Butternut Squash Soup Recipe

I am slightly sad that Summer is ending  but I love the Fall and cannot contain my enthusiasm for Fall foods.  My taste buds are screaming for pumpkin, squash, apples, and s'mores. 

 I definitely associate flavors and seasons, being a Foodie will do that to you.  I am ready to put aside my cheeseburger and welcome a slice of pumpkin pie.  I started fulfilling my Fall foods craving tonight at dinner, and of course I had to start out the season appropriately.  Butternut squash soup was the first food to hit my flavor palate this year and I am not sorry.  By far one of my favorite Fall foods and soups. 

Here is my basic recipe:

Pre-heat oven to 400.  Halve two Butternut squashes lengthwise and scoop out the seeds.  Lie them cut side down on a rimmed baking sheet and add about a 1/4 inch of water to the baking sheet.  Bake for about 40 minutes, or until fork tender.

(To cut down on time, I baked the squash the day before, let them cool a bit, and refrigerated them).

Ingredients:

2 cooked butternut squash 

2 Tbls olive oil

1 vidalia onion diced

3 cloves of garlic chopped

1 tsp dried thyme

1 tsp dried parsley

1/2 tsp dried rosemary

1 carton of chicken broth (about 32 oz)

a dallop of light sour cream 

Heat oil in sauce pan over medium heat.  Add onion and let soften for about 3 minutes.  Add garlic, thyme, parsley, and rosemary.  Saute for additional 3 minutes.  Remove the skin from the cooked butternut squash and cut the squash in to chunks.  Add to the pot and stir with onion and garlic.  Add the broth and cover.  Simmer for about 20 minutes.

Using a hand blender, puree until smooth.  (You can use a blender and work in batches as well).

Ladle in to bowls and top with a dallop of light sour cream.

Feel free to let the creativity flow with this versatile soup, I always do.  Sometimes I add pumpkin seeds as a topping, I've added apples to the mix, changed the seasonings around (nutmeg and cinnamon work well), and replaced the sour cream with greek yogurt.  

Enjoy! Yummmmmm....

Creamy Pasta without the Cream

This is a go to recipe for me when I want to eat pasta without red sauce.  I am not the hugest fan of heavy cream sauces like Alfredo, however, I am not always in the mood for a tomato based sauce either.  This recipe is nice because it makes you think you are eating cream sauce, but there is no added fat to this dish, so dig in!  As an added bonus, you only need one pan.

2-3 cloves of garlic, sliced
2 Tbls olive oil
1 tsp dried oregano
one chopped red bell pepper
about 4 cups of hot chicken broth  ( I put a carton of broth in a bowl and microwave)
one can of white beans, rinsed and drained
one box of angel hair pasta
salt and pepper to taste
1/4 cup grated Parmesan cheese

In a very large skillet, heat olive oil.  Add garlic and oregano.  Cook for about 30 seconds. Add the bell pepper, and saute until tender, about 3 minutes. Put the angel hair pasta in the skillet, and toast for about 3 minutes.  You need to move the pasta around a little while toasting.  Add two ladles of hot broth to the skillet, and stir the pasta.  Once the liquid has absorbed, add one ladle of broth.  Let the liquid absorb again, and add one ladle of broth.  Continue this process, adding one ladle of broth, stirring the pasta, and adding more broth once the previous liquid is gone.   Do this until the pasta is cooked, it takes about 10 minutes.  Last, add the beans, salt, pepper, and cheese.  Stir once more and serve.

Let me know what you think of this one after you try it!

Garlicky Pearl Cous Cous with Chicken, Broccoli, and Tomatoes

I made this scrumptious dinner last night, and simply had to post.  I used one pan, and it came together in 30 minutes.  It fed my hungry husband, myself, and daughter; and there were lunch leftovers!

One box of Near East pearl cous-cous
5 cloves of garlic sliced
one 14 oz can of reduced sodium chicken broth
1/2 cup of water
one small yellow onion chopped
one cup of chopped brocoli
1/2 pint of grape tomatoes cut in half
1/2 of a red pepper cut into bite sized pieces
3 thin chicken cutlets
2 Tbls olive oil
montreal chicken seasoning
2 Tbls fresh parsley chopped

Heat a large non stick saute pan over medium high heat.  Add oil.  Season the chicken on both sides with Montreal seasoning.  Once oil is hot, add the cutlets, and brown on each side for about two minutes.  Reduce heat to low, and cover pan.  Cook chicken for about four minutes per side, or until done.

