Squash Soup

Squash Soup

Ingredients:

1 cubed squash

1/2 a roughly chopped onion

3-4 peeled carrots

Chicken broth

1 tbsp butter

salt & pepper to taste

1 cup heavy cream

Put squash, onion, carrots & chicken broth in a pot and heat until the veggies are very tender. Put into blender with the butter and salt/pepper to taste. Put soup back in the pot and heat it with the cup of heavy cream. Serve piping hot.

Homemade Cranberry Apple Sauce

Homemade Cranberry Apple Sauce

INGREDIENTS:

• 4 Red Delicious Apples peeled, cored and sliced
• 12 oz Fresh Cranberries
• 1/4 cup Sugar
• 1/4 cup Brown Sugar
• 2 tbsp Lemon Juice
• 1 cup Water
• 1/2 tsp Cinnamon
• 1/2 tsp Cloves
• 1/2 tsp Nutmeg
  
  
  
  
  
  DIRECTIONS:
• In a large sauce pan add Water, lemon juice and sugars.
• Stir over medium heat until sugar is dissolved.
• Add cinnamon, cloves and nutmeg.
• Add cranberries and apple slices.
• Bring to a boil and then reduce heat and simmer for 30 mins.

• Can be served hot or cold.

Pirate Apple Betty Gluttony Cake

Pirate Apple Betty Gluttony Cake

Yellow Cake Mix

1 stick butter (softened)

1 + 1/3 cup water

Walnuts

1 stick butter (melted)

1 more stick butter (melted)

1 + 1/2 cups brown sugar

2 tbsp molasses

1/2 cup rum (this is the pirate part)

Cinnamon

Nutmeg

 

Directions

1 Mix Cake mix with 1 softened butter & water.

2 put 1 melted butter stick in bottom of 9x13 pan

3 put walnuts in butter (enough to loosely cover the bottom of the pan)

4 sprinkle 3/4 cup of the brown sugar over the top

5 spread cake mixture over the top - bake at 350 for 35-40 mins (should be bubbling) prick with fork many times (will let the glaze soak in)

6 take last stick of melted butter, rest of brown sugar, molasses, rum and enough nutmeg & cinnamon to satisfy taste - mix & pour over the top of the cooked cake.

Can be served warm or cold.

Warm Brussel Sprout Slaw with Bacon

Warm Brussel Sprout Slaw with Bacon

Ingredients

• 3/4 pound thick-sliced bacon, cut into 1/2-inch pieces
• 4 tablespoons unsalted butter
• 2 pounds Brussels sprouts, thinly sliced in a food processor
• Salt and freshly ground pepper
• 2 Granny Smith apples—peeled, cored, coarsely shredded and squeezed dry
• 1 teaspoon thyme leaves
  
  
  
  
  
  Directions
  1. In a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels; reserve 1/4 cup of fat.
  2. In a large, enameled cast-iron casserole, melt the butter in the bacon fat. Add the Brussels sprouts in batches and cook over high heat, stirring, until softened but still bright green, about 8 minutes. Season with salt and pepper. Add the apples and thyme; cook, stirring, until the apples are warmed through. Transfer the slaw to a platter, scatter the bacon on top and serve

Buffalo Hummus

Buffalo Hummus


INGREDIENTS:

2 cans (15 oz. each) chickpeas, drained and rinsed
1/4 cup tahini (sesame seed paste) or peanut butter
1/4 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
1/4 cup olive oil
2 tbsp. fresh lemon juice
3 cloves garlic, chopped
1/2 tsp. salt
⅓ cup water
Crackers or pita bread + fresh dipping veggies (celery & carrots)

COMBINE chickpeas, 1/3 cup water, tahini, Frank's RedHot Sauce, olive oil, lemon juice, garlic and salt in food processor. Cover; process until very smooth.

PLACE dip into serving bowl. Cover and chill 30 min. before serving.

SERVE with crackers or pita bread and vegetable dippers.

