BUTTERNUT SQUASH STUFFED SHELLS WITH SAGE BROWNED BUTTER

Individually, I firmly agree with that the butternut squash/pasta blend is a fit made in heaven.

My efforts to recreate it later (complete with selfmade pasta and all) didn’t quite stay up to the truth of that precious nighttime. As in, my ravioli exploded everywhere at the same time as boiling and i ended up with butternut-ravioli-mush, which wasn’t exactly what i was after, in case you recognize what I imply.

BUTTERNUT SQUASH STUFFED SHELLS WITH SAGE BROWNED BUTTER

Those shells are full of a combination of roasted butternut squash, creamy ricotta, a touch of lemon (so critical to enliven the dish) and different tremendous components.

Drizzled with the aforementioned butter-sage concoction and crowned with crispy sage leaves, those shells are absolutely divine and very elegant, if you need to serve them to business enterprise.

BUTTERNUT SQUASH STUFFED SHELLS WITH SAGE BROWNED BUTTER

INGREDIENTS:

  •  1 large butternut squash
  •  1-2 tablespoons olive oil
  •  12 ounce package jumbo pasta shells (about 20-24 shells total)
  •  2 cups of part-skim ricotta cheese
  •  1/3 cup grated Parmesan cheese
  •  2 garlic cloves, finely minced
  •  1/2 cup packed fresh spinach (chop after measuring)
  •  1 large egg
  •  1 teaspoon salt
  •  1/2 teaspoon pepper
  •  Zest and juice of 1 lemon
  •  1/2 cup butter (1 stick)
  •  8-10 fresh sage leaves

INSTRUCTIONS:

  1. Preheat the oven to 425 degrees F. Peel the butternut squash and chop the flesh into cubes. Toss the cubed squash in 1-2 tablespoons olive oil and roast in the oven for 15-20 minutes until the squash is fork tender. Scrape the warm squash into a bowl and mash with a fork until smooth. Let it cool to warm room temperature before using in the recipe (this step can be done 2-3 days in advance and the cooked, mashed squash can be stored, covered, in the refrigerator). Reduce the oven temperature to 400 degrees F.
  2. Cook the jumbo pasta shells according to package directions and drain. In a medium bowl, combine the squash, ricotta cheese, Parmesan, garlic, spinach, egg, salt and pepper and fresh lemon zest. Stir well. Stuff the cooked pasta shells with the squash/ricotta mixture and place them in a lightly greased 9X13-inch baking dish (depending on how full you fill the shells, you may not use all of them). Bake the shells for 18-20 minutes, until they are hot all the way through.
  3. While the shells are making, prepare the brown butter sauce by melting the butter in a saucepan or skillet over medium-low heat until the butter is golden brown, about 10-12 minutes. Watch carefully as the butter can go from browned to burned in a short time. Add the sage leaves and cook until the leaves are slightly crisp (the butter should be hot and bubbly when adding the leaves so that the sage cooks quickly). Remove the pan from the heat and squeeze in the juice of 1 lemon.
  4. Drizzle the sauce over the cooked shells and top with additional grated Parmesan, if desired. Serve the shells with 1-2 crisp sage leaves on top.

BANANA BREAD WAFFLES

Banana Bread Waffles – The candy and scrumptious taste of Banana Bread in a Waffle!

GOD, i love breakfast food! have a look at that element. It’s fluffy, and fruity, and funky whippy! That’s how I wanna roll every darn morning!

BANANA BREAD WAFFLES

What’s up, pals? How are YOU? i'm hoping all and sundry feels as appropriate as myself. i am in Macedonia with family and pals, having a tremendous time catching up with my sister and snuggling (smothering is greater like it) my nieces.

K, I’m pretty sure your recipe is the best of ever, too, however, pinky swear, this recipe is just as appropriate.

