Plant-Based Stuffed Sausage Mushrooms

 

Make Room For Mushrooms!

These great low-carb and vegan mushrooms will be a big
hit on your dining table. Serve them with this delectable
 coconut cream sauce to dip them in. Just watch how fast they go.

Plant-Based Stuffed Sausage Mushrooms (with Coconut Alfredo Sauce)

Ingredients:
1 1/2 lbs Baby Bella mushrooms, clean and stems removed
1 TBS ground flaxseed
8 oz plant-based meat
1 cup Carbonaut Seasoned Bread Crumbs (see recipe)
2 cloves garlic, minced
1 TBS onion, minced
1 tsp fennel seeds
2 TBS nutritional yeast
2 TBS fresh parsley, chopped
1/8 tsp red pepper flakes, optional
1 TBS flaxseed, ground
1/4 cup vegan shredded cheese for topping

Directions:
1. Preheat the oven to 350 degrees.  
2. Wipe mushrooms and remove stems. Place in a baking dish, lightly greased or lined with a silicon mat or parchment paper. 
3. Add the flaxseed to a small bowl. Mix with 3 TBS water and let it sit for 5 mins.
3. Add the flaxseed, meat, crumbs, garlic, onion, fennel seed, nutritional yeast, parsley, and pepper flakes in a medium bowl. Fold together until all ingredients are incorporated well.  
4. Stuff each mushroom with the stuffing mix, pressing firmly into the mushroom. Place back onto the baking dish. Sprinkle each mushroom with the shredded cheese. Bake for 30 mins. Top with sauce.

Alfredo Sauce Ingredients:
1 can coconut cream
1 tsp onion, minced
2 garlic cloves, minced
4 TBS nutritional yeast
2 tsp vegetable broth bouillon 
2 TBS fresh parsley chopped

Stroganoff Directions:
1. Add all ingredients to a medium size pan. Heat on med/high until it comes to a slight boil. Reduce the temperature and simmer until thickened, approx. 20 mins, stirring every 5 mins.  

Super Moist Cornbread

 

This is a super easy recipe to make and is also super moist.

The fun part is adding or switching ingredients to make it to your liking.

Sometimes I add red bell peppers; sometimes, I use jalapeños.  I even fold in a cup
or two of shredded cheddar cheese.  This recipe is certainly that flexible.

Don't want to slice it, then scoop it!  Yes, turn this recipe into a casserole by spooning
out a serving onto your plate.  

My friend Monica likes to entertain.  One night she was hosting a "Mexican" theme dinner.  
I took this recipe and made Cornbread Donuts.  They were a fun way to serve and eat.  They 
also looked for pretty on the buffet counter.  

Ingredients:
1 cup (158 g) cornmeal
1/2 cup (136 g) Linda's All Purpose flour 
1 tsp psyllium husk
3  tsp baking powder
1/8 tsp salt
1/2 cup sugar
1 can creamed corn (I used Glory Skillet Creamed Corn)
1/4 cup sour cream
2 large eggs, beaten
1/4 c oil
1/4 cup diced red bell peppers
2 TBS jalapeño, chopped fine (optional)
1 cup shredded cheddar cheese, packed

Directions:
1.  Preheat oven to 350 degrees
2.  Spray a large 8 x 12 baking dish or cast iron pan with cooking spray on the bottom and along the sides.
3.  Add cornmeal, flour, psyllium husk, baking powder, and salt in a large mixing bowl.  Mix well.
4.  Add sugar, creamed corn, sour cream, beaten eggs, oil, and peppers in the same bowl.   Mix well.  If you add cheddar cheese, you can fold it in now.
5.  Add the batter to the baking dish or cast iron skillet and spread evenly across the dish with a spoon.
6.  Bake in the oven for approx. 30-35 mins.  You will know cornbread is done by sticking a toothpick in the center of the cornbread, and the toothpick comes out clean.  Remove from oven and cool on a rack.

