Skele-Cat Veggie Tray

My parents give one killer of a Halloween party every year, complete with the best and spookiest food! This year I was assigned a vegetable side...  and I came across this darling skeleton cat. Every body loved it and ate it right up! The bean dip is very healthy and tasty too but honestly not a favorite with the kids, I'm sure ranch would have been preferred... but then I wouldn't have had the "black" cat look! Sometimes you gotta make sacrifices. ;)



Arrange cat skeleton using whatever veggies you like (sliced peppers or green beans make great ribs!)

*I would have made the tail curve up and around more if I had more room. Also I would have made the legs a little longer and had more carrot "claws" on each paw.

Skele-Cat Veggie Tray - Black Bean Dip

Ingredients

• 1 can black beans


• 1/4 cup salsa


• 3-4 Tb lime juice


• 1 clove garlic, minced


• 1/4 cup cilantro

Instructions

1. Mix together in food processor.

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Butter Pecan Sweet Potatoes

Well hello again!  I have happy news for you!  First of all I have some very tasty recipes to share over the next couple weeks--yes I am back to regular posting again, promise!  BUT the really happy news is that I have a very talented person creating a new design  for The Sisters Café!  What I have seen so far is awesome!  It will be very nice and much easier to use too!  Stay tuned:)  I am excited!

Well I have had a very eventful last couple of weeks--thus the lack of posts!  The biggest event was my 40th birthday.  I guess you really aren't supposed to announce your old age to people--but o well,  I am among friends here:)  Anyway, my Mom and sweet sisters all surprised me and flew across the country to help me celebrate!  I had no idea and was absolutely shocked to see these women that I love and miss so much all seated at the table of a restaurant for what I thought was just a little dinner date with my husband.  I think my heart stopped for a minute as the realization hit me--It will go down as my best birthday ever!!  We had a Sisters reunion!  Just our sweet Mom and us girls, no kids( except for new baby Ririe--so fun to finally meet her) or husbands or responsibilities.  It was HEAVENLY!  Tomorrow I will post more about our fun in Chattanooga at Melandboys here.



And of course while we were together we made some yummy food in my kitchen.  These sweet potatoes were one of the dishes we tried and all LOVED!  I have  a few others to share too, including a pineapple salsa we served with grilled fish and some divine homemade (all natural) Peanut Butter Cups!  YUM!  But first lets focus on these amazing sweet potatoes.  They are wonderful!  Something about the sweet topping with the hint of spice from the cayenne just puts them over the top!  It is making my mouth water now!  Hope you enjoy them as much as we did!

Butter Pecan Sweet Potatoes

Recipe Type: Dessert

Author: Melanie

Recipe Source: Martha Stewart

Ingredients

• 8 medium sweet potatoes (5 lbs.), or one per person


• coconut or olive oil


• course salt


• 2 T. butter, cut into small pieces


• 2 T. light brown sugar


• 1/3 c. chopped pecans


• 1/8 tsp. cayenne pepper

Instructions

1. Preheat oven to 400 degrees.


2. Peel potatoes and halve lengthwise; slice crosswise 1/4- 1/2 inch thick.


3. On a baking sheet, toss potatoes with coconut or olive oil (we brush it on both sides); season with salt.


4. Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.


5. Sprinkle with butter, brown sugar, pecan pieces and cayenne pepper, dividing evenly.


6. Bake until sugar is carmelized and hard, about 10 minutes.


7. Toss gently; serve immediately. Serves 8.

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Spaghetti Squash Alfredo

I have to admit that I am usually not a huge fan of spaghetti squash.  I think that it is super cool to play with--love the way it magically makes spaghetti strands once baked:)--but when it comes to eating it, I am never too excited...UNTIL I found this amazing recipe!  Seriously, who couldn't love any squash paired with a rich and flavorful alfredo sauce , that is lowfat too!  YUM!  I had this for my lunch one day and it was fantastic!  I warmed the other half up as a side for my family at dinner.  It was a hit!  As far as veggies go--it was right up there, after french fries (ha ha)!

I am thrilled it is Friday, aren't you?!  My boys have been sick with strep this week and I had jury duty--ugh!  Hopefully things will be better this weekend!  I posted some happy stuff to kick off the weekend here.

Hope y'all have a wonderful weekend!

