Roasted Butternut Squash and navy bean salad

A few side dish suggestions.


When I was on the cruise there were so many wonderful different type salads and I am trying to remember those that really appealed to me.. One in particular had roasted butternut squash and today I am trying to come close to duplicating it.  It was very flavorful and after I tasted mine I think I have a keeper.  Enjoy!!

 .



1 small butternut squash, peeled and diced and roasted (Roast 425 degrees approx. 25 minutes)
 2 tablespoons olive oil
dash of salt
1 can Navy beans rinsed
 1 slice red onion chopped

Place diced squash on cookie sheet..Drizzle with olive oil and pinch of salt..Bake 425 degrees 25 minutes or until tender..Set aside to cool.
Dressing:
1/4 cup lemon juice
1 medium clove garlic minced
2 or more tablespoons olive oil
Whisk to blend

In a medium bowl place beans, onion and cooled squash..Add dressing. Toss and eat!  Very nice chilled as well..A great salad or use as a side with chicken, or fish..

Happy Cooking from my kitchen to yours,

11/29/12
1/3/13

Lemon Meringue Pie

Lemon Meringue Pie   

Ingredients
1-1/4 cups sugar
1/3 cup cornstarch
1 cup cold water
3 egg yolks
1 cup lemon juice
3 tablespoons butter
1 pastry shell (I use Pillsbury Refrigerated Pie shell and bake according to directions).
**Note: You can use cook and serve lemon pie filling with great results.

Directions for pie:

In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until

 bubbly. Reduce heat; cook and stir 2 minutes longer or until thickened. Remove from the heat. Stir in a small amount of hot filling into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Add lemon juice and butter; stir until butter is melted and mixture is blended. Pour hot filling into baked pastry shell.

 MERINGUE:
1 tablespoon cornstarch
1/3 cup cold water
3 egg whites
 1 teaspoon vanilla extract
Dash salt
6 tablespoons sugar

 Note: I bought a container of real egg whites and used them. I  doubled the amount) I like lots of meringue.
If you are using the recipe on the back of the lemon cook n serve pudding recipe for meringue, it only calls for meringue and sugar so we'll see how fluffy it is.




In a bowl, beat egg whites, vanilla and salt until foamy. Gradually beat in sugar, 1 tablespoon at a time, on medium speed until soft peaks form and sugar is dissolved. Gradually beat in cornstarch mixture, 1 tablespoon at a time, on high until stiff peaks form.

Spread beaten meringue evenly over hot filling, sealing edges to crust. Bake at 325° for 18-20 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate pie for at least 3 hours before serving.

 Refrigerate leftovers.

**Note:  Using cook and serve lemon pie filling works well to save you time.  I use two boxes for a fuller pie.

3/29/14

Chicken whatscha ma call it!

Hi Everyone:

Every now and again I try to use what I have in my pantry and refrigerator to make our meal of the day.  Today was one of those  days.  

The name reflects just that.  

Enjoy!

1 lb. thinly sliced chicken breasts
1/2 cup butter ( you can use less)
1 clove  minced garlic
1 1/2 cups chicken broth
3 T Philadelphia cream cheese and chive spread
1/2 lb. angel hair pasta cooked a'dente

Saute chicken in butter and garlic

Add softened cream cheese and chive spread

Whisk until blended

Add chicken and simmer until pasta is cooked

Melt butter on medium in large skillet.  Add minced garlic and simmer until you can smell the garlic. Add chicken. Pinch of salt and pepper and cook chicken until no longer pink.

Remove chicken onto a large plate.

In the same skillet that you have cooked the chicken add the broth. When broth starts to boil add cream cheese.  Whisk until cream cheese is melted.  Add chicken and simmer slowly.

While chicken is simmering in broth mixture cook pasta until a’dente. Drain and add to creamed mixture.

Toss and serve.  Enjoy!! We sure did!

Strawberry cream cheese cobbler

Strawberry Cream Cheese Cobbler

1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese, cut in small pieces

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Easter Ham and Cheese Pie; A Family Tradition from long ago!

Back by popular request. An Easter favorite!


Traditionally Easter was the time of the year Grandma and Mom made their Easter Pie.   Mom and Grandma made their own pie crust but I found this recipe to be pretty close to their recipe using refrigerated pie crust.   I have Mom's original but I am still looking through her recipes to find it.  Seriously she has lots of recipes!!!! When I do find it I'll post her original, until then try this recipe.   I think you may like it and if you do let me know.  I'd love to hear from you!

Happy Cooking from my kitchen to your

M. J.

1 double pie crust dough
2 lbs. ricotta
1 cup grated Romano cheese
2 tablespoons dried or fresh parsley
4 beaten eggs
1 cup mozzarella cheese
1/2 lb. chopped ham, cooked sausage or genoa salami
1/2 tsp. salt
black pepper
1 egg beaten, to brush on top

Line a a 9 or 10 in pie pan with half of the crust.  Mix remaining ingredients and pour into pie shell. 
Top with remaining crust.  Brush crust with beaten egg,  Bake 350 degrees for on hour.

4/6/12