Spaghetti Squash with Jalapeno Cream

Last week I purchased my Bountiful Basket and spaghetti squash was in it.  The rest of the basket was pretty good too, but this one was the only one we weren't sure what to do with.  My work spouse and her sister both tried this and loved it, so we decided to give it a whirl.  Verdict: 4.5 likes in this house.  Mom, Dad, and I really liked it.  B liked the taste but not the texture.  My friend's husband thought they were cheesy mashed potatoes and that would be a pretty apt description, but they were more like scalloped potatoes.

1 spaghetti squash
2 cups milk
2 to 3 jalapenos, stemmed, seeded and chopped
2 tablespoons butter, plus more for pans
3 tablespoons flour
1 teaspoon salt
1 cup shredded jack cheese

*We used jalapenos from a jar (about 3 tablespoons worth and that was plenty) and colby jack cheese.  Kassie said the next time she would use only 1 whole jalapeno, 2 was too many for her husband.  She also ate this for breakfast for two days, it was that good.

Preheat oven to 375F.  Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber.  Put squash, cut side down on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30-40 minutes.

Meanwhile, in a medium saucepan over medium heat, warm milk and jalapenos until bubbles form along the edge of the pan.  Remove mixture from heat and let sit 15 minutes.  Strain and discard jalapenos.  (My dad added them back to the dish at the end).

When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.

In medium saucepan over medium heat, melt 2 tbsp butter.  Whisk in flour and salt adn cook, whisking until flour smells cooked (like pie crust).  Slowly pour in jalapeno-infused milk while whisking.  Reduce heat to medium adn continue whisking until mixture thickens slightly.  Pour mixture over squash and stir to combine.  Transfer mixture to a buttered 2 quart baking dish.  Sprinkle with cheese and bake until bubbling and brown on top, 20-30 minutes.


The recipe came from www.myrecipes.com and was featured on the bountiful basket blog.

Butterscotch Krunchies-Easter Style

One of the Christmas candies my family makes is the Butterscotch Krunchies.  I was perusing Pinterest one day and saw these cute little chocolate bird's nests candies with whopper eggs in them and thought I could do that with our Krunchies.  I have no idea where the actual receipe came from, we have been making them for so many years we just make them from memory.

1 pkg. Buttercotch chips
1 large (or 2 small) container La Choy chow mein noodles (the crunchy ones, not the ones to be cooked, trust me)
6 squares almond bark
1 carton Whopper mini eggs

For the Christmas candy variety you would use one can of spanish peanuts and mix that in to the melted mixture.

Melt the butterscotch and almond bark in the microwave stirring after each minute until melted.  Mix in the chow mein.  Spoon tablespoons sized nests onto tin foil and press 3 eggs into the middle. I made this a little bit too big, but it should make around 2 dozen. Let set and enjoy!

Chicken Tortellini

My mom thinks I need more food posts.

One of my friends from Bunco made this dish and I wrangled the recipe from her.  However, I didn't have everything she had so now I just make it on the fly with whatever I have.

Make tortellini according to package (I like the 3-cheese or the spinach ones)
A little olive oil
Chicken Breasts
Canned mushrooms (she used fresh)
Roasted red pepper (she had her home grown, frozen sun-dried tomatoes)
zucchini
onion
garlic
Jar of Alfredo sauce

Dice up the chicken and cook in a little olive oil in a skillet.  Remove chicken, add a little more oil and cook zucchini, onion and garlic.  Add back chicken and include peppers and mushrooms.  Add in about half-three-quarters a jar of the Alfredo and let simmer.

Top tortellini with sauce and Enjoy!

This could be made with any veggies on hand, but these are the ones I enjoy.  I feel like such a good veggie eater when I make this and there is always enough for lunch the next day because B is not a fan of any pasta dish that is not spaghetti.

Oreo Truffles

This recipe comes from my co-worker Kim.  She tempts me every couple of weeks when she brings in goodies for the office.  I usually partake because they look better than my breakfast.  These put my cake balls/pops to shame.  Even B couldn't resist.

