Tuesday, November 2, 2010


Okay so I am not s stingy person AT ALL when it comes to recipes and I apologize for not posting any. I had a couple people send me messages on FB for them so I thought I would just go ahead and post them. Better late than never, right? The first two are from the November Edition of Better Homes and Gardens and the third is one from a friend that I have tweaked a bit.

Butternut Squash Soup w/ Thai Gremolata
2 lb. BN Squash (peeled, seeded, cut into 1 in. pieces)
2 c. Chicken Broth
14 oz. can unsweetened Coconut Milk
1/4 c. finely chopped onion
1 Tbsp. packed brown sugar
1 Tbsp. Soy Sauce
1/2 to 1 tsp. Sriracha sauce
2 Tbsp. Lime juice
1 recipe Thai Gremolata
Thai Gremolata
In bowl stir together 1/2 c. chopped fresh basil or cilantro, 1/2 c. chopped peanuts, and 1 Tbsp. finely shredded lime peel.
1. In large slow cooker stir together squash, broth, coconut milk, onion, B. sugar, soy sauce, and sriracha sauce.
2. Cover; cook on low for 4 to 5 hours or high for 2 to 2 1/2.
3. Before serving blend in blender or with an immersion blender until smooth. Stir in lime juice and serve!!
Pork Loin with Parsnips and Pears
1 1/2 lb. boneless pork loin (I used a Turkey tenderloin)
3 Tbsp. Worcestershire
1 Tbsp. Olive Oil
4 small parsnips (peeled and sliced)
2 pears (cored, sliced and/or chopped)
1/2 c. Apple juice
1. Slice pork 1/2 inch thick; sprinkle with salt & pepper. Brush with some Worcestershire.
2. In 12 in. skillet, heat oil over med. heat; add meat and brown on each side. Remove to plate; cover and keep warm.
3. In same skillet cook parsnips and pears, stirring occasionally, for 5 minutes or until parsnips are crisp-tender. Stir remaining Worcestershire and apple juice into the skillet. Return meat to skillet ; cook until no longer pink.
4. Remove pork and vegetable to serving platter and continue to boil sauce until slightly thickened.
5. Pour sauce over meat and vegetables! ENJOY!
Corn Chowder
1/4 lb bacon
1 1/2 c. chopped onion
1 c. sliced celery
1 c. chopped red bell pepper
4 c. peeled/diced red potato
1 c. water
2 cans drained Fiesta Corn
1 can Rotel
2 cups milk
12 oz. can Evaporated Milk
1/2 tsp Salt
1/2 tsp. Pepper
1/2 tsp. Red pepper
1. Cook bacon in a large pot and remove.
2. Saute onions, celery, and bell pepper in bacon drippings.
3. Add Rotel, potatoes, and water. Bring to a boil, cover and reduce heat; let simmer until potatoes are tender.
4. Add corn & milks, stir well; stir in bacon, salt and peppers. Cook until thoroughly heated. ENJOY!

I think that's it for today!!
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