Grilled Stuffed Portobello Mushrooms

April 2, 2013April 2, 20132 Comments

It is grill season!

I like to spend spring weeknights grilling healthy meals. I wanted to share this delicious recipe that makes the perfect healthy appetizer- only 80 calories! Enjoy!

Ingredients
2/3 cup chopped plum tomato
1/4 cup Mozzarella Cheese
1 tsp Olive Oil
1/2 tsp finely chopped fresh Rosemary
1/8 tsp Black Pepper
Garlic, 1 clove (crushed)
4 (5 inch) Portabella Mushrooms

2 Tbsp Lemon Juice
2 tbsp soy sauce
2 tsp fresh Parsley

Directions
Combine tomato, cheese, 1/2 tsp oil, rosemary, pepper, and garlic in a small bowl.
Remove brown gills from mushroom caps.
Combine 1/2 tsp oil, juice, and soy sauce . Brush over both the sides of the mushroom caps. Place mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill 5 minutes on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley and fresh parmesan cheese.

Blueberry Cutie Pies

August 27, 20121 Comment

Easy as Pie, right? This recipe is! 🙂 These adorable mini pies are the perfect snack to watch your portion control and are much more fun to eat, getting the delicious crust ends in every bite!

(recipe from marthastewart.com)

Ingredients

20 ounces (5 cups) blueberries
3/4 cup sugar, plus more for sprinkling
2 tablespoons cornstarch
1/8 teaspoon salt
All-purpose flour, for surface
Pate Brisee
1 ounce (2 tablespoons) unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
Whipped Cream, for serving

Directions

Preheat oven to 425 degrees. Gently toss blueberries with sugar, cornstarch, and salt in a large bowl.
On a floured surface, roll 1 disk of pate brisee to 1/8-inch thickness. Using a 5 1/2-inch biscuit cutter, cut out 6 rounds. Drape each round over a 4-inch fluted tart pan with a removable bottom, and press dough into bottom and up sides of pan. Edges will be flush with rims. Roll remaining disk of dough to 1/8-inch thickness. Cut out 6 more 5 1/2-inch rounds.
Fill each tart pan (or you can use a muffin pan) with 3/4 cup blackberry mixture, mounding berries in the center. Dot berries with butter. Center 1 of the remaining dough rounds on top of 1 tart pan. Gently press top and bottom edges of dough together to seal, and then pinch sealed edges. Repeat with remaining rounds. Transfer pies to a rimmed baking sheet, and freeze or refrigerate until firm, 15 to 20 minutes.
Lightly whisk yolk and heavy cream in a small bowl. Brush the top of each pie with egg wash, and sprinkle with sugar. Cut 4 vent holes in the top of each with a paring knife.
Bake for 30 minutes. Rotate baking sheet, and reduce heat to 375 degrees. Bake until berries are bubbling and crust is deep golden brown, about 30 minutes. Let pies cool in pans on a wire rack for 30 minutes. Unmold, and let pies cool completely on wire rack. Serve with whipped cream.

Banana Split Bites

June 29, 20121 Comment

These perfect portion bites are delish and so easy. Grab a few bananas, sprinkles, chocolate, and ice cream and voila, you have the ingredients for these decadent mini dessert bites.

Banana Split Mini Bites How To1 Banana Split Mini Bites

Use firm bananas and cut into 1 inch sections. Leave the peel on for easy handling, and with a melon baller, dig a well in the middle of each banana section.
Melt chocolate in the microwave and dip the bottom portion of the banana in chocolate and then dip it once again in either non-pareils or chopped peanuts. To quickly harden the chocolate, place dipped bananas in the freezer for five minutes.
Fill each well with ice cream (I filled mine with vanilla chocolate chip) and top with whip cream and a maraschino cherry.