Sausage and Apple Stuffed Acorn Squash
for 4 servings
2 small acorn squashes, or 1 large
1 onion, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary
3 cloves garlic, chopped
½ lb sausage
1 apple, chopped
1 cup panko breadcrumbs
½ cup parmesan cheese
Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
Drizzle each squash half with olive oil, salt, and pepper.
Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
Add Garlic and Sausage, until sausage is browned on all sides.
Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
Old Time Lemonade
1/2 c. sugar
1 qt. water
Wash lemons. Squeeze juice from lemons into a large pitcher. Add sugar; fill pitcher with 1 qt. water. Chop rinds into 8-10 pieces and let soak in lemonade. Stir well until juice gets syrupy. Strain rinds out of juice and refrigerate.
Optional: Add fresh or frozen fruit of your choice for a fun summer drink!
Pico De Gallo
4-6 tomatoes, diced small
1 red onion, diced
4 cloves garlic, minced
1/2 cup fresh cilantro (about 1 bunch) finely chopped
Juice of one lime (about 2-3 Tablespoons)
Salt and ground black pepper to taste
Optional: 1 medium jalapeno pepper, seeded and finely chopped
In a large bowl, add the tomatoes, onion, garlic, cilantro, and lime juice, and pepper (optional) and stir to combine.
Cover the dish and refrigerate for 2 hours to chill.
Quick Harvard Beets
3 cups sliced raw beets or 2 cans
(16 ounces each) sliced beets
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 cup white vinegar
1/2 teaspoon salt
2 tablespoons butter
In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.)
In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.
Ultra Crispy Roasted Potatoes
potatoes for 10 minutes.
Drain water. Drizzle a fair amount of olive oil over the potatoes, gently toss the
potatoes, and sprinkle with oregano.
Put in a hot oven 450 degrees for about
20-25 minutes until crispy.
Our family omits the oregano. Tastes great with a little fresh garlic too.
Roasted Carrots with Brown Sugar and Dill
2 pounds carrots, cleaned/peeled & halved
4 tablespoons salted butter
3 tablespoons brown sugar
2 tablespoons fresh dill, chopped
Preheat oven to either A) 425ºF or B) 325ºF*
To make the sauce, in a microwave safe bowl add brown sugar and butter. Microwave for 45 to 60 seconds until butter is melted. Whisk butter and sugar until fully combined. Add in the fresh dill and whisk to
Add carrots to a 9x13 inch baking dish. Drizzle sauce over the carrots and toss carrots until fully coated.
Cover with aluminum foil and transfer to the oven.
Bake at A) 425º for 40 minutes, tossing halfway though, uncovering and baking another 10 minutes until carrots are done to your liking. OR B) 325º for 60 minutes, tossing halfway though, uncovering and baking another 15-20 minutes until carrots are done to your liking.
Remove from oven, sprinkle lightly with sea salt if wanted, serve
Roasted Garlic Green Beans
2 pounds green beans, ends trimmed
2 Tbsp. olive oil
2 garlic cloves, pressed
2 Tbsp. finely grated Parmesan cheese
kosher salt and freshly ground black pepper, to taste
Preheat the oven to 425 degrees F.
Spread the green beans on two rimmed baking sheets. Drizzle evenly with olive oil and toss to coat. Season with salt and pepper, to taste.
Roast until tender and browned, stirring occasionally, 25-30 minutes.
Remove from the oven and add the garlic and parmesan cheese. Toss really well to combine.
Transfer to a serving bowl and enjoy.
Marinated Cucumbers, Tomatoes, and Onions
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1⁄2 cup vinegar
1⁄4 cup sugar
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1⁄4 cup oil
Combine all ingredients in a large bowl.
Toss well to mix.
Refrigerate at least 2 hours before serving.
1 large eggplant, cut into 1/4 inch slices
1 tablespoon coarse salt
1 tablespoon oil
1 teaspoon Italian seasoning or oregano
salt and pepper to taste
1 cup pizza sauce
1 cup mozzarella, shredded
1 ounce pepperoni
Sprinkle the eggplant with the coarse salt, let sit on paper towels for 20 minutes and wipe dry.
Brush the eggplant slices with oil and season with Italian seasoning, salt and pepper.
Roast the eggplant in a preheated 400F/200C oven until it just starts to turn tender, about 15-20 minutes. (Do not let them become too soft or mushy.)
Top the eggplant with sauce, cheese and pepperoni and broil until the cheese has melted, about 3-5 minutes.
Chicken Corn Soup
Chicken Corn Soup
4 lb. chicken
4 qts. Water
1 onion, chopped
10 ears corn
1/2 c. celery, chopped
2 hard boiled eggs (shelled & chopped)
Place cut up chicken into water and cook slowly until tender. Remove chicken, cut meat into small 1-inch pieces and add to broth, together with corn which has been cut from the cob,
celery, and seasonings. Simmer. Make rivels by combining 1 cup of flour, a pinch of salt, 1 egg and a little milk. Mix with fork or fingers to form small crumbs. Drop these into the soup Add the chopped hard boiled eggs. Boil 15 min longer.
Grilled Mexican Street Corn
4 to 6 ears of fresh corn
¼ cup mayonnaise
¼ cup Mexican Crema (use sour cream if unable to find)
½ cup crumbled Cotija cheese (can substitute with Parmesan or feta)
½ teaspoon guajillo chili powder
1 medium clove garlic minced
¼ cup finely chopped cilantro leaves
limes cut into wedges
Soak ears of corn in cold water for 30 minutes (leave husk on)
Grill corn over hot coals for 10 to 15 minutes or until steamed thoroughly
FOR THE SAUCE
Combine mayonnaise, Mexican Crema, Cotija cheese, chili powder,
garlic and cilantro in bowl. Keep in refrigerator until corn is ready Use a wooden spoon to slather sauce over the ears of corn. Top with additional Cotija cheese and chili powder and sprinkle with lime juice.
