Butternut Squash Mac n Cheese

Hello friends!  Bear has been on vacation the last 2 months, but he is back with LOTS of recipes so keep checking back!

This recipe adapts my Mac n Cheese recipe to make it a bit healthier.  The addition of butternut squash means you have to add less cheese while getting more vitamins and fiber without sacrificing flavor. 

Butternut Squash Mac n Cheese

1/2 a butternut squash peeled and cubed (about 1lb)
3 cups vegetable broth (or even to cover the squash)
8 oz noodles (elbow or shells)
2 tablespoons butter
2 garlic cloves minced
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 oz. Pepper or jalapeño jack
4 oz. Cheddar or cheddar blend
1/2 cup bread crumbs

*Makes one 8x8 pan

1. Cook pasta, drain and set aside.
2. Heat oven to 350.

3. Peel and chop about 1/2 of a butternut squash which is usually about 1lb.  Place vegetable broth and squash in a pot and bring to a boil.  Turn down to a simmer and let cook about 20 minutes or until squash is soft.

4. Drain about 1 cup of liquid and then use a blender or immersion blender to puree squash to a thick consistency.   Set aside.

5. In medium pan melt butter and add garlic.  Gradually stir in flour whisking constantly. 
6. Stir in milk and continue to cook while stirring over medium heat until thickened.  Add squash mixture, salt and pepper.

7. Slowly add cheese and stir until melted.  It should have a thick, but liquid consistency. 

8. Pour cheese over noodles and mix.  Sprinkle bread crumbs on top.
9. Bake for 30 minutes or until the top is golden brown and the sauce has thickened and is bubbling.
10. Enjoy!

Lemon Meringue Jello Shots

These were inspired from another recipe I found on taste spotting.  Instead of using flavored jello with dyes, I just bought gelatin and flavored it myself.  They turned out great and would be really fun for your fourth of July plans!  You could also easily make them with limes or oranges too!

Lemon Meringue Jello Shots

6 Lemons
3 tablespoons sugar
1/2 cup water
1/2 cup lemon juice (from lemons)
1 cup whipped cream vodka*
2 gelatin packets

*I used 2/3 cup whip cream vodka and 1/3 regular vodka, but if you have enough use all whip cream or other flavored vodka

1. Place 1 cup vodka in a bowl or large measuring cup in the fridge with a few ice cubes.

2. Slice lemons in half the long way.  Juice the lemons and then remove the fruit from the shell with a paring knife or your hands.Place the lemon halves on a muffin tin.
3. Heat water, the lemon juice and sugar until the sugar dissolves.
4. Remove the vodka from the fridge and sprinkle the gelatin over the vodka and let it sit for one minute.

5. Pour in the hot liquid and stir until the gelatin dissolves about 2-3 minutes.

6. Pour the liquid into the lemon halves.
7. Refrigerate until firm, about 3 hours.  

8. Slice lemon halves into 3 sections and serve immediately.  

Ranger Cookies

I first had one of these cookies at Yum Kitchen and Bakery and decided I needed to find the recipe. I found this one online and modified it slightly.  The cookies are really chewy and delicious (duh)!

Ranger Cookies

1 cup brown sugar
1 cup granulated sugar
1 cup butter
2 large eggs
1 teaspoon vanilla extract
1 cup white flour
1 cup wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups oatmeal
1 cup coconut
1.5 cups chocolate and toffee chips/candy pieces

1. Preheat oven to 375°F.
2. In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
3. In a large bowl, combine butter, brown sugar, sugar, and vanilla extract and beat until creamy.
4. Add eggs one at a time until incorporated.

5. Gradually add flour mixture and mix well.

6. Stir in oatmeal, coconut and chocolate/toffee pieces and stir just until blended in.

7. Roll into small balls and flatten with your hand.
8. Bake on ungreased cookie sheets for 10-12 minutes or till light brown on the edges.

Jalapeno Walnut Pesto

This recipe is super versatile for using in many different dishes.  I like to use it as a pasta sauce, a pizza sauce or spread it lightly on french bread and top it with tomatoes. 

