Reuben Stuffed Mushroom Appetizers / #NationalMushroomMonth

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If you, or someone in your family is a mushroom lover, today is your day! I am celebrating #NationalMushroomMonth with some blogging friends, by creating some new fun and tasty mushrooms that I know you will love! I made a Reuben Stuffed Mushroom to celebrate this tasty month! If you are a reuben sandwich lover, this mushroom is for you, and even if you don't love the sandwich, I am betting you will still love the mushroom! Stuffed with corned beef, sauerkraut, onions, mustard and cheese, these Reuben Stuffed Mushrooms made the perfect appetizer for any event, including an Oktoberfest party or a harvest celebration!

Reuben Stuffed Mushrooms
(printable recipe at end of page)
Makes 4 large stuffed mushrooms

1/4 cup Butter
4 large Button Mushrooms
4 teaspoons chopped yellow Onions
Yellow Mustard 
1/4 pound deli Corned Beef 
1/4 cup Sauerkraut
1-2 pieces Swiss Cheese
1/4 cup Mayonnaise
2-3 tablespoons Mustard

 Wash and dry 4 large Button Mushrooms.

Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook  for 6-7 minutes.

Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.

While the mushrooms are cooking, chop the onions, and.....

the corned beef.

Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.

Flip the mushrooms over and add onions to each of the mushrooms.

Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.

Pile on a medium amount of the sauerkraut.

Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.

 Mix together the mustard and mayonnaise to make a drizzle sauce.  Serve hot with a drizzle of sauce on top! I made some of these appetizers with sauerkraut, and some without. It just depends on what you and your guests like!




Thank you for joining me today! With football season starting, and the holidays not too far away, fun and tasty appetizers may be on your mind. I hope you will try these Reuben Stuffed Mushroom Appetizers, and some of the other tasty mushroom recipes from the list below!:

• Bacon and Mushroom Carbonara by Big Bears Wife
• Burgundy Mushrooms by Cheese Curd In Paradise
• Candy Cap Cookies by Culinary Adventures with Camilla
• Hungarian Mushroom Soup by A Day in the Life on the Farm
• Reuben Stuffed Mushroom Appetizers by The Freshman Cook
• Vegan Autumn Kale Salad with Roasted Shiitakes and Maple Mustard Dressing by The Baking Fairy

Reuben Stuffed Mushroom Appetizers

Yield: 4

Author: The Freshman Cook

ingredients:

• 1/4 cup Butter
• 4 large Button Mushrooms
• 4 teaspoons chopped yellow Onions
• Yellow Mustard
• 1/4 pound deli Corned Beef
• 1/4 cup Sauerkraut
• 1-2 pieces Swiss Cheese
• 1/4 cup Mayonnaise
• 2-3 tablespoons Mustard

instructions:

How to cook Reuben Stuffed Mushroom Appetizers

1. Wash and dry 4 large Button Mushrooms.
2. Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook for 6-7 minutes.
3. Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.
4. While the mushrooms are cooking, chop the onions, and the corned beef.
5. Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.
6. Flip the mushrooms over and add onions to each of the mushrooms.
7. Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.
8. Pile on a medium amount of the sauerkraut.
9. Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.
10. Mix together the mustard and mayonnaise to make a drizzle sauce. Serve hot with a drizzle of sauce on top!

https://www.thefreshmancook.com/2019/09/reuben-stuffed-mushroom-appetizers.html

appetizers, reuben sandwich, corned beef, stuffed mushrooms, mustard, mayonnaise, National Muchroom Month, swiss cheese

appetizers, party food, fall food, fun food, foodtball food, Oktoberfest

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Easy Tortilla Pizza / #OurFamilyTable

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A long time ago, when my son was growing up, fixing and eating a quick meal every evening was a way of life. My husband and I worked, after school activities were a thing every night, or so it seemed, and finding the time to sit down and have a family dinner was rare. Even years later, it always seems like we are busy, running here, going there, never stopping. Sometimes the answer is a simple meal, that comes together quickly and becomes a favorite. This Easy Tortilla Pizza may be what you have been looking for!

Easy Tortilla Pizza 
feeds 4
printable recipe at end of page 

1 raw Chicken Breast (8-10 ounces)
Minced Garlic
Black Pepper
Fresh Jalapeno Pepper
1 Corn on the Cob
Butter
Onion Slices
Mini Tortillas
Pizza Sauce
4 Cheese Mix
Shredded Mozzarella Cheese
Fresh Avocado
Salsa

Slice the chicken into small, bite sized pieces. Sprinkle with minced garlic and pepper for a great flavor.

Chop the jalapeno pepper into small pieces.

