I’ve always wanted to try Hawaiian roll sliders, but the rolls’ sweetness has kept me from doing so until I found their less-sweet version–savory, buttery Hawaiian rolls. I made these turkey bacon sliders a little more special by preparing & using a garlic-basil mayonnaise instead of plain old mayo. The sandwiches were a hit with my busy family, who grabbed them on the go, and I loved how easy they were to make. I served these tasty mini sandwiches with baked sweet potato chips and a dill cucumber salad.

Turkey Club Sliders

Garlic-Basil Mayonnaise:

• ¼ cup of mayonnaise
• 2 tbsp fresh basil, finely chopped
• 1 clove of garlic, finely grated
• Freshly cracked black pepper, to taste

Turkey Club Sliders:

• 6 slices of bacon
• 1 package of savory buttery Hawaiian rolls, sliced in half horizontally
• 6 slices of Havarti cheese (or cheese of your choice)
• 8 oz deli turkey, sliced
• 2-3 Roma tomatoes, sliced
• 2 cups iceberg lettuce, finely shredded
• ¼ red onion, sliced thinly  ***Soak the slices in ice water if they’re too strongly flavored
• Sea salt and freshly cracked black pepper, to taste

How to Make Turkey Club Sliders:

Make the garlic-basil mayonnaise by combining the mayonnaise, finely chopped basil, garlic, and freshly cracked black pepper to taste. Stir until well combined and set aside to let the flavors mingle.

Cook the bacon in a large skillet until both sides are golden brown & crisp, about 10 minutes. Place on paper towels to drain the grease.

Prepare the rolls by slicing them in half horizontally and placing them both cut-side up.

Prepare the turkey club sliders by spreading the garlic-basil mayonnaise evenly on both halves of the Hawaiian rolls.

Layer the Havarti cheese on the bottom half of the rolls.

Next, layer the turkey slices.  Side Note: Loosely fold or ruffle the slices to create airy layers for the slider. 

Next, layer the cripsy bacon slices.

Next, layer the tomato slices, then season them with sea salt and freshly cracked black pepper to taste.

Finally, layer with the shredded lettuce and thinly sliced onions, and season with freshly cracked black pepper to taste, if desired.

Finish the sliders by topping with the top layer of slider rolls.

Slice into sliders. Serve and enjoy.

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Turkey Club Sliders

Course Appetizer, Lunch, Main

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 Sliders

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Garlic-Basil Mayonnaise:

• ¼ cup of mayonnaise
• 2 tbsp fresh basil finely chopped
• 1 clove of garlic finely grated
• Freshly cracked black pepper to taste

Turkey Club Sliders:

• 6 slices of bacon
• 1 package of savory buttery Hawaiian rolls sliced in half horizontally
• 6 slices of Havarti cheese or cheese of your choice
• 8 oz deli turkey sliced
• 2-3 Roma tomatoes sliced
• 2 cups iceberg lettuce finely shredded
• ¼ red onion sliced thinly ***Soak the slices in ice water if they're too strongly flavored
• Sea salt and freshly cracked black pepper to taste

Instructions

• Make the garlic-basil mayonnaise by combining the mayonnaise, finely chopped basil, garlic, and freshly cracked black pepper to taste. Stir until well combined and set aside to let the flavors mingle.
• Cook the bacon in a large skillet until both sides are golden brown & crisp, about 10 minutes. Place on paper towels to drain the grease.
• Prepare the rolls by slicing them in half horizontally and placing them both cut-side up.
• Prepare the turkey club sliders by spreading the garlic-basil mayonnaise evenly on both halves of the Hawaiian rolls.
• Layer the Havarti cheese on the bottom half of the rolls. Next, layer the turkey slices.  Side Note: Loosely fold or ruffle the slices to create airy layers for the slider.
• Next, layer the cripsy bacon slices. Next, layer the tomato slices, then season them with sea salt and freshly cracked black pepper to taste.
• Finally, layer with the shredded lettuce and thinly sliced onions, and season with freshly cracked black pepper to taste, if desired.
• Finish the sliders by topping with the top layer of slider rolls, and slice into sliders. Serve and enjoy.

We had some prosciutto and ciliegine mozzarella balls in the fridge, so I decided to make these prosciutto-wrapped nectarines with mozzarella and basil skewers for a tasty, healthy appetizer. I used a nectarine because it’s what we had on hand, but a peach would work well too. These tasty little bites were easy to make and tasted great as is, and also with a drizzle of olive oil & balsamic glaze. This easy summer appetizer paired nicely with grilled flank steak, marinated cherry tomatoes, and fresh grilled corn on the cob.