BANANA BREAD WAFFLES

INGREDIENTS:

  • 2 cups All-Purpose Ultragrain Flour (You can also use regular all-purpose flour)
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • pinch of nutmeg
  • 1 egg , lightly beaten
  • 1-1/2 cups almond milk (you can also use skim milk)
  • 2 very ripe mashed bananas
  • 1 tablespoon extra virgin olive oil
  • whipped topping for garnish , optional
  • banana slices for garnish , optional
  • nuts for garnish , optional
  • honey or maple syrup

INSTRUCTIONS:

  1. Lightly coat waffle iron with cooking spray ; preheat.
  2. In a mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg; whisk until thoroughly combined and set aside.
  3. In a separate mixing bowl add lightly beaten egg, milk, mashed bananas and extra virgin olive oil; whisk until thoroughly combined.
  4. Add milk mixture to flour mixture and stir just until moistened. Batter will be slightly clumpy.
  5. Pour about ?-cup of the batter onto the preheated waffle iron and close the lid.
  6. Bake for about 2 to 3 minutes, or until lightly browned and a toothpick inserted in the middle comes out clean.
  7. Remove waffle from waffle iron and repeat with remaining batter.
  8. For each servings, stack 2 to 3 waffles, top with whipped topping, banana slices, nuts and honey or maple syrup.
  9. Serve.

CREAMY BASIL PARMESAN ITALIAN SOUP

This Italian Soup tastes higher than any eating place at a fraction of the price! it is tremendous clean, seasoned to perfection and bursting with gentle fowl, tomatoes, carrots, celery and pasta shells enveloped by means of creamy Parmesan basil broth. 

This  Italian Soup is considered one of my favourite soups ever.  It become stimulated by the ingredients and flavor profile of my Tomato Basil Soup which is pureed and mega creamy and to-stay-for (every other should attempt).

CREAMY BASIL PARMESAN ITALIAN SOUP

In this Italian Soup model, we get all the equal tremendous flavors and creaminess but I’ve left the greens whole for a splendid hearty texture.

The Italian soup is delish left on my own on this seasoned broth, but for over-the-top deliciousness – as in higher than any eating place – stir in Parmesan cheese and both heavy cream or 1/2/1/2, and you received’t be capable of forestall after two bowls – you won’t also be tempted.

CREAMY BASIL PARMESAN ITALIAN SOUP

INGREDIENTS:

  • 1 pound chicken breasts chopped bite size
  • 2 cups uncooked small macaroni
  • 3 tablespoon olive oil, divided
  • 3 tablespoons butter
  • 1 small onion, chopped
  • 1 cup sliced carrots
  • 1 cup chopped celery
  • 1 red bell pepper, chopped
  • 4-6 garlic cloves, minced
  • 1/4 cup flour
  • 5 cups reduced sodium chicken broth
  • 2 14.5 oz. cans fire roasted diced tomatoes, NOT drained, with garlic
  • 1 teaspoon sugar
  • 2 bay leaves
  • 1 tablespoon chicken bouillon
  • 1 teaspoon dried parsley or 1 tablespoon fresh
  • 1/2 tsp EACH dried oregano. cumin, salt
  • 1/4 tsp EACH red pepper flakes, pepper
  • 1/4 cup loosely packed fresh basil, chopped
  • 2 cups heavy cream or half and half*
  • 1 cup freshly grated Parmesan cheese

Garnish:

  • freshly grated Parmesan cheese
  • fresh basil

INSTRUCTIONS:

  1. Cook pasta in salted water until al dente. Drain and set aside.
  2. Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.
  3. Melt butter with 1 tablespoon olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 4 minutes.
  4. Add 1 more tablespoon olive oil, celery, red bell peppers and garlic and cook for 1 minute. Sprinkle in flour and cook, while stirring, for 3 minutes (it will be thick). Gradually stir in chicken stock followed by chicken, tomatoes, sugar, bay leaves and all remaining herbs and spices. Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender and chicken is completely cooked through.
  5. Stir in Parmesan cheese until smooth followed by heavy cream/half and half. Stir in pasta. If you would like a less “chunky” soup, stir in additional broth or cream/half and half.
  6. Garnish individual servings with freshly grated Parmesan cheese and basil (optional) and season with salt and pepper to taste.

STICKY THAI PEANUT ORANGE CHICKEN (30 MINUTES)

One pan, 30 minute Sticky Thai Peanut Orange chicken baked in one in all my favored candy, salty, savory, spicy sauces ever.   you'll  fall in love with the flavors and simplicity of this dish!

