I always know that it is truly autumn when I start seeing a lot of squash recipes in magazines. I found this tasty recipe by Rachel Ray in People magazine. If you're a vegetarian looking for a showcase main entrée, look no further! These four cheese butternut squash make a lovely presentation for entertaining or holiday events. They are a bit involved, but so worth the effort! They are that delicious! Everything tastes better with cheese - right?
"To tell if the squash is cooked through, gently pierce the meat of the squash with a pairing knife," says Rachel Ray. "It should slide in easily with no resistance."
Make sure you check that the squash is cooked all the way through. Mine took an extra 20 minutes to cook.
You can also adjust the cheeses to your taste. I'm not a big fan of pecorino cheese, so I put in about 1 ounce pecorino and added more Parmigiano-Reggiano.
If you feel that the squash shell is not sturdy enough, tie it with string like...
This is an amazing and versatile salsa! It's so easy to throw together quickly for a party. It can be an appetizer or a topping for any sort of grilled meat (I suggest beef or chicken). You can also adjust how spicy this salsa is by the amount of jalapeño you add. If you have family members that are not fans of spicy foods and others that desire a kick to their salsa, you can make it mild and then serve it with hot sauce. This will allow people to have their salsa exactly how they prefer it. This recipe is great for any summer party or holiday. As a bonus, it is healthy too! So grab some avocados and let the party begin.
You can substitute canned corn to 2 cups frozen corn, rinsed under cold water to thaw OR 2 cups fresh corn; cooked, cooled and kernels removed from the cob.
Preparation time is 15 minutes.
Click here for a printable version of this recipe.
This is a great recipe to make when you want ice cream, but you don't want all the fat and sugar that comes with it. I found this yummy banana yogurt recipe in People magazine, created by Judy Joo. It is very easy to make but give yourself plenty of time for the chilling. The results are spectacular! This creamy banana yogurt with fresh strawberries is absolutely delicious, and the almonds add a great layer of crunch too!
Freeze the sliced bananas on a parchment-lined plate or tray. The pieces won't stick together in a clump when you're ready to blend.
Preparation time is 10 minutes. The total time is 8 hours, 10 minutes (includes freezing).
4 large ripe bananas, sliced and frozen
3/4 cup plain Greek yogurt
1/2 cup honey
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
Toasted almond slices
Sliced fresh strawberries
Place the frozen bananas, yogurt, honey, lemon juice, and cinnamon in...
With summer upon us, I thought it would be a good idea to post this healthy snack. These rich dark chocolate goodies taste sweet and indulgent while still being healthy. I got this recipe from the January/February edition of Cooking Light magazine, and I believe they did an awesome job with these delicious brownies. Give them a try and see for yourself! Eating healthy can be a delicious thing.
When rubbing the skins off the hazelnuts, I place several hazelnuts between the palms of my hands and rub back and forth. The skins come right off!
Preparation time is 40 minutes. Chill time is 30 minutes.
1/2 cup whole hazelnuts
12 whole Medjool dates, pitted and roughly chopped
2/3 cup almond butter
1/3 cup unsweetened cocoa
2 tablespoons water
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Preheat oven to 350 degrees F. Spread nuts on a small rimmed baking sheet. Bake at 350 degrees F until lightly...
Are you looking for an easy weeknight meal? Try this wonderful chicken dinner! It is simple to put together, and my family approved of it heartily. It would be a fine dish for company too. I adapted it from the January 2014 edition of Southern Living magazine. It is a lovely dish that brings to mind a rustic French countryside. The lemon adds a brightness to the chicken, while the rosemary and garlic mellows the flavors into something quite extraordinary. It really is delicious! Serve with a crusty French bread to round out this meal and be prepared for compliments!
I like to smash my garlic cloves with the skin on. Take your chef's knife, and give the clove a good smack. The skin should peel right off the clove.
I was never a fan of capers, until I started to rinse them. Now, I love them. If you like them as is, then no rinsing necessary!
Preparation time is 30 minutes. The cook time is 50 minutes. The total time is 1...