Sunday morning arrives and hubby isn't feeling well. After we consumed our 1st pot coffee and several episodes on the food network, I was in the cooking mood. The Food and Entertainment Event was just a thought and had decided I didn't want to go. So off to the store I go.
I came back with lots goodies and a couple of hours of cooking to do for a fabulous meal.
We do this quite often, since we love food. I am always looking for new ideas, recipes and always willing to try them. I thought I would share with you the recipes and our dinner.
I had some root vegetables to roast for our Roasted Butternut Squash Soup. Below you will find the recipe
Roasted Butternut Squash Soup
1 butternut squash peeled and cut into chunks
2 Fennel Bulbs cored and chopped coarsely (save fronds for decorating soup)
1 large onion peeled and chopped coarsely
1 celery root peeled and cut into chunks
1 apple peeled, cored and roughly chopped
1 cup (or more) chicken stock
1 Tbs of Half n Half
1 tbs Olive Oil
Place vegetables on a sheet pan. Pour olive oil over vegetables and salt and pepper. Mix vegetables until well covered with the oil. Roast vegetables in a 350 oven until roasted and caramelized.
Remove and place half of the mixture in a blender. Pour some of the chicken stock in with the vegetables and puree them to the consistency of your choice. Remove and place in pan. Place remaining vegetable and do the same procedure. On low, add the half n half and more chicken stock if needed. I like my soup a little thick, but use as much stock as you like. Add fronds to soup. Adjust seasoning and Enjoy!
Now that we have had our soup, we are on to the main course. Herb Roasted Chicken, Roasted Mini Golden Potatoes, Sour Dough Stuffing, Spicy Parmesan Green Beans and Kale with Dinner Roll and
Pumpkin Pie for dessert.
We had a wonderful Sunday dinner and was pleased in my decision in staying home and cooking.
Hope everyone had a wonderful weekend and see you Thursday for Susan's Between Naps on the Porch
and Tablescape Thursday
(recipes below for the rest of the meal)
Herb Roasted Chicken
salt and pepper
chicken rub (recipe below)
1 cup of chicken stock
1 cup of white wine of choice (I used Moscato)
1 bag of small golden potatoes
1 onion sliced
Rub paste under skin of chicken and on top. Salt and pepper inside and out and place juiced lemon inside the cavity of chicken. Place potatoes and onion around the chicken in a roasting pan. Pour the chicken stock and wine around the chicken and make sure you s & p the potatoes. Bake chicken in an 350 oven until chicken temp reaches 175.
When chicken is done, remove and let rest for 30 mins. Remove potatoes and set aside. Remove onions. Pour the pan drippings in a grease seperator. Place onions back in pan and sprinkle with 1 tbs of flour and cook until rawness is gone. Add you stock back into your pan to make your gravy. You may add a little cream if you like creamy gravy. Season your gravy.
Carve your chicken and place on platter. Spoon gravy chicken or place in gravy boat. Enjoy!
1 tbs chopped garlic
2 sprigs rosemary
2 bunches thyme
1 bunch chives
zest of 1 lemon
juice of 1 lemon
enough olive oil to make a paste
chop herbs and place in bowl with garlic. Add lemon zest and juice of lemon. Stir in olive oil enough to make a paste.
Sour Dough Stuffing
1 round sour dough bread cubed
1 onion chopped
2 ribs of celery chopped
2 tbs olive oil
4 links of sweet italian sausage
1 cup dried cranberries
1 apple peeled and sliced
1 tsp. celery seed
1 cup chicken stock
1 tbs apple cider vinegar
Saute onions and celery in olive oil for 3 mins. Add apples and cook til mixture is tender.
In another fry pan, remove sausage from casings and place in pan. Break up sausage with fork. Saute til done. Remove sausage and place with apple mixture. Add a couple of tbs of olive oil to the sausage drippings and add your bread cubes to absorb. Place bread cubes on roasting pan and roast til toasted.
To your sausage mixture, add the chicken stock and apple cider vinegar and reduce to half.
Combine bread, cranberries, sausage mixture, beaten eggs, celery seed and salt n pepper. Mix and put in a 13 x 9 glass sprayed dish, cover and bake at 350 for 30 to 35 mins. You may remove the foil for the last 5 or 10 mins to brown top.
Spicey Parmesan Green Beans and Kale
3 tbs olive oil
1 medium onion sliced
1/4 lb cremine trimmed and quartered
1/2 lb green beans trimmed and cut in 1" pieces
2 tsp salt
1/2 tsp pepper
1/4 cup wine (white)
1/2 tsp red pepper flakes
1 bunch kale (1/2 lb) stemmed and chopped
2 tbs freshly squeezed lemon juice (1 lemon)
3 tbs parmesan cheese
Warm olive oil in a large pan over med high heat. Add mushrooms, green beans, s & p and cook for 2 mins Add wine and continue cooking until beans are tender, stirring once or twice. Add more wine if mixture gets a little dry.
Add red pepper flakes and Kale and continue to cook until kale is wilted. Add zest of lemon and the juice. Add parmesan. Toss to coat and serve.