Spaghetti Squash with Jalapeño Cream

Spaghetti Squash with Jalapeño Cream

Yield: Serves 8

Ingredients
1 spaghetti squash (about 3 lbs.)
2 cups milk
2 to 3 jalapeños, stemmed, seeded, and chopped
2 tablespoons butter, plus more for pans
3 tablespoons flour
1 teaspoon salt
1 cup shredded jack cheese

Preparation:

1. Preheat oven to 375°. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool.

2. Meanwhile, in a medium saucepan over medium heat, warm milk and jalapeños until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalapeños.

3. When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.

4. In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalapeño-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.

A fall favorite of mine! Perfect for Thanksgiving dinner or on a regular night!

Cincinatti Skyline Chili

http://americanfood.about.com/od/classicchowdersandstews/r/cinnchili.htm

Britta's Key Lime Pie

Another recipe I'm posting as my own contribution. What can I say. I have not been all that inspired in the culinary arena of late. My friend Britta brought (ha ha Britta brought) this to our BBQ, and it was taste-ty!

Key Lime Pie

• 1 graham cracker crust
• 2 cans sweetened condensed milk (use only 1 1/2 cups in total)
• 1/2 c light sour cream
• 2/3 c lime juice from concentrate (in frozen juice section)
• 2 limes of grated zest

1. Preheat oven to 350
2. Mix condensed milk, sour cream, lime juice and lime zest really good. Then pour into graham cracker crust
3. Bake in oven for about 15 minutes or until you see tiny pinhole bubbles burst on the surface (could be less time). Let cool on counter than cool in refrigerator for at least 4-5 hrs before serving.

Michelle's Black Bean Salsa

I have to post this here so I don't lose it. I made it for Larry's b-day BBQ last weekend, and it was a huge hit!

Black Bean Salsa
2 cans black beans drained and rinsed (I used one).
1 package frozen corn (I used canned).
1/2 of a red onion chopped
2-4 Roma tomatoes diced
2- Avacados sliced
Fresh Cilantro chopped - 1/4 of the bunch
2-3 limes - squeeze out the juice
2-3 tablespoons of red wine vinegar
Salt and pepper to taste. (I added chili, cumin, and garlic powders, but it's just as good without).

Rosemary Garlic Salmon a la Sam's Club

Tried this yesterday on "Sample Sunday" and it was delish! I didn't use the butter & used Trader Joe's Lemon Pepper instead. Of course I would serve it with brown rice or bulgur.

Rosemary is an unexpected herb with salmon that gives it a Mediterranean flair. Serve this with sautéed broccoli and nice Pinot Noir.
Serves 4
Preparation Time 5 minutes
Cooking Time 15 - 20 minutes
Difficulty Easy
Ingredients
1 ea Fresh Salmon Filets
2 oz Bertolli® Extra Virgin Olive Oil
3 Tbs. Tones® Rosemary Garlic spice
Spice Island® Mediterranean Sea Salt (to taste)
Spice Island Black Peppercorns (to taste)
4 pats Butter
2 Tbs. Real Lemon®
Cooking Directions
Cut Salmon fillet into 4, 5oz portions. Generously coat Salmon with Rosemary Garlic Spice. Sprinkle fish with sea salt and black pepper (to desired taste).Add Olive Oil to a hot sauté pan. Sear Salmon for 3 min. on both sides.Reduce heat and cook for 8 min. turning frequently until Salmon reaches 155 degrees internal. After Cooking the fish top with a pat of butter and squeeze lemon over top, serve.
Wine Recommendations
Chardonnay
Pinot Noir

Tropical Thunder

Summer is fast approaching, and I am in full-throttle smoothie makin' mode. Good thing I have my trusty Magic Bullet blender to see me through. Here's my latest creation. Amounts are approximate. This will make two 12-16 oz. smoothies.

1 Mango Popsicle (preferably the kind made with real fruit)
1 Banana
1 C Frozen Pineapple Chunks
1/2 C Plain Yogurt
1/2 C Coconut Water (NOT Coconut Milk!)

