Friday, November 11, 2011

Stuffed Mushrooms

A classic recipe that I never tire of making

250g pack of cream cheese, at room temperature
4 green onions, thinly sliced
6 slices of bacon, cooked and diced
15-20 small-medium white mushrooms, remove stems and wipe with damp cloth to clean

Preheat oven to 350 degrees
Place prepared mushrooms on foil lined cookie sheet.

Place cream cheese in a bowl and with a wooden spoon stir and mash till smooth and creamy. Add in cooked bacon and green onions and stir to combine.

Using a small spoon fill the mushrooms and place on foil lined cookie sheet. Be sure to fill them nice and full so you may use less mushrooms.

Bake for about 15 minutes or till the filling is bubbling and the mushrooms have turned a light brown.
(They will release moisture and then begin to brown)

Parmesan-Butternut Squash Gratin

Parmesan-Butternut Squash Gratin

1 butternut squash (2 1/2 lb)
1/4 cup butter
2 large cloves garlic, finely chopped
1/4 cup panko bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned.

Before serving, sprinkle parsley over top.
Makes 6 servings (1/2 cup each)

Tuesday, November 8, 2011

Creamy Chipotle Chicken (in the crock-pot)

Servings: 4
"An easy, creamy chicken dish made in the slow cooker gets a smoky kick from chipotle peppers. It's nice to serve with hot cooked rice."

4 skinless, boneless chicken breast halves
1/4 cup butter

1 teaspoon olive oil
salt and ground black pepper to taste
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup chicken broth
1 (8 ounce) package cream cheese, cut into cubes
3 chipotle peppers in adobo sauce, minced
1 tablespoon adobo sauce from chipotle peppers
( I puree the tin of peppers and sauce and place in a jar. It keeps in the fridge for months. For this recipe I use 3/4 teaspoon. The seeds have been left in so it's quite spicy)

Cast of Characters for the Creamy Chipotle Crock-pot Chicken..I do love alliteration :)

Place the butter into a frying pan and melt over medium heat. Add the olive oil. 

Add chicken breasts and sprinkle with salt and pepper. 

Once they are browned lightly on both sides remove and place in slow cooker. 


Add the cream cheese cubes, stir to melt, then add the cream of chicken soup and chicken broth, and the chipotle peppers, and adobo sauce mixture. Stir or whisk the mixture gently until smooth. Add the garlic and then pour over the chicken. 

Stir to mix in the chicken. Cover, set the cooker to Low, and cook for 4-6 hours. 
Chicken is done when separates easily with 2 forks.