It’s been a while since I made a soup and I’ve been craving one for lunch all week. I wanted an easy, vegetarian one since we’ve been eating a lot of meat recently, so I whipped up a quick veggie packed soup.
Now, you can easily add more veggies to this – a can of diced tomatoes, some fresh chopped spinach, etc… would all taste great. But I made it nice and simple today with what I had fresh on hand.
The instant pot made this cook up super quick and my tummy will be thanking me all week for this one!
Anyone else cooking fatigued this time of year? Between the actual holidays and the holiday parties, I can’t really spend the time thinking about what to make on a boring weeknight.
So, here’s another stupidly-easy dinner that takes all of 3 minutes to prep. You just dump it all in the instant pot, turn it on and cook. That’s it! It comes out perfectly every time and you’ll definitely be adding this in to your dinner rotation weekly!
What’s your favorite way to eat this? Lemme know in the comments below! xx
Today’s Menu: Baked Salmon w/ Roasted Asparagus
To start this morning off I had a cup of Bigelow Decaf Green Tea. had a high of 47 degrees and mostly sunny, yes we finally seen the sun! After my cup of Tea Mom wanted to go to Jungle Jim’s International Market. I love going there! You could spend hours and hours seeing everything. I picked up some Deli Items, Produce, and Seafood. They have an incredible Seafood Department. Live Lobsters, Crabs, Tilapia, Bass, and Bluegill! Live Bluegill, go figure! If you are ever in the are a you have to go. For Dinner tonight I prepared a Baked Salmon w/ Roasted Asparagus.
I purchased a a North Atlantic Salmon Fillet from Jungle Jim’s earlier that I’ll be having tonight. To make it I’ll need the Salmon, McCormick Grinder Sea Salt and Peppercorn Medley, Dried Parsley, Dried Chive, and Extra Light Olive…
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The Dynamite Doula, a young woman who is near-and-dear to us, invited us over for lunch. She has a new “InstaPot”, the pressure cooker-sauté pan-slow cooker pot and a whole lot more. It turns out we have the same one, kindred spirits that we are! Anyway, she, and her Dear One, served us a version of this wonderful, rib-sticking, winter-chasing bean soup. It was supremely delicious, The Spicy Honey loved it and so I decided to see if I can come close to repeating her soup.
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Every now and then we need to return to the very “root” (or tuber, in this case) of cooking. This is one of those “basic” recipes. And soup is a great place to begin. Most of us love soup, or at the very least, like it. Particularly, when the thermometer begins to dip, as it is these days. But, we shouldn’t leave soup off of our summer menu, as many soups have the wonderful flexibility of being served either hot or cold. Potato soup is no exception…vichyssoise, anyone?
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With flu season upon us with a vengeance, I thought this was a good time of year to make a brothy, vegetable soup. There are a few beans tossed in, but they were more of an afterthought. This soup is all about vegetables, is slightly salty and will warm you to your bones.
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A great way to use up leftover turkey or chicken. If you have homemade stock, this is an ideal use for it. Dark and white meat work just fine for this recipe and add great flavor to the dish. The recipe for the biscuits is from Ina Garden, although I added a bit of crumbled bacon. I love that you can make the biscuits with the help of the mixer as it speeds up the preparation of this ultimate comfort food!
- 1 tablespoon baking powder
- 2 cups all-purpose flour, plus more as needed
- 1 1/2 teaspoons kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- 1/2 cup cold buttermilk, shaken
- 1 cold extra-large egg
- 1 cup grated extra-sharp Cheddar, finely grated preferably
- 1 egg, beaten with 1 tablespoon water or milk
- 3 pieces crumbled thick cut bacon
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I love to make this dish after Thanksgiving, but it is especially delicious as the weather gets colder. It is a wonderfully comforting meal and a great way to use leftover turkey. You can make the filling ahead and then make the biscuit batter just before you are ready to bake the dish. The ultimate cozy meal post Thanksgiving. Chicken is an excellent substitute if you don’t have turkey. The basic biscuit recipe is from Ina Garten. You can shape the biscuits in circles, ovals or squares as you please. Make sure the buttermilk, egg and butter are well chilled before you start. You may have an extra biscuit or two, but don’t fret, they are wonderful in the morning reheated with eggs or with a little butter and honey!