Spaghetti Squash Alfredo

Author: Melanie

Ingredients

• 1 medium-sized spaghetti squash


• 1 Tablespoon butter


• 3 cloves of garlic, finely minced


• 2 Tablespoons flour


• 1 1/2 cups milk (lowfat is fine)


• 1 Tablespoon cream cheese or Neufchatel cheese


• 1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping ( freshly grated --not the green can)


• 1/4 teaspoon kosher salt


• 1/8 teaspoon freshly ground pepper


• Crushed red pepper flakes and fresh parsley, for optional garnish

Instructions

1. Preheat oven to 350 degrees F.


2. First, prep the squash. Cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with about an inch of water. Bake until tender, about an 45- 1 hour, depending on the size of your squash.


3. As an alternate way of baking: Poke a few holes deep into the whole squash with a paring knife. Bake for 60 minutes, remove from the oven and let rest for 10 to 20 minutes before slicing in half with a large serrated knife. Scoop out the seedy inside leaving the spaghetti strands.


4. Once squash is cooked, use a fork to gently scrape the “spaghetti” strands into the center.


5. For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.


6. Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes, or until golden and bubbly.


7. If desired, sprinkle each half with a pinch of red pepper flakes and fresh chopped parsley. Serve immediately and


8. Enjoy!

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*To make this gluten free,  try using a gluten free flour blend in the white sauce.  We like Pamela's baking and  pancake mix.  Found here.

Recipe Source:  slightly adapted from Food Doodles

Elote: Grilled Mexican Street Corn

Elote... oh my new love, Elote!  Elote is a common street vendor food in Mexico, which I have sadly missed in my own forrays into Mexico. But you better believe I am going to have my eyes peeled for it the next time I am down south.  I asked some of my Mexican friends about it, and they all rolled their eyes up in ecstasy describing it!  Sweet grilled corn, slathered with mayonnaise (don't turn your nose up yet!), lime, mexican Cotija cheese and sprinkled with chili powder... a tasty and unique treat. I was actually introduced to Mexican street corn by my mother-in-law, who made a version of it for a family barbecue.  She had no idea what it was called but had gotten the recipe from a friend.  A quick internet search revealed millions of variations of which I tried quite a few.  And I liked them all!  You'll have to test them out and see which variation is your favorite.  For a crowd, I think it is probably easiest just to boil the corn and have people dress their own.  But grilling the corn definitely adds a unique flavor, so when you can... grill it up!

Elote: Grilled Mexican Street Corn
Submitted by Mindy ~ The Sisters Cafe

4 ears of corn
1/2 cup mayonnaise
1/2 cup  or more grated Cotija Cheese (Queso Fresco or parmesan can be substituted)
2 limes - Juice of one lime, plus one lime cut into wedges
chili powder (can substitute or combine with cayenne pepper for a little more kick)
*You can also add  up to 1/4 cup of sour cream and/or 1/2 tablespoon of Cumin to the mayonnaise mixture to mix things up.

Mix mayonnaise with juice of one lime.  Place grated cheese on a flat plate.

Peel back corn husks and remove as much silk as possible, then pull husks back up around the corn.  Soak corn for 20 minutes in cold water.  Preheat grill to medium-high heat.  Place corn directly on the grill.  Cook for 15-20 minutes, rotating occasionally until the husks are blackened and the kernals are bright yellow.

While still warm, peel back husks and slather each ear with the mayonnaise mixture (this is the glue for the cheese).    Roll the corn in cheese and sprinkle with chili powder.  Serve with additional limes.

If you prefer, you can cut the kernals off the cob and place in a cup and top with the remaining ingredients.

Golden Sauteed Brussels Sprouts

Is it just me, or are brussels sprouts just a cute little veggie? They are like bright green baby cabbages.  They taste a lot like cabbage too, and since I love cabbage, I guess that's one reason why they appeal to me!  If you think you hate brussels sprouts, that you absolutely abhor the little buggers, then allow me to suggest it is probably due to the way they were cooked.  If brussels sprouts are overcooked they release some kind of chemical (forget the name of it!) and it makes them taste very bitter and not smell too sweet either! But if you cook them right, they have a delicate, delicious flavor that is really wonderful. This "recipe" really isn't a recipe, just a perfect way to cook brussels sprouts (in my opinion, haha!)  They get steamed a little in the beginning and then sauteed and caramelized a bit to a yummy golden color.  Top with a sprinkle of cheese and brussels sprouts never tasted better!

Golden Sauteed Brussels Sprouts
submitted by Brittany ~ The Sisters Cafe

small brussels sprouts
extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper
Parmesan cheese

Wash the brussels sprouts well. Trim the stems and remove any loose or yellow outer leaves.  You want to be left with just a tight, bright green sprout.  Cut the small ones in half from stem to top. Any larger ones, cut in quarters, from stem to top.  You want all the pieces to be roughly the same size. Toss brussels sprouts in a bowl with a few tablespoons of olive oil so they are all coated.

