Saturday, July 19, 2014

Tuna Salad & Stuffed Mushrooms

It had been a lazy rainy day, we had the kitchen all cleaned up, and I was thinking nuked leftover grilled chicken for supper with maybe a Knorr’s Pasta side for a one pot and one plate meal.  Bev, however, had other plans – sometimes she can’t help herself when the food prep gene takes over.

First she decided she wanted a repeat of the stuffed mushrooms we’d had a few days ago (you may remember the leftovers went into the recent breakfast scramble) and I readily agreed with this choice.  This is the recipe and a couple of shots that turned out this time – the liquid in the pan is because we forgot that the shrooms were supposed to be cooked some prior to stuffing, step 3.

Ingredients:
4 large portobello mushroom caps, stems and gills removed
1 tablespoon reduced-fat Italian salad dressing
1 egg
1 clove garlic, minced
salt and ground black pepper to taste
1 (10 ounce) bag fresh spinach, chopped
1/4 cup chopped pepperoni
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese, divided
3 tablespoons seasoned bread crumbs, divided

Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
3.Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.


4.Beat egg, garlic, salt, and black pepper together in a large bowl.
5.Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
6.Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.

7.Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.


She next considered turning the leftover chicken into chicken salad but then said she’d been craving tuna salad and so it was.  This is her recipe for tuna salad:

2 12oz cans of tuna packed in water, flaked
3 hard boiled eggs, diced
SOME finely diced celery
SOME finely diced onion
SOME mustard, to taste
SOME mayo, to taste
A little hot sauce, to taste
S&P to taste

Mix everything together, sample and adjust to taste.

As I’ve always said, Bev is the chef in this family and I’m the recipe follower - the tuna salad was delicious, especially when served atop a fresh, from our garden tomato.


This was a fine summertime meal and the little kitchen mess was well worth it – so now I’ll be cleaning it up for the second time today.

On a different note, do you know what happens when the corner your blueberry bush bird netting is out in the grass and you catch it in your mower.



You borrow a set of ramps from your neighbor and rest them on the bed of a pick-up, you drive the mower up on them, and then spend about 30 minutes cutting out the netting and branches that came with it, to get this two foot wad.



The silver linings - it was only wrapped around one of the three blades, the netting was easy to cut and therefore much easier than removing a ski rope wrapped around a jet ski drive shaft - yep, that is the voice of experience speaking.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

7/18/14 event date

Tuesday, July 15, 2014

Breakfast From Leftovers

I haven’t done one of these posts in a while but this one was too good to pass up.  Our friends, Dave and Laurie, brought us part of a box of portabella mushrooms and we had some cremini’s in the fridge so mushroom dishes were in order.

The first was a sausage mushroom quiche for breakfast using a recipe from Allrecipes and the second was stuffed mushrooms for supper using another recipe from Allrecipes.  I failed to get a shot of the quiche and the stuffed mushroom ones weren’t good enough to post, but both dishes were very good and I would make either of them again.

Thursday, July 10, 2014

A Gourmet Southern Meal Ala Beverly

Late June is a great time for veggies in our area as the summer crops are coming in and some late potatoes are still available.  Bev decided to whip us up a meatless (hard for her) meal of corn, beans, potatoes, and tomatoes (the only part from our garden).  The gourmet part is obviously in the eye of the beholder mouth of the eater.

The local pole beans were cooked with smoked bacon, onion, garlic, and spices; the new potatoes were just boiled in water then mashed on the plate with butter; and the cherry tomatoes were halved.  Now for the corn – growing up, sweet corn was boiled in water and slathered with butter, salted and peppered and eaten from the cob, but since I married Bev I’ve discovered fried corn.

Monday, July 7, 2014

Our Independence Day Weekend - Blueberries, Burgers, And Fish

We had two July 4th weekend parties at the dock, one on the third and one on the fifth.  Our blueberry crop is coming in and the bushes are covered with bird netting, the berries are getting blue and plump, and this is Bev’s picking for the day – around a quart.


Saturday, July 5, 2014

The RV Is Finally Back Home

What’s different about this shot – the RV is sitting in the driveway for the first time since May 1.  


Friday, July 4, 2014

HAPPY BIRTHDAY AMERICA

I like to run this every once in a while.

Just think how important it is for us that 238 years ago, a group of very brave people said we’re not willing to put up with this anymore and we are declaring our independence from Great Britain. They were willing to fight and die for their beliefs and their freedom.  While I often get frustrated with our government and our politics (and wonder if we should declare our independence from Washington), I merely have to look around Almost Heaven South or reflect a few minutes about the Middle East, North Korea, and many other places where people suffer under dictatorships or anarchy, or live in abject poverty, to make me very thankful to those brave souls of 1776.

So let's all enjoy our Independence Day and more importantly our independence and thanks for stopping by.

Larry

Wednesday, July 2, 2014

Humor

I usually avoid, politics, religion and controversial issues on here, but regardless of your political affiliation or views on immigration, it’s hard to read this and not get a chuckle out of it.

“Arizona Governor Jan Brewer vs. the Phoenix Suns owner,

The owner of the Phoenix Suns basketball team, Robert Sarver, came out strongly opposing AZ's new immigration laws.  Arizona's Governor, Jan Brewer, released the following statement in response to Sarver's criticism of the new law:

What if the owners of the Suns discovered that hordes of people were sneaking into games without paying? What if they had a good idea who the gate-crashers are, but the ushers and security personnel were not allowed to ask these folks to produce their ticket stubs, thus non-paying attendees couldn't be ejected. Furthermore, what if Suns' ownership was expected to provide those who sneaked in with complimentary eats and drink? And what if, on those days when a gate-crasher became ill or injured, the Suns had to provide free medical care and shelter?"

Arizona Gov. Jan Brewer”

Have a great day and thanks for stopping by Almost Heaven South.


Larry