- 4 tablespoonsunsalted butter
- 3 leeks, white and light green parts, thinly sliced and diced
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The fresh tomatoes and sherry add such great flavor to this dish and taste so great with the shrimp. If you want to avoid the meat, you could forgo the bacon in the recipe, but I love the smoky flavor that it adds along with the crispy panko. The sauce comes together relatively quickly so get your water boiling for the linguine while you are making the sauce and searing the shrimp. Pour yourself a chilled glass of Sauvignon Blanc and enjoy!
- 1 lb large shrimp, peeled and deveined
- 1 lb linguine
- 2 pints cherry or san marzano tomatoes
- 4 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 cup sherry
- 1/2-3/4 cups chicken stock
- 4 pieces extra thick bacon, diced
- 2 tablespoons chives, finely chopped
- 2 tablespoons parsley.finely chopped
- 1 bunch basil, thinly sliced
- kosher salt and pepper
- 1 cup panko
- 4 tablespoons olive oil, divided
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This chicken is easy to make and tastes delicious with steamed rice and roasted vegetables. If you are not a fan of the heat, you can easily eliminate the jalapeño and/or chili garlic sauce. Some recipes call for chicken thighs, but I find the chicken tenders to be much better and less fatty. If you do all the chopping and sauce prep before you start, this meal comes together in just a few minutes and makes the cooking process super simple. I love to serve with steamed sushi sauce to absorb all the extra sauce.
- 2tablespoons canolaoil
- 2 lbpoundchicken tenders,cut into 1 inch chunks
- 1red bell pepperseeded, cored and diced
- 1 small jalapeño, finely diced
- 2cupsfreshpineapple chunks
- 3clovesminced garlic
- 1inch fresh ginger rootminced (about 1 1/2 tablespoons)
- 1cuppineapple juice
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This recipe is adapted from Ina Garten’s recipe. I love a crab cake that is not overwhelmed with all the additives and has a nice light texture and features the seafood first and foremost. I use panko rather than breadcrumbs for my crab cakes as I think they are a little more airy and add a crispness if you sprinkle on the exterior. When dicing the veggies, make them as uniform as possible so they blend evenly into the seafood. You can adjust the hot sauce to taste or eliminate it all together if you like. The crab cake should be just moist enough to hold together when shaped and compressed. If you have a ring mold (you can purchase one in any good cooking store), it is a perfect way to use it to make uniform crab cakes. I like to serve these crab cakes as a first course…
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Are you like us trying to eek out the last few weeks of being able to grill? We are having some extra cool nights and I know there are people that grill year round in Michigan but we are not them. We usual stop around the beginning of October when it is too cold to stand outside while the grill is on. It is no longer fun to grill when you are freezing!
This burger is super simple and made with things we have on hand. Yes, my family loves dairy so we always have just about 20 lbs of cheese in our house at any one time. Goat cheese, sharp cheddar cheese, feta, Swiss, and blue cheese are among the favorites.
This burger was super packed with flavor and texture. The creamy goat cheese, the savory onions, and the tang of the balsamic reduction are amazing together! Both…
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What is a super simple meal that you can customize in so many ways to make a new dish each time you serve it? Hamburgers! Don’t stick to just the American cheese, lettuce, onion, and tomato. Mix it up and try all different things on it. This burger was built because we didn’t want to go to the store and were running low on what was in the pantry and fridge.
The entire family raved about this burger. It was juicy. It was flavorful. It was super easy to make!
If you have kids who don’t like onions or tomatoes mix them separately in different bowls so that they can pick what they want. It is amazing with both onions and tomatoes but if you have someone who doesn’t want them leave them off and add the dressing to the roll to get the flavor.
I serve this with…
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11 Fruit Filled Desserts