Warm Mushroom Arugula Salad

I based this salad from an Ina Garten recipe. I really her enjoy her quick, simple recipes. My husband was a little leary of the idea of a mushroom salad for dinner. We were both pleasantly surprised by how flavorful and satisfying this salad turned out. The original recipe calls for procuitto for the cured meat. I had some leftover spanish chorizo and salami from a trio pack of Spanish meats that I had purchased from Costco, so I used those. I think that procuitto would be just as good. The meat gave a nice, salty contrast against the greens. Here is the recipe. You can double it for however many people you are serving. I always have lettuce because I buy a lot of prepackaged lettuce. At the end of the week, I will make a leftover lettuce salad, and just throw all lettuces that are left into one salad. It may not make for an award winning salad, but I feel like I am opening my wallet and tossing money directly into the garbage when I throw away unprepared food.

Warm Mushroom Arugula Salad
serves 2

2/3 Package of triple washed arugula
5 - 6 cremini mushrooms, sliced
2 tsp olive oil
4 oz cured, smoked deli style meat, such as procuitto, salami or chorizo
1/4 red onion, thinly sliced
1/4 cup grated parmesan cheese
salt and pepper

Dressing
Juice of one lemon
1 tsp white or red wine vinegar
1 tsp dijon mustard
1/4 tsp salt
1 tsp honey
1/4 c. olive oil


Place arugula in a serving bowl or a platter that has sides to keep the dressing from running off. Sprinkle arugula with red onion and parmesan. Combine all dressing ingredients and wisk until well blended. Drizzle dressing over arugula. Heat olive oil in a nonstick pan. Saute mushrooms, adding salt and pepper to taste. While mushrooms are cooking, lay meat around the edge of the salad platter. When mushrooms are cooked, lay them over the arugula. Let the mushrooms sit on the arugula for a couple of minutes before tossing the salad. The warm mushrooms will slightly wilt the arugula. Serve with crusty bread.

Stuffed Jalepenos

With football season beginning, I thought I would post my favorite and most requested party appetizer, stuffed jalepenos. At the beginning of every football season, my husband fires up the grill, and twenty minutes later, we induldge in these salty, savory bites of heaven.

One note about jalepenos, I have discovered that jalepenos are much milder in the summer than the winter. This information is entirely based on my own observations, not grounded in any scientific data other than my mouth burning for hours when I make them for Superbowl parties. In the summer, a perfect amount of heat. Winter stuffed jalepenos are not for the faint of heart.

Here is the recipe.

Stuffed Jalepenos:

15 Large Jalepenos
1 pkg cream cheese, softened at room temperature
2 Tbl brown sugar
1 Lb bacon
Wooden toothpicks

Half each of the jalepenos lengthwise. using a spoon, carefully scoop out the seeds and core of each of the jalepenoes. A grapefruit sppon works very well for this process, if you have one. I also recommend wearing disposable rubber gloves to protect your hands. Fold the brown sugar and cream cheese together in a bowl. Using a teaspoon, fill each jalepeno half with the cream cheese mixture. Do not mound the cream cheese on the jalepeno, but level each half off with the cream cheese. if you mound it, the excess will just melt into the grill, making a mess. Lay the stuffed jalepenoes on a lipped cookie sheet.

On a cutting board, lay a strip of bacon. Using a meat mallet or rolling pin, pound the bacon into flat strips, working from the center of the strip to the edges. This helps the jalepeno to cook evenly. Lay a prepared jalepeno at one end of the bacon strip. Roll the jalepeno until it has been completely wrapped once with the bacon. Cut off the excess bacon and save for the next jalepeno. I can usually wrap 2 to 3 jalepeno halves with one strip of bacon. Secure loose ends of the bacon with a jalepeno.

Heat grill to high. Place jalepenos on the grill. Lower the heat to low, to prevent flare ups from the bacon grease. Cook jalepenoes for about 10 minutes. The more charred they are, the better they seem to taste. Alternatively, you can cook them in a 350 oven for 30 - 40 minutes.