Heat 1-2 tablespoons of olive oil in your largest skillet over medium heat. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Pierce with a fork or knife to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Toss them once or twice to get some browning on the rounded side. Season to taste with more salt and freshly ground pepper.  Sprinkle Parmesan cheese on top and serve immediately.

Classic Cheese Sauce

I don't know about you, but I think just about every vegetable is better drizzled with cheese sauce:)  My children must agree because they will eat double the amount of broccoli if I make this sauce!  I don't make it often, since I realize it is not the healthiest way to eat our veggies, but when I do, it is VERY appreciated!  This sauce is super easy and versatile.  Try different cheeses--such as Gouda, Swiss, Fontina, Monterey Jack, Havarti, and more! Serve this wonderful sauce on toasted bread and you have the old  'Welsh Rabbit" dish in minutes!  I'm sure you will find many uses for this wonderful classic cheese sauce!  Enjoy!

We started back to school today here in Chattanooga.  I can hardly believe it.  We are having our annual Back to School Dinner tonight.  If you need some fun and free back to school printables click here.  Now that school has started I have a goal to use a Menu Planner every week and post my menus again here.  It is time to get back on track:)

Classic Cheese Sauce
submitted by Melanie~The Sisters Cafe

2 TB butter
2 TB flour
1/4 tsp ground mustard
1/4 tsp salt
1/8 tsp pepper
1 c. milk
1/2 c. shredded cheddar cheese

Melt butter in a 1 1/2 quart saucepan over low heat.  Stir in flour, mustar, salt and pepper.  Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.  Remove from heat.  Gradually stir in milk. return pan to to boil, stirring constantly.  Boil one minute and then stir in cheese until melted.

*to create a thinner sauce, decrease butter and flour by one tablespoon.
Recipe Source: Betty Crocker

Summer Squash Casserole

This time of year summer squash is plentiful, especially if you have a garden!  Although, I love it, my boys usually turn up their noses.  I was very intrigued when my good friend Celeste told me that she has a recipe for summer squash the her children LOVE and devour whenever she makes it.  Of course, I  had to get that recipe and give it a try!  She was right, my non-squash loving boys, shockingly loved it!    I think it has something to do with all the buttery Ritz crackers and cheese!  I can't say this is the healthiest way to make squash, but it is SERIOUSLY delicious!  Yum!  I have made it several times since much to the delight of my family.  I have to admit that in the above picture I had accidentally added too much milk.  It was still really good, but since then I have followed the recipe  better and it isn't quite so wet:)  This recipe is a keeper for sure!

Summer Squash Casserole
submitted by Melanie~The Sisters Cafe

2 cups fresh summer squash diced (I prefer a small dice)
1 small onion (or about 1/2 cup)
2 eggs
1/2 cup milk
1 sleeve Ritz butter crackers
1/4 cup butter, melted
1 cup grated cheese
salt and pepper

Combine the squash and onion in a small saucepan and cover with water.  Boil gently until tender, about 5 minutes.  Drain.  Salt and pepper to taste.  Mash the squash and onion a little, then stir in the eggs and milk.  Place in a buttered casserole dish--lately I have used my deep dish pie plate.  In a separate bowl or ziploc bag crush the crackers and add the butter and cheese.  Layer the cracker mixture over the squash.  Bake at 400 for 20-30 minutes.  Enjoy!

Recipe Source:  My Friend Celeste

Twice Baked Potatoes

At our house, this is a favorite dish to serve with steak.  I recently tried a new flank steak recipe (which by the way turned out great--I will post the recipe soon:) and so the boys requested twice baked potatoes! It is actually a fun recipe to make with kids.  The steps are simple and very forgiving. I also love that you can make this recipe is ahead of time and they are just as good.  You can either refrigerate or freeze them prior to baking, making this side dish perfect for entertaining.   You can bet they will be hit,  twice baked potatoes are always a crowd pleaser!

Twice Baked Potatoes
submitted by Melanie~The Sisters Cafe

4 large baking potatoes baked and cooled (or the equivalent of this--I usually use 6-8 smaller potatoes)
1/4 sour cream
1/4 cup butter, softened
1/4 tsp salt
dash of pepper
1/4 -1/2 cup milk
1 cup shredded cheddar cheese, plus additional for sprinkling on top
1 TB chopped green onion or chives
1 TB cooked and crumbled bacon

