Apple, Feta, & Sausage Stuffed Mushrooms

Previously, I had experimented with this recipe and decided to change it around a little this time.
  • 6-8 Crimini mushrooms
  • 1 peeled & diced apple
  • 1/4 cup feta cheese
  • 2 tablespoons of olive oil and then some in a small dish for coating the mushrooms
  • 1 Adell’s Chicken & Apple precooked sausage
  • Salt
  1. Clean and stem your mushrooms but save the stems for the stuffing!
  2. Cut the sausage into slices and add to the food processor.
  3. Add mushroom stems, 2 tablespoons olive oil, apple, and feta into the food processor.
  4. 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.
  5. Slather each mushroom top with olive oil to allow for a nice presentation (and flavor) when cooked.
  6. Lightly sprinkle salt inside each mushroom cap.
  7. Add caps to a baking sheet.
  8. Take a fork and gently press a small amount of stuffing inside the mushroom cap, enough to fill it generously.  Repeat for all caps.
  9. 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.
  10. Then BROIL your stuffed mushrooms for 15 minutes or until they start to brown/crust at the top.
  11. Allow to cool and enjoy!

Maple Fennel Salmon

Maple Fennel SalmonIngredients:

  • 1.5 lbs Sockeye Salmon
  • Torn mixed greens
  • 1 cup Jasmine rice
  • 1 Tbsp Butter/margarine
  • 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


  1. Cook Jasmine rice according to directions and set aside.
  2. On low heat**, add butter, oil, fennel seeds, lemon juice, & syrup to a skillet.
  3. Add salmon once oil mixture is hot.
  4. Add half of the blood orange.
  5. Flip salmon often to ensure even coating while cooking or break it up as shown in image.
  6. Cook thoroughly.
  7. Once the salmon has finished cooking, add the remaining half of the blood orange and stir.
  8. 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.


Summer Casserole


  • 8.5 oz. Cornbread/muffin mix (boxed or your own blend)
  • 2 eggs
  • 1 cup chopped fennel bulb (or 1 chopped onion)
  • Shredded cheddar & monterey jack cheese mix for topping
  • 1/2 cup Bisquick
  • 4 cups shredded zucchini
  • 1 cup shiitake mushrooms de-stemmed and sliced (save the stems for soup stock)
  • 1 cup seitan (I use my homemade beef flavored seitan) or browned beef


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Use butter or vegetable oil to grease a 2 quart casserole dish.
  3. In a large bowl thoroughly incorporate dry ingredients and eggs.
  4. Add all other ingredient (except the cheese topping).
  5. Spread this mixture into the casserole dish; top with cheese.
  6. Bake in a preheated oven for 60 minutes.

California Roll

Ingredients List:

  • ½ cup vinegar
  • ½ cup sugar
  • 1 cup cooked sushi rice, warm
  • 2 tablespoons sesame seeds
  • ½ cup cooked crabmeat
  • 1 to 2 teaspoons wasabi paste, or to taste
  • 3 tablespoons golden caviar
  • ½ avocado, chopped


  1. In a small saucepan, bring the vinegar and sugar to a boil over high heat. Cook until sugar has dissolved completely; remove from heat.
  2. Place rice in a medium bowl. Stir in 2 tablespoons of the reserved sugar/vinegar mixture. Add sesame seeds and mix well.
  3. Using hands, form seasoned rice into a large square block. Cut the rice into small squares, pressing with hands to adhere rice together.
  4. Dab ¼ teaspoon wasabi paste onto each rice square, and press 1 tablespoon of each crabmeat and caviar atop paste. Top with avocado pieces and serve.

Crockpot Turkey

This recipe is a bit difficult to write out as it depends on how much you are planning to make.  I’ve brought everything down to the smallest increments for a meal for two that averages about 3-4 lbs of meat.

