Creamy Chicken Soup

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This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.This is the time of year I love to cook big meals. Gone are the days of endless fresh and local produce choices. Winter time in the Pacific Northwest is a time when most everything stops growing and we have to rely on what I consider the basics for my fruit and vegetables. That is why I’m especially fond of hearty soups. Not only do they incorporate lots of fresh veggies, but they are so comforting and satisfying, its easy to forget that we still have many cold and wet months ahead of us before the local produce makes its way back.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.This time of year I love stocking my freezer with prepared meals. I don’t know if it has to do with the possible threat of getting stuck at home because of that once a year snow storm, but it just makes me so happy to cook meals in big batches and store them for another day. This soup is a perfect freezer meal because you can double or triple the batch and then just freeze what you don’t plan on eating that night for another day. Not all soups, especially ones with pasta, freeze that well. This soup, however, does.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.I prefer to use chicken thighs because the meat is so flavorful and it shreds really well. Even though I add a bit of olive oil to my pan, the chicken almost always sticks. Have no fear… the part that sticks to the bottom is the best part!  I use a little white wine to release all of that wonderful flavor and I can definitely taste it in the final soup. I prefer to chop all of my veggies by pulsing them in the food processor. Not only does that save me time, but I think having a wide variety of sizes, from minced to chopped, not only enhances the texture of the soup but also the taste.  I also continue to use the same pot to cook the chicken, then the vegetables, then the roux which turns into a cream gravy and then eventually the soup. By keeping all the ingredients going in the same pot, you don’t lose any of those wonderful flavors along the way.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.

5.0 from 1 reviews
Creamy Chicken Soup
 
Prep time
Cook time
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This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.
Author:
Recipe type: main
Yields: 6 servings
Ingredients
  • 1 pound skinless chicken thighs
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 5 T butter, divided
  • 1 onion, minced
  • 4 celery stalks, diced
  • 2 large carrots, peeled and diced
  • 3 cloves garlic, minced
  • 6 T flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 4 cups chicken broth
  • 1 teaspoon salt, to taste
Instructions
  1. In a heavy bottom dutch oven over medium high heat, cook chicken thighs in olive oil for about 15 minutes, flipping once. Remove from heat and allow to cool slightly on a plate. The chicken likely stuck to the pan. Deglaze the pan by adding the white wine over low heat and scraping the bottom of the pan until all of the cooked bits have been loosened. Transfer the cooked chicken bits in white wine to a separate cup.
  2. Add one tablespoon of the butter to the dutch oven and and set heat to high. Add onions, celery and carrot and allow to cook until slightly golden brown while stirring only occasionally for a total of about 10 minutes. While vegetables are cooking, shred chicken meat. When vegetables have finished cooking, remove them from the dutch oven and set them on the same plate as the chicken.
  3. Return the pan to the stove and melt the remaining 4T of butter over medium high heat. Add the garlic and allow to cook for about a minute, then add the flour and stir to combine to make a roux. Allow to cook for a few minutes until fragrant.
  4. Add the milk and heavy cream to the roux and whisk constantly until thoroughly mixed. Allow to cook while constantly whisking until thickened. Whisk in the chicken broth. Add shredded chicken and cooked vegetables to the broth and stir. Add salt, to taste, and pepper, as desired.
  5. Serve with a warm crusty bread or some rosemary crackers.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.
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Cranberry Fizz

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Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love.

Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love.I’m a huge fan of easy cocktails. When I go to a fancy bar and look at the amazing combinations of flavors and bizarre concoctions they come up with, I realize the drinks I make at home simply can’t compare. What I do make, however, are simple drinks that taste good. What more do you need, really?

Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love. If you want a fancy drink with black walnut bitters and habanero infused absinthe, you’re best bet is to visit any of the trendy bars in Portland, Oregon. You’ll never see me come up with something crazy like that. What you will see are drinks like this Cranberry Fizz.

Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love.This tart and tasty cocktail starts with 100% cranberry juice, fresh orange juice, and sugar. I basically make a simple syrup by cooking these things together, but I take it a step farther and continue cooking until I end up with a thick ruby red syrup.

Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love.You can turn this into a non-alcoholic mocktail like I did for my kids by just mixing this syrup with sparkling water, or in my case sparkling cranberry lime water. That, all by itself, is downright delicious. If you’re looking to make a cocktail, however, an ice cold shot of vodka does the trick.

Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love.Just to make this drink extra pretty, I love freezing fresh cranberries in ice cubes. When you add a few cranberries and only fill the ice cubes wells half way up and let them freeze, you can top them with more water and freeze in order to get the cranberries to get frozen in the middle. Enjoy!

Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love.

Cranberry Fizz
 
Prep time
Cook time
Total time
 
Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love.
Author:
Recipe type: Drinks
Yields: 2 drinks
Ingredients
  • 1 cup unsweetened cranberry juice
  • 1/2 cup granulated sugar
  • juice from one orange
  • 2 shots vodka
  • 12 ounces sparkling water
Instructions
  1. In a medium saucepan over medium heat, combine cranberry juice, sugar, and orange juice and cook until reduced by half while swirling occasionally, about 15 minutes.
  2. Store in refrigerator until ready to use.
  3. To make cocktail, combine sweetened cranberry syrup with vodka. Mix well. Divide between two ice filled glasses. Top with sparkling water.

Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love.
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Pressure Cooker Potato Leek Soup

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When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

Baby, I don’t know about where you live, but it’s cold outside. At least, its been cold for the last week or so here in Portland. Allow me to use this opportunity to explain what happens when the weather goes bad in this fantastic city of mine. Don’t let the sarcasm fool you – I probably couldn’t love Portland more. But the weather + city’s reaction thing simply blows. my. mind.  Here we are last Wednesday evening. The forecast was saying that we were going to get between 1″ and 3″ of snow on Thursday. It takes me 20 minutes to gas up my car and 45 minutes to pick up my kids (normally a 15 minute drive). This is all because everyone is worried about the pending “snowpocalypse“. They even canceled school based on the forecast. The forecast, people! It finally did begin to snow at noon on the dot on Thursday, but seriously? Anyway, before I started my rant, the point was that the weather was cold. And when the weather is cold, all I want is soup. Not so much a brothy healthy soup. No. I want a creamy healthy but kinda naughty comforting soup. This one fits the bill. Healthy? Leek, onion, broth – check. Naughty? Potatoes, bacon, heavy cream – CHECK!

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

Now, if you ever tell me to make a soup with bacon and then proceed to tell me to add the cooked bacon to the soup and simmer I just might take that dirty spoon you’ve been stirring said soup with and knock you right upside the head. I cannot stand soup with bacon floating in it. Do you know why? Its because when you take perfectly crisp cooked bacon and soak it in hot liquid, not-so-good things happen. That wonderful chewy fat gets all white and floppy. Gross. No, the only time I ever put bacon IN my soup is when I plan to blend it up like I did with this soup. Then, the rest of that wonderful bacon gets sprinkled on top at the end. Don’t soak your bacon, friends.

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

I have to tell you, every time I tell my kids what I’m making for dinner I get an astounding and whiny “Nooooooo, grossssss!”. Then they eat it. And they love it. This soup was one of those recipes. I love cooking meals in my electric pressure cooker. Whether you have an instapot or one like mine, its a lifesaver on busy weeknights and is quickly kicking the old crockpot to the curb (in my house anyway). Enjoy!

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

I used bacon ends and pieces for this soup. Check out the most perfect way to cook these little morsels below:

 

3.0 from 1 reviews
Pressure Cooker Potato Leek Soup
 
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When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.
Author:
Recipe type: soup, main dish
Yields: 4-6 servings
Ingredients
  • 8 ounces bacon, chopped
  • 1 tablespoon olive oil
  • 1 very large leek, white portion only, sliced and washed well
  • 1 yellow onion, peeled and chopped
  • 2 large yukon gold potatoes, peeled and chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper
Instructions
  1. In a heavy bottom pot, cook the bacon starting over high heat and then gradually reducing to low as it browns. Transfer cooked bacon to a paper towel lined plate. Discard excess grease but do not wash pot out.
  2. Add the oil to the pressure cooker and heat on your sautee or browning setting. Add the leeks and onion, and stir for 4 minutes.
  3. Add the potatoes and chicken broth. Close and lock the lid. Cook for 5 minutes at high pressure. Release pressure using the quick release method - be careful, there will be a lot of steam.
  4. Puree the soup in a blender until smooth. Place into the pot where you cooked the bacon. Add the cream and herbs and then season with salt and pepper. It will need a fair amount of salt, but taste as you go.
  5. To serve, ladle soup into a bowl and then top with a handful of crisp bacon pieces.