Chicken Cordon Bleu Soup

Chicken Cordon Bleu Soup

¼ cup butter

¼ cup flour

2.5 cups half & half

2.5 cups whole milk

1 tbsp chicken base, or two chicken bouillon cubes crushed.

2.5 cups chopped rotisserie chicken (cooked chicken breast will work)

8 oz cream cheese
½ cup cooked & chopped bacon

1 cup cubed ham

2 cups grated swiss cheese

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In large sauce pan melt butter and then add the flour to make a roux. Cook for about a minute. Then add half & half, milk and chicken base. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil and add chicken, bacon and ham. Take off heat an stir in swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.

Spinach Artichoke Dip Pasta

Spinach Artichoke Dip Pasta

Ingredients

• 1 pound penne pasta
• 8 ounces bacon ends & pieces, chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 large onion, diced
• 3 tablespoons all-purpose flour
• 1/2 cup chicken broth
• 2 cups milk
• 1 (10-ounce) package frozen chopped spinach, defrosted and drained
• 1 (14-ounce) can artichoke hearts, chopped
• Few grates of fresh nutmeg (dried & ground works too)
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups shredded mozzarella, divided
• 1 1/2 cups grated Parmesan, divided

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Directions

• Preheat broiler. Lightly oil a 9×13 baking dish or coat with nonstick spray.
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Heat olive oil in a medium pot over medium low heat. Add garlic and onion, and cook, stirring frequently, until the onions begin to soften, about 3-4 minutes. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in milk and bring to a simmer.
• Add spinach, artichoke and nutmeg and stir until the sauce has thickened and the vegetables are heated through, about 2-3 minutes; season with salt and pepper, to taste. Stir in 1 cup mozzarella and 1 cup Parmesan until smooth, about 1-2 minutes. Stir in penne and bacon.
• Spread the penne mixture into the prepared baking dish. Sprinkle with remaining cheese. Place into oven and broil for 3-4 minutes, or until golden brown.

Serve immediately.
Makes 6 servings

Green Caprese Salad

Green Caprese Salad

20 or so grape tomatoes, sliced in half

10 or so balls of Mozzarella Fresca
Fresh basil leaves, shredded

Arugala lettuce

Spinach

Balsamic Vinegarette Dressing (fresh or from the store)

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Add lettuce & spinach to salad bowls, top with Mozzarella, basil, and tomatoes. Drizzle dressing over top - serve chilled.

Baked Caramel Apple Blossoms

Baked Caramel Apple Blossoms

4 apples (honeycrisp seems to work best), washed thoroughly

4 tbsp butter

6 tbsp packed brown sugar

2 tbsp flour

2 tsp cinnamon

8 caramels, unwrapped

Optional toppings: Vanilla Icecream, Caramel Sauce, Cinnamon, toffee crumbles.

Preheat oven to 375 degrees.

Slice off top 1/4 of the apple and scoop out the core with the seeds in it (leaving most of the meat and all of the skin). Use a paring knife to cut two concentric circles into the apple (around the hole you made). Turn the apple over (bottom facing up) and make thin slices all the way through to the core from the bottom of the apple down to the top of the apple. Doing this all the way around the apple will complete the "blossom" configuration. Turn the apple back over.

Place the apples in an oven safe dish, and add two caramels to the center of each one. Warm the butter & brown sugar in the microwave for 30 seconds, stir and heat for an extra 30 seconds. Then stir in the flour and cinnamon. Divide the mixture amongst the apples in the dish.

Bake at 375 for 25-30 minutes, and move apples to individual serving dishes. Can add toppings as listed above as you like.

Hawaiian Style Bread

Hawaiian Style Bread

6 cups all purpose flour + 1/2 cup flour (separate)
3 eggs

2 cups pineapple juice

3/4 cups sugar

1/2 teaspoon ginger

2 envelopes of yeast (1/4 oz each)

1/2 cup butter, melted

In a small bowl beat the eggs, then add pineapple juice, sugar, ginger, and melted butter - stir.

