Sunday, February 12, 2017

Mushroom Madness!

It's been awhile, hello my hungry little minions.
I wish I had some minions!
Is anyone ready for winter to be over yet?!  I'am!
It's Sunday and I am SO board!  Husband is working in garage, youngest is gaming with his online friends and they are debating who says words in correctly, they live all over the place.
Don't worry I'm always checking in on him, I say are you sure thats a kid and not a 30 year old weirdo in his underwear living in his mom's basement!?  Yes mom, here he is on skype.  Oh, ok keep playing :)
Again I'm SO bored, what do I do?  Put on a full face of my new makeup, like I'm going out.  Straighten my hair, put on a new top then I make mushrooms while drinking lots and lots of coffee so I don't fall asleep.
Awh now this is the life!  HAHA!!
Ok anyhow, now that you know I'm totally losing my marbles!
Appetizers are my favorite food ever, but I have been trying to back off them a bit, I mean coming up with new ones, I just haven't felt like blogging.  And I'm not sure how often I will be popping in to do one of these but, here is a new one for ya all!
When I get a craving I usually need to satisfy it asap, I don't hold back, why torture yourself!
I have not made stuffed mushrooms for a long time, I stumbled across a YouTube video of someone making these & I knew I just had to try them out.
The original recipe calls for cashews, I was feeling cheap the day I went to the store for the ingredients, so I opted for pecans.
I remember the first time I made stuffed mushrooms they were my basic ones, mix cream cheese with bacon bits, stuff and bake!  They are delicious.
But, here's the thing, they end up swimming in mushroom juice, not a terrible thing but not super pleasant looking.
My then boss had me bring them to an open house photo shoot for this fancy pants couple, I was a little embarrassed that they were soggy.  But delicious!
A lightbulb went off in my head after I watched this video, put them on a baking rack over the baking sheet! Then the little fellas are not swimming in their own juice.

Here is what you're going to need:
Parsley from my garden, Kidding - go get your own :) about a half a cup
Baby Bella mushrooms, approximately 15, washed & cored
Reserve some of the stems of the mushrooms, finely chop
4 Cloves of garlic, minced
1/2 Cup shredded parmesan
1/2 Cup blue cheese crumbs
1 oz pecan bits
1 egg, whites only
1/4 teaspoon tabasco
A dash of salt & pepper
2 Tablespoons butter
1/2 Cup panko bread crumbs

How to make them:
Preheat your oven to 375
Wash and core the mushrooms, place on a paper towel to dry
Get a bowl ready and toss all these ingredients in !
Chop up a few of those mushroom stems, I used 4
Mince garlic, add to bowl, toss in the parmesan, blue cheese, pecans, egg whites, parsley, tabasco, dash of salt dash of pepper.
Mix well and start stuffing those mushrooms, pack them well!
Take out a baking sheet, top with a baking rack, place mushrooms on the rack.
In a pan melt butter add panko bread crumbs, let them toast a bit.
Turn the heat off, take your mushrooms and dip into bread crumbs place back onto rack.
Bake for 15 minutes.

These little fellas are great!

*here is another one of my favorite stuffed mushrooms Stuffed Jalapeno Mushrooms

Tuesday, November 22, 2016

Holiday Cheese Crisps

Tis the season for more appetizers falalala............
The holidays are bustling with parties. And what is always at a good party?
Booze!  Oh wait, appetizers!
I am not short on appetizer recipes but, am always intrigued by new ones.
I love watching YouTube videos and have for as long as it's been around.
I even used to make them!  Don't waste your time looking for them they are long gone & deleted. LOL!
Ok so there is this fabulous girl on YouTube that I recently started watching, she does a variety of videos, home decor, fashion, diy's, food, make-up, hair. Just about everything.
She is so to darn cute & talented!
There is a video she did on holiday entertaining and this appetizer was on there.
It is a piece of cake to make and I'm sure you can adjust it to your liking also.
Say your not a cheddar fan (you might want to see a doctor about that) use a shredded swiss, or whatever you crave.
Feel like something a little garlicky?  Sprinkle on a little garlic salt.  Spicy, a little chilli flakes.
Play around with it.
What I'm sharing with you today is pretty basic.
I grew herbs in the garden this summer and boy did they grow! I froze some, dried some and replanted some in the house.
I love having them on hand and got to use them in this easy bite.

Here is what you need:
Shredded cheese, I used cheddar
Shredded parmesan cheese
*sesame seeds (optional)
(like I said try a different cheese, spice, seasoning)

How to make them:
Get that oven warmed up!  Preheat to 350.
Line a baking sheet with parchment paper.
If you can shred your own cheese do so, it tastes better and melts better.
Sprinkle the first cheese evenly over the parchment paper
Now sprinkle your parmesan cheese over that
Next your parsley, sesame seeds or whatever seasonings you choose to use.
Make sure the cheese is spread pretty evenly and that there are small pocket openings where you can still see some parchment paper, that helps to keep it crispier.

Bake for approximately 11 minutes.
Keep an eye on it, watch for the outer edges to start crisping.

Remove and let cool.
The next part is kinda fun, start breaking it apart.  Making different shapes.

This Christmas I will be hosting for my family and it's an appetizer Christmas!  Imagine that :)
I will be making a huge crudite table, these will go great in several glass tumblers on that table!
Can't wait!  Hope you enjoy & have happy holidays & a Merry Christmas!

*I almost forgot to tell you the YouTube girls name!  Check her out it's MissLizHeart

Thursday, November 3, 2016

Herbed Yogurt Dip

So I came up with this over the summer (seems so long ago!).
We were having an impromptu bbq and I was trying to get together dinner without having to go to the store.  
I had potato chips and no chip dip, I mean come on that's like salt & pepper, peanut butter and chocolate, cheese and crackers.  You just need it ok!  
Alright it might just be me, I am a dipper :)
I try to use my garden ingredients as much as I can while I have them fresh.
Another staple in my house the last couple years would be my favorite, Chobani Greek Yogurt.

(totally not sponsored but hey if they want me to do some more appetizers with the yogurt, hit me up Chobani!)

Do you know how Grandmothers give you a recipe?  Well that is kinda like this one, a bit of this -  a dash of that.  But, I will do my best to sum it up for you all.  Can't be that hard!  
Also use what fresh herbs you like or have on hand, change it up to your liking!  

I went out and cut some of the last of my herbs this afternoon to make this freshing dip for you all. 

What you need:
5.3oz Chobani Non-Fat Greek Yogurt
1/4 tsp salt (I used pink himalayan, my cousin Tracy got me hook on to it)
1 Tablespoon lemon juice, fresh
1 clove garlic, minced
1 Tablespoon chives, chopped
1 Tablespoon parsley, chopped
I used 3 leafs of oregano, chopped
(this summer I had basil - today I did not.  Use as much as you like)

How to make it:
Finely chop all your herbs, add in the rest of your other ingredients.  
Serve with potato chips, pita, vegetable sticks.  
I bet this would also be good in a gyro or topped on a burger! 
They world is your oyster kids!  (that does that even mean??? LOL)

Hope you enjoy!