Sorry, I’m an obsessed dog owner. GUILTY!!!
…make stuffed mushrooms, of course! I had so many little button mushrooms leftover from a barbecue on Saturday and I didn’t want to waste them. Stuffed mushrooms are super easy to make, especially the Giada de Laurentiis way.
- 1/2 cup Italian-style dried bread crumbs
- 1/2 cup grated Pecorino Romano
- 2 garlic cloves, peeled and minced
- 2 tablespoons chopped fresh Italian parsley leaves
- 1 tablespoon chopped fresh mint leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
A pizza craving hit me tonight but instead of ordering takeout from our local pizza place, I decided to make the lazy man’s version using naan bread. Naan is great as pizza crust and it saves time and cleanup. I made two kinds: 1) smoked mozzarella with red onion, olive oil and fresh basil and 2) feta, kalamata olives, sundried tomato and truffle oil. My favorite was the first version because I had one too many strong flavors in the second. If I were to do it again (which I will since these pizzas came out amazing), I’ll probably omit the sundried tomatoes.
Smoked Mozzarella, Red Onion, Basil Pizza
– One slice of Fabulous Flats Garlic Naan Bread (there are two slices in one package)
– 4 oz of smoked mozzarella, cut into medium slices
– a few VERY THIN slices of red onion
– a few pieces of fresh basil (more if you like the taste)
– salt and pepper
– olive oil
Place the smoked mozzarella slices on top of the garlic naan, layer the basil and onion on top, and drizzle some olive oil over all the ingredients. Crack some freshly ground pepper and lightly sprinkle a tiny bit of sea salt. Bake for 10 minutes in a 450 degree oven.
– one slice of Fabulous Flats Garlic Naan
– 3 oz of greek feta cheese
– a few THIN slices of red onion
– 4 sundried tomatoes, minced into tiny pieces
– a small handful of kalamata olives, cut into halves
– truffle oil
– salt and pepper
Layer the feta cheese, olives, sundried tomato, and onion over the naan. Drizzle with truffle oil, then with freshly ground black pepper, and finally a small dash of sea salt. Bake for 10 minutes in a 450 degree oven.
I woke up this morning craving Hawaiian French Toast, one of THE easiest recipes to make since, well, it’s all about the hawaiian bread. Instead of serving it with maple syrup, I substituted agave syrup and also added a side dish of mascarpone cheese and blueberry preserves. Oh, and a few slices of bacon for my better half.
Hawaiian French Toast
– Kings Hawaiian bread. You can use ANY loaf size of Kings Hawaiian bread AS LONG AS IT IS Kings Hawaiian bread. I use the mini loaves.
– 2 eggs
– 1 tsp vanilla extract
– 2 tbs white sugar
– agave syrup to taste
– 2 tbs each of mascarpone cheese and preserves
– Beat two eggs and add the vanilla extract and sugar. Soak the bread into the mixture and coat on both sides. You can fit about six halves on a plate. Heat up the butter (about one tablespoon) on a hot skillet and set the loaves on there to cook until golden brown on each side. Dab some butter and dust with powdered sugar.
I’ve been battling the worst allergies all week thanks to our gnarly wind and already filthy air. My asthma has kicked up a thousand notches and it’s been nothing but sleepless nights…boo. Needless to say, I’m pooped and exhausted and it’s only Wednesday. After dinner with my parents tonight at California Fish Grill, I headed home longing for sweatpants and something sweet to sink my teeth into. I was a little too lazy to whip up cookie batter from scratch so decided to do something with the leftover pancake batter we had sitting in the fridge from earlier this morning (yup, Chris got pancakes for breakfast this morning.) I made white chocolate macadamia nut pancake muffins but you can really add ANYTHING you want to pancake batter. I also added two more tablespoons of melted butter and three tablespoons of sugar to make it extra buttery and moist and sweet. To make it even more decadent, I had it with a bowl of Haagen Dazs Vanilla Bean ice cream….mmmmm.