It’s BBQ season! My favorite season and last night I had some gal pals over for some food and drinks. My friend Katy brought over the fixings for this delicious appetizer. It was the perfect starter for our steak dinner and a total crowd pleaser.
- 1 package of whole mushrooms
- 1/3 cup of blue cheese
- 1/4 cup of plain cream cheese cheese
- 1 shallot
- 1 glove of garlic
- 1 tsp of butter
- Pre-heat your bbq and set the temperature on low. Clean the mushrooms and remove the stems (but save them for step 2!). Set the mushrooms aside and Melt the butter in a small frying pan over med high heat.
- Chop your mushrooms stems, shallot and garlic into small piece. Add your chopped veggies to your pan with the melted butter and saute until soft; about 5 minutes.
- While your veggies are sauteing: In a bowl combine the blue cheese and cream cheese and mix until soft and creamy. Once your veggies are ready add the hot mixture to your cheese and mix well.
- Spoon the mixture into the mushroom caps filling generously.
- Place the stuffed mushrooms on the hot grill and cook until the cheese in golden brown and the mushrooms are soft and cook throughout (about 15 minutes or so).
BBQ Mushrooms stuffed with blue cheese slide show: A new way to discover the steps to delicious foodventures!
The countdown is on to the long weekend. I am planning some delicious BBQ meals and am looking forward to sharing them with you. Until then…
Want to make your house smell incredibly delicious?
Make this Recipe…it’s really easy and totally worth it. (but it takes up to 3 hours…)
Ingredients List: (makes 24)
- 2 cups of chopped tomatoes
- 1/3 cup roughly chopped fresh basil
- 4-6 cloves of garlic
- 1/4 cup of Olive Oil
- 1 Tbsp of Sea Salt
**Click on the picture for a step by step look at how to make Slow-Roasted Tomatoes:
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Roasted Tomatoes are incredible in pasta, salad, soups…use your imagination. I was so busy using these to make a delicious pasta recipe that I didn’t have a chance to take a picture of the final product. If you click here you can get an idea of what your roasted tomatoes should look like when they are ready!
The smell alone is worth the time to make this dish.
This afternoon, I am hosting a fall mixer. I have been away most of the summer and I am finally able to catch up with friends and what better way to catch up, than with all of them at once. I am serving an array of fall themed food and hopefully I will be able to post some pics of the different offerings. But at the risk of photo blogging the mixer fails…I figured I would to share this recipe with the world and give you a preview of the day’s treats.
- 1 large can (28 oz) garbanzo beans (chick peas)
- ***save 1/4 cup of the chick pea water and add if you are having trouble blending your mixture!)
- 1 (15 ounce) can pumpkin puree (NOT pumpkin pie filling!)
- the juice from 1 lemon
- 1/3 cup extra-virgin olive oil
- 3 cloves garlic, chopped
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- salt and pepper to taste
****Click on the picture for a step by step explanation of how to make Pumpkin Hummus:
This delicious fall themed recipe takes minutes to make and will seriously rock your world. Garnish with roasted pumpkin seeds.
On another note, I’m totally hooked on this blog: (Under The Hill), it is thought provoking, funny, heart breaking and informative. A genuine perspective on the government, the people of Canada and world issues. Please take a moment to check it out!
I am finally back in my own kitchen after a summer on the road and I am loving being back in Toronto. Nothing beats walking the streets, hitting my fav shops and markets and generally enjoying the energy of the city. Today is a glorious day, a perfect way to ring in the first day of fall.
Tonight, I am hosting some very good friends for dinner and I am totally stoked to catch up with these peeps since I haven’t seen them in months. I spent a while cruising the farmer’s market at Nathan Phillips Square and bought 95% of the ingredients for this feast from Ontario Farmers. On the menu tonight….Jerk Chicken, Peach Salsa, Roasted Yams, Corn on the Cob and a mixed carrot salad!
