October 29, 2014

Chipotle Butternut Squash Enchiladas

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My obsession with butternut squash continues. I know that enchiladas with black beans and butternut squash are not a novelty to a lot of people, but I finally decided to make them. I loved the smokey chili flavor cominbed with the sweet butternut squash - so much I had it for lunch 3 days in a row after our main meal!  Today I am sharing my version, Chipotle Butternut Squash Enchiladas.
Chipotle Butternut Squash Enchiladas
Most of my readers are aware that Grumpy turns his nose up at Mexican Food.  But, if your here for the first time, you don't know that!  I don't understand his dislike.  Probably much like his inability to understand my dislike of his boxed shells and cheese!  I love a good Mexican meal.  As a matter of fact, when I was home last weekend, the one place I went out to eat was the Cactus Cantina in Potsdam.  I needed their Chili Relleno.  Badly.
Chipotle Butternut Squash Enchiladas
Anyhow, that explains how I was able to take these enchilada's to lunch for 3 days after eating them for dinner. Grumpy was a good sport and he ate a serving for dinner, but that was all he ate. I knew better than to say we were having leftovers for dinner the next night! ha ha.  That was just fine and dandy with me though.
Chipotle Butternut Squash Enchiladas
I will continue to feed my butternut squash obsession and look for new and different and equally delicious ways to serve it. However, I will definitely make these again. Just the filling itself is good enough to sit down and eat a bowl of it! I'm thinking it would make a great omlette filling also as well as burrito! If you love butternut squash and have yet to try it as enchiladas, then I suggest you don't hold off on trying it any longer. I know I wish I hadn't!


Chipotle Butternut Squash Enchiladas

Published 10/29/2014
Chipotle Butternut Squash Enchiladas

Ingredients

  • 4 large tomatoes, diced
  • 2-15 ounce cans diced tomatoes
  • 1/2 elephant garlic, minced
  • 1 large onion, diced
  • 1 cup canola oil
  • 1 tablespoon Chipotle Chili Powder
  • 1/2 tablespoon dried Cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup chicken broth
  • 2 cups butternut squash, diced
  • 1 tablespoon canola oil
  • 1 can black beans, drained and rinsed
  • 1/2 cup chopped cilantro
  • 1 cup enchilada sauce
  • 8 ounces pepper jack cheese, shredded

Instructions

  1. Roast butternut squash in roasting pan with 1 tablespoon canola oil, seasoned with salt and pepper to taste. About 20 minutes
  2. Make Enchilada sauce. Place 1 cup oil in large dutch oven and heat until hot. Add garlic and onions and cook over medium heat until onions are soft. Stir in chicken broth, tomatoes, chili powder, salt, cumin, oregano and pepper. Heat to boiling; reduce heat. Simmer uncovered 1 hour
  3. To make filling, roast butternut squash with 1 tablespoon canola oil, salt and pepper to taste, until tender. About 20 minutes. Remove from oven and stir in 1 can black beans, chopped cilantro, and 1 cup of enchilada sauce.
  4. To prepare the enchiladas, Dip each tortilla into sauce to coat both sides (this is what will make the edges nice and crispy!). Spoon 2 Tablespoons filling onto each tortilla, top with 1 tablespoon cheese. Roll tortilla around filling. Place seam sides down in ungreased rectangular baking dish. 13x9x2 inches. Pour remaining sauce over enchiladas; sprinkle with remaining cheese. Cook uncovered in 350 degree oven until cheese is melted, about 15 minutes.
Yield: 8 servings
Prep Time: 01 hrs. 00 mins.
Cook time: 00 hrs. 30 mins.
Total time: 1 hrs. 30 mins.
Tags: Butternut Squash, Black Beans, Chipotle, Enchilada, Mexican, Cilantro, Casserole, Cheese, Comfort Food

