BBQ Season + Garden Season = Stuffed Mushroom Season!
There is no finer thing than a warm and tasty stuffed mushroom right off the BBQ on a hot summers night! Pair it with a garden salad and a nice glass of wine, sit on the patio and watch the fireflies dance!
Ok, I could probably come up with another perfect scenario for a cold winters evening too…..I just loved stuffed mushrooms anytime of the year.
Summer time does produce the best ingredients for this recipe though, and I personally like to eat what is in season.
This recipe is always a hit at parties and BBQs. The woody flavour combined with the garlic pesto and cream cheese is to die for! It starts a flavour party in your mouth (wow, that was cheesy…..HA that’s punny!)
Ok, I am done now!
GARLIC PESTO STUFFED MUSHROOMS
- 6 medium mushrooms (or 12 small ones). I have tried different kinds of mushrooms and they are all good, so just grab what is fresh and available!
- 2 tbsp olive oil
- Salt and pepper
- Garlic pesto. I make garlic scape pesto that is amazing and uses the curly tops of the garlic plant. This is what gives mine a nice green colour. Again, any garlic pesto would work, but I highly recommend you try this recipe if you have garlic scapes available. Get my Garlic Scape Pesto recipe here!
- 3 oz cream cheese ( half a brick)
- 1/2 small onion
The nice thing about this recipe is you don’t need to mess around with the flavours. Let the pesto and cream cheese create their magic!
Scrub mushrooms really well and remove the stalks. Chop stalks into small pieces. Add 1 tbsp to frying pan and sauté mushroom stalks and onion for about 3-4 minutes or until soft and fragrant. Turn off heat. Add pesto and cream cheese and stir until combined.
Use remaining oil to brush mushroom tops and bottoms. Sprinkle with salt and pepper. Stuff pesto cheese mixture into mushrooms and pop on the BBQ or in the oven for 20-25 minutes until mushrooms are soft and there is a nice crunchy layer on the top.
You can top with cheese at this point if you would like. I prefer them without because I feel it takes away from the cheese that is already in the mushrooms. You can also use a layer of bread crumbs for more crunch!!
I know what you are thinking and yes, they do taste as good as they look!
Raw, gluten free and vegan…how can you go wrong? These Peanut Butter and Jelly Bites only have 4 ingredients and take about 4 minutes to make and 30 minutes to chill before you can dive in and start eating them!
I often get super carb cravings that I used to satisfy with cookies or bread. Since going gluten free, I have been looking for something healthy curb that craving! This recipe is perfect for lunches, snacks or for breakfast. I keep a container of them in the fridge at all times!
Peanut Butter and Jelly Bites
Makes approximately 12 x 2 inch balls.
Mix everything together. If it is too wet, add more oats, too dry, more peanut butter.
Once rolled, put in the fridge for 30 minutes to set! That’s it! No seriously, that is all there is to it!
Hope you enjoy 🙂
Potato salad is a hard sell in my house. When my husband claimed that he “hated” potato salad, all I heard was “CHALLENGE!”
How can anyone hate potato salad? It is creamy, tangy and really delicious. I was on a mission to prove to my husband that he could love potato salad! I titled this recipe “Not your average potato salad” because I don’t think there is another recipe like this one. I chose items that my husband loves. If the potato salad was chalked full of things he loved, how could he hate it, right?
The combination was strange, and I was a little hesitate to make it, but after trying it…..WOW! I was blown away by the flavour combination. The tangy, saltiness of the olives, mixed with the savory texture of the kielbasa and the creaminess of the cheese worked so well together! This recipe is now a keeper for BBQ’s, pot lucks and weeknight dinners. It keeps well in the fridge for a couple days and only gets tastier after sitting for a while, so I will be making big batches!
And if you are curious, my husband loved it!
Not your Average Potato Salad (serves 6)
- 6 medium potatoes
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp yellow mustard
- 1/2 cup green olives
- 1/2 cup diced kielbasa
- 1/2 cup diced mozzarella cheese
- Fresh chopped dill and chives
- Salt and Pepper to taste
Peel and cook potatoes until tender. Let cool. Mix ingredients together and let sit in the fridge for a while (if you can).
Please let me know what you think if you try it!
Being a Foodie isn’t always dinner parties and cooking shows! It not only changes your life, it changes your friends and families lives too. They are constantly having to listen to you blab on about new recipes or the new, exciting fruit that is now available at the farmers market! Little do they know the daily dilemmas this lifestyle has created for you!
