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 and Welcome!

Today I am going to tempt you with the menu I have settled on for Christmas!
I will be having sixteen guests over for dinner Christmas, so I needed a menu
that was not only delicious, but simple!


May Peace be your gift at Christmas and your blessing all year through!
-Author Unknown



Roast Beef Tenderloin in Red Wine Sauce

Serves: 8

*1 Trimmed & Tied Beef Tenderloin (about 4 lbs)
*2 Tbsp Basting Oil
*4 Tbsp mince garlic
* salt and pepper (to taste)
*1 Cup red wine
*2 Cartons (11 oz each) Beef Culinary Gravy

You'll Need: Small Open Roaster
Preheat oven to 450 degrees

1. Place meat in roasting pan; rub with basting oil, garlic, and salt and pepper.
2. Sear on center rack of oven 15 min; reduce heat to 350 degrees.
3. Roast meat about 15 min per lb, until desired doneness. Check internal temp by inserting thermometer halfway into thickest part of meat.
4. Transfer meat to clean platter; let rest 10-20 min.
5. Place pan on stove-top on MEDIUM-HIGH; add red wine, stirring to loosen browned bits from bottom of pan. Reduce liquid by half, 6-7 min. Add gravy; cook, stirring, until warmed through.
6. Slice meat into 1/2 inch thick slices and arrange neatly on plates, top with wine sauce.


Perhaps the best Yuletide decoration is being wreathed in smiles.
-Author Unknown



Mushroom Risotto

Serves: 8

*2 cartons (32 oz each) Beef Culinary Stock
*3 pkgs (4 oz each) Gourmet Blend Mushrooms
*3 Tbsp Basting Oil
*4 Tbsp Pure Olive Oil
*1 cup sweet onion, diced (1 cup)
*3 cloves Garlic, minced
*2 cups Arborio Rice
*1 cup dry white wine
*2 Tbsp Butter
* Salt and pepper
*4 Tbsp (1/4 cup) Shredded Parmigiano-Reggiano
*4 Tbsp (1/4 cup) Chives, minced


You'll Need: Baking sheet, braising pan
Preheat oven to 450 degrees

1. Heat stock in saucepan on medium-low; reduce to low. Simmer as you proceed with recipe.
2. Toss mushrooms with basting oil; arrange in single layer on baking sheet. Roast 20 min; remove from oven. Set aside.
3. While mushrooms are roasting, heat olive oil in braising pan on medium. Add onion and garlic, cook 5 min.
4. Add rice to braising pan; stir to coat all grains well with oil. Cook 2 min.
5. Add wine. Cook, stirring 3 min, until wine is reduced by three-fourths.
6. Add 2 cups warm stock to completely cover rice. Cook, stirring constantly, until almost all liquid is absorbed. (Set aside one ladle of stock for adjusting consistency of dish immediately prior to serving.)
7. Add remaining stock, one ladle at a time, stirring constantly, about 30 min. Add next ladle only after almost all liquid is absorbed (you may not use all the stock).
8. Add roasted mushrooms to pan with last ladle of stock. Cook 1-2 min, stirring constantly, until liquid is almost all absorbed, rice is firm, and mixture is creamy.
9. Add butter; turn off heat. Stir; season to taste with salt and pepper. Sprinkle with cheese; garnish with chives.




Cider-Glazed Carrots with Pumpkin Seeds

Serves: 8

*2 lbs Organic Carrots, trimmed, peeled
*2 Tbsp Basting Oil
*2 cups Apple Cider
*1 Tbsp Clover Honey
*1 Tbsp Lemon-Dill Finishing Butter
*Salt and pepper to taste
*2 Tbsp organic pumpkin seeds

Preheat oven to 450 degrees.

1. Cut carrots on bias. Place in bowl; drizzle with basting oil. Toss to coat. Arrange in single layer on baking sheet.
2. Roast carrots for 20 min, until tender. Remove from oven; set aside.
3. Make the glaze while carrots roast: Add cider and honey to large skillet on medium-high. Stir to blend; bring to a boil.
4. Cook, stirring about 10 min, until liquid is a syrupy consistency and mixture has reduced by about half.
5. Remove from heat. Add lemon-dill butter; stir to melt and blend.
6. Add carrots; toss to coat. Season to taste with salt and pepper. Sprinkle with pumpkin seeds.


Christmas is not as much about opening our presents as opening our hearts.
-Janice Maeditere


Until tomorrow: Go Ahead & Indulge!

