The post BUTTERNUT SQUASH SOUP appeared first on Florida Girl Cooks.
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Butternut Squash Soup
Ingredients
3 tbsp. clarified butter
1/2 cup diced onion
3 cups diced and seeded peeled butternut squash
2 cloves garlic
4 cups chicken broth
1 tsp salt
1/2 tsp. black pepper
1/4 cup heavy cream (if you’re feeling naughty)
Prepare
1. Prepare produce as needed.
2. In a large pot, melt the butter over medium heat, swirling to coat the bottom of the pot. Add onion and cook until translucent, 2 to 3 minutes. Add the squash and garlic and still until the garlic becomes aromatic, about 1 minute.
3. Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from heat.
4. In one or two batches, transfer soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot.
5. Heat the soup over medium-high until it thickens. Add heavy cream if you’d like to incorporate into this recipe at this time and cook for 5 more minutes .
5. Heat soup for 7-10 more minutes and season with salt and pepper. Serve and enjoy!
- 3 tbsp. clarified butter
- 1/2 cup diced onion
- 3 cups diced and seeded peeled butternut squash
- 2 cloves garlic
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp. black pepper
- 1/4 cup heavy cream (if you're feeling naughty)
- Prepare produce as needed.
- In a large pot, melt the butter over medium heat, swirling to coat the bottom of the pot. Add onion and cook until translucent, 2 to 3 minutes. Add the squash and garlic and still until the garlic becomes aromatic, about 1 minute.
- Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from heat.
- In one or two batches, transfer soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot.
- Heat the soup over medium-high until it thickens. Add heavy cream if you'd like to incorporate into this recipe at this time and cook for 5 more minutes .
- Heat soup for 7-10 more minutes and season with salt and pepper. Serve and enjoy!
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]]>The post GORGONZOLA PEAR SALAD appeared first on Florida Girl Cooks.
]]>Gorgonzola Pear Salad
Ingredients
8 oz. fresh baby spinach
8 oz. mixed field greens
2 tbsp. fresh dill, coarsely chopped
1 large Bartlett pear, thinly sliced
4 tbsp. honey roasted almonds
2 tbsp. champagne vinaigrette
sea salt
freshly cracked black pepper
Prepare
1. Place the leafy greens into a large salad bowl.
2. Thinly slice the pears and coarsely chop the dill and toss into the leafy greens.
3. Throw in the honey roasted almonds along with the salt, pepper, and vinaigrette dressing and toss evenly to coat.
4. Serve and enjoy!
- 8 oz. fresh baby spinach
- 8 oz. mixed field greens
- 2 tbsp. fresh dill, coarsely chopped
- 1 large Bartlett pear, thinly sliced
- 4 tbsp. honey roasted almonds
- 2 tbsp. champagne vinaigrette
- sea salt
- freshly cracked black pepper
- Place the leafy greens into a large salad bowl.
- Thinly slice the pears and coarsely chop the dill and toss into the leafy greens.
- Throw in the honey roasted almonds along with the salt, pepper, and vinaigrette dressing and toss evenly to coat.
- Serve and enjoy!
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]]>The post BALSAMIC ROASTED CARROTS appeared first on Florida Girl Cooks.
]]>Balsamic Roasted Carrots
1.5 pounds/24 ounces) baby carrots, tops removed, peeled if desired
2 tablespoons olive oil
2 tablespoons balsamic vinegar (good quality)
Dash of coarse salt
Dash of pepper if desired (we dislike it)
Dried or fresh parsley
Prepare
Preheat oven to 400 degree F.
Line a rimmed cookie sheet with parchment paper, if you don’t have any just spray it liberally with non-stick cooking spray.
Rinse your carrots and pat dry.
In a medium sized glass bowl (or large if double batching) place the carrots inside.
In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking with gusto. Do not use aluminum bowls, it doesn’t play well with acidic ingredients.
Now pour the balsamic mix over top off the carrots. Toss the carrots until well coated. Pour them onto the cookie sheet.
Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your carrots, and how thick they are. I did not cut this batch in half since they were not overly thick, but you can do that if you like. I often do. I flip mine halfway through, just so I get that nice caramelised goodness on both sides.
Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, pepper and parsley and serve.
- 1.5 pounds/24 ounces) baby carrots, tops removed, peeled if desired
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar (good quality)
- Dash of coarse salt
- Dash of pepper if desired (we dislike it)
- Dried or fresh parsley
- Preheat oven to 400 degree F.
- Line a rimmed cookie sheet with parchment paper, if you don't have any just spray it liberally with non-stick cooking spray.
- Rinse your carrots and pat dry.
- In a medium sized glass bowl (or large if double batching) place the carrots inside.
- In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking with gusto. Do not use aluminum bowls, it doesn't play well with acidic ingredients. Whisk with gusto until your arm falls off, or your ingredients combine perfectly.
- Now pour the balsamic mix over top off the carrots. Toss the carrots until well coated. Pour them onto the cookie sheet.
- Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your carrots, and how thick they are. I did not cut this batch in half since they were not overly thick, but you can do that if you like. I often do. I flip mine halfway through, just so I get that nice caramelised goodness on both sides.
- Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, pepper and parsley and serve.
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]]>The post SUMMER POMEGRANATE ARUGULA SALAD appeared first on Florida Girl Cooks.
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Summer Pomegranate Arugula Salad
Ingredients
4 cups arugula, stems removed
1/2 cup pomegranates
1 haas avocado , thinly sliced
4 tbsp reduced white balsamic vinegar
1/2 cup almond slivers
1/2 tsp sea salt
1/4 tsp fresh cracked black pepper
Prepare
1. Place arugula into a large salad bowl.
2. Open and cut out pomegranates, peel and slice the avocados and place them into the same bowl.
3. Sprinkle items in the bowl with reduced balsamic vinegar, almond slivers, sea salt, and fresh cracked black pepper.
4. Toss and mix to coat with reduced balsamic vinegar.
5. Serve and enjoy!
- 4 cups arugula, stems removed
- 1/2 cup pomegranates
- 1 haas avocado , thinly sliced
- 4 tbsp reduced white balsamic vinegar
- 1/2 cup almond slivers
- 1/2 tsp sea salt
- 1/4 tsp fresh cracked black pepper
- Place arugula into a large salad bowl.
- Open and cut out pomegranates, peel and slice the avocados and place them into the same bowl.
- Sprinkle items in the bowl with reduced balsamic vinegar, almond slivers, sea salt, and fresh cracked black pepper.
- Toss and mix to coat with reduced balsamic vinegar.
- Serve and enjoy!
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]]>The post ORANGE NECTARINE SMOOTHIE appeared first on Florida Girl Cooks.
]]>I’ve recently discovered a produce market close to my house called Don Victorio’s. Don’t let the size of the store or appearance deter you from exploring all that this store has to offer. Even with it’s small size, Don Victorio’s is loaded with a wide array of fruits and vegetables but most importantly the freshness of the produce is what blew me away. I am getting so sick and tired of buying produce, specifically, herbs and leafy greens, at Publix and if you don’t use it within two days they go bad. I bought a huge bunch of cilantro at Don Victorio’s and it lasted in my fridge for a week before I used it. All of the produce is reasonably priced for the freshness. If you can’t find what you’re looking for the employees are knowledgeable and friendly and will help you find what you need.
Orange Nectarine Smoothie
Ingredients
3 small nectarines, flesh on
2 large oranges, peeled
1 cup almond milk
1/2 cup ice
1 scoop vanilla protein powder (I used vegan vanilla)
Prepare
1. Peel oranges and discard peels.
2. Place all ingredients in a blender and blend until smooth.
3. Serve with a little drink umbrella and enjoy.
- 3 small nectarines, flesh on
- 2 large oranges, peeled
- 1 cup almond milk
- 1/2 cup ice
- 1 scoop vanilla protein powder (I used vegan vanilla)
- Peel oranges and discard peels.
- Place all ingredients in a blender and blend until smooth.
- Serve with a little drink umbrella and enjoy.
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]]>The post MEXICAN FLAG PALETAS appeared first on Florida Girl Cooks.
