Whipped Cinnamon Pumpkin Butter

This is great! I found the recipe on Pinterest. So easy to make! I am using it to make granola bars!

Whipped Cinnamon Pumpkin Butter


Tofu and Black Bean Chili

I found the recipe for Chicken and Black Bean chili from ReadySetEat.  I showed the recipe to a coworker that is a vegetarian. So I adapted the recipe for her.

Here goes:

*Olive oil

*1 container cubed tofu (drained)

*1 red onion – chopped

*3 cloves of garlic -minced

*2 8oz cans tomato sauce

*1 can Black Beans

*1 can vegetarian baked beans

*2 tbsp taco seasoning


In large sauce pan or dutch oven,  drizzle olive oil to coat bottom, add tofu, onions, and garlic. Cook until onions are tender.

Add remaining ingredients and cook until thoroughly heated. Serve!

**I topped with plain greek yogurt and shredded cheese.




Butternut Squash Soup

As the temperatures are beginning to drop, I am drawn to making more soups. But I enjoy soups all year long. I get so much inspiration for them from my local farmer’s market, especially this time of year.  This soup is probably my favorite!


1 red onion – chopped

4 TBSP butter

6 cups butternut squash – peeled and cut up  (I sub 1 cup of butternut squash with 1 cup of Delicata squash – peeled and cut up)

3 cups vegetable broth

1/2 to 1 tsp of Oregano

4 cloves of fresh garlic – minced

Siracha – to taste -(I vary mine from about a tsp to a TBSP or more)

2 cups plain Greek yogurt

4 oz plain Chevre (or cream cheese)


*In large saucepan, saute onions and garlic in butter until onions are tender.  Add squash, vegetable broth, oregano, and Siracha. Bring to a boil, and cook about 20 minutes, or until squash is tender.

*Puree squash, yogurt and Chevre (or cream cheese) in food processor (or blender) in batches until smooth. Return to saucepan, and heat thoroughly.

**when I puree the batches, I do use a food processor and put half the squash in the processor with one cup of yogurt.  Then I put that batch in a med/lg bowl then puree the next batch with the other cup of yogurt and Chevre or cream cheese. Then I add those 2 batches back to my large saucepan to heat.

And as always, feel free to play around with recipe. Add, delete, omit anything. Just ENJOY!

Farmer’s market inspiration



Squash & Mushroom Pizza

I have been on a pizza kick recently. I have found a pizza crust that I really like, Wewalka, so it makes it so much easier, and faster!

This creation came about from a recent trip to my farmer’s market. (One of my favorite vendors turned me on to delicata squash.) So this is what I came up with:

Squash, mushroom, and red onions on a pizza.


*1 medium delicata squash – peeled, seeded and cubed

*1 medium red onion – thinly sliced

*6 cloves of fresh garlic – 3 minced and 3 whole cloves (peeled)

*1 portobella mushroom – cut into cubes

*olive oil

*kosher salt

*fresh sage – 4-5 leaves – chopped

*shredded mozzarella cheese

*Wewalka pizza crust – Thin Bistro style

**Preheat oven 425*

–Line cookie sheet with foil, spray with a little non stick spray. In single layer add squash and onions. Add minced garlic on top of squash and onions. Sprinkle with a little kosher salt. Sprinkle squash with the sage. Then place whole garlic cloves around cookie sheet ( I used this just to give more garlic flavor. You can skip this if you prefer). Drizzle with olive oil.

–Bake for about 35-40 minutes. Remove from oven and set aside.

–Place pizza dough on pizza stone, brush crust with olive oil. sprinkle crust with mozzarella cheese, then add squash, onions, mushrooms, and more mozzarella cheese.

–Bake 12-15 minutes, until a nice golden brown.








Spaghetti Squash and Tomatoes


This dish was inspired by a trip to my local farmer’s market.  I go every Saturday, but summer is my favorite time to go because of all the amazing vegetables!


1 spaghetti squash (medium sized)

grape tomatoes (about 1 dozen) cut in half

farmers cheese – cut up – 1/2 cup

fresh basil – 4 leaves – cut up

2 cloves garlic – minced

2 tbsp olive oil


*Preheat oven 425*

*Prepare a cookie sheet by lining with foil and spray with non-stick spray

*Cut squash in half, remove seeds, Brush each half with 1 tbsp of olive oil, then add a minced clove of garlic to each half. Cover with foil. Cook for 1 hr or until done (when flesh is tender).

*While squash is cooking , cut tomatoes, cheese, and basil and set aside.

*When squash is done,  let it cool a few minutes to make handling easier.  Then with a fork scrape flesh from each into bowl.  Add tomatoes and cheese and gently stir until all mixed together.  Top with basil. And ENJOY!



Southwestern Chicken Pizza

A twist on your typical pizza and it turned out really good! It did take a little planning once I came up with the idea, only because of marinating the chicken overnight.


1 chicken breast (marinated overnight) grilled and cut up

fresh corn – cut off the cob

1/2 cup black beans – drained and rinsed

Newman’s Mango salsa

1 red onion (small) – grilled *

4 cheese Mexican blend shredded cheese

1 Wewalka bistro style thin crust pizza dough

***Preheat oven according directions on package of pizza dough.

***Roll out on pizza stone. (I trimmed the parchment paper around the stone)

***Spoon out salsa to lightly cover the dough.  Sprinkle the chicken around the dough. Then add black beans, corn, onions, and cheese.

***Bake according to directions, which is about 12-15 minutes.  ***Cut and ENJOY!


******FOR THE MARINADE******

1/4 c olive oil

1 tsp taco seasoning

2 cloves garlic – sliced

1 tbsp lime juice

2 tsp espresso balsamic vinegar

6-8 sprigs of cilantro (kept whole)

kosher salt

prick chicken breast with knife and rub with a pinch of salt.

in ziplock bag – add olive oil; taco seasoning; garlic; lime juice; balsamic vinegar; and cilantro. then add chicken. seal bag, then coat chicken with mixture. i put the ziplock bag in a bowl and then put in refrigorator over night. i do not have a grill, so i cooked the chicken on my pannini press for about 12 minutes or until cooked thoroughly. let cool for a few minutes, then cut up in small pieces.


Chicken Strawberry Basil Pizza

I know this sounds like an odd mixture, but it turned out really good!

I was baking a chicken breast that I had marinated in olive oil, pineapple balsamic vinegar, and lime juice. As that was baking, I was trying to decide what to fix to go with it. As I was perusing my refrigerator, I noticed the strawberries from the farmers’ market and pizza crust, and on the counter fresh basil, again, from the farmers’ market. That was when I had the “aha moment”!

Here is the recipe I came up with:

1 chicken breast – cooked and cut up

1 cup fresh strawberries – sliced

4-5 fresh basil leaves – cut up

1 cup shredded mozzarella cheese

1 tbsp lime olive oil

1 Wewalka Bristro Style Thin & Crispy pizza dough

**Preheat oven according to direction on package of pizza dough

**Roll out pizza dough on pizza stone. Brush with olive oil to coat the entire crust.

**Top the crust with cut up chicken, strawberries, basil, and cheese.

** Cook for 15-18 minutes as shows on package directions. Cut, serve, and ENJOY!


***As I adjust many recipes, please feel free to adjust this one to your taste***