Dec 10

Butternut Squash Soup

If you have been to Panera Bread and enjoyed their squash soup, you will love this soup recipe. This is considered a copycat recipe and I think it is dead on. The apple cider, honey, curry, and cinnamon add perfect sweetness and spice. Though this is delicious with a side salad or a sandwich, I think it is a perfect first course dish to serve in fall and winter. Enjoy!

Butternut Squash Soup
1 butternut Squash
1 small onion
2 Tbsp. olive oil
15-oz. can pure pumpkin
2 C. chicken or vegetable stock
1-3/4 C. apple cider
1-1/2 C. heavy cream
2 Tbsp. honey
1/4 tsp. curry powder
1/2 tsp. cinnamon
2 tsp. salt
1/2 tsp. black pepper
Pumpkin seeds (for garnish)

Preheat oven to 450 degrees. Peel and seed squash and cut into chunks. Peel and quarter onion. Toss squash and onion in olive oil and salt and pepper to taste. Cook for 20 minutes, then allow to cool at least 10 minutes.

Puree in blender or a food processor. In a large sauce pan, combine squash puree, pumpkin, stock, apple cider and cream. Bring to a low boil over medium heat.

Add honey and spices and simmer for 10 minutes. Garnish with pumpkin seeds.

Dec 01

Caramel Pumpkin Spice Lattes

Do you love the pumpkin spice lattes at Starbucks? Well, now you can save money and calories by making them yourself. These are so quick and easy to make you can enjoy them anytime of day. If you like salted caramel use that instead for extra deliciousness. If you don’t have pumpkin pie spice, remember to check out my recipe here at Stirmypot, you might just have everything you need in your pantry. Enjoy!

Caramel Pumpkin Spice Lattes
2 Tbsp. canned pumpkin
2 Tbsp. maple syrup
1/2 tsp. pumpkin pie spice
1-1/2 C. milk
1 Tbsp. vanilla extract
1-1/2 C. strong-brewed coffee, warm
Whipped topping, caramel sauce, and cinnamon for serving

In a medium saucepan over medium-high heat, bring pumpkin, syrup, and spice to a low simmer. Slowly whisk in milk and vanilla. Bring mixture to a low simmer then remove from heat.

Transfer milk mixture to a blender or food processor. Pulse several times until mixture is foamy and frothy. Be careful as the mixture is hot.

Divide hot coffee between 3 coffee cups. Pour hot milk mixture over coffee in each cup. Pipe whipped topping on top and hot coffee and drizzle with caramel sauce. Sprinkle with cinnamon. Serve immediately.

Nov 15

Hot Black Bean & Corn Dip

Need a new quick and easy appetizer for this coming holiday season? Look no further, this dip is full of flavor and one bite won’t be enough. Depending on your crowd you may just want to double the recipe! Rotel and cream cheese provide a creamy tomato sauce seasoned with chili powder, garlic powder and cumin. Add your corn, black beans and cheese and you have a great tex-mex dip. Enjoy!

Hot Black Bean & Corn Dip

1 (15-oz.) can yellow corn, drained (fresh or frozen work great)
1 (15-oz.) can black beans, drained & rinsed
1 (10-oz.) can Rotel (diced tomatoes with green chiles)
1 (8-oz.) cream cheese, softened & diced
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. cumin
pinch ground cayenne pepper
1 C. shredded cheese of choice, divided

Preheat oven to 350 degrees. In a medium bowl, add the corn, black beans, Rotel, cream cheese, chili powder, garlic powder, cumin, cayenne, and 1/2 cup shredded cheese. Stir together to incorporate.

Pour into a 2-quart baking dish and spread evenly. Top with remaining 1/2 cup shredded cheese.

Bake for approximately 25 to 30 minutes, until cheese has melted and mixture is bubbly.

Nov 03

Apple Cinnamon Swirl Bread

This quick, easy and super moist bread is bursting with holiday flavors of apple and cinnamon. Perfect idea for a hostess gift! Though it is delicious on its own, you can choose to drizzle the simple glaze over the bread. Either way……enjoy!

Apple Cinnamon Swirl Bread
Cinnamon Filling:
1/4 C. light brown sugar
2 Tbsp. butter, softened
2 tsp. cinnamon

Apple Filling:
2 apples (about 2 cups) peeled, cored and diced
1 1/2 tsp. all-purpose flour
1 tsp. sugar

Bread:
2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 C. (1 stick) unsalted butter, room temp.
3/4 C. sugar
2 large eggs
1/2 C. milk
1 tsp. vanilla

Glaze (optional):
1 C. confectioners sugar
1 1/2 Tbsp. milk

Preheat oven to 350 degrees. Grease a 9×5 loaf pan and set aside. In a small bowl, combine the cinnamon filling and set aside. In another small bowl prepare the apple filling and set aside.

