Spinach Anrtichoke Brie Stuffing

 

The festivities are complete.  Now we are on to preparations for Christmas.  Isn't that how it is? My kids are already asking about presents and are so excited for the next holiday to come.  Of course to them, watching all the Black Friday ads, Black Friday was a holiday as well.  Black Friday just got out of hand this year.  I am all for the deals, but this year I think some retailers went too far.  

 

Anyway, Thanksgiving food... This ain't you mama's stuffing! I love this stuffing!  There is something so comforting about bread and cheese.  Add garlic, cream, spices, artichokes and spinach, and you got a meal!  I have been eating the leftovers as a meal.  

SPINACH ARTICHOKE BRIE STUFFING

foodnetwork.com

Ingredients

• 1/8 cup extra virgin olive oil
• 3 cups spinach, washed and chopped roughly (or 1 frozen pkgs., squeezed dry)
• 1 cup chopped yellow onions
• 1 tablespoon roughly chopped garlic
• 1/2 TBSP plus 1 tsp. Emeril's Italian Essence, or other Italian seasoning blend
• 1 1/4 teaspoons salt
• 1/2 teaspoons freshly ground black pepper
• 1-2(8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
• 1 large eggs
• 3/4 cup heavy cream
• 1 cups chicken stock
• 1 TBSP lemon juice
• 6-7 cups cubed (1-inch) day-old French bread (1 loaf)
• 8 oz. Brie, rind removed and cut into 1/2-inch cubes
• 1/4 cup freshly grated Parmesan, plus some for topping
• handful fresh parsley leaves

Directions

Preheat the oven to 350 degrees F. Grease 2- 9 by 13-inch baking dish with 1 tablespoon olive oil.

Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.Or thaw, and squeeze frozen one dry.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 1  teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
Combine the eggs, cream, chicken stock, lemon juice, remaining  Italian Essence, remaining salt, and remaining pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

Hot Potato Salad

 There are those old recipes you have in your recipe collection.  You know, the ones you have forgotten about, or haven't made in um-teen years,  because you got caught up in another cooking rut where you made the same things over and over again, in a never ending rotation, that seemed to go on forever, much like this sentence.

Well, this is one of those recipes I have had forever.  My mom and and aunt made this all the time when I was growing up.  A very simple recipe that is perfect for potlucks.  A definite crowd pleaser.

 HOT POTATO SALAD

INGREDIENTS:

• 8-10 large potatoes, peeled, diced and boiled
• 8 oz. Velveeta cheese
• 1 cup light mayo
• 1 cup shredded cheddar
• 1/4 cup milk (more to thin)
• 1 finely diced sweet onion or 4-5 sliced green onions
• 1/2 lb. bacon, cooked very crisp

DIRECTIONS:

Clean, peel, dice and boil potatoes.  Preheat oven to 350.  Cube Velveeta, and in a saucepan, mix cubed Velveeta, mayonnaise, onion, cheddar and milk.  Melt over medium low heat until all the cheese is melted and smooth.  Place potatoes in a lightly grease 9x13 or casserole dish.  Pour cheese mixture over potatoes and stir to coat potatoes.  Sprinkle cooked bacon over the top (or stir in if you desire) and place in oven. (or you can chill until you want to bake)  Bake for 30 minutes (longer if coming from fridge) or until browning a bit and hot through. 

Tomato Galette (Or Pie)

So, way back when I had my cook-off at the Ronald McDonald House, my competitors made a tomato pie.  I didn't think much of it as "competition" until I tasted it.  It was tangy, sweet, salty and a wonderful balance of all those things.  It tasted of the peak of summer and was satisfying and almost refreshing.  I asked her how she made it, and listened carefully to what she did so I could make it and eat it when I was not so full.

I had to make a galette for my baking group, but decided to double the dough recipe so I could make this.  It was very good and we really enjoyed it.  It is also super easy, especially if you use a store bought crust like my competitors did (which being the purist that I am, I felt like it was cheating ;-).  But at home, cheating is good.  Especially with the busy lives we all lead.  Anyway, enjoy!

