Eating Dinner With My Family

I really want to like spaghetti squash.  I haven't  been able to get a recipe that I actually enjoy eating it, until now!  It is an easy recipe to cook and the jalapeño cream sauce is a keeper even if you don't put it on spaghetti squash because really its just there as an excuse to eat the sauce ;).  I love the pepper flavor that you get in the infused milk.  I'm thinking of grilled fish, or Mac and cheese or any application that uses milk might just be amazing with the jalapeño milk.You get the heat but its tamed by the cream and it is accessible to all but the most timid of palates.   Spaghetti Squash with Jalapeño Cream 1 spaghetti squash (about 3 lbs.) 2 cups milk 2 to 3 jalapeños, stemmed, seeded, and chopped 2 tablespoons butter, plus more for pans 3 tablespoons flour 1 teaspoon salt 1 cup shredded jack cheese 1. Preheat oven to 375°. Carefully poke several holes in skin of squash with a fork and microwave it on high 10 minutes. It can releas...

Where to begin?  Should I start with the great Brussels sprout debate, or dive in to what I am really about, an unabashed love letter to these sprouts.  I can’t argue with the practice of adding  bacon and cream until you like the veg :). I happen to like Brussels Sprouts but even the die hard haters seem to enjoy this dish. Everyone insisted it become a Christmas menu regular. I could totally wax loquacious about Brussels sprouts drenched in a bacon cream sauce! 😍 I wish I could convert you as well. Sherry Cream Sauce: 1 tablespoon olive oil 1 cup double Applewood-smoked bacon, diced (cheaper ends and pieces are great for this) 1/2 yellow onion, diced  2 tablespoons sherry  2 cups heavy cream  Salt and pepper 5 sage leaves, rolled and sliced thinly into a chiffonade Brussels Sprouts: 2 pounds brussels sprouts 2 tablespoons butter 1 tablespoon olive oil Salt and pepper Sherry Cream Sauce 1. Place a medium sauté pan over...

So, I'm looking through old posts for a recipe and see a sprinkling of unfinished posts. In case anyone cares, anyone?, no, ok well I'm still going to publish these unfinished musings on recipes I've made in the last two years. :) http://www.gimmesomeoven.com/pesto-pasta-with-chicken-sausage-roasted-brussels-sprouts/ 1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half 3 Tbsp. olive oil, divided 1/2 tsp. Kosher salt 1/2 tsp. freshly-ground black pepper 1 lb (16 oz.) orecchiette (or any pasta) 4 chicken sausage links (I used spicy Italian), sliced into 1/4" thick coins 5 cloves garlic, peeled and thinly sliced 1/3 cup pesto Parmesan cheese, for serving Preheat oven to 400 degrees F. In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined. Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 20-30 minutes...

I like this sandwich. Heck I loved it. Is is an OMG? No, but it is a very tasty way to have an easy dinner.  The inside out grilled cheese is a better way to cook the sandwich, (and a better sandwich too) but the fillings were good. Grilled Gruyère and Sweet Onion Sandwiches 3 tablespoons unsalted butter, softened 1 tablespoon extra-virgin olive oil 1 large onion, halved and thinly sliced crosswise (4 cups) Salt and freshly ground pepper Eight 1/2-inch-thick slices of whole-grain bread Dijon mustard 8 ounces imported Gruyère cheese, thinly sliced 2 half-sour pickles, thinly sliced lengthwise In a deep skillet, melt 1 tablespoon of the butter in the oil. Add the onion, cover and cook over high heat, stirring once or twice, until softened, about 5 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onion is very tender and caramelized, about 25 minutes longer. Add water to the skillet as necessary, 1/4 cup at a time, to prevent the ...

While not bad, we aren't keeping this. I still am posting it for posterity.  Teriyaki Salmon with Pickled Vegetables and Sesame Seeds For the salmon: 1/4 cup soy sauce 1 tablespoon sugar 2 tablespoons mirin 1 tablespoon dry sherry 4 (4 1/2 oz) salmon fillets 2 teaspoons black sesame seeds For the vegetables: 1/2 cup rice vinegar 1 tablespoon superfine sugar 1/2 cucumber, halved and seeded 2 small carrots, peeled 4 radishes, trimmed and cut into wafer-thin slices 1/3 daikon radish, peeled 1/2 teaspoon salt 1 tablespoon pickled ginger (plus whatever liquid clings to it) 1/4 cup microgreens   For the salmon, mix the soy sauce, sugar, mirin, and sherry and stir to dissolve the sugar. Put the fish in the marinade, turn to coat, cover, and put in the refrigerator to marinate for 30 minutes. To make the vegetables, heat the vinegar and stir in the sugar until it dissolves. Set aside to cool. (Or, if you are in a hurry, y...

School is out and I decided to make a labor intensive breakfast I don't usually have the time or inclination to do. I opted for homemade waffles. (No mixes!). Turns out they aren't that hard to make and in the time I had before I was planning to wake them up, I made whipped cream and a strawberry syrup and waffles became a Waffle Bar.   I put out the traditional maple syrup, honey and softened butter as well as fresh blueberries.  It was fun to make each quarter of out waffles in to new and different combinations.   The strawberry syrup was a big hit. (Totally made it up and it was almost all fruit.) Basic Waffle 4 3/4 ounces all-purpose flour, approximately 1 cup 4 3/4 ounces whole-wheat flour, approximately 1 cup 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 3 tablespoons sugar 3 whole eggs, beaten 2 ounces unsalted butter, melted 16 ounces buttermilk, room temperature Vegetable spray, for waffle iron Preheat waffle...

While we thought this was pretty good, (my husband went back for seconds) I don't think I'm keeping it in my files. We have so many amazing recipes and we just have become a little exclusive with what we keep. It's easy and fast so don't shy away from it on our account.      Chicken Sausage, Kale, and Mushroom One Pot Pasta {25 Minute Meal} 2 tablespoons butter 1 cup panko bread crumbs 3/4 teaspoon dried poultry seasoning blend 1/4 teaspoon granulated onion 1/4 teaspoon kosher salt 1/8 teaspoon granulated garlic 3 tablespoons olive oil, divided 12 ounces chicken sausage links (chicken apple or chicken sage sausages are good here), cut into 1/2-inch thick coins 12 ounces sliced shiitake mushrooms 2 small yellow cooking onions, trimmed of both ends, peeled, halved, and thinly sliced 4 1/2 cups chicken stock 1 pound shaped dry pasta (*See Notes) 4 cups chopped kale leaves (stems and center spines removed) 3 cups halved fresh cherry to...