Sausage Stuffed Mushrooms

I made these for a get together, but then also ate the rest for dinner. The combination of a sweet mushroom with a spicy sausage, also stuffed with onions, garlic, spinach and croutons make a great combination and a hit at my small party. Make sure that you soften the mushrooms first and drain them before stuffing. These large white mushrooms browned up nicely in 6 minutes in my Ninja XL Foodi. Total time: 30 minutes  Serving: 3-4 mushrooms each 

Ingredients:

3 tablespoons olive oil, divided 

24 large white whole mushrooms (6 to 8 people)

14oz spicy sausage (I used a plant based sausage and no one knew the difference)

1/2 white onion, chopped 

2 cloves of garlic, halved 

Stems from the mushrooms 

Salt and pepper, to taste 

2 stalks of celery, diced 

1/2 bag of frozen spinach, thawed 

2 cups buttered stuffing 

1/3 cup grated Parmesan cheese 

Directions:

In a skillet on medium heat add 2 tablespoons olive oil, then add the mushrooms and cook until softened. Remove to a plate cap side up to drain. 

In the same skillet add the remaining oil and the sausage, cook until browned. In your food processor or blender add in the onions, garlic, mushroom stems, celery and salt and pepper, to taste. Pulse once or twice only, then add to the sausage with the spinach, cheese and stuffing. Cook 5 - 10 minutes.

Stuff the mushrooms and place on a baking sheet. Bake in a preheated 400 degree oven (or ninja foodi) for 6 minutes. Serve. 

Waldorf Turkey Salad

 

Leftover turkey?  Do you want to make something different? Try this Waldorf Turkey Salad. I wanted something on the lighter side instead of the usual Turkey Manhattan. Total time: 20 minutes Serves 2-3

Ingredients:

2 cups of cubed turkey 

1 apple, diced 

1 cup of red seedless grapes, halved

1/2 cup chopped walnuts 

1 stalk celery, diced 

1/2 cup Mayo (I used light Hellmann’s) or to taste 

1/4th head lettuce and a handful of spinach or more if needed. 

1/2 cup of shredded mozzarella 

Directions:

In a medium bowl combine the first six ingredients. On your plate add the lettuce and spinach, then the turkey mixture. Top with cheese. Serve. 

How to Make Salisbury Steaks

I loved how quick and easy this Salisbury steak recipe was. I did cheat a bit on the gravy. You can make your gravy from scratch, I used a can of mushroom gravy added some onion flakes and cooked it with my mushrooms. Serves 4 (unless there are seconds) Total Time: under 30 minutes.

Ingredients: 

20 oz ground beef

1/3 cup Italian bread crumbs 

1 tablespoon Italian seasoning 

2 tablespoons dried onion flakes 

1 tablespoon ketchup 

1 teaspoon Worcestershire sauce 

1 large egg, beaten

Salt and pepper to taste 

3 tablespoons olive oil (divided)

6 oz sliced brown mushrooms 

1 can mushroom gravy

1 tablespoon dried onion flakes 

1 tablespoon dried parsley, to garnish 

Directions: 

In a large bowl combine the first 7 ingredients (through salt and pepper, to taste). I tried to use something other than my hands, but gave up. Make 4 patties. In a large skillet on med/high heat add 2 tablespoons olive oil. When hot add the 4 patties and cook until desired temperature (mine is slightly pink inside). Turn heat down to low.

In another skillet add the remaining tablespoon of olive oil and on med/high heat cook the mushrooms for 5 minutes. Add in the can of mushroom gravy and tablespoon of dried onion flakes, stir to combine. Cook a couple minutes then transfer the cooked patties on top of the gravy, but spoon some of the gravy on top of the patties and sprinkle on the parsley, cook a couple minutes then serve with your famous mashed potatoes and a side vegetable. 

Why didn’t I just pour on the gravy over the patties in the skillet the patties were cooked in? I felt there was too much grease. If you can drain the grease or remove patties and drain grease then add patties back in and top with gravy, I suppose you can do it that way too. Or transfer to a serving dish then pour on gravy. Whatever works for you. Enjoy! 

 

Mama’s Goulash

 My mama's goulash was one of my favorite meals growing up. Now it's a favorite of my granddaughters. Takes only 15-20 minutes to make. Serves 4-6, but expect seconds! 

