Confetti Turkey Enchiladas with Slow Roasted Tomato Sauce

Turkey, carrots, and zucchini make a colorful filling for enchiladas in a hearty dish covered in an easy to make slow-roasted tomato enchilada sauce

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This is a recipe showing how I use put-up summer produce during the winter months when we are not receiving a weekly box from our Community Supported Agriculture (CSA) farm share.  If you don't have a package of slow-roasted tomatoes in your freezer (link to Alanna's tutorial), please refer to Andrea's inspiring Easy Homemade Enchilada Sauce recipe below which uses canned tomato sauce.  And put this idea in your back pocket--if you get a glut of tomatoes in the early fall (and have some room in the freezer) consider slow-roasting some.  It's ridiculously simple and the end product is nearly as handy to use as the quarts of crushed tomatoes I've got in the pantry.

I was going to share this recipe during the summer, because it calls for tomatoes and zucchini and I'm all about the seasonal eating, but it's here today for a couple of reasons.
I'll list them, just for kicks.

• I've got a backlog of enchilada recipes (technically, 4) that I need to post, and there's no time like the present to start sharing them.
• I made a pan of Creamy Avocado Enchiladas today and it reminded me of these.
• I'm still reeling from the shock of posting a savory appetizer every day last week for #AppetizerWeek, and I realized I didn't have anything scheduled for today.

While my belly is full of Creamy Avocado Enchiladas, I bring you Confetti Turkey Enchiladas.

Other enchilada recipes I've posted:

Butternut Squash and Caramelized Onion Enchilada Casserole

Fish Taco Enchiladas

Green Pork, Corn, and Zucchini Enchiladas

Zucchini, Refried Bean, and Corn Enchiladas

In fact, I've gone and made a Clickable Collage of Enchiladas. You can see it here.

Breakfast Salad

Roasted potatoes, sautéed cabbage and shallots, and puffy scrambled eggs combined for a tasty morning--or evening--meal in one. A tasty way to start off your day--with vegetables.

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I'll be among the first to admit that my family is weird about breakfasts.  The kids don't like cereal (except for when they love cereal, geez, Mom, why didn't you buy more?), my spouse would happily eat oatmeal every single day, and I'm not hungry for hours after I wake up.  I'm very glad my kids are happy to eat leftovers and my spouse is self sufficient.  We do like muffins, eggs, and waffles a lot around here, though, and like to have big family breakfasts on the weekends. You'll find many breakfast or muffin options in my recipe index by category to your right --->

This is not a fast meal, and would be terrific for a weekend breakfast, or lunch or even Breakfast for Dinner if you like. For us it's another way to eat more veggies, and an unusual name that just stuck with me.  I mean, the idea of cabbage and potatoes together is a classic one.  And in our house, cabbage and potatoes for breakfast is not too unusual when we're getting cabbage in the Community Supported Agriculture (CSA) farm share.

But to throw it all in a bowl and call it a salad is different for me. I got the idea on a walk [I walked a half marathon last year and recently signed up to do it again--hopefully with my spouse this time] while mulling over what to do with a cabbage.  I'd been seeing salad recipe round ups, and it just hit me that fixing our cabbage-for-breakfast, with a few modifications, would equal a Breakfast Salad.

Very Veggie Puff Pastry Pizza Bites

Fresh and preserved veggies top this vegetarian puff pastry pizza bite.

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Welcome to my final recipe for #AppetizerWeek! I've had fun, learned a lot of html and a wee bit of social media-ing, and watched the laundry pile up [and the snow, and the emails] while sharing savory appetizers and wicked cool giveaways alongside a terrific group of bloggers. If you're just tuning in for your usual Farm Fresh Feasts Friday Pizza you will not be disappointed--this is a tasty lil' morsel of artichokes, olives, spinach and caramelized onions topped with goat cheese on a roasted garlic oil-brushed puff pastry base. It's pretty easy to fix for a game day appetizer spread, though I'd offer napkins and plates to eat it from since the puff pastry is deliciously flaky [carefully avoids comparing anyone I know to the pizza].

I believe in offering choices for everyone I'm feeding [unless you're my kid and want cake or cookies for breakfast. Then there is no choice but cookies "No"].  I usually fix pizza for my family on Friday night, and frequently I make two pies so everyone has a choice.  Since I shared Pickled Pepper and Pepperoni Puff Pastry Pinwheel Pizza Palooza yesterday, I thought I'd conclude my contributions to #AppetizerWeek with a vegetarian choice--Very Veggie Puff Pastry Pizza Bites.