Prosciutto-Wrapped Nectarines with Mozzarella and Basil

Ingredients:

• 1 large nectarine or peach
• 2 slices of prosciutto, each slice cut into 4 same-sized pieces long enough to wrap the fruit
• 8 medium basil leaves
• 8 mozzarella balls, divided by 8

Serving Options:

• Olive oil, drizzled
• Fresh parsley, finely chopped
• Balsamic glaze or aged vinegar

How to Make Prosciutto-Wrapped Nectarines with Mozzarella and Basil:

Prepare the necatrine (or peach) by slicing it into 8 slices, discarding the pit and stem.

Wrap each nectarine slice with prosciutto around the middle of each fruit slice.

Assemble the skewers by placing a basil leaf on top of each prosciutto-wrapped peach slice.

Add a ciliegine mozzarella ball on top of the basil leaf. Use a long toothpick or a skewer to hold everything in place by driving it through the center of the stack.

Serve as they are, or topped with a drizzle of olive oil, fresh parsley, and/or balsamic glaze or aged vinegar, if desired.

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Prosciutto-Wrapped Nectarines with Mozzarella and Basil

Course Appetizer

Cuisine Italian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 slices

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Wooden Skewers or Large Toothpicks

Ingredients

Ingredients:

• 1 large nectarine or peach
• 2 slices of prosciutto Each slice is cut into 4 thin, same-sized pieces long enough to wrap the fruit
• 8 medium basil leaves
• 8 ciliegine mozzarella balls divided by 8

Serving Options:

• Olive oil drizzled
• Fresh parsley finely chopped
• Balsamic glaze or aged vinegar

Instructions

• Prepare the necatrine (or peach) by slicing it into 8 slices, discarding the pit and stem.
• Wrap each nectarine slice with prosciutto around the middle of each fruit slice.
• Assemble the skewers by placing a basil leaf on top of each prosciutto-wrapped peach slice.
• Add a ciliegine mozzarella ball on top of the basil leaf. Use a long toothpick or a skewer to hold everything in place by driving it through the center of the stack.
• Serve as they are, or topped with a drizzle of olive oil, fresh parsley, and/or balsamic glaze or aged vinegar, if desired.

We love hummus in my house, and I try to always have some on hand. I stumbled upon a quick and easy olive hummus recipe I found on The Healthy Foodie that sounded perfect because I had olives that needed to be used up. This tasty hummus was creamy, flavorful, and loaded with small bits of olives, which tasted great with flatbread and fresh veggies.

Olive Hummus

Ingredients:

• 2 (15-oz) cans of chickpeas (garbanzo beans), rinsed, drained, and skins removed
• ½ cup tahini
• ½ cup water
• ¼ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• 3 tbsp white vinegar
• 3 garlic cloves, minced
• Sea salt, to taste
• ⅓ cup kalamata olives, chopped, plus more for garnish if desired
• ¼ cup Castelvetrano green olives, chopped, plus more for garnish if desired

How to Make Olive Hummus:

Remove the skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional but highly recommended as it creates an ultra-creamy hummus. 

Make the hummus by placing the drained chickpeas in the bowl of your food processor, along with the tahini, water, olive oil, fresh lemon juice, white vinegar, garlic, and sea salt to taste. Process until smooth and creamy, about 3-4 minutes. Scraping the sides, as needed.

Add the chopped olives and pulse only 5-6 times so they will still have texture.

Refrigerate for 30-60 minutes before serving.

To serve, sprinkle the top with parsley, additional chopped olives, and a drizzling of olive oil. Serve with flatbread and veggies. Enjoy.

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Olive Hummus

Course Appetizer

Cuisine Lebanese

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups +/-

Author Pam - For the Love of Cooking

Equipment

• Food Processor

Ingredients

• 2 (15-oz) cans of chickpeas (garbanzo beans), rinsed, drained, and skins removed
• ½ cup tahini
• ½ cup water
• ¼ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• 3 tbsp white vinegar
• 3 garlic cloves minced
• Sea salt to taste
• ⅓ cup kalamata olives chopped, plus more for garnish, if desired
• ¼ cup Castelvetrano green olives chopped, plus more for garnish, if desired

Instructions

• Remove the chickpea skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional but highly recommended as it creates an ultra-creamy hummus.
• Make the hummus by placing the drained chickpeas in the bowl of your food processor, along with the tahini, water, olive oil, fresh lemon juice, white vinegar, garlic, and sea salt to taste. Process until smooth and creamy, about 3-4 minutes. Scraping the sides, as needed.
• Add the chopped olives and pulse only 5-6 times so they will still have texture.
• Refrigerate for 30-60 minutes before serving.
• To serve, sprinkle the top with parsley, additional chopped olives, and a drizzling of olive oil. Serve with flatbread and veggies. Enjoy.

