2 tablespoons of olive oil and then some in a small dish for coating the mushrooms
1 Adell’s Chicken & Apple precooked sausage
Clean and stem your mushrooms but save the stems for the stuffing!
Cut the sausage into slices and add to the food processor.
Add mushroom stems, 2 tablespoons olive oil, apple, and feta into the food processor.
Process until all ingredients are finely chopped and incorporated. Add a little more olive oil to the mixture if you find it too dry. You want something that stays together well without being too moist. Set aside.
Slather each mushroom top with olive oil to allow for a nice presentation (and flavor) when cooked.
Lightly sprinkle salt inside each mushroom cap.
Add caps to a baking sheet.
Take a fork and gently press a small amount of stuffing inside the mushroom cap, enough to fill it generously. Repeat for all caps.
Then create equal size balls of stuffing for each of your mushrooms. We are going to create large mounds of stuffing atop the mushroom which is why the stuffing can’t be too dry (or it will crumble) or too wet (it will slide off your cap). Add a ball of stuffing to each cap, pressing gently to create a mound the width of the cap but not over the edges.
Then BROIL your stuffed mushrooms for 15 minutes or until they start to brown/crust at the top.
2 eggs (per avocado if you’re making more than one)
1 fresh lemon
2 tablespoons butter or margarine
1 tsp pepper
Feta cheese (optional)
Pre-heat the oven to 350 degrees. Place the avocado halves in a muffin pan or a small stoneware that will keep the halves from tipping. Though you can use the entire egg by removing some of the avocado, I prefer to separate the yolks and add them to the area where the pit was in the avocado (I save the whites for tomorrow morning’s breakfast). If I have any room, I’ll add a bit of the whites over the top.
Bake avocados & eggs for 15 minutes or until the eggs are how you like them (I like mine over medium so I put them in for 25 minutes.
While that’s baking, zest the lemon and squeeze the juice into a small dish. Because the amount of sauce is so small, I make it in the toaster oven but you can microwave it. Add butter/margarine, garlic, and pepper to the dish and heat until thoroughly melted, mixing occasionally. Once it’s completely melted whisk the cornstarch (or arrowroot) into the mixture until desired thickness (generally about a tablespoon).
Add avocado halves to your plate and allow to cool (picture shows them with sauce & feta but we actually prefer to eat it on the toast as follows). Run a spoon along the avocado skin once it’s cool enough to handle and use a fork to mush the egg & avocado; scoop out of skin and spread it on the toast. Drizzle the entire thing with the lemon sauce and crumble feta over it. Amazing!
One of Bre’s favorite dishes is creamy macaroni and cheese. This year I introduced her to…pumpkin mac n’ cheese! I know what you’re thinking, that I’m crazy for wasting a perfectly good pie filling but I assure you, it’s one of the creamiest recipes I’ve found to date.
1 lb macaroni noodles
1 lb shredded cheddar cheese (I use mild but sharp works just as well)
1 small pumpkin (roughly 3-4 lbs) OR 1 can of pumpkin puree
8 oz. ricotta cheese
8 oz. sour cream
Sun dried tomatoes
Cook macaroni al dente (i.e. leaving it cooked but still firm), set aside.
Pre-heat oven to 350 degrees.
If you are NOT using pumpkin in a can: De-seed your pumpkin, cut it into wedges, place wedges on a cookie sheet and place in the oven at 350 degrees until a fork easily slides into it. Set aside to cool. Once cooled, remove skin and mash in a large bowl.
Add ricotta, sour cream, pumpkin and cheddar cheese to a large mixing bowl and thoroughly incorporate.
Add noodles to cheese mixture and mix till all the noodles are well covered.
Pour noodle mixture into a large casserole pan and spread evenly.
Bake until peaks are a light brown.
Top with sun dried tomatoes and sprinkle with garlic powder.
Yup! Oven baked. My wife LOVES corn dogs but my stomach seems to disagree often with deep fried foods. I’m always trying to find new ways to compromise with our tastes and so I recently experimented with baked corn dogs. And it’s SUPER easy using Jiffy corn muffin mix!
1 box of Jiffy corn muffin mix
1/3 cup milk
1/3 cup Bisquick
1 tablespoon cornstarch
4 hot dogs (Note: if you are making an entire package of 8 you’ll need to double the above ingredients)
Toothpicks (if you cut your hot dogs into thirds) or bamboo skewers (bamboo chopsticks work great here too!)
A tall cup for full size dogs or a short cup if you decide to cut them.
Preheat your oven to 400 degrees
Line your baking sheet with parchment paper.
On a plate, spread your cornstarch out the width of your dogs.
In a bowl add milk, egg and muffin mix according to the box.
Add 1/3 cup Bisquick to the mix and stir thoroughly.
Pour mix into your cup (should be deeper than the length of your dogs).
Cut your hot dogs into thirds if you so desire (I recommend this just to keep the batter on the dog better).
Stick the skewers/toothpicks into one end of the dog deep enough to secure the extra weight the batter will add.
Roll your hot dog in the cornstarch, coating it very lightly (this helps make the batter stick to it).
Submerge the hot dog into the batter and swirl it to layer on a nice thin coat that leaves no hot dog exposed.
Lay the dog on the parchment paper. Keep them a few inches apart as these “puff up”.
Once all the dogs are coated, put them in the oven for 10-15 minutes or until light golden brown.