Stuff Your Face with THIS! Spaghetti Squash.

This is the only stuffed spaghetti squash recipe I’ve ever loved so much that I will make again. You’re welcome.

I am not really one who likes to get crazy with my vegetables, especially spaghetti squash. I’ve tried it in place of spaghetti with red sauce and I was underwhelmed. My favorite way to make it is to simply roast it with butter, salt, pepper and a bit of garlic. Occasionally I might mix in some steamed vegetables, but by and large I am a Plain Jane Spaghetti squash girl.

The other day I was watching the Food Network (Surprising, I know.) and on “The Kitchen”, Katie Lee made a spaghetti squash stuffed with chicken and steamed broccoli in a lightened version of Alfredo Sauce. (If you want to look up her recipe it’s called: “Chicken and Broccoli Twice Baked Spaghetti Squash”). It looked really good and since I happened to have a very small squash sitting on my counter, I decided to test my own version.

Let it be said here that I am a full fat, real butter, no fake stuff cook, so I knew immediately that I would not be making a lightened version of Alfredo sauce. I also hate sauces made with any type of cream cheese. No. Instead, I would make my tried and true sauce and perhaps not use a ton of it so as not to over power the delicate squash. I also didn’t like the idea of adding chicken to it. (Of course, that might have been because I knew I had two chicken breasts already pounded into cutlets that I intended to pan fry.)

The first step is to cut the squash in half. I keep seeing people say that it’s so hard to cut a squash and that it’s easier to microwave them first. Nope. I hate the microwave and with a sharp knife, it’s NOT hard to cut a squash. While I am on the subject of cutting squash, let me just say here that it’s NOT hard to work with butternut squash either. Just use a vegetable peeler (the kind you  peel carrots with) to remove the skin, then cut it up. It’s simple!

I digress. Cut the squash in half horizontally, scoop out the seeds, sprinkle it with olive oil, salt, pepper, and a little garlic. I also used some beautiful Bourbon smoked paprika because it’s one of my new favorite spices, but that is optional. Here is what they look like before they get turned upside down to roast.

img_4546-1

Preheat the oven to 400, turn them cut side down, and bake them for 45 minutes to an hour. Make sure they are fork tender and the strands easily flake out with a fork. Be careful with the shells because they are going to become the vessel for this dish.

While the shells are cooking, cut up a head of broccoli and steam it until it’s bright green and a little tender. It’s okay to under cook it a bit because it’s going to go back into the oven later.

Then make the Alfredo sauce and combine it with the broccoli and spaghetti squash. Stuff all of it right back into the shells.

img_4547-2

At this point, I sprinkled mine with some more pepper and paprika. I honestly could have put these right in the oven under the broiler without adding anything else and I think they would have been fantastic. Instead, I added a layer of cheese.

img_4550-1

I grated what I had on hand which was Fontina and Parmesan. You can substitute whatever white cheese you have or like. Then they go under the broiler until brown and bubbly.

img_4563-1

I don’t really know how anyone eats an entire half of one of these. Honestly. I put mine on the plate thinking it was so small, it would be gone in a flash, but I could only finish half of it. Hubs and I put hot sauce on just about everything, so that is what you see on top of it with some chopped parsley to garnish.

We’re also addicted to those tomatoes which is why you always see them in my photos. Seriously, they are that delicious. They are called “Flavor Bomb Cherry Tomatoes”. We buy them at Sam’s Club, but I’m sure you can google them and find where they are in your area. So good! (and no they didn’t pay me to say this.)

Flavor Bomb Cherry tomatoes

img_4561-1


Ingredients

  • 1 medium spaghetti squash (2 1/2 to 3 pounds)
  • 1 head of broccoli cut up into florets
  • 1 cup heavy cream
  • 1 clove garlic, smashed
  • 1 stick of butter (REAL butter!)
  • 2 & 1/4 cup grated Parmesan
  • 1 1/2 cups shredded Fontina (Use Mozzarella if you like it better)
  • 2 teaspoons smoky paprika (optional)
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon Granulated garlic

Directions

Preheat the oven to 400 degrees F.

With a sharp knife, carefully cut the squash in half horizontally. Scoop out the seeds. Drizzle the inside with olive oil, salt & pepper, granulated garlic and smoky paprika (optional). Place in a baking dish or on a baking sheet cut side down. Roast for 45 minute to an hour until fork tender.

Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.

With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the shells. (Shell will be your cooking vessel.)

Preheat the broiler to low.

Make the Alfredo sauce. (I will look away if you want to use your favorite jarred Alfredo but honestly, it’s so easy and tastes so much better to use your own!) Here is how:

In a saucepan, warm the butter and cream. Add the smashed garlic. Season with salt and pepper. Add the Parmesan and stir until melted. (What the WHAT! That was SO HARD!)

Now toss the broccoli and squash with the sauce. Add in some more pepper. Divide the mixture into the two empty shells and top with grated cheese.

Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly. Keep watch after about 3 minutes. I left mine in about five minutes, but your broiler might be stronger than mine.


See ya tomorrow!

 

Sexy Zucchini Leek Pie drives my husband wild!

I confess. I am a reformed recipe hoarder/waster.

I used to go through my favorite foodie magazines ripping out recipes I fully intend to try, only to have them get thrown into my kitchen “drawer of death”, resurfacing years later to be thrown straight into the recycle bin. Thanks to the Internet, if I see something I love and want to make later, I usually just google it later.

img_4493

I confess. I am a reformed recipe hoarder/waster.

I used to go through my favorite foodie magazines ripping out recipes I fully intend to try, only to have them get thrown into my kitchen “drawer of death”, resurfacing years later to be thrown straight into the recycle bin. Now, thanks to the Internet, if I see something I love and want to make later, I usually just google it until I find it.

The following recipe was adapted  from one of the only recipes that I purposely stuck to my refrigerator door so that I would see it every day and be shamed into making it! The original (Zucchini pie) recipe was torn from the pages of Cooking Light Magazine (August, 2017 edition). Their pie photo was so beautiful, (google it), I had to save it! Last week while trying to decide on dinner,that photo grew arms and started waving a white flag in my face. Okay, Okay, it was time! I had all of the ingredients in the fridge to make something similar, so I adapted it to make “Zucchini Leek Pie”.

The first step is to set your spiralizer on the “thick” setting and go to town on a couple pounds (I used a little less) of unpeeled zucchini. Then you place your spirals on paper towels with some salt and let them stand for 30 minutes. This is to let them sweat out their liquid. If you don’t have a spiralizer, you should get one. They are so fun to experiment with and you don’t need to spend a ton of money. Ours came from the “As seen on TV” section at Walgreen’s. (I think we paid $9.99 for it.) We have discussed buying a fancy version, but we aren’t making zucchini spirals with any regularity, so the little one works well for us.

spiralizer

When I opened our fridge I spied two cleaned and prepped leeks that had been in there a while. Not wanting to waste them, I decided to cut them up and use them in the pie. I also subbed in freshly chopped chives, basil and garlic.  Their recipe called for just the tomatoes, garlic and fresh oregano to be wilted in the pan. I didn’t have oregano, so I left it out. (When I do this dish again, I will skip this step with the tomatoes. I don’t think it’s necessary.)

Here you have the beautiful tomatoes halfed, chopped leeks, chopped fresh garlic, chives, basil, salt and pepper in just a wee bit of olive oil. Pretty colors!

img_4479

Once the leeks were cooked to my satisfaction, I turned off the heat and let the mixture cool a little bit. Meanwhile I blotted the zucchini with more paper towels until it felt dry, then put it in a kitchen towel and squeezed it as hard as I could. Once you’ve extracted as much moisture as possible, transfer it to a bowl. If you have never made zucchini spirals, you might not realize that the strands are very very long. I used kitchen scissors to cut them up so they would be more manageable.

Whisk the remaining ingredients, then add the vegetables and stir. (Sorry, no photo of this part.) The whole shebang goes into a spring form pan to bake. When it’s finished, it gets turned out upside down and it looks LOVELY!

img_4492

img_4495


Ingredients

  • 2 pounds zucchini
  • 1 1/2 teaspoons kosher salt, divided
  • 2 tablespoons olive oil
  • 1 pt. grape tomatoes, halved
  • 2 large leeks, carefully cleaned and chopped
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh chives
  • 4 garlic cloves, minced
  • 7 large eggs
  • 2/3 cup cream
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon Sriracha Sauce (or your favorite hot sauce) optional
  • 1 cup shredded mozzarella cheese
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • Cooking spray

Directions:

1) Using the large holes of a spiralizer, cut zucchini into noodles. Place zucchini on a bed of paper towels. Sprinkle with 1 teaspoon salt. Let this sit for at least 30 minutes.

