Moe's Empanadas Mendocinas

This recipe has been a major work in progress for several years now.  While in Argentina, I had many opportunities to sample empanadas but I never got a recipe of any sort from anyone (a major fail on my part).  Once I returned back home I began to miss them and have worked hard to try and replicate what I ate on my mission in Mendoza.  While I am still perfecting them, I feel they are now good enough to share.

This filling recipe is large...I used half of it and made 3 dozen empanadas.  I froze the rest for another day.

Filling:
2 lbs ground beef
4 medium onions, chopped
1/2 cup butter*
3 1/2 Tbsp Paprika
2 1/2 Tbsp Chili Powder
2 Tbsp Oregano
1 Tbsp Cumin
Sugar to taste (about 1 Tbsp)
salt and pepper to taste (1 tsp salt, 1/4 tsp pepper)

Heat butter in large pan and saute onions until they are translucent (about 8 minutes).  Add meat and cook till done.  While cooking add spices.

Two important parts to making meat:
1. Don't dry it out (don't cook all the butter out of the mix), *if you don't want to use so much butter or if you do cook it out and it looks dry, add 1/2 cup of a chicken,beef, or vegetable broth and let it reduce a bit so it cooks and reduces a bit into the meat.
2. Refrigerate!  Don't use hot filling.  Let it cool for a while so the filling doesn't make the dough soggy when you put them together.

Dough:
(two batches of this dough made 3 dozen empanadas)
Mix:
2 1/4 cup flour
1 tsp salt
Add:
1 cube (1/2 cup) cold butter, cut in small cubes

Crumble the butter into the flour mix till all butter is smoothed out and mixed in (consistency of cornmeal)

In a separate bowl, whisk 1 egg and add 1/3 cup milk and 1 Tbsp white vinegar.

Make a well in the flour/butter  and pour in liquid.  Work into dough, Take ball of dough, flatten into a disc and wrap in seran wrap and let rest in fridge until ready to use.

Preparation:
 Boil 6 eggs (for 3 dozen)
1 can green olives
1 egg, beaten

Divide dough into two parts to make it easier to roll out.  On floured surface,  roll out and cut out desired size circles (tapas).

Place meat in the center with a piece of boiled egg and a few green olive slices. (Don't over fill)

Rub a bit of water on the edge before sealing up and press with a fork. (In Argentina they  do a very pretty twist around the edge...but I stink at it...so a fork pressed along the edge will do...sigh)

Whisk an egg.  Use a brush to coat each empanada with egg before sticking in oven at 400 degrees for about 20 minutes.

 Enjoy!

 

Chicken Teriyaki--hear me roar!

Do you ever get in a culinary rut?  You realize suddenly that you are stuck making the same things day after day and you just get bored.  That has been my lot as of late.  Culinary boredom...(insert snore here)...but actually, otherwise life has been kind of CrAzY.  Lots of change and meeting new faces and trying new adventures.  Especially for my five year old who recently had a late start to Kindergarten.  Now our lives revolve around bus schedules and after-school play dates and it has been a crazy fun month.

Spending so much time each week waiting around for the school bus has made for some new mom friends for me :)  I have two wonderful ladies who pick up their kids with me each day and I enjoy our daily visits.  Recently, they were both sharing Japanese cuisine that they love and suddenly I NEEDED to eat some Teriaki Chicken...which is unusual for me.  I have never attempted anything Asian.  It was a "light bulb" moment for me and I have since been using my wonderful family as guinea pigs as I have worked out the perfect Teriaki Chicken recipe.

I personally think that I NAILED IT, but you may judge differently.  Either way it cured my boredom and suddenly I feel like a Kitchen Wonder :)  Now I just have to resist the temptation to make this every day.  And the family all loves it too...I am homemaker, hear me roar! Here's to new recipes and new friends!

The RECIPE I used to start my experiment was from the FOOD Network (aren't they great).  However, I ended up changing quite bit so I have posted my revised version below.

