Grilled burgers topped with sliced mozzarella, and yummy mushrooms sauteed in garlic and Parmesan!
Do you cook with your spouse ever? We don't get a chance to cook a lot together, but we really enjoy it. Paul's the type of cook that doesn't measure anything and just throws things in there and then I'm there saying, "Wait, what was that you just did?" I have to say it works pretty well!
This was one of those times where I had an idea for the mushroom burger topper and we just went from there with what we had in the fridge. We've both always been HUGE fans of mushrooms - even going out to eat we usually order whatever stuffed mushroom appetizer is on the menu. Our kids, though? Ugh, where did they come from? Needless to say they loved the burgers (or as Wesley calls them, "Burger Kings") but left most of the mushrooms scraped off. I'm hoping they become foodies like us someday!
Mozzarella Mushroom Burgers
2 tablespoons olive oil
2 pints baby bella mushrooms, whole
3 cloves garlic, minced
3 green onions, sliced
1/3 cup grated parmesan cheese
1-2 tablespoons chicken broth
6 frozen burgers
6 hamburger buns
6 slices mozzarella cheese
3/4 cup pesto
Prepare mushrooms by removing stems and slicing the caps into quarters. Drizzle olive oil in a large skillet and add mushrooms. Saute on medium heat until mushrooms are tender. Add garlic and saute until fragrant, about one minute. Add one tablespoon chicken broth and parmesan cheese, stir until cheese is melted. Add additional chicken broth as needed. Stir in green onions, remove from heat, and set aside. Grill burgers until desired done-ness. Place one slice mozzarella on each patty during the last minute of cooking to melt. Spread one tablespoon pesto on each bun, top with burger and generous amount of mushrooms. Serve with additional green onions, if desired.
I don't know about you, but it's just so much easier for me to pick up frozen burgers so I'm always looking for new ideas to jazz them up. I'm telling you, no one would guess with these amazing flavors that they were frozen burgers!
Today we are celebrating my littlest man's 2nd birthday! I know every mom says this around birthday time, but seriously I can't believe how fast the time has gone. Wesley has transformed this year from a baby to nearly full-blown kid mode! I find myself having full multi-word-sentence conversations with him.
Sometimes it's really great to be able to understand what he's asking for or talking about at only 2 years old, but then on the other hand do you really want a 2 year old asking you for absolutely everything they want? My new mantra lately has been, "I need a break." Eh, he makes it up in cuteness. :)
Let's get on to the features of last week's Show & Share party:
I'm excited to begin this week mainly because our dishwasher has been out of commission since last Monday and the part that was needed has finally come in (yay)! I was to the point where we were using paper plates because... well when you run a food blog, you go through TONS of dishes every day. Add on top of that kids and husbands - I'm sick of washing dishes by hand!
Wednesday is Wesley's 2nd birthday and we'll be celebrating at my parent's house on Saturday. I can't believe my baby boy is 2 - SO not a baby anymore! Silas can't wait to give him his new toy truck, probably because he can't wait to play with it. Haha!
Blueberry muffin mix gets kicked up a notch with a yummy, citrus cheesecake filling!
So this time next month around here we will be in the throws of going back to school. Work, college courses, preschool, and daycare... ahhh!! I can already feel my blood pressure rising with the crazy schedules and everything else that goes along with it - backpacks, back to school clothes, forms to fill out (do they ever end?), lunches, etc. etc. etc.
I mean I think you all know that mornings are just not my thing. I will be more than happy to get you juice, bananas, cereal, grapes, milky, Curious George on Netflix, and find your Iron Man costume AFTER I've had my coffee. Before that, you will have to fend for yourself my friends.
So now you see my anxiety that is back to school mornings? I NEED recipes like this one to help my busy mornings to go smoothly. Martha White has agreed to debut their newest muffin recipe right here on Mostly Homemade Mom! I mean come on, blueberry muffins meet cheesecake - does breakfast get any better than this?
Heat oven to 375 degrees. Spray muffin tin with nonstick spray, or line with paper muffin liners (I spray the inside of the liners with nonstick spray, it helps the muffins release from the paper). In a medium bowl, stir together cream cheese, sugar, and orange peel. Beat until smooth. Add egg, beat well. In a separate bowl, combine muffin mix and milk. Stir until just moistened. Fill muffin cups 2/3 filled with batter. Spoon 1 tablespoon of cream cheese mixture on top of the batter in each muffin cup. Bake 22 - 25 minutes or until cheesecake has set. Garnish with optional orange peel if desired.
