Chicken and Blue Cheese - Stuffed Portobellos

Call it Girl Scount Cookie remorse but I've been cooking healthy.  We are not "clean eaters" at our house but my friend is the queen of yummy, healthy recipes.

I was able to find the recipe online:
http://www.cleaneatingmag.com/recipes/chicken-blue-cheese-stuffed-portobellos/

Notes:
-This is a good make-ahead meal.  Most of the work is in the prep of the ingredients.  You can even assemble and refrigerate.
-6 HUGE portobellos will feed 6 people.  One of these is filling!  I may halve the recipe next time. 
-We don't like quinoa so we substituted equal amounts farro (my new obsession).  That is why mine might look different.
-Used blue cheese (I had it leftover).  Hunter isn't a blue cheese eater but loved it.
-Winco had MASSIVE portobello mushrooms.  The ones at Albertsons were half the size.  So mine made 6 huge ones (literally the size of my hand)!

Diane's Blondies

 

 

 

I first had these blondies around the holidays at the Hodges'.  Their family friend, Diane, made them for the family.  They are one of our favorite treats.  AND, most the time when I make them I don't even pull out the mixer! 

INGREDIENTS:

2 sticks melted butter
1 lb (box) light brown sugar or 2 cups firmly packed
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 c. all purpose flour
2 large eggs, beaten
1 c. pecans (even for Hunter who doesn't like nuts)
1 c. semi-sweet chocolate chips (I throw in what I have - sometimes add butterscotch for fun.  The TJ baking chips work well in this recipe, too!)


DIRECTIONS:

-Preheat oven to 350 degrees.

-Grease 9x13 glass baking dish.  

-Note: I mix the entire list of ingredients in an 8 cup pyrex.

-Melt butter in pyrex; add brown sugar, and vanilla.  Mix well with a whisk.

-Add baking powder and salt; mix again.

-Stir in flour with a spatula; batter will be stiff. 

-Crack eggs in small bowl; beat well; add to batter; stir. 

-Add nuts and chips.  (Even Hunter will eat nuts in this recipe!)

Note: I tend to put aside some of my chips and poke them in the top of the dough before I bake.  It helps with presentation but is totally unnecessary!

-Bake @350 in greased 9x13 dish until top becomes golden brown (35 minutes for my gas oven).  I don't spend a lot of time spreading the batter to the outer edges since it will spread during baking. 

-Makes about 2 dozen.

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I had to include this picture from when Hunter made these before we were married.  His old dishes! AND his clever make-shift cooling rack (engineer ingenuity).