Farmer’s Market Find: Italian Cheesy Squash Tart

Squash. It was the reason I got to the Farmer’s Market fifteen minutes before the opening bell. They were out of it the weekend before when I came. This time, I came home with a little basket of yellow golden goodies that I couldn’t wait to put in this tart. The boy is not a huge squash fan, but he inhaled this – the creamy cheese in it melted and it became a delicious gooey treat of awesomeness and love. you could also use a white onion and sliver very thin slices but I liked the milder taste of the green onions. If you use a small bunch instead of a larger onion, you may not be able to separate the rings too well, and that’s okay. Just make sure they’re sliced VERY thin!

1 8-oz can refrigerated crescent rolls
2 tbsp dijon mustard
1 stick (1/2 cup) butter
1 1/2 lbs yellow squash, sliced as thinly as possible
4 large or one bunch small green onions, sliced as thinly as possible and rings popped out
2 cloves garlic, finely minced
2 tbsp basil
2 tbsp thyme
2 tbsp oregano
salt & pepper to taste
1 cup cheddar cheese
1 cup parmesan cheese
2 large eggs
1/4 cup milk

First, you press the crescent rolls in the bottom of a tart pan or spring form pan, 9-10 inches. Make sure all the preforations are pressed together. Then poke holes in it with a fork, and bake at 375 degrees for approximately six minutes, or until light brown.
squash tart recipe

In a large skillet over medium high heat, melt the butter, then add in the squash, garlic, onions, and herbs. Also add salt and pepper.
italian tart recipe

Cook about six minutes, or until the squash and onions are tender.
squash pie recipe

Stir in the cheese into the squash mixture, then pour over the crust and even out the layer. In a separate bowl mix eggs and milk well, then pour on top of the squash mixture.
squash tart

Then bake it at 375 for 20-25 minutes, until a fork inserted comes out clean. It should be brown around the edges. Then serve as tart slices!

Here’s a picture of dinner, including the green beans I will do later:

Funfetti Cake Batter Dip! Homemade Dunkaroos!

This is delicious! My guy loves dunkaroos but They’re so expensive for just six of them. I got the inspiration as I was making something else with a cream cheese layer – I had an extra softened brick laying around and decided to try it out. This is what I came up with and it’s a little creamier than a dunkaroo, which I like better. And I’m using vanilla wafers instead of grahams. Again, personal preference. It’s super easy and is done in about 5 minutes.

8 oz cream cheese, room temperature.
1/2 cup sugar
1/4 cup dry funfetti cake mix
2 tbsp vanilla
4 tbsp milk

Put it all in a bowl and cream the hell out of it. If it’s too runny, add more funfetti. If it’s too thick, add more milk. Just like a tbsp at a time though on the milk. And this is what it looks like!

party dip recipe

Farmer’s Market Find: Blueberry Strudel Cream Cheese Muffins

The next bajilion entries are all going to be about Farmer’s Market finds. The Beaumont Farmer’s Market is every Saturday at the ungodly hour of 8am. I am usually out Friday nights till 2amish, so believe you me it has to be something special to get me up before like, oh, say 11am. This week I got an 8 pound cabbage (the smallest they had!), green beans, green and white onions, squash, kale, local honey (going to try it for my allergies), fresh eggs, potatoes, and sweet berries – strawberry and blueberry. The strawberries went straight into jam and I did the same with the blueberries – just had a cup left over. Perfect for these muffins. Again I’m a loser and only have the after photo – because I only decided midway that I was going to blog about them. I guess I just need to photograph everything just to be on the safe side.

Anyway, I definitely support growing your own veggies and fruit – but if you can’t, find a farmer’s market. Buy locally grown!

Blueberry Strudel Cream Cheese Muffins

Muffin Batter:
1 cup of fresh blueberries
2 tbsp vegetable oil
1 egg
1/4 cup sugar
3/4 cup milk
2 cups baking mix

Wash the blueberries and make sure all stems and leaves are discarded. Set aside. In a bowl mix oil, egg, sugar, and milk together until well blended. Stir in the baking mix. It should be a little bit lumpy. Gently fold in the berries. the batter is done!

Cream Cheese Filling:
1/4 cup sugar
4 oz softened cream cheese
1 tsp vanilla
1 egg

Beat all the ingredients in a bowl until well mixed. The cream cheese filling is done!

Strudel topping:
3/4 cup brown sugar
1/4 cup all-purpose flour
2 tbsp cold butter

Blend all the ingredients together with a pastry cutter (preferred) or your fingers until it is little coarse beads. The topping is done!

Wasn’t that all easy? Now, assembly.

First, preheat your oven to 375. Line 12 muffin tins with cupcake/muffin liners. divide the muffin batter evenly over the 12 cups, then spoon the cream cheese mixture evenly over the top. Pile on the strudel on top of that, and bake 15-20 minutes or until done.

And this is what you get!
blueberry muffin recipe

(better than) Restaurant Style Fajitas in 30 Minutes!