TOMATO GALETTE (or PIE)

INGREDIENTS:

• 1 pie crust recipe
• 3 cups sliced tomatoes (I used 3 large, 5 medium, and a handful of halved grape)
• 2 TBSP Dijon mustard
• 1/2 cup light mayo
• 1 cup mozzarella
• 1/3 cup cheddar
• 1/3 cup Parmesan
• 8-10 leaves of fresh basil, chopped
• salt and pepper

DIRECTIONS:

Galette-
Preheat oven to 350.  Slice tomatoes, place on paper towels and sprinkle with about a tsp. salt.  For a galette, roll dough and slice around edges with a sharp knife or pizza cutter to make round.  Place on parchment lined baking sheet.   Spread mustard oven the crust (for galette- leave 1" on edge clean for folding over)  Place tomatoes in/on shell, layer a bit.  Season with pepper and sprinkle with basil.  Mix mayo with cheeses and crumble/spread/sprinkle over tomatoes.  Fold edges up on galette and pleat as needed.  Bake for 30-40 minutes, until crust is golden and top is golden brown and yummy looking.For the galette dough recipe, you can go here.

For pie crust, roll and place in pie tin, and parbake for 10-15 minutes.   Layer just like with galette.  Bake.

Quinoa Pilaf

Today is my daughter's 9th birthday.  And she has mono.  Happy Birthday, right?  Not so much.  We are going to try to make it a nice day for her.  Kinda hard when you feel like you got hit by a mack truck. 

So, I love pilaf, but am not a plain rice fan.  Actually, I hate plain brown or white rice with butter.  HATE.  But you give me a pilaf or something that has flavor,  I can hang.  I know by cooking in chicken broth you can bring a bunch of flavor to rice, which I have done countless times.  My problem is chicken broth costs a buck and while it leaves all the flavor, the liquid is gone.  I find seasoning can give you the same great flavor, and at pennies to the dollar.  I add some veggies to my pilaf to up the nutritional content (any way to sneak in extras!) and used quinoa instead of rice to up the fiber and protein.  Takes minutes to throw together and is pretty foolproof.  My kids love it.  Bonus.


QUINOA PILAF

INGREDIENTS:

• 2 cups water (I add a tad extra when I add veggies, like 1 TSBP)
• 1 cup quinoa, rinsed
• 1/2 baby carrots finely diced
• 1/3 cup frozen peas  (opt., I forgot 'em)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp herb seasoning (I used parsley and Italian seasoning blend)

DIRECTIONS:

Place it all in a pot.  Boil for 10-15 minutes until liquid all absorbs.  Some say covered, some say uncovered.  I covered, then uncovered about halfway through to allow greater evaporation. 

Homemade Macaroni and Cheese

I think everyone has a go to mac & cheese recipe. This is mine.  It is creamy and has layers of flavor that give it a little interest.   This is one dish that we all agree on, it is poundable.  And don't eat too much, because it could add pounds. ;-)
I won't babble on this post... not a whole lot to say honestly (I know.  And yes, I am feeling just fine..).  Good eats. 


HOMEMADE MACARONI AND CHEESE

INGREDIENTS:

• 1 lb. elbow macaroni, whole wheat or barilla plus
• 2 cups milk
• 3 TBSP butter, divided
• 2-3 TBSP flour
• 1 sweet onion, diced and caramelized (or 1/2 tsp onion powder)
• olive oil for cooking onion 
• 1/4 tsp nutmeg
• 1/2 tsp dry mustard
• 1/4 tsp paprika
• 1/2 tsp salt
• fresh ground pepper
• 1 cup diced velvetta (I know, it is nasty, but it makes it creamy)
• 3 cups shredded sharp cheddar (Cabot white is wonderful in this)
• 1/2 cup Italian breadcrumbs

DIRECTIONS:

Preheat oven to 350.  Cook pasta al dente, or with a bit of bite.  Meanwhile, in a large skillet or saucepan, over medium high heat, cook onion until soft, browned and sweet. Push onion to side of pan.  Add 2 TBSP butter to pan.  Add flour to make a roux.  Cook for 30 seconds to a minute.  Slowly add 1/2 the milk, whisking as you add it.  Whisk to remove lumps and add remaining milk.  Reduce heat to med/ med-low.  Add spices.  Cook for about 5 minutes, until slightly thickens.  Add velvetta and mix until melted.  Add shredded cheese and mix until melted and smooth.  Spray a casserole dish or 9x13 with cooking spray.  Place cooked pasta in dish.  Pour cheese sauce over and mix to cover pasta evenly with cheese sauce.  In a small pan, melt butter and mix with breadcrumbs.  Sprinkle breadcrumbs over the top of the macaroni.  Bake for 30 minutes, until bubbly and breadcrumbs are toasted.

