Fall is just around the corner

There is a chill in the air, I am finding more and more leaves on the ground as the days go by, and I've worn a scarf for the past 5 days straight...do you know what that means?  

While I am definitely sad to see Summer go, I can't help but be excited for my favorite season of all.

FALL!FALL!FALL!FALL!FALL!FALL!FALL!

Absolutely love it!

Although here in MT you have to pay attention closely, as some years if you blink you might miss it...

I still hold tight to my love of all things fall.

So in honor of that I share with you one of my favorite ways to make squash.

I threw this together once and loved it, I've added and subtracted things, but I think this combo is my favorite.  Sweet and savory, yet again, kind of obsessed with that lately.

Roasted Acorn Squash

1 acorn squash, quartered, seeds removed

1 T olive oil

1/4 cup chicken or vegetable broth

1/2tsp salt

1/4 tsp pepper

1/2 tsp chili powder

1 T brown sugar

(adjust the amounts of spices to suit your taste)

Preheat oven to 450.  Put the squash in a baking dish, drizzle it with olive oil.  Sprinkle with S&P, chili powder and brown sugar.  

Bake for 30 minutes.

Remove from oven, add broth to pan and return to oven.

Bake an additional 30 minutes or so until squash is fork tender.

Serves 2. 

Sorry, Logan is working nights...no rating for this one either.

Fruit can be dessert

Dessert doesn't have to be heavy and rich, it can light and low calorie as well as decadent. 

This is definitely a good example of the idea of a lighter dessert.

This is one of my go-to's actually, because it is quick and easy and tends to amaze people at just how delicious it actually is.  

When you put fruit on a grill, magic happens, heat brings out the sugars in the fruit making it even sweeter than usual, which of course makes it perfect for dessert.  

Paired with a sweetened sour cream and topped with some cookie crumbles, this dessert is good enough for seconds.

You could sub greek yogurt easily for the sour cream.  

Hurry make this delicious dessert before it is no longer grilling season, there is definitely a chill in the air around here.  How about where you are???

ENJOY!

Grilled Peaches with Sweetened Sour Cream

4 peaches, halved and pitted

2 T melted unsalted butter (You can definitely use less)

1/2 cup sour cream

1 T light brown sugar

1 cup crushed amaretti cookies

Heat a grill to med-low.  Brush both sides of the peaches with some butter.

Place the peaches on the grill; cover the grill and cook until the peaches are charred and softened, 4-5 min per side.  Set aside.

In a small bowl, mix together the sour cream and sugar.

Spoon the mixture over the peaches and sprinkle with the crushed cookies. 

Serves 4.

*Sorry no Logan rating...he was working*

And boy did he miss out!

Pastitsio...revisited

If you've never tried this classic Greek dish, you are really missing out.  It is truly delicious!

So remember that, when I tell you that in this spaghetti casserole-like dish there is both nutmeg and cinnamon...STOP...don't run scared.  It is seriously SO GOOD!

It has that perfect sweet and savory combo going on.

It is really quick to throw together AND you could put it all together the night before and then throw it in the oven right before it is time to eat.  Nothing better than a easy, delicious meal that can feed a crowd and make them all happy!

There is a different version of this that I already blogged about, but this one is definitely the one I prefer, even though I don't think its quite as traditional.  

This particular recipe comes from "Take out Tonight", which is actually a a Weight Watchers cookbook, but you definitely wouldn't know it by how amazing all the food is!

Let me know what think, I've yet to meet someone who doesn't like this tasty meal.

ENJOY!

Pastitsio

3 cups reduced fat milk

1/4 cup cornstarch

3 large eggs, lightly beaten

8 T grated Parmesan cheese

3/4 tsp salt

1/4 tsp pepper

1/8 tsp ground nutmeg

1/2 pound spaghetti

1 T olive oil

1 onion, chopped

3/4 lb lean ground sirloin

1 lb plum tomatoes, chopped

2 garlic cloves, minced

3/4 tsp ground cinnamon

Preheat oven to 350.  Spray a 7x11 in baking dish with nonstick spray; set aside.

To make the white sauce, combine milk, cornstarch, and eggs in a large saucepan.   Cook over low heat, stirring constantly until thickened, 7-9 min.  (Warning: it doesn't get that thick, so don't think it will change drastically in consistency, should just coat the back of a spoon.)

Remove from the heat and stir in 6 T Parm, 1/4 tsp salt, 1/8 tsp pepper and nutmeg; cover and set aside.

Bring a large pot of salted water to boil.  Add spaghetti and cook according to package directions.  Drain and set aside.

To make the filling, heat a large nonstick skillet over med-high heat. Swirl in the oil, then add the onion. Cook, stirring occasionally, until the onion is softened, 4-6 min.  Add the sirloin and cook, breaking up the meat with a wooden spoon, until browned, 5-6 min.  Stir in the tomatoes, garlic, cinnamon, and the remaining 1/2 tsp salt and 1/8 tsp pepper.  Cook, stirring often, until liquid from the tomatoes evaporates, 4-5 minutes. 

