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Posts Tagged ‘Mozzarella cheese’

 

Last week I posted a recipe for Italian Stuffed Mushrooms and I promised a follow-up post to let you know how I used up my leftover mushroom stuffing mix to make a quick and delicious lunch idea.  But first, there’s something I want to show you.

The other day, while in the barn, I couldn’t help but snap this picture. Look at those eyelashes. Are they not the most beautiful lashes you’ve ever seen? Maybelline wants you baby.

So after everyone in our house had eaten as many stuffed mushrooms as they could possibly eat, there was still a substantial bowl of stuffing mix sitting in the fridge and it kept calling out to me every time I opened the door.  

It got to the point where I just couldn’t take it any more and so I made these Cheesy Italian Naan breads for lunch. It’s a great way to use up any leftover stuffed mushroom filling.

Here’s how it’s done.

Preheat your oven to 350 °F. Pull out some Naan bread ( I buy mine from the local grocery store in the bread section but if you have trouble finding it, any type of flat bread will work) and place it on a greased baking sheet. Cover the Naan bread with shredded mozzarella cheese followed by the Italian stuffed mushroom filling. Sprinkle with some chopped Italian parsley. Bake in a preheated oven for 15 minutes or until slightly golden.

 

I ate mine piled high with English cucumbers for a refreshing crunch. This was quick, easy and delicious.  And that’s just the kind of lunch I love.

Cheesy Italian Naan

Naan Bread (any flavour)

Pam cooking spray

Mozzarella Cheese, shredded

Italian stuffed mushroom filling (recipe found here)

sprigs of Italian parsley

Method

Preheat your oven to 350 °F. Place the Naan bread on a  greased baking sheet. Cover the Naan bread with mozzarella cheese followed by the Italian stuffed mushroom filling. Sprinkle with some chopped Italian parsley. Bake in a preheated oven for 15 minutes or until slightly golden. Allow to cool and serve warm.

Notes

I love recipes that are versatile and this one is definitely versatile.

How many Naan breads you can make depends on how much of your Italian mushroom filling you have left over.  I was able to make 4.

You could make the Italian Stuffed Mushroom filling just so that you could have these cheesy Naan’s. The only difference is you would need 4-5 mushrooms to chop and saute with all of the other ingredients instead of 40. It would make approximately 8-10 cheesy Naan breads.

Another idea I had … I know stop already. Instead of filling mushrooms …  how about filling zucchini?  Hmmm. Anyone who grows zucchini know’s you can never have enough zucchini ideas.

I hope you have a wonderful weekend. 

Jackie

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You might not be’ef this, but when we buy beef … we buy it in bulk;  a full cow … or a half a cow … depending on how much room is in the freezer. Scout’s honour. So this situation makes for a lot of ground beef, and as a result I have spent a large portion of my life coming up with meals made from it, because let’s face it, a person can only eat so much spaghetti. This is a recipe I created, based on ground beef and easy, nutritious foods that are usually in my pantry.  It’s a real crowd-pleaser, full of flavour, and hits the spot with famished, hard-working, farmboys!  There isn’t a farmboy for miles who won’t thank you for making this dish.

   

Farmboy #1

Hungry Farmboy Hamburger Pitas

6 X-large pitas, white or whole wheat

BBQ sauce (we like Dianna’s)

2 lbs. lean hamburger meat, cooked

2 large onions, diced

1 cup corn, blanched, and drained

1 ripe tomato, diced

1 really large or three regular sized mushrooms, chopped

1 tablespoon olive oil

1/8 cup flour

1/8 cup + 3 tablespoons water

1 cup beef bouillon

1 teaspoon gravy browning

3 cups mozzarella cheese, grated

Farmboy #2

Method

1. Chop two onions into chunks & cook in olive oil until transparent.

2. Add chopped mushroom to onions and continue cooking for 10 more minutes, then set aside.

3. Cook hamburger meat in skillet until no longer pink, drain off the fat and finish by patting with paper towel to remove the last of the grease.

4. Return cooked beef to the pan and add the cooked onions, mushrooms, corn, and bouillon (if you have any beef bouillon left over from cooking a pot roast,  use it here, the results are to die for). Stir over medium heat, for 3 minutes.

5. Thicken the bouillon. Mix water and flour together and whisk until there are no lumps. Add gravy browning, mix and pour into the hamburger mixture.  Stir hamburger until most of the liquid has been thickened. Remove from heat.

6. Spread each pita with BBQ sauce, coating evenly.  Then place a generous helping of the hamburger mixture onto each pita and spread it evenly. Divide the cheese evenly between the pitas. Add tomatoes if using.

7. Bake in a 425 °F oven on the centre rack for approximately 20-25 minutes or until the cheese starts to bubble and turn slightly brown.  Cool for 10 minutes and cut into wedges.

 Farmboy #3

Ryan’s calf’s around somewhere …

lying on a fresh bed of straw, all pretty and pampered.

Cowboy Hamburger Pitas

Hamburger pita’s without tomatoes are delicious!

Hamburger pita’s WITH tomatoes are super delicious!

And this is what you’ll be left with when you make these for the people you

love.  They will swoon and rave and thank you endlessly.

Can you feel the love yet? I know I can. Now go find your farmboys, or

somebody’s else’s farmboy, and show ’em some love!

Love, TSW

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