Boil the corn for 10 minutes in water. Let cool a bit, then cut the kernels off the cob. I find the best way to do this without cutting yourself is to place a corn cob holder in the end of the corn and use it to steady the cob as you slice down, cutting the corn off.

Place a teaspoon of butter in a pan and pan grill the corn until it begins to turn slightly brown. Add some onion slices and continue grilling both the corn and the onions until tender. Pan grill the jalapeno pieces in a separate pan unless everyone eating the pizzas like jalapeno.

Start building your pizza. Place the mini tortillas in a large pan on medium heat. Top each pizza crust with some of the sauce and swirl it around the crust covering to the edge. Add the onions, corn, jalapeno, and chicken.

Top the pizzas with the cheese, choosing one or the other or both. You can never have enough cheese! If your cheese is not melting quick enough, place a lid on the pan for a few minutes to quicken the melting process.

Cut the pizza and enjoy! Serve with a side of salsa and some avocado slices!

I hope you find this Easy Tortilla Pizza to be the answer to your busy family dinners!

Looking for more fun, quick and easy pizza ideas?

Check out the list below from my blogging friends!

Quick and Easy Pizza Recipes

• Air Fryer Pita Pizzas by Hezzi-D's Books and Cooks
• Barbecue Chicken Pizza by Karen's Kitchen Stories
• Chicken Taco French Bread Pizza by A Kitchen Hoor's Adventures
• Easy French Bread Pizzas by Family Around the Table
• Easy Tortilla Pizza by The Freshman Cook
• Pizza Dough from Sour Dough Discard by A Day in the Life on the Farm
• Pre-Baked Pizza Crust by Art of Natural Living

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!




Thanks for stopping by today! Find a printable copy of this recipe below!


 

Easy Tortilla Pizza

Author: The Freshman Cook

ingredients:

• 1 raw Chicken Breast (or 8-10 ounces)
• Minced Garlic
• Black Pepper
• Fresh Jalapeno Pepper
• 1 Corn on the Cob
• Butter
• Onion Slices
• Mini Tortillas
• Pizza Sauce
• 4 Cheese Mix
• Shredded Mozzarella Cheese
• Fresh Avocado
• Salsa

instructions:

How to cook Easy Tortilla Pizza

1. Slice the chicken into small bite sized pieces. Sprinkle with minced garlic and pepper for a great flavor.
2. Chop the jalapeno pepper into small pieces.
3. Boil the corn for 10 minutes in water. Let cool a bit, then cut the kernels off the cob. I find the best way to do this without cutting yourself is to place a corn cob holder in the end of the corn and use it to steady the cob as you slice down, cutting the corn off.
4. Place a teaspoon of butter in a pan and pan grill the corn until it begins to turn slightly brown, and the add some onion slices and continue grilling both the corn and the onions until tender. Pan grill the jalapeno pieces in a separate pan, unless everyone eating the pizzas like jalapeno.
5. Start building your pizzas. Place the mini tortillas in a large pan on medium heat. Top each pizza crust with some of the sauce and swirl it around the crust covering to the edge. Add the onions, corn, jalapeno, and chicken.
6. Top the pizzas with the cheese, choosing one or the other, or both. You can never have enough cheese! If your cheese is not melting quick enough, place a lid on the pan for a few minutes to quicken the melting process.
7. Cut the pizza and enjoy! Serve with a side of salsa and some avocado slices!

https://www.thefreshmancook.com/2019/09/easy-tortilla-pizza-fromourdinnertable.html

pizza, fast and easy meals, tortilla pizzas, chicken pizza, four cheese, quick meals

dinner, lunch, after school snack, snack

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Fun Orange Freak Shake / #FarmersMarketWeek

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Today is the last day of #FarmersMarketWeek, and I thought I would end the week with a tasty cold dessert, a Fun Orange Freak Shake! I made this shake with fresh oranges that I picked up at the farmers market. It takes a little bit longer to use the fresh oranges instead of orange juice or orange soda, but the fresh taste is worth it! I hope you think so too!

Fun Orange Freak Shake
(makes 1 shake)
(printable recipe at end of page)

6 Fresh Oranges
1/2 cup Heavy Duty Whipping Cream
3 tablespoons Granulated Sugar
1 teaspoon Vanilla
3-4 ounces of White Chocolate 
Sprinkles
1/4 - 1/2 Milk
1/4 -1/2 gallon Ice Cream

Peel the oranges, separate the sections, and place in a blender. Pulse until they are liquid.

Pour orange juice through a strainer into a bowl. Throw away the orange pieces in the strainer. Make the whipped cream by mixing together the granulated sugar, heavy duty whipping cream and vanilla. Place the whipped cream in a pastry bag using a size 1M. Refrigerate until ready to use.

