Spicy Sausage Stuffed Mushrooms

 

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Well, now that October has passed, it is officially the beginning of the holiday season. Thanksgiving, Christmas and then a New Year, will all arrive before you know it.

Tis the season for celebrations and parties. One of my favorite things to take parties (or make for my own parties) are these Spicy Sausage Stuffed Mushrooms.

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They are so yummy and super simple to make (bonus!). Simple is at the top of my list during the busy holiday season. If I am making these to take to a party, I will usually stuff them and then bake them at the host’s house. They are much easier to transport that way. Just make sure you check with your host to see if she/he has the oven space for you.

I always make a few extra to keep at home for myself for later, there never seam to be any left over!

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If you are not a fan of spicy foods then substitute the hot italian sausage for mild or use half mild and half hot. Happy partying, Cheers!

Spicy Sausage Stuffed Mushrooms:

  • 12-14 ounce package uncooked hot italian sausage (bulk or link, if using link sausage remove from casing)
  • 1/3 cup onion, minced
  • 1/3 cup freshly grated good quality parmesan cheese (not the green shaker!) plus a little extra for garnish
  • about 18 large white mushrooms, stems removed
  • fresh herbs for garnish
  • olive oil

Place mushroom caps on a sheet pan lined with parchment paper, brush each one with a little bit of olive oil.

In a bowl combine sausage, onion and parmesan. mix with your hands to combine. Stuff a heaping mound of sausage into each mushroom cap.

Place stuffed mushrooms in a 350 degree F, pre-heated oven. Bake about 25 minutes until sausage is cooked through.

Drizzle with a bit of olive oil and garnish with freshly grated parmesan and herbs.

Makes 18 stuffed mushrooms

Enjoy!

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Easy Weeknight Posole

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Oh Posole, how yummy art thou? I remember the first time I tried Posole, it was immediate love for this dish!

A friend had invited me over to show me how to make this wonderful soup from his home country.  I am always open to learning new recipes and absolutely love Mexican food so, of course, I said yes!

I was never much of a fan of hominy but after sampling this dish my mind was changed. I had never had a soup quite like this! A warm flavorful broth perfectly seasoned with an earthy chili base, onions, garlic and aromatic spices then topped with a bit crisp cabbage, fresh cilantro, cheese and crumbled crunchy corn tortilla. And the squeeze of fresh lime sent it over the top!

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Since this is one of those dishes that can typically take a good portion of the day to make, I decided to create a quicker version, without sacrificing taste, so that it could be enjoyed more often.

I make up a batch of Mexican Adobo Sauce to keep on hand and use this for the chili base of this soup. I also keep packages of pulled pork and pulled chicken in the freezer for quick meals, like this soup. For pork recipe Taco Tuesday! and chicken Crock-Pot Roasted Chicken check out these links.

Rotisserie chicken or pork carnitas from your local grocery store will work as well. Be careful with the salt though, you probably will need to omit the salt from this recipe or season to taste once recipe is ready to serve.

Buen Provecho!

Easy Weeknight Posole:

  • 1 small onion, julienne
  • 1 large clove garlic, minced
  • olive oil
  • 2 cups cooked pulled pork or chicken
  • 1 cup Homemade Mexican adobo sauce (Mexican Adobo Sauce)
  • 4 cups good quality chicken broth
  • 1-25 ounce can hominy, drained and rinsed
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon mexican oregano
  • 1/4 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper to taste

Toppings:

  • chopped cabbage
  • fresh cilantro, torn
  • cojita cheese, crumbled (or your favorite cheese)
  • crunchy tortilla strips, or crumbled tortilla chips
  • fresh lime wedges

In a pan, over medium heat, cook onion and garlic in olive oil until tender and translucent. do not brown. Add cooked pork/chicken and adobo sauce, cook about 3-4 minutes, stirring occasionally. Add broth, hominy and seasonings, stir to combine. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, stirring as needed.

Ladle soup into bowls. Top with cabbage, cilantro, cheese and tortilla strips. Squeeze with fresh lime wedge.

Yum!

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Smokey Pimento Cheese with Fresh Basil Topped with Oven Dried Tomatoes, Field Greens and Crispy Bacon

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Summer is finally almost here. With the promise of warm sunny days, many folks are planning summer road trips, camping and picnics.

As a child, anytime we would take a road trip, there was always a picnic basket packed with Pimento Cheese Sandwiches, a jar of sweet pickles or olives and some kind of fruit.

We would load the car up early in the morning and head out towards our destination. There always seemed to be a park on the way with a picnic area right at about lunch time.

Mom would always lay out a tablecloth on the picnic table and then unload the basket of sandwiches, pickles, fruit, iced tea or kool-aid and some cookies or other sweet treat.

To this day, Pimento Cheese always reminds me of summertime road trips and picnics.

On a recent trip to Trader Joe’s, I found some interesting cheeses that I thought would create a fun and unique twist on the traditional Pimento Cheese.

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For the Pimento Cheese:

  • 1 cup grated smoked mozzarella cheese
  • 1/2 cup grated rosemary asiago cheese
  • 1 2-ounce jar of diced pimentos
  • 1 tablespoon minced shallot
  • 1 tablespoon finely chopped fresh basil
  • 4 tablespoons good quality mayonnaise

Place all ingredients in a bowl and stir until well combined.

For the Oven Dried Tomatoes:

  • 10 ounce package of san marzano tomatoes or other plum tomatoes
  • olive oil
  • balsamic vinegar
  • 1 clove garlic, Minced
  • kosher salt and freshly ground black pepper

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Wash and slice tomatoes in half lengthwise. Place tomatoes in a bowl and toss with oil, vinegar, garlic, salt and pepper to coat. Place tomatoes in a single layer, skin side down on a sheet pan.

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Roast in a 325 degree oven for about 1 hour 25 minutes. Remove from oven and let cool.

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For The Sandwiches:

  • Good crusty rustic Italian bread
  • Smokey Pimento Cheese
  • Oven Dried Tomatoes
  • Crisp cooked bacon
  • Mixed field greens

Spread a good amount of Pimento Cheese onto bread

 

Top with oven dried tomatoes

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Then some of the field greens and bacon

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Top with another slice of bread that has been spread with a bit of mayonnaise.IMG_20170615_225926848

Enjoy!