Butternut Squash, Spinach, and Caramelized Onion Pizza

You can go all out with this recipe, or you can take short cuts...like I did.  I can attest even with the shortcuts, this pizza was quite tasty!

You'll need the following ingredients:

• Pizza dough - I purchased thin crust pizza dough.  I clearly do not have the patience to make my own dough.
• 1 10 oz package of frozen chopped spinach - you can purchase fresh spinach if frozen doesn't cut it for you.
• 1 bag of frozen cubed butternut squash - you can purchase fresh cubed squash, or just fresh squash and cube it up yourself if you want to be a rockstar.  Me?  I just want to get to the couch ASAP with my dinner.
• 1 small onion sliced
• Shredded mozzarella cheese
• Minced garlic 
• Olive Oil
• Salt
• Sugar

First, take a reasonable amount of butternut squash ( I totally eye balled this, and thought this looks like enough to cover the pizza), toss with a little olive oil and minced garlic.  Line a cookie sheet, and roast the squash for about 30 minutes at 350.  If you go with fresh squash, you'll likely need to roast it a little longer.

The most time consuming part of this recipe is caramelizing the onions, but I can say it's definitely worth it, as I think this is the ingredient that brings the whole pizza together.  In a saute pan, add olive oil - roughly 2-3 tablespoons should do it.  Add your sliced onion, and slowly cook over medium-low to low heat, stirring often, for about 30 minutes.  Half way through sprinkle the onion with a little salt, and a little sugar.

Before

Throw the frozen chopped spinach in the microwave.  Once its cooked, make sure you drain it.  You don't want soggy spinach on your pizza.  If you go with fresh spinach, I recommend sauteing it with a little olive oil and minced garlic.

Take your pizza dough and first layer on the spinach.  At this point, if you are like me, you are anxious to put this whole pizza together, but instead I'm slowly stirring my onions to perfection.  La la la.  Oh, I know, the mozzarella cheese is still in the fridge, I'll get that.  Layer on some cheese.  Back to stirring....which is fine the squash is still roasting anyways.  Tick tock, tick tock.  The onions are done!

Remove the squash from the oven, and jack up the heat to 425.  Layer on the squash, then the onions, sprinkle on a little more cheese, and throw the pizza in the oven for about 15 minutes.

Now you all know I'm obsessed with the pizza stone, so hopefully you are using one, and I hope you remembered to throw some corn meal on it so your dough doesn't stick.

After. 

So while the pizza is cooking, grab a beer to kill the time, and then enjoy the deliciousness of this pizza!  Happy Friday!

Made In America

America's birthday is tomorrow.  You may be celebrating with family or friends.  You may need a last minute, easy, dessert idea.  Here I am to save you!  Below are two very simple, quick, dessert ideas...enjoy!

Ingredients for the first dessert:

• 1 package softened low fat cream cheese
• 1 small package of fat free cool whip
• 1 premade graham cracker pie crust
• Strawberries
• Blueberries


• 2 Tbsp sugar

In a mixing bowl, beat the cream cheese, sugar, and cool whip.  Once mixed well, fill the pie crust, top with fruit.  Refrigerate until served.  Easy, right?  I hate to say I told you so.

Not a fan of cream cheese?  Okay, then try this alternative.  You'll need:

1 package instant pudding (I typically use vanilla or banana cream).  You'll need milk for this as well.

1 small package of fat free cool whip

1 premade graham cracker pie crust

Strawberries

Blueberries

Following the directions on the pudding, make the pudding.  This usually involves whisking some milk and pudding powder together in a bowl.  This should take 5 minutes tops!



My somewhat sad attempt at an America flag!



Add the pudding to your pie crust.  Top with cool whip, and then top with fruit!  Done!  Refrigerate until served.

Happy 4th of July to all of you! 

Chicken, Avocado, Feta Salad

A quick, easy salad that you can make for dinner or lunch.  I sauteed chicken in a little bit of olive oil, salt, and pepper.  I would've grilled it but it was raining out, and so I decided sauteeing was the better option.

I took a large bowl organic spring mix and tossed it with 1 1/2 tablespoon of light Greek yogurt dressing.  I plated the lettuce, and added feta.  Then I added sliced avocado on top of the lettuce, and topped it with the grilled chicken.  Sprinkled crushed red pepper and a little more black pepper over the top and boom.....healthy dinner complete.  You're welcome.

