Acorn Squash Soup is good as an appetizer or side dish
As the days begin to warm this spring, a delicious bowl of Acorn Squash Soup hits the spot.
People tend to think of the acorn squash as a winter squash, but it’s good anytime of the year. Acorn Squash Soup can be a flavorful appetizer or a delicious side dish with a meal.
Cut an acorn squash in half and scoop out the seeds and pulp. Place the squash open side down on a greased baking pan. Place the pan in a pre-heated 400 degree oven and cook for 40 minutes. When the squash is done, take out and set aside to cool.
Once the squash has cooled, remove the squash from the skin and place in a boiler. Add 2 tablespoons softened butter, 1/2 cup plus 2 tablespoons milk, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 2 tablespoons sugar, a pinch of Kosher salt, and 1/2 teaspoon ground cinnamon to the cooked squash.
Mix the ingredients well. Using a hand-held blender, puree the soup mixture until the desired consistency.
Acorn Squash Soup goes well as a side dish to a meal
This makes 2 to 3 servings and can be served hot or cold. For an added touch, place a dollop of sour cream in each soup bowl when it is served.
When I prepared this Acorn Squash Soup, I served it with Blue Cheese Meatballs (recipe to come later) and Creamy Cheesy Spinach.
Thanks for stopping by today. I hope I’ve enticed you to try this Acorn Squash Soup recipe. If you do, please be sure to stop back by and let me know how it turned out. Do you have a favorite Acorn Squash Soup recipes? Do you have a favorite type squash you like to cook?
Cut an acorn squash in half and scoop out the seeds and pulp. Place the squash open side down on a greased baking pan. Place the pan in a pre-heated 400 degree oven and cook for 40 minutes. When the squash is done, take out and set aside to cool.
Once the squash has cooled, remove the squash from the skin and place in a broiler. Add 2 tablespoons softened butter, ½ cup plus 2 tablespoons milk, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, 2 tablespoons sugar, a pinch of Kosher salt, and ½ teaspoon ground cinnamon to the cooked squash.
Mix the ingredients well. Using a hand-held blender, puree the soup mixture until the desired consistency.
This makes 2 to 3 servings and can be served hot or cold. For an added touch, place a dollop of sour cream in each soup bowl when it is served.
If your family is anything like ours, then pasta salad is always a hit no matter what time of year it is.
For some it seems pasta salads are only served during the summer when a cool dish is needed. But pasta salads are a delicious dish no matter what the weather is outside. In fact, a pasta salad can be a refreshing treat in the winter when most meals are hearty and hot.
Begin this salad by cooking a 16 ounce box of Rotini noodles according to the package directions.
While the pasta is cooking, seed and dice two Roma tomatoes and chop up broccoli florets making 2 cups. In a small bowl mix two packages of Hidden Valley Ranch Dressing Mix with 16 ounces of sour cream and 1/4 cup plus 2 tablespoons of milk. Mix well until completely smooth.
When the pasta is done, drain, rinse with cold water, drain again and place in a large bowl. Add the chopped tomatoes, chopped broccoli and 5 ounces of cooked bacon pieces. Pour over the prepared dressing mix and combine well.
Enjoy Pasta Salad even in cold weather
The pasta salad can be served immediately while still warm or refrigerated. It stores well in the refrigerator for several days when kept in an airtight container.
This tasty dish can be a meal all on its own or served as an accompaniment to a main course.
Thanks for stopping by today. Do you enjoy pasta salad year-round or only in the summer? What do you like in your pasta salad?
Begin this salad by cooking a 16 ounce box of Rotini noodles according to the package directions.
While the pasta is cooking, seed and dice two Roma tomatoes and chop up broccoli florets making 2 cups. In a small bowl mix two packages of Hidden Valley Ranch Dressing Mix with 16 ounces of sour cream and ¼ cup plus 2 tablespoons of milk. Mix well until completely smooth.
When the pasta is done, drain, rinse with cold water, drain again and place in a large bowl. Add the chopped tomatoes, chopped broccoli and 5 ounces of cooked bacon pieces. Pour over the prepared dressing mix and combine well.
The pasta salad can be served immediately while still warm or refrigerated. It stores well in the refrigerator for several days when kept in an airtight container.
Homemade Mac and Cheese with Crab Salad is comfort food at its best
Nothing says comfort food quite like mac and cheese, but make it homemade Mac and Cheese with Crab Salad and you have extra comfort.
