February 28, 2026 / Knoxville,TN THEN/NOW/NEXT

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Homemade Steak'ums or Kabab

Ingredients 2 pounds 85% lean ground beef 1 large onion grated 3 garlic cloves grated ¼ cup whole-milk Greek yogurt 2 teaspoons cumin 2 teaspoons coriander 1 teaspoon paprika 1 teaspoon dried oregano 1 teaspoon salt ½ teaspoon black pepper Roasted Topping for Kabab: 1 large red onion sliced into wedges 2 Roma tomatoes sliced into wedges Roasted topping for Steak'ums: 1 large onion cut into slivere 1 large bell pepper sliced into strips Instructions Preheat the oven to 400°F. Add the ground beef, grated onion, garlic, yogurt, cumin, coriander, paprika, oregano, salt, and pepper to a large bowl. Mix until well combined. Divide the mixture in the bowl into four equal portions. Place one portion in the center of a sheet of parchment about 12×16. Place another parchment paper the same size on top and use your hands or a rolling pin to roll the beef mixture into a thin rectangle, the shape of the parchment paper. Starting from the long side, fold the parchment over the meat and roll it tightly until it forms a flat, compact log. Repeat with the three portions of meat. Place the parchment-wrapped logs onto the prepared baking sheet. Add the onions and tomatoes (or the onions and bell peppers) on the sheet. Bake for 15 minutes. Let the logs cool just enough to handle. Unroll, break the meat apart into small chunks or thin slices, and return it to the baking sheet. Broil for 2-3 minutes, just until lightly golden with crisp edges. For Kabab: Serve in warm pita with lettuce, tomatoes, pickles, onions, and tahini sauce. For Steak'ums: Serve on soft or toasted rolls with onions, peppers and cheese.

Twice baked butternut squash

Ingredients 1 (2-pound) butternut squash, halved lengthwise and seeded 3 teaspoons extra-virgin olive oil, divided 2 teaspoons minced garlic 1 teaspoon chopped fresh thyme, plus additional leaves for garnish 1 teaspoon chopped fresh sage, plus small leaves for garnish 3 cups baby spinach (3 ounces) 2 ounces reduced-fat cream cheese, softened ½ teaspoon ground pepper ¼ teaspoon salt ½ cup shredded Gruyère cheese ¼ cup finely chopped toasted hazelnuts 1 tablespoon balsamic glaze Directions Preheat oven to 400°F with a rack 6 inches from broiler. Line a large rimmed baking sheet with foil. Brush cut sides of squash halves with 1 teaspoon oil; place cut-sides down on the prepared baking sheet. Roast until fork-tender, 30 to 35 minutes. Remove from the oven. Let cool slightly on the baking sheet. Turn on the broiler. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add 2 teaspoons garlic and 1 teaspoon each thyme and sage; cook, stirring constantly, until fragrant, about 1 minute. Add 3 cups spinach; cook, tossing or stirring constantly, until wilted, about 1 minute. Stir in 2 ounces cream cheese, ½ teaspoon pepper and ¼ teaspoon salt; cook, stirring constantly, until the cream cheese is melted and coats the spinach, about 1 minute. Remove from heat. Scoop out the squash flesh, leaving a ¼-inch border, and place in a large bowl; mash with a fork or spoon until smooth. Fold the spinach mixture into the mashed squash until fully combined. Spoon into the squash shells (about 1 cup per half). Sprinkle with ½ cup Gruyère. Return the stuffed squash halves to the foil-lined baking sheet; broil until the cheese is melted and browned, 2 to 3 minutes. Top with ¼ cup hazelnuts and drizzle with 1 tablespoon balsamic glaze. Cut the squash halves in half to serve. Garnish with thyme and sage leaves, if desired.

Winter squash gnocchi

Ingredients 1 head of garlic, top third cut off Extra-virgin olive oil, for rubbing 1 pound baking potatoes 1 (2-pound) butternut squash, peeled, seeded and cut into 2-inch pieces 2 large egg yolks, at room temperature 1/4 cup fresh ricotta cheese 2 tablespoons minced flat-leaf parsley Kosher salt 1 1/4 cups all-purpose flour, plus more for dusting 1 stick unsalted butter 10 sage leaves, thinly sliced 1 tablespoon fresh thyme, finely chopped Parmigiano-Reggiano shavings, for serving Directions Preheat the oven to 375ºF. Place racks in the lower and middle thirds of the oven. Drizzle the garlic with olive oil, wrap it tightly in foil and roast on the bottom rack of the oven for 50 minutes. Lightly rub the potatoes with olive oil, prick them all over with a fork and bake on the lower rack for 45 minutes, until fork-tender. Line a large baking sheet with foil. Add the squash and rub with olive oil. Bake on the upper rack for about 30 minutes, stirring once, until soft. Squeeze the roasted garlic cloves out of their skins into a small bowl and mash to a paste. Peel the hot potatoes and pass them through a ricer into a large bowl. Add the hot squash to the ricer and pass it into the bowl with the potatoes. Let cool slightly. Add the egg yolks, ricotta, parsley, 1 tablespoon of salt and 1 tablespoon of the mashed roasted garlic (reserve any extra for another use). Stir until combined. Sprinkle on the 1 1/4 cups of flour and gently stir it in. Scrape the dough onto a floured surface and knead gently until smooth but still slightly sticky. Line a baking sheet with wax paper and dust with flour. Cut the gnocchi dough into 5 pieces and roll each piece into a 3/4-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the baking sheet. Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook half of the gnocchi until they rise to the surface, then simmer them for 1 to 2 minutes longer, until cooked through. Using a slotted spoon, transfer the gnocchi to the baking sheet. Repeat with the remaining gnocchi. In a large nonstick skillet, melt the butter over moderate heat and cook until golden brown, about 2 minutes. Add the sage and thyme and cook for 20 seconds. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and serve, passing the cheese shavings at the table.

Tweetsie

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Rotel smothered chicken thighs Talli Faye

https://youtu.be/Op_q85waH_M?si=IKsm8PzwqeG7ITIp I couldnt find my share icon so I posted the link in the title to copy and paste to stt if it will work.

Old Mom and Pop Store Hot Dog Recipe