I have one photo for you, and it’s the finished project. It’s been a super long week and I just didn’t feel like breaking the camera out on such an easy recipe. Just because it’s easy doesn’t mean it’s not super delicious it’s actually one of the boy’s favorite things that I make. He’s leaving for a few days and I wanted to cook him something special before his little trip. So, what he calls “vajinas” are my very special fajitas.

fajitas recipe

I’ll even share my side secret!

2 lbs fajita meat of your choice (I prefer the carne asada from Wal mart’s meat department, and it’s the only place I can find it around here)
1 medium onion, slivered into thin slices
1 green bell peppers, slivered into thin slices then halved
1/2 carton sliced onions
2 cloves minced garlic
3 tbsp + 2 tbsp olive oil
1/2 packet fajita seasoning
1/2 cup + 4 tbsp barbecue sauce (Sweet Baby Ray’s Hickory & Brown Sugar is my fave!)
1 large can refried beans
1 box yellow rice (I use tony chachere’s, and the measurements will be for that. You might have to adjust for a different brand)
1 cup water
12.5 oz can tomatoes with green chilis
Fajita sized tortillas (warm them in single layers on a sheet in the oven between foil layers beforehand or take the lazy way and microwave them)
condiments for fajitas as you wish (salsa, cheese, sour cream, etc)

First, the fajitas.
Heat 3 tbsp of the oil in a very large skillet on medium high. Add the onions and garlic and cook, stirring a lot, for about 3 minutes. Then add in the green pepper, stirring more, and cook about 3 more minutes. Then add in the mushrooms and cook until everything looks yummy and done. Ok, maybe I should have taken -this- picture. Stuff should start to be getting tender and onions should be limp and yellowish brown. Add in your meat and the fajita seasoning (even though it may say on the package, do not add water! you’re gonna let the sweat from the meat and the veggies mesh with the seasoning and then the sauce). Stir it until it’s coated, and continue to stir while your meat cooks. When it’s completely brown, add in the barbecue sauce and let simmer for about five minutes. That’s it. It’s ready to eat!

The Side dishes:
Open a large can of refried beans, put in a microwave safe bowl. Add in the remaining barbecue sauce and heat for about 3 minutes, stirring well. For the rice, add a cup of water, the tomatoes, and the remaining olive oil in a pan and bring to a boil. Add the contents of the package in, bring back to a boil, then reduce to a simmer, cover and cook, stirring constantly, 20-25 mins or until the rice is done. It may or may not need some more water towards the end – if the rice isn’t done yet and it’s looking a bit dry, add 1/4 cup of water at a time.

It’s really that easy. 30min and done.

Meat and Veggie Stuffed Wontons

I saw a thing in the magazine I’ve been reading that featured bok choy fried wontons. I was sad to find out that our local Wal-Mart Supercenter does not carry bok choy… Boo! So, I improvised. A few years ago I made some chicken stuffed fried wontons with Asian pear dipping sauce, but since the boys are anti-chicken, well I had to improve (and improvise). This is what I came up with, and they loved them!

Asian Sensation Sauce (you will need to make this first!)
1/2 cup barbecue sauce
3 tbsp soy sauce
2 tbsp lime juice
1 tbsp cajun seasoning
1 tsp garlic salt
1 tsp onion powder
Whisk all ingredients together!

Stuffed Wontons – Nomalicious!
1 small onion, finely chopped
3 cloves of garlic, minced
2 tbsp olive oil
2 stalks of celery, finely chopped
1/3 cup matchstick carrot pieces, chopped into tiny tiny pieces
1 small carton of sliced mushrooms, chopped into small pieces
1 lb ground beef
3 tbsp asian sensation sauce
6 oz cream cheese, cold, cut into cubes
1 package wontons

First, heat 2 tbsp of oil in a large skillet on medium high heat. Once it’s nice and hot, add in the onions and garlic. Cook for about three minutes.
asian dinner recipe

Then, add in the celery and carrots and cook for about five minutes.
asian snack recipe

Crumble in the ground beef and cook until it is almost done.
asian recipes

Add your mushrooms and worcestershire sauce and cook until the mushrooms are completely done.
asian beef recipe

Drain the mixture and put into a bowl, adding the cream cheese and 3 tbsp of the Asian Sensation sauce.
asian wonton recipe

Lay a wonton out flat and with your fingertips brush some water along the edges. Then put about a tablespoon(ish) of the meat mixture in the center.
wonton recipe

Fold the wonton diagonally and press down so it seals well. The water will act as a binding agent.
asian wonton recipes

Place them on a wax paper lined baking sheet. If you have to use a few baking sheets put the first one in the refrigerator while you do the second. Look at these beauties!
chinese wonton recipe

Heat oil in a deep skillet to 365 degrees. Let them cook 2-4 at a time until they are golden and crispy on both sides.
fried wonton recipe

I served ours with some turnip greens, corn, and a side of sauce. I am tired. That’s what we got hahaha.
wonton recipe