Stuffed Mushrooms

One of the great things about this blog is that I am constantly trying new recipes. Another great thing is that people always feel like they have to go out of their way when having us over for dinner, which is nice, but also a curse because I don't want people to feel stressed about having us over for dinner. Even more so I don't want to not receive an invitation for a dinner because someone thinks their cooking isn't up to snuff. Because the truth of the matter is we have plenty of very simple meals at our house, occasionally I even resort to frozen pizza.

Guacamole (The Best Guacamole)

Yes, this is a guacamole recipe. And yes, I imagine you already have a guacamole recipe. But if you don't have this one, you are missing out. Kelly and I made this recipe together and had to stop ourselves from eating all of it because we had made it to serve it st her going away party that evening. I was able to sneak a little more at the party before it was gone, but it went fast. The combination of flavors is perfect. The addition of the tomatoes gives it a little more texture, and if you are like me you like a little texture to your guacamole. (I prefer chunky guac to smooth guac.)

Seriously I should have posted this one in time for Cinco de Mayo, but as I actually had my baby that day, it just didn't happen. But it is still May, so whip up a batch of this, get a pinata, and have a party!

Hummus

I heart hummus. It's fabulous in almost any form, but I reached a new level of love this weekend after making hummus from scratch for the first time. To my surprise (well, not really surprise- most things are better from scratch) and delight, it's infinitely better than your typical plastic-carton hummus. It's smooth and creamy, disappearing before your eyes as you snarf it down as fast as possible. Yum.

Hummus isn't difficult to make, but it does take a bit of time, waiting for the chickpeas to soak, then waiting for them to cook. Lots of waiting. You can shorten the process by using canned chickpeas, but I personally think it's worth the wait. Dried chickpeas retain their nutrients and flavor better than canned, and what's a bit of waiting when you know how good the result is going to be?

There's one key ingredient you must have before starting your own hummus: tahini paste. Tahini is ground sesame seeds, and is used in many Asian, Indian, and Middle Eastern dishes. It's usually not very expensive, but I can't guarantee that every grocery store will carry it. Be sure to check it out beforehand because there is no hummus without tahini.

Cilantro Lime Shrimp

Really there is hardly a fresher fragrance than fresh limes and cilantro. Add a bit of garlic, a few spices and oil and you have yourself a deliciously fragrant marinade...in this case for shrimp. I was at the grocery store the other day and saw some cilantro-lime shrimp for sale - it looked delicious. But I thought, hey, I could make something like that at home and for much less money; this recipe is what I came up with.

We had the shrimp as a light lunch with the yogurt dipping sauce I made, but this recipe could be very versatile. I think these shrimp and the marinade would make an excellent sauce for an angel hair pasta drizzled in olive oil and perhaps some browned butter. Or, they would make a lovely hors d'oeuvres for your next book club or bridal shower. The beuty is you could very easily double the recipe to make more and keep the leftovers for a mid-afternoon snack. Either way, you won't regret squeezing lime juice and cutting cilantro in your kitchen to remind you that it isn't winter yet.

Two Bean Corn Salad

Leave this salad layered and take it to a picnic, everyone will be impressed. This salad is loaded with healthy summer veggies making it a great summer stand-by. It works well as an appetizer paired with tortillas or as a side to grilled fish or chicken. I'm perfectly content eating it as my main course, actually. The flavors are light and simple and become stronger the longer the salad sits. A beautiful, nutrient rich addition to any meal.

Deviled Eggs

We used to have neighborhood barbecues almost every Sunday during the summer. It was great. Always informal and friendly; bring your own meat and something to share. One of our neighbors claimed that the only thing she knew how to make really well was deviled eggs...so that's what she always brought. And they were quite delicious. Since then, any time I make/see/eat them, I think of that old neighbor.

There's just something about deviled eggs that screams summer. No picnic is truly complete without them. And are there ever really enough? Never. My husband says he has an insatiable appetite for them. It's always a battle to keep his paws out of my eggs while I'm making them. As soon as one lands on the plate, it somehow ends up in his mouth, unless of course I defend my territory with a swift whack of a spoon....or a knife. 

Ricotta Mushroom Phyllo Bites

Here is an easy appetizer to make for your next get together. From start time to serve time was only about 30 minutes. Now I admit I did use a vegetable chopper (one of my newest favorite tools) which made chopping the mushrooms a breeze (see picture below).

These phyllos bites are just that, they are bite size, making them the perfect size to just pick up and pop in your mouth.  In fact, when I took a couple over to my husband to try, he did just that, picked up 2 or 3 off the plate and popped them straight into his mouth. (Shortly afterwards I found him making his way into the kitchen to pop a few more in his mouth; I guess he liked them.)

Now, if you have never worked with phyllo dough, here are a couple of tips. Make sure it is completely thawed, or it will crack on you. If you are using a large amount of it, (which you won't for this recipe but will when making baklava), keep them covered with a dampened paper towel. And once you have opened a package of it, use it within a few days, otherwise it becomes dehydrated and becomes very fragile. What you have probably deduced is that phyllo dough, while tasty, is a fragile medium to work with, but if you treat it well, it will treat your taste buds well.

