Mushroom Cheese Bread

This bread is like little french bread pizzas!

Love the ingredient combination, but you know you can add or remove ingredients so it matches your family's tastes.  I would add italian sausage and peppers.

This recipe comes from one of my favorite recipe sources, Taste of Home.

Perfect recipe for a beginner in the kitchen . . . quick and easy!

Ingredients

• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/3 cup mayonnaise
• 2 tablespoons shredded Parmesan cheese
• 2 tablespoons chopped green onion
• 1 loaf (1 pound) unsliced French bread

Directions

Combine the mozzarella cheese, mushrooms, mayonnaise, Parmesan cheese and onion. 

Cut bread in half (lengthwise) and spread cheese mixture over cut sides.

Grill, covered, over indirect heat or broil 4 in. from the heat for 5-10 minutes or until lightly browned. 

Slice and serve warm. 

Yield: 10-12 servings

Recipe and photo source

Originally published as Mushroom Cheese Bread in Quick Cooking July/August 2005, p37

Florida Gulf Shrimp and Sweet Pepper Stir Fry

Looks delicious!  The Captain and I make a similar recipe that does not including the sesame seeds, onion or orange juice, but we will be tweaking the recipe to make it a cross between this recipe and ours.

What I would change on this recipe . . . take the tails off the shrimp (so much easier to eat), add a pinch of cayenne pepper, use at least one or two poblano peppers (you can never have enough peppers) and garlic.

Don't overcook the shrimp . . . we usually take it off the heat as soon as it turns pink, otherwise it gets rubbery-like.

Ingredients:

• 1 pound Florida shrimp, peeled and deveined
• 3 Florida bell peppers, assorted colors, sliced
• 1 large onion, sliced
• 1 tablespoon toasted sesame seeds
• 1 tablespoon Florida honey
• 1 cup Florida orange juice
• 1/4 cup cornstarch
• 1/4 cup low-sodium soy sauce
• oil for cooking
• sea salt and fresh ground pepper to taste

Directions:

Lightly coat shrimp with cornstarch.

Preheat a large sauté pan over medium-high heat.

Add 1 tablespoon of olive oil to pan.

Add the coated shrimp to the sauté pan and cook until almost done, about 3 minutes.  Don't overcook!

Remove the shrimp from the pan, add the peppers and onions and cook 4 minutes.

Add honey, orange juice and soy sauce to the pan.

Turn the heat up slightly and bring the liquid ingredients up to a boil.

Turn the heat back down to medium-high until the sauce is thickened (about 3 minutes).  Add shrimp back to the pan.

Serve over rice.

Garnish with sesame seeds.



Recipe and photo source

Chocolate Bundt Cake

When it comes to desserts, I always trust that a Martha Stewart recipe will be delicious!

The cake looks dense and moist and that chocolate ganache looks heavenly.

I want some now with a cup of coffee!

Ingredients

For the cake

• 8 ounces (2 sticks) unsalted butter, plus more for pan
• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup sour cream (4 ounces)
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract

For the glaze

• 3 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Directions

Make the cake: 

Preheat oven to 325 degrees. 

Prepare a 14-cup Bundt pan with butter.

Whisk together flour, cocoa,baking soda, and salt in a large bowl. 

Mix milk and sour cream in a glass measuring cup.

Using an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. 

Add eggs one at a time, beat well after each addition.  Add vanilla. 

Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture beginning and ending with the flour.  Beat until just combined.

Transfer batter to prepared pan. 

Smooth top with an offset spatula. 

Bake until a toothpick comes out clean, about 55 minutes. 

Transfer pan to a wire rack and cool completely.


Make the glaze: 

Place chocolate in a heatproof bowl. 

Bring cream to a simmer in a small saucepan. 

Pour over chocolate and let stand 2 minutes. 

Add butter, and mix until smooth. 

Let stand, stirring occasionally, until slightly thickened. 

Pour glaze over cake.

VARIATIONS

The version of this cake originally featured in the December 2008 issue of Living called for 2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, and 3/4 teaspoon salt. 

The 2008 version of the cake also called for an optional 1/2 cup chopped walnuts, folded into batter after flour mixture is incorporated, and an optional 2 tablespoons Cognac or rum in the glaze, added at the same time as the butter.

Photo and recipe source

Collection of Salad Dressing Recipes

Why use store-brought commercial salad dressing when it is so easy to make homemade dressing?  It is so much better, you control the ingredients and you can tweak it to your family's taste.

Salad dressings are not just for salad anymore . . . I love baked chicken and potatoes drenched in italian dressing and stir fry chicken made with asian salad dressing.  Experiment and you will be surprised with the results!

Chef John's Ranch Dressing

Honey Mustard Dressing

Catalina Dressing

Absolutely Fabulous Greek Dressing

Avocado Goddess Salad Dressing

Rich and Creamy Blue Cheese Dressing

Raspberry Vinaigrette Dressing

Cilantro Lime Dressing

Sweet and Spicy French Dressing

Italian Dressing Mix

Asian Ginger Dressing

Southwest Fiesta Dressing