After a few videos were shared with me on Instagram by family & friends, I finally tried making this viral no-fold blanket dumplings recipe I found on Spend with Pennies. These little pork dumplings were much easier to prepare than potstickers or gyoza, making them perfect for busy weeknights.  I served them with spicy chili crisp, black vinegar, and soy sauce, but potsticker dipping sauce would also be terrific. These blanket dumplings pair nicely with a tangy cucumber salad and soy-glazed snow peas.

No-Fold Blanket Dumplings

Filling:

• ½ lb. ground pork (ground chicken or turkey will also work)
• 2 green onions, finely chopped, plus more for garnish if desired
• 2 tsp soy sauce
• 2 tsp fresh ginger, finely grated
• 1 large clove of garlic, minced
• 1½ tsp toasted sesame oil
• 1 tsp rice vinegar
• 1 teaspoon cornstarch
• ¼ tsp white pepper
• Sea salt, to taste

Other Ingredients:

• 12 dumpling (potsticker or gyoza) wrappers
• 2 tsp vegetable oil
• ⅓ cup water
• Toasted sesame seeds, if desired

Serving Options:

• Spicy chili crisp
• Chinese Black vinegar
• Soy sauce
• Potsticker dipping sauce

How to Make No-Fold Blanket Dumplings:

Prepare the filling by placing the ground pork and the green onions in a bowl.

In a small dish, mix the soy sauce, ginger, garlic, toasted sesame oil, vinegar, cornstarch, white pepper, and sea salt to taste until well combined.  Pour over the ground pork and green onions, and mix with your hands until evenly combined.

Prepare the dumplings by placing heaping tablespoon-sized balls on a plate.

Place one dumpling wrapper over each mound like a blanket. Gently squeeze it to tuck it around the filling so it adheres to the top and sides, leaving the bottom unwrapped.

Cook the blanket dumplings by heating the oil in a nonstick skillet over medium-high heat. Add the dumplings, spacing them apart. Add the water and cover with a tight-fitting lid to steam for 6-8 minutes, or until the pork reaches 145 degrees.

Uncover and continue cooking until the water has evaporated and the bottoms are crisp and slightly caramelized, about 2 minutes.

Serve the dumplings with a sprinkling of toasted sesame seeds and green onions, along with spicy chili crisp, black vinegar, soy sauce, or potsticker dipping sauce, if desired. Enjoy.

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No-Fold Blanket Dumplings

Course Appetizer, Main

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12 dumplings

Author Pam - For the Love of Cooking

Equipment

• Nonstick Skillet with Lid

Ingredients

Filling:

• ½ lb. ground pork ground chicken or turkey will also work
• 2 green onions finely chopped, plus more for garnish if desired
• 2 tsp soy sauce
• 2 tsp fresh ginger finely grated
• 1 large clove of garlic minced
• 1½ tsp toasted sesame oil
• 1 tsp rice vinegar
• 1 teaspoon cornstarch
• ¼ tsp white pepper
• Sea salt to taste

Other Ingredients:

• 12 dumpling potsticker or gyoza wrappers
• 2 tsp vegetable oil
• ⅓ cup water
• Toasted sesame seeds if desired

Serving Options:

• Spicy chili crisp
• Chinese Black vinegar
• Soy sauce
• Potsticker dipping sauce

Instructions

• Prepare the filling by placing the ground pork and the green onions in a bowl.
• In a small dish, mix the soy sauce, ginger, garlic, toasted sesame oil, vinegar, cornstarch, white pepper, and sea salt to taste until well combined.  Pour over the ground pork and green onions, and mix with your hands until evenly combined.
• Prepare the dumplings by placing heaping tablespoon-sized balls on a plate.
• Place one dumpling wrapper over each mound like a blanket. Gently squeeze it to tuck it around the filling so it adheres to the top and sides, leaving the bottom unwrapped.
• Cook the blanket dumplings by heating the oil in a nonstick skillet over medium-high heat. Add the dumplings, spacing them apart. Add the water and cover with a tight-fitting lid to steam for 6-8 minutes, or until the pork reaches 145 degrees.
• Uncover and continue cooking until the water has evaporated and the bottoms are crisp and slightly caramelized, about 2 minutes.
• Serve the dumplings with a sprinkling of toasted sesame seeds and green onions, along with spicy chili crisp, black vinegar, soy sauce, or potsticker dipping sauce, if desired. Enjoy.

