Bacon and Spinach Stuffed Mushrooms

Bacon and Spinach Stuffed Mushrooms

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Whilst at the local grocery store this morning trying to figure out what I was going to make with the defrosted chicken in my refrigerator, I came across some lovely large mushrooms, perfect for stuffing. I don’t know about you, but I love mushrooms, and stuffed ones even more.

The Braised Chicken with Onions and Mushrooms that I am making for dinner also calls for bacon, so it was just a matter of cooking off a bit more to add to my stuffing. You will love the way these taste, I had fun eating the little bit of stuffing that was left in the bowl!

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Manicotti Stuffed with Cottage Cheese, Spinach and Pine Nuts

Manicotti Served

Manicotti is a child friendly food. Most kids love spaghetti and pasta. What could be more fun than stuffing tubes and then eating them? Kids can get a little messy, but that’s their job, right?

My friend, Chef John Farion, came over and brought me a large container of cottage cheese. I did not think that Spane and I could eat if fast enough for it not to go bad, so I decided to stuff something with it. Quite frequently, cottage cheese is used for lasagna, but I don’t like meatless lasagna, and I wanted it for Friday. Oddly enough, I had everything I needed already at home, so I bought some manicotti and brought it home.

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Ham and Spinach Quiche with Goose Fat Crust

ham and spinach quiche

Ham, spinach and cheese Quiche with a goose fat crust

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When I made the Roast Goose for Christmas dinner, I had a lot of goose fat. I didn’t want to waste it, so I rendered it, and have used it here and there. It’s wonderful stuff. I thought I could make a pie crust out of for the Quiche I was making for the picnic today.

Most of the time, I buy a ready-made crust in the refrigerated cookie dough section. The reason I do this is because my crusts don’t usually turn out that well. Today, whist visiting The Smitten Kitchen’s Pie Crust 102, I found out why – I have been using the wrong tool for the job – I’ve been using a food processor. So, if you’re using a food processor and your crust isn’t turning out flaky, that’s why.

Making a crust by hand is not that difficult. You just need a pastry dough blender, and a little elbow grease. My pastry dough blender died a couple of years ago, so I used a heavy fork. It worked just fine.

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Veal Marsala Meatballs and Tomato Basil Cream Sauce with Mushrooms

Veal Marsala Meatballs atop Tomato Basil Cream Sauce with Mushrooms

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I love to find things on sale, especially things that would usually be expensive, like ground veal.

I love cream. Why do I love cream? I love cream because you only need a little, and it stays fresh in the refrigerator for quite a long time. I also like it for those occasions when I have run out of milk for my coffee. I prefer milk.

That’s what happened to me this morning, I ran out of milk last night, and not wanting to the store unwashed, I used a little cream in my coffee. I’ve had that cream in my house for quite a while, and I knew today was the very last day to use it.

When we were at the supermarket today, someone was buying red sauce for spaghetti. That almost sounded good, but I wanted to use up what I had in my refrigerator. No problem, I thought, I can make spaghetti and meatballs, but use the veal, and make the sauce with the cream.

Veal has very little fat, so these meatballs are a good choice for those watching their weight. Omitting the cream makes the sauce another good low calorie choice. If you have vegetarian friends, serve the meatballs separately.

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Scrambled Burger Quiche

Recipes in this postScramble Burger Quiche

Many years ago, we used to go to a restaurant that had something called Scrambled Burgers. I loved them, being a mixture of ground beef, spinach, onion and cheese. I thought that combination would make a wonderful quiche. Continue reading