Ingredients:

• Two chicken breasts
• 1 large bowl of organic spring mix or whatever lettuce you prefer
• Feta
• 1 avocado
• Crushed Red Pepper
• Salt
• Pepper
• Olive Oil
• Light Greek Yogurt based Dressing

Pancakes as a side....yes.

I’ve been eyeballing these potato pancakes in my cookbook for far too long.   I finally decided it’s time to make them.  Who cares that they cook in a pan full of oil (I used olive oil versus the recommended vegetable oil).   We’re all allowed to indulge every once in a while.  Plus, I haven’t tried anything new in weeks.  These were good, but definitely a treat.  I felt my arteries clogging with every bite, which means they were delicious.

I used:

·              4 small peeled potatoes

·              ½ a small onion

·              3 eggs, lightly beaten

·              1 1/2 tablespoon Flour

·              1 1/2 teaspoon Salt

·              ¼ teaspoon Pepper

·              Olive Oil

·              Chives

·              Sour cream (low fat of course)

You might think the last two ingredients are optional, but I assure you they are completely mandatory.  Use as much or as little as you desire

In a food processor, ‘process’ your potatoes.  They will look soupy and disgusting, but I promise once they cook up in that pan full of oil, you will find them to be beautiful.  Grate the onion into the potato mixture.  Use cheesecloth to drain the excess liquid from the potato mixture.  I used a strainer since I don’t normally have cheesecloth lying around.  Transfer the potato mixture into a bowl, and add the three eggs, flour, salt and pepper.  Mix well!

Pour the olive oil into a skillet.  I poured enough to coat the bottom of the pan.  Heat the oil until hot, and then drop ¼ cup spoonfuls into the skillet leaving room in between each pancake.  Fry until they are golden brown on each side, roughly 5 minutes per side.  Try to only flip once to avoid soaking up extra oil.  Once cooked, place the potato pancakes on a paper towel lined plate before serving.

Serve with a dollop of sour cream and sprinkle some chives on top.

You can also take a cooked batch and freeze them to enjoy later!  To reheat, bake at 375 degrees for about 15 minutes.

Courtesy of the Bride & Groom First and Forever Cookbook

Butternut Squash, apple and craisin casserole

Looking for another vegetable dish for Easter?  I've got the answer!  You've been holding off from some of your favorite treats during lent, so it's okay to indulge in some fruits and vegetables even if they are covered in brown sugar and butter.

What you'll need:





Before


• Approx 3 cups of butternut squash, peeled and cut into 1-inch cubes...or if you're lazy like me, you'll just buy butternut squash that is already cut up for you!  Yes.  Score!
• 2 large apples.  I used Cortland, as these tend to be good for baking
• 1/2 cup of craisins.  You can use fresh cranberries if your heart so desires, but I'm not a big fan of actual real life cranberries, so I used craisins
• 1/2 cup of brown sugar
• 1/4 cup of unsalted butter
• 1 Tbsp of flour
• 1 tsp salt
• 1/2 tsp ground nutmeg or pumpkin spice



After



If you decided to be ambitiious and buy a large uncut butternut squash, peel it and cut it into one inch cubes.  You should also peel your apples and cut them into 1/2 inch slices.  Then in a baking dish, add the squash with the apples on top and the craisins or cranberries on top of the apples.



In a bowl mix the flour, salt, sugar, and nutmeg.  Sprinkle the mixture over the top.  Dot the dish with butter.  Bake for 50-60 minutes and serve!

Happy Easter!

Caprese Sandwich

You know how I roll. I like a quick, easy sandwich on a busy Saturday afternoon.  It's been a productive day.  First, dropped off the mountain of beer bottles and cans at the redemption center.  Earned ourselves enough cash for another beer purchase.  I'm thinking possibly some Abita Strawberry...we'll see.  Then, hit up the gym, then the grocery store, dropped off clothes at the thrift store, finished the laundry, and I'm starving!

During grocery shopping I decided I'd pick up the ingredients for a caprese sandwich.  Here's what you'll need:

• 2 slices of your favorite bread.  I used Arnold 10 grain.  Hearty bread but only 80 calories a slice.
• a handful of arugula
• 2 thick slices of tomato
• 2 thick slices of mozzarella
• Pesto basil

Spread some pesto basil on each slice of bread.  Layer on the arugula, tomatoes, and mozzarella.  Poof...you're done! So quick and easy, but more importantly, so tasty!

