August 31, 2016

Cajun Red Beans and Andouille Sausage Stuffed Mushrooms

Football season is here so I am sharing one of my favorite Cajun themed tailgating recipes today. 
 I make this appetizer when we cheer on our New Orleans Saints on game day. 
These jumbo stuffed mushrooms are tender and meaty and filled to the brim with Cajun seasoned red beans and Andouille sausage then topped with melted cheese. These mushrooms sure are winners, Let's hope our team is too!

Scroll down for more tailgating recipe from my fellow bloggers!

Ingredients: 

  • 6 oz andouille sausage, diced
  • 1/2 large yellow onion, diced
  • 3 cloves of garlic, minced
  • 6 large/jumbo mushrooms, stems removed
  • 1/2 jalapeno, diced
  • 3 cups red beans, cooked
  • 1 cup white cheddar cheese, shredded
  • 1 cup beef broth
  • salt and white pepper, to taste
  • olive oil, for saute
  • 1/4 cup green onions, diced for garnish

Directions:

  1. Preheat oven to 425 degrees.
  2. Add a swirl of olive oil to a large skillet over medium heat. 
  3. Add diced sausage and cook until crispy. Remove to a papertowel lined plate. Do not drain skillet.
  4. Add onion and cook until softened. Add more oil if needed. 
  5. Next, add garlic, jalapeno, and add the cooked sausage back to the skillet. 
  6. Add salt and pepper and stir to combine.
  7. Add 1 cup of cooked, drained red beans to the onion mixture and stir. 
  8. Place mushrooms in a baking dish, opening side up. 
  9. Scoop beans into each mushrooms center, filling and mounding on top.
  10. Pour broth or water in the pan. You need enough to cover the bottom.
  11. Cover with aluminum foil and bake at 425 degrees for 15 minutes. 
  12. Remove foil and add a sprinkling of cheese on top of each mushroom.
  13. Bake uncovered for 15 more minutes. 
  14. Place on a platter and serve right away.
  15. Garnish with diced green onions if desired. 
 

I love big stuffing mushrooms. 
They are hearty enough to make a filling entree 
and perfect size to be filled with the beans and sausage! 
 I love the favor of Cajun Andouille sausage and here in Louisiana they use it in everything especially beans and gumbo! I dice up a couple links for this recipe.
 
