• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

A Lifestyle Blog

  • About
    • Work With Me
      • Delightful Life Media
    • Privacy Policy & Disclosures
  • Taste
    • Breakfast
    • Lunch
      • Salads
      • Sandwiches
    • Dinner
      • Grilled
      • Sides
      • Pasta
      • Rice
    • Appetizers
    • Desserts
    • Drinks
      • Cocktails
      • Non-Alcoholic
    • Snacks
  • Travel
    • United States
      • Kansas
      • Missouri
      • Nevada
      • Nebraska
      • New York
      • Oklahoma
      • Texas
      • Wisconsin
    • Mexico
  • DIY
    • Projects
  • Contact
  • Lifestyle
  • 100 Things to Do in Wichita Before You Die

Sides

Buttery Spaghetti Squash with Garlic and Feta

November 13, 2016 by Vanessa Leave a Comment

There’s no faking the deliciousness of this side dish.

For those eaters who are unsure about squash or perhaps tried it before unsuccessfully, I encourage you to trust me on this one. Butter Spaghetti Squash with Garlic and Feta is incredibly tasty. This is not your grandma’s steamed squash.

To the cooks who haven’t made squash with these flavor combinations, hold on to your hot pads!

buttery-spaghetti-squash-with-garlic-and-feta

The beauty of making this side dish is that it is simple. All you have to do is poke it, bake it, scoop it, and serve! You could make this for a evening dinner with your family or to serve as a Thanksgiving side dish.

Step 1: Use a sharp knife and poke several slits into the skin of your spaghetti squash.

Step 2: Preheat the oven to 375 degrees. Place the squash on the foil lined baking sheet.

The beauty of cooking with baked spaghetti squash is that it is easy to incorporate flavors into it such as tomato sauce and mozzarella with sausage or in this case keeping it simple with savory butter and garlic and parsley. Of course, don't forget the creamy...the feta! Oh, wait, goat cheese would also be great with sun dried tomatoes.
The beauty of cooking with baked spaghetti squash is that it is easy to incorporate flavors into it such as tomato sauce and mozzarella with sausage or in this case keeping it simple with savory butter and garlic and parsley. Of course, don’t forget the creamy…the feta! Oh, wait, goat cheese would also be great with sun dried tomatoes.

Step 3: Bake 1 hour 30 minutes.  Remove using hot pads because it is blazing hot and likes to roll around. You can handle it like a football. Wow, I’m having flashbacks of playing Hot Potato in elementary school.

spaghetti-squash2

Step 4: Cut the hot squash length-wise and allow it to cool. Then, remove the seeds with a spoon just like you would a pumpkin.

spaghetti-squash3

Step 5: Once the seeds are removed, use a fork inside each squash half to create the “spaghetti” texture.

Step 6: The final step! Heat the butter on low heat, add the garlic, squash, salt and pepper. Add feta and chopped parsley just prior to serving. Serve warm and well tossed. (Ingredient measurements available on the included recipe card.) Enjoy!

spaghetti-squash4

Signature ODL 170x70px

onedelightfullife.com

6-8 cups

Buttery Spaghetti Squash with Garlic and Feta

This heavenly squash dish will restore your faith in all that is divine. Melted with butter and garlic it takes on huge flavor thanks to added parsley and feta.

5 minPrep Time

1 hr, 40 Cook Time

1 hr, 45 Total Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 1 large squash
  • 3 T butter
  • 3 chopped garlic cloves
  • 3 T feta
  • 2 T chopped fresh parsley
  • kosher salt
  • pepper

Instructions

  1. Preheat the oven to 375 degrees.
  2. Pierce the squash with a sharp knife several times.
  3. Transfer it to a foil lined baking pan.
  4. Bake for 1 hour 30 minutes.
  5. Remove squash for the oven and cut it in half length-wise.
  6. Allow it to almost cool completely.
  7. Use a spoon to remove the seeds.
  8. Scrap a fork through the squash to create the "spaghetti."
  9. Melt the butter and garlic in a large pan.
  10. Add in the squash and toss to coat evenly.
  11. Add a heavy pinch of kosher salt and fresh ground pepper.
  12. Just about the time you're ready to serve it, add the feta and fresh parsley.

Notes

The larger the squash, the more it will serve. Having trouble picking out a squash at the grocery store or farmers' market? Just remember that its rind is the color of butter and it's large in size.