I've tried to spend a bit of each post talking about my food philosophy and today is no exception.  Today I want to talk about pantries.  Much of the toppings for my weekly pizzas are what I consider to be pantry staples:  a jar of artichoke hearts, a jar of olives, pickled peppers and cheese in the fridge.   I've got pepperoni and leftover cooked meats in the freezer.  Picking up one or two items (especially on sale or marked down) with each shopping trip means that over time I end up with a well-stocked pantry (but without the crazy cash outlay).  Buying in bulk can save money--if you have make the space for it.  Because I want the seasonal Community Supported Agriculture (CSA) farm share vegetables to feed my family year round, I've got an extra little freezer (doubles as a microwave stand) to store the farm vegetables that don't live in the Strategic Winter Squash Reserve. In addition, each year I expand my canning repertoire to put up the ever-increasing volume of tomatoes that we require.

I didn't go from zero (grasshopper) to 60 (ant) in a season--I've been evolving my ability to squirrel away food in season over the past dozen or so years.  [I've probably mixed up a bunch of animal/insect metaphors there, oops.] If I get a bunch of onions on sale, for example, I'll caramelize them in my crock pot (link to recipe below) and freeze them in ½ cup portions so I can bring them out when I get a hankering.  Too many leeks?  Slice them, wash them, and freeze them, to add to dishes. Peppers piling up? Chop and freeze them on trays, or roast and chop them before freezing--then add to soups, stews, and spaghetti sauce.  This means that I've always got ingredients on hand to make a variety of pizzas, like this one.

Visit all the other Appetizer Week blogs for more delicious ideas:

• Lasagna Dip by Cravings of a Lunatic
• Spinach Squares by Frugal Antics of a Harried Homemaker
• Ultimate Stuffed 'Shrooms by Cooking in Stilettos
• Feta Chicken Wontons by Makobi Scribe
• Roasted Red Pepper Guacamole by Clarks Condensed
• Parmesan and Garlic Boneless Chicken Wings by From Gate to Plate
• Greek Salad Skewers by Karen's Kitchen Stories
• Cajun Bacon Nuts by Life Off the Clock
• Jalapeno Poppers by Organized Island
• Mini Loaded Twice Baked Potato by Mom's Test Kitchen
• Chicken & Cheese Taquitos by Try Anything Once Culinary
• Very Veggie Puff Pastry Pizza Bites by Farm Fresh Feasts
• BBQ Chicken Nachosby Lemons for Lulu
• Apricot Blue Cheese Bitesby Food Lust People Love
• Low-Carb Kickin' Bacon Avocado Deviled Eggsby Yours and Mine Are Ours
• Sweet Onion Galette by Call Me PMc
• Buffalo Chicken Sliders by The NY Melrose Family
• Sticky Asian Chicken Wings by Flavor Mosaic
• Chicken Parmesan Sliders by Home Cooking Memories

Pickled Pepper and Pepperoni Puff Pastry Pinwheel Pizzas

Pepperoni pizza flavor inexpertly rolled into individual pinwheel pizzas. 

Question:  When is a pizza not an entree but instead an appetizer?
Answer:  When the pizza is little, cute, and can be consumed in a couple of bites.  Bonus points for alliteration.

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I had the puff pastry pizza idea for a while before I could execute it.  Luckily I picked up 2 boxes of puff pastry when I hit the outlet mall, so I had plenty of material to practice play with, because this was tricky for me to do.  I may make pizza crust look easy in my Pizza Primer, but you'll find some puff pastry outtakes on my FB page.

My first try [using fresh mozzarella and RTFM for baking instructions] was tasty but messy.  I baked the puff pastry for 10 minutes until it blew up like a throw pillow, then whacked it reasonably flat with my pizza peel [you may incorrectly assume I'm exaggerating here] and attempted to spread sauce on the flaking crust, added the toppings, and returned to the oven.  By the time the cheese was starting to melt the crust was starting to burn.  I went back to the drawing board.

Disregarding the published instructions and going rogue, I debated just topping the rolled-out puff pastry dough and baking it, but in the end I decided to roll it up and slice into pinwheels.  [Add another "p" while I'm at it.]  My slices were a bit squooshy because I again RTFM didn't see Bryn's suggestion to chill the rolled dough for 30 minutes before slicing. Do as I say in the instructions, not as I did.  Had I bought a 3rd box of puff pastry I would need to buy a new freezer to store it I'd carefully remove the package of dough from the box, rip the box to shreds so I'm not tempted to be led astray by the instructions on it, and try the pre chilling method before posting.  But #AppetizerWeek is here, and I wanted to bring you a rare Thursday pizza recipe so you get this after only 2 tries.

I made this pizza using pickled banana peppers which did not grow in my garden.  [Oh, there were banana pepper plants, 3 of them, planted in my garden.  They produced, over the course of the summer, I think about 5 peppers.  Total. Woot.]  If you prefer pickled jalapeños they'd also be a good combination with pepperoni--we just had that combo on a regular pizza crust last weekend.

