Hearty Chicken Gnocchi Soup

This may just be my favorite soup! If your looking for healthy, this isn't it. The creamy, gnocchi, and flavors all go so well together. I got this recipe straight from Mel's Kitchen Cafe.

Ingredients 

• 1 tablespoon olive oil
• 1 medium onion, diced (about 1/2 cup)
• 1 cup chopped carrots
• 1/2 teaspoon dried thyme
• 2 cloves garlic, finely minced
• 1/4 cup all-purpose flour
• 2 cups fat free half-and-half
• 1 cup lowfat milk
• 1 cup low-sodium chicken broth
• 16 ounce package gnocchi
• 1-2 cups cooked, shredded or diced chicken breasts
• 1 cup fresh spinach, coarsely chopped
• Salt and pepper to taste

DIRECTIONS

1. In a 4- or 5-quart pot, heat the olive oil over medium heat until hot and rippling. Add the chopped onion, carrots and thyme. Cook until the onion is translucent and carrots are slightly tender, stirring often, about 4-5 minutes. Stir in the garlic and cook, stirring constantly, until fragrant.
2. Whisk in the flour and cook, whisking or stirring constantly, until the flour is lightly golden, 1-2 minutes. Slowly whisk in the half-and-half. Whisk in the milk and chicken broth. Stir while bringing the mixture to a boil over medium to medium-high heat.
3. Cook, stirring often, until the mixture is slightly thickened, 5-7 minutes. Stir in the uncooked gnocchi and simmer over medium-low heat for 3-4 minutes, stirring occasionally. The soup should thicken up quite a bit while the gnocchi is cooking. Stir in the chicken and spinach and cook for 1-2 minutes until heated through. Season with salt and pepper to taste and serve.

Crock Pot Minestrone Soup

This is my favorite minestrone! I don't have that many crock pot meals I love, mainly because I really like fresh food. This recipe you add the fresh ingredients the last thirty minutes. Anytime we have soup we have to have some kind of bread, or else my children and husband are still hungry!

(image via skinnytaste.com)

• 1/2 onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
• 3 cups fat free chicken broth (or vegetable broth for vegetarians)
• 1 oz chunk of good Parmesan cheese rind
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
• 1/4 cup chopped fresh Italian parsley leaves
• salt and fresh pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh or frozen (defrosted) spinach
• 2 cups cooked small pasta like ditalini or elbows (al dente)
• extra parmesan cheese to top

Rinse and drain beans. Puree beans with 1 cup of the broth in a blender. (I have never done this step)

In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.Ladle soup into bowls and top with extra parmesan cheese.

Here is the link to the recipe. 

Heather's Best Ever Chocolate Bundt Cake

This recipe is so good but so simple.  I always keep these ingredients on hand so that I am always ready to make a quick dessert.

1 pkg. Duncan Hines devils food cake mix
1 12 oz. pkg. semi-sweet chocolate chips
1 small pkg. instant jell-o chocolate pudding
2 eggs
1 3/4 cup milk

Stir together until well blended.  (I use a whisk.) Pour into a greased bundt pan.  Bake in preheated 350 degree oven for 50 - 55 minutes.  (Check after 45 minutes...this cake goes from done to over done very quickly!)  Cake should spring back when touched.  DO NOT OVER BAKE.  Let cool for 10 minutes, loosen edges with a knife, and turn over onto a serving plate.  Dust with powdered sugar. (I use a sifter.)