Arrange half of the cooked spaghetti in an even layer on the bottom of the baking pan.  Top with the filling, then top with the remaining spaghetti.  Spread the white sauce evenly over the spaghetti.  Sprinkle sauce with the remaining 2 T Parm.  Bake until top is golden, 30-35 min.  Cool at least 5 min.

Serves 8.

Logan Rating: ****

King Style Spaghetti Squash Lasagna

I use a recipe for just about everything I make.  I don't know why.  I guess I'm just not confident in my inventive skills.  But maybe I should be...because this version of spaghetti squash lasagna was pretty divine!

I had a spaghetti squash as well as a lot of other hodgepodge things that I thought could maybe go into a lasagna...so voila spaghetti squash lasagna.  This is actually one of our favorite things here in the King household, when the garden is exploding with Squash, you have to get creative on how to use  it. 

You can add in or take things out to your liking, it will be tasty no matter what, I promise.

Usually I do not put lasagna noodles in this dish because well it is supposed to be low carb, but because I only had one spaghetti squash that was not very big I added some noodles to bulk up the dish a little.

You could substitute another spaghetti squash for the noodles, easily.  

Ok now to try to remember all that I put into it...

Spaghetti Squash Lasagna, King style

2 cups cooked, roasted spaghetti squash

1-2 cups marinara sauce

1/2 cup part skim ricotta 

S&P

two handfuls of arugula (or spinach)

uncooked lasagna noodles for layering (however many fit in your pan)

hot peppers (jarred) for layering

1/4 cup parmesan cheese

1/2 cup mozzarella cheese

2 T fresh oregano for layering

Preheat the oven to 375.

Spread a thin layer of sauce on the bottom of your baking dish.  Top that with half of the cooked spaghetti squash and a handful of arugula.  Layer the lasagna noodles on top of the arugula.

Mix the ricotta and parm in a bowl, seasoning with S&P.  Then spread half of the ricotta mixture on top of the noodles (I use the back of a spoon).  

Layer the hot peppers and oregano and then top with more sauce.  Repeat the layering process once more and then top with the mozzarella. 

Cover with foil and bake 15-20 min, until cheese is starting to bubble.  Remove foil and cook for another 5-10 minutes until cheese is slightly browned.

Logan Rating: ***

Chicken Milanese

Look at that divine looking piece of chicken? 

I have leftover in the fridge that I am tempted to heat up and eat, yes it is 8:23 in the morning, that is how much this photo makes my mouth water.

This for those of you that don't recognize it (I never would have 2 days ago) is Chicken Milanese.

This dish is very similar to the Italian's version of Scallopine, but Milanese itself is most commonly found in South American countries such as Brazil, Argentina, Bolivia, and Chile to name a few.

While it seems that there are several versions of this dish out there, they all have a few things in common....whatever meat is being used is thin cut or pounded, the meat is breaded, and when serving the breaded meat is topped with some kid of green salad (most often arugula).  

I do believe this version of the recipe (from "Fresh Flavor Fast"-another one that counts towards my tally) is a pretty traditional one.  Correct me if I'm wrong.

The one big difference I know, is that this particular Chicken Milanese is baked instead of pan fried, which does make this a little lighter than some, but I don't think takes away from the flavor at all.

Traditional or not, this was absolutely delicious!  While I will admit I was skeptical of the arugula salad on top, but it was absolutely delicious, if you are going to make this you just CAN'T leave it out! 

*Side note: I've really grown to love arugula and its peppery taste and it's perfect in this dish!

Also while this is not a throw together in 5 minutes kind of meal, it is pretty quick and can easily be done on a busy week night, start to finish no more than 30 minutes, NOT BAD!

You must make this, I beg of you, you will love it! 

And if you do, please don't forget to leave a comment and tell me how it went!

ENJOY!

Chicken Milanese

1 1/4 cups dried bread crumbs

1/4 cup plus 2 T olive oil

1/3 cup all purpose flour

2 large eggs, lightly beaten

S&P

4 boneless, skinless chicken breast halves (1 1/2 to 2 lbs)

2 T fresh lemon juice, plus lemon wedges for serving

5 oz baby arugula

1 small red onion, halved lengthwise and thinly sliced

Preheat oven to 425.  On a rimmed baking sheet, toss bread crumbs with 1/4 cup oil until well combined; spread evenly on sheet.  Cook, tossing once, until golden brown, 6-8 minutes.  Place flour, eggs and bread crumbs in separate shallow bowls; season each with S&P.  Place a wire rack on the baking sheet.  Working with one at a time, place chicken breasts between two large pieces of plastic wrap. Using the flat side of a meat mallet or the bottom of a small heavy pan, pound each piece until 1/2 in thick.

(Look who's pounding the chicken)

Pat chicken dry with paper towels.  Dredge chicken in flour, turning to coat both sides, then shake off excess.  Dip chicken in eggs, coating completely and allowing excess to drip back into bowl.