CHICKEN TERIYAKI

1/2 cup mirin (sweet Japanese rice wine)
1/4 cup soy sauce
4-5 Tbsp brown sugar (depending on how sweet you like it)
3 tsp grated fresh ginger root
Splash sesame oil
3-4 chicken breasts, cut into bit-sized pieces
1 tsp peanut oil
1/2 chicken broth*

Combine the mirin, soy sauce, brown sugar, ginger root and sesame oil in air tight dish that you can steep the chicken in.  Add the prepared chicken pieces and leave for 15 minutes.
Heat the peanut oil in a frying pan over medium heat.  Using a slotted spoon, transfer the chicken pieces from the marinade to the pan.  Saute them until they look cooked on the outside.
Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes.  (I cut the chicken pieces even smaller as I stir and check to see if they are cooked through, the smaller the pieces the tastier)
Remove the cooked pieces with the slotted spoon and turn the heat up in the pan to let the liquid boil down to a thick dark syrup. *This is where I added the 1/2 cup chicken broth.
Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup.  Serve over a pile of rice with steamed veggies!

AND for the rice, I tried my best to imitate the Ham Fried Rice from a local Chinese restaurant we loved growing up.

Perpare rice however you like it...I  used
1 cup uncooked rice
2 cups water

Saute
1 cup cubed ham (cut small)
2-3 bunches chopped green onion

Scramble 2 eggs and toss it all together.  It's pretty tasty.

Baked Ravioli

 I love this recipe and it is so easy and fast! I use it all the time and my family loves it. When my sister in law Vanessa was visiting us, I made this for her and she loved it. I have been meaning to get her the recipe, so this post is for you Ness. I used to be a huge believer in the fresh raviolis that you find in the refrigerated section at the grocery store, but this recipe calls for frozen and I have been won over. They are bigger, you get more for your dollar, and they are tastier in my opinion. So here is the link to the original RECIPE. The blog is called The Country Cook and I love this recipe of hers. I have changed it up just a bit though.

Baked Ravioli-

1 tsp of EVOO
1 medium sized diced onion
1 TBS minced garlic
1 lb. ground hamburger (I usually only use 1/2 a pound to stretch a dollar. I have also used ground pork.)
1 TBS of Italian seasoning
1 tsp garlic salt
1 (26 oz)jar of your favorite marinara sauce
1  (25 oz)pkg of frozen cheese ravioli
*1-2 cups shredded mozzarella cheese

Preheat oven to 425

Cook onions and garlic until translucent in EVOO. Add your hamburger. Crumble and cook, While the meat is cooking, sprinkle the garlic salt and Italian seasoning over the hamburger and cook until brown. Add your marinara sauce. Grab your baking dish and spoon about 3/4 cup meat sauce on the bottom of the pan. Place a layer of frozen ravioli on top of that. Spoon another 3/4 cups of sauce over that layer. Place the rest of the ravioli on top of that and then pour the remaining sauce on top.You are going for a lasagna type technique.   Sprinkle your cheese on top and cover with aluminum foil. Bake in oven for 30 minutes. Take the foil off and turn your broil on for 2 minutes to make your cheese all yummy and bubbly brown. Let is sit for 10 minutes or if your family is starving just dig in.

*Because cheese is expensive, I just use a little on top. You can layer the cheese in the dish with the sauce, but I usually opt out and just put it on the top. I don't think it makes that big of a difference because you are using cheese ravioli.

Gnocchi with Pumpkin & Sage

What do I say that does justice to this Fall dish of awesomeness?  I am still on my "Squash Kick" and going strong.  Anyone else been using pumpkin puree besides me?  We all know that many people use pumpkin this time of year.  The ladies from "Our Best Bites" introduced me to amazing Pumpkin Alfredo via my sister (she is their biggest fan)..and I could eat that stuff all day.  However, this dish actually came from a book I checked out from the library. Did you know you could check out recipe books from your public library--how cool is that!?

