Spaghetti Squash and Ya Ya's Farm

Today I was lucky enough to visit one of my favorite places in Longmont...Ya Ya's Farm (a.k.a.), the Hops & Heifers farm owned by Oskar Blues.  The company I work with remodeled their awesome farmhouse retreat last year and today I photographed it for our marketing website.

I love going to the farm and just sit for a moment in peace.  It is breathtakingly beautiful, quiet, tranquil and the sun always shines there.  Their goats are actually used for their amazing "Fried Green Tomatoes and Goat Cheese" appetizer on the menu at Oskar Blues Restaurants....so delicious!!! I could eat plates and plates of this stuff.

My buddy always smiles at me when I come to visit.

Trouble is about to happen.

I wonder what Angus and Theo would think
if I brought this little guy home.

In the spirit of being on the farm we made our baked spaghetti squash and marinara sauce.  So fresh and hearty for photographing or working the farm.

Spaghetti Squash with Marinara Sauce

2 whole spaghetti squash
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
4 cups prepared (jarred) marinara sauce

Freshly grated Parmesan cheese

Preheat the oven to 450 degrees F.

Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.

Meanwhile heat the marinara sauce in a large sauce pan.

When squash is cool enough to handle, using a large kitchen spoon or fork scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in a large bowl with a little butter and garlic salt.
Sprinkle with Parmesan cheese.  Serve with the marinara sauce either drizzled on top of the spaghetti squash or on the side with your favorite cheese bread.

Birthday Party - Chapter 2 - Pasta Bar and Garlic Knots

...and the birthday party continues....

My sister-in-law always tells me that when she dies, she wants to come back as one of my kids.  The party never stops and they are quite pampered....Guilty as charged!  I think I get more enjoyment out of spoiling than they do receiving....

After our eventful afternoon of appetizers, painting pottery and cupcakes I had to prepare for dinner and a sleepover of 8 teenagers.  It's no wonder my husband asked if he could check into the Holiday Inn that night - I told him only if I can escape and come with him.

The girls were great and it was a successful night.  I did a pasta bar set up for all of them.  3 different sauces:  Alfredo, Pesto and Marinara....Penne Pasta and sides of meatballs and grilled chicken.

To mop up all the sauces I made our addicting Garlic Knots, which is really aren't knots, but more like an Italian Monkey Bread.  This recipe ended up on someones Facebook page a few years ago and my daughter shared it with me because my hips and thighs are not big enough already.....

I love the versatility of this bread because you can add so many different herbs and spices to it and have it compliment any meal.

Garlic Knots

(1) Can Pillsbury Refrigerated Grands Biscuits
1/4 cup butter (1/2 stick)
1/2 cup freshly grated Parmesan cheese
3 cloves of garlic, minced

Preheat the oven to 350 degrees.  Put the cold 1/2 stick of butter into (a non-stick sprayed) bundt pan and let it melt in the preheated oven.

While the butter is melting, cut the Grands biscuits into quarters.  In a bowl, toss the biscuit pieces, garlic and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets left behind in the bowl.

Bake at 350 degrees for 20-22 minutes until biscuits are cooked through and top is lightly golden.  Let cool on rack for approximately 5 minutes.  Put a platter on top of bundt pan and invert it.  Remove bundt pan and serve on platter.

Linguine with Lemon, Prosciutto and Cream

It's Saturday and I am so very happy that it is.  I have been completely exhausted all week long.  I don't know if it is the change of seasons (or the change of life).  Whatever it is, I am looking forward to a little bit of sleeping in tomorrow morning.  Angus and Theo I'm sure will have a different opinion on whether I get to have some extra shut eye or not. I wish I could say that shutting my bedroom door would persuade them, but Angus has learned to "knock" on the door with his very large bear paw.  Needless to say, he always wins.

Halloween is finally over and we can get on with the Fall.  The black and orange decorations will come down this weekend and in with the harvest cornucopias, Pilgrims and fall foliage all around the house.  My favorite is the pumpkin pie and apple cinnamon candles that I love to take in.  Truthfully I like having them all year long, as they just always seem to keep the house smell so warm and cozy (especially when the dogs are overdue on their baths).

One of last spring's garage sale finds - I love beautiful bargains!!

