Crab Stuffed Mushrooms

Long time no post! It’s been over a month since I have posted last, and I can’t promise any more regularity. I don’t cook very often, as we live with Brandon’s family at the moment. I had started the blog as a catch all for recipes, (wedding) craft stuff, fashion, etc. However, I don’t do… any of that stuff anymore. I had to leave my job during the move, and despite my hardest efforts, I haven’t been able to get hired anywhere yet. So I don’t even get out of my PJs most days.

But! I did get a craving for my mom’s stuffed mushrooms this weekend. I hate crab and when I think about portabella mushrooms for too long I get sick (even though I love mushrooms), so I obviously have to be in a specific mood for these mushrooms. I spent way too much on the ingredients because I must live in a food desert now, and I ended up throwing most of them away because one woman can only eat so many stuffed mushrooms! But this is a treasured recipe, so I have to share it!

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Crab Stuffed Mushrooms

You’ll need:

  • 1-2 packages of portabella mushrooms ( I use the baby bella size)
  • 1 package of imitation diced crab
  • 1 block cream cheese, softened
  • ½ cup mozzarella cheese
  • 1 cup finely diced onion
  • Handful of parmesan cheese
  • 1-2 tablespoons dill weed

You will:

  • Set the oven to 350 degrees
  • Put softened cream cheese in a bowl and mix it up
  • De-stem and use a damp paper towel to wipe off the mushrooms. Don’t rinse them under water!
  • Get a cookie sheet or a cake pan handy. I always put my destemed and cleaned mushrooms on the cookie sheet while I prep!
  • Keep a few stems and dice them finely, adding them to the cream cheese in the bowl
  • Add the mozzarella cheese, onion and dill into the bowl
  • Dice the crab as small as you can/want and then add it to the bowl
  • Mix everything together
  • Fill the mushrooms with heaping spoonfuls of the mixture
  • Sprinkle the parmesan cheese over top of the mushrooms
  • Once all the mushrooms are on the cookie sheet and filled, pour a tiny bit of water along the bottom of the pan
  • Cook for 15-20 minutes
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DIY Chipotle Burrito Bowls

It’s been a few weeks since I’ve posted! Brandon and I are in the middle of a move/job change, and things have been a little weird around the house lately… especially food wise. But since we can’t live on frozen pizza and I’m sure my mom is tired of cooking for us, I decided it was time to break out the pots and pans for some delicious DIY Chipotle Bowls.

I don’t know if it’s a universal thing, but Chipotle is a big deal here in Ohio. People go nuts for Chipotle… me included. I’m a little ashamed at how many times I’ve stood in a long line waiting for the place to even open. Opting not to drive 40 minutes to the closest town with Chipotle and trying to avoid the lines and cramped seating, we decided to try our own recipe at home. Here’s how to achieve yummy copycat Chipotle from the comfort of your own kitchen.

DIY Chipotle Burrito Bowl

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YOU’LL NEED:

Chicken

  • 1 tablespoon vegetable oil
  • 2 chipotle peppers in adobo, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ red onion, chopped
  • 3 boneless, skinless chicken breasts

Rice

  • 1 teaspoon vegetable oil
  • 1 cup of rice of your choosing (we prefer brown)
  • 2 cups water
  • 1 lime
  • freshly chopped cilantro
  • salt to taste

Corn Salsa

  • Two cans sweet corn
  • 1 jalapeno pepper, finely chopped
  • 1 serrano pepper, finely chopped
  • Juice of ½ lime
  • freshly chopped cilantro
  • ½ red onion, finely chopped
  • salt and pepper to taste

Other Toppings (we used)

  • 1 cup black beans
  • guacamole (2 avocados, ½ cup sour cream, salt)
  • mozzarella cheese

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YOU WILL:

Chicken

  • Combine all the ingredients in a bowl, making sure to stir and coat the chicken evenly
  • Place the mixture in the fridge to marinate for at least an hour
  • Heat stove to medium high and cook the chicken for about 5 minutes on each side, or until the chicken is cooked
  • Remove, let rest for a few minutes, then chop into small pieces

