Saturday, April 11, 2020

Caprese Portobello Mushroom

Just Add Mushrooms

Caprese Mushroom

I adapted it from a couple recipes.  You can use whatever mozzarella cheese you have on hand.  I used Ciliegene mozzarella (means cherry size) as I always keep some form of cherry sized mozzarella as well as cherry tomatoes on hand for a quick snack.  There is not really exact measurements, you can add as much or as little as you want.  Think of it as making a pizza, you do not have to be exact with your ingredients.  You can use whatever you have on hand as well, like onions and garlic. 

  • Portobello Mushrooms - how many you plan to cook.  I made only one
  • Handful Cherry or Grape Tomatoes
  • Handful Ciliegene Mozzarella - or grated mozzarella or slices fresh mozzarella 
  • Olive Oil or Avocado Oil - enough to coat mushrooms/tomatoes
  • Worcestershire Sauce - couple splashes
  • Balsamic Vinegar and Fresh Basil to garnish
  • Preheat oven to 375. 
  • Remove the stem and the "gills" from the mushrooms.
  • Brush both front and back with olive oil (I used avocado oil as that is my go to).
  • Brush both front and back with a small drizzle of worcestershire sauce.
  • Sprinkle both sides with salt and pepper.
  • Place on a pan sprayed with cooking spray.
  • Cut a handful of cherry/grape tomatoes in half.
  • Toss tomatoes in oil, worcestershire sauce, salt and pepper. 
  • Add the tomatoes to the pan next to the mushrooms.
Note: You do not have to roast the tomatoes.  You can add them later with the cheese. I just happen to love roasted tomatoes.
  • Cook for 10 minutes. 
  • While the mushrooms and tomatoes are cooking, prep your cheese. 
  • If you didn't roast the tomatoes, go ahead and slice them now.  Toss in the oil, worcestershire, salt, and pepper. 
  • I cut the "cherry" mozzarella balls in half.  You can use grated mozzarella, or if you have a large fresh mozzarella, just cut in slices.  There are not rules here. 
  • Remove the mushrooms and tomatoes from the oven. 
  • Add the cheese (and tomatoes if you didn't roast them).
  • Place the mushrooms in the oven and Broil them for about 2-4 minutes for the cheese to heat up or melt. Fresh mozzarella doesn't melt the same as grated mozzarella.  You just want it to be warm and creamy.
  • Remove from oven and drizzle with balsamic vinegar.  I used Nonna Pia's Balsamic Glaze with is more of a reduction because it's what I had in my pantry.   A little of the goes a long way. Use whatever balsamic you have. 
  • Garnish with basil and serve immediately.

Friday, April 3, 2020

Citrus Dill Salmon

Citrus Dill Salmon with Artichoke

This is my favorite salmon recipe. 
I buy my salmon from Aldi.  It's perfect  

Jalapeño Popper Deviled Eggs

  • 2 Boiled Eggs
  • 1 Tblsp Jalapeno Cream Cheese
  • 3 Tblsp Mayo
  • 1 Jalapeno - chopped
  • 2 Slices Cooked Bacon
  • 3 Tblsp Pepper Jack Cheese
  • Smoked Paprika - Garnish

  • Slice the eggs and remove the yolks
  • Mash the yolks with a fork 
  • Stir in mayo and cream cheese until smooth.  You can also use a mixer
  • Add bacon, jalapeno and cheese until mixed well. 
  • Scoop or pipe into the eggs whites
  • Garnish with bacon, jalapeno and paprika.

Thursday, April 2, 2020

Turkey Sausage Spaghetti

Turkey Sausage spaghetti


  • 1 tblsp butter
  • 1 tblsp avocado oil
  • 1 box favorite pasta 
  • 1 lb turkey sausage
  • 1 23.5oz spaghetti sauce (I used Prego No Sugar) 
  • 1 onion - chopped
  • 1 pkg button mushrooms - chopped
  • 1/4 cup red wine

  • Saute mushrooms in avocado oil, butter and red wine.  Remove from pan and set aside.
  • Cook pasta per instructions.  Drain. 
  • Add more avocado oil to pan. 
  • Brown turkey sausage and onions until sausage is cooked through and onions are translucent.
  • Drain grease from the meat.  
  • Add in the mushrooms.
  • Pour in sauce.
  • Bring to a boil.
  • Cook on low heat for about 30 minutes. 
  • Server over your favorite pasta.  

Monday, November 11, 2019

Spicy Sausage Balls


I love sausage balls.  I've been making them for years. I think it's been at least 15-20 years.  These are one of many favorite appetizers served  for our Thanksgiving Eve gathering every year.

This recipe is a modification of the Jimmy Dean Sausage Cheese Ball Recipe.
Spicy Sausage Balls


  • Preheat oven 375 degrees. 
  • Combine all ingredients I usually do the sausage and picante sauce first. I use my hands as this makes a lot so you need a big bowl.  Then, add the bisquick - about halfway through mixing it, I had the cheese.   
  • Spray non stick cooking spray on a baking sheet. 
  • Form into 1" balls. They don't really spread but will stick together if they are too close.
  • Bake about 25-30 minutes.  Because of the sauce, they take a little more time to cook.
Note: If you want to control the heat, use 2 lbs of regular pork sausage and a mild picante sauce.

