LOVE these AMAZING Stuffed Mushrooms! They are a 10!

December 30, 2024 by Becky Spoon

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I have made these mushrooms for over30 years! Guest that thought they did not like mushrooms changed their mind after eating these!

You’ll LOVE these Yummy Stuffed Mushrooms! These stuffed mushrooms are a perfect appetizer to pass around at a party or they make a delicious side dish. I used button mushrooms but you can use just as well Baby Bella (Cremini) mushrooms for your stuffed mushrooms. Panko breadcrumbs are what I used because you want dry, firm breadcrumbs. Also, you want them to be unseasoned in this stuffed mushrooms recipe.

This recipe is ideal for cocktail hour, gatherings, watching football, and also as a complement to a delicious steak dinner! It’s simple, requires minimal preparation, and only needs a short time in the oven to bake.

What ingredients are used for this recipe?

Large White Stuffing Mushrooms
Scallions
Grana Padano or Parmigiano Reggiano
Red bell pepper
Fine Bread crumbs
Italian Parsley
Salt
Olive oil
Butter
Chicken Stock
White Wine

How do you make these?

Preheat oven to 425 degrees F. Remove stems from mushrooms, finely chop the stems and put in a large bowl. Add the scallions, peppers, breadcrumbs, 3 tablespoons of the grated cheese, 2 tablespoons of the parsley and the salt. Stir in 2 tablespoons of the olive oil to moisten all of the crumbs and make a fairly tight stuffing.
Spread the butter in the bottom of a 9-by-13 glass baking dish. Fill the mushroom caps with the stuffing and fit them in the baking dish. Sprinkle mushrooms with the remaining 3 tablespoons grated cheese and drizzle with the remaining olive oil. Pour the white wine and ½ cup hot water around the mushrooms in the baking dish. Season the cooking liquid with remaining ½ teaspoon salt.
Cover the baking dish with foil. Bake until mushrooms are almost tender and juices are bubbling, about 15 minutes. Uncover and cook until mushrooms are cooked all the way through and crumbs are crisp and tender, about 25 minutes more. If there is too much juice left in the baking dish, pour in a small pan and reduce down to thicken. Stir in the remaining tablespoon parsley and serve with the mushrooms.

Here are some of my favorite cooking pieces that I used for the recipe:

https://amzn.to/4gQmuhI

https://amzn.to/4fGeT4v

Need more appetizers? Try these:

Crab Cakes

Here you go!! Stuffed Mushrooms! Enjoy!

Stuffed Mushrooms

Serve these yummy mushrooms hot or at room temperature, as an appetizer or a side dish!

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Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer, Main Course, Side Dish

Cuisine Italian

Servings 6

Ingredients

24 White Button Mushrooms with caps 1 1/2 inches in diameter
2 Tbsp Extra-virgin olive oil, plus more for the tops of the mushrooms
1/2 Cup Finely chopped green onions or scalllions
1/2 Cup Finely chopped red bell peppers
1/2 Cup Coarse bread crumbs ( I used Panko)
1/2 Cup Parmigiana -reggiano cheese
1/4 Cup Finely chopped fresh Italian parsley
Salt
Freshly ground pepper
4 Tbsp Unsalted butter
1/2 Cup Chicken stock
1/4 Cup Dry white wine, optional

Instructions

Preheat oven to 425 degrees. Remove the stems from the mushrooms and chop the stems fine.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the green onions and cook until wilted, about one minute. Stir in the red peppers and chopped mushrooms and cook, stirring until tender, about 3 minutes. Remove and cool.
Toss the bread crumbs and grated cheese, 2 tablespoons of the parsley, and the sautéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling , pressing it in with a teaspoon until even with the sides of the mushrooms.
Using 2 tablespoons of the butter, grease a 12 X 18 inch low sided baking pan. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like drizzle the top of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the bread crumbs are golden brown, about 20 minutes.
Serve on a warmed platter. Pour the pan juices into a small pan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms.

Keyword mushrooms, stuffed mushrooms

love this Chicken Pot Pie, the ultimate comfort food.

November 29, 2024 by Becky Spoon

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Chicken Pot Pie is a recipe that brings about a comforting and nostalgic feeling. It reminds me of the individual boxed pies I enjoyed during my childhood, and the excitement that built up while waiting for them to cook in the oven for about 30 minutes. Back then, microwavable Chicken Pot Pies with a deliciously brown and crispy top were not readily available like they are today.