Warning!!! These delicious spicy chili-crisp edamame are very addictive! Spicy, salty, and so easy to make, edamame is one of our favorite snacks or Asian side dishes. I whipped up this easy edamame recipe to pair with a recent meal of sticky Asian pork ribs, garlic-ginger rice with cilantro, and bok choy with ginger sauce.

Spicy Chili-Crisp Edamame

Ingredients:

• 8 oz frozen edamame
• 2 cloves garlic, peeled, smashed
• 2 tsp olive oil
• 1 tsp toasted sesame oil
• 2 tsp soy sauce, more to taste
• 2 tsp chili crisp 
• Sea salt, to taste

How to Make Spicy Chili-Crisp Edamame:

Blanche the edamame in a large saucepan of salted, boiling water, over high heat for 3-4 minutes.

Drain and rinse the edamame with very cold water to prevent it from cooking further.

Dry the edamame pods on a clean tea towel (or paper towels) until very dry.

Finish cooking by heating the olive oil, toasted sesame oil, and smashed garlic in a large skillet over medium heat. Cook for a few minutes until golden brown, to season the oil, tossing occasionally. Don’t let the garlic turn dark or burn.

Add edamame to the skillet with the oil and garlic; toss it all together for 1 -2 minutes to get it nice and coated.

Add a splash of soy sauce and chili crisp, stir & cook for only 1-2 minutes, to preserve the green color of the edamame.

To serve, discard the garlic cloves. Transfer to a large bowl, and season with sea salt to taste.

To eat, grab an edamame pod, and use your teeth to pull the little edamame beans out of the shell while holding it. Discard the shells and repeat.  Enjoy.

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Spicy Chili-Crisp Edamame

Course Appetizer, Sides

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large saucepan
• Large skillet

Ingredients

• 8 oz frozen edamame
• 2 cloves garlic peeled, smashed
• 2 tsp olive oil
• 1 tsp toasted sesame oil
• 2 tsp soy sauce more to taste
• 2 tsp spicy chili crisp
• Sea salt to taste

Instructions

• Blanche the edamame in a large saucepan of salted, boiling water, over high heat for 3-4 minutes.
• Drain and rinse the edamame with very cold water to prevent it from cooking further.
• Dry the edamame pods on a clean tea towel (or paper towels) until very dry.
• Finish cooking by heating the olive oil, toasted sesame oil, and smashed garlic in a large skillet over medium heat. Cook for a few minutes until golden brown, to season the oil, tossing occasionally. Don't let the garlic turn dark or burn.
• Add edamame to the skillet with the oil and garlic; toss it all together for 1 -2 minutes to get it nice and coated.
• Add a splash of soy sauce and chili crisp, stir & cook for only 1-2 minutes, to preserve the green color of the edamame.
• To serve, discard the garlic cloves. Transfer to a large bowl, and season with sea salt to taste.
• To eat, grab an edamame pod, and use your teeth to pull the little edamame beans out of the shell while holding it. Discard the shells and repeat.  Enjoy.

I like to keep hummus, baba ganoush, dill dip, or veggie dip in the fridge for healthy snacking and a quick appetizer. Instead of my go-to dips, I made this lemon-garlic white bean dip instead. Perfect dipping with fresh veggies, flatbread, chips, or pita bread, this creamy white bean dip is healthy, delicious, and so easy to make! My daughter and I enjoyed this white bean dip with veggies & flatbread for lunch recently, and thought it was lemony, garlicky, and so delicious.

Creamy White Bean Dip

Ingredients:

• 1 (15-oz) can of white cannellini beans, drained & rinsed
• 2 tbsp good quality olive oil, plus more for drizzling at serving time
• Juice and zest of 1 large lemon (about 2 tablespoons of juice), or more to taste
• 2 cloves of garlic, finely grated
• Sea salt and freshly cracked black pepper, to taste
• 2-3 tbsp ice water, if needed
• Fresh parsley, finely chopped

Serving:

• Carrot sticks, celery sticks, bell pepper slices, cherry tomatoes, radishes, etc.
• Flatbread
• Chips
• Pita bread

How to Make a Creamy White Bean Dip:

In a food processor, pulse together the white beans, 2 tablespoons of olive oil, lemon juice & zest, garlic, sea salt, freshly cracked black pepper, until creamy and smooth.