7.8.1.2
60
https://onedelightfullife.com/spaghetti-squash-with-garlic-and-feta/
onedelightfullife.com

Nutrition

Calories

1541 cal

Fat

132 g

Carbs

19 g

Protein

64 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
ESHA Logo

Filed Under: Sides, Taste Tagged With: feta, garlic, parsley, side dish, spaghetti squash, squash, Thanksgiving, vegetable

Grilled Bloomin’ Onion with Barbecue Sauce

September 17, 2016 by Vanessa Leave a Comment

Sometimes I’m not in charge of cooking dinner and it’s A-OK with me.

Why wouldn’t I not want to make dinner? Because when my guy gets around the grill, everyone wins. This time he wanted to re-create the Outback Steakhouse bloomin’ onion but rather than dredging it and frying it, he grilled it.

grilled_bloomin-onion2
The barbecue sauce ran a bit out of one side so we just added a bit more.

Despite what you might think you don’t need some fancy onion chopper to achieve the same fanned out affect from a Vidalia onion that you see at at steakhouse. The key to achieving that “bloom” look is to keep the stem of the onion in place, peel the skin off away from it, and use a sharp small pairing knife to divide the onion into 8-16 different sections. Don’t use any other variety of onion than a sweet Vidalia, which gets its name for where its grown in Georgia, because it is unusually sweet and caramelizes well on the grill. Any other kind of onion may have a sharp flavor and probably isn’t as large in size.

We cut this onion one more time equaling sixteen sections.
We cut this onion one more time equaling 16 sections.

grilled-bloomin-onion-6Clean up is a cinch since you only need to discard the foil. I recommend serving the onion without the stem in a bowl on the table as a side dish. It serves two people easily. I could see us recreating this side dish again using other seasoning options to accompany Italian or Mexican entrees. Check out my Easy Homemade Seasoning recipes.

Have fun grilling and let me know if you try a different seasoning combination or prefer this version. Use the comment section below to tell me about your take on the Grilled Bloomin’ Onion with Barbecue Sauce or tag @OneDelightfulLife on Instagram!

Signature ODL 170x70px

onedelightfullife.com

Serves 2 servings

Grilled Bloomin’ Onion with Barbecue Sauce

A healthier version of the Outback Steakhouse Bloomin' Onion, this version is sweet and savory hot from the grill.

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 1 large Vidalia onion
  • 1 T. instant chicken bouillon
  • 1 T. Kansas City style barbecue sauce
  • 1 tsp. Cajun seasoning
  • 1 tsp. olive oil
  • 1 tsp. shredded cheddar cheese
  • pinch pepper

Instructions

  1. Preheat your propane grill to 350 degrees.
  2. Slice the top of the onion off but leave on the large stem.
  3. Peel the onion's outer skin off.
  4. Slice the onion into four sections through to almost the stem on the bottom. Slice those four sections into four sections. (You should have eight sections now, but you may prefer to slice them even thinner again.)
  5. Use your fingers to carefully separate the onion sections to get that "bloom" affect without removing any of the onion sections.
  6. Transfer to a square of foil slightly larger than the diameter of the onion.
  7. Add bouillon, barbecue sauce, and Cajun seasonings inside the onion's sections.
  8. Drizzle on top with olive oil.
  9. Place on a hot grill and allow to cook for 15 minutes.
  10. Sprinkle with cheese and grill another 5 minutes.
  11. Remove transfer onion from foil to a plate and serve hot.
7.8.1.2
54
https://onedelightfullife.com/bloomin-onion-with-barbecue-sauce/
onedelightfullife.com

Nutrition

Calories

161 cal

Fat

6 g

Carbs

10 g

Protein

16 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
ESHA Logo

Filed Under: Grilled, Sides Tagged With: bbq, bloomin' onion, Cajun, cheddar, grilled bloomin' onion, grilled onion, Kansas City barbecue, Vidalia onion

Sausage Caprese Stuffed Portobellos

July 19, 2016 by Vanessa Leave a Comment

It’s no secret that I love cream cheese. I add it to everything from pasta to desserts. And if you’ve ever attended one of my parties, I probably served you a cream cheese based dip hot and bubbly from the crockpot. While that sounds creamy and dreamy (like, who doesn’t love chips dripping with warm cheesy artichoke dip?), I have to make healthier food choices.

When a recipe called for cream cheese stuffed mushrooms, I knew I was going to have to flip the script, people.

My recipe for Sausage Caprese Stuffed Portobellos received rave reviews from my guy. I know one of my recipes is a keeper when “Babe, you need to remember this one” is heard between bites from the kitchen. Score one for me and healthy eating!

I may just try this healthier food thing again tomorrow.

Intended to be a side dish, these mushrooms are filling enough that they could be one's lunch meal.
Intended to be a side dish, these mushrooms are filling enough that they could be one’s lunch meal.

