Monday, September 4, 2017

Rice and Seafood Stuffed Mushrooms / #Taste Creations


These Rice and Seafood Stuffed Mushrooms are an easy and tasty appetizer that you need at your next football party or get together! It's easy to make a lot at one time, making them a definite for large gatherings. Just cook them in a larger skillet than I used here, and when putting them under the broiler, use a baking sheet. You can really make these your own by exchanging the seafood for chicken, and switching out the 4 cheese for another favorite! No matter how you make them, I know you and your guests will love them!
I made this recipe as part of the #Taste Creations group. Today we are sharing recipes we made with rice. Find all the recipes at the end of this post.

Rice and Seafood Stuffed Mushrooms
(printable recipe at end of page)

6 pieces of Shrimp
1 teaspoon Concentrated Shrimp and Crab Boil
2-3 ounces of Crab Legs, already cooked
4 ounces Cream Cheese~softened
1-2 ounces Onion~chopped
2 ounces cooked Rice
2 ounces Butter
Shredded 4-Cheese


Boil a pot of water. Pour in 1 teaspoon Concentrated Shrimp and Crab Boil mix. Add shrimp for 3 minutes, than remove and place in ice bath to stop shrimp from cooking.Once cooled, remove shrimp from water and chop into small pieces.
Remove crab from shell. Chop into small pieces.
Dice onion into small pieces. Add cream cheese, chopped shrimp, chopped crab and rice. Mix together.
Pull off the stems and wash and dry mushrooms. If you are making ahead of time for a party or get together, stop here. Refrigerate the filling and start cooking the mushrooms right before the party!
Melt butter in frying pan. Add mushrooms on medium heat. Cook on one side for 2-3 minutes, then flip over to the other side and cook again. You might have to flip them on each side one more time to get them browned. The mushrooms are done when they are soft and tender to the touch.
Once the mushrooms are browned, add the mix to the inside of the mushrooms. 

Cover with a lid to let the mushrooms and stuffing cook. 
Once stuffing is heated, add cheese to mushrooms. Cover again and let melt.
Remove lid and place pan in oven under broiler. Let broiler brown up the cheese on the mushrooms. It should take 3-4 minutes.
 Enjoy your Rice and Seafood Mushrooms! 
Thanks so much for joining me today!

Don't they look wonderful and tasty! Stop by and visit the bloggers who made these delicious recipes. 

Cauli Rice Pudding ~ Our Good Life
Instant Pot Indian Spinach Rice Recipe~Tikkido
Italian Sausage and Vegetable Rice Casserole~ An Italian in My Kitchen

Click on the link below to find lots of other rice recipes!


An InLinkz Link-up




Rice and Seafood Stuffed Mushrooms

INGREDIENTS:


  • 6 pieces of Shrimp
  • 1 teaspoon Concentrated Shrimp and Crab Boil
  • 2-3 ounces of Crab Legs, already cooked
  • 4 ounces Cream Cheese~softened
  • 1-2 ounces Onion~chopped
  • 2 ounces cooked Rice
  • 2 ounces Butter
  • Shredded 4-Cheese

INSTRUCTIONS:


  1. Boil a pot of water. Pour in 1 teaspoon Concentrated Shrimp and Crab Boil mix. Add shrimp for 3 minutes, than remove and place in ice bath to stop shrimp from cooking.Once cooled, remove shrimp from water and chop into small pieces.
  2. Remove crab from shell. Chop into small pieces.
  3. Dice onion into small pieces. Add cream cheese, chopped shrimp, chopped crab and rice. Mix together.
  4. Pull off the stems and wash and dry mushrooms.
  5. Melt butter in frying pan. Add mushrooms on medium heat. Cook on one side for 2-3 minutes, then flip over to the other side and cook again. You might have to flip them on each side one more time to get them browned. The mushrooms are done when they are soft and tender to the touch.
  6. Once the mushrooms are browned, add the mix to the inside of the mushrooms.
  7. Cover with a lid to let the mushrooms and stuffing cook.
  8. Once stuffing is heated, add cheese to mushrooms. Cover again and let melt.
  9. Remove lid and place pan in oven under broiler. Let broiler brown up the cheese on the mushrooms. It should take 3-4 minutes. Enjoy!
Created using The Recipes Generator

