raisins

Stuffed Hubbard Squash Recipe

November 14, 2019

Nothing beats this stuffed hubbard squash recipe for the perfect autumnal dinner. Beautiful Hubbard squash filled with wild rice, baby kale and golden raisins, it is a healthy and filling dinner. Ready in about an hour, mostly hands-off cooking time, this is a great low key recipe. If you love stuffed squash, try this quinoa stuffed acorn squash.

Hubbard squash flesh is slightly drier than acorn or butternut and it is a bit earthier in flavor. The bluish-gray color and deep orange flesh is beautiful and makes for a striking contrast.

Any kind of roasted squash is, for me, the perfect fall food and if you like to change up for your holiday side dishes, this would be a great addition to the meal.

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Sweet Irish Soda Bread

March 10, 2019

Sweet Irish Soda Bread

Soda bread is just as synonymous with St. Patrick’s Day as corned beef and cabbage. This sweet Irish soda bread recipe was given to me by a lovely 86 year old Irish lass. I tweaked it slightly, but the heart of this recipe is her. This soda bread recipes is different than traditional soda bread, which is not sweet. This reminds me more of a scone in loaf form. It is perfect with a thick layer of Irish butter and a piping hot cup of strong tea.

This post and recipe have been updated from the original publish date – 2/28/13

This post contains affiliate links. For more information, please refer to my disclosure page.

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Linguini & Roast Chicken

August 25, 2012

Do you ever have those moments when a completely random thought pops into your head out of the blue for no apparent reason at all? This happens to me so frequently, that I’m starting to wonder if this is normal… Well, that is how this recipe ended up here.

I used to make this for dinner once or twice a month about 10 years ago, then because I had it so often I got sick of it and haven’t made it since. As soon as I tasted it again I realized WHY I ate it so often. It’s really, really good.

It is about as uncomplicated as you can get, but the flavors are amazing. The pan juices from the chicken are the sauce for the pasta with a few little goodies thrown in. Let’s talk about the sauce for a minute…
I know some of you are going to groan that I would suggest tossing pasta in a little bit of chicken fat, but fat is FLAVOR.

I’m not suggesting you dive into a block of lard with a knife and fork. The amount of fat is roughly a few tablespoons and unless you’ve had a triple bypass already, it won’t kill you, so live a little… have a salad for lunch & all will right with the world.

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