I was introduced to delicata squash by my mom 7 years ago when she brought some to my house after receiving it in her weekly CSA basket from one of her local farms. At the time, both of us didn’t eat a lot of meat and she was excited to share this vegetarian stuffed delicata squash recipe she pulled together with me. My mom has always been good at pulling together meals with whatever she has on hand – I like to think I got those skills from her.

This Stuffed Delicata Squash recipe was originally posted in January of 2011 (see below). Ironically, my mom was here “saving the day” again a couple of weeks ago, just as I picked up a few delicata squash at Trader Joe’s. I love how Trader Joe’s can make an ingredient so popular, especially when it’s a fruit or vegetable. If you don’t have a Trader Joe’s near you, no worries, you can find delicata squash mixed in with the selection of hard squashes (spaghetti squash, acorn squash, butternut squash) at most grocery stores.

The filling in this recipe is made with garlic, onion, spinach and white beans. If you prefer to include meat, swap out the beans for cooked crumbled Italian sausage.

(more…)

The post Angela’s Stuffed Delicata Squash appeared first on Aggie's Kitchen.

What’s everyone making for dinner these days? I have to ask my friends what they are having for dinner all the time because let’s face it, it can be a chore to constantly come up with new dinner ideas every week. I am always looking for ideas!

Food blogger or not, the struggle is real to figure out what I am going to be able to get on the table within our schedule and that everyone will happily eat each night. I definitely try to stick with a rotation of a few regular meals, but it’s nice to change things up too. Since I already know my whole family loves the chicken cutlets my grandfather always makes for us, I had a good feeling they would love these Parmesan Baked Pork Chops too.

I was right. They gobbled them up.

(more…)

The post Parmesan Baked Pork Chops appeared first on Aggie's Kitchen.

Growing up, my family’s version of “macaroni and cheese” was quite different than the norm. I did not realize this until I was much older. Our go-to cheesy pasta dish always consisted of macaroni with just enough ricotta and lots of Parmesan cheese and I absolutely loved it. Simple Italian comfort food at its best. (Though it wasn’t too long before we discovered and began to love the stuff that came in the “blue box”. ) 🙂

Ricotta was almost always guaranteed to be found in my family’s fridge growing up. We added it to pasta dishes, and even had it as a snack in a small bowl with a little sprinkle of sugar on top. When I buy it now it’s usually to when I’m making baked ziti or lasagna and I often wonder why I don’t pick it up more often to enjoy in other recipes – like this one I created for the McCormick’s Go4Gourmet Challenge.

The Go4Gourmet Challenge challenges you to work with and create your very own recipe using 4 pre-selected seasonal ingredients along with whatever else plays to your tastebuds. I’m always faced with ingredient challenges like this in my very own kitchen when I play the “use it up” game – which happens pretty often – so this was right up my alley. My round of the Go4Gourmet Challenge was to create a recipe using the ingredients pumpkin, cinnamon, Mediterranean Sea Salt and Marcona almonds. I immediately knew I wanted to create a savory pasta dish of some kind and my childhood ricotta pasta dish came to mind and tied it all together.

I incorporated the pumpkin and spices into a creamy ricotta and Parmesan cheese mixture to add to whole grain pasta, topping it with a crunchy Marcona almond, panko and Parmesan crumble. I absolutely loved the crunchy bits of almonds in the topping! And of course we already know freshly grated Parmesan makes everything better…

This Pumpkin-Ricotta Pasta Bake is really nothing like my childhood “mac ‘n cheese”, nor is it even close to my kids’ favorite version of baked macaroni and cheese – my daughter made sure to let me know that. Instead, this pasta is a wonderfully flavorful and comforting seasonal dish that I could not stop myself from eating after it came out of the oven.  It’s unique, in a good way, and if you are a fan of savory pumpkin dishes like I am then I’m sure you’ll enjoy it.

If you were asked to come up with a recipe using pumpkin, sea salt, cinnamon and Marcona almonds, what you make? Better yet, cook up your idea and submit it the Go4Gourmet Challenge here for a chance to win some an amazing assortment of spices and ingredients (each round) as well as a Grand Prize of a Gourmet pantry refresh worth $1000! Good luck and happy cooking!

