Re-Stuffed Spaghetti Squash with Turkey Meatballs...

Beautiful presentation and easy clean up....what more could you want?! Simply serve the Spaghetti Squash right in it's own shell. This can even be made ahead of time and baked right before serving for the ultimate convenience for holiday meals!

Re-Stuffed Spaghetti Squash with Turkey Meatballs

Spaghetti Squash

Poke tip of knife into center, use rocking motion. BE CAREFUL!

Remove insides

With a spoon discard the seeds.

Place face-down on a baking  sheet with a lip.

Ok if the outside gets roasted. Make sure you just don't dry out the flesh inside.

Scrape the flesh with a fork to make spaghetti strings (already baked).

Just like spaghetti!

After scraping out all the insides, save the shell of the squash for re-stuffing.

Meatball ingredients

Roll  mixture in your hands to create meatball.

Saute in oil at medium heat.

Brown all the edges of the meatballs.

Ingredients for re-stuffing.

Saute onions in the same pan/oil as the meatballs. Saute a few minutes

Add tomatoes, continue to saute until  tomatoes wilt and release their juices.

Place all the ingredients into the spaghetti squash strings.

Time to re-stuff the Spaghetti Squash shells.

Sprinkle with more cheese and boil until the cheese melts/browns

Re-Stuffed Spaghetti Squash with Turkey Meatballs

Author: Brenna Bowers

Serving: 4

Ingredients:

1 large spaghetti squash

1 pound ground turkey

5 gloves garlic (divided), minced

1 small white onion (divided), diced

Salt and Pepper

2 cups cherry tomatoes, cut in half

5 Tablespoons grapeseed oil *

1 ½ teaspoons Italian Herbs

5 gloves garlic (divided), minced

4 oz. Feta cheese

4 oz. Shredded Mozzarella

pinch red pepper flakes ( if you like spicy)

Directions:

Preheat the oven to 375 degrees (F).

Split the Spaghetti squash open with a very sharp knife digging the point of the knife into the center of the squash and with a rocking motion, carefully open up the squash.  Place on a cookie sheet with a lip or a 13x9 inch baking dish (lined with tin foil) face down (Tip 1). Bake for 50-60 minutes. You know it is cooked when you can take a fork and scrape the squash into “spaghetti strings”. Once the squash has been fully shredded into strings and all of the insides placed into a large bowl; save the outer portion of the squash for re-stuffing later.

In a medium bowl, combine ground turkey, 2 cloves of minced garlic, ¼ cup diced white onion and a dash of both salt and pepper. Mix well and then with your hands form the mixture into 1” meatballs.

Heat up a large skillet to medium heat. Add 3 Tablespoons grapeseed oil. Once the oil is hot, add the meatballs. Cook all of the meatballs, turning every 3 minutes or so to allow them to brown and cook on all sides. After about 10 minutes of slow cooking the meatballs, check to see if they are no longer pink in the middle. If so, they are ready to be placed into the bowl with the prepared spaghetti squash.

With the same pan used to cook the meatballs, add the rest of the oil (2 Tablespoons) and sauté the onions for 3 minutes. Add the cherry tomatoes and cook another 6-7 minutes. Add garlic, herbs and red pepper flakes continuing to cook the mixture until the tomatoes begin to slightly break down and release their juices.

Add the tomato mixture, Feta and Mozzarella to the spaghetti squash and meatball mixture. Toss well and then place all of the mixture back into the spaghetti squash shell.

Turn the oven to broil and place the re-stuffed spaghetti squash into the oven for 5 minutes or until the top/cheese begins to brown.

Remove from the oven and serve hot!

Tip 1: I have tested to see the best results in the texture and flavor of cooking the spaghetti squash. I prefer baking the squash face-down (as opposed to face-up) for it does not over brown the flesh (causing dryness) yet instead it basks in it’s own stem to make for easier shredding.

*Grapeseed Oil: I prefer to use Grapeseed oil in this recipe because it can withstand higher temperatures than olive oil and will prevent the oil from smoking if the pan gets too hot. Olive oil or canola oil can be substituted and used if you prefer.