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Mexican Flag Paletas
Ingredients
GREEN LAYER
juice of 8 limes
4 tsp sugar, to taste
three drops of green food coloring
WHITE LAYER
1 cup coconut milk
2 tsp sugar to taste
RED LAYER
4 tsp sugar
about 10 large strawberries
Prepare
1. To make the green layer, place the lime juice in a glass measuring cup. Place 1 cup of water and 4 tsp sugar in a small saucepan and heat until water is warm and sugar has dissolved. This make a simple syrup base. Place food coloring in and stir until even in color.
2. Pour the lime juice about 1/3 of the way up into each of 10 popsicle molds. Freeze the molds until the layer is almost frozen solid.
3. Mix the coconut milk and sugar and pour in another 1/3 of the way into each popsicle mold, while inserting the popsicles sticks and securing with the lid/popsicle stick holder. Allow to freeze for up to 6 hours.
4. Make a simple syrup again with 1 cup of water and 4 tbsp. sugar in the saucepan and pour into a blender or food processor. Remove stems from strawberries, place in blender/processor, and blend until smooth.
5. Fill the remaining spaces of the popsicle molds with the strawberry mix and allow to freeze for about 6 more hours.
6. When ready to eat, unmold the pops by filling your sink with hot tap water and immersing the mold up to, but not over, the top lip for about 15 seconds. Remove the popsicles and eat immediately, or wrap in waxed paper and place in freezer baggies to store for later.
- GREEN LAYER
- juice of 8 limes
- 4 tsp sugar, to taste
- three drops of green food coloring
- WHITE LAYER
- 1 cup coconut milk
- 2 tsp sugar to taste
- RED LAYER
- 4 tsp sugar
- about 10 large strawberries
- To make the green layer, place the lime juice in a glass measuring cup. Place 1 cup of water and 4 tsp sugar in a small saucepan and heat until water is warm and sugar has dissolved. This make a simple syrup base. Place food coloring in and stir until even in color.
- Pour the lime juice about 1/3 of the way up into each of 10 popsicle molds. Freeze the molds until the layer is almost frozen solid.
- Mix the coconut milk and sugar and pour in another 1/3 of the way into each popsicle mold, while inserting the popsicles sticks and securing with the lid/popsicle stick holder. Allow to freeze for up to 6 hours.
- Make a simple syrup again with 1 cup of water and 4 tbsp. sugar in the saucepan and pour into a blender or food processor. Remove stems from strawberries, place in blender/processor, and blend until smooth.
- Fill the remaining spaces of the popsicle molds with the strawberry mix and allow to freeze for about 6 more hours.
- When ready to eat, unmold the pops by filling your sink with hot tap water and immersing the mold up to, but not over, the top lip for about 15 seconds. Remove the popsicles and eat immediately, or wrap in waxed paper and place in freezer baggies to store for later.
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]]>The post CRANBERRY-PECAN CHICKEN SALAD SANDWICH appeared first on Florida Girl Cooks.
]]>Cranberry-Pecan Chicken Salad Sandwich
Ingredients
2 chicken breasts (bone-in, skin-on)
1/4 cup pecans, toasted and roughly chopped
1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
1/2 cup dried cranberries, roughly chopped
1.5 tablespoons shallot, minced
1/3 cup Greek yogurt
2 tablespoons light mayo (I use Duke’s but use your favorite)
2 tablespoons apple cider vinegar (or champagne vinegar)
1 tablespoon rosemary, minced
Himalayan salt
fresh cracked black pepper
Prepare
1. Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.
2. Once chicken is cool enough to handle shred chicken by placing in a stand mixer and mix for 1-2 minutes using a paddle attachment.
3. Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
4. In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
5. Season to taste with the Himalayan salt and fresh cracked black pepper. Chill for at least an hour until ready to serve.
