Yul Lose

Caprese Stuffed Portabello Mushrooms Preheat oven to 375degrees peal and mash and chop 4 cloves of garlic and toast in a skillet in butter until dark brown, stir often so they don’t burn. Wash and remove stem from 4 portabello mushrooms, pat dry with paper towel. 1 bunch fresh basil coarsly chopped 1 7oz. jar sun dried tomatoes packed in oil, dried on a paper towel 4oz. garlic and herb feta cheese crumbled 12 mozerella balls or slices from a fresh mozerella roll about 1/2” thick. Balsamic vinegrette to taste Brush the bottoms and insides of the mushrooms with the garlic infused butter. Distribute the roasted garlic over the inside of the 4 mushrooms. Sprinkle the feta cheese over the insides of the mushrooms, distribute the chopped fresh basil over the cheese and toasted garlic. Place 3-4 sun dried tomatoes on each mushroom and then distribute the mozzarella slices between the dried tomato pieces. Sprinkle with balsamic vinegrette, more can be added when you eat them if not enough now. Sprinkle Italian seasoning over the entire mushroom content. Place in oven on a cookie sheet and bake for 20-25 minutes or until mozzarella is nice and melted. I added a little more vinegrette to mine, Mrs. Lose thought hers was just right as it was out of the oven. She says I can fix these anytime, I guess she liked them. We’re having the remaining 2 for lunch tomorrow. I cooked these in the Pitboss pellet smoker.

Gotta ask. How hard would it be to set it up to where new users/posters can’t post or send PM’s for 24 hours to allow time for verification? Not allowing access to joiners from certain countries might help also if you can tell where they originate from.

Same here, I remember getting $1.00 for mowing a lawn that took 2-3 hours.

Spinach and Mushroom Egg Muffins I tried this one this morning and in my opinion they are the best ones yet. Heat oven to 375 degrees and spray muffin tins with non stick oil like Pam. 2 cups fresh spinach 1 cup chopped mush rooms 1/2 finely diced red pepper 1 bunch green onions finely diced Sauté the spinach in olive oil, I like it to have a little firmness and crunch so I don’t cook it too long. Sauté mushrooms, onion, and pepper in olive oil until onions are soft. 8 large eggs 1/3 cup plain yogurt 1/4 cup smoked Gouda cheese finely minced 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp black pepper 1/2 tsp sea salt 1 tsp dried rosemary Combine the eggs, cheese and yogurt in a mixing bowl along with the spices and beat until well blended with a fork. Add sautéed spinach and mushroom mixture to the egg mixture and stir. Using a soup ladle, ladle mixture into muffin cups, about 3/4 full works well. Stick the filled muffin tins in the preheated oven for 20 minutes. The mixture will swell as they bake. Remove from oven and let sit for about 15 minutes so they’ll firm up, much easier to remove from the muffin cups. Enjoy. Freeze leftover egg muffins in ziplock bags and reheat in the microwave wrapped in a paper towel for 90 seconds or until hot inside.

Breakfast Egg Muffins Mrs. Lose bought me a couple of bacon, Gruyère cheese egg bites from Starbucks one day when we were on a trip and I thought they were okay. She brought some frozen ones home from Costco and they were okay but kind of bland. Looking through Pinterest last week I came across some recipes for the egg bites or muffins and this morning I tried a couple of them out with some adjustments of my own. Preheat oven to 375 degrees and spray your muffin tins with Pam or non stick spray oil. 1/2 cup cooked crumbled sausage 2 seeded chopped jalapeño peppers 1- onion finely chopped 1/4 red bell pepper chopped 1 tbsp finely chopped garlic Sauté the vegetables, not to soft. 8- large eggs 1/3 cup plain yogurt 8 ounces shredded Jack/cheddar blend cheese 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp cayenne pepper (I like things spicey) 1/2 tsp black pepper 1/2 tsp seasoned salt Beat eggs, yogurt, cheese and spices with a fork until we’ll blended. Spoon a portion of sausage in each muffin cup Spoon a portion of the sautéed vegetable mixture into each muffin cup Pour egg mixture into muffin cups. Don’t over fill!! About 3/4 full is what you want because the egg mixture will expand With a fork mix the egg mixture in the muffin cup with the other ingredients, add more egg mixture if you need to. Sprinkle some more shredded cheese on top of each filled muffin cup. Place the filled muffin trays in the oven and set timer to 25 minutes. They will brown just a bit if you don’t like the browning cut the time to 20 minutes and see what happens, I like them browned. Remove from oven and let them cool as they are much easier to remove from the muffin cups if they cool and firm up. Enjoy. I’m freezing some of them for breakfast later on and to reheat I wrap in a paper towel and microwave for 90 seconds, sometimes it takes a little longer.

Is Pinterest blocking memes from any of you other folks? No memes and can’t save any pins since Friday.