Sunday Dinner Recipes

Time to test a few new recipes for our Sunday dinner. First up is a cheese ball from the Dutch Oven Cookbook, with a new ingredient of Roquefort cheese. This is a very strong cheese, but there was actually enough cream cheese to mellow it out.

Cheese Ball

• 8 ounces cream cheese, softened
• 6 ounces blue cheese, at room temperature
• 3 ounces Roquefort cheese, at room temperature
• 3 ounces Cheddar cheese, shredded
• 2 tablespoons butter, softened
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion salt
• 1/4 teaspoon Worcestershire sauce
• Finely chopped pecans, about 1/2 cup worth

Combine all ingredients except the pecans. Form into a ball, then roll in the nuts. Chill for several hours until firm. Serve with your choice of crackers.

Then some Stuffed Portobello Mushrooms to use this week's "aisle one" find.

Stuffed Mushroom Caps

• 2 large (or 4 small) portobello mushroom caps
• 1/2 cup whipped cream cheese (or beat 3-oz. regular cream cheese with a bit of milk)
• 1/2 cup grated cheddar cheese
• 1 teaspoon minced garlic
• 2 cups fresh spinach leaves
• 1 tablespoon shredded Parmesan cheese

Coat the well of the mushroom caps with olive oil; season with salt and pepper. Beat together the cream cheese, cheddar cheese, garlic and spinach, along with additional salt and pepper to taste. Fill the caps with the mixture, then sprinkle with the Parmesan cheese. Bake at 425 degrees for 10-15 minutes.

Baked Blackened Mahi Mahi

Heat oven to 425 degrees. Pat mahi filets dry, brush with butter and blackening seasoning (top and bottom) and place in an oiled baking dish. Bake for 15-20 minutes, until cooked through. Drizzle with lemon juice, if desired, or serve with tartar sauce. Note that it probably won't take as long to bake as you expect.