Stuffed Mushrooms with Cameron Hughes Wine

Thank you Cameron Hughes for sponsoring this post. Capture the celebratory spirit of the holidays, and toast to the season with Cameron Hughes wine!

One of my favorite appetizers in the world are stuffed mushrooms. They can be of any kind. But paired with another fav, the glorious Thanksgiving side dish I go crazy for; stuffing, the combination is deliciously lethal. But anything that goes perfectly well with a nice hors-d'oeuvre is a really nice glass of wine. Exceptional wine, extraordinary value. Great wine doesn't have to be expensive and Cameron Hughes wine's mission is simple: Buy the best possible wine for the best possible price. Which is why I'm so happy to partner with this San Francisco-based wine company founded by Cameron Hughes! In today's post, I'm sharing my thoughts on three different bottles of wine from this brand including my very own quick and easy stuffed mushroom recipe.

The stuffed mushroom recipe literally consists of only 3 items, minus the butter and boiling water. Aside from that, all you need are white mushrooms, sweet Italian sausage (or any sausage you'd like to try it with), and Stove Top's 'Savory Herbs' stuffing. I do know how to make homemade stuffing, which I do almost every Thanksgiving, but it does require more time and it does always taste better cooked in the bird. All that flavor you're missing out on! But sometimes, for something simple and painless this recipe takes less than an hour to prepare + make on top of going well with either a red or white wine. 

photos + recipe by © Suzanne Spiegoski

Stuffed Mushrooms

Ingredients:

24 oz fresh whole white mushrooms (about 28)

1/2 lb bulk spicy Italian sausage, cooked and drained

1 box Stove Top 'Savory Herbs' stuffing

Directions:

Heat oven to 375°F. Remove stems from mushroom caps; discard stems.

On an ungreased 15x10-inch pan with sides, place mushrooms, stem-side down. Bake 10 to 12 minutes or until they just start to release their juices. Remove mushrooms from pan; drain. Remove any liquid from pan.

In a medium bowl, mix Stove Top (cooked) and sausage until well blended. Divide and spoon filling into mushroom caps, mounding slightly. Place mushrooms in the same 15x10-inch pan.

Bake 13 to 18 minutes or until golden brown on top and heated through.

My friends and I first tried the Chardonnay. The super fresh nose of honeysuckle, pear, and apple gains weight and complexity with a bit of air, adding papaya and orange creamsicle to the mix. Creamy and supple on entry, this wine really hits the “umami” button, with rich orange sherbet and vanilla notes riding that honeyed beam of acidity I find so thrilling about the Chardonnays from this region. Robust yet wonderfully complex even at this young age, it finishes in long waves of ripe fruit and creamy vanilla. Yum.

Next up is the beautifully balanced, complex Pinot Noir that will have broad appeal, providing ample punch but also carefully delineated flavors. Pale ruby in the glass, this Pinot starts with rose petal and earthy black cherry on the nose, opening up to reveal the warmer plum and brown baking spice notes with hints of pepper. Ample yet very refined on the palate, with perfect balance and emerging complexity that will definitely improve in the short term as this opens up in the bottle over the next month or two before settling in for long-term aging. Rich and concentrated on the palate with pretty yet ripe plum mingling peppery spice notes, this wine has plush texture and balance in a long, smooth, harmonious finish.

And lastly, no expense spared, icon-level winemaking. Aged in 50% new French oak, this opaque black wine is textbook, classic Rutherford Cabernet. Sumptuous and suave on the nose, it features a gorgeous mélange of blackberry, cherry, cassis, dark chocolate and mint underpinned with graphite and mineral wrapped in lavender florals. The palate is juicy and succulent, with red and black fruit and a finely knit but resounding kirsch/mocha punch. I have to say out of the three, the reds were my favorite, especially the Pinot Noir. What kind of wine do you normally drink with an appetizer? 

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

LOVE & XX'S,

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Gameday Kimchi Sweet Potato Guacamole Bites with Bacon

Sponsored Post: This post is sponsored by GOODFOODS but the content and opinions expressed here are my own. 

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Hi, everyone! I have to admit - this week hasn't been my best week. I've had all sorts of technical issues when it comes to work, but I just keep telling myself,

"Chill. It's just a camera, not an arm or a leg."

