Roasted Butternut Squash with Tahini

This is a very warm and comforting side dish with a twist.  The flavors compliment each other perfect for the fall season...and it's good for you too!

Roasted Butternut Squash with Tahini

1 Butternut Squash, peeled and chopped into bite-size pieces

1 red onion, cut into wedges

3 Tbl olive oil

salt & pepper to taste

3 Tbl Tahini

1 1/2 Tbl lemon juice

1 tsp garlic, chopped

3 Tbl sliced almonds, toasted

1 Tbl Zaatar

1 Tbl fresh parsley, chopped

Directions

Preheat your oven to 475°F

Place squash and onions on a foil lined baking sheet

Drizzle with oil and toss to coat and sprinkle on salt & pepper

Bake for 35-40 minutes or until squash and onions caramelize

In a small bowl whisk Tahini, lemon juice and garlic

Add water 1 Tbl at a time until the Tahini is the consistency of honey

Remove veggies from oven and drizzle over Tahini mixture

Sprinkle on the almonds, Zaatar and parsley

Pumpkin Bundt Cake with Cream Cheese Frosting

It is my favorite time of year...PUMPKIN SEASON!  This is an awesome cake my mom use to make for us when I was little.  Funny enough she made it for me recently and when I took a bite it was so amazing how familiar it was even though it had been such a long time since I had tasted it.  It is so good!

Pumpkin Bundt Cake

2 cups sugar
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1 (15 oz.) can pure pumpkin

Directions
Preheat oven to 350°F
In a large bowl blend sugar and eggs
Pour in oil and mix on medium speed until incorporated
Add in flour, cinnamon, baking soda and salt
Stir in pumpkin until well blended
Pour batter into a well greased bundt pan and bake for 1 hour
Let cake cool completely before frosting

Cream Cheese Frosting

1 (8 oz.) block of cream cheese, room temperature
1 stick butter, softened
2 tsp vanilla
1 (16 oz) box powdered sugar

Directions
In a large bowl blend cream cheese and butter until combined
Add vanilla and sugar and blend until smooth

Thai Chicken Skewers with Peanut Sauce

A long time ago I had some really delicious chicken lettuce wraps with a peanut dipping sauce at a restaurant when we lived in Arizona.  I have never had anything close to as good...until now.  These turned out amazing and we all devoured them!

Thai Chicken Skewers with Peanut Sauce

4 Boneless Skinless Chicken Breast, cut in chunks

Marinade
3 Tbl soy sauce
2 Tbl honey
1 Tbl sesame oil
2 Tbl lime juice
2 tsp garlic, minced
1/4 tsp sriracha
2 Tbl cilantro, chopped

Peanut Sauce
1/4 cup natural peanut butter
1 Tbl rice wine vinegar
1 Tbl soy sauce
1 Tbl honey
1/4 tsp sesame oil

Directions
In a medium bowl whisk soy, honey, oil, juice, garlic, sriracha and cilantro
Place chicken into gallon zip bag
Pour marinade over chicken and refrigerate 4-6 hours or longer
Remove chicken and discard marinade
Grill on medium-high heat until chicken is no longer pink (about 10 minutes)
Turn the skewers half way through
In a small bowl whisk peanut butter, vinegar, soy, honey and oil
Add about 1 Tbl hot water to thin adding more slowly to desired consistency

Cauliflower Fried Rice

So this is misleading...there is absolutely no actual rice in this dish at all, even though it looks like it.  But it taste so dang good, I don't even miss it!

Cauliflower Fried Rice

2 Tbl coconut oil
1 small head cauliflower
1 rib of celery, petite diced
2 green onions, petite diced
1/2 red pepper, petite diced
2 tsp garlic, minced
1 zucchini, chopped
1/2 tsp pink himalayan salt (or to taste)
sprinkle of pepper
sprinkle of chili powder

Directions
Cut stems off head of cauliflower
Pulse in two batches in a food processor
Be careful not to over chop, you want the consistency of rice
In a large skillet heat oil
Place half the cauliflower to cover the bottom of the pan
Allow to brown, stirring occasionally
Add additional cauliflower, celery, onion, red pepper and garlic
Allow to cook for 2-3 minutes until soft
Add zucchini, salt, pepper and chili powder
Cook until zucchini is fork tender

Raspberry Dijon Glazed Pork Chops

It's getting to be that time of year again when I don't want to turn my oven on as much.  So we do a lot of grilling in the summer. These chops are a nice balance of sweet and tangy!  This sauce would also go great with chicken too.