(more…)

The post Pumpkin-Ricotta Whole Wheat Pasta Bake appeared first on Aggie's Kitchen.

I don’t make meatloaf – of any kind – very often, for no other reason other than it just doesn’t come to mind when I think of what to make for dinner. That’s probably because I didn’t really grow up eating meatloaf, so it doesn’t really fall into the everyday comfort food category for me. Does it for you?

There are two meatloaf recipes that I have made over the years when I have made meatloaf and they have become my go-to meatloaf recipes. They are both very different from each other and it just depends on whether or not I want a more traditional recipe like this copycat Boston Market Meatloaf recipe, or a lighter but oh so delicious one like Barefoot Contessa’s Turkey Meatloaf (I love this one!!).

Anytime I do make meatloaf, my meat loving husband is a happy man. And after making these Mini Cheddar-BBQ Turkey Meatloaf Muffins apparently now I know that my children are both fans as well. I guess I know whats going into the dinner rotation more frequently (along with this Mini Honey Mustard Meatloaf recipe we love).

I was inspired to make this mini versions of meatloaf from my friend Liz, who writes the blog The Lemon Bowl (I’ve been finding myself stalking her blog for dinner ideas quite frequently, along with Melanie’s blog, Nutritious Eats). It’s nice to get ideas from other busy moms that like to eat food you like to eat, and have to still feed young children food that they will like as well – I’m always inspired by both ladies!

These turkey meatloaf muffins came together super easily and quickly, using ingredients I always have on hand.

Side Dish Recipes For Mini Turkey Meatloaf Dinner

Oven roasted potatoes like these Roasted Red Potatoes with Smoked Paprika or Dill Potato Wedges are always great side dishes for this meatloaf recipe.

Other veggie side dishes for this dinner:

Corn, Tomato and Basil Saute

Roasted Green Beans with Almonds

Honey Roasted Parsnips and Carrots

(more…)

The post Mini Cheddar-BBQ Turkey Meatloaf Muffins appeared first on Aggie's Kitchen.

I invited Rachel of Not Rachael Ray over here today to share one of her yummy recipes with you. I have been reading Rachel’s blog for a few months now, we met on Twitter (right Rachel?), talking about food and fitness I’m sure, and I am so glad we did because I love her blog and her food! What makes her posts a little extra fun to read are her notes after each recipe she cooks, I love seeing what her and her husband’s thoughts are about the recipe and if there is anything she would do differently . And can I just say…her daughter is adorable! Thanks for being here Rachel…these Stuffed Zucchini look amazing!

Make sure you stop by Rachel’s blog and say hello!

*****************************************************************************************************

When Aggie asked me to guest post for her, I jumped at the chance. I’ve been reading her blog for awhile now and have loved it from the very beginning. Aggie and I are similar in many ways, family girls, healthy eaters (although I think she has better discipline in that department than I do), and fitness lovers.

I’ll quickly introduce myself, if you want to learn more, check out my blog and my about me page. I started my blog because I love cooking and baking, but I’m not a trained chef. I went to school to become a Doctor of Physical Therapy, and while I love that job, I have transitioned into being a stay-at-home mom. I still work at the hospital here and there when I’m needed, but most of the time I’m at home hanging out with my little girl. Being a stay-at-home mom has given me more time to try new recipes and document them on my blog for everyone else to try. It has become such a fun hobby and a new passion of mine.

Today I have some stuffed zucchini for you. It is a quick and easy side dish.

(more…)

The post {Guest Post} Stuffed Zucchini from Not Rachael Ray appeared first on Aggie's Kitchen.

For those of you looking for a fish recipe for Good Friday, this is it.  This was delicious, and seriously so easy.  You probably have most of the ingredients already, just go out and get yourself some fresh fish (of course frozen is okay too) and make this for dinner.  I served it alongside some roasted broccoli.  I had to talk my kids into trying it, but once they did I didn’t have to say another word.  They were rewarded with an “I tried something new!” sticker (good ole Hello Kitty and Spiderman)…an idea I stole from Jamie Oliver’s new show.

Brilliant!

