Stuffed Chicken Acorn Squash.

 Welcome everyone. It's fall here in Utah so it's a good time for squash recipes. I have a produce co-op I belong to, ever since a acorn squash arrived with my weekly bag I have been trying to figure out what to do with it. 

Stuffed Chicken Acorn Squash 

1 medium Acorn Squash cut lengthwise clean out the seeds. 

Brush a little garlic olive oil over the flesh and salt and pepper to taste. 

Bake in an pre-heated oven at 350 for 

30 - 35 minutes until flesh is soft. 

1/4 cup    Onions chopped

1              Jalapeno's chopped

2              Cut thin chicken breasts into                    small pieces

1 tbsp.     Garlic olive oil

2 cloves  Garlic chopped

Salt and Pepper to taste

1/2 tsp     Chili powder

1/2 tsp     Cumin

1/2 cup    Shredded cheese

1/2 cup    Enchilada sauce

  

In a skillet add some oil and sauté onions, garlic and jalapeno's. When they start to soften and onions are translucent, add chicken and spices. Once chicken is done add a little of the cheese and sauce and simmer about five minutes. 

Scoop into the squash halves and bake 10 minutes. Sprinkle the cheese over the top and bake another 8 to 10 minutes. 

Serve with bread and a crisp white wine. 

Need more recipes? Check out The After Work Cook

  

Stuffed pasilla peppers

Welcome back everyone. I do a weekly produce group. In the last bag I received two pasilla peppers. I had to ask what they were. I decided to stuff them. I just used what I had around the house, but they turned out awesome. 

Stuffed Pasilla Peppers 2 servings

2                 Pasilla peppers sliced in half seeds                            removed

1/2 cup       Jasmine rice - cooked

1 link         Chicken Cajun sausage sliced

2 large        Mushrooms cut into 8 pieces each

1/8             Green Bell pepper chopped

1/8             Red Bell pepper chopped

1/8             Onion chopped 

1/4 cup      Enchilada or marinara sauce

1/2 cup      Shredded cheese

Salt, pepper, and chili powder to taste

Heat oven to 375 degrees. Cook 25 to 30 depending how hot your oven is.

Slice the sausage lengthwise then slice into half slices. Brown the sausage and vegetables until tender. Add the seasoning and sauce. I had enchilada sauce handy but Marinara would be good also. 

Add the rice and stir. Spoon mixture into the pepper halves. Cook for 20 to 25 minutes. The pepper should be soft but not mushy. Sprinkle cheese over each and bake another 5 minutes. 

Serve with a salad and/or rolls. Pair with a light crisp wine or a Corona Beer.  

Need more recipes? Check out The After Work Cook

Basil parmesan yellow Squash

 Welcome everyone. Need a new side dish recipe? I have one for you. 

Basil parmesan yellow Squash 

3         Yellow squash sliced

Line a baking pan with foil. Lay the slices out flat so they are not overlapping. Sprinkle salt and pepper. 

Sprinkle soft dried basil

Grate parmesan cheese over the top until covered. 

Bake in a heated oven on 425 degrees for 15 to 20 minutes. 

Enjoy with your favorite chicken or fish and pairs well with a floral Rose wine. 

Need more recipes?

Check out The After Work Cook

https://www.marymartinez.com/afterwork.html