Breakfast Stuffed Mushrooms

I thought I’d try some stuffed mushrooms for breakfast today.  Quite tasty; easy to make too!

  • 4 medium mushrooms
  • 2 tsp butter
  • 1/8 cup diced peppers
  • 1/8 cup diced ham
  • 1 Tbs diced green onion
  • salt and pepper to taste
  • 2 eggs
  • 1/4 cup shredded cheese

Remove stems from mushrooms and set aside.   Place mushroom caps in small skillet with 1 tsp butter.  Over medium heat cook for about 4 minutes each side; I covered mine for half of the time.  Remove from heat and set aside.  Meanwhile in skillet melt remaining butter.  Dice mushroom stems, peppers, ham, and green onions; add to skillet and saute for a few minutes until tender.  Add salt and pepper and eggs.  Scramble about and cook until eggs are set.  Stir in cheese and serve over mushroom caps.

Enjoy ~ Kimberly

Loaded Baked Potato with Cheddar Broccoli and Bacon

I bought a couple of huge baking potatoes today and decided to make us a stuffed potato for lunch.  I thought a broccoli soup of sorts would be perfect and it was.  I chopped my bacon before cooking it but crumbled cooked bacon will work lovely too if you happen to have some leftover bacon waiting to be used.  I microwaved my potato today but feel free to cook them however you prefer.

  • 2 strips bacon – diced
  • 1 Tbs flour
  • 1 1/2 cups milk
  • 1 1/2 cups broccoli – chopped
  • 1 jalapeno – minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup cheddar
  • 1/4 cup sour cream

Cook potatoes and set aside.  Meanwhile, cook bacon until crispy.  Set aside reserving about 1 Tbs of bacon fat in skillet. Add flour to bacon fat, stir and cook for about 1 minute.  Add milk and stir until thickened.  Add broccoli, jalapeno, salt and pepper.  Cook for about 4 minutes until broccoli is desired tenderness.  Stir in cheddar until melted; add sour cream.  Serve over 2 giant baked potatoes or 4 small ones and sprinkle with bacon.

Enjoy ~ Kimberly

Stuffed Porkloin with Goat Cheese, Tomato, and Spinach

This must be a really good roast idea because I had every intention of listing this as a new recipe when I found I’ve posted almost the same thing before.  I still will proceed since I have everything documented.  I made a couple of slight changes from my original stuffed pork loin post.  Both however were delicious.  This time I omitted the bacon and fresh garlic and used a smaller piece of pork so it cooked faster; I also added some fresh diced tomato from my garden!

I like to unroll my pork; it’s just fun.  You could alternately do an accordion style cut but I like to start at the top and work my way around the pork trying to maintain a 1/4 inch thickness as I go. It doesn’t really matter if it’s thicker or thinner in places; you can’t see it in the picture but I actually have a couple of holes in mine.  You can pound it to an even thickness if you desire, but once it is rolled back up it doesn’t effect the cook time to have varying thicknesses as it all again becomes one roast.

I next seasoned the 2 pound pork roast with salt, pepper, and garlic powder.

I would estimate I used 2 o.z. spinach, 2 o.z. goat cheese, and 1 tomato peeled and diced; layer this on the pork roast.

Roll back up and secure with toothpicks or tie with baking twine (I used 2 toothpicks).

Sprinkle with salt and pepper and bake at 375 degrees for about 1 hour for a 2 pound roast; adjust time as needed depending on size.  Allow to rest for 5 minutes before carving.

Enjoy ~ Kimberly

Skillet Stuffed Peppers ~ or simply Stuff

I love stuffed peppers but for the convenience of reheating and sending for Charles’ lunch making stuff is so much easier.  It’s quick and easy prep and it will reheat beautifully when he has his lunch tomorrow. I vary this recipe sometimes and simply use spaghetti sauce, but with all these fresh garden vegetables and herbs I decided to use fresh tomatoes, basil, and oregano instead of opening a jar.

