Butternut and Brussels Hash with Chicken and Keilbasa

Oh, Autumn. Such a great time to cook and eat. Squash, pumpkin, apples....what are your favorite fall foods? I love cooking with those, and also starting to make soups again. And then there's all the comfort food dishes that feel too heavy for summer, like stroganoff, pot pie, lasagna, etc. It's fun to get those back in the rotation.

(And not to be dissin' on Summer. I LOVE SUMMER. I love when we can grill nearly every night, make lots of salads, eat tons of fruit in season, etc. So this is not a slam on Summer. It's a praise of Autumn. Just to be clear.)

So now that butternut squash and brussels sprouts are in season, you can whip up this easy hash for a quick week night meal. The original recipe did not call for keilbasa, but I added it because I think it compliments the brussels well, and adds a little pizazz. I think this hash would be really good with a variety of meats if you have leftovers - like carnitas, cubed ham, pork tenderloin. 

And I love eating these colors - orange and green look so beautiful in the pan, and are SO good for you -- they are chock full of vitamins A, B, C and K. 

As with all butternut squash recipes, the hardest part is cutting up the squash. I've seen the precut stuff in the stores now, so if you need to save time and strength, feel free to use that. The veggies take a quick steam bath in the microwave and then are sauteed til golden. Add back in the meats and you have a delicious autumn dinner. Even my picky eater really liked this, so that's a true endorsement...

Get more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul, Tasty Tuesday. 

Butternut and Brussels Hash with Chicken and Keilbasa

3 cups chopped butternut squash (about 12 oz)
1 Tbsp. water
2 cups quartered Brussels sprouts
4 bacon slices, chopped
8 oz. keilbasa, sliced into half moons
1 cup cooked, chopped chicken
1 cup chopped yellow or white onion
1 Tbsp. minced garlic
1/2 tsp. dried thyme
2 Tbsp. olive oil, divided
2 Tbsp. cider vinegar

Place squash and  water in a medium microwavable bowl; cover with plastic wrap. Microwave 2 minutes. Add Brussels sprouts; cover with plastic wrap, and microwave until vegetables are tender, about 2 minutes. Transfer squash and Brussels sprouts to a plate lined with paper towels to drain.

Heat a large skillet over medium-high. Add bacon, and cook, stirring often, until just starting to crisp, about 5 minutes. If there is more than about 1 Tbsp. bacon grease, remove the excess grease.

To the remaining bacon grease (and bacon) in the pan, add keilbasa, chicken, onion, garlic and thyme; cook until onion begins to soften, about 2 minutes. Remove skillet from heat; stir in vinegar. Transfer to a bowl. 

Increase heat to high. Add oil to skillet; swirl to coat. Add squash mixture; cook, stirring often, until mixture begins to brown, 6 to 8 minutes. Add chicken mixture to squash mixture; stir to combine. Season with salt and pepper.  Serves 4-6.

Recipe Source: Adapted from Cooking Light

Chicken Pot Pie Baked Potatoes

Today really feels like fall, at least in this neck of the woods. So it's time for a fall-like meal, good comfort food that fills you up and warms you up. This meal is just the ticket. I started making this last spring, but it quickly got too hot to recommend that you add this meal to your list in May! However, these were such a big hit with my family that I think we ate them three weeks in a row. That's really unusual for us, but they are just that good.

We love to bake potatoes in the air fryer. If you have an air fryer and haven't used it for potatoes, now's your chance! They bake up beautifully with a crispy outside and tender inside. I put a light coating of olive oil and coarse salt on the potatoes, then air fry them for about 12-15 minutes per side at 400. The recipe below indicates baking the potatoes in the oven, so do whatever works best for you.

While the potatoes bake, you can make the sauce. It's really easy, and so delicious! We enjoyed these topped with a little cheese, but they are just as good without the cheese. You could also add a little bacon if you wanted to get crazy. 

Chicken and vegetables swimming in a yummy sauce is one of life's greatest gifts. Trust me.  

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul.

