Cream Cheese Stuffed Dates with Walnuts

 

So I purchased these new Anyday microwave dishes. This is one of their recipes. Easy and delicious. I froze extra dates stuffed with cream cheese, will thaw and add the walnut topping.

Ingredients:

•  Medjool dates
• cream cheese
• walnuts
• fresh rosemary
• olive oil
• orange zest
• cinnamon
• salt

Directions:

Stuff dates with cream cheese.

Combine walnuts, chopped rosemary, drizzle of olive oil and salt.

Place walnut on top and around stuffed dates.

Microwave 1-2 minutes until cheese melts.

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Baked Sweet Potato

 This is from Chelsea's Messy Apron and excellent way to bake sweet potatoes.

Ingrediets:

• medium sweet potatoes, scrubbed clean and halved lengthwise
• 3 tablespoon olive oil
• salt and pepper

Directions:

Preheat oven to 400-degrees.

Line a sheet pan with parchment paper.

Place potatoes flesh side down and pierce the skin side 3 times with a fork. Drizzle oil over potatoes and rub the oil on both sides of each potato thoroughly. Sprinkle both sides with salt and pepper.

Place potatoes flesh side down and bake for 30-37 until potatoes are tender.

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Peanut Noodles

 I adapted this recipe quite a bit. Substituted peanut butter for tahini paste, rice wine vinegar for mirin and added shredded carrots. Also being gluten free I substitued pasta for Jovel gluten-free capellini. 

Ingredients:

• 8 ounces capellini pasta
• 1 scallion, chopped
• 1-2 carrots, shredded
• 1/4 cup peanut butter
• 4 tablespoons rice wine vinegar
• 1-2 tablespoons toasted sesame oil
• 2 tablespoon fresh ginger, chopped
• 2 large garlic cloves, chopped
• 1 tablespoon Sriracha
• 1 tablespoon brown sugar

Directions:

In a food processor combine the peanut butter, rice wine vinegar, sesame oil. ginger, garlic, Sriracha and brown sugar. 

Cook pasta according to package direction. Drain the pasta and return to the pot. Add the grated carrots. 

Toss with about 1/2 of the sauce; as makes enough for another 2 servings. Garnish with scallions.

Serve with Coconut and Lime Pork Kebabs ( 10/27/2024 label: pork, grill it)

Coconut and Lime Pork Kebabs

 

This is wonderful! The amount made enough for 3 servings for 2 hungry peeps for a total of 6 servings. The sauce recipe using 1/2 of a 13.5 ounce can coconut milk. The sauce is used to marinate the pork tenderloin, which once I removed to skewer; I cooked down into a dipping sauce. I made addition sauce out of the remaining 1/2 of the can of coconut milk for future use.

 Serve with Peanut Noodles (10/27/2024 label: pasta). Original recipe is on Food Network. I did tweak a bit...

Ingrediets:

• 1 1/2 pounds pork tenderloin, cut into 1-inch cubes
• 1 13.5 ounce can coconut milk
• 2 tablespoons canola oil, plus more to grease grill grates
• 4 garlic cloves, minced
• 1/4 cup packed brown sugar
• 1/3 cup fresh cilantro, plus more for topping, chopped
• 2 tablespoon tamari
• 2 tablespoons fresh lime juice
• 2 tablespoons Sriracha
• Romaine lettuce leaves, for serving
• Chopped roasted peanuts and sliced scallions for topping

Directions:

Toss the prepared pork with half the coconut milk, canola oil, garlic, brown sugar, tamari, Sriracha and cilantro. Cover and refrigerate 4 hours.

Preheat a grill to medium and brush with canola oil. Thread the pork onto skewers. Grill the kebabs, turn occasionally, until marked and cooked through, about 12 minutes. Internal temperature minimum of 145-degrees.

While pork is grilling reduce marinade till thick and bubbly.

Serve over romaine lettuce leaves. Drizzle with sauce, top with peanuts, scallions and cilantro.

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Baked Penne with Roasted Vegetables

 

Yummy side dish from Giada.  I tailored a bit to my liking. A bit of time involved but makes enough for 4-2 servings side dish. I served with Baked Pork Chops (blog 9/22/2024 label: pork) and a lettuce salad. Italian sausage links served on the side would be a great choice as well...

Ingredients:

• 3 large patty pan squash or any squash/zucchini available, cut into 1-inch cubes
• 1 large onion, peeled and sliced into 1-inch strips
• EVOO
• salt and pepper, to taste
• dried Italian herb mixture, I use Spice House
• 16 ounces dried penne, I use Jovial
• 1 cup smoked mozzarella, shredded
• 1 cup provolone cheese, shredded
• 2 tablespoons grated Parmesan, plus extra to sprinkle on top
• 1 jar Rao marinara
• fresh basil, chopped, I have some in freezer, to taste
• fresh parsley, chopped, to taste
• 2 tablespoons butter, cut into small pieces

Directions:

Preheat oven to 450-degrees.

On a baking sheet, toss prepared squash and onion with EVOO. Add salt and pepper to taste.

Roast for about 15 minutes.

Meanwhile cook the pasta according to package instructions, Drain.

In a large bowl, gently toss the drained pasta, roasted vegetables, marinara sauce, cheeses, basil, parsley, salt and pepper. 

Pour the pasta into a greased 9x13-inch pan. Sprinkle with more Parmesan. Dot with butter.

Bake for about 20 minutes uncovered until top is golden and cheese melts.

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Twice Baked Potatoes

 

Easy, comfort food from Ree Drummond. Makes enough for 8 meals. I package, freeze extra. Pull from the freezer night before serving and heat at 375-degrees till brown and hot through. This is first twiced baked that called for a thin coat of canola oil before baking; which did make a difference. Also recipe using a hand masher, to allow for smooth potato filling with some small chunks of goodness...

Ingredients:

• 8 russet baking potatoes, washed & dried
• canola oil
• 2 sticks unsalted butter
• 1 cup bacon, cooked and cut into small pieces (about 8 slices or 1 small package)
• 1 cup Cheddar cheese, shredded
• 1 cup sour cream
• 1 cup whole milk
• 2 teaspoons salt
• fresh ground pepper

Directions:

Preheat oven to 400-degrees.

Place potatoes on a large baking sheet and rub each potato with canola oil.

Bake 1-1 1/2 hours until cooked and soft.

Slice butter into pats and place in a large bowl. 

Cut each potato in half and scoop out the insides, being careful not to tear the shell. 

Mash potato filling and butter. Add salt.

Add the Cheddar, sour cream, milk, pepper and bacon and mix thoroughly.

Adjust seasonings. 

Fill each potato shell till heaping.

Heat uncovered at 350-degrees till brown on top and pipping hot in the center. About 20 minutes or so depending if potatoes are at room temperature or cold.

Orange and Olive Salad

 

Easy to put together, savory, citrus salad with a dramatic presentation. Serve at room temperature for best flavor.

Ingredients:

• 3 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 tablespoon shallot, minced
• 2 tablespoon fresh cilantro, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 3 tablespoons EVOO
• 4 large oranges
• 1/4 cup black olives, sliced
• 1/4 cup mint leaves, thinly sliced
• finishing salt

Directions:

Combine vinegar, honey, shallot, cilantro, paprika, cumin and oil. Whisk to combine and set aside.

Cut the ends off the oranges. Using a serrated knife,lice away the peel by curving the knife around the flesh. Turn the oranges on their side and slice into 1/4-inch rounds.

Arrange the orange slice on a rimmed serving platter, scatter the olives and mint over the top.

Drizzle the dressing over the top and season with finishing salt.