Stuffed Mushrooms

Several years ago, I was working a booth at the local Home and Garden Show, and in the booth next to us was the booth with the “Stove Top Grill.”

At first, I thought that this was an odd looking thing – but, after sampling the food cooked on it – I bought one. I have cooked several different things on the Stove Top Grill, but, my favorite is Stuffed Mushrooms. Last night, I made some Stuffed Mushrooms – some stuffed with Pepperoni, and some stuffed with Sausage.

I start with the Button type Mushrooms, and I pop the stems out of them (I will Sautee them later).

Then, I put Pepperoni in about half of them, and a Breakfast Sausage in the other half. And, due to the heat level used with the Stove Top Grill and the cooking time – I did not have to pre-cook the Sausage. Then I liberally topped that with Parmesan Cheese.

With this Stove Top Grill, I put water in the cavity, and the moisture provided by the water helps keep the food from drying out while cooking.

I cook them on Medium / high heat until the cheese is completely melted. The I let them cool for a few minutes before eating.

Then when I have finished cooking all of the Stuffed Mushrooms, then I Sautee the stems in Butter and Garlic Salt – very good.

The good thing about making Stuffed Mushrooms like this is that – as far as what you stuff them with – you are only limited by your imagination. We have tried various types of meat – and have like them all.

Now, I want to try to cook these Stuffed Mushrooms in the Air Fryer – and compare that to the Stove Top Grill.

#stovetopgrill #Mushrooms #stuffedmushrooms #pepperonistuffedmushrooms #sausagestuffedmushrooms

1212 Santa Monica Restaurant, Santa Monica, CA

Today, I had my final doctors appointment for my Kidney removal. After my appointment, my friend, Jacare, and I went to a restaurant in Santa Monica, CA called 1212 Santa Monica. 1212 Santa Monica is a very nice restaurant with extremely good food. I had a “Classic Cheeseburger w/Fries, and Jacare had a Tuna Sandwich with a Salad. And we had some bread – and it was some of the best bread that I have ever eaten (and I’m not really a ” bread” guy.)

The ambiance was really nice, and as for the water that they bring to the table – they bring it in the tall “water bottle” and we can fill up our glasses any time we want – an interesting touch.

This restaurant is in between 2nd and 3rd Street in Santa Monica, in the promenade – where no vehicles are allowed. Let’s start with the bread – the outside of the bread was very “crispy” – but, unexpectedly, the inside of the bread was amazingly soft and very tasty.

Now, for the Classic Cheeseburger, I ordered it Medium rare, and it was cooked very to my satisfaction. And, for another interesting touch, they burn the 1212 logo into the top of the bun – pretty cool. The Burger was very moist, the bun was soft, and the lettuce was crisp – and the Fries were seasoned with a mild “Cajun” Seasoning, and were crisp – something that I like to see in French Fries. All in all – a very good meal.

Jacare had a Tuna Sandwich with a Salad – and neither of us were able to completely finish our respective meals.

I would definitely recommend 1212 Santa Monica to anyone that is going to be in the area – and definitely worth visiting again.

As for the price point – the 2 meals came to just over $45.00 – and considering the fact that we did not finish either meal – I would call it “well worth the money!”

Maple Glazed Pork Loin, Cauliflower Rice, and Apple Turnovers

Last night I made a Maple Glazed Pork Loin, Cauliflower Rice and Apple Turnovers. I did this with a Pork Tenderloin – but I really wanted to use a Pork Loin – so, wanted to try it again. My granddaughter, Leana, cooked the Cauliflower Rice. Then, for dessert, I made some Apple Turnovers.

First, I started with the Pork Loin – I brined the Loin in a mixture of Apple Juice, Chicken Broth, Apple Cider Vinegar, Rosemary, Salt, and Pepper.

I then put it in the Air Fryer for 15 minutes at 360 degrees. When I started the Pork Loin, I also started the Glaze cooking.

After 15 minutes, I flipped the Pork Loin, and cooked for another 15 minutes at 360. I let the Glaze continue to cook until it reduced by 1/2. The Glaze is a mixture of Apple Juice, Maple Syrup, and Rosemary.

After the next 15 minutes finished, I poured some of the Glaze on the Pork Loin and put back in for another 10 minutes at 260 degrees – coating it again with the Glaze at the half way point.

When finished, I let it rest for 5 minutes, the sliced it.

We also made some Cauliflower Rice. I prepared it with the food processor, the Leana cooked it in the Cast Iron Skillet, with approximately 1 Tbls of Olive Oil, Salt, Pepper, Cayenne, and some Butter. It cooks on medium / high heat for about 4 minutes before adding the butter and cooking for another minute.

Then, for dessert, I made some Apple Turnovers. I used store bought Puff Pastry and Apple Pie Filling, and made the Glaze from scratch with Powdered Sugar, Vanilla, and Milk.

Then we added some Whole Kernel Corn to finish off the meal. It was an amazing meal – everything turned out great. The Pork Loin was very tender, juicy, and flavorful – with the sweetness of the Maple Syrup adding that additional pop.

Leana thought she put a bit too much Cayenne in the Cauliflower Rice – but, I thought it was great.

“Cheat Day” Crazy Burger!

Nearly everyone that I know that has ever gone on a diet has a “Cheat Day.” While I am not officially on a “diet” – we have been eating better, with the Air Fryer and things like Cauliflower Rice – we had a “Cheat Day” today. When I am in LA, I have a tendency to find these places with crazy sandwiches – so, today, I decided to make my own crazy Burger.

I started with sautéing some mushrooms in Butter and sprinkling in some Garlic Salt. Then I took 2 pounds of Ground Beef (for 4 burgers), and I mixed in some Salt and Pepper, followed by the mixing in the Sautéed Mushrooms. Then I formed the Ground Beef /Mushroom mixture into 4 patties.

