Parmesan & Herbs Spaghetti Squash With Bacon

I've been wanting to try spaghetti squash for a while and tonight I finally took the plunge and it was amazing!  I think it may permanently replace pasta spaghetti for good on my plate.  It really is an amazing substitution, unlike "cauliflower rice" which only looks like rice but definitely cannot replace it.


I found this Martha Stewart recipe and tweaked it a little.  Here it is:

Roasted Squash with Parmesan & Herbs

• 2 1/2 tablespoons unsalted butter
• 2 shallots, diced small
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh thyme leaves
• 3/4 teaspoon chopped fresh rosemary leaves
• 6 cups Roasted Spaghetti Squash
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Parmesan
• Coarse salt and ground pepper
• 4 slices of thick cut bacon, chopped and sauteed until crispy (my addition, optional)

Directions

1. Preheat the oven to 375 degrees
2. Cut the squash in half, long ways and scrape out the seeds
3. Place the squash faced down in a rimmed pan with a layer of water.
4. Cook for 60 minutes
5. Remove from oven and let cool a little before using a fork to scrape out the "flesh".
In the last few minutes of cooking the squash begin this:

1. In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.

note: while the squash was cooking I sauteed four slices of chopped bacon until it was crispy then put it aside in a paper towel until the squash was ready.  Just mix it in!

another note: I used a small squash and it only made about 4 cups of spaghetti. It was enough for me to eat as a meal, but Tim wanted more.  Martha Stewart has this recipe as a side dish for 6-8 people, I think it just depends on how hungry you are.

Summer Time Turkey Basil & Tomato Meatballs

When my husband is not going to be home for dinner I tend to just make whatever I know the kids will absolutely eat and eat quickly. Mac 'n cheese or pizza.  But yesterday afternoon I just wasn't in the mood to do that. We had spent the morning at the pool and the afternoon riding bikes up and down the sidewalk.  The kids smelled like suntan lotion and chlorine. mmmm. Summer!  I wanted a Summer dinner too. Plus, in my effort to be more frugal, I am trying to use up every ounce of protein I have in my freezer before buying anymore. I had a pound of ground turkey.  Typically turkey meatballs are bland and dry. So I decided to infuse Summer time into them, and I have to admit, these are now my all time favorite meatballs.  I was eating them like they were cookies. So good. I didn't serve them on anything because my kids don't like sauces, and I don't need the extra carbs of pasta.  But if you wanted to make a grown up meal with them I would serve them on penne and topped with a light cream sauce or Greek yogurt with mint.

you need to really dice the tomato up finely

the lemon zest is very important and you can use the rest of the lemon to make fresh vodka lemonade :)

the meat ball mixture will be very wet 

the Greek yogurt keeps the meatballs so moist

Ingredients:

1lb ground turkey

3 Tbsp of Greek yogurt

1/4 cup bread crumbs

1 cup finely diced tomatoes

1 egg

3 Tbsp of diced fresh basil

1 Tbsp of fresh diced parsley

1 Tbsp of fresh lemon zest

a pinch of salt and pepper

Directions:

Preheat the oven to 425 degrees. Combine ingredients in a bowl making sure to not over work the turkey meat.  On a parchment lined cooking sheet, form medium/small size meatballs.  Bake for 20 minutes.  Enjoy!

Giada's Herbed Quinoa

I found this tasty summer dish while aimlessly clicking through Food Network video clips. I made it tonight and so far it might be my favorite way to do quinoa.  I really would love to grow a lemon tree in my back yard. *sigh*

I pared it with a balsamic chicken and strawberry salad with crushed almonds. So so good.

Giada's Herbed Quinoa

Ingredients

• 2 3/4 cups low-sodium chicken stock
• 1/4 cup fresh lemon juice
• 1 1/2 cups quinoa

Dressing:

• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 3/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons lemon zest
• Kosher salt and freshly ground black pepper

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

SERVES 4

Memorial Day Dinner

I hadn't planned a dinner tonight so before I went on my run late this afternoon I tossed a few individually wrapped chicken breasts into some water to thaw out and I would figure out the rest when it was time to cook.  To be honest, 9 out of 10 dinners here are made this way. I am horrible at planning ahead.

