November 30, 2011

Easy Spaghetti Squash with Pesto Recipe

This is a healthy and delicious alternative to pasta.
Ingredients:
  • 1 Spaghetti Squash 
  • Package of store-bought pesto
  • Parmesan Cheese
  • Torn pieces of basil
  • Salt and pepper to taste
1. With a sharp knife, puncture squash in at least 5 places. Make sure the holes are open so that the squash doesn’t explode in the microwave
2. Place squash on two pieces of paper towel and microwave on high for 12-15 minutes. Rotate the squash 3 or 4 times throughout cooking. You’ll know when the squash is done when you press it and it gives slightly. 
3. Let stand for 5 minutes to cool.
4. Cut squash in half lengthwise and discard seeds. Using a fork, remove flesh from the shell (it will come out in spaghetti like strands). Salt and pepper to taste. 
5. Mix spaghetti squash with store-bought pesto, sprinkle with Parmesan cheese and torn basil pieces and serve. 

November 29, 2011

Eggplant Parmesan

Ingredients

  • 3 large eggplants
  • 2 cups flour
  • Olive oil
  • 1 cup of your favorite tomoato sauce
  • 8 oz. fresh mozzarella
  • Handful of basil leaves, torn
  • 1 cup grated parmesan cheese

Directions

  1. Preheat oven to 350 degrees F.
  2. Slice the eggplants into 1/3 inch thick disks. Sprinkle slices with salt.
  3. Lightly dredge eggplant slices in the flour.
  4. Heat olive oil in a large skillet over medium-high heat so that the pan is coated in oil a quarter of an inch high. Add the eggplant slices in a single layer and cook until golden brown on both sides. Repeat until all eggplant slices are cooked. Add more oil if necessary.
  5. In a 13” X 9” baking dish, or cast-iron skillet, spread a spoonful of tomato sauce on the bottom. Arrange eggplant pieces in a single layer on bottom. Top each slice of eggplant with a small spoonful of tomato sauce, a few small pieces of torn mozzarella and a torn piece of basil. Once each piece is covered with ingredients, dust entire layer with some Parmesan cheese.
  6. Continue layering, evenly distributing the ingredients, until you have used all of the ingredients.
  7. Bake for 30 minutes or until the cheese has melted and is bubbling. 

November 27, 2011

MADE FOR THANKSGIVING:

Dad’s Famous Stuffing Recipe

Ingredients:

  • 2 bags of stuffing (we used Pepperidge Farm herb flavored stuffing)
  • 2 packages (equivalent to 2 lbs) of Jimmy Dean sage-flavored pork sausage
  • 6 celery stalks
  • 6 carrot sticks
  • 1 large onion
  • 2 cloves of garlic, minced
  • 2 eggs, beaten
  • 1 and half cup chicken stock

Directions:

  1. Pour stuffing into a large bowl. Chop onion, garlic, carrots, and celery and pulse in food processor until minced.
  2. Fry pork sausage in skillet, breaking it up so that it is crumbled. Once cooked through, add cooked sausage to the stuffing bowl.
  3. Cook minced carrot, celery, onion, and garlic mixture in the skillet with the sausage fat until soft. Add to stuffing and sausage mix in the large bowl. 
  4. Beat 2 eggs and add to stuffing mix. Pour chicken stock over mix and stir to combine all ingredients. 
  5. Bake at 350 degrees covered with tin foil for half an hour and uncovered for the lat 45 minutes. When uncovering, add some more chicken stock or some broth from the bottom of your turkey pan. 

3:33pm  |   URL: http://tmblr.co/ZqapYwCVd9Tx
  
Filed under: Thanksgiving stuffing 
November 27, 2011

MADE FOR THANKSGIVING

Roasted Turkey with Herb Butter and Roasted Shallots 

(Source: cookincanuck.com)

November 27, 2011

MADE FOR THANKSGIVING:

Brussell Sprouts with Pancetta and Balsamic Vinegar 

Adapted from Rachel Ray

Ingredients

  • Six slices of thinly sliced pancetta
  • 1 large vidalia onion
  • Salt and Pepper
  • 1 and a half lbs. brussell sprouts
  • 2 cups chicken stock
  • 1/4 cup balsamic vinegar

Directions

  1. Heat a large skillet over medium heat with 2 tablespoons of olive oil. Add chopped pancetta and cook until crisp. 
  2. Add the chopped onion and cook until soft. Season with salt and pepper.
  3. Add chicken stock, balsamic vinegar and brussel sprouts.
  4. Stir to combine and cook until sprouts are tender.

