Artichoke Stuffed Portabello Mushrooms

Recently, I was having some old friends over for one of my home cooked meals. My plans were to make one of my favorite comfort meals like Swiss Steak, Mashed potatoes, mac and cheese.  But when one of friends informed me at the last minute that he and his wife had just recently changed their diet and were now vegetarians, I had to move quickly to come up with a new plan.

When I got to the store and saw these big, beautiful hamburger-sized Portebella Mushrooms, I remembered the Cara Mia Marinated Artichoke Hearts  I had in my pantry and I instantly knew I could put together a scrumptious meal that everyone would love. These are so good in fact, everyone loved them! Dinner was a total hit! We all loved this recipe and I will make it for years to come.

Artichoke Stuffed Portabello Mushrooms

6 medium to large Portobello mushrooms 

Extra virgin olive oil Salt and pepper 

1 large shallot,minced 

3 garlic cloves, minced 

1/2 cup Cara Mia Marinated Artichoke Hearts, drained and chopped 

½ cup Panko breadcrumbs 

½ cup freshly grated Parmesan cheese 

½ cup freshly grated Romano cheese

½ cup chicken stock 

¼ cup sour cream 

1 cup finely shredded mozzarella cheese

Wipe any dirt off the mushrooms with a damp cloth, then remove each stem and, using a teaspoon, gently scrape out the gills and dispose.

Place the mushrooms on the sheet pan and brush them on both sides with olive oil. Starting with the cut side down, broil the mushrooms for 3 minutes, turn them and broil for another 3 minutes. Remove the mushrooms from the oven and set the pan aside to cool. Turn the oven down to 350 degrees.

In a skillet, add the olive oil and saute the shallots and garlic until tender. Add some salt and pepper and remove from heat. Next add the chopped artichoke hearts to the pan and mix with the onions and garlic. Continue sauteing the mixture over medium heat for about 5 minutes, until heated through. Remove the artichoke mixture from the heat and transfer to a large bowl.

Add the breadcrumbs to the mixture and combine (a fork works best for this). Add in the Parmesan and Romano cheeses, and mix again. Add the chicken stock and the sour cream, and mix well – the mixture should be thick and bind together.

Spoon the mixture onto each mushroom cap, pressing down so that the mushrooms are packed with the filling. Place the mushrooms in the oven and bake for 5 minutes. Next Evenly sprinkle the shredded mozzarella onto each mushroom, return the pan to the oven. Bake or broil until cheese has melted. Remove the mushrooms from the oven and serve immediately. Makes 6 servings.

Cara Mia Artichoke Hearts can be found at: Walmart stores, Stater Bros. and online at http://bit.ly/grilledartichokes


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Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

Garlic Pesto Butter Roasted Salmon

  

 

 

For the pesto butter:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

First make your Pesto Butter with a stick of butter and your favorite Pesto sauce in a jar.

 1 stick unsalted butter (½ cup)—softened to room temperature

2-3 tablespoons pesto, to taste

You can obviously double the recipe if you want to make more pesto butter! The ingredients above make about ½ cup of butter, which is about 8-16 servings, depending on how much you use.

Garlic Pesto Butter Roasted Salmon

2 lbs skinless Salmon Fillets cut into serving sizes

1 tablespoon Olive Oil

1 clove minced garlic

1 stick of butter, softened to room temp

2 teaspoons pesto (any brand) 

2 teaspoons fresh dill weed, chopped fine (save a few sprigs to top salmon)

Salt and pepper to taste

Make a compound butter by mixing  softened butter, basil, and pesto until smooth.  Refrigerate until butter becomes firm again. 

 

Cover a baking sheet with aluminum foil or parchment paper. Preheat oven to 400 degrees. Pat salmon dry with a paper towels and rub with extra virgin olive oil. Season with salt and pepper and chopped dill weed. Then top each filet with two or three sprigs of fresh dill weed.  

Remove butter from refrigerator and add a scoop to each salmon fillet. Roast in over for about 15 minutes (depending on thickness of fillet) or until salmon flakes easily in the middle or thickest part. If you want to use a thermometer, it should register 125 degrees in the center of the fillet. 

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Cheddar Cheese Popovers

Popovers are like savory cream puffs... light and airy on the inside and just slightly crispy on the outside. The secret to light and airy popovers is very light mixing and a very hot oven for baking. They are best served fresh and hot. You will love these! Click on photos for drool mode!

