Spicy Pumpkin Seeds

We finally got around to carving our pumpkins.  Last year I posted the classic pumpkin seed recipe.  This year I thought I would try something new.  I use the same spice mix when I make corn on the cob and I really like it.  

Ingredients:

1 tbs olive oil 

1 tsp chipotle powder

1 tsp smoked paparika

1 tsp citric acid (be careful a little goes a long way) 

1 tsp iodized salt 

2 cups pumpkin seeds

Preheat oven to 300 degrees.

Line a cookie sheet with aluminum foil.  Toss pumpkin seeds with all ingredients.   Place in oven and toss every 10 minutes until seeds are dry and slightly golden.  Towards the end keep a close eye.  

Mushroom Bisque

This was a request from one of my friends.  She was looking for a mushroom bisque that was easy and healthy.  I looked at a few recipes and noticed most use white mushrooms.  I decided to substitute with baby portobello mushrooms to give the bisque a meatier flavor.  It definitely changed the shade and made a darker soup than what the white mushrooms would have.  Feel free to use either.


Ingredients

2 pounds baby portobello mushrooms sliced
3 stalks of Leeks (whites and light green parts only)
1 tbs salted butter
1/2 tsp kosher salt
1/2 tbs minced garlic
1/2 tbs fresh thyme
5 cups beef broth
1/2 cup Madeira wine
1/2 cup half and half
2 tsp lemon juice
Pepper to taste
Chives (optional)


In a Dutch oven melt butter over medium low heat.  Add mushrooms, leeks and salt.  Cover and cook until mushrooms are softened about 10 to 12 minutes.  Uncover, increase heat to medium high and cook until moisture is evaporated.  Stir in garlic and thyme and cook for an additional 1 minute.  Stir in broth and Madeira and let simmer for 30 minutes.  Remove from heat and with an immersion blender, blend soup until smooth.  This can also be done with a regular blender, just do it in small batches.

Add half and half and lemon juice and reheat on low.  Season with pepper and garnish with chives.  Add about a tbs of additional Madeira before serving.

Chicken Marsala

Super easy chicken dish that is full of flavor.  Cooking the chicken took the most time.  Next time I think I will pound the breasts into cutlets to reduce the cooking time.


Ingredients
4 chicken breasts about 6 oz each
1/2 cup white flour
4 tbs olive oil
8 oz sliced white mushrooms
1 tbs minced garlic
1 tbs fresh thyme
1 cup chicken broth
1/2 cup Marsala wine
1 tablespoon water
1 tsp cornstarch
1/2 tsp salt
and pepper.
1 tbs butter


Dry chicken breasts with paper towel.  Salt and pepper both sides of breasts and dredge through white flour.  In a 12 inch skillet heat olive oil on medium-heat.  Place chicken into pan and cook about 10 minutes each side until chicken reaches an internal temp of 160 degrees.  Remove chicken from skillet and tent with foil.  In hot pan add mushrooms and 1/2 tsp salt.  Cover and cook for 7 minutes.  Uncover and cook an additional 6 minutes or until mushrooms begin to brown and water is evaporated.  Stir in minced garlic, thyme, chicken broth, and Marsala wine.  Combine cornstarch and water and add to the pan.  Bring to a simmer for about 5 minutes or until sauce begins to thicken.  Remove from heat and melt in butter.  Add chicken and all the accumulated juices back to the pan and let set for 5 minutes.
Serve over Polenta or pasta.

Chicken, Spinach, Brie Tart

This was really good.  Next time I  will try Turkey and Granny Smith Apples.  Trying to determine to what I need to substitute the spinach with, I am thinking cranberry relish.  I also think you can substitute the walnuts with toasted pine nuts.


Ingredients:
2 chicken breasts of a pre-made rotisserie chicken (chopped)
10 oz chopped spinach (thawed and drained)
1/4 cup chicken broth
6 oz brie cheese (2 oz finally chopped, 4 oz cut into 1 inch pieces)
4 oz chopped walnuts (toasted)
1 9-inch pre-made pie dough
black pepper to taste
red chili flakes to taste

Adjust rack to middle position and preheat oven to 475.  Line rimmed baking sheet with parchment paper.  Place pie dough round in center.

In a microwave safe bowl combine chicken, chicken broth, spinach, walnuts, black pepper, chili flakes and 2 oz finally chopped brie.  Cover and heat through about 1 minute.  Stir chicken mixture until combined.  

Spread chicken mixture in prepared pie dough leaving 1 inch border.  Fold edges of the dough up with overlapping folds every 2 to 3 inches.  Place remaining brie on top.  Bake for 15 minutes (or until crust is golden brown) rotating sheet halfway through baking.
  

French Onion Soup

I have never had French onion soup before and my husband asked me to make it for him this week.  I would recommend making the soup on a weekend vs a weekday because as I learned it takes an extremely long time and needs to be watched carefully because the onions can burn quickly if they are not watched.  

Ingredients:
4 lbs yellow onion (sliced 1/4 inch thick)
1/2 tsp salt
2 tbs olive oil
3 cups water
1/2 cup dry sherry
2 cups beef broth
4 cups chicken broth
2 bay leaves
6 sprigs of thyme
black pepper to taste

1 baguette
1/4 lb  Gruyere cheese (sliced or crumbles)


Adjust oven rack to lower-middle position and preheat oven to 400.

Coat dutch oven with 2 tbs olive oil.  Place onions and 1/2 tsp salt in dutch oven, cover and place in oven for 1 hour.  Stir onions scraping bottom of pan and return to oven partially covered.  Cook an additional 2 hours, stirring every 30 minutes.  Do this until onions become a deep golden brown.

Remove pot from oven and place on stove top over medium heat.  Cook until liquid evaporates and a dark crust begins to develop on the bottom of the pot (about 30 minutes).  Stir in 1/4 cup water and scrape bottom of pan.  Evaporate water until another dark crust forms (Repeat these two steps 3 more times).    At this point the onions should be a dark brown.   Add Sherry to the pot and cook until evaporated.  Add remaining water , beef and chicken broth, bay leaves and thyme and bring to a boil.  Simmer for 30 minutes.  Remove Bay leaves and thyme before serving.

Slice baguette into 1/2 inch slices and place on a baking sheet.  Top each slice with Gruyere and place under broiler until cheese melts.

Place sliced baguette on top of soup before serving in individual soup bowls.