Hooray, the pandemic is slowly loosening it’s hold on the Island. We went out to lunch on Tuesday, the first time since last July. We are having company on Saturday. We feel blessed. I’m making schnitsel. I’ll report back later.

But, as usual I’ve digressed. I wanted to talk about company snacks. Stuffed mushrooms are ever so nummy. They are incredibly easy to make. They look fancy or easy squeezy.

I like using the brown cremini, but they all work. Enjoy.

• 24 large mushrooms, stems removed, or more as needed
• 1 pound bulk hot Italian sausage
• 1 onion, diced
• 4 ounces grated Parmesan cheese, divided
• ¼ cup Italian bread crumbs
• 1 teaspoon minced garlic
• 1 teaspoon chopped fresh parsley

• Step 1 Preheat oven to 350 degrees F
• Step 2 Hollow out each mushroom cap, reserving scrapings.
• Step 3 Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
• Step 4 Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
• Step 5 Stuff each mushroom cap with sausage mixture and place on a baking sheet.
• Step 6 Bake approximately 20 to 25 minutes.

*****From the Recipe Box

and remember: According to David Lee Roth: I used to jog but the ice cubes kept falling out of my glass.  This is my kind of athlete. Big Kiss: Lynn

Big Kiss, Lynn

Big kiss, Lynn

We love chicken parmesan. It’s super easy and comes together ever so quickly. The other nice thing is the versatility. You can use chicken or pork.

As far as nationality’s goes, make it a German or an Asian. I works for them all. Plus, you have the added benefit of sandwiches the next day.

I fortunately married an easy squeezy eater. This wasn’t always true, but it is now.

READY IN: 35minsSERVES:6UNITS:US

• 4 -6boneless skinless chicken breasts
• 1cup all-purpose flour
• 1teaspoon kosher salt
• ¹⁄₂teaspoon fresh ground black pepper
• 2 eggs
• 1tablespoon water
• 1 ¹⁄₄cups Panko
• ¹⁄₂cup freshly grated parmesan cheese
• 3tablespoons unsalted butter
• 3tablespoons olive oil

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet
or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs
with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup
grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then
dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture,
pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2
or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked
through.
Add more butter and oil and cook the rest of the chicken breasts.

********From the Recipe Box……

I’ve made this with Panko, corn flakes. Give it a shot kids; you’ll like it as part of your game plan.

I usually use paper plates so I won’t get stuck with the sticky mess.

and remember: Robert Anthony said it best: Some people drink from the fountain of knowledge; others just gargle. Big kiss, Lynn

Big kiss, Lynn

The electric sous chef and I were making breakfast the other morning. Starting last summer, we began making egg dishes that started with the letter “C”. Food should be fun, not just nutritious.

Sous chef and I have a lot of fun. These are not recipes from a cookbook, but we make them up and then name them. They must start with the letter “C” and they must relate to a country of origin. I’d like to take the credit for this, but my sous chef came up with the idea. For example, Cisco uses a sausage patty with chorizo. So far, we have about 20 different recipes.

The basic recipe is 3 eggs, always cheese, and some form of protein. We have had the best time coming up with names to go along with the ingredients.

J’s favorite egg recipe is the Clyde. It was the first one we named and made. It’s not really a sandwich. It’s 3 eggs, 3 pieces of bacon and melted cheese. Num.

J and I are big breakfast eaters especially during the summer. I think it’s due to our love of coming up with new ideas.

*****from the Recipe Box:

Give this a try. You will have a lot of fun coming up with the ideas.

I’ll share more in the future.

and remember: Aging seems to be the only way available to live a long time. Big kiss, Lynn

You know who you are.

Big Kiss, Lynn

The sous chef extraordinaire was here this week celebrating spring break and we made quite a few things. He’s not a fan of split pea soup, but his mama is, so we were generous making different things. Not all of them turned out well….hello chocolate soufflé.

Melt butter and oil in a Dutch oven over medium-low heat. Cook and stir until tender, aout 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring to a boil.

Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.

We played a few games as well. We love Risk and Cribbage. Games are a tradition for us.

**…….From the Recipe Box

I wouldn’t fill the pot with water next time. I like my split pea soup thick.

G says the other problem with this soup is it stinks. Whatever!

and remember: It’s not enough to live; you must have something to live for. Big kiss, Lynn

Big kiss, Lynn

Hooray, it’s Spring Break and my most excellent sous chef is here visiting. He’s been wanting to try a soufflé. Chocolate is every 15 year old boy’s taste of choice so chocolate it is.

We rarely have problems with recipes we are told are difficult, so I was expecting zero problems with soufflé. Well, I was wrong.

Let’s list the issues: We didn’t have the right sized dish. We didn’t use the right measurements. I’m not mentioning any names J. I’ve already ordered the correct soufflé dish so we can try it again. it didn’t make us hurl, so we will be trying it again.

This is a recipe from the Internet. They say 2 servings, but I don’t agree. I want more per serving.

Cooking spray

4 1/2 tablespoons granulated sugar, divided

1 tablespoon flour

1 1/2 tablespoons Dutch process cocoa

2 tablespoons milk

1/2 teaspoons vanilla

1 egg white

1 teaspoon powdered sugar

Preheat oven to 350 degrees.

Coat 2 6 ounce ramekins with cooking spray and sprinkle each with 3/4 teaspoons granulated sugar.

Combine 3 tablespoons granulated sugar, flour, cocoa and milk in a small saucepan over medium hea. Cook 2 minutes, stirring until smooth. Spoon into a medium bowl, and cool. Stir in vanilla.

Beat egg white until soft peaks form. Add remaining sugar. and beat until stiff peaks form. Fold 1/4 egg white into chocolate mixture. Spoon mixture into prepared dishes. Place dishes on a cookie sheet. Bake for 15 minutes until puffy and set. Sprinkle with powered sugar and serve immediately.

*****From the Recipe Box:

We did not like this recipe. Next time we’ll try Ina’s or Martha’s. We did so many things incorrectly. I’m so disappointed in us. Next time we will kick butt and take names.

and remember: Martinis are proof God loves us and wants us to have a good time. Big kiss, Lynn