Sage, Sausage and Roka Cheese Acorn Squash


 

Sage Sausage Roka

Last year I blogged about my Sausage and Brown Sugar Acorn Squash and it is still one of my favorites. But I am always looking for new twists on my old favorites. So tonight I made Jon the Sausage and Brown Sugar Acorn Squash and then I had a great idea for a twist for me. I love blue cheese so when Kraft releases their Roka Cheese spread I go a little crazy for it. So my mind was wheelin’ tonight. Sausage and Blue cheese hmmm think that is a winner. So here is what I created for me.

Sage, Sausage and Roka Cheese Acorn Squash

1 acorn squash cut in half and seeds scooped out.

Kraft Roka Cheese Spread

1 tsp of butter

1/2 to 1 cup of cooked Sausage crumbles

4 fresh leaves of Sage

Salt and pepper

 

Preheat oven to 375°. Take the two halves of Acorn Squash and put flesh side down on parchment paper on cookie sheet. Place in oven until you can gently squeeze the squash. Then you know it is cooked through. It takes around 20 to 30 minutes. Depends on how big your squash is. While the squash is baking in the oven brown your sausage and towards the end add your sage finely chopped.

When the squash is done flip them over and add the butter. With a fork run the butter over the edges and inside the cup of the squash. Sprinkle with salt and pepper.

Mix a spoonful pr two of the Kraft Roka Cheese and the cooked sausage together and then place into the cup of the Acorn Squash and put back into the oven for about 5 to 7 min. until the cheese is warm and gooey then enjoy this savory combination.

Here is the Sausage and Brown Sugar Acorn Squash link.

https://sassyandsavory.wordpress.com/2013/11/01/sausage-and-brown-sugar-acorn-squash/?preview=true

 

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Nipla


Nipla

What is comfort food? The definition of comfort food is this: food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking. I guess to each of us it is most likely something different. One it is something that reminds of us of our youth. Two it brings well comfort to us when we either eat or remember or smell that food.  For me my comfort food is Nipla. This is something I grew up with. I am going to tell you right now that you either love or hate this recipe. I happen to be a lover but in my family we have both lovers and haters of Nipla. I have made this for my kids and one loves and the other hates. I honestly think of Nipla every time I smell onions cooking in butter. That is my comfort trigger.  Have you read William P Young’s book The Shack? Here is a link to his webpage for the book. http://wmpaulyoung.com/the-shack/  In his book he mentions Nipla “And I enjoy food—a lot. Nothing like a little shaomai, ugali, nipla, or kori bananje to make your taste buds happy….”. So I want to share with you something I have enjoyed since a little girl, my comfort food of choice so your taste buds can be happy too.

Nipla

(This recipe is for 1 to 2 people but can be easily adapted to make more.)

3 eggs

Half a stick of butter

½ cup of chopped onion

¾ cup of flour

Salt and pepper

flour

First chop your onions and then put butter in a sauté pan on low to melt and add onions.

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Then bring a sauce pan half full of water to boil.

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Crack three eggs into a bowl and whisk.

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Add salt and pepper to the eggs and whisk again.

Then add ¼ cup of flour at a time until the eggs become like thick dough.

 

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Drop the egg mixture into the boiling water a spoonful at a time.

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Turn the heat up on the onions and butter until the onions are translucent.

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Once the Nipla are floating and have cooked for about 5 minutes drain the mixture and place into a bowl. Pour the butter and onions over the Nipla.  I add a little sea salt before enjoying but you can omit that if you like.

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Jacked Up Grilled Potatoes and Onions


Jacked Up Grilled Potatoes and Onions

What goes better with steak? Why potatoes of course.  These are not your average grilled potato and onions. I have been looking for something different to try on the grilled to change up my grilled potatoes.  Well I found it.  I was reading this recipe online where you take a Vidalia onion and add a beef bouillon to it and grill it.  Which I am sure is great but why not add potatoes to that and make it even better.  These potatoes will melt in your mouth. They have such great flavor. I know my pictures do not even do this dish justice but they are definitely a must try.

 

First I took two sheets of aluminum foil and lay them over each other to form a T. Then I butter the top sheet by rubbing a stick of butter of it. This will help the potatoes from sticking to the foil.  I slice up the potatoes and onions. Place them in the center of the T.