Slice potatoes in half lengthwise and scoop out inside, leaving a thin shell.  Mash potato in a medium bowl with sour cream, butter , salt and pepper until no lumps remain (I use a hand mixer)  Add milk in small amounts, beating after each addition.  The amount of milk needed to make the potatoes smooth and fluffy depends on the kind of potatoes used.  Stir in cheese.  Fill the potato shells with the mashed potato mixture.  Sprinkle with additional cheese, green onions and crumbled bacon. Place on an ungreased cookie sheet.  Bake in a preheated 400 oven for 20 minutes or until hot.
*The potatoes can be refrigerated before baking, just increase bake time to 30 minutes.  You can also wrap airtight and freeze; bake uncovered about 40 minutes

Recipe Source: adapted from Betty Crocker

 

Individual Veggie Cups and a Bridal Shower Menu

My sister-in-law Cassidee is getting married!  I helped to throw a shower for her a few weeks ago.  A cute shower for a cute girl!  I'd seen individual veggie cups here and there on pinterest and loved the idea.  What a fun, pretty, and super convenient version of the old veggie tray.  A little ranch at the bottom and lots of colorful veggies packed into a clear cup.  No worries about double dippers here.  Now add a skewer of grape tomatoes and sliced baby cucumbers and top it with a darling free printable (thanks one rad mother!) , and you've got yourself a decoration as well as a yummy side dish!  Seriously love these.

I thought I'd give you a run down of the shower food (and include some pictures) in case you have to throw a shower soon and need some ideas:

Chicken Poppy Seed Salad (This is my favorite salad ever)

Aunt Ginny's Chicken Salad on Croissants

White Chocolate Covered Strawberries topped with Yellow Sugar (same ideas as THIS)

 Individual Fruit Pizza Bar

Citrus Water Punch

So what are your favorite foods to make and eat at a shower?

Crispy BAKED French Fries

My boys LOVE those paper bags filled with hot, crispy, salted french fries from our local hamburger joint and I must admit,  so do I!   Really, who doesn't?!    What I don't like is thinking about how horrible those greasy fries are for our health.  It puts major damper on the enjoyment for me, so I started playing around with making a healthier version myself.  My first attempt to make baked fries for my family  ended up being limp and soggy.  Yuk--no one was impressed!   Thankfully, through some trial and error (many recipes tried) I have found the secrets to baked french fries that are CRUNCHY and CRISPY like we love with a fraction of the fat and calories of the deep fried variety.

Secrets to the Perfect BAKED French Fry:

1-CUT the potatoes into thin fries.
2-SOAK and rinse them to remove some of the starch.
3  HEAT! The oven needs to be hot --even helps to preheat the pan so the potatoes sizzle and start crisping up right away.

Crispy Baked French Fries
submitted by Melanie~The Sisters Cafe

4 medium, Russet potatoes, scrubbed clean--I like to keep the skins on, but you could peel if desired
3 tablespoons  grapeseed, canola, peanut, or vegetable oil
Salt or seasoned salt is good--we like Johnny's
1-2 minced garlic if desired

1. Preheat oven to 450°.

2. Cut the potatoes into 1/4-inch thick matchsticks: (1) Make a slice along the length of the potato so that it will stand flat on a cutting board; (2) With the potato sitting flat, carefully slice it into broad, 1/4-inch thick discs; (3) Arrange 2 or 3 discs on top of each other and slice lengthwise into 1/4-inch matchsticks.  Place the cut fries into a bowl and cover with cold water. Let stand for at least 15 minutes, as the oven preheats.

3. Drain the potatoes, then cover with cold water once more and drain again. Layer the baking sheet with a kitchen towel or a few layers of paper towels, then spread the drained potatoes on top in a single layer. Gently blot the cut fries dry, aiming to soak up as much water as possible. Dry out the mixing bowl the fries had been in and then return them to it. Toss with the oil, several big pinches of salt and garlic if using.

4. Place the baking sheet in the oven for about 5 minutes.

5. Remove the hot baking sheet (carefully it will be HOT)  from the oven and place it on a heat-safe workspace. Pour a splash of oil on it, distributing it haphazardly by tilting the baking sheet back and forth. Add the fries (stand back; it will sizzle), and quickly arrange in a single layer. Transfer to the oven and bake until crisp and browned, about 40 minutes, checking every 15 minutes to toss them with a spatula. Before serving, add additional salt. Serve with your favorite dipping sauce.

**If you are nervous about preheating the pan and the splatters that may result--you can skip that step and just spray cooking spray or brush with oil a cold pan and continue on.  Sometimes I do, especially when my little boys want to help.  It may not be as perfect, you will still get those crispy fries, don't worry!

