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Food and trinkets from the Perrin House

Tag: peppers

Juju’s Crescent Cream Cheese Squares

July 25, 2020 /
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Juju’s Crescent Cream Cheese Squares

  • Author: MearaMay
  • Prep Time: 1/2 hour
  • Cook Time: 5 min
  • Total Time: 55 minute
  • Yield: 15 bites 1x
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Description

Yummy fresh cold appetizer to bring to potlucks, superbowl, etc. 

 

Scale

Ingredients

Crescent roll pack

12 oz cream cheese

ALOT of fresh dill

2 tsp garlic salt

1/2 c mayo

Finely diced/chopped veggies: Broccoli, carrots, peppers, olives, green onion, etc.

Instructions

Prep a cookie sheet with foil or parchment paper and roll out the crescent dough to form a flat sheet. Spread it thin. Bake lightly – do not brown, for about 5-10 minutes. 

Mix the cream cheese, salt, mayo and dill. 

Spread over the lightly toasted bread and smash the veggies on top (the tinier you chop the veggies the better). Refrigerate 1/2 hour before serving. 

Notes

Juju brought this to the house one day and we went crazy for it! So she shared her idea. She forgot where she got it from. Especially good with the broccoli. 

  • Category: appetizers, superbowl, potluck, snacks, veggies

Nutrition

  • Serving Size: 15 bites

Keywords: appetizers, superbowl, potluck, snacks, veggies, broccoli, carrots, green onions, peppers, cream cheese, mayo, lunch, cold appetizer,

Appetizers, Fast and Easy, Recipes from the Perrin Kitchen

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Ivy’s Fav: Jerome’s Butternut Squash Soup

December 4, 2015 /
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Ivy’s Fav: Jerome’s Butternut Squash Soup

  • Author: Jerome Grand Hotel
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Description

This is a spicy version of butternut squash soup of Jerome’s Grand Hotel Asylum Restaurant. We find it best with a simple glass of chardonnay (the kids have it all fancy with kid wine).

Scale

Ingredients

  • 2 large whole butternut squash roasted and peeled
  • 1 white onion
  • 2 poblano peppers roasted and peeled
  • 6 oz amber beer
  • 2 C chicken stock
  • 1/2 C brown sugar
  • 1 tsp garlic minced
  • 1 pinch nutmeg
  • 1 serrano chile, finely minced

Cream topping

  • 1 C heavy cream
  • 1 tsp fresh lime juice
  • Pinch of green onions
  • s+p

Instructions

  1. Cut squash and peppers in half lengthwise and remove seeds. Broil on cookie sheet with water at 400, and flip. Takes approx. 45 min. Let cool.
  2. Pre-heat skillet until VERY hot. Saute onion and chiles and deglaze with beer. Remove burnt pieces and lower heat. Add chicken stock, squash and all ingredients but cream. Simmer 30 minutes and then puree (a lot). Remove from heat and slowly add 1/2 the cream little by little. Add s+p to taste.
  3. Sauce: Use remaining cream with lime and green onions to garnish

Soup Kitchen

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