at a special occasion or just because...I'm all about the just because.
1 cup all purpose flour
I often say that this is my favorite or I love what ever it may be that I'm posting. But, I love food in general and have many favorites. However, I can take soups to a whole new level. At any given time, I am either cooking soup, eating soup or looking for my next soup to try. My home is rarely a soup free zone. Now that you know I love soup, I must share this recipe for Butternut Squash-Chipotle Bisque.
This bisque is delicious served hot or cold, as a meal or as a savvy appetizer served in your “finest” shot glass. You can even serve it as a dip with your favorite tortilla chip. The flavor of this recipe will leave your taste buds longing for more of the sweetness of the butternut squash. And let’s not forget the smoky, spicy flavor of the chipotle chilies alongside the chipotle crema and the pipianas.
3 tablespoons olive oil, divided
1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved
Salt and freshly ground black pepper
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 garlic cloves, minced
6 cups chicken broth, divided
3 teaspoons minced canned chipotle chiles in adobo
1 teaspoon minced canned chipotle chiles in adobo
1/2 cup sour cream
Salt and freshly ground black pepper
Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds, discarding the stringy pulp. Put seeds in a sieve and rinse. Set aside.
Grease a glass baking dish with 1 tablespoon oil, and then place the squash in the dish, cut side down. Pierce all over with a fork and roast 45 minutes or until tender. Let cool.
Heat remaining oil in a large, heavy pot over medium high. Sauté onion, celery and carrot for 10 minutes. Add garlic; cook 2 minutes more.
Scoop the flesh of the squash into the pot and stir. Add 4 cups of broth and simmer, covered, for 30 minutes or until the vegetables are very tender.
Meanwhile, toast the reserved squash seeds in a small pan over medium heat, stirring occasionally until crunchy, about 30 minutes. Season heavily with salt and set aside. *I did not do this! I placed my seeds on the cookie sheet off to one side with the butternut squash and let them roast for about 10 minutes or so. Just keep an eye on them so they don’t brown too much. Remove them place aside to cool.
Puree the soup in batches in a blender, adding more broth to get the desired consistency.
In a separate bowl, stir 1 teaspoon of the minced chipotle into the crema. Season with salt and pepper.
Stir the remaining 3 teaspoons chipotle into the bisque and ladle into soup bowls. Top each with a dollop of cream and a sprinkling of seeds. Makes 6-8 servings.
Recipe adapted from: Marcela Valladolid ~ Fresh Mexico
Since it has been a while since my last posting, I feel obligated to explain, at least a little. It all started early January, when we got sick, all of us. Started with my son, then me, then my husband. It just lingered on forever, or so it seemed. Then the ice and snow decided to come to
This recipe comes from The Pioneer Woman Cookbook and I have to say it is definitely a keeper in my book. With the combination of meats, cheeses and the crust, oh the crust, this recipe is just wonderful. It is hearty, tasty and you can add as many extras as your heart desires. For me that means jalapeños of course. The extra spice is a bonus in my book, however, you can add just about anything that you and yours like. Make it simple or make it as elaborate as you desire, the final product is still, Simply Delicious.
4 cups all purpose flour
1 tsp. kosher salt
1/3 cup extra virgin olive oil, plus more for drizzling
Pour 1 and 1/2 cups warm water in a bowl and sprinkle in yeast.
Combine the flour and salt in a mixing bowl. With an electric mixer on low speed, drizzle in olive oil until just incorporated.
In a separate bowl, gently stir the yeast/water mixture. Drizzle it into the flour/oil mixture; mix until the dough forms a ball. (You can also mix by hand until the dough comes together.)
1/2 pound hot breakfast sausage
1 pound ground turkey or beef
1/2 of a onion, diced
1/2 to 1 whole jalapeño, seeded and chopped
8 oz. whole milk ricotta cheese
1/2 cup grated mozzarella cheese
1/2 cup grated sharp cheddar cheese
1 egg, beaten
Salt and Pepper
Milk for brushing the tops of calzones
Preheat oven to 450°F. In a large skillet combine the ground turkey or beef, sausage and onion. Brown over medium heat. Drain excess grease. Add the Rotel. Stir to combine, and cook for 2 minutes. Remove from heat and allow to cool.
Add the cooled meat mixture to the cheese mixture and stir gently to combine.
Recipe adapted from: The Pioneer Woman