Triple Cheese Stuffed Mushrooms

I've been looking for a good stuffed mushroom recipe and this one is definitely a winner in that category. I think you could easily vary the cheeses in this recipe and even add sausage, bacon, or pancetta to make them truly over the top. These were a perfect starter for our Thanksgiving meal.

Triple Cheese Stuffed Mushrooms

48 med. white mushrooms (2 lbs)
1 package (10 oz) frozen chopped spinach, thawed
4 oz feta cheese, crumbled
2 oz cream cheese, softened
1/2 c. finely chopped green onions
Salt
1/2 c freshly grated Parmesan cheese

1. Preheat oven to 350. Using damp paper towel, wipe mushroom caps clean; remove and discard stems or save for another use. In colander squeeze liquid out of spinach until dry.

2. In large bowl, mix spinach, feta, cream cheese, green onions, and 1/4 teaspoon salt until well combined. Fill each mushroom with heaping teaspoon spinach mixture, tip with Parmesan.

3. Transfer to 15 1/2 by 10 1/2 jelly-roll pan; bake 20 minutes or until mushrooms are tender and filling is golden brown.

Source: Paula Deen, Good Housekeeping Magazine, November 2009.

Chipotle Deviled Eggs

This recipe comes from Emeril's newest cookbook, Emeril at the Grill. I just purchased this book and used it in my menu planning for our Father's Day barbecue. My husband loves deviled eggs, somehow I only found this out a year ago! He also loves spicy food so I figured these would be a perfect combination. It was a bit of a pain to press the egg yolks through the fine-mesh sieve. I'm undecided as to whether that step was really necessary to the process. I didn't pipe the filling into the eggs as I wasn't sure how that would work with the bits of jalapeno and chipolte chile. I was a bit worried these would be too spicy but they were not. They had just a little bit of a kick after each bite but not over the top blazing heat. I really liked this recipe as it was a nice change from the traditional deviled egg. These are definitely a great addition to a barbecue or party. As an aside, I often hear people asking how to easily get the peels off deviled eggs. My secret is that I steam the eggs in my vegetable steamer and then immediately put them in an ice bath. All of my eggs peel perfectly every time. Also, a note as to ingredients, I could not find Emeril's Southwest Essence so I made my own using a recipe I found online. I halved the recipe and had a ton left over. The recipe is included below. Also, I intended to sprinkle my eggs with paprika and planned on using my favorite, Penzey's Smoked Paprika. However, I used a lot of paprika making the dry rub for the ribs and the Essence and I ran out of both the regular and the smoked!





Chipotle Deviled Eggs

12 hard boiled large eggs, peeled
1/2 cup mayonnaise
2 tablespoons, finely minced pickled jalapenos, drained
2 tablespoons finely chopped chipotle chile in adobo sauce
1/2 teaspoon Emeril's Southwest Essence spice blend
Pinch of salt, or more to taste
1/4 teaspoon hot smoked paprika, such as Pimenton de la Vera, for garnish

Emerils Southwest Essence:

• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano

Combine all ingredients thoroughly. Yield: 1/2 cup

1. Slice the eggs in half lengthwise and carefully remove the yolks. Set the whites aside. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste. Stir to blend well. Spoon the mixture into the hollowed egg whites (or alternatively, pipe with a pastry bag). Cover and refrigerate for at least 1 hour and up to overnight.

2. Just before serving, sprinkle the paprika over the deviled eggs. (If the paprika is added to early, it will stain the eggs).

Source: Emeril Lagasse, adapted from Emeril at the Grill, HarperStudio Publishers, New York, 2009.

Salsa Cruda

I've been making this recipe since I was in college. Its really easy to make and so much fresher tasting than a jarred salsa. This salsa doesn't have any jalapenos in it so there is no heat in this recipe. You could easily add a jalapeno if you want some heat. This is the perfect recipe to enjoy on a warm summer evening with friends.

Salsa Cruda

4 large tomatoes, finely chopped

1 large onion, finely chopped

1 small bunch cilantro, minced

juice of 2-3 limes

salt and pepper to taste

Combine tomatoes, onions and cilantro. Stir in lime juice, season with salt and pepper. Tastes best the day made.

Source: Martha Stewart's Healthy Quick Cook, Clarkson Potter, 1997.

