Quick Coconut Curry

Phewf, we've had a long dry spell but we have still been cooking and are ready to rev things up. This proved to be a quick and tasty after-work-meal. That means little prep and a short cook time!

This mild coconut curry with just a very small kick of spice will please a crowd.

Prep time: 5 minutes
Cook time: 20 minutes

Serves approximately 4 adults

Ingredients

Combine a mix of your favorite veggies. To keep it quick, we used a frozen mix that included a few of our favorites:

Broccoli
Carrots
Green beans
Sugar snap peas
Water Chesnuts
Bell Pepper
Celery
Onion

We also quickly fried up and added a few mini sweet peppers to beef it up a bit.

Optional: Thai green basil


For the Curry:
1 Tablespoon coconut oil (can sub olive oil)
6 garlic cloves, diced
1 teaspoon ground ginger (or 1 tablespoon fresh)
1 tablespoon yellow curry powder
1 pinch Cayenne or 1 dried red chili pepper, diced (can add more if you want more heat)
1 cup vegetable stock
2 cans coconut milk (can use Light for thinner curry)
Salt, to taste
White pepper, to taste (can use black pepper too)
Coconut, shredded
Cilantro, to garnish


Coconut Rice:
1 cup rice, white or brown
1 cup coconut milk
1 cup water

*you can also use quinoa instead of rice


Directions

Add coconut oil and garlic to pan over medium heat. Once oil is melted add mixed veggies and fry for 2-3 minutes. You might need to fry for a few more minutes if veggies are frozen. Add ginger, curry powder, Cayenne, vegetable stock, coconut milk, salt and pepper. Bring to a simmer then reduce heat slightly and cook for 10-15 minutes or until curry is hot and vegetables are tender.

Once the curry is simmering, add all coconut rice ingredients to a rice cooker (making sure to rinse your rice first). For more details about how to make coconut rice without a rice cooker see our post here - however, a rice cooker is totally worth it, especially if you are looking to make quick meals!

Serve curry over coconut rice (or quinoa) and top with coconut flakes and fresh cilantro.

Summer Squash and Zucchini Bake

I love summer veggies and was craving zucchini and squash. I put together this dish the other night and loved it. We had mashed potatoes with our meal and the glaze on this bake made for a delicious 'gravy.'

Ingredients:

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/2 teaspoon black pepper, freshly cracked if possible
3/4 teaspoon salt
1 teaspoon dried herbs or fresh herbs to taste, I suggest a garlic herb mixture but you could also go a dill or parsley route
1 zucchini
1 yellow squash
1 onion, any color

Directions:

Preheat your oven's broiler and set oven rack to 6 inches below broiler. Whisk together olive oil, vinegar and seasonings in bowl, set aside to blend. Slice the zucchini and squash as thin as you can (1/16-1/8"). Slice onion into thicker, arched slices, lengthwise.

Add vegetables to oil and vinegar mixture tossing until evenly coated on all sides. You may need to do this in batches.

Spoon into baking dish. Cover with aluminum foil. Broil for 10 minutes. Remove foil and broil until tender and browned on top, about 10 additional minutes. You can top with Parmesan cheese if you'd like, but the flavors don't need additional help.

Teriyaki Bowls

This recipe is actually one of Andrea's, but I made it last week and thought I would share it here. It was so delicious! The sauce was amazing and I just wanted to keep putting more in my bowl! It came together fairly quickly and I was able to do all the chopping and preparation earlier in the day while my babies were sleeping. This will be one we make again and again!!

Teriyaki Bowls

Sauce:
1 Cup Water
1/4 Cup Soy Sauce
1/4 teaspoon Garlic Powder
1/2 teaspoon Ground Ginger
5 tablespoons packed Brown Sugar
1-2 tablespoons Honey
Chili Paste or Oil to your liking, optional (I did about 1/2 tsp chili oil)
2 tablespoons Cornstarch
1/4 Cup Cold Water

Sliced variety of stir fry veggies, such as:
Broccoli
Carrots
Zucchini
Onions
Peppers
Water Chestnuts
Baby Corn
Asparagus
etc.

Hot Cooked Rice
Grilled and sliced Chicken Breasts (approx. 2-4 breasts)


In a sauce pan, heat all the sauce ingredients except cornstarch and 1/4 cup water. Dissolve cornstarch in water and slowly add to sauce mixture. Cook on medium heat, stirring until slightly thickened. If mixture gets to thick, just add more water to thin it to the consistency you like.