2) Heat oil in a large skillet over medium-high. Add tomatoes, leeks, garlic, chives and basil; cook, stirring often, until the leeks are soft and the tomatoes are wilted. Remove from heat and allow this to cool. (Remember, you will be adding it to an egg mixture so it needs to be close to room temp.)

3) Preheat oven to 375°F. Place half of zucchini noodles on a clean kitchen towel. Wrap towel around zucchini; twist and squeeze until all liquid is extracted. Repeat with remaining zucchini. Cut zucchini into manageable lengths.

4) Whisk eggs in a large bowl until lightly beaten. Whisk in milk, flour, hot sauce, pepper, and 1/2 teaspoon salt. Add tomato mixture, cheeses, and zucchini and stir to combine (kind of gently as you want to combine everything but not destroy the integrity of the vegetables.)

5) Wrap bottom plate of a 9-inch spring form pan tightly with foil. Assemble pan; coat bottom and sides with cooking spray. Pour egg mixture into pan. Bake at 375 degrees until set in the middle. Check it at 50 minutes. Mine took 60. Important step:  Make sure to let it cool for at least 15 minutes. Carefully remove the sides of the pan. Place your serving platter on top and invert. Then remove the bottom and garnish.

6) Watch your family swoon. I really love sour cream so I garnished mine with that, but you can do anything you like or nothing at all.

NOTE: This pie is NOT good re-heated in the microwave. The morning after I made this we got up thinking it would be great for breakfast. We nuked two pieces and both agreed that it tasted bitter. Best to put it in the oven covered (at 250 degrees) and let it heat up slowly and evenly for about 15-20 minutes.

img_4493

PS- Tomorrow we’ll talk about stuffing spaghetti squash with broccoli Alfredo (Not to be confused with Charlie Alfredo, below.)

Charlie Tortellini

Gimmee that Bacon Roasted Tortellini!

A lot of times I adapt recipes that I have made at home in order to serve for a large crowd. This tortellini casserole is a showstopper every time!

 

Tortellini casseroletortellini

By day, I do the finances for a very large, beautiful Baptist church here in Louisville. (Not that it matters, but hubs and I are Catholic and we joke with the members of this church all the time that, “We are the heathen Catholic couple!”) Every Wednesday afternoon I knock off at 1:30 to meet Charlie at the door and walk down to the church kitchen where together, we prepare their Wednesday Night Fellowship meal. This is our fifth year of doing that walk.

I think it’s worth noting here that I haven’t always been a good cook, let alone someone who was trained in feeding the masses!  Raising my daughter alone, I remember a very limited scope of what I actually made from scratch. There for a while, we ate almost all of our meals out at Applebee’s. (Yes, it’s true. If I could do that over, I certainly would.) When Charlie came along ten years ago, he came with the experience of not only being a retired Firefighter, but his firehouse’s cook. Soon enough, he was preparing all of our meals.

That is, until we moved to a new condo that had a wonderful kitchen. It was there, two years prior to my being hired at the church, that I discovered my absolute love of cooking. Turns out, I not only love cooking, I’m told my food is worth eating! (That’s a total plus!)

Just after I was hired, I learned of an opening to aid in the Wednesday Fellowship Meal prep. I am ALWAYS and I mean ALWAYS on the hunt for side job experiences, so I immediately signed us up! (Poor Charlie. He’s sooo stuck with “a joiner”.)

Long story short, after the first season, we ended up taking over the entire meal preparation. That means we decide what to make, we shop for our ingredients, we prepare the food, we help to serve the food and do the dishes and it’s darned hard work. I joke all the time that,”It’s ALWAYS Wednesday in our life”. I feel like it’s true! It’s also true that it’s like planning a huge party once a week and for this reason, I adore it!

A lot of times, I adapt recipes that Charlie and I make at home in order to share with the church. This tortellini casserole is something I saw on TV long ago. It seemed so easy. I made it for us and we loved it, so I figured out an easier way to make if for the church.

I will give you the original recipe and then I will tell you how to tweak it for a crowd! But first, meet my hubs, Charlie Alfredo! LOL!

Charlie Tortellini

 

Bacon Roasted Chicken Tortellini

Makes 8-10 servings.