Baked Artichoke Squares

I have a habit of collecting those cute little holiday recipe books sold at the grocery store check-out lanes. They are a handy source of ideas for holidays and party planning. I needed a recipe to take to a friend's house for a Christmas pot luck last night. I knew I needed an easy and quick recipe as I had a busy day of Christmas shopping before the party. I quickly consulted my stash of books and found these baked artichoke squares in a Pillsbury Holiday Appetizers and Desserts Recipe Booklet. These were really delicious. They took less than 10 minutes to assemble, cooked for 20 and were delicious! It was a fun spin on the traditional spinach artichoke dip. These went very fast at the party! Definitely a new favorite for us.

Baked Artichoke Squares

2 (8 oz) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (14 oz) can artichoke hearts chopped
1 (9 0z) package frozen spinach, thawed and squeezed to drain
3/4 cup grated Parmesan cheese
2/3 cup mayonnaise
2/3 cup sour cream
1/8 garlic powder

1. Heat oven to 375. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10x1 inch baking pan; press over bottom and 1 inch up sides to form crust. Press perforations to seal.

2. Bake at 375 for 10-12 minutes or until light golden brown.

3. Meanwhile, in a medium bowl, combine all remaining ingredients; mix well. Spread mixture evenly over partially baked crust.

4. Bake at 375 for an additional 8-10 minutes or until topping is thoroughly heated. Cut into 1 1/2 inch squares. Serve Warm.

Source: Pillsbury Holiday Appetizers and Desserts, 1998.

Pesto Cheese Blossom

We were invited to a Labor Day cookout at my parent's house. My Mom always has a huge spread of really delicious food. Her wonderful home cooking clearly had an influence on my love of cooking. My mom already had side dishes and desserts filled with her amazing potato salad, a sweet potato salad, corn and a delicious homemade banana pudding. Based on the well planned menu, I decided to bring an appetizer. This Paula Deen recipe has also been in my file for some time. I'll admit I always had some reservations about making it, worrying it wouldn't unmold properly or would take a lot of time to make. Turns out any such thoughts were completely unfounded. This was so simple to make and had a perfect presentation. This was a major hit at the cookout. I meant to get a picture of the whole thing before it was cut but I got busy and by the time I turned around almost half of it was gone! I know I will be making this one again and again. As for the potato salad recipe, I would love to share, but its our family recipe. I'm working on getting the banana pudding recipe and I'm sure I'll be featuring it in my blog soon!

Pesto Cheese Blossom
Source: Paula Deen/Foodnetwork.com

1 (8-ounce) package sliced provolone cheese 2 (8-ounce) packages cream cheese, at room temperature 20 pistachios, shelled 2 cloves garlic 1/2 cup fresh basil leaves 1/2 cup fresh parsley leaves 1/2 cup pine nuts 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 tablespoons extra-virgin olive oil 3 ounces oil-packed sun-dried tomatoes Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices. For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside. For the pesto layer, process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well. With the machine running, add the oil in a fine stream. Scrape this mixture into a second bowl and set aside. For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor. Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm. Remove the plastic wrap and invert the mold onto a serving platter. Serve with party crackers.

Smoked Salmon Spread

What can I say? Another wonderful recipe by Ina. I wasn't sure what I was going to do with this weeks Barefoot Blogger pick of Smoked Salmon Spread by Ashley at the Spicy Skillet. I love smoked salmon and the recipe sounded good, but my husband wasn't as enthusiastic. I probably should have made this for Fourth of July and served it then but I wasn't thinking that far ahead! I thought about trying this out on some friends, but my little one has been sick so we have been in quarantine! What to do? Halve the recipe and eat it with fresh crudites for lunch! It was the fanciest lunch I have ever made for just myself. I'm glad I got the chance to try this recipe. I would certainly want to make it for a party. It would be a nice accompaniment to a brunch menu but would dress up well for a fancy dinner party. It also takes only about 5-10 minutes to make and can be made ahead. I really liked the suggestion of several of the Barefoot Bloggers who recommended serving this inside cherry tomatoes or with sour dough baguettes. Ina would be proud! I can truly say I have been having so much fun participating in the Barefoot Bloggers and getting to try recipes that I might have skipped otherwise. Check back next week for the bonus recipe of Couer a la Creme. I can't wait to use my new molds. I've heard this one is a winner too!

Smoked Salmon Spread
Source: Barefoot Contessa Family Style and Foodnetwork.com

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained (Mine did not need to be drained)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.

If you can find it, Ina recommends Norwegian salmon; it's drier and less salty than other smoked salmon.

