Veggies

Name: Strawberry Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 Cups strawberries, stems removed and diced; 1/4-1/2 Jalapeno, seeds removed and diced*; 1/4 Cup red onion, finely chopped; 1/4 Cup cilantro chopped; Zest of half a lime; Juice of half a lime

Strawberry Salsa

June 30, 2017 by Lynsey Leave a Comment

I have always been an avid salsa lover, but as of late my addiction has become even more intense. Take me to a Mexican restaurant and place a bowl of chips and cup of salsa in front of me and I am a super happy camper.

I’ve never met a salsa I didn’t like. Regular tomato, tomatillo, fruit infused salsas and fruit salsa. I’ve had several different fruit salsas but I think my favorite fruit based salsa is strawberry salsa.

I love the contrast of the super sweet, juicy strawberries with peppery onions and spicy jalapenos. The lime adds a slight tartness and burst of freshness to each bite. Scoop it up on a salty chip and it’s the perfect bite every single time.

This salsa comes together in minutes and is so bright and refreshing. The perfect appetizer for your summer get together and a great way to utilize fresh strawberries.

Strawberry Salsa

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Fresh, sweet strawberries, spicy jalapenos, zesty red onions and bright cilantro come together to create a delicious and flavorful salsa.

Ingredients

2 Cups strawberries, stems removed and diced
1/4-1/2 Jalapeno, seeds removed and diced*
1/4 Cup red onion, finely chopped
1/4 Cup cilantro chopped
Zest of half a lime
Juice of half a lime

Instructions

Combine all ingredients in a bowl and stir to combine.
Cover and refrigerate for at least 30 minutes.
Serve chilled with tortilla chips.

Notes

*Add more or less jalapenos depending on amount of spice desired.

*For more spice, leave seeds in jalapenos then dice.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 72Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 38mgCarbohydrates: 18gFiber: 3gSugar: 12gProtein: 1g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

Taco Ranch Pasta Salad

September 21, 2016 by Lynsey Leave a Comment

Taco ranch pasta salad is loaded with delicious southwestern flavors like corn, black beans and tomatoes. Full of bold flavors and topped with crispy, cheesy Doritos, this salad is hearty and filling. It’s delicious and perfect on it’s own or great as a side at your next get together.

Y’all, it is officially the last day of summer! Can you believe it? Tomorrow, at 9:21 a.m. to be exact, we can start wooing that crisp, fall air to come our way. Break out the boots, sweaters and indulge in as many as possible!

But, it’s not officially fall. Yet!

So today, let’s focus on the season at hand. Summer. Steamy, hot, toasty summer. And yes, here in The Natural State it still feels like 100% summer. And I’ve got the perfect recipe to enjoy on this warm, toasty day.

Pasta salad is one of my favorites. It’s easy, quick and so very versatile. It’s can be customized to suite your tastes and you can use whatever you have on hand to create a delicious side or meal in a matter of minutes.

I think it may be safe to say that this taco ranch pasta salad is one of my all time favorite pasta salad recipes. It’s got it all; chicken, tomatoes, black beans, corn, onions, starchy pasta and it’s all tied together with the oh-so-delicious, cool, creamy ranch dressing. But the goodness doesn’t stop there; it’s topped with tons of shredded cheese and crunched up cheesy Doritos. Yes, Doritos! This salad truly does have it all.

It comes together quickly, especially if you use the help of a rotisserie chicken. (Gosh, rotisserie chickens are a lifesaver when I have to fix a meal in a pinch!) Plus, it can be made ahead of time making it ideal for quick weeknight meals or when you’re getting ready for a big gathering. This salad is perfect for a side at a cookout, but is hearty enough to be a meal alone.

This salad is delicious, refreshing and packed full of juicy chicken and tons of veggies. It’s incredibly addicting and you truly can’t stop with just one bite! And, it’s not your basic pasta salad. I mean, how many pasta salads have you had that involve a delicious, cheesy tortilla chip crunched up and tossed over the top?

You truly need this goodness in your life!