- 2 chicken breasts (bone-in, skin-on)
- 1/4 cup pecans, toasted and roughly chopped
- 1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
- 1/2 cup dried cranberries, roughly chopped
- 1.5 tablespoons shallot, minced
- 1/3 cup Greek yogurt
- 2 tablespoons light mayo (I use Duke’s but use your favorite)
- 2 tablespoons apple cider vinegar (or champagne vinegar)
- 1 tablespoon rosemary, minced
- Himalayan salt
- fresh cracked black pepper
- Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.
- Once chicken is cool enough to handle shred chicken by placing in a stand mixer and mix for 1-2 minutes using a paddle attachment.
- Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
- In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
- Season to taste with the Himalayan salt and fresh cracked black pepper. Chill for at least an hour until ready to serve.
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]]>The post CAESAR SALAD BASKETS appeared first on Florida Girl Cooks.
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Caesar Salad Baskets
Ingredients
6 cups shredded Parmesan cheese
2 bags Caesar salad bags (includes: salad, dressing, croutons, and small packet of Parmesan cheese
Prepare
1. Preheat oven to 400 degrees.
2. Working in batches, place 6 mounds (2 tbsp.) on a silicone baking mat / Silpat, patting down to form 3 inch rounds.
3. Bake for 8 minutes and quickly remove from oven.
4. Using a spatula transfer each cheese disc, while still gooey to each muffin tin cavity.
5. Use your fingers to push cheese in, creating a cup out of it.
6. Repeat with remaining cheese.
7. Mix both Caesar salad bag and all contents in a large mixing bowl and cut into smaller pieces using kitchen scissors.
8. Scoop the salad into each cheese cup and enjoy!
- 6 cups shredded Parmesan cheese
- 2 bags Caesar salad bags (includes: salad, dressing, croutons, and small packet of Parmesan cheese
- Preheat oven to 400 degrees.
- Working in batches, place 6 mounds (2 tbsp.) on a silicone baking mat / Silpat, patting down to form 3 inch rounds.
- Bake for 8 minutes and quickly remove from oven.
- Using a spatula transfer each cheese disc, while still gooey to each muffin tin cavity.
- Use your fingers to push cheese in, creating a cup out of it.
- Repeat with remaining cheese.
- Mix both Caesar salad bag and all contents in a large mixing bowl and cut into smaller pieces using kitchen scissors.
- Scoop the salad into each cheese cup and enjoy!
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]]>The post CAULIFLOWER FETTUCCINE appeared first on Florida Girl Cooks.
]]>Cauliflower Fettuccine
Ingredients
1 lb. uncooked fettuccine noodles
3 small heads cauliflower
6 cups vegetable broth
6 cloves garlic, minced
1 tablespoon butter
1 teaspoon salt
pinch of nutmeg
pinch of black pepper
1 tablespoon olive oil
¼ cup heavy cream
1 cup starchy boiling water from pasta pot
Prepare
1. Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
2. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
3. Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes.
4. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
5. Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.
- 1 lb. uncooked fettuccine noodles
- 3 small heads cauliflower
- 6 cups vegetable broth
- 6 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon salt
- pinch of nutmeg
- pinch of black pepper
- 1 tablespoon olive oil
- ¼ cup heavy cream
- 1 cup starchy boiling water from pasta pot
- Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
- As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
- Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
- Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you're not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.
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]]>The post CAULIFLOWER MASH appeared first on Florida Girl Cooks.
]]>Cauliflower Mash
Ingredients
1 1/2 pounds cauliflower, cut into large florets (about 8 cups)
3 garlic cloves, peeled
2 (14-ounce) cans lower-sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons chopped fresh chives
Prepare
1. In a large saucepan, combine cauliflower, garlic, and broth.
2. If cauliflower is not completely covered by broth, add water to just cover.
3. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.
4. Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic.
5. Transfer cauliflower and garlic to the bowl of a food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture.
6. Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.
- 1 1/2 pounds cauliflower, cut into large florets (about 8 cups)
- 3 garlic cloves, peeled
- 2 (14-ounce) cans lower-sodium chicken broth
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh chives
- In a large saucepan, combine cauliflower, garlic, and broth.
- If cauliflower is not completely covered by broth, add water to just cover.
- Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 15 minutes.
- Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic.
- Transfer cauliflower and garlic to the bowl of a food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture.
- Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.
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