Mushroom Macaroni and Cheese

My family loves hearty, homemade meals and I certainly love preparing these meals for them. I have to admit, some of my favorites are those that were my favorites growing up, especially those that I can make ahead and that freeze well, too.
 
And guess what? My Mushroom Macaroni and Cheese fits the bill for all of the above!





Here's how I make it.

Mushroom Macaroni and Cheese

Ingredients:
8 ounces portabello mushrooms, sliced
4 spring onions, chopped
1 16 ounce package elbow pasta, cooked and drained
1 pint heavy cream
1 stick butter
1 cup flour
1 small jar pimentos, drained
12 ounces cheddar cheese, shredded


Step by Step:

1. Saute mushrooms and onions in skillet with just a drizzle of olive oil.

2. In medium sauce pan over low heat, warm heavy cream, stirring often. Do not allow to come to a boil.

3. In large sauce pan over medium heat, melt butter and add flour. Whisk constantly and allow to gently brown. Pour heated cream into butter flour mixture and continue to whisk until well-blended. Add shredded cheese and whisk until combined.

4. In large bowl, mix together cooked mushrooms and onions, cheese sauce, cooked pasta, and pimentos. Pour into a 13x9 casserole dish and bake in 350 degree oven for 15 - 20 minutes until bubbly.

Options: 
Add Topping - add a bread crumb or Ritz Cracker topping with dots of butter for extra crunch.

Add Meat - we also love to add in meats such as roasted chicken, crab, and lobster for over the top Macaroni and Cheese.

It's so easy, it will quickly become one of your go to recipes.

Enjoy!

Mingle Monday :: Share Your Blog, Facebook, and Twitter

This week I'm featuring Michelle Stern and her inspirational and educational blog What's Cooking. 

Michelle features excellent menu ideas for an entire family, picky eaters included. I have really enjoyed her tips on cooking with children in the kitchen, something that is a definite favorite of mine. If you've not already discovered Michelle's blog, after you link up below, head on over to read her post on participating in Michelle Obama's Chefs Move to Schools campaign.

Ready to Mingle?



If it's your first time joining in on Mingle Monday, relax Mingle Monday is pretty simple and straight forward. No special blog posts to write, you aren't required to use the button, just add your blog, twitter, facebook, or other social media and visit a few of the others linked up when you can.




Let's Mingle!

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What We're Reading Now

Little Buddy has started a new series of books, Percy Jackson and The Olympians by Rick Riordan.

He's started with Percy Jackson and The Lightening Thief, the first book in the series. It's a great series for boys. It's full of adventure, excitement, and I love that it ties into the Ancient History lessons we had last year.

The first book isn't in these photographs, Little Buddy has it stashed under his pillow with his reading light. I know not to disturb that setup.

While he's reading the series, we're discussing plot, character development, and foreshadowing. I love it when he is eager about reading and I have to remind him to turn his reading light out at night.

That's when I know we're on to something.



What books have you found lately that your child loves?

Easy Banana Dessert Recipe :: Caramelized Bananas with Coconut Rum Cream

I love simple, easy to make desserts using items I keep on hand in my kitchen. My recipe for Caramelized Bananas with Coconut Rum Cream is just one of those desserts. Ready in a flash and getting plenty of compliments from your guests.

Compliments like, "Oh yuuuum." and "this is delicious" and my all time favorite, "Would you mind if I licked my plate?"

When you get compliments like that, you know you've knocked it out of the ballpark!





Here's how I make it.

Caramelized Bananas with Coconut Rum Cream
 Serves 4   | Time to Make: 10 minutes, including prep


Ingredients

2 cups heavy whipping cream
1/2 cup sugar
1 tablespoon coconut rum
2 bananas
2 tablespoons butter
1/4 cup brown sugar


Step by Step

1. Whip whipping cream and sugar on medium to high speed with mixer. Pour in coconut rum and whip until the cream holds a stiff peak on the whisk.

2. Melt butter in an iron skillet. While it is melting, peel bananas and cut in half and then split in half lengthwise. Add banana to the melted butter in skillet. Sprinkle with brown sugar. Allow sugar to melt and caramelize with bananas.

