I got this recipe from my friend Joanie J. She made it for our "Happy Wanderers Trashcan Turkey" weekend last month, and I loved it!! I am definitely bringing it to our family Thanksgiving, but with 23 going to the Newington Ouellette's this year, I will surely need to double the recipe!
1 package frozen butternut squash, defrosted
2 cups half and half
1/2 cup flour
1/3 cup sugar (I used less)
1 teaspoon cinnamon
3 eggs, beaten
3 Tablespoon Apricot Jam
1/2 stick butter, melted
Mix all ingredients together, pour into an oven-safe dish. Bake at 400 degrees for 1 hour.
Easy and delicious!!
Saturday, November 21, 2015
Monday, October 19, 2015
Lighter Chicken Enchiladas
- Coarse salt and ground pepper
- 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 2 tablespoons vegetable oil, such as safflower
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 teaspoon ground cumin
- 1 to 2 tablespoons minced canned chipotles in adobo
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 8 corn tortillas (6-inch)
- 1/2 cup grated Monterey Jack cheese (2 ounces)
- In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
- While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
- Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.
The BEST stuffing recipe EVER!
I watched as Ina Garten made this recipe on her show the Barefoot Contessa, and just knew I had to give it a try. Boy, am I glad I did, it is the most moist, delicious stuffing ever! I plan on serving this recipe at the "Trashcan Turkey Camping Weekend" with the Happy Wanderer camping group!
3/4 cup large diced dried figs
3/4 cup dried cranberries
1/2 cup Brandy
1/2 stick butter
1 1/2 cup diced onions (2 onions)
1 cup 1/2" diced celery (3 stalks)
3/4 lb. pork sausage (sweet and hot mixed)
1 1/2 tablespoon chopped fresh rosemary
3 tablespoons pine nuts toasted
3 cups herb stuffing (she recommends Pepperidge Farms)
1 1/2 cup chicken stock
1 Extra large egg
salt & pepper
Place the dried figs and cranberries in a small saucepan with brandy and 1/2 cup water. Bring to a boil over medium heat, lower heat & simmer for 2 minutes, remove from heat and set aside.
Meanwhile melt the butter in large skillet over medium heat, add onions & celery, saute until softened.
Add sausage, crumbling with fork into bits. Cook til done --10 minutes or so.
Add figs & cranberries with the liquid. Add Rosemary and pine nuts and cook 2 minutes more.
Put stuffing mix in a large bowl, add sausage mixture, chicken stock & egg. Season with salt & pepper. Place in a buttered gratin dish and bake for 45 minutes.
3/4 cup large diced dried figs
3/4 cup dried cranberries
1/2 cup Brandy
1/2 stick butter
1 1/2 cup diced onions (2 onions)
1 cup 1/2" diced celery (3 stalks)
3/4 lb. pork sausage (sweet and hot mixed)
1 1/2 tablespoon chopped fresh rosemary
3 tablespoons pine nuts toasted
3 cups herb stuffing (she recommends Pepperidge Farms)
1 1/2 cup chicken stock
1 Extra large egg
salt & pepper
Place the dried figs and cranberries in a small saucepan with brandy and 1/2 cup water. Bring to a boil over medium heat, lower heat & simmer for 2 minutes, remove from heat and set aside.
Meanwhile melt the butter in large skillet over medium heat, add onions & celery, saute until softened.
Add sausage, crumbling with fork into bits. Cook til done --10 minutes or so.
Add figs & cranberries with the liquid. Add Rosemary and pine nuts and cook 2 minutes more.
Put stuffing mix in a large bowl, add sausage mixture, chicken stock & egg. Season with salt & pepper. Place in a buttered gratin dish and bake for 45 minutes.
Monday, July 6, 2015
CHERRY QUINOA SALAD
I saw this recipe on an episode of "The Chew" while watching over dear husband in the ER. I served it to Kevan and Heather when they came down to check on Dear ole' dad.... I made it again a few days later and decided I needed to save the recipe to make again!!!
