Monday, December 26, 2011

Butternut Squash Soup with Thai Gremolata

D made this while I was sleeping. He must have done the 2 to 2-1/2 hour suggestion.

It was pretty good. It wasn't spicy at all. I think I would add more Sriracha next time. D thought more salt, but he likes salt in everything.

Would have again

Butternut Squash Soup with Thai Gremolata

Photo by ALB

Makes: 4 to 6 servings (4 2C servings)
Prep: 25 mins Slow Cook: 4 hrs to 5 hrs(low) or 2 to 2-1/2 hours (high)

2 pounds butternut squash, peeled and cut into 1-inch pieces
2 cups chicken broth
1 14 ounce can unsweetened coconut milk
1/4 cup finely chopped onion
1 tablespoon packed brown sugar
1 tablespoon fish sauce or soy sauce
1/2 - 1 teaspoon Asian chili sauce (Sriracha) sauce or crushed red pepper
2 tablespoons lime juice
1 Thai Gremolata (see recipe below)


1. In a 3-1/2- or 4-quart slow cooker stir together squash, broth, coconut milk, onion, brown sugar, fish sauce, and Asian chili sauce.

2. Cover and cook on low for 4 to 5 hours or on high for 2 to 2-1/2 hours.

3. Use an immersion blender to carefully blend soup until completely smooth. (Or, transfer the mixture in batches to a food processor or blender; or use a potato masher to mash mixture nearly smooth.) Stir in lime juice. Ladle into bowls and top with Thai Gremolata. If desired, serve with lime wedges.

Thai Gremolata


1/2 cup snipped fresh basil or cilantro
1/2 cup chopped peanuts
1 tablespoon finely shredded lime peel


In a small bowl stir together basil, peanuts, and lime peel.

Nutrition Facts (Butternut Squash Soup with Thai Gremolata)

Servings Per Recipe 4
Calories 189; Protein (gm) 5; Carbohydrate (gm) 24; Fat, total (gm) 10; Cholesterol (mg) 1;Saturated fat (gm) 3; Monosaturated fat (gm) 3; Polyunsaturated fat (gm) 2; Dietary Fiber, total (gm) 4; Sugar, total (gm) 6;
Vitamin A (IU) 133; Vitamin C (mg) 30; Thiamin (mg) 0; Riboflavin (mg) 0; Niacin (mg) 4; Pyridoxine (Vit. B6) (mg) 0; Folate (µg) 56; Sodium (mg) 581; Potassium (mg) 567; Calcium (DV %) 81; Iron (DV %) 2,

Better Homes and Gardens

Colby-Pepper Jack Cheese Dip

This dip needs salt. Past that, I liked it. My brother liked it. D, not so much. He thinks Jalapeno Popper dip is better. I think we need to have it again with cilantro (and salt).

We dumped everything in a crockpot and heated.

Colby-Pepper Jack Cheese Dip

Prep: 15 min., Bake: 30 min.

Prepare up to a day ahead; cover and chill in an airtight container, and bake just before serving.

YIELD: Makes 10 servings
COURSE: Appetizers, Dips/Spreads

1 (8-oz.) package cream cheese, softened (used 1/3 Fat)
2/3 cup sour cream (used Reduced Fat)
1/3 cup mayonnaise (used Reduced Fat)
1 tablespoon finely chopped canned chipotle pepper in adobo sauce
2 teaspoons chili powder
2 cups chopped cooked chicken (used 25 oz of canned chicken)
2 cups (8 oz.) shredded colby-Jack cheese blend
1 (4-oz.) can chopped green chiles
4 green onions, finely chopped
2 jalapeño peppers, seeded and minced
1/4 cup chopped fresh cilantro
Garnish: fresh cilantro sprig
Tortilla and sweet potato chips


1. (we dumped everything into a crockpot and turned it on and stirred periodically until everything was mixed). Preheat oven to 350°. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased 8-inch square baking dish.

