7 Delicious Ways To Serve Butternut Squash ~ I think Mother Nature has had a plan all along. I certainly don’t think it’s any mistake that she made Butternut Squash slightly sweet, nutty, and bright orange. I think of it as more of a good mood food –– as the weather starts to cool and cloudy days begin to roll in. I think things like this are put here to remind us of bright and sunny days. I mean, how can you have a bad day when looking and eating such a glorious fruit? Eaten like a veggie, Butternut Squash can be served in numerous ways here are just a few of my favorite:
Combine all ingredients into a bowl and mix together well. Put ingredients into solar oven pot (if using) or crockpot. Place into solar oven for cooking or turn crockpot onto low. Cook for 1-1 1/2 hours. Remove from oven or crockpot and serve.
1medium butternut squashcut in half longways and seeded
1mediumappleseeded and chopped
1Tablespoonapple cider vinegar
1/2teaspoonground black pepper
for the curried chickpeas
115 ounce can chickpeas or garbanzo beanswell drained
1 1/2Tablespoonscurry powder
Servings: -6 servings
for the curried chickpeas
Preheat oven to 350 degrees. In a medium bowl combine chickpeas, with vegetable oil, curry powder, cinnamon and salt and gently stir together well. Once well combined, spread out evenly onto a cookie sheet and place into the oven. Roast for 20 minutes, then give a gently mix on the pan and continue to roast for another 15-20 minutes or until crispy. Remove from the oven and let cool.
for the butternut squash salad
Preheat oven to 350 degrees. Slice butternut squash in half longways and remove seeds. Place flesh side down onto a oven safe pan and add a 1/2" of water to the pan. Place into the oven and let cook for 30-40 minutes or until tender. Once tender remove from the oven and set aside.
In a medium bowl, combine chickpeas with kale, apples, cranberries, shallots , olive oil, vinegar, honey, salt, and pepper and gently stir together until well combined. Once mixed, spoon mixture into the prepared butternut squash and serve warm.
1large butternut squashpeeled, seeded, and chopped
1mediumbaguettecubed (about 6 cups)
6ouncesfresh mozzarella cheesecubed
1medium white onionpeeled and chopped
4Tablespoons olive oildivided
1clove fresh garlicminced
2Tablespoons fresh sagefinely chopped
3Tablespoons apple cider vinegar
1/2teaspoonground black pepper
Servings: -8 servings
Preheat oven to 350 degrees.
Place butternut squash, onions, and sage onto a cookie sheet. Drizzle with 2 Tablespoons of olive oil and using a spoon or hands mix together until everything is coated with the oil. Place into the oven and roast for 30 minutes, stirring once at the half way point. Once roasted remove from the oven and set aside.
Place a heavy duty pan over medium high heat, add the remaining 2 Tablespoons of olive oil and the minced garlic. Gently stir together and then add in the cubed bread to the pan while continuing to stir. Let bread cook for 2-4 minutes or until lightly toasted while stirring occasionally. Once toasted remove from the heat and set aside.
In a small bowl, whisk together honey, apple cider vinegar, salt and pepper. Add the butternut squash to the bread pan then pour the honey mixture over the top. Stir until well combined. Be sure to get all the way to the bottom of the pan to get any remaining olive oil into the mix. Once well combined, add in the fresh mozzarella cubes and give a final stir. Finally, spoon mixture out into a serving dish and serve.
Place a large pot over medium high heat and add in potatoes and butternut squash and enough water to cover them by about a 1/2". Bring to a boil and cook until softened throughout -- about 10-12 minutes. Once softened drain off all of the water well. Add in heavy cream, egg yolk, honey, and salt and mix together until well combined and fairly smooth and set aside.
Place a heavy duty pan over medium high heat and add in ground meat and garlic. Stir and cook until meat has browned and cooked through completely. Drain off any excess oil, stir in green onions and set aside.