Chicken Pot Pie Baked Potatoes

3 Tbsp. butter
1 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup flour
1 cup chicken broth
1/2 cup milk
1 cup frozen peas
2-3 cups cooked, chopped chicken
6 medium russet potatoes, scrubbed
Shredded cheddar cheese, for topping

Lightly rub the potatoes with olive oil and wrap each potato in tin foil. Pierce through the foil and skin of the potato with a fork a couple of times. Bake the potatoes at 400 for an hour or until tender.

Toward the end of baking time, make the sauce by melting the butter in a large skillet over medium heat. Add the carrots, celery, onion, garlic, salt and pepper and cook, stirring often, until the vegetables are crisp-tender, about 5-7 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1-2 minutes. 

Slowly add 1/2 cup of the chicken broth whisking quickly until thick and combined (adding a little liquid at a time will help avoid lumps). Continue adding 1/2 cup of the broth and milk at a time until it has all been stirred into the skillet and the sauce is smooth and creamy. 

Cook the mixture at a low simmer for 5-7 minutes, stirring often, until the vegetables are tender and the sauce is thickened. Stir in the peas and chicken and heat through. Season with salt and pepper to taste. 

Serve over baked potatoes with cheddar cheese, if desired. Serves 6.

Monster Cookies

Even if you're not a monster, you will love these cookies. They are chock full of all good things: coconut, candies, chocolate chips, oatmeal, and pretzel pieces for a little added salt. 

But the sky is the limit with add ons for these cookies: you could use other flavors of baking chips, different candies, raisins, nuts etc. Feel free to omit what you don't like and add in what you do! Make these cookies your own. (Try to stay within about 2 1/2 cups of add ins total; that way there will still be enough "batter" left so the cookies hold together.) 

Even though these are called "monster," I tend not to make them in a monster size. If you want to make

them really large, just increase the baking time by a few minutes. Myself, I prefer to have MORE cookies, so I make them just larger than a regular chocolate chip variety. 

C is for Cookie; that's good enough for me. 

Get more great ideas at Inspire Me, Inspire Me 2, Hearth and Soul, Fabulous, Tasty Tuesday.

Monster Cookies

3 eggs

1 cup sugar

1 cup brown sugar

1 tsp. vanilla

2 tsp. baking soda

1 tsp. salt

1/2 cup butter, melted

1 1/2 cups creamy peanut butter

4 1/2 cups rolled oats

1/2 cup flour

1/2 cup chocolate chips

1/2 cup coconut

1 cup M&Ms

1/2 cup broken up pretzel pieces

In a large mixing bowl, stir together the eggs, sugar, brown sugar, vanilla, baking soda and salt. Then stir in the melted butter and peanut butter, followed by the oats and flour. Lastly, stir in the chocolate chips, coconut, pretzel pieces and M&M's. Let the dough rest (at room temperature) for 30 minutes.

Using a large cookie scoop or two large spoons, drop the dough onto baking sheets lined with parchment paper or silpat mats. Use your fingers to flatten the dough slightly. 

Bake at 350 for 13 to 15 minutes, or until the cookies are a light golden brown. Let cool on the baking sheet for 5 minutes, then remove to a wire rack and cool completely. Store in an airtight container at room temperature for up to 5 days.  These cookies also freeze well. 

Recipe Source: Adapted from Brown Eyed Baker

Cookie Butter Rice Krispie Bars

 

If you want a crowd pleasing dessert that's a cinch to throw together, look no further than these amazing Cookie Butter Rice Krispie Bars. A little bit of cookie butter spooned into "regular" Rice Krispie Bars, and then drizzled on top, makes an ordinary treat extraordinary.

I made these for Labor Day weekend and took them to the lake, and they disappeared very quickly. Even very discerning adults, who don't "normally" like Rice Krispie Bars were a big fan of these. And that's about the most ringing endorsement you can get.

Cookie Butter Rice Krispie Bars

1/2 cup butter
16 oz package Marshmallows 
1 tsp. Vanilla 
1/2 cup Cookie Butter, plus more for drizzling
9 cups Rice Krispies Cereal

In a Dutch oven, melt butter over medium low heat. Add marshmallows and stir until marshmallows are melted are smooth. Stir in vanilla and cookie butter. Add Rice Krispies and gently stir until all the cereal is coated.

