Tag Archives: soup

It’s Soup Day!

Butternut Squash Soup

Since it’s been super cold we have been pulling out all our favorite soup recipes. One of the easiest and my most favorite is the Butternut Squash Soup.

Pan of yum!

With any further blah, blah, blah here’s the recipe:

Ingredients:

One package cubed butternut squash (found in the produce section)
2 cups baby carrots
3 stalks celery chopped
One small onion chopped
4 garlic cloves smashed and roughly chopped
2 TB Olive Oil
Salt & Pepper to taste
Fresh Rosemary
2 TB Thyme
2 TB Rubbed Sage
1 tsp Red Pepper Flakes (reduce if you’d prefer a little less spicy)
4 cups Vegetable Stock or chicken stock

Preheat oven to 350
Line baking sheet with parchment paper or foil.
Place all chopped vegetables on baking sheet and drizzle with Olive oil. Sprinkle spices over veggies including salt & pepper and gently stir to coat. Top with 3 sprigs of rosemary. Roast for 1 hour.
Remove veggies and place in a large pot, add half the broth and puree until smooth with an immersion blender. (Be careful not to scratch your pot or get splattered!)  You can also use a food processor following the same method. Add remaining broth and heat over medium high. Serve immediately or let cool and freeze. I like to top mine with a little sprig of Rosemary.

This recipe takes about 1.5 hours from start to finish and makes about 6 servings.

I have altered the original recipe a bit since I made it the first time over a year ago. It’s super easy and mostly everything can be prepared ahead of time.

Also……………….

Roasted Cauli & Dipping Sauce

If you caught my Instagram Live’s you got to see this delicious beauty during the prep & cook process.

Roasted Cauliflower with Creamy Goat Cheese Dipping Sauce ….. just like the one at Domenica we drooled over last month!!

Here’s the recipe we followed.  It’s a little time consuming but totally worth it!

Let me know if you like it!  Enjoy!!!

The quickest, easiest, yummiest Chicken & Wild Rice Soup EVER!

Chicken Soup feeds the soul as well as your whole family 🙂

A recipe I have been making for over 14 years and it is still one of my favorites.

GASP – 14 years?

OK, I’m back.  I needed a minute.  I had a flashback of making this soup when I was pregnant with my 13 year old.

How. Is. It. Possible?IMG_8490.jpg

OK, I’m back from my second meltdown….. Moving on.

The recipe:  Total time 20-45 minutes…..

  • 2 TB olive Oil
  • 1 small onion, diced
  • 1 cup shredded carrots
  • 8-10 cups chicken broth
  • 1 Rotisserie Chicken – COOKED (I grab one from Publix or Walmart in a plain flavor, Lemon Pepper or Mojo works good, BBQ not so much)
  • 1 box  Wild Rice Mix WITH seasoning packet – Fast Cook Version* if you can find it, otherwise the regular will do
  • 1 Can Cream of Chicken SoupDirections – Pour the Olive Oil into a large pot over medium heat.  Saute the onions and carrots until the onions are translucent.  Add in the 8 cups chicken broth, if you want to add two more cups feel free.
    While your waiting for the broth to boil, pull chicken from bones and shred into the broth.  I usually get my hands all in it, kinda mashing and shredding the chicken.  I USE ALL THE MEAT.  WHITE AND DARK!  To me, it adds to the flavor of the soup.
    Once all the meat is all shredded and added to the broth mixture, and you have a nice boil going add in the seasoning packet.  Let that boil for a couple minutes while you stir to make sure it’s all incorporated and doesn’t clump up.  Add in the rice and reduce temp after it comes back up to a boil.
    At this point, follow the cooking directions on the rice box.  If you were able to find the Fast Cook version – YAY – cover & cook for 5 minutes.  Otherwise follow the instructions, typically cover and cook for 20 minutes.   Not earth shattering but we are LIMITED on TIME HERE!!!!  Must be QUICK to be “the quickest”!!
    Last step is to add the can of cream of chicken soup and stir occasionally as it simmers for another 5 min or so.  You want to make sure it mixes in completely and doesn’t hang out in globs, clumps, chunks, ok you get the drift.

Stand back and observe the amazing goodness you just prepared…… Ah, so good!

Top it with some hot sauce if you like and maybe a cracker or slice of sourdough bread and savor the yumminess!

You’re welcome 😉

PS: Perfect Freezer meal once you let it cool enough. AND……. This recipe feeds my family of 7 with some leftover.  Score.

Enjoy!!  XOXO

Whole30 is the Bomb-digity!

I went into this Whole30 “thing” with serious trepidation.
My friends said “Ew!, Really?  Are you sure you want to do that?”
Black Coffee, No Wine, No Bread, No Pasta?  Ew!

Guess what?  I LOVE IT!!

Black coffee?  Heck no, take some heated unsweetened Almond milk and a tsp of cinnamon, froth it up and add it to your coffee – heaven! Check out the recipe here!

No Wine? Yeah, so what no wine for 30 days won’t kill me.  I’ve got a gorgeous bottle of red waiting on me 🙂

No Bread, pasta, etc: I’m fine with out that stuff.  It’s all fluff to me at this point.

My scale is the motivation to continue.  

My energy is the motivation to continue.

My reflection is the motivation to continue.

Give it a try.  You will be amazed!

The recipes pictured are:

Top Right – Roasted Butternut Squash Soup by Ahead of Thyme

Top Left – One Pan Baked Chicken from Kitchn , I added the lemon slices towards the end

Bottom Left – Spaghetti Squash Spaghetti – can’t find the recipe but you can easily recreate 🙂

Bottom Right – Roasted Cauliflower Soup from The Whole Smith’s

So much yumminess!!!