Cooking In the House

It's cold outside and I've been cooking. Steven is as happy as a clam. Yesterday he got Stromboli and a crock pot version of Cheesy Chicken, Broccoli and Rice. Today I made Butternut Squash Bisque. I thought I'd share the recipes with you. Actually they are based on recipes but I am the queen of the recipe ad lib.

Stromboli (my version):

Pillsbury thin crust pizza dough (or make your own)
regular sausage
turkey pepperoni (don't tell on me!)
fresh mozzarella
spinach
seasonings

Unroll dough on prepared baking sheet. I use a baking stone so no prep for me. Brown sausage, add chopped pepperoni, add Italian seasoning, onion powder, red pepper flakes. Chop spinach. Now I boo booed and didn't precook the spinach so the bottom got a little soggy after I cut into the crusty bread. If I made it again I would microwave the spinach first and drain. Lay 1/2 sliced mozzarella down the middle of the dough, add spinach, meat mixture and the rest of the mozzarella. Fold over the sides to overlap and pinch closed. I use a fork to make sure the ends seal well. Bake 400 for 20 minutes.

This is certainly not a traditional Stromboli but it is yummy and you can add or take away ingredients as you prefer!

Cheesy Chicken, Broccoli and Rice (crock pot version)

4 chicken breasts
3 cups chicken broth (I actually had some homemade!)
8 oz frozen broccoli
1 can cream of chicken soup
minute rice or minute brown rice
1 1/2 cup shredded sharp cheddar

Place chicken breasts in crock pot with broth. Cook on high 2-3 hours. When cooked through remove chicken and drain and reserve broth. Chop or shred chicken and return to crock pot. Add cream of chicken soup, frozen broccoli, cheese, and equal parts broth and rice. Cover and let cook another 30 minutes to 1 hour on low (longer if not using a quick cooking rice). I had to add a little more broth because I didn't measure I just dumped it all in!

The guys pronounced this version tons better than the oven variety. It had a creamy risotto texture.

Finally...

Butternut Squash Bisque

Butternut Squash
1 stick butter (1/2 cup)
2 onions
2-3 carrots
3 cups chicken broth
3 cups water
1 TBSP white pepper
1 TBSP ground nutmeg
Cream

Pierce squash and place on baking sheet in a 350 degree oven. Bake 1 hour and allow time to cool. While squash is cooling, rough chop onions and carrots. Melt butter in stock pot adding onions and carrots. Cook over medium heat allowing the onions to become clear. DO NOT BROWN. While these are cooking peel and chop the squash, discarding skin and seeds. Add to the onion mixture along with broth and water. Bring to a boil and then simmer for one hour or longer. Add seasoning and puree. Add cream or half n half to taste. Delicious!