Stuffed Mushrooms Alla Grandma Florence, Gluten-Free
One of the dishes we missed most at the holidays was Grandma Florence's stuffed mushrooms. Wow were they delizioso! 😋 We are excited we nailed it as they taste just like Grandma's did. We're happy to share it with you and hope you enjoy them as much as our family does. These can be served as appetizers, a side dish to a roast, chicken, veal or pasta or a main dish if using large Portobello mushrooms.
Irish Soda Bread with Smoked Salmon & Chive Butter
Servings: 16 pieces
Get ready for St. Patrick's Day with this amazing appetizer. Smoked salmon topped with chive butter & dill ... all sitting atop a delicious piece of Irish soda bread. Your guests will devour this and the compliments will be endless! 😋☘️
1 loaf Irish Soda Bread, recipe follows
1 Tablespoon chopped chives
1 stick butter, softened
8-ounces smoked salmon, sliced
Fresh dill, for garnish
Irish Soda Bread Ingredients
4 cups all-purpose flour
1/4 cup sugar
1 tsp baking soda
1½ tsp Kosher salt
8 Tablespoons (1 stick) cold unsalted butter, cut into pats
1¾ cups cold buttermilk, shaken
1 extra-large egg
2 tsp grated orange zest
1 cup dried currents mixed with 1 Tablespoon of flour
Irish Soda Bread Directions
Preheat oven to 375°F. Line a sheet pan with parchment paper.
Combine flour, sugar, baking soda, and salt in the bowl of an electric mixer using the paddle attachment. Add butter & mix on low speed until butter is mixed into the flour & resembles peas.
Shake the buttermilk before pouring into a 2-3 cup measuring cup. Lightly beat the buttermilk, egg, & orange zest with a fork. With the mixer on low speed, slowly add the buttermilk mixture to the flour just to blend. Don’t over mix.
Combine the currants with 1 Tablespoon of flour and add to the dough mixture. It will be very wet. Do not overbeat. You just want to incorporate the currants.
Place dough onto a well-floured board and knead it a few times into a round loaf.
Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a sharp knife. (Do not press the knife deeply into the dough.)
Bake 45 – 55 minutes, or until a toothpick comes out clean & bread is golden brown. When you tap the loaf, it should have a hollow sound.
Cool on a baking rack.
Note: Irish Soda Bread recipe adapted from Ina Garten, 2006, Barefoot Contessa at Home.
Slice the soda bread into 1/4-inch thin slices
Cut each slice into a 2-inch square or rectangle until you have 16 pieces. Wrap the remaining bread in plastic wrap & store in a cool dry place.
Mix the softened butter and chives together then spread a small amount onto each square.
Top with a small fold of salmon & garnish with a small sprig of fresh dill.
Note: Recipe for salmon and chive butter adapted from Dan Smith and Steve McDonagh, The Hearty Boys at Food Network.
Don't know what to do with those leftover veggies? Why not turn them into a delicious side or appetizer that is sure to please kids & adults! We often have leftover broccoli or zucchini as it's our husband's favorite vegetables. We were inspired to make these patties as a result of all the leftover breadcrumbs & egg while making breaded chicken cutlets. Our Mom taught us to not waste so she would mix these leftover ingredients together and form patties to fry with the chicken cutlets. As kids we loved them more than the chicken cutlets! 😋
12-ounces chopped broccoli florets, cooked
1¼ cup Italian style breadcrumbs (we used Progresso, not gluten-free)
3 large eggs, lightly beaten
1/3 cup grated Pecorino Romano cheese
3/4 shredded sharp cheddar cheese
1/2 medium onion, finely chopped
3 cloves garlic
1/2 tsp dried oregano
1/4 cup chopped fresh parsley
1/8 tsp salt (omit if salt sensitive)
dash of pepper to taste
Cooking Spray to coat baking sheet
1 3½” lid (we used the lid from a 16-ounce Argo cornstarch container. Any size lid of your preference will work but the Argo lid was the perfect width & thickness of our patties)
In a large bowl combine beaten eggs, Pecorino Romano cheese, cheddar cheese, oregano, cooked chopped broccoli, onions, garlic, salt & pepper, mixing well. Add the breadcrumbs mix together with a fork then mix by hand as you would making meatballs or meatloaf. Must be a thick, pasty texture.
Preheat oven to 400ºF and spray baking pan with cooking spray.
Place the plastic wrap over the lid, overhanging 3-inches in all directions. Fill with mixture slightly mounded, press down with your fingers, flip the patties over onto the prepared baking sheet and repeat with remaining mixture.
Bake in preheated oven for 12-15 minutes or until bottom is golden brown.
Flip patties and continue baking another 7-10 minutes.
Remove from oven let stand for 10 minutes. Serve warm or room temperature.
Can be dipped into your favorite dipping sauce i.e. ranch dressing, blue cheese, or tzatziki sauce.
Note: This is a great way to make use of any leftover vegetables and makes a great grab-n-go snack.
Empanadas are little hand-held pies that can be served as an appetizer, lunch or dessert depending on the size and filling. Traditional empanadas are shaped like half moons. We were inspired by the upcoming celebration of Valentine’s Day so we shaped ours into hearts that you can enjoy with your special someone. ❤
These empanadas smelled so good while they were baking, for a moment we thought we were walking down a street in Argentina! We could hardly wait to eat them. They are filled with a delicious combination of meat, vegetable & cheese.
Servings: 6-8 (depending on the size of your cookie cutter. We used a 5″ x 4″ heart-shaped)
Sauté onion & garlic in EVOO on medium-low until soft & lightly golden, 5-10 minutes. Add oregano & cumin. Stir another minute.
Turn heat up to medium and add spinach, cook, stirring until spinach is wilted & soft, about 2-3 minutes. Remove from heat & let cool. Season with salt & pepper.
Put bulk sausage in skillet, Cook and brown while breaking up into smaller pieces until done.
Remove from heat and spoon sausage meat onto paper towels removing as much fat/grease as possible. Do not clean skillet at this time, keep sausage fat in skillet.
Add flour to the skillet and whisk the milk gradually until mixture is smooth.
Add butter and cook over medium-low heat, stirring constantly until mixture comes to a boil and is thickened.
Remove from heat and whisk in the eggs. Return to heat and cook, stirring until mixture comes to another boil and thickens, the sauce will be a paste consistency.
Remove from heat and stir in the cheeses. Season with salt & pepper to taste.
Chop the cooled spinach, onion & garlic mixture. Add into the cheese sauce along with well-drained sausage.
Roll out the empanada dough to 1/8″ thickness. Cut 2 hearts with a 5″ x 4″ heart-shaped cookie cutter. Brush the edges of 1 heart lightly with egg wash.
Place 2 Tablespoons of filling in center of the heart, cover with another heart-shaped cutout. Press edges together firmly all around with thumb or forefinger forming a sort of scalloped edge. Brush with egg wash then bake about 12-15 minutes or until golden brown. Best served warm.