These bites of goodness disappeared so fast I almost did not get a picture!
Herb and Goat Cheese Stuffed Mushrooms
8 ounces plain goat cheese
2 teaspoons fresh rosemary (leaves stripped from stalk and finely chopped)
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh oregano, finely chopped
2 teaspoons fresh mint, finely chopped
1/2 teaspoon sea salt, or tot taste
1/2 cup crushed corn chips
15-20 Baby Bella mushrooms, stems and gills removed
Preheat the oven to 350 degrees F.
In a small mixing bowl, blend goat cheese, herbs, and salt. Mix well to combine
Wash the mushrooms and pat them dry. Remove the stems and the gills. Scoop the goat cheese mixture into the mushroom caps, sprinkle with crushed corn chips, and place on a parchment-lined baking sheet. Bake for 30 to 40 minutes, or until crisp and golden brown on top. Drizzle with a bit of olive oil and sprinkle with sea salt before serving.
I look for ways to add vegetables, particularly leafy greens, to our meals. We enjoyed this made up on the spot dish for breakfast recently, but it would also be good for a light lunch or late supper. Add a slice of crusty French bread if you like, but whole grain toast was just right for our early breakfast.
Pepperoni and Spinach Eggs for Two
4 cups baby spinach leaves, washed and patted dry
1 Tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
8-10 slices pepperoni
Heat olive oil in an iron skillet, add onions and garlic and saute for 2 minutes. Add spinach, tossing and cooking until spinach is wilted. Break eggs into cooking spinach, scatter with pepperoni slices, and cover for 3-4 minutes, or until eggs are as done as you wish. Remove from skillet to serving plates and add slices of crisp whole grain toast.
I understand that the main difference in muffins and cupcakes is that muffins have less sugar. Of course, cupcakes usually have frosting! But Nora does not think either is tasty unless it is chocolate. She helped me make these muffins starting with picking out a recipe, so she was doubly delighted to hear they were double chocolate!
Double Chocolate Muffins
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup cocoa powder
3/4 cup sugar
3/4 cup semi-sweet chocolate chips
1 cup milk
1/3 cup vegetable oil
Line muffin tins with paper liners. Heat the oven to 400 degrees F.
Place the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl and whisk to combine. Place the remaining wet ingredients in a separate bowl and mix.
Add the wet ingredients into the dry ingredients and mix just until combined , batter will be slightly lumpy. Fill muffin cups 2/3 full . Bake for 20 minutes or until the muffins are dark and spring back when touched on top.