Recipe: Butternut Squash & Fettuccine Alfredo

Butternut Squash & Fettuccine Alfredo

Better Homes & Gardens Magazine, Oct 2020, p.80

5 stars

We had this as our main for Thanksgiving -- sooo good (I'm not a turkey fan), and I can't wait to eat the leftovers. What made the dish was the fresh pasta. . . I just love the texture of fresh pasta.

Ingredients: fettuccine noodles, butternut squash spirals, onion, smoked sausage, whipping cream, fresh sage, parmesan cheese.

Tips:

• Made fresh pasta
• Added some red pepper
• Used a combination of butternut squash spirals and butternut squash cubes -- will use just the spirals next time and will double the amount
• Will add a clove of garlic next time

30 Minute Spicy Sesame Noodles with Ginger Chicken

30 Minute Spicy Sesame Noodles with Ginger Chicken

HalfBakedHarvest.com

5 stars

This is the first recipe I've made from Half Baked Harvest -- a site my co-workers recommended to me. Her dishes for one, look amazing... and from reading the recipes themselves, they look GOOD (meaning flavorful).

This dish was just that, flavorful! Despite forgetting to buy green onions and hubby not realizing that I'd bought pomegranate juice and pomegranate seeds, this was a dish that while it doesn't look super amazing in my photo, tasted great. We'll definitely be making this again.

Ingredients: Chinese egg noodles or ramen noodles, ground chicken, kale or green cabbage, shiitake or cremini mushrooms, low sodium soy sauce, pomegranate juice (optional), honey, raw sesame seeds, peanuts, peanut or sesame oil, ginger, garlic, red pepper flakes, orange or clementine peel, green onions and pomegranate for serving

Tips:

• Double the amount of kale
• Used marcona almonds instead of peanuts
• Used Rotisserie chicken instead of ground chicken
• Used 1/2 shiitake and 1/2 baby bella mushrooms

Recipe: Steve's Layered Cornbread

Steve's Layered Cornbread

Martha Stewart Living Magazine, Nov 2020, p.70

5 stars

It's Thanksgiving week! Instead of "regular" rolls or cornbread, try this super EASY and incredibly delicious recipe.  It's beyond flavorful, and once you've made this, you won't go back to regular 'ol cornbread.

Ingredients: corn oil, fine yellow cornmeal, whole milk, cream-style corn, cheddar cheese, shredded cooked chicken, cilantro, pickled jalapenos, eggs, baking soda, Kosher salt

Tips

• Used vegetable oil instead of corn oil
• Used fine white cornmeal instead of fine yellow cornmeal
• Used Rotisserie shredded chicken
• Used sharp cheddar cheese
• The cilantro didn't impart much flavor in the cornbread but it's nice to include for color
• The pickled jalapenos added a spicy, flavor (a wow!) to the dish. Only used 1/4 c (or less!) and chopped them up
• Didn't think it needed salsa served on the side

Recipe: Tomato and Roasted Garlic Pie

Tomato and Roasted Garlic Pie

Bon Appetit Magazine, Aug 2020

4.5 stars

This was a fun and delicious dish to make but took at least an hour to prep. It's also a very RICH dish -- cheese and lots of butter. As the recipe notes, Taleggio is a smelly cheese, but it has a very mild flavor. It worked so nicely with the tomatoes and tad of sweetness from the Wheat Thins. While this was good, we likely won't make it again as it's such a heavy, rich dish (and not healthy...).

Ingredients: heirloom tomatoes, Wheat Thins, eggs, Taleggio cheese, Parmesan, mayonnaise, thyme, shallot, garlic, butter, extra-virgin olive oil, Kosher salt, black pepper

Tips

• This used quite a bit of thyme, more than I thought would be needed
• It took a full 60 min to bake
• We didn't let it cool ~ so the cheese was really gooey; curious to see how leftovers will be
• Don't think the extra butter brushed on top of the tomatoes was necessary

Recipe: Vegetarian Enchiladas Suizas

 

Not a beautiful photo but it sure was delicious

Vegetarian Enchiladas Suizas

MarthaStewart.com

4.8 stars

We've made many different enchilada recipes. This one was great; we'll be adding it into the rotation. I love that it uses zucchini and poblanos and that we were able to use up ingredients we had in the fridge. We just made this recipe, but it was so good I want to make it again soon.

Ingredients: corn tortillas, zucchini, poblano, mozzarella, green salsa, red onion, vegetable oil, salt, pepper; sour cream or Mexican crema, lettuce, radishes, cherry tomatoes

Tips

• Make double the recipe so you have leftovers which are so good
• Broiled the poblano
• Added cumin and chili powder to give more flavor
• Used Central Market's Hatch Green Salsa
• Used a mix of corn and flour tortillas
• Added black beans on the top
• Rolled enchiladas instead of layering the tortillas and vegetables

Recipe: Barbecue Chicken Pizzas

 

Barbecue Chicken Pizzas

Us Weekly, 8/31/2020, p.34

5 stars

This is a Rachael Ray recipe that was in Us Weekly a month ago. Wow on flavor -- my mouth is watering as I think about this restaurant quality pizza. I couldn't find the recipe online to link to so if you need the recipe, contact me via the comment box. Can't wait to make this again.

Main ingredients: chicken, combination of cheeses, green onions, basil, cilantro, jalapenos, pickles

BBQ Sauce Ingredients: onion, tomato sauce, garlic, apple cider vinegar, Worcestershire, light brown sugar, hot sauce, mustard, olive oil or canola oil, salt, pepper

Tips:

• We made 2 pizzas using Tyler Florence's pizza dough recipe (that we've made many times)
• Sauteed chicken to put on top vs. using it as the base of the pizza
• Used smoked cheddar and mozzarella - YUM!
• Didn't put pickles on top