Baked Cheesy Eggplant

My grandmother is 83 and she is amazing.  I can only hope I am as cool as she is, if I live that long!  She has a facebook account,  and emails, and she swims everyday.  She is a pretty spry old(er) lady.  She still will walk 18 holes when golfing.  Two weeks ago we went down to visit her at her condo in Florida.  She winters there because the snow in upstate NY gets a bit much.  Anyway, we had a great time visiting with them and enjoyed the meal her and her dear husband Lou made, thoroughly!

She enjoys entertaining, and she really is a master with vegetables.  Like the Jedi of veggies.  She once made these little beauties and I so enjoyed them, I could've easily made a meal just out of them.  Like little mini eggplant parmesans, but way easier, and much healthier.  Nothing fried here.  Just yum.
I made these last night as they passed through on their way back up to NY.  Later in the evening, I remarked to my husband the smell of our house reminded me of the smell of her house anytime I would visit when I was growing up. A comforting smell of spaghetti sauce... sweet and homey.  Like a little Italian cafe...  La Casa Delectable.


BAKED CHEESY EGGPLANT

INGREDIENTS:

• 1-2 eggplants
• Italian bread crumbs
• prego or favorite jarred sauce
• asiago (or Parmesan) and mozzerella cheese (about 1 cup total)

DIRECTIONS:

Preheat oven to 425.  Slice eggplant in thin slices, about 1/4" thick.  Sprinkle each with salt and place in bowl or on cookie sheet with a heavy pan over them.  Let sit for about 30 minutes.  (You can skip this step but it helps get rid of the bitterness in the eggplant).  Rinse each piece off and place on paper towel.  Line cookie sheet with foil and spray with nonstick cooking spray or smear with olive oil.  Place eggplant in a single layer on the cookie sheet (I used 2 cookie sheets for 2 eggplants). Place spoonful of sauce on each piece.  Spread evenly to cover each piece.  Sprinkle about a tsp of bread crumbs over the sauce on each piece.  Sprinkle about 1-2 TBSP of cheese over the breadcrumbs on each piece.  Place in oven and bake for 15-20 minutes, until eggplant is tender and cheese is bubbly and browning.  Enjoy!

Teriyaki Salmon with Wilted Garlic Spinach

I never had salmon growing up.  Actually, the only fish I remember eating when I was a kid was haddock.  And it was deep fried.  Seeing how I don't really do the whole deep fried thing now, for the sake of my arteries.  I mean they get enough abuse with the baked goods I indulge in.
I worked as a waitress in high school and through college.  I worked at at one place called "Mozzarella's Cafe", but then they changed their name to something else.  They were owned by Ruby Tuesday's.  They had some great dishes... one being a deep dish baked pasta... my personal favorite was one with alfredo sauce and smoked chicken, topped with melted cheese.  A-mazing!

 This was I think the first place I tried salmon, and I loved it.  I think it is really best when paired with the teriyaki sauce.  I order it often at restaurants, and the only time it has compared was when it was slathered in pesto.  I haven't made this in ages, because my 4 year old, well... let's just say it repeats on him... and on me.  We got wise after the 3rd time he ate it and gave him some chicken instead when I made this.
This salmon reminds me of the dish from those long lost days and it is SOOOOO easy! And I love the bed of spinach in was on.  Perfect compliment to the dish.


TERIYAKI SALMON with WILTED GARLIC SPINACH

INGREDIENTS:

• Salmon
• favorite teriyaki sauce/glaze (Lawry's is great, but has high fructose, I used Trader Joe's)
• 3 scallions (green onions), chopped
• 1 cup grape tomatoes, diced
• 1 TSBP oilve oil
• 8 cups spinach
• 2-3 cloves garlic
• salt and pepper

DIRECTIONS:

Preheat oven to 400.  Line a cookie sheet pan with foil. Place the salmon on it.  Dump on the sauce and some sesame seeds if desired.  Bake for 15-18 minutes (depends on how thick salmon is) or until is flaky and cooked through (may have to test). 

