Course: Main Dish
Butternut Squash Soup
| Prep Time | 30 Minutes |
| Cook Time | 1 Hour |
| Servings |
Bowls
|
Ingredients
- 1 2 LB Butternut Squash Peeled, deseed and cubbed
- 1 Medium Sweet Onion Halved and Peeled
- 3 Cloves garlic Skin on
- olive oil
- Salt
- Black Pepper
- 1 Pinch Ground Nutmeg Adjust to taste
- 1 Pinch Ground Clove Adjust to taste
- 2 Pinches Ground Cayenne Pepper Adjust to taste
- 4 1/2 Cups Vegetable Broth
- 2 TBSP Heavy Cream Can substitute coconut milk to make it vegan
- Shelled Roasted Pepitas (Pumpkin Seeds) Optional: For Garnish
- Sage Creme Fraiche Optional: For Garnish, Plain Creme Fraiche is also a good substitute can be used also
Ingredients
|
|
Instructions
Roast Vegitables
- Preheat oven to 425
- Coat squash and onions with olive oil and salt and pepper
- Mix well with hands
- Place on baking sheet
- Roast at 425 for about 40 Minutes or until tender, turn once during cooking
- Remove from oven and cool
Puree
- Get ready to puree, if using a immersion blender (best option) add all ingredients to a large pot, if using a regular blender the next steps will need to be done in batches
- Add vegetable broth
- Add in spices nutmeg, cloves and cayenne
- Puree until a smooth consistency
- Taste add salt and pepper and adjust spices to taste
- Heat up soup on stove top over low to medium heat
- Add cream and stir to combine
- Serve with Pepitas and Sage Creme Fraiche for garnish
Smothered Pork Chops
| Prep Time | 1 |
| Cook Time | 1 |
| Servings |
|
Ingredients
- 3 Slices bacon Cut into 1/4 inch pieces
- 2 TBSP Flour
- 1 3/4 Cup Chicken Broth
- 3 T-Bone Pork Chops or Loin Chops
- 3 Cups Chopped Oinion 2 Medium
- 2 Cups Sliced Mushroom
- 2 TBSP Water
- 2 TSP Chopped Garlic
- 1 Bay Leaf
- Salt and Pepper to Taste
- Oil as needed
- 1/2 Cup Flour
- 1 TSP Paprika
- 1 TSP Salt
- 1 TSP Onion Powder
Ingredients
|
|
Instructions
White Sauce
- Fry Bacon in sauce pan until crispy (10 minutes over medium heat)
- Remove bacon to paper lined plate with slotted spoon, leaving bacon grease
- add oil as needed to make 2 TBSP
- Whisk in flour, cook over medium heat until golden (5 Minutes)
- Whisk in Broth, scrape up an browned bits, bring to boil, stir occasionally, set aside
Pork Chops
- Mix 1/2 Cup Flour and Paprika, Onion, Salt Powder
- Dredge pork chops in flour mixture
- Hear 1 TBSP of oil in skillet (cast iron) until smoking
- Add pork chops to skillet
- Cooked until browned on each side (3-5 Minutes)
- Remove pork chops to covered plate
Mushrooms
- In a saute pan over Med High pan melt 1 TBSP butter and saute mushrooms until Golden
- Saute until slightly golden
Onions
- Added 1 TBSP Oil to Pork Chop Pan
- add onions, 1.4 TSP salt and water, scrape up browned bits
- Add garlic cook for 30 Seconds
Finish
- Add Mushrooms to onions
- Add Pork Chops
- Cover Chops with onions and mushrooms
- Add reserved sauce and bay leaf
- Cover and simmer for 30 Minutes
- Move chops to platter
- Simmer sauce over Med-High heat until thickened (5 Minutes)
Plate
- Spoon sauce over pork chops removing Bay Leaf, sprinkle bacon over chops
- Serve with mash potatoes or rice
Barbecue Chicken Wings
My world famous (or Not) BBQ Chicken wings you may remember them from such parties as the Super Bowl, Halloween, Cookouts, dinner, etc.
Mac and Cheese
| Servings |
People
|
Ingredients
- 1 TBSP Chopped Shallots Onions can be subsituted
- 1 Clove garlic Chopped
- 4 TBSP Butter Separated
- 2 TBSP Flour
- 1 1/2 Cup Swiss Emmentaler Grated
- 1/2 Cup Asiago Grated
- 1/2 Cup Velveeta 4 Oz Cubbed
- 1 Cup Heavy Cream
- 1 1/2 Cup Milk
- 1/2 TSP Truffle Salt or Salt
- 1/2 TSP Salt
- 12 Oz Elbow Macaroni
- 1 Cup Potato Chips Optional or Crispy Onion, bread Crumbs
- 1/2 Cup Cheddar Cheese Shredded
Ingredients
|
|
Instructions
Pasta
- Pre-heat oven to 350
- Bring salted water to a boil
- Add Macaroni
- Cook until slightly less then a normal el dente
- Drain pasta reserving 2 cups pasta water
Cheese Sauce
- Melt 2 TBSP Butter in saute pan over low to med heat
- Add Shallots
- Sprinkle with 1/2 TSP of salt
- Saute until translucent
- Add Garlic
- Saute for 1 minute more
- Melt 2 TBSP and 2 TBSP of Flour in microwave
- Mix Butter and flour until well blended and add to saute pan
- Saute till golden in color stirring occasionally
- Add Milk and Heavy Cream
- Add Truffle Salt
- Turn heat up to med and heat until bubbly stirring to keep from buring
- Reduce heat and add Cheese in batches e
- stirring until all cheese is melted
- Add salt and or cheese to taste
- Remove from heat
Bake Mac and Cheese
- Add Macaroni to casserole dish
- Add pasta water 1/4 cup at a time until desired consistency. It will thicken in the oven a so thinner then the desired end result (usually around 1/2 Cup)
- Stir in Cheese Mixture
- Place in the oven
- Cook until slightly brown on top (25 Minutes). If desired top with crumbled potato chips, crispy onions or bread crumbs, after 15 minutes
- Remove and let cool for 5 Minutes
Recipe Notes
Cheese types and amounts can be adjusted as long as the total non velveeta cheese is 2 Cups.
Some other suggestions are
- Cheddar
- Mexican Mix (Not taco with the seasoning unless you want taco mac and cheese)
- Fontina
- Gruyere
- Any meltable cheese
