Tagged!

Now that I am back on-line, I have realized that I have been 'Tagged.' What is being 'Tagged' you ask. It is a simple as these four steps:

The Rules:
1. Let others know who tagged you (Megan Russell)
2. Start with 4 recipes you especially like
3. Tag 4 other people and notify them that they have been tagged :
Esther, Heather, Helen, Janet.
4. Those who are tagged should post these rules and their 4 recipes.

ROASTED AUTUMN VEGETABLES

1 1/2 pounds small red potatoes
1 pound shallots (about 24), peeled and trimmed
5 tablespoons olive oil
1 bay leaf
1/4 teaspoon dried thyme, crumbled
4 garlic cloves, crushed
2 pounds butternut squash, peeled and cut into 3/4-inch pieces (about 4 cups)
Fresh thyme sprigs, for garnish, if desired

In a bowl toss together the potatoes, quartered, the shallots, 4 tablespoons of the oil, the bay leaf, the dried thyme, the garlic, and salt and pepper, to taste. Spread the vegetables in an oiled large roasting pan and roast them in the middle of a preheated 375 degree F oven, shaking the pan every 5 to 10 minutes, for 25 minutes.

In a bowl toss the squash with the remaining 1 tablespoon oil and salt and pepper to taste and add it to the pan. Roast the vegetables, shaking the pan occasionally, for 10 to 20 minutes more, or until they are tender. Discard the bay leaf and garnish the vegetables with the thyme sprigs.

GRILLED SIRLOIN STEAKS WITH BLUE CHEESE-BUTTER
(who says grilling is only for the summer months?)

6 ounces blue cheese, crumbled (about 1 1/3 cups)
4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons chopped fresh Italian parsley
3/4 teaspoon plus 1 tablespoon dried rosemary, finely crumbled

6 large garlic cloves, peeled
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 1 1/2-to 1 3/4-pound top sirloin steaks (1 inch thick)

Combine cheese, butter, parsley and 3/4 teaspoon rosemary in medium bowl. Stir to blend well. Season to taste with salt and pepper. Transfer blue cheese butter to small bowl. (Blue cheese butter can be prepared 2 days ahead. Cover and refrigerate. Bring butter to room temperature before using.)

Combine 1 tablespoon rosemary, garlic, salt and pepper in processor. Blend until mixture resembles coarse paste. Pat steaks dry. Place in large baking dish. Rub 2 teaspoons of garlic paste on each side of each steak. Cover and let stand 1 hour at room temperature.

Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter and let stand 5 minutes. Cut each steak into 3 equal portions. Top each portion with a spoonful of blue cheese butter and serve.

BLACK BEAN CHICKEN CHILI

3 chicken breasts, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, chopped
2 garlic cloves, minced
2 T chili powder
5 oz. shredded cheddar cheese
1 ½ T olive oil
1 tea cumin
½ tea coriander
2 cans black beans
2 cans Mexican diced tomatoes

Saute chicken and veggies in olive oil. Add spices and cook 3 minutes. Add beans, canned tomatoes and beans. Bring to a boil. Simmer 15 minutes uncovered, stirring often. Add cheese and cook until melted.

Serve with sour cream, grated cheddar cheese and tortilla chips.

PUMPKIN GINGERBREAD TRIFLE

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.