Curried Summer Squash Soup

Tap tap tap.... is this thing on?... :)

We have had quite a busy summer so far. It opened with an amazing wedding - so incredibly happy for my brother-in-law and new sister-in-law. Classic, beautiful, southern wedding, but so unique and incredibly them. 

The day before that was the rehearsal dinner, and I was part of the cooking crew for our French Picnic themed dinner... smoked chicken, chilled squash soup, roasted green beans, yum yum. I was particularly thrilled with the chilled squash soup. My husband had started a garden for us in the backyard, and I knew I had a lot of summer squash... so this is my spicy twist on the rehearsal dinner recipe. I'm calling it curried because it's a little spicy and has curry powder in it. I'm not sure if that's technically correct or not, all well. 

Ingredients:

Several medium sized summer squash, seeded and chopped.

One medium onion, chopped

2 tbsp. butter

Dash of olive oil

2 tsp curry powder

1 tsp nutmeg

1 tsp cayenne pepper

1 tsp white pepper 

1 tsp tumeric 

Salt (to taste)

Water (about 1 to 2 cups, depends)

3/4 cup heavy cream (more or less to your taste)

How To Make it:

*Note: You will need some type of blender for this. 

First, get a pretty big soup type pot on medium heat. Toss in the butter and dash of olive oil.

Next, start seeding and chopping your summer squash. I cut them half, and then use a spoon to scoop out the seeds.

Chop them up, it doesn't need to be perfect, because it's going in the blender. Whoot. Just help the blender out. Set those aside.

Next, chop up your onion. Put it in the pot that has your butter and olive oil. Let those and soften. Once they have cooked for about 2 minutes, put in all of your spices. The ones I posted are suggestions - feel free to experiment, but that combo gives a real nice subtle heat for your soup. Let the onions and spices sizzle and look and smell wonderful.

Mmmm. Yum. Next, put the squash in on top of that and mix it around. Let the squash and onions and spices cook for a few minutes so that the squash softens.

Your kitchen should be smelling pretty yummy right now. Good job. Now, you need to put enough water in the pot to just barely cover the squash - too much water and the soup will be too runny, not enough... you get my drift. Just cover the veggies. 

Now, bring the pot to a low, steady simmer and just let it go for about 10 to 12 minutes or so... stir occasionally. 

Okay so here comes the fun part.... soup time. You can do this several ways. This is how I go about it.... I empty the entire thing into another big casserole container. I think of this as my pre-blended pot, and the blended stuff is going back into the original pot... hope that makes sense. I blend it in about two batches and then put it in the original soup pot over low.

Whoo hoo you are almost done! Now you have your blended squashy puree over low in the pot. Now you can add your heavy cream - I add at least a half a cup, but it's how creamy you want the soup to be. 

It's such a pretty color. Now taste your soup. If you would like more heat or spices, add them slowly and continue to taste until you're happy. The soup is excellent hot or chilled, it is a mild flavor and slow steady heat that makes it very enjoyable. I served it with grilled cheese for a nice week day dinner with the hubster.

Our garden overflows with squash. Probably gonna be making this one a lot. Hope y'all enjoy! :)

Roasted Root Vegetables

Happy New Year everyone! And Happy Super Bowl Sunday :) It's been a very blustery winter these past few weeks! 

I grew up in Pennsylvania, Ohio, and Delaware (mostly). So when it comes to snow, I have memories of walking on a frozen Lake Erie, our dog getting stuck, and staring at the snow because it was taller than me. In Virginia, it's a little different.... threats of snow or drops of snow mean that school is cancelled for two or three days in a row! My schedule has been very wonky these past few weeks. 

Winter time isn't necessarily my favorite season, but I do love food in winter. One of my dilemmas is often side dishes. I have a nice roasted chicken or a nice pork chop, but what can serve with it that's easy and yummy? 

So, lately I've been on a roasted vegetable kick. If you have not roasted your vegetables before, you are doing life wrong. I grew up with boiled green beans, canned corn, etc- so it's no wonder I didn't want to eat my vegetables! This recipe makes me come back for seconds of veggies, and curl up with them as a snack when there are leftovers. And you can ask my parents, my husband, my friends - I'm not a huge vegetable person. But I love these, so maybe you will too!

Roasted Root Vegetables:

Ingredients:
2 medium turnips
2 large sweet potatoes
1 large red onion
3 carrots
4 tbsp olive oil (3 and 3)
1 tbsp of dried thyme
1/2 tbsp of sage
1 dash of balasmic vinegar
Zest of lemon
Handful chopped fresh parsley
Salt and pepper to taste


 How I Make them!

This recipe is one that my mother-in-law used for Thanksgiving this past year from Bon Appetit magazine and I'm basically obsessed. I've adapted it to better suit what I typically have on hand. It consists of sweet potatoes (which are not just for marshmellows), red onion, carrots, and turnips.

