Tuesday, December 25, 2012

Stuffed Mushrooms


  • 3 italian chicken sausage links with casing removed
  • half of a red onion, chopped
  • 2 garlic cloves, minced
  • 1 green bell pepper, diced
  • 1/4 cup italian bread crumbs
  • 1/4 cup asiago/ parm cheese, grated
  • 10 button mushroom heads
  • olive oil to drizzle
  • Drizzle saute pan with olive oil and heat to medium
  • Add in onion, garlic, pepper and sausage.
  • Break up the sausage as it cooks and browns
  • Once the sausage is cooked through, add the bread crumbs and cheese and break up the sausage so there are no large chunks
  • Allow to cool and heat the oven to 375 degrees.
  • Form the mixture into a ball about 1 inch sized and place into each mushroom cavity.
  • Bake the filled the mushrooms on a cookie sheet for 20-25 minutes until browned.

Monday, December 10, 2012

Turkey and biscuits

So instead of chicken and dumplings I used turkey (since I had it frozen from Thanksgiving) and I made scallion biscuits instead of dumplings.  Recipe after photo...

For the Biscuits
  • 1 c wheat flour
  • 1 c unbleached white flour
  • 1 8oz container light sour cream
  • 4 tbsp butter, cubed
  • pinch of salt
  • 4 scallions, sliced
  • 1/4 c milk
  • 2.5 tsp baking powder
  • 1/4 tsp baking soda
Mix all the dry ingredients first then add stir in the wet ingredients.  I break up the butter a bit with my hands and bring the dough together.  Heat the over to 425 degrees and use your hand to flatten the dough on the counter.  I flattened it to about an inch and cut about 12 squares (you can cut them as small or large as you wish).  Place them on a un-greased non stick cookie sheet and bake for 15 minutes or until the top is golden brown. 

For the turkey and gravy part I used a recipe from Tyler Florence, which is amazing.  I left out the heavy cream of course! And it was still delicious.