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Sweet Potato Bisque with Pan-Seared Scallops and Bacon

Posted on November 7, 2010 by amydeline

Confession: I’m a digger. Give me a pint of cookie dough ice cream and I will inadvertently eat the entire container as I dig and search for those luscious little bits of cookie dough. Just one more bite always uncovers the hint of another piece. So, I dig and eat and work with the patience of an archeologist at an excavation site, gently removing each glorious piece of cookie dough. I get lost in my work, until suddenly I’m holding an empty container. I feel both ashamed and proud simultaneously. I’m a digger.

So, you may imagine the little problem I had with those brownies I recently shared with you; the ones I so cleverly filled with bits of halloween candy; those bits of halloween candy which taunted me into consuming bite after bite after bite of chewy, fudgey brownies. I would have stopped. Really, I would have. But then I’d catch a glimpse of something; a piece of Twix, perhaps. One more bite. But wait…what’s that? Gooey, melted Reese’s Peanut Butter Cup, behind which hid a few caramel-coated peanuts; remnants of a chunk of Snickers. And that’s how the brownies disappeared, one focused bite at a time.The baby in my belly is most thankful for the sweet treat.

But this post isn’t about my small digging problem. Though it is about sweets; sweet, sweet, sweet potatoes. With Thanksgiving fast approaching, I’ve got sweet potatoes on the brain. And my brain was convinced that it was the perfect time for a spicy sweet potato bisque. I know. You’re probably thinking that this girl sure makes a lot of soups for someone who claims to be largely indifferent to soups. Perhaps I enjoy soup even more than I realize.

When it comes to creamy, bisque-style soups, I’ve got a little weakness for serving them with a bit of fresh seafood showcased in the center. (See my recipe for Chilled Avocado Soup and Crab Cake with Chipotle Remoulade.) A bit of crunch in the form of crispy bacon, croutons, seeds or nuts never hurts too. These little touches of flavor and texture turn a simple bisque into a simply elegant meal. I’m pairing my sweet potato bisque with a few seared sea scallops and some crispy applewood-smoked bacon for a fantastic autumn meal.

Spiced Sweet Potato Bisque

Ingredients

  • 4 large Sweet Potatoes
  • 1 medium Onion, chopped
  • 1 teaspoon Garlic, minced
  • 5-6 slices Bacon*
  • 3 cups Chicken Broth
  • 1 cup Half and Half
  • 1 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1/8 teaspoon Ginger
  • Dash of Nutmeg
  • Dash (or two) of Cayenne

*If available, I recommend using applewood smoked bacon. It’s nitrate free and the flavor is fantastic.

Directions

Preheat oven to 375 degrees. Wash the sweet potatoes and pierce the skin several times with a fork. Place the sweet potatoes on a baking sheet and bake for about 90 minutes until fork-tender. Remove from the oven and allow to cool.

In a large wide-bottomed saucepan or stockpot, cook the bacon over medium heat until crispy. Remove the bacon and set aside for garnishing the soup. Pour off all but about 2 tablespoons of the bacon grease. Add the onion and garlic to the bacon grease and cook for about 5 minutes until the onions are tender and slightly translucent. When the potatoes are cool enough to handle, scoop out the sweet potato and add it to the pan. Discard the skins. Add the chicken broth. Simmer the sweet potatoes in the broth for a few minutes. Then, allow the mixture to cool slightly. Blend the mixture until completely smooth. (An immersion blender is the most convenient tool for the job, but a regular blender or food processor will work fine. Just be careful when transferring the warm mixture to a blender or food processor.) Return the blended mixture to the saucepan. Add the half and half and stir until well blended. Add the salt and seasonings. Taste and adjust seasoning as desired. Serve warm.

Note: Depending on the size of the sweet potatoes and your desired soup consistency, you may need to add more or less chicken broth and half and half.

For the Pan-Seared Scallops: To cook the scallops, heat 2-3 tablespoons of olive oil in a pan over medium to medium-high heat. Pat the scallops dry and season with a little salt. (About a pound of scallops will serve four people.) Place the scallops in the pan. Let them cook for about 2-3 minutes, without disturbing. Once they’ve formed a golden-brown crust, turn the scallops over. Cook for another 2-3 minutes on the other side, or until fully cooked through. Cooking time will vary depending on the size of the scallops.

