I have a love-hate relationship with butternut squash. I love the way it tastes…sweet and smooth with just a hint of veggie flavor. I love it when it is mixed up with other things, like honey and herbs and shallots, especially when I get that whole sweet and salty thing going on. I love it when someone else makes it for me. And that is because I do NOT love the peeling cutting up of it that is part of so many butternut recipes, because butternut squash is hard as a rock. And I do not love the paying of approximately one million dollars for buying already cut-up butternut squash in the supermarket. Which is why I madly love this particular recipe for honeyed butternut squash puree. Read on!
It’s hard to put into words what it feels like to be the only, and I mean only person in your house who loves Brussels sprouts. The Southern husband, the guy who has bravely and enthusiastically embraced everything from grilled macaroni and cheese sandwiches to chocolate-dipped bacon draws the line at Brussels sprouts. The Southern daughter and her posse? Hahahahaha. Not even the dog will eat them with me, and she once ate a piece of the driveway. (Not kidding.) But I know, I know, I know there are other Brussels sprouts lovers out there, and so this one is for you guys. My Brussels sprouts soul-mates.
Well, we made it to the other side of another delicious Thanksgiving, and I don’t know about you, but I had some good eats. Turkey, pumpkin pie, mashed potatoes, pumpkin pie, creamed onions, pumpkin pie, stuffing and did I mention pumpkin pie? And so now I am beginning to put together the glimmerings of my Christmas menu, but in between now and then I am going to sprinkle in some good and good for you healthy suppers so that I have a fighting chance of fitting into my Levis in 2015. And one thing we’ll be having more than once is this scrumptious and super easy honey mustard roasted salmon
I know, I know, you are thinking whaaat?? She’s putting honey on her pizza? But bear with me for a minute while I say three words to you. Sweet And Salty. The familiar cheesy melty salty taste of a thin crust white pizza, mixed with just a teeny hint of a drizzle of sweet honey. I owe this all to the Southern husband, who loves white pizza above all others, and is a devoted to honey above all other sweet things. One day it hit me that maybe, just maybe, those were two great tastes that could taste great together. And Sweet and Salty came through for me again!
I’m all for getting creative in the kitchen, as those of you who have been reading this blog for a while know all too well. Lasagna Cupcakes. Macaroni and Cheese Soup. Salad Pizza. CHOCOLATE COVERED BACON. But every once in a while, I like to make something that is basic and easy and requires zero trips to the supermarket because I already have everything I need in my kitchen at all times. Things like honey mustard chicken. Like that.
One of my favorite things to do is to experiment with making some of the things we usually buy in jars and cans and boxes at the supermarket. The trick is, they have to be less of an effort than getting in the car, driving to the market, putting it in the cart, waiting in the checkout line and unloading it at home. So far, the things I have figured out that are both faster and more delicious than that whole process include ricotta cheese, hummus and butter. Pickles aren’t as fast (they do have to pickle themselves for a week or two) but they taste one million times better. And now I can add peanut butter to this list!