Butternut Squash Mac and Cheese

You came here because of the title, because you said to yourself 'I love both of those things'. Well welcome to the autumn-y, cheesy and yummy recipe that is Butternut Squash Mac and Cheese. If you want hints of thanksgiving, the comfort of cheese and the baconness of bacon, you've come to the right place. It was so delicious I didn't even get a full picture of the end product, but that's also because I was feeding two very hungry boys and I myself felt like stuffing the whole thing into my mouth. So I snapped what was left before one of us grabbed another bowl and why do we need pictures all the time? This was delicious I have the satisfied bellies to prove it.

Ingredients:

• 3 cups whole wheat elbow macaroni
• 2 cups milk
• 1/4 grated parmesan
• 1 1/2 cup shredded cheddar cheese
• 3 tbsp olive oil
• 3 tbsp flour
• 3 cloves garlic minced
• 1 small butternut squash 
• 2 tsp sage
• salt and pepper to taste
• 5 slices bacon
• pumpkin spice

I love love love Fiona Apple. I want her voice and I love this cover of a Buddy Holly's song and she's great to listen to during this time of year and every time of the year.

Directions: 

1. Preheat oven to 375 degrees. 
2. Cut squash in half, sprinkle a dash of pumpkin spice top, place face down on a cookie sheet, cover in foil and bake for 45 minutes or until easily pierced with fork. Once done let cool the dice into cubes. 
3. Raise oven heat to 425 degrees.
4. Bring water to boil in a pot, and cook macaroni as directed on package. Drain when finished.
5. While macaroni cooks, cook bacon in a skillet, chop into pieces and place on paper towel and set aside.
6. In bacon fat and olive oil fry up garlic, turn down heat and add flour mixing constantly so it doesn't burn. Slowly add milk and whisk until thick.
7. Add cheddar and parmesan still whisking constantly. Once cheese is fully melted, add it to the macaroni noodles, along with bacon, sage and squash. Mix well.
8. Dump macaroni in a baking dish, salt and pepper to taste then bake for 10 minutes.
9. Serve!

Happy Eatings Everyone!

Pistachio Pesto Spaghetti

If you have a blender/food processor, you can make pesto, it's not hard. There I said it. It's easy, it's fast and don't get deterred from that recipe that calls for some delicious pesto! Why are we so afraid of trying something out of our comfort level (well at least I used to be), remember my hollandaise sauce? I know things can be daunting though, so I started small with this pesto, we can make the baby steps together,  I actually got it from BuzzFeed of all places, so let's do this! Of course I added a few little things of my own, but the husband seemed happy so here it is:

Ingredients:

• 8 oz spaghetti noodles
• 4 cups frozen broccoli dethawed, 1 of which is set aside
• 1 cup pistachios, 1/4 of which is set aside
• 2 cloves garlic
• 1/2 grated parmesan
• Juice from 1 lemon
• 2 tbsps olive oil
• salt and pepper to taste

It's fun to pretend you can sing as well as David Bowie, even though nothing and no one compares to that man's perfect pitch. He's very nice cooking company, so listen to this jam as you pesto it up:

Direction:

1. Boil noodles as directed.
2. In a blender combine, lemon juice, 3/4 cup of pistachios, parmesan garlic, olive oil and your 3 cups of broccoli. Blend well, if too thick slowly add a little water until you reach desired consistency. 
3. In a large bowl, combine cooked noodles, blended pesto and stir until noodles are coated evenly. Sprinkle saved pistachios and broccoli on top.
4. Serve!

Happy eatings everyone!

Deconstructed Egg Roll

It's been quite the week of forgetfulness and running around (and it's only Wednesday!). What with new knowledge being gained and new jobs being embraced and not to mention finally getting settling in our new digs, forgetting things is bound to happen. If you guys didn't know, right now I'm living/cooking off of just a little kitchenette. So basically I have a little fridge and freezer no dishwasher and as for cooking appliances hello hot plate and crockpot. So I have taken it upon myself to look at this hot plate cooking as a challenge for me so yippee! As cooking goes, so far I think it's pretty easy to live without a oven or at least limited access to one. Made this deliciously easy dinner so eat up:

Ingredients:

• 1 bag of shredded cabbage and carrots (colesaw package) 14 oz
• 1 lb ground turkey
• 1 medium onion diced
• 1 tbsp sesame oil
• 4 cloves garlic minced
• 1 tsp ground ginger
• 1/4 cup soy sauce
• salt and pepper to taste
• green onion diced for topping

Look outside! Take in the October air, I love this month, it's crisp, fresh and the colors are amazing. I was driving in the morning fog today playing this classic (my fall time singer) and enjoying the trees:

Directions:

1. In a large frying pan or wok brown your onion and turkey in sesame oil.
2. In a small bowl combine, soy sauce, ginger, and garlic.
3. Add your shredded cabbage next, immediately adding bowl of soy sauce after and cook until softened.
4. Add salt and pepper to taste.
5. Put in a bowl and top with green onions. 
6. Serve!