Adaptation: I transfered the sprouts into a casserole dish after cooking and sprinkled with parmesan cheese and roasted them for another 15 minutes before serving.  

(Source: rachaelrayshow.com)

November 27, 2011

MADE FOR THANKSGIVING:
Caramel Apple Pie
Ingredients:
  • 1 box Pillsbury refrigerated pie crusts
  • 1 tablespoon lemon juice
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon vanilla extract
  • 7 apples, peeled and thinly sliced
  • 1 cup caramel sauce (I used Smuckers or make your own!)
  • 1 cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ cup butter

 Directions

  1. Preheat oven to 375 degrees. Peel and thinly slice apples. I like to slice them very thin. Mix with lemon juice to prevent from browning. Lay out first pie crust into bottom of a 9 inch pie plate.
  2. In a large bowl, mix together granulated sugar, ¼ cup flour, cinnamon, nutmeg, and vanilla extract.  Add apples and toss to coat.
  3. Pour half of apple mixture into pie plate and drizzle ½ cup caramel sauce over mixture. Pour the other half of the apple mixture into pie plate and drizzle remaining caramel on top. 
  4. In a medium bowl, mix together the brown sugar and 1 cup of flour. Using a pastry blender, cut in butter until it looks crumbly (Note: If you don’t have a pastry blender, pulse in blender or use your hands.). Sprinkle this mixture over the filling.
  5. To make lattice crust, cut pie crust into ½ inch think strips and place half of the strips over the pie. Weave the remaining strips over the top to form a lattice. Seal ends.
  6. Bake 50 minutes or until crust is golden brown and filling is bubbling. 

November 27, 2011

MADE FOR THANKSGIVING:

Chocolate Pecan Pie

Ingredients:

  • 1 pie shell (I used Pillsbury)
  • 1 ½ cups pecans
  • 1 cup semisweet chocolate chips
  • 4 eggs
  • ½ cup sugar
  • ½ cup light brown sugar
  • ½ cup light corn syrup
  • ½ teaspoon vanilla extract
  • Pinch of salt

Directions:

  1. Preheat oven to 375 degrees F
  2. Spread pecans and chocolate chips evenly on bottom of pie shell.
  3. In a medium sized mixing bowl, whisk the eggs, sugars, corn syrup, vanilla extract and pinch of salt together.
  4. Pour the filling mixture over the pecans and chocolate chips.
  5. Bake until filling sets, about 55 minutes.
  6. Cool about 30 minutes before slicing. 

November 23, 2011
Our “Fall Pizza” using homemade dough.
Brush crust with olive oil. Sprinkle nutmeg on top. Cover with shredded gouda cheese.Top with torn pieces of pancetta and thinly sliced apples. Sprinkle torn pieces of sage on top. 
Great for a Thanksgiving appetizer. Enjoy!

Our “Fall Pizza” using homemade dough.

Brush crust with olive oil. Sprinkle nutmeg on top. Cover with shredded gouda cheese.Top with torn pieces of pancetta and thinly sliced apples. Sprinkle torn pieces of sage on top. 

Great for a Thanksgiving appetizer. Enjoy!

5:04pm  |   URL: http://tmblr.co/ZqapYwCK4KU1
  
Filed under: pizza fall thanksgiving 
November 23, 2011

Our “White Pizza”- use a four-cheese Alfredo sauce, top with a mix of mozzarella and provolone cheese, top with sauteed garlic, spinach, and mushrooms and sprinkle with parmesan cheese. 

4:59pm  |   URL: http://tmblr.co/ZqapYwCK3K4w
  
Filed under: pizza 
November 23, 2011

Sausage Pizza with fresh basil on top using homemade dough. We used hot italian sausage and a mix of mozzarella and provolone cheese.

4:51pm  |   URL: http://tmblr.co/ZqapYwCK1-az
Filed under: pizza