the cook book
Lemon Chess Pie Yields: 6 servings
6 tablespoon butter, melted 3 eggs beaten 11/2 cup of sugar 2 tablespoon Lemon juice 1 teaspoon vanilla Extract 1(9-inch) pie shell, unbaked
here’s how 1 Preheat oven to 350º. 2. Melt butter; cool; add eggs and sugar. Mix well; add lemon juice and vanilla. 3. Pour filling into unbaked pie shell. 4. Bake 45 to 55 minutes until top is golden and filling is set. (Do not overbake.) 5. Cool before serving.
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Pecan Pie Yields: 6 to 8 servings
3 eggs, slightly beaten 1 cup sugar 1 cup white corn Syrup 1/4 cup butter, melted
Dash of salt 1/4 teaspoon Lemon juice 1 cup pecan Halves 1 (9-inch) pie shell, unbaked
here’s how 1 Preheat oven to 350º. Thoroughly combine eggs, sugar, corn syrup, butter, salt, and lemon juice; Stir in pecans. 2. Pour filling into unbaked pie shell. 3. Bake 40 minutes; reduce heat to 300º and bake 10 minutes more, until filling is set.
NOTE: Lemon juice is the secret ingredient to this delicious pecan pie.
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Blueberry Buckle Yields: 8 servings
Topping: 1/3 cup sugar 1/2 cup all purpose flour 1 1/2 teaspoons cinnamon 1/4 cup butter, softened
Batter: 1/4 cup butter 3/4 cup sugar 2 eggs 1/2 milk 2 cups all-purpose Flour 1/2 teaspoon salt 2 teaspoon baking Powder 2 cups blueberries, Washed and stem removed
here’s how 1 To make the topping, stir the dry ingredients and butter with a fork until the mixtures crumbles. Set aside. 2. Preheat the oven to 350º and grease a 9-inch square pan. 3. In a mixing bowl, cream the butter and sugar, add the eggs, and stir in the milk. Mix until smooth.
4. Sift the flour, salt and baking powder into a separate bowl. Gradually stir it into the batter. Fold in the blueberries, then spread the butter in the pan. 5. Sprinkle the topping over the batter. Bake for 35 to 45 minutes, or until a toothpick inserted in the middle comes out dry.
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Balsamic Vinegar Chicken with Almond Pepper Yields: 6 servings
2 large bell peppers (about 3/4 pound) 2 large green bell pepper (about 3/4 pound) 2 teaspoons olive oil 1/3 cup raisins 1/4 cup balsamic vinegar 1 1/2 teaspoons sugar 1/4 teaspoon salt 1/4 teaspoon bell pepper 1/4 cup slivered almond, Toasted 6 (4-ounce) skinned, boned chicken Chicken breast halves 3 tablespoons dry breadcrumbs 3 tablespoons grated parmesan cheese 1/4 cup all-purpose flour 2 eggs white 2 teaspoons olive oil 2 tablespoons balsamic vinegar 2 tablespoons water
here’s how 1. Cut bell peppers into 2x2 1/2 inch strip. Heat 2 teaspoons olive oil in a large nonstick skillet over medium high heat. Ad peppers saute 8 minutes. Add raisins saute 1 minute. Add 1/4 cup vinegar, sugar, salt and black pepper. Cook 1 minute. Remove from heat, stir in almond. Set aside and keep warm. 2. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap, flatten to 1/4 inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish, dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture. 3. Heat 2 teaspoons olive oil in a large nonstick skillet over medium high heat. Add the chicken and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter, set aside and keep warm.
