*HOW TO COOK A SPAGHETTI SQUASH*

 I have to admit, spaghetti squash is one of my favorite vegetable, well one of the top one.... it’s easy to cook and so yummy. It’s a very cool vegetable and a great replacement for pasta. I have tried cooking spaghetti squash a couple of different ways but I always come back to baking it in the oven. When I have steamed or microwaved it... it always seems to be to much water left in the squash.

Probably the hardest part of cooking spaghetti squash is cutting the squash in half. You will need a good chef’s knife to cut the squash. First, cut off the stem if it is still attached. Then insert your knife in the middle of the squash and cut in half.

The next step is to scoop out the seeds from the center of the squash. An ice cream scoop is the perfect tool for this job. A strong spoon will work too.

Then I line a baking sheet with aluminum foil, coat it with vegetable spray and lay my squash cut side down.

I preheat my oven to 350 degrees and bake the squash for 40 to 60 minutes, depending on the size of the squash. The skin will never get soft, it will just cave in when pressed.

Flip the squash over and run a fork through the squash to separate the strands. The squash will be very hot. Spaghetti squash in a non-starchy vegetable so you don’t have to be concerned about your portion size like you do with other winter squashes (acorn, butternut etc...). Top your squash with anything you normally put on your pasta. Mmmmmm this is so good..... Enjoy.

*BROCCOLI CASSEROLE*

 I love broccoli and this casserole never fail to satisfy. :))

-1 lb lean ground beef
-2 pkgs (10oz each) frozen chopped broccoli, cooked and drained

-1 can cream of mushroom soup, undiluted
-1 can of mushrooms (or more according to taste)
-8 oz sour cream
-1 1/2 cups mozzarella cheese (or more according to taste)

Cook ground beef & drain.
Cook broccoli & drain.
Mix broccoli, beef, soup, mushrooms, sour cream together until well blended.
Put into a casserole dish, place cheese on top.
Bake in oven at 350 until cheese is well melted and just staring to brown.

*GRILLED CORN ON THE COB*

This corn is so very tasty and tender, love it, it’s so good. Make it even more special by spreading the corn with the different butters below. :))

6 ears corn
6 tbsp. butter, softener
Salt and pepper to taste...

Preheat an outdoor grill for high heat.
Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
Wrap each ear of corn tightly in aluminum foil. Place on the barbecue. Cook approximately 30 minutes, turning occasionally, until corn is tender.

SUGGESTION: Take a strip of bacon and wrap it around the corn in a spiral fashion. Fold the corn husks back over, covering the bacon and corn. Tie the husks with butchers’ string; repeat the process for each ear of corn. Place the ears of corn on the hot grill and cook, turning occasionally, until bacon is cooked and corn is tender, approximately 15 to 20 minutes. Serve with butter, if desired.

*ASSORTED BUTTER*

*Jalapeno-Lime Butter
1/2 cup butter
1 lime, juiced and zested
1 small jalapeno, seeded
1 clove garlic
1 tsp. sweet paprika
Mix in food processor and spread on corn

*Dill Butter
1/4 cup Butter, softened
1 tbsp. chopped fresh chives
1 tbsp. chopped fresh dill
1 tsp. lemon juice
Mix and spread on corn

*Italian Butter
1/4 cup Butter, softened
1/4 tsp. garlic salt
1 tbsp. chopped fresh basil leaves
1 tbsp. chopped fresh oregano leaves
Mix and spread on corn

*Horseradish Parsley Butter
1/4 cup Butter, softened
1 tbsp. chopped fresh parsley
2 tsp. prepared horseradish
1/4 tsp. salt
1/8 tsp. pepper
Mix and spread on corn

*Caesar Butter
1/4 cup (1/2 stick) butter, softened
2 tbsp. Grated Parmesan Cheese (I used freshly shredded Parm)
1 tsp. chopped fresh parsley
2 tbsp. Caesar dressing (I use Light Creamy Caesar)
Mix and spread on corn

*Basil-Parmesan Butter
1/4 cup butter, at room temp
2 tbsp basil chiffonade
1 clove garlic, minced
1/4 cup grated parmesan
salt and pepper
Mix and spread on corn

*Seasoned Butter
1/2 cup butter, softened
2 tsp. dried chives
1 tsp. dried dill weed
1 tsp. lemon juice
Dash of cajun seasoning
Mix and serve on corn.

*Cheesy butter
1/4 cup butter
1/4 cup grated parmesan cheese
1/2 tsp. italian seasoning
Mix and serve on corn.

