1 Preheat oven to 170 degrees and spray a mini muffin tin with cooking spray.
2 In a medium bowl, mix the warm cooked quinoa with shredded cheese of your choice to melt the cheese. Add 2 eggs w, garlic, salt, and spinach leaves (or chopped peppers, or any veggie you can possibly think of — the combinations are endless!!!) Stir to combine.
3 Spoon mixture into mini muffin tins, filling to the top. Bake at 170 degrees for 20 minutes. Remove from oven and let cool for 10 minutes. Run a small knife around the edges to loosen and pop out of the muffin tin.
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Unlike many stuffed winter squash recipes, this one is more savory than sweet thanks to the spicy sausage and fresh sage. The combination of sausage, meaty Portobello mushrooms, sweet apples and crunchy walnuts rounds out the flavor of this satisfying main course. Variations: For less heat, use ½ pound spicy and ½ pound mild Italian sausage. If you prefer a sweeter dish, simply add more brown sugar prior to baking.
2 butternut squash, cut in half, seeds and pulp removed
2 T. olive oil
1 lb. spicy Italian pork sausage
3-4 cloves fresh garlic, peeled and finely minced
½ red onion, chopped
1 ½ cup baby Portobello mushrooms, cleaned and sliced
2 T. fresh sage leaves, julienned
2 medium apples, peeled, cored, and chopped into small chunks
2 t. ground cinnamon
4 oz. chopped walnuts
3 T. cold butter, cut into small chunks
2 T. brown sugar (optional)
Parmesan cheese, freshly grated
Fresh parsley, chopped for garnish (optional)
salt and pepper, to taste
Preheat oven to 375 degrees.
Spray two 13 x 9” glass baking dishes with non-stick cooking spray. Place butternut squash halves in glass dishes, cut side up. Brush exposed edges lightly with olive oil.
Place both dishes in oven on middle rack at 375 degrees. Bake until soft enough to scoop out interior with a spoon, approximately 45 – 50 minutes. (Actual baking time will vary depending on individual oven temperature, size of squash and how ripe it is).
While the squash are baking, add sausage to a large skillet and cook over medium-high heat. While the sausage is cooking, break it into small pieces with a spatula or wooden spoon.
After sausage is mostly browned, add garlic, red onion and chopped mushrooms to the skillet and cook over medium heat for several minutes until the mushrooms are soft, stirring occasionally.
Add fresh sage, chopped apples, and cinnamon to pan. Continue cooking over medium heat for 2 to 3 minutes or until apples become soft, stirring occasionally.
Remove from heat and if necessary, drain excess liquid from skillet. Stir in chopped walnuts and season mixture with salt and pepper to taste.
When ready, remove squash from oven and allow to cool slightly. Reduce oven temperature to 350 degrees.
Remove squash one at a time from hot glass baking dish and place on a cutting board. With a sharp knife, trace a ½” inch border around the perimeter of each squash. Scoop out all of the squash inside the border and reserve the cooked flesh in a large bowl. Be careful not to puncture the exterior of the squash skin during this process.
When finished, return each empty squash shell to the baking dish.
Cut the cooked squash into bite-sized chunks and add to sausage mixture. Gently fold mixture together until all ingredients are thoroughly combined.
Spoon sausage mixture into empty squash cavities and top each with chunks of butter, brown sugar (if desired) and freshly grated Parmesan cheese.
Place in 350-degree oven and bake for 25-30 minutes or until filling is nicely browned. Remove from oven and top with additional Parmesan cheese and chopped fresh parsley, if desired. Serve immediately while hot.
Chop Cauliflower and add to a boiling pot of hot water and boil for 10- 12 minutes.
Drain cauliflower well. ( while draining in colander.. I push out any excess water out with paper towels.)
Meanwhile in a bowl combine the cream cheese, light cream, salt, garlic and Parmesan cheese and using hand mixer mix until blended... add cooked cauliflower and mash together with mixture. I then use hand mixed to mix ..leaving some small chunks and place into greased baking dish, top with cheese sprinkle with paprika and bake for 30 minutes or until cheese starts to lightly brown.
This easy, yet elegant, side dish can elevate a basic weeknight meal into something truly extraordinary. This eye-catching creation features rich, beautiful jewel tones that add a vibrant pop of color, along with plenty of great flavor.
3 large red beets, cleaned, peeled, and cut into uniformly thick slices
1 pound fresh Brussels sprouts, ends removed and cut in half
3 T. oil, divided(I use grapeseed oil)
1 T. garlic powder, divided(I use Garlic galore)
1 red onion, outer skin removed and cut into uniformly thick slices and then quartered
6 sprigs fresh thyme
1 T. pink Himalayan sea salt
1 t. fresh cracked black pepper
Preheat oven to 400 degrees.