4. Add 2 tablespoons vinegar and water to pan, stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.
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Flank Steak with Horseradish Butter Prep: 10 min Grill: 12 min Serves: 4
Horseradish Butter 1/4 cup LAND O LAKES butter, softened 2 teaspoons prepared horseradish 1 teaspoon chopped fresh chives Marinade 1 cup dry red wine or apple juice 2 tablespoons red wine vinegar 1 1/2 teaspoons finely chopped Fresh garlic 1 tablespoon fresh oregano leaves, Finely chopped 1 tablespoons fresh thyme leaves 2 tablespoons olive oil Steak 3/4 Pound flank or top round steak Chopped fresh chives, desired
here’s how 1. Combine all horseradish butter butter ingredients in small bowl, mix well. Cover, refrigerate until serving time. 2. Combine all marinade ingredients in large plastic releasable food bag; add steak. Tightly seal bag; turn over several time to coat beef. Place bag into 13x9-inch pan. Refrigerate turning bag occasionally, about 4 hours. 3. Heat gas grill on medium-high or charcoal grill until coals are ash white. Remove steak from marinade; Discard marinade. 4. Place steak onto grill. Grill turning once until internal temperature reaches 145º F. (medium-rare) or until desire doneness (12 to17 minutes) 5. To serve, remove steak to cutting board. Cut across grain into thin slices; top each serving with a dollap of horseradish butter. Garnished with additional chopped chives if desired. NOTE: Substitute 1 teaspoon dried oregano leaves. Substitute 1 teaspoon dried thyme leaves.
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Breaded Ranch Chicken Yield: 8 servings
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese 1 envelope ranch salad dressing mix 8 boneless skinless chicken breast halves (2 pounds) 1/2 cup butter or margarine, melted
here’s how 1. In a shallow bowl combine a corn flakes, Parmesan cheese and salad dressing mix. 2. Dip chicken in butter, then roll in cornflake mixture to coat. Placed in a greased 13-in. x 9-in. x 2-in. baking dish. 3. Bake, uncovered at 350º for 45 minutes or until chicken juices run clear.
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Easy Shepherd’s Pie Prep time: 5 minutes Cook time: 30 minutes 6 servings
Instant mashed potatoes 1 lb. ground beef 1 tbsp. flour 2 tbsp. instant minced onion 1 can (15 oz.) DEL MONTE Tomato Sauce 1 can (15-1/4 oz.) DEL MONTE Fresh Cut Sweet peas, drained 1 can (15-1/4 oz.) DEL MONTE Fresh Cut Whole Kernel Golden Sweet Corn, drain 1 tbsp. melted butter or margarine
here’s how 1. Prepare mash potatoes according to package directions for 6 servings. In medium skillet, cook meat; drain. Stir in flour; add onion and tomato sauce. 2. Cook 3 or 4 minutes. Spoon half meat mixture into a shallow 2quart baking dish. Layer with peas, then corn. 3. Spread remaining meat over top. Top evenly with mashed potatoes. Drizzle melted butter over top. 4. Bake at 357ºF, 20 minutes until potatoes are lightly browned.
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Zesty Tomato Mac ‘n’ Beef Prep and cook time: 15 minutes Servings: 4
1 lb. ground beef 1 cup chopped onion 1 can (14.5oz.) Del Monte Zesty Diced Tomatoes with Mild Green Chilies 1 cup (4oz.) dried elbow macaroni
1 cup (4oz.) shredded cheddar cheese
here’s how 1. Brown meat and onion in large skillet; drain. Season with salt and pepper, if desired. 2. Add undrained tomatoes and 1 cup water; bring to boil. Stir in macaroni. Cover and simmer 10 minutes or until pasta is tender. 3. Stir in cheese. Garnish with sliced green onions and dairy sour cream, if desired.
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Red Rentil & Vegetable Soup Total time: 30mins Makes 4 main dish servings
1 Tbsp. olive oil 4 med carrots, chopped 1 sm onion, chopped 1 tsp. ground 1 can (14.5oz) diced tomatoes 1 can (14 to 14.5 oz) vegetable broth 1 c. dried red lentils 1 bag (5oz.) baby spinach
here’s how 1. In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.
2. Add tomatoes, broth, lentils, 2 cups water, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper, cover and heat to boiling on high. Reduce heat to low and simmer, covered 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups.
Each Serving about 265 calories, 16g protein, 41g carbohydrate, 5g total fat (1g saturated) 13g fiber, 0mg cholesterol , 645 sodium
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Royal Ham ‘n’ Eggs Servings: 8 to 10
1 1/2 cup s French cubes
1/2 pound cooked ham or sausages, cubes 1 8-ounce package frozen chopped spinach, Thawed and drained 12 cherry tomatoes, sliced in half 8 ounces cheddar cheese, grated 8 eggs 1 teaspoon dried mustard 1/4 teaspoon pepper 1 cup milk
here’s how 1. Preheat the oven to 350º. Butter a 13-by-9– by 2 inch baking dish and line with the bread cubes. 2. Cover with layers of ham or sausage, chopped spinach, cherry tomatoes, and grated cheese. In a separate bowl, whisk the eggs, dried mustard, pepper, and milk.
