Clubhouse Spices

Chickpea Greek Salad

Posted on by prissymuskoka

Summertime is a time for fresh and refreshing meals. I wanted something different for work lunches but not sure what. With a quick look in my pantry I decided to whip together a chick pea salad.  

This salad is high in fibre and protein. It is easily adaptable to add your favourites  

Chickpee Greek Salad

1 can chickpeas 

1 can (no salt added) diced tomatoes 

6 green olives sliced 

1/2 cup crumbled feta cheese 

1/3 cup diced onion 

Pinch of crushed red pepper flakes 

2 tablespoons Greek Clubhouse seasoning 

1 teaspoon freshly ground pepper

1/4 cup Greek salad dressing 

1/3 cup balsamic salad dressing 

Directions: 


1) drain chickpees and rinse before dumping into a 1.75quart bowl. 

2) drain canned tomatoes and the mix in with chickpees 

3) add all other ingredients and mix well let sit atleast 12hpirs before serving. 

This is such an easy salad that you could add (if desired) cucumber chunks, pasta, black olives….the tweaks are endless! 

Enjoy! 

It’s a wet salad so I use a serving spoon with the slit in it to take off excess fluid when serving! 

It’s easy to take it in a container at work 


I like to serve it with garlic Naan bread. 

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Sunday Summer Dinner Pizazzed with Stuffed Mushrooms

Posted on by prissymuskoka

It’s been a wonderful summer weekend: warm sunny weather, swimming and visits with family and friends. Now it’s almost supper time on a Sunday as the weekend comes to a close…what to have that’s simple but still delicious and ends the weekend meals on a high note…..how about stuffed mushrooms?!? My family love mushrooms and most dinner meals somehow incorporate some mushrooms in it- whether it be in a salad or side dish. On this particular Sunday I have 6 mushrooms to work with….I’ve already decided on Ribs and brocholli but what else can I make with little fuss?!? Not feeling like a salad I decide to make up some stuffed mushrooms!

Ofcourse I only have a part package of mushrooms! But no worries, any amount of mushrooms can easily be stuffed!

This recipe can easily be adapted to taste, spices and with whatever you have in the house! All you need is the base ingredient: cream cheese!!

Stuffed Mushrooms: 

Cremini mushrooms – these are my favourite to use due to thier flavourful taste

Half a brick of cream cheese softened

one shallot diced

one garlic clove diced

Spices ( I like to mix together ClubHouse Roasted Garlic & Pepper, Clubhouse Greek, Clubhouse Italian, Clubhouse Parmesean & Herbs and Mrs Dash Original) – about 2 table spoons for the mixture (more or less depending on how flavourful you like it.)

Pepper – I like to use freshly ground pepper

Shredded cheese

1) Preheat oven to 400 degree.

Clean out the mushroom tops- snap out the stem and with a butter knife gently scrape out the hymenium (the gills).

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2) If you have time, sauté the shallot and garlic in a bit of butter. *You dont have to saute the shallot and garlic but it is a smoother flavour if you do* This time I didn’t saute as I was trying to save time-but my husband prefers the flavour when I do sauté

3) Mix the shallot, garlic into the cream cheese. I find a fork works great.

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4) Add spices and pepper. Mix

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5) Stuff the mushrooms with the cream cheese mixture using a small spoon

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6) Top with shredded cheese – use what is on hand. This time I used old cheddar.

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7) Cook in oven for 30minutes. Then enjoy!

I used to think making stuffed mushrooms would be hard work and only enjoyed them at restaurants. I am so glad that I started to make them – they are so easy and it doesn’t take much time to whip them up!

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