What do you do with a spaghetti squash?

I avoided them for years because I had no idea how to cook one. After some advice from cookbooks and some experimentation, I have found it to be quite good!  It tastes mildly like summer squash.  It is a good gluten-free or carb-free alternative to pasta.


The key is to poke holes in the squash rind before baking. Cut the ends off first, then slice lengthwise and scoop out the seeds. (Seeds can be toasted like pumpkin seeds)  Put cut-side-down onto a baking sheet and poke holes with a fork.  This allows the squash to cook through and gives a consistent texture. 

Bake at 350 for 35-40 minutes - you can tell when it is done by gently squeezing; it should squish a little. If not, let it cook for another 5 minutes.  It is better to overcook than undercook - if not cooked enough the strands will not have the texture of pasta.

It can also be cooked on the grill, but still must be on a flat surface like a baking sheet to keep the moisture in so the insides can steam thoroughly.

The strands run side-to-side, so take a fork and scrape them out all the way down to the rind.

Drain the strands in a colander for a few minutes to get rid of excess water.  Serve just like spaghetti!

My test group preferred it with meatballs and red sauce. The tomato brings out the sweetness of the squash.  I also tried serving it with stir fry instead of rice; that was ok but not great. Since some asian recipes include winter squash, it seemed like the flavors would work; perhaps it was just that particular ginger stir-fry sauce.

Please comment with other suggestions!

Top Secret Lamb Marinade

Many people don't enjoy the flavor of  lamb, but for those who do - a good marinade can turn it from a nice meal into a transcendent experience! I have evolved my marinade recipe through years of experimentation, and it is now ready to share with my loyal readers :)

For two pounds of lamb:

1/2 c. marsala cooking wine
1/4 c. olive oil
1 tbsp crushed garlic
1/8 tsp each - dill, mint, cumin seeds, black pepper, sea salt, oregano, basil, rosemary

Mix all ingredients in a zipper bag or plastic container with the meat. Marinate at least 3 hours; overnight if possible.  Shake or flip container occasionally to distribute marinade.  Grill large kabobs over medium heat or under broiler for 20-25 minutes.

The same marinade can of course be used for lamb roasts, however I usually add more wine to the roasting pan to keep the roast juicy.  Lamb roasts can also be done in a crockpot or stock pot; use the same marinade but add one 14oz can of tomato sauce and let stew until tender.

Hot Beef Convection

This is a top round roast, smoked with hickory chips and basted with spicy bbq sauce to keep it moist.

It took about 3 hours, and went perfectly with fresh local sweet corn.

Leftovers were shredded and used to make BBQ Tacos -  heat shredded beef with a little bbq sauce. Serve in taco shells with cheese and coleslaw or fried peppers & onions.

Hungry yet?

Quickie Calzonie!

In my quest to make restaurant favorites at home, I have discovered the wonderful world of Pillsbury pizza crusts! I've been making lots of calzones (and probably should join a gym now...) - its just so fun to try different fillings.  Get two Classic Pizza Crusts (not the thin crust - it rips), and press one flat on a cookie sheet, and just top with whatever you like.  Then stretch the second one over it and squish all the edges together.  Bake according to the directions on the crust package.

Deli meats and cheeses lay nice and flat and are easy to work with.  I like veggies but they tend to wet all over the bottom crust - you can try microwaving them a little and then squeeze them in a paper towel to remove some of the wet.  I usually just serve fresh veggies on the side - try shredded lettuce and pickles.

Easy marinara dip:  get a can of chopped tomatoes and blend with oregano and garlic powder in food processor or chopper until smooth.  

Any combinations you like on a pizza or in a sub will work in a calzone.  Some combo suggestions:


- Perdue Short Cut chicken strips, alfredo sauce, frozen broccoli (heated & squeezed)
- sliced turkey, prepared stuffing, cranberry sauce mixed with mayo
- salami, cheese, sliced hot peppers or Wickles Red Pepper Relish
- diced ham, american cheese, mustard or ranch dressing
- roast beef, provolone, mustard & mayo
- cut-up meatballs, pasta sauce, mozzarella
- proscuitto, hot capicola, muenster cheese, sliced mushrooms (drained well)
- pepperoni, salami, mozzarella, pasta sauce or creamy italian dressing
- Perdue Italian chicken strips, feta cheese, crumbled bacon

Dessert Calzone can be made the same way - use a can of pie filling and serve with whipped cream.
My favorite so far: apple pie filling with blobs of sweet ricotta and chopped walnuts and a drizzle of honey on the top crust.