Sunday, September 3, 2017

Sushi Roll Rice Bowl / #SundaySupper

 If you are a rice lover, I know you will love this Sushi Roll Rice Bowl!  It's sushi, without the roll! It's easy! It's fun! The best part is that you can customize it to your taste. Don't like crab or shrimp? Add some chicken! Don't like avocado? Add some tuna! 
The base of this yummy bowl is sushi rice. It's incredible! It's sticky and sweet and awesome!
I know there are a lot of ingredients in this recipe, but the thing to remember is prep, prep, prep! Prep is king in a recipe like this one. Make the rice, boil your shrimp, toast the sesame seeds, cut your vegetables for the bowl. Have everything ready~then assemble your bowl. That makes it easy, and helps you feel organized!
Scroll down for lots more rice recipes after reading this one!
 Sushi Roll Rice Bowl
 (printable recipe at end of page)
1 1/2 Cups of Rice
2 cups Water
Vinegar
sugar
Salt
3-4 pieces of Shrimp
Shrimp and Crab Concentrate
2 tablespoons Sesame Seeds
Cucumber Slices
Carrot Shreds
Meat from 3-4 Snow Crab Legs
Avocado Slices
Sliced Green Onions
Pickled Ginger
Roasted Seaweed  
1/4 cup Soy Sauce
1/4 to 1/2 cup Sugar
1 tablespoons Rice Vinegar

Start making the sushi rice by making short grain white rice according to the package directions. Sometimes the package will state that it is "perfect for making sushi rice". Once the rice is cooked, lay it out on a baking sheet to cool. While it is cooling, put your mix together. Heat the vinegar, sugar and salt in a small pot. Stir to dissolve the sugar and salt over low heat. While it is heating, make an ice bath, and cool the mix by placing the mix in a bowl, and that bowl into the bowl of ice and water. Once the mix is cooled, pour it over the rice, a little at a time, carefully mixing it with a spatula or a flat spoon. I like to wear gloves and carefully fluff the rice as I am adding the mix. Then continue to mix over and over. The rice will continue to absorb the mix, giving it a great flavor. Put rice in a safe container until you are ready to use.
I cooked 5 shrimp for this bowl, but only 4 are needed. Peel and devein the fresh shrimp. Add a teaspoon of Shrimp and Crab concentrate to a small pot of boiling water. Cook shrimp in pot for 3-4 minutes. Remove shrimp from pot and place them into a small water bath.  Let cool completely. Set aside.
Toast a teaspoon of sesame seeds by placing them into a dry pan. Turn temperature to medium low and allow seeds to start to brown. Keep careful and watch so they don't burn. Move the seeds around the pan every couple minutes. Remove from heat and cool. Set aside.
 Make the soy drizzle by combining the the soy sauce, sugar and rice vinegar in a small sauce pan. You may not want all the sugar, so use the 1/4 cup, then try the taste to see if you want to add more. Bring to a boil for approx. 3 minutes, whisking the entire time. Reduce to a light syrup consistency. Set aside.
Fill your bowl with the sushi rice. Begin adding your ingredients in to the bowl. Sprinkle the bowl with the toasted sesame seeds. Crumble a piece of roasted seaweed in the center of the bowl. Add the soy drizzle. 
Enjoy!
Thanks for joining me today!

Join us in celebrating rice today at #SundaySupper! Scroll down a bit to see lots of creative and tasty ways to make rice a part of your meals!

Simple Rice Recipes for Dinner #SundaySupper

What's for dinner?