Caramelized Pear and Gorgonzola Pizza

Pizza:
1 recipe pizza dough (I use dough from Fresh & Easy)
6 oz. gruyere cheese, shredded
4 oz. gorgonzola dolce
1 firm but ripe pear, cored and thinly sliced (1bout 1/4 inch)
1 sweet yellow onion, sliced thinly
handful of walnuts, chopped
olive oil
butter
black pepper

Salad and Gorgonzola dressing:
4 cups spring greens, washed and dried
3 Tbsp. seasoned rice wine vinegar
3 Tbsp. olive oil
1 Tbsp. honey
1/4 cup sour cream
1/4 cup plain yogurt
1/2 cup crumbled gorgonzola cheese
pepper

Directions:
Preheat oven to 450 degrees.
Over medium heat in a small skillet, caramelize the pears in melted butter.
Caramelize the sliced onions in butter over medium heat.
Shape the pizza dough and let it rest for 15 minutes.  Brush lightly with olive oil.
In a jar with a sealable lid, combine all the ingredients for the dressing, screw on the top, and shake until well incorporated.
Top dough with a small drizzle of gorgonzola dressing, the caramelized onions, and the gruyere cheese. Arrange pear slices on top of cheese and top with pieces of gorgonzola cheese.
Bake at 450 for 8 - 10 minutes on the bottom rack of the oven or until the crust is golden and bubbly. Sprinkle walnuts and black pepper on pizza while it is hot.  Top with salad and dressing.
We like to bake our pizzas on the gas grill on a pizza stone.

Karen's Succotash

This is a very simple side dish that is quick and easy to prepare.  We love it with mashed potatoes. Add other vegetables that your family likes. (I think lima beans are traditional in succotash.)
1 zucchini, quartered and sliced
1/2 Red Pepper, chopped
1/2 yellow onion, chopped
16 oz. frozen corn (I like petite sweet corn)
1 cup chicken broth
olive oil
Saute the onion in some olive oil for a few minutes.  Add the red pepper and zucchini and stir fry for a few minutes until crisp tender. Add the frozen corn and chicken broth.  Simmer for a few minutes until the vegetable are done.

Shredding Chicken Made Easy

Heidi just taught me that you can throw your chicken after its been cooked into your kitchen aid mixer with the paddle and turn it on to INSTANTLY shred your chicken!!!!!! It saves so much time!!!!!

Chicken Soft Tacos

4 Chicken Breasts

1 bottle Salsa

1 can Corn

1 can Black Beans

Taco Seasoning

Put all ingredients in crock-pot. Cook on low for 5-6 hours. Shred chicken. Serve with tortillas, lettuce, tomatoes, cheese, sour cream, etc

Sunday Chicken

1 bottle Catalina salad dressing

1 small jar Apricot Jam

1 packet Lipton Onion Soup (dry)

4 Chicken Breasts

Place chicken in the crock-pot. Pour all ingredients in. Stir well. Cook on low for 5-6 hours. Serve over rice. Use sauce as gravy

White Chicken Enchiladas

My mom made these a lot growing up. They are quick and easy and nice and moist. They also freeze well if you want to make extra 

4 Chicken Breasts, Shredded

2 cans cream of Chicken Soup

1 cup Sour Cream

1 can Green Chilies, diced

1 lb Jack Cheese, grated

1 lb Cheddar Cheese, grated

¼ Cup Green Onions, chopped

14 corn tortillas

Mix soup, sour cream and green chilies together and separate ½ of this into a 9X13 baking dish. Fry tortillas in oil until soft. Mix cheese and green onions together. Fill each tortilla with cheese-onion mixture, and some chicken. Roll and place seam side down in baking dish. Top with remaining soup mixture and sprinkle remaining cheese on top.

Bake @ 350 uncovered for 30 minutes

Hot Hawaiian Sandwiches

These are the easiest sandwiches to make for a crowd. You can even make the sandwiches the day before and then just put the sauce on and bake them right before you eat. 

Sauce:

1 stick butter

1 tbsp poppy seed

4 tbsp sugar

2 tbsp dried onion flakes

1 tbsp honey mustard

Sandwiches:

2 pkg Hawaiian dinner rolls

1/2 lb honey ham

1/2 lb turkey

1/2 lb swiss cheese

1/2 lb provolone cheese

Preheat oven to 400°. Combine sauce ingredients in sauce pan over medium low heat. Stir until well combined, leave on heat while you start to prep sandwiches.