Chicken Pot Pie is a classic dish that evokes a sense of warmth and familiarity. Its creamy filling, packed with tender chicken and vegetables, is encased in a golden, flaky pastry crust. This comforting meal has stood the test of time and continues to be cherished by many. Whether enjoyed on a cozy winter evening or as a heartwarming family dinner, Chicken Pot Pie never fails to bring a smile to my face. Its timeless appeal and delicious flavors make it a beloved staple in American cuisine.

I prefer the double crust made with a basic pie crust for my homemade chicken pot pie. Today, I used Pillsbury store-bought crusts to make it even easier.

The filling in this recipe remains consistent, while the crust can vary based on personal preference. Some options for the crust include a lattice design, a single crust with vents, or a separate baked puffed pastry topping. Each of these choices offers its own unique taste and adds to the overall delight of the dish. As a twist, I have even experimented with topping the chicken pot pie with flaky biscuits, creating a scrumptious variation.

Here’s a couple of more photos with the different crust I’ve used. This is with a puffed pastry:

lattice top:

and individual pot pies with single crust:

I love to make individual pot pies in these large ramekins: https://amzn.to/3nmDelR

Delicious Homemade Chicken Pot Pie

I usually have either a homemade roasted chicken or a store-bought rotisserie chicken on hand, and there’s always some leftover. I don’t like wasting food, so when I have leftover chicken, I typically prepare dishes like Chicken Noodle Soup, Chicken and Rice Soup, a Chicken Casserole such as my Chicken and Green Chile Tortilla Casserole, Chicken and Dumplings, or even a Chicken Pot Pie, which I’m really in the mood for today! The possibilities are endless!

Chicken and Green Chile Tortilla Casserole http://chicken and green chile casserole

New Mexico Green Chile Chicken Casserole

Chicken and Dumplings

An alternative to the roasted chicken is the chicken you use in making a homemade stock that I generally use for chicken salad or dumplings. I just take a whole chicken, add onions, celery, carrots, bay leaves, a little salt, and pepper, cover with water and cook until the chicken begins to fall off the bone. Here’s the link for these delicious dumplings: Chicken & Dumplings, the Perfect Comfort Food

Delicious Homemade Chicken Pot Pie

I hope you love this recipe as much as we do!

Homemade Chicken Pot Pie

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Course dinner, Lunch, Main Course

Cuisine American

Ingredients

3 tbsp butter
1 tbsp vegetable oil
3 tbsp all purpose flour
1/2 onion, diced
1 1/2 cups carrots, thinly sliced
1-2 stalks celery, thinly sliced
1 1/2 cups potatoes (I used red becasue they hold better)
1/2 tsp salt
1/2 tsp pepper
Fresh thyme springs and rosemary tied together with kitchen twine.
3-5 cups chicken broth (start with the lowest amount and add more to your desired thickness)
1 Knorr chicken bullion
4 cups chicken or turkey, diced, cubed or shredded
1 cup frozen peas
2 9 inch pie crust
1 egg +1 tsp water for the egg wash

Instructions

Heat the butter and oil over medium heat in a large saucepan. Add the onions, carrots, ptatoes and celery. Sauté for 3 to 5 minutes. The vegetables will not be tender. They will finish cooking after your stock is added.
Add the flour to your sauteed vegetables and cook a minute or two, stirring to eliminate a flour taste.
Add the chicken broth and the chicken bullion. Stir to prevent lumps and bring up to a simmer, adding more stock if needed. Add your tied herbs. When you reach the desired thickness, lower the heat to a low simmer and cook until the carrots are tender. Add salt and pepper to taste, but remember the bullion adds saltiness so do a taste test first.
Remove from the heat and add your chicken and peas. Just stir to combine.
While the filling is cooling, par-bake the bottom crust at 425 for 15-17 minutes. I always fit my crust in the pan I'm using then place foil over the crust tucking the foil over the top of the crust, being careful not to hurt your crust, but securing in hopes your crust will not fall down the sides. You can also add pie weights or beans which will help even more.
When the crust is par-baked, remove the foil and add your filling.
Add your top crust either as a lattice or a solid sheet. If you use a solid crust, cut a few slits so the steam can escape. You can use puffed pastry as I described in the content of the post.
Beat the egg and water and brush your pie with the mixture. I check the pie after about 15 minutes and brush again, but not necessary.
Bake the pie until it is bubbling and it is golden brown. Bon Appetite!

