I don’t know about you, but I feel like I spent my whole Holiday vacation eating! I didn’t want the leftovers to go to waste! 😉 After the food coma subsided, we decided that the first Supper For One post of the New Year would consist of a lighter meal: Caesar Salad and Italian Stuff Mushrooms. It was delicious without making me feel overly full which is always nice. This meal also goes great if you pair it with your favorite red wine. Enjoy!
Italian Stuffed Mushrooms
1/3 lb of mild Italian sausage – you can remove sausage from casing
1/4 cup dried bread crumbs – mixture should still be moist
1/4 cup grated Parmesan
1 garlic clove, peeled and minced
1 tablespoons chopped fresh Italian parsley leaves
Salt and freshly ground black pepper to taste
1-2 tablespoon cup extra-virgin olive oil
12 large (2 1/2-inch-diameter) white mushrooms, stemmed
1. Preheat the oven to 350 degrees F.
2. Combine sausage, bread crumbs, Parmesan, garlic, parsley, salt and pepper in a medium bowl to mix.
3. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat.
4. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Brush remaining oil around each mushroom.
5. Bake until the mushrooms are tender and the filling is cooked through. About 20 to 25 minutes.
Caesar Salad with Homemade Dressing & Croutons
Romaine lettuce (1-2 heads)
French Baguette (Long Thin Piece of French Bread)
1 garlic clove
1/2 cup mayonnaise
1 tsp Dijon mustard
1 1/2 tbs red wine vinegar
1 tsp Worcestershire sauce
1/2 cup freshly grated Parmesan cheese
Salt and Pepper to taste
1/4 cup light olive oil
1) Separate the Romaine leaves. Tear or cut the Romaine Leaves into bite-size pieces. Store in fridge.
2) In your food processor, add garlic, mayonnaise, Dijon mustard, red wine vinegar, Worcestershire, Parmesan cheese.
3) Then add to the mixture the light olive oil in a thin stream while continuing to process.
4) Mix until mixture is blended.
Directions for Homemade Croutons
1) For homemade crouton, slice your baguette into thin slices and lay flat on a baking sheet.
2) Brush olive oil or butter on the slices. If you want to add more of a garlic taste you can add some finely chopped garlic in your olive oil before you brush it on your slices.
3) Place in Broiler for a few minutes until the tops are lightly brown.
4) Remove and let cool before you chop the toasted bread into crouton size.
5) Mix Romaine Lettuce, dress and croutons together, salt & pepper to taste and serve!