Roasted Spaghetti Squash Casserole

I made this for lunch the other day and loved it.

The smoked Gouda cheese and sun-dried tomatoes gave it tons of flavor. 
If a person wanted to, they could add sausage or chicken and turn it into a main course. 

Roasted Spaghetti Squash Casserole

1 spaghetti squash, roasted
1 tbsp olive oil, plus
1/4 cup shallots, chopped
1/2 red pepper, chopped
1 jalapeno or fresno pepper, seeded and minced (red pepper flakes can be substituted if desired)
3 cloves garlic, minced
1 tsp Italian seasoning (fresh basil would be good)
Salt and pepper
1/4 cup chicken broth
1/2 cup sun-dried tomatoes, rough chop
2 oz. smoked gouda, grated
2 tbsp Italian bread crumbs
2 tbsp Parmesan, grated

Heat oven to 400*.

Cut squash in half lengthwise and scrape out seeds. Drizzle with olive oil, salt and pepper and place cut side down onto a baking sheet. Roast for 30-40 minutes, or until tender. Let cool; then with a fork scrape out squash and place it in a large bowl.

Reduce oven to 375*.

While squash is roasting, sauté shallots, peppers, garlic, Italian seasoning and a pinch of salt and pepper in 1 tbsp of olive oil until tender. Add chicken broth and tomatoes; bring to a boil then reduce heat and simmer until liquid is reduced by half. Take off heat and let cool.

Add the cooled pepper mixture and cheese to the squash (make sure the squash has cooled completely) and stir to combine. Place into a 2 quart buttered casserole dish.

Combine the bread crumbs, parmesan, pinch of salt and pepper, and a drizzle of olive oil together. Sprinkle over the top of casserole. Drizzle lightly with more olive oil and bake covered at 375* for 15 minutes, uncover and continue baking for 10-15 minutes or until top is golden and crusty. Let cool 5-10 minutes.


Simple Mango Salsa

This is such a delicious and easy salsa to whip up.

It makes a great change from the ordinary and leftovers go great with chicken or fish.
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Simple Mango Salsa

1 mango, peeled and chopped
1 cup cherry tomatoes, halved or quartered, depending on size
1 jalapeno or fresno pepper, seeded and minced
1/2 red or yellow onion, diced
Juice of 1 lime
2 tsp red wine vinegar
1/2 tsp cumin
1 tbsp fresh parsley, chopped
Salt and Pepper


Green Chile Sliders with Tangy Tomatillo-Lime Sauce

I made Rachel Ray's sliders the other day and they were awesome!
Just 2 things for football fare that day and both were the bomb.
We had Baked Buffalo Wings and these sliders.

They were easy too. I used Hatch chiles and just threw them on the gas range top to blacken. 
Once peeled, seeded and chopped, just mix those in with the meat and some cumin.

For the sauce...simple. Just blend it all in the food processor. 
The only thing I will probably add to the burger next time is a slice of onion.

Linked with Sunflower Supper Club: Weekend Potluck, Rattlebridge Farm: Foodie Friday 

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Green Chile Sliders with Tangy Tomatillo-Lime Sauce

2 large poblano chiles (I used Hatch)
1 1/2 pounds ground beef chuck or sirloin
1 1/2 teaspoons ground cumin
1 tsp of salt
1/2 tsp of pepper
Sliced cheese
4 tomatillos, husks removed and coarsely chopped
1 jalapeno or serrano chile, chopped
1/2 white onion, coarsely chopped
1/3 cup cilantro or flat-leaf parsley leaves (a generous handful)
Grated peel plus juice of 1 lime
2 tablespoons honey
Salt and pepper to taste

Preheat the broiler. Place the poblanos on a baking sheet and broil, turning, until blackened. Transfer to a bowl; cover. Let stand until cool enough to handle. Peel off the skins and remove the seeds; discard. Chop into 1/2-inch pieces.

Sauce:  Using a food processor, mix the tomatillos, jalapeno, onion, cilantro, lime peel, lime juice and honey until smooth; season with salt and pepper to taste.

In a large bowl, season the beef with the cumin, salt and pepper; combine. Mix in the poblanos. Halve the meat mixture and form each half into four 3-inch patties.

Preheat a skillet over medium heat and cook the patties, turning once, about 5-7 minutes for medium-rare, or until desired doneness. During the last minute of cooking, top with a slice of cheese and tent with foil. Spread the roll tops with the tomatillo sauce and assemble the sliders. Serve with the extra sauce.


Baked Buffalo Wings with Light Blue Cheese Dip

These wings were spectacular.

I can honestly say they were just as good or better than any Buffalo Wings I've ever tried. 
And they're BAKED!