And seeings how this is a Gnocchi dish and I LOVE making my own Gnocchi, I was instantly sold.

So if you really want to cheat you can buy gnocchi but they really are easy as far as fresh pasta go.  I can't really say that fresh is SO much better because I have never bought them from the store...they look unappetizing though...My advice--be brave and make your own if you feel adventurous!  And to make it easier, plan ahead;  make extra mashed potatoes earlier in the week (for Shepherds Pie, Mash Potatoes and Gravy, whatever).

Moe’s Gnocchis 

4 packed cups mashed potatoes (best at room temperature)

1 ½ to 2 cup flour

2 eggs

½ tsp salt

Mix in mixer to form dough.  Use extra flour when rolling out.

(Half this and it will feed a family of 2 adults and 2 kids, but I usually make it all up and freeze the extra--they freeze very well)

The lighting does not do this dish justice...I will take a better picture next time I make this

Gnocchi with Pumpkin & Sage

(***adapted from Weight Watchers Quick Italian Favorites pg 90)

Sauce:

2 Tbsp Olive Oil

½ lb bacon, cooked and crumbled

(I used smoked maple)

1 8oz pkg Mushrooms

(I used mini bellas)

1 cluster green onions, chopped

2 tsp garlic

1 jar of your favorite Alfredo Sauce

2/3 cup Pumpkin Puree

½ tsp salt

½ tsp pepper

1 cup chicken broth

½ tsp rubbed sage

Parmesan for garnish

Cook and crumble bacon, set aside.  In sauce pan, sauté mushrooms, garlic and green onion in olive oil over medium heat about 5-7 minutes, or until tender.  Add jar of Alfredo, pumpkin, salt and pepper and cook 2 minutes on low.  Add broth and sage.  Cook Gnocchi’s and put in bowl, mixing with sauce.  Add crumbled bacon if desired (I keep it separate so it doesn’t go soggy in leftovers).  Serve with Parmesan (and crumbled bacon, opt) on top.  

***if you are wondering what is changed from the original...they call for fat-free Alfredo sauce--ew!  And I don't like the bacon in it so I keep that for on top.  The rest is pretty much the same ;)

French Dip Loaf

I love that food is associated with our memories. Often while I'm cooking a meal, I usually have moments in my life jump into my mind. The French dip sandwich is very special to me for this reason. One of my most memorable memories was when I had my first baby. You know how your not allowed to eat anything and then you are basically starved to death after pushing a baby out for over 2 hours? Well after I had Damien, I was starving!! My first meal was the French Dip and it tasted like gold. It was so yummy and after having it in the hospital after Damien's delivery, I started making French dips for my family.

On Saturday, Andrew was making sandwiches for lunch and noticed that the roast beef was almost expired. He then suggested that we make French Dip sandwiches for our Sunday dinner. I thought it was a brilliant plan. Sunday morning rolled around and I soon realized that I didn't have any hoagie buns for the sandwiches. So I started thinking of what I would need to make my own hoagies, and I came up with the loaf instead and I am so glad I did! This loaf is so simple and it's way fun to eat. So here is what you need.

1 Recipe of Our Best Bites Bread Sticks

1 1/2 cups warm water
1 TBS sugar
1 TBS yeast
1/2 tsp salt
3-4 1/2 cups flour

In a large bowl or mixer, combine water, sugar, and yeast. Let sit until bubbly and then add salt and flour. With flour, slowly add until the bread pulls away from the sides of the bowl and it barely sticks to your fingers. Spray non stick spray in a large bowl and cover with saran warp, set aside, and let double in size.

Then you will need

1-2 tsp butter
1 medium onion
2-3 garlic cloves, minced
1 lb. deli cut roast beef
3-4 slices of Swiss cheese
1 tsp garlic salt
1 packet of Au Jus mix

In a skillet, melt butter. Slice onion in half and then into strips. Add  onions to butter with garlic and saute until onions are caramelized.

