Spaghetti Squash Quinoa Veggie Bake

So I've been trying to eat healthier lately and as a result have been checking out some veggies I hadn't really tried before.

Spaghetti Squash... sounded interesting... Tawny said it was good... why not?

So I picked one up.

But what the heck am I supposed to do with it?

I started browsing recipes and found one on Artsy-Foodie.

Spaghetti Squash PLUS quinoa?! Wow! This totally fills the bill! So that was the base for this recipe.

As you can tell, I haven't really been blogging lately, so I didn't take the step by step pics I usually have. But this recipe is just way too good not to share!

Spaghetti Squash Quinoa Veggie Bake (printable recipe)

4 C cooked spaghetti squash (1 squash)
2 C cooked quinoa (cooked in veggie stock)
16 oz lowfat cottage cheese (I used Fiber One)
1/4 C chopped bell pepper
1/2 C chopped onion
2 large garlic cloves, minced
1 1/2 C chopped mushrooms
1 can Rotel, drained
4 eggs, lightly beaten
4 egg whites, lightly beaten
8 oz shredded pepper jack cheese
1 TBLS herbs (I used Penzeys Fox Point)
drizzle of olive oil

Preheat oven to 375F.

Pour a drizzle of olive oil into a medium skillet and cook peppers, onions, garlic and mushrooms until tender. In a large bowl mix cooked veggies with all remaining ingredients. Pour into a greased lasagna pan. Bake 1 hour 15 minutes or until it's set and golden.

This smelled amazing while it was cooking. I really didn't know what to expect for the flavor. I figured it would be kinda frittata-like... and it was. But it was also hearty and light all at the same time. The mushrooms were savory. It had a bit of mild spice to it from the pepper jack and the Rotel. It was moist and creamy and satisfying.

Add a nice crisp salad and this is a perfect meal. And crazy healthy! When I was looking for cottage cheese, I found some by Fiber One. More fiber? Yes please!

This makes 8 hearty servings.
311 Calories
14.3g Fat
1.3g Saturated Fat
28.2g Carbs
5.8g Fiber
8.3g Sugar
20.1g Protein
8 WWPlus points

This would also make 16 or more delicious appetizer servings.

Wicked Good! Wicked Healthy! It was so good, that I sat down to post this right after dinner!

Why don't I eat like this more often??

Elote Asado (Grilled Corn with Chile & Lime)

Holy crap this is wicked good!!!!

I don't have step by step pics, because I was wicked busy and distracted, but this is too good not to share!

I found this in the Better Homes & Gardens Mexican magazine... ya know... those cooking magazines at the checkstand at the grocery store? One of those!

I'm SO glad I picked it up!!

Elote Asado
6 large ears of corn, husks and silks removed (I used 8)
1/2 C snipped fresh cilantro
1 TBLS ground ancho chile pepper
2 tsp finely shredded lime peel
1/4 - 1/2 tsp cayenne pepper
1/4 C butter, melted
2 TBLS mayo (I used reduced fat)
2 TBLS Mexican crema or sour cream (I used reduced fat sour cream)
2 TBLS lime juice
Salt

Cut each ear of corn in half. Place corn pieces in a large pot and cover with water. Let soak for 10 minutes.

In a small bowl stir together cilantro, ground ancho chile pepper, lime peel, and cayenne pepper; set aside. This stuff smells amazing!!!!

In an extra-large bowl whisk together melted butter, mayo, sour cream (or crema), and lime juice and set aside. Drain corn. Brush corn with butter mixture and place on a grill directly over medium-high heat. Cover and grill for 15 to 20 minutes or until corn is tender, turning every 5 minutes and brushing with butter mixture several times during the last 5 minutes of grilling.

Place grilled corn in the remaining butter mixture in the bowl and toss to coat. Sprinkle cilantro mixture over corn and toss to coat. Season to taste with salt.

I had a piece as soon as I took them off the grill because they smelled so good... then I had another! They were great! The sweet corn with the tangy sour cream & lime juice, the savory chile powder, the spicy cayenne, more tangy lime, herby cilanto... so so so yummy!!!! My husband HATES cilantro... but he LOVES this corn!!

Then I let everyone else know they were ready!

Enjoy!!!

Braised Pork Torta

There's no real recipe for this. It was an impromptu kinda thing that turned out amazing!



















Here's what you'll need.

Braised Pork Torta
Shredded braised pork
Refried beans
Red enchilada sauce
Chipotle sour cream
Guacamole
Shredded lettuce
Nice rolls, split, cut side toasted

Heat enchilada sauce in a small skillet.
Dip toasted side of the bottom part of the bun into the enchilada sauce.
Please sauce side up on a plate.
Spread a spoonful of refried beans over enchilada sauced bun.
Top with shredded pork.
Drizzle or dollop on some chipotle sour cream.
Add shredded lettuce.
Spread guacamole on toasted side of the top part of the bun and cover sandwich.
Devour!

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I threw a pork loin roast into the crockpot with some fajita seasoning my mom got me in New Mexico and some chicken stock. I put it on high and cooked it all day.

