alfredo Sauce (in refrigerator deli section) - I only use about 1/2 of the container.
(1) cooked chicken breast, diced
(5) slices cooked bacon, crumbled
1 small jar, marinated artichoke hearts, sliced
(1) handful fresh spinach leaves
1/2 cup freshly grated Parmesan cheese
1 Tablespoon Italian blend seasoning mix

Preheat oven to 425 degrees.

Put pizza crust on a pizza stone (or cookie sheet).  Spread alfredo sauce all over pizza crust.  Layer pizza toppings starting with spinach, chicken, bacon, artichoke hearts and top with Parmesan cheese.  Finish with sprinkling Italian seasoning all over pizza.

Bake approximately 12 minutes (check after 10 minutes, depending on your oven).  Continue baking until crust is golden brown and cheese has melted and bubbly.  Let set about 5 minutes before cutting.

Enjoy this luscious pizza with a
 chilled Chateau St. Michelle Chardonnay.

One Year Ago:  Flat Iron Steak Salad

Grilled Caesar Salad with Shrimp

I have a confession...I cheated on my husband.  It was around 3:00 in the afternoon and I needed a break from my computer at work.  I went for a walk and found a small place to decompress for a few moments just to regroup and take a breath of relaxation.

I was thirsting for something that I have needed for awhile....tall, dark and something to rejuvenate me.  Frozen cappuccino drink - yes, yes!!!!!

Well, it wasn't quite cheating on my husband (I just cheated on his diet).  

My husband has even reached a point that he shared with me, "If I have to eat one more salad I am going to lose it".  Guess that's why we ended up at Baskin Robbins also this week, ugh!!! (Glad I'm not the only one in our household trying to deal with a sweet tooth.

Okay, so giving up the breads, rice, pastas has been a challenge (after all, coming from an Alaska meat and potatoes upbringing), but every now and again, you need that fix of sugar.  I have learned from my many years of weight loss episodes, they all say, if you have a craving, then just get it out of the way in small portions and get back on the program the next day.  Don't feel guilty about the cookie or ice cream, just deal with it, don't beat yourself up, ask for forgiveness and do better the next day.  Since I am Catholic, that internal guilt seems to get elevated to a whole new level.

I have been diligently trying out new recipes, searching for low carb and/or gluten free dinners and reinventing some from my South Beach cookbooks, all of which I hope to share with you soon, if we ever get our office and computers up and running in the new house.

Here is yet another salad that I tried to turn up a notch to make it more interesting.  It's not the prettiest looking meal, but it did have great flavors.

Grilled Caesar Salad with Sauteed Shrimp

2 heads romaine lettuce
Olive Oil
Citrus Caesar Vinaigrette (see below)
Parmesan Cheese

1 pound peeled, deveined, raw shrimp (tails off)

1-8 ounce package of sliced button mushrooms

Citrus Caesar Vinaigrette:
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine or champagne vinegar
2/3 cup olive oil

Preheat a grill to medium-high.

Saute the shrimp and mushrooms in skillet with butter and mined garlic until slightly golden brown and shrimp are completely cooked.  Set aside.

Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. Add the sauteed shrimp and mushrooms.  Finish with shaved or shredded Parmesan cheese.

Citrus Caesar Vinaigrette: Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.

Comforting Creamy Chicken and Noodles

In my continuing quest for comfort last week from not feeling well, I was also feeling very nostalgic.  I have no idea why this dish came to me, but I vividly remembered my mom buying us this canned chicken and creamy noodle dish and for the life of me I cannot remember if it was from Campbell's or Hormel, or some other company... does anyone out there remember this?  It came in the size of a can of soup and was probably the prequel to what is now Chicken Fettuccine Alfredo. At any rate, I reinvented it for one of our dinners this past week.

I also love, love this nostalgic sign that I found at a vintage store when we moved here.  It hangs in our dining area and this is my moto whenever someone expresses their feelings in my dinner menu decision.

Speaking of menus we have a very busy weekend.  I have already sent my husband off to his golf tournament after making him blueberry muffins, hash browns, turkey breakfast sausage and cheesy scrambled eggs...yeah, wife of the year award again!  Lots of baking to get accomplished the next couple days for upcoming Easter festivities.

I need to get out of my pajamas at some point this morning (or not) and start a little house cleaning, since my husband took on that role the past couple weekends with me being gone at volleyball tournaments.

Of course The Masters will be watched, unfortunately without my boyfriend Phil, but the pimento cheese spread still needs to be prepped today for tomorrow's lunch.

Getting the Easter care package ready for our grand babies to send out and need to have the girls pack for their upcoming out of town tournament.  I'm exhausted already.....

Creamy Chicken and Noodles

2 cans Campbells Cream of Chicken Soup
1 pint (2 cups) heavy cream
1 roasted chicken (homemade or from your deli), meat removed and shredded
1/2 - 3/4 cup of freshly grated Parmesan cheese (depending on your taste)
1 bag of regular size egg noodles, cooked per package directions
salt and pepper to taste

Remove all meat from the cooked, roasted chicken and shred to bite size pieces, set aside.

In large sauce/soup pan, heat both cans of Cream of Chicken soup to a soft boil, until heated.  Add the heavy cream and parmesean cheese, until a smooth, creamy consistency.  Add the shredded chicken and let heat through at medium heat setting (approximatley 20 minutes).  Season with salt and pepper, to your taste.

While chicken is heating in the sauce, make egg noodles according to directions and drain.
Serve creamy chicken over hot noodles.

** Makes excellent work day lunch leftovers.