Just a few minutes before salmon is done, heat oil in a large wok or skillet pan over med high heat.  Add the garlic and let cook about 30-60 seconds.  Add spinach (I used baby spinach) and cook for 3-4 minutes over med high heat, until spinach is wilted well.  Season with salt and pepper.

Place greens on plate.  Top with salmon and top salmon with scallions and diced tomatoes.  Serve hot.

Roasted Asparagus

Asparagus.  A weird word really.  And a funky veggie.  People have very strong opinions about the little suckers.  My mom always thought she didn't like asparagus.  I mean come on, the way most of us have eaten it, it is steamed and stringy and tastes terrible.  So, if you hate that kind of asparagus, join the club.  Most people hate that kind. 

But this kind, when it is roasted, ahhh!  It is almost irresistible.   This asparagus is topped with olive oil, sea salt, garlic and in its final moments, bread crumbs and parmesan cheese.  I end up eating half of it before it even makes it to a serving plate.  It get a bit crispy, and the salt and garlic and cheese, well they make it taste incredible.  My kids and I like to pick them up and eat them with our fingers. 
A word to the wise; buy thin asparagus.   The thin ones cook faster and are less likely to be stringy.  


ROASTED ASPARAGUS


INGREDIENTS:

• 1 bunch thin asparagus
• 1 TBSP olive oil (or a bit less)
• 1/4 tsp sea salt
• fresh pepper
• 2 cloves crushed garlic
• 1/2 TBSP Italian bread crumbs
• 1/2 TBSP Parmesan cheese

DIRECTIONS:

Preheat oven to 425.  Grab the end of the one piece of asparagus and break off the end.  Where it naturally breaks, cut the entire bunch to that length (can be anywhere from 1.5 to 3 inches you will cut off).   Toss asparagus  in olive oil, salt, garlic and pepper.  Place on shallow baking sheet.  Bake for 15 minutes in preheated oven.  Remove from oven and sprinkle with bread crumbs and Parmesan cheese.  Return to oven for another 5 minutes.
For variation: Add some lemon zest before roasting.  Adds a brightness to the flavor.

Quinoa Italian Stuffed Peppers

 It seems so obvious that quinoa and Italian go together, right?  Seriously, I don't much care because I really loved this meal.  I loved the flavors and I loved that it was so nutritious.  I mean, with all the baking I do, I have to try to make my meals a little more healthful.  For those who don't know what quinoa is, it is an ancient grain that is high in protein and essential amino acids like lysine and also has calcium, phosphorus, and iron.  It can be used instead of rice in many dishes.  It is also gluten free.

 I have to brag a bit, because it make me so proud that every one of my kids ate this, including the pepper, without complaining and even said "MMM!  I like peppers."  It's like every mom's dream.  Well, maybe not every mom, but those mom's that make their kids eat fruit, yogurt, cheese for snacks...but I was honestly surprised that they ate the peppers, and actually liked them.
I would definitely make these again and not change a thing. 


QUINOA ITALIAN STUFFED PEPPERS

INGREDIENTS:

• 5 red, orange or yellow peppers
• 1 cup quinoa
• 2 cups chicken broth or stock (or veggie)
• 1/2-1 TBSP olive oil
• 1 onion, diced
• 1 large carrot, quartered and diced
• 2-3 garlic cloves
• 2 cups chopped fresh baby spinach
• 1/3 cup sun-dried tomatoes, drained and diced
• 1 can cannellini beans, drained and rinsed well
• 2 TBSP chopped fresh parsley
• 2-3 TBSP chopped fresh basil
• 2-3 TBSP white wine
• jarred sauce
• 1 cup mozzerella or Italian cheese

DIRECTIONS:

Cook quinoa in chicken stock or broth.  (Bring to a boil, cover and reduce heat to simmer for 10-15 minutes, until light and fluffy, and/or the liquid is absorbed).  Meanwhile, place oil, chopped onion and carrot in a skillet (I used nonstick) and cook over medium high heat until tender, reducing heat if needed.  Add garlic for last 2-3 minutes of cooking.  Remove from heat.  Preheat oven to 350 degrees.
Wash peppers and careful cut the stem out.   Line cookie sheet with tinfoil and spray with nonstick cooking spray.  Cut pepper in half and place on cookie sheet. 
Drizzle wine over cooked quinoa.  Dump in cooked veggies and spinach, beans, sun-dried tomatoes, parsley and basil.  Mix to combine.  Taste for seasoning. 
Stuff peppers with filling.  Place a large spoonful of jarred sauce over the quinoa stuffing.  Place a few TBSP of cheese over each.  Bake in preheated oven for 25-40 minutes, depending on how tender you want your pepper.  Note:  I only did 4 peppers and put the filling in a baking dish, topped with cheese which was delicious on it's own.

