Jalapeno Popper Stuffed Mushrooms

This recipe is perfect as a side dish or as a fun after-school, after-work snack. This was my first time making stuffed mushrooms, so I tried out both white mushrooms and these large portobello caps. The portobello caps proved to be a bit easier to stuff than the white mushrooms, but use whichever you please!

Ingredients:

• 3 slices bacon
• 6 large white mushrooms or 3 large portobello caps, stems removed and insides finely chopped and put aside. (Reserve caps for stuffing)
• 1 3-ounce package of cream cheese
• 1/4 cup finely shredded cheddar cheese
• 1 tablespoons minced garlic
• 1 or 2 jalapeno peppers, seeded and finely diced
• Salt and pepper, to taste
• 2 teaspoons Mexican chili powder
• 1 teaspoon cilantro

Instructions:

1. Pre-heat oven to 350 degrees F. Double line a baking sheet with foil.
2. In a skillet over medium-high heat, cook bacon until it begins to brown. Remove from skillet and place on a paper towel to drain. Once cool, crumble the bacon and set aside. 
3. In the same skillet over medium-high heat, add chopped mushrooms, garlic, diced jalapeno, salt and pepper. Cook for a few minutes, until the mushrooms soften. 
4. Remove from heat and add the mushroom mixture to a large mixing bowl.
5. Add the cream cheese, cheddar cheese, and crumbled bacon into the mixing bowl.
6. Mix well to combine. Add salt and pepper to taste, and Mexican chili powder.
7. Spoon the cheese mixture into the mushroom caps.
8. Place each mushrooms on the foil lined sheet and bake in the pre-heated oven for 20 minutes.
9. Remove from oven and garnish with cilantro. Serve and enjoy!

5-Alarm Spicy Skillet Chili Mac

Ingredients:

• 1 lb ground beef
• 1 tablespoon extra light olive oil
• Salt and pepper, to taste
• 2 cups shredded cheddar cheese
• 1 large onion, diced
•  1 jar tomato sauce (8 oz)
• 1 can diced tomatoes
• 2 tablespoons cumin
• 1 tablespoon paprika
• 2 tablespoons cayenne pepper
• 1 tablespoon minced garlic
• 3 large bell peppers, chopped
• 1 can kidney or pinto beans, drained and rinsed
• 2 teaspoons oregano
• 1/4 cup jalapeno peppers
• 1 and 1/2 cups water
• 1 tablespoon Mexican chili powder
• 1 and 1/2 cups dry elbow macaroni noodles or shells
• Optional: sour cream and extra jalapeno peppers

Instructions:

1. In a large skillet, heat olive oil on medium-high heat. Add onion and chopped bell peppers to skillet. Add salt and pepper. Cook for approximately 4 minutes or until vegetables are tender. 
   
2.  Add beef and garlic to skillet. Cook until beef is no longer pink. 
   
3. Add tomato sauce, diced tomatoes, beans, cumin, paprika, cayenne pepper, jalapeno peppers, chili powder, oregano, pasta and water to skillet. Bring to a boil. 
4. Add 1/2 of cheddar cheese to skillet. Then reduce to a simmer and cover. Cook for approximately 20 minutes. 
   
5. Remove from heat. Add remaining cheese to chili.
6. Serve with sour cream and extra jalapenos on top if desired. Enjoy! 

Crockpot Lasagna

Ingredients:

• 1 pound bulk Italian sausage (recommended) or 5 large italian sausages, sliced (used in pictures above)
• 1 medium onion, diced
• 1 tablespoon extra virgin olive oil
• Salt and pepper, to taste
• 2 jars Classico Spicy Tomato and Basil marinara sauce
• 1 egg
• 2 to 3 garlic cloves, minced
• 1 container (15 ounces) ricotta cheese
• 2 cups shredded Mozzarella cheese
• 1/2 teaspoon salt
• 1 cup grated Parmesan cheese
• 2 teaspoons cayenne pepper
• 15 uncooked lasagna noodles
• 1 teaspoon oregano
• 1 cup frozen corn
• 2 teaspoons red pepper flakes

Instructions: 

1. Heat olive oil in a large skillet on medium-high heat. Add sausage and onion to skillet. Sprinkle salt and pepper on sausage and onion. Cook for approximately 6-8 minutes or until sausage is no longer pink. Drain.
2. Stir in marinara sauce, salt, garlic and cayenne pepper. Heat until the mixture comes to a boil and then simmer.
3. In a large mixing bowl, combine egg, ricotta, mozzarella, and half of the grated Parmesan cheese. Stir until thoroughly combined.
4. Spoon 1/4th  of sausage mixture into bottom of slow-cooker. Top with 5 lasagna noodles, broken into pieces to fit.
5. Spread half of cheese mixture on top of noodles, followed by 1/4th of sausage mixture. Add corn on top of sausage mixture.
6. Top with 5 more noodles, remaining half of cheese mixture and another 1/4th of sausage mixture. 
7. Add remaining 5 noodles. Top with rest of sausage mixture.
8. Cover and cook on low heat for approximately 4-6 hours.
9. Sprinkle remaining grated Parmesan cheese, oregano and red pepper flakes on top before serving.
10. Enjoy!