Please share your combo suggestions!

Flaming Fish!

Cooking seafood on the grill is a new experience for me. Thanks to my mom for being a willing testing participant!

It turns out that the biggest problem with grilling shellfish is that the little buggers want to stick to everything.  Metal grill baskets are quite helpful when grilling small things, but they must be sprayed with non-stick spray or you can coat the food with olive oil. 

I marinated these with lemon juice, black and green pepper, and olive oil, and then just dumped them into the basket.

I prefer the solid metal basket for small pieces like the shrimp and scallops in these photos, and the wire griller for bigger flat things like fish fillets.  The wire ones work great for anything that is difficult to flip, or if you are cooking over an open fire. You can even do toast, or my camping favorite - Pop-Tarts :)


Bobby Flay Nonstick Grill Basket

You can also do shellfish on small wooden skewers, but I lack the patience to skewer 100 shrimp so I chose the basket instead. 

Both the shrimp and the scallops took about 15 minutes on high heat.

Mmmmmmm.... Luscious Lemon Bars!

Some knowledge is just too powerful for humans to handle.  This recipe can be a problem for those of us who absolutely love lemon bars - it makes it just too easy to eat a ton of them! You have been warned...

Great recipe for summer baking - it doesn't take very long to cook, and is simple to prepare.



The key to good lemon bars is the dynamic between the rich buttery shortbread crust and the tart shock of the lemon. This recipe does both quite well!  The only hard part is leaving any for others :)

CRUST:  1 c. all purpose flour**
               1/8 tsp salt
               1/2 c. confectioner's sugar
               8 tbsp (1 stick) butter, melted but not hot

Heat oven to 325. Spray 8x8 baking pan with non-stick spray. Line with foil, leaving an overhang on two ends. Spray foil well.

Mix dry crust ingredients, then stir in butter until it forms soft dough.  Press into pan firmly.  Bake 20 minutes until pale golden.  (If making a double batch - use a 13x9 pan and bake crust extra 10 minutes)

FILLING: 2 large eggs
                3/4 c. white sugar
                1 1/2 tbsp flour**
                6 tbsp juice, & zest from two lemons

Whisk filling ingredients together. Pour over crust within a few minutes of taking baked crust out of oven.  Bake 20 minutes until just set in center.

Let cool in pan for 5 minutes.  Pull out with foil handles, cool on wire rack to room temperature.  Chill in fridge for at least 1 hour to firm up.  Can be made a day prior to serving - keep cold.

Cut into bars and sprinkle with confectioner's sugar to serve.  I recommend cutting with a pizza cutter.

**This recipe can be made gluten free by directly replacing the flour quantity with GF baking mix. I used Bob's Red Mill All Purpose baking mix, which is supposed to be used with special additives but I didn't use them and it still came out great.  Nobody believes that they are GF!

Marinate & Penetrate 2 - Chicken Skewers

Try coating the chicken pieces with olive oil before skewering - it keeps the juices in and the meat will char enough to give flavor without being burned.

Easiest Chicken Marinade - just cut up the chicken pieces into a covered container or zipper storage bag, and add olive oil, soy sauce, and crushed garlic. (I buy the pre-crushed kind in a jar)  Let marinade for 30 minutes before skewering.  Grill on medium heat for 20+ minutes depending on size.


My thoughtful cousin gifted us with this grill basket.  It is terrific for veggies or seafood that you would normally cook on foil to keep from dropping through the grill grids.

I stuffed these huge mushrooms with a mix of butter, italian breadcrumbs, parmesan cheese, crumbled bacon and chives. Mushrooms work out quite well on the grill - the moisture is able to drain away, leaving a nice solid texture to the mushroom.

Shishkebab is Easy! Just Marinate and Penetrate!

