"Roasted Butternut Squash Soup"

This soup recipe is a little time consuming just because of the cutting and pre-roasting of the squash, but once that's done it definitely speeds up..

The roasting concentrates the flavor and gives the squash this amazing taste that's well worth the wait..

I find this one of the toughest soups to photograph as there is little variation in color or texture unless you garnish it just right—still just tends to look orange but she's got it where it counts, and that's in taste..

This is one of my Baby's favorite soups that I make here at home; sweet, savory, cinnamon spicy and oh so good..

Definitely worth making at home, especially now that Summer is coming to close and Fall is fast approaching us.. 

(Just looks so pretty as a starter before thanksgiving or any dinner during those fall months)

Though in this house, regardless of the time of year, this soup is a guaranteed to be a hit..

Try it out for yourself and your family; I think you'll find that it is, without a doubt, "Definitely Delish"

"Roasted Butternut Squash Soup"

Ingredients:
4 pounds Butternut Squash Cubes
3 tablespoons Unsalted Butter
1 Green Apple
1/2 Sweet Vidalia Onion
8 fresh Sage leaves, finely chopped
1 tablespoon Sugar in the raw (turbinado sugar)
2 1/2 cups low sodium Chicken broth(see notes)
1 cup Apple Cider
1 1/2 cups water
1 1/2 teaspoons sea salt
1/4 teaspoon ground pepper
1/2 teaspoon Cinnamon
1/8 teaspoon each of Allspice and Nutmeg
1/3 cup Heavy Cream
Garnish-see Note below

Directions:
1. Heat oven to 425 degrees and arrange rack in middle..
2. Line a baking sheet with foil and fill with cut squash. Then melt 2 tablespoons of butter and brush it over top the squash pieces and then sprinkle with sugar..
3. Season with sea salt and pepper, then roast till knife tender-about 50 minutes to 1 hour approximately..
4. Meanwhile; peel, core and cut the apple into a medium dice. Follow by cutting the onion half into a medium dice as well. Then melt the remaining butter on medium heat in a deep pot, or dutch oven, large enough to hold several quarts of soup..
5. Add the apple, onion, and sage to the pot and season with salt and pepper-then cook, stirring occasionally, until softened. About 7 minutes..
6. Remove the pan from heat and set aside till squash is don in the oven..
7. When the squash is done, add it to the pot with the sauteed apples and onions; then add the broth, cider, cinnamon, spices and water to the pot. Bring it to a boil over medium high heat..
8. Reduce the heat to medium low, cover and simmer for about 15 minutes. Stir occasionally and adjust heat if necessary..
9. Remove the pot from heat and stir in the heavy cream; now with an immersion blender, puree the soup inside of the pot. (You could also use a regular blender and puree in batches but I find the immersion blender saves on time and clean up)
10. Taste and season with salt, pepper or cinnamon as needed to achieve the desired taste..

Notes:
1. You can leave it slightly chunky if you prefer it that way. Also, you can garnish it with toasted pumpkin seeds, apple slices, dollops of goat cheese (I prefer honeyed goat cheese for this) or a few dashes of cinnamon - or even a mix of all of these..
2. Substitute the chicken broth with a light vegetable stock, Coconut cream (or cream substitute) for the heavy cream and use your preferred butter substitute (margarine, oil, etc) for butter to make this a Vegan or Vegetarian friendly dish..

"Cabbage Roll Soup"

I love good old fashioned comfort food, the kind that sticks to your ribs and makes you feel all warm and fuzzy inside..

A soup, a stew, a pasta; you know, something truly hearty and filling that takes you back to good ol'days of growing up and coming home to Mom cooking in the kitchen..

So after a little thought; and a lot of rummaging thru the pantry and fridge, what I ended up creating was this wonderfully fulfilling and delightfully tasteful "Cabbage Roll Soup"

I find it so tricky photographing a soup or stew like this, everything tends to mush together; but to paraphrase someone from a long long time ago..

"She may not look like much, but she's got it where it counts" 

And that's flavor..

