Saturday, May 4, 2013

Happy Cinco de Mayo... it's May already? And Mexican Portabella Mushrooms with Spicy Creme Fraiche

Hi world. I've been in a tunnel. It's the surviving-with-no-sleep-and-living-with-only-babies tunnel. I just downloaded all of the pictures off of my iPhone since late Feburary and I had over 1,000. Many of them were this.

and this

My 27-month-old takes pictures of himself. A lot of them.

My 11-week-old is really big now. Yay for growing! Boo for growing too fast.

 He's a really easy baby. He cries when he's tired or hungry, usually just tired though. He likes to sleep a lot right now. He also laughs a lot. I love them so much it hurts! My older one is adjusting sort of. He seems to like the role of older brother.

Anyways, I made something tonight for Cinco de Mayo which is Mexican Independance Day. I have no attachment personally to this day. I'm Jewish and my husband is a mutt of English, Irish and German, but we both like Mexican food a lot. Especially my husband. I would say he likes Mexican the way I like wine and cheese. Always up for it, breakfast, lunch and dinner! It was inspired by this burger I had at the Abbey Burger Bistro right here in Baltimore. It was also so easy that I have to share. And somewhat healthy.

Do you love all of the crap in the background of the burgers? A size 1 diaper, a glass of wine, the Mac which I finally brought upstairs, a stack of Body Attack stuff and a toy. My life, in a picture.

Happy Independence Day, Mexico!

Mexican Portabella Mushrooms with Spicy Creme Fraiche

4 large Portabella Mushroom Caps
1 cup chopped fresh spinach
1 1/4 cups shredded sharp cheddar cheese, divided
1 teaspoon cayenne pepper, divided
1/2 teaspoon chili powder
olive oil, kosher salt, freshly ground pepper to taste
4 oz creme fraiche

Preheat oven to 400 degrees Fahrenheit. Brush mushrooms with olive oil and sprinkle kosher salt and pepper on both sides. Turn them over, add half of the cheddar cheese, then a layer of chopped spinach, then another layer of cheese. Top them with the chili powder and 1/2 teaspoon of cayenne pepper. Bake them for 6 minutes. Then broil them on high for 4-5 minutes or until the cheese is browning a bit.

While they're broiling, add salt, pepper, and 1/4-1/2 teaspoon of cayenne pepper to the creme fraiche. Drizzle the creme onto the mushrooms, and serve hot.

Miss everyone! I hope this post makes sense!

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