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Pumpkin Post: Spiderweb Pumpkin Curry Soup

Pumpkin Post: Spiderweb Pumpkin Curry Soup

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I love soup. I eat soup for lunch almost every day, and I’m not ashamed to admit it. There’s something so satisfying in this steaming bowl of broth, cooked vegetables, meats and just plain nourishment for the soul. Especially when it’s cold or rainy outside (or over-air-conditioned inside) and the soup has been cooking all day.

This soup incorporates pumpkin and ginger, two healthy powerhouses. Pumpkin is rich in antioxidants, fiber and Vitamin A plus it’s low in fat. It also adds a flavor punch to many savory dishes, from pastas to soups to casseroles.

Pumpkin is also great in chili!

Spiderweb Pumpkin Curry Soup

Ingredients for 4 Servings:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1/8 to 1/4 teaspoon ground coriander
  • 1/8 teaspoon crushed red pepper
  • 3 cups water
  • 2 to 3 Chicken Flavor Bouillon Cubes
  • 1 can (15 ounces) Pumpkin purée
  • 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
  • 1/4 cup light sour cream

Directions:

HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.

PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.

PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

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Spiderweb Pumpkin Curry Soup
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
This soup incorporates pumpkin and ginger, two healthy powerhouses. Pumpkin is rich in antioxidants, fiber and Vitamin A plus it's low in fat. It also adds a flavor punch to many savory dishes, from pastas to soups to casseroles.
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1½ teaspoons curry powder
  • ⅛ to ¼ teaspoon ground coriander
  • ⅛ teaspoon crushed red pepper
  • 3 cups water
  • 2 to 3 Chicken Flavor Bouillon Cubes
  • 1 can (15 ounces) Pumpkin puree
  • 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
  • ¼ cup light sour cream
Instructions
  1. HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.
  2. TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.
  3. PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.
  4. PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.
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Quick & Easy Dinners: Cheese & Chicken Enchiladas

Quick & Easy Dinners: Cheese & Chicken Enchiladas

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Cheese & Chicken Enchiladas recipe

Enchiladas mean different things to different people. To some, they mean spicy chicken or pork, topped with red chile sauce. To others, they’re tangy green chile sauce with cheese. Still others add sour cream or cream cheese, potatoes, peanuts or almonds. And to purists, enchiladas mean simple tortillas heated on a stove-top one-by-one, dipped in chile sauce, then folded once and topped with cheese and onion.

This Cheese & Chicken Enchiladas recipe means quick, easy and scrumptious. I made them with my new boyfriend and my dad — they’ve cumulatively eaten a lot of enchiladas — and it was agreed these enchiladas were delicious (better the next day and even more so with a fried egg on top for breakfast). And don’t forget flexible! This recipe features chicken, cheddar cheese, tomato salsa and cream cheese, but make a few changes and you can please even your pickiest friends and family members. Just use any variety of salsa or enchilada sauce you like (I used tomato-raspberry-chipotle salsa; the sweet/spicy combination was addictive!) and substitute different cheeses like smoked Gouda, sharp white cheddar or queso fresco. You can also use Greek yogurt or sour cream in place of cream cheese.

Find out what enchiladas mean to you!

Cheese & Chicken Enchiladas

Ingredients for 4 servings:

  • Nonstick cooking spray
  • 1 small onion, chopped
  • 1 1/2 cups cooked, shredded chicken breast meat
  • 3/4 cup (3 ounces) shredded cheddar cheese, divided
  • 1 1/2 cups (12-ounce bottle) chunky salsa, divided
  • 1/2 of an 8-ounce package reduced-fat cream cheese
  • 8 (7- or 8-inch) soft taco-size fat free or regular flour tortillas

Directions:

Cheese & Chicken Enchiladas recipe

PREHEAT oven to 350° F. Spray large, nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until tender.

Cheese & Chicken Enchiladas recipe

Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Cook, stirring occasionally, for 2 to 3 minutes or until cheeses are melted as shown above.

Cheese & Chicken Enchiladas recipe

SPOON a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish as shown above.

