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Saturday, October 29, 2016

Ham and Onion Quiche























I have been making this dish for years, and I have no idea how it is that I didn't post it, yet! It has such a luxurious feel to it, and it is so simple to make. It calls for a homemade crust, which, again, is so darn easy! You'll never want to buy a pie crust from the store again, but it does take 2 hours of chilling time before you make the actual quiche, so make sure you take that time into consideration...this is good for breakfast, lunch, dinner or a snack, and can be made during the week for the family or for guests on the weekend. It keeps for days, although it may not last that long. 

Based on: TheView from Great Island Vidalia Onion and Ham Quiche

To make the crust, put:

2 1/2 cups flour
1 tsp salt

in a food processor and pulse to combine. Add: 

2 sticks unsalted butter, cold and cut in pieces

and process until grainy. While pulsing, add in:

1/4 cup ice water, more if necessary

starting with 1/4 cup, just until the dough comes together. 

Empty the bowl of the processor onto a sheet of plastic wrap and bring it together into a dough. Cut the amount in half, shape into disks, and wrap each disk in plastic. Refrigerate for 2 hours before rolling out one of the disks to fit your pie or tart pan. 

Put the tart pan in the refrigerator to keep it cold while you make the quiche filling. You can use a 9" round, 8x12 rectangle, or 9x11 rectangle tart pans.

Prehead the oven to 350. Heat:

2 Tbsp olive oil
2 Tbsp unsalted butter

in a large shallow pan and saute:

2 Vidalia onions, halved and thinly sliced

until they are softened and translucent. Season with:

salt
fresh cracked pepper
1-2 Tbsp fresh thyme leaves, chopped

Add: 

1/4 lb Black Forest ham, cubed

and mix well. In a bowl, combine:

5 large eggs, room temperature
1 8 oz container Marscapone cheese, room temperature
1 cup heavy cream, half n half, or 1/2 milk, 1/2 cream

1/2 cup grated Parmesan cheese

Whisk until thoroughly blended. Pull out the crust, roll it out to the shape of the pan you are using and lay it down. Make sure it's not too thick, maybe 1/4" or less. 

Distribute the onion and ham mixture evenly onto the dough in your quiche pan.
Pour the custard mix evenly over the top.  Use as much of the custard as necessary to fill but not overfill your pan.


Bake for about 45-50 minutes until the quiche is browned and set and a toothpick comes out clean.
























Note: I use the crust unbaked, but if you like a crisper crust you can blind bake it briefly before adding the filling.

Ingredients
2 1/2 cups flour
2 sticks unsalted butter, cold and cut in pieces
1 tsp salt
1/4 cup ice water, more if necessary

Crust for a 9″ round or 8×12 rectangle tart pan
2 Vidalia onions, halved and thinly sliced
2 Tbsp olive oil
2 Tbsp unsalted butter
1/4 lb Black Forest ham, cubed
salt
fresh cracked pepper
fresh thyme leaves
5 large eggs, room temperature
1 8 oz container Marscapone cheese, room temperature
1 cup heavy cream, half n half, or 1/2 milk, 1/2 cream

1/2 cup grated Parmesan cheese

Christmas Crack (Peanut Butter Rice Crispy Treats with Melted Chocolate and Bacon Crumbles)






Like my Bacon Jam, I am asked to make this dish every Christmas. At the end of the evening, all the boys head down to the basement at my in-laws house and play poker, which means they need their desserts brought down with them. This treat is easy to share and can last for a while stored in the fridge, if it isn't all eaten in the first...hour...

Based on: Chocolate Dipped Peanut Butter Rice Crispy Treats

Cook:

a single 12 oz. or 16 oz. bag of bacon

Whatever your favorite is; I like center cut bacon. I typically cut it up before I put it in the pan to cook it; it cooks faster and the bacon turns out crispier. You may need to remove fat as you cook the bacon. Put aside the bacon on a plate covered with paper towels to soak up the excess fat and make the bacon a tad bit more crispy.