Preheat oven to 350 degree. In a small pan, add butter and flour and place over medium high heat. Whisk together until smooth and butter has melted completely. Next add in water and Worcestershire sauce, salt and pepper. Stir until well combined and sauce is smooth. Pour mixture over the cooked ground meat and stir together well.
Place meat mixture into the bottom of a pie pan or 9" dish oven safe pan and spread out evenly. Next, top meat mixture with the butternut squash and sweet potato mixture and spread out evenly. Place into the oven and cook for 20-30 minutes or until cooked through and slightly golden on top.
Remove from the oven and serve.
In a large bowl add the butternut squash, cheese, eggs, flour, parsley, garlic powder, onion powder, salt and pepper and mix well.
Place a large heavy duty pan over medium high heat, add oil and heat for 1 minute. Using a fork grab a heaping of butternut squash mixture and place a dollop in the pan. Gently pat down the top just to smooth it out slightly.
Cook for 2-3 minutes or until lightly golden in color. Once golden flip over and cook the other side for 1-2 minutes or until that side is golden.
Once cooked remove from the pan and drain on a paper towel lined plate. Serve warm with a dollop of sour cream.
2-3mediumeggssoft or hard boiled sliced in half longways
16 ounce package ramen noodlescooked as per instructions
2large sheets of noriripped into 1" squares
Servings: - 6 servings
Preheat oven to 350 degrees. Place chopped butternut squash onto a cookie sheet and drizzle with olive oil. Using a spoon or your hands toss the squash into the olive oil to coat. Once coated place into the oven and roast for 15 minutes. After 15 minutes, use a spatula or a spoon or flip the squash over and then place back into the oven and continue to roast for another 10-15 minutes or until fork tender. Once tender remove from the oven and set aside.
Place butter into a large pot over medium high heat. Add in garlic and let cook for 1 minute while gently stirring. Next add in vegetable broth, salt, and soy sauce, stir together and let heat up for 5-7 minutes or until almost boiling.
Portion ramen noodles into serving bowls. Gently ladle broth over the noodles leaving some room at the top of each bowl. Top bowls with carrots, cilantro, eggs, green onion, nori pieces, and butternut squash. Serve.
3cupsbutternut squashpeeled, seeded and chopped into cubes
1/2teaspoonground black pepper
Preheat oven to 350 degrees.
Place butternut squash into a medium microwave safe bowl and cover with water. Microwave for 3 minutes just to soften them a bit. Drain off water and set aside.
Place a large pan over medium high heat and add in olive oil and garlic. Saute garlic for 30 seconds then add in the ground meat. Saute meat for 3 minutes and add in the butternut squash and curry powder. Stir together until well combined and cook until the meat is browned about 3-5 minutes. Next add salt, pepper and pea tendrils and stir together well.
Remove pan from heat and set aside. Place puff pastry out onto a flat surface and cut evenly into 4 pieces. Place a 1/4 -1/2 cup of the lamb mixture onto one side of each square. Fold square over and use fingers or a fork to close the sides and create the pocket. Place the pockets onto a cookie sheet. Brush each pocket with the egg - enough to coat the outside of each - and place into the oven.
Cook for 20-25 minutes or until golden brown. Remove from the oven and serve.
10 Easy Back-to-School Weeknight Dinners ~ I am reposting this one because let’s face it we can all use a little refresher and some quick and easy dinner ideas for the hectic months ahead. I recently appeared with my favorite t.v. gal pal Amanda Tatom on Studio 512 and talked about back-to-school and most importantly –– Broccoli Beef, which you can view below. In the meantime, you can find me doing cartwheels down the block ~ YAY for school!
Hallelujah! The week has come for us and we are officially back in school. We had a g-r-e-a-t summer –– saw a lot of friends, did a little bit of traveling, lots of swimming, and of course copious amounts of summertime eating. I will certainly miss those lazy mornings when the kiddos would occasionally sleep in until 9:30 or 10 a.m. –– dang! However, there is something to be said for having a routine and structure to our days. Having the kids to bed at a decent hour, knowing what the week ahead will look like, and sitting down for dinner together at a set time is a good thing in my book. With these busy, homework-laced evenings comes a greater need to get dinner on the table more efficiently. Here are a few of the things that I like to make during this transitional time to keep things easy and fairly cool during these next few hot months.