3. Serve 2 pieces of banana per person with a generous dollop of flavored cream.

Be ready for requests for this dessert. You'll get them often!

Enjoy!

Stuffed Green Peppers

My family is really enjoying meals I make ahead and freeze since our evening schedules have gotten so busy. My Stuffed Green Peppers provide a welcome, hearty meal when we are dragging back in the door from football practice or scouting.





Here's how I make them.

Stuffed Green Peppers

Ingredients

8 Green Peppers
2 pounds ground turkey or ground beef, your preference
2 cups wild rice, cooked per package directions
1 14.5 ounce can diced tomatoes
2 tablespoons tomato paste
2 tablespoons olive oil
1 onion, diced
1 red or yellow pepper, diced
1 egg
1 cup Parmesan cheese
1 clove garlic, minced

Step by Step

1. Remove tops and then the seeds of the pepper. Place on a large baking pan.

2. Saute onion and pepper in lightly oiled skillet until tender. Set aside. Brown meat and drain. Add onion, pepper, cooked rice, diced tomatoes, tomato paste, egg, and garlic to meat; mixing well.

3. Spoon meat mixture into green pepper and place in a 350 degree oven for 40 minutes, remove from oven and sprinkle with grated Parmesan and mozzarella cheese. Return to the oven for 5 minutes until the cheese has melted. For those you plan to freeze, do not add the cheese at this point.

4. Remove from oven and allow to sit for five minutes prior to serving. Allow to cool completely before wrapping in parchment paper and then foil for freezing.

To prepare from frozen, remove from the freezer and allow to thaw in the refrigerator. Cook at 350 degrees for 30 minutes, remove from the oven and top with cheeses. Return to the oven for 5 minutes until the cheese has melted. Allow to sit for five minutes prior to serving.


This goes perfectly with a fresh salad for a delicious, filling meal your family will love.

Enjoy!

Josh Turner and Memories

When Little Buddy was two years old, his favorite song was Long Black Train by Josh Turner. He'd try his best to make his voice hit those impossibly low notes as we replayed the song over and over and over again. And if he ever caught a glimpse of a black train, I knew singing was about to commence.

I hadn't thought of those moments in a long while until my husband and I recently attended a charity event where Josh Turner performed.





And when he began singing the lyrics of that song made so famous in my house six years earlier, tears slowly rolled down my cheeks. A lot of growing up had taken place since those days and yet the memories were flooding in just like it was yesterday.

Do you ever catch yourself doing something like that? Seeing a favorite book, find a long lost toy from when your child was younger, or hearing a favorite song. Please share. 

Mingle Monday :: Socialize

It's time for another week of Mingle Monday fun? 

This week I'm featuring my friend, Liz of Hoosier Homemade. If you've not visited with Liz before, you'll really love all of the great things she has going on over at her blog. As soon as you link up, you may want to head straight to her blog. I love it!





If it's your first time joining in on Mingle Monday, relax Mingle Monday is pretty simple and straight forward. No special blog posts to write, you aren't required to use the button, just add your blog, twitter, facebook, blog frog or other social media and visit a few of the others linked up when you can.





Let's Mingle!

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What's your favorite thing about Mingle Monday? Anything I should consider changing?

Chocolate Chip Cookie Brownies with Dark Chocolate Ganache

Chocolate Chip Cookie Brownies have now become one of my go to quick fix desserts. But this week, I took them to another level entirely - Dark Chocolate Ganache.

Oh yes I did.

And they are even better than I imagined.





It was actually Little Buddy's idea to make the ganache dark chocolate. I had plenty of milk chocolate on hand and was ready to get the ganache started when he specifically asked if I'd make it dark chocolate. Surprisingly, he's preferred dark chocolate since he was four years old. He has a sophisticated palate when it comes to some things. Other things - not so much.

I looked for dark chocolate and sadly had to tell him we didn't have any to use in the ganache. "Wait just a second, Mama. I think I may have something."

He quickly returned to the kitchen with this.