Happy Eatings Everyone!

Lemongrass Pork Patties with Sweet Sauce

My weekly meal plan day is today and I am just so excited to have a day surrounded by food. Hellllooooo Pinterest boards. I could waste a whole day on that website, especially since the holiday season (aka craft season) is right around the corner. But what always beats out Pinterest is surrounding my self with blankets, a tea pot with a few tea bags and stacks on stacks on stacks of cookbooks. Lord knows I have plenty of cookbooks, all dog eared and post-it notes spewing out of them. There are so many I have yet to try! But here's one you need to try:

Ingredients:

Patties:

• 1 pound ground pork
• 3 garlic cloves minced
• 1/4 cup chopped green scallions
• 1 stalk lemongrass, remove the tough layers then chop finely
• 2 tsp ground ginger 
• 1 1/2 teaspoons fish sauce 
• 1 1/2 teaspoons sugar
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon kosher salt
• Butter lettuce or a wide leaf lettuce

Sauce:

• 1 1/2 tsp rice vinegar

• 1/4 cup water

• 1 tbs sugar

• dash of crushed red bell pepper

• 1 tbs 1 tsp of fish sauce

I have some fall time tunes on, Sharon Von Etten is great for cloudy days:

Directions:

1. In a large bowl mix together all patty ingredients together and form about 3 inch wide 1 1/2 inch thick patties.
2. Fry them up on medium heat until cooked all the way through.
3. Mix together all sauce ingredients in a small bowl.
4. When patties are done place on lettuce leafs and drizzle sauce on with spoon. Place second leaf on top to form sandwiches. 
5. Serve!

Well hope your October month has been swell so far, happy eatings everyone!

Easy BLT Salad

I am about to watch the movie Saw. Ugh. I usually don't go for the torturous 'cut 'em up' horror films. But in the spirit of the Halloween season I will give it a chance, especially since I trust my friend Peter's taste in the horror department. If this makes me want to hurl I know where you live PETER! Anyway let's get down to the food business. A little less scary than our showing for tonight is this really delicious salad the husband and I just consumed! OM NOM!

Ingredients:

• 1 avocado
• 4 slices bacon cooked and crumbled
• 1 cup sweet corn
• 4 oz feta cheese
• 12 or so cherry tomatoes cut in half
• olive oil
• fresh ground pepper
• 8 oz spinach
• 8 oz butter lettuce

 Let's get in the mood for Halloween huh? 

Directions:

1. In a medium to large bowl toss together the spinach and lettuce. 
2. Take all the rest of your toppings and sprinkle it over the lettuce. 
3. Drizzle olive oil lightly over salad and toppings, then grind fresh pepper on it to your liking.
4. Serve!

Happy Eatings Everyone!

Super Simple Shrimp Tacos

Alright so I've been really into this new diet thing I call MODERATION. So I balance my super healthy meals with you know bacon bombs or something like mac and cheese, but not all the time, and every week. I like eating clean 90% of the time and peppering it with 10% of comfort, fatty, awesomeness. It keeps your tummy happy and your food soul in tact. I created some simple mainly veggie based tacos that fall into that 90th percentile. Oh gosh, these were damn good, healthy and OH LOOK my food soul is stronger than ever. May I just say, enjoy these little morsels and screw that Taco Bell run.

Oh yeah

Ingredients:

• 1 green bell pepper diced
• 1 cup corn
• 1 avocado diced
• 1/4 cup shredded carrots
• 1/2 pound shrimp tails removed
• 1 tbsp creole seasoning
• 1 cup shredded cheddar cheese
• hot sauce or sriracha for seasoning
• medium sized flour tortillas
• olive oil

If you can listen to this song, think about someone you love that you also miss due to either distance or death, and NOT cry. YOU'RE A MONSTER! I'm kidding but you should feel something, because this lady did indeed sing the blues, and she did it better than anyone.

