Jalapeno and Bacon Stuffed Mushrooms

In my early teen years, my mom co-owned a restaurant called Perroni's. It was an Italian bar & grill type of place that had several appetizers which were irresistible to my 13 year old self. Dishes like garlic cheese bread with marinara on the side for dipping. I used to go into the kitchen and make a batch for myself, watching the cheese melt, bubble and brown as it went down the conveyor belt of the pizza oven. Every time I ate it I would think to myself, “I could live on this for the rest of my life.” I still actually feel that way.

The menu also had a sautéed mushroom appetizer that was pretty darn good. I don’t know exactly how they were prepared, but I do know it involved a lot of garlic and a lot of butter. These stuffed mushrooms taste a lot like those did, but are a bit more complex. Spicy and creamy, salty and crunchy, I feel like they are the sophisticated older brother of the sautéed ones from Perroni’s.

I made these over the weekend where we did my side of the family’s Christmas celebration and they were a hit. My step dad thought they were too spicy, so you can leave out the jalapeno seeds if you are spice sensitive. I  really liked the heat, though.

Ingredients:
12 whole mushrooms, Large
¼ cups Panko bread crumbs
1 Tbs butter
3 slices thick cut bacon cut into lardons
1 whole jalapeno, minced
¼ cups diced yellow onion
1 clove garlic, minced
1 oz. cream cheese
2 oz. cheddar cheese
¼ teaspoons salt
¼ teaspoons fresh ground pepper


Instructions:

Preheat the oven to 350 F.

In a small bowl, combine the bread crumbs with the melted butter. Toss until evenly coated. Set aside.

Carefully clean and stem the mushrooms. Set the caps on a small baking sheet. Chop the stems and set aside.

In a small pan over medium heat, cook the bacon until crisp. Add the onion and garlic and saute until fragrant. Then add the jalapeno and mushroom stems and cook until softened, about five minutes. Season with salt and pepper to taste. Set aside to cool slightly.

In a medium bowl, mix the shredded cheese with the cream cheese until well combined. Add the bacon mixture and mix well.

Spoon the filling into the mushrooms caps and top with the buttered panko mixture.

Bake for 20 minutes, or until the mushrooms are tender and the topping is golden brown.

**You can prep these ahead of time by stemming the mushrooms and preparing the stuffing mixture. Refrigerating the mushroom caps separate from the mixture until ready to use. Make the bread crumb topping right before assembly.

Merry Christmas from our family to yours!

 

Crafty Holiday Garland

I am reeeeeeally bad when it comes to Christmas decorations. After college when I lived with my sister, she would always go out and get a Christmas tree and hang all of her ornaments with care. I was just never that into it. It's not that I don't like them... I absolutely love the holiday feel the house takes on immediately upon plugging in the lights on a tree. But after I moved out and into my own place, I never got a tree of my own. I never put out any decorations except a single strand of white lights in my palm tree and a little nativity scene my mom got for me. I just wasn't into it.

But this year will be different.

This year we are going to get a Chritmas Tree. We ordered Stockings from Pottery Barn with our names embroidered on them. I am going to build up my collection of ornaments, tabletop Santa stuff and cinnamon scented pine cones.

Our house will feel like Christmas this year.

The inspiration for this garland came from Pinterest (surprised?) Here is the site where I found the tutorial. She does a really good job of explaining it.

 I got all of the paper in the scrapbooking section at Michael's and used a Fiskars circular punch to get perfectly round discs. You need about 7 circles per piece.

 Fold each circle in half like a taco with the patterned side you want to show on the inside. Start to glue them together, attaching the wrong sides together. I started to use hot glue, but found it to be a little bulky. Keep gluing one half to the next until you have 7 and it looks like a little book. Put a line of glue down the"spine" of your little book and attach it to your twine or ribbon. Glue the last 2 sides together to secure to the twine.

String this baby up wherever you need a little bit of Christmas cheer!