Line an 8x8 or 9x9 pan with parchment paper (or grease with cooking spray). In a large wide-bottom pot, melt: 

3 tablespoons butter 

Add: 

One (10 ounce) bag large marshmallows (roughly 40 large marshmallows) 

and melt, stirring constantly. Stir in: 

1 cup creamy peanut butter

Lastly, add: 

6 cups rice crispy cereal

Mix until everything is fully incorporated. Quickly spread into the prepared pan, pressing down to form an even layer (I use a piece of parchment paper to protect my hands). Cool completely.

Melt:

1 bag of chocolate chips in a double boiler

Whatever your favorite is, although I like it as dark as possible. With the sweetness of the rice crispy treats and saltiness of the bacon, the slight bitterness really ties it all together. Pour the melted chocolate over the Rice Crispy Treats. Sprinkle the bacon on top. Cool completely.

It's not that easy to cut, but it doesn't need to be pretty when it's just for a bunch of boys playing poker :-) I just break it up into chunks for them to pop into their mouths. 

Ingredients
One 12 oz. or 16 oz. bag of bacon, your favorite (I use center cut)
3 tablespoons butter
One (10 ounce) bag large marshmallows (roughly 40 large marshmallows)
1 cup creamy peanut butter
6 cups rice crispy cereal
One regular bag chocolate chips

Wednesday, June 15, 2016

Absolutely Addicting Honey Mustard Chicken



























This recipe is fantastic, but I have not posted it yet because of a challenge Matthew has posed to me regarding the recipe. It calls for chicken thighs, but he doesn't like chicken thighs. I have tried this recipe more than a few times with chicken breasts, and the last time I even included my "secret" preparation for chicken to make it moist, but it still isn't working. The chicken breasts continue to come out dry. 

The next time I make this, I am going to shorten the time it stays in the oven. Maybe make the sauce separately? However, I did not want to keep this awesome chicken recipe from you any longer (just make sure you use chicken thighs...hopefully, your family aren't as picky). Using chicken thighs, this recipe is absolutely amazing and a definite repeat!

Original recipe from Damn Delicious

Preheat oven to 400 degrees F. To make the mustard rub, combine: 

1 tablespoon olive
1 tablespoon whole grain mustard
Kosher salt and freshly ground black pepper, to taste

Using your fingers or a brush, work the mustard rub onto both sides of: 

4-8 bone-in, skin-on chicken thighs (depending on the number of guests...keep the rest of the recipe the same, you will just have more sauce in the end)

In a large bowl, whisk together:

3 tablespoons Dijon mustard
3 tablespoon whole grain mustard
3 tablespoons honey, or more, to taste

2 tablespoons chicken stock, or more, to taste (you can also use white wine. Somehow, I had white wine, but no chicken stock, and needed a substitute...)

Add more chicken stock as needed until desired consistency is reached; set aside.

Heat:

1 tablespoon olive oil 

in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add mustard mixture and sprinkle with

1 tablespoon fresh rosemary

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately; perhaps with some steamed broccoli and brown rice on the side. 

INGREDIENTS
3 tablespoons Dijon mustard
3 tablespoon whole grain mustard
3 tablespoons honey, or more, to taste
2 tablespoons chicken stock, or more, to taste
1 tablespoon olive oil
3 sprigs rosemary
FOR THE MUSTARD RUB
1 tablespoon olive
1 tablespoon whole grain mustard
Kosher salt and freshly ground black pepper, to taste
4-8 bone-in, skin-on chicken thighs


Sunday, January 3, 2016

Grilled Fish with Garlic, White Wine and Butter Sauce
























This is another simple fish dish, similar to the Salmon with Mashed Peas recipe I have posted in the past. This one is not as pretty, but I am sure you can make it prettier, depending on the fish, the sides, and the presentation. I have used sea bass and halibut, but any flaky white fish will do. This time I served it with steamed broccoli and a wild rice medley, but it would be just as lovely with a potato and asparagus, or your favorite veggie side. Enjoy!  