Top o' the mornin' to ya! St. Patty's Day is upon us!

Having a St. Patrick's day celebration?!  Let me help you prepare with some great recipes!

In preparation of the festivities, I have decided to start the baking a day or so early.  So on tonight's agenda are pistachio cupcakes.  This is super simple recipe that will put some green on your table!

You'll need:

• A box of yellow cake mix
• 1 box of pistachio pudding mix
• 1/3 cup of oil
• 1 cup of water
• 4 eggs
• 1/2 teaspoon of Almond extract
• Confectioner's sugar (for sprinkling)



Preheat the oven to 350 degrees.  Line your cupcake pan with your cupcake liners.  In mixing bowl, combine all the ingredients with the exception of the sugar.  Beat with a hand mixer for about 2 minutes.  Fill your cupcake liners 3/4 of the way up and place in the oven.  Cook in the oven 15-20 minutes, until you can stick a toothpick in the middle and have it come out clean!  Let cool.  Sprinkle with sugar before serving!

It's greener in person.  It isn't easy being greeeeeen.

Tomorrow night, I will prep the Corned Beef and Cabbage dinner to go into the slow cooker.  I don't really use too many measurements for the infamous 'boiled dinner'.  So you'll have to bare with me.

I picked up:

• 5lb corned beef which includes a spice packet
• a small bag of white potatoes
• a small bag of onions
• a bag of baby carrots (because I'm too lazy to peel and cut the carrots) and
• a head of cabbage (roughly two pounds)

First things first, spray your crock pot with cooking spray. 

Getting ready to slowww cook.

Trim the fat off the corn beef.  This is by far the worst part.  You know I hate trimming the fat off.  Cut the potatoes in quarters, and line the bottom of the crock pot.  Then slice a couple of medium sized onions and sprinkle over the potatoes like cheese on a pizza!  Then, add as many carrots as your heart desires.  Rest the corn beef on top of the vegetables, add 1.5 cups of water, and the spice packet.  Cook 8 hours on low. 

Cut the cabbage into quarters.  Add the cabbage after the 8 hours of cooking, and cook another hour on low.  I love making this dish every St Patty's Day!  Everything will come out so juicy and tender.

Lastly, I will be serving some sausage, peppers, and onions in a Guinness sauce.  I based this recipe off my friend Erich's delicious looking sausage, pepper and onion dish he served on Superbowl Sunday.



Ingredients:


• Your favorite sausage.  I'm making about 2.5 lbs worth of beef kielbasa.
• 2 red bell peppers
• 2 medium onions
• 1 tablespoon butter

• 1 teaspoon olive oil
• 1 tablespoon minced garlic
• Salt and Pepper for tasting 
• 1 bottle of Guinness



Slice the sausage, red peppers, and onions.  In a pan, heat the olive oil and butter, and add the onions.  Saute in the pan for about 5 minutes.  Add the garlic, salt and pepper, saute for a minute, and add the red peppers, saute another 3 minutes or so.  Take the peppers and onions and put them into the crock pot (not the same crock pot with the corned beef though, a separate crock pot!). 



Add the slices sausage to the hot pan and saute for about 3 minutes just long enough to a get a nice sear on the outside.  Then add the the sausage to the crock pot.  Add the bottle o' Guinness and cook on low for 3 hours. 



So you've got your appetizer, entree, and dessert...now all you're missing is your green beer!  Make sure you pick up some green food coloring to get in the mood this St. Patty's day!  I plan to start the day with a black and blueeee, which I could make a black and green!

Happy Saint Patrick's Day to those of you who are Irish, and for those of you who aren't but like to celebrate all the same!  Slainte!

It's a BLT kind of Saturday.

It was only recently that I discovered my love for BLTs.  In fact, it was last summer, and let me tell you I practically lived off of them.  The key to making a phenonmenal BLT is making sure you use fresh ingredients, and a little Chipotle mayo of course!  I'm a huge fan of flavored mayos when it comes to BLTs.  Don't be boring with your plain ole regular mayo, spice it up a notch!