Blend to your heart's content!

Atichoke, Spinach, and Feta Stuffed Shells

Artichoke, Spinach, and Feta Stuffed Shells

5 servings (serving size: 4 stuffed shells)

Ingredients
1 teaspoon dried oregano
1/4 cup chopped pepperoncini peppers
1 (28-ounce) can fire-roasted crushed tomatoes with added puree (such as Progresso)
1 (8-ounce) can no-salt-added tomato sauce
1 cup (4 ounces) shredded provolone cheese, divided
1 cup (4 ounces) crumbled feta cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1/4 teaspoon freshly ground black pepper
1 (9-ounce) package frozen artichoke hearts, thawed and chopped
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 garlic cloves, minced
20 cooked jumbo shell pasta (about 8 ounces uncooked pasta)
Cooking spray

Preparation
Preheat oven to 375°.
Combine first 4 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.
Combine 1/2 cup provolone and the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 tablespoons cheese mixture into each pasta shell; place stuffed shells in a 13 x 9-inch baking dish coated with cooking spray. Spoon tomato mixture over shells; sprinkle with remaining 1/2 cup provolone. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.


Nutritional Information
Calories:
394 (28% from fat)
Fat:
12.4g (sat 7.7g,mono 2.9g,poly 0.7g)
Protein:
21.3g
Carbohydrate:
48.9g
Fiber:
8.7g
Cholesterol:
38mg
Iron:
5mg
Sodium:
954mg
Calcium:
455mg
Krista Montgomery, M.S., R.D., Cooking Light, DECEMBER 2006

Broccoli, Bacon & Cheddar Toss (from Michelle)

Salad
3 C small fresh broccoli florets
1/2 C shredded cheddar cheese
1/3 C raisins (or dried cranberries)
1/4 C chopped red onion
1/3 C bacon pieces

Dressing
1/2 C mayo or salad dressing
2 T sugar
2 tsp lemon juice

1. Combine all salad ingredients except bacon.
2. Combine all dressing ingredients; mix well. Pour over salad. Toss to coat.
3. Just before serving, stir bacon in.

Summer Squash and White Bean Saute from Spank

Summer Squash and White Bean Sauté
From EatingWell.com
Bountiful summer vegetables—zucchini, summer squash, fresh tomatoes—are quickly sautéed with protein-rich white beans and topped with Parmesan for a hearty dish. This sauté is endlessly versatile and works well with eggplant, peppers or corn. Double it and toss the leftovers with bowtie pasta for lunch the next day. Serve with: Brown rice or bulgur.
Nutritional Information(per serving)
Calories
195
Total Fat
6g
Saturated Fat
2g
Cholesterol
5mg
Sodium
600mg
Total Carbohydrate
25g
Dietary Fiber
--
Sugars
--
Protein
11g
Calcium
--
Serves: 4 Edit


Total Time: 30 min
Ingredients
1 tablespoon(s) extra-virgin olive oil
1 medium onion, halved and sliced
2 clove(s) garlic, minced
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
1 tablespoon(s) chopped fresh oregano, or 1 teaspoon dried
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
1 can(s) cannellini or great northern beans, rinsed (see Note)
2 medium tomatoes, chopped
1 tablespoon(s) red-wine vinegar
1/3 cup(s) finely shredded Parmesan cheese
Directions
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.
Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Easy Greek Moussaka