This Honey Mustard Broccoli Chicken is a healthy and an E-A-S-Y dish to get on that weeknight table. Just a few simple ingredients packs a lot of flavor.
This flavor-packed Maple Thyme Chicken makes for an easy and delicious dinner –– add a side salad, rice, pasta or potatoes and dinner is served.
We eat quiche quite a bit around here. I know what you are thinking quiche? On a school night? Yes, it’s possible. You can make your own crust from scratch or to save some time use your favorite store bought one. Once you mix up the Kale and Three Cheese Quiche filling and pour it in it’s just a matter of letting it bake while the kids have some down time or start their homework.
Serve this flavorful Broccoli Beef straight-up or over rice and you’ve got a tastebud pleaser dinner on the table in less than 25 minutes.
Breakfast for dinner is a great idea in my opinion. This Summer Squash, Leek + Goat Cheese Frittata supports this train of thought –– it’s a delicious combination and again, on the table in under 20 minutes — woot.
Orzo is a great pasta to make on the fly. Once you have the hot water ready it only takes a few minutes until it’s al dente. Make this cool and refreshing Tzatziki Orzo Salad for dinner — have a bit more time? Top it with some grilled chicken or fish.
Who couldn’t use a little tequila on a weekday night –– amiright? Try these Tequila “Carne Asada” Wraps to get you buzzing through the homework duty.
Guess what? Sometimes we have sandwiches for … wait for it … dinner. I mean, it is still 100 degrees outside after all and the thought of putting the hot oven on doesn’t really excite me in July. It’s not a bad thing when you are serving Pimento Cheese Bacon, Lettuce, and Tomato Sammies.
For those of you in school –– yippee! –– I am jumping for joy for you over here. For those of you that still have a few weeks to go –– hang in there. Enjoy the last few weeks of the season and think of me while you are sitting by the pool and I am already buried in school forms and paperwork.
1poundfresh chicken breasts- boneless & skinless, cut into 1" pieces
1poundfresh broccolicut into strips
1large clove garlicminced
1cupmilk or water
1/2teaspoonground black pepper
Servings: -6 servings
Place milk and corn starch into a medium bowl and whisk together until the corn starch is fully dissolved. Next add in mustard, honey, salt, and pepper and whisk together well then set aside.
Place a large pan over medium high heat and add in olive oil, garlic, and onions. Sauté for 1 minute then add in the chicken while continuing to sauté for another 3 minutes. Next, add broccoli into the pan and continue to sauté for another 2 minutes. Finally, reduce heat to low and add in the honey mustard mixture. Stir until well combined, remove from heat and add in fresh cilantro , give a final stir then serve.
Place white beans, radish, mango, cilantro and jalapeño into a medium bowl, add in the lime juice and olive oil and stir together. Once combined add the cheese and give a final stir then set aside.
For the Cheddar Scramble
Place eggs into a medium bowl and add in the water then, whisk together well. Next place a medium pan over medium low heat and add in the butter. Allow butter to melt. Once melted slowly add in the egg mixture and let cook for 30 seconds. Give a gentle stir and add in the salt and pepper. Let cook for another 30 seconds then fold in the cheddar cheese and let cook for another 20 seconds then turn off the heat.
Place two corn tortillas on top of each other. Top with a Tablespoon or two of the scramble mixture then top with two tablespoons of the white bean mixture. Top with a dollop sour cream (if desired). Repeat process until all of the tacos are made and serve.
Preheat oven to 350 degrees.
Push on thyme sprig under the skin of each drum leg - between the meat and the skin and close the skin back down.
Place chicken into a heavy-duty oven safe pan like an iron skillet over medium heat. Cook chicken for 5-8 minutes or until golden brown in color. Once golden flip over and continue to cook the other side until golden - about 4-6 minutes. Drain excess oil out of the pan but save one Tablespoon of the oil.