If you prefer to avoid pepperoni, tomorrow in my final #AppetizerWeek post I'm sharing a vegetarian puff pastry pizza.  It's topped with roasted garlic oil, caramelized onions, spinach, olives, marinated artichokes, and goat cheese.  But because today's pizza name is such an alliterative mouthful, I'm calling tomorrow's pizza Very Veggie Puff Pastry Pizza Bites.

Visit all the other Appetizer Week blogs for more amazing recipes:

• Bacon Jalapeño Poppers by Cravings of a Lunatic
• Cheesy Melt by Kiss My Smoke
• Turkey Meatballs with Blackberry Sauce by Frugal Antics of a Harried Homemaker
• BBQ Flavored Popcorn by Hezzi-D's Books and Cooks
• Loaded Sweet Potato Waffle Fries by Food Done Light
• Bacon Wrapped Smokies with Brown Sugar by What's Cooking, Love?
• Almond Crusted Baked Eggplant by Je suis alimentageuse
• Crab Rangoon Dip by Rants From My Crazy Kitchen
• Mini Chicken Tacos by Clarks Condensed
• Cured Ham & Olive Tortilla Pinwheels by From Gate to Plate
• Mustard and Gruyere Batons by Karen's Kitchen Stories
• Spiced Nuts by My Catholic Kitchen
• Crispy Cheese Twists by Life Off the Clock
• Baked Sriracha Bites by Organized Island
• Mini Pita Pizzas by Home Cooking Memories
• Slow Cooker Salsa Pulled Chicken Sliders by Cupcakes & Kale Chips
• Green Hummus by Mom's Test Kitchen
• Baked Mozzarella Sticks by Try Anything Once Culinary
• Low Sodium Cauliflower-Potato Bites by Cookerati
• Pickled Pepper and Pepperoni Puff Pastry Pizza/Pinwheels by Farm Fresh Feasts
• Sriracha Chicken Pockets by Lemons for Lulu
• Candied Bacon by That Skinny Chick Can Bake
• Baby Asparagus Wrapped in Prosciutto by Food Lust People Love
• Crispy Baked Green Bean Fries by Dizzy Busy and Hungry
• Smoked Salmon Dip by Wonky Wonderful
• Low Carb Monster Fingers by Yours and Mine are Ours

Sriracha Butternut Squash Hummus

Spicy and creamy, this make ahead vegetable appetizer perks up any occasion.

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I was trying to describe to a friend what a shake of sriracha brings to a dish.

"Well, it's heat.  But with flavor . . .  It doesn't burn your mouth like a really hot pepper, it doesn't numb your mouth like Szechuan peppercorns . . . it's just . . . heat.  But with flavor . . ."

[Clearly I suck at the whole food writing thing. Let me feed you instead.]  When I add a shake of sriracha chili sauce to vegetables, like my Soy Sriracha Roasted Mushrooms, happy things happen.  When Laura adds sriracha to vegetable muffins, StrangeButGood things happen.  I was in an experimental mood when I whipped up this batch of Sriracha Butternut Hummus for #AppetizerWeek.  I'd roasted one of the butternut squash in my Strategic Winter Squash Reserve (link to a photo on my FB page) and used half in Buffalo Butternut Hummus . . . but I had the second half beckoning me to play.

I like playing with the vegetables from my Community Supported Agriculture (CSA) farm share.  Getting a weekly box of fresh local vegetables means my family is more likely to eat vegetables.  It sounds silly, but just getting the produce into my kitchen is half the battle sometimes.  Figuring out what to do with them?  Well, that's why I created a Visual Recipe Index by Ingredient--so when I've got beets, kale, or peppers I can see several recipes for how to use them and pick which one suits my fancy.  Other folks who enjoy eating from a farm share agree, so I think I'm on the right track.
I've revamped my Visual Recipe Index! For more ideas on what to do with your butternut squash, click here.

If you are serving vegetarians or vegans I recommend checking your sriracha sauce to make sure it does not contain fish extract, or making Buffalo Butternut Hummus and creating a layered dip to suit your eaters.

Visit all the other Appetizer Week Blogs for more Snack Time Deliciousness:

