Eat Happy: Sausage Stuffed Mushroom

 

Hey y’all! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


 

Sooooo. Another recipe another ingredient I don’t like. I mean. I feel like disliking mushrooms is a pretty common thing. Just because I dislike cucumbers and now mushrooms … doesn’t mean I’m super picky. Right?

Right??

Irregardless, I’m in this for the long haul – so I’ll try anything. And I have to go ahead and say that despite the whole mushroom thing…this was SO GOOD.

I don’t have any stories about having trouble finding ingredients on this one. Surprised? I sure was…cause that seems to have been a common theme for us so far. Not this time though.

I actually meant to cook this on Sunday night. You know. Be a prepared and responsible blogger. Not do things the night before. But eh. Where’s the fun in that? Also. I opened Eat Happy and looked at the recipe and was all “ NAH. I’ll do it tomorrow.” Cold feet like cray.

So I gave myself the pass Sunday night which meant Monday night was the night. I dove right in starting with the prep of all the cutting/chopping/ worst part…whatever you want to call it. My dad is an incredible cook. He always cooked our meals growing up. He would fondly call me his sous chef. I hated it. I was the one shredding the cheese and cutting the vegetables and cleaning up the messes he left in his wake. He was preparing me for real life. Or using me. How ever you choose to look at it. 😉

But yeah, everything was going great. I had to Google how to prepare a mushroom for stuffing. I spent HOURS chopping all the stems. Then, I ran across a piece of the inside of one of the mushrooms. I guess it came off with one of the stems I popped out? And um. I have that thing where I can’t stare at holes. Like clusters of them. It’s a thing. Trypophobia. Google it. I’m thinking about it now, and I think I may climb out of my skin. ANYWAY – the inside of this mushroom gave me a similar feeling as staring at a bunch of holes. Not cute.

So I threw that bad boy away and moved on with life. Like every other recipe I’ve tried from Eat Happy – even though the concept was intimidating to me – the actual execution of the recipe was easy because Anna keeps things simple and straightforward.

I got the stuffing mixture combined with only a slight issue with opening the cheese. Y’all. This stuffing. It’s amazing. So delicious. And if you know me this won’t come as a surprise, I have this vision of making this again but chopping up ALL the mushrooms and just mixing it all together and eating it like that. Cause I couldn’t help myself. I unadshamedly ate several spoon fulls of the stuffing all by itself.

AND while the stuffed mushrooms baked – they smelled incredible. I was actually looking forward to trying one. So, 45 minutes later – plus 10 more for cooling…it was the moment of truth. I chose one and put it on in my mouth. It was good. Really good. Cause that stuffing is bomb. But, I just can’t get past the squishy texture of a whole mushroom. Sooo – yeah I think next time I’ll just chop it all up and eat in in a bowl or something. Haha

It was seriously yummy though. You need to put this on your list of things to try. And again? The best part? It’s SO GOOD for your body. No sugars or grains to fuck you up. 😉

If you want to read more posts about Eat Happy, I’ve got all the links compiled here nice and neat for ya.

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini
Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

 

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Hey y’all! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Hey hey! So today isn’t Tuesday, but we have something else planned for this Tuesday…so here we are on a Monday doing Eat Happy. 🙂

My task to cook this time? Tzatziki Dip and Almond Meal Pita Chips.

Soooo, confession time? The main ingredient in the Tzatziki Dip is cucumbers.  I hate cucumbers. I don’t like the way the smell. I certainly don’t like the way they taste. BUT I refuse to be that person that won’t try something new. Don’t get me wrong. I freaking love my comfort zones, especially when it pertains to food. I can eat the same meal all week. I will order the same thing at a restaurant…indefinitely. I’m just not going to put a hard no on something  – when it’s being prepared differently than I’ve ever had it. The thing is, you can be in the camp of not liking a certain food, but someone could cook or prepare it in such a way that you end up really enjoying.

But yeah. Not a cucumber fan – however, I dove into this recipe with confidence and zero cucumber hating baggage.

