Not really fancy, but really good.

Comfort foods were calling my name this weekend.

For starters...corn on the cob.  Just steamed in water, drizzled with butter and sprinkled with parmesean cheese.

Homemade split-pea soup - compliments of Jay's mom.

Grilled cracked pepper mill turkey with Vermont cheddar cheese sandwich.

And for you sandwich dippers out there...this is the best.

Split pea soup recipe to come later.

Love ya ladies,

Priscilla

Spicy Shrimp and Sausage Boil

If you've ever had a real low-country boil, this is the "I live in an apartment" version. Pretty tasty.

Ingredients

1 serrano or jalapeno chile, halved lengthwise
2 celery stalks, halved
1 medium onion, quartered through stem end
2 garlic cloves, smashed
2 T seafood seasoning, plus more for serving
1 pound red new potatoes
2 ears corn, husks and silks removed, quartered
1 pound smoked andouille sausage, cut into 1-inch pieces
1 pound large shell-on shrimp
2 T melted butter
1 t. hot sauce

Preparation

1. In a large pot, combine chile, celery, onion, garlic, 1 tablespoon seafood seasoning, and 10 cups water; bring to a boil. Add potatoes and reduce to a rapid simmer. Cook until potatoes are almost tender, about 10 minutes.

2. Add corn and sausage to pot. Cook until potatoes and corn are cooked through, 5 to 7 minutes. Remove pot from heat. Stir in shrimp and let stand until shrimp are opaque throughout, about 1.5 minutes. Reserve 1/4 cup cooking liquid; drain shrimp mixture and return to pot.

3. Add butter, 1 tablespoon seafood seasoning, hot sauce, and reserved cooking liquid and toss to combine. Serve with more seafood seasoning.

Serves 4.


*Recipe from Everyday Food Issue 64

- Sarah

Corn Butternut Squash Soup

I realized that my last two posts are about soups, so I figured I shouldn’t stop at 2! Fall is one of my favorite times of the year because of soups…it truly can’t be beat on a chilly Fall day. Especially delicious are pumpkin and butternut squash soups fit for the season. I tried a new combination this week: butternut squash and corn and I was surprisingly very pleased. The batch made plenty for Michael and I at dinner, as well as soup for me throughout the week and two servings in the freezer!

Priscilla gave me a brilliant idea to store soups: Freeze them in individual sandwich bags so when it is time for just one serving, defrost the sandwich-bag size and voila!

I hope you like it!


Corn and Butternut Squash Soup

2 tbsp oil
1 large butternut squash, peeled, seeded and cut into 1-inch chunks (the squash can be tough, so be careful with the knife!)
1 medium onion, chopped
1 box (10 ounces) frozen corn kernels, thawed
1 ½ tsp curry (I didn’t have curry, so did combo of tamarind, ginger and chili powder)
salt & pepper
2 cans vegetable broth
¼ - ½ cream OR milk

In a large heavy stockpot, heat oil over medium-high heat; add squash and onion. Cook until onion is soft, about 5-6 minutes. Add spices and cook another 4-5 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25-30 minutes. In a blender with the small top off and a towel over the lid, blend the soup in batches until smooth. Return to pot and stir in cream/milk; heat through over medium-low heat.

Enjoy!
Lynn

Yummy Salsa!

1 can corn

1 can black beans

1 peach

1 mango

1/2 red bell pepper

1/2 green bell pepper

1/4 yellow onion

Mix all ingredients with a little bit of EVOO, lime juice, salt and pepper. Goes great with fish or chicken or my personal favorite blue corn tortilla chips...ENJOY!!

love, kristen