Thai Curry Spaghetti Squash

The other night on Facebook, a gal from my gym posted an update that she was making Thai Curry Spaghetti Squash. I instantly got a craving. It seemed like a really unusual pairing but itAdd Image really hit the spot with me. I love the spice and creaminess of curry…and love even more the health benefits of spaghetti squash. I couldn’t wait to make it.

The beauty of social networking sites like Facebook and Twitter is the amount of access you have to other people all at once. I posted my need for a Thai Curry recipe and my blogging buddy Ninette from Big Bold Beautiful Food gave me a simple recipe to follow. I luckily had everything I needed on hand. In case you haven’t been over to her blog, you really should. She has an amazing talent of making everything she makes look mouthwatering. She’s always cooking different types of food and you will most definitely leave her site feeling hungry

So using some leftover London Broil and vegetables I had in the fridge, I whipped up a delicious coconut curry sauce and served it with spaghetti squash. Craving satisfied.

I can’t wait to make this again!! Thank you Ninette!!



Thai Curry Spaghetti Squash

Recipe inspired by Ninette Enrique, Big Bold Beautiful Food

1 spaghetti squash, cooked and “shredded”
1-2 TB red pepper infused oil or olive oil with pinch of red pepper flakes
1 onion, thinly sliced
2 garlic cloves, minced
London Broil, sliced thin and cut in small pieces
1 zucchini, quarter chopped
1 squash, quarter chopped
1-2 TB red curry paste
2-3 tsp fish sauce
1 TB brown sugar
1 can lite coconut milk
juice of 1 lime
2-3 scallions, chopped
chopped cilantro

Heat oil with red pepper in a large nonstick skillet, cook onion and garlic for a few minutes until soft. Add London Broil pieces and veggies to pan and saute. Add 1 or 2 TB curry paste to meat and veggies and mix together. Add a few splashes (about 2-3 tsp) of fish sauce and brown sugar to pan. Mix together, then add a can of coconut milk (and some water if necessary). Simmer a few minutes or until your meat is tender. Add fresh squeezed lime juice, cut scallions and chopped cilantro. Serve over spaghetti squash.

On a side note…I wanted to share with you an article on our Virtual Supper Club that was featured on Cooking Light’s Test Kitchen Secrets blog!

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Ina’s Gazpacho

I have never considered myself a “cold soup” person. I have tried cold soup before and liked it, but would I make it at home? Not so much. Or so I thought.

I was happy to see Gazpacho as one of this month’s Barefoot Blogger recipes chosen by Meryl of My Bit of Earth. What a great opportunity to make this popular summer soup for myself. Why wouldn’t I like it? It’s made from a ton of fresh vegetables, and it is easy to whip up in a food processor or blender. What’s not to like? Hmmm…uh…it’s cold soup.

Well…let me tell you…I loved this gazpacho!! I was so pleasantly surprised. I followed Ina’s recipe here, but substituted jarred roasted red peppers for fresh because it’s what I had on hand. Also, feeling inspired by Pioneer Woman’s recent beautiful Gazpacho post, I added some zucchini. I couldn’t resist throwing in a jalapeno from the garden and of course some lime. I would have probably preferred it a little more chunky, but because I don’t have a large food processor (why don’t I have one??) and had to use a blender it got slightly over processed. I thought it tasted perfectly though and enjoyed a big bowl alongside some chopped avocado and roasted shrimp for dinner.

Ina’s Gazpacho recipe can be found in The Barefoot Contessa Cookbook or here on Food Network’s site.

Check out the Barefoot Bloggers for more versions of this great recipe!


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Spinach Salad with Stone Fruits and Maple-Spiced Pecans

A few weeks ago, my sister in law, Jamie and I hosted a week of Cooking Light recipes. Not long after that, Shelby of The Life and Loves of Grumpy’s Honeybunch and Val of More than Burnt Toast also shared a week long event of delicious recipes from Cooking Light. The four of us, along with Helene of La Cuisine d’Helene, have decided to come together to form Cooking Light’s first Virtual Supper Club! What is a Supper Club you ask? Well, I wasn’t too sure myself. Apparently Cooking Light Supper Clubs have been around for 10 years! They began on Cooking Light’s message boards, with individuals searching for other individuals with the common interest of cooking and meal planning all in mind of healthy eating…all you need is a small group of people living in the same area and there’s your Supper Club! Each month your group gets together for a dinner party to share recipes you have each prepared from Cooking Light magazine.

