Bacon, Mushroom and Cheddar-Stuffed Rolls

 These rolls are just pretty.  Pretty to look at, pretty on your plate, and pretty dang good to eat.

Begin by sauteeing about 9 slices of bacon. (No lovelier words began a recipe...)

Then dice 6 mushrooms.  

Wait...what's that you say?  You'd like a mushroom-dicing lesson?!  Really?  OK! 

First lop off the stem.  Then slice through the mushroom horizontally.

Then flip it back to right-side-up.  Slice through it six or seven times vertically (with the cuts coming toward yourself).  Then rotate the mushroom and slice through it again,

Until the little darlin' is neatly and evenly diced.   (It's much like my nerdy little "how to dice an onion" tutorial.)

Six to seven mushrooms diced will yield almost 1 cup. 

Let's return to the bacon.  Blot it well with a paper towel, and chop it up. 

In the skillet in which you cooked the bacon, remove all but about 1 tablespoon of the grease (or, if that gags you out...just use a tablespoon of olive oil or butter in its place).  Throw in the mushrooms and saute over medium-high heat until they get all browned and bubbly and delicious.  Transfer the sauteed mushrooms to a bowl.

Slice up a few green onions (and 5 cloves of garlic...forgot to snap that pic)...

Remove the mushroooms from the pan (but, by golly, do NOT wash it!).  If the skillet's on the dry side, toss in a tablespoon of butter.  Saute the garlic for about 1 minute over medium-high heat,

 Then toss in the green onions for about thirty seconds or so. 

 Pour the garlic and green onions in the bowl with the mushrooms,

And then add about 2 teaspoons of Dijon mustard, 1/4 cup of mayonnaise, and a cup of grated cheddar cheese.

If you'd like to, by all means, use your own homemade rolls for this recipe.  I love Sister Schubert's rolls, and they work fantastic here (and saved me a whole lot of time).  I set the frozen bag on the counter when I began sauteing the bacon, and by the time I was ready to stuff them, the rolls were thawed. 

Cut an eye-shaped wedge out of the rolls.  

(But be careful not to slice through the bottom of the roll.)

Line a large baking sheet with parchment paper, place the rolls on the sheet, 

...and stuff them.  Then sprinkle over a bit more of cheddar cheese.  

Bake at 350 degrees for 12-14 minutes or until the filling is hot and the cheese has melted.  Sprinkle with the chopped parsley and serve warm.  (They reheat very well, if you need to make them ahead of time.  Just keep the rolls well-wrapped in the fridge and cover them with foil when it's time to reheat before serving.)

Bacon, Mushroom, and Cheddar-Stuffed Rolls
Makes 12 rolls

9 slices bacon, cooked and chopped (reserve 1 tablespoon of bacon grease)
6 mushrooms, diced (stems removed)
4 green onions, sliced
5 cloves garlic, minced
1 teaspoon butter
1/4 cup mayonnaise
2 teaspoons dijon (I used coarse-ground)
salt and pepper to taste
1 cup + 2 tablespoons shredded cheddar cheese
 12 (purchased) smooth-topped dinner rolls (do not use cloverleaf rolls)
Fresh parsley, chopped (for garnish, if desired)

Saute bacon in large skillet.  When done, remove bacon and place on a plate that's been lined with paper towels.  Reserve 1 tablespoon of the bacon grease; discard the rest.  In the same skillet you used to saute the bacon, heat the reserved bacon grease and add the diced mushrooms.  Saute over medium-high heat for 3-4 minutes until they are evenly browned.  Remove from heat.

Chop bacon and place in a medium-sized bowl.  Add cooked mushrooms to the bowl.  In the same skillet (don't wash it!; if it seems dry add another tablespoon of butter), saute the garlic for 1 minute over medium-high heat until fragrant (don't let it brown).  Add the green onions and saute them for only 30 seconds or so.  Place the garlic and green onions in the bowl.  Add mayonnaise and mustard to the bacon/green onion mixture in the bowl.  Season to taste with salt and freshly ground black pepper.  Stir in 1 cup of the grated cheddar cheese.  Set mixture aside.

Make an almond-shaped cut into each of the rolls, bring mindful NOT to pierce the bottom of the rolls.  Remove that cut piece from the center of the roll.  Place rolls on parchment-paper lined baking sheet.  Spoon 1 heaping teaspoon of the bacon/cheese mixture into each of the rolls.  Top each roll with 1/2 teaspoon of the reserved cheddar cheese.  

Bake at 350 degrees for 12-14 minutes, or until filling is hot.  Garnish each roll with the chopped fresh parsley.

Recipe inspired by Betty Crocker Christmas Cookbook

Cranberry-Orange Chex Mix (Gluten-Free)

 

Cranberry-Orange Chex Mix:  a great winter-time snack.  A perfect food gift.

