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Butternut Squash Soup

Reviewed: Dec. 7, 2009
Really good basic recipe, except I made a few changes. I roasted the butternut squash, cut side down with a little olive oil, at 350 for 45 minutes. I also roasted 2 cloves of garlic at 350 for 20 minutes. I carmelized the onion in a saucepan. After the squash and garlic were done, I peeled and cut the squash into large cubes. I disolved the boullion cubes in hot water. Then I put roasted squash, roasted garlic, carmelized onion, and 1/2 cup heavy whipping cream and pureed, adding boullion water slowly. I poured the puree into a stock pot on the stovetop and simmered while I seasoned with salt, pepper, cayenne, pinch of thyme, pinch of cinnamon and a dash of nutmeg. I served with grilled chicken and swiss sandwiches for a warm meal on a snowy night. My husband and son loved it!
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Linguine Pasta with Shrimp and Tomatoes

Reviewed: Dec. 7, 2009
Fantastic recipe and easy to make! Soooooo good!
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Pumpkin Pancakes

Reviewed: Dec. 7, 2009
Fantastic on a cold winter morning with a big cup of coffee. Don't forget the nuts on top. The crunch in divine!
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Chef John's Chicken Cacciatore

Reviewed: Jan. 30, 2013
I had been craving chicken cacciatore and had never made it myself. All my memories of this dish were from when my mom used to make it when I was a kid. So I found this recipe and decided to give it a try...it was delicious! And better than my memories! I made two changes... 1. I deglazed the pan using 1/2 cup white wine after I cooked the onions, mushrooms, garlic and spices.(instead of the water) 2. Then I added one 28 oz can of diced tomatoes (instead of the tomato sauce) The end result was tender, juicy, chicken that falls off the bone, in a rich and flavorful sauce that goes perfect over pasta. My family loved it!
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