I'm' 20 years old and I LOVE to cook.
I live with my boyfriend who is a real health freak, so any healthy recipes are greatly appreciated.
However, he does love his 'splurge days', so really, just anything new is wonderful.
We also recently purchased a George Foreman, so I'm trying to figure out how to cook on that--any tips would be really helpful.
I've been cooking since I was six or seven years old, and I eventually want to open a restaurant.
I tend to be pretty good with matching flavors, but of course, every once in a while I create something that we just WON'T be saving the leftovers!

I'd say my specialties are anything to do with chicken and pizza. I don't know what it is about pizza, but friends and family always want me to bake them a pizza!

Anyway, here is one of my newest recipes for Tangy Stuffed Mushrooms:

approx. 20 baby bello mushrooms
a bottle of dijon mustard
1 clove of garlic, minced
1/4 c feta cheese
olive oil
fresh ground black pepper to taste


1. Preheat oven to 350. First, wash the mushrooms. Gently twist the stems to remove them, remove the hard ends, and chop. Place the caps on a plate or something for now.

2. Mix the stems with the minced garlic and some pepper. Saute until the garlic is golden-brown.

3. Take your bottle of mustard, place the tip inside each mushroom cap and lightly squeeze so there is one small dot of mustard in each cap. If you own something small enough to spread the mustard, do so, if not...don't worry about it.

4. Mix the stem/garlic mixture with the cheese, add a little more pepper if you like. Stuff each cap with the mixture, spray with olive oil [I always get the Crisco brand olive oil non-stick spray for this].

5. Place caps on a non-stick baking sheet, bake for 15-20 minutes, or until the mushrooms become juicy.

I'm not really sure about the nutritional facts, but I'm sure they aren't the healthiest thing.
We like to eat these with steak and roasted asparagus :)