Keyword chicken, Chicken Pot Pie, dinner, leftovers, lunch, main course, Pot Pie, roasted, Roasted Chicken, roasted turkey, turkey pot pie

who needs help with Thanksgiving sides and more?

November 19, 2024 by Becky Spoon

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Let A Cook Named Rebecca cook for you! Here’s what we have.

Thanksgiving Take Out Menu

Pricing

These Prices are for 6-8 serving size. Any and all can be ordered.

Juicy Smoked Turkey 10-12 pounds $85.00. Smoked Spiral Ham $75.00. Southern Cornbread Dressing $24.99. Giblet Gravy $17.99 or Turkey gravy only $14.99. Au Gratin or Scalloped Potatoes 19.99 Buttery Mashed Potatoes $19.99. Lemony Sauteed Green Beans with toasted almonds. $17.99. Traditional Green Bean Casserole 24.99. Broccoli Wild Rice Casserole $24.99 Tini’s Mac ‘n Cheese $24.99. Sweet potato casserole $18.99. Corn Casserole $16.99. Roasted Carrots $14.99. Roasted Brussel Sprouts $14.99. Bacon Wrapped Asparagus $19.99. Homemade Dinner Rolls $12.00. Pumpkin Pie $14.99. Apple Pie, $16.99.

love this. a perfect apple pie, my # 1 Go-To!

October 15, 2024 by Becky Spoon

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This is the perfect Apple Pie! Not only is this pie loaded with Honeycrisp apples, it is laced with Boiled Cider! I learned about Boiled Cider from King Arthur Flour where you can purchase it, or you can make it yourself, which I do!

The photo is the boiled cider that I make. That is all it is, boiled cider. I take a bottle of good apple cider, bring to a boil, reduce the heat and cook, stirring occasionally, until cooked down to a syrup. https://amzn.to/30rTMPw

this. perfect apple pie.

I also precook the filling before baking. Have you ever made an apple pie, piled it high with apples, then after baking, your apples sunk and you just have a crust on top and 3 inches below is your filling? I have and that’s why I cook a little first.

What are the best apples for apple pie? Here’s a list from Taste of Home:

Braeburn

If you’re looking for a good balance between sweet and tart, Braeburn is an excellent choice. It has a very concentrated apple flavor that becomes more pronounced when it’s baked. Add the fact that it naturally contains cinnamon and nutmeg-like flavors, and this New Zealand apple is a no-brainer to use in apple pie. It doesn’t hurt that it has a super crisp, firm texture that doesn’t lose its form as it bakes, either.

Cortland

Unlike most apples, Cortlands don’t turn brown after they’re sliced, so you don’t have to worry about storing them in water while you prepare the rest of the ingredients. That said, you’ll want to use these New York-grown apples soon after they’re harvested because their super sweet, slightly tart flavor fades quickly. This McIntosh variety is extra juicy and has a crisp texture, making it perfect for something like Mom’s Fried Apples.

Golden Delicious

These bright yellow apples certainly don’t stand out as an eating apple; they have a mealy texture and a not-too-sweet, not-too-tart flavor. The heat of the oven coaxes out their sweetness, though, and they take on honeyed notes. Golden Delicious will break down and lose their shape more than some of the apples on this list, so don’t reach for these if you’re hoping for firm chunks of apples. They’re absolutely perfect in softer recipes like custard apple pie.

Granny Smith

If you ask most chefs about their go-to baking apple, this one will be it. Granny Smiths are available year-round, and you’ll immediately recognize them by their bright green skin and extra tart flavor. The high acidity contributes to the apple’s flavor as well as its ability to hold together as it bakes. If you like the texture but want a sweeter filling, try blending them with some of the sweeter apples on this list.

Jonagold

This apple is a cross between a Jonathan and Golden Delicious, giving it an appealing greenish-yellow color with red splotches. It has the same honeyed flavor as Golden Delicious, but it’s sweeter with a bolder, more puckery finish. The firm-fleshed, crisp, acidic apple is a great choice for slow-cooked apple desserts, like this Apple Comfort recipe.

Honeycrisp

These are one of our favorite snacking apples because they’re so intensely sweet. They have become wildly popular in the last few years, driving up the price tag, but they’re worth it. When baked, they don’t break down too much but their sweet flavor intensifies, becoming fun and complex. That’s why we use them in this wow-worthy apple pie recipe.

