Friday, August 3, 2012

unintentionally vegetarian

Hola chicas. Como estas? My gratitude goes out to those who invented the "weekend" because it is finally here. Today I am sharing a couple of our go to, staple meals as of lately. If you are like me, you will  accidentally, unintentionally become a vegetarian. You stop and think about it, and you actually have not eaten one piece of meat in days. This seriously happens to me. Tell me I am not the only one. 

So this week, I made our traditional go to wedge salad, and concocted a little stuffed portobello masterpiece that I cannot wait to share with you. It tastes amazing, therefore I could eat it days in a row, and the simplicity is astounding. Bingo. Bango. Let's go. 
Wedge Salad with Homemade Blue Cheese Dressing
Iceberg Lettuce
Blue Cheese Crumbles
Blue Cheese Dressing:
3/4 C Sour Cream
1 1/3 C Mayo
1 t Worcestershire
1/2 t Dry Mustard
1/2 t Garlic Powder
1/2 t Salt 
1/2 t Ground Black Pepper 
Dash of Lemon Juice
Dash of Cayenne Pepper
4 oz Blue Cheese Crumbled

Combine all of the dressing ingredients. Assemble and Bam. You have a restaurant quality wedge salad. I am for serious. 

Totally off the cuff right here.
Stuffed Portobello Mushrooms 
Ingredients-ess (a la Teresa Giudice)
Portobello Mushrooms
Fresh Basil
Olive Oil 
Balsamic Vinegar 
Fresh Mozzarella Cheese
Garlic Powder

Preheat oven to 425.
Remove stem from mushrooms, and place mushrooms topside down into a pan. Drizzle balsamic vinegar, olive oil and sprinkle garlic powder to coat the mushrooms. Place in oven for 20 minutes.
Remove mushrooms and and cover each mushroom with fresh basil leaves, tomato slice and fresh mozzarella. 
Bake for an additional 5 minutes and then turn onto broil until cheese is slightly browned. 

I mean how is that for easy? Super easy. Annnnndddd it was beyond delish. The boy wanted more if that tells you anything. Be unintentionally veggie with me this weekend. Loves!


  1. Okay, now you are becoming my daily menu guide!! My husband is a meat eater ... and I am finding things like the portabello mushrooms that give him the heartiness without all the bad stuff!! I did your chopped salad a couple of weeks ago ... it was met with rave reviews! I am throwing out all my cookbooks!!

  2. OK I am so trying those portobello mushrooms THIS WEEKEND. They look amazing, cannot tell you how many great ideas you have given me on food! Is it you I have to thank for the 5 lbs I have gained...humm.......! Enjoy your weekend, and cheers to whoever invented it is right!

  3. PS Hilarious about "ingredient-ess" ....SCARY.

  4. I have been looking for a simple but good portobello recipe...thanks!

  5. That happens to be all the time, especially in the summer....sometimes I will live all week on beans, bread, veggies and fruit....and then on the weekend when we go out to dinner I will have the fish and red meat. But I recently bought a food diary and shoping list planner and hope to plan better. Lve these recipes!

  6. Love the Teresa reference :) You are like Ina Garten with this meal - looks wonderful. Now I have something to make this weekend. Thanks!

  7. hahahh ingredientsess. this may be my favorite post. Wedge salads and Portobello mushrooms, two of my favoriteeee things. Thanks so much for sharing!

  8. I am a vegetarian full time so I always love finding great recipes to add to my repertoire. They sound amazing!

  9. Yum! Portobello's taste like steak anyway!

  10. Oooh -- those mushrooms look amazing! We are the same way...we can go for several days without eating meat, and then my husband will mention it and I have to incorporate a little bit. :-)

  11. YUM to both! The stuffed mushrooms look a-mazingggg

  12. All of this looks amazing, gotta love a classic wedge salad.

    Be sure to check out my GIVEAWAY! :)
    Angela @ The Lovely Cup

  13. OK doke so this looks amazingggggg!!! I always have a hard time finding a good-tasking buttermilk/ranch dressing. I am so tempted to go to my favorite steak restaurant and ask them for a jar!!



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