Roasted Acorn squash with sauteed beet greens

What a yummy lunch this turned out to be. I love beets and hate to throw out the beautiful greens that come with them. So awhile ago I decided to chop them up and sautee them just like spinach. Im so happy I did because it has turned out to be one of my family's favorite side dishes. Im challenging myself to eat only vegatables today, so after scanning what I had on hand as far as produce, I came up with this dish. I popped a whole acorn squash in the microwave for 12 minutes (poke it a couple times with a knife). While this was cooking I prepped the beets. I cut off the bulbs and washed them thoroughly, wrapped them individually with aluminum foil (you can add a drizzle of olive oil and some s&p) and baked them for an hour at 375°. I did a rough chop on the stems and leaves of the beets and sauteed them in a large pan with just alittle bit of oil. Season to taste. When the squash was done I cut it in half, removed the seeds, and filled one half of the cavity with the sauteed beet greens. Yummy, I had to share with my 4 year old because she liked it so much, good thing there were two halves. The best is you still have your roasted beets to look forward to later. Enjoy!

Use what you got!

Look around your house, and listen to your tastebuds. Some of my greatest recipes came from throwing ingredients together that I have laying around the house. The salad I made this afternoon is a perfect example.

Avocado
Cherry tomatoes
Fresh mozzarella
Balsamic vinegar
Olive oil
Courtneys everything seasoning

Mix all ingredients in a bowl and enjoy.

Dayton Daily News

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Miami beach

Sometimes even the cook needs a break.
Joes stone crab is great way to do it

Pretty Little Puffs

For those of you that know me, I HATE TO BAKE. No really I would rather have a tooth removed, but as it goes  I often have to do it for a cooking class or a catering event. Today I am making many, many, many cream puffs. Now, this is my kind of baking. 4 ingredients, very little time, and the result is tasty little puffs of deliciousness. You can fill these little puffs with just about anything depending on how big you make them. Today I am filling them with a vanilla pudding mixture, but you could easily fill them with chocolate pudding  or fruit filling. Go savory with bigger puffs and fill them with chicken, egg, or tuna salad.

1 cup water
1/2 cup butter
1/4 salt
1 cup flour
4 eggs


Preheat oven to 425 degrees F (220 degrees C).

In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

Zucchini Sausage Crescent Bake

I had a wonderful class at Cooks'wares in Springboro, OH on Monday. It was so special to see so many familiar faces in the sold out crowd. One of the recipes that we discussed with the sautéed zucchini and squash.  I told the students about a quick and easy recipe that my family loves, that I would like to share. This is great serves for breakfast, lunch or dinner. For dinner I would probably serve it with a nice salad.
Enjoy!

Zucchini Sausage Crescent Bake

 

8 oz can crescent rolls
1 Lb bulk sausage
4 cups zucchini, thinly sliced
1 cup onion, chopped
4 T butter
3 T Italian Seasoning
2 eggs, beaten
8 oz mozzarella, shredded

Preheat oven to 350°

Cover bottom of 9X13 baking dish with can of crescent rolls.
Brown sausage and break up. Cover top of crescent roll with sausage.
In the same pan sauté zucchini and onions in butter, stir in Italian Seasoning. Pour and spread evenly over sausage.
Combine eggs and mozzarella and, pour over zucchini mixture.
Bake for 25 minutes.

Sautéed Zucchini and Yellow Squash

3 Tbs. butter

1 Tbs. olive oil
3 medium zucchini, cut into half moons
3 medium yellow squash, cut into half moons
1 large yellow onion, sliced
CES

1/4 Cup Parmesan Cheese

Melt butter with olive oil in a large skillet over medium high heat. Add zucchini, squash and onions, sauté until soft and just begin to brown. Season with CES to taste.

 

Slow Cooker 2 Ingredient Chicken

Sometimes you need a quick and easy foolproof recipe to save the day. I have been making these chicken legs for a couple of years now, and they are one of my kids favorites. I usually make it when I find the chicken legs on managers special. You simply can not beat a two ingredient recipe.

Chicken

Teriyaki or BBQ Sauce

8 hours low

 

Serve these taste legs with rice and a steamed vegetable, and you have a complete meal. These are also great for parties if you use wings.

ENJOY!