PS...I did make it a week later and cracked my tooth on a cherry pit! I promptly bought myself a cherry pitter!
1/2 cup Red quinoa, rinsed
3/4 cup water
1 1/2 cups cherries (pitted and halved)
1/4 cup almonds, toasted
1/2 cups scallions, thinly sliced
2 cups baby Arugula
1/2 orange (juiced)
1 tbls honey
1/4 cup EVOO
salt & pepper
Heat a drizzle of oo in a med saucepan over med heat. Add Quinoa and toast, stirring frequently until fragrant and nutty (2-3 min). To the pan, add the water and a pinch of salt. Bring to boil, reduce heat to low and cover with a lid. Cook 20 minutes, fluff with fork and set aside to come to room temp.
To a large mixing bowl, add the quinoa, cherries, toasted almonds, scallions, arugula, orange juice, honey & oo. Toss to combine and season with salt and pepper.
PS...I did make it a week later and cracked my tooth on a cherry pit! I promptly bought myself a cherry pitter!
1/2 cup Red quinoa, rinsed
3/4 cup water
1 1/2 cups cherries (pitted and halved)
1/4 cup almonds, toasted
1/2 cups scallions, thinly sliced
2 cups baby Arugula
1/2 orange (juiced)
1 tbls honey
1/4 cup EVOO
salt & pepper
Heat a drizzle of oo in a med saucepan over med heat. Add Quinoa and toast, stirring frequently until fragrant and nutty (2-3 min). To the pan, add the water and a pinch of salt. Bring to boil, reduce heat to low and cover with a lid. Cook 20 minutes, fluff with fork and set aside to come to room temp.
To a large mixing bowl, add the quinoa, cherries, toasted almonds, scallions, arugula, orange juice, honey & oo. Toss to combine and season with salt and pepper.
Monday, February 2, 2015
Chipotle Chicken Chili
Stumbled upon this recipe from the Pioneer Woman when looking for recipes to use the rest of the chipotle peppers from the can so they wouldn't go to waste. This is unbelievably delicious!!
2 Tablespoon olive oil
1 whole diced onion
4 cloves minced garlic
2 lbs. boneless, skinless chicken breast, cut into a large dice
1 bottle good beer
1 can 14 oz size diced tomatoes
3 whole Chipotle Peppers in Adobo Sauce, minced
1 can 14 oz size pinto beans.
1 can 14 oz size black beans,
1 can 14 oz size kidney beans all drained and rinsed
1 Tbls chili powder
1 Tbls Ground Cumin
1 teas salt, more to taste
1/4 cup Masa Harina
1 Lime, juiced
Serve with Sour cream, grated sharp Cheddar Cheese, Cilantro & Lime Wedges
Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften.
Add the chicken and cook until lightly browned. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce.
Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour.
Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stire and cook for 10 more minutes or until thick.
Serve with sour cream, cheese, cilantro and another squeeze of lime.
2 Tablespoon olive oil
1 whole diced onion
4 cloves minced garlic
2 lbs. boneless, skinless chicken breast, cut into a large dice
1 bottle good beer
1 can 14 oz size diced tomatoes
3 whole Chipotle Peppers in Adobo Sauce, minced
1 can 14 oz size pinto beans.
1 can 14 oz size black beans,
1 can 14 oz size kidney beans all drained and rinsed
1 Tbls chili powder
1 Tbls Ground Cumin
1 teas salt, more to taste
1/4 cup Masa Harina
1 Lime, juiced
Serve with Sour cream, grated sharp Cheddar Cheese, Cilantro & Lime Wedges
Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften.
Add the chicken and cook until lightly browned. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce.
Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour.
Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stire and cook for 10 more minutes or until thick.
Serve with sour cream, cheese, cilantro and another squeeze of lime.
Monday, July 14, 2014
Lemony Pasta Salad with Green Beans & Arugula
I can't believe it's been a year since I posted a recipe!!
This is one I made a few weeks ago on vacation in Virginia Beach with Debbie & Bob and it was delicious!!!