Cut roast beef into strips and then add to the skillet and cook together for 5 minutes.

When dough is done rising, spray counter with non stick spray and roll the dough out on the counter into a rectangle. Put the roast beef and onions in the middle of dough, leaving dough around the edges. Lay your slices of Swiss cheese on top of meat and onions.

Slice 1 inch strips into the dough, all around the dough except for the ends. and then fold over the ends first and then alternate the middle strips until the all the dough is folded over.

Place loaf onto a cookie sheet, lined with tinfoil(easy cleanup) and then brush with butter and sprinkle with garlic salt. Bake in oven at 350 for 20 minutes. I usually turn the broil on the last 2 minutes to brown the top of the loaf. While the loaf is baking, make your Aujus mix. If you have never seen these at your store, look in the gravy/mix section. I have noticed that some wal-marts don't carry them. When the loaf is done, remove from oven and let cool 5-10 minutes. Slice into desired size and serve with your Aujus dip.

Enjoy!

Homemade Chicken Noodle Soup

Homemade chicken noodle soup was my favorite meal as a child. I have so many memories of my Mother and Aunt Sharon making this yummy soup. It feeds the belly and the soul. I even asked for it to be the meal at my luncheon when I got married. I believe the key ingredient to this masterpiece is the homemade noodles. Big thick homemade noodles are a necessity for this soup. Making your own noodles can be a little nerve-wracking at first but they really are simple and are worth the extra time. So here is the recipe.

{Chicken Noodle Soup}
6-8 cups water
2 chicken breasts

*3-4 carrots, cut in slim 1/4 inch pieces

*2-3 celery ribs, cut in slim 1/4 inch pieces

*1 large onion, diced

3 Tbsp Chicken Stock (I buy my stock in bulk from Winco or you can get a good priced jar from Sam's Club. I have also used bullion cubes.)

*Veggies depend on your preferences. I love to use lots of veggies in my soup but I have gotten by with only 2 small carrots.

I boil the above ingredients until the chicken is completely cooked. I take out the chicken and then I let it cool on a cutting board. When it is cooled, I dice it up into tiny pieces (you can shred or chunk up the chicken, but I like it diced up) and then I put it back into the soup.

{Noodles}

2 cups flour

1/4 tsp of baking powder
1 tsp salt
2 eggs
3-4 TBS water or milk

Make a well in a bowl with your dry ingredients. Crack your eggs into your well and then mix together with fork until you start forming dough. When you have a stiff dough slowly add your milk (or water), a tablespoon at a time, until your dough is a ball of workable dough (not too sticky). Split dough in half and then lightly sprinkle flour on a surface and roll out your dough as thin as you can. Cut noddle desired thickness with pizza cutter  and repeat with other half.  Add noodles into your BOILING soup.  Boil for 5-10 minutes and then serve with some yummy homemade rolls. 

Hopefully that all makes sense and it works out when you make it :) This is the best way to eat chicken noodle soup- with home made noodles!! The ultimate comfort food!

Ode to Butternut {Part Two}

Happy October!  Be excited, be very excited.  I introduced my love of Butternut squash with a killer dish but the second part of this tribute goes above and beyond the call of tasty dishes and is one of my all-time FAVORITES!  (And the best part is that you can use your leftovers from {Ode to Butternut--Part One})

This dish also showcases one of my other favorite ingredients: {The Shallot}  The shallot is like a garlic-onion superhero.  It has a strong and buttery flavor and shallots are "besties" with great fall foods like our friend the Butternut.  I just love 'em.

This dish has one of my favorite herbs--{Sage} and we'll talk about this more later, but sage is AWESOME!

In my exploration for great raviolis I came across this gem of a recipe from Food Network's fabulous chef, Emeril Lagasse (original recipe found here).

For my pasta dough I use a great recipe found at fromargentinawithlove.com.  Rebecca Caro has many great recipes from Argentine cuisine and some wonderful tutorials.