Add a few tablespoons of ice water if it’s too thick. Taste and re-season if needed.

Pour into a serving dish and drizzle olive oil over the top. Sprinkle with fresh parsley.

Serve with fresh vegetables, flatbread, chips, or pita bread. Enjoy.

Store in an airtight container in the fridge for up to 5 days.

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Creamy White Bean Dip

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Food Processor

Ingredients

• 1 (15-oz) can of white cannellini beans, drained & rinsed
• 2 tbsp good quality olive oil plus more for drizzling at serving time
• Juice and zest of 1 large lemon about 2 tablespoons of juice, or more to taste
• 2 cloves of garlic finely grated
• Sea salt and freshly cracked black pepper to taste
• 2-3 tbsp ice water if needed
• Fresh parsley finely chopped

Serving:

• Carrot sticks celery sticks, bell pepper slices, cherry tomatoes, radishes, etc.
• Flatbread
• Chips
• Pita bread

Instructions

• In a food processor, pulse together the white beans, 2 tablespoons of olive oil, lemon juice & zest, garlic, sea salt, freshly cracked black pepper, until creamy and smooth.
• Add a few tablespoons of ice water if it's too thick. Taste and re-season if needed.
• Pour into a serving dish and drizzle olive oil over the top. Sprinkle with fresh parsley.
• Serve with fresh vegetables, flatbread, chips, or pita bread. Enjoy.
• Store in an airtight container in the fridge for 3-5 days.

This easy cheese-stuffed potato croquettes recipe is such a great way to use up leftover creamy mashed potatoes! Instead of my go-to loaded croquette recipe, I decided to keep it simple–but still special, by stuffing the center of each mashed potato ball with sharp cheddar cheese. Yum!  They were crispy on the outside with creamy and cheesy centers! We loved them dipped in ranch dressing and barbecue sauce.

Cheese-Stuffed Potato Croquettes

Loaded Potato Croquettes:

• 1 cup plain panko crumbs
• ½ cup flour
• 1-2 eggs, well-whisked **1 jumbo or 2 small
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
•  1½ cups leftover creamy mashed potatoes
• ½ cup sharp cheddar cheese, diced into small cubes
• Vegetable Oil

Serving:

• Ranch dressing
• Barbecue sauce

How to Make Cheese-Stuffed Potato Croquettes:

Make a dredging station by placing the panko crumbs in a shallow bowl and season them with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.

Place the flour in a shallow bowl and season it with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.

Whisk the egg in a shallow bowl and season it with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.

Prepare the croquettes by scooping 1 tablespoon of mashed potatoes (using a cookie scooper), pressing a piece of cheese in the center, then adding another tablespoon of mashed potatoes to the top. Form into a round ball.

Roll the potato ball evenly in the flour, then the egg, and then into the panko crumbs. Place on a plate with parchment paper.  Repeat with the remaining potato and cheese.

Place into the refrigerator for 30 minutes. Side Note: Don’t skip this step; it helps the panko adhere to the potato balls.

Cook the croquettes by pouring oil into a small deep skillet and heating over medium-high heat until a thermometer registers 350 degrees.

Gently lower a few potato croquettes into the HOT oil with a slotted spoon and fry, rolling them in the oil, until deeply golden brown, 3-4 minutes.

Transfer to a wire cooling rack while cooking the remaining potato croquettes (this helps retain their crunch!). Repeat with the remaining potato croquettes.

Serve immediately with ranch dressing and barbecue sauce, if desired. Enjoy.

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Cheese-Stuffed Potato Croquettes

Course Appetizer, Sides

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 9 croquettes

Author Pam - For the Love of Cooking

Equipment

• Deep Small Skillet
• Meat Thermometer
• Wire Cooling Rack

Ingredients

Loaded Potato Croquettes:

• 1 cup plain panko crumbs
• ½ cup flour
• 1-2 eggs well-whisked **1 jumbo or 2 small
• Sea salt and freshly cracked pepper to taste
• Garlic powder to taste
• 1½ cups leftover creamy mashed potatoes
• ½ cup sharp cheddar cheese diced into small cubes
• Vegetable Oil

Serving:

• Ranch dressing
• Barbecue sauce

Instructions

• Make a dredging station by placing the panko crumbs in a shallow bowl and season them with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.
• Place the flour in a shallow bowl and season it with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.
• Whisk the egg in a shallow bowl and season it with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.
• Prepare the croquettes by scooping 1 tablespoon of mashed potatoes (using a cookie scooper), pressing a piece of cheese in the center, then adding another tablespoon of mashed potatoes to the top. Form into a round ball.
• Roll the potato ball evenly in the flour, then the egg, and then into the panko crumbs. Place on a plate with parchment paper.  Repeat with the remaining potato and cheese.
• Place into the refrigerator for 30 minutes. Side Note: Don’t skip this step; it helps the panko adhere to the potato balls.
• Cook the croquettes by pouring oil into a small deep skillet and heating over medium-high heat until a thermometer registers 350 degrees.
• Gently lower a few potato croquettes into the HOT oil with a slotted spoon and fry, rolling them in the oil, until deeply golden brown, 3-4 minutes.
• Transfer to a wire cooling rack while cooking the remaining potato croquettes (this helps retain their crunch!). Repeat with the remaining potato croquettes.
• Serve immediately with ranch dressing and barbecue sauce, if desired. Enjoy.

My family loves my recipe for Boursin-stuffed mushrooms, so I knew they would be happy with this different variation. This easy Boursin, bacon, and spinach stuffed mushroom recipe, with a creamy, flavorful filling of Boursin cheese, salty bacon, tender, sauteed spinach, topped with cheesy panko crumbs for the perfect crunch!  These cheesy, bacon, and spinach stuffed mushrooms were a big hit and paired nicely with flank steak with balsamic tomatoes, creamy mashed potatoes, and roasted green beans.

Boursin, Bacon, and Spinach Stuffed Mushrooms

Ingredients:

• 2-3 slices of bacon, to taste
• 1 lb small and firm cremini or button mushrooms
• 1 tbsp butter
• ½ large shallot, minced
• 1 cup baby spinach, finely chopped
• 1 clove of garlic, minced
•  Sea salt and freshly cracked black pepper, to taste
• 1 (5.2 oz) package of garlic and herb Boursin cheese, softened to room temperature
• ¼ cup panko crumbs
• 2 tbsp fresh parmesan, finely grated
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp olive oil

How to Make Boursin, Bacon, and Spinach Stuffed Mushrooms

Preheat the oven to 350 degrees. Coat a small rimmed baking sheet with olive oil cooking spray.

Cook the bacon in a large skillet over medium heat until browned & crispy, about 5-6 minutes. Place on a paper towel to drain. Chop into small bits.

Prepare the filling by removing the stems from the mushroom caps, and set the caps aside until needed. Mince the mushroom stems.

Cook the minced stems, aromatics, and spinach by heating the butter in a small skillet over medium heat. Add the minced mushrooms and shallot to the skillet and cook, stirring often, for 5-7 minutes, or until golden brown and slightly caramelized.

Add the minced spinach and garlic and cook, stirring constantly, for 30 seconds. Remove from the heat. Season with freshly cracked black pepper to taste. Set aside to cool.

Prepare the panko mixture by combining panko crumbs, Parmesan cheese, and parsley in a small bowl and mixing well.

Finish the filling by mixing the Boursin cheese with the cooled onion/mushroom mixture.

Add the bacon bits and mix well.

Add half of the panko mixture to the Boursin cheese mixture and mix until evenly combined.

Prepare the mushroom caps by drizzling them with olive oil until evenly coated. Stuff the mushroom caps evenly with the Boursin mixture.

Finish the mushrooms by dipping the cheesy tip of the mushrooms in the remaining panko mixture, then place them on a small baking sheet.

Bake the mushrooms in the oven for 20-25 minutes, or until they are tender and the cheese is gooey. Side Note: If you want a more golden panko topping, place them under the broiler for a minute or two after they have baked, but watch them carefully so they don’t burn!

Serve and enjoy.