For the bread, in a medium bowl mix together the flour, baking powder, baking soda and salt. Using an electric mixer cream butter and sugar. Stir in eggs one at a time then milk and vanilla. Gradually add in flour mixture until combined. Fold in apples. Pour batter evenly in prepared loaf pan. Dollop mounds of cinnamon filling on top of bread. Using a kitchen knife swirl filling in bread.

Bake on center rack for about 55-60 minutes until toothpick inserted into the center of bread comes out clean. Remove from oven and set on a cooling rack to cool completely.

If you are adding the glaze, in a small bowl mix confectioners sugar and milk until creamy. Drizzle over bread.

Oct 22

Pumpkin Pecan Crunch Muffins

It’s fall and time for pumpkin desserts! These muffins will wow you with flavor, and fill your house with the aroma of cinnamon, clove, and nutmeg. Quick and easy to prepare, the light and fluffy muffins have a crunchy nut topping sprinkled on top. A plate or box of these would make an amazing gift for someone on your list this holiday season! Enjoy!

Pumpkin Pecan Crunch Miffins For the Topping:
3 Tbsp. all-purpose flour
3 Tbsp. unsalted butter, melted
1/4 C. demerara sugar (raw cane sugar, also called turbinado)
1/2 C. chopped pecans
1/4 tsp. cinnamon

For the Muffins:
2 C. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 C. granulated sugar
2 large eggs
1 (15-oz) can 100% pure pumpkin

Preheat the oven to 350 degrees. Spray two standard muffin pans with cooking spray.

Begin with the topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. Set aside.

Move on to the muffins: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside.

In the bowl of an electric mixer, beat the butter and sugar at low-speed until just blended. Add the eggs one at a time, beating well after each addition; continue beating at medium speed until very light and fluffy, a few minutes. Add the pumpkin and beat until combined, scraping down the sides of bowl as necessary. Turn the speed down to low and mix in the flour until just combined.

Transfer batter to muffin pans, filling each muffin tin about 3/4 full. Sprinkle topping evenly over batter. Bake for about 30 minutes. Let the muffins cool on rack for about 10 minutes, then turn out onto rack to cool completely (use a butter knife to lift them out of pan).

Oct 12

Wild Rice Salad

Wild rice is another new ingredient for me to use. It takes much longer to cook than white or brown rice and has a nutty flavor with a chewy texture. It’s full of protein, fiber and other great nutrients our bodies need. This cold salad has crunch from the nuts and celery, sweetness from the cranberries, and a zip from the dressing. I used a raspberry balsamic vinegar I already had and thought it was delicious. I also was able to whisk the dressing together in a bowl instead of using a blender. Enjoy!

Wild Rice Salad 1 C. wild rice
1/2 C. dried cranberries
1/3 C. chopped toasted pecans
1/3 C. chopped toasted unsalted cashews
1/4 C. finely chopped green onions
2 Tbsp. finely chopped celery
2 Tbsp. finely chopped red onion

Dressing:
2 Tbsp. raspberry vinegar or red wine vinegar
1 Tbsp. lemon juice
1 small garlic clove, minced
1 tsp. Dijon mustard
1 tsp. sugar
1/3 C. olive oil
1/2 tsp. pepper

Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well. Transfer to a large bowl and cool. While the rice is cooling, mix in the dried cranberries, pecans, cashews, green onions, celery and red onion.

Mix the vinegar, lemon juice, garlic, mustard and sugar in a blender. While the blender is running, gradually pour in the olive oil. Pour the dressing over the rice mixture and toss.

Sep 29

Greek Yogurt Caesar Dressing

Easy, delicious, and healthy. Greek yogurt replaces the egg yolk, but supplies richness and tang to the dressing. I had never purchased anchovies before and was hesitant to believe all the chefs that claim they add depth and complexity to a dish without a fishy taste. Once I realized they were an ingredient in Caesar dressing and many steak sauces I was willing to give them a try, and they were correct. This dressing comes together within minutes using a blender or a food processor and will keep in the refrigerator for up to 3 days. Enjoy!