Skillet Stuffed Peppers

  • 1 pound ground beef
  • 2 cloves garlic ~ minced
  • 1/4 cup diced onion
  • 2 bell peppers; cut in bite size chunks
  • 1 1/2 cups tomatoes ~ peeled and diced
  • 1 Tbs fresh oregano
  • 1/4 tsp dried marjoram
  • 1/2 tsp dried thyme
  • 1/2 tsp fresh ground black pepper
  • 1 tsp salt
  • 1 tsp crushed red pepper
  • 1 Tbs fresh basil
  • 1 1/2 cups cooked rice

In large skillet over medium heat begin cooking ground beef.  Add garlic and onions and cook until meat in no longer pink about 7 minutes. Drain fat from beef and return to skillet.  Add peppers, tomatoes, and all spices and herbs besides basil.

Bring to simmer and cook for about 10 – 15 minutes.  Stir in basil and cooked rice; heat through.

Enjoy ~ Kimberly

Stuffed Shells ~ Pasta shells with Crab and Goat Cheese

I decided I wanted crab for dinner and couldn’t quite decide how to fix it.  Once Charles go home I rattled off the ideas and stuffed shells just seamed perfect. This was a terrific combination.  I considered using some cream cheese since I had some in the house but I don’t think it was necessary;  I almost scrapped the idea completely since I didn’t have any ricotta. The mozzarella and goat cheese though worked perfectly.  I did use real crab meat that I picked from the few legs I had in the freezer but I am sure a canned crab would work too. The fresh basil, jalapeno, and green onion added the perfect touch.  Very meaty and cheese; just the way we wanted.

Stuffed Shells ~ Pasta shells with Crab and Goat Cheese

  • 15 pasta shells
  • 1 1/2 cups crab meat
  • 6 o.z. goat cheese
  • 1 cup mozzarella cheese
  • 2 green onions ~ thinly sliced
  • 1/2 jalapeno ~ diced
  • 1 tsp fresh basil ~ chopped
  • 1 jar spaghetti sauce

Cook shells according to package directions.  Mix together crab meat, goat cheese, mozzarella, green onion, jalapeno and basil.

Place about 1/3 of the spaghetti sauce in large casserole dish.  Stuff cooked shells with mixture and place in baking dish.  Top with  remaining spaghetti sauce and sprinkle with fresh grated parmesan cheese. Bake at 350 degrees for about 45 minutes.

Enjoy ~ Kimberly

Stuffed Chicken Breast ….. seared, poached, and smothered with mushroom sauce

I decided to make stuffed chicken breast for lunch today.  I didn’t feel like going to the grocery so I opted to use what I had on hand.  I went with a mushroom stuffing.  I had picked up extra mushrooms when I was making the lamb and barley soup and knew they would come in handy soon.  I prefer the cremini mushrooms over the white button mushrooms; but sliced button mushrooms were on sale this week and I love a bargain. My execution wasn’t perfect.  I was a tad aggressive when flattening the chicken breast and I didn’t take the time to roll it perfectly and tie it closed; but the end result was delicious. Once smothered in sauce no one will ever know it wasn’t perfectly beautiful!

Stuffed Chicken Breast ….. seared, poached, and smothered with mushroom sauce

  • 8 o.z. mushrooms – sliced
  • 1 Tbs butter
  • 2 chicken breasts – boneless
  • 1/4 cup onion
  • 2 cloves garlic
  • 1/2 cup bread cubes – I used a crusty Italian bread I had left over
  • 1 cup chicken stock
  • 1 Tbs olive oil
  • salt and pepper to taste
  • 2 tsp cornstarch
  • 1 Tbs water

Melt butter in medium skillet.   Dice 1/2 cup of the mushroom and add to skillet.  Stir in onion and garlic and sauté until tender.  About 5 – 10 minutes.

Remove from heat and stir in bread cubes and 1/2 cup of the chicken broth.  Season with salt and pepper if desired.

Allow to cool.  Meanwhile pound chicken breast flat with meat mallet or favorite implement (I use a flat-bottomed cup).

