easy – Feasting Is Fun

Cheese Ham Stuffed Mushrooms

Hi, how are you today? Thank you so much for stopping by. I have the easiest, quick lunch for you today, especially if you’re wanting something hot. My Chesse Ham Stuffed Mushrooms are as delicious as they are easy to make!

How do you feel about your lunch? Personally I get a bit bored with sandwiches every day. In the Summer I’m happy to toss a few salad leaves on a plate, add some cumbled feta cheese and I’m good to go. During the colder, Winter, months there is usually fresh soup to hand. During Autumn, especially at the start, the weather and temperature yoyo almost on a daily basis. Today the sun is out but there is a definite chill in the air. I wanted something hot and comforting for lunch.

Having a good rummage around in the fridge yielded the mushrooms I have used in this recipe. I’ve seen a few ‘stuffed mushroom’ recipes popping up on Pinterest of late, so I got thinking – always a dangerous pursuit for me! More rummaging ensued and I decided on these Cheese Ham Stuffed Mushrooms.

Cheese Ham Stuffed Mushrooms a delicious warm lunch or appetiser www.feastingisfun.com

I decided I would stuff the mushrooms with ham and cheese, whilst that would be lovely and tasty it felt, well, a bit boring. I don’t do boring!!!! I knew I had some lovely fresh Parsely growing in the garden and right in front of me was a bowl of the most brilliant ruby red, baby, homegrown tomatoes that my Mum had dropped round. I absolutely love it when you have an idea, it grows and the final result is sooo much better than you could ever have imagined.

These Cheese Ham Stuffed Mushrooms are meaty, cheesey, herby wonders – yep I know, there’s no meat involved! Once baked the mushroom flavour is concentrated and the mushroom becomes dense and delicious. You just have to trust me on this one, it’s a good’un.

Recipe : Serve two mushrooms for lunch, or one per person for a delicious starter.

2 Large Field/Portobello Mushrooms

50g/2oz Chopped Ham

50g/2oz Finely Grated Cheese – I used sharp Cheddar

6 Cherry Tomatoes – halved

1tsp Chopped Fresh Parsely

Ground Black Pepper

Method : Preheat the oven to 220C/200C fan

Place the mushrooms on a baking tray.

Divide the diced ham between the two mushrooms.

Add a good grinding of pepper then top with the tomatoes.

Now place the stuffed mushrooms into the oven and bake for 10 minutes. This gives the mushrooms time to cook a little before adding the cheese.

Remove from the oven after 10 minutes.

Top the mushrooms with grated cheese and parsley. Press down lightly so the topping is secure.

Place the stuffed mushroms bake into the oven and bake for a further 5-10 minutes, until the cheese is completely melted.

Once baked, remove the stuffed mushrooms from the oven.

Cheese Ham Stuffed Mushrooms delicious straight from the oven.

Place the Cheese Ham Stuffed Mushrooms onto a plate. Leave for 5 minutes before eating, the mushrooms and tomatoes contain a lot of water and will be very hot – I know, I couldn’t wait to taste my creation and nearly burnt my tongue!!!! This dish actually tastes better after it has rested for a few minutes.

I deliberately didn’t add any oil, I simply didn’t see a need for it and no extra salt was needed as both the cheese and ham have salt in them. When I tasted these mushrooms the flavours worked beautifully together. I loved the grassy hit from the Parsely – but you could totally switch up the herbs. Chives would work well here, as would thyme. The herbs really need to be fresh, if fresh is not available I would leave them out altogether.

Cheese Ham Stuffed Mushrooms so easy and absolutely delicious www.feastingisfun.com

So, there you go. A yummy, warming lunch, that takes seconds to prepare and is ready in minutes. The recipe is for one lunch serving, it’s easy to double, treble etc. if cooking for more people. Please do that? This is definitely a recipe to be shared.

Do you have a stuffed mushroom recipe?

Now I’ve started stuffing mushrooms my brain is swirling with the endless possibilities there are. Watch this space!!! Not literally, that would be boring and we don’t do boring!!!!!

For another quick lunch idea you might like Perfect Panini Pizza

Sammie x

Perfect Panini Pizza

Hi, I’ve just made the easiest, tastiest, lunch ever: Perfect Panini Pizza. It’s so simple, yet so delicious.

Our daughter is at home, working hard on study leave. It’s exam time people! That means lots of study and lots of brain fuel – FOOD!! So in an effort to make lunchtime fun I decided to turn 2 panini rolls (ciabatta rolls would work fine too) into something other than a sandwich! Not that sandwiches aren’t good, but I wanted to change things up a bit and treat Star to a fabulous lunch. Perfect Panini Pizza totally hit the mark!

Perfect Panini Pizza - fuel for studying! — Perfect Panini Pizza – fuel for studying!

