Butternut Squash Souffle'

Fall makes me crave this recipe that has been around our family for years.  It also makes an excellent pie and there are never any leftovers around here.

I bake several butternut at the same time depending on the size.  I use Emeril's way of baking the squash and it works great.  I rub the butternut with olive oil and salt the outside and place on a cookie sheet.   I have a convection oven and set it at 375  for 75 minutes.

After it bakes I let it cool completely, sometimes over night if I bake at night.  It will look like this after baking.

I then slice the butternut in half and scoop out the seeds.  I will slice it again and peel the skin off and place in a mixing bowl.

Now we add the ingredients.  This is what I used for the amount I baked.

Preheat oven to 325..grease a 1 1/2 qt casserole dish 

1/2 stick of butter softened or melted.

3/4 c sugar or less

1/2 c milk

sea salt to your liking

cinnamon ( I don't measure, a good sprinkle)

Nutmeg grounded with my nutmeg grinder - a generous sprinkle

4-5 eggs depending on the size (my baby chicks eggs are much smaller than the old hens)

vanilla or almond extract - a good heaping teaspoon

Combine all the ingredients together with your mixer til combined

Pour into the casserole dish and bake for 75 minutes or until set.

Tomato Jam and Jalapeno Spinach Frittata

This morning as I picked the garden I couldn't stop thinking about a tomato jam so off to the kitchen to experiment.

I looked up several recipes and then decided to combine two into a delicious Tomato Jalapeno Jam

Tomato Jalapeno Jam

Romas - My guess somewhere between 3 and 5 lbs (I used what I picked in picture)
1 cup brown sugar
1/3 cup honey
1/3 cup apple cider vinegar 2 tsp Kosher salt
2 tsp grated ginger
1 tsp cinnamon
3 jalapenos seeded and chopped

Quarter the tomatoes and put in a stock pot.  Add al the remaining ingredients and bring to a rolling boil.  Reduce and simmer for about 2 hours.  Pour into sterile jelly jars and water bath for 10 minutes.

Spinach Jalapeno Frittatas

2 potatoes 

3 large jalapenos

7 eggs

1/2 c shredded cheddar

4 oz of feta crumbled

3 oz fresh spinach or more

Cook the potatoes wrapped n baggie for 10 minutes - cool, peel and mash

Add all the remaining ingredients 

Spread in a lightly greased baking dish 

Bake 30 minutes at 350.

Serve with Tomato Jam

My boys loved this!

Mini Taco Salads

Preheat oven to 325

Large Tortillas   -  Use a lid or bowl to cut out 12 4 inch round circles from tortillas

In a small bowl.... melt 2 tblsp of butter and mix a few pinches of garlic salt and cumin
Brush both side of tortillas and place in a 12 cup muffin pan pressing to form cups.   Bake for 18-20 minutes until crisp.

Mix
1/4 salsa
1/4 cup sour cream
1 tblsp of fresh cilantro
cover and refrigerate

In medium skillet brown 1 lb of ground chuck, drain and add 1 small can of diced tomatoes with chilies,  minced garlic, 1/2 tsp paprika, salt and pepper

When tortillas are cooled off add the beef to the cups, top with shredded cheddar, chopped lettuce, salsa mixture and diced avocado.  Enjoy

Smoothies

I recently got on a smoothie kick and love these two recipes.  We use these as a meal sometimes.

Mango/Strawberry/Banana Smoothie for 3

Peel and cut up two mangoes and place in blender
Add 1/2 cup of grapefruit juice
Juice of half a lime
some ice and blend til smooth

Equally pour into 3 glasses, rinse blender

Add 2 bananas  to blender
Add 10-15 strawberries
juice of 1/2 a lime
some ice and blend until smooth

Pour on top of the mango into the 3 glasses and enjoy.  Makes a very pretty drink.



Green Smoothie

Place a bunch of grapes into the blender
1/4 lime with peel
3 dates
A bunch of spinach
Add ice and blend

The sweetness from the grapes and dates make this go down smooth.

Love aroma of GARLIC

I haven't posted on my blog in months and months it seems.  We have been way to busy working on the farm and trying to get caught up in the gardens and landscape.  We got 310 garlic gloves up this year and they are hanging in the barn ready to start processing. It smells great when I pass by to the garden.

After the garlic dry in open barn we will peel most of the cloves and place in olive oil and refrigerate.

Chicken Parmesean Bake

5 boneless skinless chicken breast
1 c italian bread crumbs
2 eggs
1/4 c flour
parmesean cheese
couple tablespoons of olive oil
1 jar of your favorite marinara sauce
mozzerella cheese ( I also used some local sundried tomato, garlic herb yogurt cheese from the farmers market)
kosher salt, red pepper flakes and ground pepper


Put the flour in a bowl, beat the eggs and put in a seperate bowl, combine the bread crumbs and parmesean in another bowl
Salt and pepper the chicken
Coat the chicken in the flour, dip in the egg mxture, coat with the bread crumbs and parmesean.
Add olive oil to frying poan and heat on medium, add the chicken to the pan and brown on boths sides for a few minutes.
Pour the marinara in a 9x13 baking dish, add the browned chicken breast, cover with mozzerrella and your favorite cheese.  Bake at 375 for 30 minutes........yumm  Serve with your favorite pasta as a side, garlic bread and salad

Doggie Treats

Jazzy couldn't get enough!  Bella got the big bones.

Peanut Butter and Oat biscuits

1cups water(add more water later if required) 

1 cup oil

2 eggs 

3 tablespoons peanut butter

2 tsp. vanilla 

2 cups flour 

1 cup cornmeal 

1 cup oats

Blend wet ingredients together. Whisk dry ingredients together and mix into wet mixture to form a ball of dough. Roll out and use cookie cutters to make whatever shape you want.  Put onto a non-stick cookie tray or lightly greased one. Cook 20 minutes at 400 F. Turn off oven and allow the biscuits to cool in oven until crisp and hard.