  • 3-4 lbs Turkey parts*
  • 4 cups water
  • 1 teaspoon minced garlic
  • 1/2 cup brown gravy mix
  • 2 Tbsp Apricot preserves**
  • 1 cup Bisquick mix***
  • 1 cup Cranberries (dried, fresh or frozen)
  • 2 Bouillon cubes
  1. Boil one cup of water and whisk in gravy mix until thoroughly dissolved; add to slowcooker.
  2. Add 2 cups of water, garlic, preserves and bouillon cubes to cooker; mix.
  3. Remove the skin from your turkey if you so desire.
  4. Place turkey in a slow cooker and set on high.
  5. Allow turkey to cook on high, until turkey falls off the bone or cooked as desired.
  6. Remove the bones (you can freeze the bones to make broth later) if you cooked legs.
  7. Remove the meat from the cooker and set aside.
  8. Boil the last remaining cup of water and whisk in Bisquick until all lumps are gone.
  9. Whisk Bisquick mixture into the liquid in the cooker.   Add more Bisquick if you want it thicker just remember it thickens a lot upon cooling.
  10. Add cranberries.
  11. Drizzle gravy over meat, stuffing, potatoes, or whatever else suits your fancy.
*White meat falls apart a lot sooner than the dark meat.
**Apricot preserves can be substituted with apple sauce as it’s primarily used to keep the turkey moist and add a bit of autumn flavor.  They are also a great addition to your yam/sweet potato recipe!
***Instead of Bisquick, you can use Arrowroot or any flour you wish but it doesn’t quite have the flavorful effect.

Apple Chicken with Stuffing

One of my favorite autumn/winter dishes is Apple Chicken.  Aside from it being incredibly easy to make, it’s unbelievably tasty and can be made in large batches for freezing.
  • 1 lb. boneless chicken breast
  • 1 lb. boneless chicken thighs
  • Apple Cider
  • 2 cups apple sauce
  • 1 Granny Smith apple
  • Cranberries
  • Stuffing Mix
  1. Place chicken breasts and thighs into crockpot.
  2. Add 2 cups apple sauce.
  3. Add enough apple cider to barely cover the chicken.
  4. Stir.
  5. Set slow cooker on high and cook until chicken is done (generally 3-4 hours).
  6. Add enough stuffing mix to absorb the apple cider and allow to set.
  7. Peel and dice your apple.
  8. Incorporate apple and cranberries into chicken/stuffing.
  9. Serve.

Chicken Pot Pie Pockets

Okay, I have to admit it… I seriously need to invest in pre-made refrigerated dough.  I buy them by the case and can come up with just about any creative way to use them.  I’ve used pre-made croissant rolls for my minced meat pies and for my egg-n-cheese breakfasts on the go.  Now I’m telling you how to make some pretty tasty chicken pot pies in a really short amount of time by using pre-made roll dough.

  • 2 containers of Pre-made roll dough (8 rolls per can)
  • 2.5 cups of cooked and cut chicken ( or beef, pork, turkey, etc.)
  • 1 can cream of chicken (or turkey, broccoli or potato)
  • 1 can of cheddar cheese (found in the soup section of your grocery store)
  • 1 cup mixed cubed/diced frozen or fresh veggies (don’t use any canned veggies as they become mush)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon celery salt
  • Optional: Shredded cheddar cheese


  1. Cook your meat of choice however you like (this is great for leftovers!): boiled, sauteed, etc.
  2. Cube, dice or tear your meat into small pieces.
  3. Pre-heat your oven to 400 degrees.
  4. Toss everything but the dough into a bowl and mix (no need to thaw frozen veggies).
  5. Grab a muffin pan and line each pocket with a roll, creating a bowl shape.
  6. Spoon the mixture into each dough pocket, packing it down, until it is level with top or slightly heaping.
  7. Optional: add some shredded cheese on top of each pocket.
  8. Put pan in oven and bake for 15 minutes or until roll edges are golden.


  • I’ve made these several times and cooking times vary.  If the veggies are frozen, it takes a little bit longer.  If you use only cheddar cheese and not the canned version, it takes less time.  I recommend checking the pockets after ten minutes and every 3 to 5 minutes thereafter.
  • You can “top” the pocket with a layer of dough but remember, it will expand greatly and you might end up with a lot of attached pockets.
  • This recipe does NOT work well with seitan.
  • A great variation of this is to make a thick beef stew and fill the pockets with that!
  • Thin soups do NOT work in this recipe.
  • If you have ramekins, add a flattened roll on the bottom, fill ramekin, then add a flattened roll on top!  Great for a meal!