Roasted Squash with Goat Cheese and Poached Cranberries

Ingrdients:

1 butternut squash, sliced crosswise into 6 rounds
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 cup fresh cranberries
½ cup pure maple syrup
2 tablespoons fresh orange juice
2 teaspoons chopped fresh rosemary
1 (4-ounce) log goat cheese, at room temperature
¼ cup heavy cream
⅓ cup roasted and salted pepitas (nuts)

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Directions:

Preheat oven to 425°

Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper.

Roast, turning once, until golden brown and tender, 25 to 30 minutes.

Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.

Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.

Serve squash topped with cheese mixture, cranberries, and pepitas.

Crockpot Chipotle Corn Chowder

Ingredients:

3 cups corn (3-4 ears of corn if fresh)
8 small red potatoes, roughly chopped
3 cloves garlic, minced
2 Chile’s in adobo sauce, diced
1 teaspoon adobo sauce
2 Tablespoons flour
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon onion powder
6 cups vegetable broth
1 cup plain Greek yogurt, room temp to prevent curdling
1 cup shredded cheddar cheese
Salt and pepper to taste


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Directions:

Place corn, potatoes, garlic, Chile’s, adobo sauce, flour, oregano, thyme, onion powder, and vegetable broth into crockpot.

Turn on and cook 7-8 hours on low or 3-4 hours on high

Turn off and fold in the Greek yogurt until fully incorporated. Stir in cheese until melted. Season with salt and pepper to taste.

Sweet Potato Cassarole

Ingredients:

4 medium sweet potatoes (about 24 oz)
1 cup sugar
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup light brown sugar
½ cup all-purpose flour
6 tablespoons butter, cut into small cubes
1 cup pecans, chopped

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Directions:

Preheat the oven to 375ºF.

Scrub the sweet potatoes and pierce generously with a fork. Place on a baking sheet and bake until fork tender, 30-45 minutes. When they are cool enough to handle, scoop out the flesh into a large bowl.

Raise the oven temperature to 400ºF.

To the bowl with the sweet potatoes, add the sugar, milk, eggs, vanilla and salt. Mash until combined. The mixture does not need to be completely smooth – lumps are ok. Pour the potatoes into a large baking dish. (I use a 3 quart baking dish.)

In another bowl, combine the brown sugar, flour and butter. Using a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs. Stir in the pecans. Sprinkle the crumb mixture over the top of the potatoes.

Bake in the oven until golden brown, 30-40 minutes. Let the casserole sit for a few minutes before serving.

Thanksgiving 2018 at Stephanie's

Balsamic Parmesan Cauliflower

Ingredients:

8 cups cauliflower sliced 1 inch thick
2 tablespoons olive oil
1 teaspoon dried marjoram (or oregano)
¼ teaspoon salt
2 tablespoons balsamic vinegar
½ cup finely shredded parmesan cheese
ground pepper to taste

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Directions

preheat oven to 450

toss cauliflower, oil, marjoram, salt, pepper. Roast on a large rimmed baking sheet until cauliflower starts to soften and brown. 15 to 20 minutes.

entire recipe is 644 calories
makes 4 servings
161 calories per serving

Cheese Sauce

Ingredients:

2 cups milk
2 Tablespoon cornstarch
¼ cup water
1 ½ cup cheese

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Directions:

Heat the milk to just below boiling stirring often.  Mix corn starch into water.  Add cornstarch to heated milk, stir in cheese.  Cook until thick

Green Beans with Caramelized Onions and Almonds

Kosher salt
3 lbs green beans, trimmed
1/2 cup skin on Sliced Almonds
3 Tablespoons unsalted Butter
5 Tablespoons Olive Oil
2 Large Onions, sliced thin
2 Tablespoons chopped fresh Thyme
Pepper

Fill a skillet with water (1 inch from the top).  Bring to a boil.  Add salt and the green beans.  Cook for 5 minutes. The beans should still be crisp.  Drain the beans and run them under cold water to stop cooking. Reserve the beans. Return the skillet and add the almonds and toast, stirring until golden, about 3-5 minutes.  Remove almonds.  Add the butter and olive oil to the skillet and heat until the butter has melted.  Add the onions and season with salt & pepper, cook, stirring frequently until the onions are caramelized, 20-25 minutes.  Add the thyme and cook another 5 minutes.  Add the beans and almonds.  Stir until combined.  Season with salt & pepper to taste.  Enjoy!

Creamy Floret Bake - Brocolli & Cauliflower

1 large head of cauliflower, broken into florets (4 cups)
1 bunch broccoli, cut into florets (4 cups)
1/4 cup butter
1/4 cup flour
2 cups half & half
2 Tablespoons grated orange peel
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon white pepper
1/4 cup shredded cheddar cheese

Bring 1 inch of water to a boil, add cauliflower. Reduce heat, cover and simmer for 10-12 minutes until crisp and tender. Add broccoli also and cook until both are crisp and tender. Drain veges and rinse in cold water.

Melt butter in saucepan. Stir in flour until smooth. Gradually add cream. Bring to boil, cook and stir for 2 minutes or until thick. Stir in orange peel, salt, nutmeg & pepper.

Arrange cauliflower & broccoli in a 3 qt. baking dish. Top with cream sauce & cheese. Bake uncovered at 325 degrees for 20-25 minutes or until heated through.

Thanks Barb L

Red, White and Blue Mashed Potatoes

Ingredients

2 pounds red new potatoes, quartered 
2 cloves garlic, smashed 
5 to 6 strips bacon 
1/4 pound Gorgonzola cheese, room temperature 
1/4 cup heavy cream, room temperature 
1 tablespoon butter, room temperature 
Salt and freshly ground black pepper

Directions

Add potatoes and garlic to a medium pot and fill with enough cold water to cover the potatoes by an inch. Season with salt and bring water to a boil. Reduce to a simmer and cook until potatoes are soft, about 15 minutes. 

Meanwhile, fry bacon in a skillet until crisp. Set aside on a paper towel to drain. Roughly chop and reserve. 

Drain potatoes and garlic and place them back in the pot with the cheese, heavy cream, butter and chopped bacon. Roughly mash, adding more cream if needed. Season with salt and pepper, to taste.

Au Gratin Potatoes

Ingredients:

5 pounds (approximately 6 large) potatoes, sliced
4 ounces yellow onion, diced
6 ounces Asiago cheese
6 ounces sharp Cheddar
1 cup heavy cream
4 ounces egg yolks (requires approximately 5 eggs)
Salt and pepper, to taste


Directions:

Mix egg yolks, cream, and salt and pepper to create custard. In a Pyrex® or other oven‐safe dish, place alternating layers of potatoes, custard and cheese. Cover and bake 1 hour at 350°F. Uncover and cook for an additional 15 minutes.Yields 4 servings.

Crab Stuffed Mushrooms

2 dozen large mushrooms

4T butter

2 cloves of minced garlic

3T minced onion

1/2 lb cooked crab meat

2 eggs, beaten

2T mayonnaise

3T seasoned bread crumbs

3T minced green onions

1t lemon juice

salt & pepper

parmessan cheese

Remove stems from cleaned mushrooms, chop stems & saute in butter with garlic and onion.  Brush mushrooms with melted butter.  Mix together crab meat, eggs, mayo, bread crumbs, green onion, lemon juice, salt & pepper.  Add to onion mixture & cook 5 minutes.  Fill mushrooms with mixture.  Sprinkle with cheese.  Bake in buttered shallow glass casserole for 15 minutes at 400 degrees.  Serve warm.