2. Bake at 350° for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired. Serve with tortilla and sweet potato chips.

Southern Living NOVEMBER 2008

Jalapeño, Sausage, Jack, and Egg Breakfast Braid

I have looked at this recipe for a year. But never got around to making it. With Christmas coming, and not wanting a HUGE meal considering we would be grazing all day, this seemed to be a good idea.

D and I made this together. First, if you ever have used a Pillsbury Pizza Dough, you know what a PITA it can be. So lots of flour on the counter and rolled it out. I ended up cutting it into a rectangle.

Johnsonville has a new Chicken Sausage with Cheese, so we got the Chipotle Monterrey Flavor. I used 6 oz, because the package is 4 links/12 oz (I froze the other 2). D used 3 eggs in the mixture.

The result was decent. A little mild in my mind but I did seed the jalapeno much more than usual.

Update: I added cilantro, and half-ass seeded the jalapeno. I added salsa as a condiment. I also didn't roll out the pizza dough.  I just made sure there were no holes.  It was really good.

We got 4 servings out of it.

Jalapeño, Sausage, Jack, and Egg Breakfast Braid

Photo by ALB

YIELD: 6 servings (serving size: 1 slice)
COURSE: Breads, Breakfast/Brunch


1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray
1 tablespoon olive oil
1/4 cup chopped onion
Added 2 minced garlic cloves
4 ounces chicken sausage with jalapeño peppers, chopped (used 6 oz)
2 large eggs, lightly beaten (used 3)
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped seeded jalapeño peppers
Added some cilantro (between 3 TBSP and 1/4C)
1 large egg white, lightly beaten (used ICBINB Spray)


1. Preheat oven to 425°.

2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.

3. Heat oil in a large skillet over medium heat. Add onion (and garlic) and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.

4. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.

5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

Nutritional Information (6 Servings, none of my changes/additions)
Calories: 323; Fat: 15.1g; Saturated fat: 5.1g; Monounsaturated fat: 6.8g; Polyunsaturated fat: 2.1g; Protein: 15g; Carbohydrate: 32.3g; Fiber: 1.2g; Cholesterol: 98mg; Iron: 2.1mg; Sodium: 643mg; Calcium: 119mg

Cooking Light JANUARY 2010

Sunday, December 4, 2011

Chewy Pizza Bread

So I made this while D was walking the dogs. It was so quick, the oven hadn't even heated all the way up.

While making it, I noticed it didn't have any flavorings besides the beer. So I added some garlic powder, oregano and Italian Seasoning. I couldn't find crushed red pepper. I didn't measure any of this. I probably should have because I'm pretty sure everything I used was less than 1/4tsp each

So the result was decent but it was a little raw tasting. Of course this didn't stop me from eating half the pan (no, not kidding!) I think there needs to be more tweaks. Like adding some garlic to the flour mixture and crushed red pepper. Or putting the basil in the dough.

I will continue to make/tweak these because we almost always have the ingredients on hand, which is certainly cheaper than Pillsbury Breadsticks.

Chewy Pizza Bread

Posted by LDHAWKE98
8 Servings (2 squares each)

1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
¾ cup regular or non-alcoholic beer (used Bud Light)
½ cup spaghetti sauce
1/3 cup shredded low-fat mozzarella cheese
Chopped fresh basil leaves, if desired.

1. Heat oven to 425 degrees.
2. Spray square pan, 8x8x2 inches, with cooking spray.
3. Mix flour, baking powder and salt in medium bowl. Stir in beer just until flour is moistened. Spread dough in pan. Spread spaghetti sauce over dough. Sprinkle with cheese.
4. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
5. Sprinkle with basil. Cut into 2-inch squares. Serve warm.

NI Information per Serving:
Calories: 120; Fat: 2g; Carbs: 22g; Protein: 4g; Fiber: 1g; Cholesterol: 5mg; Sodium: 200mg