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Sunday, October 18, 2009

Taco Soup

We made this for dinner tonight and it's going to be in my dinner rotation for winter. My hunk claims it's addictive and the girls just gobbled it right up!
YUM-O!!!

Taco Soup
1 lb hamburger
1 yellow onion diced
1 can black beans, drained and rinsed
1 can Pinto beans, drained and rinsed
1 1/2 cups frozen corn
1 can dice green chili's
3 Tbsp taco seasoning
3 pints of crushed tomatoes

Method
In a large pot brown the hamburger with the chopped onion. Drain off any excess fat. Add the taco seasoning. Add black and Pinto Beans, Corn, green chilies and tomatoes. Stir and simmer for 15-20 minutes or until hot and bubbly.
Serve with shredded cheese, sour cream and Frito's chips.

Friday, October 16, 2009

Halloween Pumpkin Chocolate Chip cookies for a Crowd

This Recipe makes many many cookies but they are so good that I didn't mind having plenty to share. But it is easily halved. They are just like the ones you can buy at the store but Madison reassured me that they are even better!


Halloween Pumpkin Chocolate Chip Cookies

for a Crowd
1 1/2 cups butter
3 cups granulated sugar
1 29oz can of pure pumpkin
6 Eggs
6 cups flour
3 tsp baking powder
3 tsp baking soda
3 tsp cinnamon
3 tsp vanilla
3/4 tsp salt
1 and 1/2 bag milk chocolate chips
Method:
-Cream butter and sugar together in
stand mixer.
-Add eggs, pumpkin and vanilla, mix well.
-Add all dry ingredients and mix well,
remember to scrape the bowl as it will
be very full at this point.
-Chocolate chips will need to be stirred
in by hand to make sure that they are evenly
distributed through the dough.
-Bake on a cookie sheet lined with parchment
at 365 degrees for 10-12 minutes. You'll know
that they are done when they look like the top of a
cupcake and they don't dent when lightly touched.
Don't over-bake!

Monday, October 5, 2009

Perfect Clam Chowder- Market Street style

Perfect soup for this time of year! I can't believe that I used to hate clam chowder!

Clam Chowder-Market Street
(Serves 12)
Ingredients:
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, thoroughly washed and diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.

Friday, October 2, 2009

Butternut Squash Bisque

Butternut Squash Bisque
1 tbsp Canola oil
1 tbsp Butter
1/2 cup Diced onion
1 cup sliced carrots
4-5 cups butternut squash
4 cups Chicken Broth or Vegetable stock
2 Cloves of Garlic minced
1/8 tsp Cayenne Pepper
Salt and ground black pepper to taste
Ground Nutmeg to taste
Optional: 3/4 cup of cream

Method:
Wash the outside of your butternut squash and poke holes with a knife into the flesh all over. Place the whole squash into a baking dish. Fill the bottom of the dish with an inch of water, and cover it with tinfoil. Bake at 350 degrees for 40-65 minutes until the skin starts to sag. When it done allow it to just sit and cool so that it's easier to handle.

Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil until tender. Add the minced garlic for the last couple of minutes.

Mix the carrots into the pot. Pour in vegetable stock, and season with salt, pepper, cayenne and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.

Cut the squash in half and remove the seeds. Scoop the flesh away from the skin and then add the flesh to the pot.

In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.