Category Archives: Dinner

Butternut Squash Mac and Cheese

28 Wednesday Oct 2015

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Butternut Squash Mac and Cheese

The pureed roasted butternut squash makes this mac and cheese so velvety and creamy, without being too rich or heavy.  It’s the perfect autumn dinner–warm and comforting, just like your favorite sweater!

Butternut Squash Mac and Cheese
Yield:  8 servings
Time:  40 minutes

1 medium butternut squash
1 onion (white or yellow)
½ tsp. salt
¼ tsp. pepper
2 tbsp. extra virgin olive oil (EVOO)
2 tbsp. butter
3 tbsp. flour
1½ cups milk
2 cups shredded white cheddar cheese
1 cup shredded manchego cheese*
3 tbsp. fresh rosemary, coarsely chopped
1 lb. pasta (I use cellentani–a corkscrew shape)

  1. Preheat the oven to 400ºF.  Lightly grease a 9″x13″ glass baking dish.  Set aside.
  2. Using a vegetable peeler, peel off the tough outer skin of the squash.  Slice in half and scoop out the seeds.  Cut into cubes, roughly 1-inch square.  Place on a large, lightly greased baking sheet.  Coarsely chop the onion and add to the baking sheet.  Drizzle with 1 tbsp. EVOO and sprinkle with salt and pepper.  Roast at 400°F for 25-30 minutes, until the squash is fork-tender.
  3. Meanwhile, cook the pasta al dente, according to the package instructions.
  4. Make the roux:  In a stock pot over medium heat, combine 1 tbsp. EVOO and 2 tbsp. butter.  Once melted, add the flour and whisk constantly for 2-3 minutes.  Slowly drizzle in the milk, continuing to whisk.  Bring to a light boil and allow the roux to thicken slightly, cooking over medium heat for about 5 minutes.  Remove from the heat.
  5. When the roasted butternut squash and onions are ready, remove from the oven and set aside roughly ¼ of the roasted veggies.  Add the remaining ¾ of the squash/onions to the roux.  Blend together using an immersion blender.  (Alternatively, you could use a blender to puree together the roux and roasted veggies.)  Stir in 2 tbsp. of fresh rosemary.
  6. Combine both shredded cheeses together.  Set aside ¾ cup total of the mixed cheese to use in step 7.  Stir the remaining cheese into the roux/squash mixture.  Add the cooked pasta and toss to coat.
  7. Transfer the mac and cheese to the prepared baking dish.  Sprinkle with the reserved ¾ cup of mixed shredded cheese and remaining 1 tbsp. of fresh rosemary.  Scatter the remaining roasted butternut squash and onions across the top, distributing evenly.
  8. Bake at 400ºF for about 8 minutes, until bubbly.  Broil for about 4 minutes until the top cheese is slightly browned.

* I know that manchego is not a typical cheese to use in mac and cheese.  I usually stick with cheddar or gruyere, but I had a huge hunk of manchego in my fridge calling my name and I decided to give it a try.  It ended up being absolutely perfect!  It melted wonderfully and provided a buttery, creamy quality without being overly strong.  It’s my new go-to cheese for mac!

PDF to Print Recipe for Butternut Squash Mac and Cheese

A few notes:

  • Feel free to sprinkle with breadcrumbs between steps 7 and 8 if you like a crispy topping.  I honestly meant to add breadcrumbs when I made this, and forgot.  It turned out that it didn’t even need them, but it certainly wouldn’t ruin the recipe!
  • This is a great make-ahead recipe!  Follow the recipe through step 7, then store in the refrigerator for up to one day before heating.  Just extend the cooking time in step 8 to about 30-40 minutes at 400ºF to ensure it’s fully heated through!

Savory Roasted Acorn Squash

16 Friday Oct 2015

Posted by in Dinner, Healthy, Quick and Easy, Vegetarian

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Savory Roasted Acorn Squash

This combo of sweet-and-salty acorn squash with warm, tangy goat cheese promises to bring a smile to your face!

