Butternut Squash Ravioli

I finally have a new recipe for you! If you like butternut squash, or even if you don't this recipe is for you! When I was making the puree Christian told me that he didn't want to try it because he didn't like squash - he loved the pasta, though. 

These ravioli are a delicious combination of sweet and savory, and are delicious. 

What You'll Need.. 

1 3 - 3.5lb Butternut Squash (peeled and cubed)

1/4 - 1/2 Cup Broth (chicken, beef or veggie)
1/2 Cup Sour Cream
1/2 Cup Honey
Black pepper (to taste)
2 Teaspoons Honey Garlic Spice Rub
Olive Oil
Pasta sheets, wonton wrappers or fresh pasta
Butter

Peel and cube the squash. Place in an even layer on a greased baking sheet. Drizzle with olive oil. Roast at 400 for 45 minutes.

Allow the squash to cool before adding it, the sour cream, honey, broth, pepper and honey garlic rub to the blender. Blend until smooth.

Make the ravioli by adding 1-1 1/2 tablespoons of squash puree to a wonton wrapper or pasta sheet. If using a wonton put water on the edges and place another wrapper on top. Use a fork to crimp the edges closed.

Add the ravioli to boiling water until they float to the top, less than 1 minute.

Finish the ravioli in a skillet with melted better and additional honey garlic rub.

Serve topped with grated cheese.

Warm Brussel Sprout and Corn Slaw

It has been way too long again, I know. I cannot apologize enough – life is crazy, but I should be able to post more than once every two months. I don’t want to make any promises, though, because I don’t want to end up breaking them.

Today we have for you a way to make Brussel sprouts taste good! Brussel sprouts? I know, not a favorite vegetable for a lot of people, but if you cook them right they are actually really good. There are a few great ways to cook them, but today we’re only going to talk about one – Brussel sprout and corn slaw.

What You’ll Need…

½ Tablespoon Olive Oil

7-10 Medium Brussel Sprouts

½ Cup Frozen Corn

Salt

Pepper

Cut each Brussel sprout in half leaving the bottom end on, this helps to keep it together while you’re cutting it.

Slice each half into thin ribbons.

Heat the olive oil in a skillet over medium-low heat. Once it is hot add the Brussel sprouts and allow them to start to soften. Stir occasionally.

After about 3-5 add the frozen corn and allow it to thaw.

Add the salt and pepper, to taste and stir through the mixture.

Once the corn is thawed and heated through and the sprouts have a bit of good char to them the dish is done.

Enjoy!

Fruit Cobbler Topping

It has been quite some time since I last posted a recipe, and for that I apologize. Life has been crazy lately. I think everyone can say that, though, right?

A couple of weeks ago we got some fresh peaches and made delicious peach cobbler! I wanted a topping that was soft, sweet and simple! I came up with this recipe that went great over the peaches, but it would be great over apples or any other fruit as well.

What You’ll Need…

1 Stick Very Cold Butter (Cubed)

1 ½ Cup All Purpose Flour

2 Teaspoons Baking Powder

1 Teaspoon Salt

¾ Cup Milk

1 Cup Brown Sugar

1 ½ - 2 Tablespoons White Sugar

Combine the flour, baking powder, salt and brown sugar in a medium mixing bowl.

Using a fork or pastry cutter cut the cold butter into the dry ingredients until the butter is throughout the mixture, but still in small chunks.

Add the milk and mix until combined.

Plop the mixture on top of whatever fruit mixture you’re using until covered.

Sprinkle the white sugar evenly over the top of the topping.

Bake at 350 for 30 minutes – until a toothpick comes out cleanly.

Enjoy!

Peach Ketchup

A few years ago we made peach barbecue sauce and it was amazing! So a few weeks ago we had some fresh peaches and tomatoes that we didn’t want to go bad, so we had to use them. How do you use both tomatoes and peaches in the same recipe, though? The answer, peach ketchup!

What You’ll Need…

3 Large Tomatoes

3 Large (5-6 small) Peaches

2 Tablespoons Vinegar

2 Tablespoons Sugar

1/2 Teaspoon Salt

2 Teaspoons Corn Starch

Start out by dicing the tomatoes and the peaches.