Add sliced red beets and Brussels sprouts and toss with 2 tablespoons oil and 2 teaspoons garlic powder.
Arrange beets and Brussels sprouts on a rimmed baking sheet lined with parchment paper in a single layer. Add red onion quarters and brush with remaining oil and sprinkle with 1 teaspoon garlic powder.
Add fresh thyme sprigs to baking sheet. Sprinkle vegetables with pink Himalayan sea salt, and fresh-cracked black pepper. Bake in pre-heated oven for 25 minutes or until Brussels sprouts are golden brown and other vegetables are tender.
Remove from oven and cool slightly before serving.
This versatile appetizer recipe is sure to be a big hit at your next party or casual gathering. When selecting mushrooms for this recipe, choose ones with small to medium-sized caps for best results. Using a mixture of baby Portobello and white mushrooms makes for an attractive presentation. However, it should be noted that the more delicately flavored white mushrooms do not compete with the filling the way the more distinctive tasting Portobello caps do.
2 T. oil-We prefer garlic grapeseed oil from Wildtree
½ c. Marsala (or dry white) wine, divided
8 oz. package of baby Portobello mushrooms, cleaned
8 oz. package of white mushrooms, cleaned
12 oz. bulk spicy Italian sausage
3 cloves garlic, peeled and finely minced
4 fresh sage leaves, washed and julienned
8 oz. cream cheese, softened
⅓ cup Parmesan cheese, freshly grated
Salt and pepper, to taste
For the Toppings:
3 T. Panko bread crumbs (optional)
3 T. Freshly grated Parmesan cheese (optional)
6 sprigs fresh parsley, chopped (optional)
Position rack in middle position and preheat oven to 350 degrees.
Remove stems from cleaned mushrooms by grabbing them as close to the cap as possible and gently twisting. Roughly chop removed stems and reserve in a separate bowl, while placing intact caps in a larger non-reactive bowl.
Add olive oil and 3 tablespoons wine to bowl containing mushroom caps and toss gently to evenly coat. Set aside.
In a large skillet, cook sausage over medium-high heat until thoroughly browned. Break apart all chunks with a spatula or wooden spoon as it cooks. Once browned, drain excess fat before proceeding.
Add chopped mushroom stems and garlic to the pan and cook until mushrooms are soft and start to release liquid. Add fresh sage and remaining wine and scrap up any brown bits of sausage from the bottom of the pan. Simmer for a couple minutes until excess liquid evaporates.
Remove from heat and add softened cream cheese and freshly grated Parmesan cheese. Stir until thoroughly combined and cheese is completely melted. Season with salt and pepper to taste. Cool slightly.
Add one rounded spoonful of sausage mixture to each marinated mushroom cap and arrange stuffing side up in a 13 x 9” glass baking dish. If desired, sprinkle each stuffed mushroom cap with Panko breadcrumbs, freshly grated Parmesan cheese or a combination of both before baking.
Place glass dish in pre-heated oven on center rack and bake for 30 minutes or until mushrooms are soft and filling is browned on top. For a crispier topping, place baking dish under the broiler for a couple minutes when done cooking. If desired, garnish with chopped fresh parsley before serving.
This simple, yet delicious, side dish comes together quickly so it is perfect for mid-week meals. When lightly tossed with sesame oil, it pairs perfectly with Asian-inspired dishes like this Seared Sesame Tuna with Mixed Greens.
2 heads fresh broccoli, washed and florets removed (stalks and stems reserved for another use)
2 12 oz. bags of frozen broccoli florets
2 T. water
3 cloves garlic, peeled and finely minced
2 T. olive oil, divided
1 t. crushed red pepper flakes (optional)
2 T. unsalted butter, divided
2 T. sesame oil
salt and pepper, to taste
Place fresh or frozen broccoli florets in a microwave-safe bowl with 2 tablespoons water. Microwave on high until crisp-tender. Cooking time will vary depending on individual microwaves, so test after 2 minutes and adjust cooking time accordingly. Do not overcook. Florets should be firm when finished.
Add one half of the chopped garlic to cold skillet with one tablespoon olive oil. Set heat to medium and add ½ teaspoon crushed red pepper flakes (if desired) and one tablespoon of butter.
Cook garlic over medium heat for approximately 1-2 minutes, stirring constantly. Increase heat to medium-high and add ½ broccoli florets to pan. Stir broccoli constantly while searing the florets.
Once blackened, remove the broccoli from the skillet and place in a large glass bowl. Cover and keep warm.
Repeat process with remaining garlic, olive oil, red pepper, butter and broccoli.
When second batch of broccoli is finished, add it to the bowl with the original batch. Drizzle with sesame oil and toss to coat. Season with salt and pepper, to taste. Serve immediately.
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