I hope you all had a suitable Easter!   once Easter hits I experience like summer season is here in a flash. but i like spring. I need to bottle up the 70 diploma weather with a mild breeze, the blooming tulips and bursting strawberry fields so i can revel in them 12 months round.

STICKY THAI PEANUT ORANGE CHICKEN (30 MINUTES)

I am so in love with it.   a lot that even though I simply made this chook final week, which normally means i would add it to my “archive” and submit it weeks from now, I interrupted my recipe agenda just to carry you this Thai Peanut Orange hen nowadays.  I just can’t wait a good way to fall in love with it like me!

By using clearly whisking collectively soy sauce, brown sugar, orange juice, orange marmalade, peanut butter and splashes of  ketchup, vinegar, fish sauce and Sriracha, a rich, nutty sauce with an orange aptitude is born.  Pour this over your chook that has been rubbed in  ginger, garlic, onion, paprika and cumin and  you gained’t be able to stop yearning this chook.

STICKY THAI PEANUT ORANGE CHICKEN (30 MINUTES)

INGREDIENTS:

  • 6 boneless skinless chicken thighs

Rub:

  • 1 tablespoon olive oil
  • 1 tsp EACH ground ginger, garlic pwder
  • 1/2 tsp EACH onion pwdr, paprika, ground cumin, salt
  • 1/4 teaspoon pepper

Sticky Thai Peanut Orange Sauce:

  • 1/3 cup low sodium soy sauce
  • 1/2 cup orange juice
  • 1/2 cup orange marmalade
  • 2 tablespoons ketchup
  • 1/3 cup crunchy peanut butter (may sub. smooth)
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce
  • 3-4 tablespoons brown sugar depending on desired sweetness**
  • 1 teaspoon Sriracha/Asian hot chili sauce, more or less to taste
  • 1 1/2 tablespoons cornstarch

Garnish:

  • Chopped roasted peanuts
  • green onions
  • orange zest

INSTRUCTIONS:

  1. In a medium bowl, whisk together sauce ingredients. Set aside
  2. Preheat oven to 400F degrees.
  3. Mix Rub Ingredients together in a small bowl and rub all over chicken.
  4. Melt 1 tablespoon butter in a large oven proof skillet over medium high heat. Add chicken and sear 2-3 minutes per side or until browned. Remove chicken to plate.
  5. Add sauce and simmer 1 minute, scraping sides of pan to deglaze. Add chicken back to skillet, and spoon some sauce over chicken. Bake 8- 12 minutes or until chicken is cooked through depending on thickness.
  6. Garnish with desired toppings and serve over rice.

CHOCOLATE CHIP COFFEE CAKE

Chocolate Chip espresso Cake is such a very impossible to resist breakfast entree. The flavors of cinnamon and chocolate chips grace this scrumptious espresso cake. It’s one of those satisfying comfort ingredients in order to have you coming lower back for extra.

CHOCOLATE CHIP COFFEE CAKE

I have tasted this fantastic recipe often through the years and it's miles one of those recipes that’s a actual keeper. It’s so brief and smooth to combine up and prepare. you could have a batch of this geared up for your oven in about 10 minutes! Bake it and serve.

In case you’re looking for a quick and clean coffee cake for Saturday or Sunday breakfasts or brunches that is a first-rate recipe to include. It has superb flavor and raises properly. It comes out perfectly on every occasion. It’s additionally wonderful for vacation breakfasts. provide Chocolate Chip espresso Cake a try. candy enamel fanatics might be in seventh heaven.

CHOCOLATE CHIP COFFEE CAKE

INGREDIENTS:

  • 1/2 cup unsalted butter softened
  • 1 cup white sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 2 1/2 cups Gold Medal UNBLEACHED all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup white sugar
  • 1 tsp. ground cinnamon

INSTRUCTIONS:

  1. Preheat oven to 350°.
  2. Grease and flour a 9x13 inch pan. In a large bowl, cream the butter, 1 cup of sugar, eggs, sour cream, vanilla, baking powder and baking soda.
  3. Mix well.
  4. Add the flour and stir to combine.
  5. Batter will be thick.
  6. In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon.
  7. Set aside.
  8. Spread half of the cake batter in prepared 9x13 inch pan.
  9. Sprinkle half of the chocolate chip mixture over the batter.
  10. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
  11. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

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