In a separate pan, sauté your vegetables until tender crisp.

Grill chicken to your liking. I went fairly basic because I wanted the flavors of the teriyaki sauce to be the boss in this dish. I just used a little salt, pepper, garlic and seasoning salt to give the chicken a little flavor. Slice up your chicken and layer it in a bowl with your hot cooked rice and vegetables. Pour the teriyaki sauce on top and enjoy!

Island Chicken Kebabs

I moved a few weeks ago, and my new oven seems to hate me. Every time I use it I am worried I will burn the house down. Seriously. I made rolls last night and cooked them for much less time than required, and guess what happened? Burned!! My sweet husband humored me and ate them, but they weren't great. I'm thinking its getting back at me for telling it I wished it was gas instead of electric. I will eventually figure this thing out, but for the time being, I am using my crock pot and my awesome little grill as much as possible.

In enter these kebabs. I have made them twice in the last 10 days. They are delicious and flavorful and don't require the use of that darn oven (did I mention there is no window on it? why would an oven ever even be designed without a window? I am seriously at a loss.) You can put any veggies on these kebabs, as long as they will hold up on a skewer. Just make sure you soak your sticks for a few hours before putting them on the grill... otherwise you may get a burned kebab!

Island Chicken Kebabs

1/3 cup oil
3 tablespoons freshly squeezed lemon juice 
2 tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3-4 chicken breasts, cut into 1-2 inch cubes

Fresh Veggies
we like:
pineapple
purple onion
red pepper/orange pepper
zucchini

Mix first 7 ingredients in a bowl or large ziplock bag. Add chicken and refrigerate for at least 3 hours, and up to 10 hours. Soak bamboo skewers for a few hours while the chicken is marinating. At this point I like to slice up all my veggies and set them aside in the fridge. When we are ready to eat, I pull everything out and layer them on the skewers. Grill for about 4-5 minutes per side, making sure chicken is cooked through and veggies are slightly crisp, but not raw. 

slightly adapted from Mels kitchen cafe

Zucchini Corn Cakes

With summer just starting, many of you will have a plethora of zucchini in that home garden you planted. When you get tired of eating it steamed and in bread form, this is a great alternative! We've been making this recipe for a few years now, thanks to my wonderful friend Meredith.  Thought you could use it when you are scratching your head over what to do with all that darn zucchini! Great as a side dish or as a meal by themselves. We love these!

Zucchini Corn Cakes

2 TBSp finely chopped fresh mint
4 seeded, diced tomatoes (I use Romas because they are so firm)
4 ears of corn, roasted and corn scrapped off (or two cans of corn drained)
4 small zucchini, grated
1/2 cup finely diced white onion
2 eggs, separated
1/2 tsp. salt
1 tsp. baking powder
2/3 c. flour
1/2 c. vegetable oil
Sour Cream

Combine mint and tomato in a small bowl.  Set aside.  Combine corn, zucchini, onion, egg yolks, salt, baking powder, and flour in a bowl until well incorporated.  Beat egg whites until stiff peaks form.  Fold egg whites gently into zucchini mixture. Heat vegetable oil in large pan.  Use a 1/3 measuring cup to scoop zucchini mixture into hot oil.  Flatten to form a pancake.  Flip when the side facing down in light brown and crisp.  Allow other side to do the same.  Serve warm topped with sour cream and tomato mint relish. Makes 12 cakes (you will always wish you made more!)



photo courtesy of my friend, Meagan.

Cream of Broccoli Soup

It's been a long time since I, or any of us for that matter, have posted on here. I thought I'd break the streak with one of my favorite winter recipes. I know we already have a Broccoli Cheddar Soup recipe on here, but this is quite different. The secret ingredient which makes this soup especially unique is the white pepper. The original recipe came from a friend, Jean A., in my ward here in Sugarhouse. Enjoy!

