Tag Archives: recipe

Call It Whatever You Want, It’s Delicious Sauce

Lately there have been a lot of things worth celebrating in our house and we’ve just been so busy that we haven’t had the chance. Last night I made the chance and decided to surprise the boyfriend with some awesome top sirloin steaks (that he got to cook, which he was happy about) and some mashed potatoes, green beans, and some friggin’ delicious sauce. I literally wanted to lick my plate but I ate so much that I just didn’t have the room. The green beans were the easy part, I just put some kosher salt on them and sauteed them with a little olive oil and thyme for a few minutes so they were crispy. Everyone likes mashed potatoes their own way (and as you can see we like them dirty which most people don’t) so I’m not gonna tell you how to make those, and the boyfriend pan seared the steak which is easy enough so I’m not going to bore you with the details of that. What I will share with you is the recipe for the sauce. And if you still have room after you eat whatever you put it on, go ahead and lick your plate, I won’t judge.

Cabernet Sauvignon Mushroom Sauce


  • 1/2 Pound Mushrooms (use whatever you like, I just used the rest of the pound I bought when I made the alfredo)
  • 2 Cups Cabernet Sauvignon
  •  1 Small Shallot
  • 1/2 Pint Heavy cream
  • 1/4 Cup Beef broth
  • 2 Tbsp Butter
  • 1 Clove Garlic
  • Dash Rosemary
  • Pinch of flour


  1. In small sauce pan melt 2 Tbsp butter. Saute mushrooms over medium heat until soft. Add garlic and shallot and cook until slightly browned. Add rosemary.
  2. Reduce heat and add wine. Let the alcohol cook out of the wine. You will be able to tell when this is happening because it will produce a lot of steam and smell like a drunk.
  3. Slowly mix in heavy cream and beef broth. When completely combined turn heat up to med/high and bring to a rapid boil for 2 minutes. Keep mixing the whole time so you don’t burn the cream in the sauce.
  4. Reduce heat back to low and add flour. Allow to simmer for about three or four minutes. Bring back to a rapid boil for 2 minutes. Reduce heat and allow to simmer for a few more minutes and then serve immediately.

This was incredible over the steaks and potatoes but I can definitely see it going over chicken as well. I don’t know how well it would go with pork but if someone wants to try it please let me know. Actually, if you try it in general let me know. Who doesn’t love feedback? Also if you really want my recipe for dirty mashed potatoes (and it’s a tasty one) just shoot me an email and I would be more than happy to give it to you!

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Stuffed Acorn Squash

I’m not big on precise measurement cooking. Being a good cook is not necessarily about following a recipe to the T but more about blending flavors together until you come up with a perfect one that suits YOU. That’s why so many people have lamented over not being able to perfectly copy grandma’s pie, because grandma probably didn’t measure, she just threw it in there. This is a recipe my mom came up with a few years back and when I saw acorn squash on sale I immediately called her to get it, all I got out of her though was that I needed squash, sausage, and stuffing. At first I was thought to myself, “Well, gee, that was helpful.” But then I realized it was, because I could blend my own flavors. This dish is the perfect combination of sweet and spicy and absolutely perfect for a cool fall day.


  • An acorn squash per person
  • You choice of sausage, I used one and a half links per person and mine was Italian Chicken
  • Package of your favorite stuffing
  • Half an onion chopped
  • Dash cinnamon
  • Dash sugar
  • 2 Tbsp honey plus more to drizzle on top
  • 1 Tbsp Olive Oil
1. Preheat oven to 375. Chop onion and set aside in a mixing bowl. Cut up sausage (or to save time get sausage that hasn’t already been linked, I can get it back home but they didn’t have it where I shop here) and toss in bowl with onion.
2. Put squash in microwave to make it easier to cut, I did 2 one minute cycles. Chop top of squash off and scrape out seeds and other squash gunk. Cut pieces of squash up and toss into bowl with sausage and onion. Sprinkle cinnamon and sugar on top.
3. Prepare stuffing according to package directions. While stuffing sits pour olive oil into a saute pan and saute the sausage mixture.
4. Once both of those things are completed combine stuffing with sausage mixture in a mixing bowl and stir the honey into it. Spoon the mixture into your squash bowls. Place in oven and bake for around 45 minutes (or if you’re like me get distracted and leave them in a while longer, both ways work).
The hardest part of this recipe is cutting up the squash and I wish I had some presto magic hint to give you, but really the only thing that helps is putting them in the microwave first to soften them up. Also, if you’re into squash seeds, the seeds are excellent when baked with a cinnamon, sugar, and cocoa powder mix!
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