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.
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Upside Down Cranberry Coffee Cake

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Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed BUNN coffeemaker coffee for the perfect breakfast this holiday season.

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

I went a little crazy with the photos in this post. Why, you ask? Well, because I just got a brand new coffee maker!  And its not just any coffee maker, its the BUNN HB Coffeemaker!  There was nothing wrong with my last coffee maker. That is, actually, I didn’t think there was anything wrong with it until I drank my first cup of freshly brewed coffee that my new BUNN made. What a difference!

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

You see, this BUNN HB Coffeemaker lets you find your inner barista and creates a perfect, smooth tasting cup of coffee.  The BUNN HB Coffeemaker brews to professional standards every single time. I wanted to understand why this coffee maker is so unique so I went to the website which explains why the BUNN HB Coffeemaker is not your typical coffeemaker.

Most typical drip coffeemakers heat the water at an inconsistent temperature and then slowly “burp” or “spit” the water over the grounds. The result is often bitter tasting coffee.

What makes this 10-cup programmable coffeemaker unique is the professional grade Heat & Release Technology™ in the brewer uses a digital thermometer to precisely measure water temperature to the ideal brewing temperature (between 197.6º F and 204.8º F). Only once the water has reached the ideal temperature is it then released over the grounds. The commercial style, lime-tolerant 6-stream sprayhead is designed to shower the grounds for maximum turbulence- the effective interaction of hot water and coffee grounds. The coffeemaker maintains the ideal contact time between the water and coffee grounds for proper extraction.

It’s unique brewing process has qualified it to meet the Specialty Coffee Association of America’s (SCAA) professional standards and only 10 coffeemakers have received this distinction. The BUNN Coffeemaker has beautiful design features including curved lines, a free hanging funnel, and stainless steel accents for a modern aesthetic.

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

So, basically, you get to bring professional brewed coffee right to your kitchen with BUNN because it effortlessly creates a perfect cup of coffee just like your favorites brewed your local coffeehouse, restaurant or café.

I was so excited about getting my new coffee maker that I wanted to make a sweet treat to go with it and my husband suggested coffee cake. Normally, his suggestions can be pretty far out there, but sometimes he picks a real winner. Yes – coffee cake. Why didn’t I think of that? Of course, I had to put my own spin on it plus I had to use up the extra cranberries in my refrigerator, so that’s how we ended up with Upside Down Cranberry Coffee Cake.

I couldn’t wait to try my first cup of coffee brewed in my new BUNN Coffeemaker. I had already had my first cup of coffee from the old coffeemaker at 3:30am this morning (don’t ask – long story) so I was able to compare apples to apples. Or, I suppose I could say coffee to coffee.  I used the same exact kind of coffee and drank it the same way – with a splash of half and half. WOW – what a difference. I kid you not, the difference in temperature, quality and taste was incredibly noticable. Even my husband, who normally can’t even tell if we’re eating chicken or beef for dinner, was able to notice that the coffee brewed in our new BUNN was remarkably better.

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

Can you imagine how good this would be on Thanksgiving morning? Or on Christmas morning? Or on Sunday morning? Or right now?

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

And you simply can’t have coffee cake without an excellent cup of coffee, right? Right.

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

Treat yourself or someone you really care about to a new BUNN HB Coffeemaker. You can order one at Williams Sonoma. While you’re doing a little online shopping at one of my favorite stores, keep in mind that I love to cook (hint hint).