Directions:

1. In a medium size pan fry up shrimp and add in seasoning. Set aside.
2. In a small fry pan fry up your bell pepper in olive oil and about half way through cooking add your shredded carrot and corn.
3. When bell pepper is done take your tortillas and add your veggies and shrimp. Sprinkle with cheese and avocado and season with your choice of tabasco or sriracha. (This made 4 medium sized tacos)
4. Serve 'em up!

Happy Eatings Everyone!

Bacon Biscuit Bombs

I am on a roll! I've been baking and sautéing and crockpotting my heart out to produce more recipes for you wonderful food lovers and readers of my blog.  I start my new job tomorrow so there won't be as many posts as there have been but I won't leave you, I promise. But let's get down to business the Packers won so these things have to be magical right? Did you see that final drive? Did you see Aaron Rodgers continue to be a beautiful quarterback? I did, and I got to do it with a bacon belly, hope you get to watch your beloved team win as well (sorry Miami). Mmmm football season:

Look at that glorious cheese!

Ingredients:

• 1 can of 8 biscuits cut in half
• 8 slices of bacon cut in half and half way cooked
• 16 cubes of cheddar cheese (mine were 1 1/2 cm long and about 1 cm thick)
• 1lb ground beef cooked and fat drained
• toothpicks

I am in fun mood! Let's be fun!

Directions:

1. Preheat oven to 400 degrees.
2. Take each half of a biscuit and flatten into a circular shape.
3. Place about 1 tbs of cooked ground beef and 1 cube of cheddar in each circles center. Then fold the dough over the beef and cheese to cover and prevent stuffing from falling out. Place folded side down on a cookie sheet.
4. Next take one piece of bacon (it should be cooked but not all the way) and skewer it over the top of each biscuit.
5. Bake for 10-15 minutes or until biscuits are golden.
6. Serve!

Happy Eatings Everyone! And God bless the bacon season I know as Football Season.

Shrimp on Sriracha Toast Appetizer

Sometimes while perusing Pinterest I find a recipe that I just go...I want that in my face right now. Well I was going through my appetizers recipes and I found one calling out to me 'Put meeee in your faaccceee.' So instead of just passing it up because appetizers aren't dinner, I decided to make it and I regret nothing except that I should have made these for the game, they would have been a great treat. But when it comes to food I want what I want when I want it, so try these out, make them for a party or just to have something a little out of the ordinary for dinner, either way these things are going to satisfy your foodie bellies. (This recipe called for fresh parsley. Since I am not a rabbit and don't care much for garnish I skipped it!)

Ingredients:

• 1/2 cup butter and 1 tbsp butter seperate
• 2 tablespoons sriracha
• 2 finely diced cloves of garlic
• 25-30 shrimp tails removed
• freshly ground pepper
• grated parmesan
• 1 baguette or pre chopped sourdough pieces

The season is upon us where I'm constantly listening to Cat Stevens, Joni Mitchell and Miles Davis. But today is a Joni day (really every day is but you know what I mean) and my favorite album graces  me with it's presence. 'Blue' is by far one of the greatest albums ever created and if you haven't listened to it yet take an afternoon, put your headphones on and lay in the sunshine shining through the window, or curl up in your favorite blanket to watch the rain fall. Take a break and get lost in this album:

Directions:

1. In a small bowl mix together sriracha, 1/2 cup butter and garlic.
2. Butter both sides of bread and place on a cookie sheet. Broil until one side is browned. 
3. In another bowl melt 1 tbsp butter and toss with shrimp until evenly coated.
4. When bread is done broiling flip each piece and place a piece or two of shrimp on them.
5. Broil again for less time.
6. After shrimp side is broiled sprinkle parmesan and ground pepper over the top.
7. Serve up!

Well whether your entertaining or just serving up a little appetizer as a meal, you will enjoy this! Happy Eatings Everyone!

Eggnog Dessert Bread

I've been trying to fill my days with applications to places but find when you get up at 7 and just head straight into it, by 9 you start to see double on the career websites. So I clean, but there's only so much cleaning I can do in our little place. So I move on to baking. I've been practicing and the results may not be as pretty as other people's endeavors but I'll tell you that it probably tastes just as good! So I spent the afternoon baking some preemptive holiday cheer (the husband found egg nog the last grocery trip). And though not everyone likes egg nog, this bread seriously only has a hint of egg nog flavor, the vanilla and nutmeg stand out the most. Anyway, here you are!

