Turkey Taco Spaghetti Squash Boats

These are my favorite new way to eat spaghetti squash! Filled with the most flavorful turkey taco meat, cheese and topped with pico de gallo.

I wasn’t sure how these were going to turn out when I thought about this idea, but I know how amazing my spaghetti squash enchilada boats are so I had a feeling these would be good!  Turns out, they were even better than I could have dreamed, I am now officially hooked. You can easily make this dairy-free or whole30 by omitting the cheese.

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Recipes: The Pennsylvania Burger

• Prep Time:10 Minutes
• Cook Time:10 Minutes
• Serves:6

 

Tagged:
food channel, game on!, leeks, morel mushrooms, mushrooms, pa burger, pennsylvania burger, prep to plate, ramps, shawn bailey, venison, venison burger, wild leeks, wild mushrooms,

Game On! Host Shawn Bailey not only combines the flavors of Pennsylvania for another delicious burger, but he also found the perfect grill to cook them on - the E-Z Over Grill (e-zovergrill.com).  Shawn gets his Grill-Mance on and shows you how the E-Z Over makes the perfect burgers on an open fire with just one flip.

Watch Shawn Bailey make this incredible burger on his latest episode of Game On!

 

Foodie Byte

Ingredients

2 lbs venison ground with fat on. If not add 1/2 of beef or pork.
2 cups chopped morel mushrooms or substitute with favorite mushroom.
1 cup chopped Pennsylvania leeks (substitute with scallions or other leeks).
1/8 cup of milk.
2 tablespoons of olive oil.
Salt and pepper to taste.

Preparation

Mix all ingredients in a large bowl.
Make patties, place a thumbprint in each one to avoid shrinking and falling apart.
Cook on medium to high on grill and serve.
Note: Burgers will be a little more moist so allow more time on the first side before you flip giving it time to set.

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Roasted Broccoli Parmesan

I gave one of my favorite veggies – roasted broccoli – the parmesan treatment (topped with with marinara and melted mozzarella)! If it works for eggplant, why not broccoli!

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Recipes: Mourner's Coconut Cake

• Prep Time:30 Minutes
• Cook Time:50 Minutes
• Serves:12

 

Tagged:
blue island, bungalow chef, card club, coconut cake, desserts, food channel, funeral, lauren diane mech, mike mech, mourners cake, pinochle,

This coconut cake recipe was passed down from Minnie Bauch, a dear family friend of my Great Grandmother Rose Schade. Minnie was a creative entrepreneurial soul and supplemented her retirement income by baking cakes for funeral homes.

When a loved one passed away, the local funeral homes would offer a choice of an angel coconut cake or a chocolate devil’s food cake baked my Minnie herself. (Great choices right?) Needless to say, the angel coconut cake selection was more popular. Minnie would bake and deliver her sweet sensation the day of the services.

As I remember Minnie was a very petite woman and an expert at Pinochle. Rumor has it this recipe was won over a card game... as well as a few cordial glasses of Blackberry Brandy. Those octogenarian ladies sure knew how to have a good time!

In memory of Lauren Diane Mech.

 

Foodie Byte

Ingredients

4 1/2 sticks unsalted butter at room temperature, cut into cubes (and a bit extra to grease the pans)
3 cups granulated sugar
8 extra-large eggs at room temperature
2 1/2 teaspoons natural vanilla extract
2 1/2 teaspoons natural almond extract
1 teaspoon fresh lemon juice
4 1/2 cups all-purpose flour (and a bit extra to flour the pans)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups milk
6 ounces sweetened shredded coconut

Filling and Frosting
1 1/2 pounds cream cheese (best quality possible) at room temperature and cut into cubes
3/4 pound unsalted butter cut into tablespoon portions and at room temperature
1 teaspoon natural vanilla extract
1/4 teaspoon natural almond extract
1/8 teaspoon grated lemon rind
1 1/2 pound confectioners' sugar
1 pound of sweetened shredded coconut for dressing the cake