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Upside Down Cranberry Coffee Cake
 
Prep time
Cook time
Total time
 
Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.
Author:
Recipe type: breakfast
Yields: 8 servings
Ingredients
Topping:
  • 2/3 cup packed brown sugar
  • 1/2 cup (1 cube) butter
  • 2 cups (about 8 ounces) fresh cranberries
  • 3/4 cup chopped pecans
  • 1 tablespoon orange zest
Cake:
  • 1/2 cup butter, room temperature
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon orange zest
  • 1 1/2 teaspoons ground cinnamon or pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees F. Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, dried cranberries, orange zest, baking powder, baking soda, cinnamon and salt. Set aside.
  2. In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then add cranberries, pecans, and orange zest, stir, and pour into bottom of springform pan. Do not overcook the sugar mixture.
  3. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
  4. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.
Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.
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Pressure Cooker Butternut Squash with Sage Brown Butter

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Creamy and healthy Pressure Cooker Butternut Squash with Sage Brown Butter is not only quick and easy to make, but it is the perfect fall season side dish.

Creamy and healthy Pressure Cooker Butternut Squash with Sage Brown Butter is not only quick and easy to make, but it is the perfect fall season side dish.

If you haven’t noticed lately, I’m kind of in love with my electric pressure cooker. I was so afraid to use the darn thing when I first got it. I kept imagining the lid blowing off or something like that. Now that I’ve used it at least a dozen times, maybe more, I’m totally at ease cooking with it and it has quickly become my favorite kitchen appliance. Sorry KitchenAid Stand Mixer – you will always be near and dear to my heart, but I have a new kitchen toy to play with.

As much as I love summer, I am usually so incredibly sick of it by the end of August. All of my internal instincts are craving the cooler nights, the darkening leaves, and all of that darn cooking that happens in the fall. We all break out our slow cookers and our pressure cookers and our roasting pans and just go to town. I was never fond of squash while growing up, but I’ve really started enjoying it in my older years. Know what else I used to detest but now love? Fresh sage. I don’t know what it is about that velvety herb, but when you slice that stuff up super thin and crisp it up in brown butter – oh my! This side dish really couldn’t have been easier to make, and was perfect along side the pork chops and sweet potato gnocchi I made! Enjoy!!!

Creamy and healthy Pressure Cooker Butternut Squash with Sage Brown Butter is not only quick and easy to make, but it is the perfect fall season side dish.

Pressure Cooker Butternut Squash with Sage Brown Butter
 
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Creamy and healthy Pressure Cooker Butternut Squash with Sage Brown Butter is not only quick and easy to make, but it is the perfect fall season side dish.
Author:
Recipe type: side dish
Yields: 4 servings
Ingredients
  • 1 whole medium sized butternut squash
  • dash of fresh nutmeg
  • 4 tablespoons butter
  • 8 fresh sage leaves, sliced into thin ribbons
Instructions
  1. Peel squash, remove seeds, and cut into 1" chunks.
  2. Add 1 cup of water to the pressure cooker. Add the rack to the pressure cooker and set squash pieces on top. Cook squash on high pressure for 10 minutes and then use the quick release method to release the steam. Drain off any water and mash the squash. Add the fresh nutmeg.
  3. While the squash is cooking, you can make your sage brown butter sauce. In a sauce pan over medium heat, heat the butter and the sage while stirring frequently until the butter starts to create brown solids.
  4. To serve, pour the sage brown butter over the mashed squash. Season with salt and pepper, as desired.

Creamy and healthy Pressure Cooker Butternut Squash with Sage Brown Butter is not only quick and easy to make, but it is the perfect fall season side dish.
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Blood Orange Bars

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Less tart than your traditional lemon bars, Blood Orange Bars taste more like an orange flavored short bread cookie and are considered highly addictive.

Less tart than your traditional lemon bars, Blood Orange Bars taste more like an orange flavored short bread cookie and are considered highly addictive.

I’m a lucky girl in so many ways. I could probably devote this entire blog to things that I am grateful for without even mentioning food, but when you add in food-related things that I am grateful for you’ll find that I’m never at a loss for words. Today’s blessing I shall talk about?  Pasture-raised organic-fed backyard happy chicken eggs. If you’ve ever had one, you’ll know exactly what I’m talking about. Yolks so bright orange you’ll need to squint to marvel in their beauty and you’ll mistake them for the sun. Yolks so creamy you need a spatula to scrape them from the bowl when making scrambled eggs. Yolks so large you’ll wonder how they fit into the shell. Once you get a taste of these beautiful, multi-colored, hard shelled, no-two-eggs-look-alike little gems, you’ll never be able to go back to those pale-yellow-yolk thin-shelled with a big nasty white thing in the middle grocery store eggs.

