I really do loved stuffed squash; I’m not sure why I don’t do more of them. Well, I’m likely to as all those beautiful squashes I bought months ago (see Squash is Beautiful) are now telling me, “use me or lose me.”
What I like about this recipe is that I can section it up, do a little at a time. I think it would be a good recipe for when you invite friends over. You can do most of the work ahead and then just slip it in the oven to finish it off. That’s actually how I made this recipe. I roasted the squash one day, cooked the sausage mixture on another day, and put it all together to bake it the next. It’s also a way to still have a nice meal on a busy work week. Continue reading →
The dressing goes together relatively fast. Once the bacon is cooked it just takes minutes to finish up.
This salad really doesn’t keep well, most dressed salads don’t. I did have leftovers though and trying to be frugal I drained the salad really well, moved it to a sealable container, and decided to see what it was like the next day. It was okay. The flavor was still really good but the texture and looks were, well, very wilted. It’s also pretty salty the next day. Rather than eat it cold, as I did, you could try heating it and have cooked spinach instead of salad. All the ingredients would stand up to a sauté, as long as it was quick. Continue reading →
So these are incredibly easy. They actually came about because I was trying to clean out the fridge, you never know what your going to find in there. It will also be easy to figure out how many to make. Figure out how many person you need times the amount of people, then repeat this recipe that many times. The recipe makes one stuffed mushroom.
You can always jazz up the flavor by mixing herbs into the cream cheese. In hindsight I probably should have used some yogurt to loosen up the cream cheese a bit so that would melt better but I really liked the clean straightforward taste with the recipe as it is. Continue reading →
This might seem like an odd recipe to call a salad and not a condiment, but I ate a surprising amount of it. I thought it might be a little much just to eat mushrooms but the onions and garlic really make a difference. Even after a few days in the marinade, the mushrooms where still firm and tasty. Of course, this is a side salad, I wouldn’t want to serve it as a main dish. I served mine with salmon but I think it would team up with beef or pork just as well.
I used crimini mushrooms but I think that just about any type of mushroom would work well. I’d like to try it with my favorite, Lion’s Mane, when they’re in season. Don’t worry about the flavor being to pickle like, the balsamic vinegar is very mild and it’s closer to a dressing than a brine. Continue reading →
Garlic salt & black pepper to taste
2 Tbsp. sliced green onion
3 tsps. Pimentos
½ lb. salmon
3 oz. soften cream cheese
2 Tbsp. sour cream
½ tsp. Worcestershire sauce
Dash hot pepper sauce
Dash paprika Continue reading →