Now, our unique Virtual Supper Club definitely shares the interest of cooking and planning healthy meals…but we hardly live in the same area. Two of us are in Canada, one in Northeast USA and two of us, including myself, are in the southern state of Florida! The world of food blogging is so cool that it can bring together people across countries like this. And what makes this even more exciting is that Cooking Light will be sponsoring our monthly event by sharing it with their readers on their own website!

For this month’s dinner party, we decided to celebrate both of our countries’ festive summer holidays –
Canada Day and Fourth of July!

We are celebrating our holidays with a fabulous summer menu that includes:

Maple Grilled Salmon made by Val
Charred Corn Relish made by Jamie
Curried Chicken Salad with Nectarines made by Shelby
Spinach Salad with Stone Fruits and Maple-Spiced Pecans made by Aggie
Cool Creamy Chocolate Dessert made by Helene

How good does all that sound??



I served the Spinach Salad with a barbeque spice rubbed broiled salmon. They were both equally delicious. My husband could not stop raving about all of it. This salad was definitely unique with its warm fruit and onion topping. Oh, and the crunchy pecans were so addicting…I couldn’t stop eating them! I used delicious pecans sent to me earlier this month from The Pecan Store in Arizona…they roasted perfectly in the oven with a subtle maple spiced glaze.



To see a printable version of this recipe on Cooking Light’s site click here.

Enjoy!!

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Spinach Salad with Stone Fruits and Maple-Spiced Pecans

A few weeks ago, my sister in law, Jamie and I hosted a week of Cooking Light recipes. Not long after that, Shelby of The Life and Loves of Grumpy’s Honeybunch and Val of More than Burnt Toast also shared a week long event of delicious recipes from Cooking Light. The four of us, along with Helene of La Cuisine d’Helene, have decided to come together to form Cooking Light’s first Virtual Supper Club! What is a Supper Club you ask? Well, I wasn’t too sure myself. Apparently Cooking Light Supper Clubs have been around for 10 years! They began on Cooking Light’s message boards, with individuals searching for other individuals with the common interest of cooking and meal planning all in mind of healthy eating…all you need is a small group of people living in the same area and there’s your Supper Club! Each month your group gets together for a dinner party to share recipes you have each prepared from Cooking Light magazine.

Now, our unique Virtual Supper Club definitely shares the interest of cooking and planning healthy meals…but we hardly live in the same area. Two of us are in Canada, one in Northeast USA and two of us, including myself, are in the southern state of Florida! The world of food blogging is so cool that it can bring together people across countries like this. And what makes this even more exciting is that Cooking Light will be sponsoring our monthly event by sharing it with their readers on their own website!

For this month’s dinner party, we decided to celebrate both of our countries’ festive summer holidays –
Canada Day and Fourth of July!

We are celebrating our holidays with a fabulous summer menu that includes:

Maple Grilled Salmon made by Val
Charred Corn Relish made by Jamie
Curried Chicken Salad with Nectarines made by Shelby
Spinach Salad with Stone Fruits and Maple-Spiced Pecans made by Aggie
Cool Creamy Chocolate Dessert made by Helene

How good does all that sound??



I served the Spinach Salad with a barbeque spice rubbed broiled salmon. They were both equally delicious. My husband could not stop raving about all of it. This salad was definitely unique with its warm fruit and onion topping. Oh, and the crunchy pecans were so addicting…I couldn’t stop eating them! I used delicious pecans sent to me earlier this month from The Pecan Store in Arizona…they roasted perfectly in the oven with a subtle maple spiced glaze.



To see a printable version of this recipe on Cooking Light’s site click here.

Enjoy!!

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Slow Cooker Barbeque Beans

Happy Friday everyone! We are off to Cocoa Beach this weekend for a family getaway and to celebrate Father’s Day! I am so looking forward to relaxing near the ocean while the kiddies play in the sand and water all day… Nothing like the beach for a playground right?

As much as I love to cook, I will tell you that I am welcoming the break in the kitchen. I’ve been feeling a bit burnt out lately, not really in the mood to cook much…it may have a lot to do with this close to 100 degree weather we are having. I can not wait to be waited on and to try out a couple of local beachside restaurants that were recommended to me. I love seafood and plan to eat lots of it this weekend! I hope to be able to get some good pics and give you a review of our eats…but dining out with my 2 little ones is a challenge in itself so I won’t make any promises!