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Then I add pads of butter to the potatoes and onions. I then took two beef bouillon cubes and crushed them into small pieces and sprinkled them over the potato and onions. (This is what makes these potatoes so jacked up.)

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I also sprinkled some all season salt and sea salt over the potatoes.  Then with my hands I toss the potato and onions until everything is mixed well.

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Fold up on side and then the other. Then I take another piece of aluminum foil and rolled the package until completely covered again.

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Place this on the grill for about 30 minutes on medium heat. Each grill is different. You will hear the butter sizzling when it is almost done.  You can check but make sure if you open it up to check it you sealed it well before putting it back on the grill.  Trust me on this.  Fire will happen.

Here is the ingredient list I used for two people.

2 russet potatoes

1/2 vidalia onion

1/2 stick of butter or less. ( I used less but forgot to measure)

2 cubes of beef bouillon

1 teaspoon or more of all season salt

dash of sea salt

I hope you enjoy it. I will now be making this more over this summer.  It is very addicting. The flavor of the beef bouillon just Jack’s up the traditional grilled potatoes and onions. Try it and see for yourself.

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Sausage and Brown Sugar Acorn Squash


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This dish is so insanely easy it is not funny. Take one acorn squash cut in half and scoop the seeds out. Place cut side down on a cookie sheet. I use silpats so that they don’t stick to the cookie sheet. Place in oven at 375 degrees until soft. I squeeze the outside of the squash and it if gives easily then you know it is done.

In the meantime cook up a pound of sausage, whatever is your favorite brand. I like my sausage on the crispy side so that is how I cook mine. Also at this time I melt a tsp of butter and add bread crumbs.  When I was in Leland, MI. this weekend I stopped by Carlson Fish Shop and picked up some Stonehouse Fishtown Crumbs this is my favorite but you can use homemade bread crumbs or panko too.

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This is how cool Leland is. Such a beautiful place.

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When the squash is done take it out and flip them over and rub a pat of butter over the whole top and inside until the butter is melted. I then sprinkle with salt and pepper to your liking. Then sprinkle brown sugar over everywhere the butter is. Jon and I like it with more brown sugar so I add a generous portion.  Fill the scooped out section with the sausage and add more brown sugar. Top with a little bit more butter.  Then add the bread crumb mixture over the butter and put back into the oven for about 5 to 10 minutes more. Just enough to melt the butter and brown the breadcrumbs. Take out and enjoy!

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Ingredients

1 acorn squash

1 pound of sausage ( you will not use the whole pound but you can use the leftovers for breakfast)

salt and pepper

brown sugar

butter

Breadcrumbs

Salmon and Polenta with Homemade Herb Butter


My herbs are doing so well in my garden that I need to cut some and use it. So I decided today that I should make a herb butter and that way I can use it all week. Here is what I cut this morning in my garden.DSC_0470 DSC_0471

I cut garlic chives, dill, sage, rosemary and regular chives. The recipe is very easy. Just pick what herbs you would like to use and then soften butter. I used two sticks of salted butter.  I chopped the herbs and then mixed them into the butter. I also added some garlic powder about a 1/2 teaspoon.

DSC_0472 DSC_0474 DSC_0475 DSC_0476 DSC_0477Once you combine the herbs with the butter, lay down saran wrap and put the butter in the middle of it.

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Then roll the butter into a tube using the saran wrap.

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Then place in the fridge for a couple hours before use. The longer it stays in the fridge the flavors of the herbs get much stronger. But I could not wait until tomorrow to use it.

So I made salmon with lime juice. Then I sprinkled the salmon with sea salt and lemon pepper and stuck it in the oven at 400 degrees. This only takes about 10 to 15 minutes to cook.

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I bought some Polenta from the store yesterday and decided I would try that with the herb butter too. So I sliced it and put in some olive oil and fried it up.

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I wanted to try edamame beans for awhile now. I had a steamable bag and I microwaved according to the directions. Then I added them to a frying pan with lime juice, sea salt and pepper. Cooked until heated through.

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When the salmon was done I cut the herb butter thin and added it to the salmon and polenta.

