Monday, September 29, 2014

Sausage Stuffing Stuffed Squash

That's a mouthful! Not just the name, when this meal is done no one goes hungry, not even the broke roommate in my case. Inspired by wanting to stuff an acorn squash given to me by a friends mom from her garden, and the first cold day of fall, which to me means holidays, and therefore stuffing, I created -deep breath- sausage, cranberry and apple stuffing stuffed squash.

Total time: 2 hours, serves 6-ish


• 1 large sweet onion
• 1 celery stock
• 20 oz italian ground sausage
• 2 gala apples
• 5oz dried cranberries
• 4 tbsp butter
• 3 eggs
• 1 acorn squash
• salt & pepper
• mustard powder
• 1 loaf wheat or white bread
• 1/2 loaf light rye bread
• 1 can Campbell's cheese soup 


Begin by preheating the oven to 400 degrees. Dice the onion and celery and add to a large skillet with 4 tbsp butter, salt, pepper and mustard powder. While this is sautéing, begin toasting bread and ripping into quarter sized pieces into a large bowl. When celery and onion are soft, add into bread bowl and use the skillet to then heat the sausage. Continue toasting and ripping until you have finished the loaf and a half. Flip sausage and continue stirring until fully cooked, then add to the bread mixture. Heat cheese soup with 1/2 cup water, stir, and add to the mixture. Dice apples, and add, along with cranberries. Lastly, add eggs and (remove jewelry from hands) begin to mush with your hands, mixing everything completely until you reach a nice consistency.  Chop the acorn squash in half, scoop out guts, and drizzle with melted butter or olive oil. Fill with stuffing until overflowing and place in greased baking dish. Dispense the remaining stuffing into its own greased baking dish. Heat in oven for 1 hour with the solo stuffing covered for the first 30 minutes. To serve, slice squash into halves again. Bowl recommended. Enjoy. 

Friday, September 26, 2014

Homemade Strawberry Jam

So there was a sale on Strawberries last night...

So I decided to buy 4 packs and make strawberry jam without looking at any recipe, just cooking from the heart ya know?

Time: 2 hours + cool time


• 4 Packs of Strawberries
• 1/4 cup Coconut Water
• 2 tbsp Lemon Juice
• 3 tbsp Honey
• 1/2 cup Granulated Sugar
• Nutmeg
• Salt


Begin by heating the coconut water in a large pot. One by one chop the strawberries and throw them in with the coconut water. I left my strawberries mostly whole, up to preference. Bring to a boil stirring consistently. Drop down to simmer and add honey. Bring back to boil stirring and scraping the bottom of the pan to avoid crustiness. Simmer again and add sugar. repeat the boil and simmer, add lemon juice. After the last boil, turn the heat off and add a dash of nutmeg and salt. Keep stirring for about 10 minutes. Once cool enough pour into jars or tupperware and refrigerate  overnight, or 2 hours. Enjoy on toast, granola, with dessert, or just with a spoon :)

Tuesday, September 16, 2014

No-Mayo Coleslaw and Pork Sliders

I Hate Mayonaise!! Yeughlk (yuk)

I decided that I wanted to make a version on pork sliders and coleslaw, but didn't have much time for my hungry boyfriend was urging me to make dinner quickly. So I took the challenge and still attempted to make it, and succeeded.

Serves 2-3, 25-30 min



•1/2 cup shredded Broccoli
•1/4 cup shredded Carrot
•1/3 cup shredded Red Cabbage
• 2 shredded Granny Smith Apples
• 1 tbsp White Vinegar
• 2 tbsp Lemon Juice
• 2 tsp Mustard Powder
• 1 tsp Lemon Pepper
• 1 tsp Cilantro
• 1/4 cup of Yellow Tomatoes

Pork Scramble


• 2 Italian Sausages
• 1/2 cup Sweet Peppers
• 1/4 cup Sweet BBQ Sauce

Begin by putting a large pan on medium heat. Chop the end of the sausages and squeeze the ground pork into the pan, leaving the skins behind. While occasional flipping, begin chopping sweet peppers and shredding coleslaw ingredients into a medium sized bowl. When pork browns, add the sweet peppers and let that simmer for about 2-3 minutes. use this time to finish up shredding and stirring together coleslaw. Add the BBQ sauce to the pork and let simmer for another minute or two. Whenever the coleslaw is done, put it in the the fridge. Slice buns or bread and put in toaster or toaster oven until desired crispiness. Turn the heat off the pork, take the coleslaw out of the fridge and begin making your slider sandwich! Enjoy.

Homemade Chicken Pot Pie

Make Classic Dishes Your Own by Adding Some of your Favorite Ingredients!

I have never made Chicken Pot Pie before, nor have I ever had it made for me. But I wanted to try and make a version of it without looking at any recipe, just going for it based on what I think would taste good.


• Pie Crust (was short on time     :/)
• 4 boneless chicken thighs
• 1 box of angel hair pasta, or   other pasta of your liking
• 1 can cream of celery
• 1 can chicken stock
• 1/4 cup peas
• 1/3 cup corn
• 1/4 cup diced carrots
• 1/2 sweet potato
• 1/2 sweet onion
• 1/4 cup butter
• salt and pepper
• 1/3 cup parmesan cheese
• 1/3 cup flour


Boil a medium sized pot of water and add in noodles. While water is heating, cook chicken in large/deep skillet with salt and pepper. Chop sweet potato and onion and replace with chicken when it is browned. Chop chicken into thin strips and add back into skillet. pour chicken stock and cream of celery and allow to boil. Add in flour and butter and mix. Finally mix in the remaining vegetables and cooked noodles. Simmer on low and prepare pie crust in a greased casserole dish. Pour the contents of the skillet into the crust laden dish slowly and carefully. Sprinkle the top with most of the parmesan cheese, add the top of the crust and use the rest on top. crinkle the edges to form a seam and make an X shaped slit in the center. Cook for 50 minutes to an hour on 400. Recommended beverage: 1% Milk. Enjoy!