Monday, July 6, 2015

Cheese Stuffed Portobellos

Photos courtesy of The Cooking Corner.

    After watching grilled mushrooms being cooked at a Baby BBQ, I felt compelled to try them myself. Of course I had to give it my own touch and added some fresh garlic and a few springs of rosemary to the olive oil. 
    Now the directions that I consulted suggested scraping the gills out of the caps, so I did. Laboriously, I scraped those bad boy as clean as I could. For an extra touch, I topped them with a mix of Italian cheeses and to my way of thinking and taste, they turned out just fine.
    Of course, I was a bit impatient so there was no low heat involved, after all this was not smoked pork. But under the hubby's supervision I pulled the mushrooms off after about 7-8 minutes and they were quite shriveled, shrunk and done just fine.

Cheese Stuffed Portobellos
3 medium portobello mushroom caps
1 clove garlic, minced
3 T. olive oil
2-3 leaves of rosemary (optional)
2-3 T. Italian cheese blend

Heat grill to 350 degrees.
Scrape gills from mushroom caps.

In a small bowl, combine olive oil, garlic and rosemary if using.

Brush insides of mushrooms with oil mixture and place on grill. Cook about 5 minutes and brush tops with oil. Basting with more oil every few minutes.

Turn mushrooms with hollowed bottom up and fill with cheese. Cook another 3-4 minutes.

Mushrooms should be dark, soft and shrunk in size and cheese should be melted. Eat immediately. 

Serves 2-3.

Wednesday, July 1, 2015

BBQ Cheeseburger Pizza

Photos courtesy of the Cooking Corner.
 We have been attempting to master the art of grilled pizza for years with only marginally edible success. They either seem to turn out charred or undercooked. Our last attempt had been a grilled pizza using leftover shrimp fajitas. The idea sounded marvelous, but there was so much moisture in the shrimp and veggies that I think it made the center soggy.

One of our friends recommended a thin almost cracker-type crust and another friend donated a pizza stone. Both of these tips helped immensely when we pulled off our best grilled pizza to date, a BBQ cheeseburger pizza that uses a mix of ketchup and BBQ as sauce. Using leftover burgers that were already cooked speeds the process up immensely. Good luck.
BBQ Cheeseburger Pizza
1 8-inch ultra thin pizza crust
1-1/2 quarter lb. cooked hamburger
1 green onion, sliced (optional)
Pizza ingredients.
1/2 cup shredded cheese
  (I used 1/4 cup sharp cheddar and 1/4 cup colby jack)
2 T. bacon bits
1/4 cup BBQ sauce of choice
1/4 cup ketchup
1 T. cornmeal

Place pizza stone (if using) on grill. Sprinkle with a dusting of cornmeal.
Close lid and heat grill on high (400) for 20 minutes. 

In small bowl mix BBQ sauce and ketchup, stirring well. 

Place crust on round pan or plate. Spread sauce over pizza thinly but reaching to edges. 

Place 2 burgers on cutting board and cut each in half. Take 3 of the halves and cut into
small chunks. Sprinkle evenly over pizza and then top with sliced onion if using, cheese and bacons bits.

Slide pizza onto grill or stone, lower lid and cook for 4-5 minutes checking bottom and edges carefully. May require 3 more minutes for cheese to melt.

Serves 2-3.

Pizza ready for the grill.

Sunday, June 28, 2015

Candy Sundaes

Photo courtesy of the Cooking Corner

     Recently while watching some of my grandchildren, the spirit of bad grandma over took me. A child's nutritional intake is no longer my responsibility. I am a Grandma. I've paid my dues, done my time and when faced with the problem or what to feed them, I took the easy way out. I fed them ice cream. 
     We had 2 quarts of top-of-the-line vanilla ice cream in the freezer and I had just done some baking so there were leftover mini candy bars and sweet little candy bits. Voila!
     I thought everyone was quite happy until the little darlings threw me under the bus the minute their mother came to collect them.
     "Mom, grandma gave us ice cream for lunch!"
    That's OK, she had to take them home sugared up and all was well in my world once again.

Candy Sundaes
2 scoops ice cream per bowl
2 crushed small candy bars (like Butterfingers or Heaths)
2 T. candy bits (like chocolate chips, Heath bits or Reece's mini cups)
1 T. honey or butterscotch topping (optional)


Place ice cream scoops in bowl and top with candy bits. 

Drizzle honey or other topping over ice cream and serve immediately. 

Enjoy the children bouncing out the door. Makes 1 serving each.

Taste Of Home Recipe of the Day