What a perfect soup to make during the cold winter months.  This soup will be sure to warm your body throughout and stop any bone-numbing cold.

Ingredients

Other Great Recipes or Cooking Tips

• Pumpkin Black Bean Soup
• Crock Pot Crab Soup
• Plan Ahead for Fall and Get Your Crock Pot Ready

My wife found this yummy autumn soup recipe in some magazine last week. Over the weekend we made this soup along with Lentil and Sausage Soup (which was equally as good). Guess we were feeling a bit chilly and needed to warm up with some comfort soup.

You can find the original recipe over on HomeMadeSimple.com, where you’ll be able to find additional recipes and home tips!

Serves: 6-8
Prep time: 60 minutes
Cook time: 45 minutes

INGREDIENTS
3 cans (43.5 ounces) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 can (16 ounces) pumpkin puree
1/2 cup chopped shallot or red onion
2 garlic cloves, minced
4 tablespoons olive or canola oil
4 cups vegetable broth
1 teaspoon kosher salt
1/2 teaspoon ground pepper
3 tablespoons ground cumin
1 teaspoon cinnamon
1 teaspoon allspice
3 tablespoons balsamic vinegar
Baked pumpkin seeds, for garnish (optional)

INSTRUCTIONS

1. Place oil, shallot or red onion, garlic, cumin, salt, pepper, cinnamon and allspice into a large pot and cook on low-medium heat until the shallot or red onion and garlic begin to brown.
2. Using a food processor, puree the beans and tomatoes with half of the vegetable broth. Add the pureed beans, tomatoes, pumpkin and the rest of the broth to the pot.
3. Simmer the mixture uncovered until thick, about 40-45 minutes. Before serving, stir in the balsamic vinegar. Garnish with baked pumpkin seeds.

Tip: You can add less vegetable broth to create a thicker soup and substitute 1/2 stick of margarine for oil, if preferred.

Tip: Use an emersion blender to simplify the process. You can puree the ingredients together inside the pot you’re using to cook the soup, instead of using the food processor.

Nutritional Information

Servings Per Recipe: 9

Calories: 278
Total Fat: 10.7g
Cholesterol: 28mg
Sodium: 1589mg
Total Carbs: 30.5g
Dietary Fiber: 12.4g
Protein: 15.9g

Other Great Recipes or Cooking Tips

• Crockpot Turkey Breast Soup
• Crock Pot Crab Soup
• Old-Fashioned Chicken Pot Pie
• Plan Ahead for Fall and Get Your Crock Pot Ready
• Autumn Squash Risotto with Goat Cheese

This is a great recipe and can be made ahead and frozen for future dinners.

Recipe Yields: 24 servings (1 breast per serving)
Recommended Packaging: freezer tins or other packaging of choice

Ingredients and Instructions

24 boneless, skinless chicken breast halves
salt and ground black pepper

Work in batches as necessary. Remove any visible fat and gristle from each chicken breast. Place one breast, boned side up, between 2 sheets of plastic wrap. Working from the center to the edges, lightly pound each chicken breast with the flat side of a meat mallet to approximately ½-inch thickness.

To assemble uncooked: Place 4 fresh (not previously frozen) breasts (or 1 per serving) in each tin. Continue with directions as follows.

To assemble precooked: In a large skillet over medium-high, heat oil. Season each breast with salt and pepper and sauté approximately 5 minutes on each side, or until cooked through. Place 4 breasts (or 1 per serving) in each tin.

1 pound bacon

Work in batches as necessary. In the same skillet over medium heat (or in oven), cook bacon until crisp. Drain and crumble or chop bacon. Sprinkle over chicken breasts, dividing evenly among tins.

¾ cup Dijon mustard
¾ cup honey
6 tablespoons corn syrup
6 tablespoons mayonnaise
3 cups shredded Colby or cheddar cheese

In a large bowl, mix together mustard, honey, corn syrup, and mayonnaise. Spoon over chicken breasts and bacon, dividing evenly among tins. Sprinkle ½ cup (or 2 tablespoons per serving) cheese over chicken chicken breasts. Cover with a sheet of plastic wrap, pressing down to cling to food. Apply board lid. Freeze.

Reheating Instructions

Defrost in refrigerator. Preheat oven to 350°. Remove board lid and plastic wrap. Cover loosely with foil to prevent drying. Bake precooked chicken until bubbly around the edges and heated through (approximately 20-25 minutes). Bake fresh chicken until done (approximately 30-40 minutes).

Other Great Recipes or Cooking Tips

• Old-Fashioned Chicken Pot Pie
• Bruschetta Chicken Bake
• Sly Fox Mediterranean Chicken
• March Madness Munchies!
• Chicken Spinach Parm (for one)

Yum Yum Yum…is that enough to make you want to make this simple soup recipe? It should be. Today, my wife started the soup in the morning and then after a few hours of running errands, soccer practice with our son and the library with both kids, we came home to a delicious homemade soup!

