Quarantine at Home Series: Cheesy Baked Spaghetti Squash

      It looks like some of the states that opened WAY UP did it a bit too early as the virus AIN'T GONE YET.  We still wear our masks in locals stores and business although most folks still do not.  I hope that doesn't bite our small community in the butt. We've been very blessed so far but, it only takes one tourist and you know how many come through this time of year.  PLEASE WEAR YOUR MASKS WHEN IN PUBLIC FOLKS.  The next in my series of Home Quarantine recipes is actually a vegetarian recipe and can be treated as such, but I did add some pork sausage.  In fact I added Cudighi Sausage from Ralph's Italian Deli in Ishpeming.  The choice is yours.  This is a delicious squash.  I have made Lemon Chicken Spaghetti with this in the past and it was delicious.  With all the ooey gooey cheese this recipe is not only tasty, but healthy.  This recipe serves 2, but can easily be adjusted.  

1 spaghetti squash
Extra Virgin Oil
salt n pepper
1 pound pork sausage (your choice, I used Cudighi)
16 oz. jar Classic Alfredo Sauce
1/4 cup freshly grated Parmesan
8 oz. baby spinach
1 cup shredded mozzarella
Basil to taste


Preheat oven to 425°. Slice spaghetti squash lengthwise, then scoop out and discard seeds. Drizzle cut sides with oil and season with salt and pepper.

Clean, split, seeds removed, oil, salt n pepper

Place squash cut-side down on a large, rimmed baking sheet. Roast until tender, 43 to 45 minutes.  Let cool slightly.  Using a fork, break up squash strands.

Baked and shredded 'sketty' strands, cooling

Meanwhile, in a large skillet over medium heat, heat pork sausage till browned.  Add Classic Alfredo Sauce and simmer until bubbly.  Add Parmesan and spinach and stir until wilted, about 5 minutes.

Sausage, 'sketty strands', Parmesan, and Alfredo Sauce simmering

Transfer mixture back into squash halves and sprinkle with mozzarella.  Return to oven and bake until cheese is golden and bubbly, 10 to 12 minutes more. If a more golden top is desired, broil top 2 to 3 minutes more. Garnish with Basil. 

Plated for dinner

"Some of my best friends are squash.  Everyone knows the squash has the highest IQ of all the vegetables"  

Nancy Pelosi

(Fact check in progress) 

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Quarantine at Home Series: Pickle Sloppy Joe Grilled Cheese Sandwiches

      By now the restaurants and bars have opened back up with restricted service.  Some of you have even gotten out for some camping.  Just when you think you've gone thru all your recipes twice during this quarantine, alone comes something just a bit different.  Coming off a recent colonoscopy 4 days earlier, I craved something big.  EVERYONE loves grilled cheese and there are literally hundreds of recipes out there for whatever suits your tastes.  Some of my favorites are the Tillamook Cheese recipes.  I came across this one awhile back and wanted to try it.  Here we are, several months later and what better venue to test it.  Although any toasted bread will work just fine, Texas Toast is just that much bigger. Dinner, camping, picnic, or whenever......this one works well.

2 tsp extra virgin olive oil
1 pound extra lean ground beef
1/2 small sweet onion diced
1 can sloppy joe mix
1/4 tsp black pepper
1/2 cup diced dill pickle
4 slices of Texas Toast or toasted bread
sliced cheddar cheese
butter as needed

      In a large skillet, heat ground beef over medium heat with onion until soft and meat is separated and no longer pink, about 3 minutes.  Stir in sloppy joe mix, season with salt and pepper to taste. Stir in the dill pickles and mix to combine.   Transfer mix to a bowl and cover to keep warm.

Sauté the beef, sloppy joe sauce, and pickles

      Wipe out skillet with paper towel.  Return skillet to medium heat.  Spread butter over half of each slice of bread and place in skillet, butter side down.

Assembling the sandwiches before frying to melt cheese

  

      Top with a little cheese and a generous amount of sloppy joe mix and even some additional cheese if you like.  Finish with another slice of bread, butter side up.  Cook for 1-2 minutes in the skillet till brown.  Flip over and repeat.  Serve with chips or even more pickles.

Plated finis

"Men only need two things, grilled cheese and sex" 

Emmy Rossum

(Quote awaiting spousal validation)

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Quarantine at Home Series: Basque Pepper Pot Pie

     

      I decided to launch this series of Quarantine at Home Recipes for folks to plan some different menus down the road when you've exhausted the normal rotation.  Not fancy, just simple and delicious.  All these recipes serve 2, often with leftovers.  This is another such recipe.
       The Basque people live in Northern Spain near the French border.  They keep to themselves, their culture centering on their love of family, farming, and ranching sheep.  Most of their recipes are 'meat and potatoes' style as is their family style dining.  We discovered this cuisine after retirement touring the communities around Reno, NV.  Delicious food.

1 pound lean pork roast, cut into 1/2" by 3 " strips
1/2 tsp dried oregano
1/4 tsp crumbled saffron threads (you can substitute turmeric)
1/4 cup minced parsley
2 cloves garlic
1/2 cup extra virgin olive oil
2 onions, peeled and chopped
3 bell peppers, peeled seeded and cut into 1/2" strips
1/4 cup dry white wine
pastry shells for pie

      In bowl or zip loc bag toss pork with oregano, saffron, parsley, garlic, and 1/4 cup olive oil.  Cover and let pork marinate overnight.

Marinade pork & spices overnight

     Preheat oven to 400F.  Heat 1/4 cup olive oil in Dutch oven or heavy skillet until light haze forms.  Add onions and green pepper and saute for a few minutes.  Reduce heat to medium, cover and cook for 15 minutes.  Remove vegetables from heat skillet.

Simmer vegetables and then swap out with meat to simmer

     Add pork and marinade, cook over high heat, stirring, for 1 minute.  Add wine and cook 1-2 minutes longer.  Remove from heat, add onions and onions and peppers. Season to taste with salt/pepper.  I used a two crust deep dish pie pan for this, but a small baking dish works as well.  If you do a two crust setup, remember to bake the bottom crust for about 10 minutes at 400 F to firm it up before adding filling.

Filling the crust

Fork crimped, buttered and pierced

       When cool, spoon into baking dish, adjust top crust and crimp edges.  Butter top and poke fork holes for steam to escape.  Bake in preheated 400F oven for 10 minutes.  Reduce heat to 350 and bake 45-50 minutes.  Cut into wedges when cool and serve.

Serve warm

"A life without friends means death without company"  

Basque Proverb

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