Shishkebab really is simple to prepare, but there are a few handy tips that can help:

If using wooden or bamboo skewers, soak them in lukewarm water for at least 30 minutes  - this will make them burn less on the grill so the ends don't break off when you handle them. Also, try going for double penetration. (ha)

Using two skewers for each gives more strength, and the food won't spin around when you move them.


Beef shishkebab needs to be cooked on high heat for 20 minutes, flipping once. Some veggies will accomodate this timeframe - onions, tomatoes, mushrooms.  Denser veggies like peppers or eggplant should be briefly boiled before skewering. Try shaking veggies in a plastic bag with a splash of salad dressing or white wine to give them a little zest.

Side dish suggestion: cold Greek Pasta Salad.

1 box orzo
1 pkg frozen spinach, defrosted and drained.
1 bottle caesar salad dressing (not creamy)
feta, green olives, tomatoes to taste

Cook orzo, rinse with cold water and drain well. Add remaining ingredients. Let blend in fridge for a couple hours.

Super Easy Kid-Approved Cool Whip Pie!

When it comes to summer parties with kids, you can't go wrong with Cool Whip and Jello!  Kids love this, and it is very easy and quick to pull together.

2/3 c. boiling water in a medium bowl.
Stir in Jello to dissolve.  Make sure the water is boiling; if the sugar doesn't completely dissolve it will come out grainy.

Mix in 1/2 c ice and 1/2 c cold water. Stir until ice melts. (Fill a 1 cup measure halfway with ice, then fill the rest of the way with cold water)

Stir in tub of defrosted Cool Whip with whisk. Put bowl into fridge for 20 minutes to firm up. Spoon into crust, freeze 2 hours. Defrost 10 minutes before serving with fruit and whipped cream.(Stick with Cool Whip for a Gluten Free version)

It is so easy to make kids happy! (I tested this on actual kids just to be sure :)

I think it might be possible to make a grownup version using alcohol for part of the cold water proportion, but I have not tried it. It might not gel properly and come out soggy, but then again it might be worth a try!  Peach Jello with Raspberry Stoli  maybe?

What do you call cheese that isn't yours? Nacho Cheese!

Everyone likes nachos, but everyone likes different things on them. Rather than trying to choose toppings that are universally inoffensive, try this:



give each guest a tray of chips and an array of potential goodies, and let them cook their own!  




A handy tip: use small foil trays. Spread the layer of chips, and broil on low for 3 minutes until chips are hot and crispy.  Then add toppings and broil for a few more minutes until cheese melts. Ingest, and repeat :)

The topping potential is limitless! Provide an elaborate spread of meats and cheeses, or just a can of chili and some Cheez-Whiz.

Serve with sour cream and guacamole.

Letting everyone choose their toppings makes it easy to accommodate guests with food allergies. (also, it allows me to watch the game while my guests forage for themselves)

Easy Potato? Potatoe? Spud Salad!

Potato salad can be difficult, at least as far as getting the potatoes cooked to the right consistency.  Here is an easy way:

Buy red potatoes.  They won't need to be peeled, but do trim away any black or green spots.

Drop the potatoes into boiling salted water for 30 minutes.  Test for hardness by poking them with a fork - the tines should sink in about a half inch.  If  they don't seem ready, be patient and kind. It happens to everyone sometimes. :)  Allow another 5 minutes and test again. Don't allow them to get too soft - that is a party spoiler. Rinse potatoes under cold water.

To make dressing (for 2# potatoes) stir together:
1 c. mayonnaise
1/4 tsp salt 
1/4 tsp pepper
1/2 tsp dry mustard powder
1/2 tsp garlic powder
2 tbsp parsley
2 tbsp dill

Cube potatoes (and hard boiled eggs, or celery, or The Vegetable Which Must Not Be Named if you insist).  Gently stir in dressing.  Chill for 1 hour before serving.

It's Barbecue Season: Smoking The Kielbasa

Here is a bit more detail on meat smoking. It can be done with either your regular grill or with a specialty smoker like the one seen here. (this one was purchased by my grandparents in 1977) You can achieve similar results with a regular grill as long as the cooking temperature is maintained - it is important to only open the cover as needed to baste and turn. This enclosed unit has vent holes on top and bottom - circulation is important to good flavor without a sooty taste.