3. Pour the mixture over the casserole. Bake for 30 minutes, then broil for 2 minutes, or until the cheese turns golden brown. Makes 8 to 10 servings.
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BBQ Brisket 1 bottle 10 oz soy sauce 1 Tbsp liquid smoke 2 tsp pepper 2 tsp Worcestershire sauce 1 tsp garlic salt 1 tsp onion salt 1 tsp celery salt 1 fresh beef brisket — 5 lbs BBQ Sauce 1 bottle 14 oz ketchup 1-2 tbsp sugar 1 tbsp cider vinegar 1 1/2 tap prepared mustard 1 tsp Worcestershire sauce 1 tsp soy sauce
here’s how 1. In a large resalable plastic bag, combine the first 7 ingredients. And the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Bake in the oven at 325 for 4 hours or put the meat and marinade in pot on medium for 6-8 hours. During the last hour combine the sauce ingredients and pour over meat. Cover and cook for another hour or so.
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Southern Shrimp & Grits Ingredients for the Grits 1 cup quick grits(White Lily Quick Grits recommended) 3 cups of water 1/4 cup cup salted butter 1 1/2 cups milk or half and half 2 cups shredded Monterey Jack cheese Seasoned salt, to taste (Johnny Seasoning recommended)
Ingredients for the Shrimp 1 small red onion, finely diced 8 slices thick-cut bacon, chopped on horizontal into 1/4 inch pieces 2 cloves fresh garlic, minced 3 tablespoons butter 1/3 cup prepared buffalo wing sauce Black pepper to taste 1 1/2 pounds large shrimp, cooked peeled 1 small tomato, chopped (optional) 1 bunch green onion tops, chopped (optional)
here’s how Directions for the Grits 1. Bring water and butter to boil in heavy sauce pan. 2. Stir in grits. Return to a boil, then reduce the heat to mediumlow. (Turn to low if using gas stove) 3. Cover and simmer for 10 minutes or until grits are creamy, stirring occasionally. 4. Add milk or half and half. Reduce heat to low and cook for 8 minutes, stirring often. 5. Stir in cheese. Cover and remove from heat. Directions for the Shrimp 1. Saute onion, bacon and garlic in large sauce pan or skillet over medium heat until bacon is browned. 2. Add butter, buffalo wing sauce, Worcestershire and pepper. Add shrimp. Stir constantly to heat and coat shrimp. 3. Remove from heat immediately after shrimp begin to curl. 4. Spoon shrimp and sauce over individual servings of grits. 5. Garnish with chopped green onion tops or chives and chopped tomato.
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Bulgogi 3.5 lb rump roast (roundtrip) 1/4 cup spring onion (chopped) 5 cloves of garlic 1 tsp. black pepper 1 Tbsp. sesame seed oil 1/2 to 3/4 cup soy sauce 1/2 cup sugar 2-3 Tbsp. sesame seeds Marinate for 24 hours (4 hrs min.) Put meat on skewers and grill.
Roasted Tomato Soup Toss together, roast: 5 lbs tomatoes, stemmed and quartered 6 garlic cloves, smashed 1/4 cup olive oil Salt & pepper Saute in 2 T. olive oil; stir in: 1 cup onion, chopped 2 cups water 2 t.sugar 1/2 t. kosher salt 1/4 t. red pepper flakes Roasted tomato mixture Finish with; garnish with: 1/2 cup heavy cream springs of fresh basil
here’s how 1. Preheat oven to 450. Toss tomatoes, garlic, 1/4 cup oil, salt and pepper in a bowl. 2. Transfer to a casserole dish and roast about 40 minutes, or until very soft. 3. Saute onion in 2 T oil in a large pot over medium heat 5-7 minutes. Stir in water, sugar, salt, pepper flakes, and roasted tomato mixture. 4. Bring to a boil, reduce
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Ninilchik Chowder Makes about 9 cups.