Taco Ranch Pasta Salad

Yield: 12-15 Servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 55 minutes

Tangy pasta salad loaded with southwestern flavors like black beans, corn and tomatoes. This hearty flavorful salad is topped with cheesy Doritos and is perfect on it's own or a side for your next party!

Ingredients

3 Tbsp ranch dressing mix
1/2 Cup mayonnaise
1 Cup plain Greek yogurt
1/2 Cup sour cream
Juice from 1/2 a lime, more if desired
2 Cups cooked, shredded chicken ( I used rotisserie chicken)
16 Oz (1 box) rotini pasta, cooked to al dente, drained and set aside
14.5 Oz can corn, drained
14.5 Oz can diced tomatoes, lightly drained
15 Oz can black beans, drained and rinsed
1 Bunch green onions, diced
1/3 Cup chopped cilantro
1 Cup shredded cheddar or Colby Jack cheese
1 Cup crushed cheese Doritos

Instructions

Cook pasta according to package instructions. Drain and set aside.
Combine ranch dressing mix, mayonnaise, Greek yogurt, sour cream and lime juice in a medium bowl and mix to combine. Set aside.
In a separate bowl combine chicken, pasta, black beans, corn, tomatoes, green onions, and cilantro and gently toss to combine.
Add the mayonnaise mixture to the chicken mixture and stir to coat. Cover and store in the refrigerator at least 30 minutes, or until ready to serve.
When ready to serve, remove from the refigerator and add the shredded cheese and stir to combine. Top with chips and additional cilantro, if desired, and serve.

Notes

*If you do not care for mayonnaise, simply omit and double the amount of Greek Yogurt.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 631Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 39mgSodium: 743mgCarbohydrates: 83gFiber: 9gSugar: 8gProtein: 26g

Black Eyed Pea Salad

June 22, 2016 by Lynsey Leave a Comment

Y’all, summer is here and my garden is bursting with fresh veggies! Eeek! I’m obsessed with fresh vegetables from the garden and I get giddy at the fact I’m able to walk out my back door and pluck a variety of vegetables from the garden.

The first time I made this salad was the end of last summer and I think it’s safe to say I was instantly obsessed! I was only able to make it a few times before summer finally came to an end and I’ve been waiting on summer to roll around again just so I could make it again.

Well, my friends, summer is here and the grill has been fired up I don’t know how many times which means this salad has been made countless times already!!! I love making a big batch of this salad, eating it as a side for dinner then various other times through the week. I can honestly make a meal out of this salad alone. It’s one of those recipes that truly gets better as it sits.

Sweet corn, creamy peas, juicy tomatoes and a delicious tangy vinaigrette come together quickly to make this refreshing salad that is bursting with flavor. Not only can it be served as a side, but also as a sauce over chicken, pork or fish, a dip, and even over a bed of lettuce. The options truly are endless.

I love this salad in its original form, but can’t wait to try it utilizing some other fresh vegetables from the garden. And if you really want to get wild and crazy toss some crispy bacon in the mix! Whip this up for your next bbq and get ready to taste your new favorite side!

Black Eyed Pea Salad

Ingredients:

3 Ears fresh corn, shucked and silks removed
2 Cups fresh black-eyed peas, shelled (or frozen black-eyed peas, thawed)
2 Tomatoes cored, seeded and chopped
1 Onion, finely chopped
1/2 Stalk celery, finely chopped
1 Clove garlic, minced
1 Small bunch basil, stems removed and sliced thinly in chiffonade
2 Tbsp finely chopped parsley

For the vinaigrette-
2 Tbsp apple cider vinegar
1/2 Tsp sugar
1 Tsp dijon mustard
1/4 Cup canola oil
Coarse salt and freshly ground black pepper

Directions:

Bring a large pot of water to a rolling boil, season with salt, add the corn and cook for 2 to 3 minutes. Remove from pot and transfer to a paper towel lined plate. Bring the water back to a boil and add the peas, simmer until tender (but not mushy), about 20 minutes. Once the peas are tender, drain and add to a bowl of ice water to shock them (this will stop the cooking process). Strain and set aside.

