Spaghetti Squash & Cheese Casserole

Ingredients:
1 medium size spaghetti squash
3 tablespoons sun-dried tomato paste
1/2 cup diced onion
1/4 cup diced bell or other sweet pepper
1 minced clove of garlic
1/2 cup water
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon salt free seasoning (I use an organic blend I found at Costco that has all sort of wonderful herbs and spices)

Directions:
Split squash lengthwise, remove seeds & pulp from the center. Place the two halves face down in a baking dish with about a 1/4 cup of water and bake in the microwave on high for about 10 minutes.

While the squash is in the microwave, saute the onion, peppers and garlic in a tablespoon of olive oil until onions are clear and set it aside.

Once the squash is tender, allow it to cool (about 10 minutes) until you can comfortable hold the halves. Scrap all the flesh out into a well oiled baking dish. Mix in the onions, peppers, garlic and water. Add the salt free seasoning, sun-dried tomato paste and cheddar cheese. Mix thoroughly and top with Parmesan cheese and bake in a 325° oven for 30 minutes

Vegetable

0

Mac and Cheese Lorraine

Here's what to do with the half pound of bacon left over from making Stuffed Jalepeños!

This is one of Aimee's favorite Rachel Ray recipes

Ingredients:

Salt
1 pound gemelli pasta or other short cut pasta
1 tablespoon extra-virgin olive oil
1/2 pound bacon, chopped
2 onions, quartered and thinly sliced
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
Freshly ground black pepper
2 cups shredded Gruyere
Pinch freshly grated nutmeg, to taste
1 tablespoon Dijon mustard

Directions:

Heat water for pasta, salt water and cook pasta to al dente. While pasta water comes to boil, heat extra-virgin olive oil, 1 turn of the pan, in a deep skillet over medium-high heat. When oil is hot, add bacon and crisp, 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels. Add onions and cook 10 minutes until soft and beginning to caramelize. Add wine and cook out, 1 minute.
While onions cook, heat a sauce pot over medium heat. Add butter, melt and whisk in flour. Cook 1 minute then whisk in stock and milk and bring to a bubble. Thicken a few minutes then season with salt and pepper. Melt in cheese stirring it in a figure-8 motion with a wooden spoon. Add nutmeg and mustard and adjust salt and pepper.

Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.

Pasta

0

Stuffed Jalapeños

Aimee's Stuffed and Grilled Jalapeños

Ingredients:

12 large jalapeños, halved and seeds removed.
DO NOT EVEN DREAM ABOUT DOING THIS WITHOUT GLOVES ON. I AM SERIOUS.
8 oz cream cheese, softened
1 cup jack cheese, shredded
½ of a round of queso fresco
½ package of center cut bacon, chopped
1 teaspoon Pico de Gallo seasoning (you can substitute the seasoning mix with a teaspoon of chili powder and a little zest from a lemon or lime.)
1 tablespoon minced shallot
1 clove roasted garlic

Directions:

Crisp bacon in skillet. Add minced shallot to renderings and sauté about 8 mins. In a bowl combine three cheeses, mashed roasted garlic, seasoning, shallot, and bacon. Scoop filling into a large zip top bag and cut off a corner. Pipe filling into halved jalapeños. Place them like little boats on the cooler area of grill (around the outside or on the top rack). Grill with lid closed for about 10 mins.

Note: If you ignored my warning about cleaning the jalapenos without gloves, clean the now burning areas of your skin with rubbing alcohol.

Appetizer

0