Recipe Source: slightly adapted from  Lukas Volgers Veggie Madness

Scalloped Potatoes

These scalloped potatoes are a delicious side to a multitude of main dishes.  This time I served them alongside Pork Tenderloin with Chimichurri (which is delicious, by the way), Green Beans with Honey Cashew Sauce, and a garden salad with homemade Buttermilk Ranch Dressing.  I have had this recipe for years; I'm not sure where I got it originally but it must have been from a newspaper or something similar, since it has nutrition information.  Since onions, potatoes, and cheddar cheese are ingredients I always have on-hand, this dish can come together without a trip to the store.  It's delicious! Hope you enjoy!

Scalloped Potatoes
submitted by Erin  ~  thesisterscafe.com

3 Tb butter
1 small onion, minced
3 Tb flour
1 tsp salt
1 ½ c. milk
¼ lb sharp cheddar cheese, shredded (1 cup)
5 medium-sized potatoes (about 2 lbs), peeled and thinly sliced
¼ tsp paprika

About 1 ½ hours before serving, preheat oven to 375°.  In 2-quart saucepan over medium heat, in hot butter, cook onion until tender, about 5 minutes.  Stir in flour and salt until blended; cook 1 minute.  Gradually stir in milk and cook, stirring constantly, until mixture thickens slightly.  Remove saucepan from heat; stir in ¼ c. shredded cheese.  In shallow 2-quart casserole, arrange half of the potato slices; pour half of the sauce on top; sprinkle with half of remaining cheese; repeat.  Sprinkle with paprika.  Bake, covered, 45 minutes.  Uncover and bake 15 minutes longer or until potatoes are tender.  Makes 6 accompaniment servings.

Each serving: About 255 calories, 14 g fat, 28 mg cholesterol, 585 mg sodium.

Hasselback (Accordian) Potatoes

Hasselbacks are a swedish style baked potato, getting their name from a Stockholm restaurant, Hasselbachen where they were first served.  I was introduced to this dish by my sweet Mother in law.  We enjoyed her wonderful family dinners every Sunday, while we lived in Arizona while my husband finsihed up school at ASU, our first year of marriage.  I remember the Sunday she told us she was trying a new potato recipe.  My sister in law and I had fun slicing the potatoes into little fans and were anxious to see how they turned out.   We all loved them!  What  a perfect side dish, being beautiful to look at, easy to prepare and absolutely DELCIOUS!  The seasoned potatoes are cut like fans, becoming perfectly crisp on the outside and tender within when roasted.  You can use your imagination with the seasoning to suit your tastes.  I love to add parmesan and garlic.  You can also add fresh herbs for a little  color.  Once I drizzled some pesto over the potatoes and it was fantastic!  This is a side dish that will wow your family and dinner guests without requiring a lot of work or time in the kitchen!   Perfecto!

Hasselback (Accordian) Potatoes
submitted by Melanie~The Sisters Cafe

6-8 medium potatoes (russet, yukon, red)

Olive oil (or melted butter)

Salt (or seasoned salt)

Garnish: Chopped fresh herbs such as chives or Italian parsley

Heat oven to 350 degrees. Wash and scrub potatoes, but do not peel them. Cut potatoes into 1/8- 1/4 inch thick slices, crosswise, but do not cut all the way through to the bottom.  The slices should be very thin and to about a 1/4 inch from the bottom.  A little tip is to put a small wooden spoon or chopstick at the bottom of the potato to stop your knife from accidentally cutting all the way through.   Place in roasting pan. Drizzle with olive oil (or melted butter), making sure some gets in between the slices. Sprinkle with salt and pepper  to taste.

Roast for about 45- 60 minutes, depending on the size of your potatoes and the thickness of your slices. As the potatoes bake, the slices will fan out and the edges will crisp up.

**Also if you are short on time, I have sliced them first then micorwaved for 10 minutes before drizzling with oil and seasoning.  Fisnish in the oven for about 20 minutes or until crisp.**

Remove potatoes from oven and place potatoes on a serving dish. Sprinkle with chopped fresh herbs if you desire. They are also wonderful without herbs,  as pictured.

Variations

Sprinkle potatoes with freshly grated Parmesan cheese during the last 10-15 minutes of baking.

Drizzle your favorite pesto across the tops before baking.

Recipe Source:  My Mother in law Beth

Roasted Summer Squash with Fresh Herbs and Feta

Hope you all had a wonderful 4th of July.  It was a nice (hot) day here in the South.  This was the first year that we were all by ourselves for the 4th and although we had  fun together, it didn't feel right without a crowd of people to share it with.  I really missed our family!  I decided that next year  I will plan ahead and host a BIG party, so I won't feel so lonely and homesick:)  Wanna come?!

