Roasted Chicken and Butternut Soup

Image courtesy Martha Stewart FOOD
Recipe from Martha Stewart FOOD with adaptations from me:)

Ingredients

• 3-4 lb whole chicken
  
• 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium
• 1 small yellow onion, diced medium
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 4 cups low-sodium chicken broth or water
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 to 2 tablespoons fresh lemon juice

Directions

1. Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, roast chicken for 25 minutes until nicely browned. Then, decrease temperature to 300-325 and roast until your meat thermometer registers 160 degrees and it starts to fall off the bone(a couple hours). Take out of oven and let cool while your veggies cook.
2. Toss together squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and onion are cooked through, about 30 minutes.
3. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken(collect about 2 cups of meat, mostly dark. Save the rest for a yummy Chicken salad:); cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper.
   
4. Enjoy!
   

This soup is so surprisingly simple. The squash makes it sweet and the chicken is so savory when cooked until falling off the bone. But don't leave out the lemon juice, it's essential to give it a nice brightness--YUM!

Did I mention it's good for your waistline too?!

Serves 4

Nutritional info per serving

Calories: 307

Carbohydrates: 31g

Total Fat: 13g

Protein: 19g

Thai Peanut Noodle Salad

Recipe from OUR BEST BITES

Ingredients:

8 oz Linguine
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
1 recipe Thai Peanut Salad Dressing(below)

1. Bring a large pot of salted water to boil. Add pasta. While the pasta is cooking, chop the vegetables.
2. Drain pasta and run some cold water over it until it's cool. If not using it right away, add a drizzle of the salad dressing and stir to coat the noodles to prevent them from getting clumpy. Refrigerate until ready to use.
3. When you're ready to assemble the salad, place noodles, veggies, amd chicken in a large bowl. Pour the Thai Peanut Dressing over everything, stirring as you go, until all ingredients are coated.

Enjoy!

Personally. This salad is huge! It serves 4-6 generously. I like to keep the salad & vegetables separate from the noodles and chicken. Then, I'll make individual salads and top with just a few tablespoons of dressing. Then, the salad stays fresh and doesn't wilt.

Make it for dinner, have it for lunch the next day!


Thai Peanut Salad Dressing

1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*

Prepare dressing by combining all ingredients except oil and water in a blender. Blend for 20-30 seconds. Turn to low speed and slowly drizzle oil until combined. Add water to thin dressing to desired consistency.

Taco Seasoning

Do not buy the little packet of taco seasoning again!

Ingredients:

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon ground black pepper

Mix together. Store in airtight container.

I like to double the recipe and store it in my pantry so it's quick to grab on taco night.
Use on ground beef, chicken or pork. Use it like you would the packet, adding a little bit of water to loosen mix and coat the meat really well.

So much better than the Packet:)

Whole Wheat Bread

Makes 2 loaves of bread

5 cups whole wheat flour(additional flour approx 2 more cups)
1/4 cup Gluten Flour
3 heaping tablespoons of Apple Sauce (substitute: 2/3 cup oil)
1/2 cup Honey (substitute: 1/2 cup sugar)
1 tablespoon Salt (heaping)
1 tablespoon Yeast
2 1/2 Cups Warm Water (must be warm)

Mix yeast and warm water together and let sit 5-10 minutes.

Put all other ingredients in your mixer. Add yeast/water mixture and turn on mixer(I use a Kitchenaid stand mixer) for approx. 8 min. (Use bread dough hook to mix) While mixing add additional flour a little bit at a time. When done it will pull away from the bowl. (Additional amount of flour may vary according to your elevation) Split dough in two equal portions, shape dough, and put olive oil on top to prevent it from drying out, then place into greased and floured bread pans. Let rise in a warm, draft free area till doubled in size. Then preheat your oven to 350 degrees and bake for 30 minutes.

When done, remove from pans immediately onto a rack to cool.

Recipe courtesy of Kim Boger (A good friend)

The texture and flavor of this recipe is fantastic. The Gluten flour gives it a chewy bite that doesn't disappear after a day or two like most breads I've baked. I love it!

Mediterranean Salad

Serves 4
Ingredients:
1/2 baguette, cut into 3/4-inch cubes(about 3 cups)
4 tablespoons Olive oil
Coarse salt and ground pepper
1 small garlic clove
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 head Romaine lettuce, torn into pieces
2 plum tomatoes, cored, halved lengthwise, and sliced 1/2 inch thick
1 English cucumber, halved lengthwise, seeded, and thinly sliced
1/2 cup pitted kalamata olives, halves
4 4oz fillets of salmon, cooked to your liking.

