Huckleberry Sauce! Mmmmm so good!

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I love huckleberries, and get a kick out of people who may be golfing or hiking with me and say, " You're not going to eat that are you?" As if I'm about to commit suicide! I grew up in the country, riding horses and picking the huckleberries, as we rode through the woods. When I am on the golf course, I have all my favorite bushes and head right for them! They make a nice treat mid round!

Garlic Chive Sea Shells with Sauteed Mushrooms

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My husband (TT) and I visited a local farmer's market over the weekend and picked up some flavor infused pasta from a local vendor. They had so many cool varieties that made your mouth water! We bought a few different kinds of fettuccine such as, garlic parsley, lemon pepper and spicy Thai. We also bought garlic chive sea shells which I made last night for dinner with sauteed mushrooms. It was fantastic! They sell such a wide assortment of pasta, sauces, fresh-frozen pastas and oils -it's amazing and a bit overwhelming because you want to buy them all! They sell their pasta creations online and can ship to you, they can be found at http://www.pappardellesonline.com/servlet/StoreFront.

When we picked up our pasta from them at the farmer's market, they include a recipe with each one. We thought that was a nice touch as the recipe highlights that specific pasta. I changed this recipe a bit for the garlic chive sea shells by incorporating sauteed chicken for added protein. It made it a more heartier meal. TT was out tractoring in the late afternoon so he was hungry and looking forward to this meal, which only takes about 30 minutes to make, ideal for a weeknight.

JJ's Gooey delicious Mud pie!

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Sweet One decided to have another dinner party a week or so ago, and we were bantering back and forth on what to serve. Wee Bear and TT unanimously said, "MUD PIE" for dessert!! I thought that's easy, I'll do that!!  

This Mud Pie recipe has all the sinfully delicious favorites in one pie. Chocolate, coffee, almonds and cream together create a tantalizing frozen confection. This pie is quick and is so so delicious! This is the type of dessert I'd bring to a friend's house for a dinner party. It's fancy enough for a special occasion, but its little imperfections give it a casual, homemade vibe. It's subtle enough that even non-coffee lovers will enjoy it.

Stuffed Bell Peppers! Quinoa Update!

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I remember eating stuffed green bell peppers when I was young. Mom was an amazing cook and would use what ever was in the vegetable drawer for filling, but always there was ground beef, rice and corn. Love childhood memories!

Update to 2012! take a moment to consider these Quinoa Stuffed Bell Peppers an updated version of that classic recipe, that so many of us love. Swap out the rice for nutrient rich quinoa and add some extra vegetables you may have in your garden or refrigerator for color, flavor and texture. These peppers have so much flavor and color. I just love them!! With fresh vegetables, protein and a little heat from the jalapeno and seeds! Also, it can be vegetarian, just leave out the meat and add more quinoa, you will prove meatless doesn't have to be boring!

Easy Breezy Antipasto Kabobs + Mini Kabobs!

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As summer comes to an end, we are all trying to squeeze in the last couple get-togethers and BBQ's. Today I am offering a couple of really easy appetizers for your next gathering! Everything to create these little bites can be bought at your local grocery store. I just love these things! The ingredients and assembly are simple and it's also nutritious. I made these twice in the past couple weeks and each time they were gobbled up. My husband and I went to a neighbors for a BBQ and we all ended up talking about ways in which you could make these different by adding other unique ingredients. Love food that is not only yummy but also a great conversation piece, haha. 

FIRST UP....Antipasto Kabobs!

Mushroom lovers! Wild Mushroom Strudel!

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Mushroom lovers, this dish was made for you (us)! There is nothing like a medley of well flavored mushrooms to delight the palate and nourish the body. If you are gluten intolerant, you can substitute pan-fried polenta for the Fillo, and just top the polenta with the mushroom mixture. However you end up, this is a delicious, easy, and impressive way to begin a meal or as a side dish. 

Oh boy! The shitake's are finally down to the price where, well..... we can at least buy enough to make a topping!! I ran down to the Seattle Pike Place market for the dinner for 9, we were having over the Labor Day weekend. I had an idea, but, always leave myself flexible, as you never know what you may see,  what is fresh, or priced at season low. My plan was to have a filet roast on the rotisserie and saute some Parmesan crusted halibut cheeks, sort of a "Surf and Turf". Well, my plan was derailed, when I found the Pike Place Fish markets were closed on Labor Day! But, when I spotted the price on the Shitake mushrooms, my plan changed course and I was back on track!! My family famous "Mushroom Strudel" would accompany the filet and make it a memorable Holiday meal!

Just look at these beauties! $7.99 a pound!! Down from $24.99 a pound!!
It is time to stock up! I bought 1 pound of shitakes, 1/2 pound crimini, and 1/2 pound of button mushrooms. I could hardly wait to get home and start cooking!

I have been making this dish for 25 years, it is a family favorite. I make the crackly, caramelized crust here with buttered layers of phyllo instead of ultra-labor-intensive strudel dough.

2 lb mixed mushrooms

3 garlic cloves minced

2 tsp. fresh lemon juice

1 tsp thyme

1/4 tsp. freshly ground nutmeg

1 tsp.salt

1/2 tsp freshly ground pepper

4 ounce cream cheese

Fillo dough

Saute mushrooms with garlic in butter.

Add lemon juice and finish with thyme, freshly grated nutmeg and season with salt and pepper to taste.

 Mix in the cream cheese.

Put your fillo between two sheets of plastic or parchment paper with a towel over the top. This is too keep the Fillo cool.

Love this towel! Made for me by my friend Fawn! She can embroider anything, check it out! www.fawnharmon.com

 Use 6-8 sheets of Fillo, buttering in between each sheet.

 Wrap up like a rectangular package. Carefully move to a parchment or Silpat lined baking sheet.

 Bake 350 for 30-35 minutes, until brown on top.

Just look at this flaky, pastry. Look at the mix of beautiful wild mushrooms..........ahhhhh, this is the picture you see when you open the dictionary and look up.... "Fall"! My dinner was a success and everyone lingered until long after dark on the veranda, next to the fireplace, enjoying each other and the last holiday of the Summer. Mmmmmm 

* Oh, and yes, this is a great side dish for Thanksgiving!

*If you love Shitake mushrooms as much as I do, you can buy up a few pounds of them now, while the price is low, saute them in butter or olive oil and freeze them in portions in Ziplock bags. This Winter when you are making a meatloaf, stroganoff or just a topping for a chicken breast or steak, pull out a bag and add in!

 

Enjoying the last bits of Summer weather..... take a moment to breathe in the fresh air, rejuvenate your soul and quiet your mind. All too soon we will be in the middle of the Holiday season and Winter, struggling to remember the warmth of Summer. I am so grateful for the beauty that surrounds me........

Cheers!
JJ 

Peach-Mascarpone Crostata!

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