Make ahead: Prepare recipe as directed above up through re-stuffing the squash. Sprinkle with cheese and then cover with foil and store in an airtight container. Freeze (up to 1 month) or refrigerate (up to 3 days). To serve hot, remove from freezer (let thaw for 1 day in the fridge) or fridge. Place into a 350 degree (F) oven (with foil still on) and bake for 20-30 minutes (or until hot in the center). Remove the foil and broil for 5 minutes

Roasted Tomato Focaccia with Chive Cream Cheese....

The flavors in this recipe are out of this world! The more fresh the ingredients you use, the better the taste! I enjoy getting my food from farmer's markets or local farmers to get what is in season and to learn more about the process of how the product is made or grown. Use garden fresh tomatoes for this recipe and you will wow your eaters!

Roasted Tomato Focaccia with Chive Cream Cheese

Focaccia dough as it is rising

Roasted Tomato Focaccia with Chive Cream Cheese

Author: Brenna Bowers

Serving: Four 6" rounds

Ingredients:

1 fresh yeast cube or 1 packet dry instant yeast (20-25g)

1 Tablespoon honey

1 1/3 cup warm water (300g)

4 Tablespoons olive oil (25 g), divided

3 ½ - 4 cups all purpose flour (500g)

1 1/2 teaspoon salt, divided

4 cloves of garlic, minced

3 medium Roma tomatoes, cut in ¼” slices

4 ounces Chive Cream Cheese

Dash ground pepper

Directions:

Mix yeast, honey and warm water in a small bowl and let activate about 10 minutes (you want to see bubbles). 

Place flour and 1 teaspoon salt in a large mixing bowl. Make a whole in your flour and pour in the wet mixture and add 2 Tablespoons olive oil. Mix little by little with a fork to form a ball and then begin to knead when it is too hard to stir with a fork. Knead for about 8-10 minutes adding flour only if sticking to your hands or the countertop. Once well mixed, place in a bowl that has been sprayed with oil and cover with a towel or loosely with saran wrap so that a crust does not form. Let rise for at least double in size (this time period depends on how warm your house is) (if it is cool, cover the bowl with plastic wrap and place in a less than 100 degree (F) oven) (best if you place the bowl covered with plastic wrap in the fridge overnight (8-12 hours) and use the next day). 

Preheat the oven to 500 degrees (F). Cover two baking sheets with parchment paper.  Cut the dough into 4 pieces and form each piece into a circular 6 inch disk. Place the dough on the sheet trays. Drizzle 1 Tablespoon of olive oil over the top of each round and sprinkle with the remaining salt and all of the crushed garlic. Cover lightly with saran wrap and allow it to rise and get to room temperature until about 1 ½-2 inches thick.

 Layer the slices of tomato (slightly overlapping) on top of the focaccia and sprinkle with black pepper. Place in a 500°F oven and bake for about 12-15 minutes or golden brown. Turn the oven to broil. Place small pieces of Chive Cream Cheese on top of the tomatoes and place under the broiler for 2 minutes (or until the cheese browns).

 Serve hot or cold.

 

Turkey Burgers with Caramelized Balsamic Onions and Gorgonzola...

This is a simple slider to make but not simple in flavor! You are bound to enjoy these burgers....just give them a try!

Turkey Burgers with Caramelized Balsamic Onions and Gorgonzola

Using a Grill Pan to grill the Turkey Burger Sliders.

Turn at a 90 degree angle to make perfect grill marks.

Gorgonzola Spread

Assembly ...a layer of Gorgonzola and Caramelized Balsamic Onions

Turkey Burgers with Caramelized Balsamic Onions and Gorgonzola

Author: Brenna Bowers

Serving: 6 mini sliders

Ingredients:

6 mini slider bun, Trader Joe's

1 pound lean ground turkey

dash salt and pepper

1 Tablespoon olive oil

1 yellow or white onion, sliced in ¼”

¼ cup balsamic vinegar

2 Tablespoons honey

8 oz. (1 cup) crumbled Gorgonzola Cheese (or Blue Cheese), divided

¼ cup Greek yogurt

Directions:

Preheat the grill to medium-high heat (or oven to 400 degrees F).