McIntosh

McIntosh is a classic apple with bright red with green splotches. The early harvests tend to be more acidic, while late-season McIntosh are sweeter and juicier. They have an incredible warming spice flavor, but they do tend to break down as they cook. That makes them the ideal sweet apple to pair with something tart (like Granny Smith) for pies and baked goods.

Here’s another favorite pie in our home! The Cherry Pie. Here’s the link: Allen’s Favorite, Delicious Cherry Pie

Here’s the recipe for this delicious apple pie!

Perfect Apple Pie

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Course Dessert

Cuisine American

Ingredients

1 Prepared pie crust (I used Pillsbury store bought, but use your favorite)
8 Cups peeled, sliced apple (from about 3 1/4 pounds whole apples) I used a combination of Grammy Smith and Honey Crisp
2 Tbsp Lemon juice
3/4 Cup Sugar
2 Tbsp All purpose flour
2 Tbsp Cornstarch
1/4 Tsp Salt
1 Tsp Cinnamon
1/4 Tsp nutmeg
1/4 Tsp Allspice
1/4 cup boiled cider or undiluted apple juice concentrate (see comments in post how to make your own)
2 Tsp Vanilla (optional)
2 Tbsp Butter

Instructions

Preheat the oven to 425 degrees. Place the bottom crust in the bottom of your pie pan.
Combine the spices, flour and cornstarch and set aside.
Melt the butter in a large pan and add the apples. Cook turning periodically until the apples begin to soften. Add the sugar and lemon juice and combine along with the vanilla.
Stir in the dry ingredients and mix well. Pour the apple mixture into the crust evening out.
Place the top crust and crimp the edges, and put vents in the top of the pie. You can also make the top a lattice top. Brush the top of the pie with a beaten egg or with heavy cream.
Place on a cookie sheet, place in the oven and cook until golden brown. Let the pie fool before slicing if you can wait! Serve with vanilla ice cream or whipped cream.

Keyword apple pie, dessert, holidays, perfect apple pie, pie

Love this simple mexican pizza, a super easy snack

August 30, 2024 by Becky Spoon

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These pizzas are really so simple and just fun. Just a great snack for lunch or a night time supper and your kids will love this. There’s nothing authentic about these though; they are more TexMex. Tortillas, beans, taco meat, taco sauce, lots of cheese how can you go wrong? And they take minutes to make!

I had actually forgotten that I had this in my blog recipes to post until I ran across it while I was looking at photos! I just love these.

simple mexican pizza, easy snack

I used flour tortillas, but you can use corn if you like. I used Hatch Red chile Enchilada sauce and Taco Bell taco seasoning. See how easy this is? Oh, and of course lots of cheddar cheese! I had refried beans in my freezer, but you can buy canned. This is the price for six cans https://amzn.to/2BNKpk0

Here is the seasoning mix I used: https://amzn.to/2CZUPxL

So, again, this is just a simple little snack to throw together with store bought ingredients. Here’s another pizza I think you will love! easy sausage and pepperoni pizza – frozen cheese pizza upgrade

simple mexican pizza, easy snack

Here’s the simple recipe!

Mexican Pizza

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Course dinner, Lunch, Main Course, mexican

Cuisine American, Mexican

Servings 4 servings

Ingredients

1 lb ground beef
1 pack taco seasoning
3/4 cup water
1 cup vegetable oil for frying the tortillas
8 taco size flour tortillas (I like to use the flour tortillas that are packaged but have not been cooked)
1 15 oz can refried beans or homemade
1 10 oz can enchilada sauce
2 cups shredded cheddar, monterrey jack or a blend

Toppings

diced tomatoes
sliced green onions
shredded lettuce
sliced olives, optional
sliced avocados

Instructions

Preheat oven to 400f.
In a large skillet, brown and and crumble the ground beef
.Drain excess grease. Place cooked beef back in skillet and add taco seasoning packet and water and stir. Bring to a boil then reduce heat and simmer until thickened.
In a large skillet, heat up oil over medium heat. Add tortillas (one at a time) and cook for 3-4 minutes (flipping frequently) until crisp. Continue with the rest of the tortillas. Set aside
.Meanwhile, heat up the refried beans in a microwaveable-safe bowl. This will make it easier to spread the beans onto the tortilla shells.
On each tortilla, slather a generous layer of refried beans. Then top with seasoned ground beef.
Place another tortilla on top. Slather about two tablespoons of the enchilada sauce on top. Then place some shredded cheese on top of the sauce. Continue assembling the rest of the pizzas.
Place the pizzas on a large nonstick baking sheet and bake for about 8-10 minutes until cheese is melted. Serve with your favorite toppings!