• Meatball Bites by Cravings of a Lunatic
• Gluten Free Onion Butter Pretzels by Frugal Antics of a Harried Homemaker
• Crawfish Dip by Call Me PMc
• Low-Carb Shrimp Guacamole by Yours and Mine Are Ours
• Bourbon Pulled Pork Sliders by Cooking in Stilettos
• Sun-dried Tomato Dip by That Skinny Chick Can Bake
• Sriracha Butternut Hummus by Farm Fresh Feasts
• Margherita Pizza Sticks by Makobi Scribe
• Chicken Parmesan Meatballs by Flavor Mosaic
• Feta-Stuffed Cherry Tomatoes with Shrimp by Food Lust People Love
• Ham and Sauerkraut Balls by From Gate to Plate
• Cheddar Cayenne Crackers by Karen's Kitchen Stories
• Baked Pickle Chips by Lemons for Lulu
• Cheddar Cheese Olive Puffs by Life Off the Clock
• Manchego and Roasted Pepper Stuffed Mushrooms by The Little Ferraro Kitchen
• Restaurant-Style Chipotle Salsa by Home Cooking Memories
• Mango Jalapeno Sausage Rolls by Food Done Light
• Ham & Cheese Mini Cracker Sandwiches by Mom's Test Kitchen
• Spicy Cheese Rounds by Try Anything Once Culinary
• Low Sodium Chicken Stuffed jalapeno Poppersby Cookerati

Harvest Sweet Potato Salsa

Roasted sweet potatoes and corn tossed with beans and avocado in an red and green salsa dressing. One of the ways I put up food to eat local all year long.

When the garden is barren and there's snow falling down is a strange time to talk about harvest and abundant vegetables, no?

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I think it's exactly the right time.  You see, the vegetables I used in this salsa--the corn, sweet potatoes, tomatoes and tomatillos that is*--came from my Community Supported Agriculture (CSA) farm share.  George, Mark, Josh and Erik of Patchwork Gardens grew and harvested them, and we got a weekly box of locally-grown vegetables during the growing season.  Once in my kitchen, I performed Vegetable Triage--eating what won't keep, freezing or canning what can be put up, and using a cold corner of my breakfast nook as my Strategic Winter Squash Reserve (link to a photo on my FB page) for the long storage crops.  Even though the fields are brown, we're still eating the fruits of our farmers' labors.

If you'd like to know more about where your food is grown, now is the time to research local eating in your area.  Up on the left sidebar is a Local Harvest gadget.  If you're in the US, type in your zip code and see what's available near you.  Signing up with a CSA farm share before the season starts means your farmers will have the funds to purchase or repair equipment like the potato harvester shown here, which harvested the sweet potatoes I used in this salsa.

Photo credit Marguerite Mertz/Patchwork Gardens

*See the avocados in the second photo? Yeah, they sure are not local to Ohio and one of the reasons (along with bananas and salmon, vanilla and chocolate, tea and olive oil) that I will never be a completely local eater.  To me, local food just tastes better (think garden tomato vs store-bought) so I put my efforts into eating local food where I can.  I am fortunate to have a choice where I spend my dollars on food, and I choose to keep my money in my local community when possible.  It's why I started this blog and organized my Visual Recipe Index by produce type--to help other folks eat locally as well.

Visit all the other Appetizer Week Peeps for more Munchie Causing Goodness:

• Pizza Dip by Cravings of a Lunatic
• Steak and Potato Bites by Kiss My Smoke
• Gluten Free Brie en Croute by Frugal Antics of a Harried Homemaker
• Caramelized Onion, Brie, and Pear Crostini by Hezzi-D's Books and Cooks
• Easy Low-Carb Chicken Dip by Yours and Mine Are Ours
• Caramelized Onion Dip by Cooking in Stilettos
• Tuna Bruschetta by What's Cooking, Love?
• Harvest Sweet Potato Salsa by Farm Fresh Feasts
• Parmesan Chips by Makobi Scribe
• Mini Cheeseburgers by Rants From My Crazy Kitchen
• Bacon Wrapped Little Smokies by Clarks Condensed
• Baked Buffalo Chicken Bites by From Gate to Plate
• Bacon Wrapped Stuffed Apricots by Karen's Kitchen Stories
• Crock Pot Party Meatballs by My Catholic Kitchen
• Bacon Cheese Popcorn by Life Off the Clock
• Empanada Mini Pies by The NY Melrose Family
• Buffalo Chicken Tortilla Pinwheels by Home Cooking Memories
• Easy Cheesy Mexican Dip by Cupcakes & Kale Chips
• French Onion Grilled Cheese Stackers by Mom's Test Kitchen
• Root Beer Chicken Wings by Try Anything Once Culinary
• Low Sodium Swiss Cheeseburger Stuffed Mushrooms by Cookerati

Buffalo Butternut Squash Hummus

Buffalo sauce-seasoned roasted butternut squash hummus makes a spicy vegetable addition to an appetizer spread.

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When I think about game day snacks, Buffalo Chicken Dip is high on the list of essentials.  I've made 2 kinds of Buffalo Chicken pizzas (here and here). (My son will even cobble together a dip out of whatever he can find in fridge if I say 'No, I'm blogging about Corn and Black Bean Salsa in Avocado Cups and not making Buffalo dip!').  That's how much we like the flavor.

But what if your guests include vegans or vegetarians?  What if your guests include folks trying to rein in the tendency to overindulge and want more vegetable options?

