Jalapeno Bacon Cheddar Stuffed Mushrooms

I promised food, and thankfully it rained again today.  I will admit I’m not really missing the little tree removal.  😛

Yesterday, I spent the entire day down at the courthouse, watching something akin to a bad reality show, with no hair pulling or name calling.  😦  It did, however, give me a renewed appreciation for my literate friends, who understand difficult words like “waive” and “deferred”.  In their defense, all of the defendants did seem to understand the word “jail”.

But onward to the food.  These are absolutely the best stuffed mushrooms I have evah made/eaten/salivated over!

The ingredeint list is actually pretty short.  I forgot to put the cream cheese in the picture.  😦

In a small bowl, combine 1/4 cup panko bread crumbs with 1-2 tbsp butter, until the bread crumbs are just moistened.

Heat the oven to 350F.

Carefully break the stems off 12-18 largish mushrooms.  I used Baby Bellas, as I think they have a better taste than white.  Set the stems aside as you’ll need them for the stuffing.  Place the caps on a baking sheet, lined to make your life easier!  😀

Fry 3-5 strips of bacon until crisp.  Chop the bacon into 1 inch pieces first.  I used Mrs. Wright’s Peppered Bacon, 5 strips, as we LOVE bacon.

When the bacon pieces are crispy, remove them to a paper towel to drain.

Dice the mushroom stems,  3 whole jalapenos (you can use less, but it’s really not that spicy!), 1/2 cup yellow onion, 2 cloves garlic, and saute in the bacon grease.  Depending on how much grease there is, you might want to pour some out.  I ended up pouring about 2/3 of the grease out, and there was plenty left to give the veggies a great bacon-y flavor.

Saute until the veggies and stems are softened, about 5 minutes.  Salt and pepper to taste.

While the veggies are softening, in a medium bowl, mix 1 cup shredded Cheddar cheese with 2-3 oz. cream cheese.  Use a fork and blend well.

Add the sauteed veggies and the bacon.  Crunch up the bacon if there are any largish pieces.

Mix the stuffing well.

Now, stuff as much of the filling into the de-stemmed mushroom caps as possible.  Heap it on!

Using your hands (because, really, it’s the only way), pat a pinch of the buttered breadcrumbs on the top of the stuffed mushrooms.

Bake for 20 minutes, or until the mushrooms are tender and the topping is golden brown.  Thank you panko and butter!

Eat.  Quickly if you want any!  😛  The entire batch disappeared in less than 15 minutes.  Then Hubby and Rat Boy plaintively asked if that was all!

They have no idea.

I made them again the next day.  I am a sucker for compliments.  🙂

Chicken and Squash Curry

Today, I went over to the house and hung out with Mum and Dad for a bit.  They are still bummed out about the whole dog thing, so I took them some pumpkin cake, too.

Maybe I won’t end up eating most of it now.  Rat Boy has been whining about the nuts, and Hubby is studying for a PT test. 😦

Another quick easy dinner tonight.  This took about an hour to put together!

I had l lot of squash in the fridge, and a couple of chicken breasts.

Butternut cubulets left over from the Moroccan Stew…

some zucchini and yellow…

and a bottle of curry sauce.  🙂

I sliced the chicken breasts into about 1 inch cubes, and threw them in the pan  (well, not literally) with a tablespoon of butter and some olive oil.

I’m not going to show the raw chicken.  A close up view of that tonight just isn’t in the cards.

Chopped some onion and bell pepper…I had red 😀 … into chunks about the size of the chicken pieces.

Into the pan it goes!

There’s even a decent pic of the nicely browning chicken.  🙂  I let it all brown together until the onions soften.

Then sauced it up.

Added my friend, veggie broth, to thin the sauce, and so it could stew longer without me having to stand over it and stir.

That was also not in the cards for tonight.

Stirred it and added the butternut squash.  Added enough broth so the squash is submurged, but not too much, as then the sauce is too thin.

We are walking a fine line here, y’all.  😛

The butternut  takes a bit longer than the other squashes, so added those after it had simmered about half an hour.

There should be plenty of juicy sauciness to get the squash down into the liquid.

Let it simmer about 15 minutes longer, and served with the rice I made while the butternut was cooking.

We think ahead and multitask around here.

Cuz that’s how we roll.  😛