Seasoning Mix: 2 teaspoon salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon dry mustard 1 teaspoon dried sweet basil leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried tarragon leaves 1/2 teaspoon dried rosemary 1/2 teaspoon white pepper Combine the seasoning mix ingredients thoroughly in a small bowl. Make 3 tablespoons. 2 lbs total shucked razor and/or butter clams, with their liquid 1/4 pound bacon, diced (more is better) 1 1/2 cups chopped onions, in all 1 cup chopped celery 1 cup diced carrots 2 cups quartered tiny new potatoes 3 cups chopped peeled, fresh tomatoes (4 to 5 tomatoes)
2 cups seafood stock or chick broth 1 cup chopped green onions 1 pound firm white fish fillets, such as halibut or cod cut into bite size pieces. (Salmon will work but turns the chowder pink and we don’t like it as much as the white meat fish)
here’s how 1. Chop the clams into large rough pieces. Set aside. Place a heavy 8-quart put over high heat. Add the bacon and saute until lightly browned, about 4 minutes. Add 1 cup of onions and the celery and cook until the vegetables begin to brown about 5 to 6 minutes. 2. Add the carrots and cook 4 minutes. Stir in 1 tablespoon of the seasoning mix and the potatoes. Cover the pot and cook, stirring once, about 3 minutes. Add 2 tablespoons of the seasoning mix, stir well, cover, and cook 2 minutes. 3. Add the remaining 1/2 cup onions, stir, cover, and cook 1 minute. Stir in the tomatoes and 1 teaspoon of the seasoning mix, cover and cook 4 minutes. Add 1/2 cup of the reserved clam liquid and 1 cup of the seafood stock, cover, and cook 4 minutes. 4. Add the green onions, remaining 1 cup of stock and the remaining seasoning mix. Bring to a boil, add the fish and the chopped clams, cover, and cook 3 minutes. Remove from the heat and let sit 5 minutes. Serve with oyster or common crackers and a salad.
Beef Stroganoff 2 teaspoons beef bouillon granules 1 cup boiling water 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 2 jars (4-1/2 ounces each) sliced mushrooms, drained 1 large onion, chopped 3 garlic cloves, minced 1 tablespoon Worcestershire sauce 1 1/2 to 2 pounds boneless round steak, trimmed and cut into thin strips 2 tablespoons vegetable oil 1 package (8 ounces) cream cheese, cubed Hot cooked noodles
here’s how 1. In a slow cooker, dissolve bouillon in water. Add soup, mushrooms, onion, garlic and Worcestershire sauce. 2. In a skillet, brown beef in oil. Transfer to the slow cooker. 3. Cover and cook on low for 7-8 hours or until the meat is tender. 4. Stir in cream cheese until smooth. Serve over noodles.
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Swanson Moist & Savory Stuffing Serving: 4 cups
The Secret: 1 3/4 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) Generous dash ground black pepper 1 stalk celery, coarsely chopped 1 small onion, coarsely chopped 4 cups Pepperidge Farm 1 Herb Seasoned Stuffing
here’s how 1. Heat broth, pepper, celery and onion in 2-qt. saucepan over high heat to a boil. 2 Reduce heat to low. Cover and cook for 5 min. or until vegetables are tender. 3. Add stuffing and stir lightly to coat.
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Pepperoni Pizza Chili Yield: 8 servings
1 pound ground beef 1 can (16 ounces ) kidney beans, rinsed and drained 1 can (15 ounces) pizza sauce 1 can (14-1/2 ounces) Italian stewed tomato sauce 1-1/2 cups water 1 package (3-1/2 ounces) sliced pepperoni 1/2 cup chopped green pepper 1 teaspoon pizza seasoning or Italian seasoning 1 teaspoon salt Shredded mozzarella cheese, optional
here’s how 1. In a large saucepan, cook beef over medium heat until no longer pink; drain. 2 Stir in beans, pizza sauce, tomatoes, tomato sauce, water pepperoni, green pepper, pizza seasoning and salt. 3. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with cheese if desired.
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Apple-Orange Cranberry Sauce Makes 3 to 4 cups
1/2 orange 2 cups water 1 tart apple, such as Granny Smith, pippin or McIntosh 3 cups fresh cranberries 1 1/4 cups sugar 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves
here’s how 1. Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind, and cut the rind into small dice. In as small saucepan over high heat, combined the diced orange and rind and the water; bring to a boil and cook for 10 minutes. Drain and set aside. 2 Peel, quarter and core the apple; then chop into 1/2-inch diced cubes and place in a saucepan. Sort the cranberries, discarding all soft ones. Add to the apples along with the reserved orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil, reduce to low and cover pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes, 3. Transfer sauce to a heat-proof bowl and let cool. Or cover and refrigerate; bring to room temperature before serving.