Juice and zest:

1 lemon

In a small pot, whisk together: 

lemon juice & lemon zest
1 cup dry white wine
2 small shallots, minced
2 cloves garlic, finely chopped

Cook over high heat until reduced to half. Remove from heat, cool slightly. When lemon mixture is warm, cut in: 

1/4 cup butter 

and whisk together. Add: 

1 Tbs. parsley 


and season with salt and pepper. Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat. Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
Place fish in plates and top with lemon butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.

Sauce Ingredients
1 lemon, juice and zest of 
1 cup dry white wine
2 small shallots, minced
2-3 garlic clove, finely chopped
1⁄4 cup unsalted butter, room temperature
1 Tablespoon fresh parsley, finely chopped

Fish Ingredients
2 (8 ounce) white fish fillets
4 tablespoons extra virgin olive oil
1 teaspoon salt
1⁄2 teaspoon ground black pepper

Sunday, December 27, 2015

Chocolate Dipped Coconut Macaroons







































Recipe by David Lebovitz, blogger and author, My Paris Kitchen

This was a very busy holiday season, and I just didn't have time time I have had in the past to make ALL the cookies I typically make. However, it's not Christmas without Christmas cookies, so I made a batch of "adult" cookies for the table for after dinner. These may look complicated, but they really are very simple. Add the ingredients in the pan, cook them up, cool them down, roll into balls, bake, cool, dip in chocolate. You will have time in between the steps to rest and do other things, so it's not overwhelming. Bring them to the next dinner party you're invited to, serve them at your next get together, or just make them because you have some time over a slow weekend. Enjoy!

In a large fry pan, stir together:

4 large egg whites
1 1/4 cups (10 oz./315 g) sugar
1/4 tsp. salt
1 Tbs. honey
2 1/2 cups (9 oz./280 g) unsweetened shredded dried coconut
1/4 cup (1 1/2 oz./45 g) all-purpose flour

Heat over medium-low heat, stirring constantly, scraping the bottom as you stir. When the mixture just begins to scorch at the bottom, remove from the heat and stir in:

1/2 tsp. vanilla extract

Transfer to a bowl and let cool to room temperature. (At this point the mixture can be chilled for up to 1 week, or frozen for up to 2 months.) If not baking right away, bring dough to room temperature, or close to it, to make it easier to work with.

When ready to bake, preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.

Using a spoon and your fingers, form the dough into 1 1/2-inch (4-cm) mounds and arrange them evenly spaced on the prepared baking sheet. Bake until deep golden brown, 18 to 20 minutes. Transfer the pan to a wire rack and let cool completely.

Line a baking sheet with plastic wrap.

In a clean, dry bowl set over a pan of simmering water, melt:

2 oz. (60 g) semisweet chocolate, chopped

Dip the bottom of each macaroon in the chocolate and set the cookies on the prepared baking sheet. Refrigerate until the chocolate is set, 5 to 10 minutes. Makes about 30 cookies.

Ingredients:
4 large egg whites
1 1/4 cups (10 oz./315 g) sugar
1/4 tsp. salt
1 Tbs. honey
2 1/2 cups (9 oz./280 g) unsweetened shredded dried coconut
1/4 cup (1 1/2 oz./45 g) all-purpose flour
1/2 tsp. vanilla extract
2 oz. (60 g) semisweet chocolate, chopped

Monday, June 22, 2015

Kabobs - Beef and Chicken

























I love throwing parties, or just having people over, however, with our busy schedules, it seems like we are always running out of time to prep. In addition, it's really nice to be able to spend time with your guests, rather than having to be in the kitchen the whole time, cooking...these marinades for beef and chicken kabobs make for simple preparation and flavorful results. Although I see it happen all the time, I also recommend skewering the chicken, beef, and your vegetables separately. They all take a different amount of time to cook, making it difficult to cook evenly if they are all on the same skewer. I have made both of these several times, and they are always successful, both for me and for my guests! Enjoy!

Kabobs - Beef

Mix together:

1/2 cup balsamic vinegar
2 tablespoons coarsely chopped shallots
1 tablespoon coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 teaspoon freshly ground pepper
1 cup olive oil

in a large Ziploc bag. Add:

2 lbs. beef, cubed (your choice, I always ask the butcher his recommendation)

Note: I recommend cubing them about 1/2 in. to 1 inch thick. Most importantly, make them the same size.