Jalapeno Walnut Pesto

Serves 4-6 people

2 cups packed basil leaves
1/2 cup olive oil
1/2 cup walnuts
1 roasted jalapeno
1/4 cup sun-dried tomatoes
3 cloves garlic
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground pepper

1. Heat skillet and roast a jalapeno until brown/black on all sides and softened.
2. Place walnuts, garlic, sun dried tomatoes and jalapeno in blender or food processors and process until finely minced.  You could remove jalapeno seeds first if you want it to be less spicy.

3. Add basil pulse.  Add olive oil between pulses.  Once basil is blended in then add cheese, salt and pepper and process one more time.

4. Enjoy on bread, pizza, pasta or whatever you choose!

 A pizza and a pasta dish both made with the pesto.  Stay tuned for those recipes!

Note: When using as a pasta sauce reserve 1/4 cup pasta water and add to thin mixture before coating pasta.

Baked Onion Rings

This is a recipe that I found on Taste Spotting and despite the fact the onion rings aren't fried, they are still delicious.  I didn't have a whole onion, so I scaled the recipe down for what I had, but the original recipe is below.  I also had a few jalapenos, so I breaded and baked them along with the onions.  Its a great side for black bean burgers or spent grain burgers.  Or for a late night snack. :)

Baked Onion Rings

• 2 Sweet Onions
• 1/2 Cup Flour
• 1 tablespoon Garlic Powder
• 1 teaspoon cayenne powder (optional)
• 2 Tsp Table Salt
• 2 Cups Panko Bread Crumbs
• 3 Eggs
  
  

1) Preheat oven to 450.
2) Start off by peeling your onions and cutting them into approximately ½ inch wide slices.  You can make them into rings, or wedges.
3) Get three bowls for your breading station. In one bowl, combine your flour, garlic powder, cayenne pepper and table salt. Put your panko crumbs in a second bowl and whisk the eggs in the last bowl. 

4) To bread the onion rings, dip them in the egg, lightly coating them, then into the flour, and into the egg once again, and finally into the panko.   Place the breaded onion rings on a pan coated with non-stick cooking spray. Repeat this process until you have breaded all your onion rings.

Pre and Post Cooking

5) Give them a generous coating of cooking spray, to help brown them, and bake for 20-25 minutes (or until they are browned) flipping halfway through.

6) Enjoy with your favorite dipping sauce!

Mexican Rice

This recipe is a great compliment to any Mexican meal.  Its easy to make and you can focus on cooking the rest of your meal while it bakes in the oven.

Mexican Rice

1 medium white onion
2  jalapenos, tops removed
1 can diced tomatoes with green chilies
 2 cups long grain white rice
 1/3 cup canola oil
 4 garlic cloves
 2 cups vegetable broth
 1 1/2 teaspoons salt
 1 tablespoon chili powder
 1 limes
 diced cilantro (optional)

Directions

1) Preheat oven to 350.

2) Process tomato, onion, garlic and jalapenos in a food processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups.
3) Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

4) Heat oil in heavy bottomed oven safe 12 inch straight sided sauté pan or Dutch oven with tight fitting lid (tin foil also works) over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.

5) Reduce heat to medium and stir in broth, pureed mixture, chili pepper and salt. Increase heat and bring to a boil.
6) Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
7) Sprinkle cilantro on top and serve with a lime wedge.

Roasted Garbanzo Beans

This recipe is super easy to make and it is a tasty, yet healthy, snack.  You can sub in other spices that you prefer too. You can also easily double or triple the recipe.

Roasted Garbanzo Beans

1 can garbanzo beans, drained and rinsed

1 teaspoon lemon juice

1 tablespoons olive oil

1 teaspoon curry powder

1 teaspoon garam masala

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1. Preheat oven to 400.

2. Place drained and rinsed beans into bowl and add lemon juice, olive oil, curry, masala and cayenne pepper.  Stir until well mixed.

3. Spread beans onto a cooking tray and sprinkle with salt.

 

4. Bake for 30-35 minutes, stirring once halfway through.