Tonight is girls night in.  Husband is out of town for a few days, which means a "carb fest" for us girls.  He is not a big fan of pasta - probably because I like to experiment with it so much.  How can you not though - all those fun shapes, varieties of sauces, various veggies and proteins you can put with it.

The girls' favorite Thanksgiving decoration that we have had forever.

Both girls have requested their take on an Alfredo sauce.  I have The Pioneer Woman's recipe for the younger one - she loves this version of the sauce. It is so basic, easy and delicious.  Goes great with every type of pasta and especially with some grilled chicken on top.  http://www.foodnetwork.com/recipes/ree-drummond/alfredo-sauce-recipe/index.html  

The older one has a more mature, high maintenance palette.  She loves exotic tastes and layered flavors - nothing boring or simple about this girl.

Linguine with Lemon and Cream
Cuisine At Home, October 2006 issue

8 slices prosciutto or ham, cut crosswise into strips
1 cup chicken or vegetable broth

1/2 cup heavy cream
1/4 cup fresh lemon juice
4 tsp. lemon zest, minced 
freshly ground black pepper to taste

1/2 lb. dry linguine

1 cup Parmigiano-Reggiano, grated

Saute prosciutto in melted butter in a large saute pan over medium heat.  Add broth and cook 1 minute.

Stir in cream, lemon juice and zest.  Reduce heat to low and cook for 2 minutes, then season with pepper.  Keep the sauce covered and warm while cooking the pasta.

Prepare linguine according to package directions.  Drain; transfer to the pan with the sauce and stir over medium heat to incorporate.

Off heat, stir in cheese; transfer to a serving platter.

Garnish with additional lemon zest.

Pasta, Parent Conferences and Pantry Purging

"The Great American Pantry Purge" phrase was coined by my friend Toni in Alaska.  I am so envious of her, because the pantry in her house is larger than my bathroom.  One weekend we were over at their house for dinner, she told me what she had planned for our menu that night and further explained that it is was because they were in the middle of their Great American Pantry Purge Week...meaning that she was using and cooking with what was already in the house - she made it sound so much fun with her catchy phrase.

Fast forward, I have been diligently trying to keep with my coupon cutting, weekly calendar dinner menu planning (so I only need to hit the grocery store once during an entire week) and really trying to pay attention to what I can use up in the kitchen.  Nothing makes me more crazy than over buying something that I already have an abundance of in the pantry...how many cans of tomato soup and tuna does one house need, really??

Angus watching mom purge, organize and collecting his socks around the house.

A few weeks ago were parent-teacher conferences at our girls' school.  They have a wonderful program where the leadership academy students and parents make dinner for all the staff that are there late at night for conferences and don't have time to run out for a quick meal.  This time the theme was Italian - perfect!!

The best news of all was that the meal I wanted to make, I was able to purge everything I already had on hand in our kitchen.  I just love it when a plan falls into place.

As I have previously mentioned, my husband's family published their own family cookbook.  Some of the recipes go back three generations and have stood the test of time and taken on their own spin as the various family members try them out.

The famous family cookbook.

One of our go-to favorites is "Grannie's Lasagna".  Awesome quick fix, weeknight casserole that is perfect for families or pot lucks, and even makes great leftovers too. So, purge your pantry away while you enjoy this one and for all those great teachers out there who give so much of their time.  After dealing with teenagers all day, it's the least I could do for them.  I even purged our remaining King's Hawaiian Sweet Rolls into these delicious garlic, mozzarella and Parmesan cheese bread creations - yummy!!!

Grannie's Lasagna
Courtesy of Jan and Will

(1) 12-ounce package noodles (egg, bow tie, etc.)
(1) 8 ounce package cream cheese, softened
(1) pint sour cream
1/2 pound Parmesan cheese
1 to 2 pounds ground beef
1 onion chopped
1 to 2 cans tomato sauce (or 1 jar of marinara or spaghetti sauce)
1 clove garlic, crushed
1 teaspoon sugar

Preheat oven 350 degrees.

Saute meat, onion and garlic.  Drain meat.  Add tomato sauce and sugar, set aside.  Boil noodles as directed.  Mix drained noodles with cream cheese and sour cream.  Spray Pam in large casserole dish and spread noodles in bottom of dish.  Add meat mixture on top and finish off with fresh Parmesan cheese.  Bake uncovered approximately 45 minutes, until bubbly.

Also needed to purge Mark West Pinot Noir