His Dove dark chocolate bunny from Easter. Our family knows how much he loves dark chocolate and he lucked up with five of these this past Easter. I had no idea he'd stashed one. But, he was happy enough to contribute this guy to the brownies.




He stood close as we gave it a quick chop.




He hovered even closer to the bowl as we waited for the cream to warm.




I couldn't tell what he was thinking when we had to wait the five minutes for the warm milk and chocolate to sit.




And then we began to use the whisk and stir the milk and chocolate together.




He sighed a big sigh of relief when the ganache finally came together. And was even happier when he saw it on top of his favorite brownies.




I have to admit, I'm glad he had stashed that bunny!


Chocolate Chip Brownies with Dark Chocolate Ganache

I've previously posted the recipe for Chocolate Chip Cookie Brownies. Bake as listed and then allow to cool.

Dark Chocolate Ganache 

Ingredients

8 ounces dark chocolate

3/4 cup whipping cream

2 tablespoons butter


Step by Step

1. Chop dark chocolate into thin pieces and set aside in medium bowl.

2. Heat whipping cream over medium heat and pour over chocolate pieces. Allow to sit for five minutes and then stir with a whisk until combined.

3. Pour over brownie pieces for a thin coating, or allow to stand for five more minutes and spoon thicker ganache over top of brownies.


Enjoy!

Football Pads and Jagged Nerves

My nerves have been shot. Completely. I'm not entirely sure they will be back to normal anytime soon. You see, Little Buddy started football. And I started biting my fingernails and wondering what in the world I had agreed to.





He's been asking to play football since he was four years old. Football is a big deal in the south. Well, at least it is around where we live.

Friday's are all about the big game, who is starting and who is going out for pizza afterward. That's how it was when I was a young teeny bopper. Now, I have no idea what the kids are all thinking about, but that's still what I'm thinking.

Anyway, we waited until Little Buddy was eight to sign him up for football. My brother-in-law is a high school football coach who played college ball, his recommendation was to wait until this age to begin so he had proper protection since they are just starting light tackle.





Well, I think it was my brother-in-law that made that suggestion. But honestly, it could have been anyone. Whoever made the suggestion when Little Buddy was five, I held onto those words like they were golden. Three more years I didn't have to worry about him playing football and getting hurt.





That's silly, I know. I now sort of realize the error of my ways. Had he started at five, he would know all of the plays by now. He would be one of the seasoned players.

But you know what? I don't think my nerves could have stood it then. They are barely holding it together now.

Make-Ahead Breakfast Burritos

Our mornings can be chaotic! Getting everyone up, dressed, fed, and off into the morning routines had me begging for a better plan recently. It seemed most of my time in the mornings was spent in the kitchen preparing breakfast for my family and feeling rushed in the process. I just didn't have the warm and fuzzy feeling about our morning routine. We were all over the place.

Ever have one of those mornings?

Yeah, me too. More than I care to mention.

Finally, I decided to plan a little bit ahead.

This past weekend as I was cooking lunch, I decided to go ahead and prepare my Breakfast Burritos that everyone in my family loves. After I cooked them, I let them cool and then wrapped them in parchment paper and foil. I placed them in the freezer for quick morning meals I could easily take out of the freezer, pop in the oven and serve to my family on weekday mornings.

It was a definitely win-win in my book. Delicious breakfast served without all the fuss.




Here's how I make them:

Breakfast Burritos
Makes 6 burritos

Ingredients:
6 flour tortillas

6 eggs

1 pound sausage

1 cup cheese, grated

1 cup mushrooms, diced

2 cups spinach


Step by Step

1. Crumble sausage into pan over medium heat and cook until done. Remove from heat and drain. In same pan, saute mushrooms until tender. Remove from heat and add spinach to top of mushrooms. Allow to wilt from the heat of the mushrooms.

2. Scramble eggs.

3. Assemble burrito by layering with eggs, sausage, mushrooms, spinach, and topping with grated cheese.

4. Wrap in parchment paper, followed by foil and place in the freezer.

Then, when ready to cook, grab a few of these delicious burritos from your freezer and pop them in your oven for 15-20 minutes until warmed completely. We usually half each burrito and are stuffed! 

