welcome

Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.



As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.



Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Friday, December 14, 2012

brie stuffed mushrooms

these elegant and very simple stuffed mushrooms are beautiful and delicious.  they are easy to make, and i promise will become one of your fast favorites for a dinner appetizer.  these mushrooms are also good for tailgate parties and wine and cheese parties.

the recipe comes from the pioneer woman's cookbook, and could be varied based on tastes and preferences.  i used eight large white mushrooms, but a full 12 ounces of fresh mushrooms could be used.  wash or wipe your mushrooms to clean and remove the stems.  preheat the oven to 350 degrees.

melt 1/2 stick of margarine in a sauce pan.  when the butter is melted, and the skillet is hot, place the mushroom caps in the skillet.  add seasonings to taste.  i used chopped parsley, some minced garlic to taste, and a few chopped green onions.  as the ingredients cook and soften, add some pinot noir to loosen the bits in the pan and allow the mushrooms to cook in the skillet. 


remove the mushrooms from the pan when lightly browned and the ingredients are hot.
place the mushrooms in a ceramic baking dish.  place a square of brie cheese inside of each mushroom cap.  drizzle the parsley mixture over the top of the mushrooms.  add additional white wine to make certain the mushrooms have some liquid around them, before placing them in the oven to bake.

bake the mushrooms for 20 minutes or until the cheese is mostly melted.  serve the mushrooms out of the oven while hot for the best flavor.

these mushrooms also taste very good cold served with crusty bread.

to vary the recipe:  use a combination of herbs, such as parsley, sage or basil.  use a selection of cheese, such as mozzarella or Camembert.  even dried onions could be used in place of the fresh ingredients.

cheesy herb bread

here is a wonderful recipe for a cheesy herb bread that can easily be adapted to fit your appetizer party or as a dinner accompaniment.  to make the recipe come together very quickly, begin with one small round of unsliced sourdough bread.

preheat the oven to 350 degrees.  cut the bread lengthwise and widthwise without cutting through to the bottom crust.  place the round bread on a parchment or foil-lined baking sheet. 

next , add about 12 ounces of shredded monterey jack cheese between the slices in the bread.

melt one stick of margarine in the microwave, and add 1/2 cup of finely sliced green onion with 2 teaspoons of poppy seeds.  drizzle this mixture over the bread.

wrap the bread in foil and bake on the sheet pan.  bake for 15 minutes and then unwrap the bread.  bake for an additional 10 minutes until the cheese is melted. serve and enjoy.


this recipe could be adapted for different tastes and preferences.  other spices could be added as desired, such as parsley or basil.  other seeds could be substituted for poppy seeds, such as sesame seeds or caraway seeds.