First hurdle? I had a hard time finding almond meal. I can remember when I first started NSNG, and how it was never a big deal to find coconut flour or almond meal at places like Walmart and Target. Now, the shelves were bare and weren’t restocked for over a week. Rhonda and I talked about it and she pointed out that it was probably because more people are being turned on to limiting grains and finding substitutes for traditional flour. Anyway, I finally found some almond meal at Winn-Dixie.

The batter is pretty simple and straightforward – I did have one hiccup. I forgot to buy parchment paper that was supposed to use to line the pan. You know. To prevent sticking. I’ve been out of tinfoil for a couple of weeks now. Zip lock bags too. I’ve been sending my son’s weekly magazine cut outs that start with his class’s letter of the week just stuck all willy nilly in the pocket of this school folder. So I mean – there for sure was no parchment paper in the house. Solution? I just heavily greased the pan with some kerrygold butter and sprinkled that with a little bit of almond flour. For the most part it worked. Thankfully you’re supposed to just break apart the pieces so it was ok that they didn’t come out all perfectly shaped. 🙂

The almond meal pita chips turned out fantastic. They were so good I could have ate that whole pan. I had to quickly wrap them up and put them away.

While the chips cooled, I got started on the Tzatziki Dip.  You have to roughly chop the cucumbers and sprinkle them with salt to help draw out some of the moisture.  I have to say that that part was super interesting. To let the cucumbers sit and come back to cucumber juices leaking everywhere.

Once the cucumbers were ready – I threw them into the food processor with all the other ingredients. Let me just tell you that pureed cucumbers have an even more intense smell. I was definitely taken aback. And then I regained my composure cause: I’d left my cucumber baggage at the kitchen door. 😉

I tried several bites – and it wasn’t too bad. Not something I’d choose to make again…but not something I’d turn my nose up at which says a lot considering I have a strong-ish dislike for cucumbers. And once again, I brought this beauty to my Mom cause girl loves cucumbers. 🙂 🙂

Thanks for coming by…and if you want to see our previous week’s Eat Happy posts feel free to click on through:

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini
Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Welcome to our second post in the Eat Happy cook-through series!  Last week Ashley cooked some yummy stuff and I was excited for my recipes to be extremely simple on a week that I was busy and sick….

Then I got started.

First I did Cheese Crisps, since they are my 12-year-old’s longtime favorite snack and he was wanting to eat crap.  They are also quick and easy and I was going to use the microwave method while working on cooking their dinner.  Easy.

Eating cheese while it cooks is always necessary.

I made them into a large disc that I broke into fourths, but also made a few smaller round ones.

After I had their dinner made, I moved onto the peaches.  I knew going in that I don’t like peaches OR prosciutto, but Stuart likes both and I figured it would be good for me to try something new.  The recipe was very straightforward.  What could possibly go wrong?

 

I got out all of my ingredients and tools and well… it was a pain in the ass.  My peaches weren’t ripe enough, so they were hard to peel AND hard to remove the pit.  Once I got them sliced, I thought the hard part was over.  I mean, what’s so hard about wrapping peaches in a thin slice of meat right?  HAHAHAHAHA.

FML.

The prosciutto was hard to handle without it tearing, yet wanted to stick to my hands as I tried to wrap it.  So annoying.  I have never been so frustrated trying to make something so simple.

When it was done, I  tried one and passed the rest to Stuart and Claudia.  Cause, yep, still don’t like peaches OR prosciutto.  Stuart raved about them too, so if you’re into those couple of things, GO for it!

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Hey y’all! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Ashley here for week one. 🙂 If you skipped over the title …or have just already forgotten at this point, this week I made Super Guac! & Smoked Salmon w/ Coconut Flour Blini.

I want to put some things about myself out in the open first.

