Squash Apple and Cheddar Soup Remake and Tips

I tried out the apple squash soup and it was so so so good. I was a little concerned I wouldn't like apple mixed with squash and potatoes, and Brandon was very concerned. He kept asking, "Now what is in this soup?"-- suggesting without outright declaring it a questionable combination. However, my little concerns and Brandon's big concerns were a waste! The flavors blended so well together. I couldn't pick out individual flavors but instead got to enjoy a real melody of flavors. I actually used the word melody as I was eating it.

The biggest pain when making the soup is peeling and chopping the squash. It took so long and my tiny little wrists hurt when I was finished. As I finished chopping the last of the squash I suddenly remembered a squash cutting tip I read and used when I made the similar squash soup recipe about a year ago. If you cook the squash in boiling water for 3 - 5 minutes it will peel and cut very easily. You want to be careful and only cook it enough to help the cutting and don't end up with soggy squash. I googled this technique and saw you can also nuke it in the microwave for about a minute. If I remember correctly from last year, briefly cooking the squash was a very smart choice.

I substituted the prosciutto with regular bacon and it was a lot cheaper and very good. I like this soup better than the other squash soup because of the mix of cheese. The other one is healthier, so if you want to check it out click on the picture.

If I could change one thing it would be to add another potato and keep it chunky. When I pureed it with my amazing immersion blender, I purposefully kept it a bit chunky because I remembered thinking the other squash soup needed some texture. Even doing that, I think having 1 potato that is barely pureed would be even better.

I would probably add more squash next time as well because I had a lot left over, and I noticed the winter squash recipe calls for about 3 cups more than this recipe did.

Great soup Stephie!

Pizza Dip

There is little I love more than football food. For this year's Super Bowl I wanted to try out some dips. This was a fun tasty little dip to compliment the last football game of the season. My next recipe will need to be some chocolate that I can eat as I console myself for the 7 month football drought I am starting to embark.

Ingredients 2 c tomato sauce
1 c (ish) ricotta cheese
chopped basil
chopped mozzarella cheese

Directions
1. Simmer tomato sauce in oven proof skillet until warm
2. Add dollops of ricotta cheese and heat until warm
3. Add chopped basil and mozzarella
4. Bake in oven at 350 until mozzarella is bubbly. (The recipe also called for pepperoni but I didn't include it because I don't like it)

Serve with mini toast or bread sticks and keep sauce in the skillet.

Alternative serving suggestion:
The next day I reheated it in the microwave and then Brandon and I scooped it out onto the mini garlic toast and heated again for another 30 seconds or a minute. This softened the mini toasts and was really good. I think I liked it better this way.

Guacamole

I made homemade guacamole to go with the tortilla stack. I also made it last night for the super bowl with a few substitutions, and both times it was good.

The main thing I learned is I need to get more avocados than I required because I don't know how to pick out a good avocado. When I made it last week, one of the avocados was so hard I could not smooth it out. I thought it seemed nice and soft at the store, but I was mistaken. When I made it yesterday all my avocados were soft but not brown on the inside, which made a smoother dip.

I didn't use the same proportions or all the same ingredients when I made it yesterday, so I think a recipe may be a bit of overkill. However, because I like following rules, I must provide you with a recipe.

Ingredients
2 ripe avocados (I used 3 yesterday)
1/2 red onion, minced (about 1/2 a cup)
1 - 2 serrano chiles, stems and seeds removed to lessen the heat. I would start with about 1/2 a pepper to make sure it is not too hot. (The second time I made it I used a can of diced chiles because I was out of the fresh)
1 T fresh cilantro, minced
1 T lime or lemon juice
1/2 t course salt (I used regular and more than 1/2)
A dash of freshly ground pepper
1/2 ripe tomato chopped (I used salsa the second time around)

Directions
1. Cut avocados in half. Remove seed. Scoop out and put in mixing bowl.
2. Mash avocados.
3. Add everything but the tomatoes (and hold off on some of the peppers until you taste it).
4. Mix everything together.
5. Add the tomato right before serving.
6. Store in an airtight container. I used foil the first time, and it went from mint green to brown green in an hour. I used tupperware yesterday, and it stayed mint green.