Cut dinner rolls in half so you have all the tops and bottoms separate. cover bottoms with 1 layer each of honey ham, turkey, swiss and provolone. Replace the tops of the rolls. Cut each roll so you have 24 rolls separated. Place the rolls all side by side in a deep baking pan. Pour your sauce over the top of the rolls, and use a basting brush to spread over each roll. Bake uncovered @ 400° for 10-15 minutes.

**PINTEREST RECIPE** 

Philly Cheese Steak Stuffed Bell Peppers

This is definitely one of our favorite "go to" meals

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion

6 oz. Baby Bella Mushrooms

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic – Minced

DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms.  Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.  

Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown. 

**PINTEREST RECIPE** 

8 Can Tortilla Soup

I love how easy this was and we really liked it!!

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can petite diced tomatoes, drained

1 can sweet corn, drained

1 can white chicken breast, drained

1 can cream of chicken soup

1 can green enchilada sauce

1 can chicken broth

1 packet taco seasoning

Directions:

Mix all ingredients together in a large pot. Heat until warm, stirring occasionally. Serve with tortilla chips.

**PINTEREST RECIPE** 

Lauren's Easy Fresh Salsa

1 Drained can of Rotel tomatoes with chilies (mild) 

1 Drained can of diced tomatoes (14 oz)

fresh cilantro (I pluck the leaves off the stems)

1/4-1/2 onion (how much onion you like, I use white, yellow, sweet or red)

Dash of sugar (about 1/8-1/4 tsp) (this helps take away the canned tomato flavor)

Squirt of Lemon juice (about 1/2-1 tsp) (this helps take away the canned tomato flavor)

Kosher salt or salt (probably 1/2 tsp- 1 tsp)

Add more sugar, salt, or lemon juice if needed...I never measure, it kind of depends on the flavor of the tomatoes in the can.

Put all ingredients in a blender and pulse it until onion is chopped up.

You can also add other Mexican seasonings if you like, Cumin, Garlic Salt, Chili Pepper, etc.  If I don't have Rotel, I use 2 cans of diced tomatoes and then I add these flavors in the blender...sprinkle of this, sprinkle of that...Have some chips standing by to taste it.

Summer Squash and Sole Tacos with Pineapple Salsa

I found this off a blog I follow. This meal is super easy, and you can use fresh summer produce. 

Image via mrs.cropper.blogspot.com

small corn tortillas
sole fillets (or tilapia or whichever white fish you prefer)
summer squash (I used yellow and green zucchini)
canned crushed pineapple 
onion
cilantro
lime
chili powder
olive oil
salt 

What you do:
Cut up your squash into spears, drizzle them with olive oil and coarse salt, then roast them on a cookie sheet in a 425 degree oven until they are tender and beginning to brown (15 minutes-ish). 

Once the squash comes out, turn the oven up to broil. To prep the fish, spray each side of the fillets with cooking spray, and dust a tiny bit of chili powder and salt on them. They cook for 7-10 minutes.

While the oven is doing all the work, make the salsa by combining about a half a can of the crushed pineapple with a 1/4 of an onion, diced, and about a 1/3 of a bunch of cilantro. 

Fry up your corn tortillas with olive oil and salt. 

To serve, layer the sole, squash, and salsa on a tortilla and top it off with a bit of fresh-squeezed lime juice.

Chicken with Feta Cheese and Tomatoes

Anything with feta, tomatoes, and basil is sure to win be over. We had this last night and served it with corn on the cob and peasant bread. Definitely hit the spot for the summer.

