This is a super simple, hearty, soul-warming soup that is perfect for a cold winter's night. It's easy enough for an inexperienced chef to create, but tastes amazing enough to be served at a five star restaurant (at least we think so 😉). You can add in additional crunchy vegetables to this if you'd like to or omit the vegetables completely if you don't like them. Let us know in the comments if you try this out and any variations you might have or suggestions for changes to the recipe, we would love to hear them!
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If you know us, you know we are OBSESSED with cheese! This is an amazing twist on a classic appetizer that is sure to become a family favorite. Best of all, it's so simple to make, anyone can do it! This is a great use for bread that has gone stale, as baking it in the oven rejuvenates it! It's also super versatile: if you want to use low fat cheese, a different type of bread, less or more garlic, dairy-free butter, etc. you can! Let us know in the comments your variations on garlic bread 🥖, we'd love to see pictures! Let us know too in the comments if you try this out or any suggestions you might have to improve it.
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Who doesn't love meatballs? This recipe is super versatile as well, you can use all ground beef, all ground turkey, lean ground beef, higher quality ground sirloin, or a combination of any of those! This is our version of meatballs and we use lean ground beef and lean turkey just because then you can load up on pasta and garlic bread! (AND CHEESE) 🧀 Let us know in the comments if you try out this recipe! This recipe serves 4 people and takes around 1-1.5 hours to make at most.
Ingredients: 1-2 lbs of 85-90% lean ground beef (typically we do 1.5 ish lbs) 1 lb of 90-99% lean turkey 1 white or yellow or sweet onion medium sized diced 2-4 cloves of garlic minced 2 tablespoons of ketchup 1 tablespoon of yellow or honey mustard (usually do honey mustard for a little sweetness) 1/4-1/2 cup of parmesan cheese grated 1 medium egg (large is fine too) 3-4 teaspoons of onion powder 1 teaspoon of granulated garlic (spreads the garlic flavor further) 2-3 teaspoons of Italian herbs Directions: 1. Preheat the oven to 400 F on BROIL (if you don't have broil, baking works too, it might take longer for the meatballs to cook) 2. Combine together all of the ingredients until mixed evenly 3. Form mixture into 1-inch sized balls (if you want it smaller it will cook faster, larger will cook longer) and place balls into disposable 8x11 pan with raised edges (any size will work, just make sure it has raised edges because grease will come off of the meatballs and make an awful mess of your oven if the edges aren't at least 1 inch in height. 4. Cook the meatballs for 20 minutes, flip them at the 10 minute mark (when you cook on broil, it cooks from the top of the oven, making the bottom of the meatballs not cook at all. you must flip the meatballs over individually halfway through or else you'll have raw meatballs 😷 ). The meatballs should be completely cooked through with NO pink in the middle (we always grab the bigger ones and the ones in the middle of the pan and cut them open after we cook them to double check and make sure they are done.) If necessary pop them back into the oven until there is no more pink in the middle. 5. Serve with tomato sauce and pasta and garlic bread, in french bread as a sub sandwich, or just on their own or any way you please! 6. Enjoy! P.S. These meatballs are great appetizers as well! Just put a toothpick in them and dip them in sauces such as tomato sauce, BBQ sauce, teriyaki sauce, garlic and cheese sauce, and more or even put the meatballs out and let your guests choose their own sauces to dip them in! It's officially fall, so that means it's finally SOUP SEASON!!!! We LOVE soup, and this chicken noodle soup does not disappoint. Homemade chicken noodle soup is always delicious and is the perfect pick me up for a gloomy day. This recipe is easily freezable as well so if you have extras you can save it for another day!! What's nice about this recipe too is that if there is a particular vegetable you like, you probably could stick that in too! On the flip side, if you don't like one of the vegetables we are suggesting, just pull it out! This is a very versatile recipe that can be customized to your liking.
Ingredients: 28-32 oz of chicken stock 1-4 teaspoons chicken bouillon (if you add more water, add more chicken bouillon, for low sodium, omit) 3-4 stalks of Celery, finely chopped* 1 cup finely chopped* carrots 1-2 large finely chopped* onions (white and vidalia are great, yellow works as well) 1 teaspoon of Italian herbs (replaces pepper) 1 rotisserie chicken shredded (can also use prepackaged shredded chicken or 2-3 chicken breasts) Extra water as needed 3-4 cloves of garlic chopped or pressed (or 2-3 teaspoons of garlic powder) 3-4 teaspoons of onion powder 3-4 teaspoons of parsley flakes 1-2 teaspoons of olive oil 2 cups elbow or cavatappi noodles *We prefer veggies to be very small and chopped up, if you like big veggies in your soup then feel free to coarsely chop them! Instructions: 1. In a large pot, sauté chopped onions in the olive oil until onions are translucent (can see through them). 2. Add in garlic and sauté. 3. Add in chicken broth, bouillon, chopped celery, chopped carrots, onion powder, parsley flakes, and Italian herbs. 4. Stir. 5. Add in shredded rotisserie chicken. 6. Stir. 7. Add noodles and Cook on low heat until boiling stirring every 3-4 minutes as needed. 8. Let it simmer on boiling for 5 minutes. 9. Turn off the heat. 10. Ladle some soup out and enjoy!! This is one of my FAVORITE recipes to make, especially in the winter time! This soup is heavy enough to be a meal, but light enough to be enjoyed as an appetizer as well! I have been experimenting over the years on the best possible recipe for French Onion Soup, and I think this has been perfected! Let me know in the comments if you make this and how you liked it!
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Both of us really love to cook, and we each have come up with some pretty good recipes. We will share them here!
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