Caprese Style Portobellos

I got this recipe over at Proud Italian Cook.  I subscribe to her blog and when I saw  this email I went right out and got the ingredients to make these.  OMG, if you like mushrooms you will love these.  Great as a side dish but I could eat one of these for lunch and be happy.  Simple and Delicious!

Ingredients

• large portobello mushroom caps, gills removed
• cherry tomatoes, halved (make sure you get good tomatoes)
• shredded  mozzarella
• fresh basil
• salt and pepper
• Extra Virgin olive oil
• Balsamic glaze 

  

  I really like this brand of balsamic glaze from Traders Joes but you can find the glaze at your local grocery store.  It's thicker and sweeter than just plan balsamic.

Instructions:

1. Heat oven to 400 degrees.
2. Line a baking sheet with foil for easy clean up.
3. Brush the mushrooms with olive oil.
4. Slice cherry or grape tomatoes in half, place in a bowl, drizzle with olive oil, add chopped basil, salt and pepper. Let it sit for a few minutes to let the flavors meld.
5. Place your cheese on the bottom of the mushroom cap, spoon on the tomato basil mixture and bake until cheese melts and mushrooms are cooked but not overcooked.
6. Drizzle with balsamic glaze.  

Strawberry, Chicken and Feta Salad

I made this salad twice in one week, it's that good.   First time I made it I used feta and second time, used blue cheese.  Both are good, I don't know which one I liked better.  I also used sugared pecans (recipe below) but walnuts and almonds would work too.  The recipe comes from Cinnamon Spice and Everything Nice, check out her blog, she has great recipes. 

Ingredients (2 entree salads)

Dressing:

• 1/4 cup honey
• 2 tablespoons white wine vinegar
• 1 teaspoon dijon mustard
• 1/4 cup extra-virgin olive oil
• coarse salt and fresh black pepper

Salad:

• 2 packed cups baby spinach
• 2 packed cups chopped romaine hearts
• 1 heaping cup sliced strawberries
• 1 cup chopped or shredded cooked chicken
• 1/3 cup crumbled feta cheese (can also use blue cheese)
• 1/4 cup chopped walnuts (I used sugared pecans-recipe below)

Instructions

• Whisk the honey, vinegar and mustard together in a small bowl. Slowly whisk in the oil. Season to taste with salt and pepper.
• In a large bowl toss the spinach, romaine and strawberries together. Drizzle lightly with dressing and toss. Divide among 2 plates.
• Arrange the chicken over top and sprinkle with feta and walnuts. Serve with additional dressing, salt and pepper.  (I didn't have to use all the dressing)
• *sugared pecans (In medium skillet (non stick) heat 2 Tablespoons sugar over medium heat until sugar starts to melt, add 1/2 cup whole pecans and stir to coat. Stir until sugar is melted and nuts are well coated (being careful not to burn the nuts.) Remove from heat, cool, and chop. You may  have extra but they make a great snack.
  
  

I'm a Pillsbury Bake-Off Finalist!  

It sure feels good to say that.  I want toTHANK everyone who voted for me.  I am SO excited and  looking forward to the Bake-Off in Vegas on November 10-12.   I had the time of my life last year in the 45 Bake-Off and can't wait to have that much fun again.  This being my second time, I don't feel I'll be as nervous as I was the first time so I can really enjoy every minute of the whole process.    I'll keep you all updated to the goings on but in the mean time try out the recipe, Strawberry Cream Cheese Puffs.  They are simple to make and delicious!

Click here for the recipe-Strawberry Cream Cheese Cream Puffs