I was at the grocery store and found portobello mushrooms on sale so I googled a recipe for them. I found one using a lot of things I already had at home. This recipe is from Emeril on foodnetwork.com and it turned out well! I used turkey sausage instead of regular and I also used panko breadcrumbs. For the chopped veggies, I used my food processor and substituted a jalapeño for the green bell pepper because I love spicy food. If you like stuffed mushrooms, this is an easy recipe with great presentation.
Ingredients:
6 portobello mushrooms, stemmed (reserve 1 cup minced stems)
3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
12 ounces hot Italian sausage
12 ounces sweet Italian sausage
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmesan
1/4 cup plus 1 tablespoon minced fresh parsley leaves
2 teaspoons Essence, recipe follows
1 egg, lightly beaten
Balsamic vinegar, for drizzling
Directions:
Preheat the oven to 400 degrees F.
Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
For this week's nail, I decided to go with a super abstract art motif. I used different Julep colors over "Meryl" as a base. For the dots on top, I was inspired by owl feathers and used "Gabrielle" for them. It's a super different idea and I wanted something unique this time. I actually used a watercolor brush for the blue and green colors. I just dipped the tips of a few bristles in the paint and dabbed it on my nails in a circular area. I added dots here and there on top with the dark purple and then just applied top coat. It's a different look that can be done with many different colors. Be creative and enjoy!
I made this for dinner last night and it was so good! I found it in Taste of Home magazine. It's actually pretty easy to make too and it's perfect on a cold evening. It has become one of my favorite recipes. I found the coconut milk at Dollar Tree, but the curry paste was another story. You may want to call the store ahead to be sure they have it. I ended up finding mine at Whole Foods market. For the shredded cabbage and carrot, I found a coleslaw blend in the salad section on clearance for $.59-- it worked perfectly and saved some prep time. I love that the recipe calls for rotisserie chicken too, which saves a lot of time. This recipe is so easy and so delicious, enjoy!
For this week, I wanted to use my Pewter colored "Stevie" Julep polish so I paired it with a light blue color "Dianna" resembling that of a Tiffany's box (I think that's why I like it so much). I used a lot of layered dots to create the pattern on the tips of my nails. For the outside I used a large dotting tool and then I just used a smaller one with the base color to create a ring look. For the stripes, I simply painted the blue color as a base coat and waited for it to dry. After it dried, I used strips of tape to mark off the lines and painted with the pewter color. You have to wait until it's completely dry before you peel off the tape to make sure your lines do not bleed through. For the accent nail, I used "Stevie" as the base color, made 4 blue dots in a sort of diamond shape, and then made smaller pewter dots on the inside edges of each blue one (see photos). I really like this pairing of colors and finishes, as one is flat and the other is metallic. Mix it up or try something new, just have fun!
