Great food comes from many places. Sometimes it’s an accident;
sometimes it’s a carefully planned and executed recipe. I’d be willing
to bet a lot on the fact that most great food is dreamed up out of
pure imagination. I have found, like a lot of people, that I’m a poor
meal planner, so our grocery shopping is usually pretty sporadic, with
a few essentials thrown in. Thus, our dinner menus are usually dreamed up on the drive home from work. With about a 20-minute commute, dreaming up dinner is a great way to unwind from the day.
This also gives me a chance to stop off for any last minute items I may need, or even grab that bottle of wine to have with dinner.
When do you dream up your dinners? Is it, like me, on your drive home
or is it while you’re at work? Maybe it’s watching your favorite TV
chef or cooking show. Wherever it is, dream big and go for 5-star
quality. The other day, at a great local restaurant called Chef Pointe I had had the most mouth-watering Duck a l’Orange I have ever tasted. You would not believe the flavor explosions that happened in my mouth with each bite. I have never cooked Duck, let alone Duck a l’Orange, but, lemme tell ya, it’s now on the menu for one of our upcoming dinners. If you have any good duck recipes, I’d love to see them. We also had a Canadian bacon, Colby Jack stuffed New York strip. That, I am now working on re-creating but still working on the stuffing part. I have a plan, though: a quick incision after freezing the Canadian bacon wrapped around the cheese and it should slide right in. It’s this kind of thing that makes me happy. It’s fun because it forces me to dream and imagine our next meal.
Dream each day about that next fabulous meal. If you have to, imagine you’re on stage, getting ready to prepare and dish for some very distinguished guest.
Step out of your comfort zone and dish it up!
Today’s recipe is a crowd pleaser, for sure. It’s perfect for parties
or served as an appetizer. Take it to your next company potluck-style
function, and you won’t be disappointed.
2 Small Packages Button Mushrooms
1 8-oz Package Cream Cheese
1 Log Hot Breakfast Sausage
1 7-oz Package Italian Dressing Mix
1. Preheat oven to 350 degrees.
2. Line a cookie sheet with aluminum foil.
3. Remove Stem from all mushrooms and discard or save for another
4. In a bowl, add cream cheese (room temperature), sausage, and
5. Combine well with your hands (this is fun and messy).
6. Scoop 1 spoonful in each mushroom cap.
7. Place on cookie sheet and bake for 20 minutes.
8. Remove from oven sprinkle with fresh Parmesan and enjoy.