Spinach Stuffed Portabella Mushrooms

I just had this for dinner tonight and YUM!! I will definitely be making this again (and again and again...)

Here's what you need:

4 large Portabella mushrooms, stem removed

1 pkg cream cheese

1 tbsp garlic

4 tbsp Parmesan cheese

1 1/2 cup frozen spinach

1 tbsp Olive oil

Salt, to taste

Preheat oven to 375. Brush mushrooms with oil and sprinkle with salt on both sides. Place on cookie sheet and bake for 10 minutes.

While that's cookin, mix up your spinach, cream cheese, parm cheese and garlic!

Remove mushrooms from oven and allow to cool for 2imutes.

Fill each mushroom with the mixture and sprinkle top with some mozzarella cheese if you want :)

Return mushrooms to oven to bake for 10 more minutes until it is heated through.

Enjoy!!

Creamy Avocado Pasta... YUM!!!

This sauce is SO good!  I. Love. it.

I do not suggest eating this with spaghetti squash though, the sweetness of the squash and the flavor of the sauce just did not go together well, I didn't like it.  But with just regular spaghetti, DELISH!!

Yield: Serves 2

Ingredients:

• 1 medium sized ripe Avocado, pitted
• 1/2 lemon, juiced + lemon zest to garnish
• 1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)
• 1/2 tsp kosher salt, or to taste
• ~1/4 cup Fresh Basil, (probably optional)
• 2 tbsp extra virgin olive oil
• 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
• Freshly ground black pepper, to taste

Directions:

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

Read more from this wonderful site where I found this recipe: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/#ixzz2vscgSpmL

 Nom Nom Nom

 So good!

Even the kids liked it!!

Winger's Sticky Fingers Copycat Recipe

After moving away, we are nowhere near a Winger's so when I found this recipe I was really excited!  My husband and I love sticky fingers!  

This picture was borrowed from Sixsistersstuff.com, where I also found this delicious recipe! 

This recipe was easy to make, makes for a great week night dinner!  It is a little spicy though, so you may want to leave a few chicken strips un-sauced if the little ones can't handle the heat!  One thing is the chicken is not as crunchy as they are at Winger's.  Every time I've tried it I just can't master the perfect crunch.  But I'm working on that!

Winger's Sticky Fingers Recipe:

1 pkg. frozen breaded chicken strips (We use Tyson brand)

6 Tbl. Frank's Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)

4 Tbl. water

1 1/2 c. brown sugar

Chicken:

 Prepare the chicken strips as directed on the back of the package.

Sauce:
Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.

Pour sauce over chicken, and enjoy!  Serve with ranch dressing for dipping.

Serves 2-3 people.

I found this recipe & many other delicious recipes on the link provided.  Check them out, their blog is amazing!
http://www.sixsistersstuff.com/2011/12/wingers-sticky-fingers-copycat-recipe.html