Dear Friends,
I love, love, love being invited to friends’ homes for dinner or for the weekend! Since releasing Effortless Entertaining friends, who have had us a million times before often say things like, “I had to really step it up knowing you were coming!” Not true!!! The real truth is, I have many friends who could have written the book … they entertain easily, graciously, deliciously, and beautifully. Some entertain very casually, some more formally. Some cook, others order. Some serve at the table, others serve from the stove. I love it all!
I also love discovering a new idea, a source, or a recipe so, I’m not bashful about asking. I understand if your recipes are a state secret; however, I’m always grateful when someone is willing to share. A favorite recipe is like an heirloom garden plant. When we share a recipe, we are also sharing its story, a story that is shared again and again.
This week’s recipes come from home cook and friend, Kel Normann. If you follow me on Instagram, you’ve been seeing pictures and reading about our very special weekend at the beach hosted by Kel and his wife, Parker. From my posts, you would understand that Kel doesn’t have the time or desire to be fussy or fancy. Let me tell you though, everything he served was “go back for seconds” delicious!
Enjoy two of my favorites from our weekend with the Normanns and be sure to share the recipes … and the story too!
Stuffed Portobello Mushrooms
Serves 8 Kel Normann
INGREDIENTS
8 large Portobello mushrooms
8 oz Parmesan cheese, grated
8 slices Prosciutto
Olive oil
Lemon pepper
Garlic salt
Yah’s Herbal Delight Seasoning (no salt)
DIRECTIONS
Trim the stem from the Portobellos. Fill mushrooms with Parmesan cheese. Add slice of Prosciutto and another layer of Parmesan cheese.
Drizzle with olive oil. Season to taste with lemon pepper, garlic salt, and Yah’s seasoning.
Bake for 30 min at 350°. Finish 3–5 min on broil to crust the cheese.
DEEDEE’S NOTES
-
Mushrooms and Parmesan cheese may be prepped in advance. You may also prepare, fill, and season the mushrooms 1–2 hours before baking.
-
Seasoning to taste gives you flexibility to add more of the seasonings you prefer and less of the ones you don’t.
-
Yah’s Herbal Delight Seasoning is a specialty seasoning that Kel and his wife, Parker, discovered at the Raleigh, NC Farmer’s Market. It is also available at the Charlotte Farmer’s Market. To find other locations or to order online, visit www.yahsbest.com.
-
You may substitute the Yah’s with another herb seasoning of your choice, such as the McCormick Mediterranean Spiced Sea Salt featured in other EE recipes. Depending on what you choose as a substitute, you may want to omit the lemon pepper and garlic salt.
Roasted Summer Vegetables
INGREDIENTS
DIRECTIONS
Place vegetables in a casserole. Drizzle to completely coat with olive oil. Season to taste with oregano, lemon pepper, and Yah’s Seasoning. Stir well. Bake at 350° for 35–45 min depending on how firm you prefer the vegetables to be.
KEL’S NOTES
-
All this is prepared much better with a nice glass of Chardonnay and Carol King playing on the Sonos.
DEEDEE’S NOTES
-
I might go with Motown instead of Carol King!
-
You may prep the vegetables 1–2 hours before baking.
-
Kel did not use a baking sheet for this recipe typically used for roasting vegetables. Instead, he just filled a disposable casserole pan.
-
Yah’s seasoning is a specialty seasoning that Kel and his wife, Parker discovered at the Raleigh, NC Farmer’s Market. It is also available at the Charlotte Farmer’s Market. To find other locations or to order online, visit www.yahsbest.com.
-
You may substitute the Yah’s with another herb seasoning of your choice such as the McCormick Mediterranean Spiced Sea Salt featured in other EE recipes. Depending on what you choose as a substitute, you may want to omit the oregano and lemon pepper.
Printer-Friendly Recipes
Stuffed Portobello Mushrooms | Roast Summer Vegetables
Become a Member of the Effortless Entertaining Community