Cook in a skillet until crispy then drain on papertowels. 
Add diced onion to the pan and cook until softened.
Add the cooked sausage back to the skillet. 
Then add minced garlic and diced jalapeno. 
Add salt and pepper and stir to combine.
 I cook a big ol' pot of red beans according to the package.
{I use broth, cooked onion and pepper, and Cajun seasonings and simmer for a couple hours}.
You can also cook these in the Crock-Pot.
 Scoop out 1 cup of drained beans. 
Add the beans to the skillet with the onion mixture. 
Mix well.
 Place mushrooms in a baking dish. 
Now time to fill em' up!
Scoop beans into each mushrooms center, filling and mounding on top.
Pour broth or water in the pan. You need enough to cover the bottom.
Cover with aluminum foil and bake at 425 degrees for 15 minutes.  
 Remove foil and add a sprinkling of cheese on top of each mushroom.
Bake uncovered for 15 more minutes. 
Is your mouth watering yet?
Place on a platter and serve right away.
 Garnish with diced green onions if desired. 
I use my leftover red beans in the pot to make Red Beans and Rice with sausage and onions. 
Two meals in one! 
With the official start of football season around the corner, it’s time to tailgate! In celebration, I’ve joined a group of bloggers from all over the country — all of whom are big football fans! — to bring you 64 tailgating recipe ideas for a terrific football party. Click on their links below to join in! 
64 recipes for the perfect football tailgate! Check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to cheer on your team! #foodiefootballfans
64 recipes for the perfect football tailgate! Check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to cheer on your team! #foodiefootballfans
Spicy Mexican Cheese Dip by 2 Cookin Mamas
Salsa Verde by A Dish of Daily Life
Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen
Grilled Jalapeno Poppers by A Mind Full Mom
Beer & Brats Bake by A Simpler Grace
Black Bottom Maple Pecan Pie Bars by An Oregon Cottage
Crispy Baked Buffalo Wings by And She Cooks
Blackberry BBQ Sticky Wings by Around My Family Table
Cheesy Pull Apart Garlic Bread by Beer Girl Cooks
Black Bean & Corn Salsa by Body Rebooted
Smoky Jalapeno Poppers by Brunch-n-Bites
Loaded Sweet Potato Nachos by Bucket List Tummy
Cuban Sandwich Quesadillas by Casa de Crews
Grilled Asparagus Spears by Celebrating Family
Buffalo Chicken Poppers by Coffee Love Travel
Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla
Buffalo Chicken Poppers by Dash of Herbs
Loaded Guacamole by foodbyjonister
Cincinnati Nachos by Foodtastic Mom
Grilled Shrimp Pizza by Glisten and Grace
Mini Bell Pepper Nachos by Hello Little Home
BBQ Chicken Wontons by Lauren's Kitchen
Loaded Tailgate Tots by Life's Ambrosia
Ricotta & Fig Bites by Living Well Kitchen
Tailgate Tacos by Lizzy is Dizzy
Nashville Hot Chicken Wings by Loaves & Dishes
Cincinnati Chili Dip by Love & Flour
Tailgate Bloody Marys by Loves Food, Loves to Eat
Bacon Wrapped Tater Tots by Me and My Pink Mixer
Beer Sangria by Mixplorology
Crab Pretzels by Mom's Messy Miracles
Hot Bacon Dip by Nik Snacks
Build Your Own Bloody Mary Bar by Off the Eaten Path
Chowder Stuffed Jalapeno Poppers by Order in the Kitchen
Old Fashioned Sweet by Peanut Blossom
Baked Mac and Cheese Cups by Polka Dotted Blue Jay
Hearty Vegetable Chili by Simple and Savory
Focaccia Pizza by Simplify, Live, Love
Buffalo Chicken Pasta Salad by The Creative Bite
German Potato Skins by The Crumby Cupcake
Old Bay Trail Mix by The Culinary Compass
Meat Lover's Pizza Bites by The Life Jolie
Blackened Shrimp Tacos by The Speckled Palate
Honeydew Melon Refresher by Two Places at Once
Sausage Apple and Sage Hand Pies by What A Girl Eats


Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day. 
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August 30, 2016

Asian Spaghetti and Meatballs with Peanut Sauce

Boy, do I have a tasty recipe for y'all today! First, let me give you a little background info. 
I grew up in a foodie family, but what most of you don't know, is I have a unique heritage. My Mom's side is Japanese and my Dad's is Italian. So at a young age, I was introduced to sushi and somen noodles and teriyaki and tempura along with marinara and ravioli and bolognese and gnocchi. I, of course, love it all and this early intro to all the tasty flavors of both cultures made me the foodie I am today. 
So, not that you know more about me, let me tell you about this tasty meal.
This Asian Spaghetti and Meatballs with Peanut Sauce is essentially Nicole on a plate. It's an Asian dish inspired by a classic Italian dish. I made my favorite juicy and tender chicken meatballs and jazzed them up with Asian ingredients like ginger and cilantro and I used Yaki Soba stir fry noodles in place of spaghetti and a delicious homemade peanut sauce instead of the traditional marinara pasta sauce. I loved how this dish came out. It was fun and unique and brought me back to childhood!
JSL Foods, who makes the Fortune brand, sent me a package of their Yaki Soba noodles to use for my recipe. I loved it so much, I am entering it in their Fortune Asian Noodle Blogger Recipe Challenge this month. 
Wish me luck and comment below to let me know what you think of this recipe.