Cheese & Chicken Enchiladas recipe

Drizzle with remaining salsa. Sprinkle with remaining cheddar cheese (as shown with queso fresco above); cover. Bake for 15 minutes or until heated through and cheese on top is melted.

Cheese & Chicken Enchiladas recipe

I served mine with fresh cilantro (shown above), a dry rosé wine, and a green salad. Salud!

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Cheese & Chicken Enchiladas
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Nonstick cooking spray
  • 1 small onion, chopped
  • 1½ cups cooked, shredded chicken breast meat
  • ¾ cup (3 ounces) shredded cheddar cheese, divided
  • 1½ cups (12-ounce bottle) chunky salsa, divided
  • ½ of an 8-ounce package reduced-fat cream cheese
  • 8 (7- or 8-inch) soft taco-size fat free or regular flour tortillas
Instructions
  1. PREHEAT oven to 350° F. Spray large, nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until tender.
  2. Add chicken, ½ cup cheddar cheese, ¾ cup salsa and cream cheese. Cook, stirring occasionally, for 2 to 3 minutes or until cheeses are melted as shown above.
  3. SPOON a scant ⅓ cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish as shown above.
  4. Drizzle with remaining salsa. Sprinkle with remaining cheddar cheese (as shown with queso fresco above); cover. Bake for 15 minutes or until heated through and cheese on top is melted.
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Easy Spring Pasta Recipe: Fettuccine with Peas, Leeks & Thyme

Easy Spring Pasta Recipe: Fettuccine with Peas, Leeks & Thyme

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Fresh pasta with local, organic spring peas, leeks and thyme for an easy, impressive dinner.

Spring has sprung in California – as well as most of the country. To me that means spring vegetable season; asparagus, leeks, peas, artichoke, fennel and fresh herbs are bountiful in farmers markets. Much of this produce is available year-round, but spring is the best time to get the freshest spring vegetables, whether at your local market, grocery store or from your own garden!

fetpeasveg

And those fresh spring flavors really come through in this easy spring pasta recipe, Fettuccine with Peas, Leeks & Thyme. It’s a cinch to make and it’s packed with flavor and nutrients, plus spring is a great time to get hooked on the Mediterranean way of eating. Adding a bit of the pasta water instead of using sauce is a traditional way to make pasta dishes in Italy. This recipe is a sure way to eat more vegetables and wow your friends with your culinary savvy!

Fettuccine with Peas, Leeks & Thyme

Recipe courtesy of Buitoni.

fetpeaingred2

Ingredients for 3 servings:

  • 1 package (9 ounces) Refrigerated Fettuccine
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup sliced fresh leek
  • 1/3 cup frozen peas
  • Salt and ground black pepper
  • 2 thyme sprigs, leaves removed and stems discarded
  • 1/4 cup (1 ounce) freshly shredded Parmesan cheese

Directions:

PREPARE pasta according to package directions, reserving ½ cup cooking water. While pasta is cooking, prepare leek mixture.

fetpeasstove

HEAT oil in large skillet over medium-high heat. Add leek; cook, stirring frequently, until softened and golden. Stir in peas; cook for 1 minute or until heated through. Season with salt and pepper, as shown above.

fetpeaslast

ADD reserved pasta cooking water, thyme leaves and cheese; stir in gently. Toss pasta with leek mixture. Season with salt and pepper.

Wine Pairing

  • Italian wines can be hard to find, other than the super popular Pinot Grigio. If you can find a Soave wine, it’s a soft, fruity, clean wine with crisp lemon flavors and really complements this dish.
  • Grenache Blanc with its acidity and rounded flavors, or Sauvignon Blanc with its herbaceousness, would also be great wines with this pasta.
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Fettuccine with Peas, Leeks & Thyme
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Spring has sprung in California – as well as most of the country. To me that means spring vegetable season; asparagus, leeks, peas, artichoke, fennel and fresh herbs are bountiful in farmers markets. Much of this produce is available year-round, but spring is the best time to get the freshest spring vegetables, whether at your local market, grocery store or from your own garden!
Ingredients
  • 1 package Refrigerated Fettuccine (9 oz.)
  • 2 tablespoons extra virgin olive oil
  • ½ cup sliced fresh leek
  • ⅓ cup frozen peas
  • Salt and ground black pepper
  • 2 thyme sprigs
  • ¼ cup freshly shredded Parmesan cheese (5 oz.)
Instructions
  1. PREPARE pasta according to package directions, reserving ½ cup cooking water. While pasta is cooking, prepare leek mixture.
  2. HEAT oil in large skillet over medium-high heat. Add leek; cook, stirring frequently, until softened and golden. Stir in peas; cook for 1 minute or until heated through. Season with salt and pepper.
  3. ADD reserved pasta cooking water, thyme leaves and cheese; stir in gently. Toss pasta with leek mixture. Season with salt and pepper.
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Special Easter Ham: Baked Cola-Brined Fresh Ham