Meanwhile, cut the corn off the cob and add to a bowl along with tomatoes, onions, celery, garlic and basil, stir to combine. Add the cooked peas and stir.

For the vinaigrette-
Combine the vinegar, sugar and mustard in a bowl and whisk to combine. While whisking continuously, add the oil in a steady stream and continue whisking until combined and emulsified. Season with salt and pepper.

Pour over the vegetables and toss to coat. Taste, adjust seasonings if needed and serve.

Recipe source: barely adapted Bon Appetit, Y’all by Viriginia Willis

Copycat Maggianos Chopped Salad

May 23, 2016 by Lynsey Leave a Comment

Y’all, I am beyond excited about this recipe. It crossed my path last week and I’ve been dreaming of it and drooling over it ever since I saw the picture. It was literally only a day before I made it and I started asking myself why I didn’t make it before then.

Yes, it’s that good!

Now I know some of you are probably thinking a salad, really? How in the world is that drool-worthy? Well, my friends, it is. Even if you aren’t a salad person, this is definitely one that will have you thinking twice about refusing to eat a salad as a main course.

Now, I must admit, I’ve never been to a Maggianos restaurant nor have I ever heard of it before now. But, I have to give a HUGE thanks to Jessica, The Novice Chef, not only for introducing me to this restaurant but for sharing this incredible salad.

I’ve never had a salad I don’t like, but there are some ingredients that make that cool, crispy dish irresistible to me. Some of those items on that laundry list of ingredients is blue cheese, bacon and avocado. And you know what? This salad had them all.

This salad is made up of basic ingredients you probably already have in the fridge and that you would most likely see on a salad bar. But the magic is truly in the dressing. This dressing is oh-mah-goodness, life changing-ly amazing.

A crispy bed of cold lettuce it topped with fresh chopped tomatoes, buttery avocado, salty bacon and creamy, blue cheese. And that vinaigrette, well it adds the perfect coating for all these ingredients that truly ties them all together.

This salad is delicious, comes together in about 30 minutes and can be multiplied to feed a large crowd. It’s great for an appetizer, side and even a main course. The best part, it comes together in under 30 minutes.

This is my new favorite salad and as soon as you try it, it will be yours too!

Copycat Maggianos Chopped Salad

Ingredients:

For the dressing-

1 Tbsp granulated sugar
1 Tsp dry mustard
1/2 Tsp black pepper
1/2 Tsp crushed red pepper flakes
1/2 Tsp dried oregano
1/4 Tsp salt
1 Clove garlic, minced
2 Tbsp white vinegar
2 Tbsp red wine vinegar
2 Tbsp water
1/3 Cup canola oil
1/3 Cup extra virgin olive oil
1/3 Cup shredded parmesan cheese

For the salad-
3 Romaine hearts, chopped
1 (10.5 oz) Container cherry tomatoes, chopped
5 Oz crumbled blue cheese*
5 Slices bacon, cooked and crumbled*
1 Large avocado, chopped

Directions:

For the dressing-
Combine all ingredients in a food processor or blender and process until smooth. Transfer to an airtight container and store in the refrigerator until ready to serve, for up to a week.

For the salad-
Place lettuce, tomatoes, blue cheese, bacon and avocados in a large bowl and toss. Drizzle dressed, to taste, over the top and toss to coat. Serve immediately.

Notes-
*Proscuitto can be used in place of bacon. Simply place in a frying pan and fry on each side for 30 seconds, remove and drain on a paper towel then chop coarsely.
*Gorgonzola can be used in place of blue cheese
*If making in advance, toss the avocados in a liberal amount of lemon juice to keep them from turning brown.
*If making in advance, place the bed of greens in a large bowl and place ingredients in rows. When ready to serve, add dressing and toss to combine.

Recipe source: The Novice Chef

Stuffed Bell Pepper Soup

February 23, 2016 by Lynsey Leave a Comment

I have always loved stuffed bell peppers, but during the winter months I mostly crave soups. This stuffed bell pepper soup combines my love for those delicious stuffed peppers and tasty soups and brings them together in a big bowl of goodness!