*** I've not been endorsed for product recommendations. These are my go to products for this recipe.


Wednesday, December 12, 2018

Tuna Noodle Casserole

Tuna Noodle Casserole

6 oz wide egg noodles
2 tbsp butter
1/3 cup yellow onion, diced
1/3 cup celery, diced
7 oz can tuna packed in water, drained well
1 - 10.5 oz can cream of celery
2 tbsp mayo (hellman's(
4 tbsp light sour cream
3 tbsp milk
1/4 tsp salt
1/4 tsp pepper
1 cup sharp cheddar cheese, grated
Topping of choice

  1. Preheat oven 350. Spray a 7x11 baking dish with non stick spray.
  2. Prepare egg noodles per the pkg instructions.  Slightly under cook them as they will bake in the over.  Drain well. Place them in the baking dish.
  3. In a skillet over medium to medium high heat, melt butter, add the celery, saute a bit, then add the onions.  Cook until celery and onions are softened and almost translucent. Let cool, then place them in the baking dish with the noodles.
  4. In a bowl, add cream of celery, mayo, sour cream, milk, salt and pepper.  Mix well.  
  5. Then add the tuna and cheddar cheese.
  6. Pour over the noodle mixture. 
  7. Top with your favorite topping (fried onions, crushed crackers, breadcrumbs, etc)I used cracker crumbs from Savory Original Party Cracker mix.  It was delicious.


Wednesday, December 5, 2018

Wednesday, November 14, 2018

Pecan Cranberry Cream Cheese Squares

Pecan Cranberry Cream Cheese Squares

I recently attended a Williams Sonoma Technique class that featured their cranberry relish with apples and oranges. They made a recipe similar to this using yellow cake.  I pulled this recipe out from 2001.  As just cream cheese bars, they were good, but adding the cranberry relish makes them an awesome Thanksgiving and Christmas treat. 

1/4 c brown sugar
1 pkg white cake mix
3/4 c finely chopped toasted pecans (or walnuts)

1/3 cup melted butter
1 - 8oz cream cheese
1 egg
1/4 cup sugar
1 1/2 tsp vanilla
4 oz cranberry sauce/relish 

1. Preheat oven 375. Grease 13x9 cake pan
2. Toast pecans in a pan over medium heat. As soon as they smell fragrant, remove from heat.3. In a bowl, mix brown sugar, pecans, cake mix and warm melted butter.
4. Save 1 1/4 cup of the mixture; pack the rest of the crumb mixture firmly but not too hard (or your crust will stick) in bottom of cake pan
4. Bake 8-10 minutes or until light color. Don't overcook. Let it cool.
5. Beat cream cheese, sugar, egg, and vanilla. Fold in cranberry sauce/relish. Spread on top of packed crumbs, then sprinkle the rest of the crumb mixture on top.
6. Bake for 25 minutes or until light golden.
7. Cut into squares.

Friday, November 9, 2018

Thanksgiving Cornbread Trifle

Thanksgiving Cornbread Trifle
I pkg cornbread mix, prepared per package instructions
1 16 oz frozen corn, thawed (or 2 cans of sweet corn, drained)
1 lb bacon, cooked and crumbled
1 red bell pepper, chopped
1 red onion, chopped
2 jalapenos, minced
2 cups sharp cheddar cheese, grated
1 cup ranch dressing
1/2 cup mayonnaise (I use Hellmans)

  • Cook the cornbread per the instructions.  Use your favorite 
  • Cut prepared cornbread into small chunks. (I cook the cornbread the day ahead and let it dry out)
  •  Cook bacon, chop (crumble) and set aside (this can also be done a day ahead)
  • Combine the bell pepper, red onions, jalapenos and corn together
  • Combine mayo and ranch dressing (I use Hidden Valley ranch packet with buttermilk, not the bottle)
  • Layer the trifle starting with cornbread, then the corn mixture, grated cheese, ranch dressing and bacon, repeat ending with ranch topped with bacon crumbles
  •  Refrigerate 2 hours before serving (can be made a day ahead) 
Note: You can add tomatoes, black beans, etc to the corn mixture.


Sunday, October 21, 2018

"Hash" Brown Spaghetti Squash

"Hash" Brown Spaghetti Squash
I love hash brown casserole.  I haven't always felt the same about spaghetti squash. This is a great recipe to start out with if you haven't really eaten spaghetti squash before. 

1 spaghetti squash - cooked
2 tbsp butter
1 small yellow onion, chopped
1/2 tsp red pepper flakes
1 tsp fresh thyme
1 cup light sour cream
1 cup cheddar cheese, shredded 

There are many ways to cook spaghetti squash.  If you have a way that works for you, use it. I found an awesome recipe.   You cut the squash in half (be careful, I just do it very slowly).  Scoop out the seeds.  Brush the halves with olive oil and salt/pepper.   Place on a pan and put it in the oven.  Set the temperature to 460 degrees.  (Do not preheat).   Cook until roasted.  Use a fork to scrape the insides "spaghetti" and put it in a buttered baking dish. 

Roasted Spaghetti Squash
Preheat oven to 375 degrees. 
Add the butter, onions, red pepper flakes and thyme in a pan cooking over medium heat.  Cook until the onions are translucent and almost brown in color. Salt and pepper to taste.

Add the onion mixture to the cooked spaghetti squash.  Add the sour cream and 3/4 cup of the cheese to the mixture. Stir it all together. Top with the remaining cheese and bake 15-20 minutes.

Caprese Portobello Mushroom

Just Add Mushrooms Caprese Mushroom I adapted it from a couple recipes.  You can use whatever mozzarella cheese you have on han...