Sausage & Sage Stuffed Acorn Squash

Thanksgiving last year was the first time we broke tradition with guests and food!
My brother and sister-in-law flew in from California, my dad's parents drove from Pennsylvania and my Aunt Ruth who lives in Cville joined us as well.

Here are a few new recipes that we decided to make in 2012:

- Glazed Parsnips & Carrots
- Maple Mashed Sweet Potatoes
 

 And my favorite....
Acorn Squash with Sausage, Onion, and Sage Corn Bread Stuffing
Find the ingredients you need by clicking above.

How I made it my own: 

1. Bake 2 boxes of corn muffin mix. (My Aunt Ruth brought over her homemade cornbread - not from box.) 
2. Let corn bread cool in pans 10 minutes, then run a thin knife around edges and invert onto wire rack to cool completely. Cut into 3/4-inch cubes.
3. Preheat oven to 375° F. Add EVOO to a large baking pan. 
4. Cut Acorn Squash in halves. Season cavity of squash with salt and pepper. Arrange squash, cavity down, on prepared pan and bake in middle of oven until almost tender, ~25 minutes. Remove pan from oven, carefully turn squash over and let stand while making stuffing. 
   
   
   
5. Cook sausage (use Chicken or Turkey for healthier version) in a large skillet over moderate-high heat, stirring and breaking up sausage, until golden brown and no longer pink ~5mins. Transfer with a slotted spoon to a bowl. 
6. Drain all but 2 Tbsp fat from skillet. Melt 2 Tbsp butter in skillet and add onions, celery, sage, and garlic; cook over moderate heat, stirring, until tender, about 10 minutes. Transfer to large bowl with sausage, add corn bread cubes and toss gently to combine. Season with salt and pepper.
7. Butter a shallow 3-quart glass baking dish. Spoon about 3/4 cup stuffing into each squash half in pan. Spoon remaining stuffing into prepared dish; drizzle with stock and dot with remaining 4 Tbsp butter. Bake stuffing and squash in upper and lower thirds of oven, uncovered, until top is crispy and golden brown, ~30 minutes. Makes 8 servings.  

 Enjoy!!!

Stuffed Eggplant Steaks

First time trying this "Easy Eggplant Recipe" by Rachel Ray.

Prepare to spend over an hour on this meal.

Ingredients

• 2 1 1/2 pounds eggplants, peeled

• Salt and pepper

• 2 5 ounce bags  baby spinach

• 1/4 cup fresh ricotta cheese

• 1/4 cup extra-virgin olive oil

• 4 1/2-inch-thick slices ciabatta bread

• 1 clove garlic, halved lengthwise

• 1 1/2 cups shredded smoked mozzarella cheese (about 6 ounces)

• 3/4 cup chunky marinara sauce, warmed

Step 1: Cut eggplant into a block removing all skin. Cut in half, length wise, and cut a slit in the middle. Add salt and place in a colander for 30 minutes.

Step 2: Wilt spinach, chop and add to mixing bowl with the Ricottta.

Step 3: Pat eggplant dry and brush with 2 tablespoons olive oil. Add to pre-heated grill pan. Cover with foil and cook for 15 mins, turning once halfway. Remove from heat and let cool for 15 minutes.

Step 4: Pre-heat oven to 400° then Toast the ciabatta bread.  

Step 5: Brush the sides olive oil and rub with the halved garlic clove. Cut the bread into 1/2-inch cubes and place in a medium bowl; add the mozzarella and toss. 

Step 6: Line a baking sheet with parchment. Stuff the spinach mixture into the slit of each eggplant steak. 
Spoon the marinara over the stuffed eggplant steaks. Top with the ciabatta-cheese mixture, mounding it with cupped hands. Bake until the cheese is melted and the bread is golden, about 10 minutes.

TIP

I added crushed red pepper in the stuffing and topped with cayenne, but I think the stuffing could use some lemon and rosemary.

Bruschetta

This was probably the most fascinating recipes I've done so far.  

The ingredients are simple, it's the technique... 

Par Boil : to boil briefly as a preliminary or incomplete cooking procedure


I decided to make bruschetta from scratch as an appetizer for Easter Dinner with friends. 

Recipe 

(My version of Simply Recipes Bruschetta with Tomato and Basil Recipe)

• Bring a large pot of water to a rolling boil
• Preheat oven to 450°

Prep a mixing bowl with 1/4 cup EVOO

Mince two cloves of Garlic and add to mixing bowl

[I also added Cayenne and ground black pepper at this time]


Chop 6-8 Basil leaves and set aside.

Slice 6 pieces of (Rosemary and Olive Oil) Bread (found at any Foodlion or Giant bakery) and place on a cookie sheet or baking pan and set aside. 

Remove the pot from the burner and place 6 Large Tomatoes in the pot for one minute. 

The skin should easily slide off the tomato - too cool!!!


Cut in quarters and remove seeds, juices and stems [I actually Diced my tomatoes]

ADD to mixing bowl; add Basil and gently toss ingredients.

Spray your sliced of bread with EVOO and spoon the Bruschetta mixture on the Bread.

Place on in the over (top rack) for 5 minutes. 

Remove and place on a serving plater for your guests and savor the melt-in-your-mouth deliciousness. 

