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Turkey Taco Stuffed Spaghetti Squash cookincanuck

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Ingredients

  • 2 2 pound each spaghetti squash
  • 2 teaspoon olive oil
  • 1 pounds extra lean ground turkey
  • 1 yellow onion chopped
  • 4 garlic cloves minced
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 14 ounce can diced tomatoes with chiles
  • ½ cup grated pepper Jack cheese
  • 1 tablespoon minced cilantro

Instructions

  • Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on HIGH for 12 to 15 minutes, turning the squash halfway through cooking.
  • Before handling let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers.
  • Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature. Save the shells of the squash for stuffing later.
  • Preheat the broiler.
  • Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the ground turkey and onion. Cook, breaking up the turkey with a wooden spoon, until the turkey is cooked through and the onions are tender.
  • Stir in the garlic, cumin, oregano, chili powder, paprika, salt and pepper, and cook for 1 minute.
  • Stir in the diced tomatoes and spaghetti squash strands, and cook until heated through, about 1 minute.
  • Place the spaghetti squash shells on a large baking sheet and fill with the turkey mixture. Top each with 2 tablespoons grated cheese.
  • Place under the broiler and cook until the cheese is melted, about 1 minute. Watch closely so it doesn’t burn.
  • Sprinkle with cilantro and serve.

Nutrition

Serving: 1Stuffed Squash Half | Calories: 318.8kcal | Carbohydrates: 19.6g | Protein: 31.2g | Fat: 9.1g | Saturated Fat: 1g | Cholesterol: 72.5mg | Sodium: 505.3mg | Fiber: 4.2g | Sugar: 7.2g

World’s Best Cinnamon Rolls

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INGREDIENTS

Paste

  • 1/3 c 2% or whole milk
  • 1/2 c hot tap water
  • 1/3 c bread flour

Rolls

  • prepared paste
  • 3 tsp instant yeast (2 packets)
  • 2/3 c 2% or whole milk warmed to 100 degrees Fahrenheit
  • 1/2 c sugar
  • 3 tbsp Kerrygold salted butter melted
  • 1 egg
  • 1 tsp salt
  • 3 2/3 c bread flour
  • 1/2 c heavy whipping cream to pour over risen rolls before baking

Cinnamon Filling

  • 1 c light brown sugar packed
  • 2 tbsp cinnamon
  • smear of Trader Joe’s Cinnamon spread
  • 8 tbsp Kerrygold salted butter softened

Icing

  • 1/3 c Kerrygold salted butter (5 1/3 tbsp) softened
  • 1 package (8 oz) cream cheese softened
  • 2 c powdered sugar
  • 1/2 tbsp vanilla
  • 1/4 c heavy whip cream

INSTRUCTIONS

  • Warm 2/3 C milk over low medium heat until it reaches 100-110 degrees Fahrenheit. Use a thermometer to check.
  • Add warm milk and instant yeast to a large mixing bowl or to a stand mixer bowl. Let the yeast activate while you make the paste.
  • In the same pot the milk cooked in, add 1/3 c milk, 1/2 c hot tap water and 1/3 c bread flour. Turn heat to medium and whisk until a thick paste forms and the lumps are all worked out. Set aside.
  • To the yeast and milk add the sugar, melted salted butter, egg, salt and prepared paste. Mix on low until everything is combined.
  • Add 3 2/3 c bread flour a cup at a time to the mixture. Allow it to come together then switch out the paddle for the dough hook. Knead for 15 minutes.
  • Place dough ball in a lightly greased bowl and cover for an hour in a warm dry place. I either preheat my oven to 100 degrees and turn it off once I put the bowl in the oven or I place in the microwave (off of course).
  • Roll dough out on a floured surface to 24×15″ — I use a measuring tape to make sure I get the size right.
  • Spread 8 tbsp or a stick of softened kerrygold salted butter evenly over top of the dough. It needs to be extra soft but not melted.
  • Smear on some of the cinnamon spread
  • Mix brown sugar and cinnamon together in a bowl then sprinkle on top of the butter and dough evenly.
  • Tightly roll up the dough and cut into 10-12 rolls.
  • Place on a parchment lined sheet pan with space between each roll.
  • Warm heavy whipping cream and pour over the rolls.
  • Bake at 375 for 18-20 minutes.
  • While the rolls bake, mix the icing with the whisk attachment or a hand mixer. Add cream cheese, salted butter and beat until fluffy. Add powdered sugar one cup at a time. Scrape the bowl as needed. Add the vanilla and whip cream. Mix until fully combined.
  • Allow rolls to rest 5-10 minutes before slathering in icing.

John Wayne Casserole

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Ingredients

For the beef

  • ▢ 1 tablespoon olive oil
  • ▢ 1 onion, chopped
  • ▢ 1 yellow or red bell pepper, chopped
  • ▢ 2 lbs ground beef, I prefer lean beef
  • ▢ ¾ cup water
  • ▢ 1 oz taco seasoning
  • 1 can Ro-Tel tomatoes

For the Biscuit Base

  • ▢ 2 cups Bisquick mix
  • ▢ 1 cup water
  • 1 c chopped Colby Jack cheese

To Assemble

  • ▢ 2 Roma tomatoes, sliced
  • ▢ 1 can green chili peppers, 4 oz
  • ▢ ½ cup mayonnaise
  • ▢ ½ cup sour cream
  • ▢ 1 cup shredded mozzarella
  • ▢ 1 cup shredded cheddar

Instructions

  • Prep your tools. Spray a 9×13 baking dish with oil. Preheat the oven to 325°F.
  • Saute the veggies. Heat the oil in a large skillet, add chopped onion and chopped bell pepper and saute for about 5 minutes to soften.
  • Add ground beef to the skillet. On medium-high heat cook the beef until the ground beef is fully cooked. Add 3/4 water and taco seasoning to the skillet, along with the RoTel tomatoes. Bring to a boil, then lower the heat and simmer until it thickens. This will take about 10 minutes.
  • Make the biscuit layer. Combine Bisquick mix with water and make the dough. Spread the dough over the baking dish and press to the bottom.
  • Spread the ground beef mixture over the dough layer. Add the layer of sliced tomatoes and green chili peppers.
  • Make the sour cream layer. In a separate bowl mix mayonnaise with sour cream and a half mozzarella cheese. Spread that mixture over the tomato/chili layer.
  • Top with cheese. Sprinkle with cheddar and remaining mozzarella cheese.
  • Bake. Bake the casserole for 35-40 minutes in the preheated oven.