Zucchini Bisque ~ Creamy zucchini soup delicous hot or cold

Today marks the half way point of the year.  I started this blog just before the new year and have sort of impressed myself that I have achieved my goal of a post a day since I began.  Sort of the ultimate “new years resolution” for me I suppose.  I am not one for resolutions, traditions, or really celebrating over commercialized milestones of any type but it’s been fun thus far creating recipes daily.  Some days it is a struggle; other days I have a couple of recipes ahead.  No matter how rough my day had been or how tired I am there is something therapeutic about creating my post.  Don’t get me wrong; some days I dread this time of day but once I have finished the sense of accomplishment takes over and I am glad I got it posted.  I don’t think any of this would have come about if Charles hadn’t gotten me a camera.  I’m not sure why he chose a camera or how he knew it would be perfect.  To be honest I wondered what I would do with it for a moment …. but then we made some oyster stew, then I decided to start a blog, then I roasted some beautiful squash and had to take a picture, and then …. well you know the rest…..

Zucchini Bisque

  • 1/2 cup diced onion
  • 1 medium zucchini ~ diced
  • 1 Tbs butter
  • 1 tsp marjoram
  • 1/2 tsp nutmeg
  • 1/4 tsp cayenne
  • 2 clove garlic ~ smashed
  • 1 1/2 cup chicken stock
  • 1 cup heavy cream
  • salt and pepper to taste
  •  1 – 2 Tbs sour cream if desired

In medium skillet sauté onion and zucchini in butter for about 5 minutes.  Add marjoram, nutmeg, cayenne, smashed garlic cloves and 1/2 cup of the chicken stock.  Simmer for 5 minutes or until veggies are tender.

In blender combine zucchini mixture and remaining chicken stock.  Be very careful when working with hot items in a blender (Adding the remaining chicken stock will help cool the veggies).  Puree together to blend.  Pour into sauce pan and add cream.  Check flavors and add salt and pepper as desired; stir in sour cream.  Serve hot or cold.

Enjoy ~ Kimberly

Stuffed Mushrooms meets Green Bean Casserole ~ Possibly my newest favorite side dish!

I couldn’t decide what to fix for a side dish tonight when the craving for green beans and mushrooms hit.  I was planning on stuffing my mushrooms but the green beans inspired me to try something new.  I loved this casserole.  It seemed to encompass all of the great qualities of a good green bean casserole and the savory deliciousness of stuffed mushrooms.  I will have to make this again; personally I don’t think there is a thing I would change about it.  I’m glad there is a little left for tomorrow!

Stuffed Mushrooms meets Green Bean Casserole ~ Possibly my newest favorite side dish!

  • 6 o.z. fresh mushrooms
  • 1 Tbs butter
  • 1/4 cup heavy cream
  • 1 can green beans ~ french style
  • 4 o.z. sausage
  • 1/4 cup diced onion
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • dash cayenne
  • 1/4 tsp garlic
  • 1/4 tsp marjoram
  • 3/4 cup chicken stock
  • 1 1/2 cup fresh bread cubes

Slice mushrooms; set aside stems and sauté mushroom slices in butter for about 5 minutes. Add cream and pour sautéed mushrooms into bowl and in same skillet sauté sausage, mushroom stems (diced), and onion.  Add salt, pepper, cayenne, garlic, and marjoram.  Once sausage is cooked through add chicken stock and bread cubes.  Butter medium casserole and pour drained green beans into casserole dish.

Pour mushroom and cream mixture over top of green beans.

Add stuffing mixture.

Bake at 350 degrees for 35 – 40 minutes.

Enjoy ~ Kimberly