Butternut Tomato Soup

4 c. cooked butternut squash
1 onion, skin removed and cut into large pieces
Drizzle of olive oil or butter
3 c. chicken broth
1 can evaporated milk
1 c. whipping cream or half & half
3 cans diced tomatoes (or fresh)
1/8 t. cayenne pepper 
2 t. salt, to taste
2 T. brown sugar
3 cloves garlic, minced
2 t. basil
2 t. Italian seasoning
1 t. black pepper

In a large soup pot saute onions in olive oil. While this is coming to heat, add squash to pan. Continue to cook for awhile until the onions are even more soft and then add the seasonings, garlic, and the chicken broth. Continue to simmer for a few minutes and then add the canned tomatoes. Let the soup simmer until it is warmed through and the squash has broken down nicely. Blend soup in a food processor or blender to the consistency that you like. Return soup to pan and return to simmering.  Add the evaporated milk and whipping cream. Season the soup to your desired liking (more kick, add cayenne pepper, more sweetness add more brown sugar, more salt, etc.). Serve this soup with grilled cheese sandwiches or warm bread out of the oven. Enjoy!

Southwest Stuffed Bell Peppers

Southwest Stuffed Bell Peppers

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1 C white rice (or  brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 - 2 C frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350.  Prepare peppers by washing, slicing tops off, and removing insides.  Bring 4 quarts of water to a boil and add 1 tablespoon salt.   Boil whole peppers for about 3-4 minutes, until they begin to soften.  Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes.  Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat.  Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes.  Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.  Place peppers in a baking dish.  Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro.  Stir to combine well and give it a taste.  Add additional salt, pepper, and chipotle powder to your liking.  Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.

Roasted Brussel Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut in half if desired.  Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( so that they're salty like French fries), and serve immediately.

*found here.

Broccoli Cheese Quiche

Ingredients

• 2 tablespoons butter
• 1 onion, minced
• 1 teaspoon minced garlic
• 2 cups chopped fresh broccoli
• 1 (9 inch) unbaked pie crust
• 1 1/2 cups shredded mozzarella cheese
• 4 eggs, well beaten
• 1 1/2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter, melted

Directions

1. Preheat oven to 375 degrees F.
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 45 minutes, or until center has set.

recipe found here.

Roasted Squash and Fennel Soup

• 3 to 4 cups chicken stock or broth
• 4 or 5 medium summer squash
• 1 big red onion
• 1 medium fennel bulb
• Olive oil
• Red pepper flakes
• Kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 425 degrees F. Cut the squash, fennel and onions in quarters, all vegetables will shrink while baking; so don’t cut them too small.

Place all the cut vegetables in a single layer on a sheet pan. Drizzle them with olive oil, salt, and pepper, red pepper flakes if you like a bit spicy. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

In a large pan, heat 3 cups of chicken or vegetable stock. Coarsely puree the roasted vegetables and the stock using a handheld blender, season to taste. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it’s the consistency you like. Serve with a dollop of cream or yogurt, if you'd like.

*Found here.

Sweet Potato and Bacon Biscuits

• 2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick cold unsalted butter, cut into pieces (or use 1 stick salted butter and leave out the above mentioned salt)
• 1 cup mashed cooked sweet potatoes, cooled
• 2 tablespoons packed light brown sugar
• 5 slices cooked bacon, drained and crumbled (or real bacon bits)
• 3/4 to 1 cup buttermilk

Directions

Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside (or use parchment paper).

In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.

In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid as needed 1 teaspoon at a time.

Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.

Remove from the oven and serve hot with butter.

*Found here.

Cinnamon {Pecan} Cucumber Bread

3 eggs
1 cup vegetable oil
2 cups white sugar
1 teaspoon vanilla
2 cups cucumber, peeled and grated
3 cups white flour
1 teaspoon Kosher salt
1 teaspoon baking soda
¼ teaspoon baking powder
3 teaspoons cinnamon
Pecans, as desired (walnuts might be good, too), optional

Mix all ingredients in a large bowl. Grease and flour loaf pans.  Fill loaf pans evenly. Bake at 325 degrees for 60 – 70 minutes. Makes 2 loaves.


