Sunday, December 21, 2014

Spinach & Asiago Stuffed Mushrooms

I have been a mushroom lover for years and I must confess that these babies are the bomb. You can eat them as an appetizer or a nice side to a dinner of your choice. The flavors of this dish will trick your fat cells into singing with delight. I love Green Giant creamed spinach because it is all about flavor while being low in fat. The Asiago cheese is a perfect flavor meld and the crunch of the the Panko make this schroom de bomb. Mushroom lovers unite!
  • 12 Baby Bella Mushrooms, about 3 inches in size
  • 2 10 oz. boxes of frozen Green Giant Creamed Spinach
  • 1/2 cup grated Asiago cheese and some extra for topping
  • 2 Tbsp. minced garlic in jar
  • 4 Tbsp. butter or Smart Balance original margarine
  • Panko bread crumbs
  • 1/4 cup white wine, the drinkable kind

Cook creamed spinach according to package directions and preheat oven to 350 degrees. Meanwhile remove stems from mushroom while gripping the stem and using a twisting action, trying not to damage the mushroom shell. Wipe mushrooms with a damp paper towel if need be to clean off. Add 2 Tbsp. of the butter to a 10 x 13 pyrex baking dish along with the white wine

In a medium size mixing bowl mix together cooked spinach, Asigo, and garlic, mix together well. Place mushrooms in dish and stuff with the spinach mixture. Now add a sprinkling of Asiago and Panko to the tops of the mushrooms, then melt the remaining 2 Tbsp. of butter and drizzle on top of the mushrooms. Bake at 350 degrees uncovered for 45 minutes.
You see the deliciousness of the juices in the bottom of the baking dish. Get yourself some nice hearty bread to sop it up and eat it cave man style. Yum!

Wednesday, December 10, 2014

Chocolate Fudge

  • 3 cups Ghirardelli semi sweet  chocolate chips
  • 1 14 oz. can condensed milk
  • 4 Tbsp. unsalted butter, softened
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt

Add the first 3 ingredients to the mixer bowl and set it in a larger bowl filled with boiling water. I sat mine inside my kitchen sink. Let it sit for about 5 minutes, then remove from water bath, dry off bottom of mixer bowl and place in to lock down position on your mixer. Using the paddle attachment mix on STIR speed (it's the lowest one). 

If chips are not completely melted after 3 minutes of mixing remove from heat and return to hot water bath for a few more minutes. Repeat above step to mix fudge.

After all chips are melted add vanilla extract and salt, mix well. Line a 8 x 8 inch Pyrex with foil and spray with cooking spray. This step will make your removal of the fudge much easier when ready. Spread fudge evenly and smooth down top with a soft spatula, chill for at least 2 hours or until set.

When fudge is set invert and cut into squares. This fudge is best eaten at room temperature. *If you do not have the correct mixer you may mix by hand if you are strong and do not have a bad Frankeneck like me.

This is my variation from Rachel Sacher at recipe.