Stuffed Mushrooms

Tuesday night I made Stuffed Portobello Mushrooms for dinner.  I thought they were a lot of fun to make, and even more delicious to eat!!  I got this recipe from:  http://twopeasandtheirpod.com/ this is now the second recipe I've tried from this blog, and they were both amazing!! 

Cook all the veggies.  Once the spinach is wilted they are done and the mushrooms are ready to be stuffed!

Top the mushrooms with bread crumbs and cheese (I used a mixture of gruyere, mild cheddar and extra sharp cheddar)!  Bake for 10 minutes or until cheese is melted

Delicious and healthy meal!  Enjoy!

Stuffed Portobello Mushrooms

recipe from twopeasandtheirpod

2 Portobello mushrooms
Balsamic vinegar
1 T olive oil
2 cloves garlic, minced
1/4 of an onion, chopped
1 yellow pepper, roasted and chopped
2 Roma tomatoes, chopped
2 cups of fresh spinach
1/4 cup breadcrumbs
Italian seasoning
Mozzerella cheese

1. Preheat the oven to 375 degrees. Remove the stem and gills from the mushroom. I use a spoon to scoop them out.

2. Brush the mushrooms with balsamic vinegar.

3. Heat olive oil in a small saute pan. Add the onions and garlic. Cook until tender. Add in peppers. Cook until tender.

4. Add in tomatoes and spinach. Cook until spinach wilted and “cooked.”

5. Divide the filling and stuff the mushrooms.

6. Sprinkle breadcrumbs on the top and add Italian seasoning. Top with cheese.

7. Place on a baking sheet and bake for about ten minutes or until the cheese is melted.

Roasting a Pepper

Tuesday nights meal, stuffed mushrooms, called for a roasted bell pepper.  I have never tried roasting a pepper before.  After doing much needed research on the internet I decided it didn't look very hard and I wanted to give it a shot!  The two options of roasting a pepper that I read about was in the oven broiler and over a gas stove.  Our broiler is this tiny little drawer at the botton of the oven which I hate using.  So I decided option 2 (gas stove) was a better option for me.  It was kind of fun to do and really easy! 

Turn the heat on medium (I stacked the pepper up a little higher so I had mine at medium-high) and rotate the pepper until it is black on all sides.

Your pepper should look somethink like this!!

                                     

Put the pepper in a zip lock bag and seal.  Leave the pepper in the bag for 20 minutes.

Take the pepper out of the zip lock bag.  Remove the stem and peel off the black layer of skin.

                                    

Chop the pepper!  That's it!  It's ready to be used!

Buffalo Shrimp

Last week I had a really bad craving to go to Buffalo Wild Wings and get some boneless buffalo wings!  The problem:  I gave up red meat/ poultry for lent.  So I decided this week I would try to satisfy my craving with Buffalo Shrimp! 

Add olive oil a pan and turn heat to high.  Once olive oil is heated add the raw shrimp (already peeled and de-veined) and cook for 30-60 seconds.  Flip the shrimp and cook for another 30-60 second.  Remove from heat.  Add about 2 tablespoons of buffalo sauce (we use Frank's hot sauce!), mix and serve immediatly.

Delicious and easy meal!  Enjoy!

Spinach Salad with Pepper Jelly Dressing

This is my favorite salad!  Don't be affraid by the name, it does sound odd but it's SO good!  The picture doesn't do it justice, it tastes way better than it looks!  Enjoy!

Spinach Salad with Pepper Jelly Dressing

3 tablespoons mild pepper jelly

2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon Dijon mustard

2 cups baby spinach leaves
Crumbled Feta Cheese
Salted almonds, chopped

In a small bowl, whisk together the pepper jelly, olive oil, salt and mustard to make the dressing. Heat in the microwave for 30 seconds. Let cool.


Place the spinach in a large bowl, and toss with the dressing. Divide between two serving bowls. Top each one with crumbled feta and sprinkle with chopped almonds.

Fruit Smoothie

Breakfast is my favorite meal of the day!  I get early every morning so I have time to make a good breakfast and actually enjoy eating it!  There is usually 1 day a week when I know I won't have time for breakfast, those are the mornings I make a delicious fruit smoothie and drink it in the car on my way to work! 

Last week I was watching the show "Good Eats" and he made a fruit smoothie that I thought looked awesome!  He suggested using all frozen fruit (which I always do anyways) but his recipe calls to throw all the smothie ingredients into the blender the night before.  I loved this idea, it made my quick breakfast even quicker (if quicker is a word!!). 