Less tart than your traditional lemon bars, Blood Orange Bars taste more like an orange flavored short bread cookie and are considered highly addictive.

Why am I going on and on about eggs and blessings, you might ask?  Well, I’m fortunate enough to have a past co-worker of mine deliver eggs like this directly to my door each and every week for half the cost of what they go for at the farmer’s market and this beautiful dozen shown above was given to me by yet another co-worker, CJ (aka super cool dude). You see, when you live in Portland, its not uncommon to know people with backyard chickens (or to see someone walking a goat or walking downtown in a batman costume for that matter), and I consider myself beyond lucky for knowing such people. I wanted to thank CJ for giving me 4 dozen of these beauties so I decided to make him some blood orange bars.  I think he is still waiting on the creme brulee I promised him though…

Less tart than your traditional lemon bars, Blood Orange Bars taste more like an orange flavored short bread cookie and are considered highly addictive.

If you’ve ever had a traditional lemon bar or a variation like strawberry rhubarb lemon bars, you’ll know that the top is a tart and sweet custard-like concoction and it sits happily on a shortbread crust. I decided to add some zest to the crust as well as the filling and I wholeheartedly agree that was a solid decision. You must do that as well. You can substitute any kind of citrus in this recipe, but I just think the blood oranges are so darn pretty. Enjoy!

Less tart than your traditional lemon bars, Blood Orange Bars taste more like an orange flavored short bread cookie and are considered highly addictive.

Blood Orange Bars
 
Prep time
Cook time
Total time
 
Less tart than your traditional lemon bars, Blood Orange Bars taste more like an orange flavored short bread cookie and are considered highly addictive.
Author:
Recipe type: dessert
Yields: 12 servings
Ingredients
crust:
  • 2 cups sifted all purpose flour
  • 1/2 cup sugar
  • 1 cup butter, room temperature
  • 1/4 teaspoon salt
filling:
  • 4 large eggs, beaten
  • 1 1/2 cups sugar
  • 2/3 cup blood orange juice
  • 1/4 + 1 tablespoon cup flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon blood orange zest
  • powdered sugar (for dusting)
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, mix together flour, powdered sugar, and butter until it clings together. Press evenly into a 13x9 inch pan. Bake for 20-25 minutes or until lightly browned. Remove from oven and allow to cool.
  3. While crust is cooking, beat together the eggs, sugar, and blood orange juice. Sift the flour and baking powder together and add to the flour mixture along with the blood orange zest. Mist until combined. Pour over the cooled crust.
  4. Bake for an additional 25 minutes.
  5. Allow to fully cool and sprinkle with powdered sugar. Cut into bars.

Less tart than your traditional lemon bars, Blood Orange Bars taste more like an orange flavored short bread cookie and are considered highly addictive.
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10 Best Soup Recipes

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Winter ain’t quite over yet, so I’ve rounded up 10 of the Best Soup Recipes to keep your family warm, well fed, and happy with the best known comfort food.

Winter ain't quite over yet, so I've rounded up 10 of the Best Soup Recipes to keep your family warm, well fed, and happy with the best known comfort food.

Can you believe its March already? I can’t. Not one bit. Some of you know I blog for fun and I have a full time bread & butter (get it? food reference?) career that has nothing to do with food blogging. Well, it turns out February is the busiest month out of the entire year at my real job. I won’t go into too much detail about what I do for a living because I tend to keep some things rather private because, of course, all the crazies out there look at soup recipe round up blog posts for personal information that they can use in all sorts of creepy ways, right? My point being that if you’re going to have a single month be crazy busy and stressful at work, February is pretty much ideal. I mean, its not summer time where I’d rather be outside grilling, at the park, on a hike, on a bike, at the coast, (and this list could go on and on and on).  Its not fall where we’re getting the kids settled into a new school year and I’m not in full blog mode which so happens to be early fall all the way through Christmas because that’s when everyone, myself included, likes to put on our comfy clothes and create masterpieces in the kitchen. Lastly, its not spring, when the days start to get longer, the flowers start to bloom, and I start to come out of my seasonal depression funk and remember that life ain’t so bad after all. No – if I could pick a single month that would be crazy hard and stressful at work, it would definitely be February, which is probably reason #43 why I love my full time career so much.