If my brain had been just a bit faster than my body, I would have used beer instead of chicken stock. Oh well... it was still wicked tasty.

Shred that.


I had some Cellone's Hard Rolls. I love those for sandwiches.

I split them in half and toasted the cut side in the toaster oven.


I had about a quarter of a bottle of Trader Joe's Enchilada Sauce leftover in the fridge. I poured that into a small skillet to heat it up. Then dipped the bottom, toasted side of the bun into it.


Use whatever enchilada sauce you like.

Spread a generous spoonful of hot refried beans over the sauced bun.


Homemade refried beans, canned, whatever... that was Taco Bell canned refried beans plus taco sauce & lime juice.

Add some moist delicious shredded pork.


Now for the Chipotle Sour Cream.

I was going to make it with canned Chipotles in Adobo sauce. But when I opened my last little can, it kind of exploded a little. So I thought I'd pass on the botulism and just mixed sour cream with Chipotle Tabasco.


Put a nice dollop of chipotle sour cream over the pork.


That's where I wish I had a selection of plastic squeeze bottles.


That would be way more fun for applying sauce to sandwiches or whatever needs saucing!

Anyway... added some shreddy lettuce.


A generous spoonful of guacamole on the top bun.


Cover it up and devour it!


I totally had shredded cheese to put on this. I LOVE cheese. But while assembling them, I completely forgot about it. But ya know what? I think these were perfect without it!!

The pics and directions aren't so great here. But the sandwich was AMAZING!

National Brownie Day

Hey!

Today's National Brownie Day!!

Spoil yourself with a nice chocolaty treat!

Why not try a new recipe?

There's Shane's Classic Brownies


Fudgy Mexican Brownies


Nutella Brownies


Double Decker Chocolate Chip Turtle Brownies


Frosted Mocha Mocha Brownies


Your own favorite family recipe, favorite box mix, or your favorite brownies from the bakery!

Enjoy some brownies today!!

Apple Cider Sangria

I saw this recipe a few times, before it really clicked that it was something I really wanted to make.

While I enjoy white sangrias, I really prefer red. So, that probably accounts for my hesitation.

I decided it would be great for Thanksgiving. Mum usually serves wine, but I really don't like wine... well... unless it's in sangria form!

Anyway... I was perusing the interwebs and stumbled upon this recipe at how sweet it is... and I tweaked it a little.



Apple Cider Sangria
1 bottle (750ml) pinot grigio
2 1/2 C apple cider
1/2 C ginger liqueur (I used Domaine de Canton)
1 C ginger ale or ginger beer
3 honey crisp apples, cubed
3 pears, cubed

Combine all ingredients and stir. Refrigerate at least one hour, preferably several.

Enjoy!!

I made a single batch of this and instantly decided to add half a batch more, then decided to just double it. We didn't have any more pinot grigio or we would have doubled it again!

This is wicked good!!! Everyone totally LOVED it!



I only used the apples & pears for one recipe. I think if we'd quadrupled it, just 3 pears and 3 apples would have still been fine.

This can sit in the fridge for days (if it lasts that long!!) You don't get any bitterness like you do from citrus fruit in sangria. The apples and pears just keep adding more appley peary goodness!



From this day forward Apple Cider Sangria will forever be served on Thanksgiving!! And probably many of the other days that apple cider is available! I can't wait to make it again!

I really suggest you make this today.... don't dawdle like I did!!! And make it at least a double!!

Chicken Peanut Stew

I've been seeing this recipe a lot over the past couple of years and wanting to try it. But it seemed like one of those things that my family might not like. No real reason, just a feeling. So I kept putting it aside.

Well, let me tell ya, I wish I had tried it a lot sooner! It was SO good!

This recipe is very slightly adapted from JungleFrog Cooking.



Chicken Peanut Stew
1 lb boneless skinless chicken, cut into bite sized pieces
1 lb sweet potatoes, peeled & cut into bite sized pieces
1 lb potatoes, peeled & cut into bite sized pieces
1 onion, diced
1 jalapeño, seeded & diced
1 garlic clove, minced
1 14 oz can diced tomatoes
2 tbsp tomato paste
2 in piece ginger root, grated
2 tsp curry powder
1 tsp ground coriander
2 tbsp brown sugar
1 tbsp sweet chili sauce
3/4 cup peanut butter
2 cups chicken broth
1/2 tsp salt
2 tbsp oil
chopped peanuts, if desired
skinny chile pepper slices, if desired

Cut the chicken (breast or thighs, whatever you prefer) into bite sized pieces.
Chop the veggies.
Heat oil in a dutch oven. Add onions and jalapenos. Cook until onions are slightly translucent.
Add chicken. Cook and stir a few minutes. Add ginger, garlic, tomato paste, curry, coriander. Cook a few minutes until spices are really fragrant.
Add chicken broth, peanut butter, brown sugar and sweet chili sauce. Stir and cook until well combined. Add potatoes, sweet potatoes and tomatoes. Stir.
Cover and simmer, stirring occasionally for 60 - 90 minutes, or until potatoes are tender. Garnish with chopped peanuts and chile slices. Serve with crusty bread.
Enjoy!!