Anyway, I am excited to share this yummy recipe with you.  Do you have lots of summer squash to use this time of year?  I always do and this is a perfect way to use it up.  I like to pick my squash when it is small and extra tender.  I save the big ones for my favorite zucchini bread (the best Classic Zucchini bread here and Chocolate Zucchini bread here)  This recipe has become a favorite summer side dish for us.  You can change it up by using different fresh herbs.  I really like rosemary and thyme.  Don't you just LOVE fresh herbs in the summer time?  What a treat!  And as a sidenote, I like to put the chilled leftovers of this dish on my salads--yum!

Also I have my weeekly menu back up here.  Are you planning your weekly menu ? How is it going?  Do you find that it helps relieve stress?

Roasted Summer Squash with Fresh Herbs and Feta

submitted by Melanie

8 baby summer squash, preferably a mixture of yellow squash and zucchini (use 4 medium sized ones if you don't have access to baby squash)

1-2 T olive oil, enough to coat squash

1 T white balsamic vinegar (I used white balsamic to not change the squash color, but regular balsamic would also work)

1/4 C fresh herb leaves (I used Rosemary today, but thyme is fabulous)

1/2 C crumbled Feta

salt and fresh ground pepper to taste

Preheat oven to 400 F. Wash squash well and dry. If you have baby squash, cut lengthwise into two pieces. If you have large squash, cut lengthwise into four pieces, then cut away the seed part of each piece and cut into pieces about 3-4 inches long.

In plastic bowl, toss squash with olive oil, balsamic vinegar, thyme leaves, salt, and pepper. Arrange on roasting pan.

Roast squash 25-30 minutes, until edges are starting to get quite brown and squash is tender. Remove squash from oven, put back into plastic bowl and toss with feta, fresh ground pepper to taste and salt if desired. (It won't need much salt because Feta cheese is salty.) Serve hot.

Recipe Source: adapted from Superspark

Broccoli Florets with Toasted Garlic and Ginger Crumbs

I have often struggled getting my 3 boys (husband included) to eat their vegetables. Especially broccoli for some reason! I can usually get a few choked-down pieces in each of my little guys tummies by the end of dinner, but man is it exhausting sometimes! So to say the least, I was quite astounded and relieved when I served this broccoli for the first time and had 3 boys happily gobbling up their servings. Miracle of miracles! The toasted garlic, ginger, and bread crumbs add just the right touch to this healthy dish and won't be leaving our house anytime soon!

Broccoli Florets with Toasted Garlic and Ginger Crumbs

Submitted by Amy ~ The Sisters Cafe
Recipe Source: Mann's

1 1/2 lbs broccoli florets
1/3 c. olive oil
4 garlic cloves, minced
2 T. grated fresh ginger
2/3 c. panko (Japanese bread crumbs) or regular bread crumbs (this is what I usually use)
1 T. low-sodium soy sauce
1/4 t. ground black pepper
1/4 t. salt
1 T. grated lemon peel

Put 1 inch of water in a heavy 5-quart pot, then put a steamer basket inside the pot and bring the water to a boil. Add broccoli and steam, covered, until just tender, 8-10 minutes. Meanwhile, heat oil in a skillet over moderately low heat. Add garlic and ginger; cook, stirring occasionally, until pale golden, about 5 minutes. Stir in bread crumbs, soy sauce, pepper and salt, then increase the heat to medium and cook, stirring occasionally, until the bread crumbs are golden, about 3 minutes. Remove from the heat and stir in grated lemon peel. Remove broccoli from steamer basket when just tender and transfer to a large bowl. Add desired amount of crumb mixture to the broccoli and toss to coat and serve. (Sometimes I add a little less than the entire amount)

Roasted Green Cabbage Wedges

I really like cabbage. Not only does it taste yummy, when cooked well, it is incredibly good for you.  Cabbage is packed full of important nutrients that can strengthen your body as well as prevent cancer. Need to hear more? Do a quick google search and you will be amazed! Here is a quick and easy recipe from Martha Stewart that we enjoy at our house. 



Roasted Green Cabbage

1 small head of green cabbage (about 2 1/2 lbs), cut into 8 wedges, core intact
1/2 tsp extra-virgin olive oil
Kosher salt and freshly ground pepper
1 lemon, cut into wedges

Preheat oven to 450 degrees F.  Arrange cabbage on a rimmed baking sheet.  Brush both sides of wedges with oil.  Season with salt and pepper.  Roast, flipping halfway though, until edges are brown and crisp, 25-30 minutes.  Squeeze lemons over cabbage.