Rice is for dinner!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sushi Roll Rice Bowl

INGREDIENTS:

1 1/2 Cups of Rice
  • 2 cups Water
  • Vinegar
  • Sugar
  • Salt
  • 3-4 pieces of Shrimp
  • Shrimp and Crab Concentrate
  • 2 tablespoons Sesame Seeds
  • Cucumber Slices
  • Carrot shreds
  • Meat from 3-4 Snow Crab Legs
  • Avocado Slices
  • Sliced Green Onions
  • Pickled Ginger
  • Roasted Seaweed
  • 1/4 cup Soy Sauce
  • 1/4 to 1/2 cup Sugar
  • 1 tablespoons Rice Vinegar

INSTRUCTIONS:

  1. Start making the sushi rice by making short grain white rice according to the package directions. Sometimes the package will state that it is "perfect for making sushi rice". Once the rice is cooked, lay it out on a baking sheet to cool. While it is cooling, put your mix together. Heat the vinegar, sugar and salt in a small pot. Stir to dissolve the sugar and salt over low heat. While it is heating, make an ice bath, and cool the mix by placing the mix in a bowl, and that bowl into the bowl of ice and water. Once the mix is cooled, pour it over the rice, a little at a time, carefully mixing it with a spatula or a flat spoon. I like to wear gloves and carefully fluff the rice as I am adding the mix. Then continue to mix over and over. The rice will continue to absorb the mix, giving it a great flavor. Put rice in a safe container until you are ready to use.
  2. I cooked 5 shrimp for this bowl, but only 4 are needed. Peel and devein the fresh shrimp. Add a teaspoon of Shrimp and Crab concentrate to a small pot of boiling water. Cook shrimp in pot for 3-4 minutes. Remove shrimp from pot and place them into a small water bath. Let cool completely. Set aside.
  3. Toast a teaspoon of sesame seeds by placing them into a dry pan. Turn temperature to medium low and allow seeds to start to brown. Keep careful and watch so they don't burn. Move the seeds around the pan every couple minutes. Remove from heat and cool. Set aside. Make the soy drizzle by combining the the soy sauce, sugar and rice vinegar in a small sauce pan. You may not want all the sugar, so use the 1/4 cup, then try the taste to see if you want to add more. Bring to a boil for approx. 3 minutes, whisking the entire time. Reduce to a light syrup consistency. Set aside.
  4. Fill your bowl with the sushi rice. Begin adding your ingredients in to the bowl. Sprinkle the bowl with the toasted sesame seeds. Crumble a piece of roasted seaweed in the center of the bowl. Add the soy drizzle. Enjoy!
Created using The Recipes Generator

Thursday, August 31, 2017

Celebrate It! Blog Link Party!

Hi! I am so glad you are here! 
Join the party and link up any links you want to share! 
We want to celebrate with you!


Here are last weeks featured posts:

Labor Day Cookout+Football Party Recipes
from

German Sausage and Potato Salad
from
Simply Stacie 

Homemade Toaster Strudels
from
Little House Living 




Sunday, August 27, 2017

Watermelon Treats / #SundaySupper

I am always happy and sad to see Labor Day come around. I don't like that it means the end of summer, but I love that fall will soon be in the air! Labor Day gives us the chance to celebrate both summer and fall along with the reason for the day~to celebrate working men and women! We are sharing Labor Day Menu Ideas today for SundaySupper, and I am excited about these simple and fun Watermelon Rice Krispie Treats!
Watermelon Treats 
(printable recipe at end of page) 
(makes 12 treats)
3 tablespoons Butter 
10 ounces Marshmallows
6 cups Rice Krispies Cereal
Candy Corn Cookie Cutter
Frosting Colors in Pinkish Red, Green, and White
3 #2 decorating tips, 3 decorating bags
Mini Chocolate Chips
Sticks for the treats


Most cooks know how to make rice cereal treats, but just in case it has been a while, here's what to do: Melt the butter in a large saucepan, over low heat. Add the marshmallows to the butter and stir until they are completely melted. Remove the pan from heat. Add the cereal, and mix together until covered completely.
 Place the mix into a buttered or sprayed half sheet pan, or any pan that has sides the same height as the sheet pan. Cover with plastic until cooled. The rice krispie treats should be even across the top with the top of the pan. 
Cut out the watermelon slices. Using the space sparingly, you should get 12-13 watermelon slices from the rice krispie.
Mix the pinkish red color together. Use your favorite recipe, or use my favorite. I have used this recipe for years, and I think you will like it! Use a decorating bag and a #2 tip to outline the watermelon slice and then fill it in. Drop approx. 6 mini chocolate chips onto the top 3/4's of the treat. Insert stick into the bottom of the watermelon wedge. Let dry.
Use the green frosting color, and a decorating bag with a #2 tip to form the rind of the watermelon.
Fill in the area. Let dry.
Use the white frosting to draw a straight line to resemble the white part of the rind.
Insert sticks carefully. Inserting the sticks could make the frosting crack, so moving slowly works best.
Thanks so much for joining me today! 
Scroll down a bit to find many more menu ideas for celebrating Labor day!
Thank you to Em Beitel for hosting today's tasty event!
Labor Day Menu Ideas