Twice Baked Sweet Potatoes with Pecan Streusel

 Because I just made sweet potato casserole last week, I decided to change it up.  While the candied yams with marshmallows has it's place, I am always up for new.  And streusel, I mean come on!  I would put steusel on everything if I could.

These potatoes were incredibly delicious and may be showing up each year at my Thanksgiving table.  The streusel got all crunchy and the nuts get all toasty and um, YUM!!!   These were like dessert.  My 4 year old, who is my pickiest eater, went, "MMM!" with each bite.  A great addition to any meal!

TWICE BAKED SWEET POTATO WITH PECAN STREUSEL
Recipe adapted from laurenslatest.com

INGREDIENTS:

• 3 large sweet potatoes
• 3 TBSP packed brown sugar
• 3 TBSP butter
• pinch salt
• 1/2 tsp cinnamon
• 1/2 tsp vanilla

FOR THE STREUSEL-

• 3 TBSP flour
• 1/4 tsp cinnamon
• 1/4 cup chopped pecans
• 2 TBSP butter
• 3 TBSP packed brown sugar

DIRECTIONS:

Prick sweet potatoes with a fork or knife and bake at 350 degrees for 30 minutes or until soft. Or you can microwave the sweet potatoes on high for 13-15 minutes.

Once sweet potatoes are cooked, slice in half and scoop out the centers into a bowl leaving a 1/4 inch border of sweet potato with the skin. Mix in brown sugar, butter, salt and cinnamon until smooth. Using a large tipped pastry bag, pipe filling back into sweet potato shells. {Or spoon it back in}  You will have one shell  (half a sweet potato skin) that is empty if you fill them nice and full, which I didn't because I didn't read the directions.   So, you will have 5 instead of 6.  Got it?  Note to self: read the directions!
In a small bowl, combine all ingredients except nuts for streusel and mix together until crumbly.  Add nuts and stir until incorporated.  Sprinkle the filled sweet potatoes with the streusel and bake 25-30 minutes. Serve warm.

Sausage, Apple and Cranberry Stuffing

What Thanksgiving meal can happen with stuffing?  I never liked stuffing growing up, not sure why, I mean it is bread and spices and it is so good.  Thank God my taste buds grew up! 
This stuffing is fantastic.  It is some my grandmother's recipe and a bit my own.  A wonderful addition to any holiday meal.

SAUSAGE, APPLE, AND CRANBERRY STUFFING

INGREDIENTS:

• 1/2 lb. breakfast sausage
• 1/2 lb. regular sausage (hot)
• 1 pkg. onion soup mix
• 3 stalks celery, finely diced
• 1 onion, finely diced
• 2 TBSP butter
• 2 granny smith apples, peeled and diced 
• 3-4 TBSP white wine
• 1/2 cup dried cranberries
• 1/4 cup. fresh parsley, chopped
• 2 tsp poultry seasoning
• 4 c. stuffing (cubed or crushed, your preference)
• 4 cups cornbread stuffing or crumbled cornbread
• 1 egg beaten
• 3-4 cups chicken broth

DIRECTIONS:

Cook sausage into crumbles.  When fully cooked, place sausage in dish and set aside.  In the same skillet add onion, and celery and  butter.  Cook for 3-4 minutes over medium high heat and add the apples.  Reduce heat to medium and cook, stirring as needed for another 5-7 minutes.  Add white wine and cook another 2-3 minutes. 
In a large bowl, mix stuffing, cornbread stuffing, poultry seasoning, onion soup mix, parsley and cranberries.  Add sausage, beaten egg, onion mixture and about 2 cups of broth.  Stir, and add little bits of broth until all of the bread is moist.  Place into greased 9x13.  Cover and bake 20 minutes.  If you prefer crispy top, uncover and bake additional 25-30 minutes, or leave covered for softer stuffing.  Increase cooking time for  full oven.