½-20 oz. pkg.  Hardwood Smoked Bacon

1 pkg. Chicken Breast (about 1 ¾ lb.)

½ tsp. Kosher Salt

½ tsp. Garlic Italian Seasoning

1/2 tsp. Dried basil

¼ tsp.  Coarse Ground Black Pepper

2-19 oz. pkgs. Frozen Cheese Tortellini (I always go for the tri-color variety. It’s just prettier)

1-12 oz. pkg. Frozen Peas

2-16.9 oz. pkgs. Alfredo Sauce (at home, I make my own, but use jarred if you are scared!)

6 slices Provolone Cheese

Preheat oven to 375° & lightly spray a 9″X13″ casserole dish with pan release.

Layout bacon on a baking sheet & bake until crisp (about 15 minutes or so).

Remove bacon from baking sheet & move onto a paper towel lined plate to drain. Do not discard the grease from the baking sheet.

Season both sides of the chicken breast with salt, Italian seasoning & black pepper. Place directly on the already hot baking sheet. Flip chicken so that bacon grease is now on both sides of the chicken. Roast chicken for 10 minutes & then flip. Roast another 10 minutes & check for doneness. The chicken should read 165 degrees on an instant-read thermometer. Remove from oven & let rest on your cutting board for 3-5 minutes before slicing into thin strips.

In a large mixing bowl, combine sliced chicken, tortellini, peas & both jars of Alfredo. Crumbled the bacon over top & toss well to combine.

Pour mixture into your prepared casserole dish. Cover top with sliced provolone cheese. Bake for 25 minutes covered with foil & then 10 minutes uncovered. The casserole should be hot, bubbly, and browned on top.

Tortellini casserole

Tortellini casserole1

Yeah okay, that’s how we made it at home.

For church (or a large group), skip frying the bacon and doing the chicken in the bacon fat. Instead, go to the market and buy prepared chicken. You can find frozen chopped chicken as well OR buy a rotisserie chicken OR boil some chicken tenders. AND for the bacon, buy frozen, chopped bacon OR buy already prepared bacon and chop it up. Skip the entire part about cooking all this stuff and just add it in with the other ingredients.

THE BEST part about this recipe is that you NEVER have to cook the tortellini; just dump it in as is. Oh and…it’s DELICIOUS,too!!!

PS- Tomorrow’s recipe will be “Zucchini Leak Pie”! Don’t miss it!

img_4496

Not Yo Mama’s Vegetarian Lasagna ala Bobbe

I have finally come up with a recipe for vegetarian lasagna that I think is worth sharing. Seriously, we loved this dish!

Recently I was asked by a wonderful lady if I would create a meatless lasagna for her to serve the vegetarians at her dinner party. Happily, I obliged even though I am not typically a lasagna maker. (Something about the ricotta cheese always messes me up and the dish ends up too gloopy.)

I started this dish just thinking about vegetables I like to eat together. Spinach and artichoke always find themselves front and center wearing gold stars, when I start this thought process. Next, what items could I add for taste, color and texture: onions, shredded carrots and chopped Shiitakes! Perfect combo!

Then I thought about my issues with ricotta and I remembered watching an episode of “The Pioneer Woman” where she made hers with a yummy Béchamel sauce (white sauce) instead of ricotta. I questioned this though, because of this being a meatless dish. When there is no meat present, flavors are different and I worried that Béchamel might make a squishy, drippy lasagna. What to do; what to do?

I decided to make a sauce using heavy cream, cottage cheese, finely grated Parmesan cheese, a little corn starch, an egg and some fresh garlic. Then I put together my red sauce and got the rest of my ingredients assembled and ready to go.

Cast of characters:

I should mention too, that I grated a block of Fontina cheese to mix with the bagged Mozzarella for more flavor. To make it easier, and because I was only making this in an 8″ x 8″ pan, I used no boil noodles-they are shorter.

Then it was a simple matter of layering. First, a thin layer of tomato sauce, etc.

Then repeat the layers until the top is reached.

Bake at 375 for 30 minutes covered. Then 10 minutes more, uncovered, until brown and bubbly.

The final secret is to let it cool for 20-25 minutes before serving, otherwise, it will wilt as it did below. (I was hungry! It still tasted great!)