In a small bowl combine maple syrup, onion powder, salt and pepper and the Tablespoon of chicken oil and whisk together well.
Brush each chicken with the maple mixture and place into the oven. Bake for 10-12 minutes, brushing again with the mixture at the 7 minute mark. Bake until cooked through, remove from the oven, brush with any remaining maple mixture and serve.
1pie crustthawed (optional - if not making your own)
easy basic pie crust (optional)
2/3cupcanolia oil or vegetable oil
1teaspoon kosher saltoptional
Servings: 9" inch pie
for the quiche
Preheat oven to 350. Place pie crust into a pie pan. Poke the bottom of the crust a few times with a fork and set aside.
In a large bowl, whisk eggs and milk together really well. Next, using a spoon stir in kale, three cheese, onion powder, salt and pepper and mix until well incorporated. Carefully pour egg mixture into the pie shell. Place into the oven for 40-50 minutes or until lightly golden on top and eggs are cooked through. Remove from the oven, let cool for 5-10 minutes and serve.
easy basic pie crust
In a large bowl add the flour and salt and mix well together. In medium bowl, add milk and oil and combine together. Slowly add the milk mixture into the flour mixture while mixing at a low speed. The mixture will be slightly sticky, form 2 dough balls. One can be used for the top of pie and one for the bottom or if the recipe only needs one pie crust simply place the remaining dough ball into a bag and refrigerate until needed for up to 2 weeks. Roll each dough ball out between wax paper, once thin enough add to pie pan and continue with pie recipe.
Make Farfalle according to directions and set aside 1/2 a cup of the pasta water after it's finished boiling but before draining cooked pasta.
As pasta is cooking, place 1 Tablespoon olive oil into a saute pan over medium hight heat. Add Panko bread crumbs and onion powder and stir well. Saute for 2-3 minutes stirring occasionally until Panko is lightly golden in color. Once toasted remove bread crumbs from the pan and set aside.
Next add half of the 1/4 cup of olive oil to the pan and add in kale and roasted garlic. Saute over medium high heat until kale begins to soften while gently smashing in the garlic cloves, about 2-3 minutes. Remove from heat. Place the cooked pasta back into the large pot it was cooked in after draining it. Add kale mixture, 1/2 cup pasta water, the juice of one medium lemon, butter, the remaining olive oil, red pepper flakes, salt and pepper and stir well. Stir in the cubed fresh mozzarella pieces, top each serving with a Tablespoon of toasted breadcrumbs and serve.
to roast garlic
For roasting garlic: take a medium garlic head, cut off about 1/2" off of the top, drizzle with olive oil, wrap in tin foil with corners pointing to the top into a teardrop shape. Place in the oven and roast for 25-35 minutes until softened and tender. Remove cloves needed for recipe with a fork.
In a small bowl add soy sauce, orange juice, corn starch, brown sugar, ginger, garlic, onion powder, salt and pepper –– whisk together well and set aside.
Place a large heavy duty pan over medium high heat. Add in olive oil and beef and cook for 2 minutes (unless you want your meat more on the well done side cook for 3-4) while stirring occasionally. Next add in broccoli and continue to stir for another 2 minutes. After 2 minutes reduce temperature to low and slowly add in the soy sauce mixture. Stir until well combined and let cook for one more minute then stir in parsley. Remove from heat and serve.
1medium yellow squashcut into thinly sliced rounds about 1/4
1/2 cupgoat cheese
1/2 teaspoonkosher salt
1/2teaspoon ground black pepper
Place a small cast iron skillet over medium high heat and add leeks and olive oil to the pan. Next add the yellow squash and saute for 3-6 minutes or until lightly golden on both sides. Once golden, slowly add whisked eggs to the pan and give a gentle stir to coat the squash. Next add in dollops of goat cheese around the pan followed by the fresh thyme leaves, salt and pepper.