Scrumptious Labor Day Sides and Starters

Delicious Labor Day Entrees

Luscious Labor Day Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Watermelon Treats

INGREDIENTS:


  • 3 tablespoons Butter
  • 10 ounces Marshmallows
  • 6 cups Rice Krispies Cereal
  • Candy Corn Cookie Cutter
  • Frosting Colors in Pinkish Red, Green, and White
  • 3 #2 decorating tips, 3 decorating bags
  • Mini Chocolate Chips
  • Sticks for the treats

INSTRUCTIONS:


  1. Most cooks know how to make rice cereal treats, but just in case it has been a while, here's what to do: Melt the butter in a large saucepan, over low heat. Add the marshmallows to the butter and stir until they are completely melted. Remove the pan from heat. Add the cereal, and mix together until covered completely.
  2. Place the mix into a buttered or sprayed half sheet pan, or any pan that has sides the same height as the sheet pan. Cover with plastic until cooled. The rice krispie treats should be even across the top with the top of the pan.
  3. Cut out the watermelon slices. Using the space sparingly, you should get 12-13 watermelon slices from the rice krispie.
  4. Mix the pinkish red color together. Use your favorite recipe, or use my favorite. I have used this recipe for years, and I think you will like it! Use a decorating bag and a #2 tip to outline the watermelon slice and then fill it in. Drop approx. 6 mini chocolate chips onto the top 3/4's of the treat. Insert stick into the bottom of the watermelon wedge. Let dry.
  5. Use the green frosting color, and a decorating bag with a #2 tip to form the rind of the watermelon. Fill in the area. Let dry.
  6. Use the white frosting to draw a straight line to resemble the white part of the rind.
  7. Insert sticks carefully. Inserting the sticks could make the frosting crack, so moving slowly works best.
Created using The Recipes Generator

Friday, August 25, 2017

S'mores Popcorn / #15 Minute Friday

I wanted to get at least one more S'mores recipe posted before everyone switches from summer mode to autumn! This is truly a simple recipe, so perfect for #15MinuteFriday! It is tasty and addicting, as I have found most S'mores recipes are! I have made S'mores Popcorn before, but this time I wanted to try out a new product I happened across, Hershey's S'mores Baking Pieces. It is found in the baking section of the grocery store, next to the chocolate chips.
 S'mores Popcorn
(printable recipe at end of page)

Bag of microwave Popcorn
1 bag Milk Chocolate Chips
1 bag Hershey's S'mores Baking Pieces

Melt the milk chocolate chips in a double boiler over low heat.
Pour popcorn into a shallow pan. A half sheet pan works great, if you have one. You want the popcorn to be in a single layer. Be sure to remove any unpopped corn kernels.
Drizzle 1/2 of the melted milk chocolate over the popcorn, moving back and forth. The chocolate sometimes tends to want to drip in small clumps. Don't worry about  the clumps They will hold the S'mores pieces better!
Place pieces of the graham cracker, marshmallow and chocolate piece from the bag onto the chocolate. Lay it right on top of the chocolate drizzle. Everywhere there is chocolate, place a piece or two of the baking pieces.
Once you have placed as much of the baking pieces as you want, take the rest of the melted chocolate and drizzle it over the popcorn and baking pieces. You might have to reheat it again. Set aside to allow the chocolate to dry. Enjoy!
Thanks so much for joining me today!

