Nothing better than homemade soup. This is easy, extremely flavourful and a winner for sure at the table.
Are you ready? Remember to always recite the mantra “Damn I can do this”.
- 4 chicken thighs, skin on, bone in
- 1 medium butternut squash, peeled and cut in 1 inch cubes
- 1/2 medium yellow onion, medium dice
- 2 tbsp. olive oil
- 4 cups low sodium chicken broth
- 1/4 tsp. cumin and coriander
- 2 tbsp. lemon juice
- pinch of salt and pepper
Preheat oven to 425. Line a cookie sheet with parchment paper and add the chicken, butternut squash and onion. Toss with olive oil and bake in the oven for about 30 minutes.
Remove the chicken and let cool. Transfer remaining ingredients to a saucepan, add the broth and simmer on medium heat for about 10 minutes.
Now with a wooden spatula or potato masher, mash some or all of the vegetables until the soup is thick.
Remove the skin, bone and any cartilege from the chicken and break into bite size pieces and add to the saucepan.
Stir in 2 tbsp. lemon juice, pinch of salt and pepper.
Serve in a pretty soup bowl with a slice of toasted baquette (or two).
Bacon Fig Wrapped Brie
Everyone has done this, one way or another. The latest and bestest addition, we think, is the bacon fig jam that is sold in winery stores or high end foodie stores.
- 1 sheet of puff pastry, thawed
- 1 8 oz. round Brie or Camembert cheese
- 1 egg
- 2-3 tbsp bacon fig jam
Heat oven to 400 degrees. On a floured surface, unfold the pastry sheet.
Place the cheese round in the center, add the jam on top and carefully fold the pastry over, cutting off the excess. Brush the seam with egg wash to seal.
You can make additional decoration to place on top from the scraps.
Place on a parchment lined cookie sheet, turn it over (seam down) and brush with the beaten egg. Bake in the oven for approximately 20-25 minutes until a golden brown. Let stand for about 15 minutes.
Put on a pretty plate with a variety of crackers. Have the wine chilled and sparkling glasses at the ready. Invite a few of your best friends over and the conversation will be lively.
Lamb Burgers With A Peach/Pistachio Chutney
If you have never had a lamb burger, this would be a good one to start with. The flavours are so perfect together.
- 1 lb. ground lamb
- 1 large egg yolk
- pinch of salt and freshly ground pepper
- 4 portobello mushrooms caps
- olive oil
- 4 buns
- gouda cheese slices
- thinly sliced cucumber slices
In a large bowl, combine ground lamb, salt, pepper and egg yolk. Shape into 4 burgers and refrigerate.
Preheat the barbecue on high and brush the grill and oil. In the meantime, make the chutney.
Chutney
- 2 tbsp. shallots, minced
- 2 tbsp. butter
- 4 tbsp. dried peaches, diced
- 1 tbsp. honey
- 4 tbsp. peach nectar
- 3 tbsp. chopped pistachios
- dash of fig balsamic vinegar
In a skillet, sweat the shallots in butter, but do not brown. Add the peaches, nectar and honey. Simmer until the liquid has disappeared. Set aside and cool to room temperature. Add the pistachios and a dash of balsmic vinegar. Refrigerate while now grilling the burgers.
Grill the burgers until cooked. While the heat is high, brush the mushroom caps with oil on both sides and grill both sides until done. Set these aside.
Turn off the burners and grill the buns and keep warm. Also add a slice of cheese on each burger. Close the lid and let the cheese melt.
Place a burger on each bun, add the mushroom cap and a dollop of the chutney, a couple of the cucumber slices for that extra crunch and top with the other half of the bun. This is very yummy.
Tips On Making The Perfect Burger
Alright, I admit it, I don’t barbecue, but my beloved husband does. These are some great tips and may be useful if you are a beginner with the tongs and heat, or one who consistently burns everything in sight.
If it is warm outside and your hands ar warm, first hold a few ice cubes in them to cool them down. You want to have cold hands and working quickly, shape them. They should be about 1 inch thick for even cooking and you should cover the patties with waxed paper and refrigerate for about an hour before grilling.
If you think you know everything about grilling, PLEASE, PLEASE, PLEASE read the following. Always turn your barbecue on high for about ten minutes with the lid closed. Now with a brisk brush clean the grills and then oil them so nothing will stick.