Here are 5 Trials and Tribulations of a Foodie that my friends will understand:
- Going to restaurants becomes an opportunity to take new and exciting pictures of food! Whether you are a blogger or not, taking great food pictures is an addiction for a foodie. When you go to a restaurant with an amazing table setting, perfectly plated food and interesting lighting, the first words out of your mouth when the food arrives is “Don’t touch anything…..I have to snap a picture!”
After taking four hundred pictures of your food (and your friends food) at a restaurant, your immediate reaction after digging in is “I can make this better!” Whether it is a dessert, BBQ meat or the seasoning on veggies, you will always compare it to your own recipes. And if by chance you think theirs is better, although you would NEVER admit to it, you are secretly trying to figure out their recipe and anxiously awaitin going home to try it out the minute you walk in the door. You’ll be damned if some restaurant out there is making better waffles than you!
Being a Foodie means constantly trying out new recipes. This means shopping for ingredients ALL THE TIME! Great recipes usually begin with great ingredients, and by great, I mean hard to find ingredients that will put you on a scavenger hunt around town. There is always that recipe that calls for Fig Leaves. “Where the hell do you find Fig Leaves?! So begins the great ingredient hunt!
Foodies love food, and anyone that loves food that much will always be just a little fat! There really is no way around it. You can try and be healthy all day long, but if a friend comes over with a lemon meringue cheescake for you to try, you will probably eat the whole thing! There is nothing to be ashamed of! We Foodies enjoy life through food, whether it is growing it, creating it, cooking it or eating it! Just go with the flow and feast on my Foodie friends!
Foodies put their heart and souls into creating new recipes, and when one fails, it hurts man…..I mean really hurts. It is a feeling of failure that a lot of Non Foodies would not understand. Imagine creating a invention that so many people will benefit from and enjoy, and when you go to produce it for those people, it isn’t great at all and those people snub you and your invention. Recipe Blues is a real thing!
What are your trials and tribulations as a foodie? Sometimes it helps to come together and share frustrations, stories and lifestyle dilemmas!
I have been really excited about all of the cucumbers that have been coming out of the garden lately! Fresh, beautiful little green cylinders that make great pickles, relishes, eye masks and of course, salads!
If you are like me, lettuce salads are great, but sometimes you just crave something different! Something fresh, juicy and light. May I offer you a simple recipe for cucumber salad to curb that craving?
Now let me start by saying one thing right away….the longer it sits the better. So if you are having a dinner party and want a side dish that you can prepare ahead of time, this is your recipe! It pairs well with anything off of the BBQ for amazing summer entertaining!
Fresh Cucumber Salad
This recipe serves 3-4 as a side dish, but feel free to double (or triple it) because remember, the longer it sits the better! Also makes a great lunch the next day.
- 3 small or 1 large cucumber
- Handful of fresh dill (big handful)
- 1tbsp mayonnaise
- 1tbsp sour cream (or greek yogurt)
- 1tsp apple cider vinegar
- Salt and pepper to taste ( my taster likes lots!)
Just mix everything together and let sit in the refrigerator.
Like I mentioned, let sit for at least 4 hours. Overnight is so much better though!
I have seen a lot of people say cucumber salad doesn’t have much flavour, but my guess is they didn’t let it sit long enough!
So if you are like me and have lots of cucumbers and dill in your garden, you might be serving a lot of this recipe! It tastes like summer, it is perfect to prepare ahead and perfect for hot summer days!
I love pulled pork!! I love tacos!!! Do you see where I am going here?
Trying to eat healthier doesn’t mean you have to eat boring! Portion control, good balance and listening to what your body tells you are key to healthy eating. My body (and my mental health) doesn’t like wheat. Some peoples bodies don’t like meat, or dairy. Eating healthy will mean something different to everyone!
So just because my body doesn’t like wheat, that isn’t going to stop me from eating tacos! Or stuffing tacos with pulled pork!
Making homemade corn tortillas is pretty simple and cost efficient. I wrote an article that may help you make the perfect tortillas for your pulled pork tacos. Read the article Tricks to Making Homemade Corn Tortillas
Now that you have your warm, homemade tortillas, we can stuff them with delicious and savoury pulled pork! I like to buy pork shoulders when they go on sale and make pulled pork using this recipe – Savoury Pulled Pork in the Slow Cooker. It freezes really well, so I usually portion it into freezer bags for a quick dinner. You can even drop the frozen pulled pork right back into the slow cooker to reheat.
Now all you have to do it put the pulled pork on the corn tortillas, top with tomato, lettuce, avocado, cheese or whatever you crave!
I topped mine with lettuce, tomato and low fat blue cheese!!
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