Tag: Quick Eats

Fall Foodie: Butternut Bisque

by Ashley DeLarge1 Comment on Fall Foodie: Butternut Bisque

Continuing with posting some of my favorite Fall-inspired dishes that are best enjoyed during this beautiful time of year, I wanted to share a quick and easy soup recipe that I whip up from time to time- particularly to serve on the chillier Autumn nights here in New England- and that I personally feel really captures some of the best flavors a good harvest has to offer!

Butternut squash is an ingredient that is so versatile and can be used in a ton of different ways- but this rich and creamy bisque might be one of the better ones. With 15 minutes of prep and about 30-40 minutes of actual cooking/pureeing time required to make this correctly- this is a good recipe to have on hand when you want something fast and filling for yourself or your guests!

WHAT YOU’LL NEED:

  • 3 tablespoons butter
  • 2 garlic cloves, sliced
  • ¼ teaspoon ground cinnamon
  • Coarse salt
  • 1 can (14½ ounces) of low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 medium onion, coarsely chopped
  • ½ teaspoon dry thyme
  • 1 large butternut squash (about 4 pounds): peeled, seeded, and cut into 1-inch cubes
  • 1 cup Half & Half
  • Sour cream, for serving

READY? HERE’S WHAT YOU DO:

  1. In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, (5 to 7 minutes)
  2. Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, (about 20 minutes.)
  3. Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with dried thyme, if desired.
  4. Store your leftovers in a covered and microwave-safe Tupperware container to bring with you to work/school/anywhere, really- to enjoy at a later time. Simply reheat the soup- give it a good stir- and savor the flavors some more!

In just three easy steps you can make a huge serving of this bisque- and trust me when I say it tastes amazing- even when it’s reheated the next day! I brought some of this with me to work the day after I’d first prepared it for myself and some of my family that were over for a visit and enjoyed it just as much as I had the first time around. It’s hearty and packed with quite a few flavors that keep it from tasting dull.

I’m looking forward to bringing this in a thermos for a camping trip my friends and I have planned in a couple of weeks!

xx

– Ashley –

Fall Foodie: Chocolate, Pumpkin and Peanut Butter Fudge

by Ashley DeLargeLeave a Comment on Fall Foodie: Chocolate, Pumpkin and Peanut Butter Fudge

Good Morning and Happy Monday, everyone! Now that September is in full-swing, I can start sharing some delicious Fall-inspired recipes I’ve been holding onto for the past month or so- both old favorites and new finds alike- and while a few of them do include a little bit of pumpkin spice here and there- I made sure to mix things up a bit for those of you who might need a break from that “basic bitch” goodness and are looking for other alternatives to cook or bake for your next bonfire or harvest festival.

This recipe, which takes 10 minutes to prepare and 2+ hours to let sit and settle inside your refrigerator (making it perfect to whip up in the morning before you head off to work/class/your errands for the day so you can enjoy it by the time you get back home!) is a sweet and salty mix of chocolate, peanut butter, and pumpkin- making it an indulgent treat that is ideal to enjoy, on your own or with others- during the cool, crisp Autumn weather.

WHAT YOU’LL NEED:

  • 1 can (14-oz) sweetened condensed milk, divided
  • 1⅓ cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 tablespoon canola oil
  • ½ cup pumpkin puree (not to be confused with pumpkin pie filling!)
  • ½ cup smooth peanut butter
  • ¼ teaspoon pumpkin pie spice
  • ⅓ cup chopped pecans

READY? HERE’S WHAT YOU DO:

  1. Line a 8 x 8″ pan with foil; grease with cooking spray and set aside.
  2. In a microwave-safe dish, combine the semi-sweet chocolate chips and ¾ cup of sweetened condensed milk.
  3. Microwave on high for 1 minute; stir and put back in microwave, stirring every 30 seconds until completely melted.
  4. Pour chocolate mixture into prepared pan and spread it evenly using an offset spatula; set aside.
  5. In a microwave-safe dish combine white chocolate chips and canola oil; melt on high for 1 minute.
  6. Remove from microwave and stir; put back in microwave, stirring every 30 seconds until almost all chips are melted.
  7. Remove from microwave and stir in the rest of the sweetened condensed milk, pumpkin puree, peanut butter and pumpkin pie spice; stir until thoroughly combined.
  8. Pour over previously prepared chocolate layer and spread evenly using an offset spatula.
  9. Sprinkle with chopped pecans
  10. Refrigerate for 2 hours (or until firm.)
  11. Cut and serve immediately
  12. Refrigerate leftovers to savor at a later time.

