Stuffed Mushrooms by Suburbs Mama

Tyler LOVES mushrooms so these would be great to make for him!

Stuffed Mushrooms

24 large mushrooms

2 shallots

4 cloves garlic cloves

1/4 cup white wine

8 ounces cream cheese at room temperature

1/4 cup Parmesan cheese

1/4 cup breadcrumbs

salt and pepper

1 teaspoon fresh thyme

1/4 cup flat leaf parsley chopped

-Wash mushrooms and remove stems (save stems), pat dry

-Mince the stems, garlic and shallots

-Saute the mushroom and shallot mixture in a large saute pan over medium high heat with 1 Tablespoon olive oil.

-Cook until the shallots are transparent and the mushroom begin to caramelize, about 5 to 7 minutes.

-Add the white wine and let the wine cook out.

-Set aside and let cool slightly.

-In a bowl, add the cream cheese, parsley (save a bit for garnish), and thyme.

-Add the mushroom mixture to the cream cheese and mix until combined.

- Season with salt and pepper.

-Put the mushroom caps on a baking sheet lined with tin foil.

-Fill the mushroom with the filling and sprinkle the top with the breadcrumbs

-Bake in a preheated 350 degree oven for about 20 minutes.

-When the mushrooms are done, they will start to leak water and be hot all the way through.

-Garnish with the remaining parsley.

Football Snacks by Alicia

Football has finally arrived in the Schlumpf household, which for Tyler means the Chargers and for Alicia it means A LOT of fun football snacks! I love to cook treats for Tyler and I while we spend a lazy Sunday watching football... here is the plethora of deliciousness that I made last weekend.. (which by the way, could of fed about 10)...

Football Snacks

As shown above: sausage and crackers, tostada chips, homemade guacamole, salsa, bean dip and chicken and black bean quesadillas!!

It was a great day! Check out my blog under football snacks for some more ideas!

Happy Football Season!

Guacamole by Martha Stewart

Yum!

Guacamole

Ingredients

• 1 1/2 tablespoons finely chopped white onion
• 1 tablespoon plus 2 teaspoons finely chopped fresh cilantro
• 1 1/4 teaspoons jalapeno, seeded and finely chopped
• 1/2 teaspoon coarse salt, plus more for seasoning if desired
• 1 ripe Hass avocado, pitted, peeled, and coarsely chopped
• 3 tablespoons tomato, seeded and finely chopped

Directions

1. With a large mortar and pestle, mash onion, 1 tablespoon cilantro, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Use immediately.

Spicy Citrus Caramel Wings by Martha Stewart

These look tasty! I think Tyler will love them!

Spicy Citrus Caramel Wings

Ingredients

• 3 pounds chicken wings, wing tips removed and cut at the joint, if necessary
• 2 tablespoons olive oil
• 2 teaspoons coarse salt
• Zest of 1 lime
• Zest of 1 lemon
• 3 blood oranges
• 1/3 cup sugar
• 1/2 cup freshly squeezed blood orange juice
• 3 tablespoons corn syrup
• 1 teaspoon finely chopped fresh ginger
• 1 to 2 teaspoons Sriracha
• 1/4 teaspoon cayenne pepper

Directions

1. Preheat oven to 450 degrees.
2. In a large bowl, toss chicken together with olive oil, salt, and half of the lime and lemon zests. Spread in an even layer on a rimmed baking sheet. Transfer to oven and roast until golden brown, draining fat and shaking pan occasionally, about 1 hour.
3. Meanwhile, slice the top and bottom of oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the oranges over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Chop oranges and place in a fine mesh sieve in a bowl, to drain, pressing down on oranges to release juice as necessary; set aside.
4. In a medium saucepan heat sugar and 1 teaspoon water over medium-high heat and cook, stirring occasionally and brushing down the sides of the saucepan with a damp pastry brush, until the sugar dissolves and comes to a boil. Cook until mixture becomes golden amber in color; remove from heat and add orange juice. Return mixture to heat and cook until reduced by half, about 4 minutes. Stir in corn syrup and continue cooking until thickened, about 1 minute more. Add orange pieces and cook until liquid is reduced and mixture is thick, about 3 minutes; remove from heat.
5. Remove chicken from oven and transfer to a large bowl. Pour over citrus glaze and toss to coat. Stir in remaining lime and lemon zest, ginger, Sriracha, and cayenne pepper; serve immediately.

Pizza Margherita by Martha Stewart

So good!

Pizza Margherita

• All-purpose flour, for rolling
• 1 cup prepared tomato sauce
• 8 ounces fresh mozzarella, thinly sliced
• 1/4 cup extra-virgin olive oil
• 24 fresh basil leaves, torn
• Coarse sea salt

Directions

1. Preheat a grill or grill pan.
2. Divide dough into 4 equal pieces and shape each into a ball. Loosely cover with a kitchen towel or plastic wrap; let stand 15 minutes.
3. Using a lightly floured rolling pin or your hands, stretch each ball into a 9- to 10-inch round.
4. Place one round of dough directly on grill and cook until bottom is lightly browned and dry, about 2 minutes. Using tongs, gently turn dough and cook for 30 seconds more. Transfer to baking sheet, browned side down, and set aside. Repeat process with remaining dough.
5. Divide sauce evenly between pizzas spreading to within 1/2 inch of the edges of the dough. Top with cheese.
6. Working with 1 or 2 pizzas at a time, place on grill and cook until cheese is melted and bottom is golden brown and crisp, about 2 minutes. Repeat process with remaining pizzas. Transfer pizzas to a cutting board and drizzle with olive oil. Scatter basil leaves over each pizza and sprinkle with salt. Cut using a pizza wheel and serve immediately.

