Green Goddess Stuffed Mushrooms

One of my favorite places to eat is The Melting Pot. The restaurant originated in Florida and my favorite thing to fondue is the green goddess stuffed mushrooms. I created the green goddess filling, stuffed the mushrooms and baked them. Delicious and these were gone in a flash Christmas Day. I cannot wait to make them again.

Ingredients:

1 block of cream cheese (8 ounces), room temperature

2 Tablespoons of parsley chopped*

4 ounces of chopped chives*

1 small shallot, chopped*

Dash of garlic powder

I package of mushrooms, I used 24 ounces of Baby Bellas but white mushrooms can be used. clean mushrooms by wiping off with a damp cloth and pull out the stems.

Italian Style Bread Crumbs

Olive oil for drizzling the top of the mushrooms

*I made this recipe in my food processor and did not chop anything. My put my food processor on pulse and let it do my chopping. If you do not have a food processor, you can finely chop and combine your ingredients with a mixer.

Leave off the bread crumbs if you want these to be keto.
Drizzle olive oil over the top of the breaded mushrooms.

Preheat oven to 350 degrees. In a food processor, pulse your shallot, add parsley and chives and pulse. Put in the room temperature cream cheese and a dash of garlic powder. Combine until blended. This can be made ahead. Fill each mushroom with about a teaspoon of the green goddess cream cheese mixture. Sprinkle the top of your mushrooms with bread crumbs. Drizzle tops of mushrooms with olive oil and bake for 20-25 minutes. These can be keto if you leave off the bread crumbs. This recipe will be made often at my house from now on. So delicious! They will disappear before your eyes. Enjoy!

I less than 5 minutes, more than 1/2 of the mushrooms were gone. No leftovers.

Cocktail Weenies

I recently made appetizers for Thanksgiving and I wasn’t planning to post a recipe but everyone was asking for it so here it is. I remember my Mom making these and keeping them warm in a fondue pot. I used a one quart crockpot. They are small and inexpensive if you get them at Walmart.

Ingredients:

1 package 24 ounce Little Smokies

1 cup barbecue sauce (I used Sweet Baby Ray’s Original)

3/4 cup grape jelly

In a saucepan, combine jelly and barbecue sauce. I heated the two until the jelly had combined with the barbecue sauce. I added the Little Smokies to the the saucepan and heated the Little Smokies until they were hot. I transferred the warm sauce and Smokies to the crockpot and kept it on warm setting during the day. Have toothpicks nearby for serving. This is an old vintage recipe my Mom made when I was a kid. Simple, easy and tasty. Enjoy!

Buffalo Chicken Dip

It’s no secret I love Buffalo Chicken anything. I have posted Buffalo Chicken pizza, nachos and a macaroni cheese recipes. This dip is amazing. I also have another recipe planned in case you have any leftover. 😉

I used my stand mixer to shred the chicken. You can also use your hands.

Ingredients:

2-3 cups of shredded Chicken

1/2 cup of chicken wing sauce, I use Sweet Baby Rays, any sauce will do

1/2 cup of bleu cheese dressing, if you hate bleu cheese, use Ranch dressing

5 scallions, white and green parts, divided and cut

1/2 cup celery

1 8 ounce container of bleu cheese crumbles, divided

1 8 ounce block of cream cheese, room temperature

Preheat oven to 350 degrees. I sprayed my pan with a nonstick spray. Combine shredded chicken with wing sauce and bleu cheese dressing. Add half of the scallions to the chicken mixture, save the rest for the top of the dip. Add in one half of the bleu cheese crumbles and cream cheese, save half for the top, add celery. Mix until combined. Bake 20 minutes. Serve with tortilla chips or assorted veggies to be keto friendly. Enjoy!

It’s Five O’Guac Somewhere

I grew up in Southern California eating avocados and guacamole since childhood. Any excuse I have to eat guacamole, I make it happen. It’s not just for chips! I put guacamole on tacos, burgers and sometimes just on a spoon! 😂 I lived all of my life buying rock hard avocados, rotten avocados, and brown avocados. So frustrating. I will also tell you how to pick out the perfect avocado, you know the kind that is beautifully green on the inside and ripe too. Just like they show in magazines or on cooking shows. Everyone has their own special ingredients they like to add or not add. I am pretty much a purest when it comes to guacamole. Simple basic ingredients because I want the avocado to be the star.

Here is the trick of buying the perfect avocado. See where the avocado has been picked off of the tree? Kinda looks like a little scab. Take it off, it you see green, your avocado is ripe and ready to eat. I don’t care if it’s hard, it’s ready. If you squeeze your avocado to see if it’s soft and ready to eat, you are bruising it. Trust me on this.

