Category: Appetizer

Posted on » by Ashley » Theme:

Stuffed Mushrooms

Stuffed Mushrooms
Adapted from Settino Covelli

32 ounces baby bella mushrooms, stems removed
4 cloves garlic, minced
1/2 cup tomato, seeded and diced small
3/4 cup unseasoned bread crumbs
1 cup freshly grated Parmesan cheese
2 tablespoons parsley, finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
Olive oil

Preheat oven to 325°F.

In a medium bowl, combine garlic, tomato, bread crumbs, Parmesan, parsley, salt and pepper. Invert mushroom caps so that the gill side is up, and place a generous amount of mixture into each cap, mounding and pressing it into place.

Place stuffed mushrooms onto a baking sheet and drizzle the tops with olive oil. Bake for at least 30 minutes, until the tops get well browned (could take up to 1 hour). Enjoy!

Posted on » by Michael » Theme:

Asian Turkey Meatballs

https://cookingismysport.wordpress.com/
meatball2 meatball1

For the Meatballs:

  • 2 tablespoons vegetable oil
  • 3 cups thinly sliced green cabbage (about 1/4 head)
  • Kosher salt
  • 8 ounces shitake mushrooms, stems removed, caps thinly sliced
  • Freshly ground white pepper
  • 2 large eggs plus 1 egg white
  • 1 1/2 pounds ground turkey
  • 4 scallions, minced
  • 3 cloves garlic, minced
  • 1 2 -inch piece ginger, peeled and finely grated (about 1 tablespoon)
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch

For the sauce:

  • 1/2 cup hoisin sauce
  • 2 teaspoons Sriracha chile sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon sugar
  • 3 tablespoons sesame seeds
  • 1 head Boston lettuce, leaves separated (I skipped this)

Directions

  1. Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool.
  2. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
  3. Lightly beat the eggs and egg white in a large bowl. Add the turkey, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
  4. Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce. (I ended up needing most of it for the meatballs)

Recipe Adapted from Food Network Magazine

Posted on » by Dana & Nancy » Theme:

Cheesecake Factory Avocado Egg Rolls

So sad this was a FAIL!!!

Cheesecake Factory Avocado Egg Rolls
Recipe from Damn Delicious

Ingredients:
oil for deep fryer
6 avocados, halved, peeled and seeded
2 roma tomatoes, diced
1/2 cup diced red onion
4 tablespoons chopped fresh cilantro leaves
Juice of 2 limes
Kosher salt and freshly ground black pepper, to taste
16 egg roll wrappers

For Cilantro Dipping Sauce:
3/4 cup fresh cilantro leaves, loosely packed
1/3 cup sour cream
1 jalapeno, seeded and deveined, optional
2 tablespoons mayonnaise
1 clove garlic
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste

 

Directions:
1. To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.

2. Heat vegetable oil in deep fryer.

3. In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.

4.  Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.

5.  Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

6.  Serve immediately with cilantro dipping sauce.