CHEESY CREAM CORN WITH BACON

Came across this recipe the other day. Since bacon seem to be one of my favourite food group lately... other than chocolate... LOL!!! :)) I decide to make the recipe right away... that same day. The combination of corn, melted cheese and bacon is really amazing, it taste soooooooooo good. This side dish is now one of my favourite, and I will definitely make it again.

2 (10 ounce each) packages frozen corn
4 strips bacon, 1/2-inch diced and drippings
1 cup onions, chopped
1 cup Cheddar cheese, grated
1 cup half and half cream
Salt and pepper
1/8 or 1/4 tsp. powdered ginger

Cook bacon until crisp. Remove.
In drippings, sauté onions until soft but not brown. Add corn and cheese to onions. Cook, stirring about 10 minutes.
Add cream and seasonings. Top with bacon and heat until bubbly.

GREEN BEANS WITH HOT BACON DRESSING

This was really good so I decided to post it for everyone. My daughter claimed she hated green beans and she ate a huge serving when I made them!!! :))

1 bag of frozen whole green beans (blanched) o...r fresh
1/4 cup of balsamic vinegar
1 finely diced sweet onion
4 slices of bacon

* I chopped my bacon in 1/4 inch pieces and fried it in a large skillet after bacon is crispy remove from pan. Add chopped onion to bacon grease and cook on med-low till caramelized, then add in vinegar cook for about 5 minutes till starts to thicken a little. Then add your green beans & bacon back in and toss well!

FANTASTIC!

ROASTED GARLIC

We are big time Garlic eaters. Raw garlic might stink but roasted garlic has a wonderful nutty taste and aromatic. They are smooth, creamy and jazz up a lot of food without too much work. I love to eat them straight roasted, use them in breads or on breads, in pasta & pasta sauces, soups, or just as appetizers – try them with pepper & salt, you will be amazed.
A lot of heads may be roasted at once and saved for later .  They will keep for a week in the refrigerator or frozen in pureed form.

(Each head will make about 2 tablespoons of garlic puree.)

1 Garlic Whole Head
1 tsp. Olive Oil

Preheat oven to about 375 Degrees F.
Peel the outer skin, but leave the skin on the cloves & the cloves intact.
Using a sharp knife, slice 1/4 – 1/2 inch off of the pointed end of the garlic head. It should be looking like the one below.
Place the garlic head on an aluminium foil, & drizzle the oil on it around slowly allowing the oil to seep in to the individual cloves.
Wrap the garlic head in the foil to a pouch you had initially placed it in.
(Do not do more than 2 garlic heads in a single pouch) They may be put on a baking tray, or individually in muffin pan.
Bake for about 45 minutes or till the cloves are brown & soft.
Remove from the oven & cool it enough to be able to touch it.
Peel the cloves with a fork or finger, or just squeeze them out of their skins.
*mash with a fork and use for cooking. Can be spread over warm French bread or crackers, mixed with sour cream for a topping for baked potatoes, mixed in with Parmesan and pasta, good for garlic butter spread, add it to sour cream or yogurt and salt for a great dip, add it to soups or sauce to deepen the flavor. Mix it into bread dough and bake it off, spread on pizza before you spread the sauce, put it in hummus, pizza topping, spaghetti sauce, twice-baked potatoes, salsa....ect.

ROASTED GARLIC OIL

smell heavenly when it's cooking. :))

1 head garlic, peeled
1/2 cup olive oil

Place garlic and olive oil in small pot on the stove and bring to a simmer
Reduce heat to low and allow oil to cook until garlic begins to turn golden brown, about 10-20 minutes
Watch carefully to make sure it doesn't burn
Serve both oil and cloves over your favorite foods.
Once they have cooled, pour the oil and cloves into a suitable container, and store what you won't use immediately in the refrigerator to keep the oil and roasted cloves from spoiling. When using only the oil replace with enough to keep the cloves covered. Will last 2 weeks in your refrigerator... if it last that long.

*I use rosemary on my garlic, I leave the herb option to your taste. Try thyme, oregano, or a mix. Yummy!!! :))
*Roasted garlic are amazing in mashed potatoes, crusty breads.... there are endless possibility
*Garlic oil is amazing in homemade salad dressing, oven roasted vegetables, sautéing vegetables... the oil can add flavors to many dishes.
 

MAPLE GLAZED CARROTS

I remember the first time I made these glazed carrots. My friend's were visiting. I needed a side dish to go with supper. I had baby carrots in the fridge and I didn't want to just steam them like I normally do. So I tried this recipe.... and they were a hit. :))

3 tbsp. butter
3 tbsp.brown Sugar, packed
1 tbsp. maple syrup
1 pound baby carrots (or whole carrots chopped into chunks)

In a medium skillet, heat the butter, sugar, and maple syrup over medium heat, stirring until smooth and the butter is melted.
Add the carrots and toss to coat. Cover and reduce the heat to low.
Simmer for 15 to 20 minutes or until the carrots are tender and glazed.