Serves 8

6 cups broccoli, chopped & steamed
5 medium potatoes, peeled, cubed & boiled
1 1/2 cups carrots, peeled, sliced & steamed
1 onion, chopped
4 tablespoons garlic, minced
1/2 cup butter
1/2 cup flour
1 tablespoon salt
1 teaspoon - 1 tablespoon white pepper (to taste)
1 teaspoon red pepper flakes (optional)
6 cups milk or half-&-half
2 cups broth, veggie or chicken
3 cups cheddar cheese

1. Steam or boil broccoli, potatoes & carrots until tender.
2. Saute onion and garlic in butter in stock pot until onion is translucent.
3. Slowly add flour to onion and garlic to form a roux.
4. Slowly add milk to roux until there are no more lumps.  Cook on medium heat, stirring often.
5. Puree broth and broccoli in blender. Add to soup base.
6. Add potatoes and carrots.
7. Add salt and pepper, and red pepper flakes if you choose to use them.
8. Simmer until thickens, stirring occasionally.
9. Stir in cheese until melted.

BLT Benedict

Back in September, I had the fun chance to spend a day in the city with some of my favorite girlfriends. We were celebrating a birthday, so of course, that had to involve delicious food! We went to an awesome breakfast/brunch place called The Bongo Room. It was a hecka long wait to get in, but it was well worth it... well, ok, I didn't love what I got. I STILL don't know what I was thinking!! BUT... But, what everyone else got looked incredible {& we did get 2 orders of sweet pancakes to share. Those were heavenly}!

One meal in particular caught my eye, and after trying a bite of my friends, I decided right then and there I would be recreating it at home very soon. And let me tell you... I was so glad I did. We LOVED it. In fact my husband went back and poached himself another egg because he couldn't get enough.

Since I totally just copied this from what I saw, there is no real recipe, but I will tell you what I did. If you like Eggs Benedict & Pesto, this is a must try!!

{also, I took the easy route and used store bought Hollandaise sauce, but I am sure this would be even better if you were to make it from scratch.}

BLT Benedict

Eggs {poached}

English Muffins

Spinach

Bacon

Tomatoes

Pesto Sauce

Hollandaise Sauce

Start by cooking your bacon. I wanted it to have some substance, so I purchased thick cut Applewood Smoked Bacon. Next, wash your tomatoes and spinach, slice tomatoes, and set aside.

Next prepare your poached egg. If you have never poached an egg before, it is incredibly easy. Much easier than I expected it to be the first time I tried it. And lets be honest, who cares if it doesn't look perfect?! Here is a basic instruction video to show you an EASY way to poach eggs:

While your eggs are cooking, prepare your sauce according to the package directions {of course if you are making homemade, I would start there instead of the bacon!}. Add in pesto sauce (to taste) and whisk. Toast your muffin and prepare it by layering spinach, tomato, and bacon on top. When your egg is ready, place it on top of the bacon, and pour a good amount of hollandaise on top. Eat while hot!

Really, its that simple folks. Like I said, no real recipe, just an idea and ingredients.

Now I REALLY want this.

Like, NOW! 

Andersen's Tuscan Tomato Soup

This is a recipe that can be found at "La Jolla Groves" restaurant in Prove, UT. An up and coming restaurant that celebrated it's one year anniversary in July. I have never been but it seems to me like a hit soup you would find at a hip sandwich, soup, and salad restaurant like Zupas. Of all places, mom pulled this recipe out of a Zion's Bank magazine. I totally loved it!



Makes 1 gallon

3 TBsp Olive Oil
2 large onions, small dice
5 cups diced and seeded tomatoes
2 cups chicken stock
1 1/2 cups heavy whipping cream
1 cup basil pesto
Salt and Pepper to taste

Heat oil in a medium-large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer. Simmer for 15 minutes to allow for interchange of flavors. Add whipping cream. Add pesto. Blend to desired consistency in a food processor or blender. Adjust seasoning with salt and pepper.

Breaded Cauliflower

I shared my memory of where I was when I found about about the 9.11 attacks on another site today and thought I would share here too. I can't believe it has been 10 years already. I was in 7th grade waiting in my classroom for school to start (the bus dropped us off 45 minutes early). My next door neighbor said she had heard that a plane flew through a building in NY just before we left home. I thought it was too weird to be true. A teacher came into our classroom crying and turned on the news, then we saw the 2nd plane hit. Shortly after, another girl who had family on the east coast, and I were called down to the main office. I was so scared because we couldn't get a hold of my grandpa and he was supposed to be at the pentagon that day. Due to another emergency at another office he wasn't there and his co-workers were late and they pulled up into the parking lot as the plane came down. Six hours later, my grandpa was finally able to get home (normally 20-30 min away). My grandma worked at the World Bank and she experienced bomb threats on a regular basis. As soon as she heard the news, she left her office which was about a block away from the white house. She said as she was driving home she looked in the rear view mirror and there was a mob of cars behind her. She said she felt like Moses parting the Red Sea and leading everyone through. It was a big relief for us but a lot of loss and sadness that day.