The other best part of BLT's is the short grocery list:

• Bread
• Beefsteak Tomato
• Your favorite mayo
• A head of Boston premium lettuce
• and Organic Maple Smoked Bacon or whatever bacon you prefer

Cook your bacon.  I cook mine on the griddle.   While the bacon is cooking, I spread some mayo on my bread, you only need a little on each piece, and throw the uncoated sides down on the griddle as well.  My bacon is cooking, my bread is toasting...and me?  I'm slicing a thick slice of tomato, placing it nicely on my bread while it's toasting, and also taking two perfect piece of lettuce from my premium Boston lettuce head, rinsing and drying before also adding to my bread.  Oh look at that, the bacon is done.  Throw that on top of the lettuce, and whamo!  My BLT is complete! 

You want a little something extra for that sangwich?  Throw on some sliced avocado for a BLAT!  Yum!

Serve with some veggie straws, and lunch is served!  Happy Saturday!



Spinach and Atrichoke Pasta

Tomorrow is Ash Wednesday and maybe you need a meatless dinner to prepare. I've got the solution for you!

What you need:

• 12 ounces of penne wheat pasta
• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 3/4 cup fat free sour cream
• 4 ounces low fat cream cheese, at room temperature
• 1/2 cup grated Parmesan
• 1 tablespoons lemon juice
• 1 10- ounce package frozen leaf spinach, thawed and squeezed of excess water
• 1 13 1/2 ounces can artichoke hearts, rinsed, squeezed of excess water and chopped
• 4 ounces shredded mozzarella
• Kosher salt and pepper to taste

Cook the pasta according to the instructions. While the pasta is cooking, heat the olive oil in a pan and add the onion and some salt and pepper. Cook over medium heat until tender (about 8 minutes) and add the garlic and cook for one minute longer.

Turn on the broiler, and while the oven is heating, add the sour cream, cream cheese, Parmesan, lemon juice and onion mixture to a large bowl. Add the cooked pasta to the bowl and mix well. Stir in the spinach and artichokes, as well as half the shredded motz. Add the pasta mixture to a casserole dish (a 3 quart dish should work), and top with the remaining shredded motz. Bake in the oven 5-10 minutes until the top is a nice golden brown. 

This meal is so delicious. You get all that Alfredo creaminess without the heavy cream and calories. Feel free to substitute the fat free sour cream with plain yogurt. I also think if you leave out the pasta, this makes for a great dip for your next party.

Make sure to hit the gym after to burn off those carbs!

Original recipe featured in Women's Day

Balsamic Ginger Steak Lettuce Wraps

Yet another reason to stop talking about how you should use your crock pot more, and actually start using it!  I promise you will not regret it.  Just click on the slow cooker before you leave for work, and you'll have little to do when you get home.  Plus the house will smell delicious!

Grab the following:

• 1/4 cup balsamic vinegar
• 1/4 cup brown sugar
• 1 Tbsp low sodium soy sauce
• 1Tbsp freshly grated ginger
• 2 garlic cloves, chopped
• 1/2 tsp of crushed red pepper (less if you don't love heat)
• 1.5-2lb flank steak, cut into 2-3 inch sections
• 1 cup of long grain brown rice
• 1 orange
• 2 scallions, sliced
• 1 head of Boston lettuce, whole leaves separated
• 1 can of sliced water chestnuts

In your slow cooker combine the brown sugar, balsamic vinegar, soy sauce, ginger, garlic, and red pepper.  Add the steak, and coat it with the mixture.  Cook 6-7 hours on low.

When there is 25 minutes left on the slow cooker, or if you're like me and your slow cooker kicked over to warm a few hours ago, when you get home from work, cook the rice in your rice cooker, or according to the package instructions.  While the rice is cooking, peel and cut the orange into 1/2 inch pieces.  Fold in the scallions.

Shred the steak using two forks.  Take the lettuce leaves, fill with rice, and top with the steak, the orange mixture and some water chestnuts.

Add a dash of soy sauce once plated if you so desire.  Can't wait to have the leftovers for lunch tomorrow!

Hasta Lasagna?

I used to work with a gentleman who would always say 'hasta lasagna' whenever it was time to go home, and I would always correct him and say it's 'hasta luego'.  And he would say yeah yeah....hasta lasagna!  This silly little story brings me to tonight's menu...drum roll please....Mexican Lasagna.  Trust me you won't want to say bye to this lasagna, because it's so damn good, or darn good for the kids playing along at home.

