Show Up Anyway.

"Not every day is a good day

           Show up anyway."

Sausage Stuffed Portobello Mushrooms

Me and hubby loves Mushroom.

We pretty much add it to almost every dish we make.

So inspired to be creative tonight and made mushroom as my main Ingredient.

 So I made this dish. 

I think it turned out good. so delicious.

You can eat it as is.

Or, you can it with your favorite side.

Ingredients

8 Portobello mushrooms, stems and gills removed

1 pound hot Italian Sausage

2 Tablespoons olive oil

1 onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

4 garlic cloves, minced

1 teaspoon oregano

28 ounce can crushed tomatoes

16 ounces mozzarella cheese, grated

salt

pepper

fresh basil for garnish (optional)

Instructions

1. Preheat oven to 375 degrees.
2. Remove stems from mushrooms and use a spoon to scrape out the gills.  Arrange on a baking sheet, brush with olive oil and season with salt and pepper.  Set aside.
3. In a saute pan over medium heat, brown the sausage.  Remove from pan.  Add 1 tablespoon olive oil.  When hot, add the onions and bell peppers, season with salt and pepper.  Saute until they have released their water and water has evaporated, and they are soft and starting to turn golden. 
4. Add the garlic and oregano, saute for 30 seconds.  Add the crushed tomatoes and the sausage back into the pan, stir. Simmer for at least 20 minutes to let flavors combine.
5. Spoon sausage mixture into the mushrooms, top with shredded cheese.
6. Bake for 15 minutes, or until cheese is melted and mushrooms are tender.  Finish under the broiler for 1-2 minutes to brown cheese, if desired.
7. Garnish with fresh chopped basil if desired.

Enjoy!

xo

Slow Cooker Jambalaya

Have you ever looked at a Jambalaya and think how hard could this kind of dish to make?

Well, that's me every time I look at it before.

I can't believe how easy it can be especially cooking it in a Slow Cooker.

Full of flavor, comforting and just pure deliciousness.

Now that its officially Fall.

Time to make a lot of Slow Cooker Meals!

Before I share the recipe let us take a moment and celebrate the Pumpkin Season. :)

I can't believe its Fall already!

That means Holiday season is just around the corner.

This Pop Tart was so good by the way!

Anyways, This Jambalaya was so good and definitely not that hard to make.

Put it together,season it the way you want it. 

Then let the Slow Cooker do all its magic.

Let me know what you guys think!

Slow Cooker Jambalaya

 Ingredients

• 2 chicken breasts, skinless, boneless, cut into chunks  (or boneless thighs)
• 1 pound andouille sausage links, sliced
• 1 can diced tomatoes, 28 ounces
• 1 large onion, chopped
• 1 red bell pepper, finely chopped
• 2 stalks celery, thinly sliced
• 1 cup mushrooms sliced (optional)
• 2 cups chicken broth
• ½ teaspoon dried thyme
• 2 teaspoons dried oregano
• 1 tablespoon Cajun seasoning
• ½ teaspoon cayenne pepper
• 1 pound shrimp (13-15 count) 

Directions

1. Add all the ingredients except the shrimp into the slow cooker and stir.
2. Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.
3. Serve over rice.

Enjoy!

xo

Jen

Fly Free

The Butterfly told me.

"If you can't fly high.

      Fly Free."