Butternut Squash Bake

Found another recipe at Better Homes and Gardens. This looks like a really yummy vegetarian dish and looks so simple. I love butternut squash so I can't wait to try something different and new! Let me know how you like this one if you give it a try.

1 1/2 lb. butternut squash, peeled, seeded, and cut into 1 inch cubes (about 3 cups)
2 tbsp. olive oil
8 oz. of dried extra-wide noddles (I am using the wide no-yolk egg noodles)
4 tbsps. butter
6 shallots, chopped
1 tbsp. lemon juice
1 - 8oz. bar of cream cheese (you can use lite cream cheese)
3/4 cup Parmesan cheese
1/2 cup flat leaf parsley
1 cup of panko or soft bread crumbs

Preheat oven to 425 degrees. In a bowl toss squash in oil, place in oiled baking pan. Roast uncovered for 30 mins. until lightly browned and tender stirring twice.

Meanwhile, in dutch oven or a pasta pot cook noodles according to package. Drain and set aside. In same pot melt 2 tblps. butter. Add shallots and cook over med-high heat for 3-5 mins. and until butter begins to brown. Add lemon juice.

Add noodles and squash to shallot mixture. Stir in cream cheese, 1/2 cup Parmesan cheese, 1/4 cup parsley, 1/4 tesp. of salt and pepper. Transfer to greased 2 quart baking dish.

In a small saucepan melt remaining 2 tblps. butter, stir in bread crumbs, remaining Parmesan, and remaining parsley. Sprinkle over noodle mixture. Bake, uncovered for 10 minutes or until golden brown.

Quick Pork and Apples Dinner

I found this recipe on Better Homes and Gardens and it looked quick and easy..which I am always happy about. I love the combination of pork and apples. I think I will add cinnamon at the end to my apples...but other then that I will first try it as it is. Let me know what you think about this recipe and if you added any personal touches that tasted yummy with it.

1 lb. pork tenderloin

2 cloves garlic, chopped

1 tblp. butter or olive oil

1 - 20oz can of sliced apples, drained

2 tesps.. sniped fresh thyme or 1/2 tesp. dried thyme

Cut tenderloin, crosswise into 1/2 inch slices. In a large skillet cook garlic in oil/butter over med-high heat for 15 seconds. Carefully place the pork slices in the oil. Cook for 2 mins. on each side or until browned and no longer pink.

*Update - I tried this out and it was really good and so quick and simple. I loved how the apples complimented the pork and I did go ahead and added a dash of cinnamon at the end right before the apples were done being cooked. Great easy dinner. I think this one may be a keeper for the recipe box:)

Add drained apples and thyme into skillet. Cover and cook for 1 min. or until apples are heated through.

Serve with your choice of side item. I think I am going to make my cunnuflings with this recipe....I know it isn't healthy but it is really yummy!

Steak and Drunken Mushrooms

Now I really don't like mushrooms, but I know many people love them and since the orginal recipe calls for the mushrooms I left them in. However, if you do not like mushrooms either pick them out or just omit them from the recipe all together. Also, the orginal recipe is for 4 servings but I just buy two steaks and still use the same amount of sauce. Also, to add a bit more flavor and to make this a little more creamy I highly suggest making a gravy with this. You can use a beef packet gravy mix or use campbells gravy from the can and just pour over the egg noddles.

3 Tblps. butter - or use lite butter land o' lakes makes a good one
Four 8 oz sirloin steaks, pounded to 1/2 inch thick
Salt and Pepper
8 ozs. of mushrooms
2 cloves of shallots, finely chopped
1 clove garlic, finely chopped
1 cup beer, a beer like bass ale works well
1 dash worcestershire sauce

In a large skillet, melt 1 tblp. butter over med-high heat. Season 2 steaks with salt and pepper and add to the pan, weighing them down with a dutch oven or another skillet (you want to press down on them hard). Cook until browned, about 1 1/2 mins per side. Transfer steaks to a large platter and cover with foil to keep warm.

In the same skillet, add the mushrooms, shallots and garlic. Cook stirring frequently, until the mushrooms are sofened and the shallots are translucent, about 5 mins. Reduce heat to med., add beer and simmer until liquid is reduced by half, about 3 mins. Remove from the heat and whisk in the remaining butter and the worcestershire sauce.