Scalloped Corn

I am not a big fan of corn.  I love it in soups, bread, dips even, but by itself, don't eat it much.  Growing up, it was always on the table.  My parents would buy several bushels at the end of the summer, and then cook it a little, then we would cut it off the cob.  I remember helping shucking the corn, and cutting it off the cob and bagging it. There was a whole shelf designated for corn in the freezer.  We had it with dinner several times a week all winter long.  I liked corn then.  Not sure what happened (maybe overload) but now I will have maybe one ear of sweet corn a year.  Pathetic, I know. 
Enough about corn, and onto this dish!  This is a great dish!  My mom got the recipe from her neighbor Melissa.  I brought this to a potluck last night and every morsel was gone.  I made a slight change to it by adding green chilies, but even before that, still a great dish!  The green chilies compliment it wonderfully though!  Delicious! 

SCALLOPED CORN
from Melissa Freeman

INGREDIENTS:

may not look pretty, but tastes great!

• 1 stick butter
• 8 oz sour cream (I used light, but am going to try some greek yogurt next time too!)
• 2 eggs
• 1 can creamed corn (no salt or low sodium)
• 1 can whole corn (no salt), DO NOT DRAIN!
• 1 Jiffy Corn muffin mix
• (opt.) 1 can green chilies (or 1/2)

DIRECTIONS:

Melt butter.  Add everything else and mix.  Place in greased casserole of you choosing (7x11 will produced shorter cooking time then round casserole type which I used).  Bake @ 350 for 45 min to an hour.  Top will be brown and crunchy and center will no longer jiggle (Mine in a round casserole went 1 hr. and 15 minutes with other things in the oven.)

Sweet Potato Casserole (low-fat)

The mass of Thanksgiving recipes is about to begin!  We had a church potluck last night, so I took it as an opportunity to blog some recipes before the holiday gets here.
I grew up with the traditional sweet potatoes with the buttery brown sugar glaze, topped with gooey oozey marshmallows.  It is hard to improve on those, but sometimes change is good.  My sister-in-law first introduced me to a new sweet potato casserole.  I got the recipe and after realizing there was over 2 sticks of butter in it, I realized that while it was delicious, it also was terrible for me.  I am fine with butter in dessert, and a bit in meals from time to time.  But with all the other fat laden things served during the holidays, did I really need one more thing?  Nope...  so I found a lightened version which I think is every bit as delicious with almost 1/4 the butter!   A great addition to the Thanksgiving table!

SWEET POTATO (or YAM) CASSEROLE (low-fat)

INGREDIENTS:

• 2 1/2 lb.sweet potatoes (3-4 med.  I did 3, wish I had done 4).  peeled and diced, or 3 cans unsweetened sweet potato puree
• 2 eggs
• 1/2 cup sugar
• 2 TBSP butter
• 1/2 cup milk
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 tsp butter flavoring
• OPT. 2 tsp orange zest (I OMIT)

TOPPING:

• 3 TBSP. Flour
• 3/4 cup brown sugar
• 2-3 TBSP butter
• 1/2 cup chopped pecans
• 1/2 cup coconut

DIRECTIONS:

Dice sweet potatoes (smaller the dice, faster they will cook.  I did 1/2" dice)  Steam the sweet potatoes until tender all the way through and fall off the fork.  Preheat oven to 350.  Place sweet potatoes in a food processor.  Add the rest of ingredients and blend.  Scrape down sides and pulse until smooth with no lumps.  Spread evenly in a 9x13 dish.
In a small bowl, mix brown sugar and flour.  Add cold butter and using a pastry blender or fork, mix until a coarse crumb. Add nuts and coconut.  Mix with hands.  Sprinkle evenly over sweet potatoes. Bake covered for 25 minutes, and uncovered for another 20.  NOTE:  If your oven is full, like mine is during the holiday's, you will need to bake longer.  Add at least 10 minutes to cooking time.  I added almost 20 with 3 things in the oven.    Enjoy!