Turnips are amazing. I didn't know. I feel like I've wasted 24 years of life not eating them. 

Preheat your oven to 425!

Then, you cut up the vegetables into big chunks and put them on a cookie tray! I don't even bother peeling them, but if the skins bother you go ahead and peel them before chopping.

Next, you toss them with olive oil, thyme, sage, salt, and pepper..... and stick them in the oven. After about 30 - 40 minutes, they look like THIIIIISS:

Mmmm, browned and roasted and yummy. Then, you whip up some olive oil, balsamic vinegar, and more thyme, and drizzle it on the top. Adding fresh lemon zest and parsley on top also gives it a nice zip. 

Oh yum. Yummmmm. They go well with any winter dish!! :) Like I said before, sometimes I put the leftover ones in a bowl for a snack ---- 

Mmmm so he brown and crispy the tops are? Yummm.

Does anyone else have an epic way to serve vegetables??

Crunchy Tuna Wraps

Merry Christmas everyone! :)

This Christmas is a first of many for me - it is our first Christmas as a married couple, first Christmas with our dog, first Christmas in our house, and MY first Christmas with a real live tree! Hubby insisted, and I agreed to try. Here it is:

Pretty proud of ourselves! I like it a whole lot :)! Going to pick out the tree was a lot of fun too and made for an adorable midweek date. Putting it up together required lots of patience on my end, but decorating it and dancing to our Christmas pandora station was so romantic. Maybe it's because our anniversary is so close (!!!!!).

Did you  know that December and the holidays are a busy time of year for musicians? Things can get very hectic when you and your hubby are involved in multiple concerts, including two separate Messiahs! I think this year I have about 8 concerts total, including choir, school, and handbell choir performances, phew! Dinner plans and routines can get a little wonky.

So, I often resort to fast easy dinners. This meal is yummy, quick, and.... CHEAP. Canned tuna in all its glory. Hubby loves this one, and I do too!

Ingredients:

2 large cans of tuna (I prefer in water), drained

1 cup of Greek yogurt

1 cup of shredded cheddar cheese

1 half cup of your favorite salsa

1/4 cup of green onion, chopped

I clove garlic, minced

Handful of cilantro, chopped

Juice of 1 lime

Pinch of cumin

Salt and pepper to taste

Tortillas

Olive oil 

Chili powder

How to make them:

Pre heat the oven at 425.

Really simple. Open the tuna cans and drain them. Mix all of the ingredients together. 

If you want them creamier or cheesier, add more yogurt and cheese. :)

Then, assemble the tortillas. Put about two heaping spoonfuls into the center of each tortilla and roll them up tight. I kinda fold them into squares. It should make about 6 or 7 tortillas depending on the size. Brush each wrap with olive oil, and sprinkle with chili powder. 

Bake on a cookie sheet until they are golden brown and crispy. 

Ooey gooey and a crunchy tortilla, and it really elevates the whole canned tuna thing. You could sub in shredded chicken if you can't stand canned tuna. We dip them in guacamole, but you could dip in salsa too!

Enjoy :) 

Sara's "THE BEST" Guacamole

Bad blogger! We've had a lot going on.... you know, moving again, buying a house :) All happy awesome things, but busy things! We're feeling a lot more settled now though. Being a homeowner is just as hilarious as everyone warned us it would be. A few gas leaks, no hot water, and delayed internet later... it's feeling a lot like home. Mr. Darcy sure is happy.... he has a huge fenced in backyard! But this is still his typical position....

He's super cute. Anyway.

Have I mentioned I love my new kitchen? I've been cooking up a storm per usual. Speaking of which, I figured I'd share one of my best recipes to make up for the lack of posts lately. 

I am not usually one to brag.... okay that's a lie. 

But I only brag when it's the truth!! ;) 

I make the best guacamole ever. EVER. This is a not a lie. Several people can attest to this. I bet I could sign a petition and get many many signatures. I have tried other guacamole. I have tried it at Mexican restaurants. Mine's the best. Sorry not sorry.

Eh, guacamole doesn't photograph too well.... but trust me, one bite on some yummy tortilla chips and you will sign the petition too.

The Ingredients

3 RIPE avocados**

1-2 cloves garlic, minced

1 tablespoon greek yogurt

1 dash of sriracha 

1 handful fresh cilantro, chopped

Juice from 1 fresh lime

1 tsp chili powder

1 tsp crushed red pepper flakes

Salt and pepper to taste 

How to make it:

**Okay, let me start off by saying the key to the best guacamole starts with your base, the avocados. They need to be ripe. When I shop in the grocery store, I look for avocados that have a dark skin and are pretty mushy when I squeeze them. 