 Melt the white chocolate. Once melted, dip the top of your jar or glass into the chocolate. Sprinkle the decorative sprinkles over the chocolate. Freeze or refrigerate.

Mix together the strained orange juice, milk and ice cream. I left some chunks of ice cream in my shake because that is how I like it, but if you like it smooth and creamy, make it smooth and creamy.

 Pour milk shake into jar. Add whipped cream to the top.

Decorate with various candies and sprinkles!
 
Thank you for stopping by today all week long as we were celebrating #FarmersMarketWeek! I hope you found lots of yummy and tasty recipes you would like to make! Scroll down the page to find today's list of blogger recipes!

 

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Friday Farmer’s Market Week Recipes

• Arrabiata with Zucchini Noodles by Jolene's Recipe Journal
• Asian Cucumber Salad by Books n' Cooks
• Poppy Seed Dijon Slaw by Palatable Pastime
• Black Forest Brownies by The Redhead Baker
• Blueberry Margarita by Family Around the Table
• Honey-Roasted Garlic Ice Cream by The Spiffy Cookie
• Israeli Veggie Skewers by A Day in the Life on the Farm
• Mom's Southern Squash Casserole by Intelligent Domestications
• Old Fashioned Watermelon Pie by Daily Dish Recipes
• Sweet Corn Ice Cream by Savory Moments
• Fun Orange Freakshake by The Freshman Cook

Fun Orange Freak Shake

Yield: 1

Author: The Freshman Cook

ingredients:

• 6 Fresh Oranges
• 1/2 cup Heavy Duty Whipping Cream
• 3 tablespoons Granulated Sugar
• 1 teaspoon Vanilla
• 3-4 ounces of White Chocolate
• Sprinkles
• 1/4 - 1/2 Milk
• 1/4 -1/2 gallon Ice Cream

instructions:

How to cook Fun Orange Freak Shake

1. Peel the oranges, separate the sections, and place in a blender. Pulse until they are liquid.
2. Pour orange juice through a strainer into a bowl. Throw away the orange pieces in the strainer. Make the whipped cream by mixing together the granulated sugar, heavy duty whipping cream and vanilla. Place the whipped cream in a pastry bag using a size 1M. Refrigerate until ready to use.
3. Melt the white chocolate. Once melted, dip the top of your jar or glass into the chocolate. Sprinkle the decorative sprinkles over the chocolate. Freeze or refrigerate.
4. Mix together the strained orange juice, milk and ice cream. I left some chunks of ice cream in my shake because that is how I like it, but if you like it smooth and creamy, make it smooth and creamy.
5. Pour milk shake into jar. Add whipped cream to the top.
6. Decorate with various candies and sprinkles!

https://www.thefreshmancook.com/2019/08/fun-orange-freak-shake-farmersmarketweek.html

orange, milk shake, candy, sprinkles, orange juice,

desserts, milk shakes, drinks

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Late Summer Trail Mix / #FarmersMarketWeek

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Thanks for dropping by today! This week some blogging friends and I are celebrating natures bounty by creating recipes using ingredients you would find at a farmers market! Isn't that a fun theme?! What could be better than working with some of the freshest food around?
Today I made a Late Summer Trail Mix to share with you. I chose some nuts from the Farmers Market, some raisins and a few other pieces that I think taste great together, and look good together too. The colors remind me of fall-my favorite time of year! I think you are going to love this!

Late Summer Trail Mix 

(5-6 servings)

(printable recipe at end of page)

1/2 cup of Cashews

1/2 cup of Peanuts

1/4 cup Shoestring Potato Sticks

1/4 cup Dried Mandarin Orange Pieces

1/4 cup Mini Reese Cups

1/4 cup Golden Raisins

1/4 cup Harvest Candy Corn

Add all of the ingredients together in a bowl.

 Share with friends and family!

Looking for more ideas for your Farmers Market haul? It is so easy to want to buy everything when you're there. It all looks so fresh and wonderful!

Keep scrolling down to get more ideas!