These make-ahead, delicious Breakfast Burritos are a sure time saver and work for me!

And for mornings when you don't even have 30 minutes, try my Mini Sausage Quiches for quick mornings on the go. Just top with cheese and pop a handful in the microwave for 2-3 minutes and enjoy!

This post is linked to Works for Me Wednesday and TidyMom's I'm Lovin' It.

Cocktail Recipe :: The Lychee Sling

While I was in New York City for the BlogHer conference and other fun stuff, I was able to attend a cocktail party at the rooftop club, Salon de Ning, of The Peninsula New York.

The cocktail party was beautiful and fun and I loved being able to hang out with my friends and meet so many people I admire. The food served at the party was delicious, as you would expect at a food blogging event, and the conversation fun and lively. I tasted club's signature drink, the Lychee Sling, and think I probably sighed it was so tasty. So much so that I went right up and asked if I could have the recipe for the drink and get a couple of photographs of it to share on my blog.

Now, this is where real friends come in. I had my camera with me, but was sporting my travel lens (18-200mm) instead of my food lens (55mm). Luckily, Amy was there with the proper equipment and came to my rescue. And Erika stepped in to give me a hand since it was so dark on the rooftop to get the shot just perfect.

Great friends indeed.

Just look how beautifully Terence of Salon de Ning styled the drink! I am still so impressed!

Salon de Ning's Lychee Sling

Ingredients

Absolute Mandarin -  2 oz
Lychee Liqueur (SOHO) - 1 oz
Passion Puree (Capfruit)
Lychee Puree (Capfruit)
Garnish with fresh mint and a cocktail pick with lychee fruit

If you are ever in NYC, stop by The Peninsula New York and visit the Salon de Ning. The service is impeccable and the staff is excellent. When you go, be sure to try the Lychee Sling. And if you aren't headed to NYC anytime soon, this would make a great drink to try at your next cocktail party or event. It's a perfect summery cocktail that will impress your guests!

Enjoy!

Mingle Monday :: Let's Socialize

Are y'all ready for another week of Mingle Monday fun? 

This week, I'd like to feature a fun blog by my friend Cheryl of TidyMom. Cheryl has just transferred her blog over to WordPress and has a beautiful new design. I'm loving her colors and header. It's just gorgeous.

I've loved meeting so many new people and really enjoy this new style of Mingle Monday. You are welcome and invited to share all of your social media links :: your blog, twitter, facebook, blog frog, linked in, tumblr, etc. The more the merrier.

If it's your first time joining in on Mingle Monday, relax. There are no special posts to write, no thinga majigs to put on your site, or anything like that. Don't get me wrong, I love those parties, but I am as simple as can be and want to make everyone feel welcome!

So remember, Mingle Monday is pretty simple and straight forward. No special blog posts to write, you aren't required to use the button, just add your blog, twitter, facebook, blog frog or other social media and visit a few of the others linked up when you can.





Let's Mingle!

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Have you had fun meeting great people during Mingle Monday? 

10 Minute Dessert :: Oreo Ice Cream Sandwich

We've been rushing from one thing to the other lately with Scouts, sports, and other activities. Even though we homeschool, getting together with co-op friends and going on adventures {field trips} doesn't always allow a great deal of time to prepare elaborate desserts and dinners during the day.

That's when I turn to quick, easy and delicious desserts that can be made in a matter of minutes.

During the summer, we generally turn toward something a bit cooler on nights when we've been running around from here to there with one activity after another. And with Little Buddy's love of chocolate, I like the look he gives me when I pull out a few of his favorite goodies.

This is such a simple dessert I thought about not even including it on my blog, but then I shared it with a friend who told me I just had to blog about it. "It's too simple and delicious not to," she said.
Okay, so here is how I make it:

Oreo Ice Cream Sandwich Dessert

Ingredients

1 ice cream sandwich per person

1 Oreo cookie per person, crumbled

1/2 cup whipped topping per person

Step by Step

1. Place unwrapped ice cream sandwich on plate.

2. Top with whipped topping and crumbled Oreo cookie.

3. Serve immediately.

Enjoy!

