I got a request for this sweet potatoe recipe in November from my Brother-in-law Jared but have neglected to actually send it so here ya go Jar, enjoy!
Alison's Sweet Potatoes
3 1/5 lbs. yams
1 tsp salt
1 1/4 cup butter
2 eggs
1 tsp vanilla
1/2 c. sugar
1/4 tsp. cinnamon
Bake yams, peel, and whip. Melt butter and add the remaining ingredients. Put into a 2 liter dish and top with pecan mix. Bake at 350 degrees for 30 minutes.
Pecan Mix:
1/4 c. butter, softened
3/4 c. brown sugar
1/4 c. pecans, chuncky chopped
3 Tbls. flour
Butternut Squash Soup
1 medium leek
3 Tbs. butter
2 carrotts, peeled and coarsely chopped
1 medium onion, choppped
1 medium butternut squash (2 1/2 lbs) peeled and cut into 1 inch pieces
2 cups water
2 cups chicken broth
1/2 tsp salt
1/2 cup heavy cream
Cut off root and trim dark green top from leek; cut leek lengthwise in half. Cut white and pale green crosswise into 1/4 inch slices, discard dark green and rinse in a bowl of cold water to remove sand. Transfer to a colander and drain.
In saucepto melt butter over medium high heat. Add carrotts, onion, and leek. Cook stiring occasionally until lightly browned, about 10 minutes. Add squash, water, broth and salt; heat to boiling. Reduce heat to low; cover adn simmer until squash is very tender, 15-20 minutes.
Spoon half of squash mixture into blender. Cover, with center part of cover removed to let steam escape; puree until smooth. Pour into bowl. Repeat until done.
Return puree to same pot. Stir in cream. Heat through but do not boil. Serve hot!
And my new favorite soup recipe that my aunt Terry introduced me to.....yum!
Poblano Chicken Chowder
Ingredients
- 1/4 cup olive oil
- 3 large carrots, cut into 1/2-inch dice
- 2 large onions, cut into 1/2-inch dice
- 5 stalks celery, cut into 1/2-inch pieces
- 1/8 cup minced garlic
- 2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground cumin, or more to taste
- 1/4 teaspoon dried thyme, or more to taste
- 1 tablespoon chicken bouillon granules
- 3 quarts chicken broth
- 1/2 bunch fresh cilantro leaves, minced
- 3 cups diced (large pieces) grilled chicken
- 1/2 cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- 1/2 teaspoon hot sauce, or more to taste
- 1 cup heavy cream
Directions
Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve.