October 27, 2014

Mom's Millet Meatballs and Happy Birthday Daddy

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While I was visiting my parents over the weekend my Dad was telling me how delicious Mom's Millet Ball recipe was. They are nutty, light, crispy on the outside, and you can eat them one after another and find it hard to stop. I must admit. I now agree with my Dad!
Today happens to be my Dad's birthday! He turned 74 years old today. Just take a look at the photos below, I totally don't believe he looks 74 at all! He also is very helpful around the house. My Mom is a lucky lady!
 Mom agreed to make her recipe for me so I could try it and allowed me to photograph the process. This recipe is so simple and I love that it is vegan. It's not gluten free because there are bread crumbs in the recipe, but I do believe that would be easy to remedy.
When it was time for me to head home, Mom got a container for me and sent me happily on my way with a good batch of these Millet Balls.  Needless to say, these were my lunch on my 4 hour drive back home!  
Now that I have her recipe,  I will definitely make these when I am feeling the need for my Mom's yummy vegetarian food and YOU can make them too because Mom agreed to share the recipe with my readers!

Mom's Millet Meatballs

Published 10/27/2014
Mom's Millet Meatballs

Ingredients

  • 4 cups cooked millet
  • 1 teaspoon salt
  • 2 tablespoons paprika (optional)
  • 1 cup finely ground bread crumbs
  • 2 cups peans or walnuts, finely ground
  • 1 cup ground sunflower seeds
  • 2 tablespoons chicken style seasoning (Mom uses McKay's)
  • 4 teaspoons onion powder

Instructions

  1. Mix all ingredients together and form into balls (about 1" diameter). Place on cookie sheet lined wiht parchment paper and bake at 350 until brown, about 20 minutes. Turn once while baking.

    Mom's notes: She bakes them just a little longer than 20 minutes as Dad likes these to be a little crispier. She does not recommend putting these into a sauce as they will fall apart if you do. Just serve them on the side. They are also good with a little cheese sauce and very good for you!
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 25 mins.
Total time: 40 mins.
Tags: Vegan, Millet, Family Recipe, Nuts

October 26, 2014

Sunday Morning with Rudy #RottenRudyRutton

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That is the face of one happy little kitty!  Spoiled rotten he is.
Rotten Rudy Rutton - @The Life and Loves of Grumpy's Honeybunch
Grumpy took this photo a few weeks back and sent it to me so I could share it with you for a Sunday Morning with Rudy post.  I've been busy with Sunday Supper on Sundays so poor little Rudy has been getting ignored.  Such a shame.
Grumpy also loves to tease me when I'm not home and will send me photos of proof of Rudy's betrayal.  Hey, if the kitty is chilly, he needs to cuddle up to a warm body.  
I had to share this one also.  Had to turn this photo black and white because the glare from those bright white lights is just too much. Another tease photo. Just look at that SEG on Grumpy's face. He's the devil. Doesn't help that Rudy has a smile on his face also. Good thing I'll be home to be Rudy's cuddlebug again before his dad completely steals him away from me!  

October 23, 2014

Butternut Squash Macaroni & Cheese with Hot Sausage, Spinach & Caramelized Onions

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Butternut Squash, sweet caramelized onions, hot sausage and gooey cheese makes this perfect comfort food -Butternut Squash Macaroni & Cheese with Hot Sausage, Spinach, & Caramelized Onions will definitely find its way on our table again soon!
Butternut Squash Macaroni & Cheese with Hot Sausage, Caramelized Onions & Spinach
I made this amazing recipe while Grumpy was out in the woods bow hunting.  I knew that he was going to love it too when I saw how creamy and cheesy it was.  As a matter of fact, he loved it so much, I wasn't sure I would have any leftovers for lunch the next day!
If you feel like splurging a little and want to comfort yourself with a delicious pasta dish, then you will not go wrong with this one.  Definitely give it a try, you will feel all warm and fuzzy inside. Promise :)



Butternut Squash Macaroni & Cheese with Caramelized Onions & Spinach

Published 10/23/2014
Butternut Squash Macaroni & Cheese with Caramelized Onions & Spinach
Sweet butternut squash, spicy hot italian sausage in a creamy cheese sauce with pasta!