Directions:
1. In a large skillet, toss bread with 2 tablespoons oil; season with salt and pepper. Cook over medium heat, tossing frequently, until croutons are golden and crisp, 10-12 minutes. Set aside

2. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press the flat side of the blade back and forth across garlic to make a paste. Transfer to a large bowl; whisk in lemon juice, mustard, and remaining oil. Season dressing with salt and pepper.

3. Assemble salads and top with dressing.

This is my new favorite salad!

(Recipe courtesy of Martha Stewart, with alterations by me!)

Nutrition Information:
Calories per serving: around 530 +/-

Grandma Hadfield's Chocolate Cake with Chocolate Frosting

I've been wanting to try this recipe. I know that this blog is a place for only recipe's I have tested and consider fabulous but this can be the first exception. When Ryan talks about his brithday's growing up he remembers with fondness THIS cake, with THIS chocolate frosting. His grandmother used to make it for special occasions. I got the recipe from my Mother-in-law Jeri and wanted to keep it in a place where I know I wouldn't lose it! I have already asked Ryan's grandmother for a cooking lesson, so she can show me how she does it so perfectly. The frosting is particularly tricky. I am so excited to learn and carry on this wonderfully chocolatey tradition.

Ingredients: Cake
2 1/4 Cups flour
1 7/8 Cups sugar
1 tsp. baking soda
1 tsp salt
2/3 Cup shortening
1 1/4 cups buttermilk, 1/2 at a time
3 eggs
3 ounces unsweetened baking chocolate squares
There are no mixing instructions so just mix as you would a regular
cake. I just remember to do half the milk, beat well, then the rest

Ingredients: Cooked frosting
3 cups sugar
1 cup milk
2 tablespoons corn syrup
3 ounces unsweetened baking chocolate square

Cook without stirring to a soft-ball stage. Add 1 1/2 tsp. vanilla.
Beat until it hold shape and is dull. Frost cake.
If the frosting starts setting up on you too soon, she would pour a
little canned milk into it and beat it some more. Its not quite as
pretty when you spread it but it tastes great.

Rigatoni with Goat Cheese

Ingredients:
Coarse salt and fresh ground pepper
1 pound rigatoni
1 1/2 cups crumbled goat cheese (about 4 ounces)
1/2 cup finely grated Parmesan cheese

Topping suggestions:
1/4 cup sliced pitted black olives
1/4 cup chopped or torn herbs
1/4 cup toasted pine nuts
1/4 cup slivered sun dried tomatoes (sauteed with garlic and olive oil)

Directions:
1. In a large pot of boiling salted water, cook the rigatoni until Al dente according to the package directions; drain, reserving 1/2 cup of the cooking water.
2. Return the pasta to the pot, and toss with the goat cheese and Parmesan cheese. Season with salt and pepper, and add some of the reserved pasta water as desired.
3. Sprinkle the pasta with any or all of the suggested toppings, as desired, and serve immediately.

We love to have this pasta with ALL of the toppings suggested. It is so simple and fabulous!

Nutrition Facts
Serves 4-6
Per Serving
Calories: 452
Fat: 14.9 g
Carbohydrates: 57.8 g
Protein: 21.2 g
Fiber: 1.8 g

Chicken Stir-Fry Wraps

Ingredients:
1 1/2 pounds boneless, skinless chicken breast halves, halved horizontally and thinly sliced
Coarse salt and fresh ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 garlic cloves, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
12-16 Boston lettuce leaves (about 2 heads)

Directions:
1. Season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2-4 minutes. Transfer to a plate. Repeat with the remaining chicken.
2. Add the remaining tablespoon oil to the pan, along with the onion and bell pepper. Cook, stirring constantly, until the onion is tender and golden, about 4 minutes. (Reduce the heat if browning too quickly)
3. Reduce the heat to medium; add the garlic, ginger, and red pepper flakes to the pan; cook, stirring , until fragrant. 30-60 seconds.
4. Stir in the soy sauce, vinegar, and cornstarch mixture; remove from the heat. Add the chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Nutrition Information
serves 4
Per Serving
Calories: 298
Fat: 9.1 g
Carbohydrates: 11.3 g
Protein: 41.6 g
Fiber: 1.7 g

