Grilled Chipotle Portobello Mushrooms

This is a very simple way to cook portobello mushrooms that I came up with a few years ago while visiting my sister in Florida.  John loves them and so strongly associates them with my sister's house that he requests them every time we are there.  I occasionally make them at home and decided to celebrate our summer-in-March by doing so tonight.  You can either have these as a sandwich on toasted rolls, or just plain as a side.  Sometimes I melt cheese on them too.

4 portobello mushrooms, washed, stems removed
1/2 cup olive oil
1-1 1/2 tbsp. ground chipotle chili powder, depending on your heat preference
1 tsp. sea salt

Mix olive oil, chipotle chili powder and salt.  Pour over mushrooms.  Use your hands to rub chipotle mixture into both sides of mushrooms.  Let mushrooms rest while you heat the grill (medium heat). 

Grill until tender and juicy, turning once or twice while they're cooking.  Enjoy!

Salsa Mac & Cheese

I love homemade macaroni and cheese.  I make it rather frequently.  The classic version is great, but it also begs to be jazzed up a little.  I've been wanting to try it with salsa for a long time and finally got around to it tonight.  I shouldn't have waited so long- it was delicious!

Here's the recipe...

1 lb. pasta
5 tbsp butter
5 tbsp flour
4 cups milk, warmed up in the microwave
salt and pepper, to taste
8 oz. cheddar cheese, cubed (I use light cheddar so that I can convince myself this is a healthy recipe)
8 oz. monterey jack cheese, cubed
15.5 oz. jar hot salsa
2 tbsp butter
1 1/2 cups panko bread crumbs

Preheat the oven to 350.   Cook pasta until al dente and drain. 

While you're cooking the pasta melt the butter in a sauce pan.  Add the flour and stir constantly for a minute or two to make a roux.  Whisk in the heated milk a little at a time.  Bring to a boil, reduce heat and simmer.  Stir in salt and pepper and stir often, until sauce thickens.  Remove sauce from heat and stir in cheese, until melted.  Mix in salsa.

Combine cheese sauce and pasta and pour into greased baking pan.

Melt butter in a medium skillet.  Add panko bread crumbs and saute for a couple of minutes, until lightly browned.  Sprinkle over the top of the pasta mixture.

Bake uncovered for 45-55 minutes.

Enjoy- but make sure you let it cool a little bit before digging in or you'll burn your tongue!

Cheesy Broccoli Patties

I was on Pinterest the other day and saw a picture titled Cheezy Broccoli Fritters.  They looked delicious, but the recipe that went with them didn't sound too great (even though I'm a vegetarian I'm suspect of anything that calls for hemp seeds).  I decided to create the recipe that I imagined when I saw that photo.  Here's what I came up with...

2 boxes frozen, chopped broccoli, thawed
1 15 oz. can cannellini beans, drained
1 egg, beaten
1 cup shredded cheddar cheese
1 cup bread crumbs
1 clove garlic, chopped
salt and pepper, to taste
canola oil, for frying

Mix broccoli and cannellini beans in a large bowl.  Use a potato masher to smoosh the beans and broccoli together.  Stir in egg.  Add cheese, bread crumbs, garlic, salt and pepper and mix well.  Use your hands to form patties about 3/4 inch thick and 2 1/2 inches across.  You should end up with 15 or 16 patties.

Heat oil in skillet.  Place patties in pan and cook 4-5 minutes on each side, or until browned.  You'll need to do this in two batches.  Drain on paper towels and serve immediately.