Greek Yogurt Caesar Dressing
3/4 C. Greek yogurt
2 Tbsp. fresh lemon juice
1/4 C. grated Parmesan
5 anchovies
1 Tbsp. olive oil
1 Tbsp. Dijon mustard
1 small garlic clove, chopped
1/2 tsp. dried oregano
3/4 tsp. salt
1 tsp. black pepper

Combine the yogurt, lemon juice, Parmesan, anchovies, olive oil, mustard, garlic oregano, salt and pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep, refrigerated, for up to 3 days.

Sep 09

Balsamic Glazed Roast Beef

This slow cooker dish will become one of your favorite ways to serve roast beef. The beef is tender and juicy, and the sweet and tangy balsamic glaze takes it to another level. The slow cooker makes this a perfect meal for those hectic weekdays, and it’s impressive enough to wow company. Serve with a fluffy bowl of mashed potatoes, rice or roasted potatoes and a salad and you have an incredible meal. Enjoy!

Balsamic Glazed Roast Beef
For the roast:
1 (3-4 pound boneless) chuck or round roast
1 C. beef broth
1 /3 C. balsamic vinegar
2 Tbsp. soy sauce
2 Tbsp. honey
1/2 tsp. red pepper flakes
4 cloves garlic, chopped
1/4 tsp. pepper

For the glaze:
1 1/2 C. cooking liquid (from the roast, strained)
2 Tbsp. cornstarch + 2 Tbsp. water
3-4 Tbsp. balsamic vinegar
1/4 C. brown sugar
1 Tbsp. soy sauce
Salt and pepper, to taste

Place roast beef in a lightly greased slow cooker. In a small bowl, combine the beef broth, balsamic vinegar, soy sauce, honey, red pepper flakes, garlic and pepper. Pour over roast beef. Cover and cook on low for 6-8 hours, or until beef is tender.

Remove roast from slow cooker and slice or shred. Cover and keep warm. Remove 1 1/2 cups of liquid from the slow cooker and pour through a mesh strainer into a medium saucepan. Stir together cornstarch and water in a small bowl. Whisk into saucepan, along with 3-4 tablespoons of balsamic vinegar, brown sugar and soy sauce. Bring to a boil, whisking constantly, until mixture thickens. Season with salt and pepper, to taste. If desired, add additional water or cooking liquids for a thinner glaze. Pour glaze over beef and serve.

Sep 01

Island Pork Tenderloin

You are going to love this pork tenderloin! The cinnamon along with the cumin and chili powder bring such amazing flavor to this pork. There is some spice from the hot sauce but not too much. This dish is quick and easy to prepare which makes it perfect for weeknights or company. Enjoy!

Island Pork Tenderloin
Spice Rub:
2 tsp. salt
1/2 tsp. pepper
1 tsp. cumin
1 tsp. chili powder
1 tsp. cinnamon
2 pork tenderloins (2 1/4-2 1/2 lbs. total) trimmed
2 Tbsp. olive oil

Glaze:
3/4 C. packed brown sugar
2 Tbsp. finely chopped garlic
1 Tbsp. hot sauce

Stir the spice rub ingredients together in a small bowl and rub all over the pork. Heat oil in a ovenproof 12-inch heavy skillet over medium-high heat. Brown pork, turning occasionally, about 4-5 minutes total. Remove from heat, but leave pork in skillet.

Stir the brown sugar, garlic and hot sauce in a small bowl. Pat the mixture on top of the pork. Place the skillet in the oven at 350 degrees. Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes. Let pork stand in skillet, loosely covered with foil for 10 minutes.

Aug 26

Raspberry Limeade Granita

Granita is a semi-frozen dessert made from sugar, water, and various flavorings. Originally from Sicily, it is available all over Italy. I’ve never been to Italy and enjoyed granita, but I have heard you can not duplicate it, but this is quit delicious and refreshing anyway. If your granita freezes solid before you can stir it, let it stand at room temperature for 15 to 20 minutes. Shave with a fork to create crystals. Freeze until ready to serve. Enjoy!

Raspberry Limeade Granita
1 C. fresh raspberries
1/2 C. fresh lime juice
1 1/2 C. simple syrup
Chilled rum (optional)

Process first 3 ingredients and 1 cup cold water in a blender 30 seconds or until smooth. Pour into a 9×5-inch loaf pan. Freeze 4 to 5 hours or until ice crystals form, stirring every hour. If desired, top each serving with a shot of chilled rum.

Simple syrup:

Bring 1 cup water and 1 cup sugar to a boil in a small saucepan over medium heat, stirring occasionally. Boil 1 minute or until sugar dissolves. Remove from heat, and cool 30 minutes. Refrigerate in an airtight container up to 2 weeks.