I’ve made pizza using baguette before, but I’ve always found it really, really hard to stop the curved edges of the baguette from toppling the whole pizza over, dumping the topping as it rolls. Now I’ve found a solution – Ciabatta bread. It’s flat!! I know right!! Takes me a while to catch on sometimes (always!!!!). But I got there in the end and ooh what a delicious result.

Perfect Panini Pizza - totally scrummy! — Perfect Panini Pizza – totally scrummy!

The best thing about this recipe is that you can top your pizza with whatever you have in the fridge. I’ve used Salami, but ham, peppers, olives, sweetcorn, really the list is endless. If you try this please let me know what toppings you try?

Recipe :

1 Panini roll/1/2 ciabatta loaf per person

Olive Oil

Tomato Salsa – or tomato pasta sauce (in a jar!)

Mozzerella Cheese – or any other good melting cheese

Salami – or any topping of your choice!

Method : Preheat oven to 200C/185C fan

I specifically haven’t given quantities for the ingredients above as it really depends on how many pizzas you are making and how hungry the people you are making them for are!!

Here is how I made our Perfect Panini Pizzas :

Take two panini rolls.... — Take two panini rolls….

Slice in half, place on a baking sheet and lightly drizzle with Olive oil.

Spoon over some bought tomato salsa/pasta sauce, so it just covers the bread. Don't overdo it or your pizza will be soggy. — Spoon over some bought tomato salsa/pasta sauce, so it just covers the bread. Don’t overdo it or your pizza will be soggy.

Lay slices of mozzarella over the top...... — Lay slices of mozzarella over the top……

Bake in the oven for 20 mins until the base and edges are all crispy and the cheese is gooey and melting over the sides!

Remove the pizzas from the oven and get ready for the best lunch ever!!!!

Star and I thoroughly enjoyed our Perfect Panini Pizzas and had fun deciding what other toppings we’d like to try. The perfect break from studying. Rested and refuelled.

I’m sending lots of love to all students and school children ( it’s SATS week ) who are studying and taking exams at the moment.

What is your favourite refuel food?

Sammie x

Lemon Garlic Vegetable Orzo

Hi, have I got the easiest, tastiest, make ahead side dish for you? Oh yes I have! Lemon Garlic Vegetable Orzo. Also, this dish does not disappoint as it is delicious.

While I’ve said this is a side dish, it’s also vegetarian and makes a fabulous light lunch. Likewise, adding a few shavings of Parmesan would add extra oomph for lunch, served alongside some crusty, crunchy bread.

I’m getting hungry!

While I’ve used red onion, peas, sweetcorn and red bell pepper in this dish – but feel free to switch up the veggies (celery is also good) with whatever you have on hand. Most importantly, I would say that this Lemon Garlic Vegetable Orzo is best served at room temp, or even warmed – BUT NOT COLD! Because, no matter how much lemon/oil you add, when served fridge cold the Orzo clumps together and not in a good way! So there you go, an easy recipe that doesn’t take up any room in your fridge, or require any last minute fiddling. Yay!! Because, we like easy!

Orzo with vegetables and a lemon and garlic dressing. — Lemon Garlic Vegetable Orzo

Recipe : Lemon Garlic Vegetable Orzo serves 6-8 as a side dish.

500g/1lb Packet Dried Orzo – available from most supermarkets I buy mine from Waitrose

Juice of 1 Large Lemon

1 x Small Red Onion

150ml/5fl oz Extra Virgin Olive Oil

2 x Garlic Cloves – crushed

200g/7oz Frozen Peas

Medium Can Sweetcorn

Fresh Basil

Sea Salt – I use Maldon and freshly ground Black Pepper to taste

Making The Vegetarian Orzo Dish

First of all put a large pan of water on to heat up for the Orzo.

Place the lemon juice and finely diced red onion into a large bowl. Add a pinch of salt and mix together. Also leaving the onion in the lemon juice will remove the acrid taste!

As soon as the water in the pan is boiling add salt and then the Orzo. Cook according to the packet instructions, taking care not to overcook or the Orzo will simply clump together!

While the Orzo is cooking gently heat the Olive Oil and garlic together, for approximately 2 minutes on a medium heat. This allows the garlic to infuse the oil. And also the garlic is lightly cooked. Pour the garlicky oil over the onions and lemon juice.

Lemon Garlic Onions and Oil - add salt and pepper. — Lemon Garlic Onions and Oil – add salt and pepper.

Drain the Orzo as soon as it is cooked and pour straight into the bowl. Using a large slotted spoon immediately toss the Orzo in the oil/lemon juice, this will stop the Orzo from sticking together.

Place the frozen peas (I used petit pois) in the bowl and mix in with the hot Orzo.

