Spaghetti squash casserole

Spaghetti Squash Casserole

1 spaghetti squash

preheat 350 degrees

-microwave cut in half, seeds scraped out. Add 1/4 c water to a dish for 7-9 min (cut side face down)

-scrape cooked squash into a dish with a fork.

-in a pan on the stove, add diced onions and garlic, sauté with butter (about 1/4- 1/2 cube)

add: - 1/4 tsp chicken bouillon

         - 1/2 c heavy whipping cream

         - 1- 1 1/2 c sour cream 

         - 1/2 c cream cheese

         - 1/4-1/2 c grated parmesan cheese

         - couple pinches of kosher salt & pepper

         - 1-2 c grated cheese

         - dash of celery salt

mix in pan until it starts to slightly boil.. then add to spaghetti squash

dice up some fresh spinach and add to squash

mix it all together in a baking dish, add grated cheese on top and fried onions.

bake for 10-20 min. Enjoy... and you will!!

Cream of Asparagus Soup

you need:

asparagus

butter

onion

salt & pepper (white and black)

celery

carrots

flour

parsley

thyme

bay leaf

heavy whipping cream

garlic

potatoes

chicken bouillon

boil about a large handful of asparagus in water (1-2lbs) cut off the woody ends
in a seperate pan, add:
          2-3 T butter, 1/2 chopped onion, 1 celery stalk chopped, 1 carrot or a few baby carrots chopped, pinch of salt and pepper. simmer while asparagus cooks for just a few minutes, when the asparagus turns bright green.
          remove asparagus and strain. Add to a bowl of ice cold water.
pan of vegetables, add:
           about 1T flour and mix until combined, 1-2T chicken boillon and 2 c water, 1 c chopped and peeled potatoes.
strain asparagus and add to pan. add:
           a few dashes of salt and white pepper, thyme, parsley, and 1 bay leaf, 1-2 T garlic.
Cover and simmer for 30-40 min on medium.

Once all veggies are soft, remove bay lead and add about 1-2 cups at a time to blender and blend until well combined. Add to a different pot. once all the soup is blended simmer on med-low.
           add: 1-2c heavy whipping cream (whatever amount you want really)
finally, add salt and pepper to taste (if needed).

Add: shredded cheese after you serve in a seperate bowl :) you can even have saved some of the asparagus heads (cooked) and add for garnish.

This was a huge hit with all the kids..even the picky ones! what a great way to give them their veggies:)

Cauliflower with cream sauce

This recipe isn't quite exact, so bear with me on this one...

in a sauce pan, add:

about 1-2 T butter

1 T flour.. mix

add 2 c heavy cream

about 1 c milk

add 1 egg

salt & pepper

opt. a few dashes of parmesan cheese, 1 laughing cow cheese (or 1 tsp cream cheese) and/or shredded cheese (at the end after you remove from heat)

broil for about 5 min max

Cream of Broccoli Soup

(picture soon)

add 3 Tbsp butter in a saucepan with:
1/2 c chopped onion (white)
3 Tbsp flour
2 cloves garlic, minced
1/2 tsp thyme, tarragon, celery salt, salt & white pepper
with a tiny dash of nutmeg

combine and then add:
1/2 c chopped carrots, golden potatoes
1 c milk & 1-2 c heavy cream
1 tsp chicken bouillon & 8 oz water
about 2 c broccoli cut up

boil and simmer on med-low for 15-30 min..until everything is tender.

blend and return to saucepan and add 2 laughing cow cheese triangles or 1 Tbsp cream cheese ..until melted.

serve with shredded cheddar cheese on top and enjoy.. the kids looove it!

Split Pea Soup

In a pressure cooker:

add 1 bag (1 lb) split peas

8 cups chicken broth

salt & pepper

italian seasoning

parsley

tarragon

about 1 tbsp heavy cream

sauté:

chopped onions

a few cloves of garlic

pinch of minced shallots

handful of cooked carrots

handful of celery

cook for about 20-30 min

blend w/ hand mixer

add white cheddar shredded cheese

and

1 or 2 laughing cow cheese triangles

sprinkle crispy bacon on top and enjoy

...mmmm...

Pancetta Green Beans

OLIVE OIL
5 SLICED PANCETTA
4-8 CLOVES FRESH MINCED GARLIC
2-3 LBS FRESH GREEN BEANS
1-2 CUPS CHICKEN BROTH
PEPPER
BBQ SEASONING
1/2 -1 CUP TOASTED HAZELNUTS (ANY NUT)

PUT OIL TO COAT BOTTOM OF LARGE
FRY PAN, ADD PANCETTA, COOK TILL CRISPY, ADD GARLIC TILL LIGHT BROWNED,
ADD CHICKEN BROTH TOO COVER BOTTOM OF PAN, ADD GREEN BEANS, PEPPER AND BBQ SEASONING, COVER AND STEAM FOR 10-20 MIN OR UNTIL DESIRED TENDERNESS,
TAKE OFF LID AND ALLOW REST OF LIQUID TO COOK OUT, ADD ANY KIND OF NUT.....SERVE
YUMMO
you can use garlic salt or any seasoning of choice!