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Thursday Farmer’s Market Week Recipes

• Blueberry Mug Cake by Cindy's Recipes and Writings
• Dijon Pan Bagnat by A Kitchen Hoor's Adventures
• Late Summer Trail Mix by The Freshman Cook
• Peach Breakfast Parfait by Intelligent Domestications
• Pecan Chocolate Chip Zucchini Bread by Kate's Recipe Box
• Pickled Garlic Scapes by Culinary Adventures with Camilla
• Shrimp & Corn Salad with Chesapeake Seasoning by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Smoky Grilled Corn Salsa by Jolene's Recipe Journal

Late Summer Trail Mix

Yield: 5-6 servings

Author: The Freshman Cook

ingredients:

• 1/2 cup of Cashews
• 1/2 cup of Peanuts
• 1/4 cup Shoestring Potato Sticks
• 1/4 cup Dried Mandarin Orange Pieces
• 1/4 cup Mini Reese Cups
• 1/4 cup Golden Raisins
• 1/4 cup Harvest Candy Corn

instructions:

How to cook Late Summer Trail Mix

1. Add all of the ingredients together in a bowl.
2. Share!

https://www.thefreshmancook.com/2019/08/late-summer-trail-mix-farmersmarketweek.html

trail mix, cashews, peanuts, shoestring potato sticks, dried mandarin orange pieces, mini reese cups, golden raisins, harvest candy corn

tail mix, snack , candy, treat

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Fresh Cherry Crisp / #FarmersMarketWeek

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We are celebrating #FarmersMarketWeek this week, and today I am sharing an easy and delightful Fresh Cherry Crisp with you! I baked this tasty dessert in 4-8 ounce dessert bowls, topped them with whipped cream and put a cherry on top. Everyone loved them! I think you will too! 

 

 Fresh Cherry Crisp
(recipe serves 4)
(printable recipe at end of page)

1 1/2 pounds Fresh Cherries
1 teaspoon Lemon Juice
1/2 teaspoon Sugar
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2-3 scrapes of Lemon Zest 

Topping

1/3 cup firmly packed Brown Sugar

1/2 cup Flour

1/4 cup Rolled Oats

3/4 teaspoon Cinnamon

4 tablespoon cold chopped Butter 1/2 cup Heavy Whipping Cream
2-3 tablespoons Sugar

 

Wash your cherries. Pit each cherry. Slice each cherry into quarters.

Add the lemon juice, sugar, cinnamon, nutmeg, and lemon zest to the cherries and mix together.

In a separate bowl mix together the brown sugar, flour, rolled oats and cinnamon.

Add the chopped butter to the oatmeal mix.

 Add the cherries to the baking dishes.

Top each dish with the oatmeal topping. I like when there is a bit of the cherries showing around the edge, but if you prefer, sprinkle it all over to cover the cherries. Bake at 375 degrees for 15-20 minutes. If you use a larger baking dish, extend the baking time needed. While your crisp is baking, make the whipped cream by mixing together the heavy cream, and the sugar on high speed.

Pit a cherry for the top of each dish. Leave the stem on and use the cherry pitter so that the cherry comes out of the bottom, and the stem stays intact. Top the dish with the whipped cream, a cherry and serve. Enjoy!

Check out more tasty #FarmersMarketWeek recipes from some blogging friends below! There is something for everyone!

Thanks Ellen from Family Around the Table and Christie from      A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Wednesday Farmer’s Market Week Recipes

• Arrabiata with Zucchini Noodles by Jolene's Recipe Journal
• Basil Pesto Salad Dressing by The Spiffy Cookie
• Cheddar & Thyme Yellow Squash Biscuits by Savory Moments
• Fresh Cherry Crisp by The Freshman Cook
• Garlic Broccoli Slaw by Cindy's Recipes and Writings
• Hawaiian Chicken Kabobs by A Kitchen Hoor's Adventures
• Lemon Meltaway Cookies by Family Around the Table
• Mixed Berry Cobbler by The Redhead Baker
• Old Fashioned Fruit Cobbler by Tip Garden
• Pink Peony Jelly by Daily Dish Recipes
• Slow Cooker Pork Bahn Mi Bowls with Pickled Vegetables by Books n' Cooks
• Summer Vegetable Pasta Bake by Kate's Recipe Box
• Tequila Salsa by Our Good Life
• Watermelon and Tomato Gazpacho by Cookaholic Wife

Fresh Cherry Crisp

Yield: 4

Author: The Freshman Cook

ingredients:

Cherry Crisp

• 1 1/2 pounds Fresh Cherries
• 1 teaspoon Lemon Juice
• 1/2 teaspoon Sugar
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 2-3 scrapes of Lemon Zest

Topping

• 1/3 cup firmly packed Brown Sugar
• 1/2 cup Flour
• 1/4 cup Rolled Oats
• 3/4 teaspoon Cinnamon
• 4 tablespoon cold chopped Butter
• 1/2 cup Heavy Whipping Cream
• 2-3 tablespoons Sugar

https://www.thefreshmancook.com/2019/08/fresh-cherry-crisp-farmersmarketweek.html

dessert, cherries, cherry crisp, single serving dessert, fresh cherries

dessert

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