Ingredients

  • 3 cups butternut squash, cubed and peeled
  • 1 tablespoon olive oil, divided
  • 1 tablespoon fresh sage, chopped
  • 1/2 clove Frieda's elephant garlic (or 4 cloves regular garlic), chopped fine
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • cooking spray
  • 1 medium onion, vertically sliced
  • 4 cups fresh spinach
  • 2-1/2 cups almond milk
  • 2 thyme sprigs
  • 2-1/2 tablespoons flour
  • 1/2 cup almond milk
  • 8 ounces colby cheese, shredded
  • 1/4 teaspoon grated whole nutmeg
  • 1 lb uncooked pasta, cooked according to directions (I used cavatapi)
  • 1 lb hot italian sausage, crumbled and cooked

Instructions

  1. Preheat oven to 350.Combine squash, 1/2 tablespoon oil, sage, garlic, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 30 minutes or until squash is tender. While squash is roasting, cook pasta according to package directions. Drain and return to stock pot.
  2. Heat remaining oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.
  3. Heat 2 1/2 cups milk, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard thyme. Return pan to medium heat. Combine remaining 1/2 cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in teaspoon salt, cheese, and nutmeg.
  4. Add spinach and hot sausage to cooked pasta. Pour cheese sauce over top of pasta mixture and stir to coat.
  5. Place pasta in a large casserole and sprinkle with Italian Seasoned Breadcrumbs. Bake for 30-40 minutes or until hot and bubbly.
Yield: 12 servings
Prep Time: 00 hrs. 30 mins.
Cook time: 00 hrs. 40 mins.
Total time: 70 mins.
Tags: Butternut Squash, Hot Italian Sausage, Spinach, Caramelized Onions, Cheese, Comfort Food, Pasta, Fall Food

October 21, 2014

Pre-Historic Rum Martini

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I had never had a Horned Melon before. Also known as the Kiwano Melon. This fruit is very different and while I didn't care to eat the fruit on its own, I had a good old time creating an adult beverage out of it! The scary look of this fruit kind of looks pre-historic doesn't it?  Hence, I present you with my Prehistoric Rum Martini!

I received product from Frieda's Specialty Produce to sample.   All thoughts and opinions shared here are my own.
While this drink may "look" like it has swamp scum floating on top, it really doesn't.  Makes it a perfect Halloween Drink though doesn't it?  Just serve in the horny melon cup with a slice of lime and your guest won't even care that they have to avoid the horns to just drink the beverage!  

If you aren't in the mood to make your guests be cautious when drinking (although I don't know why you would not want to do so!) you can serve it in your martini glasses without the stem for easier handling!  This recipe is created for two beverages, however, feel free to double, triple, or quadruple it for your small gathering of friends and impress them with your pre-historic ways!

Looking for other Halloween Party Ideas?  Check out my post on the Adult Halloween Party where there are several spooky recipes to make!


Pre-Historic Rum Martini

Published 10/21/2014
Pre-Historic Rum Martini

Ingredients

  • 2 tall shots white rum
  • juice of 1 horned melon
  • juice of 1 lime (use two limes if your lime is not very juicy)
  • 5-6 mint sprigs
  • 1 tablespoon sugar

Instructions

  1. Scoop fruit from melon. Mash fruit to bring out as much juice as possible. Remove the seeds if you wish, but I didn't.
  2. In a shaker, muddle your mint and sugar to bring out the essence of the mint.
  3. Add ice to the shaker and then add the rum, melon juice and lime juice. Shake well and serve.
  4. To use the melons for your cups, just cut the melon in half when your are ready to scoop the fruit out. Once the fruit is scooped, press a few paper towels into the melon halves to dry the cup. Or, serve in little martini glasses :)
Yield: 2 beverages
Prep Time: 00 hrs. 10 mins.
Total time: 10 mins.
Tags: Kiwano Melon, Horned Melon, Frieda's Specialty Produce, Rum, Mint, Boozy Beverages
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