Cinnamon Pumpkin Smoothie

It's not often that I get to have in-person conversations with fellow bloggers. I never really get to talk to people about what motivates them to write in such a public way. I know everyone has an "About Me" section, but I think it goes without saying that there is way more to a person than a two line biography. Something that has been on my mind lately is this: when people take breaks from blogging or have gaps of time where they don't post anything... what is the reason? I know life can take over, people go on vacations, have babies, come down with illnesses etc. but I would love to hear if anyone else is like me...  

simply unmotivated at times. 

This morning I woke up to fall leaves everywhere. We had quite the blustery wind storm come through last night. It blew away all of the fog that has been lingering around here lately and left nothing but golden sunshine and... leaves. Everywhere. I snapped this picture walking to my car on the way to work. The leaves where almost completely covering the sidewalk right here. I think I've said it before, but my favorite days are the ones in the fall or winter when the air is crisp and cold and the sun is shining warm on your face. It's such a refreshing and energizing feeling. Inspiring, really.

So what to post about other than the weather? This smoothie. I have made it twice now, yesterday and today. Smoothie's for breakfast are perfect, but not really ideal for winter. But for some reason, probably the spicy pumpkin flavor, this one hits the spot.

I found a recipe via Pinterest and decided to make my own version. I blended up the following:

5-10 ice cubes
1 cup unsweetened almond milk
1/2 cup pumpkin puree
1/2 cup plain greek yogurt
1/2 of a frozen banana (i peel a banana, break it in half and put it in a ziplock in the freezer)
1 scoop vanilla protein powder
a squirt of Agave nectar
dash each of cinnamon, nutmeg and clove

Here is the original recipe so you can see what other variations are possible.

I put in in one of those insulated reusable cups that are starting to pop up everywhere and took it as my breakfast on the run. It protects against frozen fingers.

Some healthy nutrition facts about these ingredients:

• Pumpkin is a great source of fiber, Vitamin A, C, E as well as Zinc. It is also high in carotenoids which assist in staving off the free radicals in the body and help in preventing premature aging, cardiovascular diseases and other infections.
• Greek yogurt has about 20 grams of protein per cup which help to keep you feeling full longer. It is a great non-meat source of protein.
• Bananas contain potassium and B6 and are fat free, cholesterol free and sodium-free.
• Almond Milk had only unsaturated fat which is great for people who need a heart-healthy diet. It also contains omega-3 fatty acids which are known to lower bad cholesterol, improve mood, treat arthritis and enhance memory.
• Cinnamon is like a wonder spice. Listen to all this: It contains manganese, fiber, iron, and calcium. It also has anti-inflammatory properties which protect against heart disease. Studies have shown it may significantly help people with type 2 diabetes improve their ability to respond to insulin, thus normalizing blood sugar levels. It also may significantly lower LDL “bad” cholesterol, total cholesterol and triglycerides. The fiber and Calcium it contains have been known to bind to bile and remove it from the body which can prevent damage that certain bile salts can cause to colon cells, thereby reducing the risk of colon cancer! Just smelling this wonderful spice can help improve brain function! Amazing, isn't it!?

Speaking of motivation, just doing a little reaearch and discovering all of the amazing things that healthful food choices can do for the body seriously motivates me to make better food choices. I am all for indulging during the holidays, but it also feels really good to nourish my body with food.

I hope everyone else is enjoying the weather and the amazing fruits and veggies that winter has to offer.

Orange Balsamic Glazed Chicken

Yesterday, I was seriously craving Orange Chicken. Which is sort of weird, because I am not normally a huge fan of Chinese food. My husband loves it, and when I'm not around to cook he will usually have Pearl River delivered so he can get his Chinese fix. But yesterday, I felt like Orange Chicken and I felt like making it from scratch.

In my usual fashion, I was daydreaming about dinner while at work and did a search for Orange Chicken. I found several recipes and then decided to make a sort of Frankenstein recipe.  I basically took a Rachael Ray recipe and made a couple of changes based on other ones and a couple of the reviewers ssuggestions.

This one is from 30 Minute Meals, so it is a quick and easy weeknight dinner. I think Scott was really impressed / intrigued that I was attempting to make it from scratch. (Or from "scraps" as he used to say when he was little).