Place the patties and cook until they are well marked. Don’t rush it. When it is cooked, it will release itself. If not, it will tear the burger. Never, ever press your burger with a spatula. This releases all the juices and the flavour disappears. When they are well marked and can easily be lifted, place them on another part of the barbecue where it is not so hot and further cook them through.
Warm your buns, add any and all condiments on them and then add the burger. OMG! will they ever taste good.
Note: your can insert cubes of cheese in the middle of the patty before cooking and cover it up with the meat, or finely chopped mushrooms, or a creamy horseradish dollop. Anything you want. You can also add a fried egg on top of the cooked burger or a salsa or fried, crispy onions, or a grilled portabella mushroom top and/or bacon.
Serve this with the grilled Romaine Salad and you will have a meal fit for a king. Honest!
Peachy French Toast
This is the time for peaches and why not use them in every way possible. Try this recipe. It serves 2, so if more mouths to feed than that, add accordingly all the ingredients.
- 2 croissants (day old is best)
- 1/4 cup cream cheese, softened
- 2 large, ripe peaches
- 3 large eggs
- 1/2 cup half and half cream
- 3 tbsp. sugar
- 1 tsp. pure vanilla extract
- butter for frying
- icing sugar
Slice the croissant in half, lengthwise and spread 1 tbsp. of the cream cheese on each half.
Slice the peaches and place most of the slices on one half of each croissant. Put the tops back on each one.
Beat together in your electric mixer the eggs, cream, sugar and vanilla. Soak each croissant in this mixture but not to get them soggy. Melt the butter and cook each one until they become a golden brown and warm in the middle.
Place on a pretty plate, add the remaining peach slices and sprinkle a generous amount of icing sugar. If you JUST happen to have on hand, a dollop of whipped cream, it will just take this one over the top. Place a couple of mint leaves on the side (for colour).
I told you it was yummy…..and I didn’t lie.
Cheater Cheese Rolls
This is one fast and easy recipe for a breakfast roll. Even your children can make this one. Great for Dad’s to put together for Mother’s Day or Birthdays. Add a glass of juice, a flower in a glass and you have more brownie points.
- 3/4 cup sugar
- 1/4 cup chopped pecans
- 1 tbsp. grated orange rind
- 6 oz. softened cream cheese
- 2 10z. pkg. flaky biscuits (I told you it was for cheaters)
- 1/2 cup melted butter
Preheat oven to 350 degrees. Combine the sugar, pecans and grated orange rind. Set aside.
With a sharp knife, carefully cut the cream cheese block into 20 pieces, equal in size. Split each biscuit in two and place 1 square of the cheese in the middle and put the top back on. With a fork, seal the edges together.
Dip each biscuit in the butter to coat and then into the sugar mixture. Place
on a parchment lined cookie sheet and bake for about 18-20 minutes until lightly browned.
YUMMY!
Blackberry/Cranberry Coffee Cake
This recipe is very popular with all who have eaten it. Always asking for the recipe. Here it is.
- 2 1/3 cups of flour
- 1/2 cup sugar
- 3 tsps. baking powder
- pinch of salt
- 2 large eggs
- 3/4 cup whole milk
- 1/4 cup Crisco oil
- 1/2 cup fresh cranberries, chopped
- 1/2 cup fresh blackberries
- 1/3 cup dark brown sugar
- 1/4 cup butter
- 1/4 cup chopped pecans
- 1 tsp. ground cinnamon
Preheat oven to 350 degrees. Sift together 2 cups of the flour, sugar, baking powder and salt in mixing bowl. In your electric mixer, beat the eggs until frothy and add the milk and oil.
Pour the egg mixture into the flour and mix together until blended. Add the cranberries and carefully fold in the blackberries so as not to break them up. Place in a greased tube or bundt pan.
Now mix together the remaining flour, brown sugar, butter, nuts and cinnamon. Sprinkle evenly over the top of the cake batter. Bake in the oven for about 50 minutes.
Cool the cake in the pan for about 10 minutes then invert on your prettiest cake plate. “Damn I did this”……AGAIN! When plating, add a dollop of whipped cream and a couple of blackberries.