In a small bowl, mix ground turkey, salt and pepper with your hands. Once the ground turkey is evenly mixed, portion into 6 patties. Form the patties between your hands, applying pressure so it will not fall apart on the grill. Place the patties on an oiled, hot grill and cook on either side for about 3-5 minutes. Check that the internal temperature reaches 160 degrees (F). Set aside for assembly.

In a large sauté pan, add the oil and turn onto medium-low heat. Add the onions and sauté for 5 minutes, stirring occasionally. Add the balsamic vinegar once the onions begin to brown. Simmer the onions until the balsamic is evaporated and the liquid is gone. Stir in the honey and remove from the heat.

Microwave ½ cup of the Gorgonzola crumbles in a small bowl for 30 seconds and stir in Greek yogurt.

Slice the mini slider buns in half. Spread a light layer of the melted Gorgonzola mixture on each bun and top with caramelized balsamic onions, crumbled Gorgonzola, and a slider patty.

Serve hot and enjoy!!!!

Ahead of time:

Grill the patties ahead of time to “rare” and place into the freezer. Prepare the rest of the ingredients and place into the fridge (up to 3 days before the party). 

When ready to serve, bake the patties for about 7 minutes in a 350 degree (F) oven to heat them back up. Continue assembly as stated above.

Artichoke Wonton Lasagna Cups...

Thanks to Leah Gowin's cupboard, I was inspired to create a new recipe today. When I opened up her pantry to see what could be created for dinner I was faced with ingredients such as jarred artichokes, wonton wrappers and Alfredo sauce. This was just what I needed in addition to the mozzarella and ricotta in the fridge to create Artichoke Wonton Lasagna Cups. This recipe even turned out to be a healthy alternative to regular lasagna. By using the wonton wrappers instead of lasagna noodles, I reduced the amount of carbs and also cut out some of prep work. No go to your cupboard and see what YOU can make!

Artichoke Wonton Lasagna Cups

 

Mini Artichoke Wonton Lasagna Cups

Author: Brenna Bowers

Makes: 4 servings

Ingredients:

1 jar seasoned artichoke hearts, drained, chopped roughly

1 cup Ragu Light Parmesan Alfredo

1/2 cup light ricotta cheese

1 egg, beaten

2 tsp Italian seasoning

12 wonton wrappers

2 cups shredded mozzarella cheese

½ cup shaved Parmesan cheese

Directions:

Preheat the oven to 350 degrees F. Spray a muffin pan with oil spray.

In a small bowl, combine and stir the Alfredo sauce, artichoke, ricotta, egg, and Italian seasoning.

In each muffin cup, place 1 (or overlap 2 if needed so that the whole cup is lined with a wonton wrapper) wonton wrapper and press it lightly against the edges of the muffin tin. Spoon 1 large Tablespoon of the artichoke mixture into the cup and add a pinch of the mozzarella and Parmesan. Starting again with a wonton wrapper, repeat this process resulting in 2 layers for each muffin cup (always ending with the mozzarella).

Bake for 15 minutes or until the cheese is melted and starts to brown.

Cedar Plank Salmon Gone Sweet and Spicy...

Try something new today! Grill your fish on a Cedar Plank and have some of the best tasting fish of your life! Grilling on these planks make for easy cooking with wonderful flavor packed into each bite. The plank acts as a buffer from the heat of the grill and allows you to cook your fish low and slow while also letting the smoke of the Cedar wood seep into the flesh of the fish. No flipping is necessary, no loosing half your fish through the grill slats and no flame to your fish resulting in chard edges because of loss juices! It will change the way your grill!

Salmon Grilled and Seasoned to PERFECTION!

Notice the Cedar Plank the salmon filet is resting on

Please note, the recipe was quadrupled to make this much

So thanks to another UCSD Medical Center cooking course, I learned to make this recipe and now I am happy to share it with YOU so YOU  can enjoy!

