I love Butternut Squash. I mean, who doesn't? :-) But most of us are used to it being on the sweet side - be it in Bisque or Casserole form. This recipe is a surprise because it's savory & it contains some ingredients that you might think wouldn't work well together. I'm here to tell you that they do!
This recipe came from Allrecipes.com - my favorite online recipe site. I was looking for a way to use up the extra Butternut Squash I had leftover from Thanksgiving. I decided to give this recipe a try & I'm glad I did. I hope it makes you happy, too!
Butternut Squash Bake
Serving Size: 6
1 (4 pound) butternut squash - peeled, seeded, and cubed
1/3 yellow onion, minced
1/4 cup extra-virgin olive oil
1/2 cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese
sea salt and ground black pepper to taste
1/4 cup Italian bread crumbs
Directions:
Preheat an oven to 425 degrees F (220 degrees C).
Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper.
Pour the mixture into an 8" X 8" baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.
Notes:
Feta cheese can be substituted for the Blue Cheese.
Cornflake crumbs can be substituted for the bread crumbs.
Tuesday, November 29, 2011
Top Chef Recipe
This recipe is from Top Chef All Stars Finalist Chef Mike Isabella. I could see adding some cheese to this finished sauce & serving it as a dip in a bread bowl. I served it over a filled pasta called Sachetti that I found in the freezer section of Shop-Rite. It's similar to Tortellini but it looks like little bags (sacks). Topped it off with shredded Parmesan.
I doubled this recipe & subbed in a half pound of Gaspar's Chourico. I removed the bay leaves before I "processed it" with my stick blender. Good meaty sauce that's easy to make. I'm sure it's going to freeze well, too.
Pepperoni Sauce
Yield: 4 1/2 cups to 4 3/4 cups
6 tablespoons extra-virgin olive oil
1 small onion, cut into small dice
5 medium cloves garlic, cut into very thin slices
1 lb. pepperoni, cut into thin slices
1 teaspoon fennel seed, toasted
1 teaspoon crushed red pepper flakes
8 to 12 ounces canned imported Italian plum tomatoes, chopped, with their juices (San Marzano)
1 1/2 cups low-sodium chicken broth
1 fresh bay leaf
Directions:
1. Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color.
2. Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil simmers.
3. Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
4. Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
5. Add the tomatoes and their juices (to taste), the broth, and the bay leaf; stir to incorporate. Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally. The pepperoni slices will be soft, with a deeper color. Remove from the heat.
Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf). Puree until smooth. The sauce is ready to use. Or cool, cover and refrigerate or freeze.
I doubled this recipe & subbed in a half pound of Gaspar's Chourico. I removed the bay leaves before I "processed it" with my stick blender. Good meaty sauce that's easy to make. I'm sure it's going to freeze well, too.
Pepperoni Sauce
Yield: 4 1/2 cups to 4 3/4 cups
6 tablespoons extra-virgin olive oil
1 small onion, cut into small dice
5 medium cloves garlic, cut into very thin slices
1 lb. pepperoni, cut into thin slices
1 teaspoon fennel seed, toasted
1 teaspoon crushed red pepper flakes
8 to 12 ounces canned imported Italian plum tomatoes, chopped, with their juices (San Marzano)
1 1/2 cups low-sodium chicken broth
1 fresh bay leaf
Directions:
1. Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color.
2. Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil simmers.
3. Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
4. Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
5. Add the tomatoes and their juices (to taste), the broth, and the bay leaf; stir to incorporate. Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally. The pepperoni slices will be soft, with a deeper color. Remove from the heat.
Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf). Puree until smooth. The sauce is ready to use. Or cool, cover and refrigerate or freeze.
Thursday, August 4, 2011
Stuffed Cuban Pork Tenderloin
I got a Pork Tenderloin when Shaw's had a 4/$20 sale. It was in the freezer waiting for me to figure out what to do with it. I found this recipe in Cooking Light last week. We made it tonight. Seth fell in love immediately! I had a hard time tying it up but I guess I will get better with practice since this recipe went on the Keepers List. :-)
Stuffed Cuban Pork Tenderloin
Recipe By: Cooking Light
Ingredients:
1 (1-pound) pork tenderloin, trimmed
2 tablespoons whole-grain Dijon mustard
1/3 cup chopped fresh cilantro
3 thin slices Swiss cheese, halved
1/3 cup chopped bread-and-butter pickles
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
1. Preheat grill to medium-high heat.
2. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle evenly with salt and pepper.
3. Place the pork on a grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes. Remove from grill. Let stand, covered, for 5 minutes. Cut into 12 slices.
Saturday, December 25, 2010
Cajun Shrimp
Cajun Shrimp
5 pounds jumbo raw shrimp unpeeled
salt and freshly ground pepper
6 sticks butter
3 tablespoons Worcestershire sauce
2 tablespoons Italian seasoning
1 tablespoon lemon juice
1 tablespoon Cajun seasoning
10 cloves garlic minced
5 bay leaves
2 teaspoons salt
Wash the shrimp well. Put in a large baking dish. Salt and pepper the shrimp.
In a saucepan melt the butter, and then add the Worcestershire, Italian seasoning, lemon juice, Cajun seasoning, garlic, bay leaves, and salt. Pour mixture over all shrimp to cover.
Bake at 350° for 25-30 minutes, stirring occasionally. If the shrimp are not all cooked, stir well and check every 10 minutes until they are all done. They should be a dark shade of pink when done. Serve with plenty of crusty bread for mopping up the wonderful sauce!
