Chipotle ~ Mid Week Munchies

A new accessory in our kitchen lately is Chipotle Peppers in adobo sauce. We love it. I am addicted and so are my kids. If you have never tried Chipotle and you want to add a little bit of "whoa" to your meals this is a good place to start.  We usually add one pepper to most of our recipes {because we are still pansy} but it is just the right amount for us. Recipes that now require Chipotle:

Taco Soup
Huevos Rancheros
Omelettes
Chili
Meatloaf
Ramen
Burritos, Tacos ~ any mexican dish

The can says the peppers will stay fresh in the fridge for up to six months. We keep ours in a tupperware container and just pull out individual peppers as needed. I just chop the pepper and add. If you use Chipotle in your recipes...let me know. I am want to add Chipotle to everything.

Roast Red Pepper and Butternut Squash Soup ~ Mid Week Munchies

On New Years Eve, it was freezing...like 17 degrees freezing. So we decided to stay in. We had dinner about 9:30 p.m. played a few games and then the kids went out and braved the cold to do a little car sledding.

The menu for New Years was a-ma-zing-ly delicious. My sister and I made a variation on Red Pepper Soup {we added butternut squash} parmesan rolls, cold roast beef, chips and dip, sweets, treats and candy galore. The soup turned out so out of this world, I had to share. Disclaimer: I was originally given this recipe from my dear friend Ella, the squash, cream, cheese and a few proportions changes are my personal variations.

Roasted Red Pepper and Butternut Squash Soup

2-3 Red Peppers
1 medium Butternut Squash
2 cloves of garlic
1 medium onion
2 tablespoons flour
4 cans of chicken broth
3/4 cup of cream
1/2 cup of parmesan cheese
Salt and Pepper

#1 Roast Peppers and Squash

Set oven to 450 degrees. Line your cookie sheet with tin foil. The pepper juice for some reason is really tricky to scrub off your pan. Lining with tin foil eliminates that problem.

Clean, cut, scrap and place. I roast the peppers and squash together. The peppers roast at 500 degrees and take about 15-20 minutes. After roasting, immediately place peppers in a paper bag, seal top and set aside. (For wonderful step-by-step directions visit Tammy's blog) The peppers steam in the paper bag and the skins are easy to remove. Turn the oven down to 400 degrees and cook the squash for another 20 minutes or until tender, check with a toothpick. While squash is roasting add a dollop of butter and salt and pepper.

#2 In your Stock Pot

In your stock pot, saute 2 cloves of garlic and half an onion chopped/minced with 1/2 cube of butter. Add 2 tablespoons flour to make a paste. Add 4 cans (14.5 oz.) of chicken broth. Allow broth to come to a simmer and allow flour paste to dissolve.

#3 Peppers and Blending

Remove skins from peppers. Peppers should be flimsy, slippery and soft when skins are removed. Cut skinny lengthwise slices and add to broth. Pour entire soup into blender and blend until smooth. About 2 minutes. 

#4 Finishing Touches

Pour soup back into stock pot and simmer. Add 3/4 cup of cream and 1/2 cup of parmesan cheese. Add cubed chunks of squash to soup by hand (approx. 2 cups), Simmer for 30 minutes on low heat and allow soup to thicken.

Add a sprinkle of parmesan cheese and Enjoy. The perfect soup on a cold winters day!

Creamy Potato Leek Soup

I love this soup. It is perfect in the winter when the sun goes does at 5 o'clock. It is creamy and chunky and taste even better the next day. The leeks add an extra "something" you just don't get in your everyday cooking!! Enjoy.

Creamy Potato Leek Soup:

1 bunch of Leeks (thinly sliced, using only the white part)

6-8 medium potatoes (peeled, and chopped)

1/2 cube of butter

~ Saute for 15 minutes on low heat 

Add:

3 cans of chicken broth (16 oz. cans)

1 ham bone

1 cup milk

1 cup heavy cream

1 cup of diced ham

Salt, Pepper, Parsley to taste

In your stock pot combine: butter, leeks and potatoes. Allow to saute on low for about 15 minutes or until potatoes are soft, stirring occasionally. Add: chicken broth, cream, milk and ham bone. Having a ham bone to add makes the soup taste exponentially better, in fact, I only make it when I have a ham bone.** Simmer on low for 45 minutes until serving time. I've had my simmer for up to 2 hours, if soup is getting too thick while simmering you can always add more milk. Before serving remove ham bone and add ham, salt, pepper and parsley to taste.

**Ham Bone: I will typically buy a bone-in ham from Costco, cook it and then save my ham bone for this soup to make during the coming week.

Don't forget to add your favorite rolls to dinner. Rhodes Rolls are always my go-to rolls at dinner time.



Parmesan Rolls ~ Mid Week Munchies

After Henry was born so many neighbors and friends brought me lovely meals, but one dish in particular really hit my post-baby-belly spot. Parmesan Rolls! I was dying for the recipe and ever since, I make this recipe constantly. My dear friend Wendy swore they were so easy to make: all you need is Rhodes Dinner Rolls, mayonnaise, and grated parmesan cheese.