Put in around 1/2 cup of acai juice, 1/2 cup milk, any frozen fruit you want in your smoothie (I put it a handful of strawberries, mango, pineapple, banana and blueberries.  Play around with the fruit to find your favorite!).  Stick the mixture in the fridge overnight.

The next morning put it on the blender and mix!  So Easy!

Note:  Before I put all the ingredients in the blender, I took 2 handfuls of dry oatmeal and a handful of flaxseed and blended till it became a powder.  I then put the powder into a small glass dish, covered and put in the fridge.  Before blending the smoothie I added about 2 tablespoons of the powder for extra nutrients!!  Another great idea is to add 1 cup of spinach leaves to the smoothie before blending.  The color might look weird, but you will get all the nutrients of the spinach and won't taste it at all!!! 

Fruit Smoothie Dessert

I did not eat all of my smoothie for breakfast, I put the leftovers back in the frigde.  That night for an after dinner snack I added a little bit of vanilla ice cream to the fruit mixture, blended till smooth.  It was delicious!  My husband drank most of it! 

Enjoy!

Black Bean Soup

Sunday night I made another delicious vegetarian soup for dinner, and to have for my lunches this week!  I found this recipe on one of my new favorite blogs:
http://twopeasandtheirpod.com/

They have so many wonderful ideas, I can't wait to try  more recipes of theirs!! 

This soup was amazing, it had so many wonderful flavors!!!  Cheers!!

Maria's Black Bean Soup

( Recipe from http://twopeasandtheirpod.com/) 

Olive oil
1 medium onion, diced
3 cloves of garlic, diced
Crushed red pepper-to taste
1 jalapeno, seeded and diced
1 green pepper, diced
1 red pepper, diced
2 ears of fresh corn, cut off the cob (can use frozen or canned)
3 cans diced tomatoes (I use reduced sodium) - Carrie: I used one can of fire roasted diced tomatoes! 
2 cans of black beans (I use reduced sodium)
2 cans of chicken or vegetable broth (fat free, low sodium)
2 cups of water
Chili Powder-to taste
Cumin-to taste
Salt-to taste
Pepper-to taste
Chopped cilantro (about a half of a bunch)
Juice of 1-2 limes

Heat oil in a big soup pot. Cook onion until tender. Add in garlic, crushed red pepper, and jalapeno. Cook for about a minute. Add in peppers and corn. Saute until tender. Add in tomatoes, black beans, broth, and water. Stir. Add in your spices. I never measure these. Sorry! So just add in according to taste! Stir and throw in chopped cilantro. Squirt in lime juice and stir. Let simmer to enhance flavors.

Note:  Next time I might add a can of tomato paste to thicken it up a little!  But honestly it's amazing as is!

Saturday night dinner - Mac and Cheese!

Happy Monday to all!  I was SO happy to log into my blog this morning and find I had my first follower!!  Woohoo!  What a way to start the week! 

Saturday night I was craving Mac and Cheese!  I have tried a couple good recipes, my two favorite being the Martha Stewart recipe and the Pioneer Womans recipe.  I basically followed PWs recipe, but added a couple things from the Martha Stewart recipe that I like (bread crumb topping and more milk to the cheese mixture)! 

http://thepioneerwoman.com/ - If you've never been to the Pioneer Womans website, go!  You will not be disappointed!!!

Cheers! 

Note:  Our main complaint is the top wasn't crispy enough.  The heat from our oven is on the bottom, not the top.  I think the only way to fix this is to get a new oven (which we are in the process of saving for, so hopefully soon!!)

Yum - I wish I had brought leftovers for lunch today!!!

Mac and Cheese (adapted from PW and Martha Stewart)

4 cups Dried Macaroni

2 Slices white bread

Italian seasoned dried bread crumbs

1 stick of Butter
6 tablespoons All-purpose Flour
4 cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 Bay Leaf
1 whole Egg Beaten
1 pound Cheese, Grated (I used sharp cheddar, Gruyere, Fontina, Monterey jack and Pepperjack)
1/4 teaspoon Nutmeg
1/4 teamspoon Paprika
1/4 teaspoon Cayaenne Pepper
1/2 teaspoon Thyme
½ teaspoons Salt, More To Taste
½ teaspoons Seasoned Salt, More To Taste
½ teaspoons Ground Black Pepper

Preparation Instructions

Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Add ground mustard and bay leaf.  Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.

