Month: December 2021

Butternut Squash Soup

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  • 2 butternut squash
  • 1 onion, chopped
  • 1/4 pound of prosciutto, chopped into cubes
  • 1/4 cup of olive oil
  • 32oz of chicken stock (low sodium, or homemade)
  • 1 table spoon of ground cinnamon
  • 1 teaspoon of ground clove (and/or pumpkin spice)
  • 1 teaspoon of onion powder
  • 1/8 cup of Maple syrup (can sub with honey, brown sugar, or agave)
  • Salt, and white pepper to taste

Preheat oven to 400º. Slice squash in half, remove seeds. Roast squash for 34-45 minutes, or until they are bright in color, and can easily poke with a fork. Allow to cool enough to peel skin off squash.

In a medium sauce pan, sauté onion utilizing the olive oil over medium heat. Add in prosciutto when the onions are almost translucent. Allow prosciutto to brown. Add in squash, stock, and seasonings. Emulsify (alt: use a masher, or puree the squash before putting in pot). Add maple syrup, simmer for about 10-15 minutes, allowing soup to reduce. Taste, add additional seasonings as need be. Serve hot.

Vegan options:

  • Omit prosciutto
  • Sub vegetable stock for chicken stock

Side note: Don’t throw out the seeds. Toasting them makes for a great snack, or salad topper! Spread seeds single layer on a sheet pan, lightly salt, bake in the oven (you can do this with the squash, the oven is already on) for about 15 minutes, or until brown.

Chicken Gabriel: Oven Baked Chicken Breast with Mozzarella and Prosciutto

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Ingredients:

Directions:

Butterfly chicken breast using a sharp filet knife. This can be done from frozen, and likely can make 3 cutlets from each breast. Lightly pound cutlets, to equal thickness. Doing so will cook the chicken evenly. Once completed, place on a baking pan, in a single layer, and set aside.

In a skillet, sauté onion in olive oil, then add shallot. When golden brown, add butter, and flour. Once thick, add stock, and allow to reduce for a few minutes. Season to taste.

Preheat oven to 400º. Lightly season each cutlet, top with a slice of prosciutto, and then cheese. Add stock reduction, then bake for about 15 minutes. Serve hot.

Serves 5-6

Side pairing ideas: Roasted garlic & rosemary potatoes. Sautéed green beans. See sides page for more info.

And a 1 click grocery list can be easily accessed here!

Sautéed Green Beans

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Ingredients:

Directions:

Lightly blanch, or steam (preferred) the green beans. Sauté garlic in a medium sized pan, utilizing the olive oil. Once lightly brown on both sides, carefully add the green beans (as they are likely still wet). Flip/stir, season to taste. Serve hot.

Green beans should still have a snap to them. If they are soft, they are overcooked.

Easy Recipe for Roasted Garlic & Rosemary Potatoes

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🔥 Roasted Garlic & Rosemary Potatoes – Crispy, Golden, and Irresistible! 🥔

Crispy on the outside, buttery soft on the inside, and infused with roasted garlic & fragrant rosemary, these potatoes are the side dish that steals the show. Whether you’re serving them with a weeknight meal, a holiday feast, or just looking for an easy, flavor-packed dish, this recipe never disappoints.

Made with simple ingredients and big flavors, this is one of those dishes you’ll find yourself making again and again!

Ingredients;

1 click grocery list can be accessed: here!

Directions;

Preheat oven to 400º.

Cut up potatoes into equal sized cubes. Peel garlic, and smash. Pull rosemary off stems. Toss potatoes, garlic, rosemary in large bowl with olive oil. Season with salt, and pepper. Then place mixture on large sheet pan. Bake for about 35 minutes, flipping potatoes as needed.

💡 Pro Tip:

• For extra crispiness, don’t overcrowd the pan—give the potatoes room to roast!

• Love a little heat? Add a pinch of red pepper flakes for a spicy kick!

• Swap rosemary for thyme or oregano for a different flavor twist.

Golden, crispy, and loaded with flavor—these potatoes are about to be your new favorite side dish! Let’s get roasting! 🔥🥔. Tried this recipe? Let us know in the comments how you liked it or tag us in your potato creations! 🥔🔥✨