Cinnamon Butter

Cinnamon Butter
1 stick butter
1/4 c powdered sugar
1 1/2 T honey
3/4 t cinnamon

Chopped Broccoli Salad

Salad
5 cups broccoli florets , chopped into small bites
1 apple cored and diced
1 pear cored and diced
1/4 cup red onion diced
1 cup cashews toasted or roasted
1 cup dried cranberries
Creamy Salad Dressing:
1/2 cup mayonnaise
1/2 cup sour cream or kefir or Greek yogurt
2 tablespoons lemon juice
1/4 cup honey softened or warmed up
1/4 teaspoon salt

In a large bowl, combine together chopped broccoli, diced apple, diced pear, diced red onion, cashews (toasted or roasted) and dried cranberries.
In a small bowl, stir together mayonnaise, sour cream (or kefir or Greek yogurt), lemon juice, honey, and salt. Note that honey should be soft and runny, warm it up if needed, so that it mixes easily. Whisk the ingredients until well combined and smooth. Add salt if needed.
Add the dressing to the broccoli salad and stir everything together.

Halibut Chowder

The day after Thanksgiving - we have a "soup night" Papa makes Turkey chowder, I usually make Tomato Basil Soup and everyone else pitches in with what they feel like.

This year, my brother in law Jeff brought this halibut chowder - we don't "vote" on the best soup - but someone always declares a winner - and this year - the CLEAR WINNER was Jeff!!

Uncle Jeff's Halibut Chowder
3/4 lb diced halibut 1" chunks
1 c finely chopped onion
1 c finely chopped celery (4 stalks)
3 cups diced potatoes
3/4 c butter
3/4 c flour
1 qt. half and half
1 1/2 t salt
pepper
1/2 t sugar

Put onions, celery and potatoes in a 4 qt. pan and barely cover with water. Simmer over medium heat until potatoes are tender about 20 min. In the mean time melt the butter in a sauce pan add the flour and blend and cook for a minute or two. Add the half and half to cook and stir until thick and smooth using a whisk. When the veg are about done - add the halibut - cook for another minute. If it's going in a crock pot or you are not eating it immediately, wait til the veggies are completely done to add the halibut then stop cooking. Don't over cook it. Combine all the seasonings.

Garnish with Old bay - I might actually add old bay directly to the soup when I make it - I'll let you know.

Soul Warming Butternut Squash Soup

I fell in love with a local restaurant's version of this soup. It just tastes like fall - and it's so comforting! 

I'm not a fan of sweets, and this soup is on the sweet side - but not too sweet. Most of the recipes I read used half the amount of spices I did - but the combination of those spices is so soul warming!! 

Butternut Squash Soup

1/4 cup butter

3/4 cup brown sugar

2 tsp cinnamon

2 tsp freshly grated ginger

2 tsp nutmeg
1 tsp cloves

Salt and Pepper to taste

1 1/2 cups chicken stock
1/2 cup apple cider

2 lbs butternut squash cut into 1 inch cubes (I just buy it precut - saves so much time and hassle)

2 carrots sliced
2 cups heavy cream
roasted or candied pecans as garnish

Preheat oven to 400 degrees. On a sheet pan, drizzle the squash and carrots with olive oil, salt and pepper and roast for 15 - 20 minutes.

In a large pot, melt butter over medium heat. Add brown sugar and spices to melted better and stir for 1 minute.

Add chicken stock and apple cider. Bring to a boil.
Add squash and carrots. Cover and simmer for 30 minutes to let the flavors marry. Check liquid in the pot while simmering. Add more chicken stock if necessary.

Use an immersion blender to puree the soup as best you can.

Blend in heavy cream one cup at a time.

Let simmer and test for seasonings.