Spicy Strata Recipe

June 2nd, 2015

My husband’s favorite ingredient is jalapeños. He looks for an excuse to eat them (usually raw) with nearly every meal. Sometime I beat him to the punch and cook with them. I had a loaf of bread that was starting to get stale so I made this fantastic strata. Stratas need a few hours for the egg to soak into the bread so I usually put it together the night before then just pop it in the oven. Read the rest of this entry »

Broccoli takes center stage in this pesto

June 2nd, 2015

I absolutely love a good pesto. Most often, pesto is made with basil but it totally doesn’t have to be the star. The broccoli took the leading role in this dish. I paired it with some feta that I bought at the farmers market and a little lemon juice kept it tasting fresh for a great spring dinner.

Broccoli Pesto

Ingredients

  • 12 oz pasta
  • 3 links Italian sausage, sliced into 1/4" coins
  • 1 lb broccoli, trimmed and cut
  • Salt and fresh ground black pepper
  • 1 T olive oil
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 1/4 C feta cheese
  • Parmesan cheese to serve

Instructions

  1. Cook the pasta according to the package instructions. When cooked, reserve 1/4 C of the water then drain pasta and set aside.
  2. Steam the broccoli until it is bright green. Season lightly with salt and pepper.
  3. Heat a drizzle of olive oil in a large sauté pan. Cook the sausage. Once cooked, transfer to a paper towel.
  4. Add the onion and garlic to the pan. Once it starts to soften, add the broccoli. Cook until the onion starts to turn translucent. Pour in the lemon juice and simmer for a couple minutes.
  5. Transfer broccoli mixture to a blender or food processor and add 1/4 cup of the feta cheese and the 1/4 cup pasta water. Puree until it is as smooth or chunky as you prefer.
  6. Taste and add any necessary additional salt and pepper. Toss the pesto, pasta and sausage together. Top with some Parmesan to serve.

Bacon Wrapped Asparagus

May 1st, 2015

Sometimes I get in an asparagus rut. I make the same ol’ asparagus spears sautéed in butter and garlic. Now, don’t get me wrong – That is delicious in itself…but I wanted something more decadent. So what’s a girl to do? Wrap it in bacon, of course. Read the rest of this entry »

Butternut Squash Pie

May 1st, 2015

Butternut Squash….PIE? Yep, pie! This delicious pie tastes very similar to pumpkin pie, and a great way to use up your squash if you aren’t the greatest fan of it in a savory application. This pie graced my Thanksgiving table this year as the featured dessert, and received rave reviews from everyone who tried it! Read the rest of this entry »

Molasses Quick Bread

April 30th, 2015

Molasses is so full of health benefits, one of which is iron. This bread has a amazing taste and when served with orange honey butter it really hits the spot. In the recipe I happen to be able to use some raisins I made from a bountiful basket add on.

Molasses Quick Bread

Molasses Quick Bread

Ingredients

  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup oats
  • 1/2 cup brown sugar
  • 1/4 cup oil
  • 1/2 cup blackstrap molasses
  • 1 14 cup water
  • 1 cup raisins

Instructions

  1. Combine flour, baking powder, baking soda, salt and whisk well.
  2. Add oats and brown sugar to mixture and stir.
  3. Add oil, molasses, water and mix well.
  4. Stir in raisins.
  5. Pour into greased bread pan and bake at 350 degrees for 50 minutes or until a inserted toothpick comes out clean. Let cool 5 minutes then remove from pan.

Notes

For a nice change grease wide mouth canning jars and bake mixture in them. Try swapping whole wheat or oat flour for half of the flour.

Make this wonderful orange honey compound butter to serve with it. 1/2 cup butter 1 teaspoon orange juice 1/2 teaspoon grated orange peel 2 tablespoons honey Mix together and put in fridge until ready to serve.

 

Cajun Baked Beans

April 30th, 2015

If you like a kick to your baked beans then this recipe is for you. It has spice with just enough heat to make you smile.

Cajun Baked Beans

Cajun Baked Beans

Ingredients

  • 3 cups dry pinto beans
  • 2 -14.5 ounce Mexican style stewed tomatoes
  • 1 small diced onion
  • 1 small green chili or jalapeno
  • ½ cup blackstrap molasses
  • ½ cup ketchup
  • ½ cup brown sugar
  • 1 teaspoon dry mustard
  • 3 strips of cooked bacon diced
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon water

Instructions

  1. Soak beans overnight then rinse several times.
  2. Add beans to a large pot, cover with water and cook until tender but not mushy, about 30-45 minutes.
  3. Put water and onions in a microwave dish and microwave for 1 minute.
  4. In a large casserole dish put everything else and mix well.
  5. Add the beans and onions and mix again.
  6. Bake uncovered in a 375 degree oven for 30-45 minutes.
  7. Add salt and pepper at the end so the beans don't get tough.

Notes

If you don’t have dry beans use 3 -15 ounce cans of pinto beans. Drain and rinse well before adding.

 

Homemade Fig Granola or Bars

April 29th, 2015

Why not show your family just how much you love them. A few minutes with a few ingredients can make something totally amazing. This is a healthy alternative to the store bought ones.

 

Homemade Fig Granola or Bars

Homemade Fig Granola or Bars

Ingredients

  • 1 7oz package figs (for bars use 2 packages of figs)
  • 1 cup maple syrup
  • 5 tablespoons blackstrap molasses
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • pinch of sea salt
  • 5 cups old fashioned oats
  • 1 cup dried cranberries
  • 1 cup chopped walnuts
  • 1 cup roasted unsalted sunflower seeds

Instructions

  1. Put figs in a food processor and add molasses, cinnamon, vanilla, sea salt and syrup.
  2. Process for a few minutes scraping down sides as needed.
  3. Add 3 cups oats and process a few minutes more.
  4. Place other ingredients in a large bowl and mix well.
  5. Add fig mixture and mix again making sure everything gets coated.
  6. For granola: Spray a cookie sheet and put mixture on it. Bake at 325 degrees for 30 minutes.
  7. For granola bars: Spray a 9x13 pan and press mixture into pan. Bake at 325 degrees for 30 minutes. Let cool completely before cutting into bars.
  8. Keep in a air tight container at room temperature.

 

 

What about Molasses?

April 28th, 2015

Mmmm. Molasses.
More specifically, Blackstrap Molasses.

What exactly is molasses?
Simply put, molasses is the thick syrup that is produced when sugar cane or sugar beets are processed to make the refined sugar that we are all used to. But, where that refined sugar is destined for the baking aisle of the grocery store, most molasses is actually sold as (gasp!) livestock feed! Read the rest of this entry »

Spiced Crust-less Butternut Squash Tart

April 13th, 2015

This has to be the easiest and best butternut squash recipe I have found. It is not really sweet, has no crust, and is perfect for a light after dinner treat. I don’t feel bad about enjoying this one at all and I hope you won’t either.
Read the rest of this entry »

Super Easy Butternut Bacon Tart

April 11th, 2015

 Butternut squash is one of my favorite vegetables. There are so many ways to use it, savory or sweet. This is a fancy looking but easy way that uses puff pastry shells from the store. Add you favorite salad and you have a wonderful meal.
Read the rest of this entry »