Christmas Eve Dinner

We normally try to do an Italian Menu for Christmas Eve. A traditional menu would have seven fishes, however, we decided to forgo the fish this year and go with pasta instead. We did have some fried calamari for an appetizer so at least there was one fish! For appetizers we served Christmas Eve Punch, Fried Calamari (purchased from a local restaurant), Sun Dried Tomato and Smoked Mozzarella Cigars and a Crudite Platter with Caesar Dip. The mozzarella cigars turned out beautifully despite some issues I had working with the phyllo. We will definitely serve them at future parties. For the main course we had a chopped salad, lasagna with basil leaves and garlic bread. The lasagna took some time to make but was really good. I liked the addition of the fresh basil between the layers and also the fresh mozzarella slices. For dessert, I made one of my favorite go to desserts, Tiramisu Layer Cake. We also had fresh clementines and an assortment of bark and Christmas cookies (see previous post for recipes). Both the Lasagna and Tiramisu Cake are great for dinner parties because they can be made ahead, leaving time to just enjoy the evening. All in all it was a wonderful dinner and wonderful evening with family.

Smoked Mozzarella and Sun Dried Tomato Cigars
Recipe Courtesy of Giada de Laurentis

6 sheets phyllo dough
4 tablespoon butter, melted
8 ounces smoked mozzarella, sliced 1/4-inch thick
8 ounces sun-dried tomatoes, drained
1/2 cup extra-virgin olive oil

Preheat the oven to 325 degrees F.

Lay a sheet of phyllo dough on a clean dry work surface. Use a pastry brush to brush the phyllo sheet with melted butter. Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle. Brush the top of the phyllo with melted butter. Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side. Top the cheese with a few pieces of sun-dried tomatoes. Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling. Place on a foil-lined baking sheet, seam side down, and brush the top with butter. Continue rolling the 5 remaining cigars. Bake until golden, about 25 to 30 minutes.

Lasagna with Basil Leaves
Recipe Source: Entertaining with the Sopranos

Serves 8-10

1 1b dried lasagna
5-6 cups meat sauce (recipe follows)
2 lbs ricotta
salt and freshly ground pepper
1 cp freshly grated Parmigiano-Reggiano
1 large bunch basil, leaves removed, rinsed and dried
12 oz fresh mozzarella

Preparation:
In a large pot, bring at least 4 quarts salted water to a boil. Add a few pieces of lasagna and cook, stirring gently, until tender but slightly underdone. Scoop the pasta out of the water with a sieve and cool in a bowl of cold water. Cook the remaining pasta the same way. When cool enough to handle, lay lasagna out flat on lint-free (not terry cloth) kitchen towels. The towels can be stacked.

In a bowl, beat the ricotta and salt and pepper to taste.

Spread a thin layer of the sauce in a 9x13x2 baking pan. Place a few sheets of lasagna in the pan in a single layer, overlapping them slightly. Spread evenly with 1/3 ricotta mixture, 1 cup of the meat sauce, 2 tbsp grated Parmesan. Make a layer of basil leaves and another of mozzarella slices on top. Make two more layers the same way. Top with a final layer of lasagna, sauce, and the remaining grated cheese. (The lasagna can be made ahead to this point. Cover with plastic wrap and refrigerate several hours or overnight).

Place rack in center of oven. Preheat oven to 375.

Meat Sauce

1 medium onion chopped
3 large garlic cloves, chopped
2 tbsp olive oil
8 oz sweet Italian-style sausage, casings removed
1 lb ground beef sirloin
salt and freshly ground pepper
1 35 oz can Italian peeled tomatoes, chopped
1 28 oz can tomato puree
6 fresh basil leaves, torn into bits

In large saucepan, cook onion and garlic in olive oil over medium heat, stirring occasionally, until softened, about 7 minutes.

Stir in the sausage meat, breaking into lumps with the back of a spoon. Add the beef and salt and pepper to taste. Cook, stirring often, until the meat is nicely browned and crumbly. Tip the pan; if there is a lot of fat, spoon some of it out and discard.

Add the tomatoes and tomato puree, then add about 1/2 cup water to each can, swirl and rinse out the can. Add liquid to pan, along with salt and pepper to taste. Partially cover the pan and bring the sauce to a simmer. Reduce the heat to low and cook, stirring occasionally until the sauce is thickened and the oil has separated from the tomatoes, about 1 1/2 hours.

Stir in basil and cook 5 minutes more. Serve immediately, or cool, cover and refrigerate up to 3 days. This sauce also freezes well.