Topping Ideas:  Honey, butter, sour cream, scallions

To Make Donuts:  Spoon or Pipe the batter into the cavities in a non-stick donut mold. Wet fingertips to smooth the batter in the mold.  Bake for approx. 13-15 mins, or until the donuts are done.   

Cherry Slaw

 

Life is a bowl of cherries, then you add slaw!  Big score with this idea!  

Cole Slaw as a side with a hot dog, burger, or fish sandwich.  How about
on a fish sandwich or grilled Reuben sandwich?  Slaw is just one of those delicious
menu items you can't do without.  But have you ever added cherries?

Fresh cherries are not always easy to find.  We use them whenever we can get our
hands on them.  Dried cherries are always a good thing to have in stock.  Here is
a trick to moisten them up.  Soak the dried cherries in hot coffee.  Within minutes
you will have plump, moist cherries to add to any dish.

Door County Cherry Slaw

Ingredients:
1 cup cherry creme coffee, hot
1/2 cup dried cherries
1 cup mayo
2 TBS cider vinegar
2 TBS sugar, white
3 TBS red onion, chopped fine
3 TBS fresh parsley, chopped fine
1 tsp celery seed
1/8 tsp each of salt and pepper
14 ozs slaw mix

Directions:
1. Add the hot coffee to the cherries in a small bowl.  Let them sit while you mix the slaw dressing.
2.  In a medium size mixing bowl, add the remaining ingredients except for the slaw mix.  Mix together well.
3.  Drain the coffee liquid from the cherries.  Add the cherries and slaw to the dressing.  Toss and chill
until ready to eat.  

Amaretto Brownies with Cherry Sauce

 

Chocolate, Coffee, Cherries, and Amaretto!  

Do you want a quick and easy recipe without all the hassle?
Yes, pop these brownies in the microwave for just a few minutes, and 
in no time at all you will have piping warm brownies, served. 

They are super moist and chocolatey.  The added chocolate morsels adds
an additional level of smoothy and creamy that melts in your mouth.  
The amaretto flavored coffee really gives this recipe that unexpected WOW!
Top your dessert with warm cherry preserves, and vanilla ice cream for a 
perfect marriage. 

Amaretto Brownies with Cherry Sauce

Ingredients:
1/4 cup amaretto coffee, hot, brewed
1/4 cup melted butter
1 cup sugar, white
2 eggs, beaten
1/2 cup all-purpose flour (I use gf)
1/3 cup dark cocoa powder
1/8 tsp salt
1/2 tsp baking powder
1/3 cup dark chocolate morsels
Vanilla ice cream
6 TBS cherry preserves, warm
whipped cream
almond slivers

Directions:
1.  Grease 6 (8 ozs) ramekins with cooking spray.
2.  In a medium size mixing bowl, whisk together the coffee, butter, and sugar until creamy.  Add the beaten eggs and whisk again. 
3. Mix the flour, cocoa, salt, and baking powder in a separate bowl.  Add the dry ingredients to 
the wet ingredients.  Mix well.  Fold in the morsels.  Scrape the sides of the bowl with a rubber spatula and form into a ball.  Scoop approx. 1/4 cup of batter into the center of each greased ramekin.  
4.  Place the ramekins into a microwave.  Cook on high for approx. 5 mins.  Test with a toothpick to make sure they are done.  
5.  Warm the preserves in the microwave in a safe bowl for 1-2 mins.  

Note: 1.  Gluten Free flour must contain xanthan gum
          2.  I use a large cookie scoop for measuring dough
          3.  Recipe makes 6 desserts.  Double the recipe to make 12 desserts

Grilled Watermelon Salad

 

Dressed to impress!

Summertime is here, and so are fresh watermelons and cherries.  
We couldn't resist making this beautiful salad using these seasonal ingredients.

This wonderful creation is paired with a cherry coffee vinaigrette that will inspire you to try it.
It is light, healthy, and refreshing.

What are you waiting for?  