Loved it, truly—with each and every mouthful exposing a new hint of taste; from the smoky sweet Paprika, fresh chopped Herbs and mix of delicious Cabbages all the way to the scrumptious blend of wild & brown rices with quinoa, and lean ground beef & pork browned to perfection..

Simmered all of that delectable goodness with some beef broth, vegetable juice and fire roasted diced tomatoes until finally finished—and then, when I didn't think my hunger could hold out any longer, it was time to dig in..

Yum, yum and yum is all I can really say; me and my Baby enjoyed it immensely and she feels that this is one that is definitely destined for the cookbook, for sure..

So perfectly filling and oh so—
"Definitely Delish"

"Cabbage Roll Soup"

Ingredients:
1 cup of pearl onions (you can use thawed frozen, though I prefer fresh white and gold)
3-4 cloves of garlic, minced
1/2 pound lean ground beef (if you want meatier, add extra beef and pork—1/4 pound of each)
1/2 pound lean ground pork
3/4 cup uncooked mix of quinoa, brown & long grain rice
1/2 cup or more of carrot bites(nibler) sliced or chopped
1/2 medium head savoy cabbage, chopped (core removed)
1/2 medium sized Cabbage (red, regular or other preferred), chopped (core removed)
3 tablespoons flour
2 (14 oz) cans diced fire-roasted tomatoes
2 tablespoons tomato paste
4 cups beef broth
1½ cups V8 or other vegetable juice
1 teaspoon smoked paprika
1 teaspoon fresh thyme
1 tablespoon Worcestershire sauce
1 bay leaf
1 tablespoons fresh chopped parsley
Sea salt and cracked pepper, to taste

Directions:
1. In a large pot, brown pork and beef. Drain any fat..
2. Stir in Garlic, cooking for one minute; then add carrots and pearl onions, stirring for 3 minutes..
3. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
4. Sprinkle flour into cabbage mixture and cook an additional 2 minutes.
5. Add all remaining ingredients, bring to a boil and reduced heat to medium low..
6. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
7. Remove bay leaf, add additional Salt and Pepper to taste and serve garnished with fresh chopped flat-leaf parsley..

Notes:
1. If you prefer a thinner soup, add more beef broth to reach desired consistency once rice is cooked..
2. If you enjoy spicier, add a pinch of red pepper flakes or dash of cayenne...
3. You can sub in a chopped onion for the pearl onions, as well as adding sliced scallions etc... Feel free to experiment..
4. Serve it with some nice crusty bread
(A French boule, sesame Semolina Italian, or Sourdough-all my favorites), warmed in the oven with butter on the side..

"Cajun-Creole Jambalaya"

It's been a long break from cooking or blogging recently..

I've been away these past few weeks on a much needed vacation to New Orleans and the Mexican Riviera..

New Orleans is one of my most favorite places in all the world to be..

I love the history, the atmosphere, the sights and sounds of this Southern U.S. city—and don't even get me started on their cuisine..

I could go on forever and a day about the food—from the coffee & chicory with beignets, the étouffée's and gumbos, the seafood and the down home southern food..

There's a never ending supply of variety and an endless parade of new food experiences to explore inside Nawlin's.. 

It's because of this wonderful mix of French, Spanish, American, African, Island and Native influences thrown together with all of the new culinary discoveries and imports from around the world that makes it such a special "Foodie" city..

Now though, after thoroughly devouring the streets and food scene in the Big Easy, I'm back home..

An though sadly my journey to New Orleans is over, it didn't take long before I felt the need to do a little culinary invention of my own and get back into my favorite room in the house—the kitchen..

An what better dish to make on my return from NOLA, then my own version of a Cajun-Creole standard—"Jambalaya"

Using a mix of chicken, andouille sausage and slow cooked beef stew meat with my peppers, tomatoes, onions, herbs & spices to create this "just spicy enough" version of a tasty jambalaya was the result..

