Special Stuffing

 

adapted from Costco Connection

Stuffing is not bland or too mushy with this recipe! We loved this flavorful twist on a classic dish.

3 c fresh butternut squash, chopped
2 tbsp olive oil, divided
1 tsp salt, or to taste
1/2 tsp pepper, or to taste
1 lb Italian sausage
1 yellow onion, diced
3 celery sticks, chopped
3 garlic cloves, minced
1 (12 oz) package herb-seasoned cubed stuffing
1 1/2 cups pecans, finely chopped
2 c low-sodium chicken broth

Preheat oven to 425 degrees. Place a piece of foil on a cookie sheet and spray with cooking spray. Toss squash with 1 tbsp oil and a little salt. Place squash on cookie sheet and bake for 30 minutes or until tender.

In a large skillet, brown Italian sausage, breaking into crumbles. Drain sausage, if needed. Remove sausage from pan and set aside. In the pan, heat 1 tbsp olive oil over medium heat. Add onion, celery and garlic. Sauté for 2-3 minutes, until soft and onion is translucent. 

Spray a 9x13 baking dish with cooking spray. Put the sausage, onion mixture, stuffing cubes, roasted squash and pecans in dish. Mix. Pour chicken broth over mixture. Cover with foil and bake for 30 minutes.

Makes 10 servings

Boys say: 2 thumbs up

Chocolate Zucchini Treats

My mother has a great chocolate zucchini cake recipe. I played around with it to make it gluten free and dairy free. I will include both recipes here. I wasn't sure whether to call my version of this recipe muffins or cupcakes (no frosting so not a cupcake, right?!) so I have called them treats!

1/2 c coconut oil
1/2 c applesauce
1 3/4 c granulated sugar
2 eggs
1 tsp vanilla
1/2 c almond milk
2 1/2 c oat flour (put 3 cups oatmeal in your blender and blend until you have a fine powder)
4 tbsp unsweetened cocoa
1 tsp baking soda
1/2 tsp cloves
1/2 tsp salt
2 c grated zucchini
turbinado cane sugar (to sprinkle on muffins)
1/4 c semisweet chocolate pieces (optional)
1/4 c chopped walnuts (optional)

Put cupcake liners into cupcake tin. Preheat oven to 350 degrees.

Cream coconut oil, applesauce and sugar together. Add eggs, vanilla and almond milk. Blend thoroughly. Mix together flour, cocoa, soda, cinnamon, cloves and salt. Blend with creamed mixture. Stir in zucchini (and chocolate chips or nuts, if using). Spoon into cupcake tins. Fill about 2/3 full. Sprinkle with turbinado cane sugar.

Bake in preheated oven for 30 minutes or until toothpick comes out clean.

Original Chocolate Zucchini Cake Recipe:

1/2 c butter, softened
1/2 c vegetable oil
1 3/4 c granulated sugar
2 eggs
1 tsp vanilla
1/2 buttermilk
2 1/2 c all purpose flour
4 tbsp unsweetened cocoa
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
2 c grated zucchini
1/4 c semisweet chocolate chips (optional)
1/4 c chopped walnuts (optional)

Preheat oven to 325 degrees. Grease and flour 9x13 pan.

Cream butter, oil and sugar together. Add eggs, vanilla and buttermilk. Blend thoroughly. Sift together flour, cocoa, soda, cinnamon, cloves and salt. Blend with creamed mixture. Stir in zucchini. Spoon into greased and floured 9x13 pan. Sprinkle chocolate pieces and nuts. Bake in a preheated oven for 45 minutes or until toothpick comes out clean.

Cool cake completely. Cover with frosting.

Frosting recipe:
1/4 c butter
6 oz cream cheese
1 3/4 c powdered sugar
1/2 tsp vanilla
1/2 c chopped walnuts

Beat butter and cream cheese. Add powdered sugar, vanilla and nuts.

Cowboy Caviar

Last week I decided to minimize my cookbooks. I went through all of them, kept the recipes I still wanted to try and gave away (or recycled) the rest. It felt great! In that process I found this recipe. It was the perfect timing too because I wanted a tasty side dish to go with the meat we grilled on the 4th of July. Yum!

1 cup black eyed peas

1 cup black beans

1 cup sweet corn

3 avocados, chopped

3 roma tomatoes, chopped

juice from 1 lime

5 green onions, tops only, chopped

1 package Italian Good Seasonings Mix

1 bunch of cilantro, chopped

Mix ingredients together and serve with tortilla chips or your favorite crackers.

Double Chocolate Cookies

lightly adapted from crazyforcrust.com

1/2 cup unsalted butter, melted 
1/3 cup granulated sugar
1/2 cup packed light brown sugar 
1 large egg

1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder (not dutch process) 
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups chocolate chips (semi-sweet or milk)

• Note: This dough requires chilling.
• Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). You can also just use a wooden spoon to mix these! Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
• Mix in cocoa, baking soda, and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
• Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 1-2 hours.
• Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
• Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake for 11 minutes. Let cool on the cookie sheets at least 10 minutes before removing.
  
  

Apple Cinnamon Muffins

When a friend asked if I'd like a bushel of apples I said sure. I didn't realize that meant about 125 apples! This gave me a perfect opportunity to find a few new recipes. I LOVE this recipe. I think you will love it too!

adapted from addapinch.com

2 c flour (2 tsp extra for coating apples)

1 1/2 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon (1/2 tsp more for coating apples)

2 c diced apples (peeled and cored)

1/2 c coconut oil

1 c sugar

2 large eggs

2 tsp vanilla extract

1/2 c almond milk or oat milk

Topping:

1/4 c melted coconut oil

1/4 c sugar

1 tsp ground cinnamon

Preheat oven to 375 degrees. Line cupcake tin with baking cups. 