To Serve: Pour some of the warm soup into a wide bowl. It shouldn’t be too deep. Place several seared scallops in the center of the soup. Top with the crispy bacon reserved from the soup.

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Spicy White Chicken Chili

Posted on November 3, 2010 by amydeline

The lawn was covered in a frost this morning. I’m so not ready for winter. By all means, bring on Christmas. But could we please skip winter??

I’d never even heard of White Chicken Chili until about a year or two ago, when a friend brought it to a potluck. How had I never encountered this brilliant, glorious dish?? Spicy, meaty chili without a speck of tomato. Inspired genius. In seek of something spicy, warm, and satisfying on a chilly November day, I decided to mix up my own version of a White Chicken Chili.

My biggest complaint with the other white chili recipes I’ve encountered, is that without the thickness of crushed tomatoes, the chili seems more like a chili-seasoned chicken soup. I wanted a heartier result. I contemplated using a flour roux or cornstarch to add a little thickness, but feared it would result in the consistency of a gravy, which didn’t seem appealing at all. But, then I had another idea. I decided to puree one of the cans of beans, which turned out to be the perfect way to add a bit of body to the chili. When added to the broth, the pureed beans provide a rich flavor and a naturally, creamy texture. White chili perfection.

The resulting chili is rich and spicy. There are several different peppers at work in this dish; fresh red bell, poblano, and jalapeño, along with dried cayenne and chile powder. They each add their own personal element of flavor to the chili. The red bell pepper is sweet, the poblano mild, and the jalapeño spicy. To turn the heat up or down, adjust the level of cayenne. I used 1/2 teaspoon for a noticeably spicy, but not overwhelming result. This dish pairs perfectly with my Cheddar Garlic Biscuits. Click here for the biscuit recipe.

Spicy White Chicken Chili

Ingredients

  • 1-1 1/2 pounds Chicken Breast, chopped
  • 2-3 Tbsp Olive Oil
  • 1 Poblano Pepper, ribs and seeds removed, diced
  • 1 Red Bell Pepper, ribs and seeds removed, diced
  • 1 Jalapeño Pepper, ribs and seeds removed, finely diced
  • 1 medium Onion, chopped
  • 2 tsp Garlic, minced
  • 1 tsp Chili Powder
  • 1/4-1/2 tsp Cayenne
  • 1/2 tsp Salt
  • 2 cans Cannellini Beans, mostly drained
  • 2 cups Chicken Broth
  • 1/2 cup Sour Cream

Directions

Heat the olive oil in a large sauce pan over medium heat. Add the diced peppers, onion, and garlic. Cook for 2-3 minutes. Season the chicken with salt and pepper. Add the chopped chicken to the pan and cook for about 7 minutes, stirring frequently, until chicken is mostly cooked through. Add the chili powder, cayenne, and salt. Stir to coat. Add the chicken broth and bring to a simmer. Using a blender, food processor, or immersion blender, puree one can of the beans with a bit of the liquid from the can. Add the pureed beans and the other can of beans to the pan. Continue simmering for about 10-15 more minutes. Turn down the heat and stir in the sour cream. Taste and adjust seasoning with additional salt and cayenne pepper, as desired.

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Easy Pork Fried Rice

Posted on October 31, 2010 by amydeline

Last weekend, my siblings and I planned a sneak attack on our mom, to surprise her for a birthday of some significance. With the greatest of stealth, we traveled to our hometown and gathered at Hotoke, a Japanese steakhouse style restaurant, which specializes in hibachi entrees and sushi. Our coup was a grand success. The birthday girl was beyond surprised, the food was delicious, and the laughs were plentiful. It was a fantastic evening.