Nachos by Martha Stewart

Wouldn't be football season without some nachos!

Nachos

Ingredients

• Crispy Tortilla Chips
• 4 cups Slow-Cooker Pulled Pork
• 2 1/2 cups shredded Monterey jack or pepper jack cheese
• 2/3 cup thinly sliced banana peppers or other pickled peppers, such as cherry or jalapeno
• Emeril's Queso, warmed
• 1/4 cup finely chopped scallions, green parts only, for garnish
• 2 tablespoons finely chopped fresh cilantro, for garnish
• Chipotle Salsa, for serving

Directions

1. Preheat oven to 400 degrees.
2. Layer half of the chips, pork, cheese, and banana peppers in a large baking dish; repeat with a second layer of each. Transfer to oven and bake until cheese is melted and pork is warmed through, 8 to 10 minutes.
3. Remove from oven and top with warmed queso. Garnish with scallions and cilantro; serve immediately with salsa.

BBQ Pork Sandwiches with Cabbage Slaw by Delish

Another football snack!

BBQ Pork Sandwiches with Cabbage Slaw

• Quick BBQ Sauce
• 2  (12 to 16 ounces each) pork tenderloins
• Coarse salt and ground pepper
• 3 tablespoon(s) mayonnaise
• 2 tablespoon(s) white-wine vinegar
• 1 tablespoon(s) Dijon mustard
• 2 teaspoon(s) light-brown sugar
• 5 cup(s) finely shredded green cabbage (half a 2-pound cabbage)
• 4  potato rolls or other soft sandwich rolls

---

Directions

1. Preheat oven to 475 degrees F. Divide Quick BBQ Sauce between two bowls. Use one for basting the raw meat; reserve the other for serving with sandwiches.
2. Place pork on a foil-lined rimmed baking sheet; season with salt and pepper. Brush generously with sauce. Roast, basting occasionally with sauce, until an instant-read thermometer registers 150 degrees, 18 to 25 minutes.
3. Meanwhile, make slaw: In a medium bowl, whisk together mayonnaise, vinegar, mustard, and brown sugar until smooth; season with salt and pepper. Mix in cabbage.
4. Thinly slice pork; serve on rolls, accompanied by slaw and reserved sauce.

Mini Turkey Burgers by Delish

I am trying to come up with some yummy football snacks, so get ready! The next bunch of posts will be just that!

Mini Turkey Burgers

• 2 slice(s) (about 1 ounce each) white sandwich bread
• 1 pound(s) 93 percent lean ground turkey
• 2 ounce(s) cheddar cheese, coarsely grated (about 1/2 cup)
• 1/2 small onion, coarsely grated
• Coarse salt and freshly ground pepper
• 1 teaspoon(s) olive oil
• 12  party-size rolls
• Lettuce, sliced tomatoes, ketchup, and mustard (optional), for serving

---

Directions
1. In a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add turkey, cheese, and onion. Season with salt and pepper, and mix gently just until combined. Form twelve 2-inch patties (about 3 tablespoons each).
2. In a large nonstick skillet, heat oil over medium heat. Cook patties until browned and cooked through, about 5 minutes per side. Serve on rolls with lettuce, tomatoes, ketchup 

Seven Layer Bean Dip by Delish

Perfect for a football snack!

Seven Layer Bean Dip

• 4 tablespoon(s) safflower oil
• 1 cup(s) plus 2 tablespoons chopped onion (from 1 medium onion)
• 4 clove(s) garlic, minced
• 2 can(s) (15 1/2 ounces each) pinto beans, drained, liquid reserved
• 2 medium tomatoes, finely chopped
• 1/2 teaspoon(s) coarse salt
• 2  ripe avocados, halved, pitted, and peeled
• 1  to 2 pickled jalapeno chiles, minced
• 1 cup(s) plus 2 tablespoons sour cream
• 2 tablespoon(s) fresh lemon juice
• 3 ounce(s) cheddar cheese, grated (1 cup)
• 6  scallions, thinly sliced
• 6 ounce(s) pitted black olives, chopped
• 1  to 2 bags tortilla chips, for serving

---

Directions

1. Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.
2. Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.
3. Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.

Hot Spinach Dip by Martha Stewart

Football season is right around the corner and as Tyler thinks of football, I think of good snacks! This one looks perfect!

Hot Spinach Dip

Ingredients

• 2 teaspoons olive oil, plus more for baking dish
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 pounds spinach, cleaned, trimmed, and coarsely chopped
• 1/2 cup milk
• 6 ounces reduced-fat bar cream cheese
• 3 dashes Worcestershire sauce
• 3 dashes hot sauce, such as Tabasco
• 3/4 cup shredded mozzarella
• Coarse salt and ground pepper
• Baguette slices, breadsticks, or crackers, for serving

Directions

1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
2. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.