Week in Review

The week started out with serving breakfast to the veterans in our community. Such a fun day at work!  We served over 600 people that morning and it was awesome to see this sign filled with stars of where they all served. Always a humbling day and this girl was filled with gratitude for them all.

Chef Stacey and I had a little cooking class for fun and different dinner ideas. We had a great group of ladies that joined us and the food was delish. 

Spinach Artichoke Salmon.

They made one of my favorite Chef Stacey recipes, Pizza Stuffed Mushrooms.

Check out the video at the link below:

https://www.youtube.com/watch?v=EvQZYx4DBZw&list=UUsmwo9grv25f6hT7CipnI9A

or if you just want the recipe, we have provided that as well below!  Enjoy!

Pizza Stuffed Mushrooms

4 Portabella mushrooms, stemmed and cleaned
1/2 c. Balsamic or Italian dressing
1 lb. Turkey Sausage
1 Tbsp. Olive Oil
1/2 c. Zucchini, diced
1/2 c. Green Pepper, diced
2 cloves, minced
1 tsp. Italian seasoning
1/2 c. Marinara
1/3 c. Parmesan, shredded
1/2 c. Mozzarella, shredded

Coat the mushrooms in dressing, and set aside.  Preheat oven to 350 degrees.  In a large skillet over medium heat cook sausage for 3 minutes.  Add in the olive oil, zucchini, green peppers, and garlic until meat is thoroughly cooked about 7 more minutes, until there is no pink.  Drain meat, if needed, and add the marinara, italian seasoning, and parmesan cheese to the meat mixture.  Take one mushroom and stuff each one with 1/2 c. of meat mixture and cook in the oven for 10 minutes.  Take the mushrooms out and top with the mozzarella cheese.  Place back in the oven to melt cheese for about 6-10 minutes. 

I ended the week at Wright Elementary delivering another fun Pick a Better Snack lesson on cranberries. I had they try them raw and saw the best sour cranberry faces. A few of them liked it so much they wanted seconds, which I was shocked and excited about. 

It's been a whirlwind of month so far, let's hope this week is a little more calm :). 

Week in Review

One of my favorite parts of the month is when I get to hang out with all the K-3rd grade classes at Wright Elementary to teach them about picking a better snack with produce. This week we talked about mushrooms. I even learned a few fun facts:  there are over 5000 different types of mushrooms, they were first farmed in Kennett Square, Pennsylvania and this place provides 50% of all edible mushrooms to the world. Pretty fun stuff. It is priceless to see brave little ones try something and like it! I have to share my favorite mushroom recipe, who doesn't love a good burger?

Grilled Portobello Mushroom Burgers

All You Need:

• 4 portobello mushroom caps
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Gourmet Gardens Italian Herb Blend 

• 1 tablespoon Gourmet Gardens garlic
• pepper to taste
• 4 (1 ounce) slices provolone cheese
  All You Do:
  
  
  1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
  2. Preheat grill for medium-high heat.
  3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Recipe adapted from: http://m.allrecipes.com/recipe/14497/portobello-mushroom-burgers

I do not own a dog (yes, I am a cat person) but dogs seem to love me. I have pooch boyfriends all over. Brody is my Waukee boy.

And Lucky is my friendly little man in Omaha. 

I got to spend some quality time with some people I love. Carter and I hung out and made funny Shrek faces while we watched at least 2 1/2 of the 4 movies. (I forgot how funny those movies are and even funnier in the eyes of a 3 year old). I also got to see my sweet family. It is always so relaxing and comforting to hang out at my original home with the original loves of my life. Getting homemade chicken soup and garden grown butternut squash as a parting gift wasn't so bad either.