You have some Spaghetti Squash you need to use pretty quickly. Yummy & Fun recipe

Spaghetti Squash Enchilada Boats

Serves 2

Ingredients:

1 (3 lbs.) spaghetti squash

1 tablespoon coconut oil

1 yellow onion, chopped

2 cloves garlic, minced

2 cups fresh spinach

1 (14.5 oz) can roasted tomatoes with green chiles

1 teaspoon ground cumin

1/2 teaspoon sea salt

2 ounces goat cheddar, shredded

Directions:

Preheat the oven to 400F and line a baking sheet with parchment paper . Cut the spaghetti squash in half, scoop out and discard the seeds in the center, and place the squash halves face-down on the lined baking sheet. Bake for 45 minutes, or until the skin can be easily pierced with a fork. Remove from the oven and set aside to cool slightly.

In the meantime, pour the entire can of roasted tomatoes and green chiles (including the liquid) into a blender and add in the ground cumin and salt. Blend until smooth and set aside.

Melt the coconut oil in a large pot over medium heat and sauté the onion until it is tender, about 8 minutes. Add in the garlic and spinach, and stir until the spinach is wilted.

Use a fork to scrape the cooked spaghetti squash flesh into pot and pour the enchilada sauce over the top. Stir well until everything is heated through, season to taste, and then divide the cooked vegetables between the two shells of the spaghetti squash arranged cut-side-up on a baking sheet. (Alternatively, you can just use two oven-safe serving dishes, if you’d prefer.) Top each serving with shredded goat cheddar, and place the baking sheet under your oven’s broiler, set to high, for about 3 minutes, or until the cheese is melted and bubbly. Serve warm.

*Note: This meal can be prepared very quickly on a weeknight if you have the spaghetti squash prepared ahead of time. I like to cook two squashes at a time, so that I have an extra one to use for a quick future meal! Also, feel free to use a jar of prepared enchilada sauce in this recipe, if you prefer. (Though if you need to remain gluten-free or grain-free, be sure to check in the ingredients– many of them contain flour.)

Hobo Dinners

I'm ready for fall weather! A great family tradition is usually s'mor's when you are around a fire pit or fireplace. How about the whole meal outside in one little wrapping! You can still have s'mor's afterwards.

HOBO DINNERS

                1 pound ground hamburger meat

                2 tablespoon Worcestershire sauce

                1 pound smoked linked sausage

                8 new potato, pre-cooked and halved

                1 bag frozen carrot, sliced

                1 bag frozen green beans

                1 chopped red onion

                1 can pinto beans, drained

                1 can cream of mushroom soup

                8 tablespoon butter

                2 sheet heavy-duty aluminum foil 

               (18 inches x 13 inches)

                Salt and pepper to taste

                Optional ideas to add; salsa, jalapeno, red bell peppers, corn and peas

Directions

Hamburger meat and Worcestershire sauce in a bowl and shape into a patty;  sausage is cut into bite size rings; place in the center of 2 foil with potato, carrot, onion, and all the other vegetables you like. Sprinkle with salt and pepper, 1 tablespoon of cream of mushroom soup and 1 tablespoon of butter. Fold foil over and seal well. Place your name on top.

Oven - Place on a baking sheet. Bake at 350° for 45 minutes. 

Grilled - covered 45 minutes

Fireplace- over medium coals (3 inch deep of hot coals) for 20-25 minutes or until hamburger meat is done.

Uncover very carefully, very hot inside.

Taco Meat Seasoning

     YOU have been asking so I am sharing! This recipe can be doubled and stored in a sealed container to use on chicken, fish or in soup. 

TACO MEAT SEASONING

1/4 cup and 1 tablespoon corn flour (optinal)

1/4 cup and 1 tablespoon chili powder

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons seasoned salt

2 teaspoons smoked paprika

1 teaspoon cumin

2 teaspoons garlic salt

1 teaspoon sugar

1 tablespoon and 1/4 teaspoon dried minced onion

1 tablespoon dry cilantro

2 teaspoons beef bouillon granules

1 teaspoon ground red pepper

Whisk all ingredients together and place in a sealed container.  When you are ready to use add 3-4 tablespoons of mix to 1 pound of hamburger meat and ¼ cup water.

Broccoli and Cheese Soup

BROCCOLI AND CHEESE SOUP

 2 tbl Butter

1 tbl Olive Oil

1/2 cup chopped onion

2 garlic cloves, chopped

1 pkg frozen chopped broccoli or One crown of fresh broccoli

1  ½  cups chicken broth

1 can cream of chicken soup

1 can pet milk

3 tsp. Flour

¼ tsp salt

1/8 tsp pepper

8oz. Colby jack cheese, shredded

In a stockpot, melt butter and oil over medium heat. Cook onion and garlic in butter until softened. Stir in broccoli and simmer until broccoli is tender, 10 to 15 minutes. Reduce heat to simmer.

In a bowl whisk together chicken soup, pet milk, chicken broth, flour, salt and pepper. Add to the broccoli and stir continually on low heat for about 10 minutes.  Add 2 cups of soup to a blender and blend for 1 minute.  Pour blended soup back into to stockpot.  (Be careful because it is hot, place a rag on top of blender lid and have it on low.) Add cheese to soup and stir by using the figure 8 motion until cheese is melted and smooth. Now lower the heat to simmer, place a lid on and cook for 10 more minutes stirring occasionally so soup doesn’t stick to bottom of pan.