Now that you have all the background on how stressful my life was last month, you may 1) forgive me for the lack on new content on my site and 2) explore all these yummy soup recipes. Soup is what kept my family full with homecooked meals this past month when I was too tired and stressed out to think of anything new. I just took out the frozen turkey broth I had made after Thanksgiving and made my leftover turkey and wild rice soup.  I also used up some frozen beef stock that was in the freezer and made my favorite winter minestrone. Twice. Bottom line: soup is good food.

Winter ain't quite over yet, so I've rounded up 10 of the Best Soup Recipes to keep your family warm, well fed, and happy with the best known comfort food.

sicilian-chicken-souSicilian Chicken Soup, A Dash of Sanity

Chicken Posole - Love BakesSlow Cooker Chicken Posole, Love Bakes Good Cakes

Chicken Tortilla - Self ProclaimedChicken Tortilla Soup, Self Proclaimed Foodie

Roasted Parsnip - FoodnessRoasted Parsnip Soup, Foodness Gracious

Chicken Enchilada - Tried and TastyCopycat Chili’s Chicken Enchilada Soup, Tried and Tasty

Slow Cooker Meatball - Mommy HatesSlow Cooker Meatball Soup, Mommy Hates Cooking

Barley Soup - Val's KitchenSlow Cooker Vegetable Beef Barley Soup, From Valerie’s Kitchen

Lasagna Soup - EazyPeazyLasagna Soup, EazyPeazyMealz

New England Clam Chowder - Wine and GlueNew England Clam Chowder, Wine and Glue

Tomato Noodle Soup - Around My FamTomato Noodle Soup, Around My Family Table

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Easy Bean and Bacon Soup

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If you’re looking for a hot, hearty, comforting meal, this Easy Bean and Bacon Soup is sure to satisfy.

If you're looking for a hot, hearty, comforting meal, this Easy Bean and Bacon Soup is sure to satisfy.

I love a good hot soup, especially during the cold and wet winter months. I always have some homemade roasted beef broth stored away in my freezer for when I want to make an easy soup like this one. You can certainly use a store bought beef broth, but if you have your own homemade liquid gold, the result will be that much more amazing. I’m not much one for a real chunky soup, however. I’m the same way with chili. I prefer a thicker broth, which is why I get my potato masher out and squish everything up real nice before serving. Its still soupy, just not as chunky.

If you're looking for a hot, hearty, comforting meal, this Easy Bean and Bacon Soup is sure to satisfy.

Did you notice my Harry & David cup? Its my most favorite mug and I have my morning cup of coffee in it almost every day. Turns out it works quite well with a comforting serving of a hearty soup too! I absolutely love bacon in soups, but I can’t stand it when the bacon gets all floppy and gross. For this particular soup, I hold off on adding the crisp bacon until the very end so that it stays crisp, but you still get that delicious bacon flavor because you cook your veggies in the bacon grease. YUM!

If you're looking for a hot, hearty, comforting meal, this Easy Bean and Bacon Soup is sure to satisfy.

Easy Bean and Bacon Soup
 
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Author:
Recipe type: main dish
Yields: 2-3 servings
Ingredients
  • 8 ounces bacon ends and pieces, cooked
  • 1 small onion, diced
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 1 (15 ounce) can black beans, drained and rinsed (I used Trader Joe's Cuban Black Beans)
  • 1 (14 ounce) can plum tomatoes, with juice (I used half of a 28 ounce can)
  • 1 1/2 cups beef broth
  • 1 teaspoon salt
  • pepper, as desired
Instructions
  1. Cook bacon according to post instructions. Set cooked bacon aside on a paper towel to drain and reserve a tablespoon of the bacon drippings.
  2. Saute the onion, celery, and carrot in the bacon grease over medium heat, stirring occasionally, until slightly brown, 5-8 minutes.
  3. Add all remaining ingredients except for the bacon. Cook over medium heat 20-30 minutes until the veggies are nice and tender.
  4. Use a potato masher to mash the soup. This will thicken it up and make it more stew-like.
  5. Top with bacon.