During the summer we have a garden packed full of fresh tomatoes, onions, potatoes, strawberries and bell pepper, just to name a few things. There’s nothing better than walking out to the garden and snagging the ingredients needed for the evening’s meal. Talk about fresh!

When I have those big, beautiful bell peppers starring at me through the window there are several recipes that come to mind, but there is one particular recipe I look forward to during the summer. Stuffed bell peppers. I’ve made a lot of variations of stuffed bell peppers and they’ve all been a hit.

There’s something so comforting about stuffed bell peppers. I grew up on them, so in a way I’m always transported back to my childhood and sitting at the table with my brother and parents.

While I love stuffed bell peppers, I’ve become kind of of snob to them. I only make them during the summer when I can use the freshest of the fresh peppers. I know, I know, I’m a snob.

But hey, when you can walk right out the door and pull what you need right off the vine, you just kind of become spoiled.

So, I was ecstatic when I came across this stuffed bell pepper soup from Cooking Classy. Everything about my beloved stuffed bell pepper but in a soup form and perfect for winter!

This soup is full of big bold flavors that meld together and compliment one another perfectly. A delicious, rich tomato base complimented by slightly sweet bell peppers, and hearty ground beef. The addition of rice really rounds out those stuffed bell peppers we all know and love, as well as makes this soup thick and extremely hearty.

Top this stuffed bell pepper soup with some cheese to lend a gooey topping and a sprinkle of fresh parsley to add a pop of color. Serve with some fresh rolls or bread for a simple, yet satisfying meal.

Stuffed Bell Pepper Soup

Yield: 7 Servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Everything you adore about stuffed bell peppers comes together in this flavorful and hearty soup. The combination of simple ingredients comes together quickly to make a deliciously satisfying soup.

Ingredients

1 lb lean ground beef
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 small onion, chopped
3/4 Cup chopped green bell pepper
3/4 Cup chopped red bell pepper
2 Cloves garlic, minced
1 (14.5oz) Can petite diced tomatoes
1 (14.5oz) Can fire roasted tomatoes
1 (15oz) Can tomato sauce
1 (14.5oz) Can beef or chicken broth
2 1/2 Tbsp fresh chopped parsley, plus more for garnish
1/2 Tsp dried basil
1/4 Tsp dried oregano
2 Cup uncooked long grain white or brown rice, cooked according to package instructions
Cheddar or mozzarella cheese, for serving

Instructions

Add 1 tablespoon of olive oil to a large pot over medium heat. Once the pan is hot, add the beff and saute until cooked through. When the beef is just about cooked through, season with salt and pepper. Remove from heat and drain meat. Set aside.
Add the remaining olive oil to the pot and add the onions and bell peppers. Saute for about 3 minutes, until onions begin to turn translucent, add the garlic and cook for another 30 seconds.
Add the tomatoes, broth, parsely, basil, oregano, and cooked beef and stir to combine. Bring mixture to a boil, reduce to a simmer, cover and allow to simmer for about 30 minutes, stirring occasionally.
Taste, adjust seasonings if needed.
To serve, place a scoop of rice in each bowl, top with soup and stir to combine. Top with cheese, if desired.

Nutrition Information:

Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 76mgSodium: 438mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 26g

Recipe source: Cooking Classy

Roasted Tomato Soup with Grilled Cheese Croutons

January 18, 2016 by Lynsey Leave a Comment

Roasted tomato soup has quickly become one of my favorite versions of the classic soup. The topping of gooey, buttery, grilled cheese croutons only makes this soup that much more indulgent!

I am one of those people who had to develop a taste for tomato soup. Give me salsa, ketchup, pasta sauce, and even sliced tomatoes and I’m all good. But, place a glass of tomato juice or a bowl of tomato soup in front of me. Um, NO thank you.

It’s not for lack of trying, I promise. It was never one of those things that I longed for. I’d heard and even seen the infamous grilled cheese and tomato soup duo but until about 8 years ago I had never tried it and never had the desire to try it.