The key to the smoke flavor is to use wood chips, which  must be soaked in water for several hours before use. Chips that are too dry will just burn away, coating the food in soot.  Put the soaked chips into an aluminum can or make a little dish out of foil.  Place the container into the charcoal or next to the gas burner. Wood chips may be re-used several times.

Your meat handling technique will make all of the difference for a successful meat smoking session. Some meats will need more prep than others: sausages and kielbasa are ready to party right out of the package.  Unprepared meats like chicken, beef brisket or pork loin will need a bit more fluffing: first, circumcise away all the little flaps and loose bits and anything you wouldn't want in your mouth. Slather with sauce, or sprinkle with spice rub and spank firmly with generously oiled hands. Use a brush to baste every hour until done.

It's Barbecue Season: Smoked Pork Roast

Smoked pork roast can be done in a smoker, or on the grill with a few smoking chips. Soak the wood chips in water for an hour, then strain them out and place in an aluminum can with holes poked in the sides. Cover top of can with foil and set deep into the charcoal or next to the gas burner. *

This 5 lb loin roast was rubbed with spices and olive oil, then smoked on low heat for 4 hours with hickory wood chips.  Baste with barbecue sauce every hour.  Pork should be cooked to an internal temperature of 160F.

Grilled veggies are easy with aluminum foil! Place veggies on a greased double-layer of foil.  Top with another greased double-layer, then fold the edges tightly to seal.

Summer veggie bake: zucchini, yellow squash, red bell pepper, and onion, with olive oil and salt and pepper. 

Soft veggies only need about 30 minutes on low heat, flipping once.

Slow cooking a pork roast is so rewarding because the meat turns out so juicy compared to other cooking methods.  Spend only a few minutes on prep, then just turn and baste hourly.  Check with a meat thermometer, then carve and serve with extra barbecue sauce. 

*(more on smoking next time)

I didn't eat the onions, but they add a lot of flavor so I cooked them in anyway. Garlic is an appropriate substitute.

It's Barbecue Season: Ribs & Potato Wedges

If it seems tricky to get good ribs, remember this one and only rule: cook slowly. You can use any  kind of dry spice rub or marinade or sauce, and any type of ribs. Just cook them on low heat for at least a couple of hours, depending on thickness.

These are country ribs, which means there is only a small bone at one end but they are mostly all meat. I have rubbed them with dry spices and some olive oil, and then put them on a piece of foil with holes poked in it on the grill on low heat for three hours since they are thick cut.  Baste and turn them only once or twice during the entire cook time.


Potato wedges are easy too!  Use red potatoes - they don't need to be peeled.  Slice in half lengthwise, then slice each half into 4 or 5 wedges.  Put into a plastic zipper bag with olive oil and spices and shake until well coated. I used a packet of dry italian salad dressing spices and parmesan cheese, but you can use any spices or simply salt and pepper.

Spread wedges into single layer in a baking pan. I line my pan with foil and spray with butter flavored baking spray. Bake for 1 hour @425, stirring gently every 20 minutes.

Easy & Excellent Lime Mousse

I have previously avoided recipes for mousse; they seemed to have a ton of finicky ingredients that needed to be handled 'just so' in order to get the right texture.  This mousse recipe is quick and easy and the result is addictively tasty.  Additional bonus - if served with fruit, this is a Gluten Free recipe.

The key to this or any recipe with a fluffy texture is to use a multi-speed mixer.  I have a Kitchenaid (thanks to my mom!) and it is wonderful, but any mixer will work as long as it has both a low and high speed setting. 

Beat 8oz cream cheese until fluffy.
Add 1/2 cup powdered sugar, the zest from two limes, and a pinch of salt.  Mix on low to blend, then on high for one minute.
Blend in 1/4 cup lime juice on medium until soft peaks form and lumps are blended away.
Fold in 1/2 cup sour cream.
Refrigerate 2 hours.

