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