Butternut Squash Galette


  • 2½ cups flour
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1/2 cup sour cream or full-fat Greek yogurt, strained
  • 1 tablespoon white wine vinegar
  • 2 small or 1 large butternut squash, about 21/2 pounds
  • 3 tablespoons oil
  • 1½ teaspoons tsp salt
  • 1 tablespoon butter
  • 2 large sweet onions, such as Spanish or Vidalia, halved, thinly sliced in half-moons
  • 1/4 teaspoon sugar
  • 1/4 teaspoon cayenne pepper, or to taste (optional
  • 2 cups grated Italian Fontina cheese
  • 1 teaspoon chopped fresh thyme, or 2 teaspoons chopped fresh sage
  • 1 egg beaten with 1 tsp water, for glaze

    To make pastry: In a bowl, combine the flour and salt. Add the whole sticks of butter and, using a pastry blender, break up the bits of butter until the texture is like cornmeal, with the biggest pieces the size of pebbles. In a small bowl, whisk together the sour cream, vinegar and water, and pour this over the butter-flour mixture. Stir with a spoon or a rubber spatula until a dough forms, kneading it once or twice on the counter if needed to bring it together. Pat the dough into a ball, wrap it in plastic and chill it in the refrigerator for an hour or up to two days.

    To prepare squash: Peel the squash, then halve and scoop out seeds. Cut into ½-inch to ¾-inch chunks. Pour 2 tablespoons (30 mL) of the olive oil into one or two smaller baking sheets, spreading it to an even slick. Lay the squash chunks on the baking sheet in one layer, sprinkle with ½ teaspoon (2 g) of the salt, and freshly ground black pepper, and roast in a 400 F oven for 30 minutes, or until squash is tender, turning the pieces occasionally so that they brown evenly. Set aside to cool slightly. Leave the oven on.

    While the squash is roasting, melt the butter and remaining tablespoon of olive oil in a heavy frying pan, and cook the onions over medium-low heat with the sugar and remaining teaspoon of salt, stirring occasionally, until soft and tender, about 25 minutes. Stir in the cayenne pepper, if using.

    Mix the squash, caramelized onions, cheese and herbs together in a bowl.

    To assemble the galette: On a floured work surface, roll the dough out into a 16- to 17-inch round. Transfer to a parchment-lined baking sheet. Spread the squash-and-cheese mixture over the dough, leaving a 2 to 2½-inch border. Fold the border over the squash and cheese, pleating the edge to make it fit. The centre will be open. Brush the outside of the crust with the egg-yolk wash, if using.

    Bake until golden brown, 30 to 40 minutes. Remove the galette from the oven, let stand for five minutes, then slide onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Sara’s Spicy Chicken Dip


  • 2 chicken breasts
  • 8 oz Franks hot sauce
  • 8 oz cream cheese
  • 8 oz sour cream
  • 2 c colby jack
  • Ground celery seed
  • Garlic salt
  • Pepper
  • Onion powder

Boil chicken with spices to taste (or shred 1 small roasted chicken). Shred meat and soak in hot sauce for at least 1 hour. Combine sour cream, cream cheese, and cheese with additional spices. Add chicken mixture and stir well. Place in baking dish, cover with cheese and bake at 350° for 45 minutes. Serve with tortilla chips.

Sour cream, cream cheese, Franks, cheese is a good dip too.

Velda’s BBQ Pork


  • 2 pound Boston Butt Roast (pork sirloin tenderloin)
  • 2 1/2 teaspoons sugar
  • 3/4 teaspoons salt
  • 1 clove garlic, diced
  • 1/2 teaspoon ginger, diced
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 2 1/2 teaspoons wine
  • 1/2 teaspoon 5 spice powder
  • 1 tablespoon hoisin sauce
  • 1/2 cup honey
  • hot mustard
  • sesame seeds


Score each side of the tenderloin with 3 slashes 1/4″ deep.  Comine sugar through honey, mix well.  Combine pork and marinade in a ziploc bag.  Marinate 2-4 hours or overnight. 

Preheat oven to 375. 

Take pork out of marinade (reserve marinade) and place on a rack in a roasting pan filled with 1/2 cup water.  Bake at 375 for 20 minutes.  Turn over.  Back for 17-20 minutes.  Turn oven to broil.  Baste both sides of pork with marinade.  Bake 1 minute on each side. 

Remove pork from oven and cool.  Slice into 1″ think slices.  Serve with hot mustard and sesame seeds.