Raspberry Dijon Glazed Pork Chops

6 pork chops

salt and pepper to taste

1 (8oz) bottle Raspberry Vinaigrette

1/4 cup brown sugar

2 Tbl yellow mustard

2 tsp Dijon mustard

Directions

In a medium bowl pour in vinaigrette
Whisk in brown sugar and both kinds of mustard
Salt and pepper your chops to taste
Place chops in a large zipper bag
Reserve about 1/3 cup of sauce and pour remaining over pork chops and seal bag
Let marinate for at least 1 hour
Place chops on a hot grill and discard used sauce
Let chops cook on each side for about 5 minutes or preference of doneness
(If they are very thick or bone-in it will be longer)
Glaze chops with reserved sauce each time you turn them
Remove from grill and let sit for 5-10 minutes for juices to redistribute
Serve with extra sauce

Zuppa Toscana Soup

This is such a really delicious soup.  It has pretty simple prep but is big on flavor!

Zuppa Toscana Soup

6 slices bacon, diced

1 lb ground Italian Sausage

4 to 5 large russet potatoes, unpeeled and cut into 1/2-inch cubes

3 tsp minced garlic

1 large onion, diced

1/8 tsp crushed red pepper (or to taste)

Salt and Pepper to taste

6 cups chicken broth

2 cups water

1 cup heavy cream

1/2 bunch kale, roughly chopped

Parmesan (for garnish)

Directions

Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. 

Transfer to a plate with a slotted spoon; set aside.

Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes.

Transfer to the plate.

Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes.

Season with the crushed red pepper flakes and salt and pepper.

Add the chicken broth and water, increase the heat to high and bring to a boil.

Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.

Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes.

Serve with parmesan

Easter Nests

These were a delicious tradition at my house growing up at Easter time.  I have now continued that tradition with my kids.  They love helping me make these every year, and they are tasty too!

Easter Nests

2 Tbl butter
1 (7 oz) marshmallow creme
1/4 cup peanut butter
3 cups chow mien noodles
pastel peanut m&ms

Directions
Place a large pot on medium-high heat
Melt butter
Add peanut butter and marshmallow creme and mix until combined
Remove from heat and stir in chow mien noodles until coated
Drop in small spoon fulls on wax paper
Place m&ms on each nest

Almond Bark Candy

A quick and inexpensive treat!  These are always a favorite...and you can customize the wrappers for any holiday.

Almond Bark Candy

20 oz almond bark or white chocolate
1/2 cup peanut butter
2 cups rice krispies
1 cup mini marshmallows
1 cup dry roasted peanuts

Directions
In a large bowl microwave almond bark and peanut butter for one minute
Remove and stir, if not melted microwave for additional 30 seconds
Stir until smooth
Fold in rice krispies, marshmallows, and peanuts
Use a cookie scoop to measure each serving and drop on wax paper
Let cool completely to set up
Tip:  I like to scoop mine into mini cupcake wrappers in my mini muffin tin

Kentucky Blackbottom Pie

I have a few family members who don't like Pumpkin Pie...hard to believe, I know!  So this year for Thanksgiving I decided to make one of my sister's favorites for those who would like something other than Pumpkin.  It was so delightful!  Of course the big scoop of vanilla ice cream helped too.  I hope you and your loved ones have a Happy Thanksgiving!

Kentucky Blackbottom Pie

1/3 c. flour
1 c. sugar
2 eggs
pinch of salt
1 tsp vanilla
1 stick butter, softened
6-7 oz milk chocolate chips (I recommend Ghirardelli)
1 c. chopped pecans
1 frozen deep pie shell

Directions
Mix flour, sugar, eggs, salt, vanilla, and butter.
Fold in chocolate chips and pecans.
Pour into pie shell.
Bake 50-60 minutes at 325 degrees

Pumpkin Roll Cake

Can't get enough pumpkin this time of year!

Pumpkin Roll Cake

Prep
1/2 cup powdered sugar

Cake
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
3 eggs
1 cup sugar
2/3 cup pure pumpkin puree

Filling
1 pkg (8 oz) cream cheese, room temperature
6 Tbl butter
1/2 cup white chocolate chips
1 cup powdered sugar, sifted
1 tsp vanilla extract

powdered sugar & melted white chocolate chips for garnish

Cake
Preheat oven to 375°F
Grease 15x10" cookie sheet
Line with wax paper
Grease and sprinkle with powdered sugar
Lay out and sprinkle a thin, cotton kitchen towel with powdered sugar
In a small bowl combine flour, baking powder, baking soda, cinnamon and salt
In a large bowl beat eggs and sugar until thick
Beat in pumpkin puree
Bake for 10-15 minutes or until top of cake springs back
Immediately loosen sides and turn cake onto towel
Carefully peel off wax paper
Roll up cake and towel together, starting at the narrow end
Cool on wire rack

Filling
Beat cream cheese
In a small bowl melt butter and chips until smooth
Mix with cream cheese until incorporated
Blend in powdered sugar and vanilla extract
Carefully unroll cake
Spread filling over cake
Roll cake again without the towel this time
Wrap in plastic wrap and refrigerate at least one hour
Before serving sprinkle with powdered sugar and drizzle with melted white chocolate