Cooking Lessons for Dad

Cooking Lessons for Beginners

Baked Whole Spaghetti Squash

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Baked Whole Spaghetti Squash

Baked Whole Spaghetti Squash

Ingredients

  • 1 spaghetti squash (medium)
  • Salt (to taste)
  • Pepper, ground (to taste)

Instructions

    1: Preheat oven to 425 degrees. Line a baking pan with foil, parchment paper or a silicone mat.
    2: Pierce the spaghetti squash a few times on all sides.
    3: Place the squash on the baking pan.
    4: Bake 35 to 45 minutes or until the skin pierces easily with a knife. Turn the squash over halfway into the cooking time.
    5: Remove the squash and let it cool a bit.
    6: Cut the ends off (not too much).
    7: Cut the squash in half and scoop out the seeds
    8: Scrape out the squash noodles with a fork.
    9: Add salt and pepper to taste.

Notes

Top the cooked Spaghetti Squash with your favorite pasta sauce and Parmesan cheese if desired.
A grapefruit spoon works well to scoop out the seeds.
I like Kosher salt the best.

© Karen Breyer

Bake a Whole Spaghetti Squash in the oven and cut it afterwards. This is the easiest method to cut and cook a Spaghetti Squash. Cutting a raw Spaghetti Squash is very difficult. It is much easier to cook the squash first, and cut it after when it is soft.

Baking a whole Spaghetti Squash is healthy and easy to cook. Top the “spaghetti” with a variety of toppings like pasta sauce and Parmesan cheese, or simply with salt and pepper. So many possibilities! In this cooking video Karen Breyer will show you step-by-step how to make Baked Whole Spaghetti Squash. Try this Baked Whole Spaghetti Squash recipe and serve it for dinner tonight!

BBQ Baked Beans

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BBQ Baked Beans

BBQ Baked Beans

Ingredients

  • 3 1/2 cups water
  • 6 ounce can tomato paste
  • 1/2 cup pitted dates, chopped
  • 2 tablespoons vinegar, balsamic
  • 2 tablespoons mustard (or 2 teaspoons dried)
  • 2 tablespoons chili powder
  • 1 - 1 1/2 teaspoons smoked paprika (or to taste)
  • 1 teaspoon Kosher salt (or to taste)
  • 2 teaspoons oil (olive, vegetable or grapeseed)
  • 4 cups onion, yellow (chopped)
  • 2 tablespoons garlic, minced
  • 4 - 15 ounce cans white, navy or Great Northern beans (rinsed and drained)

Instructions

    1: Preheat oven to 350 degrees.
    2: To a blender, add the water, tomato paste, dates, vinegar, mustard, chili powder, smoked paprika and salt. Blend until smooth.
    3: Heat oil over medium heat in a large pot.
    4: Add the onions and cook until soft. Stir frequently.
    5: Stir in the garlic about a minute before the onions are done.
    6: Add the blended sauce and beans to the cooked onions and garlic. Stir well.
    7: Pour the bean mixture into a 4 quart rectangle baking/casserole dish.
    8: Bake uncovered 45 - 50 minutes or until it is bubbling around the edges. Serve hot.

Notes

Adjust the seasonings as desired.
If you reheat leftovers you may need to add some water as the sauce with have thickened.
You can cut this recipe in half and cook it in an 8 x 8 baking pan.

© Karen Breyer

Try this delicious BBQ Baked Beans recipe! It is so flavorful, satisfying and healthy too! It is easy to make using canned navy, white or Great Northern beans. This is a perfect side dish for lots of meals. Reheated leftovers are just as delicious (maybe even more!). In this cooking video Karen Breyer will show you step-by-step how to make BBQ Baked Beans. Watch this cooking video and make this BBQ Baked Beans recipe today!

Crockpot Chicken Tacos

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Crockpot Chicken Tacos

Crockpot Chicken Tacos

Ingredients

  • 1 1/2 pounds chicken, boneless
  • 3 - 4 teaspoons taco seasoning
  • 2 cups salsa
  • 12 taco shells or 6 inch tortillas
  • Taco toppings as desired:
  • Salsa, sour cream, guacamole, shredded lettuce, diced tomatoes, diced onions, shredded cheese and more!

Instructions

    1: Spread 1 cup salsa over the bottom of a crockpot or slow cooker.
    2: Slice the chicken in pieces about 1/2 inch thick.
    3: Rub the chicken with taco seasoning.
    4: Lay the seasoned chicken pieces evenly over the salsa layer.
    5: Spread the remaining salsa over the chicken.
    6: Cook for 3 - 4 hours on high or 6 - 8 hours on low. Cook until chicken is cooked through, but not dry or mushy.
    7: Break the cooked chicken into smaller pieces.
    Stir the chicken and salsa sauce together to make sure all the chicken is well coated.
    8: Place the cooked chicken and desired toppings in taco shells or tortillas. Serve.

Notes

If using tortillas you can fold 3 sides of the tortilla to hold the fillings in.
In place of taco seasoning, you can use 2 teaspoons of cumin mixed with 2 teaspoons of chili powder.
This chicken taco filling is delicious in burritos, quesadillas and on salads too!

© Karen Breyer

Try this super easy Crockpot Chicken Tacos recipe! It is so delicious and the taco filling has only 3 ingredients. Set up a taco bar and everyone can put on the toppings they like. This Crockpot Chicken Taco recipe is sure to make everyone happy!

If you have any Chicken Taco filling leftover it reheats wonderfully. You can make more tacos later or use the taco filling on tostadas, salads or in burritos and quesadillas. In this cooking video Karen Breyer will show you step-by-step how to make Crockpot Chicken Tacos. Watch this cooking video and make this tasty Crockpot Chicken Taco recipe today!

Steamed Whole Beets

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Steamed Whole Beets

Steamed Whole Beets

Ingredients

  • 4 - 5 beets, raw (medium}
  • Kosher salt (to taste)

Instructions

    1: Fill the bottom of the steamer pan with 2 inches of water. Bring the water to a boil.
    2: While the water is heating, cut off all but 1 inch of the beet tops and leave the root attached. (Or if preferred, cut the tops and roots off before steaming).
    3: Wash beets under running water.
    4: Add the beets to the steamer rack.
    5: Cover. Steam until beets are fork tender (40 to 50 minutes). Don’t let the pan run dry. Add more water if needed.
    6: Cool slightly. Rub the beets with a paper towel to remove the skins.
    7: Leave beets whole, slice or dice as desired. Add salt to taste.

Notes

Smaller and/or thinner beets will cook faster. Bigger beets will take longer to cook.
If desired you can cut the unpeeled beets in quarters and peel them after they cook.
Wear gloves when handling the beets to prevent your hands from getting stained.
Slice or dice the Steamed Beets after cooking if desired.
Reheat the whole steamed beets if needed.

© Karen Breyer

Steaming is an easy, healthy, delicious way to cook whole beets. They are naturally sweet and a tasty side dish for lots of meals. In this cooking video Karen Breyer will show you step-by-step how to cook Steamed Beets using two different, easy methods. Watch this cooking video and steam some delicious beets for dinner tonight!

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