When that mac and cheese is made from scratch mere words can’t describe the gooey goodness. This method may take a bit longer than using the box version, but well worth the effort. A melt-in-your mouth taste you won’t be able to resist.
Boil 8 ounces of large elbow noodles according to the package directions. You want the noodles al dente or firm to the tooth so that it will have a little bite to it when added to the cheese sauce. This way it can absorb more of the cheese. I use Ronco Large Elbows because they seem to hold up better.
Put 3 cups of milk in a saucepan on medium heat. You want the milk to just begin to bubble, not boil.
In another saucepan (one large enough to hold everything) melt 1 stick (1/2 cup) butter and add 1/2 cup all-purpose flour. Once it’s incorporated and a pale yellow, let the mixture cook for 30 seconds and take it off heat. Whisk constantly as it’s making this blonde roux as not to let it burn.
Comfort food in the form of Homemade Mac and Cheese with Crab Salad
When you take the roux off the heat continue to whisk vigorously as you add a little milk in. Continue whisking and adding the milk a little at a time until all is incorporated. Whisk until you have a silky smooth sauce that coats the back of a spoon. Put back on heat and slowly add 2 cups of grated sharp cheddar cheese in a little at a time, continuing to whisk as the cheese melts.
Once all the cheese is melted, add 2 teaspoons fresh ground kosher salt to help with the cheese flavor. Taste your sauce. If it doesn’t seem cheesy enough, add a little more salt to aid the flavor. You can use any type of cheese you prefer for this dish. I just like the taste of the sharp cheddar.
Drain the noodles and slowly add to the cheese sauce. You can place the mac and cheese in a casserole dish and top with more cheese and bread crumbs. Pop it in a preheated 350 degree oven for 10 minutes for a different taste. I personally like mine drowning in a lot of creamy and gooey cheese sauce so I serve it without baking it.
Crab Salad
A crab salad goes well with a big dish of homemade mac and cheese. Chop spinach (the amount depends on the size salad you want) and place in two bowls. Split, seed and finely dice 1 Roma tomato. Sprinkle tomato over spinach. Cut 8 ounces of crab meat into 3/4-inch chunks and toss with spinach and tomato. I use Louis Kemp Crab Delights Leg Style Imitation Crab Meat.
For the dressing whisk together 3 tablespoons mayonnaise and 1 tablespoon Italian White Wine Vinegar. Drizzle mixture over salad, top with freshly grated Parmesan cheese and serve. These ingredients will make approximately 2 servings of the salad.
It doesn’t take a table full of dishes to be a delectable meal. Combine some of your favorite comfort foods for a meal that will be satisfying in so many ways.
Appreciate you dropping by today. Is mac and cheese a comfort food for you? What are your comfort foods? Hope you’ll give these recipes a try. If you do, please be sure to drop back by and let me know how they turned out for you. If you post them online, just add the tag #thesurprisedgourmet. I’d love to know what you think
Comfort food at its best is a dish of homemade mac and cheese with a crab salad
Ingredients
MAC & CHEESE
8 Ounces large elbow noodles
3 Cups milk
1 Stick (1/2 cup) butter
½ Cup all-purpose flour
2 Teaspoons fresh ground kosher salt
2 Cups extra grated sharp cheddar cheese
CRAB SALAD
8 Ounces fully cooked crab meat
Spinach (amount depends on size of salad)
1 Roma tomato, split, seeded and finely diced
Fresh grated Parmesan cheese (to taste)
DRESSING
3 Tablespoons mayonnaise
1 Tablespoon Italian White Wine Vinegar
Instructions
Boil 8 ounces of large elbow noodles according to the package directions. You want the noodles al dente or firm to the tooth so that it will has a little bite to it when added to the cheese sauce. This way it can absorb more of the cheese.
Put 3 cups of milk in a saucepan on medium heat. You want the milk to just begin to bubble, not boil.
In another saucepan (one large enough to hold everything) melt 1 stick (1/2 cup) butter and add ½ cup all-purpose flour. Once it's incorporated and a pale yellow, let the mixture cook for 30 seconds and take it off heat. Whisk constantly as it's making this blonde roux as not to let it burn.