Grilled Watermelon Salad
(Cherry Coffee Vinaigrette)

Ingredients:
10 -12 seedless watermelon pieces, cut into triangles
2 cups feta cheese, crumbles
8 ozs arugula lettuce
1 cup red onion, sliced
1/3 cup almonds, slivered 
2 cups cherries, fresh or 1 cup dried
10 mint leaves

Directions For Grilling Watermelon:
1.  Heat grill on high.  Make sure to grease the grill grates.  Place the watermelon slices on the grill towards the back, where the grill is hottest.  Leave on the grill approx. 7-10 mins untouched to achieve char marks.  To check for doneness, carefully lift a piece off the grill but replace it in the same spot.  

Cherry Coffee Vinaigrette

Dry Mix Ingredients:
1/2 cup cherry coffee, brewed
3 TBS dijon Mustard
1 1/2 cups olive oil
1/2 cup balsamic vinegar
1/2 tsp salt
1/2 tsp coarse pepper
1 tsp garlic powder
1 tsp celery salt
2 tsp onion powder
1 TBS dry basil
1 TBS dry parsley
1 TBS dry oregano
3 TBS sugar

Directions:
1.  Add all ingredients to a blender.  Blend until creamy (1-2 mins)

Mediteranean Chicken Sheet Pan Pasta

 

Sheet pan meals are quick and easy.  Just through your
ingredients onto the pan, toss with olive oil, and bake it in
the oven.  Toss in cooked pasta, rice, or other grain for a complete meal.

In this recipe, we decided to use marinated chicken.  You can also use
steak or seafood if you prefer.  By marinating the chicken, you will be assured 
of moist and tender meat.  

Mediterranean Chicken Sheetpan Pasta

Ingredients:
1 - 1/2 lbs chicken tenderloin strips
1 cup La Lechonera Natural Mojo Marinade
4 TBS olive oil
1 cup onions, sliced
6 cloves garlic, smashed
1 cup olive mix, cut in half (kalamata, black, green)
1 cup cherry tomatoes, cut in half
1/2 cup sundried tomatoes
1 large lemon, sliced into wedges
1/2 cup grated cheese
1 1/2  cups Feta cheese crumbles
1 cup fresh herbs, chopped (parsley, basil, cilantro)
1 lb pasta, cooked 

Directions:
1.  Add the chicken to a bowl with the marinade.  Cover and refrigerate for at least 2-4 hours or overnight.  Drain and pat dry with a paper towel.  
2.  Preheat the oven to 375 degrees.  Drizzle olive oil on top of a sheet pan.  
3.  Add the chicken to the sheet pan.  Season with salt and pepper.  Add the onions, garlic, olives, tomatoes and lemon wedges.  Season with additional salt and pepper.  Toss all the ingredients together and coat well with olive oil.  Add extra oil if needed.  Bake in the oven for approx. 20 mins or until chicken is done.
4.  Remove the sheet pan from the oven and sprinkle the cheese on top.  Add back to the oven and bake for an additional 5 mins.  Remove from the oven and toss in the fresh herbs and warm pasta.  Serve

Caramelized Onion Dip

 

Caramelized Onion Dip

Ingredients:
1 TBS olive oil
1 large onion (sweet)
2 cloves garlic
1 TBS butter
2 tsp onion bouillon 
1/2 tsp Worcestershire sauce
1 TBS fresh parsley, chopped
1 cup sour cream
Garnish with chopped scallions and coarse pepper 

Directions:
1.  Heat oil in a medium-size skillet on med/high temperature.  Stir in the sliced onions.  Cover to sweat the onions to soften, stirring occasionally.  Cook the onions until nicely browned and soft.  Stir in the garlic and cook 5 mins.
2.  Melt the butter in the skillet.  Stir in the bouillon, Worcestershire, and parsley.  Cook for 3 mins.
3.  Add the sour cream and onion mixture to a food processor.  Puree until smooth.  Add to a serving bowl.  Top with coarse pepper and chopped scallions.  Serve with chips or vegetables.