So 6pm I had chicken breasts. I looked around the kitchen and found: a head of garlic, a lemon, fresh thyme and bottle of white wine that I had opened up the night before.

I heated up the oil, sauteed the minced garlic until right before it started to brown and then I poured in about 3/4 cup of the white wine.  While that was simmering away I minced up the thyme, and seasoned the chicken with it as well as salt and pepper.  I then added the juice of the lemon to the pan and put the chicken it it.  Cooked it on medium high for about four minutes on each side. Perfect.  I was actually to busy barking orders at the kids to wash up and set the table that I forgot to snap a photo of the finished product.  It tasted great but it wasn't the prettiest of chicken breasts.

So then. Sides.  Peas. As I was steaming them I thought to add some of our fresh mint from the backyard. Mint and peas. SO AMAZING!  Cook the peas so barely soft, butter, fresh ground pepper, and a bunch of chopped fresh mint.  You must try this.

Finally, I didn't have lettuce so I just diced some avocado and cherry tomatoes..splash of balsamic salad dressing..summer yummy!

So nothing special about any of it but combined it was a great, pretty healthy, summer dinner.

very simple, very good

I normally would put about 2 tablespoons of chopped minced but I wasn't sure how it would go over with the kids so I only used a tablespoon..still good.

ignore the little brown spot, it was from the pit

French Potato Salad

I haven't done too many Martha Stewart recipes, but I think after this hit I just might to try some more.  I found this mayonnaise-less potato salad the other day and I decided to give this a try for a BBQ I was attending this weekend.  I had to add bacon to it because, really is it a potato salad without bacon? And yes, bacon did make it better.

I found these "sunrise medley bite size potatoes" at the store and they worked perfectly

I finely chopped 5 slices of extra thick bacon...I should have used more bacon.

the dressing tasted so good I could have eaten it with a spoon. soo tangy. love it!

they were so pretty!

mmm. crispy bacon!

Now Martha Stewart says this serves just 6 but mine definitely served more...10-12. If you are serving it as the only side then yes, 6 because people would eat more, but for a party where there a bunch of sides and everyone is taking a little of everything...10-12.

Ingredients

• 2 1/2 pounds of potatoes: sunrise medley,fingerling or small new potatoes, halved (quartered if large)
• Coarse salt and ground pepper
• 1/4 cup olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons sherry vinegar
• 1 small shallot, minced (2 tablespoons)
• 3 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1/4 small red onion, sliced
• 6-8 slices of thick bacon rendered down

Directions

1. Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
2. Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes, bacon and onion and toss to combine. Serve at room temperature.

Roasted Tomatoes on Balsamic Chicken

A few weeks ago I found The Pioneer Woman's recipe for "Bruschetta Chicken" and I wanted to try it but take it a bit farther.  My new favorite thing is to roast...everything!  It brings out so much flavor.  So after searching the web I came across Rachael Ray's "Roasted Tomato Bruschetta" recipe which is good but not exactly what I wanted.  I  wanted this to taste like the bruschetta I had recently enjoyed over at my friend Ann's house,  now as I type that it dawns on me that I could have just called her and asked for the recipe. But I digress. So taking inspiration from a few places I came up with dinner tonight and it was AWESOME! You must try this soon as possible.

Ingredients:

4 boneless chicken breasts
1 pint of grape tomatoes
2 cloves of garlic (Tim says it's not garlicky enough until there's too much garlic..??)
8 fresh basil leaves chopped
olive oil
salt and pepper
balsamic vinegar
1 avocado (optional)

Instructions:

Place thawed chicken breasts in a ziplock bag and pour in about 1 Tablespoon of olive oil, 3 Tablespoons of balsamic vinegar, 1/2 teaspoon of salt and pepper.  It's a marinade so it doesn't have to be precise.  Let the chicken sit in the fridge for an hour or two.