Special Easter Ham: Baked Cola-Brined Fresh Ham

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Easter ham is a tradition for many people on Easter Sunday. Brining the meat – soaking or marinating meat overnight using a solution containing salt and other ingredients – is also a popular way to prepare meats. But, have you tried a cola-brined ham? In the South, they’ve been brining meat in cola for a long time. Brining helps the meat stay moist by saturating the cells with the solution before baking it, and cola adds some sweetness and tang to the meat. You can even use another Southern favorite for brining – Dr. Pepper!

Brining is different from braising, although they are both ways to increase the moisture content in meat. Braising is cooking the meat mostly submerged in broth or liquid instead of marinating beforehand (like this Drunken Pork recipe). If you’d rather start with a smoked (fully-cooked) ham, try this Mango & Cider-Roasted Ham.

Brining meats, especially pork in cola, has become a popular way to prepare meat in recent years, and this recipe makes for a tasty new flavor to include in your traditional Easter brunch or dinner. This Oklahoma girl will definitely be brining ham with Dr. Pepper – the only soda worth the calories in my opinion – and thinking of home. Enjoy and Happy Easter!

Baked Cola-Brined Ham

Recipe by El Mejor Nido

Baked Cola-Brined Ham
photo by El Nido Mejor

Ingredients for 8-10 servings:

  • 3 bottles (2 liters each) cola or other dark-colored soda (such as root beer or Dr. Pepper)
  • 1 1/2 cups salt
  • 1 (6 to 8 pounds) bone-in, shank or butt portion fresh ham (half a leg), skin on
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons finely chopped garlic (about 8 cloves)
  • 1 tablespoon Granulated Chicken Bouillon

Directions:

COMBINE cola and salt in a medium-size cooler or other 10-quart bucket or stockpot; stir to dissolve the salt.

USING a sharp knife, score entire surface of ham in a crosshatch or diamond pattern, cutting down just through the skin. Place ham in the brine, submerging completely. Cover and refrigerate for 12 to 24 hours.

POSITION oven rack in the lowest position and preheat oven to 500° F.

COMBINE parsley, oil, garlic and bouillon in small bowl; stir well.

REMOVE ham from brine. Rinse it well under cold water then pat dry with paper towels. Place the ham wide-side-down in a large roasting pan with a flat rack. Rub outside of ham all over with the bouillon mixture, pressing it gently into scored slices between the skin.

BAKE uncovered for 20 minutes. Reduce oven temperature to 350° F and continue to bake until the roast reaches 150° F on an instant-read thermometer (this should take 2 to 2 1/2 hours, about 20 to 25 minutes per pound of ham). After the first hour, it’s a good idea to loosely wrap foil around the bone to keep it from burning.

TRANSFER the roast to a carving board and tent with foil; allow the roast to sit at room temperature until the internal roast temperature reaches 160° F (about 20 to 30 minutes). The roast is now ready to carve.