Serve with strawberries. Strawberries and cream are already awesome together, but the touch of lime makes the strawberries seem exceptionally sweet; its a wonderful flavor combo.

My dear friend Sarah serves this with pound cake chips, which are incredible but I have not been able to replicate hers.  Sarah is much more of a gourmet than I am, so perhaps she has a special touch. If you want to try it: put slices of pound cake on an ungreased cookie sheet @350 for about 20 minutes. Sarah's come out like fancy croutons - crisp on the outside but still chewy inside. Mine come out either all crispy or all soft, but... its pound cake. Its still going to taste good!

The Easiest Lemon Pepper Chicken Wraps Ever!

Boneless chicken breast - into crockpot with two bottles of Kens Lemon Pepper Marinade (should cover chicken)
Heat on low - all day if frozen chicken; 5 hours if defrosted.
Shred cooked chicken in serving dish.  There! That was easy!

- Serve as make-your-own style with shredded lettuce, shredded cheese, ranch dressing, fajita wraps, and chips.
- Optional Secret ingredient - prepare one package Near East Garlic & Herb rice pilaf; use as base layer in wraps.
- Depending on your crockpot size, this can be made in any quantity for any size guest list.

Variations:
- I also frequently make this as Fajita Wraps too, using a giant bottle of salsa in the crock with the chicken. Serve with taco sauce, sour cream, guacamole, shredded lettuce, and cheese. If feeling like doing a little bit of work, slice green pepper and onion into thin strips and saute.
- Another option is to use barbecue sauce in the crock, and serve with shredded cheddar and sauteed onion.


Onion, being a vegetable of singular putridness, is mentioned for academic purposes only. I am sure that some will ignore the warning and include them, but I cannot guarantee the results :P

Wicked Easy Ham Sammich Roll!

Ingredients:

1 Pillsbury Classic Pizza Crust (don't get the thin crust; it doesn't roll well)

8oz sliced deli ham (or...could use any kind of deli meat)

6oz sliced swiss cheese (other kinds of cheese leak out of the roll too much)

- Unroll the crust onto a greased (I use butter flavor Pam) cookie sheet.

- Sprinkle with a little parsley if you have some.

- Bake @ 400 for 6 minutes. Should be dry on surface.

- Remove from oven; cover to edges with alternating layers of meat and cheese to about a half inch thick.

- Can spread a little mayo or mustard or barbecue sauce on top if desired.

- Start from one short side; roll like a jelly roll.  No need to lick it to stick closed :)

- Lay on baking sheet with seam side down.

- Bake @ 400 for 8-10 minutes.  Will brown from cooking spray left on outside.

Suggestions:

- Don't add veggies.  They introduce too much moisture which causes dough to break apart.

- Slice to serve.  I like to put slices of tomato and lettuce and mayo with it on the plate.

- Serves 2 grown humans with normal appetites.  Serves 1 if munchies or super hungry.

- Can drizzle slices with barbecue sauce or mustard, or if feeling adventurous, try making a white sauce with a little mustard powder.  

- Other kinds of deli meat work also, but beware of any that contain a lot of moisture like roast beef. Try pressing the meat slices between a layer of paper towels to absorb excess water.

here's the deal...

... I don't like to work hard.  But I do like to eat well.  I also don't like to pay hugely inflated prices at restaurants for food that I can make at home.  So, I take shortcuts... lots of shortcuts :)  I make ordinary food. Not intentionally healthy food, and nothing fancy.  No haute cuisine here, just regular stuff that is easy to make and has passed the "testing" of my small but fanatically devoted beta group.  Sometimes I get on a theme and experiment with numerous variations of a common idea; some ideas come from someone else's recipe, and some come from those conversations that start with "what else can I put in this?"

I plan to post a new recipe every week or so.  Some will even have photos! (by hobby I am a nature photographer so I still have to learn a lot about indoor lighting; bear with me if some of the food shots are not great).  Summer menus involve a lot of barbecue and cold dishes; fall & winter = football season so expect recipes that involve a crock pot or slow cook method that allows me to feed my visitors without missing the game myself.

All recipes will give suggestions for serving and presentation; please feel free to post questions, suggestions, or experiments of your own.

Good Eating!