Savory Roasted Acorn Squash
Yield:  6-8 side-dish servings
Time:  40 minutes total

2 acorn squash
2 tbsp. extra virgin olive oil (EVOO)
2 tbsp. pure maple syrup
2 tbsp. chopped fresh thyme
2 tbsp. chopped fresh rosemary
salt and pepper
3 oz. goat cheese

  1. Preheat the oven to 400ºF.  Lightly grease a baking sheet and set aside.
  2. Cut each acorn squash in half, from stem to base.  Scoop out the seeds and discard.  Place each half face down so that it doesn’t rock.  Cut each half into 6-8 slices.
  3. Place the squash slices on the prepared baking sheet.  Drizzle with the EVOO and maple syrup.  Sprinkle with thyme, rosemary, salt and pepper.  Roast at 400ºF for 24-28 minutes, until fork-tender and slightly golden.
  4. Remove from the oven and allow to cool for about 5 minutes.  Sprinkle with goat cheese.

Savory Roasted Acorn Squash

PDF to Print Recipe for Savory Roasted Acorn Squash

Orange Mint Orzo Salad

24 Monday Aug 2015

Posted by in Dinner, Fruit, Healthy, Lunch, Quick and Easy, Salad, Vegetarian

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Orange Mint Orzo Salad

I created this refreshing pasta salad for my housewarming party, which happened to be on a hot summer day.  I wanted to make a pasta salad that wouldn’t be too heavy.  Additionally, its dressing didn’t use a base of mayo or other creamy ingredients, so there was no need to worry about it sitting out in the heat for an hour or two.  My sister loved it so much that she requested I bring a big bowl of this orzo salad to her son’s birthday party this weekend.  The unexpected flavor combination was a hit with the kids and adults alike!  Try it for your next BBQ…perhaps Labor Day?!

Orange Mint Orzo Salad
Time:  40 minutes total
Yield:  12 servings

1 lb. orzo
¼ cup extra virgin olive oil
3 tbsp. lemon juice (or orange juice)
¼ tsp. salt
1/8 tsp. fresh ground pepper
zest of one orange (can come from one of the four below)
4 navel oranges
2 cucumbers
1 large bunch mint
16 oz. frozen edamame, defrosted
2 cups crumbled feta

  1. Cook the orzo according to the package instructions.  (To maximize on time, start on step 2 while it’s cooking.)  Once cooked, drain and rinse with cold water.
  2. Prepare the dressing:  Place the following ingredients into a small mixing bowl:  olive oil, lemon/orange juice, salt, and pepper.  Zest one of the oranges (after washing it thoroughly) and add it to the bowl.  Whisk all of the ingredients together and set aside.
  3. Peel the oranges and dice them into bite-sized pieces.  Place in a large mixing bowl.
  4. Remove the seeds from the cucumbers.  I find the easiest way to do this is to cut the cucumber in half along its length.  Cut it in half along its length again, so that it’s quartered and the seeds are exposed.  Slice the seeds out and discard.  Dice the flesh of the cucumbers into bite-sized pieces.  Place into a large mixing bowl with the oranges.
  5. Coarsely chop the mint and add it to the cucumbers and oranges.  Stir in the defrosted edamame and feta.  Add the orzo, and pour the dressing over top.  Toss to evenly coat all of the ingredients with the dressing.

Link to PDF to Print Recipe for Orange Mint Orzo Salad

 

BBQ Chicken Pizza

14 Tuesday Jul 2015

Posted by in Bread, Dinner, Quick and Easy

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BBQ Chicken Pizza

There was a pizzeria underneath my apartment in Boston that made incredible BBQ Chicken Pizza.  There were too many nights to remember where a crowd would end up back at my place and we’d feast on BBQ Chicken Pizza.  I long for those nights with amazing friends.  Here’s my attempt at recreating the pizza that I miss so much!

BBQ Chicken Pizza
Yield: 8 slices
Time:  Less than 30 minutes total

1 ball of prepared pizza dough (store bought, homemade, or from your favorite pizzeria!)
6 oz. tomato paste
¾ cup BBQ sauce
1 cup shredded Gouda cheese
¾ cup shredded mozzarella cheese
¼ of a red onion, thinly sliced
2 cooked chicken breasts*
1 handful fresh cilantro, coarsely chopped
¼ cup cornmeal

*Cook the chicken however you like…grilled, boiled, and baked would all work!

1)  Place your pizza stone on the grill and close the cover.  Preheat the grill and stone.

2)  Shred the cooked chicken breasts using two forks.  Toss with half of the BBQ sauce.

3)  Stir the remaining BBQ sauce with the tomato paste.

