I have no idea why I don’t eat peanut butter more often because every time I do I totally love it. My kids probably eat peanut butter once a day. I don’t know if that is due to convenience or the fact that they love…
Month: July 2017
Lately my daughter has been really into mushrooms. So I typically pick up a couple of large containers of whole mushrooms during the week, and her and I will clean them and she will cook them down however she wants. This past week was no exception, plus they were on sale which makes it all the better. As these cooked down into a lot of mushrooms, I knew I had to do something with them as I think she was mushroomed out after a couple of servings. That’s when I threw out some bait to my wife stating that I was going to serve up some mushroom tacos this week. Her response was ‘Mushroom tacos? C’mon!’. I don’t think she really believed me, but as we are trying to eat a lot less meat during the week, this I knew would be a real winner, and it was.
I knew these would be a big hit, and seeing as though my boys were up north fishing, I knew that my wife and daughter would devour these. These mushroom tacos are way too easy to make, and make for a fast and delicious meal any day of the week.
Let’s get started.
- 16 oz whole mushrooms, cleaned and quartered
- 1 tbsp canola oil
- 1 clove garlic, minced
- 1/2 whole onion, diced
- 1 whole jalapeno pepper, seeds removed, diced
- 1 tomato, diced
- salt, to taste
- cracked black pepper, to taste
- 1 package corn tortillas, warmed
- 1 package of queso Chihuahua, optional
- 1 bunch fresh cilantro, chopped, optional
Start by heating a skillet on medium heat. Add in the canola oil, onion, and garlic. Give that a good stir and cook for a few minutes. Add in the mushrooms, and continue to stir.
Cook until the mushroom caramelize, about 20 minutes or so, stirring along the way. Add in the jalapeno, salt, pepper, and diced tomatoes. Cook for another 5 minutes or so.
Once the mushrooms begin to caramelize, heat another skillet, and add in the corn tortillas. Continue to flip the tortillas until they are completely warmed through. To be honest, I like a little bit of char on mine so I let them go a little longer.
I also like to add the slices (or shredded) cheese directly on top of my mushrooms, allowing it to melt. Also if you have never had queso Chihuahua, try it. It could possibly be one of my favorite melting cheeses.
Take two tortillas, if using corn, and fold in the cheesy mushrooms. Shower with a bit of cilantro and dig in.
The end result is one darn good taco. It’s ‘meaty’ in the sense because of the mushrooms, and it’s just loaded with flavor. You know what would also be good is the Mexican mushroom salad I made a handful of years ago. Shove some of that in some tortillas to kick start your day and you would be all set!
Since I have been laid up at home, and the kids have been around during their summer break, I have been dabbling in more baking than I probably should, not only to kill time and boredom but to provide a dessert for post dinner meals for the kids. I typically let my daughter handle most, if not all, of the desserts for the family. By default it is typically a small bowl of ice cream, however my daughter will jazz things up with crushed pistachios and a fresh raspberry coulis from time to time. For me, I have little patience and just want to get things done with dessert. This is where the ultimate brownie bites comes into play.
It’s similar to the dump cake I made last year, or maybe even the Ranger cookies where I purged a bunch of things from our cupboard. This is very identical and the inspiration was to get rid of things and make a chocolate dessert that I knew my kids would love. The things I do, I’ll tell you…
Not the prettiest of pictures, but trust me, the picture doesn’t matter as the taste made up for it.
Let’s get started.
- 1 box of your favorite brownie mix, cooked according to its instructions
- 16 small Reese’s peanut butter cups
- 6 Oreo cookies, crushed
- 1 cup of graham cracker crumbs
- 1/2 cup of roasted, salted peanuts, crushed
- 1/4 cup of butterscotch chips, optional
- vanilla ice cream, optional
Start by baking your brownie mix according to directions. Cook about 3/4 of the way through, then remove from the oven. We are only cooking partially as we are going to load it up and finish the rest with the toppings.
Once about 3/4 of the way through cooking, remove the brownie pan from the oven and set onto a non-burn working surface.
Take the graham cracker crumbs and sprinkle on top of the brownies, lightly coating the top.
Next, layer on about 16 of the Reese’s peanut butter cups.
Crumble on the Oreo cookies, then sprinkle with roasted peanuts and butterscotch chips.
Place this back into the oven, and cook until the top is nicely melted and the brownies are cooked to your liking.
Remove, let cool, and let the kids gaze at this sugary delight until it is time to dig in. Sure, it’s a mess when slicing into it, and it falls apart of the most part, but that’s where the vanilla ice cream come in and acts like a glue to capture all of that loveliness.
Was this a hit for dessert? You betcha, and let’s just say it didn’t last long in the house. The good thing is I was able to purge a few things from the cupboard while satisfying the rest of the family. A win, win. Hope you enjoy!