I often want to put a whole meal with all its recipes in the Happy Chef, instead of just one recipe. But there never seems to be enough space for that and my job at this newspaper is not just writing this column; I also place the ads and articles on the paper, so believe me, I know all about how much space there is (and isn’t) for things! (Mr. Publisher – you listening?)
This week the Happy Chef is the last thing to be placed on these pages and there is not much space left for the Chef!! But since this is a special edition I am going to try my hardest to squeeze this whole meal into this very paper just for you! I made this meal the other night and it was one of the best I have had in a VERY long time. So here it is for you, my friends . . .
Marinade any type of steak you wish in… Olive oil, Italian dressing and Caribbean Jerk seasoning. Then grill your steak to your liking. (Stanchina’s believe the more rare the better!)
Make a tossed salad – using your favorite veggies and then add my wonderful and beautiful friend Nicole’s Fabulous Tomato Dressing as detailed here:
2 medium tomatoes
2 tbs. olive oil
2 tbs. red wine vinegar
Salt and fresh cracked pepper to taste
-Blend above ingredients in a food processor
Then add . . .
2tbs. chives
1 tsp. Italian seasoning
-Blend thoroughly and pour over tossed salad
Now next is Happy’s Stuffed Mushrooms . . .
12 Portobello mushrooms
1-12 oz. block of cream cheese
½ cup Duke’s mayonnaise
¼ cup shredded parmesan cheese
8 pieces of cooked bacon – crumbled
¼ cup chopped onion
2 tbs. chopped fresh basil
1 tsp. Cavenders Greek seasoning
1 ½ cup of Pepperidge Farms stuffing mix
-Remove stems and wash mushrooms and then pat them dry
-Thoroughly blend cheeses, mayo, bacon, onion, basil and seasoning in a bowl
-Stuff mushrooms with cheese mixture. Dip tops in stuffing mix.
-Cook on the grill for 15 minutes or cook in a 350 oven for 25 minutes. Enjoy!
By Leigh Sackett [email protected]
