Yummy Food

So, when Emily asked me if I would be a guest blogger I said no. So she asked me again and I again said no and again... You get the picture. Yet here I am. There are two reasons I didn't want to do this. One, we have dial-up, so there will be no interesting pictures to accompany my witty :) remarks. Two, I'm not that interesting. Many of you are probably thinking "well I'm not either" but seriously I rarely leave my house. So after some consulting with Emily I've decided to share a few yummy recipes and call it good. I ask you all to please keep the expectations low so there will be no disappointment. I am not a chef by any means and all my recipes are from other sources, not original, and these are not for the sophisticated palate. I love yummy food. I don't diet, nor will I ever. One of the true joys of life to me is tasting something new (or an old favorite) and delicious and enjoying every scrumptious bite. I will admit I'm an emotional eater and food makes me happy, it soothes and consoles. So that's where moderation and exercise come in to play, which I am still working on. But I definitely don't count calories or worry about how good for me something is. Also, I am terrible at measuring things (hence the terrible baking skills) so I'll give rough estimates of what I use but it's not a science. That's my disclaimer.
My Favorite EASY Hor d'oeuvres:
Sausage Stuffed Mushrooms
30 large fresh mushrooms (or more or less, whatever)
2 eggs, lightly beaten
1 pound sausage cooked and crumbled
1 cup shredded parmesan cheese (the recipe calls for swiss but I've never tried it)
1/4 cup mayonnaise
3 T melted margarine or butter
2 T finely chopped onion
2 T spicy brown mustard
1 t garlic salt
1 t cajun seasoning
1 t Worcestershire sauce

Remove mushroom stems; set caps aside.

In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. Place in greased 13 in. x 9 in. x 2 in. baking dish(es). Bake, uncovered, at 350 for 16-20 min.

My New Favorite EASY Pasta:
Carbonara
Rigatoni (As much as you want, I do about half a package)
3 T Olive Oil
1/4 pound prosciutto (original recipe calls for pancetta browned, this is easier I think)
1 t red pepper flakes (if you don't like spicy use less, this gives it a pretty good kick)
3 cloves garlic, chopped
1/2 cup chicken stock (or dry white wine if you're so inclined)
2 large egg yolks
1/2 cup grated Parmesan

Cook Rigatoni al dente, about 8 minutes in boiling salt water

Meanwhile, in a skillet add olive oil, prosciutto, red pepper flakes and garlic. Cook over medium heat for a few minutes. Add chicken broth.

Beat egg yolks, then add about 1/2 cup of pasta cooking water. (keeps the eggs from scrambling)

Drain pasta well and add it directly to the skillet with prosciutto and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add cheese, salt and lots of pepper. continue to tos and turn the pasta until it soaks up egg mixture and thickens. YUMM-O (can you guess where I got this recipe)

My Favorite EASY Drink:
Lemon-Berry Pitcher Punch
1/2 cup sweetened lemonade drink mix
4 cups cold water
2/3 cup cranberry juice
1 1/2 cups lemon-lime soda

In a pitcher, combine drink mix, water and cranberry juice. Stir in soda. Serve chilled. I told you no sophisticated palates need read.

Well that's all for now folks. Happy eating, and Em, You owe me.