Quick Moussaka Recipe #249477
Not authentic, but way healthier and much quicker!
by KatMcCombs
40 min 30 min prep
SERVES 6
· 1 large eggplant, peeled and cubed
· 4 tablespoons olive oil
· 1/2 lb ground beef or ground turkey or soy crumbles
· 1 onion, diced
· 1 garlic clove, minced
· 1/2 teaspoon cinnamon
· 1 teaspoon oregano
· 1 tablespoon dried parsley or 1/3 cup fresh parsley
· 2 (14 1/2 ounce) cans diced tomatoes, undrained
· 1 tablespoon tomato paste
· 4 ounces feta, crumbled
· 1 cup fat-free ricotta cheese
· 1 egg
· salt
· pepper
Preheat oven to 450°F.
toss cubed eggplant with 3 tablespoons olive oil and bake for 20 minutes.
Meanwhile, in large skillet, saute onions and ground beef in 1 tablespoon olive oil until beef is browned and onions transparent.
Add garlic, cinnamon, oregano and salt and pepper and saute for about 30 seconds. Add tomatoes and parsley and simmer for about 10 minutes.
In small bowl, combine egg with cheeses.
Place roasted eggplant in bottom of 1.5 quart baking dish. Layer beef/tomato mixture on top.
Spread cheese mixture on top, covering entire dish to the edges.
Broil for 8-10 minutes or until browned in some areas.

Little Winnie’s Irish Soda Bread

Courtesy of: Linda Loiselle

This is the one I got from the instructor at Moorpark. Apparently this one is her family's recipe. It looks like it has more sugar and butter.

Ingredients:

• 3 cups of flour
• ¾ cup of sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp cream of tartar

Sift the above ingredients together.

• Cut in 1 stick of butter or margarine
• 1 ½ cup of buttermilk
• Add raisins 1 cup or less

Bake at 350 degrees for 50-60 minutes.

German Soup

Enjoy a tangy broth with just a hint of sweetness that's chock full of veggies and German sausage!

Ingredients:
1 medium onion, chopped
2 tablespoons olive oil
2 medium carrots, thinly sliced and halved
1 celery rib, thinly sliced
1 teaspoon caraway seeds
1 clove minced garlic
2 cups water
2 cups chopped cabbage
1 large russet potato or 2-3 smaller ones of any variety
1/2 pound German sausage or bratwurst, cut and uncooked (it will cook in the pot)


1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon brown sugar
1 can (15 ounces) white kidney beans, rinsed and drained
1 can (15 ounces) chicken broth (you may want more depending on the amount of veggies added)
4-5 tablespoons vinegar (We used a combination of malt and white, but any type will work!)
1 teaspoon salt (or to taste)
1/4 teaspoon pepper -- I recommend more
Oregano to taste
1 can of beer
Minced fresh parsley



Directions: In a 3-qt. saucepan, saute onion in oil until tender. Add carrots and celery; saute for 3 minutes. Add caraway and garlic; cook and stir 1 minute longer. Add water, cabbage, sausage, tomatoes, potato, chicken broth and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add beans, vinegar, beer, salt and pepper. Simmer, until ready to serve (20-30 minutes at least). Make sure sausage is thoroughly cooked. Sprinkle with parsley.





FYI -- use as much sausage as you like! Same with the vinegar...I love the tangy taste!

Irish Soda Bread

4 C. sifted flour

1 T. sugar

1 1/2 tsp. baking soda

1 tsp. salt

1 tsp. baking powder

1/4 C. butter or margarine

1 C. raisins, if desired

1 1/2 C. buttermilk

Sift together first 5 ingredients in a large bowl. Cut in butter until crumbly (this is where you can use a pastry blender). Stir in raisins if desired, until evenly distributed. Add buttermilk stirring to make a soft dough. Tun onto lightly floured board and knead to form a smooth ball. Knead lightly and just for a short time because this dough shouldn't be treated as roughly as yeast dough.

Pat by hand on greased baking sheet to 1 1/4-inch thickness. With a sharp knife score into four sections. Bake at 350 degrees for 50-60 mins. until bread is browned and a toothpick inserted in the center comes out clean. Serve warm with butter. Dance an Irish jig when finished, or try it with yer pint o' Guiness!

Banana-Chocolate Chip Bars

So I had some overripe bananas on my counter, and my usual mantra is "when life gives you overrripe bananas, make banana bread." But I was a little bored of banana bread, so I consulted my Better Homes & Gardens Cookbook (a gift from Christmas past, courtesy of our Mether). Even with all of the online recipes sites, I still look to this book quite often for inspiration and great recipes. Using my reference skills I looked to the index for "banana" and what did I find but a wonderful recipe for these tasty treats. As luck would have it, I had all ingredients on-hand except for the optional walnuts (although next time I'll make sure to have these too), so I gave it whirl!