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Boursin, Bacon, and Spinach Stuffed Mushrooms

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 mushrooms +/- depending on size

Author Pam - For the Love of Cooking

Equipment

• Small Rimmed Baking Sheet
• Large skillet

Ingredients

• 2-3 slices of bacon to taste
• 1 lb small and firm cremini or button mushrooms
• 1 tbsp butter
• ½ large shallot minced
• 1 cup baby spinach finely chopped
• 1 clove of garlic minced
• Sea salt and freshly cracked black pepper to taste
• 1 (5.2 oz) package of garlic and herb Boursin cheese softened to room temperature
• ¼ cup panko crumbs
• 2 tbsp fresh parmesan finely grated
• 1 tbsp fresh parsley finely chopped
• 1 tbsp olive oil

Instructions

• Preheat the oven to 350 degrees. Coat a small rimmed baking sheet with olive oil cooking spray.
• Cook the bacon in a large skillet over medium heat until browned & crispy, about 5-6 minutes. Place on a paper towel to drain. Chop into small bits.
• Prepare the filling by removing the stems from the mushroom caps, and set the caps aside until needed. Mince the mushroom stems.
• Cook the minced stems, aromatics, and spinach by heating the butter in a small skillet over medium heat. Add the minced mushrooms and shallot to the skillet and cook, stirring often, for 5-7 minutes, or until golden brown and slightly caramelized.
• Add minced spinach and garlic and cook, stirring constantly, for 60 seconds. Remove from the heat. Season with freshly cracked black pepper, to taste. Set aside to cool.
• Prepare the panko mixture by combining panko crumbs, Parmesan cheese, and parsley in a small bowl and mixing well.
• Finish the filling by mixing the Boursin cheese with the cooled onion/mushroom mixture.
• Add the bacon bits and mix well.
• Add half of the panko mixture to the Boursin cheese mixture and mix until evenly combined.
• Prepare the mushroom caps by drizzling them with olive oil until evenly coated. Stuff the mushroom caps evenly with the Boursin mixture.
• Stuff & finish the mushrooms by dipping the cheesy tip of the mushrooms in the remaining panko mixture, then place them on a small baking sheet.
• Bake the mushrooms in the oven for 20-25 minutes, or until they are tender and the cheese is gooey. Side Note: If you want a more golden panko topping, place them under the broiler for a minute or two after they have baked, but watch them carefully so they don't burn!
• Serve and enjoy.

This easy, versatile Italian mini meatballs recipe is quick to prepare and packed with flavor. I like to make a batch of these tiny meatballs for dinner and freeze half of them for an easy appetizer or weeknight meal enhancer. This teeny, tiny, mini meatball recipe is a perfect addition for soups,  pastas, appetizers, or as a topping for cheesy garlic bread.

Italian Mini Meatballs

Ingredients:

• Marinara sauce or pomodoro sauce **You can also use a jar of your favorite store-bought sauce
• 1½ slices of white bread, crusts removed, cut into small bits
• ¼ cup milk (or water)
• 3 button or cremini mushroom caps
• 2 tbsp fresh parmesan, finely grated
• 2 tbsp onion, finely minced
• 1 tbsp fresh parsley, chopped
• 1-2 large cloves of garlic, minced, to taste
• 1 small egg, well-beaten
• ½ tsp dried basil
• ¼ tsp dried oregano
• ¼ tsp fennel seed, crushed finely
• Pinch or two of crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste
• ¾ lb ground beef 15%-20%
• ½ lb ground pork

How to Make Italian Mini Meatballs

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Italian Mini Meatballs

Course Appetizer, Main

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 85 +/- mini meatballs

Author Pam - For the Love of Cooking

Equipment

• Large Bowl
• Food Processor
• Small Baking Sheet (if freezing)
• Large cast iron skillet

Ingredients

• Marinara sauce or pomodoro sauce, warmed **You can also use a jar of your favorite store-bought sauce
• 1½ slices of white bread crusts removed, cut into small bits
• ¼ cup milk or water
• 3 button or cremini mushroom caps
• 2 tbsp fresh parmesan finely grated
• 2 tbsp onion finely minced
• 1 tbsp fresh parsley chopped
• 1-2 large cloves of garlic minced, to taste
• 1 small egg well beaten
• ½ tsp dried basil
• ¼ tsp dried oregano
• ¼ tsp fennel seed crushed finely
• Pinch or two of crushed red pepper flakes to taste
• Sea salt and freshly cracked pepper to taste
• ¾ lb ground beef 15%-20%
• ½ lb ground pork

