Butternut Squash Bisque

Another yummy fall soup recipe!

• 1 tablespoon olive oil
•  3 tablespoons unsalted butter
•  3/4  cup diced onion
• 1/2 c chopped celery
• 1/2 teaspoon fresh, chopped thyme
• 1/2 teaspoon fresh, crushed rosemary
• 1 fresh sage leaf, finely chopped
• 3/4 cup diced carrots
• 4 cups peeled and cubed butternut squash
• 3 cups chicken stock
• salt and ground black pepper to taste
• ground nutmeg to taste
• 1 cup heavy cream

In a large saucepan over medium, melt butter and add olive oil.  Sauté the onion, celery, thyme, rosemary, and sage  for 5-7 minutes, until the vegetables turn tender. Add the nutmeg, salt and pepper and sauté the vegetables and herbs for an additional 2 minutes.

Add the butternut squash, carrots and chicken stock to the pan and bring the soup to simmer. Reduce the heat slightly, cover, and simmer the soup for 20 minutes, until the squash is tender.
Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through.

Creamy Chorizo and Chicken Soup

 I got this recipe from healthyhomerecipes.com.  I made a couple modifications, which are included here.  If you like chorizo, you'll love this.  It is really yummy!


2 tbs olive oil
2 tbs butter
4 skinless boneless chicken thighs, cut into 2-inch cubes
2 tbs Worcestershire sauce
1 tsp garlic salt
black pepper to taste
2 cloves garlic, minced
1/2 lb chorizo sausage, casings removed
1 medium onion, diced (or whatever size pieces you prefer)
4 cups chicken stock
1 (14.5 ounce) can Mexican-style stewed tomatoes
2 cups heavy cream
salt to taste
1 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1/4 cup sour cream, for topping


Heat the olive oil in a large pot over high heat, then add the butter. 

Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside.

Using the same pot, cook the chorizo until it becomes a dark golden brown, breaking up the large pieces,  over medium-high heat.  The more the chorizo crumbles, the better.  Add onion and saute with chorizo until translucent.

Stir in the chicken stock, tomatoes, and reserved chicken with juices. 

Reduce heat to medium-low and simmer for 20 minutes.

Stir in heavy cream and simmer for another 5 to 10 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream.

Paula Deen's Gooey Butter Cake

I've had and made various versions of this cake.  But this was the best.  Very rich.  I followed the recipe exactly.

Ingredients:

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions:
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. 
Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Best Buttercream frosting

I made cupcakes for a family function and wanted to pipe the frosting.  I found this recipe at http://www.all-about-cupcakes.com.  It's easy and yummy.

1 stick butter
3 cups confectioners sugar, sifted
2 tablespoons milk

1. Have butter and milk at room temperature.

2. Place butter in small bowl of electric mixer and beat until butter is as white as possible.

3. Gradually add about half the sifted icing sugar, beating constantly.  Add milk.

  4. Beat in the remaining icing sugar.

5. Mixture should be smooth and easy to spread with a spatula. Add extra milk or icing sugar until cupcake frosting is of a spreadable consistency.

Allrecipes "The Best Rolled Sugar Cookies"

A few weeks ago, I about went into a severe panic.  I had lost my go-to sugar cookie recipe.  You have to understand, I am famous for my sugar cookies.  So, not being able to find the recipe had me very concerned.  Fortunately, just a couple days ago, I found it stuck up in one of my kitchen cabinets.  I've decided I must store it in multiple places so it won't get lost!

This recipe comes from allrecipes.com.

 

Ingredients

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Meal ideas

Sausage stroganoff
Crock Pot Kalua pork (Gina's Skinny recipes)
Grilled Flank Steak and Onions (weight watchers)

Paula Deen's Chicken Kabobs with Grilled Onions

I made these for the first meal with our new grill.  Everyone raved and now they are a favorite of my family and friends...we make a lot because they are the main course, not an appetizer.  I think the key is the marinade.

3 cloves garlic, chopped
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons teriyaki sauce
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
Pinch pepper
Pinch salt
1 pound chicken tenders, cut in half
1 bunch green onions
Special equipment: 10 wooden skewers, soaked in water for 30 minutes

Spray a grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat.
In a large resealable plastic bag, combine the garlic, soy sauce, lemon juice, teriyaki sauce, olive oil, Worcestershire sauce, pepper, and salt. Add the chicken. Seal the bag and chill for 1 hour.
Drain the chicken, discarding the marinade. Thread the chicken onto the skewers. Arrange the skewers on the grill, and grill until the chicken is done, about 3 minutes on each side. Grill the green onions until browned, about 1 minute on each side. Arrange the green onions on a serving platter. Top with the chicken. Serve immediately.