Stuffed Acorn Squash



Delicious seasonal acorn squash, fill with ground chicken, pork sausage and vegetables. Looks like a lot of work, but is not. Just cook the chicken, sausage and vegetables, stuff the acorn squash, and bake at 350.F until soft.


2  acorn squash

1# ground chicken or beef

1  pork sausage ground

1/2 zucchini small diced

1 small onion diced

1 T cranberries

1 T golden raisins

1 T sunflower kernels

salt and pepper to taste

1 T cooking oil


2 cups of chicken broth



Place the oil in a skillet, cook the chicken, season with salt and pepper.

Ground the pork sausage, and add it to the chicken.

Add the rest of the ingredients, except the broth.

Cut the squashes in half, and season with salt, pepper, and parsley.

Stuff the squashes with the chicken mixture.

Place in a baking dish with chicken broth, cover with aluminum foil.

Bake at 350.F, until tender.

I`m pretty sure your family will love this dish, as my family did. Enjoy!!








Ham and Chicken Rolls

Hi my friends, we know holidays are here already, we been seen the festive decorations even before Halloween.  As you know  Thanksgiving Day is the 28 of November, and we are getting ready to feast.  Most people are preparing the traditional Thanksgiving dishes, others are doing some traditional Christmas dishes, according to their own heritage. Because I`m getting ready to move, and had  already  pack all my crafts stuff, and trying to sell all my painting projects before moving all I can do while packing, is cook, and that is exactly what I`ll be doing and showing you some of my recipes for appetizers and or traditional dishes from Puerto Rico, were I`m from.  Ham and Chicken Rolls is a recipe that I do as an appetizer,  or as a side dish, and everyone that taste it, love it.  Hope you like it too.

Ingredients for the breading:

Ingredients for the rolls: Sandwich cut ham, Swiss cheese, cook Chicken breasts.  Season with salt, pepper and fresh parsley.

How To:  Start  by lying flat a piece of ham, topped with a slice of Swiss cheese, and one  spoon of the chicken mixture.

Form the rolls very tide and do not pinch, because the cheese will float out.

Start the breading:  Bread  the rolls, in this order: flour, beaten eggs, and Panko, or any other bread crumbs.  Make shure you get the breading at the ends too.  Put in the refrigerator for at least 30 minutes before frying.  Fry in medium high for a couple of minutes or until crispy.

Yummm, delicioso