Remove chicken, cut into bite sized pieces, and keep warm.  Add olive oil to pan, and bring heat back up to medium.  Add the onion, and saute for about 2 minutes.  Add the peppers and broccoli, and saute for about 5 minutes.  Add the chicken broth, water, cous-cous, and garlic, cover, and bring to a boil.  Once boiling, uncover, reduce heat slightly, and let boil lightly for about 12 minutes, or until most of the liquid is absorbed.  Add the chicken, tomatoes, and parsley, and mix.

Tips to make this a true 30 minute meal:

While the chicken is cooking, cut the onion, broccoli and pepper.
While the veggies are sauteing, slice the garlic, tomatoes, and parsley.
While the water is boiling, cut chicken.

Corn Salad

I make this salad for many pot luck occasions.  It is so yummy, the dish is always eaten up!  The ingredients can be changed to suit your taste, and it is an affordable side dish when you have to serve many people.

Used as a side dish, this serves about 10 adults:

2 packages of frozen corn
1 red bell pepper, chopped
1 can black beans, drained and rinsed
2 stalks of celery, minced
1/4 cup or so of red onion chopped finely

Dressing:
1/4 cup of red wine vinegar
1/8 cup olive oil
2 Tbls Dijon mustard
salt and pepper to taste
1/3 cup of chopped fresh parsley

Defrost corn, or cook according to package directions and let cool.  Combine the corn, bell pepper, celery, beans, and onion in a large bowl.

In a separate bowl, combine the vinegar, mustard, parsley, salt, and pepper.  Mix well. While stirring, slowly stream in the olive oil.  

Pour dressing over vegetable mixture, and gently mix.

The vegetables can vary depending on individual taste.  For example, you can replace the peppers and celery with tomatoes and scallions, omitting the red onion.  The parsley can be swapped with oregano, and honey can be added to the dressing for a sweeter twist.

Peanut Butter Linguine with Broccoli and Peas

I made this dish for dinner last night, and my pasta loving daughter kept asking for more broccoli.  I had to sort through the pasta to dig out broccoli spears for my toddler; I was more than pleased with that!  Even better, this came together in 30 minutes using a pot, and my food processor.  Love it!

One box of whole wheat linguine
head of broccoli cut into bite size spears
bag of frozen peas
1/2 cup plus one tbs of natural peanut butter
3 Tbs rice vinegar
3 Tbs lite soy sauce
1 tsp sesame oil
3 Tbs brown sugar
1/4 tsp ground ginger

Boil water in a large pot.  Once the water is at a rolling boil, add the pasta.  About 7 minutes before the pasta will be ready, add the broccoli to the pot.  Three minutes later, add the peas.

Meanwhile, put all other ingredients into the food processor.  Process until smooth.

Combine the dressing with the pasta, broccoli, and peas in a large bowl, and toss well.

Crock pot Rice and Beans

This is one of my favorite dishes to make in a slow cooker.  Super easy, no fuss, and yummy too!
When I make this, I fill up the crock pot and cook a ridiculous amount.  The leftovers can either be frozen into portions, or used for lunch the rest of the week.  I hope you like it as much as I do!

1 large Spanish onion chopped
8 cloves of minced garlic
4 bell peppers (various colors) chopped
1 28 oz can diced tomatoes
3 cans of beans, drained and rinsed (black or pinto)
dash of hot sauce
1 tsp chili powder
1 tsp oregano

3-4 cups cooked rice (I use brown rice)

Combine everything into a large crock pot except the rice.  Mix well.  Cook for about 6 hours.  Before serving, mix rice into bean mixture.

*Sometimes I will add meat to this dish, it makes my husband happy when I do.  I have used sausage, chicken, ground beef, and leftover cooked rib meat.