In a large bowl, measure out 3 cups of flour, and stir in your egg mixture until well combined. Sprinkle in the yeast packets, one at a time, mixing well. Then add the 3 remaining 3 cups of flour and mix well (use your hands if your spoon becomes too difficult). Make sure the flour is well incorporated - the dough should be tacky but not sticky. If it is too wet, add a tablespoon of flour at a time until it's the correct consistensy. Cover this large bowl with a clean towl and leave in a warm place to rise for 1 hour. 

Remove the dough from the bowl and knead in the other 1/2 cup of flour, making sure it's well incorporated.

Divide the dough into three equal parts - you can make these bread loaves, or break each one down into about 15 pieces for individual rolls. For a loaf, put the dough in a loaf pan - for rolls place the 15 or so pieces in a lightly greased 9x13 pan. Cover and leave in warm place to rise (again) for an hour, or until the dough doubles in size.

Bake at 350 degrees for 25 to 30 minutes, or until golden brown. You can brush the tops with butter. Serve warm.

Cheddar Bacon Jalapeno Corn Bread

Cheddar Bacon Jalapeno Corn Bread

2 boxes Jiffy Cornbread Mix

Egg & Milk as instructed on the boxes

6 slices of bacon, crisp & crumbled (reserve 1 tbsp of the bacon grease)

1 tbsp butter

3-4 Jalepenos, finely diced

2 cups shredded cheddar (sharp if you like)

9x13 glass baking pan

Preheat oven as instruted on the Jiffy box, make cornbread as instructed on the box as well and let set for 3-4 minutes. While you're waiting, prepare the pan by coating the bottom and sides of it it in butter and bacon grease. (It's okay if it looks like a lot - the bread will soak it up).

Stir in 3/4 of the bacon, 1 cup of cheese, and all the jalepenos into the bread mixture, and pour into the pan.

Bake as instructed on the Jiffy box (or until it passes the toothpick test).

When done, sprinkle the remaining bacon and cheese on the top and turn on the broiler. Allow loaf to broil until the cheese is melted and browning on the edges.

Serve hot with chilled butter.

Slow Roasted Red Potatoes

Slow Roasted Red Potatoes

10 mins Prep, 2 hours cooking (put in oven with meat 2 hours before it's done).

2 lbs Red Potatoes, quartered

1/4 cup olive oil

1 tablespoon minced garlic

1 teaspoon seasoned salt

1/2 teaspoon onion powder

1 tablespoon fresh or dried rosemary

Oven should be on at 250 degrees (with meat cooking).

Coat oven pan (glass or metal) with aluminum foil (for easy cleanup). Quarter potatoes and put in large bowl.

Combine the rest of the ingredients (oil and seasonings) and pour over potatoes and mix until evenly coated.

Transfer to oven pan and cook for 2 hours. Can leave in the oven and turn up the heat while the meat cooks on the grill, or leave in to broil.

Serve hot.

Tomato Avocado Salad

Tomato Avocado Salad
10 minutes prep, 0 minutes cooking, 2 hours to chill

2 avocados (firm but ripe)

3 "on the vine" tomatoes

1 can black beans (rinsed & drained)

1/2-1/4 small red onion (diced)

(Cilantro - optional)

1/8 cup oil (olive oil or avocado oil)

1 tablespoon vinegar (red wine or balsamic depending on taste)

1 tablespoon lime juice

Salt & pepper to taste

Cut tomatoes and avocados into large chunks, add to bowl. Add onion and black beans followed by the liquids. Salt & pepper to taste - refrigerate for at least 2 hours. Stir & serve chilled.

Welcome to "Sidepiece" Recipe Blog!

This is where Homewrecker BBQ will publish recipes for delicious appetizers, salads, sides, and desserts to go along with your meat and grilling adventures!