Still cookin'......

We've been cooking quite a bit lately, even though I haven't posted a new recipe to the blog. I've been making some things we've made before, plus doing a few cooking experiments on my own. There are so many good recipes that we've added to this blog, that sometimes I just want to go back and eat them again! So that's pretty much what we did this week...we had the Stuffed Poblano Peppers again, and the Memphis Dry Rub Ribs, mmm....and a few things we just whipped up on our own.



Chorizo Breakfast Tacos : We browned some chorizo and incorporated it into an omelet. We added some cheese, sour cream, and leftover Avocado Aioli, then wrapped it up in a corn tortilla that was warmed over the gas burner on the stove. I LOVE breakfast tacos!


Salmon and Acorn Squash on the Grill : I seasoned everything with salt, pepper & olive oil and just grilled it, and added a little squeeze of fresh lemon juice added to the salmon. I also threw in some black eyed peas for good measure. :)


Seasoned Pork Chops and Grilled Asparagus : Another quick fix meal made entirely on the grill. I seasoned the pork chops with salt & pepper, chili powder and a small amount of cayenne pepper for some spice. Onto the grill it went, along with the asparagus. When it was done, I added some butter and parmesan to the asparagus.

I'm planning out my list for next week and doing some new recipes, so get ready! :)

#30 :: Acorn Squash Apple Puree

**I'm doing 2 days worth of posts to catch up. We've been spending a lot of time in the kitchen!!**

I've seen everyone on Food Network make a sauce, gravy, puree, dressing or some other topping for their meal, so I thought I'd try my hand at it. I kept the meal simple, pork chops seasoned with salt and pepper and a boxed stuffing mix, and used the puree {with some applesauce on the side} to flavor the meal. It was definitely a different taste, but surprisingly good.

Ingredients

• 2 1/4 pounds acorn squash (2 medium to large), halved and seeded
• 3 tablespoons, plus 4 teaspoons unsalted butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/3 cup finely chopped shallots
• 2 Fuji or Gala apples, peeled, cored, and diced
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 cup chicken stock or canned low-sodium chicken broth

Directions

Preheat the oven to 350 degrees F.

Place the squash halves, cut sides up, in a large baking dish. Place 1 teaspoon of the butter in the center of each squash. Sprinkle the insides lightly with the cinnamon and nutmeg. Add enough water to cover the bottom of the pan by about 1/4-inch (about 1/2 cup), cover tightly with aluminum foil, and roast until the squash is tender, 50 minutes to 1 hour.

Remove the squash from the oven, uncover, and let sit until cool enough to handle. Using a spoon, scoop the flesh from the squash into the bowl of a food processor..

Melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. When the butter is foamy, add the shallots and cook, stirring, until soft and fragrant, 45 seconds to 1 minute. Add the apples, salt, and pepper and cook, stirring occasionally, for 3 minutes. Add the stock and cook, stirring occasionally, until the apples are very tender, 8 to 10 minutes.

Remove the pan from the heat and transfer the apple mixture to a food processor with the squash. Puree the mixture on high speed until smooth. Adjust the seasoning, to taste, and serve warm.

Makes 6 servings of puree.

Recipe from The Essence of Emeril on Food Network.

Star Rating: 4.5 out of 5 stars