Take the brown circle off, that’s where it was picked from the tree.
See the green inside? It’s ready!
Beautiful!

Ingredients:

3 ripe Haas avocados, pitted and peeled

1 jalapeño, seeds removed and ribs removed for me, if you like heat chop it all up

1/2 cup red onion, diced fine

1 small clove garlic minced

1 Tablespoon lime juice

1/3 cup cilantro, finely chopped, you may omit this if you don’t like it

1/4 teaspoon cumin

1/2 teaspoon sea salt

Optional additives:

Don’t have garlic? Use garlic salt

1 Roma Tomato, finely chopped, seeds removed

Some people add Pico de Gallo

Please do not add mayonnaise or sour cream unless you are making a salad dressing. And if you do, don’t tell me!

Remove pit and set aside
Good things are about to happen

Place avocado in a bowl and mash with a fork. I like to have some small avocado chunks in mine. Add the rest of the ingredients and combine.

Serve immediately. Enjoy! See below for the best way to store if you have extra.

Put pit in the guacamole. Place clingy plastic wrap on top of guacamole and smash down so air will not get to the guacamole. It will keep several days if you seal it good and tight.

Bacon, Brussels And Balsamic

I recently had this at a restaurant in Lutz, Florida. It was served as an appetizer but this could easily be served as a side dish. This recipe can easily be doubled and should be if you serve it as a side dish. What’s not to love? Bacon, Brussel Sprouts, Balsamic glaze and chopped peanuts for crunch.

Ingredients:

6 slices of bacon

3 Tablespoons butter

1 pound bag of Brussel Sprouts, I bought a bag of raw, ready to steam, I did NOT steam them, cut them in half

1/2 cup onion, chopped

Salt and pepper to taste (I used sea salt)

1/4 cup dry roasted peanuts, rough chopped

*Balsamic (Vinegar) Glaze, enough to drizzle

Cook bacon in a skillet until crisp. Drain on paper towels, save bacon grease. Melt butter in bacon grease. Add Brussel Sprouts and onion. Cook till tender about 8-10 minutes. I like mine caramelized so I cooked my Brussels on a higher heat. Once cooked, add bacon and crumble it. Drizzle balsamic glaze and place chopped peanuts on top. Enjoy!

*Balsamic Glaze can be purchased at the grocery store where vinegar is sold.

Everything But The Bagel Deviled Eggs

It’s a new year, new decade and I always try to start low carb or low calorie. I happen to love devil eggs and love to eat them whenever I can, eating healthy or not. I used Trader Joe’s seasoning but my local Publix sells it, Amazon sells it and Sam’s Club does too. You can easily make your own Everything But The Bagel seasoning too. I will give you the instructions below my recipe.

Ingredients:

8 hard boiled eggs

Salt and pepper to taste

3 Tablespoons Mayonnaise

3 Tablespoons Mustard (your choice of Dijon, yellow, grainy, your favorite)

Everything But The Bagel Seasoning (recipe below for homemade)

Slice eggs in half and scoop out yolk and place yolk in a separate bowl. Mash eggs with a fork or potato masher. Season with salt and pepper. Stir in mayonnaise and mustard, blending well. Spoon back in the egg whites and sprinkle with Everything But The Bagel Seasoning.

Ingredients:

1 Tablespoon sesame seeds

1 Tablespoon poppy seeds

1 Tablespoon dried onion flakes

1 Tablespoon dried garlic flakes

1 Tablespoon coarse sea salt

Combine above ingredients and store in an airtight container until ready to use. There are a lot of recipes for this seasoning and I have always heard Sunny Anderson say equal parts of said ingredients. That’s what I go by if I am making it myself. I typically buy it because it’s cheaper to purchase than buying all of the ingredients.

Four Ingredient Appetizer

Nothing better than a quick easy recipe with few ingredients. This appetizer probably takes you longer to go to the store and buy the ingredients than it actually takes to make it. I saw this recipe on the Today Show, it was from Dylan Dreyer. What a great hostess gift to your dinner hostess. It’s so hard to guess what wine is preferred, arrive with a delicious treat. Win win!

Ingredients:

1 loaf of baguette bread

1 container Allouette cheese spread, I used garlic and herb

Deli sliced roast beef

Red fancy pimentos

The 4 ingredients

I toasted my bread, it’s not necessary. You can put the bread on a cookie sheet and broil it or use your toaster. Spread a generous smear of your cheese spread on the bread. Place roast beef on top of cheese and top with pimento. Easy peasy and delicious. Enjoy!