Came out perfectly and such a nice addition with the beef—was practically ready to fall apart as soon as you put it in your mouth. An the heat, just perfect—spicy enough to enjoy but not so hot as to wake the dead down in Louisiana..

Just be sure leave a bottle of hot sauce on the table for those in your home that will only settle for a "Four Alarm Fire" in their mouth and nothing else..

"Definitely Delish" an definitely a dish that you, and your family, will absolutely enjoy—trust me...

 

"Cajun-Creole Jambalaya"

Ingredients:
For Jambalaya:
1 tablespoon extra-virgin Olive Oil
1 tablespoon Butter
1 1/2 pounds boneless, skinless white meat Chicken cut into pieces
3/4 pound andouille, sliced or diced (pre-cooked is easier to slice)
1 medium Sweet Vidalia Onion, chopped
2 ribs Celery, chopped
2 Bell Peppers, chopped (I used a mix of yellow, orange and green for color)
1 Bay Leaf, fresh or dried
1/8 teaspoon hungarian Paprika
2 to 3 tablespoons (a handful) all-purpose Flour (plus more for coating chicken and beef)
1 (14-ounce) can diced Fire Roasted Tomatoes in juice
1 (14 ounce) can crushed San Marzano Tomotoes
2 cups low sodium Chicken Stock or Chicken Bone Broth
1 teaspoon (1/3 palmful) Cumin
1/4 to 1/2 a teaspoon Chili Powder
1 teaspoon (1/3 palmful) Poultry Seasoning
1 teaspoon Worcestershire sauce
Coarse Sea salt and Black Pepper
Chopped Scallions(green onions), for garnish
Chopped Chives, for garnish
Chopped fresh Italian Parsley, for garnish
Fresh Thyme, chopped for garnish

For Beef:
1 pound Beef Sirloin, cut into a mix of 1 or 2 inch cubes
2 cups of Beef Broth
1/4 Red Wine
pinch of dried Thyme and Sage
enough Water to cover meat
1 tablespoon Butter & Olive Oil
2/3 cup Flour, 1 tsp. Sea Salt and Black Pepper for coating

For Risotto:
2 cups of Risotto rice
2 cups of Chicken Bone Broth or Stock
2 cups of Water
1 teaspoon of Sea Salt
1 tablespoon of Butter

Directions:
For Beef:
1. Mix 2/3 of a cup of flour (or gluten free alternative) with a teaspoon of sea salt and black pepper. Then slice your beef sirloin into cubes of about 1 or 2 inches in size. Toss together to coat all sides of your beef with the flour mixture..
2. Add beef broth, red wine and herbs to a small pot with butter and bring to a low boil on medium heat..
3. In your main chef's pot or saute pan with deep sides, heat a tablespoon of butter and olive oil on medium high heat--then add your beef, in batches if necessary, searing/browning all sides of your beef stew meat..
4. Remove from the beef from the pan and transfer to the simmering broth and add water, if needed, to cover completely. Bring the small pot to a boil, cover and reduce temperature to simmer. Cook for 1 1/2 to 2 hours or till almost ready to shred, then remove from heat--be sure not to over cook as we want it to retain it's shape and not have the beef falling apart..

For Risotto Rice:
1. Add two cups of risotto, 1 tablespoon of butter, 2 cups of chicken bone broth, 2 cups of water and sea salt..
2. Bring to a boil, stir and then cover. Reduce the heat to a simmer and cook on a low boil/simmer for 20 to 25 minutes, or until the rice is done and the liquid is absorbed. Remove from heat and leave covered till needed..