Where were you on 9.11? What was your reaction?


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This is similar in ingredients to this post but they taste quite a bit different.

1 head cauliflower, broken into florets (about 5 cups)
4 egg yolks
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon minced fresh parsley
1/2 teaspoon sugar
1/2 1 teaspoon salt
1/4 1 teaspoon pepper
1 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
3/4 cup butter


Minced fresh parsley, optional
Place cauliflower and a small amount of water in a skillet.  Bring to a boil.  Reduce heat; cover and simmer for 8 minutes or until crisp-tender.  Drain and set aside.


In a bowl, whisk egg yolks and seasonings.  Place bread crumbs and Parmesan cheese in a large resealable plastic bag.  Add a few florets at a time into the egg mixture; toss to coat.  


Using a slotted spoon, transfer cauliflower to crumb mixture; toss to coat.


In a skillet, melt the butter over medium-high heat.  Cook cauliflower in batches until golden brown, about 4 minutes.  Sprinkle with parsley if desired.


*I put the cauliflower on a plate covered with a paper towel to drain some of the butter after removing it from a skillet.


4-6 servings

My New Favorite Salad+Dressing

I am addicted to this stuff. I have made it so many times recently, it is starting to get a bit ridiculous. I don't know about you, but summertime doesn't make me want to roast a chicken and bake some winter vegetables {that's a total lie though cuz I did both of those things a few weeks ago!!}. But salads... and fruit... and popsicles. That's what I really want to eat all summer long.

That's why when I had this recipe at a baby shower back in May, I HAD to have the recipe. In fact, I have had the salad a number of times over the last few years, but I had never asked for the recipe. What was I thinking??

You can really do any combination you want for the salad itself, but I will tell you what I put in mine. Its Devine, just trust me on this one.

Sesame Seed Salad Dressing

1/4 Cup Olive Oil
1/4 Cup White Wine Vinegar
1/4 Cup Apple Cider Vinegar
1/4 tsp. Paprika
1/4-1/2 Cup Sugar
2 TBSP. Toasted Sesame Seeds

Combine all ingredients in a jar and shake it up! Refrigerate until ready to use!

The Salad Combo:
Spinach
Blackberries
Sliced Nectaries
Sliced Almonds
Thinly Sliced Purple Onion
Green Apple Chunks
Shaved or Grated Parmesan Cheese

& I occasionally add bacon pieces and craisins.
DELISH!!

Rice Salad

Please, look past the fact that my table cloth looks like it just went through a tornado, and enjoy the deliciousness of this salad.


I first had this salad last summer when I was visiting a friend in Salt Lake. Her mama invited us over for dinner, and I totally shoveled this stuff in. I LOVE it! It is a delicious mix of veggies, rice, and a saucey dressing. I find that it tastes great the 2nd day, but it is best enjoyed the day you make it. This salad has got so much going on that you can serve it as a meal by itself, or smaller portions can be a side dish.


{& if you are feeling particularly lazy, buy one of those rotisserie chickens and pull the meat off the bone. Or the prepackaged chicken strips would also work well!}

Rice Salad


Salad
1 Package Uncle Ben's Rice (or equivalent of another brand)
1 Cup Brown Rice (cook with chicken broth)
Juice of one Lemon
3 Chicken Breasts, grilled & sliced
4 chopped Green Onions
4 ounces Pea Pods, cut into thirds
1 Avocado, diced
1 Cup Pecans, chopped
1 Red Pepper, chopped
 
Combine and toss in a large bowl.
 Dressing
2 Cloves Garlic, minced
1 TBSP Dijon Mustard
1 tsp Salt
1/2 tsp Sugar
 1/4 tsp Pepper
1/3 Cup Rice Wine Vinegar
1/3 Cup Olive Oil
 
Combine and dress the salad. 

Roasted Chicken with Peppers

I've been a bit absent lately...

You see, we are moving, and moving is a pain in the rear end!!