Grill them to the desired temperature. This will be different based on your grill and if you want them rare, medium rare, or well done. Remember that meat will keep cooking even after it is off the grill, so don't overcook it before you remove it. Let it rest for a few minutes before taking the cubes off the skewers.





Kabobs - Chicken

Mix together:

1/4 cup Dijon-style mustard
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons snipped fresh rosemary
2 teaspoons smoked paprika
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Dash cayenne pepper

in a large Ziploc bag. Add:

2 lbs. chicken, cubed

Note: I recommend cubing them about 1/2 in. to 1 inch thick. Most importantly, make them the same size.

Grill them to the desired temperature. This will be different based on your grill and if you want them rare, medium rare, or well done. Remember that meat will keep cooking even after it is off the grill, so don't overcook it before you remove it. Let it rest for a few minutes before taking the cubes off the skewers.

Ingredients:
Beef
2 lbs. beef, cubed (your choice, I always ask the butcher his recommendation)
1/2 cup balsamic vinegar
2 tablespoons coarsely chopped shallots
1 tablespoon coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 teaspoon freshly ground pepper
1 cup olive oil

Chicken
2 lbs. chicken, cubed
1/4 cup Dijon-style mustard
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons snipped fresh rosemary
2 teaspoons smoked paprika
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Dash cayenne pepper

Saturday, January 24, 2015

Salmon with Mashed Peas and Tarragon Butter





Based on Food and Wine Magazine: http://www.foodandwine.com/recipes/salmon-with-mashed-peas-and-tarragon-butter 

You know that time of the morning before everyone else is awake and you have the ability to sit with your cup of coffee and prepare for the day, or the week, or...well, sit and write your blog? I don't get them often, as I am NOT a morning person, but when I do, they are very sweetly welcomed. 

A few months back, we had my parents over for dinner. I have thrown parties, but rarely do I get the chance to only host another couple for dinner. I can't spend the evening in the kitchen, like I do when I make dinner for my husband; I have to spend time with my guests. I had to make something simple, elegant, and easy to put together. This wasn't a BBQ, Thanksgiving or cocktail party...no cold salads, grazing tapas or items prepared days ahead of time. Also, as my father is a diabetic, and my mother thinks all carbs are the devil, it had to be low in sugar, carbs, salt...the list goes on and on. 

Matthew has a gift of finding great recipes. The Bacon Jam has become a staple in this household and a holiday requirement. This one is just as big of a success, and has definitely made me a bigger fan of salmon (not my favorite dish). I have made it several times and I find that it gets easier every time. It is also probably one of the quickest dishes I have ever made. Lovely with a glass of Pinot Noir or Sancerre, this dish is both elegant and flavorful. Whether trying to impress a date or serving a dinner party for 4, this main course is sure to please :-)

Salmon with Mashed Peas and Tarragon Butter

In a large saucepan of boiling water, cook:

1 pound frozen peas (about 3 cups)

until tender, 3 to 4 minutes; drain. In the same saucepan, melt:

1 tablespoon of cold unsalted butter

 in:

1/2 cup heavy cream

Add the peas and mash with a potato masher until chunky. Season with salt and pepper and keep warm. In a small saucepan, simmer:

1 cup dry white wine
2 teaspoons lemon juice

over moderate heat until reduced to 1 tablespoon, 8 to 10 minutes. Reduce the heat to low and whisk in:

6 tablespoons cold unsalted butter, cubed

one cube at a time, until the sauce is thickened. Whisk in:

2 tablespoons slivered tarragon

and season with salt and pepper. Transfer the sauce to a small bowl and keep warm. Heat a grill pan. Rub:

Four 6-ounce salmon fillets, with skin

with:

2 tablespoons extra-virgin olive oil
1 tablespoon of cold unsalted butter

season with salt and pepper. Grill skin side down over moderate heat, turning once, until browned and just cooked through, 10 to 12 minutes. Spoon the mashed peas onto plates and top with the salmon, skin side down. Spoon the tarragon-butter sauce over the salmon and serve.

