Butternut Squash Soup

I know half of my sisters are disgusted/turning their nose up at the idea of using squash as the main ingredient or any ingredient for that matter in a meal. I promise you this is SO good, you won't even know it is squash when you taste how good this soup is. Come on, try it, you will LOVE it! Perfect time of year to make this nice, warm, fall soup!

Butternut Squash Soup

1 medium onion, chopped
3 cloves garlic, minced
Olive oil
2 14 oz cans chicken broth
1 butternut squash, peeled and seeded and cut into 2 inch chunks
2 cups half and half
Salt and pepper
Sour cream
Green onions, chopped
Bacon, cooked and chopped

Saute the onion and garlic in olive oil over medium heat until transparent in a large pot. Add 1 can chicken broth and squash. Cover and steam until squash is tender, about 20 minutes. Blend contents together in blender. Return to pot. Add cream and chicken broth to thin to desired consistency. Season with salt and pepper. Serve with a dollop of sour cream, green onions, and bacon sprinkled over top.

Fresh Herb Roasted Chicken

I saw this being made on an HGTV show. All the fresh herbs and the lemon looked like such a good combination, I had to give it a go. There was no specific recipe so I guessed on amounts. The flavor was AMAZING. The most fragrant chicken I ever ate. The only disappointment...a little dry...so I won't tell you what temp or how long to roast, but totally worth following this prep if you know better cooking times. Can anyone make suggestions for that-Lyns, I know you make whole chickens now and again?

Fresh Herb Roasted Chicken with Vegetables

Zest of 1 lemon, lemon quartered
2 large cloves garlic, minced
Fresh sage
Fresh rosemary
Fresh thyme
Olive oil
Whole chicken
Salt
Pepper
Carrots, sliced in half and chopped to 2 inch chunks
Potatoes- red and gold, sliced in half

Process the lemon zest, garlic, sage, rosemary, and thyme in a mini food processor. Then add enough olive oil until a thick paste is reached. Spread underneath the skin of the chicken. Fill the cavity with quartered lemon and extra herbs. Place potatoes, sliced side down in pan and throw carrots in over top. Place a rack over pan for chicken, then roast. The chicken drippings give the potatoes and carrots underneath a great flavor.

Raspberry Buttercream

This is a SUPER yummy frosting recipe. Asher and I read a book about construction trucks that made a cake. After reading it, he asked if we should make a cake. So we made cupcakes and frosted with raspberry buttercream. Delightful.

Raspberry Buttercream

½ cup soft butter
½ cup fresh raspberries
1 tsp. vanilla
1/8 tsp. salt
16 oz. powdered sugar

Beat the butter, raspberries, and vanilla together until creamy. Gradually add powdered sugar a little at a time beating in between.

Tortilla Soup- Make it your own

I found this recipe in a kids magazine article about kid friendly dinners. It is also adult friendly as Brent raves each time I make it about how good it is. Last time we had it he told me he could eat it every night for a week and not get sick of it. You make a soup base, then set out bowls of add ins so you can "make it your own" by putting what you want in it. Then of course you eat it with tortilla chips along the way...hense earning the given title.

Tortilla Soup- Make It Your Own

2 quarts chicken broth
2 cans corn, drained
1 cup mild salsa
Tomatoes, chopped
Avocado, diced
Cooked chicken breast, diced
Monterey Jack cheese, grated
Can black beans, drained and rinsed
Cilantro, chopped
Sour cream
Tortilla chips

Combine the broth, corn, and salsa. Bring to boil, cover, reduce heat, and simmer for 15 minutes. Prepare the “add-ins”- avocado, chicken, cheese, beans, cilantro, sour cream, and tortilla chips in individual bowls. Serve the soup then add in your “add-ins” of choice.

Chicken Pasta with Pesto Cream Sauce

Yes, that is a baby hand thieving the asparagus off my plate...who knew he would LOVE chewing on a few spears of asparagus! Got this recipe from a friend who is always creating good things in her kitchen.
Chicken and Asparagus Pasta with Pesto Cream Sauce

2 Tbsp butter
½ cup pesto
Cream
Salt
2 Chicken breasts, cooked and sliced
Bunch of Asparagus spears roasted (400° 5-12 minutes) cut into 1 inch pieces
½ lb pasta, cooked and drained
Shredded Parmesan cheese

Melt butter in large skillet. Add pesto. Thin with cream to sauce consistency. Add the chicken, asparagus, and pasta. Toss to coat evenly. Top with shredded Parmesan.

Aussie Chicken

I picked up this recipe dinner trading with dinner swap girls. It is GOO-OOD. Love the mushroom/bacon/cheese topper and then dipping in the honey mustard sauce...ya, GOO-OOD!

Aussie Chicken

4 skinless, boneless chicken breasts, pounded ½ inch thick
2 tsp. seasoning salt
6 slices bacon
½ cup mustard
½ cup honey
¼ cup mayonnaise
1 Tbsp dried onion flakes
1 Tbsp vegetable oil
1 cup shredded Colby-Montery Jack cheese

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350°. Crisp bacon then chop it into small bits. Set aside. In a medium bowl, combine the mustard, honey, mayo, and dried onion flakes. Remove half of the sauce, refrigerate the other half. Heat oil in a large skillet over medium high heat. Place the breast in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and transfer to a 9x13 baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms, bacon, then top with shredded cheese. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Serve with reserved honey mustard sauce.

Classic Fetticini Alfredo

Brent and I have loved this easy classic for a while now. It is heavy and not very healthy so we don't have it very often. But when we do it is so good. I know you are underestimating the goodness of this one based on the plain looking pasta you see here in the picture...but give it a go at. So worth it.
Classic Fettuccine Alfredo

6 Tbsp butter
2/3 cup heavy whipping cream
½ tsp. salt
Generous dash of ground white pepper
Generous dash of ground nutmeg
1 cup freshly grated parmesan cheese + more for serving
Fresh chopped parsley
¾ lb cooked fettuccine (linguini)

Place the butter and cream in a large skillet over medium-high heat. Cook and stir until butter melts and mixture bubbles. Cook and stir 2 more minutes. Stir in salt, pepper, and nutmeg. Remove from heat. Gradually stir in cheese until thoroughly blended and smooth. Return to heat to completely melt cheese if needed (DO NOT let sauce boil or cheese will become lumpy and touch). Toss over pasta. Served with a sprinkle of fresh chopped parsley and sprinkling of parmesan cheese.