LEMONY PASTA SALAD WITH GREEN BEANS & ARUGULA
8 oz cavatappi (or any thick spiral pasta)
8 oz green beans, trimmed and halved
1 lemon
1 tbsp. oo
2 tbsp. parmesan
2 tsp Dijon mustard
1 clove garlic, finely chopped
s&p
2 cups baby arugula
4 oz feta cheese, crumbled
Cook pasta, adding the green beans during last 3 minutes of cooking. Drain and run under cold water to cool.
Meanwhile using a peeler, remove 3 strips of zest from the lemon, thinly slice. In a large bowl, squeeze 2 tbsp. lemon juice. Whisk in the oo, parmesan, mustard, garlic and s&p.
Add the pasta, green beans and lemon zest and toss to coat.
Fold in the arugula and the feta.
This is one I made a few weeks ago on vacation in Virginia Beach with Debbie & Bob and it was delicious!!!
LEMONY PASTA SALAD WITH GREEN BEANS & ARUGULA
8 oz cavatappi (or any thick spiral pasta)
8 oz green beans, trimmed and halved
1 lemon
1 tbsp. oo
2 tbsp. parmesan
2 tsp Dijon mustard
1 clove garlic, finely chopped
s&p
2 cups baby arugula
4 oz feta cheese, crumbled
Cook pasta, adding the green beans during last 3 minutes of cooking. Drain and run under cold water to cool.
Meanwhile using a peeler, remove 3 strips of zest from the lemon, thinly slice. In a large bowl, squeeze 2 tbsp. lemon juice. Whisk in the oo, parmesan, mustard, garlic and s&p.
Add the pasta, green beans and lemon zest and toss to coat.
Fold in the arugula and the feta.
Monday, July 8, 2013
Pesto Cheesecake...it took another great recipe......
.....to remind me of my food blog. I guess the best way to utilize this blog is, as my 'virtual recipe box' whenever I find a good one, as clearly, I am not good at making regular entries here.
PESTO CHEESECAKE:
Ingredients
- 1 tablespoon butter
- 1/4 cup panko bread crumbs
- 1/2 cup plus 2 tablespoons grated Parmesan cheese
- 2 8-ounce packages of cream cheese, room temperature
- 1 cup ricotta cheese
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 large eggs
- 2/3 cup fresh or store-bought pesto
- 1/4 cup pine nuts
Preparation
Preheat oven to 325 degrees. Rub butter over the bottom and sides of a 9-inch springform pan.
In a small bowl, mix together panko and 2 tablespoons Parmesan cheese. Sprinkle mixture over buttered pan and turn to coat.
Using an electric mixer, beat cream cheese, ricotta, remaining Parmesan cheese, salt and cayenne until light. Add eggs one at a time and beat well. Transfer half of the batter to a medium-sized bowl.
Mix pesto into remaining half. Pour pesto batter into the prepared pan and smooth top. Spoon plain mixture over top and gently spread to cover pesto layer. Sprinkle with pine nuts and bake in until set, about 45 minutes.
Transfer to rack and cool completely. Cover tightly with plastic wrap and refrigerate for at least 6 hours. Pesto cheesecake can be made 3 to 4 days in advance.
Serve with crackers, pita chips or thin slices of French bread.
Makes 12 to 14 servings
In a small bowl, mix together panko and 2 tablespoons Parmesan cheese. Sprinkle mixture over buttered pan and turn to coat.
Using an electric mixer, beat cream cheese, ricotta, remaining Parmesan cheese, salt and cayenne until light. Add eggs one at a time and beat well. Transfer half of the batter to a medium-sized bowl.
Mix pesto into remaining half. Pour pesto batter into the prepared pan and smooth top. Spoon plain mixture over top and gently spread to cover pesto layer. Sprinkle with pine nuts and bake in until set, about 45 minutes.
Transfer to rack and cool completely. Cover tightly with plastic wrap and refrigerate for at least 6 hours. Pesto cheesecake can be made 3 to 4 days in advance.
Serve with crackers, pita chips or thin slices of French bread.
Makes 12 to 14 servings
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