In a medium bowl mix together 2 cups flour, baking powder, salt and 2 tsp cinnamon. 

In a different bowl mix together 2 tsp flour, 1/2 tsp cinnamon and diced apples.

In another bowl cream together coconut oil and sugar. Add one egg, mix, add the other egg and mix again. Add vanilla.

Add half of flour mixture and mix. Add almond milk. Stir in remaining flour mixture until just combined. Fold in diced apples.

Fill muffin tins about 2/3 to 3/4 full. Bake 25 minutes or until a toothpick inserted in the middle of the muffin comes out clean and the muffins are a light golden brown. 

Mix sugar and cinnamon for topping.

Remove muffins from the oven. Cool for five minutes in the muffin pan. Melt coconut oil for the topping.

Remove each muffin and brush with melted coconut oil. Dip muffin into topping mixture of sugar and cinnamon. Let muffins finish cooling on a cooling rack.

Mint Chocolate Cupcakes

This is a family favorite! My mother-in-law has to hide these at family reunions so they aren't all eaten within 5 seconds.

from Kay

For the batter:

2 tsp salt

2 tsp baking soda

1/2 c unsweetened cocoa

2 c sugar

2/3 c vegetable oil

2 tsp vanilla

3 c flour

2 tbsp vinegar

2 c water

For the filling:

8 oz cream cheese 

1/3 c sugar

1/8 tsp salt

1 egg

15 oz Andies mint pieces (found near chocolate chips at the store)

Preheat oven to 350 degrees. Put cupcake tins (I love the parchment paper kind) in the cupcake pan.

Mix all batter ingredients together and beat until smooth. 

Fill cups 1/2 full with batter. Top with one heaping teaspoon of the filling.

Bake for 25 minutes. 

Dairy-Free Shrimp Alfredo

adapted from tasty.co

1.5 lbs large cooked, deveined shrimp
Salt
pepper
Extra virgin olive oil
24 oz fettuccine pasta, uncooked
1 large shallot, minced
6 garlic cloves, minced
6 tablespoons all purpose flour
2 13.5 oz cans coconut milk
2 cups chicken stock, or vegetable stock
2 tablespoon fresh lemon juice
fresh parsley, minced, to taste


Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, add 1 tsp of salt to the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.

Meanwhile, heat 3 tbsp olive oil in a large pan over medium heat. Once the oil is hot add the shallot and garlic. Season with a pinch of salt and cook about 3-4 minutes; until the shallot is translucent.

Stir in the flour for 2 minutes until golden brown. Add the coconut milk and chicken stock. Bring sauce to a low boil for about 1 minute. Reduce the heat to medium-low and cook, stirring frequently, until thickened, about 10 minutes. Stir in the shrimp and lemon juice. Season with 1.5 tsp salt and 3/4 tsp pepper. 

Ladle sauce over noodles and garnish with parsley. 

This recipe serves our family of six. Two members of our family need dairy free food. I didn't think alfredo sauce could be any good without cheese! But I was wrong. This recipe is delicious.

Boys: thumbs up

Husband rating: 4

Bourbonless Chicken

adapted from spendwithpennies.com

We don't drink alcohol so we never have bourbon on hand. If you have it, substitute this for the orange juice in this recipe.

2 lbs boneless, skinless chicken thighs, breasts or a combination of these

2 tbsp olive oil

1/4 c low sodium soy sauce or coconut aminos

1/4 c orange juice

1/4 c apple juice 

1/4 c dark brown sugar

1/2 tbsp chopped or grated garlic

1 tbsp fresh ginger grated or 1/4 tsp ground ginger

1 tbsp rice wine vinegar

1/2 tsp red pepper flakes

1/4 c water

1 tbsp cornstarch

1 tbsp cold water

2 green onions thinly sliced, green tops only

Trim fat from chicken and cut into small chunks.

In a medium mixing bowl whisk together soy sauce, orange and apple juice, dark brown sugar, garlic, ginger, rice wine vinegar, red pepper flakes and 1/4 c water.

Heat oil over medium-high heat. Add chicken and cook until browned and mostly cooked through.

Pour sauce into skillet with chicken. Simmer for 15 minutes stirring occasionally.

In a small bowl whisk together cornstarch and cold water. Add to sauce and cook until the sauce thickens (3-5 minutes) mixing occasionally.

Garnish with green onion and serve over your favorite rice.

Tip: rice vinegar and rice wine vinegar are the same so use either one in this recipe.

Boys: thumbs up

Husband rating: 4 stars

Seafood Tacos

lightly adapted from spendwithpennies.com

8 tilapia fillets 

Rub:

1 tbsp chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

1 tsp paprika

1 tsp oregano

Sauce:

2 tbsp mayonnaise

3 tbsp sour cream

1/2 lime, juiced

1/2 tsp garlic powder

1/2 tsp cumin

1/2 tsp sriracha 

Tacos:

corn or flour tortillas

avocado, sliced

coleslaw mix

lime slices

Preheat oven to 425 degrees.

Combine all sauce ingredients in a small bowl. If you have a plastic container used for sauces (for example, one you would put ketchup or a dressing in so you can squeeze the topping onto the food) put it in container now and set aside.

Put tilapia fillets onto a foil lined cookie sheet. Drizzle extra virgin olive oil lightly over the fish. Sprinkle the spice mix onto the fish. Rub in, if desired. Bake for 12-15 minutes.

When the fish is cooked transfer the fillets to a large bowl. Using forks, break the fish into pieces. 

Build your tacos and enjoy!

Husband rating: 4 stars

Boys say: thumbs up (even my picky eater!)