Thai-spiced Pumpkin Soup

Keep in mind that different Thai curry pastes have differing strengths. Start with a teaspoon to start and then build from there until the soup has a level of spiciness and flavor that works for your palete. Top with toasted pumpkin seeds.

2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
water or broth
2 teaspoons fine grain sea salt (or to taste)

Preheat the oven to 375 degrees and place the oven racks in the middle.

Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.

When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy).

Serves six.

Seafood Clam Chowder

1 pt. clams

1 inch cubed white fish (i used snapper and halibut)

3 onions chopped

potatoes (i used the cubed frozen ones)

1 tsp. salp

1/4 tsp. pepper

2 Tbsp. butter

2 Tbsp. flour

2 c. scalded whole milk

1 c. cold milk

place butter fish and onion in frying pan, cook until lightly browned. Add potatoes, clams with juice, s&p. saute. Make butter flour mixtue (rue) add milk and mix all together.

Serve with saltine crackers or sour dough bread.

Perfect Short Ribs

4 lbs short ribs
8 oz can tomato sauce
2 Tbs molasses
2 Tbs cider vinegar
1 onion, sliced
1 tsp liquid smoke

Directions: Sprinkle the short ribs with salt and pepper. Mix ingredients in bag and then add ribs.

To serve: Thaw and place on 9x13 pan. Cover tightly with aluminum foil and bake at 250 degrees for 5-6 hours or place in slow cooker. Serve with rice or noodles.

Note: I used country-style spare ribs for these (boneless)

Stuffed Shells with Arrabbiata Sauce

• 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
• 2 tablespoons olive oil, plus extra for greasing baking sheet
• 6 ounces thinly sliced pancetta diced
• 2 teaspoons dried crushed red pepper flakes
• 2 garlic cloves, minced
• 5 cups marinara sauce
• 2 (15-ounce) containers whole milk ricotta cheese
• 1 1/3 cups grated Parmesan
  
• 4 large egg yolks
• 3 tablespoons chopped fresh Italian parsley leaves
• 3 tablespoon chopped fresh basil leaves
• 1 teaspoon chopped fresh mint leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded mozzerella cheese

Directions:

Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.

Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.

Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer stirring often.

In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.

Preheat the oven to 350 degrees F.

Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.

Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.

Cafe Rio Shredded Chicken

• 1 (8 ounce) bottle kraft zesty Italian dressing
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 3 garlic cloves, minced
• 5 lbs chicken breasts

Directions:

1. 1. Cook all together in a crock pot for 4 hours on low.
2. 2Shred meat.
3. 3cook 1 additional hour.
   Freezer intructions:
   Thaw and reheat! Wrap in tortillas with all of your favorite goodies!

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Chicken Pesto Pizza by Tasty Kitchen

• Pioneer Woman's Pizza Dough (enough For 1 Medium Size Pizza)
• 1 to 2 Chicken Breasts
• Salt And Pepper, to taste
• ½ teaspoons Paprika
• 1 Tablespoon Olive Oil
• 1/4 cup Pesto
• 6 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
• ¼ cups Freshly Grated Parmesan Cheese

If using frozen pizza dough, let it sit out at room temperature for about 20 minutes so it is easier to work with.

While the dough is out, prepare your chicken. Heat a grill pan or grill and place the chicken breast between two pieces of parchment and pound until it is a uniform thickness (about 1/2 an inch thick or less). Salt and pepper both sides, and add paprika to both sides if desired. Spray pan with non-stick spray or oil, and grill for 7-10 minutes on each side or until chicken is cooked through. Remove to plate and let cool while you prepare the dough.

Preheat the oven to 475F. Drizzle some olive oil onto a sheet pan. Stretch out the dough using your hands- I usually hold it from one end and let it drop down and then keep stretching it this way until the middle parts are quite thin. When it is stretched, place on the sheet plan, you can continue to work it into the shape you like once it is on the pan. Spread the pesto over the dough first, and then evenly place the slices of mozzarella over the pesto. Slice your chicken into thin strips and place over mozzarella. Finish with a good grating of Parmesan cheese, and place pan in the oven for 12-15 minutes, or until crust is golden and cheese is bubbling but not overcooked or hard. Take out and enjoy!

Pizza Dough

Ingredients

• FOR THE CRUST (MAKES TWO CRUSTS):
• 1 teaspoon Active Dry Or Instant Yeast
• 4 cups All-purpose Flour
• 1 teaspoon Kosher Salt
• ⅓ cups Extra Virgin Olive Oil
• _____
• FOR THE PIZZA:
• 1 whole Large Eggplant (or Two Medium Eggplants)
• Kosher Salt, For Sprinkling
• 1 pint Grape Tomatoes
• 2 cloves Garlic, Minced
• 8 ounces, weight Fresh Mozzarella Cheese, Sliced Very Thin
• ½ cups Freshly Grated Parmesan Cheese
• Extra Virgin Olive Oil For Drizzling
• Freshly Ground Black Pepper

Preparation Instructions

TO MAKE THE CRUST:

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Freezer instructions:

Make dough and let it rise 1 to 2 hours. Punch down and shape into a disc and wrap in plastic wrap, then freeze.

To defrost, place dough in fridge the night before (or in the morning) and then put in bowl brushed in olive oil 20 min. before using.

Follow dough prep as instructed above.

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Shephard's Pie

Shepherd's Pie

Ingredients

• 4 large potatoes, peeled and cubed
• 3 tablespoons butter
• 4 tablespoons milk
• 1/2 cup sour cream
• 1/4 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 3/4 cup beef broth
• 1/4 cup shredded Cheddar cheese

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, milk, sour cream, and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain and set aside. Preheat oven to 375 degrees F (190 degrees C.)
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of carrots. Can add other vegetables if desired (peas or green beans)Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.