I should start out by saying this is not a quick recipe. This is a Sunday afternoon project that is WELL worth the results! I searched and searched for a recipe that incorporates butternut squash into pasta dough to execute this ravioli dish that I had burning in my brain ever since my neighbor dropped off some gorgeous butternut squash. Warm and comforting flavors from the roasted squash and a dash of fresh nutmeg in the dough, soft pillows filled with creamy homemade ricotta (it’s easy and SO much better than store bought I promise!) and spinach, finished in pancetta and sage brown butter. I needed to figure out how to make this but wasn’t sure exactly how to incorporate the squash into the pasta dough. So I just experimented with the proportions and added flour until it was pliable. And it was gorgeous, so I had to share!
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This is a quick meal I like to throw together when I have fresh corn and whatever veggies I have on hand. You can certainly use frozen corn too, but during corn season we love the crunch the fresh corn cut off the cob brings to this quick and easy dish.
A great way to help leftover roasted or rotisserie chicken stretch into a meal, this casserole can be prepped ahead and tossed in the oven when you’re ready.
Quick, healthy and easy, these stuffed poblano peppers are sure to impress and spice up your family dinner routine!
Every year my family does a “Rib Fest” on Labor Day and we each bring our best ribs to the party. Everyone wins! I love sticky Asian-style ribs and this year mine turned out better than ever before. As my oldest said “Mom, you totally killed it.” 😂
The amazing part is you don’t need a smoker or anything fancy. Hope your family enjoys these as much as mine did! I used to get this dish with my dad at a restaurant by the lake when I was a kid called Sunsets. It’s so easy to make at home and is a fun way to spice things up a bit if you’re in a weeknight dinner rut.
This is the potato salad for the guy who hates mayo (AKA: my husband). I developed this recipe in college when I wanted to do a traditional bbq menu but my hubby explained that he hated potato salad because he hates mayo and all things creamy like sour cream and ranch (but somehow this doesn’t apply to ice cream?!). Served warm or cold, this is sure to please even traditional potato salad lovers with its fresh take on the traditional bbq dish. Start by boiling red potatoes in salted water. When they are cooked, drain and set aside. Then sautée a diced yellow onion in light olive oil on high heat (so it cooks and doesn’t caramelize). Don’t forget salt and pepper.
I was looking for something different to do with a roast and discovered that miso is an amazing flavor addition to a pot roast! This one takes some time, even in your Instant Pot, but is SO worth it!
If you have access to super fresh fish, this is a fun and healthy alternative to making sushi. The fresh herbs and flavors are sure to impress any critic!
I was watching a new cooking show where the chef marinated chicken in buttermilk. It was tender and juicy and crispy all at the same time. Many of you know we raise our own chickens and I roast chicken most Sundays for dinner as well as for easy lunches throughout the week. The result was just as delicious as I’d hoped and I thought I’d share my version with you.
What do you do when your hubby thaws pie dough thinking it’s pizza dough, but you have no pie fillings or fruit in the house? Make a savory vegetable and cheese tart!
This is a great way to add flavor and freshness to any regular meal you often cook. I am pairing with grilled chicken, rice and green beans tonight but pork or fish would also be a great option.
I am using nectarines that I had already available but you certainly could use peaches or mango or experiment with other fruits. I hope you enjoy and this inspires you to get creative! Tagine is a North African cooking method which perfectly roasts vegetables and meats to succulent goodness. They’re becoming more common to find at cooking stores, now sold at William Sonoma and even Amazon.
Care of your Tagine is important. When you get your tagine be sure to soak it immersed in water for at least 24 hours (also soak if you have not used it in over six months). Then coat the inside in a good clean cooking oil and bake it at 250 F for a couple of hours. Always put your Tagine in a cold oven and let it come up to temperature. Now you’re ready! An easy yet impressive side dish that goes well with roasted chicken, steak or virtually any other protein.
This protein-packed, hearty but healthy Dal is a great option for an easy dinner or great to make ahead for lunch for the week (either to heat up at work or use a thermos). You can vary the flavor by adding more or less of what you like. The amounts below add flavor but are mild enough that my kids love it too. Don’t hesitate to add more of any of the spices or aromatics if you want it to pack more of a punch!
I have made a regular stove-top version of this often, but wanted to adapt to my Instant Pot and it worked perfectly! I hope you enjoy! A quick and easy appetizer that is adaptable to whatever you have in your pantry! A great reason to keep a package of puff pastry in your freezer to make it easy to throw together a great addition to a party or brunch spread.
I developed this recipe in the 90s at my Dad’s house. We often hosted and after trying a multitude of recipes over the years nothing was GREAT. So I poured over cookbooks and magazines and watched shows for weeks before Turkey day. I learned the basics of how to make a stuffing and filed away elements of different aspects of recipes spoke to me: sausage (yum!), cornbread (why not?!), peppers and onions (would go well with both) and put them all together to become this most perfect dish.
It’s an annual tradition at our house and we love having a big crowd over for paella every fall. Paella is prepared differently across the many regions of Spain, utilizing the veggies and proteins readily available. We do a mixed protein paella with both meat and seafood, but the fun part about paella is you can customize it with what you love.
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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