Fun Fact: My grandma, when she moved to the states from Japan, swore by JSL Foods authentic products and they were one of the only brands she would buy. 



Connect with JSL Foods here: 
http://www.jslfoods.com/

  Find JSL Foods at your local Safeway and Target stores. 

Chicken Spaghetti & Meatballs 

Makes 4 servings

Ingredients:


  • 17.7 oz package of Yaki Soba Stir Fry Noodles {I use Fortune brand}
  • 1/4 cup green onions, diced for garnish
  • 1 tbsp canola oil


Meatballs: 
  • 1 lb ground chicken
  • 1 egg
  • 1/2 shallot, grated
  • 2 garlic cloves, minced
  • 1/4 cup cilantro, stems removed and finely chopped
  • 1/4 cup panko breadcrumbs
  • 2 tbsp fresh ginger, minced 
  • salt and white pepper, to taste

Directions:

  1. Preheat oven to 400 degrees.
  2. Gently mix together all meatball ingredients in a large bowl.
  3. Roll small 1 inch meatballs by hand and place in a greased mini muffin pan {or a baking sheet}.
  4. Bake for 15 minutes until lightly browned.
  5. Meanwhile, heat a wok or large skillet over medium high heat and add oil.
  6.  Add all Yaki Soba noodles {will come in 3 pkgs} and gently break apart and stir fry for one minute. 
  7. Add 3/4 to 1 cup of peanut sauce {according to taste, I like more sauce} to the noodles and mix well. Remove from heat.
  8. Loosen meatballs from the muffin pan with a fork and toss with the noodles. 
  9.  Pour onto plates and garnish with diced green onions on top.


Asian Peanut Sauce:

Ingredients: 

1 cup smooth peanut butter
¼ cup soy sauce
¼ cup water
¼ cup sugar
¼ cup Worcestershire
3 tbsp sesame oil
1 inch piece of ginger, peeled and thinly sliced
4 cloves garlic, minced
½ tsp hot chili paste, or to taste

Directions: 

1. In a food processor or a blender add all the sauce ingredients.
2. Blend on high speed until smooth.
3. If you like it spicier add another ½-1 tsp hot chili paste.
4. Pour into a bowl .

 I start by making the Peanut Sauce. 
First peel a one inch piece of ginger. 
 Then thinly slice the ginger. 
 In a food processor or a blender add all the sauce ingredients.
Blend on high speed until smooth.
 If you like it spicier add another ½-1 tsp hot chili paste.
The sauce should be smooth and not too thick.
Now it's time to make the meatballs. 
I use a lot of Asian ingredients to make these 
flavorful meatballs including ginger, shallot, and cilantro.
I use a box grater to grate my half a shallot. 
This way the juice and the finely grated pieces all go into the meatballs and help keep it moist, 
I also grate my ginger or you can finely dice it. 
Add all meatball ingredients to a large bowl. 
Roll small 1 inch meatballs by hand and 
place in a greased mini muffin pan {or a baking sheet}.
Bake for 15 minutes. 
Now it's time to cook the Yaki Soba noodles.
These noodles come in three smaller packages with seasoning sauce. 
Save the sauce for another use and open all three packs of noodles. 
If the noodles are sticky you can run them under water for a few minutes. 
 Add oil to a wok or large skillet over medium high heat then add all Yaki Soba noodles. 
Gently break apart and stir fry for one minute. 
 Add 3/4 to 1 cup of peanut sauce {according to taste, I like more sauce} 
to the noodles and mix well. Remove from heat.
 Loosen meatballs from the muffin pan with a fork.
 How perfect are these beauties?
Add meatballs to the noodles. 
 Toss to coat.
 Pour onto plates and garnish with diced green onions on top.
 I loved how this dish came out. It was fun and unique and brought me back to childhood!
 Stella was a fan of these Asian Spaghetti and Meatballs and even licked her plate clean! 


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