I chose to make this version gluten-free, so I used only rice and corn Chex.  You could add Wheat Chex if you'd like. 

Toss in an unfocused cup of sliced almonds...

Melt and combine frozen orange juice concentrate, brown sugar, and butter in a saucepan.  Pour it over and toss with the cereal mixture.  

If I could ever, ever have a sponser on my blog, I would love for it to be Renoyld's parchment paper.  I use it for everything:  roasting veggies, lining cake pans, storing frozen cookie dough, rolling out pie crust, making paper airplanes, etc.   It saves me so much scrubbing.  If you love yourself, please line a baking sheet with parchment paper before you toast this mixture. 

Over-toasted nuts become bitter and ruin everything.  Keep a close watch on the browning of the almonds and remove the mixture from the oven after 17-18 minutes. 

After the cereal mixture cools, toss in 1/2 cup of dried cranberries.  Add whatever amount floats your boat. 

Crispy, fragrant, delicious snack. 

Here's the printable version of the recipe.

Cranberry-Orange Chex Mix (gluten-free)
(makes about 9 cups)

4 cups Rice Chex Cereal
4 cups Corn Chex Cereal
1 cup sliced almonds
1/4 cup butter
1/4 cup packed brown sugar
1/4 cup frozen orange juice concentrate, thawed
1/2 cup dried cranberries

1.  Heat oven to 300 degrees F.  Combine cereals and almonds in large mixing bowl; set aside.

2.  Line large rimmed baking sheet with parchment paper.  Set aside.

3.  In a medium saucepan, melt the butter.  Then mix in the brown sugar and orange juice concentrate.  Stir until melted. 

4.  Pour butter mixture over cereal mixture.  Toss very well to combine.

5.  Spread cereal over lined baking sheet; bake for 10 minutes.  Remove baking sheet from oven and stir cereal mixture.  Return to oven for 7-8 additional minutes, until cereal and almonds begin to brown. 

6.  Remove baking sheet and stir in dried cranberries.  Allow to cool.  Store in airtight container.

Recipe modified only slightly from here.

Asian Meatballs (Paleo)

These meatballs ARE FANTASTIC!!!
(May as well jump right into things...)

Last month I "went paleo" for several weeks.  Oh boy.  It confirmed many things to me, not the least of which being that my belly does not like gluten but my mouth sure does.  I'm having a hard time breaking up with bread.  And crackers.  And cheese.

During my "hunt" for paleo foods, I came across the award-winning website of Michelle Tam (Nom Nom Paleo).  Her recipe for Asian meatballs inspired mine.  If you're in need of some great paleo food ideas, please visit her site -- it's wonderful.

These meatballs have a high carrot-to-meat ratio; the carrots stay very crunchy during the short baking time, so if texture bothers you, either skip them or reduce the amount.  In my opinion, the carrots are the star of this recipe, along with the zing of the fresh ginger and the garlic.  I love the crunch. 

To stay away from soy but to retain that lovely soy-sauce flavor, I used coconut aminos.  BUT if you don't mind using soy sauce, it's a great substitute.   I'd say if you do use soy sauce try a lower-sodium version, being mindful that when you use 1/4 cup at a time, these little meatballs can get very salty very quickly.  

These meatballs are the perfect "emergency protein" to keep on hand.  I often mix them into salads.  Or when I'm feeling hungry at 4 pm and the Chocolate Monster is calling my name, I eat one or two cold straight out of the fridge. Shuts that noisy thing up every time.

(I usually double the recipe below because they freeze so well.)


Asian Turkey Meatballs (Paleo)
Makes 52 teaspoon-sized meatballs

1 pound ground turkey (substitute beef or bison)
3 medium carrots, peeled and finely chopped
3 cloves garlic, finely minced
3 green onions, chopped
1 heaping teaspoon chopped fresh parsley
6-8 fresh mushrooms, finely minced (I used button mushrooms)
1/4 cup (lower-sodium) soy sauce (I used coconut aminos)
1-inch piece fresh ginger, peeled and minced
1 tablespoon melted coconut oil (or olive oil)

Line two large rimmed baking sheets with parchment paper.  Set aside.

Preheat oven to 375 degrees F.

Add all ingredients to a mixing bowl.  Mix with your hands (or with a wooden spoon, although your hands will mix much more thouroughly).  The key here is not to over-work/over-mix the meat.  Just get all the ingredients incorporated and call it good.

Use a teaspoon to scoop the meat mixture into the palm of your hand and roll it into a ball.  Place meatball on baking sheet and repeat.  (Leave about 1 inch or so between the meatballs).

Bake meatballs for 15-20 minutes, or until the meat is no longer pink in the center (you'll have to cut into one to check).    