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I am a Moscato girl so I found this Starlight Peach Moscato at the store the other day and had to try it. They make a strawberry and watermelon Moscato also but I decided to try them one at a time. I will keep you posted how they  taste but if they are anything like the peach I will not be disappointed. Very yummy.

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What a perfect dinner for two and so easy. I hope you try making your own herb butter. You will not regret it.

Banana Rhubarb Bread


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I was at my mom and dad’s house the other day for dinner. (They must have read my blog from my previous post about how I missed eating dinner with them. Thanks Mom!) My mom had made delicious lasagna and rhubarb crumble for dessert. As I was leaving with a full belly in tote my mom and dad asked if I wanted rhubarb. Well I have never cooked with rhubarb before. So the challenge was set. I immediately went to Banana Rhubarb Bread mostly because I had a lot of ripe bananas left at home. Well of course I took some and here are the results of my first attempt at using Rhubarb.  Now if I make this again I will add more rhubarb maybe 3 or 4 stalks instead of 2 ½ stalks. Although this is very tasty like it is I would have liked to taste more rhubarb.

I hope you try this bread it is very moist and it melts in your mouth. Enjoy!

Banana Rhubarb Bread

6 Ripe Bananas

2 ½ stalks of Rhubarb

2/3 Cups of butter melted

1 ½ cups of sugar

¼ cup of water

2 eggs

2 teaspoons of vanilla

2 teaspoons of baking soda

Pinch of salt

3 cups of flour

 

            Preheat oven to 350 degrees. Dice the rhubarb into small pieces. In a small sauce pan add water and a ½ cup of sugar then the diced rhubarb. Cook on low to medium heat until the rhubarb is soft. In the meantime take the 6 bananas mash them with a fork or a potato masher and add the melted butter. Then when the rhubarb is soft and has cool slightly add that to the bananas.

            Mix in the sugar, eggs and vanilla into the banana mixture. Sprinkle the salt and baking soda over the mixture and then add one cup of flour at a time until all the flour is added.  Pour mixture into 2 buttered loaf pans. Bake for one hour and then cool on rack. Then all there is left to do is grab your knife and slice and butter it up. 

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Coconut Lime Cookies


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First I want to apologize for the state of my pictures. My lighting in my kitchen was horrible today. I had two under the counter lights go out and no replacement bulbs. Figures.

But my husband has been working so hard lately. He is a boat mechanic and being that it is almost summer; his shop is crazy busy trying to get everyone’s boat ready for summer including ours. So he is working longer hours plus our house is a work in progress so he is also working on house projects as well. There is one thing that I know of that will put a smile on his face, Coconut Lime Cookies of course. These cookies would put a smile on anyone’s face.  The cookie is soft in the middle and crunchy on the outside. They just melt in your mouth.

I am not sure where I stumbled across this recipe, but to whoever invented this cookie I give you kudos. I have been on a lime kick for a while now and these cookies hit the spot for my lime craving. This is the recipe I swear by.

Coconut Lime Cookies

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sweetened shredded coconut, chopped
  • 1 1/2 cups granulated sugar plus ½ cup for rolling cookies
  • 1 ounces cream cheese, cut into 8 pieces
  • Zest from 2 Limes
  • 6 tablespoons unsalted butter, melted and hot
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tablespoon milk
  • 2 tablespoon lime juice

 

Preheat oven to 350 degrees. Line a cookie sheet with a Silpat or parchment paper so the cookies do not stick. Whisk flour, Coconut, baking powder, baking soda and salt together in a medium bowl. Set aside.

Place 1 1/2 cups of sugar, cream cheese in blend unto smooth in large bowl and then add lime zest. Pour butter over mixture and whisk until combined. Make sure your butter is melted and hot still. Whisk in oil until well incorporated. Add egg, milk, and lime juice, continue to whisk until smooth. Add flour mixture with a rubber spatula until soft dough forms.

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Create cookies into a ball then roll in the ½ cup of sugar.

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Flatten the ball with your fingers or the bottom of a glass. Then sprinkle with more sugar.

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Bake one tray at a time until edges are set and just beginning to brown. 11-13 minutes. Let cookies cool for 5 minutes and transfer to wire rack or aluminum foil sheet laid out on counter.

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I hope that you try this recipe and let me know if they put a smile on your face!