Posts Tagged ‘butter’

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Garlic and Goat Cheese Spaghetti Squash

March 17, 2014

Good morning.  Are your taste buds ready for something good?  And y’all, this stuff is good.

I’ve been trying to figure out some good recipes that are both gluten free and delicious.  And this is seriously delicious.  Additionally, I decided this week I wanted to meal plan.  (I’ve seriously wanted to make some big life changes for the better with this Lenten season.)  While approaching meal planning, I did a lot of research and realized it’s insane to even begin this process.  How many of you meal plan?  Do you weekly, bi-weekly, monthly?  I’m so interested in this thing.  Maybe I’ll start blogging with my research, ideas, and plans!  We can do this together.

Ok, back to this recipe.  I found a great blog that had a week of meals and I quickly found this delicious recipe.  I already had tilapia on hand (see Tuesday’s meal on the blog), so we just needed some greens and the ingredients for Garlic and Goat Cheese Spaghetti Squash.  Lately I’ve tried to branch out with my spaghetti squash meals away from actual spaghetti to other pasta dishes.  I made a few real good ones (and didn’t photograph them, I’m sorry), but decided this one needed to be photographed and blogged about.

So let’s get to the recipe.  It might be the easiest thing ever.  And as you know, I follow recipes loosely.  I hope that doesn’t discourage you from making it.  These things are flexible.

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Spaghetti Squash and Goat Cheese

Ingredients:
-Garlic (I used minced, about 2 heaping tsps, you can use fresh – up to 8 cloves depending on your taste buds)
– 3+ tbsp butter
-1/4 cup Dried Parsley
– 3/4 cup Olive Oil (this can vary depending on how big your spaghetti squash is and how much sauce you want)
-Salt and Pepper, to taste
-1 Spaghetti squash
-Goat Cheese (the recipe says 11 oz, I think 8 oz is plenty and I used a large squash and LOVE goat cheese)

Directions:
1. Prepare your spaghetti squash according to your favorite way.  I do mine like this, but the recipe I followed tells you to cook it whole.  Try whatever you want, but remember if you’re putting it in the oven, it takes a while so bake it early.

2. In a pan melt your butter and add in garlic.  Saute the garlic for 10 minutes.  I used minced, so I probably didn’t cook it for that long, but I did want the flavors to blend nicely.

3. Once the garlic is sautéed, add parsley, salt, pepper, and olive oil.  Blend together and heat for 3-5 minutes.  Turn off heat and set aside.

4. Once your spaghetti squash is cooked (and cooled), grab your fork and “pull” it apart.  You can leave the “spaghetti” in the squash for a bowl serving, or put it all in a large dish.  I always put mine in a large dish to help portion it out for sides.

5. Pour the butter-garlic-oil mixture over the squash and mix well.  It should coat and soak into the squash evenly.

6. Serve with crumbled goat cheese over the top.

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I don’t think I can express to you enough how delicious this dish tastes.  Sadly our squash turned a little mush-like instead of stringy, but it tastes the same, so who cares, right?  I am definitely going to put this dish into my arsenal of meals for future weeks!

Happy eating,
Amanda

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Adventures in Wet Bread, AKA Bread Pudding

February 23, 2012

If you’re one of my good friends, you are probably reading the title and are a bit perplexed.  You may be asking yourself, “Why on earth is Amanda taking an adventure into the world of wet bread?”  Well, the answer is graduate school.  haha.  I am responsible for bringing food for class one day of the semester and I chose the day before Mardi Gras.  I wanted to make sure to fix up a delicious Louisiana feast and the week prior we had King Cake so I was left with the thought of bread pudding.  I looked through a couple of my good ole trusty Louisiana cook books and ended up with a non-Louisiana version by non-other than Paula Deen.  How can you really go wrong with Paula Deen?  Let’s see how this goes and how they liked it.

Ingredients:

2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl  (I used fresh tough bread from the Mexican bakery around the corner)
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened  (I am liberal with butter, like Paula)
1 cup chopped pecans

For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy (I substituted Whiskey)

Procedure:

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

It is seriously that easy.

I baked it for 35 minutes and then turned off the oven, covered it and let it cool with the oven.    I had to taste test it of course, yummy!  (I never thought those words could come out of my mouth about wet bread!)

Seriously.  Delicious.

Happy Eating,
-Amanda

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Pull Aparts

July 11, 2011

Growing up, my mom would make pull aparts with us girls.  I think other people call it monkey bread, but that’s not what we called it growing up!  It’s super easy and so delicious!

Ingredients:
One pack of biscuits
Cinnamon Sugar
Butter

Directions:
Preheat oven to 350.  Spray a pan (growing up we used a square cake pan, but I used a round cake pan this time).  Put pan on burner and melt enough butter to cover the bottom.  Once all the butter has melted, pour cinnamon sugar over butter until all absorbed (or however much you prefer).  Now you want to cut up the biscuits into small pieces and fill the pan so each piece of biscuit touches some butter and cinnamon sugar.  Bake it for however long the biscuit container tells you.  (Usually 12 or 15 minutes?)  Once it is baked, dump the pan over and reveal the beauty of pull aparts!

This is a childhood favorite of mine and I look forward to baking this with my future children.  🙂

Happy Eating!
-Amanda

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Cake Balls

February 21, 2011

I have been holding back on this post because I’ve been struggling with cake balls.  I used to make a lot of cookie dough balls. They were easy, fast, and delicious.  I recently decided I wanted to make cake balls and felt a bit like a failure.  I tried again only to feel like a failure in the chocolate coating department.

I originally embarked on this feat because David was interested in some pumpkin desserts.  Then I got asked to bake cake balls for a friend’s wedding.  I clearly need more practice.  I baked over the holidays and took these pictures.  Since then I have learned more about the coating process, which is my biggest struggle.  I’ll try again soon, but for now here’s what I did.

Ingredients:
1 cake mix
1 jar of icing (or homemade icing)
Chocolate for dipping

Process
Bake cake as directed on box.  Let cool.  Either mash up with potato masher, or put in food processor.  Mix in icing to make the proper proportion of gooey – toughness.  (I don’t know how to describe it.  I’m clearly not a pro.)  I used a cookie baller to then ball out the cake onto a parchment lined pan.  I put them in the freezer after this.  That’s when I get to the point of melting chocolate.  I don’t know what to tell you on this.  I’ll figure out what works best soon and do a follow up post.  I might try tempering chocolate.  I may use bark.  I don’t know yet.  I’ve been using candy coating chocolate and it gets thick!

The good. (above)

The ugly. (Above)

Enjoy the pictures and we’ll hope for a better turn out next time.  Oh, this set of cake balls are butter cake with buttercream icing.  Delicious taste.  Just close your eyes when you eat.  😉

Good Luck! ha.
-Amanda