Monday, October 11, 2010

Pumpkin Soup

I was tired of always trying different Butternut Squash soup or Pumpkin soup and it tasting like a wet pumpkin pie...This is what I came up with.


Small Pumpkin

1/2 Onion

3 Baby Carrots

1 Tbsp Sour Cream

1 1/2 C Chicken Stock

Olive Oil



Clean your pumpkin and quarter it (leave the skin on). Place the Pumpkin, Onion, and Carrots on a roasting pan, coat with Olive Oil and S&P. Roast at 310 degrees for about 30 minutes. Take from oven and let cool.

Once cool, scrape the meat of the pumpkin into a blender, add all of the other ingredients. Blend until smooth and serve.

I serve mine with Saltines and a few homemade croutons and Sour Cream on top.

Monday, October 4, 2010

Ain't Nuthin' but a Chikin Wing.

Apricot Honey Chicken Wings!

I was wanting something different than a regular ole chicken wing with BBQ sauce or Buffalo Sauce... Here is what I came up with.


24 Wings (just bake them off in the oven)

1/2 cup onion chopped finely

1/4 cup honey

1/4 cup Apricot Preserves

1/3 cup of your favorite BBQ sauce

S&P to taste

*optional* Cayenne Pepper

2 Tbsp Butter


In a large pan add the butter and onions, cook until the onions are soft... Add everything else except the wings and saute until the mixture is nice and thick (about 4 minutes) add the wings in and coat them well...serve..

*I know the pic is bad, I took it with my phone...I used Pineapple leaves as the garnish (Use what you have!)