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.  🙂

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Beef Tips with Mushrooms

I’ve come to the conclusion that posting every day is just not going to happen here.  I don’t cook anything new some days.  Some, I don’t cook anything at all.  If I did, I have no idea where I’d put it, as the fridge is usually stuffed to the point of exploding!

Over the weekend, I made some chicken vegetable soup with noodles.  Of course, I forgot to take any pictures of it until it was at the leftover stage, and not looking all that pretty anymore.  😛

Yesterday, I made beef tips with mushrooms.  It was delicious!  And easy!  😀

And warm and beefy, too.

The ingredients list here is fairly short.  Olive oil, red wine, beef, mushrooms, shallots, garlic, and carrots.  I forgot to put the carrots in!  Really, I probably shouldn’t drink and cook.  😛

You’ll need about 2 1/2 pounds of beef.  I got a boneless shoulder roast and cubed it myself.  Stew meat is always rather fatty, I think, and a roast isn’t that much trouble to cube.

Saute 1 cup of shallots and 4 garlic cloves in about 2 tbsp of olive oil.  This is my favorite part.  It smells SO good!

Add the cubes of beef, and brown.

They will get quite juicy!

When the beef cubes are brown, empty the skillet into the crock pot.

I decided to do the mushrooms separately, so they would be nice and brown without being mangled by the meat.

I do love browned mushrooms!

They go in the crock pot also.

Now, the wine.  Some for me…and you…

This was a really tasty Zinfandel, by the way…for under $10!  And my beautiful Christmas-themed glass by Lolita is always fun to use.

Add 1-1 1/2 cup wine to the crock pot.

Cover, and cook on low 6-8 hours.  When the beef tips are tender and almost ready to serve, add 1 bag of frozen carrots (12 oz), or a small bag of baby carrots.  Then, cook until tender.  Serve over egg noodles, or rice.

Bon Appetit!

I actually put some frozen peas into the crock pot, after I had served dinner.  As leftovers, this was even better.  I don’t know if it was the peas, or just because somehow the flavors always meld a bit more overnight.

Either way, this was a win with the family.  And that makes every day a good one.  😀