Butternut Squash Soup

This is a really simple soup recipe, but it's so good.  I cut up one onion and sauteed it.  I cut up four small yukon potatoes and one large butternut squash.  Once the onion was cooked, I added the potatoes and squash and let them brown for a couple minutes.  Once they were brown, I added 6 cups of chicken stock, which was just enough to cover the potatoes and squash.  I let the poatoes and squash cook until fork tender.  Then I removed the big pieces, pureed them, and then added them back into the pot and let the soup cook to the desired consistency.  For more richness, I could have added some cream, I may do that next time.

Lemon Bars

These are the biggest lemons I have ever seen.  I got a cup of lemon juice from one lemon.  These were grown by a friend and they smell amazing.  The juice is plenty for making Lemon Bars.

I made the most amazing lemon bars using the juice from this lemon.  I used premade pie crust in an 8x8 inch baking dish pre cooked.  The filling was made with egg yolks, lemon juice, and a can of condensed milk.  I poured the mixture into the hot pie crust and baked it at 350 deg.  Next time, I want to make a custard to fill the pie crust.

Italian Chicken

This recipe is so fast and easy.  I trim bonesless, skinless chicken breasts and cut them into pieces.  I let them marinade in a favorite Italian dressing, sometimes even Caesar dressing.  Then cook the chicken in a skillet until done.  I usually add more dressing to the skillet while the chicken is cooking.

Tomato Basil Pasta

I love to make this pasta because it is so easy.  It's a combination of a tomato basil soup recipe and pasta.  I usually like to use a fun pasta like rigatoni or bow tie pasta, but spaghetti noodles work too.  Add the soup to the cooked, drained pasta and let it heat over the stove.