We knew we were in for a fun time when the first thing our teppanyaki chef shouted was Sake Time! which was immediately followed by squirting everyone (except this pregnant lady) in the mouth with sake from a squirt bottle. The kids were squirted with water. Befuddled doesn’t even begin to describe their expressions. Moments later, the chef yelled Fire in the Hole! And he wasn’t joking. In an instant, the grill was covered with hot, blinding fire. My littlest guy has never moved so quickly into my arms. And he remained in my arms from that point on. He was clearly skeptical about this entire experience.

Our chef expertly prepared a feast of fried rice, shrimp, chicken, steak, lobster tail, and vegetables. As the food cooked, we were wowed by an onion ring volcano and kept busy by having bits of broccoli thrown at our faces. Though none of our party actually managed to catch a piece in our mouths, we all enjoyed laughing at each other as each person took their turn getting hit in the face with food. I’m not sure I can ever serve broccoli to my children again.

Amongst all of the evening’s exciting events, my three year old discovered that he loved chopsticks, steak, and fried rice. He takes after his mother with that love of fried rice! Most often, I get my fried rice on the side of my Orange Chicken from our local Chinese takeout restaurant. But, it’s incredibly simple to make at home and puts leftover rice, meat and veggies to great use. Our leftovers from last week’s roasted pork loin provided just what we needed for a bit of fried rice. You can customize this recipe using whatever leftover meat and veggies you have. I made use of our leftover pork, but you can easily substitute shrimp, beef, chicken, or create an all veggie version. Throw in whatever you’ve got on hand.

Pork Fried Rice

Ingredients

  • 1 Egg, lightly beaten
  • 2-3 Tbsp Oil (Vegetable, Peanut, Sesame)
  • 2 cups leftover White Rice
  • Carrots, cut into matchsticks
  • Green Onions, chopped
  • Leftover Roast Pork, chopped
  • 2-3 Tbsp Soy Sauce

Directions

Heat a little oil in a skillet over medium heat. Pour in the lightly beaten egg and cook until scrambled. Removed the scrambled egg and set aside. Heat a tablespoon or two of oil in the same pan. Add the rice, veggies, and meat. Cook for a few minutes, stirring frequently, until all ingredients are well heated. Add the scrambled eggs to the mixture. Pour soy sauce over the top and toss to combine.

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Hoisin-Glazed Pork with Roasted Red Peppers

Posted on October 29, 2010 by amydeline

It’s come to my attention that in some parts of the country, my friends are still wearing shorts. While here, in upstate New York, fall is in fully swing. Our leaves have passed the pretty red, orange, and yellow stage and are well on their way to crispy brown. There’s a definite chill in the air. And last night I regretted not wearing a pair of gloves as I took the dog for an evening walk. Winter is on its way.

But recently, Mother Nature gave us one, last kind-weather reprieve with a handful of beautiful, sunny, and warm days. Not to let this gift go to waste, the boys and I spent a little time romping in the leaf covered yard. On days such as these, a simple no-fuss dinner is in order. And I’ve got just the thing; a simple hoisin-glazed pork tenderloin served over rice with sweet roasted peppers and crunchy water chestnuts. The ingredient list is short, the preparation uncomplicated, and the result delicious.

Hoisin is a soy-based sauce which is both sweet and savory with just a hint of spicy flavor. To the hoisin sauce, I add a spicy red curry paste to turn up the heat a bit. You can add as little or as much as you like. You should be able to find both hoisin sauce and red curry paste in the International or Asian section of your grocery store. A pinch of cayenne pepper would make a fine substitute in the absence of red curry paste.

Hoisin-Glazed Pork Tenderloin with Roasted Red Peppers and Water Chestnuts

Ingredients

  • 1 1-pound Pork Tenderloin
  • 2-3 Tbsp Sesame Oil (or Vegetable Oil)
  • 1/3 cup Hoisin Sauce
  • 1/2 – 1 tsp Red Curry Paste*
  • Salt and Pepper
  • 1 Red Bell Pepper, sliced
  • 1 8-ounce can Water Chestnuts, drained and sliced
  • 3-4 Green Onions, chopped
  • 2 cups White Rice

*If Red Curry Paste is unavailable, you can spice it up with a bit of cayenne pepper, to taste.