Coat entirely in bread crumbs, pressing firmly to adhere.

Place breaded chicken on rack, and bake (without turning) until browned and just cooked through, 10-15 min. (I had to cook mine for about 20 minutes because we didn't pound them quite thin enough)

When chicken is almost done cooking, whisk together remaining 2 T oil and lemon juice in a salad bowl; season with S&P.  Add arugula and onion; toss to coat.  Serve salad over chicken, with lemon wedges on the side. 

Serves 4.

           Logan Rating: ****
EDIT: Logan says *****!!!! (see comment below)

Roasted Vegetable Pasta

Finally, I'm sharing a recipe for the challenge with you, first time in a LONG time.

Some of you may not even know what this blog was originally about, but essentially I was trying to cook entirely through the 2 cookbooks that are pictured above. 

After a while I was getting extremely bored and for my sanity had to start cooking from other cookbooks, blogs, magazines, etc. 

This week I decided to go back to the roots of this blog, so I do have some recipes to share with you that actually count towards my tally (which is at the top of the blog), and this is one of them.

A delicious pairing of roasted summer vegetables and a simple pasta "sauce" which consists of butter and parmesan, really can you go wrong?

It was definitely not the most amazing pasta I've ever tried, but it was fresh and easy and made my taste buds happy :)  

Have a surplus of veggies in your garden, here is the answer, let me know what you think!

ENJOY!

Pasta with Roasted Summer Vegetables and Basil

4 summer squash (about 2 lbs), halved lengthwise if large, sliced crosswise 1in thick

2 pints grape or cherry tomatoes

2 red onion, halved lengthwise and slice 1/2 in thick

4 garlic cloves, crushed

1/4 cup olive oil

S&P

8 oz short pasta, such as campanelle or fusilli

2 T unsalted butter

1/2 cup finely grated parmesan cheese, plus more for serving

1 cup firmly packed torn fresh basil leaves

Preheat oven to 450.  Divide squash, tomatoes, onions and garlic between two large rimmed baking sheets.  Drizzle with oil, and season with S&P; toss to coat and spread evenly.

Roast (without tossing) until tender and starting to brown, 30-40 min.

Meanwhile bring a large pot of water to a boil; add a generous amount of salt.  Cook pasta until al dente according to package directions.  Drain and return to the pot.

Add roasted vegetables, butter, parmesan and basil to the pot; season with S&P.

Toss gently with pasta to combine.  Reheat over medium-low if necessary before serving.

Serves 4.

Pork chops and Peach Relish

Now I bet you've heard of the classic combo of pork chops and applesauce, but have you heard of pork chops and peaches?  You have now!  Look at that gorgeous colorful peach relish, such a weird yet perfect combo of sweet and savory. This is the kind of thing I would have never tried a few years ago, before I started this blog, now look at me, I'm topping meat with fruit.  So fancy!

I had purchased thin cut pork chops, which I regret, get the bone in thick ones or have regret like me.

I know there will be skeptics and non adventurous folks, but you really should try this, so fresh and flavorful.  

Logan just ate the leftovers, I may have shed a tear or two. 

I paired this with the absolute easiest potato recipe ever.  How did I not think of this myself?

Microwave roasted potatoes.  They are delicious, texture is good, and they have tons of flavor.  You could add so many different kinds of spices/herbs/sauces, definitely versatile. 

Best part?  Its easy enough that a monkey could do it (or non-cooking spouses) and you don't have to turn the oven on to roast potatoes when it is 97 degrees and smokey.  

Amazing!

ENJOY!

Grilled Pork Chops with Peach and Red Onion Relish

Vegetable oil, for grill

4 bone-in pork chops (10-12 oz each)

S&P

Peach and red onion relish, recipe follows

Heat grill to medium-high; clean and lightly oil hot grates.  Season pork chops with S&P.  Grill, turning once, until cooked through, 10-12 minutes.  Serve with peach relish.

Serves 4

Peach and Red-Onion Relish

1/4 small red onion, very thinly sliced

2 ripe peaches, quartered and very thinly sliced

1 T honey

1 T fresh lemon juice

1/8 tsp cayenne

S&P

In a small bowl of ice water, soak onion 10 minutes; drain, blot dry, and return to the bowl. 

Add peaches, honey, lemon juice, and cayenne; season with S&P.  

Let stand 15 minutes before serving.  (Relish can be refrigerated, covered, up to 1 day. Bring to room temp before serving).

15 minute Rosemary Garlic Potatoes

1 T olive oil

2 garlic cloves, sliced

2 sprigs rosemary or 1/4 tsp dried

1 1/2 lbs new potatoes, scrubbed and thinly sliced

Combine oil, garlic and rosemary in a 2 quart microwave safe baking dish with a lid.  Cover and microwave on high until garlic is fragrant, 1 minute.  stir in potatoes. 

Cover and microwave on high until potatoes are tender, 13-15 min.  Season with S&P.

Serves 4. 

Logan Rating: ****