1/2 sweet yellow onion, sliced thinly
2 cloves of garlic, minced
2 tbsp olive oil, divided
2 boneless skinless chicken breasts
1 cup of red grape tomatoes
Sea salt and fresh cracked pepper
Garlic powder to taste
2 tbsp fresh basil, chopped
2 tsp balsamic vinegar
2-3 Tbsp feta cheese

Heat 1 tbsp olive oil in a skillet over medium heat. Add onions and a bit of salt then saute until golden brown and caramelized- about 15-20 minutes. In a large grill pan, heat the other tablespoon of olive oil over medium high heat and season the chicken breasts with sea salt, freshly cracked pepper and garlic powder, to taste. Make sure pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over. Cook for additional 3-4 minutes to desired degree of doneness. Remove from heat to a serving platter. Make sure to let the chicken rest for 3- 5 minutes before slicing so it stays nice and juicy. IN the same skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste. Cook for 3-4 minutes until the tomatoes are soft. Add minced garlic, stirring frequently for 60 seconds. Pour the tomatoes and onions on top of the sliced chicken, drizzle with balsamic vinegar. Top with feta cheese and fresh basil.

Make sure not to forget the balsamic vinegar, it makes a big difference. Enjoy!

Chocolate mint cookies

My neighbor in Idaho gave me this recipe. They are so yummy!!

2 1/4  c  flour
2/3  c  baking cocoa
1  t  baking soda
1/4  t  salt
1  c  butter, softened
3/4  c  sugar
2/3  c  packed brown sugar
1  t  vanilla extract
2  large eggs
1/2  bag  chocolate chips
1/2  bag  mint chips

Preheat oven to 350°.

Combine flour, cocoa, baking soda and salt in small bowl.  Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels.  Drop by well-rounded teaspoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until centers are set.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

*Add flour if cookies go flat.  This is a fairly stiff dough, and I find that they work out best if you roll them in a ball before you place them on the cookie sheet. YUMMY!!!
*It would probably be good with peanut butter chips too.

Spicy Beef and Broccoli Stir Fry

1/4 C soy sauce
1 T cornstarch
2 T vegetable oil
1 boneless beef top sirloin steak (1 1/2 pounds), trimmed
3 C broccoli flowerets
1 med. onion
1 med. red pepper
2 garlic cloves, pressed
1 tsp. peeled fresh ginger root, finely chopped
1/4 tsp. red pepper flakes
1/2 c. beef broth

Whisk together soy sauce, cornstarch and 1 T of the oil. Cut steak lengthwise in half and then crosswise into 1/4" strips. Add beef to soy sauce mixture; toss to coat. Cover and refrigerate 15 min. to marinate. Cut broccoli into flowerets and onion into thin wedges. Cut bell pepper into thin 2" strips. Heat 1 tsp. of the remaining oil over medium-high heat. Add half of the beef, garlic, ginger and red pepper flakes to skillet. Stir fry until outside surface of beef is no longer pink. Remove from skillet and keep warm. Add 1 more tsp. of oil to the skillet and heat until hot. Stir-fry the rest of the beef, garlic, ginger and red pepper flakes. Remove from skillet. Heat remaining 1 tsp. oil in same skillet until hot. Add broccoli, onion and bell pepper until crisp-tender. Return beef to skillet, add broth. Bring to a boil for 1 minute, stirring until sauce is slightly thickened. 4 servings. Serve over hot cooked rice or Asian noodles.

Whole Wheat Pancakes/Waffles

This recipe comes from my Great Grandma Jones. I've tried other recipes, but I always come back to this one. It's so simple and really healthy. We always put peanut butter, apple sauce, and a little bit of maple syrup on top. Just to make it more healthy and filling.

1 C. Buttermilk
1 C. Wheat Kernels
Blend for two minutes. (Use your blender)

Add:
2 eggs
1/2 C buttermilk
1 tsp salt
1 tsp baking soda
1/2 C oil
Blend for 4 minutes and than cook on a hot pan.

Note: If I don't have buttermilk, I just use milk and add a little lemon juice to it.

Cucumber Salad

I am pretty sure I could eat this salad every day for lunch. Light, fresh and oh so yummy!

