FOR SPAGHETTI SQUASH
2 medium spaghetti squash, halved, seeds removed
1 tbsp. extra-virgin olive oil
Kosher salt
½ tsp. chili powder
½ tsp. cumin
FOR FILLING
1 tbsp. extra-virgin olive oil
½ onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tbsp. taco seasoning mix
Kosher salt
Freshly ground black pepper
1 (15-oz.) can black beans
1½ c. chopped cherry tomatoes
1 c. corn, canned and drained or frozen
1 c. shredded Monterey jack
½ c. shredded cheddar
2 tbsp. freshly chopped cilantro (optional)
Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.
Pork Chops
1 tablespoon vegetable oil
6 pork chops
1 teaspoon seasoned salt
Hash Brown Mixture
1 can (10.75 ounce) condensed cream of mushroom soup
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 package (16 ounces) frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese, divided
1 can (6 ounces) French-fried onions, divided
Preheat oven to 350°F.
Pork Chops
Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. (Can also add salt & pepper or seasoning of your choice.)
Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.
Hash Brown Mixture
Mix condensed cream of mushroom soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about 3/4 of the French-fried onions into the soup mixture.
Pour into a 13×9-inch baking dish that has been sprayed with non-stick spray or buttered.
Arrange pork chops atop the mixture. Cover the dish with aluminum foil.
Bake in 350°F oven for 40 minutes.
After the casserole has baked for 40 minutes, carefully remove foil and cover the pork chops with remaining 1/4 cup Cheddar cheese and remaining French-fried onions.
Place casserole back into the oven until the cheese melts, or about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145°F.
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons pumpkin pie spice
1 cup cold 2% milk
1-3/4 cups whipped topping
24 gingersnaps, divided
In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping.
Spoon 1/4 cup mousse into each of eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top with remaining mousse. Refrigerate until serving.
12 oz cream cheese, softened to room temp (my packages are 8oz, so I used a package and a half)
1/2 cup sour cream
2 cups shredded chicken
1.5 Tbsp taco seasoning (choose your favorite)
1 1/2 cups shredded Mexican cheese
10 oz can of diced tomatoes with green chiles, very well drained
1 1/2 tsp garlic, finely minced
5 green onions, sliced thinly
3/4 – 1 cup cilantro, chopped finely (adjust to your tastes)
8 burrito sized flour tortillas
fresh minced cilantro, for garnish optional
Combine all ingredients in a large mixing bowl, stirring until well combined.
Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 – 1 inch border all around.
Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar. Place roll seam side down on prepared pan.
Repeat with remaining tortillas and place in refrigerator for 30 minutes to several hours to chill and firm up.
Use a sharp, serrated knife to slice roll into 1 inch pinwheels and serve.
Cooking spray, for pan
3 eggs
1 c. granulated sugar
1 (15-oz.) can pumpkin purée
2/3 c. heavy cream
2 tsp. pumpkin pie spice
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
For the topping
1 1/2 c. all-purpose flour
1 1/2 c. dark brown sugar
Pinch kosher salt
3/4 c. cold butter, in 1/2″ cubes
1 c. chopped pecans
Whipped cream or vanilla ice cream, for garnish
Preheat oven to 375°. Grease an 8 x 8 baking pan with cooking spray. In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and 1/2 tsp kosher salt. Whisk until smooth and blended. Pour into prepared pan.
In the bowl of a food processor (or with a pastry blender) pulse the flour, brown sugar, and salt to combine and break up any clumps of brown sugar. Scatter the cubed butter over the dry ingredients and pulse again until crumbs form. Stir in the pecans.
In the palm of your hand, press handfuls of the topping into rough balls. Break off teaspoon-sized pieces and place over the pumpkin.
Bake until the filling is set and the top is golden brown, 40 to 45 minutes.
Serve with whipped cream or ice cream.
2 teaspoons olive oil
1 pound boneless and skinless chicken thighs diced into 1-inch pieces
2 teaspoons minced garlic
1/3 cup barbecue sauce
Salt to season
10 stand and stuff taco shells
2 cups shredded mozzarella cheese
1/3 of green bell pepper, sliced thinly
1/4 of a red onion sliced thinly
1/4 cup sliced mushrooms
2 tablespoons sliced olives
Italian seasoning, TT
Preheat oven to 400°F (200°C). Spray a 9×13-inch baking dish with cooking oil spray; set aside.
Heat the oil in a skillet or pan over medium-high heat. When hot, add the chicken and sear until golden and crisp. Add the garlic; fry until fragrant (about 1 minute); then add the barbecue sauce and salt to season (about 1/2 teaspoon salt). Cook until chicken is coated and glossy, and the sauce slightly thickens. Turn off heat.
Arrange taco shells in the baking dish. Sprinkle 1-2 tablespoons of shredded cheese into each taco shell to keep them from going soggy. Spoon about 2-3 tablespoons of the chicken mixture into each shell on top of the cheese until all the chicken is used. Top with the green pepper slices, onion slices, mushrooms and olives. Top shells with the remaining cheese and sprinkle with the seasoning.
Bake for 15 minutes or until the cheese has melted through. Serve with sour cream, guacamole, salsa, or condiments of choice.
Ingredients:
12 ounces elbows pasta
5 slices bacon, diced
2 avocados, halved, seeded, peeled and diced
Kosher salt and freshly ground black pepper, to taste
2 teaspoons fresh thyme leaves, for garnish
For the lemon thyme dressing:
3/4 cup mayonnaise
1/4 cup freshly squeezed lemon juice
1 1/2 tablespoons lemon zest
1 tablespoon sugar
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
Directions:
To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.
Serve immediately, garnished with thyme.
Directions:
In a small bowl, whisk together salad oil, rice vinegar, sugar, pepper and contents of seasoning packets from noodles. Set aside. In a large saucepan, bring a large amount of water to boiling. Add the noodles and cook for 2 to 3 minutes or till just tender. Drain and transfer to a large bowl. Pour 1/4 cup of the oil-and-vinegar mixture over ramen noodles and toss to coat.
Add the chicken, cabbage, sliced almonds, chopped onion and sesame seeds to noodle mixture and mix well. Pour the remaining oil-and-vinegar mixture over the salad. Toss to combine. Cover and chill for 2 to 24 hours. Makes 8 servings.
Ingredients:
2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bags coarsely crushed Fritos chili cheese corn chips
Directions:
Mix first 5 ingredients and chill. Stir in corn chips just before serving.
Ingredients:
4 cups blanched green peas
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon Dijon-style prepared mustard
1/4 cup chopped fresh dill weed
Ground black pepper to taste
Directions:
Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
In small bowl combine the mayonnaise, sour cream, horseradish, mustard and
3 tablespoons dill weed.
Add to peas and toss to coat.
Sprinkle remaining dill over top.
Cover and chill for at least 2 hours before serving