4)  Toss the dough into a large circle (or something that resembles a circle!  Mine are never quite round, although I try!)  Be careful not to burn yourself while handling the hot pizza stone!  Sprinkle the surface with cornmeal, then transfer the dough to the hot pizza stone.  Spread the sauce mixture over the surface and sprinkle with both cheeses.  Arrange the red onion slices on top and drop the shredded saucy chicken in clumps over the entire surface.  Return to the grill and cook, with the cover closed, over direct high heat until fully cooked, about 10 minutes.

5)  Sprinkle chopped cilantro before serving.

 

Alternate cooking methods:

Don’t have a pizza stone?  Although I haven’t tried it yet, I’ve been told that you can put the dough directly onto the grates of the grill.  If you try this method, cook the dough for about 2 minutes before putting any sauce or toppings on.  Flip the dough and cook the other side for 1-2 minutes before topping with sauce, cheese, onion, and chicken.

Don’t have a grill?  Use your oven!  Just be sure to put your pizza stone (or heavy cookie sheet) in the oven as it preheats to get it screaming hot before putting the dough on it.  Use a very hot oven, close to 500°F.  Cooking time may be a little longer in the oven compared to the grill, with a total cooking time of 15-20 minutes.

 

PDF to Print Recipe for BBQ Chicken Pizza

Blackberry BBQ Spice Rubbed Pork Loin

09 Tuesday Jun 2015

Posted by in Dinner, Healthy

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Blackberry BBQ Pork Loin

Part of the reason why late spring and summer are so incredible is because the season is chock full of amazing, fresh produce.  We have to take advantage of all the natural goodness these few months bring, and get our fill of many summertime favorites such as watermelon, berries, and summer squash.  The sweetness of the blackberries in this recipe pairs perfectly with the smoky BBQ sauce, making it a tasty summertime dinner.

Blackberry BBQ Spice Rubbed Pork Loin
Yield:  6 servings
Time:  Roughly 40 minutes total

For the Blackberry BBQ Sauce:
1 white onion, diced finely
3 garlic cloves, minced
1 tbsp. extra virgin olive oil
6 oz. tomato paste
2 cups fresh blackberries
¼ cup apple cider vinegar
½ cup brown sugar
3 tbsp. soy sauce
2 tbsp. coarse ground mustard
1/3 cup BBQ sauce (I like using the smoky kind)

For the Spice Rubbed Pork:
¾ tsp. salt
½ tsp. pepper
2 tbsp. brown sugar
1 tbsp. smoked paprika
1 tsp. cumin
1 tsp. oregano
¾ tsp. cinnamon
1 tbsp. chili powder
1 tsp. chipotle chili pepper
½ tsp. ground cayenne pepper
3 lb. pork loin

1.  Sauté the onions and garlic in the olive oil over medium heat until softened, about 5-7 minutes.  Stir in the tomato paste and cook for another 2 minutes, stirring often.  Turn the heat off and set aside.

2.  In a saucepan, combine the blackberries, vinegar, brown sugar, and soy sauce.  Cook over medium heat until the blackberries begin to burst, about 5 minutes.  Stir in the mustard and BBQ sauce.  Cook for another 5 minutes.  Gently mash the mixture using a potato masher.  Stir in the onions and garlic.  Set aside to serve with the grilled pork.

3.  Prepare the spice rub by mixing together the salt, pepper, brown sugar, smoked paprika, cumin, oregano, cinnamon, chili powder, chipotle chili powder, and cayenne.  Massage the spice mixture into the surface of the pork loin.  Place on the grill and cook for five minutes over medium heat.  Rotate the pork loin a quarter turn and cook for another five minutes.  Repeat with remaining two sides, to cook for roughly a total of 20-25 minutes.  The pork is done when a meat thermometer placed into the center of the loin registers 150ºF.

4.  Serve with the prepared Blackberry BBQ sauce.

Note:  The Blackberry BBQ sauce can be made up to three days in advance and stored in the refrigerator.  You may also marinate the pork in the sauce if desired.

Blackberry BBQ Spice Rubbed Pork

Blackberry BBQ Spice Rubbed Pork Loin

Blackberry BBQ Spice Rubbed Pork

PDF to Print Recipe for Blackberry BBQ Spice Rubbed Pork Loin