However, having one of my 'babies' behave erratically during an already chaotic time is not exactly in my favor. And I also experienced, once again, the lesson of saving your work every five minutes. I know, I know. Before you lecture me about this, writers, perhaps, have a tendency to get in 'the zone' and will automatically forget to save every few minutes. I know, hit CTL + S and you're good to go - alas, when I did, my computer crashed and needed to restart. So three hours of (IMO) a pretty snazzy article had to be redone from the start. Dislike button, much? Ugh, it really irks me when too much is happening all at once and you feel like you'll never finish anything. But with discipline & hard-earned perseverance, there's nothing I cannot do! I will overcome and conquer! It's all about knowing what's really important and keep on keeping on, right?  

Which is why I partnered with GOODFOODS and had to #SHARETHEGOODNESS of fresh, never artificial-anything, ingredients when it comes to pre-made foods. Whenever it get absolutely crazy around the Spiegoski-Decamps house, I try and 'cheat' my way around certain steps when it comes to cooking. No, nothing like a tv-dinner, but rather, shortcuts or an alternative way to get through a recipe and save time & energy. Yet still remaining true to healthy eating and incorporating that into our lifestyle daily. 

Gameday Kimchi Sweet Potato Guacamole Bites with Bacon

photos + recipe by: Suzanne Spiegoski 

Serves 4-6

Ingredients:

2 large Sweet Potato, cooked, unpeeled and mashed

4 slices Bacon, cooked

4-5 GOODFOODS Grab N' Go Chunky Guacamole

1/4c. Kimchi, chopped

1/4c. chicken broth

salt & pepper, evoo

Directions:

1. Clean sweet potatoes leaving skin on. Place in a large pot and cover with water. Boil potatoes for about 20 minutes until tender.
2. Remove potatoes from water and cool. Peel and smash with fork. Mix in chicken broth, evoo, and s&p.
3. Plate tortilla chips down on serving plate. Use a dollop of mashed sweet potato on each chip, followed by GOODFOODS Chunky Guacamole, bacon and kimchi.
4. Serve immediately or refrigerate for later.

What I loved about GOODFOODS's Grab & Go Chunky Guacamole was not only did it come with tortilla chips perfect for appetizers along with the freshness of the guacamole, but its high quality taste. When you think of anything pre-made, your first instinct would be, 'no', but you want to know what is on their ingredients label? Hass avocados, tomatoes, red onions, jalapeño peppers, cilantro, lime juice, sea salt and garlic. Doesn't get anymore fresh than that! And this appetizer is perfect for any game day, no matter the team or sport, the combined flavors will leave everyone happy! Can make it for any tailgate or just an everyday snack too! I have to admit though, I'm more of a basketball fan rather than my husband's fascination with football. Boys.. ;)

You can find other GOODFOODS products here. They have different kinds of guacamole and other dips like a Greek yogurt one. Does artichoke jalapeño or feta cucumber sound enticing? Trust me when I say this, you won't be disappointed when you #SHARETHEGOODNESS with #GOODFOODS. To find a GOODFOODS store near you go here.

This post is sponsored by GOODFOODS, but the content and opinions expressed here are my own.

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PHOTOS + VIDEOGRAPHY BY: SUZANNE SPIEGOSKI 

{NEW VIDEO PRESS PLAY} The latest on our YouTube channel - How to Make Gameday Kimchi Sweet Potato Guacamole Bites with Bacon! Mmmmm... Catch the RECIPE at www.suzannespiegoski.com Be sure to #Subscribe for new videos every week to see more of my style, food & cooking, beauty tutorials and more!

LOVE & XX'S,

SHOP THE PRODUCT

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Chilled Avocado Salad

Long holiday weekends call for easy-does-it recipes. And poolside! I'm sharing one of my oldest recipes: a chilled avocado salad. It is simple, fresh and healthy. Delicious. And the best part? AVOCADO. There's really nothing to it. Let me show you how you can make your own!

Start by whisking olive oil, rice wine vinegar, salt, oregano and cumin together in a large bowl. Add chopped avocado, then toss gently to coat. I always use a silicone spatula to prevent mushing the avocado. You don't want it to look all squished together, as it looks messy. Not as appealing to eat, let alone serve.  