What you'll need:

• 2 Tbsp Olive Oil
• 1 large onion, chopped
• 2 jalapenos, finely chopped
• 1 red bell pepper, cut into 1/4 inch pieces
• 2 garlic cloves, finely chopped
• 1 avocado cut into 1/4 inch pieces
• 1 15 oz can of black beans (super good for you!)
• 1 cup of frozen corn kernels, thawed (come on you know you have some extra corn from that corn chowda recipe)
• 2 tsp chili powder
• 2 Tbsp fresh lime juice
• 1/2 cup fresh cliantro, chopped
• 1 10 oz can red enchilada sauce
• 6 small corn tortillas
• 3/4 of shredded mexican cheese
• fat free sour cream (optional)

Heat the oven to 425 degrees.  Heat the oil in a large pan and add the onion.  Cook stirring occasionally for about 5 minutes.  Add the jalapenos, red pepper, and garlic, and cook covered for about 7 minutes.  Make sure you keep stirring the vegetables every so often.  Add the beans, corn, chili powder, and cook for an additional 2 minutes.  Last, add the lime juice, cilantro, and avocado.

In an 8 inch square baking dish, spread 1/4 of the enchilada sauce on the bottom.  Top with three tortillas, cutting them to make them fit.  Spread 1/3 of the remaining enchilada sauce over the top and top with half of the bean mixture and 1/4 cup of cheese.  Repeat, but top with the remaining cheese.

Bake until the lasagna is heated through and the top begins to brown, about 15-20 minutes.  Let stand for 5 minutes and serve!  Add sour cream as a topper if desired.

Say hola to your taste buds!

Based off a recipe from Women's Day with a Mandy twist.

Pulled Pork Sandwiches & Superbowl Sunday...yes, please!

For those of you who have been living under a rock the last few weeks, the PATRIOTS are in the Superbowl!!  As you can see, I can hardly contain my excitement!!! And as you know you can't have a Superbowl party without friends, food, and beer....well you could, but your party sounds like it would be pretty lame.  Just sayin'.


To get geared up for the big game, I just took a 8 lb pork shoulder/ Boston butt trimmed off the fat (which honestly has to be the worst part), slathered it in some plain yellow mustard, and then rubbed that butt with some amazing spices all over.


To make your spice rub, combine the following ingredients in a bowl:

Show your pork shoulder some lovin'!

• 1 tablespoon ground black pepper
• 1-2 teaspoons cayenne pepper (you know I did 2, because I love some kick)
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons dark brown sugar
• 1 tablespoon dried oregano
• 4 tablespoons paprika
• 2 tablespoons table salt
• 1 tablespoon granulated sugar

Once you have covered the pork in your spice rub, swaddle it in some plastic wrap and put it in the fridge to marinate.  I'm keeping mine in there over night, but you can do as short as 3 hours, or as long as 3 days....your choice!  

Tomorrow morning, I will put that 8 lb baby in my crockpot, and set it on low for 8 hours with 1/4 cup of water.  Then, shred the meat using two forks, discard any fat, and add a cup of your favorite BBQ sauce to the crockpot.  I'll be using some Sweet Baby Ray's.  Keep cooking on low for another 30-60 minutes.  Make sure to have extra BBQ for your sandwiches!

Grab some rolls, stuff 'em will some pulled pork, throw a little more BBQ sauce on top, and you're good to go!  I'll be serving my pulled pork sandwiches with some jalapeno and cheddar cornbread and a side of my husband's home brew (he's waiting to name it until after the big game)!  

Enjoy....and....GO PATS!!!!  BRING HOME ANOTHER RING!! 

Martini Madness!!

I'm not really a big hard liquor kind of girl, but the last few times I've gone out to dinner I've gotten a dessert martini...and so I decided let's have martini night!!!

First up, the critically acclaimed, Mandy-gram.

Take a chilled martini glass and wet the rim and coat the rim in graham cracker crumbs.  In a cocktail shaker, add all your ingredients:

1 1/2 oz Bailey's Irish Creme
1 1/2 oz vanilla vodka
1 1/2 oz Godiva Chocolate liquor
2 oz milk
3-4 ice cubes

Shake it like a polaroid picture...well not really...they are in the process of going bankrupt anyways... for about 20-30 seconds and pour your cold drink into your glass.  Sip and enjoy.

