Sausage and Apple stuffed squash

Sausage and Apple stuffed squash

Ingredients:
2 Small - Medium Acorn Squash (or 1 Large)
1 Chopped Onion
2 Chopped Stalks Of Celery
1 Tbsp. Olive Oil
1 Tsp Salt
1 Tsp Pepper
1 Tsp Fresh Rosemary
3 Chopped Cloves Of Garlic
1/2 lb Sausage
2 Chopped Apples
1 Cup Of Panko Breadcrumbs
1/2 Cup Parmesan Cheese

Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity). Slice the squash in half, scrape out seeds to create individual bowls for the stuffing. Drizzle each squash half with olive oil, salt, and pepper, and roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.

While squash is roasting - in a large fry pan over medium heat - heat oil and add onion, celery, salt, pepper, and rosemary. Cook until onions begin to soften. Add garlic and sausage, until sausage is browned on all sides. Add apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.

Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture. Return to oven for 20 minutes - adding a sprinkle of parmesan cheese to the top for the final 5 minutes. 

Grilled Shrimp with Tropical Salsa

Grilled Shrimp Tacos with Tropical Salsa

Ingredients:

SHRIMP:

2 pounds medium (21-25count) shrimp, peeled, deveined, tails off

2 limes, sliced, plus the juice of 2 limes (about 2 tablespoons)

1 medium red onion, sliced

1/2 cup vegetable oil

2 teaspoons kosher salt

1/8 teaspoon ground cloves (optional)

1 chipotle chile in adobo, minced

TROPICAL SALSA:

1 cup diced fresh pineapple, 1/2inch dice

1 medium ripe avocado, diced

One 15 ounce jar cactus, rinsed, patted dry and diced (I got this at Bravo Market on So. Ocean Ave.)

1 red (green, if you can’t find red) jalapeno, minced, seeds optional

1 medium ripe mango, 1/2inch dice

1/4 cup fresh cilantro leaves, plus more for serving

1 tablespoon apple cider vinegar

2 teaspoons vegetable oil

Salt

CREMA SAUCE:

3/4 cup Mexican crema

1 teaspoon adobo sauce

Zest and juice of 2 limes

12 corn tortillas, warmed

DIRECTIONS:

For the shrimp: Place the shrimp, limes and onions in a re-sealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for

1 to 2 hours.

For the tropical salsa: Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro,

vinegar, and oil and  and toss to combine. Keep refrigerated until ready to serve. (** This can be done ahead of time)

For assembly: Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp

to the salsa and toss to combine. Sprinkle with salt.

To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5

shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.

Thanks Kelsey Nixon!

Irish Soda Bread

Irish Soda Bread

Ingredients:

3 Cups flour

¾ Cups sugar

2 teaspoons baking powder

½ teaspoons baking soda

1 teaspoon cream of tarter

1-1/2 cups golden raisins

2 tablespoons butter, softened

2 eggs

1 cup milk

1 teaspoon lemon

1 teaspoon vanilla

Directions:

Pre-heat oven to 350 F.

1.     In a large bowl, whisk together sifted flour, sugar, baking powder, cream of tarter, raisins, and baking soda. Blend in the softened butter

2.     Beat eggs in a small bowl

3.     Mix milk and lemon juice in a third bowl, whip up until it thickens. Let set for 5 minutes

4.     Add vanilla extract to milk/lemon mix

5.     Add all the wet ingredients to the dry and knead together until well blended. If mixture is  too sticky, add more flour until your fingers are no longer sticky.

6.     Put in a pan that is well greased and floured. A large pie pan will work well.

7.     Put a cross on top. Then a little flour or sugar. I like sugar.

8.     Bake at 350 F. for 50 minutes. Check with a toothpick and make sure it comes out dry. If it doesn’t, continue to cook and check until done.

9.     Take it out of the oven and let it cool. Serve it warm with butter. Awesomelicious!! Thanks Maureen Cushing-Weed!!!!

Sauteed Spinach with Garlic

Spinach Sauteed with Garlic

(Serves 4)

Ingredients:

1 pound baby spinach

4 cloves fresh garlic, diced

½ tablespoon garlic powder

½ tablespoon onion powder

3-4 tablespoons olive oil

Directions:

    In a large frying pan heat up 2 tablespoons of oil. Lightly brown the garlic on medium heat. Add the spinach (in two bunches, until the first bunch cooks down enough to fit the second half in the pan) and toss together. Add the garlic powder and onion powder and more oil as needed. Continue to toss until all the leaves are wilted down. Move to a bowl to serve. Drain if necessary.