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Spinach Salad with Sweet Potatoes Servings: about 8 side salads
2-3 lg. sweet potatoes peeled and cubed Roast at 450 tossed in 4 tbl of veg. oil, S + P and about 1/4 tsp of powdered ginger check after 10-12 min and toss. Roast until golden (about 15 min. total) Toss with: 1 lb of baby spinach 2 cups of chopped pecans 1/3 cup of sweetened, dried cranberries 5 oz. of gorganzola cheese (or whatever and however you much like) Dressing: 2 tbl of red wine vinegar 1 Tbl of maple syrup 2 tsp of Dijon mustard S+P 1/2 cup of oil
Panzanella 3 tablespoons good olive oil 1 small French bread or boule, cut into 1-inch cubes (6 cups) 1 teaspoon kosher salt 2 large ripe tomatoes, cut into 1-inch cubes 1 hothouse cucumber, unpeeled, seeded and sliced 1/2 inch thick 1 red bell pepper, seeded and cut into 1-inch cubes 1 yellow bell pepper, seeded and cut into 1-inch cubes 1/2 red onion, cut in half and thinly sliced 20 large basil leaves, coarsely chopped 3 tablespoon capers, drained 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons champagne vinegar 1/2 cup good olive oil 1/2 kosher salt 1/2 teaspoon freshly ground black pepper
Snowy Mashed Potatoes Yield: 12 servings
12 medium potatoes 8 ounces cream cheese 1 (8 ounce) carton sour cream 2 teaspoons salt 1/4 cup chives 1/2 teaspoon paprika 1 tablespoon butter 1/8 teaspoon pepper Garlic salt
here’s how 1. Preheat oven to 350º. Cook potatoes until tender; drain, and beat with electric mixer. Add cream cheese, sour cream, salt, pepper, garlic salt, and chives; beat until light. 2. Pour into a 9x13x2-inch casserole; sprinkle with paprika and dot with butter. Bake at 350º for 30 minutes.
Note: May add 1 tablespoon beef bouillon granules, 3 tablespoons grated cheese and additional cheese on top.
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Tossed Spinach Salad 3 hard-cooked eggs, chopped 3 green onions sliced 1 cup ketchup 3/4 cup vinegar 3/4 cup vegetable oil 1/2 cup sugar 1 teaspoon salt 1 teaspoon Worcestershire sauce 3 hard-cooked eggs, chopped 3 green onions sliced 1 cup ketchup 3/4 cup vinegar 3/4 cup vegetable oil 1/2 cup sugar 1 teaspoon salt 1 teaspoon Worcestershire sauce
here’s how 1. In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar dissolved. Drizzle over salad and toss to coat. Serve immediately.
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Sweet Potato Chowder 1/2 pound thick-sliced bacon, cut into 1/2 inch pieces 1/2 medium sweet red pepper, diced 1/2 medium sweet green pepper, diced 1/2 large white onion, diced 2 large sweet potatoes, peeled and cut into 1 inch cubes 3 (14.5-ounce) cans chicken broth 3 canned chipotle chiles, minced 2 (14 ounce) cans corn 1 cup lowfat milk 1/2 teaspoon salt Monterey Jack Quesadillas Cilantro leaves, for garnish
here’s how 1. Cook the bacon in a large stockpot over medium heat until it begin to
crisp. Spoon off the bacon fat, except for a thin coating. Add the peppers and onion to the bacon and continue cooking, stirring frequently; until vegetables are tender.
2. Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender. Stir in the corn, milk, and salt; heat through. Serve with quesadillas and garnish with cilantro.
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Fish Chowder 1 pound fresh or frozen cod or haddock 2 potatoes, peeled and sliced Few chopped celery leaves 1 bay leaf 1 1/4 teaspoon salt 2 whole cloves 1 small clove garlic, peeled and crushed 2 small onions, sliced 1/4 cup butter 1/8 teaspoon dried dill weed 1/8 teaspoon white pepper 1 cup boiling water 1 can skimmed evaporated milk
here’s how 1. Put all ingredients except milk into two-quart casserole dish. 2. Cover and bake at 375ºF for one hour. 3. Heat milk to scalding and add to chowder. 4. Stir to break up fish. Garnish with parsley and serve.
