Stuffed Mushrooms

Stuffed mushrooms are a lovely appetizer for any occasion. We recently made them at a cookoff against some friends and they were a hit. The stuffing is delicious and the slight saltiness matches perfectly with the delicate flavor of the mushroom. These mushrooms also are easy to make and are made of many common ingredients. Enjoy!

1/2 cup dried seasoned bread crumbs
1/4 cup grated parmesan cheese
2 cloves garlic
2 tablespoons fresh Italian parsley
Coarse salt and freshly cracked pepper
3 tablespoons extra virgin olive oil
10 oz package white button mushrooms

1. Preheat oven to 350 degrees. Carefully remove the stems of the mushrooms and finely chop the parsley and garlic.

2. In a medium bowl, mix the bread crumbs, parmesan cheese, garlic, parsley, salt and pepper. Add the olive oil and mix until the mixture is crumbly and slightly moist.

3. Stuff each mushroom with this mixture and place on a rimmed baking sheet. Drizzle with additional olive oil.

4. Bake at 350 degrees for 30 minutes. Serve hot and garnish with fresh parsley.

Spicy Chili

This chili is a simple and delicious meal. It can be made using only one pot, making an easy clean up. The blend of spices is perfect, but if you like a milder chili less cayenne can be added. Be sure to top it with cheddar cheese and corn chips!

2 pounds ground beef
salt and pepper
1 small onion
3 cloves of garlic
3 tablespoons chili powder
1/4 teaspoon cayenne pepper
1 teaspoon oregano
1/2 cup diced tomatoes
1 1/2 cup chicken broth
1 15 oz can of pinto beans (red kidney beans can be used)
dash of hot sauce

1. Season meat with the salt and pepper. In a large pot, cook the meat over medium high heat until browned. Transfer meat to a bowl and reserve.

2. Add vegatable oil to the pan. Saute the onion for about 8 minutes and then add the garlic and saute for 2 minutes more. Stir in the chili powder, cayenne and oregano and cook for 2 minutes.

3. Add the diced tomatoes and stir in chicken stock. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer.

4. Add the beans to the chili and let simmer, for about 20 minutes until the chili is a thick consistency. Add the hot sauce and season with salt and pepper to taste. Serve with rice.