Steak Salad

I'm not a big red meat eater, but when I do I like pairing my steak with a salad.

My typical Fresh Salads include:

• Greens (Spinach, Green/Red Leaf Lettuce or Spring Mix)
• Cucumbers 
• Bell Peppers
• Tomatoes 

Recently, Mike and I decided that we needed to start making new recipes and began looking through his Men's Health recipes App for the iPad.

Asian Beef Salad with Sriracha Honey Dressing - click here for the recipe!
 

This photo is not a representation of the exact recipe, but we liked the dressing so much we made our own version with my Fresh Salad (plus avocado).

I think that Steaks are best cooked on a grill.

However, if you live in an apartment complex (like Mike and I do) then you need to use a Cast Iron Griddle, like this one found at World Market for only $19.99. Or a cast iron skillet (and oven) combination - I have not tried myself.

Last night we cooked a Flat Iron steak.
Mike used Montreal steak seasoning, worchester and black pepper.
I grilled onions with EVOO to top our steak!

On the Griddle it took almost 20 mins for the steak to cook. This is NOT common for outdoor grills, which my dad claims steaks should be cooked only for 5 mins on eat side.

Steak is something I hope to master one-day! 

Breakfast, Brunch, Brinner

Breakfast!!!

Brunch = Breakfast for lunch
Brinner = Breakfast for dinner

I love breakfast food!

Eggs, Bacon, Sausage, Omelets, Parfaits, Fruit, Biscuits, Muffins, Honey Bunches, Coffee, Grapefruit Juice and etc.


It can be such an easy meal, that fills your house with delicious and comforting aromas!

Everyone loves breakfast, so you can't go wrong going out to brunch with friends. 

My favorite places for Brunch in Cville is West Main and Blue Mountain Brewery if we are up for the drive out to Afton,VA.

West Main Sunday Brunch: Eggs Florentine w/ Home fries and Fruit

Blue Mtn. Brewery: Double H Farms (Nelson Co.) Sausage, Egg, Tomato, Red onions and Spinach Breakfast Pizza

Here are some of my favorite Breakfast recipes:

Mike and I typically can eat a 5-7 egg omelet between the two of us.
Crack eggs into a large enough bowl to whisk until completely blended.

Heat a large skillet or pan.
I go back and forth between using Butter or EVOO on the skillet before adding the eggs, but we almost always add Franks Red Hot sauce on top of our eggs.

P & P Omelet  

Protein & Peppers

Your choice of Protein
I typically choose Turkey or Chicken Sausage and/or Bacon
Bell Peppers - Red, Orange or Yellow
Jalapeno Pepper - Cut the seeds out for less spicy
Sriracha
Hot Salsa  
Optional Cheese (I prefer Goat Cheese) 

  A Visual How-To Make an Omelet

 

Simple Scramble

Sriracha
Black Pepper
Jalapeno Pepper

TIPS:
Top eggs with Franks
Top bacon with Sugar-Free Syrup :)

If you are feeling like a lighter or sweeter Breakfast, you can't go wrong with a fresh fruit parfait! 

Parfait

Greek Yogurt 
Chobani or Oiko
 
Granola  
Kashi or Bear Naked

Fresh Fruit

Tomato Veggie Soup

Spring is right around the corner, but it's still cold enough to make a nice, warm and hearty soup!

Like someother people I know, I have cut out most dairy products and do not prefer creamy soups.
I do however, LOVE Tomatos, as you will see almost all of my recipes have tomatos (and cayenne).

 Warm your stockpot on medium heat.

Add:
1 - 16oz can Diced Tomatoes
1 Cup vegetable stock

Chop up the veggies listed below, add to your stockpot and cook until veggies are tender.

• Celery
• Carrots
• Green and white beans
• Zucchini 
• Squash

Add oregano, salt and pepper to taste.
I also add Thyme and Cayenne to my recipe for more flavor and a kick!

Serve with warm bread or alone!

The Le Creuset stockpot in this photo was a house warming gift from my aunt, buy one for yourself here!

Famous Pasta Sauce & Spaghetti Squash

I am always very picky when it comes to pasta sauce and decided to make my own recipe.

Dice 6 Large Tomatoes
(OR 2- 28oz Diced Can Tomatoes for quick version)
Place in Large Sauce pan or pot on Medium-High Heat
Bring to a boil
Add spices:
Oregano
Thyme
Basil
Garlic Salt
Black Pepper
Cayenne
Sriracha

Start with adding pinches/dashes of each and then add to heighten your flavor preference.

Sometimes I add a little Splenda/Truvia for a spicy/sweet flavor.
Reduce to Low heat and let sit for an hour.

The version in the photo has ground turkey. Make sure to brown the turkey before adding to the sauce.

Serve over Spaghetti Squash (recipe below).

The dish in this photo is served with an italian herb seasoned chicken breast.
Use EVOO and seasonings from the Pasta Sauce recipe sans Sriracha and Cayenne. 

Heat oven to 350
Cut in half vertically
Coat/Spray the inside with EVOO
Season with rosemary and garlic salt (or fresh garlic)
Bake for 40 minutes or until tender
Scrap inside with a fork and serve