1 English cucumber, peeled and diced

1/2 pint grape tomatoes

1 cup cottage cheese, rinsed and drained

2 tablespoons olive oil

1 tablespoon rice vinegar

kosher salt

fresh ground pepper

Toss everything together. Season with salt and pepper to taste.

Lemon Gnocchi with Spinach and Peas

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/240959?mbid=ipapp

The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.

Ingredients

• 1 cup frozen baby peas (not thawed)
• 1/2 cup heavy cream
• 1/4 teaspoon dried hot red-pepper flakes
• 1 garlic clove, smashed
• 3 cups packed baby spinach (3 ounces)
• 1 teaspoon grated lemon zest
• 1 1/2 teaspoons fresh lemon juice
• 1 pound dried gnocchi (preferably De Cecco)
• 1/4 cup grated parmesan

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Basil Chicken in Coconut Curry Sauce

This comes from my family cook book, and is one of my favorites!

3 skinless, boneless chicken breast halves

2 tsp curry powder

1/2 tsp salt

1/2 tsp pepper

1/4 tsp chili powder

1 medium red onion, chopped

5 cloves garlic, minced

2 jalapeno peppers, seeded and finely chopped

1 tbsp olive oil

1 14 oz can light coconut milk

1 tbsp cornstarch

1 tbsp dried basil

1 tsp grated fresh ginger

3 cups hot cooked rice

Cut chicken into 1 inch pieces. Place in medium bowl. Stir together curry, salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 ours. In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and cook for 5-6 minutes until no longer pink. Combine coconut milk and cornstarch and whisk well until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice. 

Note: By seeding the jalapeno peppers you lose most of the spice/heat but retain great flavor. 

BLT Salad

This is my favorite salad, at the moment, I love a good salad! I don't think this is the healthiest salad, but it sure is tasty! Got this from my good friend Brooke, who always seems to find great recipes. 

(Photo by Brooke)

SALAD

3-4 heads of romaine lettuce, chopped (I used 4, large hearts of Romaine)
1-1 1/2 pounds of bacon, cooked and crumbled (I've used regular bacon and the microwave variety, both are fine. I used 1 lb. in my salad.)
2-3 cups of halved, grape or cherry tomatoes ( I used 3 cups. I love tomatoes.)
1 bunch of green onions, thinly sliced
8 oz. Swiss cheese, cubed or grated (I like mine grated, but do not buy pre-shredded, so much better when you grate your own.)

Toss all ingredients together.

DRESSING (don't let the mayo scare you. I don't usually like mayo based dressing, but I promise this is to die for on the salad. Never tried reduced fat. If you do, let me know.)

1 1/4 cups of mayo
3/4 cup sugar
3/4-1 tsp. freshly ground pepper
1 tsp. salt
2 TBSP. white vinegar

In a small bowl, mix all ingredients together and stir until sugar is dissolved, this takes a little effort.

I use a little more than half the dressing on this size of salad, so you will have some left over. Toss it in just before serving. The salad makes a large amount...easily feeds 12 adults as a side dish and does not get soggy quickly. Perfect for a party.

Lemon Cake

Here is the cake I made fore Derek and Karen's birthday. Super easy and yummy!!!

Lemon Cake

1 package lemon cake mix

1 cup sour cream (8 oz)

¾ cup water

¾ cup oil

4 eggs

1 small package lemon instant pudding

Mix dry ingredients.  Add wet ingredients.  Mix with electric mixer on medium/high for about two minutes.

Pour into a greased 9x11 pan or two round pans.

Bake at 350 degrees for 30 minutes.

Lemon Frosting

1 cup (2 sticks) butter, very soft

8 cups powdered sugar

½ cup fresh lemon juice

1 teaspoon grated lemon zest

Place the butter in a large mixing bowl.  Add 4 cups of the sugar, then the juice and the zest.  Beat until smooth and creamy.  Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency.  (I think I do about six cups total.)  If desired, add a few drops of yellow food coloring and mix thoroughly.  Use and store at room temperature.  (Don’t refrigerate and it will last in a Tupperware for about three days.)

