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
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.
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.
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.
Bake until mushrooms are soft and the tops are golden, 20 minutes.
They are also great for dinner parties and cocktails & hors d’oeuvres.
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.
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.
Lots of personal stuff going on for the last few months. Sorry it’s been so long since I’ve posted. Thank you for sticking with me. Enjoy your day of celebrating America’s birthday!
4th of July Cookies
1 1/2 cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Baggies to pipe
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
NOTE: I make icing with confectioners’ sugar and milk. I make it fairly thin, as I ‘paint’ the icing on the cookies with a paint brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.