I wanted to like tomato soup. I wanted to have that classic duo, but it just wasn’t happening. Then one (very cold) day while I was at work, my boss and I ordered a grilled cheese sandwich and tomato bisque soup from a local restaurant. I thought, if any soup was going to convert me it would be from this restaurant. And you know what, it did! I had finally found a tomato soup that I loved.

Roasted tomato soup with grilled cheese croutons

From that point on I started diving into the tomato soup world. Tomato bisque, creamy tomato soup. regular tomato soup and everything in between.

I believe it’s safe to say that a bowl of tomato soup and a hot, gooey grilled cheese is one of my favorite meals. Especially during the colder months. There’s something so comforting and cozy about this famous food duo.

I’ve made a few different tomato soup recipes over the years, but never one that required roasting tomatoes. I love the flavor of roasted tomatoes, they just had so much flavor. And this recipe is packed with tons of roasted tomatoes.

Aside from the roasted tomatoes, there’s also a can of whole tomatoes which I crushed using my hands before adding to the pot. You could buy a can of crushed tomatoes, but I liked crushing them myself and leaving some bigger chunks of tomatoes throughout the soup. There is also garlic, stock, and a little brown sugar which helps to cut some of that acidity.

And let’s not forget about the grilled cheese portion of this recipe. Perhaps my favorite part of this recipe. Grilled cheese croutons.

WHAT?!?!?

Let me repeat myself. Grilled cheese croutons people! That’s right, that perfect grilled cheese sandwich cut into croutons and plopped right on top of that warm bowl of soup. How fun is that?

So the next time you’re craving a big bowl of tomato soup, whip up this roasted tomato soup and garnish with grilled cheese croutons!

Roasted Tomato Soup with Grilled Cheese Croutons

Yield: 5 Servings

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Slightly sweet roasted tomatoes lend a rich, luscious flavor to this American classic. Roasted tomato soup completed with crispy, buttery grilled cheese croutons.

Ingredients

For the soup-
1 1/2 Pounds tomatoes on the vine
1 (10oz) Container grape tomatoes
1 (28oz) can whole tomatoes
4 Cups chicken or vegetable stock
1/8 Tsp onion powder
1/4 Tsp pepper
2 Cloves garlic, minced
3 Tbsp brown sugar.
For the croutons-
4 Slices of crusty bread (I used whole clove garlic bread)
1/2 Cup shredded asiago cheese
Butter

Instructions

Preheat ove to 400. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
Meanwhile, remove tomatoes from the vine, wash and cust in half. Place on prepared baking sheet, drizzle with olive oil, sprinkle with Kosher salt and place in oven. Roast for 1 hour, until tender.
When tomatoes are 20 minutes from being done, add the grape tomatoes to the pan, toss to coat with olive oil and return to oven for the remaining 20 minutes. Remove and allow to cool.
Once tomatoes are cooled, place in a blender and pulse until smooth.
Place a large stockpot over medium-low heat. Once the pan is hot, add a tablespoon of olive oil along with the minced garlic to the pan. Saute the garlic until fragrant, about 30-45 seconds. Add the tomato mixture, chicken or vegetable stock, onion powder, pepper and sugar and stir to combine.
Pour the canned tomatoes in a bowl and crush using your hands. Transfer to the stockpot and stir to combine. Bring the mixture to a boil, reduce to a simmer and cover. Allow soup to simmer for about 20 minutes.
To serve, top with croutons.

For the croutons-

Preheat a panini press or pan.
Butter one side of each piece of bread. Place 2 slices of bread, butter side down on the press or pan.
Mound the cheese on the bread and top with remaining pieces of bread, butter side up. Close the press (if not using a press, place a heavy pan over the top of the sandwiches) and allow to cook until cheese is melted and both sides are crispy and golden brown. (If using a pan, turn the sandwiches halfway through to allow both sides to become perfectly golden brown.
Remove sandwiches and place on a cutting board and allow to cool for about 5 minutes. Once sandwiches have cooled slightly, cut into squares.
Place soup in a bowl, garnish with croutons.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 440Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 116mgSodium: 674mgCarbohydrates: 30gFiber: 3gSugar: 13gProtein: 34g

Mushroom and Chicken Tart

January 14, 2016 by Lynsey Leave a Comment

The holiday breaks are over, school and sports are gearing back up and there’s really no true break until spring break. So, quick and easy meals are needed now more than ever. While it’s so easy to drive thru somewhere or call in take-out, let’s face it, it’s not the answer for every night of the busy week.