5 pounds jumbo raw shrimp unpeeled
salt and freshly ground pepper
6 sticks butter
3 tablespoons Worcestershire sauce
2 tablespoons Italian seasoning
1 tablespoon lemon juice
1 tablespoon Cajun seasoning
10 cloves garlic minced
5 bay leaves
2 teaspoons salt
Wash the shrimp well. Put in a large baking dish. Salt and pepper the shrimp.
In a saucepan melt the butter, and then add the Worcestershire, Italian seasoning, lemon juice, Cajun seasoning, garlic, bay leaves, and salt. Pour mixture over all shrimp to cover.
Bake at 350° for 25-30 minutes, stirring occasionally. If the shrimp are not all cooked, stir well and check every 10 minutes until they are all done. They should be a dark shade of pink when done. Serve with plenty of crusty bread for mopping up the wonderful sauce!
Broiled Crab Puffs
Broiled Crab Puffs
1 pound imitation crab
1 5-oz jar Processed Sharp cheese (Kraft Old English)
4 tablespoons mayonnaise
1/8 teaspoon pepper
4 tablespoons butter melted
2 teaspoons prepared mustard
1/2 teaspoon garlic salt
10 saltine crackers crushed
6 English muffins halved & quartered*
Instructions: Heat the jar of cheese in a pan of water or in the microwave long enough to soften.
Combine all ingredients except crab & muffins; mix well. Gently add crab. (I do all of this in a food processor.)
Spoon crab mixture on uncooked triangles of English muffins. (These crab topped muffins must be frozen for at least 30 minutes before broiling.)
When ready to serve, broil until bubbly & slightly golden brown. It will only take a few minutes.
Note: Be sure to use all 48 pieces of muffins. If made too thick, the outside will get too brown before the center cooks. Make these ahead of time & keep in the freezer for 3-4 weeks before baking. Keep well sealed.
* Instead of quartering the muffins ahead of time & trying to spread the crab mixture on the little triangles, I spread the mixture on the muffin, then quarter it.
1 pound imitation crab
1 5-oz jar Processed Sharp cheese (Kraft Old English)
4 tablespoons mayonnaise
1/8 teaspoon pepper
4 tablespoons butter melted
2 teaspoons prepared mustard
1/2 teaspoon garlic salt
10 saltine crackers crushed
6 English muffins halved & quartered*
Instructions: Heat the jar of cheese in a pan of water or in the microwave long enough to soften.
Combine all ingredients except crab & muffins; mix well. Gently add crab. (I do all of this in a food processor.)
Spoon crab mixture on uncooked triangles of English muffins. (These crab topped muffins must be frozen for at least 30 minutes before broiling.)
When ready to serve, broil until bubbly & slightly golden brown. It will only take a few minutes.
Note: Be sure to use all 48 pieces of muffins. If made too thick, the outside will get too brown before the center cooks. Make these ahead of time & keep in the freezer for 3-4 weeks before baking. Keep well sealed.
* Instead of quartering the muffins ahead of time & trying to spread the crab mixture on the little triangles, I spread the mixture on the muffin, then quarter it.
BLT Pizza
BLT Pizza
1 Boboli thin pizza crust
1/2 cup mayonnaise
2 teaspoons dried basil
1/2 teaspoon garlic powder
1/8 teaspoon onion powder
1 Pound bacon cooked & crumbled
1 1/2 cups shredded Pizza Blend cheese (Cheddar & Mozz)
1 1/2 cups lettuce shredded
2 medium tomatoes thinly sliced
Place the crust on an ungreased 12" pizza stone
In a bowl, combine mayo, basil, garlic & onion powders; spread over crust.
Sprinkle bacon and cheeses on crust.
Bake at 425ยบ for 8-12 minutes or until cheese is melted.
Top with lettuce, tomatoes. Serve immediately.
1 Boboli thin pizza crust
1/2 cup mayonnaise
2 teaspoons dried basil
1/2 teaspoon garlic powder
1/8 teaspoon onion powder
1 Pound bacon cooked & crumbled
1 1/2 cups shredded Pizza Blend cheese (Cheddar & Mozz)
1 1/2 cups lettuce shredded
2 medium tomatoes thinly sliced
Place the crust on an ungreased 12" pizza stone
In a bowl, combine mayo, basil, garlic & onion powders; spread over crust.
Sprinkle bacon and cheeses on crust.
Bake at 425ยบ for 8-12 minutes or until cheese is melted.
Top with lettuce, tomatoes. Serve immediately.
Bandito Chicken Wings
Bandito Chicken Wings
24 chicken wingettes (about 2 lbs)
1/2 Cup butter
1/2 Cup Salsa or taco sauce
1/4 Cup barbecue sauce
1/4 Cup French salad dressing
1 Teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
Deep fry chicken wings until brown, about 6-8 minutes.
Place in a greased 13-in. x 9-in. x 2-in. baking dish.
In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and butter; cook and stir over medium heat until butter is melted and sauce is blended.
Pour sauce over the chicken wings.
Bake, uncovered, at 300 degrees for 15-20 minutes or until chicken juices run clear.
24 chicken wingettes (about 2 lbs)
1/2 Cup butter
1/2 Cup Salsa or taco sauce
1/4 Cup barbecue sauce
1/4 Cup French salad dressing
1 Teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
Deep fry chicken wings until brown, about 6-8 minutes.
Place in a greased 13-in. x 9-in. x 2-in. baking dish.
In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and butter; cook and stir over medium heat until butter is melted and sauce is blended.
Pour sauce over the chicken wings.
Bake, uncovered, at 300 degrees for 15-20 minutes or until chicken juices run clear.
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