The trick, which I got from a recipe by Alton Brown, is to steam them first. It helps break down and get rid of some of the fat from the skin so they get a better finish in the oven.

I don't even know what else to say about them. Super easy and delicious. Great football food. 
Give them a won't be disappointed.

Oh, and serve them with my lightened up version of Blue Cheese Dip.

Linked with Weekend Gala Dinner Party.
Sunflower Supper Club: Weekend Potluck,
Rattlebridge Farm: Foodie Friday

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Baked Buffalo Wings

1 lb Chicken Wings
1 tbsp Vegetable Oil
Salt and Pepper
2 tbsp Butter
1/4 cup Frank’s Hot Sauce
Pinch of Garlic Powder

Bring a pot with water and a steamer basket to boil. Water should not be touching the basket.

Remove wing tips from chicken (save for stock if desired) and split the rest of wings in two, at the joint. Add the wings to the steamer and steam for 10 minutes. Remove to a wire rack set over a paper towel lined baking sheet and let cool; refrigerate 1 hour.

Heat oven to 425*.

Prepare hot sauce by combining Frank’s, butter, fresh cracked black pepper and a dash of garlic powder in a large bowl. Microwave for 30 seconds and stir until butter is melted. Remove 1 tbsp of sauce to a small dish and reserve to brush chicken during cooking.

Remove paper towel lining from the baking sheet and brush both sides of wings with a light coating of vegetable oil along with a small pinch of salt and pepper.

Bake for 15 minutes. Remove from the oven and brush with a light coating of the reserved tbsp of hot sauce; turn the wings over and brush other side; return to oven for 15 minutes more or until cooked through. Remove from oven and add to the bowl containing hot sauce; toss to combine.

Serve with Light Blue Cheese Dip, carrots and celery.

Blue Cheese Dip:
1/2 cup plain nonfat Greek Yogurt
3 tbsp Blue Cheese, crumbled
2 tbsp light Mayonnaise
2 tbsp light Sour Cream
1 small Clove of Garlic, minced
Juice of 1 Lime
Salt and Pepper

Combine all ingredients in a medium size bowl and stir to combine. 


Crunchy Asian Slaw

I sure enjoyed this salad for lunch the other day.

It has great crunch and depth of flavor. The dressing really brought it home.

I had a leftover pork chop and figured, what better way to use it. I didn't add it in the recipe because it was really an afterthought, but if you have it, throw it in there. It works!
I cut it into small strips and added it to the skillet right towards the end 
of browning my noodles so it could warm through.

Really fast and easy and oh so yummy,  but just one thing. It doesn't keep in the fridge well. 
I wanted some more for supper and the taste was still there, but the crunch was all but forgotten.

Linked with Foodie Friends Friday, Sunflower Supper Club: Weekend Potluck, Six Sisters' Stuff: Strut Your Stuff Saturday and Rattlbridge Farm: Foodie Friday.

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Crunchy Asian Slaw

3 cups Napa Cabbage, thinly sliced
2 cups Cabbage, thinly sliced
1 large Carrot, shredded
1/2 Red Pepper, chopped
5 Green Onion, chopped, divided use
Juice of 1 lime, use on prepared salad
2 tbsp Butter
1 pkg Ramen Noodles, noodles only
1 tbsp Sesame Seeds
1/2 cup Slivered Almonds

1 large Garlic Clove, minced
2 Fresno Pepper, seeded and minced
1 tsp Ginger, freshly grated on microplane
1 tbsp Tamari
1 tbsp Rice Vinegar
1 tbsp Honey
1 tbsp Sesame Oil
Juice of 1 Lime
1/4 cup Olive Oil

Prepare dressing by combining all ingredients except olive oil. While whisking, slowly stream in oil. Set aside.

In a large bowl; combine cabbage, carrot, red pepper and 3 green onions. Set aside.

Melt butter in a skillet; crunch up ramen noodles and brown in the butter along with sesame seeds and slivered almonds, stirring often. Add to cabbage mixture along with dressing and toss to combine. Juice 1 more lime over top of salad, also adding remaining 2 green onions and more sesame seeds, if desired.


Balsamic Roasted Potatoes

I really enjoy balsamic vinegar. Especially a good quality one. They seem to be just a little bit thicker and sweeter than many of the brands out there. 

My favorite is from Williams-Sonoma. It's called "Olivier" and has been Barrel-Aged 25 years. I think it's actually made by "Olivier Napa Valley" just for them. 
You can read more about it here.

I got side tracked.

Made these potatoes last night and they were scrumptious.

Loved the crust that formed. It had a slight sweetness to it from the vinegar, and that combined with the spices...match made in heaven. Or my kitchen, anyway!

Linked with Weekend Potluck and Foodie Friday.