Oh and PS, I tested this recipe the night before I made it for my friend. My version didn’t include the carrots and mushrooms. It also had way too much fresh garlic and I had added too much lemon zest to my white sauce. I like to add a little zest to ricotta because it lightens it up, but it didn’t work here because duh, I was using cream. It actually made the dish a little sour. The recipe posted below includes my tweaks. You’re welcome.

((Hugs and love))


Ingredients:
White Sauce:
2 cups cottage cheese
1 cup heavy cream
2 cloves garlic (minced)
1 egg
1 ½ cups finely grated Parmesan cheese
½ tea. Salt
Red Sauce:
(1) 28 oz can of crushed tomatoes (OR you can buy a can of San Marzano’s and crush them yourself)
½ jar of your favorite prepared marinara sauce + 2 Tbsp. Olive oil
¼ cup freshly chopped basil
½ tea. Salt
½ tea. Pepper

1 pkg no boil lasagna noodles
(2) 8 oz. packages of frozen, chopped spinach
2 cans artichokes, quartered, then chopped
2 medium onions chopped
2 carrots grated
1 c. Shiitake mushrooms finely chopped (you can leave them chunkier if it’s your preference)
(2) 8 oz. bags of shredded Mozzarella
8 oz. grated Fontina
½ c. finely grated Parmesan Cheese

Directions:
Preheat oven to 375 degrees

Prepare both sauces and set aside. Neither has to be heated. Simply mix the ingredients and set aside. This can be done a day in advance and stored in the refrigerator if you like.

Sauté the onions, carrots and mushrooms until the onions are translucent. I started the onions & carrots about five minutes before adding in the mushrooms.

Thaw the spinach, combine it with the chopped artichokes and then squeeze out as much water as humanly possible. I use a cheese cloth. Then mix the cooked onions and carrots.

In a 9 x 13” baking dish, layer as follows:
Red sauce in the bottom
Noodles
Vegetable mixture (about half)
White Sauce
Mozzarella/Fontina Cheese
Red Sauce
Noodles
Repeat
When you reach the top your final layer should be Noodles, Sauce, and Mozzarella/Fontina cheese.
Finish by sprinkling a little Parmesan on top of this.

Cover loosely with foil that you have sprayed with cooking spray.
Bake 30 minutes covered.
Uncover and bake 10 minutes more or until brown and bubbly.
Important: Allow this to cool for 20-25 minutes before you serve it.

PS-I had leftover vegetable filling and cheese that I turned into a crust-less quiche for the following night’s dinner. It was so yummy. Just add 5 eggs and a half cup of cream. Bake at 350 degrees for 40-45 minutes.

This slideshow requires JavaScript.

Lemon-Basil Brown Butter Chicken

This was intended to be lemon chicken, but I goofed and let my butter get brown. Introducing Lemon-Basil Brown Butter Chicken ala Bobbe! It ended up being very tasty (and it smelled delightful too!)

At some point I will stop using my iPad to do my photos in favor of using the canon that just sits upstairs feeling lonely. Although most of the time I’m fine with my photos, the iPad just could not capture a great image of this dish. Trust me, it received rave reviews from the hubs and I actually loved it too. (I can always find some way to be critical of my creations, but not this time.)

img_4170

 

This started out to be lemon chicken but I got lazy when it was time to make the sauce, so it became lemon-basil brown butter chicken because I let my butter get too brown. Happy accident.

The first step was to butterfly and pound the chicken breasts into about 1/4″ cutlets. Then I salted and peppered each side and dredged them in a seasoned flour mixture. (Lemon pepper & Italian seasoning.)

img_4187

Once I had all of the cutlets dredged on both sides. I set them aside in order to assemble my sauce ingredients.

img_4186

Cast of characters for the sauce: chicken broth, zest of three lemons, juice of three lemons (I didn’t cut or squeeze the lemons until I was sure I would need them all.), garlic, basil, olive oil, a little flour and BUTTER. (Butter was late for the photo-op. I trust everyone has seen butter before!)

img_4188

Next I heated some butter and olive oil to medium high in my cast iron skillet and I added the first cutlet in. This guy was pretty large, so I didn’t try to crowd the pan with the other one. Instead, I did them in batches.

img_4185

img_4183

Once browned, I took them out and set them aside. At this point I added some more butter and a little flour and some chicken broth and started whisking away. Then came the lemon juice and zest, the basil and at the very end; the garlic.

Here is a video of what it looked like. I did add some more liquid to it after this because I didn’t want it to be too thick.