 

S'mores Popcorn

INGREDIENTS:


  • Bag of microwave Popcorn
  • 1 bag Milk Chocolate Chips
  • 1 bag Hershey's S'mores Baking Pieces

INSTRUCTIONS:


  1. Melt the milk chocolate chips in a double boiler over low heat.
  2. Pour popcorn into a shallow pan. A half sheet pan works great, if you have one. You want the popcorn to be in a single layer. Be sure to remove any unpopped corn kernels.
  3. Drizzle 1/2 of the melted milk chocolate over the popcorn, moving back and forth. The chocolate sometimes tends to want to drip in small clumps. Don't worry about the clumps They will hold the S'mores pieces better!
  4. Place pieces of the graham cracker, marshmallow and chocolate piece from the bag onto the chocolate. Lay it right on top of the chocolate drizzle. Everywhere there is chocolate, place a piece or two of the baking pieces.
  5. Once you have placed as much of the baking pieces as you want, take the rest of the melted chocolate and drizzle it over the popcorn and baking pieces. You might have to reheat it again. Set aside to allow the chocolate to dry. Enjoy!
Created using The Recipes Generator

Thursday, August 24, 2017

Celebrate It! Blog Link Party!

Hi all! I am so glad you stopped by!
Link up what you want to share, and let's celebrate it together!

Last weeks 3 featured links:
 The Best Way to Clean Kitchen Cabinets
from

10 Unique, Creative Outdoor Fall Door Wreaths
from

5 Tips for Updating Your Closet For Fall
from

Let's Party!

Monday, August 21, 2017

Triple Chocolate Cookies / #DarkRecipes

Today we are making #DarkRecipes to celebrate the #SolarEclipse that is happening today. I thought it would be fun to make these Triple Chocolate Cookies to commemorate the occasion, and because they are triple chocolate! Triple Chocolate! For all my chocolate loving friends, there is no need to say more! 
Scroll down past this yummy recipe and see all the #DarkRecipes being made today! 
Triple Chocolate Cookies
(printable recipe at end of post)
(makes 20-25 cookies)
1 cup Butter
3/4 cup Sugar 
3/4 cup Brown Sugar
1 teaspoon Baking Soda
2 Eggs
1 teaspoon Vanilla
 3 ounces unsweetened chocolate, melted and cooled
2 cups Flour
8 ounces Semisweet Chocolate Chips
6 ounces Milk Chocolate Chips


 Preheat oven to 350℉. Grease a cookie sheet or use parchment paper to cover it. In a large bowl beat together the butter, white sugar, brown sugar and baking soda.
Add the 2 eggs and vanilla. Mix in. Add the unsweetened chocolate that is melted and cooled.
Add flour and mix. Dough may be getting a little thick now.  Continue to mix until all the flour is incorporated into the dough.
Add the semisweet chocolate chunks, and the milk chocolate chips. Mix in with a spoon. 
This was a little difficult to mix, so I put a glove on and used my hand to evenly distribute the chocolate chips. 
 Bake for 12-15 minutes. Cool on rack, and enjoy!


Dark Recipes For The Solar Eclipse
 

     

    Triple Chocolate Cookies

    INGREDIENTS:


    • 1 cup Butter
    • 3/4 cup Sugar
    • 3/4 cup Brown Sugar
    • 1 teaspoon Baking Soda
    • 2 Eggs
    • 1 teaspoon Vanilla
    • 3 ounces unsweetened chocolate, melted and cooled
    • 2 cups Flour
    • 8 ounces Semisweet Chocolate Chips
    • 6 ounces Milk Chocolate Chips

    INSTRUCTIONS:


    1. Preheat oven to 350℉. Grease a cookie sheet or use parchment paper to cover it. In a large bowl beat together the butter, white sugar, brown sugar and baking soda.
    2. Add the 2 eggs and vanilla. Mix in. Add the unsweetened chocolate that is melted and cooled.
    3. Add flour and mix. Dough may be getting a little thick now. Continue to mix until all the flour is incorporated into the dough.
    4. Add the semisweet chocolate chunks, and the milk chocolate chips. Mix in with a spoon.
    5. This was a little difficult to mix, so I put a glove on and used my hand to evenly distribute the chocolate chips.
    6. Bake for 12-15 minutes. Cool on rack, and enjoy!
    Created using The Recipes Generator