(Happy Father’s Day Daddy! xoxo)

I’ll leave you this weekend with an easy slow cooker recipe for beans. I created this recipe a couple of weekends ago and we really enjoyed it. Beans like this are a great summer side dish…serve them alongside some grilled BBQ chicken and vegetables and you’ve got yourself a meal!

Slow Cooker Barbeque Beans
Recipe from Aggie’s Kitchen
2 cans pinto beans (drained but not rinsed)
1 large can cannellini beans (drained but not rinsed)
2 andouille chicken sausage links, diced (you can subsitute 1/2 package turkey smoked sausage)
1/2 cup ketchup
1/4 cup mustard
1/4 cup pure maple syrup
2 TB Worcestershire
2 TB chili powder
1 TB smoked paprika
small pinch of salt and big pinch of fresh ground pepper

Combine all ingredients in crock pot and cook on high for 3-5 hours.


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Slow Cooker Barbeque Beans

Happy Friday everyone! We are off to Cocoa Beach this weekend for a family getaway and to celebrate Father’s Day! I am so looking forward to relaxing near the ocean while the kiddies play in the sand and water all day… Nothing like the beach for a playground right?

As much as I love to cook, I will tell you that I am welcoming the break in the kitchen. I’ve been feeling a bit burnt out lately, not really in the mood to cook much…it may have a lot to do with this close to 100 degree weather we are having. I can not wait to be waited on and to try out a couple of local beachside restaurants that were recommended to me. I love seafood and plan to eat lots of it this weekend! I hope to be able to get some good pics and give you a review of our eats…but dining out with my 2 little ones is a challenge in itself so I won’t make any promises!

(Happy Father’s Day Daddy! xoxo)

I’ll leave you this weekend with an easy slow cooker recipe for beans. I created this recipe a couple of weekends ago and we really enjoyed it. Beans like this are a great summer side dish…serve them alongside some grilled BBQ chicken and vegetables and you’ve got yourself a meal!

Slow Cooker Barbeque Beans
Recipe from Aggie’s Kitchen
2 cans pinto beans (drained but not rinsed)
1 large can cannellini beans (drained but not rinsed)
2 andouille chicken sausage links, diced (you can subsitute 1/2 package turkey smoked sausage)
1/2 cup ketchup
1/4 cup mustard
1/4 cup pure maple syrup
2 TB Worcestershire
2 TB chili powder
1 TB smoked paprika
small pinch of salt and big pinch of fresh ground pepper

Combine all ingredients in crock pot and cook on high for 3-5 hours.


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Chocolate-Dipped Frozen Bananas

I have a secret…I have a serious addiction to cooking magazines. I’m drowning in them. They are all over my house, and its become more stressful than enjoyable lately. I remember the days when I would get so excited about finding a new cooking magazine in my mailbox…now, I cringe knowing that I still haven’t gotten through last month’s (or the month before) pile. And then when I actually get to looking through the magazines and start flagging recipes I want to make…that causes another feeling of anxiety…adding it to the pile of torn magazine pages of recipes to try.

Please…please tell me that I’m not alone.

Over the weekend, my sister in law Jamie was visiting and she perused through my mag pile and pulled a few out to take poolside. She came across this simple recipe and when we both looked at it we knew we were going to make it that night. This is one of those recipes that makes you wonder “why didn’t I think of that myself??”

We set up stations…bowls of crushed pretzels, chopped peanuts, shredded coconut and crushed cookies. Jamie chopped the bananas, then we dipped the chunks into the melted chocolate and rolled them into the yummy toppings. Then they were set on a cookie sheet and put in the freezer for a few hours to harden.

I loved these, and have been enjoying a couple (or few) nightly as my TV watching snack.

Chocolate-Dipped Frozen Bananas
Recipe from Bon Appetit magazine

2 cups bittersweet chocolate chips
2 tablespoons canola oil
Assorted toppings for coating bananas (such as crushed chocolate sandwich cookies, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, or toasted shredded sweetened coconut)
3 ripe bananas, peeled, cut into 1/2-inch-thick slices

Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.

Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.

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