Cheese Stuffed Buns

Here is another goody I found on facebook (Tip Hero--as Garlic Herb Cheese Bombs).  These were a big hit and are really easy.

Cheese Stuffed Buns

12 balls of frozen bun dough (like Rhodes).  Take out a many as you want to make
Fresh Mozzarella balls or pearls or a cube of mozzarella cheese

2 T. melted butter
1 T. fresh chopped parsley
1/4 t. salt
1/2 t. minced fresh or jarred garlic

Spray a sheet pan with oil.  Put the buns on the pan a couple of inches apart.  Cover loosely with plastic wrap that is also sprayed so it doesn't doesn't stick to the buns.

When the buns are thawed enough, wrap a cheese ball/cube with a bun dough.  Return to the sheet pan and let them rise until about doubled from original size.

Melt butter and add parsley, salt, and garlic.  Brush the tops of the buns.

Bake at 350 degrees for 15 minutes or so until the buns are golden.

Applesauce

Been doing some apple picking and need to use some apples?  Our neighbor Jody makes an awesome apple sauce and I asked her for the recipe.  Turns out there really isn't one!  This is super healthy and oh-so-delicious.  I just went to a local grocery store that sells bruised and older apples by the box for the low, low price of $2.39.  The box had about 25-28 apples or so.  All different kinds, jonagold, golden delicious, gala, granny smith.   This batch made about 3 quarts.  One went in the fridge for immediate eating and the other two went into the freezer for another time.

Jody uses a food mill after the apples are cooked.  I didn't have good luck with the hand me down food mill I just acquired.  The first couple of turns produced mostly juice and wasn't the consistency I was looking for.  So, I used a potato masher and an immersion blender.  Definitely my preferred method!

Applesauce

Peel the apples, core them and cut them into chunks.

Put the apples in a pot with enough water so they don't burn on the bottom.  Maybe 1/2 - 1 cup or so.  Don't use too much or it will be too runny.  The apples will produce some liquid on their own.

Simmer the apples until they are soft.

Remove from heat and mash the apples.  Finish it off by blending with the immersion blender until you have the desired consistency.

Add some cinnamon if you are looking for a bit of extra flavor.

West African Tsire Rub

Like a little heat and DON'T have a peanut allergy?  You are going to love this.  We usually put it on chicken, but it would probably be good on pork.  I want to try it on a thick whitefish, too, like mahi mahi.  I bet that would be tasty!  I usually make a double batch of this and keep any leftovers in a jar in the fridge for another day.  It is just that good.  A single batch makes enough for about 4 chicken breasts.

West African Tsire Rub

8 whole cloves
1 t. coriander seeds
1 t. cumin seeds
1/2 c. dry roasted peanuts
1/2 t. ground cinnamon
1 t. red pepper flakes
1/2 t. ground ginger
1/2 t. salt
1/4 t. ground all spice
1/4 t. ground red pepper (cayanne pepper)
1/4 t. ground nutmeg

Toast cloves, coriander seeds, and cumin seeds in a small skillet over medium heat until fragrant, shaking pan constantly, about 3 minutes.  Remove from pan immediately and cool.

Grind peanuts in food processor until finely ground.  Put in a small bowl.

Put all of the spices in a coffee grinder.  Grind to a course powder.

Add to the peanuts and mix.

Place mixture in a shallow dish.

Coat chicken (or whatever) with mixture.  For chicken, bake at 350 degrees for 30-40 minutes.

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t = teaspoon
c = cup

Spaghetti Squash 'Lasagna'

I tried spaghetti squash a couple of years ago as a pasta substitute and wasn't thrilled with it.  We had spaghetti squash as the veggie of the day at a restaurant recently which inspired me to give it another try.   I created this recipe by combining stuff found on line and using parts of my Stuffed Shells recipe.  It turned out great and I will definitely be making this again.

Spaghetti Squash 'Lasagna'

1 good sized spaghetti squash

Sauce
1 1/4 c. marinara sauce
1/2 c. ground beef, crumbled and cooked
1/4 c. shredded mozzarella
1/4 c. shredded parmesan

Cheese Layer
1/2 c. ricotta
1/8 t. pepper
1/4 t. salt
1/2 t. basil
1/2 t. oregano
1/3 c. shredded parmesan

3/4 c. shredded mozzarella italian cheese mix for topping

Cut squash in half and scoop out the seeds and guts.  Brush insides with olive oil and sprinkle with salt and pepper.  Bake halves flesh side down in a 400 degree oven for 20-25 minutes or until soft.  (I like it a bit crunchier so go for more like 20 minutes.  Otherwise it gets too mushy.)

Let the squash cool a bit and scrape out the squash in spaghetti strings.

Heat all of the sauce ingredients in a pan.  Add the spaghetti squash.  Put the mix in an 8x8 pan.

Combine the cheese layer ingredients.  Spread the cheese layer over the squash/sauce layer.

Top with the 3/4 c. shredded mozzarella or italian mix cheese.

Bake at 350 degrees for 15 minutes.  Broil for 3-5 minutes to brown the top a bit.