Press into a greased 9x13 pan. Put about 2 Tbsp. cookie butter in a microwave safe measuring cup or dish and heat for 15 seconds. Drizzle on top of bars. Let cool/rest for at least an hour before cutting and serving. 

Recipe Source: Adapted from Buucks Farms Bakery

Enchiladas Guadalajara

These enchiladas are called different things depending on which restaurant you order them from, but I liked Enchiladas Guadalajara the best, so that's what we're going with. It really doesn't matter what they're called; the important part is how delicious they are, and how easy they are to make. 

They're a little different from most enchiladas in that while the inside is good, it's the outside that's the star here.

Cheese enchiladas are topped with carnitas and sauteed peppers and onions. So in every bite you get the cheesy goodness, the tangy/spicy sauce and the delicious meat and fresh veggies. It's really a super combination. The sauce is so easy to make, but you can used a canned red enchilada sauce if you prefer. 

And you might as well make a big batch of carnitas (my pork roast is usually 3 times as big as this recipe calls for!) so you can also make brunch tostadas and Cuban quesadillas later in the week...

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul, Tasty Tuesday, Full Plate. 

Enchiladas Guadalajara 

2 cups Carnitas 

1/2 large white onion, sliced 

1 red pepper, sliced into strips 

2 cups shredded Mexican or colby jack cheese 

8 corn tortillas 

2 cups tomato sauce 

1 1/2 cup beef broth 

1/2 tsp. cumin 

1/2 tsp. cayenne pepper 

For the sauce, combine the tomato sauce, beef broth, cumin and cayenne in a medium saucepan and bring to a boil, stirring often. Reduce heat to low and simmer for a few minutes to combine the flavors. 

Heat a small skillet over high heat and add the corn tortillas, one at a time, to soften. Cook them on each side for about 20 seconds. Pour about 1 cup of sauce into the bottom of an 11x7 baking dish. Fill each tortilla with 1/4 cup of cheese, then roll up and put seam side down in the sauce. Bake at 350 for 10 minutes or until the cheese is mostly melted. 

In the meantime, saute onions and peppers in a large skillet until nicely browned, but still 'al dente.' (About 5 minutes) Top enchiladas with another cup of sauce (you won't use all the sauce), then top with the carnitas and vegetables. Return to the oven for 10 minutes. Serves 4.

Pavlova

I have wanted to make a pavlova for the LONGEST time. My friend from Australia made one once - using a hand held whisk - not anything electric! - and I was so impressed. It was delicious, beautiful, and I marveled at her arm strength. I knew I'd be using my stand mixer...

The pavlova is not at all difficult, but it does require some patience in the mixing (er, watching the mixer do its work!) and in the baking and resting. But it will be worth it.

The trickiest part is just getting the mixture into a nice circle - but you can make a little pattern on your parchment paper which will be your guide.

Light, airy, just the perfect amount of sweetness - this is dessert heaven. Covered in sweet cream and an abundance of summery berries (or other fruits in season!), this is a dessert that is sure to impress everyone who tries it.

Just a note of caution: pavlova is probably not a good choice for a picnic, or anytime you need a make ahead dessert. You will want to assemble this just shortly before you serve it, otherwise the whipped cream will make the meringue a soggy mess if it sits there too long. You can prepare the berries ahead, and whip the cream ahead of time, so while everyone is chatting out on the deck after dinner, you just sneak in to the kitchen and finish this up.

You will be the star of dessert time, that's for sure. The pavlova is named after a Russian ballerina who toured Australia and New Zealand in the 1920's. And it's so fantastic that it'll likely have you dancing on your toes.

You can find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Tasty Tuesday, Hearth and Soul.