Divide stuffing between breasts and roll up.  Secure with twine or toothpicks if desired.

Add olive oil to skillet and sear 3 – 4 each side.

Add mushrooms and remaining chicken stock.  Cover and simmer over medium low heat for about 15 minutes or until cooked through.  Remove chicken from skillet and allow to rest 4 – 5 minutes before slicing.  Mix together cornstarch and water; bring mushrooms and broth to boil; stir in cornstarch mixture until thickened.  Slice chicken breast and pour sauce over top.

Enjoy ~ Kimberly

Crab Stuffed Mushrooms

Decided to make some stuffed mushrooms today.  I opted for crab meat sometimes I use sausage other times just vegetables but today crab was available so I went with a seafood version.  Adjust the amount of mushrooms as desired; I was cooking for 2 and thought 4 for each of us was plenty.  This made more stuffing than I needed for 8 mushrooms but we enjoy the extra filling so I just sprinkled it in the individual pans for an extra treat.  I liked the kick of the chipotle; use your favorite pepper or trade the heat for some italian herbs if you like a mild version.

Crab Stuffed Mushrooms

  • 8 large button mushrooms
  • 1 Tbs butter
  • 2 cloves garlic ~ minced
  • 1/8 cup onion ~ diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground chipotle
  • 2 o.z. fresh spinach ~ chopped
  • 1/4 cup chicken broth
  • 1/4 cup crab meat
  • 2 o.z. fresh bread crumbs
  • 1 o.z. finely shredded cheddar
  • 2 strips bacon ~ raw cut into quarters

Wash mushrooms and remove stems.  Set aside mushroom caps for stuffing; dice mushroom stems.  Over medium heat melt butter; sauté mushroom stems, garlic and onions for about 5 minutes. Season with salt, pepper, and chipotle.  Add spinach and broth simmer about 3 more minutes or until spinach is wilted.  Remove from heat.  Stir in crab, bread crumbs, and cheese.

Stuff mushrooms; sprinkle extra stuffing over top.  Lay a quarter piece of bacon across each mushroom.

Bake at 375 degrees for about 40-45 minutes or until mushrooms are tender and bacon is crisp.

Enjoy ~ Kimberly

Stuffed Roast Pork Loin

I posted the teaser to this delight a couple of days ago.  Here’s the break down of how Charles made it.  The most difficult and time-consuming part of making a stuffed pork loin is cutting the meat to unroll.  I’ve seen several techniques but unrolling is my favorite.  Don’t worry if it isn’t perfect.  It isn’t going to show once you are done and if you end up with it too thick in places you could always pound it out to a more even thickness.  If you get it too thin just overlap again or make extra rolls when you wrap it back up.  The important part is to try not to cut all the way through as you go; just make your initial cut and keep rolling the remainder of the roast away from you as you continue.  About a half-inch thick is a nice size.   You will definitely want a good sharp long knife for this.

Stuffed Pork Loin

  • 3 – 4 pound pork loin roast
  • 4 cloves garlic ~ minced
  • salt and pepper
  • 4 o.z. fresh spinach
  • 4 o.z. goat cheese
  • 5 pieces of uncooked bacon

Begin by cutting roast to unroll.  Season one side of roast with garlic, salt and pepper.  We did this the day before and allowed to rest overnight in refrigerator ~ this allowed the garlic flavor to penetrate throughout the roast.

The next day top with goat cheese and spinach.

Roll up and place on rack in roasting pan

Lay bacon across top of roast tucking ends under roast to secure.

Bake at 375 degrees for about 1 3/4 hours.  Check temperature (160 degrees is recommended temp for pork).  Allow to rest for at least 5 minutes before carving.

As far as filling go with your favorite flavors.  We used goat cheese and spinach this time.  Mozzarella and parmesan are other great cheese choices.  sun-dried tomatoes make a nice addition.  If you prefer something on the sweeter side use an apple pie type filling.

Enjoy ~ Kimberly