On we go:  The dough--

Dough Recipe
3 cups flour
2 eggs
1/2 Tbsp Olive Oil
1 tsp salt
10 Tbsp water

Create a flour well wide and deep enough for about 1 1/2 cups of fluid.  Sprinkle salt in it and crack two eggs into it.  Add oil and begin to blend together in well with a fork.  Slowly add 10 Tbsp of water while mixing and adding flour from the walls of the well.  When all the water is added put that fork down and get messy.  Work dough and knead (adding extra flour if needed) for around 10 minutes until elastic and smooth.  Wrap in Seran wrap and let it rest for an hour (ish)  When you have filling ready, divide in two and roll out as thin as you can get it.

I use a dough press for these raviolis, as shown below.  The back serves as a "cookie cutter" of sorts, then you flip it over lay your dough on it, add filling and wet one side before folding it over and pressing.  Its quick, slick and they look beautiful when your done.  Make sure to use flour through out the rolling, filling process.

Butternut Squash Ravioli Filling

Saute for 1 minute:

2 Tbsp butter

6 Tbsp minced shallots

Add 2 cup squash puree (***use your leftovers from Part One)
stir 2 or 3 minutes till dried a little

Add salt and pepper to taste and add 4-6 Tbsp cream

Stir 2 or 3 minutes and remove from heat

Add 6 Tbsp Parmesan and pinch of nutmeg

Add large scoop of Ricotta Cheese (around 3/4 to 1 cup)

Make into ravioli pasta and boil in salt water 2 or 3 minutes

Sauce:

8 Tbsp butter

Add 12 leaves sage

Cook butter in saucepan on stove over medium high heat until butter starts to brown.   Add sage leaves and serve over raviolis.  Garnish with freshly grated Parmesan cheese.

Meatballs Round 2

Moe introduced me to my all time favorite meatball meal. Waikiki meatballs was love at first bite. I admit I have gone way overboard with meatballs in general but to my defense, they are just so yummy. When we first started this blog I wrote a post about meatballs and well since then, I have got meatball making down to a science. So all though I love Moe's meatball recipe, I have changed it up to make my meatball making process faster, more economical, and well maybe just a tad tastier. So here I go, yet again, on a meatball loving post.

(I only have my phone camera to work with, so your going to get some winner pictures from us)

Meatball Recipe

1 lb. Hamburger (I prefer 90% / 10% lean)

1 lb. Ground Pork(I love the flavor this meat adds and a huge plus is that right now ground pork is less money than beef in Texas)

1 tsp. Salt

1 tsp. Pepper

1 TBS. Minced Garlic

2/3 Cup Plain Bread Crumbs (so much easier than trying to crush saltines)

1 Egg

¼ Cup Milk

(If the mixture is too sticky, add some more bread crumbs to get a good mix--not too sticky and not too dry. The meatballs should be easy to roll but you want them to be moist.)

Mix all above ingredients together with hand and then roll into desired meatball size.This is where I have changed up the old recipe. I used to cook the meatballs first in oil and then finish baking them. I have stopped doing that all together and the meatballs go straight into the oven. Place on tinfoil lined cookie sheet and bake at 350 for 10-15 minutes and then turn the broiler on for 5 minutes to make the tops a bit crispy (watch carefully). This recipe makes between 30-40 meatballs, depending on their size. I have started to make my meatballs a lot smaller than I used to. It takes about 10-15 more minutes to hand roll them at a smaller size but I think it’s well worth it. My 3 year old eats them easier if they are small, the recipe makes more meatballs, and I think they might pack a little bit more flavor when they are small. I usually double or even triple the recipe and I usually get around 100 meatballs.

