Stuffed Mushrooms

submitted by Holly Sanders

40 whole mushrooms--can be different sizes--(the medium to large ones are easier to fill and destem)
1 package jimmy dean sage flavored sausage--found by the bacon
1 8 oz package lite cream cheese softened
Fresh parsleyBrown sausage.

De-stem the mushrooms and pull out as much of the contents as possible to create a small hole. Combine cooked sausage and cream cheese well. fill each mushroom until full, but not too full so it doesn't overflow. Garish with sprinkles of fresh parsley and bake at 350 for about 20 minutes. Delish!

Ginger Soy Stir Fry

You may use any protein (beef, pork, chicken, shrimp) for this meal.

Marinade
1/4 cup soy sauce
4 tsp sesame oil
2 tsp honey
2 cloves galic, minced
1/2" ginger, peeled and minced

Stir Fry
1 pound protein (shrimp, beef, pork, chicken)
1 package Wel Pac Chuka Soba Stir-Fry Noodles
1 bag stir fry veggies ( I found mine in the freezer section, if you find fresh, by all means!)
1-2 TBS vegetable oil
2 cloves galic, minced
2 tsp sesame oil
1/2" ginger, peeled and minced
1/4 cup soy sauce

1. Combine marinade ingredients together and place your meat in it for at least 30 minutes. I used pork tenderloin, removed all fat and silver skin and then pounded it out to the piece was an even thickness throughout. Grill or cook in skillet over medium heat until medium-well, about 6 minutes per side. When done, remove from heat and let rest 5 minutes.

2. Meanwhile, add vegetable oil in large skillet over medium-high heat. Let oil get smoking hot, literally. Add vegetables and saute for 5-7 minutes, until vegetables are tender and just starting to brown.

3. Cook soba noodles according to package directions and set aside.

4. Combine garilc, ginger and sesame oil in small dish. Clearing the center of the skillet add to pan and let sit for 30 seconds or until garlic and ginger are fragrant. Stir veggies to coat. Add soba noodles and toss together. Add soy sauce and remove from heat. Slice tenderloin across the grain and add to dish. Eat lots because it is so dang good.

Sloppy Joes

1 TBS olive oil
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
1/2 tsp Lawry's seasoning salt
pinch red pepper flakes, optional
1 TBS steak seasoning, such as McCormick Montreal Seasoning
1 medium onion, chopped fine
1 red bell pepper, chopped fine
2 large garlic cloves, minced
1 TBS red wine vinegar
2 TBS Worcestershire sauce
1 15-oz can tomato sauce
2 TBS tomato paste

4 crusty rolls, toasted
cheddar cheese

1. Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar, steak seasoning, Lawry's and red pepper flakes in small bowl. Add sugar and spice mixture to the skillet and combine.

2. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, garlic, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine.

3. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer until mixture has thickened. Using a large spoon pile sloppy meat onto toasted bun bottoms, sprinkle with cheddar or slice of cheese and cover with bun tops. Serve with crunchy celery and carrots and a side of ranch. Yum!

Best Chicken Marinade

This yummy marinade makes enough for 4 chicken breasts and can easily be adapted for more.

1/2 cup vegetable oil
3 TBS soy sauce
2 TBS Worcestershire sauce
2 TBS red wine vinegar
Zest & Juice of 1 lemon
1 tsp grainy mustard (Dijon will do)
Salt & Pepper to taste
3 TBS chopped fresh parsley
pinch of red pepper flakes or several sashes of Tabasco sauce
2 garlic cloves, minced
1 shallot, chopped fine

1. Combine all ingredients and reserve 1/4 cup, pour remaining over chicken in ziploc bag. Let marinate at least 30 minutes.

2. Grill 6 minutes per side until chicken registers 160 degrees. Remove from grill and tent with foil, let rest 5 minutes. Before serving brush reserved marinade over chicken and serve.

I made a yummy spinach salad using almonds, oranges and sliced chicken and then I drizzled a bit of reserved marinde over the top for a dressing, just a little will do! The chicken is crazy moist and soooo good!

Foil Dinner Italian Chicken

4 Boneless Skinless Chicken breasts

1 tsp Italian seasoning

Salt & Pepper

4 medium potatoes, peeled, sliced very thin

1 cup marinara sauce

1/2 cup smoked mozzarella, grated

2 TBS olive oil

2 garlic cloves, minced

fresh Italian parsley, minced

Preheat oven to 400 degrees.

Lay 4 pieces of aluminum foil on a flat surface and spray the middle of each with non-stick cooking stray. Wash and scrub potatoes and slice into very thin slices. In medium bowl toss with olive oil, minced garlic and salt and pepper. Arrange the potatoes in an oval shape onto the middle of the foil about the size of your piece of chicken, sprinkle with fresh parsley.

Sprinkle Italian seasoning and salt & pepper on both sides of the chicken pieces and place a chicken breast on top of each pile of potatoes. Top each chicken breast with 1/4 cup of marinara sauce and 1/8 cup of cheese.

Raise up the long sides of foil and fold down twice, do the same thing to the sides of the foil creating an air tight seal. Transfer packets to a baking sheet.

Bake for 30 to 35 minutes or until chicken is 165 degrees. Remove chicken from oven and let set a few minutes before poking a hole in the foil to release the steam before opening.

Roasted Vegetable Penne

Thank you Giada for this recipe.

Note: You must use the cheeses specified to get the best flavor. Both fontina and smoked mozzarella are found in the specialty cheese case in the deli section of your grocery store. I used presliced fontina and then finely chopped it, still worked great!

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

1. Preheat the oven to 450 degrees F.

2. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

4. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

5. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Sour Cream Waffles

1 3/4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter melted
1 cup milk
1/2 cup sour cream
3 large eggs

Maple syrup or jam, for serving

Heat a waffle iron according to manufacturer's directions. Lightly oil the grids. Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix.

Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve the waffles hot, with the syrup passed on the side.
Makes twelve 4-inch waffles.