Monday, November 16, 2009

Sunday Dinner

My cousin and his fiance accepted our invitation to Sunday dinner.  I was so excited because they are always great company and willing to try my new recipes.  On the menu was Onion & Goat Cheese Stuffed Mushrooms, Harvest Bake, and Grilled Chicken & Flank Steak with spice rub.

This was all that was left of the mushroom by the time I realized I didn't get a picture.  Everyone seemed to like them...

24 medium white mushrooms caps
1 tsp of dried thyme
3 TBS of olive oil
1 tsp of pepper
1 large onion sliced
3 TBS of olive oil
1 tsp each of salt & pepper
1/4 tsp of cayenne pepper
3 oz of goat cheese

Preheat oven to 400 degrees.  In a large ziploc bag coat mushrooms in oil, thyme, and pepper.  Place mushrooms in baking dish and bake for 10 mnutes until soft.  Heat 3 TBS of oil in saute pan over medium high heat.  Add onions and coat in oil.  Lower heat to medium and add salt, pepper, and cayenne.  Cook onions until they are golden brown and soft.  Divide onions and goat cheese evenly to fill each mushroom cap.  Cook again for 10 minutes to melt and brown the cheese.  Serve warm.

Harvest Bake

1 large butternut squash peeled and diced
2 large apples peeled and diced
1 large sweet potato peeled and diced
1 tsp of salt & pepper
1 cup of chicken broth
3/4 cup of Panko bread crumbs
1/4 cup of minced fresh parsley
1/2 cup of shredded cheese

Preheat oven to 400degrees.  Add squash, apples, sweet potato, salt, pepper, and broth to a large baking dish.  Cover with aluminum foil.  Bake for 45-50 minutes until soft.  Combine bread crumbs, parsley, and cheese.  Sprinkle mixture over the vegatables and bake for 10-15 minutes more uncovered.  Enjoy!

Spice Rub

2 parts smoked paprika
2 parts ground mustard
2 parts crushed dried rosemary
1 part ground cayenne
3 parts cumin
1 part salt and pepper

Combine and use liberally over any meat before grilling.  It adds a great smoky flavor.  I keep the ingredients on hand all the time.

Our guests were kind enough to bring these AWESOME cookies from The Italian Store.  Apparently they are on the shop's Top 10 Seller's list.  They are really good and worth the trip if you are in the area.  The cookie part was really soft and they were slathered in fudge!


  1. did you core the stem out of the mushroom to make a bowl or just set the onion and cheese on top of it?

  2. I cored them...more room for the cheese and onions!


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