We had family in from out of town recently, and I had planned to make shish kebobs while they were visiting. Unfortunately, they left earlier than I planned. I needed to use up all the parts, but didn’t want to go through all the effort of making kebobs just for my husband and me, so I decided to put everything in the crock pot instead. The sauce recipe is a marinade from The Settlement Cookbook.
I was a little disappointed when we didn’t get our squash this week, since I had planned to try making a squash pasta dish. I couldn’t decide what to do with the sweet potatoes, so I decided to use some of them in the pasta instead. I roasted the sweet potatoes the day before I made the pasta, to save time.
Combine sweet potatoes and olive oil. Roast at 450 degrees from 30 minutes. (This step can be done ahead.)
Bring large pot of water to boil. Cook pasta according to package directions until al dente.
While pasta is cooking, combine turkey, basil, and oregano. Brown in a large skillet over medium high heat. When about half browned, add garlic and continue to cook until fully browned. Add tomatoes, roasted sweet potatoes, and a couple of ladles of the pasta cooking water. Continue to cook over medium heat, scraping up any stuck on bits from the bottom of the pan.
Drain the pasta. Add pasta to the turkey mixture. Continue to cook until heated through.
I had never used spaghetti squash before we got 2 in our box this week. (I’ll get to try it again, because my recipe today only used one of them!) It was a lot of fun creating this recipe. I was surprised at how easy it was to scrape the “spaghetti” out of the squash. The squash adds a unique flavor to the usual Italian dish.
I was perusing Pinterest the other day, and found this recipe from Shelly Heim for Balsamic Vinegar Chicken. It looked so good, I had to try it. I was all set to start cooking, and realized that the chilly weather a couple of nights ago killed my basil, so I had to make some major adjustments to the recipe method. I also changed out the mushrooms with the summer squash from our box.
½ pound summer squash, chopped into bite size pieces
2 Roma tomatoes, coarsely chopped
½ red onion, thinly sliced
2 tablespoons Parmesan cheese
Preheat oven to 375 degrees.
Heat 1 tablespoon oil in skillet. Brown chicken breasts, turning once.
Place browned chicken into 11 X 7 baking dish. Sprinkle with basil. Drizzle with 1 tablespoon oil and 1 tablespoon vinegar. Add garlic, summer squash, tomatoes, and onion. Drizzle with remaining oil and vinegar. Top with cheese.
Bake until chicken is cooked through, about 40 minutes.
One of the first traditional Mexican foods I discovered when we first moved to New Mexico was Huevos Rancheros. Usually, these consist of fried eggs on a corn tortilla smothered in chile sauce, with a side of refried beans and rice. I decided to try making a casserole with the flavors of huevos rancheros. This could be served either for breakfast or supper. (We had it for supper, served with a side salad.)