Turn heat off and let it stand for 5 minutes before serving.

4 – 8oz bowl serving

SPICES AND WHAT TO DO WITH THEM

Chili Mix

2 Tbl chili powder

2 Tbl Smoked Paprika

2 Tbl Brown Sugar

1 Tbl Onion Powder

1 Tbl Onion Flakes

2 Tbl unsweetened Cocoa Powder (optional but good)

2 tsp ground chipotle

2 tsp ground Cumin

1 1/2 tsp ground Cinnamon

2 Tbl Granulated Beef Bouillon

Store spice mix in a sealed container until ready to use.

Hamburger Chili

1 pound of Ground Chuck Hamburger meat, brown and drain fat.  Add the spices and large can tomato sauce

Baby Back Ribs

2 racks or 4 to5 lbs ribs

1/4 cup Worcestershire sauce

3 Tbl Cider Vinegar

3 Tbl Molasses

Add Chili Mix Spices, mix together.

Rub all over the ribs, front and back.

Slow cooker 7 hours on low, cut off each rib place in slow cooker.  Pour small can tomato sauce over ribs and close.  (OR) Oven 300* wrap ribs in foil on a cookie sheet 3 hours. Save juices, throw ribs on a hot grill if you like to get those grilled marks. Brush the saved juices on top of ribs.

Chili Spaghetti

1 pound of Ground Chuck Hamburger meat, brown and drain fat.  Add the spices and large can tomato sauce.

Add 1can kidney beans, drained

Pour over 1 pound of cooked spaghetti add 2 cup cheddar cheese and 2 green onions chopped.  Bake 350* covered, 40 minutes until bubbly.

2014 Eating Less
Not Me!!

SPICES

     TACO MEAT SEASONING

    1/4 cup and 1 tablespoon corn flour

    1/4 cup and 1 tablespoon chili powder

    1 1/2 teaspoons onion powder

    1 1/2 teaspoons garlic powder

    1 1/2 teaspoons seasoned salt

    1 1/2 teaspoons paprika

    1/2 teaspoon cumin

    1 1/2 teaspoons garlic salt

    1/2 teaspoon sugar

    1 tablespoon and 1/4 teaspoon dried minced onion

    2 teaspoons beef bouillon granules

    1 teaspoon ground red pepper

    Whisk all ingredients together and place in a sealed container.  When you are ready to use add the whole thing to 1 pound of hamburger meat and ¼ cup water. 

COWBOY RUB (For Beef)

Ingredients

1 tablespoon kosher salt

1 tablespoon ground black pepper

1 tablespoon ground Spanish paprika

1 tablespoon chili powder

2 teaspoons mustard powder

2 teaspoons ground garlic powder

2 teaspoon ground onion powder

1 teaspoon unsweetened cocoa powder

½ teaspoon ground cinnamon

½ teaspoon ground lemon pepper

½ teaspoon red pepper flakes

1/4 teaspoon cayenne pepper

  Whisk all ingredients together and place into a sealed container.  When you are ready to use the spice, sprinkle what you want on top and bottom of steak.

CREOLE SEASONING

    1 1/2 cups paprika

    ½ cup ground black pepper

    ½ cup kosher salt

    1/3 cup granulated garlic powder

    1/3 cup dried ground thyme

    1/3 cup dried oregano

    1/3 cup dried basil

    ¼ cup granulated onion powder

    ¼ cup Turmeric

    ¼ cup cayenne

Combine all ingredients together and place into a sealed container.

Great to shake onto fish, shellfish and dirty rice.

For a sauce;

Add 3 tablespoon Creole Seasoning

3 tablespoon Vinegar 

1/4 cup Ketchup 

Mix together and let it set for 30 minutes. 

CHRISTMAS DAY

It all starts with Breakfast;  
Monkey Bread, Pigs-N-Blanket and Coffee! 

The only difference with this monkey bread is that we use 3 cans of Cinnamon Rolls.  In a small plate add 3 tablespoon white sugar and 3 tablespoon brown sugar, blend together. Melt 4 tablespoons of Butter in a bowl. Cut each cinnamon roll into 4th, roll them into a ball with your hands.Place it pan add each roll.  Repeat until all is done, if any butter or sugar mixture is left add it on top. Bake 350*, 30 minutes or until brown on top. Cool for 10 minutes on a rack. Using a knife loosen the sides and the middle hole. By placing a plate on top, invert the pan and plate together. Remove cake pan and let the ring of Cinnamon Monkey Bread cool. 
Remove all the icing that came with the cinnamon rolls into a bowl and microwave for 10 seconds. Using a spoon drizzle the icing on top the ring. Serve! 

Pigs-N-Blanket are easy, some people use biscuits and some use croissants.  Wrapping those small little smokies up tight and bake following the instructions on the biscuits or croissants. Try adding a small slice of jalapeno and a small slice of cheddar cheese with the little smokie. Roll it up tight and bake! 

Coffee! Yes please! There is a recipe for Fireside Coffee in my blog. If you like Instant Hot Chocolate try adding 2 teaspoon Peppermint flavor creamer to it, or make your own creamer. Take 1 pint Half/Half and add 1 teaspoon of peppermint extract to it and 2 tablespoons of white sugar. Shake until the sugar is dissolved.  Store in refrigerator. 

Using Christmas Plates and Christmas Coffee Cups it makes this small breakfast very festive.