Recipe courtesy of Martha Stewart Living, Everyday Food

Hummus and Vegetable Wrap

Ingredients:
2 flour tortillas (10 inch)
1/2 cup hummus
1 yellow bell pepper(ribs & seeds removed), thinly sliced
2 plum tomatoes, halved, seeded & thinly sliced
1 cup alfalfa sprouts
1 avocado, pitted & thinly sliced
coarse salt and pepper

Directions:
1. Lay tortillas on a work surface. Dividing evenly, spread each one with hummus, leaving a 1 inch border all around. In center of each tortilla, mound bell pepper, tomatoes, sprouts, and avocado; season with salt and pepper.
2. Fold side of tortilla closest to you over filling. Fold right and left sides in toward center, and tightly roll up tortillas. (to store, refrigerate, wrapped in plastic or waxed paper, up to 1 day)

Nutrition Facts
2 Servings
Amount Per Serving
Calories 430.7
Total Fat 22.8 g
Saturated Fat 3.8 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 11.0 g

Restaurant-style Hummus

Ingredients:
3 tablespoons juice from 1 to 2 lemons
1/4 cup water
6 tablespoons tahini, stirred well*
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 (14 ounce) can chickpeas, drained and rinsed
1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon cumin
Pinch cayenne
1 tablespoon minced fresh cilantro or parsley leaves

Directions:
1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

I love this hummus and use it on sandwiches, vegetable wraps, pita chips and as a vegetable dip.
You can always use 1/2 cup dried chickpeas, soaked and cooked instead of the canned version.

*Tahini is a thick paste made from ground sesame seeds.

Serves 8
1/4 cup servings

Nutrition Facts
Amount Per Serving
Calories 158.0
Total Fat 10.0 g
Saturated Fat 1.4 g

French Dip Sandwiches

Ingredients:

1 (3-4lb.) Lean roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3-4 whole peppercorns
1 tsp. rosemary
1 tsp. thyme
1 tsp. garlic pwder
1 loaf french bread or hard rolls.

Remove and discard any excess fat from roast. Place in slow cooker. Combine soy sauce, bouillon and spices, pour over roast. Cover and cook over low heat 10-12 hours or until meat is very tender. Shred meat with a fork and serve on hard rolls or french bread. Dip sandwiches in broth as you eat them.

*I add about 1/2 cup of water to the broth when I put the meat in the slow cooker. The broth is super flavorful and sometimes needs a little bit of dilluting before you use it for your dip. It all depends on how you like it!

Also, we love to toast our bread and melt swiss cheese on it before making it into yummy sandwiches.
Go make it today. You'll love it!

Classic Minestrone Soup

Serves 6
Ingredients:

2 tablespoon olive oil
1 medium red onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red-pepper flakes
1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
1 can(14.5 oz) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
1/4 head Savoy or green cabbage (1/2 lb), cored and thinly sliced
1 can (15 oz) cannellini beans, rinsed and drained
1/2 lb green beans, trimmed and cut into 1-inch lengths
1 garlic clove, minced
3 tablespoons tomato paste
1/4 cup thinly sliced fresh basil, plus more for garnish
grated parmesan cheese (for serving)

Directions:
1. In a large pot, heat oil over medium heat. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5-8 minutes.
2. Add tomotoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans and tomato paste.
3. Reduce heat to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic and basil.

Serve sprinkled with parmesan and basil.

What I love most about this recipe is it's wholesome goodness. The calorie content is only around 150 calories a serving and it's really filling and full of flavor! I like to serve it with a nice crusty sourdough bread. Yum!

Nutrition Facts
6 Servings
Amount Per Serving
Calories 145.2
Total Fat 0.8 g
Saturated Fat 0.1 g

Recipe curtesy of Martha Stewart Living(with slight variations by me)

Banana Bread

Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1 cup mashed bananas
1/4 cup milk
1 tsp lemon juice
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Cream butter and sugar. Add eggs and beat until smooth. Add bananas, milk, and lemon juice. Sift dry ingredients together and add. Bake in well greased loaf pan for 1 hour(or until toothpick stuck in center comes out clean) at 350 degrees.
I really like to coat my pan with sugar and sprinkle a dusting of sugar on top right before I put it in the oven to bake. It makes the edges a yummy sweet surprise! Who wants the end?! I do, I do.