Keyword cheese, flour tortillas, mexican food, mexican pizza, pizza, refried beans, snack

love this awesome penne with tomatoes, sausage, olives and cheese.

August 1, 2024 by Becky Spoon

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Wow, this Penne with Tomatoes, Italian Sausage, Olives and Two Cheeses is incredibly flavorful and mouthwatering! It’s the ultimate pasta dish for any occasion, whether you’re hosting a big gathering or just want to indulge yourself with a smaller portion.

This recipe, originally published in Bon Appetit in 1995, is quite well-known. However, I personally feel that the original ingredients lack sufficient juiciness, prompting me to make a few adjustments. Additionally, I’ve included Italian sausage which I believe greatly enhances the overall flavor.

what ingredients do you need to make this delicious recipe?

olive oil
Italian sausage links, casings removed or ground Italian sausage
chopped onion
minced garlic
Italian Plum tomatoes I use San Marzano
dried basil
dried crushed red pepper
canned low-salt chicken broth or homemade
penne, rigatoni or ziti I used ziti
grated Havarti Cheese
sliced pitted brine-cured olives like Kalamata
parmesan cheese
chopped fresh basil

which tomatoes are the best or this recipe?

I chose Cento San Marzano organic tomatoes, but there are other brands just as good. Cento is readily available at my local HEB. Regardless of the brand, I recommend using authentic San Marzano tomatoes from Italy. You might come across San Marzano tomatoes labeled Italian Style, which are also good, but I prefer the ones that are the Product of Italy. They are sweet, in a thick broth, and truly the best. Click this link for my preferred Italian tomato choice in this dish: https://amzn.to/3LMOMML

Here is another favorite:https://amzn.to/4c5G72t

Need another great recipe using these delicious tomatoes?

Try my Chicken Cacciatore. Here’s the link: http://chicken cacciatore. This is a delicious recipe. It is a perfect dish when you are craving comfort food.

Try this easy recipe that uses a San Marzano pureed tomatoes; Instant Pot Meat Sauce easy instant pot meat sauce with pasta…

I hope you try these delicious recipes! They are delicious!

the best – penne with tomatoes, italian sausage, olives and two cheeses.

Hope you like this recipe and try it soon! I think it will become a favorite!

Penne with Tomatoes, olives and Two Cheeses

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Course dinner, Lunch, Main Course

Cuisine Italian

Servings 8 servings

Ingredients

6 tbsp olive oil
3-4 Italian sausage links, casings removed
2 cups chopped onion
2 tsp minced garlic
4 28 oz cans Italian Plum tomatoes I use San Marzano
2 tsp dried basil
1 1/2 tsp dried crushed red pepper
2 cups canned low-salt chicken broth or homemade
1 lb penne, rigatoni or ziti I used ziti
2 1/2 cups packed grated Havarti Cheese
1/2 cup sliced pitted brine-cured olives like Kalamata
1/2 cup parmesan cheese
1/4 cup chopped fresh basil

Instructions

Heat 3 tablespoons of oil in heavy large Dutch oven over medium-high heat. Add the Italian sausage and cook breaking up with a wooden spoon. Add the onion and garlic and sauté until onion is translucent about 5 minutes. Mix in tomatoes dried basil and crushed red pepper. Crush tomatoes with a potato masher or with the back of your spoon to break into smaller pieces. Add the broth and bring to a boil. Reduce heat then place a lid and simmer about an hour. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
Preheat the oven to 375. Cook the pasta in a large pot of boiling salted water until tender, but still firm. Drain well.
Return the pasta to the same pot. Toss with 3 tablespoons oil. Pour the sauce over and toss to blend. Mix in the Havarti Cheese. Transfer to a 13×9 baking dish. Sprinkle with the 1/2 cup of olives, then Parmesan.
Bake until pasta is heated through, about 30 minutes. Sprinkle with fresh basil.

Keyword havarti, Italian, Italian Food, kalamata olives, pasta, penne, tomatoes, two cheeses