Four Ingredient Chicken

Chicken is the staple in everyone's freezer, and even kitchen novices know at least one chicken recipe.  It is a dinner go-to for almost everyone.  This is one of my favorite go-to recipes.  It literally takes fifteen minutes from start to finish, and that is being generous.  Everyone I have served it to comments on how delicious it is, I even served it to a very picky three year old!  Best of all, anyone can do it; no culinary degree needed.

Just a side note, I started out using Mccormick Montreal Chicken spice, which is still my absolute favorite.  However, I also use lemon pepper, an italian medley of my own, and plain old salt and pepper!

Ingredients:

4 thinly sliced chicken breast cutlets

Mccormick Montreal Chicken spice

1 Tbls of olive oil

1 Tbls of butter (I use either "Best of Life" or "Smart Balance")

What to do:

Lie the chicken on a cutting board.  Using a fork, pierce the chicken all over on one side, then flip it, and pierce it all over the other side.  Season both sides generously with Montreal seasoning.

In a skillet that has a cover, heat the oil and butter over medium high heat.  Once the pan is hot, add the chicken.  Let the chicken brown on one side, about one to two minutes.  Turn the chicken over, and sear the other side.  Turn the stove to low heat, and cover the skillet.  Cook chicken for four minutes, then turn the chicken over.  Cook for an additional four minutes covered.  Plate the chicken, and pour the pan sauce over it

Homemade Granola

I recently followed a recipe for homemade granola, and instantly fell in love with the results.  What a fabulous snack, topping, or addition.  I used a book called, "The Teen's Vegetarian Cookbook" by Judy Krizmanic, and changed just a few of the ingredients to suit my taste.  The recipe was easy, though there were a decent amount of ingredients, and the cook time was not even 20 minutes.  I have been eating it ever since, and plan to make a second batch as soon as this one is finished.  Here is the recipe, and some ideas on how to use it will follow.

1 cup of sunflower seeds (without the shell)
1/2 cup of sesame seeds
1/4 cup of chopped or slivered almonds
3 cups of rolled oats
1/4 cup flour
1/2 cup brown sugar
5 Tbls veg oil
1/2 tsp salt
1 Tbls vanilla
3 Tbls honey
1 tsp cinnamon
1/2 cup of dried fruit (I used chopped apricots)

Preheat oven to 350.  In a dry skillet, toast sunflower seeds, sesame seeds, and almonds until they become fragrant.  This should be done using low heat, and should be stirred frequently.  In a large bowl, combine all ingredients, except the dried fruit. (Yes, the toasted seeds and nuts should be added to the bowl).  Spread the mixture onto cookie sheets, and bake for about 20 minutes, or until golden.  (My oven took 17 minutes).  Stir the mixture a few times while baking.  Add the dried fruit when you take the granola out of the oven.  Let it cool on the cookie sheet.  Once cool, store in an airtight container.

Granola Uses:
Add 1/4 cup to yogurt
Add to cereal and milk
Mix with berries and cool whip
Use in trail mix
Add to vanilla ice cream/frozen yogurt
Mix with banana and peanut butter

Fall Off the Bone Indoor BBQ Chicken Legs

This is a true story, which will be followed by a real recipe.  Yesterday was one of those days where I could not get my daughter to eat anything.  I offered her all of her favorite foods, and kept suggesting things for her to eat.  Nonetheless, she said "no" to everything, and in fact, refused to even sit in her highchair.  During naptime, I made chicken legs for dinner.  It was still hot, and sitting in a covered pan on the stove when my daughter woke up.  We played together for a little while, and I started offering her some meal ideas.  It was now 4pm, and the only time she had eaten was breakfast.  Still refusing food, I brought her into the kitchen.  When she saw the pan on the stove, she asked to "see" what was in it.  I took the cover off and told my daughter I made chicken for dinner.  She said, "highchair, chicken!"  I was hesitant at first, there were 5 pieces of chicken, and there are 3 of us.  It was the last day before grocery shopping, so there were no other dinner options.  However, I caved and gave her some, out of the pure excitement that she finally showed interest in eating.  Well, here is how the story ends; my little nugget ate two whole chicken drumsticks, along with some corn.  When my husband came home from work, she ate more of his chicken also.  Moral of the story, that was some good chicken!  Here is the incredibly easy recipe:

