Thursday, December 1, 2011

'Tis the Season to be Nibblin'

I don't go to many cocktail parties these days, but if you're a reader of this blog you know I love little bites and appetizers more than a big, sit-down meal. Here's a recipe I treated myself to last night that is perfect when friends come over for cocktails or as an accompaniment to a nicely dressed green salad or a simple butternut squash soup (recipe for soup to follow). I can't decide if this nibble is a bread or an egg dish, but I can tell you it's yummy and certainly not on my diet.

Turkey Bacon, Egg and Cheese Nibbles

1 stick unsalted butter
4 eggs
1 cup egg substitute
1/3 cup AP flour
3/4 tsp baking powder
1/2 tsp kosher salt
8 slices turkey bacon cooked and chopped into 1/2 inch pieces
6 oz shredded reduced fat Mexican cheese blend (I like Sargento)

Pre heat oven to 400 degrees. Melt butter and cool. Pour cooled butter into a large bowl, add eggs and egg substitute and beat well. Add the rest of the ingredients and mix until combined. Pour into 8 x 8 inch pan prepared with cooking spray. Bake at 400 degrees for 15 minutes, then lower heat to 350 and bake 30 minutes more. Let cool ten minutes and slice into 16 servings. Serve warm or at room temperature. Doesn't this look tasty?

It's always nice when your friends are gardeners and you're a willing candidate to accept any produce they give you. Earlier in the week I confronted 2 baby butternut squash on my countertop and decided the time was right to make a soup. I perused the internet and found about 10 different recipes that looked enticing, but I ended up using my instincts and came up with a tasty soup that can be prepared in under 30 minutes.

Quick Butternut Squash Soup

2 baby butternut squash, peeled and seeded
2 T butter
1 medium onion diced
1/4 tsp kosher salt
2 cans (14.5 each) low sodium, fat free chicken stock
Pinch of ground nutmeg
Kosher salt and freshly ground black pepper to taste

Cut squash into 1 inch chunks and set aside. In large pot melt butter, add onions and cook on low until translucent (8 minutes). Add squash and stock. Bring to a simmer and cook until squash is tender (15-20 minutes). Add nutmeg, salt and pepper. Remove from heat, take a potato masher and squash the squash. You can also put the mixture in a blender to puree. Serve hot with Bacon, Egg and Cheese Nibbles.

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