Do you have a super simple dessert you just love? Care to share?

Peach Tart Recipe

 

One of my favorite things about summertime is the bounty of fruits and vegetables. The other day when I walked into the grocery store, the front section had display after display of gorgeous fruit. All that beautiful color was a feast for my eyes.

I was immediately drawn to the peaches. They were just sitting there front and center ready for me to bag up and bring home.

Oh the possibilities!

Peaches with yogurt for breakfast. Smoothies. Peach Crumble. Grilled Peaches. Peach Cobbler. Peach Salsa. Even just plain would be delicious. It brought back memories of warm, sticky juice running down my chin as a little girl when I'd bite into a fresh peach at my Grandmother's house. She always had them during the summer. Sitting right in the bowl on her kitchen table ready for a dessert to be created or for a quick snack. Her kitchen would smell of the heady peach scent all summer long.

So I carefully bagged a few peaches and couldn't wait to get home to make something with them. I decided to make a Peach Tart to go with dinner for my family that same evening. No waiting around for me. My mouth had been watering all day thinking of them.

To make my Peach Tart, you'll need peaches, puff pastry, butter, sugar, apricot preserves, and cinnamon sugar spices. You'll want some very good vanilla ice cream to go along with it, too. Trust me, it's delicious.

Here's how I made it.




Line a kitchen pan with parchment paper cut to fit the pan. Brush the parchment paper with about 1 tablespoon melted butter. This makes the bottom of the pastry extra crunchy and delicious.






Unroll one piece of the puff pastry and place on the parchment paper. Brush the top of the pastry with melted butter.




Score the top couple of layers of the pastry about two inches all the way around the dough with a knife or pizza cutter. Place into a 350 degree oven until puffed and golden brown.




Begin slicing your peach. I had to pause just a minute here to take in the beauty of this little bit of goodness. Just look at that color!




Cut into the peach until you reach the peach pit. Then cut the rest of the way around the peach until you have two halves.




Slice the peach into consistently sized slices.




I left the skin on my peaches as I sliced them to add detail, texture, and fiber to the dessert. You can easily just peel the peaches if you'd prefer them not to be part of your dessert.




Remove the puff pastry from the oven. Yum, doesn't that look good? It smells pretty yummy, too.




Push down on the center of your pastry up to the edge where you scored it earlier with your knife or pizza cutter. This will create an edge for your pastry.




Arrange peach slices on your pastry.




For this size pastry and the way that I was arranging the slices, I had two rows of peaches. You can get fancy on your arrangement. I went for quick and simple.




Brush the tops of the peaches with apricot preserves.




I used about 1/4 of a jar of Apricot Simply Fruit. Fill in the areas where there is not any fruit with more of the apricot. You'll want all of the center of the pastry filled.




Sprinkle the top of the pastry with cinnamon sugar spices, I used Chicago Spiced Sugar from The Spice House. This was given to me this past weekend at The Big Summer Potluck and I am now looking for things to make to include it in! It's THAT good.

Place back in the oven for about 5 minutes to heat the pastry through.







Serve warm with vanilla ice cream sprinkled with cinnamon sugar spices.


Peach Tart
Serves 4 - 6 | Cooking Time: 15 minutes

Ingredients:

1 puff pastry

1 peach, sliced

1/4 cup apricot preserves

2 tablespoons butter, melted

2 tablespoons sugar

Cinnamon sugar spices, to taste


Step by Step

1. Place puff pastry on kitchen pan lined with buttered parchment.

2. Brush top of pastry with butter and score pastry two inches from the edge.

3. Place pastry in oven and bake until puffed and golden brown, approximately 10 minutes. Remove from oven and press center of the pastry flat up to the point where scored in step 2. This creates an edge for the dessert.

4. Arrange sliced peaches in the center of the pastry. Brush with butter and apricot preserves, adding more apricot preserves to fill in areas of the pastry. Sprinkle with cinnamon sugar spices.

5. Warm in oven for five minutes. Remove from oven and serve warm with vanilla ice cream sprinkled with additional cinnamon sugar spices.

Enjoy!