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Cola-Brined Easter Ham
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Brining an Easter ham in cola (or Dr. Pepper) is divine.
Ingredients
  • 3 bottles (2 liters each) cola or other dark-colored soda (such as COKE or DR. PEPPER)
  • 1½ cups salt
  • 1 (6 to 8 pounds) bone-in, shank or butt portion fresh ham (half a leg), skin on
  • ⅓ cup finely chopped fresh parsley
  • ¼ cup olive oil
  • 2 tablespoons finely chopped garlic (about 8 cloves)
  • 1 tablespoon Granulated Chicken Bouillon
  • Directions:
  • COMBINE cola and salt in a medium-size cooler or other 10-quart bucket or stockpot; stir to dissolve the salt.
  • USING a sharp knife, score entire surface of ham in a crosshatch or diamond pattern, cutting down just through the skin. Place ham in the brine, submerging completely. Cover and refrigerate for 12 to 24 hours.
  • POSITION oven rack in the lowest position and preheat oven to 500° F.
  • COMBINE parsley, oil, garlic and bouillon in small bowl; stir well.
  • REMOVE ham from brine. Rinse it well under cold water then pat dry with paper towels. Place the ham wide-side-down in a large roasting pan with a flat rack. Rub outside of ham all over with the bouillon mixture, pressing it gently into scored slices between the skin.
  • BAKE uncovered for 20 minutes. Reduce oven temperature to 350° F and continue to bake until the roast reaches 150° F on an instant-read thermometer (this should take 2 to 2½ hours, about 20 to 25 minutes per pound of ham). After the first hour, it’s a good idea to loosely wrap foil around the bone to keep it from burning.
  • TRANSFER the roast to a carving board and tent with foil; allow the roast to sit at room temperature until the internal roast temperature reaches 160° F (about 20 to 30 minutes). The roast is now ready to carve.
Instructions
  1. COMBINE cola and salt in a medium-size cooler or other 10-quart bucket or stockpot; stir to dissolve the salt.
  2. USING a sharp knife, score entire surface of ham in a crosshatch or diamond pattern, cutting down just through the skin. Place ham in the brine, submerging completely. Cover and refrigerate for 12 to 24 hours.
  3. POSITION oven rack in the lowest position and preheat oven to 500° F.
  4. COMBINE parsley, oil, garlic and bouillon in small bowl; stir well.
  5. REMOVE ham from brine. Rinse it well under cold water then pat dry with paper towels. Place the ham wide-side-down in a large roasting pan with a flat rack. Rub outside of ham all over with the bouillon mixture, pressing it gently into scored slices between the skin.
  6. BAKE uncovered for 20 minutes. Reduce oven temperature to 350° F and continue to bake until the roast reaches 150° F on an instant-read thermometer (this should take 2 to 2½ hours, about 20 to 25 minutes per pound of ham). After the first hour, it’s a good idea to loosely wrap foil around the bone to keep it from burning.
  7. TRANSFER the roast to a carving board and tent with foil; allow the roast to sit at room temperature until the internal roast temperature reaches 160° F (about 20 to 30 minutes). The roast is now ready to carve.
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Eating Fish on Fridays? Two Easy Fish Recipes

Eating Fish on Fridays? Two Easy Fish Recipes

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Eating Fish on Friday? Here are two very easy fish recipes to take advantage of during Lent or anytime of the year!

Fish Baked In Creamy Milk Sauce with Onions & Herbs recipe

Fish Baked In Creamy Milk Sauce with Onions & Herbs

Recipe by Very Best Baking

Tender fish fillets seasoned with herbs are topped with sautéed onions and baked in a light, velvety creamy milk sauce in this classic dish from Colombia’s Pacific coast. Thyme, basil and anise give the sauce excellent flavor and will be a recipe you’ll want to try again and again.

Ingredients for 4 servings:

  • 2 tablespoons olive oil, divided
  • 1 small onion, sliced into thick rings
  • 1 lb. white fish of choice, cut into 2-inch pieces
  • Salt and ground black pepper to taste
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried basil leaves
  • 1/4 teaspoon anise seeds, crushed
  • 2/3 cup (5 fl.-oz. can) evaporated milk
  • 1/4 cup water

Directions:

PREHEAT oven to 325° F. Grease 13 x 9-inch baking dish.

HEAT 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until tender and golden brown. Remove from skillet; set aside.

SEASON fish with salt and pepper. Add remaining oil to same skillet and cook fish until browned on both sides. Remove from heat. Place fish in prepared baking dish. Sprinkle with thyme, basil and anise. Top with reserved onion rings. Combine milk and water in small glass measure; pour over fish. If desired, season with additional salt and pepper.