We served it over plain orzo with a side of delightfully perfect roasted Brussels sprouts and rainbow carrots.

img_4173

And here you have it! I garnished mine with cilantro even though there isn’t cilantro in the dish. I failed to save some fresh basil leaves, so I improvised. LOL! This is a no-no in the real world; but since this is “Bobbe’s World”, I get to do what I want!

img_4171

 


Ingredients:
2-4 chicken breasts, butterflied and pounded to ¼”
2 ¼ cups flour
1-2 Tbsp. lemon pepper (optional)
1-2 Tbsp. Italian seasoning (optional)
Salt & Pepper to taste
1-2 Tbsp. Olive oil
3-4 Tbsp. unsalted butter (use REAL full-fat butter, anything else is poison!)
3 cloves garlic slivered (can be chopped if you are lazy)
16 oz. Chicken broth
Zest & juice of three lemons
½ fresh chopped basil

Directions:

Create a flour dredge using 2 cups of flour mixed with 1-2 Tbsp. lemon pepper & Italian seasoning.

Butterfly the chicken and pound into ¼” cutlets. Salt & Pepper both sides.

Heat a cast iron skillet to medium high, add in 2 Tbsp. olive oil & 2 Tbsp. butter. Fry the chicken until golden brown on both sides (about 4-5 minutes per side).

While the chicken is in the pan, assemble the ingredients for the pan sauce:
Butter, Flour, Chicken broth, Lemon zest, Lemon juice, Chopped Basil, Garlic.

When the chicken has finished cooking, remove to a plate. Using the same skillet with the chicken drippings: whisk in 1-2 Tbsp. butter, then 1-2 Tbsp. flour, and the chicken broth. Continue whisking until the lumps are out and you have a smooth consistency. Reduce heat to medium and while still whisking, add the zest, juice, basil and lastly, the garlic. Continue whisking about 2 minutes more.

At this point, you may add the chicken back to the pan OR if you are serving it over rice or noodles, or in our case, orzo; you may want to wait and drizzle the sauce over the top. Anyway you do it will be the right way for you!

 

Somewhat Blackened Sword Fish -OOH LA LA!

Every time I make fish at home, I amaze myself. It isn’t because I think I’m a fabulous cook; it’s because I grew up hating all fish. As an adult, I’ve realized I probably hated it because it was never served in our home. (My Mom was afraid of cooking it. ) Sword fish is one of my favorites now. Here is how we prepared it the other night…

img_4080

I had assembled this tray (above) with all the pretty vegetables in order to try Delicata Squash for the very first time. Since I wasn’t sure what the squash would taste like (because I’d never made that variety before), I wanted to make something that had a little bit of kick to it.

Ordinarily when we make sword fish, I like to flavor it with cilantro and lime, but since I was in search of “kick”, I opted for a little bit of spice and a little bit of black. Sword fish is very forgiving and almost impossible to screw up!

The first thing I did was melt 3 Tbsp. butter in my little measuring cup. To it, I added some cayenne, some bourbon smoked salt, chili flakes, onion powder, smokey paprika, and garlic. I didn’t measure this, but I will attempt to give you some help.

Let it get all melted and then turn off the heat and let it sit.

img_4102

Meanwhile, I’ve had my sword fish filets sitting on the counter for about 20 minutes. I like them a little close (but still cool) to room temperature before I cook them.

Heat a cast iron skillet to medium-high. Add 1 Tbsp. REAL butter and 1.5 Tbsp. olive oil. Let it heat to a shimmer and then place in the fillets. Then pour the spiced butter mixture over the top. I had debated on making this totally blackened fish, in which case I would have dipped the fillets in the butter and then coated them on both sides with a dry rub, but I decided on this route instead.

img_4103

I let these cook for 5 minutes on each side, then I did the unthinkable: I added MORE butter to the top! You can skip this step if you are afraid. After this, I simply sprinkled more seasoning on each side and poof, this fish is done!

img_4104

The finished product!

img_4105

Delicious! I should also mention here that if you have a Trader Joe’s in your area, this is a great place to find fish for two. We regularly shop in their frozen fish section because you can buy small portions (usually two fillets per vacuum package) of lots of different fishes. (and no, they did not pay me to say this, it’s just a fact.) We really like the swordfish, salmon, cod and tuna!

