Where has this year gone? Didn't we just start school? Didn't we just dress up for Halloween? Now, Thanksgiving is past and we're focusing on Christmas and all that goes with that. I did have a wonderful, but quiet Thanksgiving. My son Brian and his wife Ashlynn came in from San Antonio, but they spent the holiday with her family. (Which was pre-arranged, because Christmas is our holiday.) I only cooked for my husband and two sons and of course myself. Like I said it was quiet, but well worth it, and very enjoyable. We had tons of food leftover, but it has gone to waste. On black Friday, Ashlynn and I took off and went shopping. We left at 1:00am and returned at 9:00am. We hit two stores and Cracker Barrel for breakfast. Then came home and took a NAP!!
I now have most of my Christmas shopping done, but a few things left to do. But, thankfully, I get to focus on the holiday rather than stressing over making sure everything gets done. I hope you too get to enjoy every minute of this Christmas season. And let's not forget the most important reason for this season. Here's my favorite cartoon clip to help us remember. Enjoy and God Bless You
Tuesday, November 30, 2010
Wednesday, October 6, 2010
More Squash
Here are a couple more squash recipes. This was the first acorn squash that I ever tried and then became a fan. It's so good. The second is for butternut squash. I like to serve it with some meatloaf or in place of potatoes.
Craisin Stuffed Acorn Squash
Ingredients
3 medium acorn squash
2/3 cup dried cranberries
1/2 cup packed brown sugar
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup lemon juice
3 tablespoons butter
Directions
Cut squash in half; discard seeds. Place squash cut side up in two 13-in. x 9-in. baking dishes coated with cooking spray.
Combine the cherries, brown sugar, lemon peel, nutmeg and salt; spoon into squash halves. Sprinkle with lemon juice; dot each half with 1/2 tbls of butter.
Bake, uncovered, at 350° for 45-55 minutes or until squash is tender.
Iserve them in the shell. 1 per person. If you have people like my dad that don't like to try new things, you can always scoop out the contents of each shell and mix well in a bowl. The first time I made these, my dad wouldn't try them. The second time, I put them in a bowl and he loved it. I guess it's all in the presentation for some people.
Next, Garlic Butternut Squash
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. During the last 5 minutes, sprinkle with the parmesan cheese. Then serve and enjoy. Again I use this in place of another starch on the plate, such as potatoes or corn.
Craisin Stuffed Acorn Squash
Ingredients
3 medium acorn squash
2/3 cup dried cranberries
1/2 cup packed brown sugar
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup lemon juice
3 tablespoons butter
Directions
Cut squash in half; discard seeds. Place squash cut side up in two 13-in. x 9-in. baking dishes coated with cooking spray.
Combine the cherries, brown sugar, lemon peel, nutmeg and salt; spoon into squash halves. Sprinkle with lemon juice; dot each half with 1/2 tbls of butter.
Bake, uncovered, at 350° for 45-55 minutes or until squash is tender.
Iserve them in the shell. 1 per person. If you have people like my dad that don't like to try new things, you can always scoop out the contents of each shell and mix well in a bowl. The first time I made these, my dad wouldn't try them. The second time, I put them in a bowl and he loved it. I guess it's all in the presentation for some people.
Next, Garlic Butternut Squash
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. During the last 5 minutes, sprinkle with the parmesan cheese. Then serve and enjoy. Again I use this in place of another starch on the plate, such as potatoes or corn.
Friday, October 1, 2010
Fall Recipes
Wow! I can't believe we "just" started school, but hmmm, now it's already October 1st. Time is just flying by. I really Love this time of year. It gets a bit cooler after a long hot summer. And all the fall veggies are available. I love squash. And I've tried a few new recipes with acorn squash in the last couple of weeks. Here is one of my new favorites. I'll share more later. Enjoy!
SAUSAGE STUFFED ACORN SQUASH
Ingredients
2 medium acorn squash
1 pound bulk spicy pork sausage
1/2 cup chopped onion
1 egg
2 tablespoons milk
1 box frozen chopped spinach, thawed and drained
1-1/2 cups soft bread crumbs
1/2 cup dried cranberries
Directions
Cut squash in half; remove and discard seeds.
Crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage mixture.
Turn squash cut side up. Stuff with sausage mixture. Bake in oven on 350 for 55 minutes.
SAUSAGE STUFFED ACORN SQUASH
Ingredients
2 medium acorn squash
1 pound bulk spicy pork sausage
1/2 cup chopped onion
1 egg
2 tablespoons milk
1 box frozen chopped spinach, thawed and drained
1-1/2 cups soft bread crumbs
1/2 cup dried cranberries
Directions
Cut squash in half; remove and discard seeds.
Crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage mixture.
Turn squash cut side up. Stuff with sausage mixture. Bake in oven on 350 for 55 minutes.
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