Summer Squash Soup

I was slightly nervous to make this soup. The last time I made a soup that required a blender was a split pea soup, that I didn't even put on this blog. However, I'm INCREDIBLY glad I tried this soup! I added some crushed red pepper and it made all the difference in the flavor of this soup! It's a hearty soup with a lot of nutrients. The romano cheese also made the flavors great. I had extra green onions, so I chopped them up for an additional garnish.

Summer Squash Soup-adapted from Healthy Cooking Recipe Cards by Taste of Home
Total Time: 30 Minutes
Serves 8

• 2 large sweet onions, chopped
• 1 medium leek (white portion only), chopped
• 6 garlic cloves, minced
• 2 tablespoons olive oil
• 6 medium yellow summer squash, cubed
• 4 cups chicken broth
• 4 fresh thyme sprigs
• 1/4 teaspoon salt
• 2 teaspoons lemon juice
• 1/8 teaspoon hot pepper sauce
• 1/2 teaspoon seasoned pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup romano cheese

In a large saucepan, saute the onions, leek and garlic in oil until tender. Add squash and saute 5 minutes longer. Add broth, thyme, and salt and bring to a boil. Reduce heat and cover and simmer for 20 minutes, or until squash is tender.

Discard thyme sprigs. Cool slightly. In a blender, process soup in batched until smooth. Return all to the pan, stir in lemon juice, hot pepper sauce, pepper and red pepper flakes and heat through. Sprinkle each serving with romano cheese.

Cheesy Potatoes

These were potentially the yummiest and easiest potato side dish I've ever made. Using Parmesan and mozzarella cheese, instead of a colby or cheddar definitely made a difference! There was plenty to share and everyone loved them! I'm so sad I forgot to take a picture. The potatoes weren't browning, so I ended up turning on the broiler for a few minutes and it worked perfectly!

Cheesy Potatoes-adapted from the General Store of Minnetonka Cookbook
Total Time: 50 Minutes
Serves 12

• 1/2 cup butter
• 3 cups half and half
• 30 ounces frozen hash browns, thawed
• 1/2 cup grated parmesan
• 1/2 cup shredded mozzarella
• 1/4 teaspoon seasoned salt
• 1/2 teaspoon seasoned pepper
• 1/4 teaspoon garlic salt

Heat oven to 350 degrees. In a large saucepan, combine butter and half and half. Stir over medium heat until butter is melted. Place potatoes, cheese and seasonings in a 9x13 inch baking pan. Pour butter mixture over top of potatoes and stir lightly to mix. Bake uncovered for 45 minutes, or until potatoes are tender and golden brown.

Green Beans and Broccoli

This was a great new side dish that was very easy to make! I did use fresh green beans and I think that made all the difference! Next time, I might add some sliced zucchini and water chestnuts, just to throw it over the top! The nice thing about this dish is that you can also get the veggies ready up to 8 hours beforehand.

Green Beans and Broccoli-adapted from Everyday Italian by Giada de Laurentiis
Total Time: 20 Minutes
Serves 4

• 32 ounce bag frozen broccoli, thawed
• 1/2 pound fresh green beans, trimmed
• 1/2 cup extra virgin olive oil
• 2 garlic cloves, minced
• 1 1/2 teaspoons crushed red pepper flakes
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Bring a large pot of salted water to boil. Cook the green beans just until the color brightens, about 4 minutes. Drain, then put the green beans in a large bowl of ice water to cool completely (this can be done up to 8 hours ahead of time).

In a large skillet, heat the oil over medium-high heat. Add broccoli, green beans, garlic, red pepper flakes, sea salt and black pepper and saute until the vegetables are heated through and crisp-tender, about 5 minutes. Season with more red pepper flakes, salt or pepper, if desired and serve immediately.

Pork Tenderloin with Dried Fruit and Wine Sauce

Scott has always told me that he's just not a fan of pork. He thinks it's dry and chicken is much tastier. I made this recipe and the pork ended up so tender and delicious! The fruit and wine is more of a garnish than an integral part of the dish as far as we decided. It was great flavor, but totally unnecessary. It would be very nice to do for a family dinner or special occasion, though.

Pork Tenderloin with Dried Fruit and Wine Sauce-adapted from Best Fall Recipes by Southern Living
Total Time: 50 Minutes
Serves 8

• 3 pounds pork tenderloin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 7 teaspoons olive oil
• 1 cup dried apricots
• 1 cup dried plums (prunes)
• 1/2 cup dried cherries
• 1/4 cup pine nuts
• 1 cup red wine
• 1 cup pomegranate juice
• 2 cinnamon sticks
• 1/2 cup chicken broth

Preheat oven to 425 degrees. Sprinkle pork with salt and pepper. Cook pork in 6 teaspoons hot oil in a large skillet over medium high heat for about 3 minutes on each side or until golden brown. Transfer pork to a lightly greased baking pan, reserving drippings in skillet.

Bake pork for 18-20 minutes, or until cooked through. 

Meanwhile, add remaining 1 teaspoon oil to hot drippings in skillet. Add apricots, plums, cherries and pine numbers and saute over medium high heat for about 3 minutes, until pine nuts are toasted and fragrant.

Add wine and next two ingredients and bring to a boil. Reduce heat to low and simmer 5 minutes or until mixture slightly thickens. Stir in broth and simmer 15 minutes, or until fruit is tender. Serve with pork.

Potatoes Alfredo

I saw this recipe and was instantly excited to try it. I'm pretty much in love with my own mashed potato recipe, but I'm always looking for different things to try. The one thing I hate about potatoes is peeling them. I don't know why, but I just haven't been able to find a way to do it easily. Either way, every once in awhile I'll take the time to do it.

These potatoes were very simple to make and the Alfredo sauce just made the potatoes super creamy and delicious in a way that you haven't before.

Potatoes Alfredo-adapted from Five Ingredient, 15 Minute Recipes by Weight Watchers
Total Time: 50 Minutes
Serves 8

• 2 pounds baking potatoes
• 10 ounces Alfredo sauce
• 1/2 cup low-fat milk
• 2 tablespoons shredded Swiss cheese
• 1/8 teaspoon ground black pepper

Preheat oven to 350 degrees.

Peel potatoes, and thinly slice about 1/4 inch thick. Combine potatoes, Alfredo sauce and milk in a bowl, stirring lightly. Arrange potato slices in overlapping layers in an 11x7 inch baking dish that has been coated with cooking spray. Sprinkle with cheese and pepper.

Bake, uncovered, for 50 minutes, or until potato is tender and golden.