Asparagus with Maple Mustard Glaze

Asparagus how I love thee!  Not only is this fabulous veggie packed with nutrients (fiber, folate, vitamins A, C, E and K, as well as chromium), it is tasty and quite honestly just interesting to look at.  And I think there is something to be said for that!  This Maple Mustard Glaze came from my trusty Betty Crocker cookbook, and I have to say Betty got it right on this one.  I don't really even like Dijon usually, but the combination with the real maple syrup is just... well, yum!  So for a quick side dish that feels gourmet, this is your ticket!

Asparagus with Maple Mustard Glaze
Submitted by Mindy ~ The Sisters Cafe

2 pounds asparagus
2 tablespoons real maple syrup (maple-flavored syrup or honey can be substituted)
2 tablespoons Dijon mustard
2 tablespoons olive oil

Snap off tough ends of asparagus spears.  In 12-inch skiller or 4-quart Dutch oven, heat 1 inch water (salted if desired) to boiling.  Add asparagus.  Heat to boiling; reduce heat to medium.  Cover and cook 4 to 5 minutes or until asparagus is crisp-tender; drain.

In a small bowl, mix maple syrup, mustard and oil.  Drizzle over asparagus and serve immediately.

Kale Chips

I have been so intrigued by kale chips. I've heard people talking about them for quite awhile, and I've seen about a million recipes for them on the internet. Since Kale is packed with antioxidants and nutrients like beta carotene, vitamin K, vitamin C, and calcium (to name a few), I thought it was highly worth my while to try these babies out. And I was pleasantly surprised. They do not look particularly appetizing, but it turns out that Kale chips are a pretty darn good snack. Light, crispy, a little salty... Obviously not as good as potato chips, but a heck of a lot better for you! The trick is to cook them just the right amount of time. If cooked too long, they turn brown and are bitter. If they are not cooked long enough, they are chewy and a little like eating a mouthful of seaweed. You want them to be crisp to the touch, but still dark green. I have been using curly Kale, because that is all my neighborhood grocery stores carry. However, I'm anxious to try the Lacinato (flatter) version, too. And I apologize in advance for the wordy recipe. I just couldn't help sharing all the tips I learned experimenting with these chips. So...if you try kale chips, tell me what you think. And if you already love them, tell me if you make them any different!

P.S. Apparently you can do this with baby spinach, as well. I'm going to try it. If they turn out to be any good, I'll be reporting on those soon!

Kale Chips
Submitted by Mindy ~ The Sisters Cafe

1 bunch of Kale (about 6 ounces)
1 Tablespoon Olive Oil*
Sea salt to taste**

Preheat the oven to 275 degrees***. Rinse and dry the kale. It is very important to get the kale totally dry - use a salad spinner or quickly wipe down each of the leaves with a paper towel after washing. Cut or tear the leaves off the tough center rib. Toss leaves with olive oil and sprinkle with salt to taste. (I also tried doing this in a large zip lock bag, which actually worked really well. You can rub the oil onto pretty much all the leaves very easily this way. But tossing in a bowl works fine, too.) Arrange leaves on a silpat lined cookie sheet (parchment would work, too) in a single layer. Bake for 26 minutes or until leaves are crisp to the touch, but still green.

*I tried using cooking spray (such as Pam), which actually worked pretty well. I like the taste of the oil better on the kale chips, but using cooking spray is definitely a good option if you are watching calories.

**Other variations on seasonings I have used and liked:

Salt and Vinegar:
1-2 Tablespoons olive oil
1 Tablespoon apple cider vinegar
Sea salt to taste

1 Tablespoon Olive Oil
1 teaspoon seasoned salt

1 Tablespoon Olive Oil
Sea Salt to taste
2 Tablespoons of fresh parmesan

***I had the best luck with 275 degrees, but I also tried baking at a couple other temperatures: 300 degrees changed the bake time to about 20 minutes. 375 degrees changed the bake time to about 15 minutes.

Potatoes Dauphinoise

First of all, Happy New Year to our dear readers! We sure love you and appreciate all your sweet comments and emails!

Now for this wonderful dish...

Dauphinoise is the French method of baking potatoes in milk, cream and cheese. I used my new little mandolin type gadget to slice the potatoes nice and thin. It made it go very quickly. I layered them in a Le Crueset tartin pan. I made this dish to accompany a glazed ham for our Christmas dinner. It was AMAZING!! We loved it. Now that I have found this recipe, I think my days of making the classic cheesy "funeral potatoes" with the can of cream of whatever soup are over:) This is a 'special occasion' dish that I will definitely make again. Wow--even the leftovers were incredible served with a green salad and crusty bread. I love that this dish can be made in advance and baked when needed.  Waxy potatoes give the best result, because they hold their shape. This would be a beautiful accompaniment to any meat dish, or even simply served with a salad and vinaigrette. Simple and gourmet!