Remove Bay Leaf.  Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt (note - save about 1 cup or so of cheese for top)

Add rest of seasonings.

Pour in drained, cooked macaroni and stir to combine.

Pour into a buttered baking dish, top with italian dried bread crumbs, extra cheese and homemade bread crumbs.  Bake for 30 minutes or until bubbly and golden on top.

NOTE:  Next time I make this I am going to add 6 cups of milk instead of 4.  We like our mac and cheese really creamy!!!

Spring Mix Salad

My mom makes the best salads!  I love going to my parents house for dinner, I always know I'm going to get a great meal and a delicious salad!  For some reason I hate making salads, so my new goal is to make a salad for dinner once a week to go along with my meal!  This Spring Mix salad is one of my new favorites that my mom makes, it turned out delicious!  Enjoy!  Cheers!

1 package mixed salad greens

1 ripe avocado - peeled, pitted and chopped
1 ripe tomato, chopped
1 (6 ounce) can black olives, drained (I cut the olives in half)
6 Greek pepperoncini peppers (I took the seeds out of the peppers and sliced them)
1/4 cup olive oil
2 teaspoons white vinegar (I was out of white vinegar so I used Red Wine Vinegar)
2 teaspoons garlic salt
1 teaspoon dried oregano
1 teaspoon dried basil
3 ounces grated Parmesan cheese
Pine Nuts, toasted

In a large bowl, toss together the mixed greens, avocado, tomato, olives, pine nuts and pepperoncini peppers. Set aside.


In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

Pizza

Monday nights are typically my lazy nights.  I like to find something quick and easy to make for dinner.  Pizza is kind of my go-to for an easy meal.  I love it because Brandon and I can put our own toppings on the pizza (which works out perfectly right now since I'm not eating meat)!  I decided to make my half of the pizza a veggie pizza, and Brandon's is the typical pepperoni and sausage pizza. 

Last week I made a batch of pizza dough.  My recipe for pizza dough makes enough for 2 pizzas, so I split the dough in half and freeze the dough for a quick and easy meal.  When you are ready to use the dough just take it out the morning you want to use it, when thawed you can just roll it out and you're ready to go! 

Pizza Dough Recipe
1 c. warm water
1 packet dry active yeast
1 tbsp. brown sugar
1/2 tsp. salt
1 1/2 - 1 3/4 c. organic unbleached flour
1 c. whole wheat flour
1 tbsp. EVOO

Add water, yeast and brown sugar to a stand mixer bowl. Let sit for 10 minutes.
Add flour and salt, turn mixer on low (with dough hook) and mix for 5 minutes.
Pick up dough ball, it should be slightly sticky.
Spray the bowl with nonstick spray, place dough ball back in, cover.
Let sit in bowl for 1 hour, punch down, let sit in bowl for another hour.

This recipe is enough for 2 pizzas.  Either use right away, or put in freezer.


Cheers!

I started by cutting up all the veggies I wanted to put on my side of the pizza.  Heated olive oil in a pan over medium heat.  Put all the veggies in, seasoned with salt, pepper and red pepper flakes and cooked for about 8 minutes (or until tender)

On rolled out dough I put EVOO on my half of the pizza dough.  Sprinkled a little mozzarella cheese on the dough.  Piled on the veggies.  Sprinkled more mozzarella over veggies.  Added a little feta cheese and toasted pine nuts

Brandon's side I put Marinara sauce over the dough.  Sprinkled with a little pizza cheese.  Added pepperoni and pizza sausage.  Sprinkled a bit more pizza cheese and a little feta cheese.

Bake pizza at 400 degrees for about 20 minutes. 

Brandon's Meat Pizza

Carrie's Veggie Pizza

Lentil and Veggie Stew

I have an odd obssession with soup.  I could eat it all day, everyday.  If it was the only thing I ever ate again it would be ok with me!  A couple of weeks ago (ash wednesday) I decided that I wanted to give something up for lent.  This is something I have not done in at least 8 years.  I decided this was the year.  No, I did not give up soup!  Instead I decided to give up meat.  I am still eating all seafood, I just gave up all red meat, poultry etc.  The most difficult part of giving up meat for me has been my lunches.  I'm a typical sandwich person for lunch.  I decided that every Sunday I would make a healthy veggie soup and that could be my lunch for the week.  Last week I tried a minestrone soup, it was ok...I was a little nervous about this lentil stew.  To me it looked like it wouldn't have any flavor.  I was wrong, it's amazing!  I am so looking forward to my lunch today!  Enjoy and Cheers!

