Stuffed Mushrooms in Sun-Dried Tomato Sauce

Stuffed mushrooms are one of those items that can be an appetizer as well as a main course. They are as versatile as you can get. The number of different fillings are endless and can be anything from a simple bread stuffing to seafood, veggies or any kind of meat.

Portobello mushrooms are big, meaty and the ideal vessel for stuffing, creating a dish that is a meal unto itself. Few things can match the flavor of stuffed mushrooms.

Depending on the source, this unique dish has been around since the late 19th century or early 20th century. The fact that they resemble stuffed zucchini, it is likely that the Italians should receive credit for their creation.

Print Recipe
Stuffed Portobello Mushrooms in Sun-Dried Tomato Sauce
  1. Trim stems from mushrooms & finely chop them; reserve for sauce. Whisk the egg lightly in a shallow bowl. In a separate shallow bowl, combine flour, salt, pepper, oregano, thyme, paprika & garlic salt.
  2. In a large skillet, heat olive oil on medium-high. Dip the mushrooms in the egg then in the flour mixture. Coat the outside of the mushrooms, trying not to get too much flour inside the 'cap'.
  3. In a skillet, fry mushrooms on both sides until lightly golden. Use a tongs to help fry the sides as well. Remove mushrooms to a plate. To the skillet, add a splash of water & Swiss chard leaves. Sprinkle with salt & pepper & saute until leaves are wilted, about 1 minute.
  4. Divide cream cheese between the 4 mushroom caps. Top with wilted Swiss chard; sprinkle with grated Parmesan & paprika. Set aside, keeping warm.
  1. In a skillet , heat oil. Add onion & cook for 2 minutes until it starts to soften. Add reserved mushroom stems, garlic, oregano, paprika, sun-dried tomatoes, red peppers & zucchini. Cook for 2 minutes while stirring with a spatula. Add wine (or chicken broth) & allow to bubble for 2 minutes then add vegetable broth, salt & pepper. Bring to a boil & simmer for 5 minutes.
  2. Stir the cream & Parmesan cheese into the sauce, then nestle the mushrooms on top. Garnish with chopped fresh parsley. Nice to serve with pasta or potatoes and/or a meat item.

German Potato & Cauliflower Salad

When I think back to my childhood days, I have a very fond memory of my mother’s potato salad. This is probably the case with many people, but one has to be careful. Trying to create the taste of childhood is a slippery slope filled with our adult expectations. Time and distance change many things such as memory, experiences and knowledge.

Potato salad is widely believed to have originated in Germany and was brought to America by German immigrants. The thing I remember most about my mother’s potato salad was that it consisted of only a small ingredient list and had a nice slightly sweet but tart dressing. If I’m not wrong, I believe she used a bit of juice from her bread & butter pickles in the dressing. The other magic ingredient was some of her new potatoes from the garden. As the saying goes, it was ‘to die for’.

I’m not sure how popular potato salad is anymore but since its the season, I wanted to share a couple of salad recipes.

Print Recipe
German Potato & Cauliflower Salads
Potato Salad
  1. In a large pot, cook potatoes in salted boiling water. Cool, peel & cube. Boil eggs & coarsely chop. In a saucepan, fry bacon until crisp. Remove from pan & blot on paper towel reserving bacon drippings for dressing. Crumble bacon. Slice green onion & radishes. Place everything EXCEPT the radishes in a large bowl.
  2. In a bowl, whisk together reserved bacon drippings, light salad dressing, vinegar, sugar, mustard, salt, celery seed & dill weed. Blend well. Pour over potato mixture & carefully combine well. Cover & refrigerate for several hours or overnight.
  3. Just prior to serving, add radishes & add more salt if necessary. Carefully combine & serve.
Cauliflower Salad
  1. In a saucepan, fry bacon until crisp, Remove from pan, reserving bacon drippings.
  2. Preheat oven to 400 F. Line a baking sheet with foil & coat with cooking spray. Spread cauliflower florets on foil; sprinkle with salt & pepper to taste. Bake for 10-15 minutes or until cauliflower begins to brown slightly. Remove from oven & cool slightly.
  3. While the cauliflower bakes, saute the onion in bacon drippings until tender. Set aside. Cook, peel & cube potatoes.
  4. In a small dish, combine salad dressing, cider vinegar, sugar, mustard & garlic salt. In a large bowl, combine potatoes, cauliflower, sauteed onion & dressing. Fold together & taste to see if more salt is needed. Serve as is or chilled.
Recipe Notes
  • I found, if you add the radishes just before serving keeps them crisp & prevents them from 'bleeding' their color into the salad.
  • In regards to the cauliflower salad, I have also made it leaving the cauliflower RAW & substituting the white onion for green. I liked that added bit of 'crunch'.

Baked Potato Skins

With the last day of December right around the corner, its time to focus on New Year’s Eve celebrations. Even if you don’t have big party plans, you will no doubt still want to enjoy a few finger foods to ring in the new year with. The fact that so much emphasis is placed on sweets over Christmas, now is a good time to enjoy something savory.

During the many years I worked in the commercial food service industry, new years eve was all about finger food. I remember making hundreds of these little bite size morsels. The thing about this type of food is, it takes hours of prep work but they can be devoured in a very short space of time.

Although the humble potato skin appetizer is pretty basic, its easy to make and quite tasty. Originally served as a clever way to repurpose food scraps, potato skins have been around since the 1970’s.

Today’s recipe works well in that you can prepare them the day before needed and refrigerate. Half an hour before you are ready to serve …. bake, sprinkle with toppings and bring on the new year!

Print Recipe
Baked Potato Skins
Votes: 1
Rating: 5
Rate this recipe!
Cuisine American
Votes: 1
Rating: 5
Rate this recipe!
  1. Preheat oven to 350 F. Pierce potatoes 2-3 times. Bake directly on middle rack of oven for 50-60 minutes until tender.
  2. When cool enough to handle, cut potatoes in quarters lengthwise. With a spoon, scoop pulp from skins, leaving 1/4-inch thick shells. Place skin side down on ungreased baking sheets. Brush with oil; sprinkle with Parmesan, garlic salt & chili powder. The potatoes can be prepared up to this point one day ahead. Nest skins in rigid plastic containers, cover & refrigerate.
  3. To serve: Heat oven to 450 F. Bake skins 15-20 minutes or until hot & edges are crisp. Remove from oven; sprinkle with bacon, green onions & cheese. Bake another 5 minutes or until cheese melts. Serve with sour cream or Ranch dressing.