Take-out gets expensive. Sometimes we don’t choose the healthiest of options when we pull up to the drive-thru window. We do what we’ve gotta do though.

So during the busy weeks, I love when I come across a meal that is easy, requires very little prep and utilizes simple ingredients. That’s just what we’ve got here with this mushroom and chicken tart. A few simple ingredients and a little less than an hour is all you need for this deliciously satisfying meal.

A pie or puff pastry crust, some rotisserie chicken, garlic, mushrooms, and cream cheese along with a few other ingredients is all you need. If you’re making this a vegetarian meal then omit the chicken and double the mushrooms. Heck, even it’s it not vegetarian double the mushrooms if you want because you can never have too many mushrooms!

This tart is simple but big on flavor. Tender chicken, hearty mushrooms and a tangy cream cheese topping all held together by a buttery, flaky crust.

It’s a simple yet impressive tart, so it would be ideal for guests. Serve with a nice green salad and a glass of white and viola. It also makes great leftovers; reheat or enjoy a slice cold for lunch the next day.

Mushroom and Chicken Tart

Ingredients:

2 Tbsp butter
1 Small onion, diced
8 Oz baby bella mushrooms, sliced
1 Clove garlic, minced
1 Tsp dried oregano
1 (8oz) Package greek yogurt cream cheese (or any cream cheese)
2 Eggs
1 1/2 Cups shredded rotisserie chicken
1/3 Cup shredded Monterrey jack cheese
1 Sheet puff pastry or 1 pie crust (store bought or homemade)
Salt and pepper, to taste

Directions:

Preheat oven to 350.

Line the bottom of a tart pan with parchment paper. Spray the bottom and sides with non-stick cooking spray.

Roll the puff pastry or pie crust out until it’s big enough to cover the bottom and sides of the tart pan. Lay the pastry out in the prepared pan, gently press the bottom and sides of the crust, and cut off any excess.

Place the tart pan in the freezer while preparing the filling.

Place butter in a large skillet and allow to melt over medium heat. Once the butter is melted add the onion and cook until they are translucent, about 3-5 minutes. Add the mushrooms, garlic, and a pinch of salt and cook until the mushrooms have released their juices, continue cooking until most of the liquid has again been absorbed. Remove from heat, taste, adjust seasonings if needed and set aside.

Place cream cheese in a medium bowl and beat on high until creamy. Add the eggs and mix until combined.

Remove the tart pan from the freezer. Spread the cooled mushroom mixture evenly over the bottom of the pan, add the chicken, sprinkle the cheese over the chicken, then gently spread the cream cheese mixture over the top.

Place in the preheated oven and bake for 40-45 minutes, until the bop begins to brown and the egg mixture is set. Remove from oven and allow to cool for about 5 minutes before cutting.

Recipe source: slightly adapted from The Good Hearted Woman

Italian Lentil Soup

January 12, 2016 by Lynsey Leave a Comment

It’s taken a while, but the winter weather has finally shown it’s face here in Arkansas. No, no snow flurries or frost just yet but we’ve finally experienced some chilly weather and dipped below freezing a time or two. And what does all that mean?

Well, it’s FINALLY time for soups and stews! Cozy foods. The foods I long for this time of year!

This past Sunday was prime soup weather. I mean, we woke up to the high for the day and the temperature steadily dropped all day one. Can you say cold?

So what better time to break out the crock-pot and whip up a big batch of soup?

Oh, and our church was also hosting an event and soups were on the menu. So it just happened to be an all around perfect day for soup.

I love “dump soups”. You know, those soups where you just open up packages and cans and dump them in the pot and let them cook away? Those are the just the best recipes. And you know, that’s exactly what this one is.