 

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Perfect Pot Roast

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A mouthwatering Perfect Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner best enjoyed during the winter.

A mouthwatering Perfect Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner best enjoyed during the winter.

I’m a pot roast lover. But, like most foods, I’m very particular about the quality of my pot roast as well as how its prepared. For example, I have nothing against making the pot roast in the crockpot. I do it often and that thing is a real life saver on a busy weekday. I do, however, like to pretend on occasion that I’m living in a Little House on the Prairie where I can slowly braise a tender chunk of meat and serve it up to my family for dinner. If only I had a nice set up to cook this meal over the fire as opposed to using my oven. Oh well. Close enough.

A mouthwatering Perfect Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner best enjoyed during the winter.

To properly make this recipe, you need a really good dutch oven. Something cast iron that can properly brown your hunk of meat on the cooktop and then slowly braise the meat in the oven while covered with a heavy lid. Mmmmmm.

A mouthwatering Perfect Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner best enjoyed during the winter.

Of course, half of what makes this meal so amazing is that it was made with homemade slow roasted beef stock. That stuff is like liquid gold and will transform any soup or stew into a meal that will never allow you to go back to store bought beef broth.

A mouthwatering Perfect Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner best enjoyed during the winter.

This meal is so perfect with a crisp green salad and some hot crusty bread with a big pad of butter on the side. Don’t you just want to eat a big bowl of this while sitting in your cabin looking out the window at the snow fall? I don’t have a cabin nor do I live in an area where we get regular snow fall, but a girl can dream, can’t she?

A mouthwatering Perfect Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner best enjoyed during the winter.

Perfect Pot Roast
 
Prep time
Cook time
Total time
 
A mouthwatering Perfect Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner best enjoyed during the winter.
Author:
Recipe type: dinner
Yields: 6 servings
Ingredients
  • 1 (3 pound) bone-in chuck roast
  • 1 teaspoon kosher salt
  • 1 tablespoon vegetable oil (I used avocado oil)
  • 2 tablespoons butter
  • 4 tablespoons all purpose flour
  • 1 (13 ounce) packet of onion dip mix
  • 4 cups beef stock (homemade is best)
  • 2 tablespoons red wine
  • 1 teaspoon salt
  • freshly ground pepper, to taste
  • 1 teaspoon thyme
  • 2 bay leaves
  • 5 large carrots, peeled and chopped into 1 inch pieces
  • 1 pound Dutch yellow baby potatoes
  • 1 tablespoon whole grain mustard.
Instructions
  1. Preheat the oven to 300 degrees F.
  2. Get a dutch oven nice and hot over medium high heat. Rinse and pat dry the chuck roast, then cover both sides with the teaspoon of kosher salt. Add the oil to the dutch oven and when it gets nice and hot, sear both sides of the meat until deeply browned, about 10 minutes per side.
  3. Remove the meat from the dutch oven and transfer to a plate. Add the butter to the dutch oven and melt over medium heat. Use a wooden spoon to scrape up any bits that pay have stuck to the pot. Once melted, add the flour, stir, and allow to brown for a few minutes until fragrant. Add the onion dip mix and stir. Add the beef stock and the red wine. Allow to come to a boil, stirring occasionally and scraping any bits that may have stuck to the bottom of the pan. Once the mixture comes to a boil, remove from heat and add the meat along with any of the juices from the plate along with the remaining salt, pepper, thyme, and bay leaves to the dutch oven. Cover tightly and cook in preheated oven for 2 1/2 hours.
  4. Turn the beef over in the pot and add the carrots and potatoes, pushing them down into the liquid as much as possible. Cover the dutch oven and continue to cook, stirring the vegetables once, for 1 to 1 1/2 more hours, until the vegetables are tender.
  5. Remove the roast from the dutch oven and transfer to a cutting board. Separate the chunks of meat into bite sized pieces and discard any fat. Return meat to the pot. Stir in the mustard.
  6. Serve hot with warm crusty bread. Enjoy!

