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.
Yes, it’s technically spring. But. It snowed last night here. So it’s not time just yet to delve into super springy recipes. Sigh. So this recipe is a happy medium. The bright green color is a nod that spring weather is (hopefully) not too far away. It is still a warm dish though, so it is good for colder nights. (This recipe from Inda Garten is originally a pasta salad, so it can absolutely be eaten cold as well) Ingredients: Pesto: 1/4 cup walnuts 1/4 cup pine nuts 4 cloves garlic, roughly chopped 3 cups fresh basil leaves, packed 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pasta: 3/4 pound fusilli pasta 3/4 pound bow tie pasta fresh pesto (see recipe below), to taste 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry 3 tablespoons freshly squeezed lemon juice 1/4 cup mayonnaise Grated Parmesan, to taste 1/2 cup frozen peas, defrosted 1/4 cup pine nuts salt and pepper, to taste
This is probably apparent with the different types of recipes I post but I really like some variety in what I eat. As a kid, I ate the exact same meals every day because I was so picky, so now that I’ve (luckily) grown out of that, I want something new and different each time I cook. I was just send Cooking Light’s latest cookbook: Global Kitchen: The World’s Most Delicious Food Made Easy that is filled with recipes from around the world. The recipes can be made with ingredients you can find in your supermarket, making it a great way to experiment with new flavors. There are so many recipes I plan to try in this book, and you can expect to see quite a few showing up on my blog! Cooking Light also sent me an extra copy of Global Kitchen so I am giving one away at the end of this post! This recipe for Fish in Coconut Curry takes a bit longer than most I post on here (~45 minutes) but is well worth the time. Because the recipe makes a really delicious sauce, I served it over rice. I also adapted it slightly to fit with what was … Continue reading