Carrot-Sweet Potato Soup

Ingredients:

1 pound sweet potatoes, peeled and cut into large pieces

1 1/2 pounds carrots, peeled and cut into chunks

1 medium sweet onion, peeled and sliced

3 cups low-sodium chicken broth

2 cups water

1 teaspoon kosher salt

1 tablespoon honey

4 cloves fresh garlic, sliced

cayenne pepper to taste

1 bay leaf

1/4 teaspoon black pepper

Combine all the ingredients (except black pepper) in slow cooker. Cover, cook on low 6-8 hours.

Remove bay leaf and put in a blender. Puree the soup in batches. Stir in ground pepper and serve. I added a dollop of sour cream.

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Fresh Spinach Toss

Ingredients:

1 pound fresh spinach

1 can water chestnuts, sliced (I didn't use this time)

3 hard cooked eggs, chilled

1/2 pound bacon, diced

3/4 cup olive oil

1/4 cup red wine vinegar

2 tablespoons sugar

1/2 teaspoon dry mustard

1 clove garlic, minced

1 teaspoon salt

1/2 teaspoon fresh ground pepper

(I added fresh strawberries and walnuts)

Clean and drain spinach - wrap in paper towels - chill to crisp. Finely dice egg. Thinly slice water chestnuts. Cook diced bacon in skillet till crisp, drain. Put oil, vinegar, sugar, salt, mustard, pepper and garlic in blender. (I put in a jar and shake) Toss spinach lightly with dressing. Turn into large bowl and top with egg, bacon and water chestnuts. toss lightly before serving.

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Butternut Squash Fries

This recipe comes to you from my sister Kendra over at "Haden News". She made these Butternut Squash Fries and I couldn't wait to try them. Honestly, they are better than fried french fries. Put these on your list to try:)Butternut Squash Fries

Olive oil cooking spray

1 lb butternut squash, peeled, seeded, long "neck" cut into sixteen 3/4 inch-thick sticks

1 teaspoon table salt

1/2 teaspoon chili powder

Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Arrange squash fries on prepared baking sheet and sprinkle with salt and chili powder; liberally coat with cooking spray. Roast, turning once, until desired crispness, about 18 minutes.

Note: Start with a large squash. You will end up using about 1 pound of squash and have the "bulb" of squash left over.

Pork chops done on the grill with the "Neelys" Bar-B-Que sauce.
Ranch dressing for dipping the fries:)
Almost forgot the best news.........the fries are only 1 point per serving on Weight Watchers!!!!

St. Patrick's Day Festivities

It was a lunch date. I picked up Mom and drove her to

TJ Malloney's Irish Pub for lunch. Kelly was supposed to join

us, but her plans changed. Kendra lives out of town and couldn't

come because she just became a "Grandma" to baby boy Haden.

Jill and Scott are the proud parents of Haden Holden Moore born March 15th.

You might say this has been one very busy week.

Mom and sister Lauri.

Hey everyone..............this is Kelsey, Cara's daughter. She was so much fun:)

Niece Cara and myself.

Great Irish band........but a little too loud. We were glad when they took a break so we could hear each other.

While we waited for our food to be served, the waitress brought us homemade warm soda bread. It was heavenly.......had caraway seeds in it.......we all loved it:)

Mom had the traditional Corned Beef and Cabbage.

Lauri had Irish Macaroni and an Irish Beer:)

Cara and I both ordered the Shepherd's Pie. It was delish:)

Of course you have to have green carnations for St. Patrick's Day. Mom and I stopped at a florist on the way home.

Just something about the green carnation. I love it!

After a fun afternoon I came home and made Bangers and Mash. The Irish sausage was great. Cooked it on the grill. Mashed potatoes with garlic, sour cream, and butter. And of course peas:)

P.S. It was 70 degrees in Manteno, Illinois today as well as Hobart, Indiana!!!!!! Hurray:)

Mom really enjoyed herself. So the Irish in our family came out today. We all had a great time:)

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Individual Baked Shrimp Scampi

Baked Shrimp Scampi

2 pounds shrimp in the shell

3 tablespoons good olive oil

2 tablespoons dry white wine

Kosher salt and freshly ground black pepper

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

4 teaspoons minced garlic (4 cloves)

1/4 cup minced shallots
3 tablespoons minced fresh parsley

1 teaspoon minced fresh rosemary leaves

1/4 teaspoon crushed red pepper flakes

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

1 extra-large egg yolk

2/3 cup panko (Japanese dried bread flakes)

Lemon wedges, for serving

Preheat the oven to 425 degrees.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined.

Start from the outer edge of a 14-inch oval gratin dish, (I used 6 individual ramekins), arrange the shrimp in a single layer cut side down with the tails curling up and toward the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes, until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Thanks Ina Garten......I loved this recipe:)

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