Spaghetti Squash Supreme

1 large spaghetti squash (3-4 lb)
3 TB butter
1 TB brown sugar
4 slices bacon, cooked and diced
Salt & Pepper

Cut squash in half, lengthwise.  Microwave each half seperately for 10-12 minutes or until squash is easily pierced with a fork.  Scoop out squash into a large bowl.  Add butter, bacon, brown sugar and s&p. 

YUM!

Homemade Refried Beans

1 tsp olive oil

2 tbsp sweet yellow onion, diced finely

1/4 jalapeno, diced finely (I left this out)

1 clove of garlic, minced

2 cans of pinto beans

Sea salt and fresh cracked pepper to taste,

Pinch of dried cumin

Heat the olive oil in a saucepan over medium heat. Once hot, add the diced onion and jalapeno. Sauté until tender and golden, about 3-4 minutes. Add the garlic and stir constantly for 60 seconds. Add one can of beans with liquid and mash with a potato masher or fork until thoroughly mushed. Drain the second can of beans and add to the mushed beans. Mix and mush to your desired consistency. Add salt, pepper and cumin.  Cook on low for 5 minutes. Serve topped with cheese. Enjoy.

Carmelized Brussel Sprouts

recipe/photo from eatliverun.com

12-14 large brussels sprouts
1 tbsp olive oil
1 clove garlic, minced
pinch sea salt
2 tbsp brown sugar
1/4 cup roughly chopped pecans or walnuts, toasted

Directions:
Slice each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar and toss together. Finish by adding the toasted nuts.

***
I got some brussel sprouts in my Bountiful Basket this past weekend, and I had no idea what to do with them.   I found this recipe, and it was SO good!  I left the nuts out and added extra garlic.  My kids loved this too.  Lots more brussel sprouts in our future!

Spiced Mango Rice Bowls

2 TB butter
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

Saute over med-high heat for 1 minute.

Then add:
2 cups basmati rice, rinsed
2 1/2 cups lite coconut milk
1 cup pureed mango
1/3 cup brown sugar
1/2 cup craisins

Bring just to a boil, uncovered.  Reduce the heat, cover and simmer for 10 minutes.  Then reduce the heat even lower and let rice cook for 20 minutes.  Fluff with a fork and add a few Tablespoons of coconut milk if it seems dry.

***
Delicious!  But it wasn't really a good dinner food...it tasted more like dessert!  This would make the perfect Thanksgiving meal side dish!

Coconut Rice

Credit: ourbestbites

2 c. white or Jasmine rice

1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add black pepper (if desired), and additional salt if necessary.
 
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We ate this with THIS chicken, and it was soooo good!!  The recipe makes a ton, so we will half it next time for our little family.  The flavor is great, it would be good with any sort of asian meat dish.

Slow Cooker Cream Corn

1 1/2 (12 ounce) packages frozen corn kernels
1 (8 ounce) package cream cheese
1/2 cup butter
1/2 cup milk
1 tablespoon white sugar
salt and pepper to taste


Directions

In a slow cooker, combine corn, salt & pepper.  On stovetop, melt remaining ingredients together.  Pour over corn.

Cook on High for 1 hours, switch to Low for 3-4 hours.

***

Ok Hello....how can this NOT be good?  Pretty much anything cooked in cream cheese and butter is bound to be awesome!!  And this definitely was!  I mixed a big spoonful of it in with some spaghetti sauce and noodles....I have NEVER seen my children eat so much in one sitting....EVER!  I'm making this every week!

Cilantro Lime Rice

3 cups Water

3 cups Rice
¼ cups Fresh Lime Juice
¼ cups Onion, finely chopped
1 can Green Chilies
2 cloves Garlic
½ bunches Cilantro
2 Tablespoons Chicken Boullion

Mix all ingredients in large pot.  Bring to a boil, cover and simmer for 20 minutes.  Squeeze extra lime juice over top if desired.

***
Yum!  I served this rice along with black beans and sauteed chicken.  I used short-grain white rice, and next time I will definitely use long grain so it doesn't stick together as much.

Golden Butternut Squash

1 butternut squash, cut in half lenghwise, pulp removed
1 small onion, diced
1/2 tsp cinamon

Heat oven to 375.  Place squash facing up in a 9x13 pan with an inch of water.  Bake for an hour or until squash is easily pierced with a fork.  Meanwhile, saute onion in some oil over low heat for 15 minutes, until very tender.

Scoop squash out of the shells and mash.  Add to sauteed onions and combine.  Mix in cinnamon.  Serve with some butter, salt & pepper on top.

***
Butternut squash is one of those foods that I have missed out on over the years.  I only discovered it about a year ago.  It's so easy to make and so good!  Very, very healthy too. 

Fried Rice

2 c. white rice + 4 c. water (OR 4 c. cold, leftover rice)
3 Tbsp. butter
1/4 c. minced red onion
2 Tbsp. chopped green onions
1/2 Tbsp. minced garlic
1/4 c. chopped carrots
1/2 c. chopped mushrooms
8 oz. (1/2 bag) of coleslaw mix
3-4 generous Tbsp. soy sauce

SEASONING:
1 Tbsp. dried onion
1 Tbsp. Kosher salt
1 tsp. garlic powder
1 ½ tsp. black pepper
½ tsp. celery salt
1 ½ tsp. sugar

Heat butter over medium heat and saute onions, carrots, mushrooms, and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning to taste (you won't even come close to using all of it; save the rest for future fried rice or use as you would seasoning salt.)

Optional add-ins: chicken, ham, shrimp, egg, peas, etc.

I got this recipe from Our Best Bites. I usually just throw whatever in my fried rice and it's always good. Following a recipe was a nice change and I thought the seasoning made it better than my usual fare.