Next up, Godivalicious.  Once again, take a chilled martini glass, wet the rim, and coat with sweetened cocoa powder.  Grab your cocktail shaker, and add the following:

1 1/2 oz Godiva Chocolate liquor
1 1/2 oz creme de cacao
1 oz vanilla vodka
2 oz milk
3-4 ice cubes

Shake, shake, shake....shake, shake, shake...shake your booty.  (Don't act like you didn't see that coming).  Pour into your glass.  Grab a piece of chocolate, and a grater, and grate some chocolate on the top.  Delicious-ness!

You can have lots of fun with this.  Next up, I think I will coat the rim with chocolate syrup or maybe some oreo cookie crumbs.  I mean the options are endless!

Just remember....drink responsibly.

Happy martini madness to you all!

This Orzo Salad is the bomb, kids.

I make this orzo salad all the time in the Summer, and I have been meaning to blog about it, and finally here it is.  Just because it's a Summer favorite doesn't mean you can't make it in the Winter.  In fact, just made some this weekend, with a request to make it next weekend.  Plus, when you eat this orzo salad the Patriots win.  Just sayin'.

Boil water, and add a cup of orzo.  Cook for 9-10 minutes.

While the orzo is cooking, combine the following ingredients:

• 1/4 cup of olive oil
• 2 tablespoons lemon juice
• 1/8 teaspoon of pepper
• 1 1/2 teaspoons of minced garlic
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of kosher salt
• 1/2 teaspoon sugar

Once you have that mixed, put 1/4 cup of pine nuts in a skillet and cook on medium- low heat and shake often to brown the nuts evenly (about 5 minutes).  Or I throw them on a pan in the convection oven and cook at 350 degrees F, shaking often to brown evenly.

Once the orzo has cooked, drain and add to the olive oil mixture. .  Then add:

• 3 tablespoons of diced red onion
• the toasted pine nuts
• 1/4 cup of golden raisins (or craisins...or a little of both)
• 2 ounces of feta, add more as desired.  I don't tend to measure the feta, just add some stir it up, and repeat until you are satisfied with your feta to other ingredients ratio
• Add 1/4 cup fresh chopped basil (which you don't see pictured, because I went to two grocery stores and no one had basil!!)

You can make this dish ahead of time and refrigerate.  If you make it ahead of time, take it out and bring to room temperature before serving.  This salad won't disappoint!

Courtesy of the Bride & Groom First and Forever Cookbook

Hey Maaa!!!! The Meatloaf!

I can't say the word meatloaf without thinking of Will Farrell in Wedding Crashers.  You know the scene, and if you don't, well then you clearly haven't watched Wedding Crashers enough times....so um, get on that!

Meatloaf isn't one of my favorite foods, but every now and then, I don't mind a little loaf of meat.  It's comfort food and makes you feel warm inside when it's cold outside.  If meatloaf creeps you out, you can also use this as filling for stuffed peppers.

Get your ingredients ready!

• 2 teaspoons of olive oil
• 1 small onion chopped
• 1/4 milk
• 1 cup of wheat breadcrumbs
• 1 lb ground turkey
• 8 ounces of ground linguica or any other sausage you enjoy
• 1 egg, beaten
• 3/4 cup ketchup
• 4 teaspoons Worcestershire sauce
• 1 1/4 teaspoons of Mrs. Dash seasoning
• 1/2 teaspoon garlic powder

In a skillet, heat oil and cook the onion until tender, approximately 7 minutes.  Transfer to a large bowl.  In a smaller bowl, combine the bread crumbs and milk.  And in a third bowl, mix 1/4 cup of the ketchup and 2 teaspoons of the Worcestershire sauce.  

In the onion bowl, add the ground turkey, linguica, the rest of the ketchup and Worcestershire sauce, the beaten egg, seasoning mix, garlic powder, and bread crumb mixture.  Take your rings off, and get your hands dirty!  Mix well together using your hands.  Once mixed well, form into a loaf, and put into your loaf pan.

