Tag Archives: Panko

Loaded Baby Bellas

loaded baby bellas

Loaded Baby Bellas are so delicious! Who does not love stuffed mushrooms? These would make a perfect side dish to a fancy supper or a wonderful appetizer for your up coming holiday dinner party.

Loaded Baby Bellas
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Servings Prep Time
12-14 mushrooms 20 minutes
Cook Time
20 minutes
Servings Prep Time
12-14 mushrooms 20 minutes
Cook Time
20 minutes
Loaded Baby Bellas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
Servings Prep Time
12-14 mushrooms 20 minutes
Cook Time
20 minutes
Servings Prep Time
12-14 mushrooms 20 minutes
Cook Time
20 minutes
Ingredients
Servings: mushrooms
Units:
Instructions
  1. Clean and scrub mushrooms. Separate caps from stems. Place caps in a 9x13 glass baking dish that has been sprayed with non-stick spray.
  2. Blend mushroom stems and shallot in food processor. Sauté mushrooms and shallot in a skillet with butter.
  3. Add the spinach and cook until fully wilted.
  4. Mix thoroughly in a bowl with cheese, egg, panko, and spices until well blended.
  5. Fill mushroom caps with stuffing mixture. Top with a little more cheese. Bake in a 400 degree oven for 20 minutes.
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Panko Breaded Seared Yellowfin Tuna with Shredded Brussel Slaw

This dish is super simple and surprisingly quick to make, even on a week night.  Panko Breaded Seared Yellow fin Tuna with Shredded Brussel Slaw is delicious!

Grocery List:

  1. Yellow fin Tuna steaks (one per person)
  2. Dijon mustard
  3. Panko bread crumbs
  4. 1 1/2 pounds brussel sprouts
  5. 2 Green onion
  6. Cilantro
  7. Granny Smith apple
  8. Lemon
  9. Walnuts
  10. Olive oil
  11. Honey

What makes my life easier when cooking is to prepare all ingredients for the meal prior to beginning to cook.  This is a huge time saver.  Take the time to wash, cut, chop, measure all of the items and “stage” the dishes to prepare.  I know that it sounds weird, but it helps.

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Yellow fin Tuna Steaks, Panko Bread Crumbs, Dijon mustard

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Step one:

Pat the Tuna steaks dry with a paper towel.  Brush the Dijon mustard onto the tuna steaks.  I like to brush one side, place into the panko crumbs, then brush the other side and flip that side down into the panko crumbs.

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Step two:

Place tuna into a cast iron skillet that has been heated.  Add about two to three tablespoons of olive oil into the pan.  You want your pan nice and hot but not smoking.

This cooking process literally takes just a few minutes on each side.  About 2- 2 1/2 minutes per side.  Most tuna steaks are served a little rare.  Cook the tuna to your preference.  Then allow to rest for 5-10 minutes prior to serving.

Ok, now on to the slaw…

Preparing your shredded brussel slaw is easier than it sounds.  Brussel sprouts are like tiny little cabbages and when shredded, give a wonderful crunch to the side dish.

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Step Three:

Shred the brussel sprouts in a food processor.  If you do not have a food processor, you can use a mandolin slicer to shred.  It will just be more time consuming.

Slice your 2 green onions, dice 1/2 of Granny Smith apple, chop your 1 cup of walnuts and 2 tablespoons of cilantro.

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Step Four:

Wisk together the ingredients below for the dressing in a separate bowl.

  • 3 tsp fresh squeezed lemon juice
  • 1 tsp honey
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste

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Add your brussel sprouts, green onions, apple, walnuts, and cilantro and toss together.  The wonderful thing about slaws of any kind is that they taste better when allowed to chill for a while in the refrigerator.  So if you would like to make this ahead of time, go right on and do it!

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Not a bad effort for a Monday night!