First, you need to get the yummy avocado-ness into your bowl. I cut them like this:

Ta da! Then I simply squeeze them into the bowl. Note: KEEP THE PIT. This keeps your guacamole from oxidizing and turning a yucky brown color. The pits should be in the guacamole. Trust me, this is for the best guacamole ever.

See? They should be so ripe that they just come out no problem into your bowl.... I smartly chose a guacamole colored bowl for this photo shoot.... eh.... all well. ......... start mashing your avocados with a fork or spoon to make it smooth. This is why I add the greek yogurt, it helps make it smoother and creamier, and also a nice tangy taste. 

Give the cilantro a rough chop, and add the rest of your ingredients to taste. I have found the key to success is to make the spices how you like, and not to be skimpy with the salt. 

Mmmm cilantro. Oh you don't like cilantro? Well you're weird. Just kidding (....) but seriously, my future sister in law doesn't care for it either, but she loved it in my guacamole :) 

And then you're done!!!! And ready to serve on yummy tortilla chips or with some tacos or nachos or wraps or whatever! :) :) If you need more, just add more avocados and adjust the rest of the ingredients. If you like more lime, you can add more of those too.... my brother in law requests a lot.

What's the best thing you know how to make? :) Ttfn!

Grilled Bacon-Wrapped Jalapeno Poppers

It's back to school time for students.... and teachers! I am loving my new job - the kids are great and everyone has been super welcoming. Elementary music so so fun.  Hopefully we will be moving soon and then I will only have a five minute commute again! I've also joined a handbell group and plan on doing Choral Union, so I am going to be a busy bee.

Just because school is back doesn't mean hubby and I have stopped grilling ;) In fact I want to get in as much grilling as possible...clinging to what is left of summer. Nice thing about living in the south, the warmish weather and football season overlap a little bit...cant' wait for football season! Go Eagles :P And what we've been grilling lately can work for summer or fall.... or anytime really, but I'm obsessed with jalapeno peppers.

This fun appetizer is one I was introduced to last summer at a fourth of July party, right after my husband and I got engaged. My new aunt and cousins absolutely love these and I was pretty much their biggest fan...I can't get enough of them. For our wedding gift they got me a pepper de-seeder and some other fun grilling equipment - they know me so well!! ;)

Oh yeah. That's bacon. And cheese. And we grilled um. Yuuuuuuup.

Ingredients:
12 or so medium to large jalapeno peppers, seeded
6 thick pieces of bacon
1 block cream cheese
1 tbsp greek yogurt
1 clove garlic, minced
1 tbsp red pepper jelly
2 tbsp mint, chopped
1 tbsp cilantro, chopped
1/2 lime juice
Salt and pepper to taste

How to make them:

First, you whip up the filling. Cream cheese, garlic, red peper jelly, mint, cilantro, salt and pepper, little greek yogurt, lime juice...yummmmm... you can tweak this however you want, just remember that it should be sweet and cheesy, there will be spice a plenty.

 You can find hot pepper jelly at most decent grocery stores and probably at a farmer's market. I found this one at Fresh Market. :) Sweet and a hint of spice.

Next, you get to seed the jalapeno peppers. Cut off the tops and scoop out everything until they are quite hollow. Then, stuff those suckers with the filling! I'm really sloppy, I just use a spoon and keep pushing it down and scraping off until I feel there's plenty in there. 

 Next, wrap them in bacon and secure with toothpicks. Then you can go ahead and grill them or cover them and stick them in the fridge until hubby (or you!) is ready to grill.

Then you can put them in a pepper stand, or like we did, stuck them right on the grill. Grill them until the jalapenos have some nice char marks on them and the bacon is cooked to your liking. Hubby is a grilling expert, nice cute picture of him below here.

Caution, they will be piping hot..... it's very hard to wait for them to cool down so you can eat them!

So good! Anyone else have other grilled appetizers they love?

Cherry Tomato Bruschetta

I've been a bad blogger lately! But I have legitimate excuses, I promise.

I prefer to blog from my laptop, and I had one from work. However, I needed to give it back becauuuuse....

I got a new job! :-) :-) I will be teaching elementary music literally five minutes from my husband's job, so no more one hour + commutes for each of us! This also means we are moving and looking for a place to live in Lynchburg - cue stress cue crazy excitement!

So anyways, my husband brought his laptop home, and I wanted to share my new recipe obsession with you all....

Bruschetta!

My husband has a very green thumb. His garden this summer has been very successful, and I find myself and abundance of cherry tomatoes and basil. So needless to say I've been making bruschetta a lot - as a yummy snack for myself with toasted bread or even as a main course with pasta.

Crazy overgrown cherry tomato plant, courtesy of the hubs.....

