Mangia Monday!

“If only one could tell true love from false love as one can tell mushrooms from toadstools”
-Katherine Mansfield

Hello! Another weekend has come and gone - where does the time go? My family and I had a lovely weekend! I spent Saturday morning getting a haircut and pedicure and once I felt refreshed, I joined my husband and sons for the remainder of the day! We went to our local Museum of Science and Technology and then hopped over to the Great NY State Fair for the rest of the day! All of us were very tired, but also very happy when we rolled through the door at 10 PM! Sunday was a lazy, swim in the pool, read a book kind of day, until the usual gang arrived for Sunday night dinner! We usually have 10 for dinner every Sunday night and it is ALWAYS an adventure!

Today I have a quick, yet very tasty appetizer recipe to share! Enjoy!


Baby Bella Mushrooms Stuffed w/ Spinach-Artichoke Dip
Serves: 6

Ingredients:

* 1 pkgs baby bella mushrooms
* 1 Tbsp olive oil
* Sea Salt & cracked pepper to taste
* 1 cup Spinach Artichoke Dip (see recipe below)

Directions:

1.) Preheat oven to broil (place rack 6 inches from heating element)
2.) Remove stems from mushrooms and discard.
3.) Wipe mushrooms clean with paper towel (do not wash in water).
4.) Heat olive oil in a saute pan on medium-high, until oil faintly smokes.
5.) Add mushrooms to pan.
6.) Cook 3-4 min, turning halfway through, until lightly browned.
7.) Season to taste with salt and pepper.
8.) Arrange mushrooms, gill side up, in one layer on cookie sheet.
9.) Pat excess moisture from mushrooms with paper towel.
10.) Stuff mushrooms with evenly portioned dip.
11.) Broil 3-4 min (watch carefully).
12.) Serve warm.

“Falling in love is like eating mushrooms, you never know if it's the real thing until it's too late.”
-Bill Balance

Spinach-Artichoke Dip

Ingredients:

* 1 (10 oz) package frozen chopped spinach
* 2 cans artichoke hearts
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 cup grated Parmesan cheese
* 1 Tbsp. lemon juice

Directions:

1.) Heat spinach in a microwave on high for 5 minutes and drain thoroughly.
2.) Drain the artichoke hearts and coarsely chop in a food processor.
3.) Combine all the ingredients in a large bowl.
4.) Stir well.
5.) Cover and refrigerate until ready to use.

Have a great day and remember: Go Ahead & Indulge!

Temptation Thursday!

Hello! I hope everyone is doing well! Today I have a couple of recipes to get your taste buds going! Enjoy!


Eating, loving, singing and digesting are, in truth, the four acts of the comic opera known as life, and they pass like bubbles of a bottle of champagne. Whoever lets them break without having enjoyed them is a complete fool.
-Gioacchino Rossini



Cheesy Artichoke Dip

Servings: 20

Ingredients:

* 1 can artichokes, drained and quartered
* 1 cup pecorino romano cheese, grated
* 1/4 cup cheddar cheese, grated
* 3/4 cup low fat mayonnaise
* 1/2 tsp garlic powder
* 1/4 tsp black pepper
* 1/3 cup seasoned bread crumbs
* 1/8 cup diced kalamta olives
* 2 loaves of crusty baguettes sliced

Directions:

1.) Preheat oven to 350 degrees.
2.) Mix artichokes, cheeses, mayonnaise, garlic powder and black pepper in medium bowl until well blended.
3.) Place mixture into small casserole and top evenly with bread crumbs.
4.) Bake 25-30 min on center rack, until bread crumbs are golden brown.
5.) Sprinkle kalamata olives over the top of the dip.
6.) Let stand 5 min.
7.) Serve with baguette slices.


Life is like eating artichokes; you have got to go through so much to get so little.
-Thomas Aloysius Dorgan



Avocado, Tomato, & Corn Salsa

Servings: 12

* 2 ears of corn, shucked
* 2 green onions, trimmed
* 1/4 Tbsp extra virgin olive oil
* 1 ripe avocado, peeled, pitted, and diced
* 3 medium tomatoes, diced
* Juice and zest of 1 fresh lime (about 1 Tbsp each)
* 1/4 cup extra virgin olive oil
* 1 Tbsp fresh cilantro, chopped
* Salt and pepper to taste
* Non-stick cooking spray
* Tortilla chips

Items needed:

* Grill

Directions:

1.) Preheat grill on medium for 10 minutes.
2.) Make sure grill is clean and coat grate with non stick spray.
3.) Baste corn and green onions with olive oil.
4.) Grill vegetables until tender and lightly browned.
5.) Let corn and onion cool.
6.) Once cooled, cut corn from cob and thinly slice onions.
7.) Combine corn, onions, avocado, and tomato in medium bowl and set aside.
8.) Whisk lime juice and zest, olive oil, and cilantro in small bowl.
9.) Pour liquids over corn mixture and toss well.
10.) Season to taste with salt and pepper.
11.) Serve with tortilla chips.


I'm not saying my golf game went bad, but if I grew tomatoes, they'd come up sliced.
-Attributed to both Miller Barber and Lee Trevino


Have a great day and until tomorrow: Go Ahead & Indulge!