BAKE for 20 minutes or until fish flakes easily with a fork.

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Fish Baked In Creamy Milk Sauce with Onions & Herbs
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Tender fish fillets seasoned with herbs are topped with sautéed onions and baked in a light, velvety creamy milk sauce in this classic dish from Colombia's Pacific coast. Thyme, basil and anise give the sauce excellent flavor and will be a recipe you'll want to try again and again.
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 small onion, sliced into thick rings
  • 1 pound white fish of choice, cut into 2-inch pieces
  • Salt and ground black pepper to taste
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon dried basil leaves
  • ¼ teaspoon anise seeds, crushed
  • ⅔ cup (5 fluid-ounce can) Evaporated Milk
  • ¼ cup water
Instructions
  1. PREHEAT oven to 325° F. Grease 13 x 9-inch baking dish.
  2. HEAT 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until tender and golden brown. Remove from skillet; set aside.
  3. SEASON fish with salt and pepper. Add remaining oil to same skillet and cook fish until browned on both sides. Remove from heat. Place fish in prepared baking dish. Sprinkle with thyme, basil and anise. Top with reserved onion rings. Combine milk and water in small glass measure; pour over fish. If desired, season with additional salt and pepper.
  4. BAKE for 20 minutes or until fish flakes easily with a fork.
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Creamy Tuna Noodle Casserole recipe

Creamy Tuna Noodle Casserole

Recipe by Very Best Baking

Convenient comfort food at its very best. This Creamy Tuna Noodle Casserole is a comforting option for any weeknight or weekend meals.

Ingredients for 8 servings:

  • 6 cups (about 8 oz.) dry medium egg noodles, prepared according to package directions
  • 6 tablespoons butter or margarine
  • 4 stalks celery, chopped
  • 1/2 cup chopped onion
  • 2 cans (9 oz. each) tuna, drained and flaked
  • 2 cans (10 oz. each) condensed cream of mushroom soup
  • 1 can (12 fl. oz.) evaporated milk
  • 2/3 cup crushed potato chips

Directions:

PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

MELT butter in large saucepan over medium heat. Add celery and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk; mix well. Pour into prepared casserole dish. Sprinkle with potato chips.

BAKE for 25 to 30 minutes or until chips are golden brown.

Easy Easter Brunch Menu: Enjoy Spring!

Easy Easter Brunch Menu: Enjoy Spring!

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Egg, Ham & Cheese Brunch Nests

Spring is here! And that means time for brunch, spring vegetables and Easter delicacies. You won’t find any cute bunnies or other Easter treats for kids in this Easter Brunch menu; it’s a strictly grown-up affair. You can easily switch out the egg dish, vegetable side dish, coffee or pastry/dessert to come up with your own custom easy Easter brunch menu.

1. Main Dish – Egg, Ham & Cheese Brunch Nests (shown above)

These egg nests have a spicy secret: chipotle chiles. You can adjust the amount of chipotle to get just the level of spice you like. And topped with cilantro-avocado crema adds just the right amount of cool to the dish. Thanks to Ericka of Nibbles and Feasts for this recipe; check out her blog for more.

 

Roasted Carrots with Shallots & Thyme recipe

2. Side Dish – Roasted Carrots with Shallots & Thyme

With many vegetables, cooking destroys some of their vitamins, but this isn’t the case with carrots. You can absorb more beta carotene from cooked carrots than from raw ones. If you like garlic, add a few peeled whole cloves to the mix. Or try these Roasted Asparagus with Pesto & Lemon.

Ingredients

2 pounds small carrots, peeled and sliced in half lengthwise
1 cup sliced shallots
2 teaspoons fresh thyme
3 tablespoons extra-virgin olive oil
Coarse salt and ground black pepper

Directions

Preheat oven to 425° F.
Place in a rimmed baking sheet. Add shallots and thyme; drizzle with oil and stir to coat. Season with salt and pepper.
Roast for about 30 to 35 minutes or until tender and lightly browned. Season with additional salt and pepper, if desired.