Directions

Preheat oven to 350 degrees. Toss the red pepper slices in a bit of oil and place in a baking dish. Trim the pork tenderloin to remove any excess fat. Season with salt and pepper. Heat 1-2 Tbsp oil in a large skillet over medium/medium-high heat. Place the tenderloin in the hot skillet and sear for 1-2 minutes on each side. Place the seared tenderloin in the center of the peppers in the baking dish. In a small bowl, combine the hoisin sauce and red curry paste, as desired. Coat the tenderloin in the sauce. Scatter the sliced water chestnuts around the pork. Cook uncovered until the pork reaches an internal temperature of 155-160 degrees, as measured by an instant-read meat thermometer. Cooking time will vary depending on the thickness of the roast and how long it seared before roasting. Approximately 35-45 minutes should do the trick. Allow the pork to rest for about 5 minutes before slicing. Then, slice into 1/4 inch pieces and serve over rice. Garnish with chopped green onions.

Serves 4

And the best part of this dish?

Pork Fried Rice made from the leftovers! Check back for that recipe tomorrow!

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Sausage, Bean, and Rapini Soup

Posted on October 26, 2010 by amydeline

I’d be lying if I claimed to love soups. It’s not that I don’t like soup. There are several soups that I enjoy quite a bit, most notably French onion soup (smothered with cheese, of course) and New England Clam Chowder. Homemade chicken soup with orzo or any type of seafood bisque are high on my soup list too. I guess I just don’t really think too much about soup. I never crave it. I rarely get the itch to make it. This is my own loss.

But, on a rare and sudden impulse, I got it in my head that yesterday was a perfect day for soup. I went back to a recipe which I shared with you a few months ago; a Ragout of Sausage, Beans and Rapini. With a few simple adjustments, I turned that ragout into a simple and insanely flavorful soup. I’m pretty sure they should put a picture of this soup next to the definition of comfort food.

This quick and easy soup is bursting with flavor and oozing in nutritional value. You can really feel good about eating this soup. Rapini, also known as Rappi or Broccoli Raab, is one of those bitter greens which is dripping in vitamins and minerals. Combined with savory, spicy sausage and creamy cannellini beans, this simple soup will have you singing.

Sausage, Bean, and Rapini Soup

Ingredients

  • 2 Tbsp Olive Oil
  • 1 Onion, chopped
  • 1 Tbsp Garlic, minced
  • 1.5 pound Spicy Italian Sausage, removed from casings
  • 1 1-pound bunch Rapini/Rappi
  • 2 15-ounce cans Cannellini Beans
  • 1 quart Chicken Broth
  • 1 tsp Salt
  • Crushed Red Pepper
  • Parmesan Cheese

Directions

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic. Cook for 4-5 minutes, until the onion is tender. Add the sausage meat. Cook for 7-8 minutes, until the sausage is fully cooked, using a spoon to break up the pieces as it cooks. Pour in the liquid from the cans of beans. Cut off the tough ends of the rapini, then chop the stalks and leaves into small chunks. Add the chopped rapini and chicken broth to the saucepan. Bring to a simmer and cook for about 5 minutes, until the rapini leaves are wilted and the stalks are slightly tender. Add the beans to the soup and cook for another 2-3 minutes. Season with salt and crushed red pepper, as desired.

Serve with a sprinkle of parmesan cheese and a hunk of doughy French bread.

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Italian Mac and Cheese

Posted on October 18, 2010 by amydeline

This recipe comes by request of my sister. After trying out my Spicy Bacon Mac and Cheese, her brain went into mac and cheese overdrive. (It’s a very common side effect after consuming tasty mouthfuls of ‘ronis oozing with cheese.) Moments after her first bite, I received a message which read, Italian Mac and Cheese…mozzarella, provolone, prosciutto, and roasted red peppers. Go! My sister’s wish is my command. So, away we went.