8 Meatball Uses- That’s 8 Meals!!!!

Waikiki Meatballs (Courtesy of Moe's family-in-law)

20-30 Meatballs (Recipe Above)

Waikiki Sauce-

2TBS Cornstarch

1 Can Pineapple tidbits

1TBS Soy Sauce

1/2 Cup Packed Brown Sugar

1/2 Cup Apple Cider Vinegar

1/3 Cup Diced Green Pepper

Combine pineapple juice, brown sugar, apple cider vinegar, and soy sauce. Reserve 1 TBS and mix with cornstarch. Bring to boil above ingredients, and then add corn starch liquid. It will thicken up and then you add your pineapple and green peppers. Poor it over your meatballs and let it soak all of that sweet yummy goodness into the meat. If meatballs are frozen, put in baking dish and pour sauce over the meatballs, cover with tinfoil, and bake at 350 15-20 minutes or until heated through.  Serve over white or brown rice.

Spaghetti and Meatballs/Meatball Marinara Subs

20-30 Meatballs

Simple Marinara Sauce-

In a medium saucepan heat 3 tablespoons extra virgin olive oil over medium high heat. Add 2 minced garlic cloves, cook until fragrant. About 1 minute. Add 1/4 tsp red pepper flakes and 1 can whole or diced peeled tomatoes, breaking them as you go. Season with salt and pepper. Bring to boil, and then reduce to rapid simmer. Cook stirring often until sauce thickens, about 15 minutes. Stir in 1 tsp minced oregano leaves. Makes 2 1/2 cups. I have also added fresh basil leaves.

(In a pinch, which is like almost always, I use a jar of my favorite store bought sauce. I really like to use Classico- Spicy Tomato Basil.)

For Spaghetti and Meatballs Serve over Spaghetti Noodles.

For Meatball Marinara Subs, serve in subs with olives, tomatoes, your favorite cheese and toast in oven.

Meatball Casserole

12-16 Meatballs

1 Can Cream of Mushroom

1 Can Cream of Chicken

½ cup Sour Cream of Plain Greek Yogurt

1 Box Stove Top (chicken flavor)

1/2 cup cheddar/mozzarella cheese

Put meatballs in casserole dish. Cook stove top and sprinkle half of stuffing on meatballs. Combine your cream of mushroom, cream of chicken, and sour cream. Pour over your meatballs and stuffing. Sprinkle on the rest of the cooked stuffing and cheese. Bake at 350 for 20 minutes. Serves 2-3 people (if you like meatballs as much as we do) Great comfort food!!

Meatball Bubble Bread

18-24 Mini Meatballs

(With mini meatballs you just roll your meatballs into smaller balls and cook at a shorter time)

Bread Recipe- (Courtesy of Our Best Bites)

1 ½ cups warm water

1 TBS Sugar

1 TBS Yeast

½ tsp salt

3-4 cups flour

Combine warm water, sugar, and yeast and let bubble. Then add salt and flour and mix until dough is slightly sticky. Spray a bowl with non stick spray and then spray hands and remove dough from mixing bowl. Put dough in sprayed bowl and cover with plastic wrap. Let sit and rise until doubled. Once doubled, remove dough from bowl and place on non stick sprayed surface. Divide into 18-24 pieces and wrap mini meatballs in dough. Place seam down in pie pan, Butter the tops of the dough balls and sprinkle with garlic salt and parsley. Let sit for 10 minutes and then bake at 400 18-20 minutes or until tops are lightly browned. Dip bubble bread in marinara sauce.

Sweet and Sour Appetizer Meatballs (Courtesy of Our Best Bites)

50-70 Frozen Meatballs

1 (12-ounce) jar chili sauce

1(16-ounce) jar grape jelly

Combine jelly and chili sauce in slow cooker and stir until smooth. Heat the mixture if needed to combine. Add meatballs and set temperature to low. Cook for 2-5 hours on low. Serve with toothpicks.