Chilled Avocado Salad

recipe + photos by © Suzanne Spiegoski

Serves 6

Ingredients:
1/4 c. olive oil
2 tbsp. rice wine vinegar
1/4 tsp. salt
1/4 tsp. oregano
1/4 tsp. cumin
1 avocado, peeled, pitted and cut into bite-size pieces
1 c. cooked brown or white rice
1/2 c. canned black beans, rinsed and drained
1 large Roma tomato, seeded and diced
1 green onion, sliced

Directions:

1. Whisk oil, vinegar, salt, oregano, and cumin in large bowl. Add avocado; toss gently to coat.
2. Add rice, black beans, tomato and green onion; toss gently to mix. Season to taste with salt and pepper. Cover and refrigerate for 1 hour before serving. Enjoy with tortilla chips. :)

Add in cooked rice, brown or white, but in this recipe I used white (non-sticky), canned black beans, tomato and green onion. Toss again to mix, season with s & p, then refrigerate for an hour before serving. I normally serve it with yellow corn chips, but any kind of tortilla chips will do just fine. 

Optionally you can also add in a little tabasco sauce for added spiciness. But sometimes it's nice to keep a dish fresh and true to its recipe. Every time I serve this at a dinner party, it's gone lickety-split. People love this appetizer, and rightfully so! What's not to enjoy?! ;)

Check out the step-by-step YouTube video down below! And be sure to subscribe to our channel for weekly videos on style, food & cooking, beauty tutorials and more! I've been passionate in my adventures in videography and love sharing not just my experiences, but the learning curve that has come with it. What's been your latest passion? Or what have you learned recently that's taken you on a new journey?  

Thanks for stopping by! We love reading your comments, questions & feedback! Be sure to comment down below and to share! We hope you enjoy the long holiday weekend! We'll be traveling for the next few days and can't wait to show you where! It's another place I've never been AND I'll also be experiencing something I've never done before either! It's going to be amazing!!! So excited! Stay tuned...

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videography + photography, styling + editing

by: Suzanne Spiegoski 

Happy Labor Day Weekend! I whipped up a chilled avocado salad to enjoy during the long holiday weekend! Subscribe for new videos every week http://bit.ly/21XFK0K 

Cheers! xo.

LOVE & XX'S,

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Gochujang Potato Pierogies

Monday's back with a vengeance and the weekend went by rather too quickly. My latest posts have been focused on Mother's Day and of course, my own Ma. As a last, final tribute to the woman who created me, and in reflection to celebrating life and mothers this week, I had to end it with some time spent in the kitchen, cooking... naturally. But what did I end up making?

I, for the longest time, have been wanting to create and (DUH) share with you guys this recipe I've been working on for a while now! In honor of my parent's heritages, (I'm Korean and Polish, with a slight chance of a little Ukrainian in there), I wanted to create a Korean fusion-inspired dish that not only reflects me but more so, both of my parents. So, I did a twist on the traditional pierogi and made the filling Korean-flavor based!

Gochujang Potato Pierogies

Serves 6 - 8

Ingredients:

Filling:

Photos and recipe by © Suzanne Spiegoski

5 medium potatoes
½ of an onion, chopped
1 clove garlic
4-5 TB gochujang (depending on spice preference)
1 TB brown sugar
1 TB honey
1 TB rice wine
3 TB soy sauce
1 TB sesame oil
1 tsp ginger, minced
Kosher salt and freshly ground black pepper to taste

Dough:

3 cups whole purpose flour
½ cup warm milk
½ to ¾ cup of warm water (depending on how much your flour soaks)
1 tablespoon melted coconut oil
A pinch of salt

Toppings:

2 green onion, chopped
sesame seeds
½ cup of sour cream
kimchi
2 tsp sriracha sauce
2 tablespoon of vegetable oil for frying

Up close & personal.

Directions:

For the filling:

1. Place potatoes, half of an onion, and garlic in a pot, cover with water and cook until tender
2. Once cooked, drain and use a hand blender or potato masher, so the potato mixture doesn't have lumps
3. Add gochujang, brown sugar, honey, rice wine, soy sauce, sesame oil, and ginger. Add salt & pepper, mix well. Should have a nice pinkish red color.