Here is what you'll need to make 3 servings (or 4 light servings)

2 tablespoons extra-virgin olive oil

1 boneless skinless chicken breast
2 boneless skinless thighs
Salt and pepper
1 tsp poultry seasoning
3 tbsp all purpose flour, divided

2 sprigs fresh rosemary, chopped (or about 1/2 tsp dried)
1 tbsp butter
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 tbsp honey
a Squeeze of lemon juice
2 scallions, whites and greens, finely chopped

Directions:

In a large pan, heat the olive oil over medium-high to high heat. Chop the chicken into bite sized pieces, season with salt, pepper and poultry seasoning. Then coat with 2 tbsp of flour and shake off the excess.
 
When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is cooked through, about 5 minutes more. Set aside on a plate.

In a 2 cup measuring cup, stir together the marmalade, vinegar and stock. Put the butter into the wok to melt, then sprinkle the last tbsp of flour to make a roux. Once it bubbles a bit, add the stock mixture. Whisk for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Stir in the honey and lemon juice and whick until blended.

Garnish with green onion. Serve with brown or white rice and a green veggie like zucchini or broccoli. Rachael ray says to top it with Arugula, which I am sure would be good, too.

I would advise that this be eaten up the night you make it. The leftovers weren't as good, in my opinion... but if you like re-heated chinese food, then I'm sure this will be perfect for you.

Skinny Sesame Peanut Noodles

Here is another delicious recipe from Cook Yourself Thin, my go-to low calorie cookbook. These Asian inspired noodles are cool and refreshing with layers of flavor from some peanut butter, fresh ginger and sesame oil. It also has a great balance of textures: you get the silkiness of the dressing and soft noodles plus a kicky crunch from the peppers, apple and jicama.

I debated reporting about this recipe on the blog. These noodles were super tasty and received rave reviews from my friends who ate it, but it was a little time consuming and I felt like it dirtied a LOT of dishes. Another gripe I had was the fact that you just need a little bit of each ingredient. You end up with a half used jicama, part of an apple, half a head of cabbage, half of a bell pepper. You get the idea, but I like recipes that use up the whole ingredient. This would be even worse if you were to half the recipe. Next time I will just use up the pepper, apple and jicama making it a little more bulky with produce instead of mainly noodles.

This is a great summer meal... even though it's October, it's still feeling like summer here in California.

The recipe:

8 oz whole wheat spaghetti (or Soba noodles if you want to go gluten free and nix the soy sauce)

for the dressing:
2 tbsp rice vinegar
1/4 c. low soduim soy sauce
1/4 c. natural peanut butter
2 tbsp grated ginger
1 tbsp sesame oil
1 tbsp dark brown sugar
the juice of 1 lime
1/2 c. hot water

assembly:
1/2 bag of store-bought coleslaw mix (or just 2 cups shredded cabbage)
1/2 c. red bell pepper, sliced thinly
1/2 c. cilantro, chopped
1/2 c. apple, sliced thinly
1/2 c. jicama, sliced or cubed
1/2 a lime, squeezed
1 tbsp sesame seeds, toasted
2 scallions, sliced

garnish:
dry roasted peanuts
more cilantro
Sriracha if desired

Directions:
Boil the pasta according to the package instructions. Drain and run under cold water. Set aside.

For the dressing, combine all ingredients in a small bowl and whisk until blended. Add to the drained and cooled pasta and toss.

Toss in all remaining ingredients and squeeze the lime juice over the top. Refrigerate for at least an hour. Serve cold. Garnish with peanuts and more cilantro if desired.I had some "5 Alarm" spicy peanuts which were perfect here. I also added a little Sriracha to give it more of a kick.

Serves 6 with 308 calories per serving.

Easy Peasy Baby Blankets

If you ever need a superquick baby shower gift, or simply want to make something handmade that will be well used and well loved, make a couple of these blankets.

You need 2 yards of coordinating fabric, 1 in each print. I like to use flannel or fleece so they are nice and soft against baby's skin.