1

And what I do with it!! I usually eat this as a snack when he's at work so he is a little miffed he hardly gets to eat his tomatoes... anyway :-P

Cherry Tomato Brurschetta
1 cup or so cherry tomatoes, cut in half
Generous handful of fresh basil leaves
1 clove of garlic, minced
1 tsp salt (or to taste)
1 tsp fresh cracked black pepper (or to taste)
Juice from 1/2 a lime
1 tbsp olive oil
Splash of balsamic vinegar
Dash of crushed red pepper flakes

How to make it:

Carefully cut all of your cherry tomatoes in half and put in a bowl. Add the rest of the ingredients and mix around gently so the tomatoes can absorb all the flavors. Stick in the fridge and allow the bruschetta to marinate for at least 15 minutes.

Serve with on top of toasted bread with cheese or even toss with pasta!

The fresh cracked black pepper is really awesome.... totally worth it if you are still using regular black pepper.


I will keep everyone posted on our new adventures! We're very excited for this move and our new life in Lynchburg. :)

Grilled BBQ Chicken with Cilantro

My husband Clyde often describes himself as a goat. The animal. 

It is mostly true in that, 95% of the time, I am very blessed because this man will eat anything. He isn't picky. Any cuisine, any ingredient, any meat, soup, salad, stew, pasta, etc etc etc.

He eats it, smiles, gives an encouraging comment so I'm satisfied, and will even eat leftovers.

But then there are very rare days, I'd say once a month or so, that he wants something VERY specific - chocolate pie, for example.

Yesterday, he observed that we should grill out. It was a beautiful day and we had just gotten back from taking Mr. Darcy to Woofstock in downtown Roanoke where he got to meet LOTS of new friends!!

Darcy is so cute. Anyway, back to my story.

I responded that it'd be a great idea! He suggested bbq chicken. I got all excited and started looking up super fancy recipes on pinterest and various blogs --- he started getting quiet and making non committal sounds, like "eehhh" or "hmm....". Finally I rolled my eyes and said BBQ chicken it is. He grinned like a five year old boy and even went to the grocery store with me. That doesn't happen very often anymore, haha!

He also mumbled something about orzo... sigh. He's been on an orzo kick lately. I made that too.

But I still wanted to add my own twist, so hah! I did. Here is our version of BBQ grilled chicken. I kind of made up the sauce and the brine, but here it is to my best recollection.....


BBQ Grilled Chicken

Makes about 6 chicken legs and 4 chicken thighs.

The Brine:
1/2 cup white wine vinegar
1 cup of water
2 cloves garlic, crushed
1 tbs kosher salt
1 tbs pepper

The Sauce:
1 tbs olive oil 
1 onion, chopped
2 cloves garlic, crushed
1 cup ketchup
1 tbs molasses
1/3 cup fish sauce
Dash of worcestershire sauce
1 tbs soy sauce
1 tbs sriracha sauce (or some kind of hot sauce)
1 tbs chili powder
1 tbs paprika
1 tbs cumin
1 tbs tumeric
Salt and pepper to taste
Handful of cilantro, chopped
Fresh chopped cilantro for garnish


We bought two packages of bone in skin on chicken - had about six chicken legs and 4 chicken thighs. You can use whatever you want of course. First, I marinated the chicken in a brine. Whisk the brine together. Put the chicken into a gallon zip loc bag and dump the brine over it, close the bag, shake gently, put in the fridge for at least half an hour. I left it in there for about two hours.

You can also prep your sides - we did the veggies with fire and ice sauce again. Yum!

When your grill master is starting to  move towards prepping your grill, start making the sauce. Put a sauce pan over medium heat and add the olive oil. Add the chopped onion, mix it around. Then add the garlic. Once it becomes fragrant and starts smelling yummy, add the rest of your ingredients. Make sure you keep tasting and adjusting, that is key! If you want more spice, add more sriracha or crushed red pepper flakes or hot sauce or something. Clyde and I like spice.

In order to cook these, you need to be able to control the heat on the grill a little bit. If it's gas, make sure it's medium low heat. If you have charcoal, put the coals on one side so one side is super hot and the other side is cooler --- you want a medium to medium low heat so they can cook longer without burning.

Sear the chicken (don't put the sauce on yet) on both sides for a few minutes and then move to the cool side of the grill. These need to cook about 25-30 minutes. Near the end of the cooking, start coating them with sauce using a grill brush thing. They should start to look extremely yummy. Keep lathering them with sauce so it starts to brown and caramelize and be amazing.

This is what ours looked like when they were done. If you are nervous about cooking the chicken all the way through,  I'd suggest testing one and then popping them in the oven for five to ten minutes just to be safe. I topped with fresh cilantro! Ta da! The chicken was sweet, spicy, tangy, crispy, smoky, and yuuummmmyyyyyy.

We ate these with our grilled veggies, and I made an adult mac and cheese with orzo. We also enjoyed some gin and tonics too :)

Enjoy!