Amye’s Top 10 of 2014



It’s that time of year again…time for my top picks.  I love posting my top picks…mostly because I love making the collage pictures.  Silly, right?  I also like revisiting the recipes.  This has been a year of big changes for Not Just Sunday Dinner.  First I moved my blog from Blogger to WordPress.  I actually did it myself, with the help of a few really nice tech support people.  I’m not a very tech savvy person, so that alone was a big accomplishment.  Then I took on the huge job of changing all recipes to print format.  I’m really proud of that feature and I hope you enjoy it as well.  I have started a rephotographing project that I’m still working on.  I think that maybe my photos have improved a little better over the past three years so I’ve been trying to replace some really bad, old photos.

When looking back I really had some great recipes in 2014, if I say so myself.  No, I do not develop my own recipes (usually).  Like many, I change up recipes that I have made several times.  My recipes come from family, friends, magazines, cookbooks, etc.  Picking my top 10 for 2014 was a difficult job.  I made a list of 26 recipes to start with.  Then I scratched recipes and added back numerous times to finally narrow my list down to these 10 recipes.  Please join me in looking back over the year, in no particular order.

1.  Amaretto Almond Cheesecake

amaretto cheesecake 3


2.  Snapper Hemingway



3.  Greek Salad Dressing

greek salad dressing


4.  Queso

140601_3380queso 4


5.  Pretzel Dogs

pretzel dogs copy

6.  Butternut Squash Enchiladas with Salsa Verde

butternut squash enchiladas


7.  Heirloom Tomato Salad with Lemon Vinaigrette

140609_3607 beefsteak tomato salad 001


8.  Scalloped Sweet Potatoes

Scalloped Sweet Potatoes 1


9.  Southwestern Corn Pudding

southwestern corn pudding


10.  Blarney Blue Cheese Chips


Share Button

Butternut Squash Enchiladas with Salsa Verde

butternut squash enchiladas


When Savannah comes home from college on the weekends I like to make something special.  Usually a favorite dish of hers and something that she can’t get in the dining hall at school.  Because she has a love affair with Mexican food, I decided to make these meatless enchiladas last weekend.  These butternut squash enchiladas with salsa verde are excellent, and are a great combination of sweet and spicy.

If you have cooked with butternut squash before,  you know how difficult it can be to peel them.  No problem, these squash are halved and roasted with the peeling on.  This makes it easy to simply scoop the pulp out for the enchiladas.

Also, if you’ve never roasted garlic before you are missing out.  Roasted garlic is completely different from raw garlic, it’s smooth and creamy and sweet, yes sweet.  It’s delicious spread on warm, toasted bread or mixed into recipes.  Squeeze the bottom of the cooled head of garlic and the cloves pop right out.  I know the recipe calls for half a head of garlic, but you might as well roast an entire head of garlic and save half for another purpose.


Butternut Squash Enchiladas with Salsa Verde
Serves: 6
  • 2 to 2½ lb. butternut squash
  • 2 tbsp olive oil
  • ¼ c. chopped onion
  • ¼ tsp. ground cumin, optional
  • ½ head garlic
  • ½ c. frozen corn kernels
  • 3 cups Monterey Jack cheese, shredded
  • 1 dozen corn tortillas
  • 2 c. salsa verde
  • sour cream, optional
  1. Preheat oven to 350°F.
  2. Cut squash in half lengthwise and scoop out the seeds. Place squash cut side up in roasting pan. Add enough water to pan to come up sides of squash ½-inch.
  3. Cut ½-inch off the top of the garlic. Drizzle the cut size with about ½ tsp. olive oil and wrap completely with aluminum foil.
  4. Place the pan with the squash and the foil wrapped garlic in the oven at the same time. Bake until tender, adding more water as necessary, about 1 hour. Cool completely.
  5. Heat oil in a Dutch oven and add chopped onion. Sauté until tender; add corn and continue sautéing for 3 to 5 minutes. Scoop cooled squash from the skin and add to Dutch oven. Squeeze roasted garlic cloves into the mixture, mash with the back of a fork and mix well. You can mash the mixture with a potato masher if desired, or use a hand held electric mixer. Season with salt and pepper and add cumin if desired.
  6. Spray a 9 x 13 casserole dish with cooking spray.
  7. To assemble, wrap 6 corn tortillas in a damp paper towels. Microwave just a few seconds to warm. Place about 2 heaping tbsp. squash mixture down the center of a tortilla. Roll up and arrange, seam side down, in the casserole dish. Pour the salsa verde over the top and spread evenly. Sprinkle with cheese. Bake in 350°F oven for 15 to 20 minutes, or until heated through. Serve with sour cream, if desired.


Share Button

Parmesan-Roasted Butternut Squash

When I was growing up my mom would bake and serve butternut squash with a sweet sauce.  It was delicious but I never truly appreciated a butternut squash until I had it as a savory side dish.  I love it and keep one on hand pretty much year round.  Not only is it low in calories and high in fiber, but it’s very easy to prepare and cooks up fast.

I love roasting just about any vegetable and butternut squash is no exception.  Just peel the squash and scrape the seeds out.  Then cube into 1-inch pieces, place in single layer on a sheet pan, drizzle with extra virgin olive oil, sprinkle with kosher salt and black pepper and roast at 400° for 25 to 30 minutes, turning once during roasting.  Try any vegetable or combination of vegetables that you like this way and I promise you will love it!

This Parmesan-Roasted Butternut Squash is a great side with any meat but is also great tossed with cooked pasta.  The original recipe called for heavy cream but I use fat free half-and-half.  I’m also not a big fan of sage, so I use very little (1/4 tsp.) in this recipe.  You can double the sage if you prefer.


Parmesan-Roasted Butternut Squash
  • 2½ lb. butternut squash, peeled, seeds scraped and cut into 1-inch pieces
  • 1 tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • ¾ c. fat free half-and-half
  • ¼ tsp. ground sage
  • ⅔ c. freshly ground Parmigiano-Reggiano cheese
  1. Preheat oven to 400 degrees. Spay a shallow baking dish with nonstick cooking spray and set aside.
  2. Toss squash with salt, pepper, and sage. Pour into prepared dish and spread out evenly. Pour the half-and-half over the top. Cover with foil and bake for 30 minutes.
  3. Remove dish from oven and stir in ⅓ cup Parmigiano-Reggiano cheese. Sprinkle remaining ⅓ cup cheese over top. Return to oven, uncovered and bake until the squash is tender and begins to brown (15 to 20 minutes). Remove from oven and let stand 5 minutes before serving.
Share Button