I enjoyed squares of this over the weekend during my designated “Cheat Day” and I have no regrets. The fudge is a combination of some of my favorite Fall flavors- all rolled into one- and was especially delicious when paired with a piping hot mug of apple cider.

I’m baking up another batch later on this week to bring to my office for my co-workers to enjoy- and they’ll undoubtedly be making an appearance when I have some of my family over for dinner soon! I’m sure they’re going to be a big hit!

xx

– Ashley –

Quick Eats: Baking Sheet Quesadillas

by Ashley DeLargeLeave a Comment on Quick Eats: Baking Sheet Quesadillas

Good Morning, Happy Monday- and Happy Labor Day, everyone! This post was drafted right before I left for a long weekend away in the middle of the mountains in Vermont with my best friend. I’m heading home later on today- and I’ll be sure to have plenty of photos from my trip to share this week once I’m back in my home office (where I have a more stable WiFi connection than out here in the woods!)

This coming Thursday is the kickoff to the New England Patriots’ regular season- and to celebrate- we’re having a tailgating party at work (I swear, we do actually work now and then) where everyone has been encouraged to bring their favorite game day food. Although my go-to recipe to satisfy a fairly large group of people has always typically been a big plate of nachos- this time around I wanted to try something a little different- and I came across this 20-minute recipe for mess-free quesadillas that looked delicious.

I did a trial run a few days ago to see if it was something I could pull off in the early morning hours before my commute so they would stay fresh and warm by the time our party started- and I’m pretty excited to share these with everyone at the office- because they turned out awesome!

WHAT YOU’LL NEED:

  • 4 tablespoons unsalted butter, at room temperature, divided
  • 12 tortillas or wraps
  • ½ cup salsa
  • 12 ounces shredded cheddar or Jack cheese
  • Shredded and cooked chicken or beef (depending on your preference! You can also go meat-free and stick to just the cheeses and salsa.)
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons sliced green onions
  • Sour cream, as needed for serving
  • Salsa, as needed for serving

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 425°F. Grease a baking sheet with 2 tablespoons of the butter.
  2. Arrange half of the tortillas in the prepared pan, overlapping them as needed to fully cover the base.
  3. Spread the salsa in an even layer on top of the tortillas. Sprinkle the cheese evenly over the salsa and add your cooked and shredded chicken or beef.
  4. Arrange the remaining tortillas on top of the cheese, salsa & meat- overlapping as needed to fully cover the pan. Spread the remaining 2 tablespoons butter evenly over the tortillas.
  5. Bake until the tortillas are golden and the cheese is fully melted, 9 to 12 minutes. Garnish with the cilantro and green onions.
  6. Serve immediately, warm, with sour cream and salsa on the side.

I’m not even going to lie- I ate enough of these to the point where I felt like I couldn’t move- that’s how good they tasted. Fantastic flavor aside, I couldn’t get over how quick, easy, and painless these were to make- and I think I’ve found my new favorite party recipe for this coming football season!

Enjoy your Monday, y’all! (And Go Pats!)

xx

– Ashley –

Comfort Food: Cacio e Pepe Pasta

by Ashley DeLargeLeave a Comment on Comfort Food: Cacio e Pepe Pasta

It might not look like much, but cacio e pepe is one of the quickest, easiest, and tastiest pasta dishes you can whip up in under a half hour when you need your fill of carbs for a cheat day or you’re just trying to satisfy a group of people with something packed full of cheese and pepper. Not quite the usual macaroni and cheese dish- and not quite plain cooked, buttered noodles- this recipe falls in-between the two and was my go-to dinner this past weekend when I had limited ingredients prior to stopping by the grocery store but still had to feed a couple of friends who had dropped by unexpectedly.

