Spicy Sweet Potato & Pumpkin Soup

The word for this elegant soup is savory.  I served in in little cups ahead of Christmas dinner.  Many want the recipe.  I'll decide who gets it after I open their gifts!  😘



1/2 onion, chopped

3 large sweet potatoes, peeled & diced

1 can of pumpkin

1 Tbsp. Coriander

2 tsp. Cumin

1 Tbsp. Fennel seeds

2 tsp. Oregano

1/2 tsp. Crushed Red Pepper flakes

Chicken stock

1 cup cream

Spicy Sweet Potato & Pumpkin Soup

Sauté onion in a bit of olive oil.
Boil potatoes in water or chicken stock until soft.
In batches, put onion, potatoes, and pumpkin in a blender until smooth.
Return to pot, add spices, and simmer.
Add cream, stir, and serve warm.

Cranberry Glazed Cocktail Meatballs

These are so perfect for holiday entertaining.  They always get rave reviews and they always disappear.  Serve in a pretty bowl or out of your 3-seater crock pot.

Cranberry Glazed Cocktail Meatballs

1 bag frozen meatballs

1 can cranberry sauce

1 jar of chili sauce

1 jar peppered jelly

Pour the meatballs into a crock pot.

Mix the rest of the ingredients up in a pretty bowl.

Pour the cranberry mixture over the meatballs.

Cook on low for 6-8 hours.

Mix well before serving to your guests.

Make it a meal:  Serve with assortment of sundry appetizers.  Divas love to nibble on lovely things.

Wine:  Pinot Noir or Zinfandel

Chunky Creamy Tomato Soup

This is a pretty easy recipe and cold divas can enjoy hot soup for many nights afterward.  I don't like things too sweet, so you can adjust the amount of sugar up to 6 Tbs. depending on your taste. I use just a bit to cut the acidity of the tomatoes.

Chunky Creamy Tomato Soup

1/2 onion, chopped

1-2 cloves garlic, minced

2 cans (14.5 oz.) diced tomatoes

1 bottle (46 oz.) tomato juice

3 Tbs. sugar

2-3 chicken bouillon cubes

pepper

1 cup sherry

1 1/2 cups heavy cream

basil

parsley

Saute onion and garlic in a large pot or Dutch oven until soft.
Add tomatoes, tomato juice, bouillon, and pepper.
Add sugar.
Stir and heat almost to a boil.
Turn off heat.
Add sherry then cream.
Sprinkle with basil and parsley.

Options:  Add in corn or white beans.

Make it a meal:  Serve with a darling grilled cheese sandwich.

Wine:  Chianti or Gamay

Clam Chowder

There are many recipes out there for New England Clam Chowder.  This one is tried and true and simple.  You might want to make a double batch, because this one's a crowd-pleaser.  The chowder is quite rich and thick, so you might want to only serve it to your guests in a small cup rather than a bowl. 

Clam Chowder

4-6 strips of bacon

3 cans clams

2 cups diced potatoes


1 1/2 sticks of butter

 3/4 cup wheat flour

1 1/2 cups light cream or half and half

1 can evaporated milk (low-fat works)

1 cup chopped celery

1 cup chopped onion

2 Tbsp. red wine vinegar

salt & pepper to taste

a few sprigs of thyme from your herb garden

Drain the juice from the cans of clams into a pot and add the potatoes;  cook until potatoes are tender.
Meanwhile, cook the bacon, crumble, and set aside.
Drain most of the bacon grease, then add celery and onion;  cook until tender.
In another large skillet, melt butter and slowly add the flour whisking until you have a smooth roux.
Add softened vegetables.
Whisk in cream and evaporated milk slowly; heat through, but do not boil.
Stir in clams just before serving--they don't need much cooking.
Stir in vinegar.
 Garnish with thyme.

Options:  Toss in some cooked lobster and shrimp to make it a seafood chowder.

Make it a meal:  Serve as a main dish with fresh, sourdough bread or as an appetizer ahead of Chicken Chardon (see recipe).

Wine:  Chardonnay

Bacon-Wrapped Sweet Potatoes

These are a lovely little treat.  Sweet potatoes have oodles of good stuff in them nutritionally.  Just a touch of bacon adds, well, bacon flavor!  Mix a little aioli (minced garlic, mayonnaise, olive oil, and lemon juice) for dipping if you like.  We just had them as a side with sliders.

Bacon-Wrapped Sweet Potatoes

1 Sweet potato

3-4 slices of bacon

Cut potato into pieces the size of steak fries.
Cut bacon pieces in half lengthwise.
Wrap the bacon around each potato slice.
Place on a baking sheet.
Bake at 400 degrees for 10 minutes.
Flip pieces over (I use tongs), and bake another 15 minutes.

Make it a meal:  Serve with sliders and Fancy Tomato & Cucumber Salad (see recipe)

Wine:  Chardonnay

Chicken Chardon

This dish is rich and lovely.  Divas love both in their food and men.

Chicken Chardon

1/2 stick butter, melted

1-2 cloves garlic, minced

1/2 lemon, juiced

Sliced mushrooms

2 lbs. chicken (can be breasts or thighs)

1 cup bread crumbs

Garlic powder

Parmesan cheese

1 egg

Salt & pepper

Pour butter, garlic, and lemon juice at the bottom of a baking dish.
Layer mushrooms on top.
Mix bread crumbs, more garlic powder, and cheese in a shallow bowl.
Whisk egg, salt & pepper, and a bit of water or milk in another bowl.
Dredge chicken first through egg mixture then coat with bread crumb mixture.
Place chicken atop mushrooms.
Bake at 375 degrees for 45 minutes.

Make it a meal:  Serve with sautéed spinach.

Wine:  Chardonnay or Savignon Blanc

Sweet & Sour Meatloaf

Ooh, this is tangy!  The recipe calls for tomato sauce instead of ketchup.  Yuck, ketchup.  My entire family loved this one.  There were no leftovers. It was a little fall-aparty.  Next time I may make this and cook it the day before, so it has time to set up.

Sweet & Sour Meatloaf

1 lb. hamburg

1/2 lb. ground lamb

1 egg

2 shallots, chopped

1/2 roasted red pepper, chopped

1 cup tomato sauce, divided

1/2 cup Parmesan cheese

1/2 cup breadcrumbs

Salt & Pepper

2 Tbsp. vinegar

2 Tbsp. mustard

1/2 cup brown sugar


Mix the meat, egg, shallots, pepper, and 1/2 cup tomato sauce.
Season with salt & pepper; press into a loaf pan.
Combine the rest of the tomato sauce, vinegar, mustard, and brown sugar.
Make sure sugar dissolves and pour over meatloaf.
Bake at 375 degrees for 1 hour.

Make it a meal:  Serve with wild rice and roasted asparagus.

Wine:  Beaujolais or Pinot Noir