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Maple Roasted Butternut Squash Soup 2 lb butternut squash (1-2 squash) 1/4 C butter 1 C onion, chopped 1 C carrot, chopped 1 C celery, chopped 4 cloves garlic, whole 1/4 C maple syrup 2 T brown sugar 1 pinch ea. Ground nutmeg cinnamon, allspice 4 C vegetable stock 2 C heavy cream Salt and pepper to taste
here’s how 1. Cut squash in half and remove all seeds. Place halves face down on pan and place in oven. Roast for 1 hour at 300ºF.
2. Heat butter in a large pan. 3. Saute onions, carrots, celery, and garlic until translucent (10 min) 4. When squash is done roasting, remove from oven and scoop out the soft innards from the peel. Discard peel.
5. Add stock and squash to large soup pot. 6. Bring to a boil, then simmer for 30 minutes. 7. Add brown sugar, spices, and maple syrup. Stir 8. Remove from heat. 9. Stir in heavy cream. Add salt and pepper to taste. 10. Blend mixture with a hand blender, food processor, or blender until smooth.
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Chicken Tortilla Soup 4 (6 inch) corn tortillas 1/2 cup chopped onion, chopped 3 boneless, skinless chicken breast halves (about 12 ounces) 1 garlic clove, pressed 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 2 cans (14 1/2 ounces each) chicken broth 1 can (14 1/2 ounces) diced tomatoes, undrained 4 teaspoons fresh cilantro snipped 2 ounces reduced-fat cheddar cheese, shredded (1/2 cup) 4 thick slices fresh lime (optional)
here’s how 1. Preheat oven to 400ºF. Cut tortillas into 1/2 inch strips using Kitchen Shears. Place on flat Baking stone. Bake 7-8 minutes or until crisp.
2. Meanwhile, chop onion using Food chopper. Cut chicken into 1/2 inch
pieces using Chef’s knife. Heat casserole (4 qt.) over medium high heat. Spray with vegetable oil using kitchen spritzer. Add chicken cook and stir 3 minutes. Add onion, garlic pressed with Garlic Press, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.
3. Snip cilantro using kitchen shears. Divide tortilla strips among 4 bowls. Ladle soup over tortillas using Nylon ladle. Grate cheese over top with Deluxe Cheese Grater. Sprinkle soup with cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired.
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Butternut Squash Soup with Chipotle Cream 3 tablespoons olive oil, divided 1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved Salt and freshly ground black pepper 1 medium onion, chopped 2 stalks celery, chopped 2 carrots, chopped 2 garlic cloves, minced 6 cups chicken broth, divided 2 teaspoons minced canned chipotle chiles in adobo Chipotle Cream: 1 teaspoon minced canned chipotle chiles in adobo 1/2 cup sour cream Salt and freshly ground black pepper
here’s how 1. Preheat the oven to 400ºF. 2. Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and seasoned with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.
3. In a large heavy pot over medium high heat, add remaining olive oil, on-
ion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce heat to low, cover the pot , and simmer until vegetables are very tender, about 30 minutes.
4. Turn off heat and using an immersion blender, carefully puree the soup
until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of chipotle into the soup, and season with salt and pepper to taste.
5. In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.
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Sausage & Sweet Potato Soup with Kale 1 pound sweet Italian sausage, casings removed 1 tablespoon olive oil 1 large yellow onion, chopped 1 teaspoon salt 1/2 teaspoon pepper 4 garlic cloves, grated or finely minced 2 large sweet potatoes, peeled and chopped into 1/2 inch cubes, about 3 cups 4 cups chicken stock 1 bay leaf 1 bunch kale, stems removed are chopped
here’s how 1. Heat a large pot over medium high heat. Cook the sausage in the olive
oil, breaking it up with the back of a wooden spoon until almost cooked thru, about 5 minutes. Add in the onion, salt and pepper, and cook until turning translucent, another 5 minutes, stirring occasionally. Add in the garlic and cook until fragrant, 30 seconds. Add in the sweet potatoes, chicken stock and bay leaf. Cook partially covered over medium heat until the sweet potatoes are tender, 20 minutes.
2. Remove the bay leaf, and add in the kale. Continue to cook over medium heat for 5 minutes until the kale is tender. Turn off heat, taste for salt and pepper, add more if necessary. Serve warm.
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