Ramblings of Random Rashawn

just a bit of everything

Butternut Squash Soup November 20, 2011

Filed under: Main Dishes,Recipes — ramblingsofrandomrashawn @ 6:03 pm

With Thanksgiving less than a week away now I am sure the last thing you really want to see is a recipe for a squash dish but this Butternut Squash Soup is so easy to make that now you won’t have an excuse to not eat before that big meal because you are too busy. Just whip up a batch of this thick, delicious soup now and throw it in the freezer, let it thaw and have a quick-lunch (or breakfast) the day of the big turkey.

I had some squash that needed to be used up and I had never actually tried a squash soup I figured I had nothing to lose. This took less than an hour and a half to make and eat! So take a break and enjoy a few of the last minutes of fall we have left for this year.


Butternut Squash Soup

Easy Print Out

1 tablespoon Olive Oil

2 Shallots

2 Butternut Squash

3 small Baking Potatoes (I used Russets)

1 small Apple (I used a Golden Delicious)

1 32 oz. box  Chicken or Vegetable Broth (low sodium)

Kosher Salt

Black Pepper

Thinly slice the shallots. In a large stock pot over low heat, warm 1 tablespoon of olive oil and shallots. Cook, stirring occasionally until the shallots are translucent. By the time you are finished with step 2 your shallots should look nice are translucent.

Wash your squash, potatoes, and apple throughly. Peel the squash, clean out the seeds and chop into 1 inch pieces. Peel the potatoes, peel and core your apple and cut both potatoes and apple into 1 inch pieces.

Add the squash, potatoes and apple to the shallots. Throw in a few pinches of kosher salt and some pepper. You can also add whatever other seasonings you like. I used Mrs. Dash original (because I might be slightly obsessed with it). Add in the box of  broth. Increase heat to medium high and bring ingredients to a steady simmer. Cook about 30 minutes or until everything is nice and tender.

Remove from heat once everything is tender and cool for about 10 minutes. Using an immersion blender* blended all the ingredients together until smooth and creamy. Serve soup warm.

*Note: If you don’t have an immersion blender just use your regular blender. This will just take a few extra steps of transferring the soup back and forth between the blender and your pot until all the ingredients are blended. I do suggest a blender that is glass. I don’t know if a hot soup will melt your plastic blender. I am not responsible for any melted blenders!


Taco Lasagna August 21, 2011

Filed under: Main Dishes,Recipes — ramblingsofrandomrashawn @ 8:58 pm
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I can’t even remember where this recipe originally came from. I have been using it for probably close to eight years now. I believe this is my baby sister’s favorite dish. I don’t make it very often, I am not sure why, it isn’t hard! Once in a while I get the, “R, will you please make taco lasagna, please?!” It is a quick and easy (also extremely filling) dinner.

Taco Lasagna


1 lb. hamburger

1 med. onion, chopped

1 (1.25 oz.) envelope of taco seasoning

1 (16 oz.) can of refried beans or black beans

8 tortillas

1 (8 oz.) bag of shredded cheese, your choice

Toppings: Lettuce, Tomato, Sour Cream, Salsa etc.

Preheat oven to 350°F. Lightly spray a 9×13 pan with cooking spray.

Cook hamburger and chopped onion in large skillet over medium heat until both are browned.

I used ground venison for this batch, since it is a lean meat I used a bit of bacon grease in the pan so my onion got extra brown.

Lower heat and add the envelope of taco seasoning, stir throughly. Then mix in the beans and heat until beans are warm.

Place 2 tortillas (I use the fajita sized ones I think they fit best) side by side in the 9×13 pan. Smooth a layer of the meat mixture across the tortillas and sprinkle with cheese (I used a mexican blend and pepper jack).

Layers should look somewhat like this.

When you place the last 2 tortillas on top sprinkle them with the remaining cheese. Bake at 350°F for 10 to 15 minutes or until the tortilla edges are golden brown and crispy.

Like so...

Let cool for about 5 minutes and cut into quarters (so you should get 8 pieces). Top with your favorite taco toppings and enjoy!