Just like with my Spicy Bacon Mac and Cheese, I started with a basic base of thickened milk; a roux made of 3 tablespoons of butter and 3 tablespoons of flour, then 2 cups of milk. Skim milk works perfectly fine for this step. You might as well save yourself the calories and fat where you can in this indulgent treat. To this basic thickened milk base, we’ll add the cheese. Here’s where you can have fun! For our Italian-style mac and cheese, I used a blend of smoked mozzarella, provolone, and parmigiano-reggiano. Mozzarella has got some major gooey-factor going on. Delicious! Finally, we’ll throw in a few extras; homemade roasted red peppers, prosciutto, julienned sun-dried tomatoes, and a little basil chiffonade.


Italian Mac and Cheese

Ingredients

  • 1 pound Pasta
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 2 cups Milk
  • 1/4 cup Parmigiano Reggiano or Pecorino Romano, grated
  • 1 cup Smoked Mozzarella, shredded*
  • 7 slices Provolone
  • Salt and Crushed Red Pepper
  • 5-6 Basil Leaves, chiffonade
  • 8-10 Sun-dried Tomatoes, julienned (thinly sliced)
  • 1 Roasted Red Pepper, diced
  • 5 slices Prosciutto, chopped

*You can substitute regular shredded mozzarella if smoked mozzarella is not available.

Directions

Cook the pasta according to package directions. Strain and set aside. In a saucepan, combine butter and flour over medium heat. Cook for a couple minutes, until it forms a thin paste-like consistency. Add the milk and whisk to combine. Bring the mixture to a gentle simmer and cook for a few minutes until the milk thickens. Turn the heat down to low and add the cheese. Stir until the cheese has melted into the sauce. If the sauce becomes too thick, add a bit more milk. If the sauce is too thin, add more cheese. Season with salt and crushed red pepper. Pour the hot sauce over the cooked pasta and toss until evenly coated. Stir in the basil, sun-dried tomatoes, roasted red pepper, and prosciutto. Garnish with a bit of extra basil and parmigiano-reggiano cheese. Serve immediately.

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How to Roast Peppers

Posted on October 18, 2010 by amydeline

Roasted peppers are a sweet and delicious addition to many meals. My favorite thing is to build a little sandwich of roasted red peppers, fresh mozzarella, and a drizzle of balsamic reduction on ciabatta. Then, I wrap it up in foil and pop it in the oven until the cheese gets a bit warm and melty. Mmmmm! I’m drooling just thinking about it.

Roasted peppers are a cinch to make at home, so save yourself the money and make your own, rather than buying those jarred peppers. Here’s a little photo guide on how to easily roast your own peppers. Then, check out my Italian Mac and Cheese recipe (coming up later!) for a tasty way to put them to use!

Start with firm, fresh peppers. You can use any kind of pepper. My favorite variety for roasting are Red Bell Peppers.

Cut the pepper in half. Use the edge of a spoon to remove the seeds and ribs.

Pour a drizzle of oil over the pepper halves and rub to evenly coat the skin side. Place the peppers, cut side down, on a baking sheet.

Cook in a 425 degrees oven for 15-20 minutes, until the top appears lightly browned and the skin begins to pucker.

Remove from the oven and place the hot peppers in a sealed ziploc bag. Allow to cool for 15-20 minutes. This step will help the skins to release from the peppers.

Peel the skin away from the peppers. If necessary, use the tip of a paring knife to release an edge, then simply peel the skin away.

Enjoy your homemade roasted peppers!

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Roasted Brussel Sprouts with Chicken on the Side

Posted on October 12, 2010 by amydeline

It felt like the right time for a roasted chicken, rubbed and stuffed with tons of fresh garlic. Something about the aroma of roasting chicken and garlic seems to instantly warm the house on a crisp autumn day; the same effect as a fireplace ablaze with crackling logs in the winter or a cool glass of lemonade on a hot summer day. Comfort. My husband remarked that the scents which fill our house will leave lasting impressions on our kids. Someday, when they’re all grown up, they’ll catch a whiff of garlic somewhere and think of home. That’s a thought which comforts my heart.