1 package of Oreos
1 package of softened cream cheese
Chocolate Chips & Almond bark
Sprinkles, optional

Crush the oreos in a food processor and then mix in cream cheese. Chill for a few hours or overnight.  Use a teaspoon to roll into balls.  Melt chocolate and almond bark (only need about half a package chips and 3 squares of almond bark.  I dipped the balls and dropped them into mini cupcake liners and sprinkled the sprinkles.  They looked pretty.  Should make about 4 dozen.

Apple Stuffing Porkchops

I don't make this very often, but it is so yummy when I do.  I can't remember where I got the recipe, probably a Kraft magazine, but it is so easy to remember.

Make one box Pork stuffing according to the box
Spray casserole dish with non-stick spray
Pour in one can apple pie filling.  Layer on thawed pork chops and stuffing.
Cover with foil and bake for about an hour at 350 degrees.  I usually take the foil off for the last 10 minutes.
I am half tempted to marinate the chops before baking just to see what it does to the flavor, but why mess with a good thing, right?

Enjoy!

Baked Ziti

I received this recipe from my cousin Melissa when I got married in my box of recipes.  It is probably one that I have made the most in our marriage.  I love it and B likes it most of the time.  This makes a lot so I have had to adapt a little for just the 2 of us and not so much now that we are 3.  Tonight I made way to much and used some of the sauce that my Mom and Grandma canned for me.  On B's request I also added some cheddar cheese.

1lb. ziti noodles-boil until soft and rinse.
Spray glass pan with Pam, add noodles, 1 1/2 jar of spaghetti sauce (she recommends the Great Value-onion and garlic), add finely chopped onion and 4 tsp minced garlic.  Mix and stir.  ( I tend to pour it back into the pot I boiled the noodles because I usually slosh noodles every where).  Top with 8 cups mozzarella.  (I also like to mix in a little cheese to the mixture).  Bake for 30-40 minutes.  Just don't burn the cheese.  Serve with salad and fresh bread.  Yummy!

Barbecue Beef and Bean Sandwiches

The Crockpot 365 website has so many yummy ideas.  We tried this one probably a year ago and leftovers for days.

3 pound chuck roast ( I think I used a shoulder roast)
1 yellow onion, sliced in rings
3 gloves chopped garlic (I may have just added garlic salt....oops)
1 can BBQ baked beans
2 T water
1/4 cup BBQ sauce (You know it was KC Masterpiece!)
cheese, optional
jalapeno slices, optional

Add meat to the crockpot and top with everything else. I used a fork to squish the beans a little bit.  Ok, then add the BBQ sauce.  Cook on low for 8-12 hours or until it shreds with a fork.  Serve on rolls or buns or whatever you want.

Soft Pretzel Bites

 Look I remembered to take picture before I ate them all!

I found this recipe on Pinterest and for once didn't procrastinate!  Delicious and so easy.  Rhodes rolls are becoming my favorite. We love the warm and serve ones and now I have two recipes for the regular ones.

Let rolls thaw, then cut into quarters.
Let rise, doubling in size.
Boil in water for about 45 seconds, do about 10 at a time.
Bake for 15 minutes on a greased cookie sheet.

I then melted butter, poured over the top and added some kosher salt.  They were divine.

The original explains other toppings:  Just Get off your Butt and Bake

Texas Roadhouse butter

Since we have company and we have actually been cooking good meals.  I found this recipe a while ago and finally tried it.  I am now on batch two we liked it so much.  Very easy.

1/2 cup butter
1/2 cup powdered sugar
1/2 cup honey
1 tsp cinnamon

Blend all together and voila!  Serve with yummy breads.

Fresh Herb Mayo

I love a good sandwich but somewhere along the line I got tired of my little brown bag lunches when they contained a sandwich.  Which usually led to me going and grabbing something.  Then I stumbled on to this little recipe and I have ate 2 sandwiches since last night.  Belle ate a half as well.

So simple:
2 cups Mayo
2 Tbls. Dill
2 Tbls. Basil
2 Tbls. Oregano

I halved it to make sure we would like it first.  I also think that is too much Oregano and B tossed in some Cayenne, but overall we are loving it.  Even Willa at a whole half sandwich by herself.

Tasty Taco Bake

A co-worker found this in a Cooking with Kids type thing I think and her family loved it.  So we Chicketarian-ed it and enjoyed.