Bake in the oven for 45 minutes.  Remove from the oven, and let some of fat run out...careful!...don't let the loaf fall out of the pan!  Then spread the ketchup mixture from the third bowl over the top (see right).  Place back into the oven and continue to bake for about 30-45 minutes more.  You can check to see if its done by inserting a meat thermometer into the center of the meat loaf.  The meat loaf should be 160 degrees F.

Serve with creamy dreamy mashed potatoes and some corn!  You can always take the leftovers and make a Sheppard's pie or as they say in Australia - a meat pie!  They like to peas versus corn, so whatever makes your belly happy!

Based on a recipe from the Bride & Groom First and Forever Cookbook

Stay warm with some Corn Chowdah

Baby, it's COLD outside.  I won't complain since it's been a fairly warm Winter with pretty much no snow.  I couldn't really ask for anything more, so I will deal with a few cold days.  It is Winter after all.

To stay warm, why not make some corn chowdah for you and your family to enjoy.  This recipe is courtesy of my friend Kelly.

• 6 ears of fresh corn or 3 cups frozen whole kernel corn
• ½ cup chopped onion
• ½ cup chopped green sweet pepper
• 1 tbs cooking oil
• 1 14oz. can chicken broth (go low sodium)
• 2 cup cubed, peeled potato
• 4 tsp all purpose flour
• ¼ tsp salt
• ¼ tsp pepper
• 1 ½ cups milk
• 3 slices bacon, crumbled or 2 tbs bacon pcs
• 2 tbs snipped fresh parsley (optional)

If using fresh corn, use a sharp knife to cut the kernels of the cobs, you should have about 3 cups corn. Set corn aside.  In a large saucepan, cook onion and sweet pepper in hot oil until the onion is tender but not brown. 

Stir in the chicken broth and potato. Bring to boiling; reduce heat. Simmer, covered for 10 minutes. Stir in corn and cook for another 10 minutes or until potato and corn are tender, stirring occasionally.

In a bowl combine flour, salt and pepper. Stir milk into flour mixture.  Add to corn mixture in sauce pan. Cook and stir until slightly thickened and bubbly. Cook and stir for one minute more. Add crumbled bacon.  Serve in your favorite bowl, and if desired, garnish each serving with parsley. 


And if you like a little heat, as you know I do, sprinkle some red cayenne pepper on top.  You'll be sweating in no time ;-)

Spaghetti Squash and Meat-a-balls

It's the New Year, and weight loss may be on your mind.  Maybe you over indulged over the holidays, or maybe this is the year you really want to get in shape, or maybe you're planning to be on a beach some time in the near future and are wondering if last summer's swimsuit still fits.

Well, here is a healthy alternative to all that pasta you love to eat, and it takes about 25 minutes total to make.  So you can still eat well on little time.

• Spaghetti squash
• Turkey meatballs (I bought some frozen ones for the time save, but you can feel free to make them from scratch)
• Spaghetti sauce as desired
• Grated Parmesan cheese - if you know me, you know I re-cheese after almost every bite - good thing it's low in calories :-)

Place the meatballs and your desired sauce in a preheated oven at 400 degrees for 20 minutes.  You're cooking the meatballs and heating up your sauce at the same time.

Pierce the spaghetti squash in multiple places.  This will avoid having the spaghetti squash explode in the microwave.  Place the squash on a wet paper towel, and cook in the microwave for 12 minutes.  Let stand for 5 minutes.  Then cut the squash lengthwise, and scoop out the gunky stuff in the middle including the seeds.  BE CAREFUL, the squash will be HOT HOT HOT.  Then, using a fork scrape the spaghetti like squash away from the skin.  Add your meatballs and sauce and you're good to go.  If there just two of you, you're in luck!  Add your meatballs and sauce right inside the squash rind for a cutesy dish!

You can also cook the squash in the oven, but you'll need to cook it for about an hour.  To do this, cut the squash lengthwise, place cut size down and bake at 350 for 60-75 minutes.  Then again, scoop out the yucky part and use a fork to remove the spaghetti squash from its skin.

Tia makes the best stuffing, but I think this one is a close second.

My great aunt Tia Nancy makes the best stuffing.  Every Thanksgiving and Christmas my family drools over it, and makes sure to take heaping amounts home with them for leftovers.  I have never been given the recipe, so I decided I would take a stuffing recipe out of my favorite cookbook and add some of my own twists.

