Monday, August 22, 2011

Spaghetti Squash with Creamy Pasta Sauce

Spaghetti Squash

One large spaghetti squash [feeds two, get more if you have more people]
salt and pepper for taste
Extra Virgin Olive Oil
Added seasonings you think you might like
Parmesan Cheese [fresh grated or container - just enough to top off the squash]
    1. Preheat oven to 400 Degrees [you may want 425 if your oven runs on the cool side]
    2. Slice Spaghetti Squash down the middle lengthwise into 2 halves. [use a sharp knife, this is like trying to carve a pumpkin and oddly enough smells just like it - which worried me at first after my pumpkin fail]
    3. Scoop out strings and seeds with a spoon and throw away [don't dig too deep you need that flesh to eat it at the end].
    4. With squash cut side facing up - drizzle liberally with olive oil and season with salt, pepper and any other seasoning you might like [I added garlic pepper]
    5. Place squash CUT SIDE DOWN on metal baking sheet
    6. Bake for 45 mins to 1 hour in preheated oven until outer skin is soft to the squeeze [think like a potato] 
    7. Remove from oven and let cool for a moment - you may need to hold the squash with a oven mit for the next step. Flip slightly cooled squash face up on to serving plate or tray.
    8. Using a fork, gently rake the inside of the spaghetti squash causing the "meat" to turn into lots of "spaghetti like" noodles for your dinner
    9. Once you have "shredded" the inside of each half of the squash, top with creamy pasta sauce and sprinkle with fresh grated [or container] parmesan cheese.
    Creamy Pasta Sauce

    2-Cans of Petite diced tomatoes
    1-Can of Quartered artichokes
    1/2 cube of cream cheese
    Salt, Pepper and Garlic Salt
    Half & Half

    Simmer both cans of Tomatoes for about 5 mins.
    Add the artichokes.
    Salt, Pepper and Garlic Sauce to taste.
    Add Cream Cheese
    Simmer on low until ready to serve
    Add Half & Half until you get the consistency that you want and simmer until warm.

    ~Jessica made this for us the other night and once I tasted it I knew I had to have the recipe. Thanks Jess.

    Wednesday, August 17, 2011

    Spiral Stuffed Rolls

    • 1 can (13.8 oz) Refrigerated Pizza Dough
    • 6 oz Cream Cheese, softened
    • 2 Tablespoons Butter, softened
    • 1 cup chopped Ham
    • 3/4 cup finely chopped Broccoli
    • 1 cup shredded Cheese ( I used mild cheddar)
    • 1/4 cup grated Parmesan Cheese
    • 1/2 cup chopped Green Onion

    Directions:   Unravel dough from can and lay out onto a greased baking sheet. Press dough out into a large rectangle. Preheat oven to 350 degrees.

    In a small bowl, cream together the butter and cream cheese. Spread the cream cheese mixture evenly over the dough. Top with chopped ham, broccoli, cheese, Parmesan cheese and green onion. Roll the dough up, pinching the seam to seal. Slice the roll into one inch pieces. You should get about 12 rolls. Place the rolls onto the baking sheet. Bake for 20 minutes, until lightly browned.

    Monday, August 15, 2011

    Hot Crash Potatoes



    • 12 whole New Potatoes (or Other Small Round Potatoes)
    • 3 Tablespoons Olive Oil
    • Kosher Salt To Taste
    • Black Pepper To Taste
    • Rosemary (or Other Herbs Of Choice) To Taste

    Preparation Instructions

    Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
    On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
    With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
    Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
    Bake in a 450 degree oven for 20-25 minutes until golden brown.
    ~ We like to top ours with a little Ranch Dressing and Bacon bits. Just to add a little more fat!

    Thursday, August 11, 2011

    3 Envelope Chicken

    1 packet Ranch Salad Dressing mix
    1 packet Italian Salad Dressing mix
    1 packet chicken gravy mix
    1 cup of water
    4-6 boneless skinless chicken breasts

    Place thawed chicken breasts in a cold Crockpot.
    Combine the Ranch Dressing Mix, Italian Dressing Mix, and Chicken gravy mix with 1 cup of cold water. Stir to combine. Pour over chicken and cook on low for 4-6 hours or on high for 2-4 hours. Make sure and cook up some mashed 'taters, egg noodles, or rice to pour some of that fabulous sauce on!

    Monday, August 1, 2011

    Tip I Love and Use!

     I love this tip.It will makes the the most evenly shredded meat and it is so easy. Place your warm cooked meat in your KitchenAid with the cookie paddle and pulse until the meat is shredded to your desired consistency. It really doesn't take much, if you pulse it too much, it will end up looking like tuna fish. I only shred ~3 lbs. at a time. If I have more meat than that, I will shred part, empty the bowl and then shred more.