Serves 3
5 chicken drumsticks, skins removed
one vidalia onion sliced into rings
4-5 Tbls store bought bbq sauce
salt and pepper
canola oil for the pan

Heat a large saute pan over med-high heat.  Add oil, enough to cover the pan.  Season chicken with salt and pepper.  Once the oil is very hot, add the chicken.  Brown on all sides. Lower the heat to low, add the onions to the pan, and drizzle bbq sauce on chicken.  Cover the pan, and cook on low for about 45 minutes, turning once.  You will know chicken is done when it starts to fall apart.

**I made instant brown rice and frozen broccoli and mixed them together.  When the chicken is finished, put the pieces on top of the rice, and pour the sauce from the pan over everything.

Super Easy, Super Fast, and Super Yummy Glazed Chicken with Broccoli

I made this for dinner tonight, and immediately knew I had to share.  This was a cinch to make, and came out delicious!  My toddler ate all of the broccoli on her plate, and asked for seconds!

Serves 3
Ready in 20 min

Ingredients:
3 chicken breast cutlets
1 Tbls, plus more for the pan-olive oil
1 Tbls honey
1 Tbls spicy brown mustard
1 Tbls brown sugar
salt and pepper to taste
two heads of broccoli crowns cut into bite size pieces

Heat a large skillet over med heat.  Meanwhile, wash and dry chicken.  Using a meat tenderizer, flatten the cutlets.  Season chicken with salt and pepper.  Add olive oil to the hot pan.  Add the chicken, and brown for about 3 minutes.  Turn chicken over, and brown second side.  Lower heat to low, and cook chicken an additional 3 minutes per side.

While chicken is cooking, whisk together the olive oil, honey, mustard, sugar, and a pinch of salt and pepper.

During the last minute or two of cooking, brush chicken with glaze.

Remove chicken from pan, and keep warm.

Add the broccoli to the same pan, and cover.  Turn the heat up slightly to med-low.  Cook until tender, about 5 minutes.

Healthy Snacks

So, for those of you who do not already know, I am a self declared health nut.  I love produce, eat whole grains, and choose lean proteins.  People laugh because I can tell you the nutritional content of most foods; I read almost every label.  I have compiled a list of healthy and nutritional snacks that I enjoy.  Most of my snacks include fruits, vegetables, whole grains, good source of proteins, and/or healthy fats.  I hope you find something you like!



-Celery with natural peanut butter

-Apples dipped in honey with 28 almonds

-Rice cake topped with natural peanut butter and sliced banana

-Plain 1% yogurt mixed with 1 Tbls honey and fruit of your choice

-Cucumber sticks, carrot sticks, and grape tomatoes with 2 Tbls hummus

-Two graham crackers, cheese stick, and one fruit of your choice

-Whole wheat pita with tomato slices and reduced fat cheese

-Apple with 2 Tbls natural peanut butter and whole grain crackers

-Cereal with skim or 1% milk (nutritious cereals like cheerios, kashi, corn flakes, chex)

-Trail mix (I fill 3/4 of a sandwich zip-lock bag with any combination of the following: 1/4 cup dried fruit, 1/8 cup of dark chocolate chips, 1/2 cup whole grain cereal, 1/4 cup of nuts, serving size of pretzels)

Salmon Cakes w/ Creamy Sauce

I make this dinner often, since salmon has so many health benefits.  Being on a tight budget, fresh fish is usually too expensive, so I use canned salmon.  They taste delicious, and are actually slightly more nutritious than using fresh fish.  Since you can eat the skin and bones, you get more of the essential fatty acids (omega-3's).

I get very creative with this recipe, and change it often so that my family does not get bored.  I also serve it with  different sides.  Sometimes, we eat them like burgers, using either whole wheat english muffins, or rolls.  Other times I serve it with rice or pasta.  This is versatile, and leaves tons of room to the imagination!