Since I was making an obscenely large amount of soup I decided it would be best to break out the crock-pot, dump in (almost) all of the ingredients and let it cook over night so it would be ready to take to church the next morning. The next morning I woke up to the most amazing smell of this soup simmering away. About 15 minutes before we were ready to serve it, I added in the collard greens and sausage. This was just enough time to allow the greens to soften slightly.

Oh, and let me talk about these greens for a second? I’ve added spinach to numerous soups I’ve made in the past and it is delicious, but it does lose the bit of crunch it has in it’s raw state. But these greens, well those are a different story. Aside from adding a pop of color (which my MaMaw would LOVE), they also add some texture to the soup because they keep their texture and add a slight crunch to every bite.

This is one of those soups that fits all food groups; leave out the meat and you’ve got a vegan soup, add some cheese and it’s vegetarian, and add sausage and you’re pleasing the carnivores! However you decide to make it you will have a big pot of flavorful soup that will make you feel all cozy and keep you warm on those winter days ahead.

Italian Lentil Soup

Ingredients:

2 Cups white onion, diced (about 1 large onion)
1 Cup carrots, diced (about 2 large carrots, peeled)
1 Cup celery, diced (about 2 stalks of celery, washed and leaves removed)
4 Cloves garlic, peeled and minced
7-8 Cups chicken or vegetable stock
1 Cup red lentils, rinsed
1 (15oz) Can diced fire roasted tomatoes
2 Bay leaves
1/4 Tsp dried oregano
1/4 Tsp freshly ground black pepper
1/2 Tsp salt
Pinch red pepper flakes
2 Cups collard greens, roughly chopped
1 Pound sweet Italian sausage, cooked and drained, optional

To serve-
freshly grated parmesan cheese, optional
fresh chopped parsley or basil, optional

Directions:

Crock-pot directions-

In a large crock-pot combine all ingredients except collard greens and sausage. Stir the mixture to combine and cook on low for 8 to 10 hours or high for 4 to 5, until lentils are tender. About 10 minutes before serving add the collard greens and sausage, if using, and allow to cook until greens are slightly tender, stirring occasionally. Taste, adjust seasonings and serve.

Stove top directions-

Pour 2 tablespoons of olive or vegetable oil in a large stockpot and place over medium-high heat. Once the pot is hot add the onions, carrots and celery and cook for about 6 to 7 minutes, until the vegetables are tender and onions are translucent. Add garlic, stir to combine and cook an additional 30 seconds.

Add the remaining ingredients except collard greens and stir to combine. Bring the mixture to a boil, then reduce to a simmer (medium-low) and cover the pot partially with the lid. Keep the soup at a low simmer and cook for about 25-30 minutes, until lentils are tender and cooked through, being sure to stir occasionally.

Add the collard greens, stir to combine and continue cooking for about 5 minutes, until the greens have softened slightly. Taste, adjust seasonings if needed. Remove bay leaves and serve.

Leftovers can be store in the refrigerator for up to 3 days or frozen for up to 3 months.

*to make this soup vegetarian use vegetable stock instead of chicken.
*to make this soup vegan use vegetable stock and do not add the cheese.

Recipe source: barely adapted from Gimme Some Oven

Roasted Beet Hummus

October 9, 2015 by Lynsey Leave a Comment

I have long been a fan of hummus. A deliciously simple dip that’s bright and lemony with a healthy amount of garlic. It’s also perfect for dunking lightly salted pita chips and assorted veggies. Oh, it’s also sooooo easy to make.

Now, all that’s a winning combo in my opinion.

I’ve played around with a few flavor variations of hummus, the most bold addition to the dip was roasted red pepper, which was awesome, So when I saw a recipe for roasted beet hummus I was excited, intrigued, and a bit nervous.

First and foremost I was drawn in by the color of the dip. I mean, it’s pink so what’s not to love?!? Then I read about it and learned it got it’s intense color from roasted beets. I’ve always loved beets but wasn’t quite sure how they’d be added to hummus. But, there’s only one way to find out, right?

