Hubbard Squash Soup (Base)

Ingredients

• 1 Hubbard squash
• 1 tbs olive oil
• 2 tbs flour
• 3 cups water
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 tbs butter
• 1/4 tsp ground nutmeg

Directions

1. Preheat oven to 400 degrees.
2. Start out by cutting your squash horizontally. Scoop out the seeds and pulp and discard.
3. Brush the 1 olive oil onto the flesh of your squash until it’s lightly covered. Sprinkle salt and pepper lightly to season.
4. On a cookie sheet lined with aluminum foil, place the squash flesh side up. Bake the squash for 45 minutes to 1 hour until the flesh is soft.
5. When the squash is done, take an ice cream scooper and scoop out the squash. Place in a blender or food processor. A small Hubbard squash will provide about 3 to 3 1/2 cups of squash after scooping.
6. Slowly add a cup of water to your blender/food processor and puree until your squash is pureed. You want your consistency to be a little on the liquid side after the puree.
7. Once the squash has been pureed, move the mixture to a large pot. Cooking temperature should be set to medium-high. Add in the flour, 2 more cups of water, salt, pepper, butter and ground nutmeg. Cook the soup until it comes to a rolling boil. Turn down the burner to medium heat once it reaches the rolling boil.
8. Let your soup simmer for about 10 to 15 minutes, stirring as needed. 
9. You can enjoy this soup as is, or add whatever ingredients you desire from here. Experiment!

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Original recipe: unknown

Posted by Emilee

Pork Chops w. Lemon Thyme Creme Sauce

Ingredients

• 4 rib or sirloin pork chops bone in (about ½-inch thick)*
• 4 tbs unsalted butter, divided
• ½ cup flour
• 1 tsp salt or creole seasoning
• ½ tsp pepper
• ½ tsp garlic powder
• 1 tsp shredded lemon zest
• 1 clove garlic, minced
• 3 tbs fresh lemon juice
• ¼ cup white wine
• ½ tsp thyme
• ½ tsp salt
• ½ cup heavy cream

Directions

1. Heat a heavy skillet over medium-high heat. Add 2 tbs. butter and let it melt.
2. Mix the flour, 1 tsp. salt, ½ tsp. pepper and ½ tsp garlic powder in a shallow bowl. Dredge pork chops in seasoned flour mixture, shaking off excess.
3. Brown pork chops well on both sides, about 5-8 minutes per side. Remove from pan and set aside.
4. In the same pan you browned the chops, reduce the heat to medium and add the lemon juice, lemon zest, garlic, wine, thyme and salt. Mix well.
5. Place pork chops back in pan, cover and reduce heat to low and cook for 15-20 minutes. Remove pork chops to a serving platter, cover and keep warm in a 200 degree F oven while making sauce.
6. Increase the heat under the pan to medium. Blend in heavy cream and remaining butter. Let the mixture bubble and reduce by 25%–it should be like a thin gravy.
7. Drizzle sauce over pork chops and serve immediately.

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Original recipe: Unknown

Posted by Emilee

Buffalo Ranch Stuffed Chicken

Ingredients

• 4 boneless skinless chicken breasts, 6 ounces each
• 4 ounces cream cheese, room temperature
• ½ cup grated cheddar cheese
• 1 packet ranch seasoning
• 1/2 cup buffalo sauce
• 1 tablespoon fresh parsley
• Ranch or blue cheese dressing, for serving

Directions

1. Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
2. Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut all the way through. Set chicken aside.
3. Add the cream cheese, cheddar, and ranch seasoning to a small bowl and stir well to combine.
4. Spoon the cream cheese mixture evenly into piece of chicken.
5. Place the chicken in the prepared baking dish and brush heavily with the buffalo sauce.
6. Bake for 25 minutes, brushing with additional sauce every ten minutes.
7. Sprinkle with freshly chopped parsley and drizzle with ranch or blue cheese dressing before serving.

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Original recipe: Unknown

Posted by Emilee

French Onion Beef Casserole

Ingredients

• 10 oz egg noodles
• 1 lb lean ground beef
• 2 cans (10.75 ounces each) cream of mushroom soup
• 1 jar (15 ounce) French Onion dip
• 1 cup French's fried onions (or off-brand equivalent)

 Directions

1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with non-stick spray.
2. Cook egg noodles in a large pot of water, according to package directions. Drain.
3. Cook and crumble ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease.
4. Add soups and French onion dip to beef in skillet. Stir together to combine. Gently fold in cooked egg noodles to mixture.
5. Pour mixture into prepared pan. Sprinkle fried onions evenly over top.
6. Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!

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Original recipe: Unknown
Posted by Emilee