Butternut Squash Soup

Fall is here...Which means squash is everywhere! I have never made butternut squash soup before so I started with a teeny squash to make a little batch. BIG mistake, this soup is amazing. I will certainly be making another batch soon. Inspired from Food Network, but without all the butter and cream!

Ingredients:
1 Butternut squash (mine was 1.25 pounds)
1 carrot, grated
1/4 small onion, diced
1 clove garlic, chopped
Pinch of salt
Pinch of pepper
1 tablespoon honey
1 table spoon cider vinegar
2 tablespoons brown sugar
1/2 pinch cinnamon
1/2 pinch basil
Pinch red pepper flakes
1.5 cups chicken broth

Cut the squash lengthwise, sprinkle with salt, pepper and olive oil. Place on a baking sheet facedown. Bake the squash at 350 for 30 minutes. Let it cool then scrape out the inside and throw away the skin. In a medium pan over LOW heat, cook the carrot, onion and garlic until they are soft. 

Add the squash, honey, vinegar, brown sugar, cinnamon, basil and red pepper flakes. Cook over medium heat for 5 minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover the pan and cook for 30 minutes at a simmer.  Let the mixture cool for a few minutes. Pour the mixture into a blender and blend until smooth. (Tip: to avoid explosion do not put on the top of the blender - cover the top with a towel instead).

Return to the sauce pan and re-heat. Yummm, this soup makes me ready for winter!

Breakfast Tacos

Breakfast tacos for two hungover boys....

Scambled eggs, black beans, hot sauce, green onion, tomato and cilantro stuffed into corn tortillas

(Arranged in a pretty dish for ease of eating on the couch)

Crock Pot Buffalo Chicken Chili

My obsession with buffalo chicken continues....

Ingredients:

1-2 pound Whole chicken (or substitute chicken breasts)

2 Tablespoons chili powder

1 Tablespoon oregano

1 Tablespoon coriander

1 Tablespoon pepper

1 Tablespoon garlic powder

1 Tablespoon onion powder

1 Tablespoon paprika

1 Teaspoon cumin

1 Tablespoon salt

Pinch of red pepper flakes

1.5 cup Frank's Red Hot

2.5 Cups Chicken broth

1 piece of celery, chopped

1/4 medium onion, chopped

4 Cloves of garlic, chopped

1 Can kidney beans

1 Can white beans

Cilantro

Blue cheese

Combine all the spices (chili powder, oregano, coriander, pepper, garlic powder, onion powder, paprika, cumin, salt, pepper flakes) in a small bowl.  Sprinkle over the entire chicken.  Place the chicken in the crock pot with the onion, celery, garlic, and chicken broth. Add 1 cup of Frank's red hot to the crock pot and save the other 1/2 cup for later.  Cook on low for 8 hours. 

Now comes the tricky part...removing all those pesky bones...which is why next time I may sacrifice some flavor and use boneless chicken breasts! I scooped out the whole chicken and put it in a big bowl. From there I removed the meat and put it back in the crock pot. (I also gave a warning to everyone before eating about looking out for bones, yikes!).  Next I poured the contents of the crock pot into a big pot. I skimmed off some of the fat that covered the top layer. Add the two cans of beans and the 1/2 Frank's.  Let it simmer for about 15 minutes, just long enough to heat through the beans.  Top your bowl with some cilantro and blue cheese. But of course you cant have chili without cornbread ~ So I whipped up Trader Joe's cornbread mix because it is the most delicious cornbread mix I've found!

Smoked Gouda Stuffed Peppers

This recipe was inspired by the stuffed peppers that Ben's mom made (thanks Kathy!). Cheesy potatoes, but in a pepper to keep it healthy.

Ingredients:
4 medium Red skin potatoes chopped into bite size pieces
1 Broccoli Crown chopped into tiny pieces
I zucchini, diced
1/2 medium white onion, diced
3 gloves garlic, chopped
Pinch of salt
Pinch of pepper
Pinch of garlic powder
Pinch of red pepper flakes
4 bell peppers (any color)
1 cup shredded smoked gouda cheese (MUST be smoked, it makes all the difference)

Start by cutting around the top of the pepper and removing the stem, seeds and rind. Place the peppers on a baking sheet and pop them in the oven at 350 degrees for about 15 minutes.  Remove from the oven and let them cool. Combine the potatoes, broccoli, zucchini, onion, garlic, salt, pepper, garlic powder and crushed red peppers in a baking dish. Cover with foil and bake for 30 minutes at 350. Remove the tin foil and bake for another 10 minutes.

Next, fill your peppers! I put a spoonful of the veggies, then a sprinkle of cheese, then a spoonful of veggies and a sprinkle of cheese...until the peppers are full.  Put the stuffed peppers back in the oven for another 10 minutes to melt the cheese.