Spaghetti Squash Au Gratin

This is one of my most favorite side dishes I’ve found via Pinterest. It gives you that potato casserole taste and feel but it’s squash! So yummy and fallish. Try it!

Spaghetti Squash Au Gratin
Serves 6

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, diced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup light sour cream
½ cup light shredded extra sharp cheddar cheese, divided

Poke the whole squash all over with a sharp knife, then place the squash on a plate and put it in the microwave for 10-12 minutes. Remove the squash from the microwave and cut in half. Scoop out the seeds, then remove the squash from the shell using a fork to scrape the insides.  Transfer to a small bowl.  (*If you do not own a microwave, you can absolutely bake this in the oven for one hour at 350 degrees.  It will take significantly longer so I recommend making it the day before or early in the morning. You can cut the squash in half and bake or bake whole.)

In a small skillet over medium heat, add the butter, onions, red pepper flakes and thyme and cook until the onions are slightly brown in color; remove from heat.  Add salt and pepper to taste.

Combine the squash, onions, sour cream and (1/4 cup) half the cheese together and mix well.  Transfer the mixture to a baking dish and top with remaining 1/4 cup cheese.

Place into a 375º for 15 – 20 minutes until golden brown on top.

**If you will be serving this to children who do not like heat/spicy foo,  omit the red pepper flakes in the dish and put them as a garnish on top of the adults serving of the dish. The red pepper flakes really make the dish!

Chocolate “Pudding”

I found this post on Pinterest for a Chocolate Pudding made with only avocado, bananas and cocoa. What??? I realized pretty quickly that I already had everything I needed on hand to make this. So, why not try it out? I whipped it up in less than 5 minutes, added a drizzle of honey just to help it out a little, and then whipped it in the mixer just to fluff it up and really get all the chunks out.

I handed the chilled cups to my 3 kids (9, 5, & 2) after dinner a few hours later. Only one of my three took a bite and looked at me suspiciously. The others devoured it. And the one who asked me what was in it still ate it when I divulged my secret to him. I was really sold when the child of mine who is the least likely to try new things asked me the next night if there was any more “pudding” to eat.

All I’m saying is, what have you got to lose? 

Not. A. Thing.

It’s seriously good.

Sneaky Chocolate Pudding:

  • 2 bananas (I used some “just right” bright yellow/no spot fruit because I didn’t want the banana flavor to overpower the taste)
  • 1 avocado
  • 2 Tablespoons Hersheys special dark cocoa powder
  • 1 teaspoon honey (optional-try it both ways!)

Huevos Rancheros

I made this for dinner tonight…and it rocked.

Photo Credit Bev Cooks

It looked just like that and it tasted amazing…so just make it like the woman says!

Huevos Rancheros:

What it took for 1 serving (if you’re like me and eat 2 rancheros’s. Or is it rancheroses? Or is it rancheri?):

* about 3 Tbs. extra-virgin olive oil, divided
* 2 corn tortillas
* 1/2 cup black beans (from a can, drained and rinsed)
* 1 clove garlic
* 1 tsp chili powder
* 1 tsp ground cumin
* 2 Tbs. salsa (I used hot!)
* 2 eggs
* 1 Tbs. sour cream
* fresh cilantro, for garnish
* coarse salt and freshly ground pepper

In a mini food processor, add the beans, garlic, cumin, chili powder, a tsp of oil and a small pinch of salt and pepper. Blitz until you get a puree. Transfer to a small sauce pan and set it on a low heat. Stir (or press around) the mixture until it’s heated through. Remove from heat.

Put a small skillet over the heated burner and add the tiniest bit of oil. Lightly fry (it’s almost toasting really) each tortilla until slightly browned and bubbly. Transfer to a plate.

Add a tsp of oil (or a little more) to the skillet and crack your first egg in. If you want to use a bigger skillet and just fry both eggs at the same time, gah fer it. (That’s me trying to sound Irish.) Continue to fry the eggs until the whites are set but the yolks are still runny.

In the meantime, spread the bean mixture over each tortilla, followed by the salsa. Then top each with an egg. Dollop with a little more salsa, fresh cilantro sprigs and a good grind of black pepper.

Serve with lime wedges and sour cream!

Tarte à l’oignon

“Whoa there” you might be saying. Yes, that’s french. But it’s ok, really, I promise. Take a deep breath.

I made this about a month ago when I found this blog and I adored it. I will warn you though, that I was the ONLY person in my home who felt that way. Everyone else greatly disliked it.  It is very french/European in nature and if you have issues with texture in food, or if you are incredibly picky, I wouldn’t go here.

But oh, my, if you have a savory taste palette and you love grilled onions, you will love this so very much. It’s heavenly…

Onion Pie (Tart a l’oignon)

1 pie shell, unbaked
1 pound of onions, chopped (use Vidalia if you can!)
4 tablespoons butter
1 tablespoon olive oil (or grapeseed oil)
2 tablespoons flour
1 cup milk
1 cup heavy cream
4 eggs
1/4 teaspoon nutmeg
salt and pepper to taste

DIRECTIONS

1.Cook the onions slowly in the butter and oil for 30 minutes, stirring occasionally. They should caramelize. *Just walk away from them. Don’t fuss and muss with them. Let the pan do it’s work! Try to only stir them twice.

2.Add flour and stir, cooking for two more minutes. Add milk and cream and cook another two minutes. Remove from heat.

3.Beat the eggs in a bowl, adding nutmeg and salt and pepper. Stir in the onion mixture and pour the resulting mixture into the pie shell.

4.Bake at 400° F for 25 minutes. The center should be set, not gooey.

Allow to set up for a few minutes and then serve. This is excellent with a savory salad like a Greek or Salad Nicoise.