I love wine mushrooms. Mushrooms are like little sponges and they just soak up whatever you cook them in. Wine mushrooms are great over salads or steaks or even over toast as an appetizer. Plus you can make them with the white or red wine of your choosing.
2 Tbs Butter
6 Oz Mushrooms
½ Tbs Minced Garlic
3-4 Tbs Wine
In a small skillet melt down the butter, once melted add the mushrooms and cook over low heat for 3-5 minutes.
Add in the minced garlic and cook an additional 3-5 minutes until there is no liquid remaining.
Slowly and carefully add in the wine. NEVER pour directly from the bottle, the alcohol fumes could catch fire and follow it back to the bottle. Once all the wine is absorbed then it’s ready to serve over whatever you want.
I served mine over a blue cheese and steak salad, yum.
Fat 7.8 g
Sat Fat 4.9 g
Cholest 20.4 mg
Sodium 5.7 mg
Carbs 2.3 g
Fiber .5 g
Sugars .4 g
Protein .8 g
Who loves those big soft pretzels you can get at the zoo or at those mall stands? I know I do! I love making them as pretzel bites though because who wants to spend the time rolling out those crazy complicated twists when you could just be eating pretzels. These are a great combination of soft and chewy.
4 – 4 1/2 Cups Flour
2 1/4 Tsp Active Dry Yeast (1 Package)
1 1/2 Cup Milk
1/4 Cup Sugar
2 Tbs Oil
3 Tbs salt
1 Egg White
In a mixing bowl combing 2 cups of flour and the yeast.
In a small sauce pan combine 1 1/2 tsp salt, sugar, oil, and milk. Heat over low until just warm. It shouldn’t be any warmer than 120 °F (49 °C), if it does get warmer you risk killing your yeast which means your dough won’t rise later.
Add the warm milk to your flour and yeast. Mix that on low scraping down your bowl until combined. Once that’s combined you can turn the mixer on high and allow that to mix for 3 minutes.
Slowly add in the remaining flour. If you don’t have a dough hook you want to stir in as much flour as possible before turning that out on to a floured surface before kneading in the flour. Knead that for 5-10 minutes or until the surface is elastic and not sticky to the touch.
Once the dough is finished spray a clean bowl with cooking spray. Shape the dough into a ball and place in the bowl before covering and placing in a warm place to rise for 1 1/2 hours until the dough has doubled in size.
Once the dough had risen I tore equal portions of dough into roughly 1 inch pieces. Cover those for a few minutes while you prepare your water bath.
Combine the 3 tbs of salt in a large pot of water and bring to a boil. Once boiling you want place the pieces of dough into the water for 2 minutes. They will puff up to twice their size in the water.
With a slotted spoon transfer to a baking sheet and brush with the egg white. Bake for 20 minutes at 350 °F (177 °C) or until nicely browned on top.
Eat as is or serve with spicy mustard or cheese dip.
Makes 64 Bites
Fat 2 g
Sat Fat .3 g
Cholest 1.1 mg
Sodium 216.3 mg
Carb 29 g
Fiber 1.1 g
Sugar 5.5 g
Protein 4.7 g
So my family makes this recipe for a game day snack. It’s always a huge hit for super bowl Sunday. It’s basically queso and rotel on crack and it’s so good. Parents allow your kids to eat at your discretion.
1 Lb Block Velveeta
1 Can Rotel Tomatoes and Chile’s
1 Lb Spicy Ground Sausage
Like I said queso on crack. First you want to brown off your sausage. I like spicy ground sausage that isn’t Italian sausage. I’m just not a big fan of the fennel that’s in Italian sausage.
Once the sausage is browned, drain it and combine all the ingredients in a crock pot. You can use an sort of beer that you have on hand. The last time I made this I used an India Pale Ale. Turn on high and stir occasionally until everything is melted and then switch to low.
You can keep the dip in the crock pot or switch to a bowl. Use chips to dip or pour it over chips like nachos. Or you can make my soft pretzels and eat the dip with those. Either way this dip will knock your socks off even more than those silly commercials do.
Makes 20 Servings
Serving 3 Oz
Fat 10.9 g
Sat Fat 5.1 g
Cholest 40.1 mg
Sodium 454.6 mg
Carb 3.4 g
Fiber 0 g
Sugar 1.5 g
Protein 8.1 g
This appetizer is the perfect summer appetizer. It’s light, it’s easy, and it is very season appropriate. It is the perfect combination of sweet and savory using fresh juicy nectarines.
4 Oz French Bread
6 Tsp Spreadable Goat Cheese
4 Tsp Honey
2 Tsp Balsamic Vinegar
Ok so I only made a half recipe because it was just for me and my mom. A full recipe is for four people. My bread slices where each 1/2 ounce.
For every ounce of bread spread 1 1/2 tsp of of goat cheese over the bread.
Slice the nectarine and lay 1/4 of the nectarine over each ounce of bread.
Toast for 2-3 minutes until the fruit is warmed and the toast is crispy.
Drizzle with the honey and balsamic. Enjoy immediately.
Serving 1 Oz Toast
Fat 1.3 g
Sat Fat .7 g
Cholest 5 mg
Sodium 182.9 mg
Carb 24.2 g
Fiber .9 g
Sugar 9.2 g
Protein 3.7 g