Cedar Plank Salmon Gone Sweet and Spicy (UCSD Medical Center)

Author: UCSD Medical Center; Healing Foods Class; adapted and written by Brenna Bowers

Makes: about 5-6 servings (4 oz. each)

Ingredients:

4 Tablespoons brown mustard

2 Tablespoons honey

3 Tablespoons brown sugar

2 teaspoons cumin

1 teaspoon coriander

½ teaspoon salt

½ teaspoon chili powder

½ teaspoon cayenne pepper

½ teaspoon pepper

1 orange, zested (Tip 1)

1 lemon, zested

1.5 pound salmon filet with skin on* 1 cedar plank (can be purchased online: http://www.cedarplank.com/) (Tip 2)

Olive oil for brushing the cedar plank

Directions:

Place the cedar plank in a bucket of water and fully immerse for 4 hours. This will keep your plank from burning when it is on the grill.

To Marinade:

Marinade the salmon by placing the salmon fillet skin-side-down in a glass dish. Brush on the mustard and honey with the back of a spoon. Then place all the ingredients (from the brown sugar to the lemon zest) into a small bowl and stir. Sprinkle this on the salmon filet and pat it into the fish to adhere. Cover it with plastic wrap and place it in the fridge for 2-6 hours.

To Grill:

Preheat the grill to medium high heat and allow it to heat up fully; about 10 minutes. Place the cedar plank on the grill and brush it with olive oil (to keep the fish from sticking). Allow the plank to get hot, about 3-5 minutes then push it to the indirect heat (where the fire is not directly on the wood). Lay the salmon on top of the plank and close the lid of the grill. Allow this fish to cook about 15-20 minutes or until it begins to flake when you place a fork in it and pull apart the meat. Remove from the grill and let the fish sit about 10 minutes before you serve it (this will help lock the juices into the fish). ENJOY!

Tip 1:  To properly “Zest” citrus, grate (with a “zester” works best or the very finest part of your grater) the outside skin of the fruit. You only want the colored part to be zested, not the white flesh underneath because the white section is quite bitter. 

Tip 2: Cedar Planks: This is just what it sounds like, a ¼ inch piece of Cedar wood that is used as a cooking device over the grill. The wood needs to be soaked in water so that it does not burn. Place your fish right on top of the board on the preheated grill and it will cook the fish slowly while infusing the flavors of the wood and keep the fish from falling through the grill slats. You are left with a beautiful piece of fish that is so moist and delicious! By the way, you can use the planks a couple of times, just wash them off with hot water and use until it begins to fall apart.

* Best if you purchase “wild” caught salmon rather than “farm raised” salmon

Chicken on a Bed of Rosemary Branches...

After having attended yet another wonderful class at the  University of California San Diego Medical Center Healing Foods Kitchen I have walked away with more health conscious recipes that are full of flavor and will bring flavor to each bite you take!

This class was special today because it was held at the International Community Foundation Organic Gardens. We were toured through the beautiful gardens where they grow organic foods to promote healthy eating and nutrition, with an emphasis on diabetes and obesity prevention among under-served communities in San Diego’s South Bay.

Amongst one of my favorite recipes of the day was the grilled whole chicken on a thick bed of rosemary (and I mean thick....almost like we placed the whole bush on the grill!). It gave such a rich flavor to the chicken and locked in the tenderness and juices resulting in an outstanding chicken dish!

Chicken on a Bed of Rosemary Branches

Author: UCSD Medical Center, Healing Foods Kitchen, written by Brenna Bowers

Makes: 1 whole chicken

Ingredients:

1 (3 pound) Whole chicken, thawed

2 Tbs olive oil

¼ cup fresh lemon juice

6 cloves garlic, minced

1 large bunch of rosemary (enough to place the whole chicken on a thick bed of rosemary so that it will not touch the grill slats, you may want just part of a whole bush- no joke!)

Salt and Pepper

2 large bricks or rocks, wrapped in foil (Tip 1)

Directions:

To Do Ahead of Time:

·         Butterfly open the chicken and take off the skin using a pair of kitchen scissors. Place the chicken in a Ziploc bag with the oil, lemon juice, garlic, salt and pepper to taste and allow it to marinade for at least one hour or up to 4 hours.

·         Soak the rosemary branches/bush in water for 30-60 minutes; this will keep your rosemary from burning when it is placed on the hot grill.

·         Heat the grill to medium high heat and place the bricks/rocks wrapped in foil on the grill to get them hot.