If you’ve got a box of pasta and some grated cheese on hand- you can make this in no time at all!

WHAT YOU’LL NEED:

  • 12 ounces spaghetti (I used linguine since I like the texture better than spaghetti!)
  • 4 tablespoons unsalted butter, at room temperature
  • 1 tablespoon extra-virgin olive oil
  • ⅔ cup grated Pecorino Romano cheese
  • Salt, to taste
  • Freshly ground black pepper (lots of it), to taste
  • Chopped parsley, for garnish

READY? HERE’S WHAT YOU DO:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes.
  2. While the pasta cooks, mash the soft butter with the olive oil and pecorino cheese in a large bowl to form a paste.
  3. When the pasta is tender, drain it, reserving ½ cup of the pasta cooking water. Add the spaghetti directly to the bowl with the butter mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. Season with salt and lots of freshly ground black pepper.
  4. Divide the pasta among four plates. Garnish with parsley; serve immediately.

The cheese, pepper, and even the parsley make this a standout meal. It’s simple, but flavorful- and it’s really filling- so you don’t have to worry about your stomach growling again right after you eat it. Best of all? With the limited ingredients involved in preparing this one- cleanup is a breeze!

xx

– Ashley –

Summer Treats: Grilled Angel Food Cake with Blueberry Sauce

by Ashley DeLargeLeave a Comment on Summer Treats: Grilled Angel Food Cake with Blueberry Sauce

Keeping up with my theme of Summer-appropriate and grill-friendly recipes– I shifted today’s concoction from pineapples and ice cream to cake and blueberries, instead!

I love angel food cake. It’s light, fluffy, and has a hint of sweetness to it that makes it the perfect “any occasion” dessert- but it can also go from blissful to bland after a while if it’s not paired with something more flavorful- so combining it with a homemade blueberry-lemon sauce and a big dollop of freshly whipped cream sounded pretty incredible after dinner on a humid evening earlier this week.

This recipe requires minimal ingredients and takes nearly no time at all to prepare when done correctly- so if you’re in a pinch for something sweet and a little tart to serve as a post-meal treat before the Summer ends- this one will definitely come in handy!

WHAT YOU’LL NEED:

  • 1 angel food cake (store-bought or homemade)
  • 2 cups blueberries
  • Zest and juice of 1 lemon
  • 3 tablespoons granulated sugar
  • 1½ cups heavy cream
  • ⅓ cup confectioners’ sugar
  • ½ teaspoon pure vanilla extract

READY? HERE’S WHAT YOU DO:

  1. Preheat a grill or grill pan. Slice the angel food cake into 8 even wedges.
  2. Lightly grease the grates of the grill and cook the angel food cake until grill marks appear, about 2 minutes per side. Set aside.
  3. In a medium pot, combine the blueberries, lemon zest, lemon juice and granulated sugar. Heat the mixture over medium-low heat until the blueberries break down and the mixture is saucy, 12 to 15 minutes. Let cool slightly.
  4. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and confectioners’ sugar to medium peaks. Add the vanilla extract and mix to combine.
  5. Serve cake with the whipped cream and a drizzle of the blueberry sauce.

I had one slice of this and had to physically force myself not to eat about four more- it was that good. The blueberry-lemon sauce is fantastic- so much that I plan on using some that was leftover on top of a stack of waffles or pancakes tomorrow morning before I head to work- and the whipped cream had just enough of a vanilla kick to it to liven up the angel food cake when it was all scooped up together.

While no dessert is particularly “healthy”, I didn’t feel overly full or gross after I ate this. It was just the right amount of cake and toppings to keep me feeling satisfied and not sluggish- and I can’t wait to make it again!

xx

– Ashley –