Ingredients
- Servings: 6
- 1 (4 pound) butternut squash - peeled, seeded, and cubed
- 1/3 yellow onion, minced
- 1/4 cup extra-virgin olive oil
- 1/2 cup italian bread crumbs
- 1 tablespoon minced fresh thyme
- 6 ounces crumbled blue cheese
- sea salt and ground black pepper to taste
- 1/4 cup italian bread crumbs
Recipe
Preparation Time: 20 mins
Cook Time: 35 mins
Ready Time: 55 mins
- preheat an oven to 425 degrees f (220 degrees c).
- toss the squash, onion, olive oil, 1/2 cup italian bread crumbs, thyme, and blue cheese in a large mixing bowl. season with salt and pepper. pour the mixture into a large baking dish. sprinkle 1/4 cup bread crumbs over the squash.
- bake in the preheated oven until lightly browned on top, 35 to 40 minutes.
Ingredients
- Servings: 16
- 1 tablespoon olive oil
- 1 pound fresh white mushrooms, finely chopped
- 1 pinch salt
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 4 cloves garlic, minced
- 1/2 cup quick-cooking oats
- 1 ounce very finely shredded parmigiano-reggiano cheese
- 1/2 cup bread crumbs
- 1/4 cup chopped flat-leaf (italian) parsley, packed
- 2 eggs, divided
- 1 teaspoon salt
- freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 pinch dried oregano
- 3 cups pasta sauce
- 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
- 1 tablespoon chopped flat-leaf (italian) parsley, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr
Ready Time: 5 hrs 30 mins
- heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
- stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
- mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
- cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
- preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
- form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
- bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
- bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.
Ingredients
- Servings: 4
- 1 (12 ounce) package firm tofu
- 1 cup chopped fresh pineapple
- 2 cups teriyaki sauce
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 1 hr 30 mins
- cut tofu into bite sized pieces and place it in a deep baking dish; add pineapple. pour in teriyaki sauce. refrigerate for at least 1 hour.
- preheat oven to 350 degrees f (175 degrees c).
- bake in preheated oven for 20 minutes, or until hot and bubbly.
Ingredients
- Servings: 6
- 6 cups water
- 3 cups long grain white rice, uncooked
- 3 tablespoons cooking oil, divided
- 2 eggs, beaten
- 1/2 onion, finely chopped
- 1 green onion, chopped
- 4 ounces smoked salmon, chopped
- 1/2 cup frozen peas
- salt and freshly ground pepper, to taste
Recipe
Preparation Time: 20 mins
Cook Time: 15 mins
Ready Time: 35 mins
- pour the water into a saucepan, add the rice, and bring to a boil. cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. set aside.
- meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. stir in the eggs and cook until scrambled to desired consistency. remove eggs from the pan, and set aside.
- using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. stir in the onion and green onion; cook until the onion is transparent, about 5 minutes. stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. cook and stir rice mixture until heated through. season to taste with salt and pepper.
Ingredients
- Servings: 16
- 1 tablespoon olive oil
- 1 pound fresh white mushrooms, finely chopped
- 1 pinch salt
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 4 cloves garlic, minced
- 1/2 cup quick-cooking oats
- 1 ounce very finely shredded parmigiano-reggiano cheese
- 1/2 cup bread crumbs
- 1/4 cup chopped flat-leaf (italian) parsley, packed
- 2 eggs, divided
- 1 teaspoon salt
- freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 pinch dried oregano
- 3 cups pasta sauce
- 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
- 1 tablespoon chopped flat-leaf (italian) parsley, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr
Ready Time: 5 hrs 30 mins
- heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
- stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
- mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
- cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
- preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
- form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
- bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
- bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.
Ingredients
- Servings: 6
- 2 (7 ounce) cans whole green chile peppers, drained
- 8 ounces monterey jack cheese, shredded
- 8 ounces longhorn or cheddar cheese, shredded
- 2 eggs, beaten
- 1 (5 ounce) can evaporated milk
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 (8 ounce) can tomato sauce
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
- lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
- bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.
Ingredients
- Servings: 1
- 1 (12 pound) whole turkey
- 2 tablespoons chopped fresh sage
- 2 tablespoons ground black pepper
- 2 tablespoons celery salt
- 2 tablespoons chopped fresh basil
- 2 tablespoons vegetable oil
- 1 (12 ounce) jar honey
- 1/2 pound mesquite wood chips
Recipe
Preparation Time: 30 mins
Cook Time: 3 hrs 15 mins
Ready Time: 3 hrs 45 mins
- preheat grill for high heat. if you are using a charcoal grill, use about twice the normal amount of charcoal. soak wood chips in a pan of water, and set next to the grill.
- remove neck and giblets from turkey. rinse the bird and pat dry. place in a large disposable roasting pan.
- in a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. pour mixture evenly over the turkey. turn the turkey breast side down in the pan, and tent loosely with aluminum foil.
- place the roasting pan on the preheated grill. throw a handful of the wood chips the coals. close the lid, and cook for 1 hour.
- throw about 2 more handfuls of soaked wood chips on the fire. drizzle 1/2 the honey over the bird, and replace the foil. close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees f (80 degrees c) in the thickest part of the thigh.
- uncover turkey, and carefully turn it breast side up in the roasting pan. baste with remaining honey. leave the turkey uncovered, and cook 15 minutes. the cooked honey will be very dark.