Tiramisu Layer Cake

• CAKE:
• 1 (18.25 ounce) package moist white cake mix
• 1 teaspoon instant coffee powder
• 1/4 cup coffee
• 1 tablespoon coffee flavored liqueur
• 
  
• FILLING:
• 1 (8 ounce) container mascarpone cheese
• 1/2 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• 
  
• FROSTING:
• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• 
  
• GARNISH:
• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Bake for 45 minutes. If lasagna is browning too much, cover loosely with foil. Bake 15 minutes more if it has been refrigerated, or until top is brown and sauce is bubbling around the edges. Let stand 15 minutes.

Paula Deen's Shore is Good Seafood Dip

I was looking for a fun appetizer to bring to a girl's night get together and found this in my Lady and Sons Cookbook. The recipe was really easy and delicious. I couldn't find cream of shrimp soup at the store so I substituted cream of asparagus. The other great thing about this recipe is unlike other Paula Deen recipes, it doesn't have three sticks of butter. Sorry no picture, but I took it straight out of the oven to the get together. There is a picture on the food network site. It would be fun to serve this fondue style at a party.

Shore is Good Seafood Dip:
Recipe Courtesy of Paula Deen
2 tablespoons butter
1 medium green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)
1 cup mayonnaise
1/2 pound freshly grated Parmesan
1 (6-ounce) can crabmeat, picked free of any broken shells, drained
6 ounces shrimp, fresh or canned, drained
1/2 teaspoon white pepper Preheat oven to 325 degrees F.

Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery and saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 by 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.

Progressive Dinner Appetizers

Artichoke Pesto Torta

Bruschetta

Mini Meatballs in Marinara Sauce

Zesty Appetizer Wheels

Tonight we participated in our first progressive dinner. We planned the dinner with several friends in the neighborhood as part of our celebration of National Night Out. We were the first house on the tour so we did appetizers. We didn't have a main course in the dinner, the next house did appetizers as well and the third had dessert. All in all the food was delicious and everyone had a great time. We were so stuffed it seemed like a very long walk home! For my part of the dinner, I made some of my favorite recipes. This is my second time to make the Sangria recipe and I'm hooked. I substitute cognac for the brandy and use whatever fruit is in season. Today I used apples, plums and blackberries. The appetizer pinwheel recipe is one of my favorite appetizers to make. I found the recipe years ago and I use it all the time. I actually just entered it in a recipe contest. The artichoke pesto torta is one of my new recipe finds. This is the third time I have made it and its always a hit. Its perfect for summer because it has a light and refreshing taste. I added a little cracked pepper on top to finish it off. The bruschetta is my own recipe I configured from several I have seen. I only use Muir Glenn canned tomatoes and they taste just as good as fresh in most recipes. I don't have a recipe for the meatballs. I just eyeball all of my ingredients. We really enjoyed our first progressive dinner and can't wait to do it again!

Red Wine Sangria
Source: Bobby Flay
2 bottles red Spanish table wine
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
Orange slices
Apple slices
Blackberries
Pomegranate seeds
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

Artichoke Pesto Torta
Source: Giada De Laurentis

1 (13 to 14-ounce) can whole artichoke hearts, rinsed well, drained, and patted dry
1 cup chopped fresh Italian parsley leaves
1/4 cup pine nuts, toasted
1 tablespoon finely grated lemon peel
1 tablespoon fresh lemon juice
2 garlic cloves
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 (8-ounce) package cream cheese, room temperature
Nonstick cooking spray
Italian parsley sprigs, for garnish
Assorted breads and crackers, to serve
Assorted cut-up fresh vegetables, to serve (such as bell peppers, cucumbers, celery, endive leaves, and carrots)Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.

Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.

Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.

Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.

Zesty Appetizer Wheels

12 slices hard salami

1 (8 oz can) reduced fat crescent rolls

1/3 cup plus 2 tablespoons grated parmesan cheese

2 tsp Italian Herb Seasoning (or combo of garlic powder, basil, oregano, freshly ground pepper)

Roll out dough into two rectangles.

Sprinkle each rectangle with 3 Tbsp parmesan cheese. 2 tsp Italian Herb Seasoning.

Lay 6 slices of hard salami on top of each rectangle. Roll up each rectangle tightly creating two logs, pinching together seam. Place on cutting board and cut eight slices in each log. Bake at 350 degrees by about 13 minutes.

Bruschetta

Slice French Baguette into thin slices. Drizzle with Olive Oil. Bake in Oven at 350 until golden brown. Immediately after removing from oven rub with garlic clove. Top with Muir Glenn diced tomatoes with basil and parmesan cheese. Return to oven for 5 more minutes.