Fried Green Tomatoes

Fried Green Tomatoes are one of my favorite Southern foods. They were not created for the movie, fried green tomatoes have been around for centuries, appearing in cookbooks from the 1800’s. I believe Fried Green Tomatoes gained more popularity after the 1991 film was released. Dip them in Ranch or dip them in my Aussie Sauce or just enjoy them on their own.

Ingredients:

3 – 4 green tomatoes, cut into 1/3 inch slices

Flour dredge ingredients:

1/2 cup flour

1/2 teaspoon chili powder or more to taste

1/4 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon garlic salt

1 teaspoon salt

1 teaspoon pepper

Whisk together and set aside

Liquid Ingredients:

2 eggs

1 cup of buttermilk (the real stuff)

Combine and set aside.

Word to the wise, it’s not recommended that taking bites out of your tomato is a good idea. They are hot and I know someone that burned her mouth. 🤦🏼‍♀️

Corneal/Flour Dredge:

3/4 cup cornmeal

1/2 cup flour

1/2 teaspoon chili powder or more to taste

1/4 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon garlic salt

1 teaspoon salt

1 teaspoon pepper

Notice I have added the same seasonings to this dredge station too.

Set up dredge/dipping stations. Put enough vegetable oil in a pan to fry the tomatoes. Preheat oil before frying. Do not overcrowd pan with tomatoes. Start by dredging the tomatoes in the seasoned flour. Dip both sides of tomatoes into egg/buttermilk mixture. Lastly dredge tomatoes in the seasoned cornmeal/flour mixture. Coat well in all side. Place in frying pan and fry until golden on both sides. Drain on paper towels. Salt immediately after removing from fryer. Serve warm and use a dipping sauce of your choosing or they have lots of flavor on their own. Enjoy!

For Aussie Dipping Sauce, click here.

Copycat Chicken Salad Chick Pimento Cheese

Since moving to Florida in 1978, I have embraced all things southern. Born and raised in Southern California, my Mom was from North Carolina. I would say I am a southerner. 😉 I am a frequent diner at Chicken Salad Chick. One thing I enjoy is their pimento cheese. It’s made a little differently than what you think pimento cheese you have seen before. This one is made with grated cheese that you grate yourself. No package grated cheese. Even the restaurant grates theirs.

Ingredients:

1 8 ounce package of sharp cheddar cheese (I used Cabot’s)

1/2 cup mayonnaise

1 teaspoon of apple cider vinegar

1 teaspoon of Worcestershire Sauce

1/2 teaspoon of pepper, or more to taste

1/2 teaspoon of salt, or more to taste

1/4 teaspoon of garlic powder

1 4 ounce jar of diced pimentos, drained and blotted with paper towels

2 Tablespoons of finely minced onions (can be grated) or more if desired

Grate cheese using the largest holes of a box grater or food processor. Set aside and refrigerate. In a small size mixing bowl make the dressing for the pimento cheese. Combine mayonnaise, apple cider vinegar, Worcestershire Sauce, pepper, salt and garlic powder. Whisk ingredients together to combine. Add drained dice pimentos and onions, stirring to incorporate. Now it’s time to add the cold grated cheese to this mixture. This is delicious as a sandwich, a burger on crackers or just by itself. Enjoy!

***Chicken Salad Chick sells a spicy version of pimento cheese and it would be the same recipe adding chili powder/and or red pepper flakes. You determine the heat.

Monica’s Delish Dip

I tried this delicious dip at my grandson’s birthday party. My gorgeous daughter in love made this and I knew when I tried it, I had to share it with you. I doubled this recipe which feeds a crowd, this can very easily be cut in half for smaller crowds.

My son and his beautiful wife.

Ingredients:

1 pound ground beef

1 pound ground sausage, I used mild but hot would be great too

2 8-ounce packages of cream cheese

2 small packages of original Velveeta

2 cans of Rotel, original

1 can of corn, drained

2 cups of grated cheddar cheese, I used sharp

Add cream cheese, Velveeta, Rotel, and corn to your crockpot. Cook beef (I seasoned mine with pepper and garlic salt), drain and add to crockpot. Cook sausage, drain and add to crockpot. Cook on low for a couple of hours until everything is nice and melty. Stir in additional grated cheese. Once the grated cheese has melted, maintain the dip recipe on low. Serve with you favorite dipping chips. I used Frito Scoops but any sturdy chip works. Thank you Monica 💗💗💗 for the recipe. Enjoy!