Roasted Butternut Squash And Bacon Soup

Roasted Butternut Squash And Bacon Soup
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  1. 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
  2. 1 onion, diced
  3. 1 red bell pepper, chopped
  4. 4 slices bacon, diced
  5. 2 tablespoons olive oil
  6. 2 cloves garlic, minced
  7. Kosher salt and freshly ground black pepper, to taste
  1. 4 slices bacon, diced
  2. 1/2 teaspoon dried thyme
  3. 2 1/2 cups chicken stock, or more, to taste
  4. 1/4 cup crumbled goat cheese
  5. 2 tablespoons chopped chives
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.*
  4. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  5. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
  6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
  7. Serve immediately, garnished with bacon, goat cheese and chives, if desired.
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Garlicky Shrimp Alfredo Bake

Garlicky Shrimp Alfredo Bake
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  1. 10 oz. penne
  2. 3 tbsp. butter
  3. 3 cloves garlic, minced
  4. 1 lb. medium or large shrimp, peeled and deveined
  5. 3 tbsp. chopped fresh parsley
  6. 2 tbsp. all-purpose flour
  7. 3/4 c. milk
  8. 1/4 c. low-sodium chicken broth
  9. 1 c. shredded mozzarella
  10. 1/4 c. plus 2 tablespoons shredded Parmesan
  11. Freshly ground black pepper
  12. 2 large tomatoes, chopped (about 1 cup)
  1. Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and return to pot.
  2. Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and 2 tablespoons parsley. Season with salt Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)
  3. Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes. Add milk and chicken broth and bring to a simmer. Stir in 3/4 cup mozzarella and 1/4 cup Parmesan until creamy. Season with salt and pepper.
  4. Return shrimp to skillet. Add tomatoes and cooked penne and toss until combined. (Add more milk if mixture is too thick.)
  5. Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parm and bake until melty, 5 to 7 minutes. Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn't burn!).
  6. Garnish with remaining tablespoon parsley and serve.
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Chili Dog Pie

Chili Dog Pie
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  1. CHILI
  2. 1 pound ground beef
  3. 1 cup salsa
  4. 1 (8 oz.) can tomato paste
  5. 1/2 pound hot dogs, cut into 1/2-inch slices
  6. 2 teaspoons chili powder
  7. 1/2 teaspoon ground cumin
  8. Salt and pepper
  10. 1 (6 oz.) package Martha White® Cotton Country® Buttermilk Cornbread Mix OR
  11. 1 (6 oz.) package Martha White® Buttermilk Cornbread & Muffin Mix
  12. 1/2 cup milk
  13. 1 cup shredded Cheddar cheese
  14. 1 can chopped green chiles, undrained
  15. 1 large egg, beaten
  17. 1/2 cup chopped green onions
  18. 1 cup (4 oz.) shredded Cheddar cheese
  1. HEAT oven to 450°F. Brown ground beef in 10-inch cast iron or ovenproof skillet over medium heat until thoroughly cooked. Drain. Stir in all remaining chili ingredients. Add salt and pepper to taste. Bring to a boil. Reduce heat to low; simmer 10 to 15 minutes or until mixture is thick.
  2. COMBINE all topping ingredients in large bowl; blend well. Spoon batter around edge of chili in skillet.
  3. BAKE 20 to 25 minutes or until topping is golden brown. Serve with green onions and additional Cheddar cheese.
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Sauteed Corned Beef with Carrots and Cabbage Soup


Sauteed Corned Beef with Carrots and Cabbage Soup
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  1. 2 tablespoons butter
  2. 1 cup chopped onion
  3. 1 cup sliced celery
  4. 2 cloves garlic, minced
  5. 2 quarts chicken broth
  6. 1 cup cut carrots (chopped or julienne)
  7. 1/2 small head cabbage, coarsely chopped, about 4 to 5 cups
  8. 1 small bay leaf (can be optional)
  9. 1 tablespoon fresh chopped parsley
  10. 1/2 teaspoon dried leaf thyme (can be optional)
  11. 1 can tomatoes, diced, undrained
  12. 2 cups diced cooked corned beef
  13. salt and pepper
  1. Heat butter in a large saucepan over medium-low heat. Add onion and celery; sauté, stirring frequently, until tender.
  2. Add garlic and continue cooking for 1 minute.
  3. Stir in chicken broth, carrots, cabbage and add the bay leaf (optional), parsley, and pepper; bring to a boil.
  4. Reduce heat to medium-low; cover and simmer for 20 minutes.
  5. Stir in corned beef and tomatoes; increase heat and return to the boil.
  6. Reduce heat to medium low and simmer, uncovered, for 5 minutes.
  7. Add salt and pepper to taste.
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