The best part about the recipe is that the prep time takes about 5 minutes – tops! Just so you know, we subbed in a few changes to the below ingredients. We used 1 qt Fat Free half and half and 1 cup of vegetable broth instead of chicken stock.

I bought a fresh loaf of bread from the store to dip in the soup and it was amazing. I also wanted to spice the soup up a bit more so I added at least a tablespoon of Emeril’s cajun seasoning. BAM!

1 Soup Can of each:
- Cream of Mushroom
- Cream of Asparagus
- Cream of Celery
- Cream of Potato

1 teaspoon of parsley
2 tablespoons of old bay
1 pound of lump crap (in can)
1 quart half and half
1 cup of chicken broth (optional)

Combine all ingredients and
Cook in crock pot on low for 4 hours

Thanks and credit to our neighbor Lois R. for sending us this recipe!

Other Great Recipes or Cooking Tips

• Crockpot Turkey Breast Soup
• Pumpkin Black Bean Soup
• Get Ready for Some Alaskan King Crab
• Oh My… Shrimp Bruschetta
• Miso Glazed Sea Bass

I just made this amazing chicken pot pie over the weekend. It’s simple to make and very good for the fall. I modified the below recipe to suit mine and my families taste. I’ll give you the original recipe and then what I tweaked. Feel free to do the same! Let us know how you like it and if you changed anything! Experimenting is the KEY ingredient to cooking, or so that is what I think!

Old-Fashioned Pot Pie

1 small onion chopped
1 celery chopped
½ cup butter/margarine
½ cup flour
1 ½ cups chicken broth
1 cup milk
1 tsp sage
1 tsp lemon juice
½ tsp salt
½ tsp pepper
1/8 tsp nutmeg
3 cups diced chicken or turkey

Sage pastry:
½ cup flour
½ cup cornmeal
¾ tsp sage
¼ tsp salt
1/3 cup butter/margarine
2 to 3 T cold water

1. In a large skillet, sauté onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth, milk, sage, lemon juice, salt, pepper and nutmeg.
2. Bring to a boil. Cook and stir 2 minutes or until thickened
3. Add turkey/chicken. Cook, stirring until heated through.
4. Transfer to an ungreased 1 ½ qt baking dish, set aside
5. For the sage pastry, combine flour, cornmeal, sage and salt. Cut in butter until crumbly.
6. Gradually add water, tossing with a fork until dough forms a ball.
7. On a floured surface, roll pastry to fit top of baking dish and place over filling.
8. Flute edges and cut slits in top. Bake at 425 for 18-20 minutes or until golden brown.

My tweaks to the above recipe:

I added about 1 T of Emeril’s Cajun seasoning to the mix prior to baking to give a slight spiciness to the pot pie. Also, I didn’t have celery on hand so I used a few good shakes of celery seed. I subbed in frozen peas as well. Probably could have added some cooked carrots too.

I also made 1 1/2x the recipe for the roux (the flour, butter, etc) since our baking dish was probably 2qt.

Well enjoy this dish. It’s very good!

Other Great Recipes or Cooking Tips

• Pumpkin Black Bean Soup
• Honey Mustard and Bacon Smothered Chicken Breasts
• Bruschetta Chicken Bake
• Plan Ahead for Fall and Get Your Crock Pot Ready
• Sly Fox Mediterranean Chicken

Here is a simple and great tasting dinner recipe that you can make in less than an hour. Or if in a crunch for time after work, make this the night before and just nuke it.

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1/2 cup water
• 2 cloves garlic, minced
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.

PLACE chicken in 13×9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.

BAKE 30 min. or until chicken is cooked through.

Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, 1 cup each

Other Great Recipes or Cooking Tips

• Chicken Spinach Parm (for one)
• Honey Mustard and Bacon Smothered Chicken Breasts
• Old-Fashioned Chicken Pot Pie
• Spicy Stout Spiked Shrimp Satay
• Grill Up a London Broil Tonight

Well if you are a Pop Tart lover, like me, and don’t like all the artificial ingredients inside, or maybe you want a different filling?

Here is an amazing post on How To Make Your Own Homemade Pop Tarts on Chez Pim.

Ok, these are not pop-tarts exactly, how about just-like-pop-tarts-but-without-the-stuff-you-can’t-spell (or say)? It’s super easy, all you need is a good butter pie dough and delicious jam of your choice. And if you’re one of those who think a great pie is all about a good crust–I am of course one–these pop-tarts are perfect for you. These pop-tarts are filled with just enough delectable jam to punctuate the flavor without obscuring the buttery, flaky goodness of the crust.

Read Full Post here

Wow, yum! Sounds amazingly good. Hope you have a great time making these. If you have a favorite filling or topping leave a comment so we can try it out!

