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Stuffed Acorn Squash to welcome in Autumn

Happy second day of Fall!  This evening, while the air seemed a bit warmer than yesterday, I am Skyping with my cousin to help her study and cooking a beautiful fall meal. Autumn is my favorite time of year. I am sure I shared this with you last year. I love the smell of Fall spices, I love the cool crisp air, I love apple picking, and I love slipping on a sweater and heading outside. This past weekend on one of my favorite shows, The Kitchen, fall cooking was the rage. Was I in my glory! I adapted one of the recipes that Sunny Anderson showed tonight for dinner. And although I have posts I still have not shared, this recipe seemed fitting to get up asap so you can all enjoy it this fall season.

In the background, my laptop is set up with my cousin on Skype, and my aunt on her FaceTime, and my cousin is teaching us all about neurological stuff. (?) My baby cousin is studying pharmacy – she is seriously so super smart. I am so proud of her.  And once she is done studying, since we share a love of cooking, I am sure she will try her hand at this beautiful meal I prepared tonight. Good luck on your test, baby girl!  This meal is dedicated to you.

Stuffed Acorn Squash

recipe adapted from Sunny Anderson

ingredients
1 acorn squash, halved 1 tbs extra virgin olive oil
salt and pepper
1/4 lb ground beef
1/4-1/2 tsp red pepper flakes
1 clove garlic, minced
1/4 cup diced yellow onion
1/8 tsp paprika
1/8 tsp pumpkin pie spice
3 sage leaves, minced
handful of baby kale
salt and pepper
1/4 cup shredded cheddar cheese
breadcrumbs for sprinkling

directions

Cut the squash in half down the stem, Scoop out the seeds inside. Drizzle with oil and sprinkle with salt and pepper. Roast on a pan in a 350 degree oven for about 30-40 minutes, until the flesh is fork tender. Let cool.

IMG_2501In a saute pan, begin cooking the chop meat sprinkled with the red pepper flakes, salt and pepper. Add the onion, garlic, paprika, pumpkin pie spice, and sage. Cook for about 7-8 minutes until the meat is browned and onion is softened. Add the kale and cook through.

IMG_2506In a separate bowl, scoop out the flesh of the squash leaving about 1/4 inch still in the skin to keep a mold for stuffing. Add the meat mixture to the squash. Add the cheese and mix. Stuff the squash with the mixture. Sprinkle the breadcrumbs on top.

Broil in the oven for about 10 minutes, until heated through and the breadcrumbs are browned. Open up a pumpkin beer and enjoy!20140924-220835.jpg

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Wow your socks off Kale

I am so behind on posts with my sisters upcoming wedding, but this was too good and too quick not to share! I made Kale after having it on a pizza last week at girls night. Yes, Kale on pizza – I was skeptical but went along with it. And it was so good! So I had to try to make it at home again after a fail the first time I tried. My friend says she roasts it – okay cool, I’ll try that. The pizza had lots of garlic on it – okay cool, try that too. Oh man, it was just amazing!! Here’s what I did. I bet I’ll change you to a Kale lover too!

ingredients
8oz baby Kale
1-2 cloves garlic, pressed in a garlic press
1-2 tbs extra virgin olive oil
Salt and pepper to taste

directions
Preheat the oven to 350 degrees.

Place Kale on a large jelly roll pan. Sprinkle oil, garlic, salt and pepper and mix to coat the leaves. Bake in the oven for about 10 minutes – keep an eye on it because you don’t want the leaves to crisp. If they begin to crisp take it out soon.

That’s it! So simple and so delicious. Enjoy!
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Peach Cobbler

I still haven’t made it peach picking. What a bummer for this peach picking season. I did, however, pick up a bunch of beautiful just picked local peaches at the farmers market a couple of weekends ago so I was able to make my fresh peach cobbler after all! This is a late post, but delicious and worth it all the same.

This recipe is a mixture of a bunch of different ones. So to copyright this, I would say it’s adapted from a recipe I found on the Food Network app by Kristina Williamson, a recipe I got from Brownies when I was a kid and we made apple pie, plus my own twists. 🙂

ingredients
for the filling:
4 cups peaches, peeled and sliced
1/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 tsp cinnamon
for the topping:
1 cup flour
1/2 stick butter
1/3 cup sugar
1 1/2 tsp cinnamon

directions
Preheat the oven to 425.

In a bowl mix all of the filling ingredients. Fill either a greased 1 1/2 qt pan, pie pan, or 4 individual casserole dishes.

In a separate bowl crumble together all of the topping ingredients and top the peaches evenly.

Bake in the oven for 40 minutes. Enjoy!
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