Friday, April 17, 2009

Filet Mignon, Orange Glazed Grilled Acorn Squash, and Garden Stuffed Baked Potatoes

Filet Mignon (on the grill)

Orange Glazed Grilled Acorn Squash

4 acorn squash, halved, seeds and membranes removed
1/4 cup melted butter
salt and pepper
4 cups fresh orange juice
1/2 cup light brown sugar
4 whole allspice berries
1 stick cinnamon

Preheat oven to 350 degrees.

Brush cut side of each acorn squash half with butter and sprinkle with salt and pepper. Place squash, cut-side down, ona baking sheet until almost tender, about 30 minutes.

While the squash is baking, combine the orange juice, brown sugar, allspice, and cinnamon in a medium saucepan. Cook over high heat to 1 cup, stirring often.

Preheat the grill to medium-high. Place the squash, cut side up, on the grill, and brush with orange glaze. Cook for 5 minutes. Turn over and grill for 5 more minutes, or until tender and glaze is caramelized. Remove from grill and brush with more glaze. Serve warm.

Garden Stuffed Baked Potatoes

4 russet potatoes
2 T butter
1 pkg. frozen chopped broccoli, thawed and drained
1/2 cup Ranch dressing
1/2 cup cheddar cheese
1 T vegetable oil
2 tsp. dried parsley
salt and pepper

Preheat oven to 425 degrees. Microwave pierced potatoes on high for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl.

Combine broccoli, salad dressing, cheese, and potato pulp in medium bowl; mix well.

Brush outside of potato shells with oil. Spoon potato mixture into shells, dividing evenly. Place on baking sheet and bake until heated through, about 15 minutes. Sprinkle with parsley; salt and pepper to taste.

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