Roasted chicken with garlic always makes a tasty meal, but the brussel sprouts became the surprise star of this show. One bite of the brussel sprouts and the chicken quickly became relegated to side-dish status. Don’t get me wrong, the chicken was delicious. But it paled in comparison to these brussel sprouts; these lovely, lovely brussel sprouts.  If you think you don’t like brussel sprouts, I implore you to try this recipe. It’s inspired by a similar dish, which my local Wegmans carried in their prepared foods section, last year. It was the first time I’d ever tried roasted brussel sprouts and I became an instant fan. The roasting process develops a vibrant, nutty flavor and pleasant texture, which is nothing like the bland, boiled brussel sprouts you may be familiar with. Tossed with crispy bacon and toasted walnuts, these brussel sprouts become a heavenly autumn feast.

Roasted Brussel Sprouts with Bacon and Walnuts

Ingredients

  • 1.5 Pounds Brussel Sprouts
  • 2 Tbsp Olive Oil
  • 5 slices Applewood Smoked Bacon, chopped*
  • 1/3 cup Walnuts, chopped
  • Salt and Pepper

*I prefer Applewood Smoked Bacon for it’s flavor. Plus, it’s uncured and nitrate free! If applewood smoked bacon isn’t available, regular bacon will work fine.

Directions

Preheat oven to 350 degrees. Cut off the ends of the brussel sprouts, slice them in half lengthwise, and remove any browned or yellow leaves. Toss the sprouts in olive oil and season with a sprinkle of salt and pepper. Place the brussel sprouts in a baking dish and cook  for 45-60 minutes (depending on the size of the brussel sprouts). Occasionally toss the brussel sprouts as they cook, to promote even browning.

While the brussel sprouts are cooking, prepare the bacon and walnuts. Warm a pan over medium heat. Add the bacon and cook until browned and slightly crispy. Carefully pour off the excess bacon fat, leaving a tablespoon or two in the pan. Add the walnuts and continue cooking for another minute or two.

During the last 15 minutes of the brussel sprouts’ cooking time, pour the bacon, walnuts, and remaining bacon fat over the sprouts. Toss to distribute. Continue cooking until the brussel sprouts are tender, but not mushy. Taste and season with additional salt and pepper, if desired.

For the Chicken: Preheat oven to 400 degrees. Remove and discard the giblets from a 5-6 pound roasting chicken. Rinse the chicken, inside and out, and pat dry. Place the chicken on a rack in a roasting pan. Pour about two tablespoons of olive oil over the chicken and give it a little massage to evenly coat. Rub a couple smashed garlic cloves all over the skin. Gently loosen the skin on the top. Insert a few garlic cloves under the skin. Throw a handful of garlic cloves inside the chicken. Generously season with salt and pepper. Place the roasting pan on a lower rack in the oven. Roast for 15 minutes at 400 degrees. Reduce heat to 350 degrees and cook until it reaches an internal temperature of 165 degrees, as measured by inserting an instant-read meat thermometer into a deep section of the breast. (My almost 6-pound chicken took about 90 more minutes.) Occasionally baste the chicken with the juices which will begin to collect in the bottom of the pan. When cooked, remove the chicken from the oven. Loosely cover with foil and allow it to rest for about 15 minutes. Carve and serve. *Save the carcass for chicken soup. An easy chicken soup guide will be coming up soon!

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Fettucine with Pumpkin Alfredo Sauce

Posted on October 5, 2010 by amydeline

Here in Syracuse, fall has definitely arrived. The trees are peppered with red, orange, and yellow and the leaves have begun their graceful journey to the earth. The crisp air has the rich smell of autumn, the kids are rejoicing in their collection of hoodies, and pumpkins are ripe for picking.

This past weekend, we took the kids to a great little place called, The Hollow, where every year we enjoy pumpkin picking and assorted fall festivities. There’s a small petting zoo (with a strange animal we dubbed a puppy-cow), a giant ‘sandbox’ full of dried corn kernels, small ride-on tractors, and piping hot, fresh apple fritters. For the first time this year, we even took the kids into the corn maze, which our three year old managed to guide us out of with only one small wrong turn and minimal panic.

Now what?

Then, of course, there are the pumpkins. This year, we finally remembered to bring a wagon so we could carry more than one or two pumpkins back to the car.

