Stuffed Mushrooms!

 If you know me at all, you know I love mushrooms. And cream cheese. And Parmesan. And well... it should be no surprise then that I love these little creations. So much, in fact, I think I shall have some for lunch today! I had no idea how relatively easy they are to create. I'm so glad I decided to give it a go. This is my new Party go-to food, but it works great as a side dish also! Try it. You'll love it! 

Ingredients:

2- 8oz packs White Button mushrooms

1/2 medium onion, finely diced

2 cloves garlic, minced

1/3C white wine

8oz cream cheese, softened

3/4C Parmesan cheese, grated

dash each Oregano and Thyme

salt and pepper, to taste

Instructions:

Wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside. 

Saute onions and garlic for about 2 minutes over medium low heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook about 2 minutes more. Add salt and pepper and other seasonings. Set mixture aside to cool. 

In a bowl, combine the cream cheese and Parmesan. Add cooled mushroom stem mixture and refrigerate for about 20 minutes. 

Smear mixture into the cavity of each mushroom, creating a sizable mound over the top of each. Bake at 375 for 18-20 minutes, or until golden brown.

Allow to cool at least 10 minutes before serving.

Oh. My. Goodnessssss....

Artichoke Dip -- a healthy version!

Picture from Google. 

As I was thinking of a menu for the Super Bowl this Sunday, what sounds better than lots of fun finger foods?! So we'll be having potato skins, taquitos, chips and salsa, Bagel Bites, sausage and cheese tray, (all for my husband), shrimp cocktail, olives, meatballs, pomegranate sausage bits, and this Artichoke Dip with Stacy's Pita Chips. Artichoke Dip is the WORST option you could have as an appetizer because most recipes begin with Mayo and cream cheese and end with the veg. It should be backwards. Which, once again, is why I love the Eat This, Not That books! In the 2010 version they have included the following recipe, which I will be making this Sunday! 

Ingredients:

1 12oz jar artichoke hearts in water, drained and chopped (they recommend Cento brand)

1 16oz box chopped frozen spinach, thawed (Cascadian Farm Organic)

2TBS olive oil based mayo 

1/2TBS butter

1 onion, finely chopped

3 cloves garlic, finely chopped

1 small can roasted green chiles, drained and chopped

2TBS whipped light cream cheese

juice of 1 lemon

salt and pepper, to taste

Whole wheat pitas -- optional

Instructions:

Optional -- Cut pitas into 6-8 wedges and separate the layers. Spread on 2 baking sheets and bake at 400 for 5 minutes. 

Heat the butter in a large skillet over medium heat. Add onion and garlic and cook for 5 minutes. Add artichokes, spinach, chiles, mayo, cream cheese and lemon juice. Cook, stirring often, for 5 minutes. Season with salt and pepper. 

Serves 4.

Happy Birthday brownies!!

 Hi there! So this is the reason I've been MIA for the past 5 months. Isn't she adorable? She's two months old now and such a wonderful addition to our family!

What better recipe to re-start my blogging than with the brownies I made for my birthday yesterday. So easy, so delicious... and going to be so bad for my hips!! The frosting recipe comes from the Take Home Chef, Curtis Stone... 
I have many other recipes I've been trying to get posted... but a newborn and a potty-training toddler take up most of my time these days!

For the brownies:

1 box brownie mix, prepared accordingly

1 3.5oz bar of chocolate (see pic below)

Instructions: 

Basically, follow the package directions but add the bar of chocolate, broken into bite-size pieces. Bake according to package directions. Allow to cool for at least 30 minutes.

For the Frosting:

8oz cream cheese, softened

2/3C light corn syrup

8ish oz. good quality chocolate

Instructions:

1. Using an electric mixer beat the cream cheese in a large bowl until light and smooth. Beat in the syrup. Place the chocolate in another bowl and place the bowl over a small pot of boiling water. Stir constantly until the chocolate melts.
2. Add the melted chocolate to the cream cheese mixture and beat just until blended, stopping the machine and scraping the bottom of the bowl to ensure the mixture is well blended. Spread the frosting generously over the top of the cooled cupcakes. Garnish with fresh strawberries and serve.

If you haven't tried this chocolate, you are seriously missing out. It is so delicious... even just by itself! Try it. Curtis Stone uses it.... that should be enough!!

Happy Birthday to me!!

Chicken Pockets

This meal is so simple and quick. And it really only calls for a handful of ingredients. A great meal idea on those days you're stretched for time. My first time tasting a similar recipe was from my husband's sister, Maarsi. I instantly fell in love.

Chicken Pockets

Ingredients:

1 can chicken breast
2 8oz cream cheese
2 crescent roll tubes
2C mozzarella cheese, shredded
Salt
Pepper
Celery Salt
Garlic Powder
Onion Powder
Italian Seasoning
1/4C Panko Bread crumbs
drizzle of olive oil
*once again, I just throw the spices in until it tastes right. Feel free to experiment.


Instructions:

1. Set oven at temp. according to roll instructions.
2. Allow cream cheese to soften, either by leaving out for a few hours, or microwaving for about a minute. In a large bowl, combine chicken, cheeses and spices. Set aside and prepare the rolls.
3. To prepare the rolls, open and unroll one tube. Separate rolls, not by the crescent shape that they're supposed to be, but in rectangles (2 rolls = 1 rectangle). Place onto a cookie sheet (each tube should yield 4 rectangle pockets.
4. Place about 2 heaping TBS in center of pocket. Enclose filling and pinch edges closed, leaving a little gap in the top. Continue until all 8 pockets are filled. Drizzle with oil and sprinkle with bread crumbs.
5. Bake 25-40 minutes until outsides are golden brown.