Instructions

• Prepare the marinara sauce or pomodoro sauce, if using. Click the link for the recipe. Simmer on low heat in a small Dutch oven. Side Note: You can also use a jar of your favorite store-bought sauce.
• Prepare the Italian mini meatballs by combining the bread and water in a large bowl and mixing so the bread soaks up all the liquid; set aside until needed. Side Note: Don't skip this step–soaking the bread helps make these meatballs so juicy!
• Place the mushroom caps, parmesan cheese, onion, parsley, and garlic in a food processor and pulse until well minced–like a paste.
• Add the mushroom mixture to the large bowl with the bread mixture. Add the well-beaten egg, basil, oregano, crushed fennel seed, sea salt, and freshly cracked black pepper to taste, and mix well.
• Add the ground beef and ground pork and use your hands to stir the mixture together just until well combined. Don't overmix.
• Portion the mixture into 1-teaspoon-sized balls, roll, and place on a plate (or a baking sheet if you are going to freeze them).  Side Note:  I use my tiny 1-teaspoon cookie scoop, and it works well.
• Cook the meatballs by heating the oil in a large cast-iron skillet over medium heat. Once the oil is hot, add the meatballs to the skillet, placing them in one at a time, and cook in batches to get a good sear.
• Cook, gently turning every 2 minutes, for 5-6 minutes, or until evenly browned.
• Simmer the meatballs in the sauce by carefully adding them to the pot of simmering pomodoro or marinara sauce (or store-bought jarred sauce). Simmer them on low for 10-15 minutes, to allow them to soak in the sauce.
• Serve topped with fresh parsley along with your favorite pasta or crusty bread and lots of freshly grated Parmesan cheese. Enjoy.
• To freeze, place the uncooked teeny, tiny Italian mini meatballs on a small baking sheet in an even layer and separated from each other. Side Note: Freezing them uncooked helps them retain moisture, which prevents dried-out meatballs when thawed.
• Place in a flat spot in the freezer and freeze for 2 hours.
• Remove the mini meatballs from the tray and place them in a freezer zip-lock bag or airtight container in the freezer for up to 3-4 months.

I loved the combination of textures and flavors in this quick and easy holiday appetizer! The caramelized, tender sweet potato bites topped with creamy feta, sweet honey, and crunchy/tart pomegranate arils are a fantastic pairing of flavors, and we all devoured them. This easy sweet potato (or yam) recipe is perfect for this time of year as an appetizer, but also pairs nicely with a juicy steak, Provencal tian, and some buttery dinner rolls.

Sweet Potato Bites With Honey and Feta

Ingredients:

• 2 tbsp olive oil
• 1 sprig of thyme, leaves only, chopped
• Garlic powder, to taste
• Dash of cayenne pepper, to taste
• Sea salt and freshly cracked black pepper, to taste
• 2 large sweet potatoes (or yams), scrubbed well, and cut into ½-inch rounds

Serving:

• 2 tbsp honey, warmed
• 2 tbsp feta cheese crumbles
• 2 tbsp pomegranate arils
• Fresh parsley, finely chopped

How to Make Sweet Potato Bites With Honey and Feta:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

To a large bowl, add the olive oil, thyme leaves, garlic powder, cayenne pepper, sea salt, and freshly cracked black pepper to taste and mix until combined.

Add the sweet potato coins to the large bowl and toss until each potato slice is coated on both sides.

Place them out in an even layer on the prepared baking sheet.

Place in the oven and roast for 25-30 minutes, flipping them halfway through roasting time, until tender and caramelized.

Remove them from the oven and drizzle the sweet potato coins with some honey, then top with feta crumbles, pomegranate arils, and fresh parsley. 

Serve and enjoy.

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Sweet Potato Bites With Honey and Feta

Course Appetizer, Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large Bowl

Ingredients

• 2 tbsp olive oil
• 1 sprig of thyme leaves only, chopped
• Garlic powder to taste
• Dash of cayenne pepper to taste
• Sea salt and freshly cracked black pepper to taste
• 2 large sweet potatoes or yams, scrubbed well, and cut into ½-inch rounds

Serving:

• 2 tbsp honey warmed
• 2 tbsy feta cheese crumbles
• 2 tbsp pomegranate arils
• Fresh parsley finely chopped

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• To a large bowl, add the olive oil, thyme leaves, garlic powder, cayenne pepper, sea salt, and freshly cracked black pepper to taste and mix until combined.
• Add the sweet potato coins to the large bowl and toss until each potato slice is coated on both sides.
• Place them out in an even layer on the prepared baking sheet.
• Place in the oven and roast for 25-30 minutes, flipping them halfway through roasting time, until tender and caramelised.
• Remove them from the oven and drizzle the sweet potato coins with some honey, then top with feta crumbles, pomegranate arils, and fresh parsley.
• Serve and enjoy.