Other Great Recipes or Cooking Tips

• German Apple Pancake

Grab some wooden skewers on your way home from work and get ready to light up the grill for some great shrimp skewers and a 6-pack of Stout or Porter.

Suggested beer type: Porter

• 4 lb U-15 Size Shrimp, peeled and de-veined
• 3 T. Peanut Butter, creamy style
• 2 T. Hoisin Sauce
• 2 T. Honey
• 2 oz. Coconut Milk
• 1 T. Soy Sauce
• 1 tsp. Curry Powder
• 2 oz. Dark Beer, Stout or Porter
• 2 oz. Sesame Oil
• 1 tsp. Worcestershire Sauce
• Dash Tabasco Sauce
• 1/2 Cup Toasted Peanuts, crushed

1. Blend all of the ingredients in the order of the recipe. Adding the oil last to make the marinade, reserve a little to dip in later.
2. Add the shrimp, then let them marinade for six hours in the refrigerator.
3. Skewer the shrimp onto lightly oiled skewers.
4. Grill them over a moderately high, well seasoned grill for approx. 3 minutes on each side, until done.
5. Garnish with chopped peanuts and serve immediately with a little of the Barbeque Sauce.

Other Great Recipes or Cooking Tips

• Spicy Tuna Cakes
• Oh My… Shrimp Bruschetta
• Bruschetta Chicken Bake
• Grill Up a London Broil Tonight
• Grilled Stuffed Jalapenos

This is our first guest recipe on this site and hopefully not the last. McMommy from The McMommy Chronicles offered up this “heaven on earth” London Broil recipe to share with our readers and to make my mouth water!

Here is her recipe:

This recipe is heaven on earth:
An inexpensive cut of meat
All the ingredients are probably right in your kitchen already.
Requires use of BBQ….which right there tells you this recipe is going to kick ass.

• 1 clove garlic, minced
• 1 teaspoon salt
• 3 tablespoons soy sauce
• 1 tablespoon ketchup
• 1 tablespoon olive oil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 pounds flank steak

1. In a small bowl, mix together garlic, salt, soy sauce, ketchup, olive oil, black pepper and oregano.
2. Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil or seal in a Ziploc bag, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.
3. Preheat an outdoor grill for high heat, and lightly oil grate.
4. Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.

Please visit The McMommy Chronicles for a honest blog about being a mother. McMommy is the mother of two young children and married to McDaddy. She also knows how to cook a mean London Broil.

If you would like to contribute a recipe to this blog please email us at chef [at] twotonguesup dot com.

Other Great Recipes or Cooking Tips

• Ostrich Steak with Chips and Mini-Pattissons
• Bruschetta Chicken Bake
• Spicy Stout Spiked Shrimp Satay
• Fire Up The Grill: Orange Marinated Flank Steak
• Spicy Tuna Cakes

Who doesn’t love Alaskan King Crabs? They are a special treat and when we have them — we can’t get enough of them. There are a variety of ways to prepare Alaskan King Crabs but my favorite, and simplest way is steamed.

Steam On

Can’t go wrong with steaming them in a pot of water with a little garlic tossed in. Yum! Then there is the butter or other sauces to dip your Alaskan King Crab into but why stop at just butter? Here are a few other way to enjoy steamed crab legs.

Shallot Cream Sauce

• 3 T minced shallot
• 1 T butter
• 1 T flour
• 1/8 t dill weed, crushed
• few twist of fresh cracked black pepper
• 1/2 c sour cream
• salt

Sauté minced shallots in butter until softened. Stir in flour, dill and pepper. Cook and stir about 1 minute. Blend in sour cream; salt to taste. Makes about 1/2 cup.

Verde Sauce

• 1 medium avocado, peeled, pitted and mashed (about 3/4 cup),
• 1/3 cup low-fat sour cream,
• 2 teaspoons ground cumin,
• 2 teaspoons lime juice,
• 1/4 teaspoon hot pepper sauce

Spicy Salsa

• 2 T tomatoes, finely chopped
• 2 T green onions, finely chopped
• 1 T cilantro, fresh, finely chopped
• 1/4 teaspoon salt and
• hot pepper sauce to taste

Makes about 1 1/2 cups.

Creamy Dijon Sauce

• 1/4 c sour cream
• 1/4 c mayonnaise
• 2 t Dijon mustard
• 1 t lemon juice
• 1/2 t prepared horseradish
• 1/4 t grated lemon peel
• 1/8 t white pepper

Combine all and mix well. Chill thoroughly. Makes about 1/2 cup.

Brought to you by your friends and sponsors at Alaskan King Crab

Tags: crablegs, crab, recipe, recipes, seafood

This Post has been published with BlogDesk.

Other Great Recipes or Cooking Tips

• Crock Pot Crab Soup
• Oh My… Shrimp Bruschetta
• Miso Glazed Sea Bass
• Baked Sea Bass – Portuguese Style
• Baked Sea Bass With Black Olive Sauce