I originally found this recipe on my friend Patsy’s blog a long time ago and have been wanting to try it for a while now.  I changed things up a bit by using panko instead of regular breadcrumbs and since I love garlic and lemon so much it was only natural for me to throw in a few extra cloves and some lemon zest.  The fresh parsley brightens it all up so if you have it use it!  (by the way…fresh Italian parsley is easy to grow and is great in so many dishes, put a pot on your counter and keep picking at it, it will pay you back with lots more and it looks and smells pretty too!)

What is Oreganata Style?

Oreganata style is typically a mixture of breadcrumbs, dried oregano, butter or oil and garlic. Lemon and Parmesan are commonly added to the breadcrumb mixture for extra flavor. You can use any mild white fish in this fish oreganata recipe (like flounder or tilapia) but will find that Clams Oreganata and Shrimp Oreganata are also very popular versions of this dish.

How do you make Fish Oreganata?

The best part of this recipe is how quick and easy it is to make. You combine the ingredients (panko, parsley, lemon zest, lemon juice, garlic and oregano) for the breading topping and bake.

1. Preheat oven to 425 degrees. Cover a baking sheet with foil and then spray with non-stick spray.
2. Place the fillets on the baking sheet. Combine remaining ingredients (EVOO through oregano) in a bowl. Press the bread crumb mixture into the fish fillets making sure they are covered. Bake until the fish is just opaque in the center, about 10 minutes.

Such an impressive, yet simple dinner idea. I know you’ll enjoy it.

My family loves to serve it as one of the Seven Fishes on Christmas Eve!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Fish Oreganata

• Author: Aggies Kitchen
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Fish and Seafood
• Method: Oven
• Cuisine: Italian

Print

Pin

---

Ingredients

• 1 lb mild white fish (I used haddock, but flounder, tilapia or any other white fish can be used)
• 2 tablespoons extra virgin olive oil
• 3/4 cup panko (Italian seasoned breadcrumbs will also work)
• 1/4 cup chopped fresh parsley
• zest from one large lemon
• 3 tablespoons fresh lemon juice
• 3–4 garlic cloves, minced or pressed
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 425 degrees. Cover a baking sheet with foil and then spray with non-stick spray.
2. Place the fillets on the baking sheet. Combine remaining ingredients (EVOO through oregano) in a bowl. Press the bread crumb mixture into the fish fillets making sure they are covered. Bake until the fish is just opaque in the center, about 10 minutes.

---

Notes

adapted from Weight Watchers Make it in Minutes, discovered on Family, Friends and Food blog

The post Fish Oreganata appeared first on Aggie's Kitchen.

I’ve been finding it really hard to find time to blog lately…between a long vacation, birthdays, school and now a new member of our family, my time has been well accounted for and unfortunately blogging has not made the list. It’s all good though…it’s been a fun and full couple of weeks.

And speaking of a new member of our family…I would like to introduce you to

Dexter.

He is the sweetest little guy. I adopted him from my sister Lina, who has been his foster mom for about a month now. He needed a home and once we met him it just felt right. He’s a Black Lab/Hound mix and is 14 weeks old…and he fits right into to this already crazy household!

Ok…on to the eats. I made this last weekend for lunch and it was such a treat! We don’t eat crab cakes too often, for the obvious reason that crab meat isn’t cheap, but when we do we relish every bite. My husband goes nuts over crab cakes.

When I make crab cakes I normally follow the Old Bay recipe found on the side of the can…but this time I got a little creative. I added lots of pressed garlic and used Dijon instead of regular mustard. They turned out great and I am happy to say I would make them this way again! I served them over a delicious salad full of good stuff…fresh spinach, romaine, red pepper, red onion all tossed in a homemade dijon vinaigrette.

Garlicky Crab Cakes

Ingredients:

• 1/2 cup panko
• 2 TB mayo
• 2 tsp Old Bay
• 2 tsp fresh chives, snipped (or 1 tsp dried)
• 1/2 tsp Dijon
• 1 egg
• 4 cloves pressed garlic (or finely minced)
• 1 lb lump crab meat

Directions:

1. In a large bowl, combine panko, mayo, Old Bay, chives, dijon, egg, garlic and crab meat. Mix gently and form into patties. Broil or fry until golden brown on each side.
2. Serve with a squeeze of lemon or additional mustard.

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

The post Garlicky Crab Cakes appeared first on Aggie's Kitchen.

If you are looking for an alternative to those frozen chicken nuggets you buy in the store, this is a great recipe for you to try. It’s easy, full of flavor and ssshhh…pretty healthy.