Ingredients
1 pound frozen peas (about 3 cups)
8 tablespoons cold unsalted butter, cubed
1/2 cup heavy cream
Kosher salt
Freshly ground pepper
1 cup dry white wine
2 teaspoons lemon juice
2 tablespoons slivered tarragon
Four 6-ounce salmon fillets, with skin
2 tablespoons extra-virgin olive oil

Saturday, November 15, 2014

Quick and Dirty Minestrone

























Work can get in the way of a  lot of things...often, cooking dinner. With the cold settling in and the dark coming earlier, sometimes its just nice to put a bunch of stuff in a pot and let it cook. Forget the cutting, chopping, mincing, straining...just dump and go. Hence the name, quick and dirty :-) 

Often, I don't know what I want for dinner until almost dinner-time, so, sometimes using a crock pot is not an option unless I want to eat at midnight. I have been making this minestrone for years, since college, and it is budget-friendly, easy on the tummy, grain-free (without the rotini), dairy-free, meat-free, and care-free. Really, you can't screw this up. And, if you really wanted to add some more to it, like chopped zucchini, cauliflower, whatever...you are welcome to! Make it your own! This is not a gourmet meal, and probably not something I would make for company, but, on a night where there is little time and all you want is a warm and cozy meal, this is highly recommended. 

Quick and Dirty Minestrone

Add:

1-2 qt. chicken or vegetable broth, depending on whether or not you want it more soupy rather than stew-like
1 cup frozen corn (I have used canned before, it works fine in a pinch, but you probably only need half a can)
1 cup frozen peas and carrots
1 can diced tomatoes (or, if you use jarred, half an 18.3 oz jar of diced tomatoes)
1 can garbanzo beans

into a pot. Add:

1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Emiril's Original Essence
1/2 tsp. salt & 1/4 tsp pepper (or salt and pepper to taste)

Bring to a boil, then turn down the heat and and simmer for no less than 30 minutes, but you can simmer for longer, if you want. About 30 minutes before serving, add:

1 cup rotini pasta, cooked -OR- 1 c. lentils, cooked (if you want grain free) -OR- omit it all together

Keep the heat on low until you are ready to serve. Garnish with cheese or dill.

Ingredients
1-2 qt. chicken or vegetable broth, depending on whether or not you want it more soupy rather than stew-like
1 cup frozen corn (I have used canned before, it works fine in a pinch, but you probably only need half a can)
1 cup frozen peas and carrots
1 can diced tomatoes (or, if you use jarred, half an 18.3 oz jar of diced tomatoes)
1 can garbanzo beans
1 cup rotini pasta, cooked -OR- 1 c. lentils, cooked if you want grain free -OR- omit it all together
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Emiril's Original Essence
1/2 tsp. salt & 1/4 tsp pepper (or salt and pepper to taste)

Sunday, October 26, 2014

Banana Bread

























No matter how hard I try to, I just don't love bananas. But I really do keep trying, and so I am regularly buying bananas, "just in case" I might want one...which I rarely do...and then they go bad...

I have been making this bread for years, and it's always a hit. It seems that it's another "mom recipe", as every boyfriend I have ever had...their mom has this exact recipe. It's eerie. Kind of like the meatballs that every mother in the world makes for parties...anyways...I wanted to make sure I could find this recipe on the world-wide-web, and share it with those of you I have already gifted said banana bread. I also wanted to share a deviation of the banana bread...

If you follow my blog, you know that I have started experimenting with cleaner eating, cutting out refined sugars and flours, and testing how to incorporate healthier options (the Paleo Chocolate Pie comes to mind...). Although the original banana bread recipe is one that will continue to live as gifts and possibly a treat now and then, I have found a gluten-free and cleaner option. I actually made these as muffins instead of bread, to make them more convenient and easier to grab on the go, so I'm not sure how they would turn out as a bread. Using turbanado raw cane sugar actually makes them less sweet, so I plan on making them for Thanksgiving as a bread option, but I love them for a small breakfast option with my coffee in the morning. They almost have a corn muffin flavor...some sweetness, but not enough to be considered sugary. 

