Sausage-Stuffed Mushrooms

To say these are delicious is a serious understatement...
 
Sausage-Stuffed Mushrooms
(adapted from Ina Garten)
ingredients

• 16 extra-large white mushrooms
• 5 Tbs good olive oil, divided
• 2 1/2 Tbs Marsala wine or medium sherry
• 3/4 lb sweet Italian sausage, removed from the casings
• 6 scallions, white and green parts, minced 
• 2 garlic cloves minced
• 2/3 cup panko crumbs 
• 5oz mascarpone cheese, preferably from Italy
• 1/3 cup freshly grated Parmesan
• 2 1/2 Tbs minced fresh parsley leaves
• Salt and freshly ground black pepper

directions

1. Preheat the oven to 325 degrees F.
2. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
3. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
4. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

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Brussel Sprouts with Thyme and Pancetta

Brussel Sprouts with Thyme and Pancetta
(adapted from M. Voltaggio)

ingredients

• 1/4 lb. pancetta, cut into 1/4-inch dice (about 1/2 cup)
• 1 Tbs. olive oil
• 2 lb. Brussels sprouts, trimmed, cut lengthwise through the core into 1/4-inch-thick slices
• Kosher salt and freshly ground black pepper
• 1 bushy 3-inch sprig fresh thyme
• 2 Tbs. butter

directions

1. In a 12-inch skillet over medium heat, cook the pancetta in the olive oil, stirring frequently, until the pancetta has rendered much of its fat and is nicely browned and crispy, 4 to 5 minutes. 
2. Remove pancetta from pan and place on a paper towel. 
3. Increase the heat to high and add the sprouts, season lightly with salt and pepper, stir to coat with the fat, and cook, stirring, until the sprouts wilt and crisp, about 3 to 4 minutes. 
4. Reduce heat to about medium, toss in 2 Tbs. of butter, a splash of olive oil, and cover the pan half way for about 6 minutes, or until sprouts are tender, stirring occasionally. 
5. Chop your thyme and throw in at the last minute before serving, along with your crispy pancetta.

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Carrot Cake

Apparently there was a recent sale on carrots, because my mom and I both home came with a bunch of carrots. I've always had a soft spot for carrot cake, but always found them to be too sweet or too moist!  This recipe was my first attempt, but I am already in love with it, because it doesn't require me to purchase anything I didn't already have in my pantry. 

Carrot Cake

ingredients | cake

• 4 eggs
• 1 cup vegetable oil
• 1 1/2 cups white sugar
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans

ingredients | frosting

• 1/2 cup butter, softened
• 8oz cream cheese, softened
• 4 cups confectioners' sugar
• 1 tsp vanilla extract

directions

1. Preheat oven to 350F. Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

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Orange-Spice Pumpkin Bread

The holidays are right around the corner which can only mean one thing... time for some pumpkin goodness! While attempting this recipe, I was starting to lose faith, especially when I thought the mixture was curdling, luckily I stuck to it because the result was this light delicious pumpkin bread.  Definitely something I'll make again. 

Orange-Spice Pumpkin Bread
(adapted from William Sonoma)
ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 tsp. ground ginger
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. allspice
• 1 tsp. ground cinnamon
• 10 Tbs. unsalted butter, melted
• 1/2 cup firmly packed dark brown sugar
• 1 cup granulated sugar
• 2 tsp. finely chopped orange zest
• 3 eggs, lightly beaten
• 1 cup pumpkin puree

directions
Have all the ingredients at room temperature.

1. Position a rack in the lower third of an oven and preheat to 350°F. Grease a loaf pan.
2. To make the bread, over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt, ginger, nutmeg, allspice and cinnamon. Set aside.
3. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, brown sugar, granulated sugar and orange zest on medium speed until well blended, about 2 minutes. Add the eggs and pumpkin puree and beat until incorporated, 2 to 3 minutes. Using a rubber spatula, fold in the flour mixture in two additions just until smooth.
4. Pour the batter into the prepared pan and bake until the top springs back when touched and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.

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Cilantro-Basil Turkey Burger

I got this recipe from my friend Grace; she made it for a party and I was hooked after the first bite. I tweaked her recipe a little and I highly recommend accompanying this burger with bbq sauce and jalapeno jack cheese.

Cilantro-Basil Turkey Burger ingredients

• 2 lbs ground turkey
• 1 bunch cilantro
• 1 onion
• 1 bunch basil
• 2 Tbs maize
• garlic salt
• pepper
• jalapenos - optional

directions

1. Chop cilantro, onion & basil in food processor. If you want spicy burgers, then also add jalapenos.
2. In a large mixing bowl, combine the herb mixture, salt & pepper and ground turkey.
3. Add in the maize, this helps the burgers stay juicy and mix well.
4. Form into burgers. This recipe should make 6 half cup burgers.

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Roasted Corn and Edamame Salad

I recently made this simple recipe for a camping trip.

Roasted Corn and Edamame Salad 
(adapted from epicurious.com)
ingredients

• 1 1/4 cup cooked corn kernels or frozen roasted corn
• 1/2 cup shelled edamame
• 1/4 cup chopped red onion
• 1/4 cup small-diced red bell pepper
• 1 Tbs finely chopped fresh cilantro
• 1 Tbs light mayonnaise
• 1 Tbs lemon juice
• 1 1/2 tsp finely chopped or grated ginger
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper

directions

Saute the cook corn and let it cool in bowl. Combine with remaining ingredients. Cover and chill in refrigerator until ready to serve. 

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