Stuffed Mushrooms

I used this recipe for the first time tonight and it was Delicious! I found it on AllRecipes.com. I expected it to be a lot heavier but it was actually pretty light. Well enough of my rambling, try them for yourself!

Ingredients

• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper
• 
  

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool. 


When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. 

Arrange the mushroom caps on prepared cookie sheet. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Delicious!!!

Stir Fried Chicken and Veggies

Tonight was an easy night. Delicious, and very simple. Here is what you'll need. Note: You can substitute your own seasonings if you don't have mine.

Ingredients

• 3 boneless skinless Chicken breast halves
• 1/2 lb Pasta
• 16-oz bag of frozen Mixed Vegetables of your choice, thawed and drained
• 4 tablespoons of Olive oil
• Greek seasoning
• Lemon and Pepper seasoning salt
• 4 teaspoons Butter
• Salt
• Pepper

In a sauce pan heat oil on medium-high heat. Slice the chicken breasts in half and then cut into 2 inch strips. Season with lemon and pepper seasoning salt and add to oil once hot. Cook, tossing chicken periodically. Once it has cooked thoroughly add the mixed vegetables and cook until the liquid has evaporated from the pan. Add the greek seasoning and pepper to taste. Cook for 5 more minutes or until vegetables are starting to brown.

Cook the pasta according to the package directions. Once cooked, drain and place back on burner. Add the butter and stir until it's melted. Add salt and pepper to taste.

Mix the chicken and vegetables with the pasta and serve.

Yield: 5-6 servings

Carrots and Broccoli with Cheese Sauce

Ingredients

• 1 Broccoli bunch, chopped into individual bunches
• 8-oz baby Carrots
• 3 Pork chops, chopped
• 4 tablespoons Olive oil
• 4 tablespoons Butter
• 4 tablespoons Flour
• 2 cups Milk
• 1 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/2 lb. Cheddar Cheese
• 1/2 lb. Pasta, cooked

Place broccoli and carrots in a pot with enough salted water to cover. Boil until tender; about 30 minutes. Set aside. In a sauce pan on medium-high heat, heat olive oil. Season pork as desired and add to sauce pan until cooked thoroughly and browned. Place with vegetables. Melt butter in a sauce pan. Add flour, salt and pepper. Gradually stir in milk. Simmer 2 to 3 minutes, or until thickened. Add cheese, stirring to melt. Blend thoroughly. Mix with pork, vegetables and pasta. Serves 4.

Eggplant Parmigiana

Ingredients

• 2 medium sized Eggplants
• 1 cup Vegetable oil
• 2 6-oz cans Tomato paste
• 2 cups Water
• 1/2 cups grated Parmesan cheese
• 1 3-oz can Mushrooms
• 1 lb Mozzarella cheese

Peel eggplant and slice into 1.2 inch slices. Fry in oil until lightly browned. Drain on paper towels. Cover bottom of a 13 x 9 x 2-inch buttered pan with a layer of eggplant slices. Combine tomato paste and water, mixing well. Pour over eggplant. Sprinkle with Parmesan cheese, mushrooms and mozzarella cheese. Repeat laters, ending with mozzarella cheese. Bake in a 400 degree oven for 20 minutes or until cheese is bubbly. Makes 10 servings.