Grilling:

Turn the grill to medium heat. You do not want to see a flame. Shake off the excess water from the rosemary bush and place it on the grill in the indirect heat (this should be a thick layer of rosemary, so thick you do not see the grill slats any more) (Tip 1). Place the chicken on top of the bed of rosemary, breast side down and place the 2 hot bricks on top of the chicken. Close the lid of the grill and cook the chicken for 8-10 minutes. Open the grill, flip the bird and replace the hot bricks on top. Continue cooking until your meat thermometer reads 160 degrees F.

Let the chicken rest 10 minutes off the grill and then carve* the bird. This will lock in the flavorful juices of the chicken!

Tip 1: The large bricks/rocks wrapped in foil will act as a heat source when cooking the chicken. Ahead of time you must put the bricks on the grill and allow them to get nice and hot. They will be placed on top of the chicken as it is cooking and give the chicken a heat source from above. Secondly, the pressure from the bricks/rocks will press the chicken into the rosemary for added flavor.

 *Carve is a fancy word for slicing up the bird into pieces/portions.

Walnut Encrusted Salmon with White Wine Mushrooms...

Its time to eat fish! Don't be scared of it but rather just try it! This is a simple recipe, full in flavor, and rich in nutrients! Fish is lean, so it is less fatty than red meat or pork and it full of "good fats" called omega-3. This dish is good for you and has the potential to become your families favorite!

Let's get cooking!

Walnut Encrusted Salmon with White Wine Mushrooms (and Yorkshire Pudding)

Salmon with onion-garlic-butter mixture and nuts...ready to be baked

You can tell it has been cooked because it has turned opaque orange

White wine mushroom mixture

Time to EAT!

Walnut Encrusted Salmon and White Wine Mushrooms

Author: Brenna Bowers

Makes: 4 servings

Ingredients:

16 oz. fresh caught salmon (with skin) (about 1” to 1 ½” thickness) (about 4 oz per person) (Tip 1)

3 Tablespoons butter, divided

1 small white onion, minced and divided

3 cloves of garlic, minced and divided

1-2 springs fresh rosemary, minced

3 leaves fresh basil, chopped finely

½ cup toasted walnuts, roughly chopped

1 Tablespoon olive oil

2 cups mushrooms, sliced thin

Salt and pepper

½ cup white wine

½ cup Milk (2 percent is best)

Directions:

Preheat the oven to 375 degrees F.

In a small pan, melt 2 Tablespoons of the butter over the stove. Add in half of the minced garlic, half of the chopped onion, all of the fresh rosemary, basil, and add in a pinch of salt and pepper. Allow the mixture to cook on low heat about 2 minutes or until the butter begins to smell fragrant and sweet (pull from the heat if the butter or onions start to brown).

Place tin foil on a baking sheet, spray with olive oil and place the salmon skin side down. Pat the salmon dry with a paper towel. Pour the butter-onion-garlic mixture over the fish and spread evenly. Place the toasted walnuts on top and press them lightly onto the salmon. Place into the oven for 12-18 minutes. (Tip 2)

In a large sauce pan, add the remaining 1 Tablespoon of butter, 1 Tablespoon of olive oil, the other half of the chopped onions, and all of the mushrooms. On low and slow heat, sauté the mushrooms (they should begin to melt down and shrink in size as they release their juices). After about 5 minutes, add in the garlic, salt and pepper. Cook, stirring occasionally for 2 more minutes and add in the white wine. Allow the mixture to simmer for 5 minutes and then add in the milk. Stir this mixture and cook until the mushrooms are tender and the sauce thickens and reduces (about 10 minutes or more).

Assembly:

Cut the salmon into serving sizes, leaving the skin on or off depending on your preference. Place the salmon on each plate and top with the mushroom mixture.

*I served my meal with Yorkshire Pudding” on the side

Tip 1: To choose a good salmon, look for the bright color orange, you do not want it to look slimy or feel slimy (that would mean it’s a little old).

Tip 2: To know when your salmon is ready, you want to look for the color of the fish to turn form vibrant dark orange to a lighter and opaque orange color. Poke a knife into the center of the thickest part of the fish and look to see if the color has changed all the way through. Remove from the oven as soon as the color has changed almost completely through and cover with foil. Let the fish rest on the counter about 5 minutes to allow it to finish cooking and retain the juices.