Top steaks with mixture and serve. This recipe is really good on top of the frozen egg noddles or even rice..

Crunchy Herb Chicken

This is a version of what my mom used to make for us all the time. It was by far my favorite chicken dish my mom made....close to Chicken and Rice and I still have not perfected her version of that. I hope you enjoy!!

4 slices white bread, toasted

1/2 cup flat leaf parsley

1 clove garlic, chopped (I use two cloves b/c I LOVE garlic)
Kosher salt and black pepper

1 Tblp. Olive Oil

1/4 cup Dijon Mustard

2 fresh leaves of basil, chopped finely

4 skinless chicken breasts

Heat oven to 400 degrees. In a food processor, pulse bread, parsley, garlic, basil, and 1/4 tsp. of salt and pepper until coarse crumbs form. Add the oil and pulse to combine. Transfer to plate.

Spread the mustard over the chicken and dip the pieces in the bread-crumbs mixture, pressing gently to help the mixture stick.

Place on baking sheet and bake until golden and cooked through, about 18-20 mins.

Potato Leek Soup

This week is all about trying something new. Logan really wanted to try out leeks so after digging thru some recipes I found a soup with leeks in it. Might be a good way to introduce leeks into our diet.

1 cup butter
2 leeks, sliced
salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream

In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.

Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

Cunnuflings...

Those of you that know me...know about cunnuflings. I know I have the spelling all wrong and they have been many other things by my friends. This is a childhood recipe that my dad would make and would always serve with a pork tenderloin and peppercorn gravy. I had to have these on my birthday..and while in college I made these all the time as my comfort food. If you have any questions about the recipe let me know....it took me a couple of times to make them right. :)

2 cups Flour
1 egg
3/4 cup water (give or take)
1 small onion
1 package of peppercorn gravy mix (I would make 2 packets if you like gravy)

In a medium sized mixing bowl add flour, water, and egg. Mix together. You will want the mixture to be sticky and thick...just a bit thicker then waffle mix. To get the desired thickness you may need to add water a little bit at a time until you get that thick sticky consistency that you are wanting. If it gets to be to thin just add a little flour. Sometimes you will just have to go back and forth.

Bring a large pot of water to boil. Once boiling and you have your mixture ready. Spoon dumpling mixture out of bowl (spoon out like you are making cookies). Drop the mixture spoonful at a time into boiling water. Add only the amount of mixture until it covers the bottom of the pot.

While dumplings are cooking have a medium pan ready to go with chopped onions sauteing in olive oil. The dumplings will rise to the top of the pot when they are done (You may need to give them a little hand with a light stir in the pot to stop them from sticking to the pot). Once dumplings have risen use a slotted spoon to remove and shake access water out. Place each dumpling as they are done into frying pan with onions. You will keep repeating this process until all the mixture is done.

In the long run what you want is the dumplings to be a light golden brown and have a little crisp to them. Make peppercorn gravy according to directions and serve.

Balsamic Pork and Dumpling Recipe

I got this recipe from Better Homes and Gardens. It is a really quick and easy recipe. If you do not want to use the frozen peroigies with the meal then I would substitute with new potatoes, or my cunaflings recipe that is always yummy...but a little bit more time consuming.

16.9-oz. pkg. frozen potato-and-onion-filled pierogi (potato dumplings)
12 oz. green and/or wax beans, trimmed (3 cups
1 1 lb. pork tenderloin
2 Tbsp. olive oil
1/2 cup balsamic vinegar
2 tsp. chopped fresh rosemary

Cook pierogi and beans in boiling water according to package directions. Drain pierogi and beans; divide among serving plates.

Meanwhile, slice pork into 1/2-inch thick medallions. Gently flatten pork slices by hand to 1/4-inch thickness; lightly sprinkle with salt and black pepper. Heat oil in large skillet over medium heat. Add pork. Cook 2 to 3 minutes on each side or until no pink remains. Transfer to serving plates with pierogi and beans.

Drain fat from skillet. Add balsamic vinegar to hot skillet. Cook, uncovered, 1 minute or until reduced by half. Drizzle over pork, pierogi, and beans. Sprinkle with chopped rosemary. Serves 4

Extra Receipe: Creamy Parmesan Polenta

This is a fast easy side dish and goes great with any beef dinners...if you are going to cook the short ribs receipe this would be a great side dish receipe to add. If you want to try this receipe be sure to add the ingredients to your grocery list.

