My Boyfriend Dated A Chef

I love the Olive Gardens’ stuffed mushroom appetizer. It really is the one and only reason I like to go there and now I can make them from home! This recipe for stuffed mushrooms is just as good, if not better than OG’s. There really is nothing more fantastic than being able to make your favorite restaurant recipes. I’m a happy girl.

Makes 16-20 small mushrooms. Recipe from Recipe Zaar.

INGREDIENTS:

fresh mushrooms
1 (6 ounce) can clams (drained and finely minced, save 1/4 cup of clam juice for stuffing)
1 green onion, finely minced
1 egg (beaten)
1/2 teaspoon minced garlic
1/8 teaspoon garlic salt
1/2 cup Italian style breadcrumbs
1 tsp oregano leaves
1 Tbsp melted butter, cooled
2 Tbsps finely grated parmesan cheese
1 Tbsp finely grated romano cheese
2 Tbsps finely grated mozzarella cheese (for stuffing)
1/4 cup finely grated mozzarella cheese (for garnish)
1/4 cup melted butter

DIRECTIONS:
Preheat the oven to 350°F.

Lightly oil a small baking dish.

Gently wash and stem mushrooms; pat dry.

Combine clams, onions, garlic salt, minced garlic, butter and oregano in a bowl and mix well. Add Italian bread crumbs, egg, clam juice, mixing well. Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.

Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8-10 large or 18-20 small mushrooms depending on the size of mushrooms).

Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.

Cover and place in oven for about 35- 40 minutes.

Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly. Serve hot.

My all time favorite cookie in the whole wide world is the Peanut Blossom! For some reason the craving for these tasty treats starts to develop at the beginning of November and lasts throughout the holiday season. The combination of the peanut butter, sugar and a chocolate kiss is just pure perfection. I find them acceptable for “breakfast…second breakfast…elevenses? Luncheon? Afternoon tea? Dinner? Supper?” - Pippin - Lord of the Rings. So, pretty much wake me up in the middle of the night and I will want one of these cookies. Enjoy.

Makes 4 dozen cookies.

INGREDIENTS:
48 HERSHEY’S KISSES milk chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

DIRECTIONS:
Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar and beat until fluffy. Add egg, milk and vanilla and beat to combine. Stir together flour, baking soda, salt and add into the peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet about 2 inches apart.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Allow to cool completely.

I became a Wildtree Rep. What does that mean exactly? It means that when I mention the all-natural Wildtree seasoning items on this site, you can actually order them. Unfortunately, you can’t just run out to your local grocer and pick up the rocking pizza dough and alfredo sauce I wrote about months ago or the fab tortilla soup that I will be featuring today. Total bummer, right? Now, if you want something Wildtree’esque, I can help. Because I’m a rep, does NOT mean that I’m going to be pimping Wildtree left and right and it does NOT mean that I will only be making Wildtree recipes. HELLS-NO! This is not a business opportunity for me or a way to make money on the side. Actually, it’s more work. I would just like to offer you the option to order the all-natural seasonings I talk about from time to time. I like some of their stuff and so I share. For information on ordering Wildtree items, click here.

So, without further ado, I looooove this Tortilla Soup recipe. So yummy. I normally make it up on a cool Friday evening or Saturday afternoon so I can enjoy the leftovers for weekend lunches.

Makes 6-1 cup servings. Recipe from Wildtree.

INGREDIENTS:
2.35 oz box of Wildtree Tortilla Soup Mix
3 1/2 cups water
1 lb boneless, skinless chicken breasts
2 tbs. olive oil
1 cup frozen corn
1/2 lb tomatoes (approx. 3 tomatoes - I used vine ripe)
1 8 oz can tomato sauce
sour cream (optional)
shredded cheese (optional)
tortilla chips (optional)

DIRECTIONS:
Combine one box of Tortilla Soup Mix with water. Bring to a boil and then lower heat to simmer.

In a skillet, sear both sides of the chicken breast in olive oil. Do not cook through. Remove chicken and slice into 1-inch strips.

Add chicken strips to  soup along with corn, tomatoes and tomato sauce. Continue simmering for a total of 2 hours. This soup can be made ahead, and is excellent reheated.

To serve, top with sour cream, shredded cheese, and/or Tortilla Chips.

NOTES:
Wildtree Tortilla Soup - $8.00 per box (makes 6 - 1 cup servings) *2009 price
If you are interested in placing an order, click here.

Surround Yourself.net is another project of mine that discovers and connects indie artists with indie shoppers. Each week, Surround Yourself highlights a new artist offering a special giveaway and this weeks is for Pumpkin Pie Cupcake Soaps. Since they look and smell good enough to eat, I thought it appropriate to introduce and post to this blog. Enter for the “Pumpkin Pie Cupcake Soap Set” today!