The method behind cooking these chicken bites is “air baking”. I learned this method from watching cooking shows and was amazed at what a difference it made when baking anything that is breaded. All you need is a large rimmed cookie sheet and a cooling rack and you are on your way to really crispy breaded chicken or fish for dinner.

I like to use Panko breadcrumbs for that extra crunch, but you can definitely use regular fine breadcrumbs and get the same result. I always buy plain breadcrumbs and season them up on my own with salt, pepper, garlic and sometimes Italian seasoning. I gave these chicken bites a little extra something sweet by dredging them in homemade honey mustard sauce before breading them. You could surely get creative and dredge them in buttermilk ranch or even teriyaki sauce to change them up a bit.

Print

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Crispy Chicken Bites and a peek in Aggie’s Garden

• Author: Aggie's Kitchen
• Category: Chicken
• Method: Stove

Print

Pin

---

Ingredients

• 1 lb chicken, cut into large nuggets
• salt and pepper
• 2 – 3 heaping TB honey
• 2 – 3 heaping TB yellow mustard
• 1 cup (ish) Panko or regular plain bread crumbs, seasoned to your liking with salt, pepper, garlic powder
• nonstick spray or olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375 degrees.
2. In a bowl, mix together honey and yellow mustard until completely combined. Place seasononed breadcrumbs in a large rimmed dish or bowl. Season chicken pieces with salt and pepper and gently dredge chicken in sauce. After dredging, place chicken into breadcrumbs and gently press to coat. Place breaded chicken onto cooling rack that is placed in a rimmed cookie sheet. Coat each chicken piece with nonstick spray or spritz with olive oil.
3. Bake for about 15-20 minutes or until golden brown. Serve with your favorite dipping sauce.

The post Crispy Chicken Bites and a peek in Aggie’s Garden appeared first on Aggie's Kitchen.

Yesterday I found myself in the same situation that I usually am in. A small bunch of whole mushrooms on the verge of getting thrown out. My good friend (who is expecting a little boy next month!) mentioned she was craving stuffed mushrooms the other night and asked me if I had a recipe…I sent a link to these…and then got a craving of my own. I decided this time to make them vegetarian, and instead of beef used leftover toasted pine nuts from my grilled eggplant salad.

They were a perfect little side dish for dinner last night. Marialisa…if we weren’t 2000 miles away from each other these would totally have been for you. 😉

(before going in the oven…)

Spinach and Toasted Pine Nut Stuffed Mushrooms

Ingredients:

• 8 whole mushroom caps (stems removed - save stems for filling)
• 1/4 cup toasted pine nuts, roughly chopped
• 1/2 small onion, chopped
• 1 garlic clove, minced
• leftover mushroom stems, chopped
• about 2 cups fresh spinach, chopped
• 1/4 cup whole wheat panko
• olive oil
• salt and pepper
• grated parmesan cheese

Directions:

1. Preheat oven to 400 degrees.
2. Place mushroom caps in lightly greased baking dish. Sprinkle salt, pepper and drizzle of olive oil over mushrooms.
3. In a hot skillet, saute garlic, onion, chopped mushroom stems and chopped spinach in olive oil for about 8 minutes, till all cooked through. Season with salt and pepper. Add toasted pine nuts and combine. Add panko, combine and let cool.
4. Using a tablespoon, spoon stuffing into each cap, carefully pressing down to fill completely. Top with fresh ground pepper.
5. Place in oven and cook for approximately 10 minutes, at this time sprinkle mushrooms with grated parmesan cheese. Place back in oven and cook for another 10 minutes or until golden brown. Spoon wine sauce (optional) over each mushroom and serve.

Additional White Wine Sauce

White Wine Sauce

• 3 cloves garlic, minced
• olive oil
• 1/2 cup chicken broth
• 1/2 cup white wine
• 1-2 TB butter

1. Saute garlic in olive oil till golden. Add chicken broth and white wine. Let simmer for 4-5 minutes. Once reduced a bit, add butter. Simmer for another few minutes. Sauce will be thin.

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

The post Spinach and Toasted Pine Nut Stuffed Mushrooms ….another stuffed mushroom appeared first on Aggie's Kitchen.