Ingredients:
24 whole fresh button mushrooms
3-4 cloves garlic, coarsely chopped
2 tsp. vegetable oil
8 oz. cream cheese, softened
¼ cup grated Parmesan cheese
¼ tsp. pepper
¼ tsp. onion powder
¼ tsp. cayenne pepper
Bread crumbs and minced fresh herbs, for garnish (optional)
Directions:
Preheat the oven to 350° F. Lightly grease a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps, setting the caps aside for later. Add the stems to the bowl of a food processor. Add the garlic to the food processor as well, and pulse in brief bursts until them mushroom stems and garlic are finely chopped.
Heat the oil in a large skillet over medium heat. Add the chopped mushroom stems and garlic and cook until all the moisture has disappeared, about 5-7 minutes. Lower the heat to medium-low. Stir in the cream cheese, Parmesan cheese and spices. Stir together until the mixture is smooth and creamy; remove from the heat. Using a small spoon, fill each mushroom cap with a generous amount of filling. Arrange the mushroom caps on the prepared baking sheet. Top with bread crumbs, if desired. Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under the caps. Transfer to a serving platter, garnish with fresh herbs if using and serve immediately.
Roasted asparagus
I love asparagus. A lot. Which is surprising, because I hate most vegetables. But these were delicious, and super easy to make.
(Thanks, Pioneer Woman)
1 bunch Asparagus
- 4 Tablespoons (up To 5 Tablespoons) Olive Oil
- Kosher Salt To Taste
- Freshly Ground Black Pepper, To Taste
Preheat oven to 425 degrees.
After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.
Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
Roast the asparagus for about ten minutes.
For the dough:
6 cups bread flour
2 tbsp. sugar
4 tsp. instant yeast
2 1/2 tsp. salt
4 tbsp. olive oil
1/2 cup milk
2 cups + 4 tbsp. lukewarm water
For the glaze:
4 cloves garlic
4 tbsp. melted butter
1 tsp. Italian seasoning
Directions:
To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.
Divide the dough into 20 equal pieces. Roll each piece into a 10 inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the center. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.
To make the glaze, finely mince the garlic or press it through a garlic press. Mix with the melted butter and Italian seasoning.
Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes.
- 2.5 lb-eye of round roast (this fed six, many of whom took multiple slices)
- 1 stick Butter, or more to taste
- Whole peppercorns, or cracked peppercorns (you're cracking them anyways, so if there is cracked, get them)
- Seasoned salt
- Lemon Pepper Seasoning
- Olive Oil
Preparation Instructions
Preheat oven to 325 degrees.
The eye of round meat should be very lean, but if there's lots of fat, cut some of it off. Sprinkle meat generously with the seasoned salt. You'll want to use a lot, because you're not getting a lot of the edges when you actually serve it. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)
Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside. (Or just buy them already cracked, and you're set.)
Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the beef in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 325-degree oven until the temperature reaches just under 140 degrees. This will take multiple hours, but by cooking it slowly, it stays nice and tender.
Let meat stand ten minutes or so before slicing, so the meat will have a chance to relax a bit.
Snickerdoodles
I took this recipe from Betty Crocker. Thanks, Betty. This makes 4-5 dozen.
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