Summer Vacation Is Done

Wow! It's always amazing to me how fast summer vacation goes. School is starting next Monday! My son Joseph will be in 11th grade. How time does fly.

As the summer ends (we're in Texas, it doesn't really end) and school begins, I start to think of Fall. While at the grocery store I found the first of the fall squashes out. I then got excited to make dinner that night. So here is the menu of the fall dinner I made with recipes to follow.

Harvest Pork Chops
Garlic Butternut Squash
Spinach Stuffed Portobello Mushrooms
Biscuits

Harvest Pork Chops (this is for 4 chops, if you have more, double the amounts)

Seasonings:
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
4 boneless loin pork chops (1/2 inch thick)
1 tablespoon vegetable oil
1 small onion, sliced

Directions

Combine salt, pepper, paprika, sage and thyme; sprinkle both sides of pork chops.

In a skillet, brown chops in oil for 1-2 minutes on each side. Place chops in 9x13 baking dish, top with onions, cover with aluminum foil.
Bake at 450° for 25 minutes

Garlic Butternut Squash

Ingredients
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 large butternut squash (3-1/2 pounds), peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese

Directions
In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400° for 50-55 minutes or until squash is just tender. Sprinkle with Parmesan.

Spinach Stuffed Portobello Mushrooms

Ingredients

12 Portobello Mushrooms
2 Tablespoons Olive Oil
1 can diced tomatoes
1 package frozen chopped spinach, thawed and squeezed
3 tablespoons green onion
1/4 cup Romano or Parmesan cheese
1/4 teaspoon red pepper
1/8 teaspoon salt
1/2 cup mozzarella cheese

Directions

Remove stems from caps. Cook Caps and stems in oil on medium heat for 10-15 minutes, turning only once, until mushrooms are tender.

Transfer to shallow baking dish. Mix the next 6 ingredients together. Spoon mixture into caps. place stems on outer edge of pan and cover with any remaining mixture. Sprinkle top with Mozzarella cheese. Bake @ 375 for 10-15 minutes.


Enjoy!