Serve warm.

Enjoy! 

Raw Veggie Tartlet Bites

The past few weeks have found me bustling around the house with a paint brush in one hand and a caulk gun in the other.  We’re remodeling a bathroom whose shower has apparently been leaking since Nixon was in office.  The whole room had to be demolished down to the studs.  Good times. 

(I'm thinking about starting another blog called, "Blood, Sweat, and Caulk:  Exhausting Yourself One DIY Project At A Time".)

 

In the meantime, my energy meter has been pegged out at "zilch".  I can't even remember the last time I actually made a true and decent meal around here.  (In other news, my kids, who because of my busyness have been served fast-and-easy things like chicken nuggets, macaroni and cheese, sandwiches, and cereal, have recently commented that they think I'm starting to be a great cook again.  I am not amused.)

All that to say that I'm glad it's Secret Recipe Club time again.  It got me back into the kitchen, just in time to make these colorful, crunchy bars for a church picnic today.  

I was assigned to Margaret's blog: "Tea and Scones".  Margaret has a vast array of wonderful items (from all over the globe!) to choose from.  I made my selection based on what I had on hand:  Brenda's Veggie Bars. 

I made a few modifications to the recipe including swapping out the crescent roll dough for puff pastry sheets, adding pesto to the cream cheese/mayonnaise mixture, and topping with feta cheese.  

To begin, I thawed a sheet of puff pastry dough (overnight in the fridge), rolled it out slightly, and pricked it with a fork to prevent it from puffing while it baked.

Then I mixed cream cheese, mayonnaise, pesto and salt.

(I found this little gem as I was downloading my camera.  Somebody borrowed my camera while I was folding laundry as the pastry baked.) 

Despite the fork pricks, the pastry still puffed.  I simply applied pressure to the top of the pastry as soon as I removed it from the oven and gently deflated it.

I chopped a colorful array of fresh veggies.  Don't you just love to eat happy summer colors?

After spreading the (cooled) pastry with the cream cheese mixture, I added a layer of spinach,

Scattered over the other vegetables,

And sprinkled with feta cheese.

Then I cut the pastry into 16 two-inch squares.

A cool and refreshing accompaniment to a summer meal!

Raw Veggie Tartlet Bites

Yields 16 two-inch squares

1 sheet frozen puff pastry, thawed (I used Pepperidge Farm's brand)

1 (8-ounce) package cream cheese, softened

1/4 cup mayonnaise

2 teaspoons pesto (use more to taste, if desired)

1/4 teaspoon sea salt

1 cup packed fresh baby spinach leaves

1 and 1/2 cups (total) chopped fresh vegetables (I used broccoli florets, and red, yellow, and orange bell peppers)

1/3 cup feta cheese (substitute Parmesan or your favorite cheese)

To prepare: preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.  Slightly roll out the thawed puff pastry dough.  Prick pastry thoroughly with a fork.  Bake for 12-15 minutes, or until golden brown.  Remove pastry from oven and allow to cool to room temperature.

Mix cream cheese, mayonnaise, pesto and salt together until smooth (I used my electric mixer, but a sturdy wooden spoon would do the trick as long as the cream cheese is at room temperature).  Spread mixture over cooled pastry.

Lay spinach leaves over cream cheese mixture.  Scatter fresh vegetables over spinach, and sprinkle with cheese.  

Cut the pastry into four large squares (one slice down the center vertically and then another horizontally).  Then slice each square into quarters.  You will end up with 16 small squares.  

Serve immediately or refrigerate for up to 2 hours.  (Pastry may become soggy after 2 hours.)

Recipe from:  Tea and Scones/variation of a recipe from a 1990s Southern Living recipe.

Sausage-Cheese Pastry "Nests"

Another lovely appetizer recipe from the kitchen of my dear friend. 

As with the dried plum roll-ups, use a can of refrigerated crescent roll dough (I believe puff-pastry dough would also work).  Cut each triangle of dough into half as shown above.

Use any fully-cooked sausage for this recipe and slick it into 1/2-inch rounds.  (We used Trader Joe's Turkey Kielbasa sausage.) Roll the dough around the sausage round.

Form a bit of a "nest" with the dough.

Then fill with shredded cheese (we used cheddar, but you can vary the cheese based on what you have and/or what goes best with the type of sausage you're using).

Line a baking sheet with parchment paper (we didn't...and we subsequently scrubbed this baking sheet for a very long time.)  Bake at 400 degrees until the cheese is melted and the dough is golden brown--approximately 12-15 minutes.

Serve warm.

(Again, I was simply a spectator of this recipe and didn't write down amounts and methods. But you'll need a can of crescent roll dough (or puff-pastry dough), a link of fully-cooked sausage, and shredded cheese.)