Stuffed Mushrooms

Yields: 15

The delightful morels make a great lunch! Pair it with some white wine & mixed greens salad with vinaigrette dressing .

Hope you’ve been enjoying the recipes I’ve posted on Facebook. Sorry it’s been so long since I’ve posted here. I’m really not back to blogging but this recipe is worthy of sharing. Since all youth sports are cancelled here in Minnesota I have so much more time to cook.

Cooking spray, for pan

1.5 lbs baby mushrooms

2 T butter

2 cloves garlic, minced

1/4 Cup breadcrumbs

Kosher salt, a pinch

Freshly ground black pepper, 3 crankes

1/4 Cup freshly grated Parmesan, plus more for topping

4 oz cream cheese, softened

4 oz whole milk Ricotta cheese

2 T freshly chopped parsley

1 T freshly chopped thyme

  1. Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.
  2. In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
  3. In a large bowl mix together mushroom stem mixture, Parmesan, ricotta, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.
  4. Bake until mushrooms are soft and the tops are golden, 20 minutes.

They are also great for dinner parties and cocktails & hors d’oeuvres.

Deli Dreams

Sorry I’ve been MIA for personal family reasons needed to take a break. This summer I’ve been dreaming.

The dream is to open a Delicatessen and Market some day when the kids are grown or most of the way at least. Why not now right?! We having too fun right now being hand-on parents who are able to be there when the kids get home from school, the chauffeur, Dad coach, and PTA mom. Fortunately all our extra dough is going to them and we are enjoying a debt free life except our home.

What signature menu items do I want my deli to have? Well until then I’m toying with coming up with line of products that fall under the MN Cottage Law. I’m thinking for starting with soup mixes, breakfast mixes, and sauces.

And maybe?

Blood Mary Mix

(not sure where I got this recipe, I’ve had it for years. so I’m sure it’s not my original creation. So I should come up with my own right!)

In a quart-sized container, pour 23 ounces of tomato juice—the canned kind is just fine here.

Add 6 tablespoons of jarred grated horseradish

  • 2 tablespoons Worcestershire sauce
  • 6 big dashes of Tabasco
  • 1 teaspoon salt
  • 1 teaspoon celery salt
  • 1/2 teaspoon celery seed
  • 1 ounce fresh lemon juice
  • 1 ounce olive brine (just the liquid from whatever green olive jar you have on hand)
  • plus 1 full teaspoon of coarse-ground black pepper.

Stir that all up, let sit overnight and in the morning. Refrigerate.

The next day, in a tall glass with ice, stir together 4 ounces Bloody mix and 1 1/2 ounces vodka. Garnish with a celery stalk, lemon slice and a few olives.

Honey Smoked Ham

As you know Turkey is the star of Thanksgiving as Ham is to Christmas. Instead of spending nearly $80 on an overpriced honey baked ham, fire up your smoker and cook one yourself. As some of you may know my husband & I are the kings of DIY! We tried this recipe out this year and it’s better than anything you can buy. Delicious!

Go and buy 1 – 10lb. Naturally Hickory Smoked Spiral Cut Ham (the brand we bought was a Target Market Pantry).

These hams are precooked as you know; if you notice the directions it simply says to reheat the ham in an oven for a couple of hours until it reaches an internal temp of 140 degrees. It is perfectly fine to reheat it this way, but if you want to turn the ham into something spectacular, use your smoker and this recipe.

To create the “Honey Baked” effect on the outside of the ham I use two things: a Honey glaze and a seasoned sugar rub.

Honey Glaze

  • ½ cup Orange Juice
  • ½ cup Apple Juice
  • ¼ cup Brown Sugar
  • ¼ cup Honey

Whisk these ingredients together over Med. High heat until it reaches a low boil. Reduce the mixture for 3-5 minutes stirring occasionally.

The first step in the process is to baste the outside of the ham with the glaze. I use a squirt bottle but you can simply brush it on the outside with a pastry brush. This step can get a little messy, so it’s best to have the ham in a shallow dish or aluminum pan.

Now it’s ready for the Seasoned Sugar Rub. Here’s the recipe:

Seasoned Sugar Rub

  • ½ cup Brown Sugar
  • ½ cup Natural Sugar in the Raw (Turbinado Sugar)
  • 2 teaspoons Pumpkin Pie Spice (cinnamon ginger nutmeg allspice)
  • ½ teaspoon Smoked Paprika (Spanish will do if don’t have smoked)

Combine these ingredients in a ziplock bag. Then rub the sugar blend to the outside of the ham. Once the outside of the ham is covered with the seasoned sugar rub, it’s ready for the smoker.

Smoking Directions: To cook the ham the smoker needs to be between 275-300 degrees. We use a mild fruit wood like cherry or apple for the smoke. Since we’re essentially “double-smoking” the ham you want to stay away from stronger woods like Hickory or Oak. These will easily overpower the flavor.

Place the ham on the smoker and check it every hour. If the outside starts to look a little dry, use some of the glaze for basting. The entire cook is only going to take about 2 ½ – 3 hours.

The ham needs to reach an internal temp of 140 degrees before serving, but you don’t want it to get much hotter than that or it will dry out.

You can tell when the ham is ready because the slices will start to separate slightly and the outside will have that caramelized look. When it reaches this point, remove the ham from the smoker and loosely tent with aluminum foil.

Serving: It’s ready to serve after a short rest, but you can keep it warm for a couple hours by placing it in a dry cooler with a few old towels.

Carving a spiral sliced ham is easy. They’ve done all the work for you, just make a cut along the bone and free all the slices.

Be sure not to throw that bone away because it will flavor a pot of beans or can even be used for making pork stock.

Hope you enjoy this DYI “Honey Baked Ham”. Merry Christmas!!!