Let frittata cook for 1-3 minutes without stirring to set the bottom of the eggs. As the outer edges of the eggs begin to cook and firm up a bit, the center will still look runny.
Turn the broiler on to 500 degrees.
Carefully remove the pan from the stove top and place it into the oven just below the broiler. Let broil until the top of the frittata turns golden in color and the eggs are cooked through - about 3-5 minutes. Remove from the oven and serve.
Cook orzo according to directions and set aside to cool completely.
In a large bowl combine yogurt, lemon juice, garlic and salt and pepper well. Next add in the cooked orzo pasta, cucumbers, dill, mint, cilantro, jalapeño, and green onion and stir together gently until well combined. Finally stir in feta cheese and serve.
In a large bowl add meat, tequila, cilantro, onion powder, garlic powder, lime zest and juice, salt and pepper and mix together well. Cover and place into the refrigerator for one hour up to over night.
Place a large heavy duty pan over medium high heat and add in oil. Next add in the meat mixture. Cook meat until tequila starts to burn off (about 3-4 minutes) add in jalapeno slices while continuing to stir. Once meat is lightly golden in color and cooked through after about 6-10 minutes remove from heat.
Place a few heaping Tablespoons of the meat mixture into a lettuce leaf, top with a heaping Tablespoon of cotija cheese, a dollop of sour cream if desired. Continue to make wraps using the same process and serve.
4-6mediumpretzel rollseach sliced in half horizontally
Servings: -6 servings
Open one pretzel roll and spread 2 Tablespoons of pimento cheese spread onto the bottom of the inside of the roll. Next, add a piece or tow of lettuce and top with a slice or two of tomato. Then break bacon strips into halves and add a couple of the halves over the top of the tomato. Finish the sandwich by adding another 2 Tablespoons of the pimento cheese spread to the inside of the top of the sandwich, then close sandwich.
Continue the process until all of the sandwiches are made then serve.
Summer Vegetable Spring Rolls with Spicy Peanut Sauce ~ We are still in summer mode around here and the thought of turning on the oven does not sound like much fun to me. After a full day of swimming and sunning one needs to fuel back up and not overheat. One of my favorite ways […]
Top 5 Peach Recipes ~ There are several songs written about these sweet little gems from nature and I believe for good reason. Peaches are a big part of summer in my opinion. There’s just something so special about finding that perfect peach, bitting into it, and letting the juices run down your hand before […]
Grilled Corn, Avocado + Red Cabbage Open-Faced Tacos ~ As you may (or may not) know we eat a LOT of tacos around here and the mass majority of those are served on a soft corn or flour tortilla. However, once in a while you need to mix things up, right? Keep things fresh and […]
Zucchini, Walnut + Ricotta Cheese Penne Pasta ~ It’s officially summer. School is out, the kids are home, and that means filling up the days with water-y fun and summer-y activities … so who has time to cook? I try not to turn my oven on as much as possible during these blistery hot days […]
Top 5 Strawberry Recipes ~ I am not afraid to admit that I am a super fan of strawberries and I have been ever since I can remember. I could eat them straight outta the garden or those cute little green pint baskets that you see them in at the markets. Sweet and juicy, and […]
Peach Power Muffins ~ I can’t believe it’s here but, it is and I am thrilled about it. Peach season! Roadside stands and farmers markets are starting to pop with these juicy, golden spheres of natures candy. And when I found out years ago that peaches even grew in Texas I was doing a BIG happy […]
Asparagus + Pecorino Cheese Frittata ~ It’s that frenzied time of the year (again) when we are in between saying goodbye to the lovely spring we had alongside hearing the knocking on the door from summer –– both on the home front and at the farmers market stands. Inundated with end-of-the-school-year (GAH!) activities, parties, book fairs and projects I […]
Caramelized Onion Crepes with Honeyed Blue Cheese Sauce ~ It’s been a bit quiet over here on the ole blog, not because I haven’t been busy (believe me!) but because I have been busy and in a bit of a food blogging funk. Don’t worry we are still eating and cooking at home most days but […]