Cheesy Garlic Bread


* 1 loaf french bread
* 1/2 cup butter, softened
* 2 cloves garlic, minced
* 1/2 cup grated parmesian cheese


Preheat oven to 375.

Cut slices down the length of the loaf in 1 inch intervals, without cutting all the way through. Combine butter, garlic and parmesian in a small bowl. Spread butter mixture in the slices and on the top of the bread. Wrap bread in foil, leaving top partially uncovered. Bake for about 15 minutes.

Chicken Fingers with Honey Mustard


* 4 chicken breasts
* 1 cup flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3/4 cup milk
* 1 cup vegetable oil
* 1/2 cup honey
* 1/4 cup Dijon mustard


Combine honey and mustard in a bowl and set aside.

Cut chicken into 1/2″ x 2″ strips. Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350. Divide chicken into batches. Place in an even layer in hot oil. Fry for 3 minutes a side, turning once. Drain on paper towels. Serve with sauce.

Mozzarella and Tomatoes


* mozzarella
* tomatoes, sliced
* fresh basil leaves


Slice mozarella and tomatoes. Place on plate slightly layered, alternating between tomato and mozarella. Top with basil leaves.

Spinach Artichoke Dip


* 1/4 cup olive oil
* 2 tablespoons butter
* 3/4 cup oinion, diced
* 1 1/2 tablespoons garlic, minced
* 1/2 cup flour
* 1 1/2 cups chicken broth
* 1 1/2 cups heavy cream
* 3/4 cups parmesian, grated
* 2 tablespoons chicken bouillon cubes
* 1 1/2 tablespoons fresh lemon juice
* 1 teaspoon sugar
* 3/4 cup sour cream
* 12 ounces frozen spinach, drained and chopped
* 6 ounces canned artichoke bottoms, drained and cut into 1/8 inch slices
* 1 cup monterey jack cheese, shredded
* 3/4 teaspoon tabasco sauce


Heat oil and butter in a large saucepan over medium heat. Saute onions for 5 minutes. Add garlic and saute 3 minutes longer. Add flour and cook until the mixture becomes golden (10-15 minutes). Whisk in chicken stock and bring to a simmer. Stir in cream and return to a simmer. Remove from heat, add parmesian, bouillon cubes, lemon juice and sugar. Stir until blended.

Add sour cream, spinach, artichoke bottoms, Monterey Jack cheese and tabasco sauce. Stir until combined. Serve immediately.

Stuffed Mushrooms


* 1 tablespoon butter
* 1/2 cup onion, diced
* 1/2 cup green bell pepper, diced
* 2 cloves garlic, minced
* 2/3 cup cottage cheese
* 2 teaspoons Worcestershire sauce
* 1/3 cup bread crumbs
* 24 button mushroom caps
* 1/2 teaspoon paprika
* 3 tablespoons paremsian, grated


Preheat oven to 350º.

Melt butter in a nonstick skillet over medium high heat. Add onion, bell pepper and garlic, saute 5 minutes. Stir in cottage cheese and Worcestershire sauce, stirring until cheese melts. Remove from heat and stir in bread crumbs. Spoon mixture into mushroom caps.

Place mushroom caps in a greased 11×7 baking dish. Sprinkle the mushrooms with paprika. Bake for 20 minutes. Sprinkle with parmesian.

Cooking Light Magazine

Pork Dumplings


* 100 (3.5 inch square) wonton wrappers
* 1 3/4 pounds ground pork
* 1 tablespoon minced fresh ginger root
* 4 cloves garlic, minced
* 2 tablespoons thinly sliced green onion
* 4 tablespoons soy sauce
* 3 tablespoons sesame oil
* 1 egg, beaten
* 5 cups finely shredded Chinese cabbage


In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.

Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.

Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

Pot Stickers


* 1/2 pound ground pork
* 1/2 medium head cabbage, finely chopped
* 1 green onion, finely chopped
* 2 slices fresh ginger root
* 2 water chestnuts, drained and finely chopped
* 1 teaspoon salt
* 1/2 teaspoon white sugar
* 1 teaspoon sesame oil
* 1 (14 ounce) package wonton wrappers
* 5 tablespoons vegetable oil
* 3/4 cup water
* 1 tablespoon chili oil
* 1 teaspoon distilled white vinegar
* 1 tablespoon soy sauce


Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.

Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.

In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.

In a small serving bowl, mix together the chili oil, vinegar and soy sauce, adjusting proportions to taste.