Pumpkins, pumpkins, pumpkins! I love a good pumpkin parfait or a sweet and spicy pumpkin pie, but pumpkin also works beautifully in savory dishes, like my flavorful Pumpkin Alfredo Sauce over Fettucine. Have I got your attention? This recipe is beyond simple and unbelievably delicious. I honestly squealed with delight when the spoon entered my mouth. I start with a basic alfredo sauce of butter, cream, parmesan cheese, and a touch of garlic. Then, I add a generous amount of pumpkin puree to the creamy sauce and stir. Simple as that. The result is pure autumn magic. Seriously, I promise that you won’t be disappointed!

I’d intended to do a photo guide on preparing fresh pumpkin puree to accompany this post, but the day took on a life of its own. Soon, I promise. In the meantime, canned pumpkin puree will work perfectly. Just be sure that pumpkin is the only ingredient.

Fettucine with Pumpkin Alfredo Sauce

Ingredients

  • 1/2 stick Butter
  • 1 tsp Garlic, minced
  • 1 cup Heavy Cream
  • 1 cup Pecorino Romano/Parmigiano Reggiano blend, grated
  • 1 cup Pumpkin Puree
  • Salt and Pepper, if desired
  • Chicken, cooked (optional)*
  • Pumpkin Seeds (for garnish)
  • 1 pound Fettucine

*I used chicken tenders, seasoned with salt and pepper, then baked at 400 degrees for 15 minutes.

Directions

Cook fettucine according to package directions. While the pasta is cooking, prepare the sauce. Melt butter in a saucepan or skillet over medium heat. Add the garlic and cook for a minute or two. Turn the heat down to medium low and add the cream. Whisk to combine. Bring the mixture to a gentle simmer and cook for a few minutes, stirring frequently, until the sauce begins to thicken. Add the cheese and whisk to combine. Whisk in the pumpkin puree and continue cooking for another minute or two. Taste and add salt and pepper, if desired. (The cheese already adds a good deal of salty flavor, so you may not need any extra salt.) If the sauce becomes too thick, add a little extra cream or even a touch of milk to thin it out.

To serve, spoon some of the hot sauce over cooked fettucine. Top with the warm chicken, pumpkin seeds, and additional parmesan cheese, if desired.

 

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Mission Fiesta

Posted on September 24, 2010 by amydeline

Tomorrow afternoon we will celebrate my little one’s second birthday. Where in the world did two years go?? It seems like only yesterday that I was waddling around, anxiously awaiting his birth. And now he’s this tiny little man. So utterly perfect.

I really love throwing birthday parties. There’s a good possibility that I actually enjoy throwing the party more than the kids enjoy celebrating the party. And with a little bit of thoughtful planning, I find it to be a relatively stress-free and enjoyable experience. In my opinion, a stress-free party is all about planning a menu which can be mostly prepared the day before and requires minimal fuss on the day off. I like dishes served cold or at room temperature or trays of food which can be reheated in the oven, while still maintaining their fresh taste and appearance. I avoid things like burgers, which need to be cooked in batches during the party and usually result in people standing around waiting for the platter to be refilled. I think burgers are great for barbecues, but for birthday parties, I like all the food to find its way to the table at the same time. Just my personal preference.

I also like to vary our party menus so that there’s always something new for our guests to enjoy. I’ve also got a few party standards, which I make again and again, like the Dinosaur Bar B Que Macaroni Salad. For this little fiesta, I’ll be serving an assortment of sandwiches and salads. Hopefully there will be a little something to delight everyone’s tastebuds.

Sandwich and Salad Party Menu

Sandwiches

Waldorf Chicken Salad on Pain de Campagne

Egg Salad on Marble Rye

Honey-Roasted Turkey Breast with Lorraine Swiss, Thinly Sliced Pears and Honey-Mustard on Mutligrain Baguette

PB&J on White

Roast Beef, Cheddar, and Apple with Horseradish Sauce on Onion Rolls

Prosciutto and Figs with Gorgonzola Cream on French Baguette

Fresh Mozzarella and Roasted Red Tomatoes with Basil Pesto on Ciabatta

Salads

Dinosaur Bar B Que Macaroni Salad

Greek Couscous Salad

Ambrosia Salad

Napa Cabbage  Salad

Today’s mission was simple. Prepare as much of the food as possible.

