Need an easy soup fast? This is it and delicious too! One bowl won't be enough.
1 med. butternut squash
1 can light coconut milk
1 lg. onion/minced
1 TBS minced garlic
1 TBS cajun seasoning
1/2 tsp. salt
1 tsp. corriander
1 TBS. olive oil
Possible toppings: danish feta cheese and real bacon bits!
Half butternut squash and bake on a lighty greased sheet at about 350F, until soft. Remove the seeds, spoon out the flesh and puree in a blender. Pour in the coconut milk and blend until smooth, then set aside. Brown the minced onion and garlic in olive oil, then add the butternut mixture. Cook over a low heat, adding the spices.
Top each bowl of soup with feta cheese and bacon bits.
Cinnamon Spiced Cream Enchiladas
Wowzer! This ain't your traditional enchilada and it is out of this world! When I saw this recipe by Chef Aaron Sanchez, I knew it was a must try. My family wasn't disappointed! THE FILLING CONSISTS OF BUTTERNUT SQUASH AND SAUSAGE, TOPPED WITH A CINNAMON CREAM SAUCE.Unfortunately, I didn't get a photo before everyone dove into it. I have adapted the recipe with products available where I live and to our taste. The original calls for Chorizo sausage, of which I am not a fan.
Sauce:
1/4 cup butter
5 TBS flour
3 cups beef broth
2 TBS chili powder
1/2 tsp salt
1 tsp. ground cinnamon
pinch of nutmeg
1 tsp. brown sugar
1 1/2 cup full cream
Filling
1 lb sausage of choice (I used chili chicken sausage)
1 med butternut/baked and meat removed and pureed
Topping
shredded cheddar cheese
12-16 tortillas/flour or corn
Melt butter in saucepan and whisk in flour, it should form a thick smooth paste. Slowly whisk in the broth, then the other ingredients, leaving the cream until later. Let cook on low to med. heat until it begins thickening like gravy. Let it cool then mix in the cream.
Cut the butternut squash into quarters and bake at 350F for about 45min, on an oiled baking dish. If in a hurry, you can microwave it with a bit of water in your dish. Scoop it out when its soft and puree after removing the seeds.
Brown the sausage in a skillet. If it is link sausage, slice it thinly lengthwise and into smaller pieces. Add the squash to the sausage.
Spread some of the cinnamon sauce in the bottom of a baking dish. Fill the tortillas with the sausage/squash mixture and roll them if you like, placing them into a baking dish. (I WAS LAZY AND LAYERED THEM LIKE A LASAGNA. BUT THEN AGAIN, I MADE MY OWN TORTILLAS AND WAS TIRED)
Pour the cinnamon sauce over the enchiladas and top with cheese. Bake at 375F until brown and bubbly. SERVE WITH CHIPS AND SALSA! WE ENJOY MANGO SALSA. I'LL POST THAT RECIPE SOON. ENJOY!
Sauce:
1/4 cup butter
5 TBS flour
3 cups beef broth
2 TBS chili powder
1/2 tsp salt
1 tsp. ground cinnamon
pinch of nutmeg
1 tsp. brown sugar
1 1/2 cup full cream
Filling
1 lb sausage of choice (I used chili chicken sausage)
1 med butternut/baked and meat removed and pureed
Topping
shredded cheddar cheese
12-16 tortillas/flour or corn
Melt butter in saucepan and whisk in flour, it should form a thick smooth paste. Slowly whisk in the broth, then the other ingredients, leaving the cream until later. Let cook on low to med. heat until it begins thickening like gravy. Let it cool then mix in the cream.
Cut the butternut squash into quarters and bake at 350F for about 45min, on an oiled baking dish. If in a hurry, you can microwave it with a bit of water in your dish. Scoop it out when its soft and puree after removing the seeds.
Brown the sausage in a skillet. If it is link sausage, slice it thinly lengthwise and into smaller pieces. Add the squash to the sausage.
Spread some of the cinnamon sauce in the bottom of a baking dish. Fill the tortillas with the sausage/squash mixture and roll them if you like, placing them into a baking dish. (I WAS LAZY AND LAYERED THEM LIKE A LASAGNA. BUT THEN AGAIN, I MADE MY OWN TORTILLAS AND WAS TIRED)
Pour the cinnamon sauce over the enchiladas and top with cheese. Bake at 375F until brown and bubbly. SERVE WITH CHIPS AND SALSA! WE ENJOY MANGO SALSA. I'LL POST THAT RECIPE SOON. ENJOY!
Raspberry Avocado Salad
2 large avocados/diced
1 medium purple onion/diced or in rings
1/3 Cup Danish Feta Cheese/crumbled
2 TBS. white wine vinegar
1 tsp. Dijon mustard
1/2 tsp minced garlic
2 TBS raspberry jam
1 TBS olive oil
1 TBS lime juice
Combine avocados, onion, garlic and feta cheese. Whisk the remaining ingredients and pour it over the mixture. Enjoy chilled.
Sweet, Savory, Strawberry Salad
Lg. bag of mixed salad
12-15 lg. strawberries sliced
2 lg. cucumbers sliced
3/4 c danish feta cheese or blue cheese crumbled
1/2 c browned bacon bits/cooled
1 bunch of chives diced or green onions
Top with any sweet dressing such as honey mustard, lemon poppy seed, or sweet onion
12-15 lg. strawberries sliced
2 lg. cucumbers sliced
3/4 c danish feta cheese or blue cheese crumbled
1/2 c browned bacon bits/cooled
1 bunch of chives diced or green onions
Top with any sweet dressing such as honey mustard, lemon poppy seed, or sweet onion
Pumpkin/Pork Chili with Pumpkin Sour Cream
When my monthy subscription of Food Network Magazine arrives, everyone knows Mom's going to be busy reading and dreaming for awhile. My kids joke and say when friends ask them what their mom does, they reply "she likes looking at food." Thanks guys!