I eliminated the cream cheese and used low-fat mozzarella. There was no need to use olive oil either. Clean the mushrooms using a paper towel rather than under the faucet, a tip I learned from Rachel Ray. I do not remove the outer skin. Remove the stem and the inside texture using the edge of a spoon.

Sausage-Caprese-Stuff-Portobellos Sausage-Caprese-Stuff-Portobellos4

After cooking off the country sausage and mixing the remaining ingredients, stuff each mushroom firmly and top with more cheese before baking.

Sausage-Caprese-Stuff-Portobellos2

Bake in an 8″x8″ glass baking dish, uncovered at 350 degrees for 10-12 minutes until tender.

Intended to be a side dish, these mushrooms are filling enough that they could be one's lunch meal.
Hubby and heart-health approved.

onedelightfullife.com

Serves 2 portobellos

Sausage Caprese Stuffed Portobellos

Stuffed mushrooms don't have to include cream cheese to be hubby-approved. Try this much healthier version!

10 minPrep Time

12 minTotal Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 2 cleaned portobello mushrooms
  • 1 pkg cooked and drained country sausage
  • 1 c. diced tomatoes
  • 1/2 c. low-fat mozzarella
  • 2 T shredded parmesan
  • 1 T Italian seasoning
  • 6 springs fresh chopped basil
  • 1 chopped green onion
  • pinch black pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook country sausage according to package directions in a skillet under done and crumbly.
  3. Transfer sausage to a paper towel lined plate to drain any grease. You may want to use another paper towel on top of the sausage to rid it of any more grease.
  4. Transfer dry sausage to a medium sized bowl.
  5. Add tomatoes, half of the mozzarella, parmesan, Italian seasoning, basil, green onion and stir until well mixed.
  6. Clean portobellos with a dry paper towel. Remove the stems and hollow out the center fibers using a spoon. Place mushrooms top-side down in an 8"x8" glass baking dish.
  7. Stuff sausage mixture into each portobello firmly. Top with black pepper.
  8. Add remaining mozzarella on top of mushrooms before baking.
  9. Bake 10-12 minutes until mushrooms are tender.
  10. Serve hot.

Notes

The parmesan and sausage already give a salty flavor, which is why a pinch of salt is not included in this recipe.

7.8.1.2
33
https://onedelightfullife.com/sausage-caprese-stuffed-portobellos/
onedelightfullife.com

Nutrition

Calories

71 cal

Fat

3 g

Carbs

8 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
ESHA Logo

Share your favorite mushroom recipe in the comments section below. You will find more recipes like these posted several times at week on One Delightful Life’s Pinterest page!

Filed Under: Dinner, Sides, Taste Tagged With: basil, caprese, cheese, country sausage, Italian, mozzarella, mushrooms, portobellos, sausage, stuff mushrooms, tomatoes

Easy Cheesy Tortellini Bake

June 23, 2016 by Vanessa Leave a Comment

Trust me when I tell you that this “get-it-on-the-table-good” pasta is the easiest side dish I’ve ever made next to Ramen noodles in college. Bonus? EVERYONE loves Easy Cheesy Tortellini Bake.

These little pockets of gooey cheese are easy to bake with just a few ingredients in fifteen minutes flat. I make this dish when I need some hubby grub in a hurry. I saw on Trisha Yearwood’s cooking show that her husband, Garth Brooks, adds tortellini to everything from breakfast bowls to salads. He might just be on to something. Smart man.

Everyone is a fan of this cheesy side dish. Eat it alone and it's dinner. No leftovers tonight!
Everyone is a fan of this cheesy side dish. Eat it alone and it’s dinner. No leftovers tonight!

onedelightfullife.com

Serves 6 servings

Easy Cheesy Tortellini Bake

This tortellini dish is "get-it-on-the-table-good." It's a crowd-pleasing side dish that will leave you wanting more.

5 minPrep Time

10 minCook Time

15 minTotal Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 18 oz. frozen cheese tortellini
  • 1/2 jar spaghetti sauce
  • 8 oz. softened cream cheese
  • 3-4 fresh basil leaves
  • 1/4 c. shredded colby-jack cheese (mozzarella can be used instead)
  • 2 T grated parmesan

Instructions

  1. Heat oven to 350 degrees.
  2. Cook tortellini according to directions and drain water.
  3. While the tortellini is cooking, warm up the cream cheese and spaghetti sauce in a saucepan on low. Stir until the cream cheese combines with the sauce completely. Your mixture may be slightly lumpy.
  4. Add cooked tortellini to saucepan mixture, stir. Sprinkle 2 T. graded parmesan on to the mixture, stir.
  5. Transfer mixture into a 8x8 glass dish. Top with sprinkled colby-jack cheese.
  6. Bake uncovered for 8-10 minutes. Serve with freshly torn basil on top.