Black Bean & Corn Salsa

I just made this for a BBQ, and it was a hit! I've made a few different versions of this dip, but hands down this one is my favorite. I love the fresh corn and the homemade dressing. This comes from my good friend Julie!

(Photo by Julie)

2 cups diced red pepper (about 2 peppers)

2 cups diced tomatoes (about 2 large tomatoes)

2 cans black beans (rinsed and drained well)

2 cups fresh corn (about 3 ears of corn)

1 jalapeño, finely diced

1/4 cup cilantro, finely minced (about 1 cup whole)

1 shallot, finely diced

2 large cloves garlic, finely diced

1/4 cup oil

2 tablespoons red wine vinegar

1/4 teaspoon cayenne pepper

1/4 teaspoon dried cumin

2 teaspoons salt

1/4 teaspoon fresh ground pepper

1 teaspoon fresh lime juice

Start by finely dicing the cilantro, shallot, garlic and jalapeño and place in a small bowl. (Remove seeds from jalapeño, unless you want it really spicy!) To the bowl add oil, red wine vinegar, cayenne pepper, cumin, salt, pepper and lemon juice. Mix together well and set aside.

Fill a medium size pot with water and bring to a boil. Cook corn for 4 minutes. Remove corn from pot and rinse with cold water for a few seconds. Set aside to cool.

Rinse and drain beans well. Chop pepper and tomatoes and place in a large bowl. Slice corn kernels from ears and add to bowl along with the beans. Toss with cilantro mixture. Season with more salt, if necessary, to taste. Eat immediately, or let sit for an hour or two to let the flavor combine. Enjoy!

Fish Taco's and Fresh Salsa

I found this recipe on one of my favorite blogs, 71 toes. This recipe shows up on our dinner table at least every other week. We all love it, and it really is pretty easy!

Marinade

For 4-6 pieces of Tilapia  

2 garlic cloves

1/2 cup fresh parsley (I've used dried. Works great)

1/2 lemon (I add the whole thing)

1/2 cup olive oil

1/4-1/2 cup red wine vinegar 

1 Tablespoon dried oregano

1/2 teaspoon black pepper

2 dashes Tabasco sauce (never have added this)

Marinate for 20-30 minute then grill on high for about 3-5 min each side until it flakes. Or you can put them in your oven broiler. 

Sauce (this is what makes these so darn good):

I always add more garlic, lime, cumin, and cilantro

1/4 cup mayonnaise

1 T lime jiuce

2 tablespoons of chopped cilantro

1 clove garlic, pressed

1/8 teaspoon cumin

1 tablespoon water

Fry corn tortillas and melt the cheese.

Serve with lime wedges, avocado's, and Salsa.

We use this fresh salsa, or are favorite salsa we have on hand.

Fresh Sala:

Tomatoes (blender 3/4 full of them chopped in half)

3 cloves garlic

1/2-3/4 red onion

cilantro (as much as possible)

1 heaping tsp seasoning salt

1/2- 1 tsp. pepper

cumin to taste

pulse in blender to chop

Butternut Squash Lasagna

This recipe comes from my good friend Amy, who's a fabulous cook! She had us over for dinner and made this for us. It's now one of Derek's favorite meals, in fact he requested this for Father's Day.