  1. I actually hate to cook. I hate when people say that people who eat out all the time or are dependent upon someone else to make their meals are “too lazy to learn to cook”. I’m not lazy…I just don’t like it. You know what I do like? Perfecting the blending of my crease shadow in the morning so that my eye shadow looks bomb. I don’t see you taking time to do that Linda. Should I call YOU lazy? I’m not going to. Cause you just don’t care enough about makeup to do that everyday. So calm your judgy horses down. We all have our own vices. I don’t care that much about making food.
  2. I hate big slabs of meat. My favorite thing is for my food to be all mixed together in a casserole…or my meat savagely hacked up.
  3. Texture is a huge determining factor for me when it comes to whether or not I enjoy food.
  4. Apps are life. Especially dip. And if you can’t do dip as your meal. Well you can’t sit with us over here at RATMM.

ANYWAY – to the Guac. Until I decided to make this dish, I was an avocado buying virgin. I’d never bought one much less used one in a recipe. To be honest? I’m not a huge avocado fan. The texture is weird. But that is part of the point of this whole series: for us to try things and make things we would normally just flip right on past. So, there I was in the grocery store Googling “How to know an avocado is ripe”. I spent a lot of time feeling up almost every single avocado in that store before I got frustrated and just grabbed some. It all worked out though. 😉

Some things I did differently? I skipped on the cilantro. I hate cilantro. With. A. Passion. I also substituted the pepper she recommended in the recipe for jalapeno, because I couldn’t find the one she suggested and also I just really like the way a jalapeno tastes.

What did I think when it was all said and done? It was really good. And this is coming from someone who doesn’t care for avocados. Will I make it again? Probably not. I’m going to bring the left overs to my Mom tomorrow. She loves avocados. 😉

Ahhh the Smoked Salmon w/ Coconut Flour Blini – I was most excited about this. Eating it. Not making it. I was terrified of those damn blinis. When I was searching for these ingredients I had to Google, ” can you buy creme fraiche in the grocery store?” Cause. I’d never heard of it. I didn’t know what it was…what it looked liked…was it some specialty item that I’m not going to be able to find at the Walmart Neighborhood Market???  Turns out you can buy it at the basic grocery store.  And I did. So THAT was a win.

So the main thing with this recipe is making the blini. I mixed the dry ingredients just fine. I added in the wet with a little trepidation and only one minor misstep. I attempted to continue to use a whisk when adding in the wet ingredients. Not a good idea. The batter kept getting caught up inside the whisk. So, I switched to a fork which worked peeerfectly.

I read and re read and read and re read the part about putting the batter on the pan…I really needed to soak it in and become comfortable with the upcoming process. It was like making pancakes. I don’t make pancakes. I’m a modern millennial mom. We buy frozen pancakes for our children and pop those things in the microwave. I got to the part where it said “flip blini” and my instant thought was “fuck me”. Like. She just said “flip blini” as if it was no big deal. Just flip it yo. Wrong. That’s hard. Like hard hard.

I burnt the first batch of blinis that I cooked. Which was really funny to me because as I scooped out that first batch …and looked back at the remaining batter in my bowl – I thought, wow this is going to make a ton of blinis! Then I burnt the first ten….soooo it was good that there was so much batter. 😉

The next batch I just went in throwing my fears to the side. I scooped those bad boys out and flipped them over like I knew what I was doing . Like I had been making and flipping blinis my whole life.  Ok so,  I still struggled with expertly flipping them but I at least flipped them over in time so that they weren’t burnt! Did they look like Anna’s picture in Eat Happy? Um. That’s a big hard no. But they still tasted good. Even the burnt ones. They kind of reminded me of cornbread.

I loved the Salmon Blinis as much as I expected that I would love them. I’d gladly eat those again and again. Will I make them again…just you know on a regular Monday night? Eh. Probably not, but if you want to come over and cook them for me I would never object. 😉

Besides being stressed to the max over the thought of making the blinis – I thoroughly enjoyed making these two recipes. They were not overly complicated and had easy to find ingredients. Best part? I didn’t have to worry about modifying the recipes to fit my No Sugar No Grains lifestyle.