Pavlova

Meringue:
4 egg whites
1 cup superfine sugar
1/2 tsp. cream of tartar
1 1/2 tsp. corn starch
1 pinch salt
1 tsp. vanilla

Topping:
2 cups heavy cream
1/4 cup powdered sugar
1 Tbsp. vanilla
1 pint strawberries
1 cup raspberries
1 cup blackberries

Preheat the oven to 300.

Use a plate or cake pan to draw a circle between 9 and 9 inches on a sheet of parchment paper. Place the paper drawn side down on a baking sheet and set aside.

Separate the four egg whites into a small bowl. Add the egg whites, cream of tartar, vanilla, and salt to a very clean bowl and mix with an electric mixer on medium-low.

Once the egg whites are frothy, begin sprinkling in the sugar a tablespoon at a time. Don't dump the sugar in all at once; use patience and add it slowly!

Sprinkle the cornstarch onto the meringue and fold in using a rubber scraper. Mix on high speed until stiff peaks form, stopping to scrape the bowl occasionally.

Transfer the meringue to the prepared "ring" on your baking sheet and use a spatula to shape it into a disk with a slight depression on top. You can use a small spatula to create designs or leave as is.

Place your meringue into the oven then immediately reduce the temperature to 250 and bake for 60-75 minutes. The meringue will turn ever so slightly cream in color and feel dry and hard, the inside will remain soft however.

When the meringue is done, turn the oven off and leave the door closed for an hour. You can then crack the door open for an hour. Let the meringue come to room temperature slowly. If you'd like, you can leave it in the oven overnight (especially if it's humid where you live).

For the topping, add the cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with a whisk attachment. Mix on high until softy peaks form.

Place the meringue onto a serving dish then top with whipped cream and cut fruit. Serves 8.

Roasted Cherry and Goat Cheese Ice Cream

I know, I know, I know. This sounds weird. But trust me. Please, please trust me. This ice cream is AH-MAZING. When I served it to a friend, she said it was possibly the best ice cream she's ever eaten, and, NOT KIDDING, she went out that weekend and bought an ice cream maker so she could make it for herself. And she did make it, that very weekend. That's how good this is. It will make you want to expand your kitchen appliance collection.

My favorite ice cream recipes come from Jeni's collection, and this one is no different. (Need other ideas? Try Peanut with Chocolate Flakes and Roasted Pistachio.) Her method creates the smoothest, creamiest ice cream. It is a no fail method, and is also easy, but it does require some planning ahead as the batter cools overnight in the fridge. And like most ice creams, it needs a few hours to set up in the freezer after you've churned it.

To spread out the cherry goodness, you'll put ice cream and cherries in layers in your freezer container. That way, each scoop will be a perfect ratio of ice cream and cherries. (But even if it isn't a perfect ratio, that's ok, it'll still be outrageously delicious.)

So go get some cherries and some goat cheese and change your life. (And if you need to buy an ice cream maker, by all means, go do it.) Everyone who eats this will thank you. And you will be a dessert superstar.

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul, Tasty Tuesdays.


Roasted Cherry and Goat Cheese Ice Cream

Cherries:
2 cups pitted fresh red or black cherries
2/3 cup sugar
2 tsp. cornstarch

Ice Cream:
2 cups whole milk
1 Tbsp. plus 1 teaspoon cornstarch
4 ounces fresh goat cheese
3 Tbsp. cream cheese, softened
1/4 tsp. salt
1 1/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup


Combine the cherries, sugar, and cornstarch in a 9-inch square baking dish, tossing to mix. Roast at 400 for 30 to 45 minutes, until the juices are thickened and bubbly, stirring every 15 minutes. Let cool completely, then chill in the refrigerator.

For the ice cream, in a small bowl, mix 2 Tbsp. of the milk with the cornstarch to make a smooth slurry.

Whisk the goat cheese, cream cheese, and salt in a large batter bowl (or large container with a lid) until smooth.

Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Boil boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Cover and refrigerate overnight.

Pour the ice cream base into the frozen canister of your ice cream machine and churn until thick and creamy. Pack the ice cream into a storage container, alternating it with layers of the cherries and ending with a spoonful of cherries; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Recipe Source: Jeni's Splendid Ice Creams at Home