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
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)
Fresh Mozzarella Cheese
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.