Happy Fall Y'all + {recipe} Butternut Squash & Sage Soup

Maybe it's because the unbearable heat lasts well into early October around here. 

Or maybe it's because I need Halloween to arrive on my door step. 

But whatever the reason, right about now is when I get ready to celebrate fall in full force. How do I celebrate? Boots, comfy sweaters, a big bout of seasonal allergies + soup, of course! 

How do you mark the first signs of fall?

Butternut Squash & Sage Soup

by Regan @ The Professional Palate

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Ingredients (3 1/2 cups)

• 1 medium-size butternut squash
• 1 tablespoon chopped fresh sage
• 1 can less-sodium chicken broth
• 1 teaspoon Kosher salt
• 1/4 cup milk
• 1/4 cup Greek-style yogurt (I used Cabot)
• 1 tablespoon orange juice

Instructions

Preheat oven to 400 degrees F.

Place uncut squash on a baking sheet and bake for 1 hour. Remove from oven; let cool slightly. Slice in half lengthwise and discard seeds.

Scoop cooked pulp into a medium saucepan. Place over medium-high heat. Add sage and chicken broth; bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Stir in remaining ingredients. Puree with a hand held blender (or place in blender or food processor to puree). Serve warm.

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{football friday} don't be a jerk bloody marys

To say this football season has been a disappointment to Auburn fans everywhere is the understatement of the year. With November just days away, we only have one win to celebrate - an overtime nail biter to a team that historically Auburn likely would’ve put away in the first half. 

This follows a whirlwind of emotional seasons starting back in 2008 with the infamous Tony Franklin/Tommy Tuberville departures, an uncomfortable and low chapter in Auburn football. And then, the highest of highs, the National Championship season of 2010 (which for those of you who follow college football know was certainly not without its own controversies.) 

This is how I summed up my feelings last Saturday about recent football seasons for my Facebook friends

The 2012 season tops (or bottoms) them all. 

(This share from Facebook - while less poetic & but tragically comical - sums up fan sentiment fairly well)

 

The reality is I neither play football for Auburn, nor does any member of my family, nor have we ever. So at the end of the day, my vested interest is merely that of a loyal alum of Auburn University

....the school I grew up visiting as a small child with my dad, who also graduated from there

....the place where I made countless memories with the best friends a girl could ask for

....the educational institutional that provided me the foundation for a career path I cherish 

My alma mater is special to me, win or lose. 

But it wasn’t until I found myself last weekend being reminded OVER and OVER by a fan of a rival school how bad Auburn’s season was, the controversies that surrounded the National Championship, the fact that our rivals like to make fun of Auburn as being a land grand university (hence his insult “Meet Regan, she’s an A-Barn fan” - meaning barns are something to be ashamed of? Tell that to the farmers who grow our food), that I really grasped how low some people will sink in their desire to make other people feel bad - simply based on what team they chose to cheer for on Saturday. (And if you find yourself wondering did I deserve this barrage because of something I'd said to this fan in the past, rest assured we'd never met before. And I hope we never do again.) 

So to that unsavory fan, I dedicate today’s {football friday} recipe:

"Don’t be a Jerk Bloody Marys" 

 

The real irony is this drink choice fits with his assessment of Auburn fans. He educated me - over dinner as I ordered a glass of Cabernet - that I was probably the only Auburn fan who even knew what wine was....

I. Kid. You. Not. 

So no matter what side of the W or L column you find your favorite team on this weekend, please do yourself and everyone around you a favor. Remember it’s only a game, it’s meant to be fun and above all else, don’t be a jerk. 

Don't Be A Jerk Bloody Marys

by Regan @ The Professional Palate

~adapted from Barbecue Bloody Marys from MyRecipes.com

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Ingredients (1 drink)

• 1/2 cup low-sodium or regular vegetable juice (I used V8)
• 1 tablespoon lemon juice
• 1/2 teaspoon steak sauce (I used A.1 Steak Sauce)
• 3 tablespoons vodka (I used Ketel One)
• 1/4 teaspoon jerk seasoning (I used McCormick Carribean Jerk Seasoning)
• Lemon wedge
• Jerk seasoning
• Ice
• Garnish: pickled okra

Instructions

Combine vegetable juice, lime juice, Worcestershire sauce, vodka, and 1/4 teaspoon jerk seasoning in a cocktail shaker; fill with ice. Cover with lid; shake vigorously until chilled.