Thanksgiving Thursday!

Hello & Welcome!

Every Thursday for the next few weeks will now be known as: Thanksgiving Thursday!

I will be sharing favorites that I prepare on Thanksgiving!

Enjoy!


Sausage, Chestnut and Mushroom Dressing


I adapted this recipe from a William-Sonoma recipe that I found years ago.

Serves: 6

Ingredients:

* 4 Tbs. (1/2 stick) unsalted butter
* 1 1/2 lb. mild Italian sausage, casings removed
* 2 yellow onions, diced
* 3 garlic cloves, minced
* 7 oz. cremini mushrooms, quartered
* 1 tsp. minced thyme
* 1 1/2 tsp. minced sage
* 2 tsp. kosher salt
* Freshly ground pepper, to taste
* 1 cup roasted and peeled chestnuts, halved
* 1 package (1 lb.) Focaccia stuffing (I but this from William-Sonoma)
* 2 Tbs. minced parsley
* 3 to 4 cups chicken stock, warmed

Directions:

1.)Preheat an oven to 375°F.
2.)Grease a 3-quart baking dish with 1 Tbs. of the butter.
3.)In a large fry pan over medium-high heat, cook and crumble
the sausage until cooked through, about 7 minutes.
4.)Transfer sausage to a plate.
5.)In the same pan over medium heat, melt the remaining 3 Tbs. butter.
6.)Add the onions and fennel and saute until soft, 10 to 12 minutes.
7.)Add the garlic, mushrooms, thyme, sage, salt and pepper and cook,
stirring occasionally, until the vegetables are tender and beginning
to brown, about 12 minutes.
8.)Let mixture cool to room temperature.
9.)In a very large bowl, combine the sausage, vegetable mixture,
chestnuts, stuffing and parsley.
10.)Stir in the stock 1/2 cup at a time, making sure it is completely
absorbed into the croutons.
11.)Taste a crouton; it should be moist throughout but not crunchy or mushy.
You may not need all of the stock.
12.)Transfer the stuffing to the prepared baking dish (#2), cover with foil
and bake for 20 minutes.
13.)Remove the foil and continue baking until the top is golden brown and crisp.



Broccoli Rabe with Pancetta and Garlic



This is my husbands favorite!

Serves: 4

Ingredients:

* 2 lb. broccoli rabe, trimmed & cut into bite-sized pieces
* 3 oz. pancetta, diced
* 3 garlic cloves, chopped
* 2 to 3 Tbs. extra-virgin olive oil
* Small pinch of hot red pepper flakes
* Freshly ground black pepper, to taste
* Juice of 1⁄2 lemon, or to taste

Directions:

1.)Bring a large saucepan three-fourths full of water to a boil.
2.)Add the broccoli rabe and cook until just tender,about 5 minutes.
3.)Drain and set aside.
4.)In a fry pan over medium-high heat, saute the pancetta until
lightly crisp, about 5 minutes.
5.)Add the garlic, 2 Tbs. of the olive oil and the red pepper flakes
and saute until the garlic is just slightly colored, about 1 minute.
6.)Add the broccoli rabe, adding more oil if needed to prevent scorching,
and toss it with the garlic mixture until tender and heated through,
about 1 to 2 minutes.
7.)Transfer the mixture to a serving dish and grind black pepper over top.
8.)Add the lemon juice and toss well.
9.)Serve immediately.


Baked Corn Casserole



Last, but certainly not least is my ALL TIME FAVORITE!

Serves: 8

Ingredients:

* 2 large eggs
* 1 cup sour cream
* 1/2 cup melted butter
* 1 can (16 oz.) whole kernel corn (drained)
* 1 can (16 oz.) creamed corn
* 1 Pkg. Jiffy© corn muffin mix
* 1 1/2 cups grated cheddar cheese

Directions:

1.)Preheat oven to 350.
2.)Lightly spray a 13x9 baking dish with nonstick spray
3.)Add all ingredients to a large bowl.
4.)Mix well (will be lumpy)
5.)Add the entire mixture to your prepared pan.
6.)Bake on middle shelf for 40 minutes, until set & golden.
7.)If needed, cover with aluminum foil during baking to prevent
casserole from getting to dark.
8.)Top with grated cheddar cheese.
9.)Bake 10 minutes more or until cheese has melted.
10.)Cut into slices and serve.


Until Tomorrow:
Go Ahead & Indulge!