Add the sweetcorn (drained) and the diced, red, bell pepper. And mix together with a fork, then taste for seasoning. Add salt and freshly ground pepper as necessary.

Take a handful of Basil leaves, roughly chop and sprinkle over.

Finally, cover with cling film and serve at room temperature.

This side goes fabulously with fish – Salmon especially, Chicken and Pork. Likewise, it makes a fab alternative to roast potatoes and hot veggies for a Summer roast, Also, it completely seals the deal as part of a buffet or served at a barbecue. And with very little effort needed!

If you have enjoyed this recipe for Lemon Garlic Vegetable Orzo you may also like these:

Tangy Lemon Potato Salad

FF Lemon Garlic Vegetable Orzo — Tangy Lemon Potato Salad

Crunchy Homemade Coleslaw

Roasted Summer Vegetable Orzo Salad

Enjoy feasting on this scrumptious dish and may we have many sunny days ahead to spend with friends and family, having fun round the BBQ!

Also, making sure there are hidden ‘Super-Soakers’ primed for action if it gets too hot – or boring!!!!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

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Easy Tex Mex Chicken

Hi, have I got the easiest, quickest meal for you? Yep, I have – Easy Tex Mex Chicken!

I am talking 5 minutes prep in the morning. Leave in the fridge all day and then throw in the oven for 45 mins before you want to eat. I told you it was Easy!! This delicious dish is fab served in Tortilla Wraps Fajita style, or alternatively, as I have, with potato wedges – well if you’ve got the oven already on…..

Oh my, this Easy Tex Mex Chicken served with wedges - delish! — Oh my, this Easy Tex Mex Chicken served with wedges – delish!

Recipe : Easy Tex Mex Chicken serves 5-6

750g/1.5lb Boned Chicken Breasts (approx 5)

1 Large Spanish Onion

3 Peppers – the colours are up to you!

1 Packet Fajita Seasoning – alternatively use 3 tsp Fajita seasoning

2 tbs Olive Oil or Rapeseed Oil – I use Kentish Oils

Method :

Pat dry the chicken breasts using kitchen paper.

Drying the chicken makes a real difference to the cooked dish.

Cut up the chicken into bite sized chunks (I used scissors) and place in a large, freezer bag.

With these 3 ingredients Easy Tex Mex Chicken is just that, EASY!

Pour a couple of glugs of Olive Oil over the diced chicken then tip in the contents of a Fajita mix.

Next it’s time to get chopping!

Ooh so pretty. Choose whichever colour peppers are your favourite and... — Ooh so pretty. Choose whichever colour peppers are your favourite and…

Chop the Peppers and Onion so they are about the same size.

Pop the chopped veggies into the freezer bag with the seasoned chicken and smoosh about a bit so they are covered in the spicy oil.

I prepared the Easy Tex Mex Chicken in the morning and then stashed it in the fridge until dinner time.

To cook, tip the contents of the freezer bag into a shallow oven proof dish. Place in a preheated oven 200C/185C fan and cook for 45 minutes.

Easy Tex Mex Chicken with softened peppers and caramelised onions - delish! — Easy Tex Mex Chicken with softened peppers and caramelised onions – delish!

To serve either warm some soft tortillas and load up fajita style, or, as I did tonight simply popped in some Baked Garlic Herb Potato Wedges . Since the oven is on it makes sense.

Well that’s dinner sorted!!

Enjoy how easy this feast is!

Sammie x

Best Beef Casserole

Hi there, thank you for stopping by ; this really is the easiest Best Beef Casserole. Perfect for colder spring evenings, warming you through with minimum effort!

Even though it’s officially Spring, here in the UK, some evenings can still be pretty chilly and this Best Beef Casserole is the perfect antidote. Also I think I’m going down with a cold, so I wanted any easy meal (I’ve zero energy) that wasn’t too rich.

Recipe: Serves 4 Adults

1 Large Onion – finely diced

2tbsp Olive Oil

450g/1lb Beef Steak (braising/chuck)

3tbsp Plain Flour

3 Large Carrots – peeled and diced

2 Bay leaves

1 Beef Stock Cube

2tbsp Tomato Puree

Salt and Pepper to season

Method :

In a wide pan add the olive oil and warm over a medium heat. Add the diced onions and sauté until translucent.

Sauté the onions until...... — Sauté the onions until……

This!! Translucent onions - it takes approx 5 mins over a medium heat — It looks like this!! Translucent onions – it takes approx 5 mins over a medium heat.

Whilst the onions are sautéing chop the beef into bite sized chunks.

Now add the 3 tablespoons of flour and season with salt and pepper.

Toss the beef chunks in the seasoned flour.

Toss the flour coated beef chunks into the pan. Shake the pan so the beef is in one layer. When browned turn the chunks over, repeat until the beef chunks are browned on all sides.