Butternut Squash & Spinach Tart

The winter blues have set in. Though it has been a mild winter, it has done nothing to alleviate my yearly winter woes. I'm never certain for the reason. Perhaps I lack a good dose of vitamin D or maybe I've simply been too sedentary for too long. Whatever the reason may be, the results are always the same. My dark summer tan has faded, turning my skin fair and transparent. I've gained a few pounds from indulging in my favorite comfort foods. Maybe the worst of all, the only time I spend outside is to run from my car to the house not more than twice a day.

Oh, how the winter blues have set in.

I've spent the last few days brooding, giving in to my jaded mood because fighting it just takes too much energy. I'm not proud of these foul inclinations, where I shirk responsibilities and snap at anyone who dares to come close. I've been lying around, finding myself curled up next to a book or television remote. I've eaten the pantry clean, a feat of which no one should be proud. I've avoided sending emails, baking, or taking photographs for fear I should spread the mood to you.

Even so, my blues always reaches the point where enough is finally enough.

This morning I awoke to a warm winter sun streaming through the windowpanes, the diffuse light brightening my world and giving a spark of light to my dark mood. I ate a grapefruit, giving myself a little vitamin C with a side of TLC. I took a shower to wash away the matted hair and days spent in sweatpants and thick sweaters. Then, I did something I haven't done in a long time. I left the house.

The cure to the winter gloom, thankfully, is never too far away.

This Butternut Squash & Spinach Tart is so fresh and vibrant it can breathe hope into the worst of winter blues. Spinach, roasted butternut squash, and half a pound of Gruyere cheese come together to create a hearty, colorful meal. The sweet squash contrasts beautifully against the salty cheese, with the rich buttery crust rounding out the flavors. This tart makes for a perfect Sunday meal, when you have a few moments to prepare it. Ever adaptable, pumpkin may be substituted for the squash and your favorite hard, melting cheese could be used in place of the Gruyere.

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Baked Corn Tortilla Chips

I grew up eating baked corn tortilla chips. My mother made them purposely whenever she served up chicken tortilla soup. She seasoned them with a dash of salt and served them crisp and hot, fresh from the oven. We used them to scoop up the soup, rarely needing to pick up our spoons. The first time she made them I was in awe. Though I eat tortilla chips all the time, I never made the connection between the chips in the bag and an actual tortilla sitting on a baking sheet.

You could say it was a revelation of sorts.

While this may be a new idea to some of you, for others it is a reminder that you can and should make your own corn chips. They can be made sweet with a dash of cinnamon and sugar or savory with spices and herbs. I made three different types of chips when I set out to bake them yesterday. The first were made with a light sprinkling of salt and a dash of freshly grated Parmesan cheese. The second group I sprinkled with a few dried Italian herbs. The third group of corn chips was seasoned with dash of seasoning salt (Lawry's brand). Though these are just a few ideas, I imagine that freshly cracked pepper would go perfectly on just about everything.

Be careful when seasoning the chips, however. A little salt goes a long way.

While I enjoy them with a bowl of chicken tortilla soup, they certainly wouldn't go amiss with a bowl of hot and hearty chili. These tortilla chips are also lovely dipped into a dish of homemade salsa or a warm pot of spicy queso.

You may be having a Super Bowl party, looking forward to the big game to cheer on your favorite team. Or you may be in my shoes, excited for chips, chili, and sitting down to the best commercials of the year. Whatever end of the spectrum you fall, I hope you enjoy your evening and definitely eat your fair share of salsa.

How would you personalize your corn chips?

These Baked Corn Tortilla Chips are crunchy, fresh, and come straight from your oven. They are easy to make—simply cut a corn tortilla into strips or pie wedges, lightly spray with cooking oil and season however you please. After spending a few minutes in the oven, they come out crisp, hot, and ready to eat. Not only are these chips healthy because they are baked, but they are equally at home near a bowl of dip or a bowl of soup.

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BBQ Bacon Wrapped Water Chestnuts

In honor of simplicity and upcoming Super Bowl parties, I've decided to forgo the weekly tip and share a three-ingredient recipe with you instead. These small, bite-sized appetizers are virtually impossible to mess up. Even if you somehow manage to do so (a feat that would leave me baffled), you will still be left with barbecue sauce, bacon, and water chestnuts.

You can never go wrong with barbecue sauce and bacon. Remember that.

They say that bacon is the way to a person's heart. I, however, am part of the rare breed who doesn't love bacon (popcorn, oddly enough, is the way to my heart). I avoid bacon during Sunday brunch and ignore the bacon enhanced pasta dishes on the Italian restaurant menu's offerings. So when my mother reminisced over her favorite Super Bowl appetizers, I was hesitant to give this one a try. Bacon and water chestnuts? Would that really taste good?

As it so happens with me, when I grow skeptical over a particular dish or dessert, I suddenly have to give it a try. Usually, I'm happy with the result. With these toothpick appetizers, I was blown away. The crispy water chestnuts provide a great texture contrast against the chewy bacon slices. With the barbecue sauce baked into every crevice, you might find yourself eating more than your fair share.

If you are looking for more Super Bowl party dishes, check these out:

• Sweet & Spicy Peanut Chili Chicken Wings
• Black Bean Salsa
• BBQ Mini Sausages
• Cornmeal Parmesan & Poppy Seed Crackers (perfect with a cheese plate!)

BBQ Bacon Wrapped Water Chestnuts are unique appetizers for Super Bowl get-togethers, dinner parties, and Tuesday evenings (just because). Water chestnuts are wrapped in bacon slices and secured with toothpicks before roasting the in oven. The bacon wrapped water chestnuts are then coated heavily with barbecue sauce before heading back into the oven to bake in the barbecue flavor. These are best served hot (and will disappear quickly).

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