Rice

  • In a saucepan, heat the oil over medium heat
  • Once hot, add the rice and lime juice and sauté the rice for about a minute to toast it
  • Add the water and bring the rice to a boil, then cover and reduce heat
  • Cook until rice is tender and water is absorbed
  • Add cilantro and fluff

Corn Salsa

  • Drain the corn and pour into a large bowl
  • Add the finely chopped jalapeno and serrano peppers
  • Add the finely chopped red pepper
  • Add cilantro
  • Add the juice of half a lime (or more, if you want)
  • Add salt and pepper to taste
  • Mix well

photo 1 (5)

So there you have it! Our DIY Bowls, which admittedly, tasted pretty darn close to the real thing! I make a quick and easy guacamole that’s just avocado and sour cream, but I know it’s not true to Chipotle. It still tasted yummy! I know the recipes seem like a hassle and are overwhelming at first, but when you get cooking, it’s pretty quick and painless. When preparing the rice, go the extra steps to make it without instant rice. And of course, if you like peppers, salsa, lettuce, etc. with your bowls or burritos, add em! The more the merrier when it comes to Chipotle. Not really. Then your burrito rips. Nobody likes a broken burrito.

One Pan Chicken, Beans, and Potatoes!

When both a girl I went to school with posted this recipe on Instagram AND I saw it pinned on Pintrest on the same day, I knew it was a sign that I had to make this. The pictures looked so good, and the recipe seemed too easy to be true (spoiler alert, it isn’t!). So I added it to my weekly meal plan. I finally got a chance to make it yesterday, and I am praising the convenience and tastiness of this dish.

 

 

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I didn’t have any instructions, but it is as easy as it looks! Here is what I did::::

You’ll need:
4 chicken breasts
3 large potatoes
1 can green beans
1-2 sticks of butter
Italian seasoning
Salt & pepper to taste

You’ll do:
Preheat the oven to 350 degrees F
Cut your potatoes and layer them to one side
Lie chicken in middle (you may need to cut them in half)
Drain can of green beans and layer them to the other side
Salt and pepper the potatoes, meat and beans
Add generous doses of the Italian seasoning to the chicken
Cut your butter into little blocks and spread evenly around the pan
Cook for 50 minutes to 1 hour

 

You can obviously adjust the recipe to your serving size needed. I could have added another can of green beans because they went fast! I used one gigantic piece of chicken rib/breast meat and cut it into fours. Make sure you don’t use too big of pieces of chicken because you want everything to cook evenly. I have had one too many (okay, two total- but still that is more than necessary) meals ruined because my chicken wasn’t all the way cooked. 

I will most defiantly be adding this recipe to my big red cookbook. The way I have it now is plenty big enough for just Brandon and I, but some day in the future I could adjust it to feed a family. It is quick. It is easy. And most importantly, it is delicious. 

World’s Best Chicken and Corn Casserole

I take “world’s best” claims very seriously, especially when it comes to food. I love food. Like… a lot. Probably more than a normal person should. Yeah, you could say my love for food borders on the creepily obsessed. So when I see a recipe say it’s the “world’s best” of anything, I’m going to try it, regardless if I think I’ll like it or not.

This is the case with the world’s best chicken, found on Rachel Shultz’s blog. I love Rachel’s blog and all the delicious recipes she posts! When I saw the recipe I was both excited and dissapointed. Like I said, I love “world’s best” recipes, but I hated the ingredients involved. Nevertheless, I made an effort to try it. With it, I made corn casserole (one of both our families favorite dishes- it never lasts when it’s made!) and served some salad.

 

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THE WORLD’S BEST CHICKEN

4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Fresh rosemary

 

CORN CASSEROLE

1 can corn, drained
1 can cream-style corn
1 package Jiffy muffin mix
1 cup sour cream
½ stick of butter, melted

 

So I don’t like red wine vinegar, and the thought of mixing mustard and syrup together makes me grimace… but I tried it anyway. It wasn’t bad, but it wasn’t good. Definitely not my favorite recipe. The sauce mixture was very strong and totally overran my tastebuds. I wouldn’t give it the title of “world’s best” chicken. Maybe like, 500th place chicken?