I didn’t think this post was going to happen this week.
Months ago I started complaining that my oven temp was off because all my cookies were turning out flat and I almost had a full on breakdown a few weeks ago when boyfriend asked for cookies for a work thing and both batches came out flat and I had to send them anyway because he didn’t tell me until the night before.
Not that I’m still upset about it or anything.
So yeah, it finally stopped working this week. And I, of course, didn’t realize it until after I thought it had been preheating for 20 minutes and was about to put 2 sheets of veggies in for dinner.
Anyway, the guy came out the next day and got it heating up again but now the whole house smells like gas when I turn it on and maybe I just won’t bake anything else until I move out of here. Click for the full recipe
Heeeeey guys! Happy New Year! Hope you had a safe and fabulous weekend and are ready to get to work on those 2017 resolutions.
First, I wanted to say thanks to you guys for sticking around all these years. I appreciate every comment, every email, every single time you click on my site. I love you guys.
Anyway, I skipped the whole year in review post this year because this last year was somehow the best and worst year of my life and my blog was a total mess because of it. My highs were really high and my lows were really, really, really low and honestly, I don’t even know how I managed to blog most of the time.
I’m going into 2017 knowing it’ll be probably the hardest year of my life but also knowing that things will look a lot better on the other side of this mess.
This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone.
I thought after Halloween I was going to have those post-holiday blues but guess what guys! The promise of Thanksgiving food in the near future has me so excited! So excited that while I was at Walmart buying ingredients for this recipe, I also bought all kinds of fun turkey themed paper plates, a turkey tablecloth to color on, and some turkey napkins.
Then when the husky ate all the turkey napkins, I happily went back for more napkins and more turkey-themed stuff to put on my table. I’m officially really, really excited to #TasteTheSeason.
(Why does she eat napkins? Someone tell me.)
I figured it was time to start sharing some Thanksgiving appropriate food so I picked up some Philadelphia Cream Cheese, Kraft Mayo, and Kraft Parmesan shredded cheese to make my faaaaavorite Thanksgiving appetizer: stuffed mushrooms!
I don’t know that I’d ever even had a stuffed mushroom before I started crashing my husband’s family’s holiday celebrations where stuffed mushrooms are a staple and quite possibly the most important thing on the table. I’ve been obsessed since then and they are always the first thing I put on our holiday menu.
And currently, stuffed mushrooms are the only “for sure” thing on my Thanksgiving menu. Why is it so hard to plan these things?!
Anyway, these are Spinach and Artichoke Stuffed Mushrooms. If you are like me and have trouble deciding between the stuffed mushrooms and the spinach and artichoke dip when you’re standing in front of the appetizer table, these are perfect for you! They’re so delicious with so much texture and they may be one of my favorite things I’ve made all year.
Lately I’ve really been digging meals that use shortcuts. Like, cream of something soups. I don’t think I made a meal this week that didn’t include one!
This recipe is a great one that takes a shortcut by using Rice-A-Roni which I’m not sure I’ve ever tried before I made this but I am hooked. I’ve told you guys how horrible I am at making rice (especially since we moved here!) but the rice turned out perfect for me and it already had all the seasoning in the box! So yeah, I can’t believe I’ve been making mushy, tasteless rice for so long!
The rest of the dish is homemade so you don’t have to feel guilty about using the boxed stuff. It’s got chicken and mushrooms and it’s all covered with muenster cheese. Anything with muenster automatically becomes a favorite for me.
My kids usually whine and pick out any mushrooms but there were no complaints and no mushrooms let on their plates after this one!
2 packages Rice-a-Roni Wild Rice Mix, cooked according to package instructions
1 cup Muenster cheese, shredded
Preheat the oven to 350F.
Heat the butter in a large skillet over medium heat. Add the onion and mushrooms and cook, stirring frequently, until onion is translucent and mushrooms have softened.
Sprinkle on the flour and stir to coat.
Pour in the stock and half-and-half cream, and bring just to a simmer, whisking frequently. Simmer gently for 5 minutes, whisking often, then add the salt, pepper and nutmeg. Stir int he chicken and parsley.
Lightly spray a 2-quart casserole dish with oil. Spread the cooked wild rice in the bottom of the casserole. Spoon in the chicken mixture, then sprinkle the cheese over the top.
Bake for 30 minutes, or until the casserole is hot and bubbling. Serve hot.
I love getting to peek into other people’s Thanksgiving meals. Whether it’s via Instagram or a blog post or just hearing someone talk about their holiday. Thanksgiving is such a traditional meal and I think most of us tend to make the same things year after year. I love seeing other people’s menus for inspiration to change it up a little.
I never considered stuffed mushrooms a Thanksgiving dish but on the first Thanksgiving my husband and I spent together, I ate my weight in them at his mom’s house. And they have been a holiday staple in our house ever since.
I don’t think I’ve ever met a stuffed mushroom that I didn’t love but I like to make mine with sausage, a good cheddar, and cream cheese to give the stuffing that super creamy texture.
For these stuffed mushrooms, I used the Smoked Seaside cheese from Whole Foods. It’s a smoked cheddar and it’s super delicious. I love smoked cheeses so it’s no surprise that I’m now obsessed with the Smoked Seaside. And by the way, if you’ve never visited the Whole Foods cheese counter, I suggest that you do. I go about this time every year to stock up on enough Cranberry Cheddar to get me through the holiday season and I always end up talking to the person working the cheese counter for 20 or 30 minutes. They are so knowledgeable and can recommend the perfect cheese for whatever you plan on making.
I also picked up some of the Whole Foods Sage Breakfast Sausage to use in these. And then the usual suspects: mushrooms, cream cheese, and Parmesan. I already had the rest of the ingredients on hand so there wasn’t a whole lot to purchase for these guys.
These are so fantastic, I could easily eat the entire batch myself. That good. I like to put them out before the actual meal is ready as a little appetizer but you can use them as a side dish for the meal too. They work great both ways!
We’re having a Twitter party on the 12th to talk all about holiday food! There will be 10 $50 Whole Foods giftcards given away so go ahead and RSVP!
Make sure you check out the Whole Foods Holiday Guide which has menus, baking tips, brining tips, basically everything you could possibly need. They also have an e-store where you can order your holiday pies or your entire meal if you need to. And finally, check out Kitchen PLAY to see what a bunch of other bloggers cooked up for the Thanksgiving table.
Sausage and Cheddar Stuffed Mushrooms
24 small white mushrooms, stems carefully removed and discarded
1/2 pound Whole Foods breakfast sausage
3 cloves garlic, minced
8 ounces cream cheese
1/2 cup Smoked Seaside English Cheddar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 cup grated Parmesan, for sprinkling
Preheat oven to 350F. Spray a large, rimmed baking sheet with oil and place mushrooms in a single
layer on it.
To make the stuffing, cook the breakfast sausage over medium heat until no pink remains. Drain off fat. Add garlic and cook for about 30 seconds or until fragrant. Add cream cheese and stir around until completely melted. Add Smoked Seaside, salt, pepper, and onion powder. Stir until the cheese is melted and mixture is fairly smooth.
Spoon mixture into mushroom caps. Sprinkle with Parmesan.
Bake for 20 minutes or until mushrooms have softened considerably.