"Mushroom Bruschetta"

I had a craving for the bruschetta that's on the menu at my last job, and though I didn't have scampi butter, thyme, boursin cheese or ciabatta bread, I came up with a quick and easy recipe using only things I had around the kitchen.


I used:

1/2 can original Ro-Tel
3 tablespoons butter
1 (4 oz) can mushrooms, sliced
1/4 medium white onion, sliced
2 medium cloves garlic, minced
3 slices provolone cheese
1 teaspoon ground red Cayenne pepper
1/2 teaspoon salt
1 1/2 teaspoon black pepper
2 teaspoons Italian seasoning
1 leftover hoagie/sandwich roll, sliced 
(the hoagie I used was large enough to make 6 slices)



In a high sided skillet, melt butter with minced garlic. Drain Rotel of any excess liquid and add to skillet, along with mushrooms, onions, and all seasonings. Cover and let simmer for 5-6 minutes, or until onions are cooked, stirring occasionally. 


While the toppings are simmering, put 1/2 slice of cheese on each piece of sliced bread (or enough to cover, depending on size). Put on baking sheet and bake at 350º just long enough to lightly toast and melt cheese.

Remove bread from oven, put on plate, and put contents of skillet on top.




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Spanish-Style Couscous

I found this recipe in my Rival Crock-Pot Cookbook and decided to try it for dinner.

You'll need: 
1 pound ground beef
1 can (14 1/2 oz) beef broth
1 small green pepper, cut into 1/2-inch pieces
1/2 cup pimiento-stuffed green olives, sliced
1/2 medium onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon thyme
1 1/3 cups water (for couscous)
1 cup uncooked couscous


What I added:
1 teaspoon ground Cayenne red pepper
1 1/2 teaspoons black pepper
2 extra garlic cloves (to make 4 cloves total)
1/2 cup extra sliced green olives (to make 1 cup total)
1 small (4 oz) can diced hot green chili peppers


Brown ground beef in skillet on stove, drain and discard fat. Transfer to slow cooker. Add beef broth, green pepper, onion, garlic, cumin and thyme; stir well.


Cover and cook on low for 4 hours or until green pepper is tender.


Bring water to a boil over high heat in small saucepan. Stir in couscous. Cover; remove from heat. Let stand for 5 minutes; fluff with fork.


Stir couscous onto plates and top with beef.

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Angry Mac©

One of my all time favorite foods is macaroni and cheese, and as much as I love Velveeta, nothing compares to homemade. I took my mom's recipe for baked Southern macaroni and cheese and spiced it up with some chopped jalapeños. This is a great side dish for any meal or add chicken or beef and make it a meal!




You'll need: 
One 16 oz box macaroni noodles/shells
One 16 oz block of sharp/extra sharp cheese, grated
1/2 stick butter
12 oz milk
1-2 tbsp plain white flour
1 jar/can pickled jalapeños slices, you can use fresh if you prefer
Roughly an 8x8 baking dish, can be glass or stone.

Cook macaroni noodles until they're al dente, adding salt to taste.


Blend jalapeños in food processor/blender until they're finely chopped.

In saucepan, on low heat, melt butter, then add flour, stirring slowly. Let the flour and butter simmer together for a few minutes. Add milk while still stirring mixture, try to avoid lumps. Slowly add 1/4 of the grated cheese to the mixture. Once butter, flour, milk, and cheese are mixed together, add jalapeños. If mixture gets too thick, add more milk. You want it to be soupy, so that it easily coats the macaroni noodles. It's important to keep the burner on low so as not to burn the milk.

Be sure to spray baking dish, so macaroni and cheese doesn't stick. Put half of the noodles into dish, pour half of sauce pan mixture over, then top with half of the remaining amount of cheese. Repeat once more, using remaining noodles, mixture, and cheese so that everything's layered in the baking dish. If you like a lot of cheese, you can always use more than directed. I like to put a lot on top.

Bake @ 350 degrees for about 30-45 minutes.

Note: If you prefer a different cheese, or even to buy already grated cheese, that's perfectly fine. I don't always have the time or energy to grate a block of cheese. And again, if you want to use more or less than the 16 oz, that's fine too. As far as the jalapeños go, use as much or little as you like. I like spicy food and like to use about 5-10 oz depending on what else I'm making with it. I've also made this dish with serrano peppers before. The size baking dish to use can also be altered. I've made this in a 9x13, 8x8, circular stone dish, etc. My mom uses evaporated milk, but I find that it makes the mixture too thick, so I just use regular. I've found that one of the best parts of this dish, is being able to make it my own.




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