Sunday, October 18, 2009

Stuffed Acorn Squash

We just consumed one of the yummiest dinners!! It was healthy, flavorful, affordable and I made it up! I thought I'd share a picture and the recipe with anyone who wants to try it, because, Dang! it was good! Here's what I did:

2 acorn squash
1 cup of rice
1 small onion
2 cloves garlic
1 lb ground turkey
1-2 handfuls of fresh or frozen spinach
1-2 roma tomatoes
4 oz cheddar (or fontina would be yummy!) cheese in 1/4 inch cubes
2 handfuls of parmesan cheese

Preheat oven to 350.
Put cup of rice on to cook.
Cut squash in half. (Brian would tell you to use a samurai sword or a circular saw to accomplish this task.) Season with salt, pepper and a little olive oil. Place cut side down in a baking dish. Place in oven for 30 min.
While the rice and squash are cooking, chop onions, garlic and tomatoes. In a skillet, sautee onions and garlic until slightly caramelized. Add ground turkey (season with some salt and pepper) and sautee until brown. Add spinach (season with some salt and pepper) and cook until spinach is done. Add cooked rice and both cheeses and stir until well incorporated. Taste test for seasoning level. Add more salt and pepper if needed.
When the timer goes off for the squash, remove from oven. Turn squash over in baking dish to form bowls. Fill each squash with the meat mixture. Cover dish with foil and bake for another 30 min.

That's it! It was beyond yummy! Everyone loved it. We'll look forward to making this dish again several times this fall while squash is in season.

Saturday, March 28, 2009

Emerald Isle Dessert

1 pk graham crackers, crushed
5 tb melted margarine
2 tb powdered sugar
1 3 oz pkg lime jello dissolved in 1 c boiling water
1 13 oz can evaporated milk
1 8 oz bar cream cheese, softened
1 c sugar
1 ts vanilla
4 tb lime juice
green food coloring

Mix graham crackers, powdered sugar & margarine to make crust. Pat into 9x13 pan.
Put dissolved lime jello into fridge to begin to set.
Put milk into large bowl and put into freezer until ice crystals form. Whip until stiff. (Like whipped cream.)
Mix cream cheese with sugar, lime juice, vanilla. Add food coloring and jello. Mix well & add whipped milk.
Pour onto crust.
Set for several hours.

Yum!!! This is what we had for dessert on Loretta's Birthday. I think everyone loved it! You could do this with any flavor of Jello. I've been wanting to try it with half lime and half raspberry, swirled. I think it would taste fabulous!

Saturday, January 17, 2009

Chicken Crescent Rolls

One of my very favorites growing up and I still make it all the time!

Chicken Crescent Rolls

3 Pkgs of Crescent Rolls
1 Pkg of Cream Cheese
1 lbs shredded or cubed chicken
1 small can of mushrooms (I leave these out because I don't like mushrooms!)
1 tbls of chives (fresh or dried)
1 tsp lemon pepper
Bread Crumbs

Soften cream cheese and mix in chicken, mushrooms and seasonings. Unroll crescent rolls and stretch each one out just a little to make plenty of room for the filling. Put a tablespoon in the middle of each roll and roll up! Cover each roll in bread crumbs and place on a baking sheet. Bake at 350 for about 15 min.


1 can cream of chicken soup
1 can chicken broth (you won't use the whole can...use your judgment on thickness of gravy)
1/4 cup sour cream

Wisk all ingredients together in a sauce pan and heat until warm.

Brian likes rice under the rolls with gravy on top of everything.
I like to make a big batch and freeze them in separate baggies and reheat in the oven for a fast dinner.