Then I made some Mac and Cheese to put on the burgers when finished.

I cooked the 4 burgers in my 2 cast iron skillets on medium heat. I like burgers cooked in the cast iron skillet – they have a nice char on them – and it is the next best thing to grilled burgers.

When the burgers were nearly finished, I fried some bologna and some ham.

Also, I made some homemade French Fries – twice fried. I fried them for approximately 3 minutes, then I put them in the freezer for 30 minutes. Then I brought them back out, and fried them again until finished. By doing that, you get a nice crunch on the French Fries.

Then I assembled the burgers – starting with a large bun, then adding the Fried Bologna, then the Burger Patty, then the Fried Ham, followed by the Mac and Cheese. And, for good measure, we put some Queso on top of the Mac and Cheese.

I don’t have a name for this crazy Burger – but, it sure was good. Jesse said that we now have to try to replicate some of the crazy Hot Dogs at Dave’s Dogs. Needless to say – we definitely ate too much tonight, lol.

Taco Stuffed Potatoes

I made these Taco Stuffed Potatoes a couple of years ago – and decided I would try it again. I started with large Baking Potatoes, poked some holes in them with a fork, to allow the steam to escape – and rubbed them with Olive Oil and Salt and Pepper. Then o baked them at 400 degrees for 1 hour.

I fried 1 pound of hamburger, added some salt and pepper, some Beef Broth, and some Taco Seasoning. I let it simmer to cook off the Beef Broth.

After 1 hour, I took the potatoes out of the oven, and let them cool for a few minutes, then I cut the tops of the potatoes off. I removed most of the insides of the potatoes, leaving just enough to main their form. I then mixed the potato flesh with the hamburger mixture. Then I put the mixture back inside of the hollowed out potatoes.

Then I crushed up some Tortilla Chips and put them on top of the potatoes, then added some more of the potato /hamburger mixture, then topped with some cheese. And, as an added extra, I put the leftover potato /hamburger mixture on top of the potato section that I cut off the top, and topped it with Cheese.

Then, I put the potatoes back in the oven for about 10 minutes – then served. At that point, we topped our individual Taco Stuffed Potatoes with our choices of Taco toppings and Salsa.

They were very good, and it was a meal all by itself.

Maple Glazed Pork Tenderloin and Cauliflower Rice

Last night, I made a couple of Pork Tenderloin in the Air Fryer, and I made some Cauliflower Rice in the cast iron skillet. This was the first time making either of these 2 items – but, I gave it a shot. I started with 2 Pork Tenderloin, which I marinated for 2 hours in Apple Juice, Chicken Broth, Rosemary, Course Salt, and Apple Cider Vinegar.

When I took them out of the marinade, I patted them dry, then rubbed them with Olive Oil and put them in the Air Fryer for 15 minutes at 360 degrees. Then I flipped them, and cooked for another 15 minutes at 360.

While they were cooking, I prepared the Maple Glaze – Maple Syrup, Apple Juice, Rosemary, and Seasoned Salt. I cooked this mixture over low / medium heat until reduced by half – then removed from the heat.

I poured the Maple Glaze over the Pork Tenderloin and cooked for another 5 minutes at 260 degrees.

They turned out slightly over – cooked – but they were still very good. The next time I will decrease the cook time by a few minutes – and they will be perfect.

Then, I made some Cauliflower Rice. I took a full head of Cauliflower, washed it and dried it off. Then I cut off the leaves and the stalks. Then I cut the remaining Cauliflower head into four pieces, and grated the entire head – making shapes similar to a grain of rice.

I heated up the cast iron skillet, with a couple tsps of Olive Oil, then added the Cauliflower Rice. I added some salt, pepper, and a bit of Cayenne. I cooked it for approximately 5 minutes – stirring often. Near the end, I added some butter for good measure, lol.

The Cauliflower Rice was a hit – it came out very good – and for someone that doesn’t eat rice – this was pretty cool. Then I added some Whole Kernel Corn to top the whole meal off. I served the meal with the sliced Pork Tenderloin served over a bed of the Cauliflower Rice, with the corn on the side.

All in all – it was a very good meal. The more I use my Air Fryer, the more I like it.

Air Fried Pork Chops and Broccoli

So, for supper – I decided to put the Air Fryer back to work. I had some Pork Chops – with 2 different seasonings. First, I used the same rub that I use when I grill Pork Chops – (garlic salt, onion powder, thyme, ancho chili, smoked paprika, black pepper, ground mustard) on 2 of the Chops – and on the other 2 Chops, I put Salt, Ancho Chili, Garlic Powder, and Onion Powder.

There was a definite difference in the 2 tastes – but they were both very good.

I cooked them in the Air Fryer for 10 minutes at 350 – flipping them at the 5 minute mark.

Then, I made some homemade mashed potatoes, mixed with butter, Milk, Sour Cream, Salt, and Pepper.

Then I cut up 2 heads of Broccoli, tossed it in Olive Oil and Salt, and put them in the Air Fryer when I flipped the Pork Chops – cooking them for only 5 minutes.

Then I made some homemade Cheese Sauce to pour over the Broccoli – I started with some Heavy Whipping Cream, Butter, Cream Cheese, Pepper, Ground Mustard, Swiss Cheese, and Colby/Jack Cheese. I heated up the Whipping Cream, Butter, and Cream Cheese until everything was melted. Then I removed it from the heat and added the rest of the ingredients and whisked until smooth.

Here is the final result – Pork Chops, Mashed Potatoes, Broccoli with Cheese Sauce. It was a very good supper – another successful Air Fryer supper!