When you take the roux off the heat continue to whisk vigorously as you add a little milk in. Continue whisking and adding the milk a little at a time until all is incorporated. Whisk until you have a silky smooth sauce that coats the back of a spoon. Return to heat and slowly add 2 cups of extra grated sharp cheddar cheese in a little at a time, continuing to whisk as the cheese melts.
Once all the cheese is melted, add 2 teaspoons fresh ground kosher salt to help with the cheese flavor. Taste your sauce. If it doesn't seem cheesy enough, add a little more salt to aid the flavor. You can use any type of cheese you prefer for this dish.
Drain the noodles and slowly add to the cheese sauce. You can place the mac and cheese in a casserole dish and top with more cheese and bread crumbs. Pop it in a preheated 350 degree oven for 10 minutes for a different taste.
Crab Salad
Chop spinach (the amount depends on the size salad you want) and place in two bowls. Split, seed and finely dice 1 Roma tomato. Sprinkle tomato over spinach. Cut 8 ounces of crab meat into ¾-inch chunks and toss with spinach and tomato.
For the dressing whisk together 3 tablespoons mayonnaise and 1 tablespoon Italian White Wine Vinegar. Drizzle mixture over salad, top with freshly grated Parmesan cheese and serve. This amount will make approximately 2 servings of salad.
Faux Pear Custard is not overly sweet, but delicious
Autumn brings thoughts of apples, but this week I am thinking pears ….. Faux Pear Custard to be exact.
While this dish isn’t a typical custard, it isn’t a typical pie either. It’s similar to a quiche but without meat or vegetable in the filling. For that reason, I decided to call it a faux custard.
I peeled 8 medium-size ripe pears and brushed them with a mixture of lemon juice and water to keep them from browning. I set those aside and put the oven on 350 degrees to preheat while I prepared the crust and other ingredients.
For the crust I combined 1 1/2 cups of graham crackers that I had crumbled with 1/4 cup packed dark brown sugar and 1 stick (1/2 cup) melted butter in a bowl. I pressed this mixture into a 9-inch pie pan to form the crust. Place the crust in the refrigerator to firm while you prepare the filling.
Arrange pear slices in pan for Faux Pear Custard
Quarter the pears, remove the stems and seeds and slice into quarter-inch slices. In the top of a double boiler add 2 large eggs, 1/2 cup sour cream, 1/2 cup milk, 1/4 cup sugar and 2 tablespoons imitation vanilla flavoring. Using a whisk or immersion blender, combine well. Cook over medium heat about 5 minutes or until the mixture begins to coat the back of a spoon. Watch the mixture closely during this time so as not to scorch it. Set aside to cool.
Layer the pear slices in the pie pan. Sprinkle 1 tablespoon sugar and ground cinnamon to taste over the pears. Pour the cooled custard over the pears. Again sprinkle with ground cinnamon to taste. Place the pie pan on the middle rack of the preheated 350 degree oven for 45 minutes.
When done, remove from oven and top with sliced toasted almonds (optional). Let cool completely before serving to allow the custard to set firmly. This is delicious by itself or for an added treat top with whipped cream, ice cream or your favorite topping.
Let custard cool completely otherwise it will fall apart
Fall doesn’t have to be just for apples anymore. Enjoy this Faux Pear Custard as the temperatures begin to cool. Not overly sweet, this scrumptious dessert will delight your taste buds and have you asking for seconds. It stores well in the refrigerator though I doubt it will last more than a day before it’s all gone.
Thanks for visiting today. I hope you’ll give this simple dessert recipe a try. If you do, please be sure to stop back by and let me know how it turned out or if you post your outcome online attach the hashtag #thesurprisedgourmet. I’m always happy to hear how a recipe turns out for you and what you think of the results.
Fall isn't just for apples when you can enjoy this delicious Faux Pear Custard
Ingredients
8 Medium-size ripe pears
1½ Cups graham crackers, crushed
¼ Cup dark brown sugar
1 Stick (1/2 cup) butter, melted
2 Large eggs
½ Cup sour cream
½ Cup milk
¼ Cup sugar
2 Tablespoons imitation vanilla flavoring
TOPPING
1 Tablespoon sugar
Ground cinnamon (to taste)
Sliced toasted almonds (optional)
Instructions
Peel 8 medium-size ripe pears and brush them with a mixture of lemon juice and water to keep them from browning. Set those aside and put preheat the oven to 350 degrees.