Stuffed Zucchini (Mushrooms or Peppers)

These little babies are tasty and fun. They work as an excellent appetizer or would be great on a buffet table at a friendly gathering...and what do you know - they are quite healthy. Loaded with veggies and roasted to goodness.

I found this recipe in a book called The Occasional Vegetarian by Karen Lee with Diane Porter and wanted to try it, however, it looked quite complicated. So Kelly and I decided to simplify the recipe, remove a couple of ingredients, and give it to you. We choose to stuff zucchini, figuring they would be quicker and easier than traditional stuffed mushrooms. However, because we had a bit of stuffing left over, we grabbed a couple mushrooms and a red pepper and stuffed those as well. Overall, I think I preferred the zucchinis, but the others were also delicious. In the future, I think I would stuff all three vegetables to provide a variety of taste and textures.

Stuffed Zucchini (Mushrooms and Peppers)
Recipe by Two Little Chefs
Pictures by Caroline

4 medium zucchinis to stuff (or mushrooms, red, or yellow peppers)

Stuffing:
½ cup chopped red or yellow pepper
½ cup dried bread crumbs
1/3 cup chopped white mushrooms
¼ cup chopped red onion
1 tablespoon chopped garlic
1 tablespoon olive oil
1 egg, beaten
1 cup coarsely grated Parmesan cheese
1 teaspoon dried parsley

Directions:
1. Cut the zucchini into 1-inch pieces and scoop out with a spoon. Try to scoop just over half of the center of the zucchini out as it will make more space for the filling, which you will appreciate in the end. Place the zucchini on a lightly grease cookie sheet. **If you are using mushrooms or peppers do the following: Pop the stems of the mushrooms off and cut a thin slice off the top of the mushroom so that it will sit flat – like a little cup. Brush the hollow of the mushroom with olive oil. For the peppers, cut lengthwise into 4 pieces and remove any seeds; then cut those quarters in half.
2. For the stuffing, sauté the onion and garlic in the olive oil until they soften, 2 to 3 minutes. Add the mushrooms and the peppers and continue to sauté until softened, about 3 to 5 minutes.
3. Combine the mushroom mixture with the bread crumbs, egg, cheese, and parsley. Stuff the zucchini (mushrooms or peppers) with the mushroom mixture; be sure to pack the mixture in tightly. (If you want, you can brush the top of each stuffed vegetable with a little bit of olive oil.)
4. Preheat the broiler. Broil 6 inches for the heat until well browned, 7 to 10 minutes, but watch closely. Remove the stuffed veggies and serve warm or at room temperature.

ps...if you are looking for a sauce to pair these with, I think that the Buttermilk Dipping Sauce included with our Fried Green Tomatoes would be fab. Try it and let us know how it works.

Cheese Ball

As I was making these balls of goodness last night, my husband asked why we only eat cheese balls at Christmas time. I had no answer for him. All I know is that my mom only makes one once a year, and my husband's family eagerly awaits (and then fights over) the annual Walker cheese ball. I personally think we should have them year round...but being as you're eating straight cheese that never seems to fill you up (am I the only one who looks down to find half the cheese ball consumed and my hand and cracker about to dig back in?) it might be better to keep it as a once-a-year holiday treat.

Fried-Green Tomatoes

If your kitchen is anything like mine, you have a box of newspaper wrapped green tomatoes waiting to ripen, and you are wondering how you are possibly going to eat all those tomatoes. So I was glad when I saw a twolittlechefs reader request a recipe for to use up her green tomatoes.

Now, I had never had fried green tomatoes, but have wanted to try them for years, probably ever since I saw the 1991 movie Fried Green Tomatoes. So I searched and found many recipes, some where very involved and some were much simplier. I choose two from the Food Network, one for the batter and one for a dipping sauce to serve on the side.

Wonton Brusetta Stacks

As you may know from my Sweet-Pepper Balsamic Sandwiches, I think that a mix of tomatoes, basil, and balsamic vinegar is one of the best flavor combinations around, thus I am a huge fan of brusetta. This recipe brings together a basic brusetta mixture with the tart flavor of goat cheese and the soft-crispiness of fried wontons. Now I realize that soft and crispy are different, but if you have ever had a fried wonton, you know that while they are crispy, they are also tender.

This is a great appetizer to serve guests and can be served in stacks as pictured below, or you could place all the components on a plate and let each guest make their own stack. Whichever way you choose, this is sure to be a favorite.

Avocado and Black Bean Crostini

Okay, seriously, you have to make these, they are so, so good. The combination of flavors with the herb and parsley butter is just too good to pass up. I made these at my house, and everyone that was there just couldn't get enough of them. In fact, Kelly told me several days after we had these that she and her husband where still thinking about them.

These make a great appetizer, or you could even serve them as a light lunch I think. If you don't have the bread, just eat it on tortilla chips. It is not as good without the bread and butter, but it is still mighty tasty.

Broiled Zucchini and Potatoes with Parmesan Crust

We often have trouble thinking of a good-tasting, interesting way to serve vegetables. Honestly, sometimes a green salad gets a bit old. Here is a great way to serve fresh seasonal vegetables.

The combination of the rosemary and thyme in this recipe not only tastes fantastic, but also smells great. And the buttery, cheesy goodness is just too delicious to resist!