A mouthwatering Perfect Pot Roast takes time because it is slowly braised in the oven, but it is the most flavorful family dinner best enjoyed during the winter.
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Chicken Tortilla Soup

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Chicken Tortilla Soup is one of most easy, healthy, & delicious one pot meals you’ll serve for family dinner and tastes even better with homemade broth.

Chicken Tortilla Soup is one of the easiest & most delicious one pot meals you can serve your family for dinner and tastes even better with homemade broth.

This soup was so freakin’ good. In fact, I was extra proud of it because it was one of those recipes I created on the fly with the ingredients I had to use up before they spoiled in my refrigerator. The secret to the most delicious chicken tortilla soup, in my opinion, is to blend up half of the chunky ingredients and add them back in so that you don’t just have a thin broth with lots of chunks, but a cohesive and flavorful soup with the right amount of chunks. I suppose they’re actually a second secret to making this soup outstanding and that is to use really good meat as well as really good broth. I was able to check both of these boxes by making a whole chicken in my crockpot where I ended up shredding all of the chicken and using it for this soup, some chipotle chicken quesadillas, as well as for salads, and then I through the bones and skins right back in the crockpot along with all the flavors of the one spoon dry rub that I used, some water, carrots, celery and a bay leaf to make my own overnight crockpot chicken broth.  You can definitely make this soup with pre-cooked chicken that you bought along with boxed broth, by why not make your own and get a few extra meals out of the process while saving some money while you’re at it?

Chicken Tortilla Soup is one of the easiest & most delicious one pot meals you can serve your family for dinner and tastes even better with homemade broth.

And like I said above, I made this particular recipe by throwing all sorts of stuff in the pot that I needed to use up and, oh my God, how wonderful it turned out. You can definitely substitute in canned tomatoes or other sized fresh ones, but I just happened to have a large container of cherry tomatoes that my son was finally tired of eating (he’s a bit of a cherry tomato addict) so I dumped them in the soup. Once you blend them up, their skins and their juicy insides just add to the richness of the broth. Perfection.

Chicken Tortilla Soup is one of the easiest & most delicious one pot meals you can serve your family for dinner and tastes even better with homemade broth.

Chicken Tortilla Soup
 
Prep time
Cook time
Total time
 
Chicken Tortilla Soup is one of the easiest & most delicious one pot meals you can serve your family for dinner and tastes even better with homemade broth.
Author:
Recipe type: main dish, soup
Yields: 4 servings
Ingredients
  • oil (I used bacon fat only because I just made some and didn't want to wash the pot)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 2 cups cherry tomatoes (you can use other fresh tomatoes or canned, its what I had in my fridge)
  • 1 1/2 cups corn (I used Trader Joe's frozen roasted corn)
  • 15.5 ounce can black beans, drained (I used Trader Joe's Cuban Black Beans)
  • 2 cups shredded chicken
  • 1 tablespoon cumin
  • 1 tablespoon salt
  • large handful cilantro
  • serve with chips, sour cream, cheddar, diced jalapeno
Instructions
  1. Heat oil over medium heat in large pot or Dutch oven. Add onion and cook until tender and slightly golden brown, 4-5 minutes. Add garlic, stir, and cook for another minute.
  2. Add chicken broth, cherry tomatoes, corn, and black beans. Heat the mixture for about 5 minutes.
  3. Now here's how you get a nice creamy soup: use a large spoon to transfer all of your cherry tomatoes to a blender. Then, use that spoon to scoop up about half of the beans, corn, and onions and add them to the blender too. You'll want about 4 cups in the blender. Process what you transferred out of the pot until smooth and then pour all contents back into the pot with the remaining soup ingredients. Continue to cook until soup is almost at a boil.
  4. At this time, add your shredded chicken, cumin, salt, and cilantro. Stir until heated through and then serve.
  5. I always serve mine with some freshly grated white cheddar, diced jalapeno, a dollop of sour cream, and of course crushed tortilla chips on top. Store any remaining soup without any toppings in airtight container in the refrigerator.

 

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