Thankful for Friends and Bloggers

Last month my wonderful friend Tara of Tara’s Multicultural Table threw me a surprise virtual baby shower for my baby boy. The theme behind this blogging event was Thanksgiving.

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With a Fall baby, I couldn’t have picked a more perfect theme. Especially when Thanksgiving is my favorite holiday. I definitely have so much to be thankful for this year.

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Tara gathered together a wonderful group of bloggers willing to share a Thanksgiving recipe in honor of my baby boy.

Thank you again to all of the bloggers who came to my shower and a huge thank you to Tara for hosting. I hope you all have a fantastic Thanksgiving surrounded by those you love.

CIC: Goat Cheese and Mushrooms

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It’s the 20th of the month and that means it’s time for another Crazy Ingredient Challenge reveal! The winning ingredients from the polls this month are Goat Cheese and Mushrooms. I know, it’s not really that crazy of a combination, but it’s still a good one!

I didn’t think I would partake because I don’t like mushrooms. If you read this blog you already know that. If you read this blog then you also know that the two boys in my house do like mushrooms.

Last week my mother-in-law and brother-in-law’s girlfriend came to visit. I asked if they had any dinner requests and they wanted my Ravioli with Mushrooms and Brussels Sprouts. I made a huge batch so bought 2 lb of mushrooms. With help in the kitchen I forgot to mention we wouldn’t need all of the 2 pounds to be diced but before I could remember that a massive pile of diced mushrooms were awaiting my next command. (Having help is awesome!)

Now I had a baggie of chopped mushrooms hanging out in my fridge. No one used them in their eggs the next morning so I decided to get some goat cheese and answer the challenge.

Earlier this week my husband worked a half day so I decided to make lunch. You know, something other than a bagel and cream cheese. I made a quesadilla with the two mandatory ingredients and added sun-dried tomatoes and mozzarella cheese for some sweetness and cheesiness. I purchased an herb and garlic flavored goat cheese to add a little pizzazz to the quesadilla.

My son has been in a highly picky phase right now. I’m hoping it’s related to his teething and we return to his more adventurous appetite soon. Foods that we know he likes he’s not wanting. He has been living on a diet of bread, cheese, and bananas. It is with immense relief that I tell you he ate this quesadilla – I just had to call it a sandwich to get him to consider trying it! Win!

Also a win – I liked this quesadilla, too! Looks like this blogging thing might turn me into a mushroom liker (I can’t quite say lover just yet) after all!

The following recipe is for 1 quesadilla.

Goat Cheese and Mushroom Quesadilla

Ingredients:

  • 2 tsp olive oil
  • 1/2 C diced mushrooms
  • 2 8″ whole wheat flour tortillas
  • 2 oz herb and garlic goat cheese
  • 2 sun-dried tomatoes, diced
  • 1/2 C shredded mozzarella cheese

Steps:

  1. In a small skillet over medium-high heat, saute mushrooms in olive oil until tender, about three minutes. Remove from heat and set aside.
  2. Spread 1 oz of goat cheese onto each tortilla.
  3. Place one tortilla, cheese side up, in a large skillet over medium heat. Distribute the mushrooms and sun-dried tomatoes over the tortillas. Add the shredded mozzarella and top with the other tortilla, cheese side down.
  4. Cook quesadilla until golden brown on both sides and the cheese is melted.

*This recipe is adapted from Andrea at http://www.taylormademarket.com/spinach-sundried-tomato-mushroom-goat-cheese-quesadilla/*

Goat Cheese and Mushroom Quesadilla for Crazy Ingredient Challenge from Sew You Think You Can Cook

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

#FoodieExtravaganza: Mushrooms

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This month’s #FoodieExtravaganza theme is mushrooms. TheFoodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. Thanks to Wendy of A Day in the Life on the Farm for hosting this month.

Honestly, I wasn’t sure I was going to participate in today’s event as I’m not a mushroom lover. I didn’t rule it out completely though because my husband and son quite enjoy them.

A couple of weekends ago I had quite a lot on my schedule in preparation for a game night I was hosting (making fresh lemonade, baking this cake, and mixing roasted almonds) so my husband took our son out of the house and went to a grocery store that specializes in fresh, mostly organic foods. They came home with all sorts of great produce, including mushrooms.

I guess it was just meant to be that I participate in today’s Foodie Extravaganza!

I decided to also utilize another fresh produce grab, Brussels sprouts, in a creamy pasta dish that even this mushroom hater could enjoy. At the request of my husband I added Italian sausage to the dish, too. It was this ingredient addition that meant I couldn’t pick around the mushrooms and I ate most of them without worry. So, if you’ve got some picky family members who dislike mushrooms, you can easily hide them in this hearty entree! I’d consider it a success – all three of us enjoyed this for dinner and lunch the next day.

An Original Recipe

Ravioli with Mushrooms and Brussels Sprouts

Ingredients:

  • 18 oz cheese ravioli
  • 2 tbsp olive oil, divided use
  • 2 links Italian sausage, casings removed
  • 1 tbsp butter
  • 2 C chopped mushrooms (I used baby bellas)
  • 2 C sliced Brussels sprouts
  • 2 tsp minced garlic
  • 1 tbsp fresh rosemary, chopped
  • 1/4 C chicken stock
  • 1 1/2 C milk, at room temperature (I used whole)
  • 1 1/2 tbsp flour
  • 3/4 – 1 C shredded Parmesan, to taste

Steps:

  1. Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Strain, reserving some of the cooking liquid.
  2. In a Dutch oven, or other large pot, heat 1 tbsp olive oil over medium-high heat. Cook the sausage, breaking it up. When fully cooked remove with a slotted spoon and set aside.
  3. Add remaining tbsp olive oil and the butter to the pot. Saute mushrooms, Brussels sprouts, and rosemary until tender, about 8 minutes. Season with S+P. Add the garlic and cook another 60 seconds, until fragrant. Deglaze the pot with the chicken stock and cook until the liquid has evaporated.
  4. In a measuring cup whisk together the milk and flour. Slowly add the milk to the pot, stirring to prevent lumps. Bring to a gentle boil and melt in the cheese. Season with addition S+P if needed. Add in the cooked ravioli and sausage. If the sauce is too thick, add some of the reserved pasta water.

Ravioli with Mushrooms and Brussels Sprouts for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out the rest of these mushroom recipes:

Cheesy Mushroom Chicken by Fearlessly Creative Mammas

Chicken and Mushroom Stuffed Crepes by Cooking with Carlee

Crusted Seafood Mushroom Caps by The Freshman Cook

Duxelles by Food Lust People Love

Marinated Mushrooms by Making Miracles

Mushroom and Chorizo Ragu by Cookin’ and Craftin’

Mushroom Bread Pudding by A Day in the Life on the Farm

Mushroom Leek Chinese Dumplings by The Joyful Foodie

Mushroom Stroganoff with Herb Spaetzle by Caroline’s Cooking

Mushroom Zoodles and Cheese;by Brunch with Joy

Portabella and Butternut Squash Crepes by Cherishing A Sweet Life

Rántott Gomba – Hungarian Fried Mushrooms by Tara’s Multicultural Table

Shiitake Bruschetta by Culinary Adventures with Camilla

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