SPAGHETTINI WITH SPRING ASPARAGUS

(RECIPE POSTED BY PATTI MACINTYRE) 
This is a good light meal serve with a salad. I added a little extra crushed red pepper flakes.

8oz spaghettini
2 cups asparagus pieces
1/4 cup extra virgin olive oil
6 cloves garlic, minced
2 tbsp finely chopped flat-leaf parsley
Pinch crushed pepper flakes
1cup of chicken broth
Salt,pepper,grated parmesan cheese

Cook pasta according to pkg directions, adding the asparagus during the last minute of cooking. Meanwhile, in a large, deep skillet, heat the olive oil over medium-high heat.
Cook the garlic for 1 minute.
Add the parsley and red pepper flakes and cook for 30seconds.
Stir in the broth and bring to a simmer.
Remove from heat and toss in the drained spaghettini and asparagus.
Season with salt, pepper and Parmesan and serve immediately.
Serves 4.

JEWEL ROASTED VEGETABLES

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

6 servings (serving size 1 1/3 cups)

 Ingredients
4 medium beets
3 tbsp olive oil, divided
1 1/2 pounds carrots
1 1/2 pounds Brussels sprouts
8 large garlic cloves
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp freshly chopped thyme leaves

Directions
Preheat the oven to 375 degrees F.
Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.
In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.
After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.

MARINATED MUSHROOMS

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Bunch of button mushrooms, you can cut them, but i don't
3/ 4 c. salad oil
1/4 c. lemon juice
1 1/2 tsp. lemon zest
1 tsp. oregano
1 to 2 cloves finely chopped garlic
1/8 tsp. black. pepper
chopped fresh parsly

Marinate for at least 4 hrs.

STUFFED PORTABELLO MUSHROOMS

(RECIPE POSTED BY JESSIE GARTSHORE-ADRIAO)

Ingredients:
4 portabello mushrooms
2 TBS butter
2 TBS olive oil
1- 10oz pkg. frozen spinach, thawed and squeezed dry
2 slices bacon, coarsely chopped
1 small onion, finely chopped
1 clove garlic, minced
2 TB chopped fresh parsley
1 egg
1/4 C bread crumbs

1/4 C bread crumbs
2 TB butter, melted
2 TB grated Parmesan cheese

Directions:
Remove the stems from the mushrooms and coarsely chop. Set aside.

In a large skillet, heat 1TB each butter and olive oil. Brown two of the mushroom caps, tops and bottoms. Season with salt and pepper. Transfer to a baking sheet and repeat with the other two mushroom caps.

Discard any fat remaining in the skillet. Brown the bacon over medium heat. Once fully cooked, transfer to a bowl with the spinach. Add the onions to the pan and cook until translucent. Add the chopped mushroom stems. Continue cooking until the mushrooms have given off their water and this has evaporated off. Add the chopped garlic and cook 30 seconds longer then transfer to the bowl with the spinach. Allow this mixture to cool thoroughly before continuing. Lastly add the parsley, egg and 1/4 C breadcrumbs. Season with salt and pepper. Mix well. Mound the filling on the stem side of the mushroom caps.

Mix the 1/4 C bread crumbs, melted butter and cheese. Sprinkle over the stuffed mushrooms.
(The recipe can be prepared up to this point in advance and refrigerated, covered.)
Bake the mushrooms in a preheated 350 F oven until browned on top, about 40 minutes.
Serve as a side dish alongside grilled or roasted meat or as a light entree.
Makes at least four but it depends on the size - you might get 8 :)

BROCCOLI CHEESE CASSEROLE

(one of my favorite veggie casserole)

1 bag of frozen broccoli, or you may use fresh if you prefer
1 small jar of Cheez Whiz
1 can of cream of mushroom soup
1 can of mushroom (small or large depending on taste)
1 1/2 cups of rice (uncooked)
Onion, diced according to taste
Boil broccoli until done.

Cook rice with 3 cups water. Mix all ingredients together, plus 1 can milk (use mushroom soup can).
Bake at 375 for 45 minutes to 1 hour.

TURNIPS AND CARROTS

1 med turnip diced into cubes
6-8 average size carrots
1-2 tsp butter or margerine
1-2 tbsp of brown sugar ( use less if you don't like things too sweet)
Pinch of salt and pepper

Boil turnip and carrots.
Drain, mash together. Add the rest of the ingredients, mix and enjoy!!! :))