Place all of the ingredients, except the corn starch, in a 3-quart pot and place on the stove over medium-low heat.

Allow the mixture to cook for about 20 minutes, or until the peaches and tomatoes are soft.

Carefully transfer everything from the pot to your blender and blend until smooth.

The sauce will be thin, and that is what the corn starch is for! Pour the sauce back into the pot, place it back on the heat and add the corn starch. Whisk until incorporated.

Allow the sauce to cook and thicken for about 10 more minutes.

Cool slightly and serve with everything you would serve with regular ketchup! 

Texican Lasagna

It has been FOREVER since I lasted posted a recipe and for that I apologize! Life has been crazy busy lately, well for the last few months. Today, though, I finally have a new delicious item for you and I hope that I can get back on track and share at least once a month, if not more.

Today we have for you Texican Lasagna – yes, you read that right. This is a Tex-Mex Lasagna and it is delicious!

What You’ll Need…

1 Package Oven Ready Lasagna Noodles

1lb Ground Meat (Beef, Turkey, Chicken, etc.)

1 ½ - 2 Cups Salsa (Your favorite kind)

1 Cup Sour Cream

2 Cups Shredded Cheese (Mexican Blend works best, but anything will taste good.)

1 ½ - 2 Cups Frozen or Fresh Corn

Seasoned Salt

Preheat your oven to 375.

Cook the ground meat and season with seasoned salt.

Place a thin layer of salsa on the bottom of a well-greased 9x13 pan.

Follow that up with a layer of lasagna noodles, another layer of salsa, a layer of ground meat, a layer of corn, a layer of sour cream and a layer of cheese.

Place another layer of noodles on top of the cheese and repeat the salsa, meat, corn, sour cream and cheese layers.

Top the second layer of cheese with a layer of noodles and cover that with a thin layer of salsa.

Cover the pan with foil and bake at 375 for 45 minutes. Uncover and bake for an additional 15 minutes.

Allow to rest for a few minutes after removing from the oven so that it doesn’t fall apart as much.

Serve and enjoy!

Cheeseburger Pizza

It has been quite a while since I shared a recipe and for that I apologize. Life has been crazy busy, which isn’t always a bad thing, but I finally have time to share something delicious with you! Do you like cheeseburgers? Do you like pizza? This recipe combines the two in a way that is simply delicious.

What You’ll Need…

1 Pizza Crust

½ lb Ground Meat

6-10 Slices of Cheese (Your choice)

2 Tablespoons Mayonnaise

2 Tablespoons Ketchup

Tangy BBQ Mustard (Or other mustard)

Pickles (Optional)

Shredded Lettuce (Optional)

Preheat your oven to 450.

Start out by cooking your ground meat. Once it is cooked set it aside to cool slightly.

In a small bowl combine the ketchup and mayonnaise.

If you are using an uncooked pizza crust, which is the best option, stretch it to the size you want for your pizza.

Spread the mayonnaise and ketchup mixture evenly on the dough.

Top the sauce with a layer of sliced cheese and tip that with an even layer of ground meat.

Bake at 450 for 12 minutes.

Before slicing the pizza top it with a spiral of tangy BBQ, or other, mustard.

Slice and serve!

Optional: Shredded lettuce and pickles will add more of a cheeseburger taste and feel.

Enjoy!

Cheesy Barbecue Chicken Pasta

If you like barbecue chicken pizza you’ll definitely like this barbecue chicken pasta!

What You’ll Need…

4 Portions of Chicken (4 thighs, or 4 breast halves, or 2 breasts)

1lb Pasta

¼ Cup Sour Cream

2 Cups Cheese

½ Cup Corn

2 Tablespoons – ¼ Cup BBQ Sauce (Your favorite)

Start out by cooking your chicken and pasta.

Once the chicken is cooked, set it aside for a few minutes to cool down so that you can work with it. Once it is at a workable temperature cut it into bite-sized pieces.

Drain the pasta and add the sour cream and cheese. Stir or toss until the pasta is coated.

Add the chicken, corn and barbecue sauce to the pasta and toss to distribute it all.

For a little something extra, add chopped up crispy chicken skin over the top once it is plated.

Enjoy!