So all the time I want to spend cooking, I end up spending on a lot of other horrible practical things.

But, don't worry, I have still been sneaking some real cooking in.

I mean after all, you can only eat animal crackers for so long before you start to feel disgusting and realize you need some protein in your diet...

and if its protein you need, then this is a recipe I would highly recommend!

Our friend Dave made this delicious chicken for us last summer.
I could smell it as we walked up 3 flights of stairs in their apartment complex, and I just hoped that it was coming from their apartment. I was very happy when they opened the door and I was enveloped by the smell of roasting chicken & balsamic peppers. Its one of those recipes that I requested while I was eating it. Come to think of it, I may have requested it about 4 times by the time I had cleared my plate! Hey, if I like it, I'm just gunna ask you for it until I get it!! I'm pretty persistent like that.

Roasted Chicken with Peppers

3/4 tsp. Salt, divided
1/2 sp. Fennel Seeds, crushed
1/2 tsp. Black Pepper, divided
1/4 tsp, Garlic Powder
1/4 tsp. Dried Oregano
4 Chicken Breasts, boneless/skinless, thawed
2 TBSP Olive Oil, divided
2 Cups Red bell Peppers, thinly sliced
1 Cup Yellow Bell Peppers, thinly sliced*
1/2 Cup Shallots, thinly diced
1 1/2 tsp. Fresh Rosemary, chopped
1 Cup Chicken Broth
1 TBSP Balsamic Vinegar

If chicken breasts are very thick, take them and place {one at a time} in a thick ziplock bag. Pound them until they have thinned out. You don't want really thick chicken for this recipe. Preheat oven to 450 degrees.

Heat a skillet over medium-high heat. In a small bowl, combine 1/2 a teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with most of the olive oil, and then sprinkle your spice rub all over it. Add about 1-2 teaspoons oil to your pan. Add chicken and cook for 3 or 4 minutes, or until browned. Turn once and cook other side for about 2 minutes. Arrange chicken in a 9x13 inch baking dish that has been lightly coated with cooking spray. Bake in preheated oven for 10-20 minutes, or until done when sliced.

Heat small amount of olive oil in the same pan {if more oil is needed}. Add your peppers, shallots, and rosemary & saute for about 4 minutes. Stir in chicken broth, making sure to scrape pan to loosen all the little brown bits. Reduce the heat and simmer for about 5 minutes. Increase the heat to medium-high and stir in balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for 3 minutes, stirring frequently. Immediately serve peppers over roasted chicken.

*Sometimes I use all red peppers. They are my favorite and what I usually have on hand.

Citrus Chicken Pasta Salad

Here is a colorful and delicious pasta salad. You can eat it with or without grilled chicken, but I prefer it with. It would be a great one to use your Margarita Chicken in. You can also have this cold as a side, or hot as a main dish!

Citrus Chicken Pasta Salad

Salad:
4 Cups Cooked Pasta {rainbow would be better but I was fresh out!}
1 Can Kernel Corn, drained
1/2 Red Pepper, cut in small pieces
1/2 Green Pepper, cut in small pieces
1 Can Black Beans, drained and rinsed
1 Small Can Sliced Olives, drained
Your Favorite Grilled Chicken

Dressing:
1/2 Cup Fresh Orange Juice
1/8 Cup Olive Oil
1/4 Cup Sour Cream
3 TBSP Fresh Lime Juice
1 tsp. Sugar
1/4 tsp. Cumin
1/8 tsp. Salt
1 {4 oz} Can Chopped Green Chilies
1 Cup Cilantro Leaves, loosely packed
Lime & Cilantro for Garnish

Make pasta according to package directions. Drain and rinse under cold water when cooked. Set aside and allow to cool.

Make dressing by blending all ingredients together. Put in cruet or tupperware and refrigerate until ready to use.

When ready to eat assemble salad {next time I will add jicama as well!!}, and either pour dressing over the top and mix well, or allow people to dress their own portions. Either option is great! :)

Carrots & Zucchini

This little side dish is so ridiculously easy that I don't even think I can really call it a recipe! But I do love this combination, so I wanted to share it here. We make this all the time because it is quick, tasty, and I almost always have these 2 veggies on hand. Love it!