Rub rim of a small. glass with a lime wedge; dip rim of glass in 1/4 jerk seasoning to coat. Strain bloody mary into prepared glass filled with ice. Garnish, if desired

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{the recipe redux} orange you glad it's fall?

This month's ReDux theme is one that I embrace all year round - a celebration of the colors of fall in food: think butternut squash, pumpkin, carrots, sweet potatoes & even golden beets.

I know I embrace it because as I started thinking about what recipe I wanted to create, I realized I have an "orange" food recipe in nearly every category of my blog.

Remember these? 

 So what was left to create? Here's what I came up with:

Pumpkin Spice Latte is to fall as Eggnog is to Christmas. But wanting to put a new spin on it, I combined my husband's favorite coffee shop choice - the caramel macchiato - with the cromforting spice of pumpkin. No... this isn't exactly a recipe that showcases all the health benefits of orange colored foods ... but it sure does get you in the mood to. Plus, as you can see above - I've got a recipe index full orange-inspired dishes to dine on. Give them all a try!

***

Caramel-Pumpkin Macchiato

by Regan @ The Professional Palate

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Ingredients (1 drink)

• 1 to 2 tablespoons vanilla syrup for coffee
• 1 tablespoon canned pumpkin
• Pinch of pumpkin pie spice
• 3/4 cup freshly brewed strong coffee or espresso
• 1/3 cup milk, steamed and foamed
• Caramel

Instructions

Add syrup, pumpkin, spice and coffee to a large coffee mug; pour steamed milk over mixture. Spoon foam on top and drizzle with caramel.

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{football friday} lightened up pimento cheese

I am publishing today's {football friday} post en route to Knoxville, TN to watch the University of Alabama play the University of Tennessee. 

Wait... What? 

But Regan... you're an Auburn fan. Why are you doing THAT?   

Click to read more ...

{the recipe redux - recipe contest} quick & easy eggnog

I like eggs. A lot. I like them scrambled, in a quiche, in a frittata, boiled and especially in egg salad (I'm old school that way). 

But there is one way I don't like my eggs [CLICK HERE TO READ MORE]

superfast artichoke pizza pockets

Sometimes, the dishes that come out of my kitchen seem so simple they don't even warrant a recipe-share on the blog. But then inevitably I post them & they turn out to be your favorites. So here's another one. 

I've never been a fan of freezer pockets. Even back when my tastes were less discerning, there was just something a bit fake about the fillings... and that whole silver lined sleeve microwave thingy is just weird to me. 

But the idea of yummy breadness wrapping around a tasty filling definitely has its own appeal. Here's my superfast version for a quick weeknight meal (And for more Superfast Recipes, check out Cooking Light's 20 Minute Cooking):

Click to read more ...

{football friday} chili roasted chickpeas

I love nuts. Walnuts, pecans, almonds... you name the nut. I'm betting I'm a fan. (Okay... so I will admittedly pass up the big Brazil nut in the mix eventhough I know it's a good source of selenium, but on the whole nuts are my friend.) 

However...

Click to read more ...

{football friday} take your pick

I'm taking {football friday} off in the test kitchen today as I travel to Philadelphia for the annual Academy of Nutrition and Dietetics Food & Nutrition Conference and Expo.

But I'm not leaving you stranded without plenty of great options for healthy tailgating this weekend. As Healthy Aperture prepares to celebrate it's 1 year birthday this month, I thought I should share with you a small sampling of the more than 6000 recipes from more than 600 bloggers we have on the site to date. [Click the image to link to just a few of our recipes tagged for tailgating]

And don't forget to visit all the recipes from the blogs below who have linked up their tailgating favorites. 

Have a great weekend!