Oh, we are so happy to have snow! I took Ryan sledding after school and upon our return he needed the traditional cup of hot chocolate with extra mini marshmallows! So wonderful!
It’s nice to relax for a bit after a very busy cooking week. I made some things that will definitely be in my regular rotation of meals. I tried this new dish out of Cooking Light Magazine. It was a bacon and roasted butternut squash pasta bake. Instead of a traditional white sauce they recommended chicken stock with flour for thickening. The squash was cut into 1/2″ pieces and roasted in the oven for about 30 minutes. I used turkey bacon in lieu of pork bacon. Lastly, the dish was topped with about 3 ounces of gruyere swiss cheese. I made it ahead and baked it tonight, it was delicious! The squash added a nice creamy texture to the pasta. I made it a couple of days ago so all I needed to do was pop it in the oven, I love that!
Gruyere swiss cheese is one of those flavor packed ingredients that a little goes a long way. It’s my favorite cheese to use next to parmigiano reggiano.
I baked this week too. I made Cinnamon Streusel Sour Cream Coffeecake. I did photograph it now I need to write out the recipe for sharing.
Lastly, I love Asian anything. With the snow coming down it was awesome to have bright and colorful vegetables on hand. I had red cabbage, green onion, red bell pepper, chopped peanuts and fresh cilantro. I whipped up a delicious Asian salad that took me all of 5 minutes. I will share this recipe as well.
Have a wonderful day!
Angie
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