Foodie Friday: Stuffed Mushrooms

Ingredients: 1/2 cup Italian style breadcrumbs 1/2 cup grated Pecorino Romano 2 garlic cloves, peeled and minced 2 tablespoons chopped fresh Italian parsley leaves 1 tablespoon chopped fresh mint leaves Salt and freshly ground black pepper to taste 1/3 cup extra virgin olive oil 28 large (2.5 inch diameter) white mushrooms, stemmed. Directions: Preheat the... Continue Reading →

Foodie Friday: Mac N’ Cheese

Ingredients: 1lb elbow macaroni 2 (10 3/4 ounce) cans cheddar cheese soup 2 (12 ounce) cans evaporated milk 5/8 cup butter (1 1/4 sticks, or 10 Tbsp) Salt, to taste Pepper, to taste 3 cups shredded sharp cheddar cheese 3 cups shredded mozzarrella Optional: 2 boneless skinless chicken breasts, roasted previously to an internal temperature... Continue Reading →

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