Friendsgiving part 2

Apple-Pear Crisp

Ingredients:

  •  1 spray(s) cooking spray
  • 1 pound(s) fresh apple(s), Granny Smith, cored, cut into 1-inch-thick slices
  • 1 pound(s) pear(s), Bosc and/or Bartlett, cored, cut into 1-inch-thick slices
  •  2 tsp fresh lemon juice   
  • 4 Tbsp dark brown sugar, unpacked

Topping  Ingredients

  •   1 large egg(s)   
  •  6 Tbsp dark brown sugar, unpacked   
  •  1/4 tsp table salt   
  •  1 tsp ground cinnamon   
  •  1 cup(s) uncooked rolled oats   
  •  6 Tbsp light butter, melted   

Directions

  • Preheat oven to 375ºF. Coat a 9- X 9-inch glass baking dish with cooking spray.
  • Place apple and pear slices in a medium bowl. Toss with lemon juice and sugar; set aside.
  • To make topping, in another medium bowl, beat egg. Add sugar, salt and cinnamon; mix to combine. Add oats; mix well.
  • Spoon fruit into prepared baking dish and evenly sprinkle oat mixture on top; drizzle with melted butter. Bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool for a minimum of 2 hours.* Cut into 9 pieces and serve. Yields 1 piece per serving.

Stuffed Mushrooms

Ingredients:

  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
  4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Acorn Squash

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
  3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won’t slide around too much) while baking.
  4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

Pineapple Stuffing

Ingredients:

  • 1/2 cup margarine
  • 1 cup white sugar
  • 4 eggs
  • 1 (20 ounce) can crushed pineapple, drained
  • 5 slices white bread. cubed

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan.
  2. In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
  3. Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving

New Traditions: “Friends”giving

Some of my friends and I want to start Friendsgiving on black friday now and here are some recipes for items for some of the things I was thinking about making.

BUTTERNUT SQUASH AND KALE SOUP

INGREDIENTS:

  • 1 medium butternut squash (about 5 cups)
  • 1 tablespoon unsalted butter, softened
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, finely chopped
  • 5 or 6 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons all-purpose flour
  • 5 to 6 cups vegetable stock
  • 12 cups baby kale, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons dark brown sugar

 

DIRECTIONS:

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.

2. Halve the butternut squash lengthwise and scoop out the seeds and any loose fiber. Lightly coat the cut faces with the softened butter. Place cut-side-down on the baking sheet and bake until a knife goes through the skin easily, 1 hour to 1 hour, 30 minutes. Let the squash cool completely, then scoop out the flesh and set aside. Discard the skin.

3. In a large, deep saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent, 3 to 4 minutes. Add the garlic, thyme and parsley and cook for 1 minute more.

4. Add the flour and cook, stirring, for 1 minute. Slowly add 2 cups of the stock, stirring constantly. Add the baked butternut squash and stir well. Stir in the remaining stock and simmer for 10 minutes. Remove from the heat.

5. Use a hand blender to puree the soup in the pan until it’s smooth. (Alternatively, in batches, puree the soup in a blender or food processor and then return to the pan.)

6. Return the soup to medium heat and bring to a boil. Add the kale, salt, pepper, and sugar. Simmer until the kale is tender, 5 o 10 minutes. Serve hot.

 

AVOCADO- PINE NUT SALAD

INGREDIENTS:

  • 2 medium vine-ripened tomatoes, chopped
  • 1 head green leaf lettuce, chopped
  • 1 head red leaf lettuce, chopped
  • 1 large avocado, chopped
  • 1/3 cup pine nuts, toasted
  • 1/4 cup mozzarella cheese, shredded

DRESSING

  • 4 Tablespoons white wine vinegar
  • 3 Tablespoons olive oil
  • 1 1/2 Tablespoons Dijon mustard
  • salt and pepper, to taste

DIRECTIONS:

1. Place dressing ingredients in shaker jar. Shake well and refrigerate until chilled.

2. Prepare salad ingredients and toss with chilled dressing.

3. Serve immediately.

ONE-POT PAPRIKA CHICKEN THIGHS

INGREDIENTS:

  • 3 lb skinless, boneless chicken thighs, fat trimmed
  • Kosher salt and freshly ground pepper
  • McCormick Smoked Paprika
  • 2 Tbs. olive oil
  • Pressed garlic
  • 1 medium onion, finely chopped
  • 2 cups sliced mushrooms
  • 1 lb. red and white small potatoes, in 1-inch chunks
  • 2 cups baby carrots
  • 2 Tbs. flour
  • 1 1/3 cups chicken broth
  • 3/4 cup white wine (or white grape juice)
  • 1 1/2 Tbs. fresh thyme, finely chopped

DIRECTIONS:

  1. In a Ziploc bag, combine about 2 T. smokey paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
  2. In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
  3. Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
  4. Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
  5. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.

 Roasted Brussels Sprouts with Toasted Almonds