I try to have something for a variety of eating styles on my appetizer spread, and I find I can't go wrong with vegetables.  For #AppetizerWeek I'll be sharing a variety of savory appetizers using seasonal vegetables, starting today with Buffalo Butternut Squash Hummus. Tomorrow I'll share a Harvest Sweet Potato salsa, coming on Wednesday I've got a Sriracha twist on this hummus, then I'll round out the week with a pair of puff pastry pizza appetizers--Pickled Pepper and Pepperoni Puff Pastry Pizza Pinwheels (say that 3x fast) on Thursday and Very Veggie Puff Pastry Pizza Bites on Friday. Whew, what a week!

This Buffalo Butternut Squash Hummus provides the spicy heat from cayenne pepper sauce coupled with the mellow smoothness of roasted butternut squash hummus.  It also makes a terrific base for a layered veggie appetizer in the style of my Five Layer Mediterranean Chicken Dip or Layered Summer Vegetable Appetizer. Customize this hummus any way you like.  Top it with sliced celery, crumbled blue cheese, and even chunks of chicken. Scoop it up with pita chips or celery sticks or pretzels or chicken fries.

The inspiration for this recipe came from my Strategic Winter Squash Reserve (link to the photo on my FB page)  As the Community Supported Agriculture (CSA) farm share season draws to a close, I begin to stockpile winter squash, sweet and white potatoes, onions, and garlic in a cold corner of my breakfast nook.  After all the fresh greens are consumed--and before I turn to the vegetables I've canned or frozen--my SWSR is our source for farm fresh food in the dead of winter.  I started with the hummus recipe from Farmer John's Cookbook: The Real Dirt on Vegetables (Amazon affiliate link) and added my twists based on what I thought my family would enjoy and what we had on hand.

I've revamped my Visual Recipe Index! For more ideas on what to do with your butternut squash, click here. To learn How to Use This Blog, click here. To see what other vegetable happy recipes I've found to pin, follow me on Pinterest. To see behind the scenes of my day, follow me on Instagram. For articles and other things that catch my eye, follow me on Facebook.

Visit all the other Appetizer Week participants for more Football Munching Temptations:

• Pizza Pull Apart Bread by Cravings of a Lunatic
• Grilled Guacamole by Kiss My Smoke
• Crab Layer Dip by Frugal Antics of a Harried Homemaker
• Easy Individual Pizzas by Call Me Pmc
• Chocolate Malta Wings by Food Done Light
• Mom's Famous Chicken Ball by Hezzi-D's Books and Cooks
• Cheddar Bacon Dip by Yours and Mine Are Ours
• Tamari Roasted Chickpeas by Je suis alimentageuse
• Spinach Artichoke Dip by That Skinny Chick Can Bake
• Chicken Wing Dip by Rants From My Crazy Kitchen
• Microwave BBQ Meatballs by From Gate to Plate
• Pulled Pork Sliders by The NY Melrose Family
• Cheese Bean Dip by Wonky Wonderful
• Chipotle Cheese Dip by Dizzy Busy and Hungry
• Roasted Vegetables and Romesco Crostini by The Little Ferraro Kitchen
• Buffalo Ranch Cheese Ball by What's Cooking, Love?
• Buffalo Butternut Hummus by Farm Fresh Feasts
• Mini Maryland Crabcakes by Karen's Kitchen Stories
• Sesame Pecan Chicken Wings by Makobi Scribe
• Pina Colada Cheese Ball by Home Cooking Memories
• Roasted Tomatillo Salsaby Clarks Condensed
• Sweetly Spicy Southern Meatballs by Cooking In Stilettos
• Butternut Squash, Pomegranate & Goat Cheese Crostini by Cupcakes & Kale Chips
• Tex-Mex Chicken Salad Bites by Mom's Test Kitchen
• Caesar Mini Muffins by Food Lust People Love
• Four Cheese Garlic Flat Bread by Try Anything Once Culinary

Shrimp and Salsa Verde Cornbread Pizza

Shrimp, salsa verde, and cheddar cheese on a cornbread pizza crust

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The inspiration for this pizza came from a dish of grilled shrimp my son made over the summer.  It was spicy and served on corn tortillas and I did not have 100% of the effort involved in making it so of course it was good!  He got the recipe out of a cookbook at our library--one of our family summer reading activities.  We re-created it alongside cornbread in the fall.  When I had leftover cooked shrimp from our New Year's Ever Appetizerpalooza [not to be confused with #AppetizerWeek, that's next week] I decided to try shrimp on a pizza.