I have added both options to this post, so you can go the tried and true route, or the new-fangled...either way, thanks for joining me on my journey!

Original Banana Bread
In a bowl, cream:

1 c. sugar
1/2 c. butter, room temperature

Add:

3-5 bananas, as brown as you can stand it

In a separate bowl, combine:

2 c. flour
1 tsp baking soda

Slowly add to the butter, sugar, banana mix, but don't over beat it. Lastly, add:

2 eggs, beaten separately 

Combine and add to a bread pan, sprayed with some cooking spray. Bake at 350 degrees for 1 hour. 

Note: I have also done this as smaller bread loafs. Just start checking the loafs for "doneness" after about 30 minutes and then periodically after that. 

























Clean Banana Muffins (Gluten-free) 
In a bowl, cream:

1 c. turbanado raw cane sugar
1/2 c. butter, room temperature

Add:

3-5 bananas, as brown as you can stand it

In a separate bowl, combine:

1 c. oat flour
1 c. brown rice flour 
1 tsp baking soda

Slowly add to the butter, sugar, banana mix, but don't over beat it. Lastly, add:

2 eggs, beaten separately 

Combine and add to a bread pan, sprayed with some cooking spray. Bake at 350 degrees for 30 minutes. 

Original Banana Bread Ingredients
3-5 bananas, as brown as you can stand it
1 c. sugar
1/2 c. butter, room temperature
2 eggs, beaten separately 
2 c. flour
1 tsp baking soda

Clean Banana Muffins (Gluten-free) Ingredients
3-5 bananas, as brown as you can stand it
1 c. turbanado raw cane sugar
1/2 c. butter, room temperature 
2 eggs, beaten separately 
1 c. oat flour
1 c. brown rice flour 
1 tsp baking soda

Saturday, October 4, 2014

Butternut Squash Leek "Soup"





























Why do I call this "soup"? Because, the reality is, it doesn't have to just be eaten as soup. It can be, and you can even add chicken to it, or maybe cubes of potatoes. But the beauty of this "soup" is it can also just be used as a puree, then be used for other dishes, like, the beginning of a pasta sauce. Now, don't get me wrong, it's great as it is: I have been making this dish as soup since college. However, as I have been making it long, I have also experimented with other uses for it, including the two I mentioned above. This is a great base for anything that needs a butternut squash puree (hmmm, next idea, butternut squash mac & cheese?) or all alone as a soup. Experiment yourselves and enjoy!

Butternut Quash Leek "Soup"

Preheat oven to 350 degrees. Remove papery skin from:

1 whole garlic head (do not peel or separate the cloves)

Wrap head in foil. Bake for 1 hour. Meanwhile, quarter:

1 medium butternut squash

Scoop out the seeds and 'hair'. Drizzle with:

olive oil
salt & pepper

Bake in the oven for 30 minutes to 1 hour, based on the size of the squash. The goal is to peel the skin off as easily as possible. 

Pull out garlic from the oven, let garlic head cool. Separate cloves, squeeze to extract garlic pulp into a small bowl. Discard skins. 

Pull the butternut squash out of the oven. Peel the skin off the squash. Cube the squash into 1/2 inch pieces. Try to keep them uniform, if possible.

Heat:

4 tsp. olive oil

in a large saucepan over medium high heat. Add:

6 c. Thinly sliced leeks (about 4 large leeks), washed and drained to remove any dirt

sauté 5 minutes or until tender. Stir in:

roast garlic pulp
cubed butternut squash
4 c. chicken broth
salt & pepper to taste

bring to a boil. Reduce heat, simmer 15 minutes or until squash is tender. Blend the soup in batches in a blender or using an immersion hand mixer until smooth. 

























If using a blender, make sure you remove the center opening and cover with a towel to let steam out.

Garnish with roasted sunflower seeds, chicken, parmesean cheese, homemade croutons, creme fraiche...the toppings are endless!

























Ingredients
1 whole garlic head
1 medium butternut squash
4 tsp. olive oil
6 c. Thinly sliced leeks (about 4 large leeks), washed and drained to remove any dirt
4 c. Chicken broth
Salt and pepper to taste