Maple Browned Butter Bacon Cupcakes recipe

3. Bacon Dessert – Maple Browned Butter Bacon Cupcakes

Whether you’re baking for an upscale party, an Easter brunch or a winter respite, cupcakes are a universal favorite. These sweet and savory cupcakes will specifically please bacon lovers with a sweet tooth – and isn’t that everyone??

Ingredients

  • 3 strips center-cut bacon
  • 3/4 cup plus 1/2 teaspoon packed light brown sugar, divided
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, lightly browned*
  • 2 large eggs
  • 1/3 cup low-fat buttermilk
  • 1/4 cup plus 2 tablespoons pure maple syrup, divided
  • 1 teaspoon vanilla extract
  • Cream cheese frosting or 1 container (16 ounces) white prepared frosting

Directions

  1. Heat oven to 375 degrees F. Arrange strips of bacon on a rack set in a rimmed baking sheet (line baking sheet with foil for easy clean up).
  2. Bake, rotating pan halfway through cooking, for about 15 minutes or until bacon is almost crisp. Remove 2 strips of bacon and place on paper towel to cool. Sprinkle remaining piece of bacon evenly with 1/2 teaspoon brown sugar. Bake for 3 minutes or until sugar melts. Set aside to use as garnish.
  3. Reduce oven temperature to 350 degrees F. Line 12-cup muffin tin with paper or foil liners.
  4. Combine flour, baking powder and salt in large bowl; mix well.
  5. Whisk together browned butter, remaining 3/4 cup sugar, eggs, buttermilk, 1/4 cup maple syrup and vanilla extract in large mixer bowl. Gradually stir in flour mixture. Crumble the 2 strips of bacon and fold into batter. Spoon into prepared cups, filling 2/3 full.
  6. Bake for 20 minutes or until wooden pick inserted in cupcake comes out clean. Cool in pan on wire rack for 15 minutes. Transfer to wire rack to cool completely.
  7. Stir remaining 2 tablespoons maple syrup into prepared frosting. Pipe onto cupcakes. Crumble remaining sugar-coated strip of bacon; sprinkle over cupcakes.
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Maple Browned Butter Bacon Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Whether you’re baking for a group of kids or an upscale party, cupcakes are a universal favorite. These sweet and savory cupcakes were made specifically for bacon lovers with a sweet tooth.
Ingredients
  • 3 strips center-cut bacon
  • ¾ cup plus ½ teaspoon packed light brown sugar, divided
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup butter, lightly browned*
  • 2 large eggs
  • ⅓ cup low-fat buttermilk
  • ¼ cup plus 2 tablespoons pure maple syrup, divided
  • 1 teaspoon vanilla extract
  • Cream cheese frosting or 1 container (16 ounces) cwhite prepared frosting
Instructions
  1. Instructions
  2. Heat oven to 375 degrees F. Arrange strips of bacon on a rack set in a rimmed baking sheet (line baking sheet with foil for easy clean up).
  3. Bake, rotating pan halfway through cooking, for about 15 minutes or until bacon is almost crisp. Remove 2 strips of bacon and place on paper towel to cool. Sprinkle remaining piece of bacon evenly with ½ teaspoon brown sugar. Bake for 3 minutes or until sugar melts. Set aside to use as garnish.
  4. Reduce oven temperature to 350 degrees F. Line 12-cup muffin tin with paper or foil liners.
  5. Combine flour, baking powder and salt in large bowl; mix well.
  6. Whisk together browned butter, remaining ¾ cup sugar, eggs, buttermilk, ¼ cup maple syrup and vanilla extract in large mixer bowl. Gradually stir in flour mixture. Crumble the 2 strips of bacon and fold into batter. Spoon into prepared cups, filling ⅔ full.
  7. Bake for 20 minutes or until wooden pick inserted in cupcake comes out clean. Cool in pan on wire rack for 15 minutes. Transfer to wire rack to cool completely.
  8. Stir remaining 2 tablespoons maple syrup into prepared frosting. Pipe onto cupcakes. Crumble remaining sugar-coated strip of bacon; sprinkle over cupcakes.
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4. Caramel Macchiato Cappuccino

Fancy coffee drinks are so easy to make at home!