1 lb. 93% lean ground beef
1-1/2 teaspoon kosher salt
1 tsp. olive oil
1/2 large onion chopped
3 garlic cloves minced
1 (28 oz. can ) crushed tomatoes
2tbsp. chopped fresh basil
black pepper to taste
3 medium zucchini sliced 1/8" thick
1 1/2 part-skim ricotta
1/4 cup Parmigiano Reggiano
1 large egg
16 oz. (4 cups) shredded part-skim mozzarella cheese
In a medium sauce pan, brown meat and season with salt. Drain in colander to remove any fat. Add olive oil to the pan and saute' garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, alt nd pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.
Easy Peach Tea
1 cup sugar
1 cup water
2-3 slices fresh peaches
3 tea bags
6 cups water
Bring syrup ingredients to a boil. Then reduce heat to medium. Crush peach slices as you stir to dissolve sugar.
Turn off heat cover and let sit for 30 minutes. Boil water and brew tea let steep 5 minutes. Remove tea bags and refrigerate. Strain syrup through a fine strainer to remove fruit pieces. Add syrup to tea and serve over ice.
The Pioneer Woman's Caprese Salad
2 c. balsamic vinegar
3 tomatoes sliced thick
12 oz. mozzarella cheese sliced thick
olive oil for drizzling
kosher salt and freshly ground pepper
In a small sauce pan bring the balsamic vinegar to a boil over medium low heat. Boil for10-20 minutes or until balsamic has reduced to a thicker glaze. Be sure to keep an eye on this and stir occasionally. Remove from heat and transfer to a bowl to cool Arrange tomato and mozzarella slices on a platter. Place 2 basil leaves between the slices. Drizzle the olive oil over the top of the salad , getting a little bit on each slice. Then drizzle the balsamic glaze over the salad, same as the olive oil. Store left over balsamic in the fridge. Sprinkle salt and pepper over the salad. This salad is perfect on its own or you can serve it with toasted bread or as a side dish. Enjoy!
21/2 cups of grated zucchini
1 egg beaten
2 tablespoons melted butter
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all purpose flour
1/2 cup vegetable oil for frying
In a large, combine zucchini, egg, and butter. Stir in bread crumbs, minced onion, and Old Bay. Mix well. Shape mixture into patties. Dredge in flour. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
Pumpkin Butter Dip
3/4 cup pumpkin butter
1 package ( 3 oz.) cream cheese
3/4 cup marshmallow cream
sliced apples or pears
In a blender or food processor, combine the pumpkin butter, cream cheese, and marshmallow cream until smooth.
Transfer pumpkin butter dip into a serving bowl. Sprinkle with cinnamon. Serve with apples, pears,and gingerbread cookies. Yield 2 cups.
Cheesy Bacon Stuffed Mini Peppers
6 mini peppers halved seeded and membranes removed
4 oz. cream cheese
2 T. green onion
4 slices bacon cooked and crumbled
1/2 tsp. garlic powder
1/2 cup shredded cheddar cheese + extra for topping
1 tsp. Worcestershire sauce
Preheat oven too 400. Spray cookie sheet with nonstick spray. In a small bowl beat together cream cheese, green onion, bacon, garlic powder, cheese and Worcestershire sauce with an electric mixer until smooth.
Fill each pepper half with a heaping tablespoon of the mixture. Place on cookie sheet and sprinkle with extra cheese. Bake 10-12 min., until cheese is melted & bubbly & pepper have softened. Allow to cool slightly before eating.
Spagetti Squash Chow Mein
1 large spaghetti squash
1/4 cup soy sauce
3 cloves garlic minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 tablespoons olive oil
1 onion diced
3 stalks celery sliced diagonally
2 cups of cole slaw mix ( shredded cabbage and carrots)
Cut a spaghetti squash in half length wise and scoop out the seeds, lay skin side up in a 13x9 pyrex and pour 1/2 inch water in the bottom of the pan. Bake at 400 degrees for 30-40 min. until flesh is very tender. Once done scoop out flesh with a fork so it breaks apart into strings, set aside.
in a small bowl whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside. Heat olive oil in a large skillet over medium heat. Add onions and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through about one minute.
Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes. Serve immediately.
Easy Peach Cobbler
2 c. sliced peaches
1/2 cup melted butter
1 c. flour
1 c. milk
1 tsp. baking powder
Preheat oven 350. Pour melted butter into an 8x8 square pan. Combine flour, sugar, baking powder & milk and pour over melted butter. Place peaches on top of the batter and bake for 30 min. or until golden brown.
1/4 cup butter, softened
2 cups fresh or frozen blackberries
3/4 cup raspberry or apple juice
ice cream or whipped cream, optional
1/2 cup milk
1/2 cup sugar
1 cup flour
2 tsp. baking powder
In a small bowl, cream butter and sugar until light and fluffy. Combine flour and baking powder; add to creamed mixture alternately with milk just until moistened.
Pour into greased 1-1/2 qt. baking pan. Sprinkle with blackberries. Pour juice all over. Bake at 350 degrees for 45-50 minutes or until golden brown. Serve warm; top with ice cream or cream if desired. Yield: 6-8 servings.
1- 8 oz. jar either sweet or hot pepper jam
1- 8 oz. package cream cheese, softened
Open cream cheese and place on a plate. Scoop the pepper jam over the cream cheese. Serve with crackers like our Rip Rap crackers.