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Balsamic Roasted Potatoes

1 1/2 lbs baby new potatoes
1 tbsp rosemary, fresh
1-2 tsp basil, dried/plus fresh for garnish if desired
1 tsp paprika
2-3 garlic cloves, minced
2 tbsp olive oil
2-3 tbsp balsamic vinegar
Salt & Pepper

Preheat oven to 400 degrees.

Wash potatoes  and cut them in half, or quarters if they are big. Place in a large bowl and add rosemary, basil, paprika, garlic, and two tablespoons of olive oil and some salt and pepper. Mix well so that all potatoes are covered. 

Coat a large baking sheet with olive oil or spray; spread out potatoes in a single layer and roast for 25 minutes, or until tender.

Take potatoes out of the oven and drizzle on the balsamic vinegar making sure to get every potato. Put the potatoes back in the oven for another 5-10 minutes. 

Slightly adapted from: The Lazy Cook


Crockpot Poblano Pork Roast

I was so pleased with how tender this roast came out. The flavor was awesome!

And the onions and oh my. 
The roast just fell apart and the crust the spices formed was great.

We ended up serving this on corn tortillas topped with the onions and peppers
along with some cheese and salsa. Delicious! It would also be great served over 
something like mashed potatoes or grits, because it formed a wonderful sauce while cooking.

Linked with Foodie Friends Friday, Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.  

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Crock Pot Poblano Pork Roast

3 poblano peppers
1 onion
3 garlic cloves
3 to 4 pound pork butt roast (Boston or sholder)
1 tsp Kosher salt
1 tsp pepper
1 tsp cumin
1/2 tsp chili powder
1/2 tsp adobo seasoning (optional)
1/4 cup chicken broth

Seed the poblano peppers and cut into slices; slice onions and chop garlic. Put into a slow cooker.

Combine salt, pepper, cumin, adobo and chili powder in a small bowl and rub onto the entire roast. Set roast in cooker on top of peppers and onions. Pour in chicken stock, cover and cook on low 8-10 hours or until pork is really tender.

Shred pork and serve on corn tortillas topped with peppers and onions in addition to any other toppings desired. Cheese, sour cream and tomatoes would be good. This would also be great served on mashed potatoes, grits, or polenta.

Adapted from: In Sock Monkey Slippers


Creole Shrimp and Sausage

I've been on a bit of a kick making recipes that have some sort of tomatoes and peppers, 
which makes sense to me, because I have a bunch of peppers.

 I don't apologize. Every one has been super tasty.

This is actually my take on creole food. Correct or incorrect, I couldn't tell ya. 

All I know is I like it! And it's easy, which makes me like it even more. 

It's a safe bet to say my son likes it too. He doesn't even wait for a plate.

It's spicy, full of flavor and fast to make. Serve it up with some rice, or 
even grits would be really good, along with a big piece of crusty bread.

Linked with Sunflower Super Club: Weekend PotluckRattlebridge Farm: Foodie Friday,
Foodie Friends Friday and Six Sister's Stuff: Strut Your Stuff Saturday

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Creole Shrimp and Sausage

2 tbsp oil, divided use
12 oz. large shrimp, peeled and deveined
1 tsp New Orleans seasoning (Cajun, creole or Old Bay will work)
14 oz. pkg Smoked Turkey Sausage, cut into bite size pieces
1 large onion, chopped
1 red or green pepper, chopped
1 fresno or jalapeno pepper, seeded and chopped
3 cloves garlic, minced
1 tbsp flour
1 cup chicken broth
1 15 oz. can diced tomatoes, chili ready
1 tbsp tomato paste
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
1 tsp thyme
1/4 tsp celery seed
1 tbsp Frank’s hot sauce
Salt and Pepper
Fresh chopped parsley

Heat up 1 tbsp olive oil in a large skillet over medium heat.

Place shrimp and New Orleans/Creole seasoning in a medium size bowl; stir to combine. Add the shrimp to the heated skillet and cook for 1 1/2 - 2 minutes on each size. Remove to a plate and reserve.

Add another 1 1/2 tsp oil and sausage. Brown on both sides and remove to the plate holding the shrimp.

To the same skillet, add remaining oil and sauté onion and peppers until they start to soften. Add garlic, stir and cook 2-3 minutes more. Add the flour and cook 1 minute, stirring continuously.

Stir in broth, scraping bottom of the skillet to get up any brown bits. Add tomatoes and tomato paste, along with remaining ingredients. Bring to a boil; reduce heat and simmer 5 minutes. Add reserved shrimp and sausage and simmer an additional 5-10 minutes. Taste for seasoning and add salt and/or pepper if needed.

Serve over rice or grits with additional Frank’s hot sauce and parsley.