Archive for the ‘food’ Category

The house it still in shambles, however I’m putting my new pots and pans to good us and throwing a Glee premier dinner party for a few of our favorites. This is the aftermath of dinner on Sunday night, using three of my new five piece set! I gave stuffed peppers a whirl and they turned out pretty good. Need to add more tomato soup and garlic salt next time but Bryan and I ate them three days in a row which isn’t bad.

On the menu tonight crusty garlic bread, three ingredient pasta sauce and a fresh salad (all ingredients from Green City Market!). I have to say I’m just as much looking forward to the menu as I am the episode. Ashley sent this along earlier this afternoon, I think we look great!


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Stuffed mushrooms

I made it a mid-year resolution (yes you can change them from Jan. 1) to try to make one new thing a week, whether that be a full course meal or just an appetizer. I haven’t been doing well at all as of lately but my delicious “recipe” tag is out of control! After life slows down (God only knows when that is going to happen) I’m getting back on the bandwagon and back in the kitchen!

One of my best dishes (Bryan said it was the best thing I’ve ever made him) are stuffed Portobello mushroom caps with homemade marinara sauce, Last Night Dinner’s sausage and fresh mozzarella. I roast the caps,  fill them with Italian sausage, top then with cheese and they come out so tasty and oozing with red sauce and tangy mozzarella.

Stuffed Portobello Mushroom Caps

1 lbs. Italian sausage removed from it’s casing (I use a mix of hot and sweet)

1 egg

1 cup of bread crumbs

1 cup of ricotta cheese

Marinara Sauce (I whipped my own up but the jar is fine too)

Fresh mozzarella cheese

4 Portobello mushroom caps, cleaned

Olive oil, salt, pepper – to taste

Pre-heat oven to broil. Start by combining de-cased Italian sausage, egg, bread crumbs and ricotta in a bowl, mix well (also see Last Night’s Dinner post). Break up mixture and fry in a non-stick pan until just cooked through.

In the meantime clean mushroom caps and place on a baking sheet with olive oil, salt and pepper. I throw mine in the oven for a quick five minutes to start the cooking process. Be careful not to over cook because they will go back in later.

Take cooked sausage and fill caps (I pile it in!). Spoon marinara sauce over them and for the finishing touch place a slice of fresh mozzarella on top. Broil in oven until the cheese is hot and melty. Enjoy!


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