Here is a basic recipe:

One can of salmon ( I like Bumble Bee pink) drained well
1/4 cup of bread crumbs ( I like whole wheat or panko)
one egg
2-3 cloves finely chopped garlic
1/2 onion finely chopped
1/2 Tbls Dijon mustard
1 Tbls lemon juice
1 tsp old bay seasoning
salt and pepper to taste
about 2 Tbls of oil for cooking

Suace:
2 Tbls reduced fat mayo
1 Tbls Dijon mustard
1 Tbls honey
pepper to taste
1/4 cup of chopped parsley

Heat oil in a large saute pan on med heat.  Combine all ingredients in a bowl.  Shape into patties, squeezing out as much moisture as possible with your hands.  I usually get about 5 patties with this recipe.

Place patties in hot pan with about an inch of space between them.  DO NOT TOUCH THEM! Saute for about 4 minutes, flip and let cook an additional 4 minutes.

Chicken Cordon Bleu Burgers

I am dedicating this post to a very good friend of mine.  I made these burgers when my girlfriends came over to visit, and play with the new baby.  Since then, this dear friend has requested this recipe several times, and now, she will always have it :)

1 1b ground chicken
one egg
1/2 cup of breadcrumbs
1 tbls dijon mustard
1 tbls reduced fat mayo
seasoning (I used montreal chicken)
12 slices or about 1/4 lb thinly sliced virginia ham from the deli counter
6 slices of cheese (swiss, provolone, muenster, and gouda all work well)

Heat outdoor grill.

Combine the egg, breadcrumbs, mustard, mayo, and seasoning and mix well.  Add the ground chicken and combine, but do not over mix.

Divide the mixture into six equal portions.  Divide each portion into two.  Shape each piece into a burger patty.

Fold the ham in half, then in half again.  Place two folded slices on top of half the patties.  Place one slice of cheese on top of the ham.  Cover these with the other chicken patties.

Pinch the sides of the patties together.  Use your fingers, and work around the whole burger until it is completely sealed.

Grill on medium high for about 7 minutes, then flip and cook for an additional 5 to 7 minutes.

If you asked me what I wanted to be when I grew up, I had some typical six year old girl answers: ballerina, gymnast, and world savior.  I am grown up now, 32 to be exact, and if you ask that same question I will tell you that all I ever really want to be is a good mom.  That is hard to believe, especially today with the open opportunities for women, and wide variety of powerful jobs to pursue.  In fact, most of my friends are after those wonderful positions, and I occasionally get jealous that I do not want that.  What I want is to raise children with my whole heart, cook healthy meals, and believe it or not, keep a nice neat home.  I want to watch my family grow together from young and spirited to older and experienced.  I want to say that we worked hard in the beginning, so that we can sit back and relax later.
These ideas all sound like every ending to a Brady Bunch re-run, and I admit that I do not usually share my dreams with others because I know how it sounds.  It is an awkward generation to say your dreams are the same as those that lived before you.  Although I might sometimes share some aspirations of a woman from years ago, I do not intend to iron my bed-sheets.   I truly enjoy the work I do, and feel fortunate to be able to say that.
Now that you have wasted at least a minute of your life reading my rant, I guess you are wondering what this blog is about, so I will spend the next minute telling you.
Being a homemaker is work, and I am here to share my ideas, creations, thoughts, and inventions.  From quick and easy recipes, to cleaning tips, ways to budget, parenting tips that work for me and how to's.  I will start with one of my favorite weeknight recipes:

The Frittata

8 eggs
2 tbls of milk/cream/half & half/or sour cream
half an onion
veggies of your choice (ex: spinach, peas, brocoli, zucchini)
meat (optional)
salt and pepper
1/2 cup of cheese
2 tbls healthy oil (olive, canola etc)

Heat oil in a large skillet.  Chop onion and add to hot pan.  Saute about two minutes.  Meanwhile, whisk eggs, milk or other dairy product, salt and pepper.  Set aside.  Add the veggies and meat if using.  If the veggies are raw, cook until tender.  If they are frozen or leftovers, cook until warm.  Add the egg mixture.  Cover and cook on medium low heat until the bottom of the eggs are set, about ten minutes.

Turn on the broiler to high.

Uncover the pan, and top eggs with cheese.  Place pan in oven for about three minutes, until the top of the eggs are cooked, and the cheese is melted.

Enjoy!