Thanks to Bimberly for this recipe (unfortunately this one isn't mine)
I experienced it at a RS Meeting and HAD to get the recipe!

Creamy Cauliflower Soup

I'm excited that soup season has begun. I like a good soup every now and then. This is one I came up with this week and if it's a success, I post it..again, a lot of it is taste and add, so make sure you start on the blander side and go from there. (sorry the picture quality isn't wonderful..it was taken via blackberry) Also, bear with me, this is the first time I made this, so it should get better each time..depending on what I add or take out.

Cut and cook 1 cauliflower head:
add: dash of taragon, salt, pepper, garlic, onion, 1:1 water & chicken broth
opt: cook chopped onions (about 2 tbsp) in about 1-2 tbsp olive oil

Once cauliflower is cooked thoroughly, drain and put in a blender. Add 1 1/2 c chicken broth, 2 tbsp heavy whipping cream. Blend until smooth and creamy.
Grate 1-2 c white cheddar cheese and 1/2 c mozzarella cheese

Put creamy cauliflower in a pan and cook on medium heat. Add cheeses, 1 "laughing cow" soft swiss cheese triangle (opt), dash of white pepper, and about 2-4 tbsp of heavy whipping cream.
Simmer on medium-low heat for about 5 minutes.
garnish with garlic asparagus and french bread!

Asparagus: you can either cook on stove or oven: 350 degrees for 5-10 minutes or on medium heat covered for 5-10 minutes. Add butter, garlic, onion, salt and pepper.

Broccoli Salad

This dish is visually appealing and surprisingly delicious! I made it for the first time for some friends at a BBQ.
Ingredients:
1 broccoli head

cherries (or even grapes)

carrots

feta cheese

pine nuts

red onion

salami

apple cider vinegar

sugar

mayonnaise

salt & pepper

Cut up the broccoli head into small florets, put in bowl. cut off the stem and slice into thin slivers (make sure you shave the outer layer of the broccoli stem first, leaves, etc). cut up a few carrots into thin slivers, add to bowl. cut red cherries; cutting around the seed (you should get 3-4 slices out of each cherry). dice up about 1/3 of a red onion. Add about 1 cut of feta cheese. Slice salami into strips and add to bowl.
Dressing:
Add about 2 large spoonfuls of mayonnaise. Then, add about 2-3 tbsp of apple cider vinegar. Add about 1-2 tbsp of sugar. Mix well, then grind a few pinches of salt and pepper to taste.
(sorry, these measurements may not be exact, you have to add wet ingredients on how they look according to how much dry ingredients you have...hope that makes sense)

Roast Beef Pita with Fried Zucchini

Ingredients: Roast Beef salad
Roast Beef
Avocado
Green onion
Tomato
Parsley
Garlic Salt
Tear up roast beef (deli sliced) in pieces, into a bowl. Slice avocado and tomato. Chop green onion (I like to use both green side and white side). Sprinkle parsley and garlic salt to taste, then store in a container in fridge..while you make the pita bread!
Ingredients: Whole Wheat Pita

2 (1/4 oz) pkg active dry yeast
2 c warm H20
1/2 tsp honey
1/4 c olive oil
1 tbsp salt
5 c wheat flour
cornmeal
In a bowl, dissolve yeast in 1/2 c warm H20. Add 1/2 of the honey, let stand for 5 min. Add olive oil, remaining H20 and honey; mix. Stir in wheat flour and salt; knead onto floured surface (I use wheat flour again). Let it rise in a greased bowl for 30 min covered. Flatten a ball about the size of your fist, dip one side with cornmeal, bake on a slightly greased pan @ 475 degrees for 8-10 min. Cut in half and split with a knife to make a pita pocket!

Ingredients: fried zucchini

Zucchini
Bread Crumbs
Eggs
Oil
Slice Zucchini to desired thickness. Coat in eggs, previously whisked; then coat in bread crumbs, and repeat again. Prepare hot oil in a pan or a deep fryer (I like using a deep fryer). Fry until golden brown (only fry a few at a time). serve with ranch dip!

Ingredients: Ranch Dip

mayonnaise
sour cream
onions
parsley
onion powder
salt
paprika
garlic
pepper
Mix 1 3/4c Mayo and 2c sour cream with herbs (other ingredients) about 1/1.

Ingredients: Ranch dressing


15 saltine crackers
2c dry minced parsley flakes
1/2 c dry minced onion
2 tbsp dry dill weed
1/4 c onion salt
1/4 c garlic salt
1/4 c onion powder
1/4 c garlic powder
Mix

1 tbsp mix
1c mayonnaise
1c buttermilk
Put crackers in blender on high speed until powder. Add parsley, onions, dill weed and blend. Stir in onion, salt, garlic salt, onion powder, and garlic powder. Put in a container and store in fridge to stand (best if you prepare in advance)

I love ranch dressing/dip, both are great..sorry I don't have exact specifications

Sprinkle grated cheese on roast beef salad and stuff into pita pocket. Serve with fried zucchini and ranch dip or dressing.

Enjoy!