Ingredients:

• 2 cups flour
• 1 cup sugar
• 2 tsp baking powder
• 1/4 tsp nutmeg
• pinch of salt
• 1 egg
• 1/2 cup melted butter
• 2 tsp of vanilla (mine was infused with bourbon cuz I'm fancy)

Another overlooked artist of the 70's, Big Star is a band I find listening too more often than not, their album '#1'  is too good to overlook, please enjoy this little diddly while you mix up your egg nog magic.

Glaze:

• 1 cup powdered sugar
• 3 tbsp milk
• 1 tsp vanilla

Directions:

1. Preheat oven to 350 degrees, and grease a 9X5X3 bread pan.
2. In a large bowl mix together dry ingredients, then create a crater in the middle.
3. In a small bowl combine your egg, vanilla and butter, whisk well. Then pour into larger bowl's crater.
4. Combine until a little lumpy. Then pour into greased pan.
5. Bake for 40-45 minutes or until knife is clean after removing it from middle of the bread.
6. Cool on cooling rack. 
7. While bread cools combine glaze ingredients and mix until lumps are gone.
8. Pour glaze onto bread once cooled down.
9. Serve!

Hope you enjoy this early piece of the holiday season! Happy Eatings Everyone!

Apple and Kale Dinner

How much kale is too much kale? I have been on a kale kick. Kale breakfast bowls. Kale lunch salads. Sauteed Kale for dinner. It's just too good, for EVERYTHING!!! I understand it's a fad or something to eat kale, but what a healthy fad, why wouldn't you want to join? This recipe encapsulates autumn time and everything I love about kale. Allllrrriiigghht, that's 8 times I've said kale now...9 times. I am done and you should enjoy this recipe as much as I did or at least a fraction as much:

Ingredients:

• 1 bundle kale stalks removed
• 1 medium onion sliced thinly
• 1 small apple cored and thinly sliced
• 2 oz goat cheese
• 5 slices bacon diced
• salt and pepper to taste
• 1/4 tsp ground cinnamon 

Directions:

1. In a skillet fry up bacon and onion until onion is translucent. 
2. Place kale leaves on top of onion and and cover with a lid, stirring every once and a while so onion and bacon don't burn.
3. Cook until kale is tender. Salt and pepper to taste and add your cinnamon. Stir well so cinnamon gets distributed throughout. 
4. Place on plate or in bowl and top with apple slices and crumbled goat cheese.
5. Serve!

I love cooking with the greats. My favorite jazz vocalists are my companion while I stand over steam, fire and spitting oil. I love it, and I love Rosemary (is is White Christmas time yet?):

Happy Eatings Everyone!

Crockpot Asian Lettuce Wraps

My crock pot is going to need a break soon, it's been working harder than I have lately... OR I can continue to use and abuse it's magical powers. With great power comes great food. Tonight I decided to go for a low carb asian inspired dish. I didn't have some ingredients, but I love the way it tasted anyway. When I look at recipes and see that I don't have a key ingredient I just frantically look up substitutes, or read what the flavor does to the recipe and find something comparable. So here's my tweeked recipe for Asian Lettuce Wraps.

Ingredients:

• 1 lb ground chicken
• 2 tbsp soy sauce
• 1/4 cup honey
• 4 oz water chestnuts
• 1 tsp fresh ground ginger
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 cloves minced garlic
• 1 red bell pepper chopped
• 1/2 yellow onion
• 2 scallions chopped
• Romain or iceburg lettuce
• 1 avocado sliced
• Sriracha for flavor

There's nothing like sitting back while your crockpot does all the work, watching the sun set on the mountain and listening to some good ol' fashioned country music:

Directions:

1. In a crockpot place all ingredients minus, scallions, chestnuts, lettuce, avocado and sriracha. Cook on high for 1 hour or on low for 2. 
2. When crockpot is ready add scallions and chestnuts, stir and let stand until heated up.
3. Take leaf of lettuce and place ground beef mixture on soft end, roll up into a burrito shape or fold over like a taco. 
4. Add you avocado and sriracha to each wrap.
5. Serve!

Well have fun my little slow cookers and food lovers. Happy Eatings Everyone!