Gutted and Stuffed Portabellas

I'm a huge fan of the hit series 'The Walking Dead', and as a result of this addiction I received 'The Snacking Dead' cookbook for Christmas.  It's a parody, no doubt, but this book delivers in the 'Appetizers For An Apocalypse' section.

Since the Superbowl  is approaching rapidly, along with Oscars, I thought it best to look for tailgating ideas easy enough for college students to make.  Hopefully I'll get thru a few of these 'just in time' for the party!

If you have vegetarians in your midst, omit the bacon!

(Adapted from 'The Snacking Dead' cookbook)

Gutted Mushrooms with Bacon and Spinach

Equipment:

Mixing Bowl

Your hands and a death grip

Baking sheet

Ingredients:

6 strips of bacon (See 'Makin' Bacon' post)

1/2 red onion, chopped and diced

2 cloves garlic, minced

20 portabello or button mushrooms, stems removed

1 (10 oz) frozen spinach, thawed and squeezed dry

1/2 cup cream cheese or use a flavored cheese, like Boursin or Garlic-Herb Spread

1/2 cup fontina, gouda, mild cheddar (whatever is in the fridge)

1/2 tsp salt

1/2 tsp pepper

1/4 tsp cayenne

1/4 cup breadcrumbs (optional)

1/2 cup parmesan cheese, grated

Instructions:

1. Wash your hands, because you need to use them.

2. Preheat the oven to 400F degrees.

3. Prep mushrooms and clean caps with damp paper-towel.

4. In a skillet, fry the bacon (See 'Makin' Bacon' post) and drain on paper towels.  Remove the oil except for 1 tsp.

5. Sauté the onions until tender, approx 5 minutes on MEDIUM.

6. Add the garlic and cook for 1-2 minutes. Remove from heat.

7. Squeeze the spinach as dry as you possibly can. 

8. Crumble the bacon.

9. In a large mixing bowl, combine spinach, and all other ingredients. Mix well. Season to taste.

10. Fill each cap with a dome of filling and place on a baking sheet.

11. Spinkle with parmesan cheese.

12. Bake stuffed mushroom caps x 15 minutes until cheese is golden brown.

13. Place on a platter and impress your company. It really is that simple!

Simple Chicken and Black Bean Enchiladas

When I first started cooking during grad school, I'd often send away for the free recipe booklets that food companies produced for promos.  Even now, I occasionally find new recipes in magazine ads that turn out to be 'keepers'.   This one is from Daisy Brand Sour Cream with only slight variation.

Enchiladas are a great meal for your college, or grad school, days.  If you use a few short-cuts, like Rick Bayless' Salsa Verde and a store-bought roasted chicken, this meal can be produced in under 20 minutes. While it bakes for 35-45 minutes, you can get other stuff done.

I also wound up with extra enchiladas, but no sauce.  So I froze them--they will make great burritos, or I can simply buy extra salsa verde to make it all over again!

Equipment:

9" x 13" x 2" Pyrex / oven-proof dish

PAM Spray

Mixing bowl

Sieve to drain beans (or simply use the lid of the can)

Oven

Ingredients:

3 8 oz pouches of Frontera Grill 'Salsa Verde' (or 2 10 oz cans of Green Verde Sauce)

15 oz can of black beans, drained and rinsed

2 cups boneless cooked chicken, chopped or shredded

1/2 cup sliced green onions

1 1/2 cups reduced fat shredded Cheddar cheese

1 cup Daisy Brand Light Sour Cream, divided into 1/2 cups

1/2 tsp salt

1/2 tsp pepper

8 8" flour tortillas

1/4 cup fresh cilantro, chopped (optional)

Instructions

1. WAsh your hands.

2. Preheat oven to 350F degrees.

3. Spray your pyrex dish and spread 1 cup of the salsa verde across the bottom.

4. In a large mixing bowl, combine the beans, chicken, onions, 1 cup cheese and 1/2 cup sour cream

5. Add 1/2 cup of salsa verde.

6. Add 1/2 cup of the meat mixture to a tortilla.

7. Begin rolling from one end and tucking in the sides to form a little burrito roll up.

8. Place the seam down inside the pyrex dish

9. Once you have the dish filled with enchiladas, cover them in salsa verde.

10. Bake for 35-45 minutes @ 350F degrees x 15 minutes

11. Then turn down to 325F degrees x 20-30 minutes.  

12. Add remaining cheese in the last 3-5 minutes.

13. Serve with sour cream, salsa and sprinkle with cilantro and green onions.

Pork Chops Simplified

As discussed in a previous blog reducing your meat consumtion is one of the biggest money savers when grocery shopping--even cutting back the amount, rather than omitting it altogether, can make a difference.
I have gotten into the habit of taking a thicker cut of meat and cutting it in half, horizontally.  Another option is to buy certain meats, like chicken breast or pork chops, already sliced into 'thinner' portions--the problem with that, however, may be additional cost for the convenience.  

This approach allows me to still enjoy some meat but decreases the overall amount. One of my favorite versions is the simple, thin-cut pork chop.  I make this recipe for three reasons:

1. Quick 

2. Satisfies 

3. Leftovers--are used for My Cuban Sandwich the following day.

Equipment:

Large Non-Stick skillet

Tongs

Baking Sheet

Foil

Ingredients:

2 thick pork chops, sliced horizontally in half

Garlic powder

Cavender's All-Purpose Greek Seasoning

Salt & Pepper

Olive oil

Instructions:

1. Wash your hands.

2. Preheat oven to 300F degrees.

3. Slice your pork chops horizontally in half--very carefully!!!

4. Lay them onto a plate.

5. Season first side with salt, pepper and a generous amount of Cavender's seasoning.

6. Turn and season the other side with garlic powder. Drizzle with olive oil.

7. Let meat sit and come to room temperature.

8. Heat skillet on MEDIUM-HIGH heat until almost smoking.

9. Sear the pork chops, UNTOUCHED or UNMOVED, for 3 minutes.

10. Turn the chop when golden brown and reduce the heat to MEDIUM.  Sear another 3 minutes.

11. Lay the chops on a small baking sheet with edges and place in oven for 10 minutes.

12. Remove from oven and cover in foil to allow the meat to rest x 5 minutes.

13. Prepare other supper items or set the table or kick back.