Comer con gusto!

The Long Awaited Tortilla Stack

It's the Monday after the superbowl, and I just finished teaching. Instead of jumping right into work, I thought I could post my chicken tortilla stack I made last Sunday. (Actually, by jumping right into work I mean I didn't want to jump right back into work after surfing the web for 20 minutes).

My mom makes this for me when I come home to visit. So as I made it, it brought fun feelings of board games, movie nights, and neglecting "real life" for a few days. Of all the things I posted, I think chicken tortilla stack is one of my favorite. I just love it... I am thinking of home right now, and how fun it is to cook at my parent's house because there is no constant threat of dog hair ending up as a secret ingredient.

Ingredients
1 can bean dip (I use re-fried beans)
2 T sour cream (I use a lot more)
1 T taco seasoning (I use 3 or 4)
2 cups chicken
1 med red bell pepper (I used some green pepper because I didn't have a whole red pepper)
1/2 cup thinly sliced green onions (about 8)
3/4 cup olives (I don't use)
1/4 cup fresh cilantro (my mom never uses this part, but I did because I heart cilantro)
8 ounces shredded cheddar cheese ( I use more)
5 (10 inch tortillas)
2 med plum tomatoes (My mom doesn't use, but I used about 1/2 a tomato on sprinkled on the top)

Directions
1. Cook chicken in pot of water (The water should just cover the chiken and then cook about 20 - 30 minutes)
2. Shred chicken with fork,
3. Sprinkle with 1 or 2 T of Taco seasoning
4. Combine bean dip ( I use about 3/4 can of beans) with 2 T sour cream (I use more) and 1 T taco seasoning (I didn't measure the seasoning)
5. Chop pepper, green onions, and some of the cilantro and then mix with chicken
6. Layer tortilla , beans, chicken then cover generously with cheese.
7. Repeat until you run out of stuff. (I like to make 3 layers, which is 4 tortillas) and then make another one. They are too tall if you make it 4 layers high.)
8. Spray the top tortilla with Pam.

9. Bake in an 375 oven for 25 min or until hot all the way through.
10. After baking, I lightly topped it with a sour cream bean mixture and then added cilantro and tomatoes.


You can notice the homemade guacamole in the picture as well. I will post that soon.
:)

Coveted Kitchen Items

These were in my food network magazine and they look kind of awesome so I wanted to share.




This is a Molecular Gastronomy set. It had to do with cooking and it is nerdy so obviously I want it. I really think I have to make some cola pearls or some of that other crazy stuff they make on Top Chef.
http://www.thinkgeek.com/homeoffice/kitchen/c2b1/



This one is for Rach. It is a candle that is made out of bacon drippings so you can use it on food when you light it. I am still undecided on this one :)

Gourmet Dinners

Sorry I haven't posted my dinner from Sunday. It was so good... I just have not had time. It is not just the start of the semester, but Brandon and I have been doing work on the house from the second we walk in the door until we go to bed this week. It looks great. He did the manual labor while I did the cleaning and organizing. You know how I keep my house... so you judge whichwas the more difficult job.

My gourmet dinners for this week:
Monday - left over tortilla stack from Sunday. The highlight by far.

Tuesday - french fries from McDonalds and nuggets and chili from Wendys. (Two different fast food restaurants- keeping it classy).

Wednesday - chocolate covered mini donuts and a frozen pizza. (Hey, it was Digiornos.)
Thursday - chocolate covered mini donuts and left over frozen pizza. (Still Digiornos)

Result- No blog worthy meals, but what a kitchen!

Bad Day Dinner

Parts of this will be unique to me, but this is my bad day dinner -- my version of a pint of ice cream. Entree: clam chowder & macaroni, Side item: sour cream & onion chips, Drink: Tanqueray & cranberry juice, Dessert: peanut m&ms.