Ingredients

• 3/4 C butter or margarine, softened
• 2/3 C granulated sugar
• 2/3 C packed brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 C mashed ripe bananas (2-3 medium)
• 1 tsp vanilla
• 2 C all-purpose flour
• 1 6 oz package (1 C) semisweet chocolate pieces...or more if you are so inclined
• 2/3 C chopped walnuts (optional)

Directions

1. Preheat the oven to 350 degrees. Grease a 15 x 10 x 1 inch baking pan; set aside.
2. In a medium mixing bowl, beat the butter or margarine w/ an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking powder, and salt; beat till combined. Beat in the egg, bananas, and vanilla till combined. Beat in as much of the flour as you can with the electric mixer (if you have a KitchenAid, no problem!) Stir in the remaining flour. Stir in chocolate chips and if desired, nuts.
3. Spread the dough in the prepared baking pan. Bake 25 minutes or until golden.
4. Cool lightly and cut into bars. Makes 36 reasonably sized bars or fewer Markle-size bars.

Black Bean & Cheese Enchiladas

This dish came to me on Ash Wednesday, whilst I was speaking to Spank about the fish tacos she was preparing. I thought that sounded quite delicious, but alas, I had eaten my last fish on Fat Tuesday (what?!). So I was left with two options to satisfy my craving for a Mexican style meal: 1) Go to the store during grocery rush hour or 2) Scour my pantry for other meatless options. Fortunately, I found a can of black beans and came up with the following concoction without that dreaded trip to the store. And when Larry doesn't miss the meat in a meatless dish, I know it's a success!

Ingredients

• 1 Can Black Beans, rinsed and drained
• 1/4 Cup of your favorite salsa (I think a chunky one works well)
• Desired Mexican seasonings (I added cumin and onion salt, but if you have a flavorful salsa, you can skip these)
• 8 6-in tortillas (corn or flour)
• 2 Cups shredded cheese
• 1 Can Enchilada Sauce (I used a can of El Pato aka "The Duck" here)
• Sour Cream (optional)

Preparation

Preheat oven to 350 degrees. Stir together beans, salsa, and seasonings in a pan over low heat. Spray a baking dish with non-stick cooking spray. Coat the bottom with a couple of spoonfuls of the enchilada sauce. Heat tortillas to make them easier to roll(about 20 seconds in the microwave, or 10 seconds each side on a stovetop burner). On each tortilla, place a spoonful of the bean mixture and sprinkle with cheese. Roll up and place in the baking dish. Pour the remaining sauce over the enchiladas. Sprinkle with remaining cheese. Spray one side of the foil with cooking spray and cover the enchiladas, spray side down. Bake for 30 minutes or until cheese is melted and bubbly. Top with a dollop of sour cream, if desired and serve!

Country Mushroom Soup courtesy of our Mether

1/4 C. olive oil
1/4 C. flour
Stir these together until smooth. You are not making a roux.

2 C. chicken broth; gradually stir in

1/2 tsp. salt
1/4 tsp. pepper
1-2 bay leaves
Add in these ingredients.

Simmer uncovered for 15 minutes, stirring occaisionally. Meanwhile, in a medium skillet saute 2/3 C. chopped celery and 1/4 C. chopped onion in 2-3 TBSP of olive oil. Add in 4-5 C. of shrooms (not the magical kind). Cook and stir until tender. Add to broth mixture. Bring to boil. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.

Add 2/3 C. half and half, cream, milk, or evaporated milk. (A small can of evaporated milk works well for creaminess.) Heat through, and do NOT boil. Discard bay leaves and serve.

As you know, mushrooms tend to suck the moisture out of things! We did about 5 C. of mushrooms, which really sucked the moisture out of our soup and made it thick. Really, it had quite an odd consistency. If this is the case for any of you, I recommend adding more broth. It was flavorful and worked out perfectly!