For the crust combine 1½ cups of graham crackers (crushed) with ¼ cup packed dark brown sugar and 1 stick (1/2 cup) melted butter. Press the mixture into a 9-inch pie pan to form the crust. Place the crust in the refrigerator to firm while preparing the filling.
Quarter the pears, remove the stems and seeds and slice into quarter-inch slices. In the top of a double boiler add 2 large eggs, ½ cup sour cream, ½ cup milk, ¼ cup sugar and 2 tablespoons imitation vanilla flavoring. Using a whisk or immersion blender, combine well. Cook over medium heat about 5 minutes or until the mixture begins to coat the back of a spoon. Watch the mixture closely during this time so as not to scorch it. Set aside to cool.
Layer the pear slices in the pie pan. Sprinkle 1 tablespoon sugar and ground cinnamon to taste over the pears. Pour the cooled custard over the pears. Again sprinkle with ground cinnamon to taste. Place the pie pan on the middle rack of the preheated 350 degree oven for 45 minutes.
When done, remove from oven and top with sliced toasted almonds (optional). Let cool completely before serving to allow the custard to set firmly. This is delicious by itself or for an added treat top with whipped cream or ice cream.
It’s that egg mixture where people sometimes get carried away. You could add all sorts of ingredients to it. But to me, simple is always the best. I use 2 eggs, 1/4 cup of milk and 1/4 teaspoon of vanilla flavoring. I blend these together in a deep dish using a battery operated frother like an immersion blender.
This makes enough mixture for 2 slices of bread – the bread I use is French bread (well, it is French toast after all). I cut 2 slices on the diagonal about an inch thick.
I dip each slice of bread in the mixture and then drop them in a hot non-stick skillet with a dab of butter and a splash of oil. Cooking on medium to medium-high, I turn the bread slices after about 3 to 4 minutes when they’re golden brown. Repeat on the other side and remove.
Instead of using syrup to top these off, I use a Cinnamon Sour Cream Topping and a sprinkle of cinnamon sugar.
Yummy French toast with a sprinkle of cinnamon sugar and Cinnamon Sour Cream topping
Combine 3 tablespoons of sugar and 1 teaspoon of cinnamon (this makes cinnamon sugar). Sprinkle 1 tablespoon of this sugar equally over the two slices of toast. Then add the remaining Cinnamon Sugar to 1/4 cup sour cream making Cinnamon Sour Cream that you spoon on top of the French toast.
Using French bread instead of regular loaf bread gives the egg mixture more texture to soak into without falling apart. Don’t you just hate picking up a slice of bread coated in eggs only to have it fall apart before you get it to the skillet. Try it with French bread, I think you’ll like the results.
This recipe for French toast isn’t real sweet, but it’s oh so tasty. The fluffiness of the eggs with the hint of cinnamon will have your mouth watering. If you give this a try, be sure to come back and let me know how it turned out for you or tag it with #thesurprisedgourmet if you post it. I’d love to know what you think of it
This delicious breakfast dish will bring the entire family to the table on the run
Ingredients
2 Large eggs
2 Slices of French bread
¼ Cup milk
¼ Teaspoon vanilla flavoring
Dab of butter
Splash of oil
CINNAMON SUGAR
3 Tablespoons sugar
1 Teaspoon cinnamon
CINNAMON SOUR CREAM TOPPING
2 Tablespoons Cinnamon Sugar
¼ Cup sour cream
Instructions
Use 2 eggs, ¼ cup of milk and ¼ teaspoon of vanilla flavoring and blend together in a deep dish.
This makes enough mixture for 2 slices of bread - using French bread (well, it is French toast after all). Cut 2 slices on the diagonal about an inch thick.
Dip each slice of bread in the mixture and then drop them in a hot non-stick skillet with a dab of butter and a splash of oil. Cooking on medium to medium-high, turn the bread slices after about 3 to 4 minutes when they're golden brown. Repeat on the other side and remove.
Instead of using syrup to top these off, use a Cinnamon Sour Cream Topping and a sprinkle of cinnamon sugar.
Combine 3 tablespoons of sugar and 1 teaspoon of cinnamon (this makes cinnamon sugar). Sprinkle a tablespoon of cinnamon sugar equally over the two slices of toast. Add ¼ cup sour cream to the remaining Cinnamon Sugar to make Cinnamon Sour Cream and spoon on the top.