Carrots & Zucchini

Olive Oil
Baby Carrots
Zucchini
Dill Weed
Fresh Parmesan Cheese, grated
Salt & Pepper


Boil the carrots so they are mostly soft {just a couple of minutes}. Meanwhile, wash and slice your zucchini. Heat a little bit of olive oil in a grill pan {or skillet} over medium heat. Add the zucchini & saute for a minute. Drain the carrots and add them to the zucchini and oil mixture. Cook until both veggies are done, but not too soft to enjoy!

Remove from heat and sprinkle dill and freshly grated parmesan on top. Add a small amount of salt and pepper to taste. Enjoy!

*You don't want mushy zucchini, so make sure your carrots are well boiled {but not too mushy!!} before adding them. The carrot/zucchini mixture should only be in the pan together for about 5 minutes.

Sweet Sausage Soup

here's another delicious & easy soup... I wish I wasn't still thinking about soup, but its just not quite warm enough to stop making them! 

I am really ready for Summer!! 

This is a very healthy soup, an you can easily switch around the veggies, or the protein. I prefer the turkey sausage because it is so much healthier than regular sweet sausage.

Sweet Sausage Soup

Serves 8 - 10

**FREEZES WELL**

1 (16 oz.) pkg. sweet Italian Turkey sausage, casings removed

1 onion, chopped

1 cup minced celery

1 cup minced carrot

3 (14 oz.) cans beef broth

2 (14.5 oz.) cans diced tomatoes

2 (16 oz.) cans red kidney beans, drained

1 (15.5 oz.) can great Northern beans, drained

1 1/2 cup dry ditalini pasta, cooked before adding

1 tsp. salt

1 tsp. pepper

1 tsp. oregano

1 tsp. basil

1 tsp. garlic

In a large Dutch oven (or stock pot), cook sausage, onion, celery, and carrot over medium-high heat until sausage is browned and crumbles. (I usually add more carrots and celery as well)

Drain well.

Stir in broth, tomatoes, and beans; & bring to a boil over medium-high

heat.

Reduce heat, and simmer for about 25-30 min. Add cooked pasta and seasonings.

Garnish with freshly grated Parmesan.

Creamy Mushroom Soup

Happy New Year!

Here's an awesome soup recipe to keep you warm on this cold New Year's Day {well its cold in Indianapolis where we are at the moment}!

The recipe originally comes from the Family Fun magazine. I make it basically the same way they do, but I think I just throw a few more veggies in... except for the mushrooms, ironically. My husband doesn't like mushrooms so I don't use as many as the recipe calls for. I think its delicious either way though! Also, the thyme in this recipe is really a MUST. It adds so much flavor and if you leave it out you will really be missing the glory of this soup.

Creamy Mushroom Soup

6 TBSP. Butter

1 Medium Onion

3 TBSP Flour

2 tsp. Salt

1 tsp. Pepper

6 Cups Chicken Broth

1/2 Lb. Mushrooms, sliced

1 Cup Celery, sliced

1 Cup Carrots, chopped

2-3 Cups Red Potatoes, quartered

1 Yellow Summer Squash, chopped

1 -1 1/2 Cups Frozen White Corn Kernels, mostly thawed

2 tsp. Thyme

2 Cups Light Cream

3/4 Cup Parmesan Cheese, grated {plus more for garnish}

2 Cups Chicken, cooked and cubed

Heat a large pot over medium-high heat and melt butter. Saute onions in melted butter for about 6 minutes, or until onions start to get tender. Stir in the flour, salt and pepper and mix, making a roux, until smooth. Add the broth slowly, whisking as you go. Turn up the heat up if necessary and bring the mixture to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn and thyme. Reduce heat to a simmer and cover the soup. Cook until vegetables are tender, about 20-30 minutes.

Add the cream, parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not boil. Ladle soup into bowls and sprinkle with additional parmesan if desired.

Soupa Ranchero

Is it just me, or does this bitter cold winter stuff make you want to eat soup and hot chocolate for almost every meal?! Hopefully it isn't too bad in your neck of the woods, but Chicago is FREEZING! Or, at least thats how it feels to me.

Anyway, I got this recipe from my good friend Meagan. She gave it to me in a vegetarian form, but we added chicken and used chicken broth... We loved it the way we made it, but I am sure it is equally delicious prepared without meat.