And the solution. Well, I HAD to make it. And I decided to try it out at the perfect time. October. The month of pink!

All I can say is, where have you been all my life roasted beet hummus?

This dip, my friends, is an absolute must. Aside from the intoxicating color it’s smooth, creamy, bright and packed with garlic goodness. Oh, and it’s also good for you, loaded with various vitamins and minerals. Perfect for appetizer, snack or a side.

Just like all other hummus recipes, it’s simple. Once the beets are roasted and cooled, proceed like normal. Toss all the ingredients in the food processor and viola, you’re set!

Roasted Beet Hummus

Ingredients:

1 Small roasted beet
1 (15oz) can cooked chickpeas, mostly drained
Zest of a lemon
Juice of half a lemon
Hefty pinch of salt and black pepper
2 Large cloves garlic, mined
2 Heaping Tbsp tahini
1/4 Cup extra virgin olive oil

Directions:

Peel and quarter the roasted beet and place in the food processor. Turn on processor and let run until only small bits remain. Add the lemon zest, lemon juice, salt, pepper, garlic and tahini and blend until smooth. While the processor is still running, stream in the olive oil and mix until incorporated.

Taste, adjust seasonings if needed. If it’s too thick add a splash of water.

Serve with pita chips and assorted veggies.

Store in the refrigerator for up to a week.

Recipe source: Minimalist Baker

Grilled Corn and Chile Dip

September 15, 2015 by Lynsey Leave a Comment

This summer has been a summer of outdoor cooking for us. We’ve used the smoker and smoked I don’t know how many times and we’ve also fired up the grill more times than I can count. I’ve grilled the norm; steaks, burgers, brats, and dogs. I’ve also ventured out to the garden snatched up some peppers and tomatoes and thrown those on the grill to make some pretty awesome dips and sauces.

Like with roasting, broiling and baking; grilling vegetables adds a whole other depth of flavor to a dish. It takes those delicious, refreshing veggies and really enhances the flavor. Which is the case with this dip.

The dip. Um, where do I start?

Let me start by saying it’s truly amazing.

Sweet charred corn, smoky grilled poblanos, tangy sour cream, brightness from a hint of lime and a hint of spice from a splash or two of hot sauce.

This dip has it all and will having you diving in face first. I promise. We dove into this pan of dip like we hadn’t eaten in months, it disappeared in no time and we were literally scraping the bottom of the pan.

We made it according to the recipe instructions, but it can be served cold or the pan can even be popped on the grill to warm it up. Making this dip ideal for all occasions; bbq’s, picnics and even tailgates.

Oh, and I highly recommend doubling this recipe because it will be gone before you can turn around!

Grilled Corn and Chile Dip

Ingredients:

6 Ears corn, husked

4 Poblano chiles

3 Scallions

1 Clove garlic, grated

8 Oz crème fraiche

8 Oz sour cream

1 Tbsp fresh lime juice

3 Tbsp hot sauce, plus more for serving

Kosher salt and freshly ground black pepper

For serving-

Pork Rinds, Corn or Tortilla Chips

Directions:

Preheat grill to a medium-high heat.

Place corn and chiles on the preheated grill and cook, turning occasionally until well charred, about 10-15 minutes. Remove from grill.

Place the chiles in a bowl and cover with plastic wrap and allow to sit for 15 minutes. Remove skin, stems and seeds from chiles and chop into 1/4 inch pieces. Add to a large bowl.

Cut kernels from cob and place in the bowl with the chiles.

Preheat oven to 450.

Add scallions, garlic, crème fraiche, sour cream, lime juice and 3 tablespoons hot sauce to the bowl of corn and chiles and stir to combine. Season with salt and pepper and stir to incorporate. Taste, adjust seasonings if needed. Transfer to a 10″ oven-safe skillet or a 2 quart baking dish. Place in a preheated oven and bake until the edges begin to bubble, about 10-12 minutes.

Drizzle additional hot sauce over the dip and serve with chip of your choice.

Recipe source: Bon Appetit, August 2015

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