Becky's Stuffed Mushrooms

-2 packages large mushrooms

- 1/2 large yellow onion; minced (you can really use as much onion as you wish, same with the other vegetables)

- 2 peppers (I usually mix the colors--you can use any kind you want); minced

- 3 celery stalks; minced

- 3 cans minced clams

- Italian style breadcrumbs

• Clean and scrape out mushrooms - careful to do this without breaking, but scrape out as much as possible
• Pre-heat oven to 375 degrees
• Sautee onions, peppers and celery in a little bit of olive oil
• Add in clams with juice
• You can also add a splash of white wine
• I then season with a little salt, pepper and garlic powder. Remove from heat.
• Slowly mix in breadcrumbs, a little at time. You don't want too much, you really just want it to absorb the juice
• Stuff mushrooms with filling
• Melt butter and add some white wine, drizzle over mushrooms
• Cover mushrooms with foil and bake for approx. 45 minutes

Parmesan Baked Shrimp

12 small fresh shrimp, deveined, tails removed

1/2 c olive oil

1/2 c lemon juice

1/8 c fresh parsley, chopped

1/3 c fresh shredded parmesan

1 cup Italian breadcrumbs

1/8 tsp salt and pepper

1/8 teaspoon garlic powder

1 tablespoon melted butter

1. Combine olive oil and lemon juice in a large freezer bag. Add shrimp. Seal bag and lay flat in the fridge - chill/marinate for at least 1 hour.

2. Preheat oven to 400 degrees F.

3. Mix breadcrumbs, parmesan, parsley, salt, pepper, and garlic powder in a pie dish. 

4. Remove shrimp from bag and place them in the breadcrumb mix. Use your fingers to bread the shrimp, making sure that each side has a thick layer.

5. Spray a pie plate with non-stick spray. Add the shrimp. Drizzle with butter. 

6. Bake 10 minutes or until golden.

What does a Yankee eat on vacation?

Check out my article about my family vacation to Cape Cod. Topic: FOOD.

The hot buttery lobster rolls were my FAVORITE!

Leave me a comment on The Hungry Southerner and show me some love!!! More comments = more opportunities to write about my favorite topic.

A Yankee Vacation Recipe Guide

Fried Chicken Flop

Hey everyone - go read about my fifth Yankee Challenge: Fried Chicken here!!! 

It was a bit of a flop - my chicken crust was delish but it wasn't cooked in the middle. However, my mashed taters and collard greens were a hit! There are still a few days left to try the challenge and win some Calphalon and a free T-Shirt. Just cook up some fried chicken and post the story and pics on the Facebook fan page!!! 

DONT FORGET TO LEAVE ME A COMMENT!!!

Lobsta Rolls

One of Mr. Bear and my favorite dishes that my mom makes whenever we go home are Lobster Rolls. They are delicious, easy, and so so yummy - plus they just scream Connecticut! (Some lobster rolls are served cold w/ mayo - ours are hot and buttery, mmmm).

1lb Fresh Lobster Meat

1 stick butter

8 hot dog buns

Parsley

1. Begin to melt the stick of butter over low-med heat. Add the lobster meat. Cook until butter is melted and lobster meat is tender. 

2. Using a fork and knife, carefully cut the lobster into bite sized pieces. Spoon into a hot dog roll. Sprinkle with parsley. Enjoy alongside homemade french fries and coleslaw!

Red Velvet Cake Yankee Challenge

Learn how I made Red Velvet Cake from scatch for my Yankee Challenge on the 4th of July!

Read about my latest Yankee Challenge here!

Chili Topping

Mr. Bear likes his hot dogs with my chili, cheddar cheese, and diced vidalia onions!

Ingredients
1 pound ground beef

1 vidalia onion, diced

1 (6-ounce) can tomato paste

1.5 cups water

2 tablespoons granulated sugar

1 tablespoon chili powder

1/2 teaspoon oregano

Salt and pepper to taste

In a large saucepan, brown the ground beef using a spatula to break the meat into fine pieces. Drain the fat and add the onion. Cook until soft. Stir in tomato paste, water, sugar, chili powder, oregano and salt and pepper to taste. Let mixture come to a boil, cover and reduce the heat. Simmer for 1 hour.