Crab Stuffed Mushrooms

Want a dish that looks elegant that's perfect for a party or when you just want to impress someone?  This is the dish for you. Bonus . . . it's pretty easy to make.  

16 small/medium Bella mushrooms, stems removed

1 cup lump crab meat

4 oz cream cheese, softened

1/4 cup grated Parmesan cheese

1/4 cup Panko (plus extra for topping)

2 Tbsp mayonnaise

2 Tbsp fresh parsley (plus extra for garnish)

1 tsp Old Bay seasoning

1 clove garlic, minced

1/4 tsp black pepper

2 Tbsp melted butter

Prep the mushrooms. 

Preheat your oven to 375 degrees

Clean the mushrooms with a damp cloth, remove stems, and lightly brush the caps with melted butter

Place on a baking sheet

In a bowl, mix the crab meat, cream cheese, Parmesan, Panko, mayonnaise, parsley, Old Bay seasoning, garlic, and black pepper until well combined

Stuff the mushrooms -- spoon the crab mixture generously into each mushroom cap  

Sprinkle extra Panko on top for a crispy finish

Bake for 20 - 25 minutes, or until mushrooms are tender and the tops are tender and golden brown

Serve hot  

Garnish with fresh parsley and serve immediately

Steak with Yellow Squash Romesco

Yellow squash is another over abundant veggie from my garden every summer.  This recipe is a delicious way to use it up.  Steak is one of my favorite things for dinner, so I can't go wrong with this dish.

To feed 4:

3 yellow squash (about 8 oz each)

5 Tbsp olive oil, divided

3 1/2 tsp kosher salt, divided

3/4 tsp pepper, divided

1 white onion

1 1/2 lb of your favorite steak

1/2 cup salted smoked almonds, plus more chopped for garnish

1/2 tsp paprika

1/4 tsp ground coriander1/4 tsp ground turmeric

3 Tbsp sherry vinegar, divided

2 Tbsp chopped fresh parsley

Preheat a gas grill to medium high.  

 Cut 2 squash in half lengthwise and toss with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp petter.  Set aside.  

Cut remaining 1 squash on an angle into 1/4" thick slices.  Place squash slices in a single layer on a paper towel-lined baking sheet.  Sprinkle both sides evenly with 1/2 tsp salt.  Let stand for 20 minutes.

Meanwhile, toss sliced onion with 1/2 Tbsp oil and grill uncovered on a griddle, turning often, until charred, 2 - 3 minutes.  Place in a bowl and cover.  Set aside.

Remove steak from refrigerator.  Let stand at room temperature for 15 minutes.  

Place squash slices and squash halves on oiled grates and grill uncovered, turning once, until slices are charred on both sides and halves are tender, 8 - 10 minutes.  Transfer squash slices to a blender.  Set aside squash halves.  Increase grill heat to high.

Sprinkle steak with 1 tsp salt and 1/4 tsp black pepper.  Grill steak, uncovered, turning once, until charred and cooked through.  Transfer to a cutting board; let rest 10 minutes.  

Add onions, almonds, paprika, coriander, turmeric, 1 1/2 Tbsp olive oil, 1 Tbsp sherry vinegar, and 1 tsp salt to blender with squash slices.  Process until smooth, about 1 minute.  Set aside romesco

Whisk together parley, remaining 2 Tbsp olive oil, remaining 2 Tbsp sherry vinegar, remaining 1/2 tsp salt and remaining 1/4 tsp black pepper in a medium bowl.  Roughly chop the squash halves and toss with dressing in a bowl.  

Slice steak and serve with romesco and squash salad.  Garnish with shopped smoked almonds and parsley.

Honestly, I wasn't sure I'd like this, but it's super good!

 

Spaghetti alla Nerano

It's almost summertime again and the garden will be producing more zucchini than I can possibly eat.  I'm always looking for ways to use it.  This recipe caught my eye last summer and a really delicious and easy way to combine zucchini and spaghetti in one dish.

2 lbs zucchini, trimmed and cut into 1/4" slices

1/4 cup olive oil, divided

1 tsp kosher salt, divided

6 oz uncooked spaghetti

3 Tbsp butter

2 garlic cloves, diced

1/2 cup shredded provolone and Fontina cheese

1/4 cup grated Parmesan cheese, plus more for garnish

1/4 cup fresh parsley, sliced for garnish

Preheat your oven to broil with rack 5" from heat.  Toss together zucchini and 3 Tbsp oil in a bowl.  Arrange zucchini slices in a single layer on 2 large foil lined baking sheets.  Broil zucchini, 1 pan at a time, until tender and browned, 5 - 10 minutes.  Flip them halfway through cooking.  Sprinkle with 1/4 tsp salt.  Set aside.

Bring a large pot of salted water to a boil over high heat.  Add spaghetti and boil for 1 minute less than package instructions for al dente, about 10 minutes.  Drain, reserving 1 1/2 cups pasta cooking liquid.  Set aside.  

Heat remaining 1 Tbsp oil in a large skillet over medium heat.  Reserve 1/4 cup of the broiled zucchini slices for garnish.  Add remaining zucchini slices to the skillet.  Cook, stirring occasionally, until zucchini is softened and some pieces begin to break apart, about 2 minutes.  Add the butter, garlic, and remaining 3/4 tsp of salt.  Cook, stirring often, until the garlic is light golden, about 3 minutes.  

Add 1/2 cup of the reserved pasta cooking liquid to the skillet.  Cook over medium heat, stirring constantly, until the liquid is mostly evaporated, about 1 minute.  Add cooked spaghetti and 1/3 cup of the pasta cooking liquid.  Stir, turning pasta constantly until well coated with zucchini mixture.  Remove from heat.  Add both shredded cheeses and 1/3 cup pasta cooking liquid.  Stir constantly until sauce thickens and pasta is evenly coated.  (Add additional pasta cooking liquid if needed, 1/4 cup at a time, to thin sauce to desired consistency.)

Garnish pasta with reserved zucchini slices, sliced parsley, and a sprinkling grated Parmesan cheese.

This recipe is perfect for dinner for 2.  Enjoy!

Citrus Cod

Need something light and refreshing for dinner on a hot day?  Want something fresh and tasty?  This is the perfect choice, Baked cod fillets served with Cilantro Lime Rice and fresh snow peas will check all the boxes.  

4 cod fillets (4 oz each)

2 Tbsp butter

1/2 cup chopped onion

1 garlic clove, minced

1 Tbsp grated orange zest

1/3 cup orange juice

1 Tbsp lemon juice

1/8 tsp pepper

1 Tbsp minced fresh parsley

Preheat your oven to 375 degrees.  Place fillets in an 11 x 7 baking dish coated with cooking spray.

In a skillet, heat butter over medium-high heat.  Sauté onion and garlic until tender.  Spoon over fish.

Mix orange zest and citrus juices and drizzle over fish.

Bake uncovered until fish just begins to flake easily with a fork, 15 - 20 minutes.  

Sprinkle with pepper and parsley.

Serve with Cilantro Lime Rice and fresh snow peas.

The perfect dinner!