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Cut up your chicken. I used boneless skinless breasts.


Cut up your veggies.


Sweet Potatoes & Potatoes




Heat the oil in a dutch oven.

Add onions & jalapenos and cook until onions are a little translucent.


Add chicken.


Cook a few more minutes.

Add ginger root, garlic, tomato paste, curry and coriander.


Stir and cook a few minutes until spices are really fragrant.

Add chicken broth.


And peanut butter


Stir until peanut butter is totally mixed in.

Add brown sugar.


Sweet Chili Sauce


And tomatoes.


Stir and add potatoes & sweet potatoes.


Stir, cover and simmer for 60 - 90 minutes or until potatoes are tender.


I had fully intended to garnish this with chopped peanuts & chile slices, but totally forgot to buy them!


Tear off a nice crusty piece of bread and enjoy!!


I didn't tell Jon what was in this, because I thought he'd say that the ingredients didn't 'go together'. That way he had a less biased mind to try it. He is really good about trying everything I make, well... except Rappie Pie... anyway...

We both LOVED this. Bob didn't care for it, but I really didn't think he'd like it. Tawny and Lilly weren't home, and they didn't get to try it, because Jon & I just finished up the leftovers for lunch!

This is a really hearty, thick, flavorful, satisfying stew and I wish I had tried it sooner! I'll definitely be making this again. Give it a try and don't wait as long as I did!

Caramel Apple Enchiladas

The second I saw Caramel Apple Enchiladas on In the Kitchen with KP, I knew I had to make them!

Growing up, we used to always go apple picking in the fall so that's when my mom always started making apple desserts! Apple Crisp, Apple Dumplings, Apple Pies...

The weather was cool in Pittsburgh. It was definitely feeling like fall. And I was dying to get my apple on.

As soon as I saw the recipe for Caramel Apple Enchiladas, I couldn't stop thinking about them. Unfortunately, I was heading out of town to help my sister with her annual Out of the Darkness Walk for Suicide Prevention.

Which, by the way, you can still make a donation to, if you're so inclined, by clicking this link... http://afsp.donordrive.com/participant/spryte

I was considering making them at her house... but we were so busy, there was just no time. So they had to wait... and I have to say, they were definitely worth the wait!!

After checking out LOTS of Apple Enchilada recipes, (most of which called for canned apple pie filling *shudder*) this is what I came up with.



Caramel Apple Enchiladas
5 flour tortillas (soft taco size)
5 apples (I used 3 MacIntosh & 2 Honey Crisp)
1/4 C brown sugar
1/2 - 3/4 tsp cinnamon
pinch of nutmeg
1/4 C butter
5 Caramel sheets (used for easy caramel apples)
1 TBLS butter, melted
1 TBLS cinnamon/sugar (for sprinkling)
Vanilla ice cream (optional)
Caramel sauce (optional)

Preheat oven to 425F.
Peel, core and chop apples.
In a large skillet over medium heat, melt 1/4 cup of butter.
Add chopped apples, sprinkle with brown sugar, cinnamon & nutmeg.
Cook apples for about 5 - 8 minutes, or until tender.
Place flour tortilla on work surface, then place caramel sheet in the center of the flour tortilla.
Put a scoop of cooked apples in the center.
Fold bottom of tortilla up over apples, fold sides in, then roll it up, being careful to keep the filling inside.
Place seam side down in 8x8 glass baking dish.
Repeat with remaining tortillas & caramel sheets.
Brush enchiladas with melted butter and sprinkle with cinnamon/sugar.
Bake at 425F for 10 - 15 minutes or until golden.
Serve warm with ice cream and a drizzle of caramel.

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So peel your apples.


I like to use a couple types of apples, when I bake.
One is almost always MacIntosh, today the other was Honey Crisp.

Cut out the cores and chop them up.


Melt 1/4 C butter in a large skillet.


Add the chopped apples, brown sugar, cinnamon, and nutmeg.


Cook 5 - 8 minutes, or until apples are tender.


Ok... those spicy apples smelled amazing!

Now you need soft taco sized flour tortillas & caramel sheets.

You can usually find caramel sheets in the produce department at the grocery store.


I had never used them before. They're pretty cool... just packed between sheets of parchment paper.


First lay out a tortilla.


Add a caramel sheet.


Add a scoop of apples.


Fold the bottom of the tortilla up over the apples.


Fold in the sides.


Then roll it up and place it seam side down in an 8x8 glass baking dish.

Repeat with remaining tortillas & caramel sheets.


I had a little bit of apple left over... it was so good reheated on pancakes the next day! But it would have also been great stirred into oatmeal.


Now brush the enchiladas with melted butter.


Sprinkle them with cinnamon/sugar.


And bake for 10 - 15 minutes at 425F, or until golden.


Some of the caramel oozes out, but that's ok. It totally scoops right up with the enchiladas.

Serve with some vanilla ice cream and an extra drizzle of caramel!


These were SO good!! And they went together really fast! No baking for an hour or making dough like a pie. Just sweet, spicy, apply deliciousness!