I started with the Ambrosia Salad. Ambrosia is a childhood favorite of mine. Seriously, it’s hard to disappoint kids with a salad whose main ingredient is marshmallows. My Aunt Theresa is the queen of ambrosia, so I use her recipe, which couldn’t be simpler. There are no set measurements and it’s almost impossible to mess up. Simply mix a bag of mini marshmallows with a can or two of strained mandarin oranges and a can or two of strained pineapple tidbits. Then mix in about 1/2 cup of sour cream. If desired, throw in a cup of shredded coconut. Stir and refrigerate. Make a few hours or a day ahead of time. If desired, garnish with marashino cherries.

Next, I got to work on the Greek Couscous Salad, another simple and delicious side salad. Simply cook some couscous according to package directions. Allow it to cool for a few minutes. Then, I made a greek vinaigrette using lemon juice, red wine vinegar, olive oil, garlic, a bit of greek seasoning, salt and pepper. Toss the couscous in the dressing. Throw in some crumbled feta cheese, chopped kalamata olives, marinated artichoke hearts, and sun-dried tomatoes.

The macaroni salad is one of my recurring regulars. I use the Dinosaur Bar B Que recipe, found in their cookbook. As I’ve mentioned before, I have a bit of an aversion to mayonnaise. So, I tend to avoid salads dripping in mayo. The Dinosaur recipe is hands-down my favorite macaroni salad, since it incorporates a good amount of creole mustard into the dressing, which cuts the mayo consistency. The flavor is fantastic! The salad starts with a pound of small pasta shells. Throw in some chopped celery, tomatoes, and green peppers. For the dressing, combine a cup of mayo (Hellmans, of course) with 1/4 cup of Creole Mustard. (I tend to add a bit more mustard). Add a teaspoon of brown sugar, 4 cloves of minced garlic, salt, and pepper. Toss the dressing with the pasta and veggies, then refrigerate to cool.

My egg salad recipe couldn’t be simpler. Hard boil some eggs. Cool the eggs under cold running water. Remove the shells and cut the eggs in half. Remove the yolks and place in a bowl. Use a fork to crush the yolks. Combine with enough mayonnaise and mustard until creamy. Season with salt and pepper. Chop the egg whites and add to the bowl. Slice a few green onions and add. Stir until well mixed.

I prepared my recipe for Waldorf Chicken Salad, which you can find here and my Basil Pesto recipe, which you can find here. To keep things simple tomorrow, I also sliced the mozzarella and the figs and prepared the honey-mustard sauce, horseradish sauce, and gorgonzola cream for the sandwiches.

For dessert, I baked my little guy a giant cupcake, using my favorite chocolate cake recipe, found here. I decorated the top with a dumptruck and candy rocks, per his request.


I made a double batch of the cake batter, so that I could bake some cupcakes. But, I way overfilled the cupcake pan, which caused the cakes to overflow. They began to fall apart when I tried to remove them from the pan. They were not in any condition for frosting. So, rather than waste the perfectly tasty cakes, I made Muddy Cups; a perfect addition to the Construction theme we’ve got going on. I stuffed the slightly mangled cupcakes into the bottom of small plastic cups. Then I covered them with a scoop of chocolate pudding and sprinkled them with crushed Oreos and candy rocks.

I’ll also be serving a Caramel Apple Cake and Peanut Butter and Jelly Baklava. Those recipes will follow at a later date.


It was a productive day and we’re in good shape for tomorrow’s party. All that remains for tomorrow is composing the actual sandwiches, baking the Caramel Apple Cake, and decorating, of course! Should be a fun, stress-free, and tasty party!

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Posted in Cakes, Chocolate, Desserts, Dressings and Condiments, Eggs, Food, Main Course, Recipes, Salads, Sandwiches, Side Dishes, Vegetable and tagged , , , , , , , , , . Bookmark the permalink.
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The Gourmand Mom

Good food, seasoned with a dash of life