This is not my first shrimp recipe--I snuck a Roasted Shrimp, Celery, Grape, and Potato Salad in here last fall--nor is this my first seafood pizza.  Check out my Visual Pizza Recipe Index or the links at the bottom for additional seafood pizzas for your Friday Night Pizza Night.
Even though this wasn't my first rodeo, this recipe was not without dithering.  I was torn, trying to think of a way to duplicate a grits crust.  Or even a cornmeal crust.  Finally I just decided to Keep It Simple.

Keep It Simple, Sillybilly (KISS) is the title of one of my early blog posts before I clued in to making a recipe more searchable by using the actual recipe name in the title.  Revolutionary!  KISS is a recipe post for Beau Monde dip, another vehicle to transfer Community Supported Agriculture (CSA) farm share vegetables into my mouth--and those of my family.

What could be more simple than taking my tried and true cornbread recipe and baking it in a 10 inch skillet instead of my usual 7 inch skillet?  Perfect.  The thickness is less than a deep dish pizza, but more substantial than a thin crust pizza.  You can eat this with a fork, or pick it up with your hands.

With precooked shrimp, pre baked cornbread, and put up (or store bought) salsa verde, this pizza assembles and bakes very quickly.  Perfect for a last minute pizza or easily one where you don't have yeast or don't feel like fussing with dough.  Mix it up, pour it in, bake, prep the toppings, top, and go.

Tangerine Ricotta Muffins (Monday Muffins)

Lightly sweet, brightly creamy, these tangerine ricotta muffins are a lovely winter muffin

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When I saw these muffins I knew I wanted to try making them using one of the citrus fruits from the Band Fruit Fundraiser stash.  I also had ricotta that I wanted to use up so I could try and make my own like Annemarie does.  However, I made one of the classic blunders (no, not the "never get involved in a land war in Asia one" nor the "never go against a Sicilian when death is on the line" one):  I didn't read the entire recipe first.

So at 6:20 am, when I stumbled into the kitchen with the intent of making Tangerine Ricotta Muffins for my kids' breakfast, I was caught unawares with "1 stick of butter, softened" as an ingredient.

Oops!  I hadn't set out any butter to soften and I didn't really want to nuke one because good grief an entire stick of butter in a pan of muffins?  My kids eat 2 or 3 muffins a piece!  I didn't want them to consume 1/4 stick of butter just with breakfast--and that was before I read "1 cup of sugar".

If you've seen my other muffin recipes (muffin recipe index to your right), you know that I serve them to my kids as part of breakfast or after school snacks--not dessert--so my muffins are usually whole grain and contain less sugar and fat than what I see in many bakery muffins.

I set that recipe aside for a future dessert, because it looks so delicious and I think my family will love it for a special treat.  Instead, I took my ricotta cheese, my tangerines, and my muffin-making skills and made these muffins.  The kids loved them hot with a bit of buttery spread. I liked mine later, room temperature, with my tea.  The next day my son grabbed some to take on the road to his sled hockey tournament and my daughter spread hers with strawberry jam.  Next time, I'm thinking white whole wheat flour, honey, and tangelos . . .

For other recipes using tangerines, please see my Tangerine/Tangelo Recipes Collection, part of the Visual Recipe Index by Ingredient. For more muffin recipes, look to the Recipe Index by Category on the right sidebar -----> under Muffins. Wanna know how to Use This Blog? Click here.

Butternut Squash and Prosciutto Pizza

Cubes of roasted butternut squash and strips of salty prosciutto turn a simple cheese-and-red-sauce pie into a warming winter pizza

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I'm finally starting to work on the Strategic Winter Squash Reserve in the cold corner of my breakfast nook (down to 50 degrees Fahrenheit during the recent Polar Vortex).  This is where I stash the more shelf stable of the Community Supported Agriculture (CSA) farm share vegetables during my weekly Vegetable Triage, and I appreciate how a cool, dark place can store fresh local vegetables for me to enjoy when I've run out of fresh greens and the more perishable farm share produce.
I've had some winter squash last as long as 3-4 months, but I prefer not to play fast and loose with my SWSR.  The vegetables I've canned (tomatoes, tomatillos, tomato salsa, tomato sauce, salsa verde, green tomatoes, tomato jam . . . did I mention I canned a whole bunch of tomatoes?) and frozen (corn, carrots, leeks, zucchini, yellow squash, roasted peppers, Hatch chiles, celery, . . . and I am sure something else) will stay in good condition longer than the winter squash, so winter squash is next on the chopping block.  Literally!

This pizza is a subtle way of including winter squash into our meals, and though my kids picked the squash off their slices, my spouse and I enjoyed it.  [In fact, instead of saving the extra roasted squash that didn't make it onto the pizza, I stood over the stove with a fork and snarfed up squash while chatting with my spouse.]  Yum!  There's something about roasting that brings out the sweetness of vegetables--be they mushrooms or squash or potatoes. Coming up in the next few weeks I've got roasted squash in hummus and roasted sweet potatoes in salsa . . . but for today, because my family likes our Friday Night Pizza Nights, please enjoy a pizza!