Press the fabric and then pin them together right sides facing each other. Sew with 1/4 inch seam allowance on all 4 sides, leaving a 6 inch gap on the last side. Turn right side out through the gap you left, then turn the open edges in (you can press the fold in to help it to stay) and then top stitch to close with a coordinating thread, continuing the stitch all the way around. Done and done.

I like to use a zigzag stitch to make it a little more visually interesting. This top stitch also helps the layers to not shift around when washed.

These blankets are great for swaddling since they are so big but not too bulky, and they can be used as baby grows..

They can be rolled up and thrown in a diaper bag as a just-in-case-it-gets-cold blanket, spread out on the grass as a play mat and maybe even turn out to be the famed balankey that the child still favors when they are an adult five or six years old.

Easy Peasy, right?

These are all examples of blankets I've made in the past few months- the monkeys were for my cousin Annette and her baby boy, Alex. The orange medallions with the tan backing was for my sister-in-law, Paige and her baby girl, Hadley. The birdies with the yellow backing were for my friend Karen and her baby girl who is due on 11/11/11.

Makeover (x2)

 My amazing husband and I are coming up on our two year wedding anniversary! It's pretty hard to believe... It feels like it has only been a few months since we took our vows and celebrated the night away with our friends and family. A few months after the getting married, we read one of Dave Ramsey's books and decided to make a few changes in the way we were going to approach our finances.... well, at this point it was a matter of deciding how to handle our finances now that we were no longer two people living our separate lives, but one family working toward our future together. One of these changes entailed us moving out of my beloved condo and moving into his.

We weren't sure how long we were going to be living here, so for the first year or so I just left things as they were decor-wise. We did do a few basic upgrades like new carpet and new flooring in the kitchen, but as far as the little things, I just wasn't too concerned with changing them.

We've been here for a year and a half now, and as we plug away on our Total Money Makeover, following the motto "If you will live like no one else, later you get to live like no one else" we're doing our best to stick through these years of living in a condo when we'd rather be in a house. Doing coin-op laundry when we'd rather have a laundry room and planting our garden in a raised bed on the patio when we'd like to have a huge amazing garden in a backyard.

“The cause of most of man's unhappiness is sacrificing what he wants most for what he wants now.”

Gordon B. Hinckley

 

We are sucking it up now, though I like to think of it as being content in all circumstances, so that we can have what we truly want later. It's about not over extending ourselves now, even if we reeeeeeally want something, so we will be able to live comfortably without money worries later in life. It's not really a concept I was taught growing up since I pretty much always had what I wanted, and it is definitely counter to the instant gratification society we live in today. It is not easy. I am constantly battling the feeling that I "deserve" the things I want because I work hard. The mentality of entitlement is everywhere, and it's difficult to loosen it's grip. I highly reccomend the Total Money Makeover to anyone and everyone. Seriously.

All of that to say that after 18 months of looking at the black and white framed print of "guy on motorcycle" that hung on the wall in our little dining nook, I was beginning to not even notice him. He's pretty cool, maybe just not really fitting for that area anymore. We needed some photos of family and friends and a little warmth in the lighting department.

Enter the DIY twine lamp shade. I saw something similar whilst blog-cruising and thought it would be perfect. Off I went to buy supplies and craft away. This is the site I used to get an idea of how to make the twine ball. And then I just had a few photos printed up that I wanted to frame... some from our engagement session with Ashley Maxwell, some from the wedding, and a few of our family and friends. I hunted for cheap frames at thrift stores/Michael's/theDollarTree. I picked varying textures and styles ignoring the color since I was going to spray paint them white anyway.

Above is what it looks like on the dimmer when the rest of the room is dark. And below is what it looked like before. If you can look past my husband and cat (sorry! I didn't take a "before" picture) you can see there was a sort of retro semi-flush mount S shaped track lighting thing going on and then the print I mentioned up before of the motorcycle guy. My sweet awesome husband used to race dirt bikes and has a true love for motorcycles, so this was here when our place used to be just his place.

So with one makeover came another. And I have to say I am very happy with both!