Soup's On! Butternut Squash Soup!

It's going to be a cool one here in our area so I'm putting together a small amount of Butternut Squash Soup.  I have read different ways to make it and ingredients to use so I'm adding a little bit of each ingredient that appeals to me and we'll see what develops. I adapted this recipe to our liking.  The original was posted on my recipes.com. and I think it was really good! Note: The asterisks indicate my add in's or substitutions. Delicious!!

Happy Thick and Creamy Soup!

Soup and Turkey Sandwiches on Light Italian Bread

The most cumbersome part of making Butternut squash soup is cleaning the squash.  I have used it in recipes but mostly as a side dish.  I usually clean  the whole squash and use what I need in a recipe or freeze it for later use.

• Soup:
• 1 tablespoon butter
• 3 1/2 cups cleaned, cubed and peeled butternut squash (about 1 1/2 pounds)
• 3/4 cup chopped carrot
• 1/2 cup chopped sweet onion 
• 1 small  clove minced garlic *optional
• 1/2 cup chopped celery*optional
• 2 1/2 cups fat-free, less-sodium chicken broth
• 1/4 cup half-and-half(fat free)*
• 1/8 teaspoon salt 
•  Garnish with chopped chives*

1. 1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt. 
1.  Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
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Note:  If you have an immersion blender you can use it.  Just watch when using or you'll have butternut squash everywhere..

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4. Happy Cooking from my kitchen to yours,
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4. 9/22/12

Easy Chicken Alfredo with penne

As ya all know (as you know) I am all for easy meals most days. Especially during the summer so today I bought a Rotisserie Chicken and let the rest up to a recipe from all recipes.  I eliminated the broccoli and zucchini that had been suggested to add to the recipe but feel free to steam some and add it into the mix before serving. Enjoy! :)

The below recipe is as I made it.  I wound up adding the extra milk to make it creamier.

• 8 ounces dry penne pasta cooked according to directions (al dente )
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• 1- (8 ounce) package cream cheese
• 6 tablespoons butter
• 1/2  to 3/4 cup milk
• 1/2 teaspoon garlic powder

• salt and pepper to taste
• 1 -Store bought Rotisserie chicken breast, sliced or cubed
  
  1/4  cup shredded Parmesan cheese 
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1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.
3. Mix in chicken.  Cook while you reduce heat, and simmer approximately 5 minutes. Toss with drained penne and serve with a light salad.  You can double recipe to make more amount of pasta or for extra sauce.

Creamy Lemon Pepper Orzo with Chicken

For those of us who really want to eat healthy most days here's an easy suggestion for you.  I found it on food network and it's on my to make soon list.

Ingredients

1/4 cup plain fat-free Greek yogurt, at room temperature
1 tablespoon extra-virgin olive oil
1 large clove garlic, minced
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper
3 boneless skinless chicken breasts or thighs
1 cup whole grain pasta
1 cup frozen petite peas, thawed and patted dry
2 ounces finely crumbled goat cheese, at room temperature
4 tablespoons chopped fresh herbs, such as basil and tarragon

Directions

Whisk together the yogurt, 2 teaspoons of the oil, garlic, lemon juice and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.

Bring a pot of water to a boil and preheat an outdoor or indoor grill to medium heat. Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board at let stand for at least 5 minutes.

Add the orzo to the boiling water and cook according to package directions for al dente, stirring in the peas the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the fresh herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter.

Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon fresh herbs and serve.

adapted from foodnetwork.com