Cheddar Cheese Popovers

1 cup whole milk, slightly warmed in microwave
3 eggs, beaten
1 1/2 cups flour
2 tablespoons melted butter1/2 teaspoons salt

4 oz. (1/2 cup) extra sharp cheddar cheese
3 teaspoons canola oil

Mix together the warm milk, eggs, flour, butter, and salt. Add in the cheese and stir. Let the batter rest at room temperature for one hour.

Preheat the oven to 425 degrees. Put your popover pan in the oven for about 3-4 minutes to get very hot. Carefully pull it out of the oven and swirl 1/2 teaspoon of oil in each container. Divide the batter evenly and pour into each popover well filling each one-third to one-half full. 

Place the pan back in the oven and cook for 10 minutes taking care not to open the oven door. Turn the oven down to 350 degrees and bake for another 20-25 minutes or until popovers are golden brown and set. Pierce each one in the top with a skewer to allow steam to escape. Serve warm.

Need a Popover Pan?  This Norpro 6 cup popover pan is the one I use and love it!

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Perfect Ham and Cheese Omelette

Just think of all the ways you can prepare eggs. I am one of those people that can eat eggs for breakfast, lunch, or dinner and I make them all different ways. This morning I decided on a ham and cheese omelet and it was so good! The trick in making omelets is to add a little water to the egg before whisking them. Normally I add milk to my scrambled eggs but when making an omelette, you want water. It makes them so light and fluffy.

Perfect Ham and Cheese Omelette

1 tablespoon butter
3 large fresh eggs
salt and pepper to taste
2 tablespoons of Monterrey Jack cheese
1 tablespoon cheddar
2 tablespoons chopped ham
2 tablespoons cold water

In a medium bowl whisk together eggs and water, making sure you incorporate a lot of air into eggs, so that the omelette will be light and fluffy.

 

















Heat a 10 inch non-stick skillet on medium heat BEFORE adding butter. As butter melts tilt the pan so that the butter coats the sides and bottom. 

When butter begins to foam you can pour in your eggs and tilt the pan again so that the eggs coat the sides. Salt and pepper to taste (keep in mind that most hams are salty).

 
 






Allow the eggs to set on the bottom, pulling the sides back lightly with a fork and then tilting the pan so that any unset egg runs under the bottom. Continue to do this until eggs are completely set, about 1 minute.





 
 


















Next sprinkle the omelet with grated cheese and the chopped ham and any other ingredients you choose to add. Using a rubber spatula, carefully loosen eggs from the edges of the skillet, and then fold the right half of the omelet over filling, forming a half-moon shape. Lightly press down on the omelet with the spatula to seal it together. 

You can serve your omelette this way by lifting up the skillet with one hand and a serving plate with the other. Tilt the skillet, and let the curved edge of the omelet slip onto the plate.

 
 




















I like my omelettes rolled and so I hold my skillet by the handle and roll the omelette onto the plate.

 

  






















Sprinkle the top with additional cheese if desired. See more photos in the comment section.

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Reuben Salad

Have any leftover corned beef from last Tuesday's St. Patrick’s day dinner? There are as many ways to use it in a variety of dishes. I make corned beef hash with sunny side up eggs for breakfast. I always make that traditional corned beef on Rye or that wonderful Reuben sandwich. But this time I decided to turn my leftovers into a delicious hearty salad. The combination of tender corned beef on a bed of crisp greens with these incredible homemade croutons will take your taste buds to a whole new level! 


Reuben Salad


Homemade Croutons

• 4-5 slices of pumpernickel or marbled rye bread, cubed
• 3 tablespoons Extra Virgin Olive Oil
• pinch garlic powder
• pinch salt/pepper

Preheat oven to 400 degrees. In a mixing bowl, combine cubed bread, oil, garlic powder, salt and pepper; mix well. Spread evenly onto a baking sheet and place in oven for 8-10 minutes until crispy. Set aside to cool. 

1 bag of romaine lettuce
1 bag of shredded cabbage or coleslaw mix
1/2 pound sliced corned beef, cut into 1/2 wide strips
1 tablespoon of Extra Virgin Olive Oil
1/2 pound of sliced Swiss cheese, cut into 1/2 inch strips
1 carrot, sliced into thin strips
1 red onion, sliced thin
1/4 cup canned sauerkraut, drained (optional)

In medium skillet, warm the corned beef in the olive oil over low heat. Set aside.

