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

Ingredients

• 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 

Instructions

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. 

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

Coleslaw

Ingredients

•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

Ingredients

• 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.

Baked Sweet Potato Fries with Bacon and Gouda

For all of you sweet potato fans out there, I highly suggest you start making your own. It is easy peasy and you can add whatever you may please to enhance the flavor.

 Ingredients

• Sweet Potatoes
• Gouda cheese
• Bacon bits
• Vinegar or Vinaigrette
• Seasonings as you please
• salt
• pepper
• garlic powder
• basil
• BBQ seasoning
• Red pepper flakes

Instructions

Start by pre-heating the oven to 450. Slice up potatoes and put in large baking dish greased with oil and vinegar(or vinaigrette). Add seasonings and bacon in layers so that no potato gets cooked naked. Place in oven before it reaches 450 -around 250 degrees. Leave in bottom rack until it reaches 450. Take out, stir around, and put back in oven for 7 minutes. Take out and sprinkle, or drench, in shredded gouda cheese. Place back in oven and watch until cheese begins to bubble... then they're ready!

Granny Smith’s Pork Roast

Ingredients

• Boneless Pork Roast
• 3 Granny Smith apples
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 cup blue cheese
• salt & pepper
• lemon pepper(optional)
• Parmesan risotto

I’d been wanting to try this recipe for quite a while now, and since it was just going to be Brian and I eating, I thought there was room for experimentation. Boy did experimenting turn out to provide great results for this uniquely flavored meal. Start by pre-heating the oven to 350 and getting the risotto started in a medium sized saucepan. While the rice is browning peel two of the apples and cut them into thin slices. Mix in a bowl with both sugars until the apples are completely soaked with the sugary syrup. Cut a pocket in the center of the pork and stuff it generously. Place pork, slit side facing up, in a greased baking pan. Coat the roast with the remaining sugar mixture along with the salt and pepper. Place in the oven and resume cooking the risotto. At some point before it is done, cut up the remaining apple into small pieces. Once the risotto is done leave it on a very low simmer and take out the roast. Switch the oven temp. to broil hi and cover the roast with the blue cheese and the apple slices. Place back in the oven until the apples blacken(don’t worry they don’t taste burnt) and the cheese browns. Remove from the oven, let cool, and cut yourself a slice, or as we did cut in half and enjoy over a bed of risotto. This recipe does have a bold and different flavor to it, so for those of you who don’t like to confuse your taste buds, do it anyways cause it’s awesome.