I want to wish everyone a Happy Thanksgiving!! I truly hope you enjoyed your day with your family. Also a Very Special THANK-YOU to the Service members & their families, who can’t be together this year. Stay strong. This year is very special for us, I am very thankful that there isn’t an empty seat at my table this year like there was last year, now that my husband is home. All of my family come over to my house for Thanksgiving, but luckily I did have to cook the turkey, my mom did .
This weekend I made some Stuffed Portobello Mushroom with a slight kick. When I started to make them I did not intend for them to be made with Chorizo, it was a last minute change to my original plan, granted this was also my first time trying to make Stuffed Portobello and of course I didn’t have a recipe to follow, I figured how hard can it be (Well a little complicated when you don’t know what your doing, lol ). I had a leftover sausage link from the bow tie pasta, that I didn’t want to go to waste. I bought 3 portobello mushroom and tried to create Sausage Stuffed Portobello’s, I soon found out that One sausage link was not enough to stuff the mushrooms, so I
panic figured why not use Chorizo. It turned out Very Delicious!!!! I bragged to my mom about my new discovery.
Here is what you need:
- Portobello Mushroom
- A Sausage Link
- Pepper Jack Cheese
- Minced Garlic
- Onion (Chopped)
- Olive Oil
Preheat Oven to 350
- Line a cookie sheet with foil paper
- Carefully wash Mushroom and remove the stem (Chop the stem and save it for later)
- Pat mushroom dry with paper towel, then rub a little olive oil in the top of the mushroom
- Then I removed the Sausage casing (outer film) by slitting it and squeezing it out onto a pan , then I added the onions & garlic.
- Then I added the Chorizo.
- While that cooked I shredded the Pepper Jack Cheese.
- Once the meat finished cooking, I drained out the grease and let it cool on a plate that I lined with two paper towels.
- Once it was cooled, I mixed the meat and the Cheese together and stuffed it in the mushroom caps
I baked it at 350 for 20 minutes. Once done let it cool off and sprinkle some queso fresco on top. Enjoy!!!
- Boil Pasta add your favorite seasonings. I added Parsley, Crushed Black Pepper & Salt.
- While the Bow-tie cooks, Start cooking the sausage. I used Johnsonville mild Italian Sausage. I added the Limeade to the sausage to give it a sweet flavor. (I ended up slicing up the sausage because it wasn’t cooking the well for me :-/ )
- Then I sliced the Bell Peppers, placed them & the mushrooms in a medium pan. Added some butter, a garlic clove, salt, black pepper and some Limeade. I put a lid on the pan and let the vegetables absorb the flavors.
- Once the pasta is done drain it out and added the Eggplant & Parmesan sauce. Let the sauce heat up for a little bit.
- Then you can mix-in the vegetables & the sausage. Enjoy!
Tonight we had Sonoran Hot Dogs. If you’ve never tried them you don’t know what you’re missing. They are a twist to regular hot dogs. They are wrapped in bacon topped with bell peppers.
Here’s how to prepare them:
Red & Green Bill Peppers
Pan Bolillo (for the bun, my local store does not carry it so I used French Rolls, you can use a regular hot dog bun, but they will fall apart)
1) Wrap bacon around your favorite hot dog Franks
2) Cook over medium heat on a skillet. Make sure to turn them once beacon starts to brown.
3) Chop red bell peppers, green bell peppers and white onion. Sauté them in a little olive oil & 4tbs of butter season with salt & pepper (on medium high heat). Add a teaspoon of minced garlic.
4) When bell peppers starts to soften I removed it from the heat and add my favorite cooking ingredient 2 tablespoon of tequila. I cover the pan, so the veggies could absorb the flavors.
5) Slice the bread on top to fit the hot dog.
6) Top with sautéed veggies and Mexican Cream. You can add avocados, If you like.
7) Top it with ketchup, mustard and your favorite salsa. (I like mine with cheese )Enjoy!!!
Tonight I made a Malibu rum chicken on a bed of strawberry salad topped with almonds & a raspberry vinaigrette. The salad alone looked so delicious I didn’t want to cook the chicken, but I’m glad I did. The combination of the Malibu & strawberries with the chicken was fantastic! I love it!! Try it at home and let me know what you think.
Here’s the salad alone:
All I did to make the chicken is add 2 cups of Malibu, about 1/2 – 1 cup of lemon juice, some black pepper, parsley and a little rosemary. I let it sit over night in the fridge, then I cook it with a little olive oil in a pan. It was so easy & fast to make.
Here a picture of the bottle:
Yesterday I decided I wanted to have chicken & broccoli Alfredo for dinner. I started getting everything ready when
the drunk in me a light bulb went on and I decided to use the tequila that was sitting on the counter.
It was delicious!! I looked around the kitchen and found a bottle of Malibu “mango” flavor. Can you guess what’s on the menu tonight?