Brie Stuffed Mushrooms

Ingredients

1 package White Button Mushrooms, Washed And Stems Removed

4 cloves Garlic, Minced

¼ cups Flat-leaf Parsley, Chopped

4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)

Splash Of White Wine (optional)

1 slice (wedge) Of Brie Cheese

Preparation Instructions

Preheat oven to 350 degrees

Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.

In the same saucepan (without cleaning it), throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.

Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.

Top mushrooms with parsley/garlic mixture.

Place into the oven for 15 minutes, or until brie is melted.

Note: mushrooms are best when they’ve been allowed to cool slightly. Delicious

From www.thepioneerwoman.com

Honey Sweet Corn

Ingredients

4 tablespoons butter

1 (16-ounce) bag frozen corn, defrosted

3 tablespoons white sugar or honey

1/3 cup heavy cream

Salt

1/2 teaspoon black pepper

Directions

In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

Semi Homemade Cooking With Sandra Lee, 2007

Green Beans and Walnuts with Lemon Vinaigrette

INGREDIENTS

1 lemon

1 teaspoon Dijon mustard

1/3 cup walnut oil or olive oil

2 tablespoons minced shallot

1 1/2 pounds green beans, trimmed

2/3 cup walnuts, toasted, coarsely chopped

PREPARATION

Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl. Whisk in mustard, then oil and shallot. Season with salt and pepper.

Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain; pat dry.

Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.

from bon appetit magazine november 2009

Chicken White Bean Chilli

This is actually Ellen's recipe (I think, or did it come from Tracey? I can't remember), but I love it. This is different than her original recipe (everyone knows I'm terrible at following recipes), I know, but this is how I make it. Hopefully Ellen will comment and let us know what she does or doesn't do differently.

2 14 oz cans vegetable broth (or chicken broth)
1 can white baby corn drained
1 can green chiles
2 cans white beans rinsed
1-1/2 cup hominey
2 cloves minced garlic
2 cups shredded chicken (I use a rotisserie chicken when I'm in a hurry!)
Lemon peper
Salt

Garnish:
Sour cream
Tortilla strips
Lime wedges

Combine all ingredients (I leave some without chicken for Tom). I usually let it simmer for about 15 minutes and serve. It is so good with lots of lime and sour cream.

My two favorite soups...both from the Chef's Table...

Tuscan Tomato Soup
Recipe from Kent Andersen, head chef of the Chef’s Table Restaurant

3 T. olive oil
1 lg. onion, small dice
5 c. diced, peeled and seeded tomatoes
3 c. chicken stock
1 ½ c. heavy whipping cream (fat free ½ & ½ works too)
1 c. basil pesto (get from Costco & freeze)
salt and pepper to taste

Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream. Add pesto. Blend to desired consistency in a food processor or blender, small batches at a time. Return to stock pot. Adjust seasoning with salt and pepper. Makes 1 gallon.


Butternut Soup
Recipe from Kent Andersen, head chef of the Chef’s Table Restaurant

5 T. olive oil
1 lg. onion, small dice
3 lg. butternut squash, halved
3 c. chicken stock
1 ½ c. heavy whipping cream (fat free ½ & ½ works too)
½ c. brown sugar
nutmeg, salt and pepper to taste

Rub squash halves with 2 T. of olive oil, and sprinkle with salt and pepper. Bake in 350 degree oven for 1 ½ hours, until very tender. Scoop out all of the flesh and reserve. Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add squash and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream and brown sugar. Blend to desired consistency in a food processor or blender, small batches at a time. Return to stock pot. Adjust seasoning with nutmeg, salt and pepper. Makes 1 gallon.

Tamale Pie

So soup eh?
My idea of a good soup recipe involves going to Brick Oven for their Cream of Broccoli or to Zupa's. If absolutely forced at home it involves Campbell's. Besides I support the Labels for Education drive at my kids school that way right?

So in leiu of a soup recipe I did find the Tamale Pie recipe that Grandma Putter used to make when she would come to visit my Aunt Vonnie. It really is good and a great fall recipe.

Ingredients:
2 cups milk 2 Tablespoons chili powder
3 eggs 1 15 oz. can of chopped tomatoes
2 cups corn meal 1 15 oz. can of creamed corn
1 cup oil 1 1/2 lb. ground beef
2 large onions (chopped) salt and pepper
1 can chopped olives 1 clove garlic (diced)

Directions:
Beat eggs and milk together. Add corn mean and oil, then let stand. Brown ground beef with onions, garlic and chili powder, then drain. Add tomotoes, creamed corn, olives and salt and pepper to the browned ground beef. Add the beef and corn meal mixtures together and mix well. Pour in greased pan and bake at 350 degrees for 1 hour and 15 minutes.

October/November's Theme

Ok, Miss Emma. Thank you for keeping me on top of things. I love the Harry Potter recipes and sometimes, I wander over to that Cake Wrecks blog when I check Amy's (in hopes that she might be updating!!). Hilarious! And, it's about what my baking adventures usually turn out to look like.

So, I love, love, love, fall. I love the weather, the smell, the food. I love buying root vegetables, using my crockpot, and having things simmer for hours. I think soup is the perfect fall dinner that allows me to do all of those things!

Let's hear about your favorite soup recipes! I am challenging my mom to find her blogging skills and post her chicken noodle recipe - it can't be beat. And, I've been looking for a good butternut squash soup recipe for about 4 years now. The best one I ever tasted had apples in it. If you can find it you win a secret prize.

PS- If you have any spooky, gross, or scary recipes to share for Halloween, put 'em up here!