Pumpkin Risotto with Pan Seared Sea Scallops

This is one of those dishes I wished I could keep eating.  I wanted to lick my plate and did run my finger along it and lick it.  Gross, I know, but it was that good.  Super creamy, and the rice was done perfectly.  It was tender, but still firm, and was just really great.  The sea scallops are optional, but I think they added a lot to the dish.  They added a lightness.  It was also to have something "meaty" against the creaminess of the risotto.  I will so be making this again!  This is a time consuming dish.  Took 35-45 minutes all told, and you are kinda tied to the stove.  But it is pretty easy.  A wonderful fall dish!

PUMPKIN RISOTTO WITH PAN SEARED SEA SCALLOPS
adapted from: http://straightfromthefarm.net 
serves 4-6 adults


INGREDIENTS:

For the risotto:

• 1 TBSP olive oil
• 4 TBSP butter, divided
• 1 onion, diced
• 2 large (or 5 small)garlic cloves, minced
• 1 cup white wine
• 6 cups low sodium chicken broth
• 1 cup pureed pumpkin
• 1 cup diced pumpkin, roasted
• 1 sprig fresh rosemary
• 1/2 cup Parmesan cheese
• salt and pepper
• 1 bag or scant 2 cups risotto
• 1/2 cup parsley, chopped (opt)

for scallops:

• scallops
• 2 TBSP butter
• 1 TBSP olive oil

DIRECTIONS:

 Preheat the oven to 425 F.  Cut the pumpkin in half with a very sharp knife (be careful!) and scoop out the seeds with a large spoon.
Use a good vegetable peeler to remove the skin and cut the pumpkin into small cubes.  Place pumpkin cubes on baking sheet.  Drizzle with oil and toss to coat evenly.  Add salt, rosemary, and pepper.   Place in preheated oven and bake until tender and golden at the edges, about 25 minutes.

Meanwhile,(I love that word, so story teller-ish) put the stock in a saucepan over low heat to come to a simmer.
Melt 3 TBSP butter in a large skillet over medium heat and add 1 TBSP olive oil.  When it is melted, add the onion and cook until tender, about 4 minutes.  Add the garlic and cook another minute.  Add the rice and stir for about two minutes so it can get coated with the butter and toast.  Add the wine, and let simmer for a minute or two until the wine is absorbed.
Add  the pumpkin puree and 2 ladle-fuls of hot stock to the risotto and stir constantly until it is absorbed.  Add another 2 ladles of stock and repeat until rice is cooked but still has a little firmness.  Add the last TBSP of butter, the Parmesan cheese, parsley if desired and cubed pumpkin. Finally, finish the risotto by adding pepper and salt to taste. 

the scallops had a nice browned crust... perfect!

For Scallops:
Have scallops thawed, remove the tough band, and patted very dry with paper towels.  Season with some salt and pepper. When about half the stock is gone place butter and oil in pan and turn on medium high.  Wait until it is screaming hot but not smoking, and add scallops to pan.  Cook on each side 4-7 minutes depending on how big they are.  Mine were huge so they had to go longer.  Cook until a deep golden brown and turn.  Do the same on the other side.  Serve over the risotto. 
Serve immediately while hot.

Broccoli Casserole

This has been a favorite in our family for a long time.  Super easy, super quick and super delicious.  And it takes care of a starch and veggie in one dish!  Enjoy!

BROCCOLI CASSEROLE
from my mom: Ann

INGREDIENTS:

• 1 box stove top stuffing
• 1 lb. Broccoli florets (about 2 bunches)
• 1 can cheddar cheese soup
• milk (fill  1 soup can with milk)
• 8 oz. sharp cheddar cheese

DIRECTIONS:

Prepare stuffing according to directions.  Steam broccoli until just begins to get tender (about 5 minutes).  Preheat oven to 350.   In a 9x13, place stuffing on bottom.  Top with broccoli.  Mix together cheese soup, milk and cheese.  Pour over stuffing.  Bake for 30 minutes covered and 15 minutes uncovered, until bubbly and beginning to brown.

Oven Roasted Potatoes

These potatoes are wonderful.  My son said they taste like a french fry.  I laughed.  Much more complex in flavor than a french fry and a million times better, but whatever gets it down!  The outside has a bit of crunch and the inside is soft like a french fry though!  Love these potatoes!  A wonderful side dish and super easy!
OVEN ROASTED POTATOES

INGREDIENTS:

• 2 lbs. red potatoes, cut bite size
• 2-3 TBSP olive oil
• 1/2 tsp onion powder
• 1 tsp salt
• 2-3 cloves garlic
• 1/2 tsp herbes de provence
• fresh cracked pepper
• 4-5 sprigs fresh rosemary

DIRECTIONS:

Preheat oven to 400-425 (can cook at either temperature.  Cut potatoes in bite size pieces.  Place on cookie sheet and drizzle with the olive oil.  Sprinkle all spices, salt and pepper over top and toss with hands to coat potatoes with it all.  Place in oven for about an hour, turning every 15 minutes for even browning.

