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!
3 Tbsp Safflower Oil* (adjust according to taste, I like a light oil so I use it sparingly)
1 Blood Orange
1 Tbsp Fennel seeds
.25 cup Maple Syrup
2 Tbsps lemon juice
Cook Jasmine rice according to directions and set aside.
On low heat**, add butter, oil, fennel seeds, lemon juice, & syrup to a skillet.
Add salmon once oil mixture is hot.
Add half of the blood orange.
Flip salmon often to ensure even coating while cooking or break it up as shown in image.
Once the salmon has finished cooking, add the remaining half of the blood orange and stir.
Let fish cool slightly before adding over torn mixed greens so not to cook/scorch them.
*Grapeseed or any other light flavored oil would do
**If you like a crisped skin to the fish, turn the heat to medium and allow the oil mixture to become quite hot before adding the salmon skin first. Let it crisp/slightly brown before lowering the temperature and continuing to cook the salmon.
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.