Ana Rosa
Roasted beef prime rib
Christmas Crown Roast of Pork
Christmas Wonderland Cupcakes
Christmas Table Decorations
Spinach Egg Cups
Ingredients
- A little olive oil (for cooking the mushrooms)
- 1 (10 oz) package fresh spinach (I used the baby ones) --- about 284 grams
- 4 eggs (if the yolks are quite small I use 5 eggs)
- 1 cup shredded cheese of your choice (I use mozzarella or the Italian Blend)
- 1 (8 oz package) mini-bella mushrooms, chopped
- 1-2 Tbsp, heavy cream or half-and-half (optional)
- Salt and Pepper, to taste
- *Variation - If you don't fancy mushrooms, try asparagus or bell peppers with the spinach. Also, add some onions to the mix. I add some when I do not use mushrooms.
- Preheat the oven to 375F or 190C.
- Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes. Set Aside.
- Place the spinach in a deep pan or in the skillet that you used for the mushrooms. Add a little water, 1/4 cup should do it. Using medium heat, cook the spinach just until wilted, about 3-4 mins. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well (especially if you decide to use frozen spinach instead).
- In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, cheeses and cream (if using) to the eggs. Mix well. Season to taste.
- Divide evenly among the 12 muffin cups. The muffin tray was slightly bigger than usual so I only filled about 10 cups.
- Bake for about 20-23 minutes, or until it's well set and a tester/toothpick inserted in the center comes out clean.
- Leave in the pan for a few minutes or just until it's cool enough to handle. It was so easy to remove them from the pan! They practically pop-out!
- Sprinkle with a little more cheese on top, if desired. Mark enjoys them with rice on the side!
Lauren’s Enchilada Stuffed Mushrooms
INGREDIENTS:
- 20-24 baby bella mushrooms
- 6 oz. softened cream cheese
- 1/4 cup grated parmigianno regianno cheese
- 1 teaspoon taco seasoning
- 1 green onion, sliced {white and green parts}
- 1 cup grated cheddar cheese, divided
- salt & pepper, to taste
- 1 cup red enchilada sauce
- any desired toppings: sour cream, salsa, cilantro, etc.
- Preheat oven to 375 degrees. Lightly grease baking dish with non stick cooking spray and set aside.
- Remove stems from mushrooms and wipe caps with damp cloth to remove any dirt. Place into baking dish.
- In a small bowl, stir cream cheese to soften. Pour in parmesan cheese, taco seasoning, green onion, 3/4 cup cheddar cheese, salt and pepper. Spoon filling into cleaned mushrooms. Pour enchilada sauce over top. Sprinkle with remaining 1/4 cup cheddar cheese. Bake 20 minutes until browned and bubbly. Serve hot.
Pancake Wrapped Bacon Dippers
Method:
Just make some nice smokey bacon and pour your batter over it along the strip. Flip when ready. Dip into syrup. Yum.
Source
Rosemary Garlic Butter Steaks
Ingredients
- 4 rump steaks (1 to 1.5-inches thick), room tº
- 2 or 3 garlic cloves
- 2 Tbs fresh rosemary leaves
- 3 Tbs butter
- 1 Tbs olive oil
- Salt and pepper
- A splash of white or red wine
- Mince garlic and rosemary. Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle. Rub the paste over both sides of each steak.
- Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much. Add steaks, season them with pepper and cook 1 or 2 minutes on each side. Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously. Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.
- Meanwhile, cook the wine until reduced and a kind of sauce if formed. Slice the steaks and serve them with the sauce.
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