I mean seriously, blueberry muffin meets cheesecake. Do I need to say anymore? :) Thank you so much, Martha White, for allowing me to debut this amazing recipe! Keep 'em coming.
Easy chocolate Bisquick biscuits, filled with sweetened roasted strawberries and whipped cream - the perfect spring or summer dessert!
This is going to sound weird, but I'm not a big chocolate cookie fan. Coming from me, that's really strange because I'm a certified chocoholic. Brownies, cake, even just a Hershey's bar - sold. The chocolate cookies though... I don't know. I guess it's the same thing with the chocolate munchkins from Dunkin' Donuts, they're just not chocolate-y enough for me.
When I made these and I tasted the chocolate shortcake (more like a giant cookie) it was the same for me. Six giant chocolate cookies, all that hard work (...haha you know me too well) and, eh. But oh my word, sliced open with a mound of sweet roasted strawberries and cold whipped cream... chocolate heaven!
The recipe as stated will make 6 large servings, but you could make 10-12 smaller shortcakes if serving these to kids or for guests.
Cut strawberries into quarters and combine with 1/4 cup sugar in a medium bowl. Spread strawberries onto a cookie sheet and bake at 375 for 20-25 minutes. Remove from oven and allow to cool (resist the urge to eat all of the strawberries). In a separate bowl, stir together 2 tablespoons sugar, baking mix, and baking cocoa. Stir in milk and butter, dough will be sticky. Drop batter using a 1/3 cup measuring spoon onto a cookie sheet sprayed with non stick spray. Bake at 375 for 12-14 minutes (be careful not to burn). Allow to cool. When ready to serve, slice shortcakes in half, fill with a scoop of roasted strawberries, some whipped cream, and top with remaining half. Serve immediately. Recipe adapted from Betty Crocker.
This is a really fun dessert to get the kids involved in the kitchen. Silas was a huge help with cutting the strawberries and combining them with the sugar. He loves to help and I have to say, he did a fabulous job! :)
The dogs are oven baked right in the pan, piled high with onions, chili, and cheese. Genius!
Happy National Hot Dog Day! I've always been a fan of hot dogs. Well, ok, minus the 4 or so years that I refused to eat them as a kid because I swore they made me throw up once. I had a serious fear, people.
Thank goodness that didn't last long, because hot dogs are awesome! I usually eat them with yellow mustard and relish. But probably my favorite way to eat a hotdog is with yellow mustard and LOTS of sauerkraut. I usually even have some sauerkraut on the side, I love it! I only make it when Paul's at work though because he can't stand the smell. :)
These Loaded Oven Chili Dogs are tied for me right up there with sauerkraut. I'm not kidding, they're that good! This is a great way to make hot dogs for a crowd when your grilling plans get rained out. Prep them all at the same time and then stick them in the oven. Fork and knife are absolutely required with this one!
Loaded Oven Chili Dogs
7 hot dogs
7 hot dog buns (I know, I couldn't squeeze 8 into my pan)
1 cup mayonnaise
1/2 cup relish
15 oz can Hormel chili
1 cup shredded cheddar cheese
1 onion, diced
Evenly spread 2 tablespoons of mayonnaise and 1 tablespoon of relish into each hot dog bun, top with the (uncooked) hot dog, and place in a 9x13 baking dish. Repeat for remaining hot dogs. Evenly top each with chili, then cheese, then diced onion.
Cover with foil, and bake at 350 degrees for 45 minutes.
Well even though it was really HOT this weekend, my sister and I were bound and determined to get these kids out of the house! This past week has been nothing but 95 degrees and up, definitely not weather to be playing outside unless it's in a pool. I am notorious in my family for not dealing well in the heat, so when it gets to be that temperature, you'll find me in front of the air conditioner with a glass of something cold to drink!
I have to admit though, we were going STIR CRAZY. That or the kids were driving me crazy in the house for so long. On Saturday earlier in the morning, we took them to Weaver's Orchard, our favorite local farm, to pick blueberries.
My sister brought my adorable nephew Elliott and my mom came along, too. I have to say despite the heat, we all had a great time and we came home with lots of yummy blueberries. Silas was a great helper and was a pro at picking the berries, but as for the youngest two... let's just say they were only there to snack - haha! My only regret was that we didn't pick more!
As for my meal plan this week, I have lots of things hanging around in the fridge that need to get used up. Here's what I'm planning:
Slow Cooker Sticky Chicken
Pumpkin & Black Bean Chili (carry over from last week)