Ingredients List: Makes about 3 Cups of Jerk Marinade (enough for 8+ Chicken Breast)
- 1 Bunch of Green Onions
- 7 sprigs of fresh thyme
- Hot Peppers-to taste (I used 2 chili peppers and 3 small Jalapeno’s seeded)
- 4 small cloves of garlic
- 1/2 large sweet onion
- 2 tsp grated ginger
- 1/3 cup of soya sauce
- 2 tbsp of vegetable oil
- 1/4 cup of white vinegar
- 1/2 cup of orange juice
- 1 tbsp of brown sugar
- 2 tsp of ground allspice
- 1 tsp of nutmeg
- 1 tsp of cinnamon
- salt and pepper to taste
- 4 x Chicken Breasts
****Click on the picture for a step by step explanation of how to make Jerk Marinade:
Thanks for Reading and Bon Appetit!
P.S. I’m hosting a mixer on Sunday! Will let you know how it went unless of course you show up!
Basic, Delicious and a Great way to purge your fridge.
My friend JMurph came over for dinner this evening and I was too lazy to do any grocery shopping over the weekend. I figured that I had enough stuff kicking around at home to make some sort of meal. Turns out, I have all the ingredients neccesary to make Mac and Cheese. In fact, I have so many ends of different kids of cheese that this is more like a 4 cheese mac and cheese.
- 2 shallots (chopped)
- 2 Tbsp of Butter
- 2 Cups of Noodles (cooked)
- 2 Cups of Cheese
- 1 1/2 Cups of light cream (5%)
- 2 Tbsp of Flour
- 1/2 Tbsp of Dijon
- 2 Cups of Bread crumbs
- 3/4 cup of kielbasa
- salt and pepper to taste
**click on the picture for a more info about how to make MacCheesey Bake.
Signs of Spring are everywhere…LOVE IT! Love you.
Last night, I attended a organic vegan potluck for the opening of the Joy Clinic’s new home. I was a bit nervous about what to make, seeing as I am a tried and true lover of all things meat and dairy. In the end, I found this incredible recipe for Vegan Gluten Free Crackers. Perfect! Along with a bruschetta dip the combination was quite “joyful”.
- 2 cups of Almond Flour
- 1 tsp of coarse sea salt
- 2 tbsp of Herbes de Provence
- 1 tbsp and 1/4 cup of Olive Oil
- 2 tbsp of water
- 1 28oz can of diced tomato’s (drained)
- half of a red onion chopped
- 2 gloves of garlic chopped
- half a cup of fresh basil chopped
- 1/2 tbsp of lemon juice
- 1 tbsp of balsamic vinegar
- Sea Salt**** ( this is the secret ingredient in the bruschetta)
**click on the picture for a step by step explanation of How to make Vegan Crackers and Bruschetta Dip.
The crackers turned out better than I could have imagined, however the next time that I make them for a potluck I will triple the recipe. Half way through the baking process my kitchen began smelling incredible, I was salivating by the time they were ready and could barely wait until they had cooled. This recipe has just jumped up on my go to list. It is so simple and you will not believe how tasty they are. The bruschetta dip and cracker combo is killer: vegan or not make this for your next potluck, party or snack.
It was my intention to photo blog some of the other dishes but the spirit of the evening was such that I didn’t have the chance to take out my camera, I was so enchanted by the awesome people and I was too busy chatting. But let me tell you, that all of the food was very good and there were some creative dishes in the spread Chocolate Mousse made with Tofu, Dairy Free date squares, an incredible soup that tasted like heaven, the list goes on and on. I also tried an incredible new vodka that I will have to buy and add to my collection.
Tonight, I’m going to Terroni’s for dinner and then going to check out Assassins at the Theatre Centre. This week is busy but I’ve got a few things on my list that I will make and blog; a vegan birthday cake and some homemade pasta. Happy Sunday everyone!
Thanks for reading. If you have any questions please feel free to email me at firstname.lastname@example.org.