When I read the ingredients for this chili in last months publication, I knew it was going to be a family favorite! I was totally wowed by it, adding my own touches here and there. The original calls for poblano and chipotle peppers which are not available where I live, so I made some adaptions. I also added the ingredients sugar, cumin, and cinnamon and used spinach from my garden instead of kale. For those without access to canned pumpkin, I imagine butternut squash might work, but probably not have the wonderful flavor pumpkin does.
(adapted from Mory Thomas, Food Network Magazine)
2 pounds lean pork cut into med. chunks
1 can lager/non alcoholic if you like
Salt to taste ( I used citrus salt)
1 very large red bell pepper cut into large chunks
3 teaspoons dried oregano
1 15oz can of pure pumpkin (1 ¾ cup)
½ cup sour cream
1 can diced mexican tomatoes
1 green bell pepper cut into large chunks
2 medium white onions cut into chunks
1/8 cup chili powder
4 tsp. diced garlic
1 bunch of fresh spinach cut into pieces
3 TBS sugar
1 tsp. cinnamon
1 tsp. Cumin
1. Combine the pork, three cups of water, salt and lager in a large pot. Bring to a simmer, then skim off any foam. Add the peppers and oregano then cover and cook about 30min.
2. Mix 3TBS pumpkin into 1/2cup sour cream, then salt to taste. Chill it in the fridge.
3. Add the onions, tomatoes, garlic, chili powder and other spices to the pork mixture, then stir in the remainder of the pumpkin.
4. Cook for an additonal 20min adding the spinach in the last five minutes.
5. Serve with crackers and top with the pumpkin sour cream. Wow! It's nice.
When I read the ingredients for this chili in last months publication, I knew it was going to be a family favorite! I was totally wowed by it, adding my own touches here and there. The original calls for poblano and chipotle peppers which are not available where I live, so I made some adaptions. I also added the ingredients sugar, cumin, and cinnamon and used spinach from my garden instead of kale. For those without access to canned pumpkin, I imagine butternut squash might work, but probably not have the wonderful flavor pumpkin does.
(adapted from Mory Thomas, Food Network Magazine)
2 pounds lean pork cut into med. chunks
1 can lager/non alcoholic if you like
Salt to taste ( I used citrus salt)
1 very large red bell pepper cut into large chunks
3 teaspoons dried oregano
1 15oz can of pure pumpkin (1 ¾ cup)
½ cup sour cream
1 can diced mexican tomatoes
1 green bell pepper cut into large chunks
2 medium white onions cut into chunks
1/8 cup chili powder
4 tsp. diced garlic
1 bunch of fresh spinach cut into pieces
3 TBS sugar
1 tsp. cinnamon
1 tsp. Cumin
1. Combine the pork, three cups of water, salt and lager in a large pot. Bring to a simmer, then skim off any foam. Add the peppers and oregano then cover and cook about 30min.
2. Mix 3TBS pumpkin into 1/2cup sour cream, then salt to taste. Chill it in the fridge.
3. Add the onions, tomatoes, garlic, chili powder and other spices to the pork mixture, then stir in the remainder of the pumpkin.
4. Cook for an additonal 20min adding the spinach in the last five minutes.
5. Serve with crackers and top with the pumpkin sour cream. Wow! It's nice.
African Chicken Stew
African Chicken Stew
Our ultimate family favorite, served over rice.
2 TBS olive oil
5 chicken breasts browned and cut into pieces
2 tsp. minced garlic
1 large onion diced
1 tsp. sage
1 tsp. cumin
1 tsp. coriander/cilantro
1 tsp. black pepper
1 tsp. crushed red pepper flakes
2 tsp. salt
1 cup water
¾ cup peanut butter
1 can diced tomatoes
1 can garbanzo beans drained
fresh cilantro and green onions diced for garnish
Brown chicken pieces in oil, then set it aside. Saute garlic and onion until tender adding water, beans, can of tomatoes and spices. Once the mixture is boiling, whisk in the peanut butter then add chicken pieces. Cook until the desired thickness is reached. Traditionally the sauce will be thick and creamy and wonderful over white rice. Garnish with cilantro, green onion, peppers or sour cream.
I will post a photo soon!
Our ultimate family favorite, served over rice.
2 TBS olive oil
5 chicken breasts browned and cut into pieces
2 tsp. minced garlic
1 large onion diced
1 tsp. sage
1 tsp. cumin
1 tsp. coriander/cilantro
1 tsp. black pepper
1 tsp. crushed red pepper flakes
2 tsp. salt
1 cup water
¾ cup peanut butter
1 can diced tomatoes
1 can garbanzo beans drained
fresh cilantro and green onions diced for garnish
Brown chicken pieces in oil, then set it aside. Saute garlic and onion until tender adding water, beans, can of tomatoes and spices. Once the mixture is boiling, whisk in the peanut butter then add chicken pieces. Cook until the desired thickness is reached. Traditionally the sauce will be thick and creamy and wonderful over white rice. Garnish with cilantro, green onion, peppers or sour cream.
I will post a photo soon!
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