*recipe found at here.  I changed it just a little.

Tomato-Zucchini Casserole

8 small zucchini, sliced
2 (16oz) cans stewed tomatoes
1 T. dried oregano
8 oz monterey jack cheese, cubed
2 onions, chopped
1 (8oz) can tomato sauce
8 oz cheddar cheese, cubed
1 T. Oil

Fry onion with 1 T. oil.  Add zucchini, and cook 2-3 minutes.  Add everything except cheese.  Bring to a boil.  Reduce heat and simmer 5-6 minutes.  Add cubed cheese and mix into vegetables.  Cover and let cheese melt.  Serve.

This is the dish that we made for the Dutch Oven Potluck while at Flaming Gorge.  I'm sure that you could make it on the stove, as well.

Baked Zucchini and Cheese Casserole

Combine:
3/4 lb zucchini, grated (not peeled)
1 large onion, minced
3 slices bacon, minced
4 oz cheddar cheese, grated
1 c flour
1/2 c vegetable oil
5 large eggs
3/4 tsp salt
1/2 tsp pepper

Spray a 10x6x2 in pan (I used an 8x8 and it worked great!).  Bake at 350 for 40-50 minutes.

Edamame Salad

5 tablespoons red wine vinegar

3 tablespoons olive oil

1/3 cup chopped fresh cilantro

2 limes, juiced

1 teaspoon white sugar

3/4 teaspoon salt

2 cloves garlic, minced

1 (1 pound) package frozen shelled edamame (green soybeans)

3 cups frozen corn kernels

1 pint cherry tomatoes, quartered (or diced romas)

4 green onions, thinly sliced

1 (15 ounce) can black beans, rinsed and drained

In a large serving bowl, whisk together the red wine vinegar, olive oil, cilantro, lime juice, sugar, salt and garlic. Set aside.

Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors. 8 servings. Great as leftovers, too!

Photo courtesy allrecipes.com

Garlicky Butternut Squash

2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes

In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

*Recipe found here.

Creamy Spinach Bake

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 4 packages (10 ounces each) frozen chopped spinach, thawed and well drained
• 2 cans (2.8 ounces each) french-fried onions
• 2/3 cup crushed saltines (about 16 crackers)
• 1/4 cup butter, melted

Directions

• In a large bowl, beat the cream cheese until smooth. Beat in soup. Stir in spinach and onions.
• Transfer to a greased 2-1/2-qt. baking dish. Combine cracker crumbs and butter; sprinkle over spinach mixture. Bake, uncovered, at 325° for 30-35 minutes or until heated through. Yield: 10 servings.

*Recipe found here. (Actually, I found it in the magazine, but copied and pasted from there for my own ease.)

** I halved the recipe and it still made plenty for our family.

Sweet Potato Hashbrowns

(Taken from foodnetwork.com's Emeril Lagasse)

Ingredients

• 1/2 pound diced bacon
• 1 cup chopped onions
• Salt and pepper
• 1 tablespoon chopped garlic
• 2 pounds sweet potatoes or yams, peeled and grated (or chunked in some way as we did)

Directions

In a large skillet, render the bacon until crispy, about 8 minutes. Add the onions. Saute the onions until soft, about 2 minutes. Add the garlic and sweet potatoes. Season with salt and pepper. Saute for about 10 to 15 minutes. Remove from the heat and serve warm.

Note: This made quite a bit for the two of us, but leftovers tasted great the day after!

Bacon Cabbage Stir Fry

(We love this fried cabbage! We buy cabbage just to enjoy the cabbagey, bacony goodness!)

Prep: 20 min
Cook: 25 min
(Ready in 45 min)

3 slices bacon
1 onion, halved and sliced
1/2 cabbage head, halved again and sliced
salt and pepper to taste

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside. Leave bacon grease in skillet.

Cook onion in the hot bacon grease until tender. Add cabbage, and cook until cabbage is tender (or desired texture), about 15 minutes. Crumble bacon and mix in. Salt and pepper to taste.

*Note: we now add some garlic and we are trying it with 1 T dijon mustard tonight