For the dough:

1. Pour the flour into large bowl
2. Add a pinch of salt
3. Make a little hole in a middle and start adding milk and butter
4. Add a little water at the time and work the dough until you can form a ball about 10-15 minutes
5. Once done, cover and rest for about 25 minutes
6. Roll the dough until thin (like pasta) and using either cookie cutter or large wine glass cut the circles (use wax paper to avoid a sticky, messy, clean-up!)
7. Place 1 teaspoon of filling in the middle of the circle
   Wet one-half of the circle with water (use brush or fingers) and then seal together
8. Use vegetable oil to fry pierogi on each side until golden brown

For the toppings:

1. Add onions and sesame seeds on top with pierogies and serve with sour cream (kimchi, sriracha sauce, & black pepper mixed in)
2. Enjoy immediately

The filling inside is mostly potato, but it's the spices that give the normal pierogi an extra punch of flavor. Consisted of gochujang (Korean red pepper paste), soy sauce, brown sugar, ginger, rice wine, honey and sesame oil, these vibrant and authentic spices are sure to put a twist on any good old fashioned Polish dumpling!

Coming up this week on the blog, a new play on my editorial/fashion series! Since it's been raining nonstop this week here in New York City, we did a more moody-themed shoot and also shot indoors! Basically, I'm expanding more into moods and tones, and not just fashion. Trying to capture more feeling. I'm also looking into creating my next Soju cocktail! Stay tuned! I can't wait to upload! You can check out my latest cocktail here, which was also featured on foodgawker! Happy Monday, beautiful people! Let's get it! 😊🙌

LOVE & XX'S

FOLLOW MAQ + SUZ

Fried Green Tomatoes

Happy Friday, everyone! I'm so delighted to finally share a recipe it took nearly 20 years in the making! Ever since I was a little girl and saw, 'Fried Green Tomatoes', the movie (the book is entirely something else!), I've been obsessed with the idea of trying to make them. I've tried several variations of this Southern comfort food dish, but never in a Korean-fusion way! So, of course, I had to create my own version!

The first secret to the perfect fried green tomato? Bacon drippings. You know all the grease you get after cooking bacon in the pan/oven? Save that for this recipe! I'm serious! You can even freeze it in the freezer should you want to use it in the distant future. I put mine in a Mason jar and it's seriously what gives the tomatoes it's ultimate flavor. Second? Cornmeal. And yellow. It gives a better color than white cornmeal, in my opinion.

Photos + recipe by © Suzanne Spiegoski

Fried Green Tomatoes

Serves 2-4

Ingredients:

1 medium green tomatoes (per person)

Batter:
3/4 c all-purpose flour
1/4 c yellow cornmeal
3/4 c buttermilk
salt & pepper
enough bacon drippings to fill 2" deep in a skillet /pan

Sauce:
2 TB coconut oil
1/4 c all-purpose flour
1 1/2 c milk
1/2 c buttermilk
1 TB ranch dressing
salt & pepper

Directions:
Slice tomatoes about 1/4 inch thick, season with salt and pepper and set aside. Combine batter then coat tomatoes on both sides. In a large skillet, heat enough bacon drippings to coat the bottom of the pan and fry tomatoes until lightly browned on both sides. (2-3 min per side) If oil sizzles or pops before you put the tomatoes in, it's too hot! Transfer to a colander or wire cooling rack to drain. To keep the tomatoes from getting soggy before they're served, the best way is to stand them up like wheels in a serving dish instead of stacking them. To make the sauce, add coconut oil in a saucepan until melted over medium heat. Whisk in flour, then milk & buttermilk until mixture is thickened and bubbly. Garnish with fresh dill, cucumber carrot kimchi & red pepper flakes. Serve immediately and enjoy! (You'll think you died and gone to heaven!)

They came out crisp and golden, a wonderful juxtaposition to the tart and juicy tomato. Added components to the dish were fresh dill, cucumber carrot kimchi, and red pepper flakes. I chose these ingredients because I felt it overall completed the entire dish. The combination of flavors was explosive to my palette! You got the acidity from the tomato (By the way, do you consider it to be a vegetable or a fruit?), the slight smoky bacon flavor, the refreshing balance from the dill, and the spiciness from the kimchi and flakes.

Lastly, the buttermilk sauce is creamy and tangy. The final finishing touch. I've been working on my style and plating, what do y'all think? How do you make fried green tomatoes? Perhaps next time, you'll give this recipe a try? It's great as an appetizer or for lunch. Or if you're just very, very, hungry. 😉 Until next time, feel free to comment down below and subscribe (to the right, in the side bar). Have a nice weekend!

LOVE & XX'S,

FOLLOW MAQ + SUZ