For other ideas on how to use butternut squash, please see my Butternut/Buttercup Squash Recipes Collection and my Winter Squash Recipe Collection, part of the Visual Recipe Index by Ingredient. For other pizza ideas please see my Friday Night Pizza Night board in Pinterest, and my Visual Pizza Recipe Index. For how to Use This Blog, please click here.

Easy Celery Rice Soup (with Slow Cooker option)

A comforting soup of simply celery and rice, flexible for multiple eating styles and cooking styles

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Want to add more vegetables to your daily life? Do you think celery is underutilized in your kitchen? If so, read on for an easy soup--including a slow cooker option if you'd like to use that. This can be a vegetarian or omnivore soup--I've made it with vegetable stock as well as chicken stock--and appeals to my kids in a way that ants on a log never did. [Um, that's our term for a celery stick spread with peanut butter and dotted with raisins, just in case you were thinking I'm feeding my kids ants deliberately. Accidental ants I'm not responsible for.]

I'm not a huge fan of celery, so when my regrown celery resulted in an overabundance in the garden plot [shown below with one of my garden assistants, Simon] I scrambled around looking for ways to enjoy it.  Sure, I'm happy to stretch meat by adding chopped celery (and onions, carrots, peppers, or shredded squash) into my recipes for tacos, burgers, or meatloaf.  But I wanted to try some other ideas.  After all, celery from the Community Supported Agriculture (CSA) farm share--or in this case from my garden--actually has a delicious CELERY flavor that I've never really tasted with store bought celery.  Who knew? While scanning the cookbook shelves at the library I saw a recipe for celery rice soup.  I didn't have any of the ingredients, other than celery and rice, so I didn't take note of the cookbook name, I re-shelved and moved on, but the recipe idea stuck with me.

Later in the week we were feeling run down, and celery rice soup seemed like a comforting idea.  It was good enough that I made it again a week later.  I've tried this with both yellow onions and leeks.  I bet it would also be good with shallots, so any alliums you've got on hand--use them.  We preferred this with chicken stock and chopped cooked chicken, but I could see taking it in a different direction--soy chorizo for vegetarians?  It's fairly . . . I won't say bland, but I will say it's not crazy seasoned like Ma Po Tofu [I got a jar of Ma Po Tofu sauce in my Christmas stocking and I'm looking forward to trying it--with celery].  This soup is just nice, basic, easy, and no frills--good for warming your belly on a cold day. And good for using up an abundance of celery.  Speaking of abundance . . . here's what I was dealing with when I made it:

For other ways to use celery, please see my Celery Recipes Collection, part of the Visual Recipe Index by Ingredient. For ways to Use This Blog, please click here.

Corn and Black Bean Salsa in Avocado Cups

Corn, black beans, and pepper in a lime vinaigrette served in avocado cups.  Vegetable appetizers for game day snacking that's good for you

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For my family, the Superbowl is usually an excuse to sit in front of the TV and eat crap snack foods.  Our list of snacks changes slightly year to year, but, like Thanksgiving, there are some standbys.  In addition to the recipes shown below, I've added a Game Day Snacks to my tags (right side bar) since we like to eat appetizers as well as sandwiches and quick snacks.  Check it out!

My son loves Buffalo Chicken dip.  Even though I wasn't planning to make it, he cobbled some together using thin sliced chicken lunchmeat, bits and pieces of cheeses, and salad dressings.  And Frank's Red Hot® sauce, of course. (There's no relationship to disclose--I buy it because I like it.)

My daughter--well, I can't say she loves guacamole, though she certainly likes it.  Making the guacamole became her job after she needed to give a speech in Spanish class and decided to demo how to make guacamole.  Yes, the apples do not fall far from the tree. :)

My spouse will eat anything, but he loves Slow Cooker Salmon Artichoke Dip and I love him, so I whipped him up a batch.  I had an ulterior motive, however--a big slab of salmon and a desire to have leftovers for this.

One problem with putting up your own corn? De-silking.  Must do better next season!

My new item was this Corn and Black Bean Salsa from Kate at Diethood.  I didn't have everything her recipe called for, but it was super easy to chop all the jalapeño, red onions, and cilantro for my daughter's guacamole and Kate's corn salsa at one time.  Since my New Year's Resolutions involve adding more avocado to my life, I served it in avocado halves and it was delicious.

Grab the following ingredients, head over to Diethood, and make yourself another Awesome Veggie Appetizer (link to my Pinterest board).  Then enjoy the game--or the commercials, or both--with something delicious to munch on.
For other recipes using Avocados, please see my Avocado Recipes Collection. For other recipes using Beans, please see my Beans (Legumes) Recipes Collection. For other recipes using Corn, please see my Corn Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient. For ways to Use This Blog, please click here.

