“Fall Dinner” – Florida Style

At this time of year everyone in the USA gets excited about fall. The color of the leaves, the cooler temperatures, the fresh smell in the air, the pumpkins, spices and I could go on and on. In Florida, Fall is just another day on the calendar, weather doesn’t change, hurricane season is at its peak and the humidity does not allow for any fresh air as such and the green on the trees is there to stay!

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So the only way to get the “Fall” comfort cozy feeling around here is by cooking dishes that fill our homes with those “Fall” smells as well as pumping that A/C and lighting some fall smelling candles :-).

Today I was having a “fall” moment so I decided to make some Butternut Squash soup.

  • 2 butternut squashes
  • 4 green apples
  • 4 large garlic cloves
  • 1 tablespoons of olive oil
  • salt and pepper
  • nutmeg and all spice
  • 2 cups of broth (I used beef broth because it’s what I had in the fridge)
  • 1 cup of heavy cream or half and half

Preheated my oven to 385 Def F . Stared by peeling, deseeding and chopping up 2 whole butternut squashes as well as the onion and apples. I left the garlic cloves whole but smashed them up a little.

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Grabbed a large baking pan and lined it with foil (this of course helps a lot with cleanup). Tossed everything in olive oil and placed it in the baking pan. Sprinkled some salt and pepper (about a tsp of each).

I let it all roast nice and slowly for a good hour, checking it every once in a while to make sure nothing was burning or sticking too much.

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Once everything was nice and roasted I removed it from the oven and let it cool down a little. Out came the blender where it all went into, together with 1 cup of broth and I blended it away!

Once it was all nicely pureed, I transferred the mixture over to a saucepan, added the rest of the broth and the cream, a dusting of nutmeg and 1/4 tsp of all spice.

The soup is nice and thick, so if you prefer it less thick you would need to add some more liquid, but do it little by little so you don’t lose the flavour!

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All that is left to do is to pump up that A/C, light the cinnamon candle, put some garlic bread in the oven and its time for a “Fall Dinner Florida Style”! ❤

One Ingredient – Two Meals

Tonight I found myself with a hungry son and a sick hubby.

In the fridge I had a pack of Chicken Thighs, so I proceeded to take them off the bone.

Meat went on the board to be seasoned, stuffed with spinach and wrapped in bacon.

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The bones and trimmings went into a a sizzling pot with a drizzle of olive oil, chopped onions and garlic.

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Once they were nice and golden I added some water and some miso paste.

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Stuffed chicken went into a 375 Deg F oven for about 35 minutes whilst I let the Miso Chicken soup simmer away.

So here we have, 1 ingredient made into 2 meals!

Stuffed Chicken served on a bed of rice for my son and I…….

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and a lovely light Miso Chicken soup for my sick hubby ❤

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