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Showing posts from September, 2015

Roasted Honey-Dijon Acorn Squash

Acorn squash:   Like its name suggests, resembles an acorn in shape; has dark green ridged skin on the outside, and deep yellowish orange flesh on the inside.

It is a great winter squash for roasting, with this recipe complementing it deliciously.

After preparing the squash, fill the cavity with a blend of butter, honey and Dijon mustard, then slide it into the oven for a great side-dish to accompany turkey, ham, chicken, or roast goose.

There you have it ~ a delicious single-serving bowl for everyone around your table!

Roasted Honey-Dijon Acorn Squash
Printable recipe


2 acorn squash
4 tablespoons butter, softened
1 tablespoon Dijon mustard
4 tablespoons honey
Kosher salt and freshly ground pepper


Preheat oven to 375º.
Cut off stem from squash, set squash on its side and cut in half vertically.
Scrape out seeds and stringy material from the cavity, with a large spoon.
Mix butter, mustard, honey, and salt and pepper in a small bowl until blended.
Fill each squash cavity with 2 table…

Chicken Pasta Caprese

Tastied up, that’s what this great dish is!

It’s simply a big bowl of pasta tossed with sautéed chicken bites, fresh basil, sweet cherry tomatoes, and cubed mozzarella.

It’s all about the mozzarella chunks, melting when they come in contact with the hot pasta and chicken ~ that’s what makes the dish so delicious.

If you’ve got a lot of those glorious end-of-summer tomatoes in your garden, this is the recipe for you, thanks to The Skinnytaste Cookbook.

Give it a try, it’s a favorite of ours!

Chicken Pasta Caprese
Printable recipe


1 pound skinless, boneless chicken breasts, cut into ½” cubes
½ teaspoon dried basil
Kosher salt and seasoned pepper, to taste
Cooking spray
9 ounces pasta
1 tablespoon olive oil
6 garlic cloves, minced
2½ cups halved grape tomatoes
¼ cup thinly sliced fresh basil
4 ounces part-skim mozzarella cheese, cut into cubes


Heat a large non-stick skillet over high heat.
Season the chicken with the dried basil, salt and pepper.
Spray skillet with cooking spray,…

Stuffed Twice-Baked Potatoes

I love potatoes, any variety, don’t you?

They’re filled with minerals and vitamins, and are the ultimate comfort food for me. That is, unless they involve soup, no potatoes in any kind of soup for me!

Bill and I are satisfied with boiled potatoes or baked potatoes, with a dab of butter, and salt and pepper, but when it’s time to splurge, this is one of my go to potato recipes:  twice-baked potatoes packed with sour cream, Parmesan cheese, onion, horseradish, cheddar cheese, a little butter, salt and pepper, and bacon, topped with chopped chives. 

Plus, these potatoes can be prepared ahead of time, and refrigerated until time to reheat for your serving. They’re great to make ahead and freeze for when unexpected company drops in also. 

Truthfully, I could make a meal of just these delicious spuds, a perfect little meal of comfort food!

Stuffed Twice-Baked Potatoes
Printable recipe


4 large russet potatoes
2 tablespoons butter
1 teaspoon Kosher salt
1 teaspoon seasoned pepper
1 cup sour …

Parmesan-Crusted Chicken Breasts Dijon

Our Italian butcher, here in town, makes the best Chicken Dijon ever.  It’s the shops’ biggest seller, and for good reason ~ it is delicious, and the smell of garlic as it’s baking is over the top with aroma!

Richie won’t share the recipe ~ this is how close I came to it.

I realized too late, I should’ve lightly pounded the chicken to flatten or cut it in half horizontally.  

This turned out close to the shops’, but there are some spices missing that I haven’t figured out yet.  And he probably adds more garlic.

Meanwhile, this was very good, Bill and I were happy with it!

Parmesan-Crusted Chicken Breasts Dijon
Printable recipe


2 tablespoons olive oil
3 tablespoons Dijon mustard
½ teaspoon dried thyme
½ teaspoon Kosher salt
½ teaspoon cayenne pepper
4 boneless, skinless chicken breast halves
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
1 tablespoon garlic powder


Preheat oven to 450 degrees.
Butter a baking sheet or rack.
Mix oil, mustard thyme, salt and pepper in a small bowl.

Better than Robert Redford aka Chocolate Lush for Labor Day

It might be “Girdle Buster,” “Almost a Sin,” “Chocolate Delight,” “Better than Robert Redford,” or maybe, it’s “Better than Sex,” you get the idea…

Whatever you call it, it’s an “oldie, but goodie” for all you chocoholics out there, that’s known to us as Chocolate Lush.  

Great flavors mingle together in your mouth with every decadent bite.  Be adventurous and make it with your favorite pudding.  I think lemon is great, but the chocolate version rules here.  

The pecan crust is what makes it special.  It goes with any flavor pudding, and contains no sugar, making it a perfect balance for the sweet layers topping it.

Spread over the crust is a smooth layer of powdered sugar, cream cheese, and Cool Whip.  Topping that is the layer of cream chocolate pudding, then more Cool Whip is spread over the pudding.  

Finally, scatter a few chopped nuts for the finish.

Ooooohhhhh,  it’s a heavenly thing ~ maybe it should be called Heavenly Lush!

And, perfect for a Labor Day holiday dessert!

Chocolate Lush

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

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