Grilled Steak Salad

Ingredients:
-Lettuce (I like to use romaine in this recipe)
-Steak, cooked perfectly to a medium rare and sliced against the grain. (Ryan always does this for me, so I don't know how to tell you to do it. How spoiled am I?)
-Toasted pecans
-Strawberries
-Feta or Bleu cheese (we prefer the stronger bleu cheese ourselves)

Plate this salad up in individual portions. Top with Purple Onion Dressing and you won't be dissappointed! My favorite salad- ever!

Purple Onion Dressing

Ingredients:
6 Tbsp apple cider vinegar
1/2 cup sugar
1/2 cup oil
1/4 cup finely chopped purple onion
1/2 tsp salt

Blend dressing together in a blender. Use on any salad you like, my favorite is to use it on Spinach Salad & Grilled Steak Salad

Spinach Salad

Ingredients:
1 lb spinach
1 large granny smith apple, cubed
3/4 cup toasted almonds
1/2 lb bacon, cooked and crumbled

Mix ingredients together and toss with this: Purple Onion Dressing

Cafe Rio Cilantro Dressing

Ingredients:
1 1/3 cups sour cream
3/4 cup mayonnaise
1 bunch of cilantro
1 package ranch dressing mix
2 tbsp. salsa verde (green salsa)
2 cloves of garlic
1/8 tsp Tabasco sauce
juice of one lime

Mix together in a blender.

I use this dressing on Pulled Pork Salad and taco salad. It's really yummy and very easy to make. I usually half the recipe and it makes enough for dinner and a few other meals.

Chicken Salad

Ingredients:
1 bag romaine lettuce(11 oz)
1 bag Mediterranean mix greens(11 oz)
1 bag American mix greens(11 oz)
1 lb bacon cooked & crumbled
1/2 cup sliced almonds (toasted)
2 cups shredded Parmesan cheese
2 cups shredded mozzarella cheese
6 chicken breasts cooked and cubed( I like to season my chicken with salt, pepper and garlic while cooking)

Dressing:
1/2 cup red wine vinegar
1 red onion
1 tsp dry mustard
1 cup sugar
1 1/2 tsp salt
Put all ingredients in a blender and blend with 1 cup vegetable oil.

Toss salad with dressing immediately before serving.

This recipe serves a crowd. 15-20 people? maybe more, maybe less if used as a main dish.
I have used it many times for baby showers and bridal showers. My sister even served this at her wedding reception. It is delicious! Enjoy!

Mexican Pulled Pork (Carnitas)

Ingredients:
1 (3 1/2 to 4 -Pound) boneless pork butt, fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
table salt and ground black pepper
1 teaspoon ground cumin
1 small onion, peeled and halved
2 bay leaves
1 teaspoon dried oregano
2 tablespoons juice from 1 lime
2 cups water
1 medium orange, halved

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork, 1 teaspoon salt, 1/2 teaspoon pepper, cumin, onion, bay leaves, oregano, lime juice, and water in a large pot (liquid should just barely cover meat). Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice). Add juice and spent orange halves to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, 2 or more hours, flipping pieces of meat once during cooking.
2. Remove pot from oven and turn to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick and syrupy (heat safe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid.
3. Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with salt and pepper to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or broiler pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5-8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5-8 minutes longer. Serve immediately with warm tortillas and garnishes.

Garnish suggestions:
Lime wedges
fresh salsa
sour cream
cilantro leaves
minced onion

Serve this pork with our recipe for Cafe Rio Cilantro Lime Rice and you are in for a mouth watering treat!

Cafe Rio Cilantro Lime Rice

Ingredients:
2 tablespoons butter
1 onion, chopped
4 garlic cloves, minced
6 2/3 cups water
8 teaspoons chicken bullion
1/2 bunch cilantro, chopped
2 teaspoons cumin
2 small cans diced green chilies
1 tablespoon lime juice
1/2 teaspoon pepper
3 cups rice

1. In a sauce pan saute butter onion and garlic.
2. In a large pot, bring the following to a boil: water, chicken bullion, cilantro, cumin, green chilies, lime juice, peppers, and rice.
3. Add onion and garlic mixture to rice and cook at a simmer until done. (Add more water if needed)

This recipe feeds a crowd, so I usually half it. There's usually still leftovers but I love to have left overs for lunch the next day!

This rice paired with our recipe for Mexican Pulled Pork is a great combination.