Notes

Substitute mozzarella for colby-jack cheese. This is a super easy and quick side dish or lunchtime entree. If you need a protein, add Italian sausage or pepperoni.

7.8.1.2
16
https://onedelightfullife.com/easy-cheesy-tortellini-bake/
onedelightfullife.com

Nutrition

Fat

2 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
ESHA Logo

Everyone is a fan of this cheesy side dish. Eat it alone and it's dinner. No leftovers tonight!
Everyone is a fan of this cheesy side dish. Eat it alone for dinner. No leftovers tonight!

Signature ODL 170x70px

Filed Under: Dinner, Pasta, Sides Tagged With: baked pasta, basil, cheese, colby-jack, cream cheese, parmesan, pasta dish, pasta sauce, pasta side dish, shredded cheese, side dish, spaghetti sauce, tortellini

Roasted Brussels Sprouts with Turkey Bacon and Balsamic

June 21, 2016 by Vanessa Leave a Comment

We eat a ton of discount vegetables in our home thanks to the deep discounts in our local grocer’s produce section each week. My eyes are light lasers zeroing in on the bright orange stickers. $1.99 for a bag of Brussels sprouts? Into the cart! You should see my level of stalking excitement when I witness the produce manager stamping sale stickers on packages portobellos or fresh herbs.

Because I often buy so many veggies, I try to cook them up different ways: grilled, roasted, sautéed, and raw. Roasted Brussels Sprouts with Turkey Bacon and Balsamic are like little savory cabbages caramelized in savory, tangy flavor. Grab a baking sheet and get to roastin’!

roasted-brussels-sprouts-with-turkey-bacon-and-balsalmic2

Roasted Brussels Sprouts with Turkey Bacon and Balsamic
Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 1 1/2 lbs. Brussels sprouts (trim off the bottom stems)
  • 4-5 diced turkey bacon strips
  • 1/2 diced (medium-large chunks) sweet yellow onion (optional)
  • 2-3 T. olive oil
  • 1/3 c. balsamic vinegar
  • heavy pinch salt
  • heavy pinch pepper

Instructions

  1. Heat oven to 400 degrees.
  2. Rinse the Brussels sprouts and trim off their stem ends. Discard any brown leaves.
  3. Dice the turkey strips.
  4. Dice the onion into medium to large chunks. (optional)
  5. Toss all veggies in a large bowl with olive oil and salt and pepper.
  6. Pour veggies on to a large ungreased cookie sheet or baking pan.
  7. Top with chopped turkey bacon.
  8. Roast Brussels sprouts for 8 minutes. Open oven, remove pan and rotate Brussel sprouts using a spatula. Add the balsamic vinegar. Return to the oven and finish roasting for 8 additional minutes.
  9. Serve hot.
7.8.1.2
12
https://onedelightfullife.com/roasted-brussels-sprouts-with-turkey-bacon-and-balsamic/
onedelightfullife.com

Nutrition

Calories

715 cal

Fat

51 g

Carbs

19 g

Protein

46 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
ESHA Logo

Signature ODL 170x70px

Filed Under: Sides, Taste Tagged With: bacon, balsamic, brussels sprouts, healthy, onions, roasted vegetables, roasted veggies, side dish, turkey bacon, yellow onions

Primary Sidebar

SEARCH

Ammar
Hello! I'm Vanessa. Welcome to One Delightful Life, a blog created to add more delight to your life with delicious recipes, travel destinations, and lifestyle improvement ideas. Thanks for exploring my blog!

Archives

Contact Us

  • Email
    info@onedelightfullife.com

Popular Posts

Back to School Brain Breaks12K Total Shares
Going Underground in Historic Ellinwood, KansasGoing Underground in Historic Ellinwood, Kansas7K Total Shares
Weston, Missouri: Making the Most of a Weekend VisitWeston, Missouri: Making the Most of a Weekend Visit2K Total Shares
Cucumber Lime Vodka SplashCucumber Lime Vodka Splash1K Total Shares
Sun Palace: A Couples-Only Resort in Cancun, MexicoSun Palace: A Couples-Only Resort in Cancun, Mexico514 Total Shares
  • About
  • Taste
  • Travel
  • DIY
  • Contact
  • Lifestyle
  • 100 Things to Do in Wichita Before You Die

© 2023 · onedelightfullife ·