Italian Meatball Soup (Courtesy of Our Best Bites)

30- 40 mini meatballs

1-2 TBS olive oil

1 onion chopped

4-5 cloves of garlic, minced

5 (14 ounce) cans of chicken broth

1 cup water

1 (28-ounce) can crushed tomatoes

1 TBS Italian seasoning

2 carrots, peeled and diced

1 cup small pasta uncooked

2 cups fresh spinach, thinly sliced

Heat 1-2 TBS of olive oil in a large stockpot. Sauté the onions and garlic until translucent. Add broth, water, tomatoes, and Italian seasoning. Heat to boiling. Add the meatballs, carrots, past, and spinach. Reduce heat to a simmer and cook for 10 minutes or until carrots are tender and pasta is al dente.

Swedish Meatballs

I am still searching for a WOW recipe for Swedish Meatballs. Hopefully I will find one soon.

Ode to Butternut {Part One}

 Its officially fall in Southwest Oregon. The weather was sunny with a crisp cool breeze today and Little Miss and I decided to have an adventure while the boys were off at Preschool. We headed out on a country road past fields of llamas and grazing cattle and found ourselves at the most breathtaking place--The Wildrose Vineyard.













We quickly made friends with the owner, Carlos, who was kind enough to show us around and let me take some pictures. We had fun tasting the grapes and breathing in the sweet morning air. Just being in that vineyard transported me back to Argentina. I spent over a year walking daily through similar vineyards in the Mendoza region as a missionary five, maybe it was six...it was several years ago. Tasting the grapes took me back to a place and a people that I love and miss every day. Its crazy how food invokes memories. That is one reason I love cooking food from Argentina. So on with my story.

Last Sunday I arrived at church and found a box full of produce with the sign "TAKE ME" attached.  This is actually quite a common thing but I was overjoyed to see a rare treasure and could not resist snatching it.
Bless you dear soul out there who gave up a beautiful Butternut Squash.

One cold day in Argentina I went to lunch at the home of a young mother from our church. She was busy with her sweet daughters and had turned cooking responsibilities over to her brother who was visiting and happened to be a chef. He made one of the the most delightful meals I've ever had and whats more...it involved squash. I must note here that I fell in love with the Butternut in Argentina. They use it in soups and in the crock-pot with roast and its delicious. This wonderful man boiled the squash and then mashed it like potatoes. He added powdered milk, salt and pepper and the powerhouse spice {NUTMEG}. Nutmeg and Butternut are friends, good friends. Then he made a Milanesa de Pollo (aka chicken fried chicken) and the culinary genious put the two together to make the most beautiful fusion of flavor. After returning home my sister-in-law helped me improve the dish further by roasting the squash and I usually do that now instead of the mash but either are good. So here you go, try it and love it.

 Moe's Butternut Squash and Milanesa de Pollo

{Squash} 

1 medium sized Butternut (cut off rind, gut and cube)
1-2 tsp minced garlic
1-2 Tbsp Olive Oil
salt & pepper
nutmeg
grated Parmesan cheese
{Chicken}
1 to 1 1/2 lbs Chicken Breast Tenderloins
1 1/2 cup bread crumbs (or cracker crumbs)
1 tsp oregano
1 tsp lemon zest
salt and pepper
2-3 eggs beaten (may add a little milk)

Place cubed squash in a casserole dish and sprinkle garlic, oil and spices on top (just a dash of nutmeg can really do the trick). Place tin foil over and roast at high heat in oven (400 degrees or so) until tender. When finished grate some fresh Parmesan on top and let melt before serving (I've used Romano before too).

Mix bread crumbs (cracker crumbs are tasty too--I use Ritz) with oregano, salt and pepper, and lemon zest. Pound your chicken strips (I put wax paper over them so they don't splatter). Dip in egg and then coat well with crumbs. Fry in oil till cooked through and golden brown. Serve with lemons {lemon and chicken are good friends} to squeeze on the meat. Take a piece of chicken and a piece of butternut together on your fork, the flavor together is what really makes this AMAZING. Happy Fall!

P.S. For a small family like ours (2 adults, 3 kiddos) and with children who still think they hate squash no matter what...the poor things, we will have left overs and that is exciting because the leftovers are the key ingredient in another dynamite dish that I will share with you in my next post...Be excited!