Preheat oven to 400 degrees.  Mince the garlic. Halve the grape tomatoes, toss them with the garlic in some olive oil, sprinkle with salt and pepper and lay it out on a cookie sheet.  Roast in the oven for 15 minutes if you like your tomatoes mushy (easier to bite into) or 10 minutes if you want the tomatoes more intact. When done let the tomatoes cool.  After cooling chop up fresh basil and mix into the tomatoes as well as a few splashes of balsamic vinegar.

Grill the chicken. Plate it and spread the tomatoes on top.  Enjoy it this way or go a little crazy and add diced avocado on top.  That tastes especially delicious!

I love getting the different colored tomatoes..adds a bit of drama to the plate

Don't you just love those colors..screams SUMMER!

Next time I will roast the tomatoes less but more for presentation sake because the taste was perfect

sadly the balsamic takes away some of the color but it adds so much to the taste!

my last minute decision to throw on the avocado was the right choice, it tasted amazing with the meal

Spring Beef Stew

I had a big package of "beef for stewing" in my freezer that I had gotten right before the baby was born when I was convinced it was going to be a long winter, ha!, so I needed to use because it wasn't going to stay good until next winter.  So what to do in the Spring? I only had made beef stew in the Winter.  I find few Spring beef stew recipes and so I pieced a few of them together.  No potatoes because that's decidedly Winter and doesn't fit into my effort to eat healthy.  I'm trying to go heavy on the proteins, veggies and fruits and seriously limit my carbs, starches and sugars.

It turned out quite well, and  I thought very Springy.

I think when it comes to beef that will be browned and stewed you should go a little crazy with the salt and pepper.

I'm every professional cooks worse nightmare. I had like 4 lbs of beef and didn't have the patience to brown them in batches to give each one the proper crust. Oh well.

I'm definitely in the camp of belief that the more color you can add in terms of herbs and veggies to a dish the better it will taste. I also decided that I prefer chopped onions to whole pearl onions.

I didn't have fresh tarragon, man that would have been awesome, but the dried worked very well, and I think going heavy handed with the tarragon is good in a heavy beef stew...it won't over power but you won't to taste it.

I cooked in for 4 hours with the lid on and then for the last hour I took the lid off to allow the juices to reduce and the stew to thicken up.

At the last minute throw in the frozen peas in and stir..they will be thawed and ready in a minute...you don't want mushy peas.

ta-da! It really was light and perfect for Spring.

Ingredients:

1.5 lbs of beef cubed

1 can (14.5 oz) of petite cut tomatoes

1 onion chopped or half a bag of frozen pearl onions

2 carrots chopped or a couple handfuls of baby carrots (my preferences)

1 cup of frozen peas

1 cup of beef stock/broth

1/2 cup of red wine

3 Tablespoons of fresh tarragon chopped or 1 heaping teaspoon of dried tarragon (taste the stew after a few hours and decide if you want more tarragon)

salt and pepper (after liberally seasoning the meat before browning, I used about almost a teaspoon of both to season the stew)

Instructions:

Pat dry the beef and then sprinkle salt and pepper all over the beef.  Heat two tablespoons of vegetables oil in a skillet or dutch oven on high. In batches brown the beef on all sides.  When browned put all the beef in a crock pot or dutch oven...and if you don't want to and you don't want to use more than one dish, you can skip the browning part but it does make a difference but I skip it sometimes.

Ok, now add all the ingredients except for the peas.  Give it a good stir. Put the lid on.  Walk away. Cook on high for 4-5 hours (that includes cooking on low in a dutch oven) or low for 7-8 hours.  A few minutes before serving toss in the peas.  

Stews should be tasted a couple times in the last two hours of cooks, in my humble opinion, so you can adjust the seasoning and still give it time to soak in.

Soo good.