Wednesday, September 26, 2018

Pasta, Chickpea, and Chicken Soup with Pesto


Adding a spoonful of homemade pesto and a pinch of parmesan cheese to a bowl of this soup before eating elevates the flavors so much, you find yourself going back for a second bowl. :) 


- 8 Tbs olive oil, divided
- 1 cup chopped leeks
- 1 cup chopped carrots 
- 6 cups chicken broth or homemade bone broth
- 1 tsp. salt
- 1 tsp. pepper
- 1 cup orecchiette pasta
- 2 cups shredded or chopped chicken breasts or rotisserie chicken
- 1, 15 oz. can chickpeas, drained and rinsed
- 1 Tbs lemon juice
- 1/3 cup raw almonds
- 1 cup packed fresh basil leaves
- 3/4 cup flat-leaf parsley

Heat 1 tablespoon olive oil in a large sauce pan over medium-high heat. Add leeks and carrots and let sauté for about 5 minutes, stirring often. Add broth, salt and pepper. Let simmer about 10 minutes until leeks and carrots are tender. 

Bring broth to a boil and add orecchiette. Stir occasionally, until almost tender, about 10 minutes. Reduce heat and stir in chicken and chickpeas, and cook until pasta is tender and chicken and chickpeas are heated through. Remove from heat. 

Meanwhile, combine lemon juice, almonds, basil, parsley, and remaining 7 tablespoons of olive oil in a food processor. Process until smooth. Serve soup topped with a spoonful of fresh pesto and enjoy! If you'd like a printer-friendly version of this recipe, Click Here

"The fall season brings beautiful leaves, cozy sweaters, 
and hot flavorful soups." - Me

Sunday, September 2, 2018

Spinach and Artichoke Stuffed Salmon


Spinach and artichoke dip? Yes please!!! This incredible pan-seared stuffed salmon is so quick and easy to make, not to mention, completely mouthwatering!


- 2, 6 ounce wild-caught salmon
- 2 Tbs olive oil
- salt and pepper
- Spinach and artichoke dip (you can find many recipes to make this homemade, or if you're in a time crunch, buy it already prepared.)
- 1 Tbs butter

In a large skillet, add olive oil and heat over medium-high heat. Sprinkle salt and pepper on each salmon. With a sharp knife, cut a slit on the side of each salmon to create a pocket. Fill pocket with two tablespoons of spinach and artichoke dip. Place salmon in the skillet, skin side down, and let it sear for about 4 to 5 minutes. Carefully turn over and add 1 tablespoon of butter. Let cook another 2 minutes (or until salmon done to your liking). Remove salmon to a plate and enjoy with a few side dishes! The sides in this picture are mashed yellow cauliflower and sautéed asparagus. For a printer-friendly version of this recipe, Click Here.

"Remember, you only live once. Take care of your body so your 
journey will be a long one." - Anonymous

Friday, July 13, 2018

Basil Hummus


Thanks to our daughter for this delicious basil hummus recipe, my husband and I have our dinner for tonight! Addicting and healthy.... just what I love! 


- 2 cans of chickpeas (garbanzo beans), drained
- 1, 8 oz. jar artichoke hearts, drained
- 1/2 to 3/4 cup fresh basil 
- 1 Tbs white wine vinegar
- 1 Tbs lemon juice
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 garlic cloves
- 1/4 cup olive oil

Blend all ingredients, except olive oil, in a food processor and process until smooth. Slowly drizzle in olive oil while the processor still running. Enjoy!!! 

If you'd like a printer-friendly version of this recipe, Click Here.

"A garden is not a garden without fresh herbs!" - Anonymous 

Tuesday, May 29, 2018

White BBQ Chicken Grilled Cheese Sandwich


Move over regular grilled cheese, there's a new sandwich in town, and it comes with the tastiest homemade white BBQ sauce that will have your palate dancing for joy! 


- 1 Tbs butter
- 2 slices bread (I used 12-Grain bread)
- 2 slices gouda cheese
- 1/4 to 1/3 cup pulled cooked chicken (I tore up a rotisserie chicken. Mmmm!)
- 1 to 2 Tbs white BBQ sauce (see recipe below)

White BBQ Sauce: (refrigerate leftovers for future sandwiches!)

- 1 cup mayonnaise
- 1 Tbs white wine vinegar
- 1 Tbs onions, diced
- 1 Tbs jalapeños, diced
- 2 Tbs water
- 1/2 Tbs Dijon mustard
- 1/2 tsp. salt
- 1 tsp. sugar
- 1 tsp. Worcestershire sauce 

Heat a large skillet over medium heat. Butter one side of each slice of bread and place one slice in the skillet, buttered side down. Top with cheese, chicken, and one to two tablespoons of the white BBQ sauce. Place the other slice of buttered bread on top, butter facing up. Grill until golden brown on both sides. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"The best things in life have sauce on them." - Anonymous

Tuesday, February 20, 2018

Chicken, Shrimp, and Rice Stew


This flavorful stew boasts both rich hearty flavors yet tastes light and fresh all at the same time. Using basmati rice that has been broken into very small pieces by a food processor, it becomes a thickening agent for this dish, turning soup into a creamy stew in minutes.


- 1 lb. boneless skinless chicken breast, cubed
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Tbs fish sauce
- 2 Tbs olive oil
- 1/2 of a large onion, chopped small
- 2 tsp. garlic, minced
- 1 tsp. ground ginger
- 1 cup basmati rice
- 8 cups water
- 1 cup bok choy, chopped
- 3/4 cup bok choy leaves, chopped
- 2 cups frozen  peas
- 1 lb. medium to large cooked shrimp, (cut in half)
- 3/4 cup cilantro, chopped
- 1/2 cup scallions, chopped small
- 2 tsp. fresh lime juice, optional

Place chicken in a large bowl. Sprinkle with salt, pepper, and drizzle with fish sauce. Set aside.

In a mini food processor, spice grinder, or coffee grinder, add basmati rice. Process until the rice is broken into very tiny pieces. Set aside.

Heat a large stock pot or dutch oven on the stove over medium heat. Add olive oil. Add onions, garlic, and ginger. Cook until fragrant and the onions and garlic begin to brown (about 2 minutes). Add the chicken. Stir until chicken is browned and almost done, with a touch of pink still left in the middle of each piece. (Continuing to cook the soup will finish cooking the chicken). Add rice and water, stirring often, so the rice doesn't stick to the bottom of the pot. Increase the heat to high, bring to a boil, and cook about 5 minutes. Reduce heat to medium, and continue cooking until rice is tender and liquid has thickened. Stir in bok choy, bok choy leaves, and peas. Cook until the chopped bok choy are tender. Add shrimp, cilantro, scallions, and lime juice. Cook until heated through. Enjoy! 

If you'd like a printer-friendly version of this recipe, Click Here.

"The only real stumbling block is fear of failure. In cooking, you've got 
to have a what-the-hell attitude." - Julia Child