*can use Italian herbs instead of rosemary and herbes de provence and add a couple handfuls of parmesan cheese halfway through cooking for variation.*

Bean Salad

My grandmother made this salad last week and it was so good.  Not something I would think to put together, but amazingly good.  My grandmother adds wax beans sometimes, and you could add any veggie or beans you like.  Vibrant flavors and so good for you!  Very versatile.  Super easy side dish that comes together in minutes!


BEAN SALAD

INGREDIENTS:

• 1-2 cups steamed green beans
• 1 can Tri-color beans (black, kidney and pinto)
• 1 can great northern beans
• 1/2 cup finely diced red onion
• 1 cup red pepper diced finely (I used roasted red, because I had no fresh)
• 2-3 garlic cloves minced
• 2-3 TBSP balsamic vinegar
• 1-2 TBSP olive oil
• 2 TBSP fresh parsley or basil
• salt and pepper, to taste

DIRECTIONS:

Drain and rinse beans.  Put everything in a bowl and mix.  Let sit for a bit to allow flavors to meld.  Can serve room temperature, or can chill and serve chilled.

Pasta Salad

This is an oldie, but goodie.  My mom's recipe.  I made this for my brother and sister in law's wedding in massive portions and as I mingled with the crowd, I heard one person say, "I don't even like pasta salad, but this is delicious!".  Quite honestly, I find many pasta salads are a bit bland and uninteresting.  This has so much flavor and you get a bit of cheese in every bite.   This is great for picnics and BBQ's.  A great pasta salad!

PASTA SALAD
adapted from Ann Czyz, my mom


INGREDIENTS:

• 1 box of  Rotini (spirals)
• 1 large bunch broccoli (or 2 small)
• 1 cup small cubed cheddar cheese
• 1 cup shredded cheddar
• 1 can pitted black olives drained
• 2-3 carrots grated
• 2 TBSP. Salad Supreme (spice)
• 1 tsp garlic powder
• 1 can chick peas (garbanzo beans) drained and rinsed
• Italian dressing (I make good seasons w/ balsamic vinegar and olive oil)
• (OPT.) sundried tomatoes, pepperoni and other veggies)

DIRECTIONS: 


Cook pasta.  Cut broccoli in bite size pieces and boil broccoli until just tender.  Took about 4 minutes for mine.  Drain and put on ice to cool. In a big bowl mix everything together.  Sprinkle cheese carefully to help it separate as it will tend to clump together.  I use an entire bottle of dressing and if I make it a day ahead, I need to add more right before serving as the pasta will absorb the dressing and it will be dry. 

Vegetable Tian

This recipe is originally from Barefoot Contessa but I first saw it on http://fortheloveofcooking-recipes.blogspot.com and it was so pretty and looked so good.  It was so good.  I cut my potatoes pretty thin and they needed to be cut thin to get cooked through, so make sure you slice them very thin.  They cook slower than the rest of the veggies.  The onions and tomatoes were melt in your mouth tender the zucchini and summer squash were perfect.  Of course, my kids didn't love it, but they all ate it, and without complaining too.  It is such a pretty dish, packed with veggies and as my husband said, "uncommonly good".


VEGETABLE TIAN


INGREDIENTS:

• 2 tbsp olive oil (divided)
• 1 large sweet yellow onion cut in half and sliced
• 3 cloves of garlic, minced
• 2 russet potatoes, unpeeled
• 1 zucchini
• 1 yellow squash
• 3 large Roma tomatoes
• Sea salt, freshly cracked black pepper, to taste
• Dried thyme and/or rosemary, to taste
• 1/2 cup of grated Parmesan cheese
• 1/4 cup shredded gruyere 

DIRECTIONS:

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes very thin and the zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme and/or rosemary, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35-40 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese and gruyere on top and bake for another 25-30 minutes or until browned. Enjoy.