Soupa Ranchero

1 Med. Onion, diced
2 teas. Minced Garlic
2 TBSP Olive Oil
8 Cups Chicken Broth
8 Small Red Potatoes, skin on, quartered

2-3 Cups Cooked Chicken, cubed or shredded
1 Zucchini, chopped
1 Summer Squash, chopped
1 Can Corn
1 Can Diced Tomatoes (or fresh)
1 Can Garbanzo Beans
1 teas. Cumin
2 teas. Oregano
1/2 Bunch Fresh Cilantro, chopped

On the side:

2 Limes

Cheese

Sour Cream

Tortilla Chips

In a large stock pot, saute onion and garlic in olive oil until tender & onion is clear. Add chicken broth and potatoes. Cook on medium high heat until potatoes are soft. Turn down to medium/low heat and add remaining ingredients. Simmer for about 20 minutes, or until vegetables are cooked through {not soggy though}. Serve with quartered lime wedges & any other toppings you prefer. Perfect on a cold winters night!

Butternut Squash & Barley

Its been a while since I have posted, but I wanted to quickly share one of our new favorite Fall side dishes. I have made this multiple times over the last few weeks and we love it every time. it is healthy and filling, and perfect for this time of year. It may sound a little strange at first, but the combination of the tart apple, red pepper, and butternut squash really make for some great flavor. This is also a very cheap side dish and gives you the opportunity to use a grain you might not normally try!

Butternut Squash & Barley Mix

1/2 tsp. Sea Salt

1/2 Cup Barley, uncooked

1 TBSP Olive Oil

2 1/2 Cups Butternut Squash {or similar squash. I have also used Della Cotta}

1 Cup Onion, diced

1 Red Pepper, diced

1 Granny Smith Apple, peeled, cored, and diced

1 1/2 tsp Minced Garlic

3/4 tsp Dried Thyme

1/2 tsp. Black Pepper

1/3 Cup Chicken Broth

Bring 3 cups water and salt to a boil in a small saucepan. Add Barley and cover. Reduce heat to medium-low and simmer barley until tender, about 30 minutes.

Meanwhile, in a skillet over medium-high heat, heat olive oil. Add squash, onion, and red pepper. Cook, stirring often, until vegetables are browned and start to get tender... about 7-9 minutes.

Stir in apples, garlic, thyme, & pepper. Cook, stirring, until apple is almost tender, about 3 minutes. Stir in broth, scraping pan to get up any of the brown bits that have formed in the pan. Drain excess liquid from barley & discard. Add barley to the veggie mixture, toss over low heat to mix and coat & serve warm!

Apricot Chicken

This is a great recipe for our home because of all of the apricot jam we made with our neighbors apricots. Also, all of the ingredients can generally be found in our home at any given time. The recipe originally came from tasteofhome.com in 2007 as a microwave recipe. However, I never cook it in the microwave. It is just as easy, if not easier to do it on the stove. And it is oh so delicious!


1/2 cup apricot preserves
2 TBsp soy sauce
1 TBsp chicken broth or Sherry
1 TBsp vegetable oil
1 TBsp corn starch
1 TBsp minced garlic
1/4 tsp ground ginger
1 Lb boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
1/2 cup salted cashews
Hot cooked rice

In a large bowl, combine the first seven ingredients. Add Chicken and toss to coat. (I like to make this early in the day and then let it sit in the fridge). Cook on the stove top until the chicken is almost done, then add green peppers. Let it simmer for a minute or so longer. Next add cashews, then serve hot over rice.

Cucumber Limeade

If you have a garden that is overflowing with cucumbers, and you have already made enough salads to last a lifetime, here's another way to use up some of those delicious green veggies. I got this recipe from my friend Heather, who says they've been making it for years. How have I never heard of this idea? But don't worry, I have made up for the lack of cucumber limeade in my life. Enjoy this perfectly refreshing summer drink anytime, but its also a super easy and cheap drink to use for a baby/bridal shower.

Cucumber Limeade

1 Cucumber

1 Frozen Limeade {12 oz.}

1 Sprite Zero, 2 Liter*

Lots of Ice

Cut cucumber in thin slices. Place in large water pitcher and top with limeade and Sprite. Stir until limeade has dissolved. Add lots and lots of ice, and enjoy!

*{You can use normal Sprite as well. I use Zero because I don't notice any flavor difference, and the lack of extra sugar is a bonus.}