The original recipe

1-1/2 cups crushed nacho tortilla chips
1 can (15 ounces) chili with beans
1 can (4 ounces) chopped green chilis
1 can (3.8 ounces) sliced ripe olives, drained, divided
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 jar (4 1/2 ounces ) sliced mushrooms, drained
4 green onions, thinly sliced
1 cup shredded lettuce

Spread 1 cup chips in ungreased 8-in square baking dish.  In small bowl, combine the chili, green chilies and 1/2 cup olives; spoon over chips.  Spread sour cream over the top.  Sprinkle with cheese, mushrooms, onions and remaining chips and olives.

Bake uncovered at 375 for 10-15 or until heated through and cheese is melted. Top with lettuce.  Serves 4

I have high hopes for the leftovers!  I cooked and shredded some chicken to mix in with my chili beans and vetoed the olives, mushrooms, and onions for this batch.  Next time instead of the shredded cheese I am going to make my queso dip and pour that over the top.

Enjoy!

Granola

This might be one of my all time favorite snacks and it is so easy.  I thought I had posted it before, but I couldn't find it.

2 1/2 cups oats
1/4 cup butter
1/4 cup brown sugar
1/4 cup honey
1 tsp vanilla
1/8 cup flour
Extras of your choosing (nuts, flax seed, raisins, chocolate chips, etc) 

Preheat oven to 300 degrees-lightly grease baking sheet and toast oats and if you like a nutty taste....the nuts for 20 minutes.  In a small saucepan heat butter, brown sugar and honey until melted.  Remove from heat and add vanilla.
Raise heat to 350-mix flour with oats and stir in brown sugar mixture.  Bake for 5 minutes, add extras and bake an additional 5.

I don't like my raisins and chocolate chips "cooked" so I add those afterwards.  I let the mixture cool a little bit and then toss in the in the chocolate, it melts so nicely.  Often, I double the recipe because I eat it so fast.  I have experimented with adding more brown sugar mixture if I want chunky granola and less if I want it more loose.  I eat it by itself, but my favorite is to mix it with some yogurt for breakfast.

Enjoy

Chicken Casserole

One of my favorite dinners of all time is my Grandma Jo’s chicken casserole.  She usually only made it around fair time and my birthday if I could wrangle a dinner.  She gave the recipe to me at my bridal shower and I have only dreamed of it since.
You see, I thought it was far more complicated than it really was, so I am sharing it with you and adding to our rotation of dinners.

• 1 whole chicken shredded or use breasts
• 1 can cream of chicken
• 1 can cream of mushroom
• 1/2 cup sour cream
• 1/2 cup chicken broth
• 2 boxes of stuffing made according to instructions

Mix the cream soups, sour cream and broth and mix in with chicken in a 9x13 pan.  Top with stuffing and bake at 350 for 30 minutes.  Pure heaven.

Twice-baked potatoes

I found this on allrecipes.com. I like this site because you change the serving size and it will change the recipe for you.

• 2 large baking potatoes
• 4 slices bacon
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded Cheddar cheese, divided
• 4 green onions, sliced, divided

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.

I ended up breaking a potato skin, so my potatoes were a little full when I put them back in the oven. I also was tentative about scooping out the skins after I broke the first one so they were a little hard in places. I learned a trick from Martha Stewart that I will try next time to help with the scooping. She suggests slamming the taters on you counter to break up the insides and make them fluffy. Willa dug right in and I ate two myself, so I think we will be having these again. I have always heard they are so time intensive but really with a little practice I could get good at it.

Crock pot rotisserie chicken

I originally found this over at New Nostalgia, and she had it linked to A Year of Slow cooking. Both good blogs. I am also making chicken stock from the leftover bones following New Nostalgia's directions. I'll let you know how that goes.

Crock pot rotisserie chicken

-1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary) (I didn't add any!)

--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)

The Directions.

I used a 6 quart crockpot for a 5 pound bird. It fit nicely.

Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while, and is gross. Keep small children away so you don't freak out about salmonella. (I did do this!)

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crock pot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird. (I had garlic but I forgot to add them.)

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

I think the next time I would do it on low for 8 hours. I started on high but should have realized since I started it early I needed it to stay warm for awhile. B also suggested that along with the spices I inject some marinade which would keep it juicier. My tinkering with the temp's caused it to dry just a little.