Disclosure: This post is sponsored by Michael Angelo’s. All opinions are my own.
The holidays this year have been particularly busy for us. Little James and I decided to head up to North Carolina to spend Christmas with my mom and my sister and her family are coming up later this week to join us. I left my oldest son home because he has to work over the next week but I was sure to leave him with plenty of food, including his favorite Michael Angelo’s meal, Shrimp Scampi. Ever since getting to NC we have been running around like crazy people trying to get everything ready for Christmas.
Meal time over Christmas holiday is stressful because we haven’t been getting back home until late and we don’t want to eat out every night. I figured since I’m the guest that I should at least cook on occasion so I decided to put Michael Angelo’s to the test. Although the recipes and meals come from Michael Angelo’s Italian mom, Sara, and contain no preservatives or artificial ingredients I thought the true test would be serving it to dinner for my Italian stepfather, Mr. Ambrosino. Want to talk about picky? Having grown up on home-made pastas and sauces from his Italian dad my stepfather knows good food. So what did I do? I plated a meal I made featuring Michael Angelo’s Chicken Piccata and two homemade sides, Stuffed Mushrooms and an Oriental Cucumber Salad.
The cucumber salad was quick and easy. Just peel 2 cucumbers, scrape out the seeds and slice. In a bowl add 1 tablespoon of soy sauce, 1/2 teaspoon of sesame oil, and 1/4 teaspoon of red pepper flakes or cayenne powder. Stir and refrigerate until ready to use. It’s that easy! The mushrooms were a bit more work, but not too much.
- Whole Mushrooms
- Approximately 1/3 Italian Bread Crumbs
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 1/2 stick of butter
- 1/4 cup of dry red wine
- 2 slices of cheese (sharp or Swiss), cut into small squares
- Preheat oven to 350 degrees.
- Remove stems from mushrooms and chop. Place caps upside down on baking sheet or shallow roasting pan. In a saute pan on medium heat melt butter, add onion and garlic with the chopped mushroom stems. Saute until translucent.
- Add wine and bread crumbs until you have a moist stuffing.
- Fill mushroom caps with stuffing and put small slice of cheese on each cap.
- Add a small amount of water on the bottom of the roasting pan or cookie sheet.
- Bake in oven for approximately 30 minutes until mushrooms are soft.
When we stopped at the grocery store there were lots of different Italian dinner choices we found in the multi-serve (19.5 – 38 oz.) size and putting lighter sides highlighting veggies was the perfect thing to compliment the Chicken Piccata (since I served it over linguine). I could have gotten any of the different meals from Vegetable Lasagna to Manicotti & Sauce. See all available meals here: http://www.michaelangelos.com/products.php.
My meal was a hit with everyone, even my stepfather! Now I’m hoping that means an extra present in my stocking! Want one in yours? Enter my giveaway and you could win 25 vouchers for FREE Michael Angelo products!
You can find Michael Angelo’s at your local grocery store.
Looking for a solution for those busy times during the holiday season?
Michael Angelo’s Gourmet Foods is the answer.