Ingredients:

1 lb ground beef
1/2 red onion, chopped
2 stalks of celery, chopped
2 15oz cans of Italian Stewed tomatoes
1 15oz can of tomato sauce
16 oz macaroni
Garlic powder, salt and pepper to taste

Directions:

Cook the ground beef until done and set aside on a paper towel to soak up grease. Cook macaroni 8 minutes. Rinse in cold water right away to stop cooking process. In the same skillet cook the chopped vegetables until the onions are translucent. Add the meat back in then add the stewed tomatoes and tomato sauce, stir well. Let simmer 10 minutes. Fold in the macaroni then season with garlic powder and salt and pepper. Serve Yum Yum!

How to Make Beer and Bacon Mac & Cheese

Who would like beer and bacon in their Mac & cheese? Well learn how you can add beer and bacon with this Taste of Home recipe. Serves 6 Total Time 40 minutes 

Ingredients: 

2 cups uncooked elbow macaroni

6 bacon strips, chopped

3 garlic cloves, minced

1/4 cup all-purpose flour

1 3/4 cups 2% milk

2/3 cup brown ale or chicken broth

1 cup shredded Parmesan cheese

1 cup shredded extra-sharp cheddar cheese

2 green onions, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

Additional green onions

Directions: 

• Preheat oven to 375°. Cook macaroni according to package directions for al dente; drain. 
• Meanwhile, in a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels. In the same pan, add garlic; cook and stir 30 seconds. Stir in flour until blended; gradually whisk in milk and beer. Bring to a boil, stirring constantly; cook until thickened, 2-3 minutes.
• Stir in cheeses until blended. Add macaroni, green onions, salt, pepper and half the bacon; stir to combine. Bake, uncovered, until bubbly, 15-20 minutes. Sprinkle with remaining bacon and additional green onions. Serve immediately.

Cheeseburger Shepherd’s Pie

 

This Cheeseburger Shepherd’s Pie is a BHG recipe that combines flavors of a juicy cheeseburger in this delicious food mashup. They used ground chicken, but you could easily swap for ground turkey or beef. I also substituted the 1.5 cups of frozen whole kernel corn with 1 tomato, diced. Who puts corn on their cheeseburger?  Serves 6 Total Time: 1 hour 

Ingredients:

Nonstick cooking spray

1.5 lbs ground beef, turkey or chicken 

1/2 cup red and/or green pepper, chopped 

1/3 cup yellow or white onion, chopped 

2 teaspoons minced garlic 

1 tomato, diced 

3/4 cup water

1 6oz can tomato paste

1 tablespoon Italian seasoning 

1/4 cup pickle relish

1/4 cup yellow mustard 

1 cup shredded cheddar cheese 

1.5 lbs mashed potatoes, refrigerated 

Garnish: sliced green onions or chopped pickles, optional 

Directions

:

Make your mashed potatoes and refrigerate. Preheat oven to 350°F. Coat an oven-safe 4- to 5-qt. pot with cooking spray. Cook the next four ingredients (through garlic) in the pot over medium-high heat until meat is browned. Drain off any fat. 

Stir the next five ingredients through the mustard into the meat mixture. Bring to boil then reduce heat to simmer for 5 minutes. Stir in 1/2 cup cheese and top with mounds of mashed potatoes. Sprinkle with remaining cheese. Bake uncovered for 20 minutes or until cheese has melted. Top with garnish, if using. 

Smothered Pork Chops in Mushroom Sauce

This Smothered Pork Chops in Mushroom Sauce is pretty easy to make in about 45 minutes. I had them along with some Instant Pot Mashed Potatoes (I used this recipe and substituted the red potatoes for yellow potatoes and peeled them). Serves 2 

Ingredients: 

2 thick pork chops 

2 tablespoons olive oil plus more if needed

Salt and pepper, to taste 

2 tablespoons grated Parmesan cheese 

6 oz brown mushrooms, sliced

4 tablespoons flour

4 tablespoons butter 

2 cups beef broth 

1 cup heavy cream

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard 

Directions:

In a large skillet on med/high heat add the olive oil. Season the pork chops with salt and pepper, then sprinkle on Parmesan cheese and pat it down. Brown all sides and cook until a golden brown 15-20 minutes. Check doneness internal temperature should reach 145F. Remove to a plate, cover with foil.

Add the mushrooms and another tablespoon of oil, if needed. Cook until brown about 3 minutes. Remove from skillet. Add the flour and butter and stir to combine. Add in the broth, heavy cream, Worcestershire sauce and Dijon mustard and whisk until combined. Let simmer until thickened. About 10 minutes. Add the pork chops and mushrooms back in the sauce. Cook on medium until pork chops and mushrooms have reheated. Taste test to see if additional salt and pepper are needed.