For Jambalaya:
1. Slice and chop your andouille sausage, chicken (small 1 to 2 inch pieces), vegetables, onions and garnish in preparation. Take several tablespoons of flour, or leftover from the beef, and toss your sliced chicken in it to coat..
2. Heat a tablespoon of butter and olive oil on medium high heat in your deep sided saute or chef's pan. Add chicken in a layer and let sit for 2 minutes before flipping to sear, cook for an additional minute to brown slightly before adding the slice sausage and cooking for 2 more minutes..
3. Add the chopped onion, celery,bell pepper, bay leaf and paprika (can sub cayenne for a spicier flavor). Saute the vegetables with meat, stirring the pan occasionally, for 5 minutes. Sprinkle 2 to 3 tablespoons of flour over the pan and cook for 1 to 2 more minutes, stirring..
4. Stir in your tomatoes and chicken bone broth(stock), then season with cumin, chili, poultry seasoning and worcestershire sauce. Bring everything to a low boil, adjusting heat if necessary..
5. Strain liquids out of the small pot of beef, then transfer beef to the main saute pan and stir to mix. Cover loosely and reduce heat to a simmer, cooking for 10 to 15 minutes..
6. Ladle servings into your serving bowls and using a small ice cream scoop, place a scoop or two of rice onto the center of the bowlfuls of jambalaya. Sprinkle with coarse sea salt, black pepper, chopped scallions, chives, minced parsley and thyme to garnish..

Notes:
1. For thicker jambalaya you can add additional flour or "Wondra" to the pan as a thickening agent near to the end of cooking..
2. I enjoy the low sodium Chicken Bone Broth for the extra nutrients, but Chicken Broth or Stock is fine as a replacement..
3. For a spicier version use a whole teaspoon of chili powder with 1/8th of a teaspoon of cayenne instead of the paprika and smaller amount of chili powder..
4. I like the sticky, creamy texture of the risotto but you can sub in plain enriched white rice. You want it to be sticky for the effect of scooping it on top, but it's not a deal breaker if it's not..
 

"Fried Hot-Water Cornbread Bites"

It has been a busy few days or more of work on a cake for a baby shower along with all of the work me and my Sweetie are doing on the new Travel Business we started at "Superior Travel Destinations"

Everything has been coming along great but between the two projects, I haven't had the extra time or energy leftover after work for my regular cooking, let alone my blog..

So it's not every day that you have time to make some over intricate or "wow" meal; but sometimes, just sometimes, you get to wanting something simple and delicious..

When I think of that I think of Southern Comfort Style cuisine; ribs, pulled pork, red beans & rice, and cornbread..

Mmm, cornbread...

I don't know what it is about it but something in the taste of that buttery sweet goodness of cornbread makes it something I rarely pass up-no matter what kind of health or diet kick I might be on at the time..

It's really kind of funny if you think about it, but a boy from New York could live on southern comfort food for life-must've been New Orleans, the tastes, the sounds, the smells. I just can't get it out of my soul..

So enjoy these little bites of cornbread heaven and serve them next to your Jambalaya, Pulled Pork, Country Ribs or heat them up for breakfast with some Coffee & Chicory, Eggs and Andouille Sausage..

If you do, I'm sure that you'll find them "Definitely Delish"

 

"Fried Hot-Water Cornbread Bites"

Ingredients:
2 cups fine fresh Cornmeal
1/2 cup White Sugar
2 tablespoons of Baking Powder
1/3 cup of melted Butter
1 teaspoon Vanilla extract
1 1/2 teaspoons of fine Sea Salt or Himilayan Salt
2 cups, or more of Boiling Hot Water (as much as is needed to reach a batter like consistency)
Vegetable Oil for cooking

Directions:
1. In a large bowl combine the corn meal, baking powder, sugar, salt and stir to combine. Add melted butter and vanilla; then add boiling water, starting with about 1 1/2 cups of boiling water. Carefully stirring to combine..
2. Continue adding additional boiling water until a batter like consistency is reached. It should be pour-able, like pancake batter. (Different corn meals will require different amounts of water. Start with less and add more if you need it.)
3. I used an ebeliskiver pan to make small rounded bites. Heat on medium to medium high, brush with vegetable oil and pour batter into the rounded circles, as it starts to set gently flip the individual bites and cook till done.. 4. Should only take 4 to 6 minutes cooking time total depending on stove-top. If needed start with one to test your timing to completion before making an entire batch. (See Notes for Options)

