Stuffed mushrooms are one of my favorite appetizers, they always hit the spot! So when Jimmy Dean contacted me about their new Fully Cooked Sausage Crumbles, I knew I wanted to use the crumbles in stuffed mushrooms. I adapted this recipe from one I found on the Jimmy Dean website. It comes together very quickly, in about 30 minutes. It’s simple enough to whip up when you need an appetizer in no time! Ingredients: 12 oz medium sized mushrooms, stems removed 1 package Jimmy Dean® Sausage Crumbles, Original 1 garlic clove, minced 2 eggs ¾ cup dry Italian bread crumbs, divided ½ cup (2 ounces) grated Parmesan cheese, divided ¼ cup chopped fresh parsley 1 tablespoon olive oil #spon: I’m required to disclose a relationship between our site and Jimmy Dean. This could include Jimmy Dean providing us w/content, product, access or other forms of payment.
I realized I have never posted a recipe for crab cakes. That is ridiculous! So today’s the day. I found this recipe in one of my Cooking Light recipes and altered it a bit for what I happened to have in my pantry. Crab cakes: 1 pound jumbo lump crabmeat, shell pieces removed 2 tablespoons finely chopped green bell pepper 1 1/2 tablespoons canola mayonnaise 1/4 teaspoon black pepper 2 green onions, finely chopped 1 large egg, lightly beaten 1 cup bread crumbs, divided 2 tablespoons canola oil, divided Remoulade: 1/4 cup canola mayonnaise 2 teaspoons minced shallots 1 teaspoon chopped fresh tarragon 1 teaspoon chopped fresh parsley 1 1/2 teaspoons Dijon mustard 3/4 teaspoon capers, chopped 3/4 teaspoon champagne vinegar 1/4 teaspoon ground white pepper 1/8 teaspoon ground red pepper
I have wanted to make Lobster Mac and Cheese for the longest time. So when I was having a crummy week, I thought it would be the perfect pick-me up. (I treat myself really well, don’t I?) Continental, a restaurant in Old City and Midtown, Philadelphia, have the most fantastic Lobster Mac and Cheese. Made with orzo, the restaurants use Fontina and Gruyere cheese to make a creamy, crave-worthy meal. I used a FoodNetwork.com recipe as a base with Continental’s version as inspiration. I headed to DiBruno Bros. to pick up my cheeses, and they were somehow out of both Fontina and Gruyere. Sad day. DiBruno Bros. never disappoints though, and the cheesemonger helped me choose two cheeses: Comté and Tomme de Berger. Comté is very similar to Gruyere but is from France (rather than Switzerland). It has a slight nutty flavor to it, and melts wonderfully (it’s commonly used in fondue). Tomme de Berger also has a bit of a nutty flavor and is a blend of sheep and goat’s milk. If you can’t find these, substitute Gruyere for the Comté and Fontina for the Tomme de Berger. Ingredients: 2 cups orzo 1 pint milk 8 tablespoons … Continue reading