Start by cutting up all the veggies and cooking them in a pot for 10 minutes on medium heat.  Make sure to season well with salt and pepper!  I also added some red pepper flakes to give it a little kick!

Add Veggie Stock, White Wine, Tomato Puree, Diced Tomatoes, Black Beans, Lentils and Herbs.  Bring to a boil.

Turn the heat down to Low and simmer for an hour.

Serve immediately and enjoy!

Lentil and Veggie Stew

1 cup lentils
2 tbsp. Olive Oil
1 onion, finely diced
5 garlic cloves, minced
3 carrots, peeled and diced
1 medium zucchini, diced
1 small yellow summer squash, diced
8 oz. mushrooms, sliced
Salt and fresh cracked black pepper (I use a garlic infused black pepper)
Dash Red Pepper Flakes
1 cup dry white wine
4 cups veggie stock
2 15oz. cans Italian style diced tomatoes
1 15oz. can black beans (or your favorite type of beans)
1 tbsp. dried Italian herb mix (I used Herbes de Provence)
2 Bay Leaves

Heat Olive Oil in a dutch oven over medium heat.

Add Onions and saute for a couple of minutes.  Add the rest of the cut veggies.  Season with salt, pepper and red pepper flakes.  Make sure you don't under season the veggies.  Cook, stirring occasionally, for 10 minutes.

Add one can of diced tomatoes and juice to a blender, puree.

Add veggie stock, white wine, tomato puree, diced tomatoes, beans, lentils, herbs and bay leaves.  Bring to a boil.

Reduce heat to low, and cook for 1 hour. Remove Bay Leaves and serve immediately.

Note:  If the stew is not thick enough, add 2-3 tablespoons of cornstarch

New York Times Chocolate Chip Cookies

Let me start by saying I love to make chocolate chip cookies. I'm pretty sure I love making them more than I love eating them (and trust me, I love eating them too!). In High School I swore by the typical tollhouse recipes, you know the one that is on the back of the chocolate chip package...yep, that one. They always turned out PERFECT. Chewy, moist, delicious! Somewhere along the line they started to get really flat, and I gave up on making chocolate chip cookies.

A few days ago I came across the New York Times Chocolate Chip Cookies. Let me tell you these things are to die for. Seriously. I was a doubter, a total non believer. I even tried some of the uncooked dough and decided I would still love the tollhouse recipe better. I was wrong. These cookies are crunchy on the edges, chewy in the middle. Whether they are cold or hot, they are the best chocolate chip cookies I have ever had!

The recipe calls for the dough to be put in the fridge for 24-36 hours. The fridge time does make a difference in the flavor, but I do confess that the night I made the dough I just HAD to have a cookie right then and there. So I made two cookies (Brandon HAD to have one too!) and they were incredibly delicious even without the dough being in the fridge. Fridge or not, hands down best cookie ever!

Side Note: The recipe calls for chocolate disks. I did half ghirardelli bittersweet chocolate chips and half milk chocolate disks. I highly recommend trying the same, I liked the mixture of two different flavors of chocolate, and the disks melt different than the chips so it makes the texture of the cookies a little different!

Enjoy the recipe! Cheers!

Carrie


Chocolate Chip Cookies
Adapted from Jacques Torres, recipe from the NY Times
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter1
1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks, at least 60 percent cacao content
Sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Cheers!

Welcome! The past year cooking has become a hobby for me.  It is something I consider relaxing (when my husband is out of the kitchen!), look forward to it almost everyday and love trying new recipes! Food blogs have become a bad addiction of mine, and after viewing so many blogs for the past couple of months I decided it was about time I started my own!

The blog name. My husband and I decided if we ever win the lottery, we are going to buy a bar in upnorth Minnesota, and name the bar Skeeter's. Since we will never win the lottery (have to play to win!) we ended up naming the "bar" at my parents cabin Skeeter's. This blog is dedicated to the cabin bar and in hopes of someday openinig up my own Bar and Grill!

I can't promise everything I make will turn out, but I can promise a variety of options, some easy and some a little more difficult. Note I am not a photographer, but I will include pictures of my food...good or bad!

Here is to the start of my new food blog adventure. Thanks for looking! CHEERS!

Carrie