In a large mixing bowl, combine romaine, cabbage mix, and sauerkraut if using.  Add corned beef, cheese, onions and carrots and toss to combine. Divide salad between plates, top each with croutons and thousand Island dressing. See my homemade dressing below. Top with shredded Swiss cheese if desired.

Homemade Thousand Island Dressing

1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon apple cider vinegar
2 teaspoons honey
2-3 tablespoons sweet pickle relish 
2 tablespoons onion, finely minced
1/teaspoon garlic powder 
salt and pepper to taste

Combine ingredients and whisk until smooth. Drizzle over salad.

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Mini Cinnamon Rolls

Now who doesn't love cinnamon rolls?  I mean, what's not to love? Served warm right from the oven, they make the ultimate comfort food.  And they're just perfect in the mornings with that hot cup of coffee or tea. They even smell heavenly while they bake in your oven.  But let's face it, they are rich and decadent and there's always that slight twinge of guilt after you've devoured one, right?   So I decided to change that.

I made these quick and easy baby cinnamon rolls!  And I used Star Fine Foods Butter Flavored Olive Oil to cut back on saturated fat, sodium and cholesterol without sacrificing the flavor of these decadent little morsels! Can I call them diet Cinnamon Rolls?  No. But I can say they're healthier than those big calorie laden ones.  Can you eat just one?  Doubt it!

Mini Cinnamon Rolls

1 can (8 oz.) refrigerated crescent roll dough
1/4 cup Star Fine Food Butter Flavored Olive Oil
1/4 cup brown sugar
1/4 granulated sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees and pour 3 tablespoons of the butter flavored olive oil in a round pie plate.  Add the brown sugar and mix with a fork until blended.  Set aside.



Remove dough from the can and unroll, keeping the dough sheet together as much as possible. Using your fingers, pinch seams together and then brush with the remaining butter flavored olive oil. You can add a little more oil if you don't have enough.  Next, combine the granulated sugar and the cinnamon together and sprinkle evenly all over the top of the dough. 

Starting with the long side of the dough that is closest to you, tightly roll dough into a log, pinching the edges to seal. Then with a long serrated knife, slice dough into 8 slices.  If you want them smaller, you can slice 16 rolls.  Place rolls in the prepared pie plate and sprinkle with any remaining cinnamon and sugar you prepared. Bake at 350 degrees for about 18-20 minutes.

While the rolls are cooling slightly, make the glaze.

Creamy Vanilla Glaze

1 tablespoon unsalted butter, melted
4 tablespoons of heavy cream 
1 cup powdered sugar
1 teaspoon pure vanilla extract

Stir together sugar, cream and vanilla until smooth.  Add a little more cream if you to need to make it more pourable. Drizzle all over warm rolls and allow them to set for about 10 minutes.  Remove from pie plate and serve warm! 

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STAR Butter Flavored Olive Oil is available at Food Lion, Raley's, Stater Bros., FoodMaxx , select Walmarts and online at http://bit.ly/ButterFlavoredOliveOil.

Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout!


Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

Corned Beef Sandwich with Coleslaw

So you made that big beautiful corned beef brisket for St. Patrick’s day this past weekend.  But what do you do with the leftovers?  Just like Ham after Easter and Turkey after Thanksgiving....You make sandwiches! Here's my delicious corned beef sandwich with a creamy and delicious coleslaw with just the right kick!

Corned Beef Sandwich with Coleslaw

Sliced corned beef

2 slices baby Swiss or Fontina cheese

2 cups coleslaw mix

3 tablespoons sour cream

4 teaspoons mayonnaise

1 tablespoon horseradish sauce

1 teaspoon yellow mustard

pinch of salt

fresh kaiser rolls

 

Place coleslaw mix in a small bowl. Combine the sour cream, mayonnaise, horseradish sauce, mustard and salt. Pour over coleslaw mix and toss to coat. Set aside

 

Slice rolls and place on ungreased baking sheet cut side up. Layer with corned beef, coleslaw mixture and cheese. Broil for 2 minutes or until cheese is melted.

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