Sunday, February 17, 2019

Bay Scallop and Tarragon Chowder


Made a pretty large pot of this, thinking my husband would have several meals out of it. I was right; however, the meals were in one sitting. haha! I told him that is a compliment to the chef. :) Fantastic flavor with the scallops, potatoes, and tarragon all combined in one creamy bowl of chowder. No wonder it's already gone! 


- 2 tsp. olive oil
- 2 slices of bacon, cut small
- 1 large shallot, chopped small
- 2 cloves of garlic, minced
- 1/2 cup celery, chopped small
- 1, 8 oz. bottle all natural clam juice
- 1 1/2 cups low-sodium chicken broth, plus 1/4 cup (divided)
- 1/8 tsp. red pepper flakes
- salt and pepper to taste
- 1 1/2 cup petite red potatoes, cubed small
- 1/2 cup half and half
- 1 1/2 tsp. lemon juice
- 2 Tbs thickening agent (flour, cornstarch, arrowroot)
- 1 pound bay scallops
- 1 to 2 Tbs fresh tarragon

In a large soup pan or dutch oven, heat olive oil over medium-high heat. Add chopped bacon and cook until bacon is golden brown (about 3 to 5 minutes). Add shallots and garlic, and let cook for 2 to 3 minutes. Stir in celery and cook for another minute. Pour in clam juice and 1 1/2 cups chicken broth and stir. Add red pepper flakes, salt and pepper, and potatoes. Cook on medium heat about 10 minutes or until potatoes are tender. Pour in half and half and lemon juice. Bring to a boil. Pour the remaining 1/4 cup chicken broth into a small container and add 2 tablespoons of a thickening agent. Shake until mixed thoroughly. Pour thickening agent into soup. Stir until it begins to thicken and add then add scallops. Cook 1 to 3 minutes until scallops are done. Remove from heat and add tarragon. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"The best part of any meal is the company at the table." - Anonymous

Monday, January 28, 2019

Creamy Coconut Avocado Sorbet


Step aside Ben and Jerry's, there's a new frozen dessert in town! A much healthier choice without sacrificing taste! 


- 2 avocados, peeled and pits removed
- 1, 13.5-ounce can Thai coconut milk
- 1/2 tsp. salt
- 3 Tbs cocoa powder
- 1/4 to 1/2 cup pure maple syrup

In a food processor or blender, combine all ingredients except maple syrup and blend/puree until smooth. Add maple syrup, and blend until combined.

Transfer mixture to a freezer-safe container and place in freezer for several hours or until sorbet is set. Remove and enjoy with choice topping. For a printer-friendly version of this recipe, Click Here.

"Your life as a Christian should make nonbelievers question 
their belief in God." - Anonymous 

Thursday, January 24, 2019



Who are we kidding? We all know one of the best things about watching the Super Bowl is all the scrumptious food we get to devour! Here are a few amazing ideas for your Super Bowl party that will definitely score a touchdown with your friends and family! 


Butternut Squash Soup

Butter Chicken



Saturday, January 12, 2019

Instant Pot Butternut Squash Soup


Smooth, creamy, and satisfying! An easy Instant Pot recipe that is perfect for these cold-wintery months! 


- 2 Tbs olive oil
- 3/4 cup yellow onion, chopped
- 3 stalks celery, chopped
- 3 garlic cloves, chopped
- 24 oz. butternut squash, peeled, seeded, and chopped (I find the butternut squash that is already cubed and ready to go. #convenience)
- 12 oz. petite white potatoes (or golden potatoes), chopped
- 1 Tbs fresh sage
- 1 tsp. salt
- 3 cups chicken stock (or just enough to cover the veggies)
- 1/4 cup heavy cream

Set Instant Pot to sauté mode and add oil. Sauté onions, celery, and garlic until onions are a golden yellow and your home is filled with the most amazing aroma coming from the kitchen. :) Add squash, potatoes, sage, salt, and chicken stock. Stir and close lid. Turn valve to "seal" and set the Instant Pot on manual "high" mode for 15 minutes. Let it natural release for 10 minutes and then do a quick release (putting a towel over the vent). Open the lid carefully. Transfer everything to a blender. Blend until smooth. Add heavy cream and blend until combined. Serve with crackers, croutons, pepitas, sunflower seeds, or whatever you desire. Enjoy! If you'd like a printer-friendly version of this recipe, Click here.

"Keep calm, the Instant Pot is on!" - Anonymous 

Sunday, December 30, 2018

Instant Pot Butter Chicken


I was remiss in not staging this picture in a more appetizing way. With our rush to eat this magnificent Instant Pot Butter Chicken, I didn't even think about it. I quickly snapped a photo of my husband's plate before he devoured it. :)  Whenever you read a recipe and all of the ingredients sound so amazing and savory, it's definitely a recipe worth making. More than once. 


- 1, 14 oz. can diced tomatoes
- 3 cloves of garlic, chopped small
- 1 tsp. ground ginger
- 1 tsp. turmeric
- pinch red pepper flakes (more if you really like heat)
- 1 tsp. paprika
- 1/2 tsp. salt
- 1 tsp. garam marsala
- 1/2 tsp. cumin
- 1 lb. boneless skinless chicken breast (feel free to use thighs as well)
- 3 oz. butter
- 4 oz. heavy cream
- 1/3 cup cilantro

In your Instant Pot, add all of the ingredients, except for butter, cream, and cilantro. Select manual, and cook at high pressure for 9 minutes (for thicker chicken breasts). After it's done, let the steam natural release for about 5 minutes, and place a towel over the release vent and do a quick release. Remove chicken and set aside (*you can make sure the chicken is done by inserting a food thermometer into the thickest part of the breast. It should read at least 165 degrees Fahrenheit.)

Transfer diced-tomato mixture to a food processor, or blender. Pulse until most of the mixture is smooth (a few lumps of diced tomatoes are yummy). Add butter, cream, and cilantro and stir until combined. Plate chicken over cauliflower rice, zucchini noodles, or rice; and spoon savory sauce on top. Eat up, enjoy, and go back for seconds! If you'd like a printer-friendly version of this recipe, Click Here

"The best part of any meal is seconds." - Anonymous