Thursday, October 29, 2009

Tomato Basil Bisque Soup

A great friend of mine made this UNBELIEVABLE soup for our Super Saturday last weekend and it was A-M-A-Z-I-N-G! Thanks Dalana!

1/2 c. butter
2 cloves garlic, minced
1/4 c. yellow onion, finely diced
1/4 c. leeks finely diced (white parts only)
1/4 c. carrots finely diced
1/4 c. celery finely diced
1/2 c. flour
2 c. chicken or vegetable broth
2 c. cream
3/4 teas. worcestershire sauce
1-(15 ounce) can Italian style crushed tomatoes
1 Tblsp. honey
salt and pepper to taste
3 Tblsp. basil, coursely chopped
3/4 teasp. rice wine vinegar
3 Tblsp. basil, julienned

In a medium saucepan melt butter. Add garlic, onions, carrots, leeks, and celery then cook until tender. Add flour to make roux, cook the flour for 2 minutes. Remove from heat and add broth, cream, and worcestershire sauce. Return to heat add tomatoes, and honey, let simmer for 20 minutes. Mix in salt and pepper, basil and rice wine vinegar, then continue to simmer for another 20 minutes.  You can blend soup with a immersion blender or put it in a food processor for a creamy soup or leave chunky.  Serve with julienned basil.

Friday, October 16, 2009

Peanut Butter Cup Cookies

Kill me now! because these are so darned yummy! Dangit, I hate it when I get one of those! HA HA I was sitting in an ortho appointment with Evan the other day and saw a recipe like this and thought I would give it a whirl. YUM! (Please do not hate me!)

Peanut Butter Cup Cookies
1/2 C butter soft
1/2 C sugar
3/4 C brown sugar
1 egg
1 tsp vanilla
1 1/2 C Flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 -10 oz package Reese Peanut Butter cups - coarsely chopped

Makes 2 dozen cookies

Cream egg, butter, vanilla and sugars together. Add dry ingredients and blend well. Fold in PBCups gently and scoop onto greased or lined baking sheet. Bake 350 10-11 minutes. I generally do 2 baking sheets at a time and it is literally 10.5 minutes. BUT DO NOT forget to shift racks 1/2 through your baking time if your makeing to trays at a time.

Thursday, October 15, 2009

Perfect Fall Pork Chops

6-8 pork chops
olive oil
3-4 fresh garlic cloves
3-4 shallots sliced into quarters
2 Cup baby carrots
3 red potatoes (sm-med)-cubed
1/2 - 1 small apple sliced
1/2 - 1 small pear sliced (remove skins optional)
fresh rosemary
fresh chives
fresh parsley
1/4 C butter
3/4 C brown sugar
4 Tlb dijon mustard
1-2 Tbl Apple Cider Vinegar
1 1/2 tsp kosher salt
1 tsp pepper

Melt butter and brown sugar in a frying pan. Saute shallots, carrots, garlic, korsher salt and pepper approx 5 minutes then add potatoes, apples and pears and herbs for an additional 3-5 minutes until everything is well coated but not cooked tender.

Sear pork chops in a hot frying pan with 2 Tbl of olive oil and generous amounts seasoning salt and pepper until barely browned. Place in baking dish and pour vegetables and glaze over pork chops. Stir together 4Tbl Dijon mustard with a little apple cider vinegar (or water) just enough to make it thin enough to drizzle over pork chops and vegetables.  Snip fresh parsley and  rosemary on top and cover dish with 2 layers of foil.

Bake 400 for 45 minutes, then reduce heat to 250 for 30-40 more minutes. Make sure pork chops are cooked throughout and are no longer pink.