Notes:
1. If you do not own an ebelskiver pan, add approximately a 1/4 inch of vegetable oil to a pan and heat to around 350 degrees Fahrenheit. Add about a 1/4 cup of batter to heated oil and cook till browning (3-4 minutes) then gently flip and cook and additional 3 minutes working in batches to retain oil temperature..
2. An option for the ebelskiver pan version is to cut out marble size squares of butter and freeze them for 30 minutes inside the freezer. Partially fill the ebelskiver pan with batter and as it cooks add frozen butter to center, gently pressing it into cooking batter--then covering with more batter before flipping, to add a kick of melty butter flavor to the center of each bite. (I did this myself, and it was delicious.)

"BLT Sandwich Casserole"

"BLT Sandwich Casserole"

I always enjoy finding or creating recipes that can be made to fit any day or occasion...

This is one of those...

Whether it's breakfast or brunch, dinner or lunch—this "BLT Casserole" is just perfect for serving for family or friends...

Mine was made with a mix of homemade and locally sourced ingredients; but, of course, you could save yourself time by just going to your local supermarket for the bread and other ingredients—absolutely nothing wrong with that, I do it myself when I need too...

"Sourdough BLT Casserole"

 

 

This time though I decided to go the extra mile by making my own Sourdough from scratch (see the recipe in the Recipe Redux section of the Blog) as well as going to local farms for the fresh eggs, lettuce, tomatoes and bacon—nothing quite like farm fresh if you ask me...

After taking out some of my frozen chicken stock to thaw, I then whipped up some of Julia Child's foolproof mayonnaise—then it was time to work...

 

Cutting, toasting, slicing, chopping and then oven baking some bacon later—it was time to toss everything together and dump it into my oval roaster to bake for Brunch...

Already the house was smelling divine from all of the various parts involved in creating this dish; but after 45 minutes more of it all in the oven, my mouth was truly salivating at the thought of digging in...

 

 

A last couple of minutes under the broiler after brushing it down with some bacon fat (Mmm, bacon) and it was finally time to eat...

So good and so filling; truly a scrumptious, salty, savory dish for anytime of day or night and oh so "Definitely Delish"

 

 

"Bacon, Lettuce & Tomato Sandwich Bake"

"BLT Casserole" 

Ingredients:
12-16 ounces crusty Sourdough bread cut into 1" cubes (about 8 cups)
1 pound thick-cut applewood smoked bacon, cut crosswise into 1" pieces
3 large farm fresh eggs
1 1/4 cups low-sodium organic chicken stock
1/2 cup organic Mayonnaise
1 teaspoon Himalayan salt or Sea salt
3/4 teaspoon freshly ground white pepper
1 pint grape sized heirloom tomatoes, halved
1 head local farmed butter lettuce, washed, dried very well, cut into 1" slices
1 tablespoon chopped chives, for garnish
1 tablespoon chopped Parsley, for garnish 

"Great For Anytime, Day Or Night"

Directions:
1. Preheat oven to 350°F. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly....
2. Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 Tbsp. fat.
3. Whisk eggs, stock, mayonnaise, salt, pepper, and 2 Tbsp. bacon fat in a large bowl...
4. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes...
5. Reduce oven temperature to 325°F. Add lettuce to bread mixture and stir to combine. Transfer the mixture to a 13 x 9 inch baking dish and bake until top is golden brown, about 45 minutes...
6. Brush surface with remaining 1 Tbsp. bacon fat, turn broiler on, and continue baking until tops of bread are glistening and well toasted, 3–5 minutes more...
7. Garnish with parsley & chives, if using, and serve immediately...

"BLT Sammie Casserole"

Notes:
1. For the Bacon I used the oven cooking method; place bacon inside of a baking dish or on a rack inside of one and cook in a pre-heated 400 degree Fahrenheit oven for 20 minutes-or until nicely browned. (Alternatively you can cook inside of a pan on the stove top)
2. If you want you can use any bakery bread you prefer, from wheat to pumpernickel- it's up to your own personal preference...