1 Tbsp Olive Oil
2 pounds butternut squash, peeled, seeded, and cut into 1" cubes
salt and freshly ground black pepper
1/2 cup water
5-6 Amaretti Cookies*, crumbled
1/4 cup Unsalted Butter (1/2 stick)
1/4 cup All-purpose flour.
3 1/2 cups whole milk
3/4 cup lightly packed fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese
1/3 cup freshly grated parmesan cheese

Heat the oil in a large, heavy skillet over med-high heat.  Add the squash and toss to coat.  Sprinkle with salt and pepper.  Pour the water into the skillet, then cover and simmer over med heat, stirring occassionally, until the squash is tender, about 20 minutes.  Cool slightly, then transfer the squash to a food processor.  Add the amaretti cookies and blend until smooth.  Season the squash puree to taste with more salt and pepper.

Melt the 1/4 cup butter in a medium, heavy saucepan over med. heat.  dd the flour and whisk for 1 minute.  Gradually whisk in the milk. Bring to a boil over med. high heat.  Reduce the heat to med and simmer, whisking often, until the sauce thickens slightly, about 5 minutes.  Cool slightly.  Transfer half of the sauce to a blender.  Add the basil and blend until smooth.  Return the basil sauce to the sauce in the pan and stir to blend.  Season with salt and pepper.

Position rack in the center of the oven and preheat the oven to 375 degrees.  

In a 9x13 pan, spread 3/4 cup of the sauce on the pan, arrange 3 of the lasagna noodles a top the sauce (noodles expand as they bake).  Pour a third of the squash puree over the noodles and sprinkle with 1/2 cup of the mozzarella.  Drizzle 1/2 cup of the sauce over the mozzarella.  Repeat layering the noodles squash puree, and cheese two more times.  Top with the remaining 3 noodles.  Drizzle with remaining sauce.

Cover the baking dish tightly with foil and bake for 40 minutes.  Uncover the lasagna and sprinkle with the remaining 1 cup of mozzarella and the parmesan.  Continue baking, uncovered, until the sauce bubbles and the top is golden, about 15 minutes longer.  Let the lasagna stand for 15 minutes before serving.

*I've had a hard time finding amaretti cookies in regular grocery stores, but often specialty stores such as World Market or Whole Foods carry them.

Peasant Bread

This bread is so easy and fool proof. If I am feeding a crowd I double it and it make 4 loaves.

1 pkg dry yeast (2 tsp.)

2 cups warm water

1 T sugar

2 t salt

4 cups flour (5 cups if you're on the west coast)

oil (I use olive oil)

corn meal

2 T melted butter

Place yeast, water, sugar and salt in warm bowl. Stir until dissolved.  Add flour, stir until blended.  Do not knead.  Cover, let rise 1 hour or until doubles in size (in a warm spot). 

Flour hands.  Separate dough into 2 balls on a floured board.

Oil the cookie sheet, and sprinkle with cornmeal.  Place dough on sheet.  Let rise 1 hour.  Pour melted butter on top of balls. Bake at 425 for 10 minutes.  Reduce heat to 375 and bake for 15 minutes more.

Nuts About Berries

Spring Mix salad

Blueberries

Blackberries

Raspberries

Strawberries

Sugar and cinnamon almonds

Brianna's strawberry vinaigrette

Cinnamon Candied Almonds 

2 tablespoons butter
1/4 cup honey
1 cup granulated sugar
1 tablespoon ground cinnamon
2 cups whole natural almonds

1. Spread the almonds out on a baking sheet and roast in a 350 degree oven for 10-15 minutes or until lightly roasted. Keep a close eye on them to make sure they do not burn. Stir occasionally.
2. In a medium saucepan, bring the butter and the honey to a simmer, stirring occasionally for about 2 minutes. Add the almonds and simmer for another 2 minutes, stirring constantly.
3. In a large bowl, mix the sugar and cinnamon until well combined. Using a slotted spoon, transfer the almonds from the saucepan to the sugar mixture. Mix until the almonds are well coated.
4. Transfer the almonds to a baking sheet lined with parchment paper and put under the broiler for just a few minutes, just until sugar melts and caramelizes.
5. Let cool and break apart if neccessary.

( http://www.cafezupas.com/2009/03/how-to-make-candied-almonds/ )