We have a state holiday in Utah this week.  It’s called Pioneer Day, the day we celebrate the arrival of the Mormon Pioneers in the Salt Lake Valley.  Another summer holiday usually means another summer barbecue and we’re ready to go!  Truth be told, I’m not much of a burger fan… two or three hamburgers in the summer is usually my maximum.

I have found, however, that there are a few things I can add which make them much tastier.  I like to add some sautéed onions, avocado slices and grilled eggplant.


To make the eggplant I slice it into pieces, then marinate the slices in a mixture of olive oil, soy sauce, ginger, and a few other things.  Place slices on the grill and cook, then add it to your hamburger.  Delicious!

What’s your favorite thing to add to a hamburger?  Hope you’re enjoying what’s left of the summer.

Jennifer

If I shared one of my all-time favorite recipes yesterday, I must say that today’s recipe is #1 on the chart.

Simple and healthy yet delicious, this dish always receives rave reviews.  I must also credit this recipe with making huge spaghetti squash fans of my children.  I love looking outside at our spaghetti squash in the garden, knowing how many times I can make this in coming months.


The dish consists of a creamy tomato sauce with chicken in it, served over spaghetti squash.  Delicious.

Ingedients:

1 spaghetti squash 2 Tb. olive oil, divided 1/2 to 1 lb. chicken 1 medium onion 2 cloves garlic, minced 1 (15 oz) can petite diced tomatoes {diced stewed tomatoes work also} 1 (8 oz) can tomato sauce 1/2 tsp. sugar 1/2 tsp. oregano 1/2 tsp. basil 1/4 tsp. marjoram 1/2 tsp. salt 1/4 tsp. pepper 4 Tb. heavy cream 1/4 cup chopped parsley Preparation:

To cook the spaghetti squash, you have two options.  First, you can poke a few holes in it and bake it, whole, in the oven (350 degrees).  This is a great way to cook it but you must start early; depending on the size of your squash it will take over an hour to become tender and sometimes much longer than that.  The second option is to halve the squash lengthwise.  Remove seeds.  Place cut side down on a microwave safe place.  Again, depending on the size of your squash you may need to cook each half separately.  Cook on high power for 5 minutes, check for tenderness.  Cook for another 3-5 minutes.  (Mine usually take 10 minutes for each half.)  The squash is done when the meat scrapes out easily in long spaghetti-like strings.  Scrape squash into serving dish, add 1 Tb. butter (if desired) and salt and pepper to taste.  Toss and cover to keep warm.

If you are baking the squash you must start it well before the rest of the dish; if using the microwave you can cook the squash while you cook the sauce.

In a skillet, heat 1 Tb. oil.  Add chicken and one clove minced garlic.  Cook until chicken is done but do not dry out!  Remove chicken from pan and set aside.  Add the second tablespoon of oil to the skillet.  Add onion and second clove of garlic.  Cook until onion is softened.  While onion is cooking, cut chicken into small pieces  (I usually cut it in 1/2 inch cubes.)   When onion is tender, add tomatoes, tomato sauce, sugar, oregano, basil, marjoram, salt and pepper.  Simmer for 10 minutes.  Add diced chicken.  Stir in heavy whipping cream and heat through, about 2 minutes.  Reserve 2 Tb. chopped parsley and add the rest to the tomato sauce.

To serve, place spaghetti squash on plate, top with tomato sauce.  Garnish with parsley.  Enjoy!


Hopeful Homemaker