Grilled Portobello Mushrooms with Tomatoes and Mozzarella

This particular recipe is a perennial favorite, often requested by my husband and bunches of family members. I often get asked how to make it, so I thought I would do my good deed for the week  - here you go!

Ingredients

• 3 Tablespoons Olive Oil
• 4 large portobello mushrooms, stemmed
• salt and pepper
• 3 Tablespoons Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 3 small to medium sized vine ripened tomatoes, cut into 1/2 inch pieces
• 8 ounces mozzarella, cut into 1/2 inch cubes
• 1/4 cup chopped fresh basil leaves
• Balsamic Vinegar (*totally optional, not in original recipe)

Instructions

• Drizzle 3 Tablespoons of olive oil over both sides of the mushrooms. Sprinkle with salt and pepper.

• Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Meanwhile, whisk the garlic and EVOO in a medium bowl to blend. 

• Add the tomatoes, cheese and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper. I will usually sprinkle a couple of dashes of balsamic vinegar into the salad, as well - I just like the way it tastes.

• Place 1 hot mushroom gill side up on your plate. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with EVOO to finish, if you like, though I usually find it unnecessary.

Roasted Acorn Squash with Cinnamon

This was a very new side dish for me to try and I have to say a new favorite!

Ingredients
acorn squash
cinnamon
1/4 cup water

Directions
Preheat oven to 400.  Cut acorn squash right in half.  Scoop out seeds.  You can roast the whole halves or slice them.  I chose to slice them.  You want to roast them in a deeper pan filled with 1/4 cup of water on the bottom (to prevent burning or drying out the squash). 

Sprinkle squash all over with cinnamon ( to your desired taste).  Also if you like things on the richer, sweeter side, try drizzling 1 Tbs of maple syrup along with the cinnamon :) Roast for 1 hour.  This was so delicious! Almost like a squash and sweet potato had a baby. LOL Eat! Enjoy! YUM!

I can't wait to try this again in the fall!

Sweet Drop Biscuits YUM! (Inspired by/for Dad)

Ingredients

• 2 cups original Bisquick mix or any other complete pancake mix  
• 2/3 cup milk
• 2 tablespoons honey                                        
• 2 tablespoons brown sugar
• 1/4 teaspoon cinnamon
• 1 chopped ripe banana
• 1 handful rolled oats (optional)
• 2 tablespoons butter (for melting)
• 3 teaspoons granulated sugar (for cinnamon sugar topping)
• 1 teaspoon cinnamon (for cinnamon sugar topping)

Directions

1. Heat oven to 450

2. Stir Bisquick mix, milk, brown sugar, and cinnamon until soft dough forms.  Fold in chopped banana.  Drop dough by spoonful's onto ungreased cookie sheet.  I like to use an ice cream scoop for this part.  Sprinkle with rolled oats to top, this is optional but I love it for the added texture.

3. Bake 8 to 10 minutes or until golden brown.  Melt butter in small bowl.  Brush over warm biscuits.  Mix together granulated sugar and cinnamon.  Sprinkle cinnamon sugar over warm biscuits.  Eat! Enjoy! Yum!

These biscuits are my favorite!  They are so easy, delicious, and the ingredients are forever interchangeable.  Try them with shredded cheese and garlic for dinner, or chocolate chips and walnuts for dessert, you get the point!