Ingredients

  • 1 shot (1 ounce) espresso
  • 1/3 cup milk
  • 1 tablespoon Caramel coffee creamer or Caramel sauce
  • Ground cinnamon

Directions

Mix together and voila!

 

Pull-Apart Cinnamon Chocolate Coffeecake recipe

5. Breakfast Bread – Pull-Apart Cinnamon Chocolate Coffeecake (above)

This coffeecake has the best of all breakfast breads: cinnamon, glaze on top and chocolate. Pull-apart bread is so easy to serve, and it goes really well with coffee before the meal, or as a dessert. And all week long!

Scrumptious Homemade Tortilla Soup Recipe

Scrumptious Homemade Tortilla Soup Recipe

by ·

Soup is one of my all-time favorite meals; I could eat it every day during winter, spring and fall. And sometimes in the summer.

If you like to make your own stock, soup makes an incredibly delicious, hearty and healthy meal. And making stock is easier than you think. The first thing I do is store all chicken carcasses, steak bones, lobster shells or pork bones from whatever I happen to have eaten recently in freezer bags. And during the week, I also keep various vegetable trimmings in a freezer bag, then dump it into a crockpot with the meat bones or shells and let it simmer on low for several hours. Then, pour it through a sieve or use a skimmer to remove the bones and extra stuff (but keep the meat in). And voilà.

Homemade Tortilla Soup

Ingredients:

6 cups chicken or homemade broth 
1 tablespoon cooking oil
1 small onion, diced
12-16 cherry tomatoes, halved
1 large zucchini, trimmed and halved
1 carrot, peeled and quartered
1 bell pepper, halved and seeded
1/2 jalapeño chile, seeded
2-3 large garlic cloves, peeled
2-3 cups chicken, cooked and chopped
1 cup whole kernel corn
3 teaspoons ground cumin
3 teaspoons chile powder
4 tablespoons chopped cilantro
Tortilla chips and sour cream, for garnish

Directions:

  1. Place stock in large saucepan or pot on medium heat.
  2. Heat a large skillet over medium-high heat and add the oil.
  3. Coarsely chop tomatoes, zucchini, carrot, bell pepper, jalapeño and garlic (or use food processor to chop); add to skillet.
  4. Cook, stirring occasionally, for 10 minutes or until vegetables are slightly browned.
  5. Add to pot, and bring to a low boil.
  6. Add chicken, corn and cumin and chile powder and cook, stirring occasionally, for 15-20 minutes.
  7. Top with chopped cilantro, and add salt and pepper to taste.
  8. Serve with tortilla strips, sour cream and cilantro, as desired.

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Scrumptious Homemade Tortilla Soup Recipe
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Making scrumptious homemade tortilla soup is easy - and even more delicious if you like to make your own chicken stock or vegetable stock.
Ingredients
  • 4 cups chicken broth
  • 8 cherry tomatoes, halved
  • 1 small zucchini, trimmed and halved
  • 1 medium carrot, peeled and quartered
  • ½ green bell pepper, halved and seeded
  • ½ jalapeño chile, seeded
  • 1 large garlic clove, peeled
  • 1½ cups chicken breast meat, cooked and chopped
  • ½ cup whole kernel corn
  • 3 teaspoons ground cumin
  • 4 tablespoons chopped cilantro
  • Tortilla chips and sour cream for garnish
Instructions
  1. Place stock in large saucepan or pot on medium heat.
  2. Heat a large skillet over medium-high heat.
  3. Coarsely chop tomatoes, zucchini, carrot, bell pepper, jalapeño and garlic (or use food processor to chop); add to skillet.
  4. Cook, stirring occasionally, for 10 minutes or until vegetables are slightly browned.
  5. Add to pot, and bring to a low boil.
  6. Add chicken, corn and cumin and chile powder and cook, stirring occasionally, for 15-20 minutes.
  7. Top with chopped cilantro, and add salt and pepper to taste.
  8. Serve with tortilla strips, sour cream and cilantro, as desired.
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