Step 1: Roll dinner rolls in mayonnaise.

Step 2: Roll dinner rolls (with mayonnaise) with parmesan cheese.

Step 3: Allow rolls to thaw and rise according to package directions. (3-4 hrs)

Step 4: Cook rolls according to package directions. (400 degrees, 10 minutes)

Delicious!!

Pasta Alforno ~ Mid Week Munchies

For the next several weeks, I on want to focus on hearty, yummy, home cooked dinners. Soups, pasta, rolls etc. Dinner around the kitchen table is a big part of my family's life and when the food tastes great who doesn't want to sit down and visit. Pasta Alforno is a dinner staple. My husband taught me this recipe and over the years I have tweaked the original recipe, just slightly.

Although homemade pasta sauce, like my mom makes is delicious, I make this quicker version and it still tastes amazing. Start out with your favorite pasta sauce. I use 1-2 jars of Barilla marinara sauce, then I add my own homegrown stewed tomatoes (1-2 bags). Let sauce and tomatoes simmer for 5-10 minutes.

Add some of your favorite cheeses: romano, gouda, mozzarella or parmesan. You pick.

1/2 cup to a full cup of heavy cream. This makes a creamy (less acidic) sauce. I first add a 1/2 cup and then go up from there. Continue stirring.

I also add a pound of browned ground beef. A few bay leaves, a dash of oregano, italian seasoning, salt and pepper.

This is approximately what your sauce should look like after simmering on  low for 20 minutes. This recipe should make about 6-8 cups of sauce. Any left over sauce can be refrigerated or frozen to use later.

I love Barilla penne pasta, but I also buy Garofalo penne (from Costco) and it is great. Cook the pasta only half way in boiling water for 5-7 minutes. The pasta will finish cooking in the oven.

Mix pasta and sauce in a large bowl until pasta is covered with sauce. Pour pasta into a 9 by 13 pan add a little cheese to the top and cover with tin foil. Cook for 45 minutes at 350 degrees.

Alforno is an italian word for baked! Enjoy!

Pinks Hot Dogs

Who doesn't love a delicious, made to order Hot Dog? Yes, please! My perfect hot dog needs to all beef dog, nestled inside a fresh squishy bun, lathered with ketchup and loaded with red, juicy tomatoes. Heaven!

That being said....

Has anyone ever seen the PBS Hot Dog Documentary? We'll, Pinks Hot Dogs located on La Brea in Santa Monica is one of the hot dog stands they mention. On our way down to San Diego we decide to make a stop!

Made to Order: The Chicago, The Mayor, Mushroom and Swiss and Just Plain

Tasty!

Teacher's Sugar Free Gift

My son's teacher has just recently been diagnosed with diabetes and she is asking all her students for sugar free candy this Valentine's Day. My family is no stranger to diabetes and I thought instead of sugar free candy I would give her a gift she might enjoy just a much.

Winter Soup - this is a great recipe because you make it, enjoy it and give it away. Here is how it works.

In a large mixing bowl combine your Main Ingredients:
14 ounces of split peas
14 ounces of small pasta shells
1 3/4 cups or 12 ounces of barley
12 ounces of lentils
1 1/2 cups of long grain rice
2 cups dried onions
1/2 cup dried parsley flakes

I thought since it was a Valentine's gift I would put the soup's dry ingredients in this cute polka dotted container. Found and purchased at the dollar store!

You have now created your Main Ingredient Packet: Place 1 1/3 cups in 6-7 separate zip lock sandwich bags. Each Main Ingredient Packet also needs a Seasoning Packet, now combine:

2 bay leaves
1 teaspoon of seasoning salt
1/2 teaspoon of pepper
1/4 teaspoon Shillings Fajita Seasoning

Place in small zip lock bag. Remember each Main ingredient packet needs its very own seasoning packet. (matchy, matchy - 6-7 separate seasoning packets to go with your 6-7 main ingredient packets)

seasoning packet, I included the bullion cubes - just to be nice!

Now Combine Altogether:
2 quarts of water
Main Ingredient Packet
Seasoning Packet
4 chicken bullion cubes
2 cups cooked cubed chicken
2 carrots, diced
2 celery stalks, sliced
1 8 oz. can tomato sauce
This last portion of directions is what you will include when you give your friends the soup!

Keep one packet for yourself and give the other 6 away as gifts to your teachers, friends, neighbors and loved ones this Valentine's Day.

Easy and Delicious Onion Soup

Every Day Italian Onion Soup
Ingredients
3 tablespoons olive oil
2 large Vidalia onions, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
4 cups beef broth
4 slices ciabatta bread, cubed***
4 ounces sliced fontina cheese
Special equipment: 4 (1 1/2-cup) ovenproof ramekins

Directions
In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately.

***Instead of using ciabatta bread, I make rosemary peasant bread from Make and Takes. I think it makes it even better.