ROASTED BUTTERNUT SQUASH LASAGNA WITH SAUSAGE

I found this recipe in a magazine and lightened it up as much as I could using chicken sausage, almond milk and lowfat cheeses.  You can leave out the chicken sausage if you want to make it vegetarian.

1 medium Butternut Squash (about 3 lbs.)
9 lasagna noodles
1/2 stick butter
1/3 cup all purpose flour
4 cups Almond breeze milk
4 chicken hot (or sweet) sausages, removed from casings and cooked
1 bunch sage (about 1/3 cup leaves chopped)
1 cup grated Parmesan cheese
1/2 tsp freshly grated nutmeg
salt and pepper
2 Tbls oo
2 cups grated low fat mozzarella

Heat over to 425 degrees. Cut the squash in half length-wise. Scoop and discard seeds. Place cut side down in baking dish. Add 1/4 cup water, cover with foil and roast until tender 40-45 minutes.

Meanwhile cook the noodles. Drain, rinse under cold water and lay flat until ready to use.

Make the white sauce: Melt the butter in a medium saucepan over medium-low heat. Add the flour and cook, stirring, for 2 minutes (do not let it brown) Gradually whisk in the milk. Add the sage and bring to a simmer. stirring occasionally until the sauce slightly thickens. 6-8 minutes. remove from heat. Stir in 1/2 cup Parmesan and 1/4 teaspoon nutmeg, salt and pepper.

Scoop out the squash and place the flesh into a large bowl (you should have about 4 cups). add 1/4 cup Parmesan, 1/2 teas salt and pepper, nutmeg.

Spread 1 cup of the white sauce on the bottom of a 13x9" baking dish. Top with 3 noodles and 1 cup of the sauce. Add a bit of the cooked chicken sausage. Dollop with a third of the squash mixture (about 1 1/3 cup. then gently swirl it into the sauce. Top with 2/3 cup of mozzarella cheese; repeat twice. Sprinkle with the remaining 1/4 cup Parmesan.

Cover with an oiled piece of foil and back for 15 minutes. Uncover and bake until golden brown, 5 to 10 minutes more. Let sit for 10 minutes before serving.

CORN,BEAN SALAD

Dressing:

2 Tbls Lime Juice

1 Tbls Evoo

Salt to taste

Roasted corn (in fry pan is fine)

Blk beans

Red Pepper, diced

Red onion, diced

Cilantro, chopped

Feta Cheese, crumbled

Optional: ground Cumin

RED WINE SPAGHETTI (or linguine)(discovered this in the 2020 pandemic)

I decided to do something with one of the 30 or so 'mystery' bottles of red wine that Meg and Tommy made while they were still in their apartment in Killeen (8 or 9 years ago). It doesn't look very appetizing, but man, oh, man it packs a tasty punch. A bottle of red wine gets cooked down to a glossy, butter sauce that stains the pasta and adds phenomenal flavor!! 

Combine 5-6 cloves Garlic (minced) and 3 Tbsp oil to a warm Dutch oven or other heavy pot over medium; add red pepper flakes and 2 Tbsp butter; cook, stirring occasionally, until garlic is fragrant, about 3 min. Add a whole bottle of dry red (Sangiovese-based wine) increase heat to medium-high and bring to a boil. Cook, uncovered, until reduced by 2/3 (20-25 minutes) season with salt. Meanwhile cook 1 1b. of spaghetti or linguine to almost al dente and add to sauce when done. Stir well. YUM!!

WHITE CHILI

1 1b. Ground Turkey breast

1 med onion, diced

1 teas. Coriander

1 teas. Cumin

Salt

2 cans (15-16 oz) Navy or small white beans, rinsed & drained

1 can (13-14 chicken broth)

1 pkg, frozen white corn

1 (4 oz) chopped mild green peppers

2 tbls cayenne pepper sauce

*Cook ground Turkey breast

*Add onion, cook til softened

*add spices

* meanwhile, in small bowl, mash half the beans, set aside

*add mashed and unwashed beans, chicken broth, corn, and green chilis

*heat to boiling over med-hi heat, stir in pepper sauce.

CLASSIC MARINARA.. Lidia Bastianich

1 28-oz can San Marzano tomatoes

1/4 cup EVOO

7 garlic cloves, peeled & slivered

Pinch of crushed red pepper flakes

1 teas salt

1 large fresh basil (or 1/4 teas dried oregano)

1.Pour tomatoes in large bowl and crush with your hands. Pour 1 cup water into can, slosh around to get juices, reserve. 

2.Use a large skillet, not a deep pot. (A skillet allows the water to evaporate quickly, so the tomatoes are just cooked through as the sauce becomes thick.)

Heat skillet over medium heat, heat the oil. When it's hot, add garlic.

3.As soon as garlic is sizzling, add the tomatoes, then the reserved water. Add red pepper flakes, oregano if using, and salt. Stir.

4.place basil sprig, including stem, on the surface. Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a dep orange, about 15 minutes.  Discard basil.

YIELDS 3 1/2 cups, enough for a pound of pasta.

TIME: 25 minutes 

PECAN-CRUSTED SLIDERS

These are so yummy and so perfect for the fall...

12 oz. pork tenderloin, sliced crosswise in 8 pieces

1 egg
2 Tbls honey
1 cup finely chopped pecans
2 Tbls cooking oil
1 small green apple
1 ½ cups shredded broccoli (broccoli slaw)
¼ cup mayo
Dijon mustard, to taste
8 small buns or dinner rolls

With palm of hand, flatten pork slices to ¼ inch thickness. In shallow dish, whisk together egg and 1 Tbls of  the honey.  In another shallow dish combine chopped nuts, 1 teas salt and ½ teas ground pepper. Dip pork in egg mixture then nut mixture, pressing to coat.

In a 12-inch skillet, heat oil over medium-high heat. Cook pork in hot oil 2-3 minutes per side or until golden and slightly pink in centers.

Meanwhile, for slaw, quarter apple, remove core and seeds, thinly slice. In bowl combine apple, shredded broccoli mayo and 1 Tbls honey. Season with salt & pepper. For sliders, place pork on buns, spread with mustard and top with slaw.  Makes 4 servings (2 sliders each).

PAN-FRIED PORK CHOPS....The ONLY way to make them!

I grew up eating Shake and Bake Pork Chops and when I discovered this recipe in Cook's Country Magazine, I realized what I have been missing:  Delicious moist pork chops with TASTE!!

1 teas Garlic Powder
1/2 teas Paprika, Salt & Pepper
1/4 teas Cayenne Pepper
1 cup all purpose Flour
4 bone-in rib or center cut Pork Chops about 3/4" thick
3 slices Bacon, chopped
1/2 cup Vegetable Oil

COAT CHOPS: Combine spices in bowl. Place flour in shallow dish. Pat dry chops with paper towels. Cut 2 slits about 2" apart through fat on edges of each chop.(This will prevent them from 'curling' up in the pan.)  Season both side of chops with spice mixture. Then dredge chops lightly in flour (do not discard flour) Transfer to plate and let rest for 10 minutes.

RENDER BACON: Meanwhile cook bacon in large nonstick skillet over medium heat until fat renders and bacon is crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve for another use. Do not wipe out pan.

FRY CHOPS: Add oil to fat in pan and heat over medium-high heat until just smoking. Return chops to flour dish and turn to coat. cook chops until well browned, 3-4 minutes per side.