Buffalo Chicken Dip Pizza

Do you love cheesy, gooey, spicy Buffalo Chicken Dip?  Yeah, we do here, too--so I created a Friday Night Pizza Night/Game Day Snack mashup for this week's pizza

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Thank my son for this creation.  His favorite game day snack is Buffalo chicken dip.  When I made my first Buffalo Chicken Pizza, I was more interested in getting the flavor of Buffalo chicken and still creating a somewhat . . . well, not an over-the-top decadent cheese-fest like this pizza is. (I try and stay away from subjective adjectives like "healthy" but this pizza is definitely not healthy.)

You may notice that this this pizza is on a green crust.  Don't be fooled into thinking that I'm sharing a new crust in addition to this gooey topping.  I'm not.  Been there, done that with the Buttermilk Pesto Pizza Crust.
The pizza crust shown, spinach wheat, is not yet ready for prime time.  I recommend using any of the crusts listed in my Visual Pizza Recipe Index or buying a ball of pizza dough or a Boboli® or other pre-baked shell.  Whatever works for you.
But do add the chopped celery after baking--the cool crunch is a wonderful contrast to the gooey, cheesy, topping.  I nearly forgot (good thing I'd chopped the celery when I did the veggies for the other pizza--so the celery was sitting on the cutting board saying "hello!" like a wee wiener dog wanting attention).

Oliver, on the left, with Simon and Christmas squeaky toys

Fresh Mozzarella Note:  I have a habit of buying fresh mozzarella logs at the fancy cheese counter when I see the magical markdown stickers.  While fontina remains my favorite pizza cheese, fresh mozzarella is my second choice.  I hoard cheese, a little bit, and freeze my extra booty.  If you are also a fresh mozzarella hoarder and will use previously frozen mozzarella for your pizza, it will weep some water in the oven while it melts.  To counteract this, as soon as the crust is done (about 8 minutes usually for me) I move the pizza up under the broiler and broil until the cheese is browned and bubbly.  This usually evaporates the extra liquid.  Using shredded (not fresh) mozzarella avoids this, though the end result is less gooey.  And I wanted serious gooeyness on this pizza.

For other recipes using celery, please see my Celery Recipes Collection, part of the Visual Recipe Index by Ingredient. I've got more pizza recipes on my Visual Pizza Recipe Index. Want to know How to Use This Blog? Click here.

Soy Sriracha Roasted Mushrooms

Soy sauce and sriracha marinated roasted mushrooms for a savory bite.  Easy to make and addictive.

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Welcome to 2014! Have you resolved to eat more veggies?

The common theme I'm seeing among a wide variety of eating styles, from vegan to Paleo, is this:  eat more vegetables.  The best way to eat more vegetables is to have them in your kitchen. A terrific way to get vegetables into your kitchen--while supporting your local community--is to find a Community Supported Agriculture (CSA) farm share near you.  On the left side bar you'll see a Local Harvest gadget.  If you're in the US, you can type in your zip code and see what's available in your area.  If you live in the Seattle area, you can buy direct from local farmers via Farmstr.  Check out Farmstr here.

I always want to eat more veggies, so I've got another awesome veggie appetizer for you.  This one came about as a happy accident.  Like Liz, I attempt to maintain a well-stocked Asian pantry.
Key word:  attempt.

I was at the grocery store, swinging by the fancy cheese section looking for magical markdown stickers when I tried a sample of teriyaki marinated mushrooms (my eyes are starting to read 'magical mushrooms' right now, and while these tasted magically delicious, they are not that kind of mushrooms).  Those teriyaki mushrooms tasted so delicious I resolved to make them at home right away.  My spouse and I are the ones who enjoy mushrooms in our house, so I figured I'd branch out from our Skillet Mushroom Dip for Two and have another easy, eat it hot or warm or room temperature make ahead mushroom recipe in my repertoire.

I consulted this week's library loan cookbook, All About Roasting: A New Approach to a Classic Art (Amazon affiliate link), and adapted Molly Steven's roasted mushroom recipe.  I intended to splash in some teriyaki sauce after the mushrooms were done, but as you can see from the title that didn't happen.

I forgot that I'd used up all the teriyaki sauce in this meal.  Oops!  Well-stocked Asian pantry fail.  Instead I grabbed the sriracha and the soy sauce and made a delightfully zingy marinade.

This is easy.  This is fast.  This is a make ahead.  This is an awesome veggie app!  To find more awesome veggie apps and snacks, check out my Pinterest board. For other recipe ideas using mushrooms, please see my Mushroom Recipes Collection, part of the Visual Recipe Index by Ingredient. Want to know How to Use This Blog? Click here.