1 tablespoon kosher salt
1 cup instant polenta
1/2 cup (2 ounces) grated Parmesan
4 tablespoons butter

Bring 4 cups of water and the salt to a boil in a saucepan. Stirring constantly, add in the polenta. Cook, still stirring constantly, until the polenta thickens, about 3 minutes. Remove from heat and stir in the Parmesan and butter. Cover and set aside until the butter melts, about 2 minutes. Stir again before serving.

Slow-Cooker Red Wine Short Ribs

I love short ribs...they are so good and tender. I found this recipe on Real Simple and have tried it once so I made my own littler version of it. Let me know how you like it or if you made any variations to it.

1 medium onion, cut into wedges
4 cloves garlic, peeled and crushed
6 small carrots, peeled and cut in half crosswise
4 small potatoes, peeled and cut in quarters crosswise
1 can (80z) diced tomatoes, drained
1 small bunch sage
2 pounds short ribs
Kosher salt and pepper
1/2 bottle red wine
1 loaf crusty bread

In the bowl of a slow cooker, combine the onions, garlic, carrots, potatoes, mushrooms, tomatoes, and sage. Season the short ribs with 1 1/2 teaspoons salt and 3/4 teaspoon pepper and nestle them among the vegetables. Add the wine. Set the slow cooker to low and cook until the meat is tender and falls from the bones, 8-9 hours. Using a large spoon, skim off the excess fat and discard. Divide the ribs and vegetables among individual bowls and spoon the sauce over the top. Serve with the crusty bread.

Chicken and Bok Choy Stir-Fry

I had one of my friends mention that she loves Bok Choy now and it is very easy to cook and really tasty...so I set off to find a recipe that has it in it. I got this recipe from Real Simple I have not tried this recipe out but it does look pretty good....and maybe if you didn't like the previous chicken stir-fry recipe you will enjoy this one. Some people may not like chicken very much but I am sure you can substitute the chicken with pork...I am not sure about seafood. Serve with steamed white or brown rice.

1 tablespoon canola oil
4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
Kosher salt and black pepper
4 heads baby bok choy, quartered lengthwise
1/4 cup low-sodium soy sauce
1/4 cup store-bought barbecue sauce
4 scallions, thinly sliced

Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.

Add the bok choy and 1/4 cup water to the skillet. Cover and cook until the bok choy is just tender, 3 to 4 minutes.

In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and bring to a boil. Return the chicken to the skillet and cook, tossing, until heated through, 1 to 2 minutes.

Risotto With Edamame, Lemon Zest, and Tarragon

Good dish to say goodbye to summer to. This is a light vegetarian dish we tried out earlier this summer and loved it. However, if you would like more substance add cooked chicken or shrimp. We served this with a Tomato, Mozzarella, and Basil salad.

2 tablespoons olive oil
1 large yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
4 1/2 cups low-sodium vegetable broth
1 1/2 cups shelled edamame, thawed
2 teaspoons grated lemon zest
1 tablespoon fresh tarragon, chopped
1 cup grated Parmesan Kosher salt and pepper

Heat the oil in a large saucepan over medium heat.

Add the onion and cook for 4 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed.

Stir in the broth, 3/4 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed.

Remove from heat and stir in the edamame, lemon zest, tarragon, 3/4 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Spoon into individual bowls and top with the remaining Parmesan.

One-Pot Salmon with Endamame and Rice

1 cup long-grain white rice
1 pound salmon fillet, skin removed
Kosher salt and pepper
4 ounces frozen Endamame, thawed
1/3 cup low-sodium soy sauce
4 scallions, trimmed and sliced
2 tablespoons rice vinegar
1 tablespoon dark brown sugar
1-2 cloves of garlic, diced

Mix the rice and 2 1/3 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.

Slice the salmon on a diagonal into four 3/4-inch-thick pieces. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes.

Scatter the endamame over the salmon and rice. Cover and cook until the rice and endamame are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes.

Mix the soy sauce, scallions, vinegar, garlic, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and endamame and serve.