What you'll need to make this almost better than Tia's stuffing:

• 1 14oz package of Pepperidge Farm seasoned bread crumbs
• 4 Tablespoons unsalted butter
• 1 large yellow onion, chopped
• 1 large celery stalk, chopped
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 12 oz ground linguica
• 1 3/4 cups of water
• 1/4 cup roasted garlic (which I roasted myself!)  To do so, cut the tops of 2-3 pieces of garlic, drizzle olive oil over it, wrap in aluminium foil and cook at 350 for an hour
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried sage
• 1 teaspoon dried thyme

Preheat the oven to 350 and spray a 9x13 baking dish with cooking spray.  Put the bread crumbs in a large bowl.  In a skillet pan, melt 1 tablespoon of butter over medium-high heat.  Add the onion, celery, salt and pepper, and cook until the onion is soft - about 8-10 minutes.  Pour this mixture over the bread crumbs.

Then in the same skillet add the linguica.  BJ's has a great deal on ground linguica, especially if you are making this recipe times 2 to feed your large family.  Cook for 5-7 minutes.  Transfer the linguica to the bowl using a spoon. 

Now, in the same skillet once again (think of all the dishes you don't have to wash by using one skillet all this time!), add the water, roasted garlic, sage, thyme, parsley, and the remaining butter.  Bring to a simmer and then pour into the bowl.  Combine all the ingredient WELL.  Then transfer to the baking dish, cover with aluminum foil, and cook 30-40 minutes, then uncover and cook another 10 minutes.  It should get a nice crisp on top.

Before it went in the oven

Running short on time, prepare this the night before, store it in the fridge, bring to room temperature about 1/2 hour before cooking time!

Next time, I think I will do half linguica and half spicy sausage to give it more kick!  Watch out Tia I'm coming after the best stuffing award :-)

Hope you all had a very Merry Christmas with your families!


Source Bride and Groom First and Forever Cookbook

Crock Pot Roast with Creamy Dreamy Mashed Potatoes

Christmas Eve eve we had a small Christmas get together at my house.  Knowing I had to work this day, I tried to plan ahead, so I wouldn't be rushing around when I got home trying to get a meal on the table.  So, yes, I turned to the crock pot AGAIN.  This meal serves 4 with no leftovers!  Perfecto!

Ingredients:

• 1 3 lb roast
• 3 slices bacon, cut into 1 inch pieces (cut using scissors)
• 3 tablespoons of minced garlic
• 1 -2 teaspoon sea salt
• 1/4 cup olive oil
• 1 tablespoon paprika
• 1/4 cup chopped fresh parsley
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1 tablespoon red wine vinegar
• 1 cup of your favorite red wine

Get out your holiday stress by stabbing your roast multiple times.  8-10 good stabs should suffice.  Then stuff the areas you stabbed with bacon and 1 tablespoon of your garlic.  Then, in a bowl, combine the rest of your ingredients.  Now that you are no longer angry, massage your roast with the rub you just made in the bowl.  Cook on low for 7 hours, and toss in a 1/2 cup of wine....drink the other 1/2 cup, you deserve it.  Cook on low for another 30-60 minutes.  Serve with creamy dreamy  mashed potatoes (recipe below), beef gravy and your favorite vegetable, or my sister's favorite vegetable....corn.

 Source food.com

Creamy Dreamy Mashed Potatoes

You will seriously dream of these mashed potatoes.

• 2 pounds Yukon gold potatoes, peeled and cut into 2 inch pieces
• 3/4 cup heavy cream - it's the holidays so I went with the heavy cream, but any other day, you know I'm using light cream, and probably only 1/2 a cup
• 2 Tablespoons unsalted butter
• 1/2 cup milk
• 1 cup of shredded white cheddar cheese
• 2 Tablespoons grated onion
• Pepper to taste
• Salt for boiling

Boil the potatoes in cold salted water.  Simmer about 20 minutes.  While the potatoes are simmering, in a separate sauce pan combine the cream, milk, and butter and heat til warmed.  Once the potatoes are cooked and are easily pierced with a fork, drain and mash.  Return the mashed potatoes to the pot, or in a large bowl, and fold in the cream mixture.  Add the cheese and onion, stir well.  Add pepper to taste.  You will be in heaven with these potatoes.

Source: Bride and Groom First and Forever Cookbook