img_4099


Ingredients:
2 Sword Fish Fillets
4-6 Tbsp. butter (yes, I used that much. You don’t have to if you are sckeeeeeeeerd.)
2 Tbsp. olive oil
1 tea. Smoky paprika
½ tea Cayenne pepper
1 tea. Chili powder
½ tea. Bourbon smoked salt
2 tea. Minced garlic
1 tea. Onion powder
½ tea. Chili flakes

Directions:
Melt 3 Tbsp. butter. Add the spices to it and stir.
Preheat cast iron pan to medium high.
Melt 1 Tbsp. butter and 1 Tbsp. olive oil in the pan until shimmery.
Add the fillets.
Pour spiced butter over the top of each fillet.
Cook five minutes each side.
Turn the fish over, sprinkle with a little more seasoning, and cook each side about 2 minutes more. (Optional: add more butter prior to adding more seasoning!)

Delicata Squash & Onions with Tomatoes!

I like to try new things. On a recent trip to Trader Joe’s, I spied a pretty display of different types of squash. My eye kept going to the pretty Delicata Squash and so I picked two of them. Here’s what I did with them.

I have had two delicata squash’ sitting on my counter for the past month (yes, MONTH!). They arrived in my home in much the same way a lot of things do: impulse purchase at Trader Joe’s! Last night I decided I was tired of looking at them, so I did a quick search through some recipes on the Internet to see what to do with them. Nothing appealed to me so I decided to put together my own using ingredients I had on hand.

I have an abundance of fresh herbs in my garden so I picked some thyme and some tarragon. I also had about a quarter of a bag of basil sun-dried tomatoes to get rid of. I hate those things, but my husband loves them, so I indulged him. Next I simply cut the squash in half, cored it and sliced it and then sliced a couple of Spanish onions. (I would have loved to use red onions for their color, but we were out.) Lastly, I threw in the last of a bag of baby Roma tomatoes mostly for color.

Pretty, isn’t it?

If you have never had Delicata squash, it tastes like a cross between butternut, acorn and yellow squash. They told me at the store that it is sweeter, but I found it to be milder. It’s not as dense as acorn and butternut and not as watery as yellow squash. I found it to be a perfect mixture and I love the fact that the skin is so thin, it can be eaten. (No need to peel! Yay!)

img_4076

I greased a casserole dish, sprinkled in some of my fresh thyme leaves and a few cloves of garlic and then I put down my slices, alternating between the squash and the onion. Last but not least, I sprinkled on the chopped sun-dried tomatoes and the last of a bag of baby Roma tomatoes.

img_4078

Once I was satisfied with how it looked, I melted about 3 Tablespoons of butter and a splash of olive oil along with more thyme leaves and tarragon. I drizzled the mixture over the top of the squash and onions and tomatoes.

I covered it with foil and baked it at 400 degrees for the first 20 minutes, then I uncovered it and baked it 30 minutes more (until it was fork tender.)

img_4085

Let me tell you. I am a fan of this squash and this dish. The next time I make it, however, I will come up with some form of sauce to bring it all together. This could have easily been done on a sheet pan with no particular order, but I liked this presentation for the table.

I decided to pair this with blackened sword fish (recipe is coming next ), and roasted green beans and it was delicious.

img_4099


Ingredients:
2 small Delicata Squash
2 Onions (use what you like)
10 sprigs (or more) of fresh thyme
10 sprigs (or more) of fresh tarragon
4 cloves garlic
2 Tbsp. Olive oil
4 Tbsp. butter (use REAL butter!)
10 (or more cherry tomatoes) I used baby Roma tomatoes
3 Tbsp. chopped sun-dried tomatoes (optional)

Directions:
Preheat oven to 400 degrees.
Slice the squash length-wise. Core and then slice into wedges.
Slice the onions the same size as the squash.
Grease a baking dish. (anyway you like. I used coconut oil spray)
Sprinkle down about ¼ of your fresh herbs.
Crush the garlic and add it to the pan as well.
Put down the squash and onions, alternating between the two.
Add the tomatoes and the sun-dried tomatoes on top.
Melt the butter and 1 Tbsp. olive oil with remaining herbs and drizzle all over the top of the vegetables.
Cover with foil and bake 20 minutes.
Uncover and bake 30 minutes more (or until fork tender).

Now say, “Delicata, Delicata, Delicata!” (because it’s fun to say!