Sunday, January 30, 2011

A little Linguine, a little Crab Mushroom, aaaaaay fuget aboud it!

So I have been on a recipe epiphany for the past few weeks, coming up with some great new ideas that have turned into truly delicious meals, and I would like to share two of my newest and most delicious creations with you. Enjoy.

Linguine with Bacon & Mushroom Cream Sauce

1 box of Linguine, we prefer Barilla
1 lb. Bacon
2 8oz. Sliced Mushrooms
1 Pint of Heavy Whipping Cream
1 Stick of Butter
1/4 Cup of Sour Cream
Salt, Pepper, & Garlic Powder to taste

Cut your bacon into bite size pieces. Brown the bacon and mushrooms together in a large pan until the bacon is cooked but not super crisp, and the mushrooms and soft. Drain the excess grease from your pan and then return it to your stove top. Add the whipping cream and the stick of butter to your bacon and mushroom mixture and combine until the butter is melted and the mixture has become creamy, probably around five minutes over medium high heat. Taste your mixture and then season to taste with salt, pepper, and garlic powder. By this time your noodles should be cooked, so drain them, but do not rinse them, and then add your noodles to the cream sauce and combine. Enjoy.

Crab Stuffed Mushrooms

4-6 Large Portobello Mushroom Caps
1 Container of Whipped Cream Cheese
1 Cup of shredded Swiss or Gruyere cheese
The Juice of 1 Fresh Lemon
8oz. Lump Crab Meat
Panko Bread Crumbs
Olive Oil
Salt, Pepper, & Garlic Powder to taste
Parsley & Paprika for garnish

First I have to tell you that these are amazing, addictive, and extremely rich. Take your crab and go through it making sure to pick out any remaining pieces of shell. Rinse your crab and pat dry if you have purchased pre packaged crab meat. Combine your cream cheese, Swiss or Gruyere cheese, lemon juice, and crab meat. Salt, pepper, and garlic powder to taste. Let set up in the fridge for approximately 30 minutes. While your crab mixture is chilling take your mushroom caps and clean them thoroughly remembering to remove any stem pieces present. Brush the outer parts of the mushroom caps and place them onto a baking sheet. Pour a small amount of olive oil into the bottom of your mushroom caps and then fill the caps with your now chilled crab mixture. Melt 1/2 stick of butter and combine with about a cup of panko bread crumbs. Sprinkle the buttered crumbs over the top of your filled mushroom caps and then sprinkle them with parsley and paprika. Bake at 350 for 30 to 45 minutes or until the bread crumbs are golden brown and delicious. Serve hot and enjoy the rapture that will follow.

I hope you enjoy these recipes and let Shaylen and myself know about your experiences making them.

Fondest Regards,

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