*My Weekly Menu plan here*

Potatoes Dauphinoise
Submitted by Melanie ~ The Sisters Cafe

3 pounds waxy potatoes, peeled (red or Yukon gold are great)
1 large garlic clove, halved
1 Tb butter, softened
1/4 tsp ground nutmeg
1 cup finely grated Gruyere cheese (or cheddar works great)
1 cup heavy cream
1/2 cup milk
salt and freshly ground black pepper

1. Cut the potatoes into 1/4 inch thick slices. Put them into a large pot and fill with cold water and a little salt. Bring to a boil on high heat. Reduce the heat and simmer for 2 minutes. Do not overcook at this stage or the potatoes will begin to break break up. Drain well.
2. Rub the inside of the baking dish (mine was approx 12 inch circle) with the cut garlic and grease with a little of the butter.
3. Preheat oven to 325. Put half the potatoes into the dish, spreading them evenly. Sprinkle with a little of the nutmeg and some seasoning of salt and pepper. Add half the cheese and then another layer of potatoes, nutmeg and salt and pepper.
4. Beat together the cream and milk and pour evenly over the potatoes. Finish by scattering the remaining cheese on top with a few small pieces of butter dotted over the surface.
5. Bake in the middle of the oven for 40-45 minutes until a deep crisp brown crust forms. Serve immediately from the dish.

Oven Roasted Squash with Cream and Brown Sugar

I love winter squash.  It just epitomizes fall to me, which is my favorite season of the year.  Usually I steam the squash in the microwave or bake it in the oven, and we eat it with just a little butter and salt and pepper. But my favorite?  HANDS DOWN it is oven roasted with cream and brown sugar!  This is how my mother and grandmother make their squash for Sunday dinner or other special occasions.... and it is SO good!  I like banana squash the best, but I have tried this recipe with butternut, acorn, sweet dumpling, hubbard, turban and sweetmeat, and they turn out super yummy.  Hope you enjoy!

Oven Roasted Squash with Cream and Brown Sugar
Submitted by Mindy ~ The Sisters Cafe
Printable recipe here

Enough squash to fill a 9x13 pan (I usually don't peel the rind off the squash because I think it is a pain, but it certainly makes it a little easier to eat if you do)
1 cup cream (You don't actually need this much cream, but I don't cook enough with it to use any leftovers, so I just use the whole cup)
Brown sugar
Salt

Fill 9 x 13 pan with pieces of squash.  Pour the cream over the squash.  Sprinkle with brown sugar to your liking.  Sprinkle lightly with salt.  Cover and bake at 350 degrees for 40 minutes (or 375 for 30 minutes if you are in a hurry).  For tender squash, keep covered the entire time.  If you would like a little bit of crispness to the top, then uncover for the last 15-20 minutes (this is what I do most of the time).  Either way, bake until the flesh of squash is tender when pierced with a fork.  Drizzle more of the creamy mixture from the bottom of the pan onto the squash before serving if desired.

Roasted Root Vegetables

For the last day of November I would like to share with you my new favorite fall dish...roasted root vegetables. Oh my goodness, these vegetables never tasted so good---this is amazing! Even (most) of my children gobbled them up! I served this with Parmesan Tilapia and Pumpkin Streusal Muffins (the recipe says sweet potato, but I always use pumpkin), and I have to say it was the BEST dinner! Yum!

*Also, Menu Monday is a little late this week--sorry for those of you who care:) I am doing a 2 week menu and will post it at Melandboys tomorrow! I have been too busy getting ready for the Christmas season! Yeah I love this time of year!!

Roasted Root Vegetables
Submitted by Melanie ~The Sisters Cafe
Printable recipe here

2 tablespoons olive oil
2 to 3 cloves garlic, minced
salt and pepper to taste
1 pound medium-sized potatoes
1 pound sweet potatoes
4 to 6 carrots
1/2 medium-sized red onion

Preheat oven to 400°. Peel vegetables and chop into 1-inch cubes, or bite size pieces for the carrots. In a medium bowl, toss chopped vegetables with olive oil and garlic. Drizzle in more oil if everything did not get coated. Spread vegetables in a single layer on a baking sheet and sprinkle liberally with salt and pepper. Place pan in the oven and roast for 40 minutes, stirring after the first 20 minutes. Serve immediately. Alter any ingredients to your taste. You can use this same olive oil + garlic + s & p method for any assortment of veggies, or try spicing things up by adding some red wine vinegar or fresh herbs to the mix too.
Recipe source: adapted from Summer at Smithfield blog