Preparation

Preheat oven to 350 degrees
Grease the 3 pans with butter, line with parchment or waxed paper. Grease them again, and dust with flour
Using an electric mixer fitted with a paddle attachment, cream the butter and the sugar until light and fluffy
Add the eggs one at a time, using a rubber spatula to scrape down the bowl during the mixing. Add the extracts, lemon juice and mix well
In a large bowl, stir together the flour, baking powder, baking soda and salt. Mix the dry ingredients and milk into the batter in 4 stages. Mix lightly, and then fold in the coconut
Deposit the batter in equal portions into the prepared pans. Bake for 40 to 50 minutes until a cake tester or toothpick comes out clean
Remove from oven, let cool, for 30 minutes
Flip the pans over onto a baking rack to completely cool

For the frosting, in an electric mixer, using a paddle attachment, mix the cream cheese, lemon rind, vanilla, and almond extract on low speed
Add the confectioners’ sugar and mix lightly only until all ingredients are incorporated. Do not over mix
Level off the tip of cake layers by using a serrated knife
Build the cake on a cake plate or corrugated cake board by placing one layer on top of each other with an equal amount of frosting as filling in-between
Place in a refrigerator for 1/2 hour to firm
Remove and frost the outside of the cake with the remaining frosting. Sprinkle the coconut on the top of the cake, and press into the sides
Keep the cake refrigerated until use and serve with a big glass of cold milk

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Recipes: Strawberry Rhubarb Slab Pie

• Prep Time:15 minutes
• Cook Time:55 minutes
• Serves:10

 

Tagged:
90 seconds in the kitchen, black pepper, cari martens, dessert, food channel, fresh, fruit, party, pie, potluck, rhubarb, slab pie, strawberry,

This pie isn't very different from a traditional strawberry rhubarb pie, but since we're using a baking sheet with raised edges, it's big enough to feed a huge crowd. Not to mention that this recipe uses fresh ingredients to create a perfect combination sweet and tart. Try making this for your next big gathering!

Want to see more? Check out the video!

 

Foodie Byte

For a sweeter pie: soak the rhubarb wedges in a bowl of water with sugar and salt to cut down on the tartness.

Ingredients

4 cups fresh rhubarb, sliced
3 cups fresh strawberries
zest of 1 orange
juice of 1 orange
1 ½ cup white sugar
I/2 cup brown sugar
2 tablespoon cornstarch
1 tablespoon cinnamon
1 pinch of kosher salt
1 pinch of black pepper
2 batches of pie crust (store bought or homemade)
1 pinch of sanding sugar
1 egg

Preparation

Preheat oven to 375
Prepare your homemade pie crust and divide into two separate portions
Crack egg into small bowl and whisk to prepare egg wash
Trim and prepare rhubarb into half inch chunks
Remove stems and quarter strawberries
Add strawberries and rhubarb slices into a bowl and zest 1 orange over the fruit
Juice the same orange into the bowl of fruit
Add white sugar, brown sugar, cornstarch, cinnamon, pepper, and salt over the fruit and mix well
Roll out half of the pie crust and layer the base of the edged baking sheet
Pour fruit mixture into the dish
Roll the other half of the pie crust and layer it over the top
Crimp the edges of the pie to seal it closed
Brush with eggwash and sprinkle sanding sugar over the top
Cut vents into the top of the pie crust
Bake for 55-60 minutes until crust is golden brown
Allow the pie to cool before serving

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Skinnytaste Dinner Plan (Week 47)

Thank you to all of you who ordered my new cookbook, Skinnytaste Fast and Slow, I am so humbled and grateful it hit #1 on the New York Times best seller list! This would not be possible without all of you.

This is week 47 of the Skinnytaste Dinner Plan. I am away in Park City Utah until Sunday, but I have my meals planned for the week and ordered all my groceries on Peapod this week (life saver!)

Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here.

Skinnytaste Dinner Plan (Week 47)

Monday: Cauliflower Fried Rice with Shrimp
Tuesday: Loaded “Nacho” Chicken Tostada
Wednesday: Slow Cooker Beef Meatballs with Broccoli Rabe with Zoodles
Thursday: Leftovers
Friday: Tortilla Encrusted Chicken Tenders with avocado salad
Saturday: Dinner Out
Sunday: Sheetpan Italian Chicken and Veggie Dinner

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Slow Cooker 3-Bean Turkey Chili

This easy slow cooker chili uses lean ground turkey and a whole lotta beans! Top this with your favorite chili toppings and enjoy!

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