Butternut Squash with Pecans and Maple Syrup (Untried, but looks good)

4 lbs peeled, diced butternut squash

2/3 c maple syrup

3 T butter, diced

1/2 c chopped pecans

Preheat oven to 400.  Using a 13×9 pan, sprayed with cooking spray, put in butternut squash, maple syrup, butter and salt & pepper to taste.  Bake for 35 minutes or until squash is tender.  Put in a serving bowl (can be mashed too) and sprinkle with pecans.

 

Idea from Cooking.com

 

Chicken Tostadas and Avocado Salad (Untried, but looks good)

  • 3 tablespoons fresh lime juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 cup prechopped tomato
  • 1/2 cup prechopped white onion
  • 1 tablespoon chopped fresh cilantro
  • 1 avocado, peeled and diced
  • 1 tablespoon extra-virgin olive oil, divided
  • 4 (6-inch) flour tortillas
  • 2 cups shredded green leaf lettuce
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 2 cups shredded boneless rotisserie chicken breast
  • 1/4 cup crumbled queso fresco

Preparation

  1. 1. Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Add tomato, onion, cilantro, and avocado; toss gently to coat.
  2. 2. Heat a large cast-iron or nonstick skillet over medium heat. Add 3/4 teaspoon oil to pan; swirl to coat. Add 1 tortilla to pan; cook 1 minute on each side or until browned. Repeat procedure 3 times with remaining 2 1/4 teaspoons oil and tortillas.
  3. 3. Place 1 tortilla on each of 4 plates. Layer each tortilla with 1/2 cup lettuce, about 1/2 cup beans, 1/2 cup chicken, 1/4 cup avocado salsa, and 1 tablespoon cheese.

Mary Drennen, Cooking Light
AUGUST 2012

Shrimp Salad Rolls (Untried, but it looks good)

  • 1 tablespoon butter
  • 20 large shrimp, peeled and deveined (about 1 pound)
  • 1/4 cup canola mayonnaise
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh tarragon
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 4 (1 1/2-ounce) hot dog buns
  • 8 Boston lettuce leaves

Preparation

  1. 1. Preheat broiler to high.
  2. 2. Heat butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shrimp to pan; sauté 4 minutes or until done. Place shrimp on a large plate; chill in refrigerator for 10 minutes. Coarsely chop shrimp. Combine chopped shrimp, mayonnaise, and next 6 ingredients (through salt) in a large bowl.
  3. 3. Open buns without completely splitting; arrange, cut sides up, on a baking sheet. Broil 1 minute or until toasted. Place 2 lettuce leaves in each bun; top each serving with 1/2 cup shrimp mixture.

Mary Drennen, Cooking Light
AUGUST 2012

“Easier Than Apple Pie” (From McCormick & Co.)

1 refrigerated pie crust (from 15-ounce package)
1 egg white, lightly beaten
3/4 cup sugar
2 tablespoons cornstarch
2 teaspoons McCormick® Cinnamon, Ground
4 cups thinly sliced peeled apples (about 4 medium)
1 teaspoon sugar

1. Preheat oven to 425°F. Prepare crust as directed on package. Place on foil-lined 12-inch pizza pan. If necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white.

2. Mix 3/4 cup sugar, cornstarch and cinnamon in medium bowl. Toss with apples. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with remaining egg white; sprinkle with 1 teaspoon sugar.

3. Bake 20 minutes or until apples are tender. Cool slightly before serving.

Brownies, Homemade, Yummy & Easy

1/2 c butter

1 c sugar

2 eggs

1 t vanilla

1/3 c cocoa powder

1/2 c flour

1/4 t salt

1/4 t baking powder

Oven to 350  Pan 8×8

In a saucepan, melt butter, add sugar.  Remove from heat.  Beat together eggs & vanilla.  Slowly temper egg mixture into butter mixture.  Stir in the rest of the ingredients.  Spread in a pan.

Check every few minutes after 20 minutes until done to your liking.

Mushroom, Barley & Chicken Soup

2 T butter

1 medium-large onion, diced

2 cloves garlic, minced

1/2 t dried thyme

salt & pepper

8-10 ounces button mushrooms, sliced

4+ cups chicken broth

6-8 ounces baby bella mushrooms, sliced

1 cup pearl barley

1 chicken breast, no skin, shredded

 

In a pot you like for soups, pour 4 cups of chicken broth and one cup of dry barley and bring to rolling boil.  After you get a boil, bring pot down to a simmer.  Simmer for 30 minutes.   In a skillet, saute onions in butter, add garlic, thyme, salt & pepper.  After about six minutes, add sliced mushrooms and saute.

Add the ingredients from skillet to the simmering barley.  Continue to simmer until the barley is completely cooked (45 minutes to an hour).  Add more water or chicken broth to thin soup to your desired consistency.  Add chicken and simmer a couple of minutes.  Check for salt & pepper (you’ll need more than you might initially think).  Serve with a grilled cheese sandwich and you’ve got dinner!

Apple Brownies (Courtesy Tammy’s Recipes)-Revised for Us

Ingredients:

2/3 cup butter
1 cup brown sugar
1/2 cup maple sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1 cup peeled chopped apples
1/2 cup nuts (optional)
Powdered sugar
Instructions:

1. Cream butter and sugars. Add eggs and vanilla, mixing well. Add flour, cinnamon, baking powder, and salt. Stir well. Stir in apples and nuts.

2. Spread batter into a greased 9 x 13-inch baking pan. Bake at 350 degrees for 30-35 minutes, until brownies test done with a fork and slightly browned on top.

3. Cool; dust top with powdered sugar and cut into 24 squares.

Cream of Asparagus Soup (Courtesy of Mapleline Farm)

1 lb asparagus trimmed, cut into 2 in pieces

1/2 cup diced onion

1 t celery salt

3T butter

3T flour

3/4 cup heavy cream

3/4 cup whole milk

1.  In a pan you use for soups, cook asparagus in 2 cups of boiling water until tender

2.  Add onion & celery salt, cook until soft.

3. Puree asparagus mixture in a blender

4. In the soup pan, make a golden roux from the butter and flour.

5.  Whisk in milk & cream and stir until mixture thickens.

6.  Add asparagus mixture from blender, salt & pepper to taste and serve.

“Carol’s Company Chicken” (Courtesy of Smith’s Country Cheese)-Revised for Us

6 boneless, skinless chicken breasts, pounded to 1/2 in thickness

8oz Gouda cheese, grated

1 can condensed cream of chicken soup

1/2 cup milk

1 cup stuffing mix

1/4 cup butter

1.  Preheat over to 350 degrees

2.  Place chicken breasts in 13×9 baking pan

3. Top chicken with grated cheese

4. Mix soup and milk, pour over the grated cheese and chicken breasts

5. Combine stuffing mix with melted butter and sprinkle over chicken

6.  Bake for 45 minutes.

Quinoa Tabbouleh w/ Chicken

  • 1/2 cup uncooked quinoa
  • 3/4 cup water
  • 1 1/2 cups quartered grape tomato
  • 3/4 cup shredded cooked chicken breast
  • 3/4 cup minced fresh flat-leaf parsley
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup diced English cucumber
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Combine quinoa and water in a smalpot, ring to a boil, cover and let sit, removed from heat for 15 minutes or until tender. Cool quickly by running it under cold water.
  2. Add remaining ingredients; toss well.