A few simple ingredients can create the most delectable soup. The combination of flavors never cease to smell delicious and warm me that it was worth sharing for you to experience the same sensations. Going back for seconds was a sure sign that Eric liked it and the fact that soup has never really been my thing but I ended up following suit, made me know that the soup was a keeper. It’s a clean-eating soup for a blustery cold night but hearty one in the same. Not big meat-eaters? No worries! Leave out the sausage, add one less cup of chicken stock and you’re set! My favorite part either way? The parsley! Make sure it’s added to your grocery list to ensure the perfect topping for dinner this week!
5 russet potatoes (peeled and cubed)
1/2 pound sausage
6 cups chicken stock
1 cup whole milk
salt to taste
parsley for garnish
What to do:
Cook sausage by itself until browned. Cool and cut into quarter inch rounds. Cut the leeks into rings and place in a bowl of water to clean thoroughly. Drain and set aside. Pour EVOO into a large pot (I used this and LOVE it!) on medium to medium-high heat. Combine potatoes and leeks into the pot for 8 to 10 minutes or until softened. Stir occasionally. Add 6 cups of chicken stock and the sausage to the pot and bring to a boil. Once it comes to a boil, reduce heat to low and cover for 30-40 minutes. Stir occasionally. After 30-40 minutes, add 1 cup of whole milk and about a teaspoon of salt. Stir and cook for another five minutes. Take about four cups from the soup and puree in a blender until smooth. Add back to the soup and continue cooking on medium heat for about ten minutes. Ladle into bowls and top with parsley.
Life has been nothing short of filled to the brim with plans. In an effort to slow down, I have had to say no to a list of things I so badly wanted to do in a heartbeat. Cooking is definitely a stress reliever for me but by the end of the week, I hate seeing dishes piled up in the sink. That’s just not the way I operate. I have tried to make use of the crockpot more this season with an effort to still create something healthy and delicious.
As the days grow colder, dinner calls for the coziest of meals. Warm, comforting, and filling. Autumn roast is all of that and so much more. It only calls for a few minutes of preparation and it appears as if you’ve been slaving away in the kitchen all day. It’s a meal simply filled with flavor and love on any Autumn night. Never underestimate the power of your crockpot or this combination for that matter. 😉
3 lb roast
1 large onion (chopped)
6 large carrots (peeled and cut into thirds)
5 sprigs thyme
What to do:
Place carrots and onions on the bottom of a crockpot. Place the roast on top of the veggies. Drizzle olive oil on top of the roast and veggies. Cook on low for 8 hours. Ready, set, cozy up and savor!
The obsession of fish tacos started when we were on vacation with Eric’s family in Cape Cod. We were sun-kissed and relaxed while anxiously awaiting a surprise meal from my sister-in-law and brother-in-law. I guess I really have them to thank for my appreciation of fish tacos as they presented us with a spread of tortillas, tilapia grilled to perfection, and an array of toppings. They weren’t something I typically ordered at a restaurant or made for dinner, until after this meal that is! And oh the sauce! It’s creamy and packed with so much flavor in such a miniscule size that your mouth thanks you with each bite. These flavorsome tacos are ideal in size and taste; never leaving you hungry. You can easily treat yourself to three, four, or ten if you desire and share them for parties or family dinners, whatever your style may be. 🙂 wi
Have all your toppings made and in bowls for topping before cooking the fish. In a large frying pan, cook the tilapia. Once it is cooked, separate into bite sized pieces with a fork and set aside. Place individual tortillas, one at a time, in a separate dry skillet, for ten to thirty seconds per side or enough to slightly blacken or char.
Build your own taco with toppings of your choice and enjoy every bite! 🙂
I love using these prep bowls to hold all of the toppings! Even if it’s just for the two if us, it’s fun to have them on hand to set things up!
At first, I was intimidated by a fish that normally comes with a large price tag. How can I cook this at home? Surprisingly, it is painless! I have a deep love for salmon. The way it can be combined and garnished with a variety of flavors makes it exciting and enticing to try out new recipes. The health benefits are an added bonus with each bite! Salmon = A+!
One Pound Wild Caught Salmon
Extra Virgin Olive Oil: to drizzle
1 Cup Plain Yogurt
About 5 Sprigs of Dill
1 Tbsp Lemon Juice
What to do:
Preheat oven to 350 degrees. Line a deep dish pan with foil. Place salmon in the pan and lightly drizzle with EVOO. Fold the foil to cover the salmon and bake for about 35 minutes or until cooked through. Remove from oven. Top with sauce and garnish with dill.
I don’t know when my love for salmon started but once it did, there was no going back. It has easily become one of my favorite dishes and can be combined with so many different ingredients. Salmon with avocado salsa is definitely one of my go-to recipes but it is neck and neck with the lemon-butter salmon. It is extremely easy and equally as healthy. The lemon and butter combination creates the perfect sauce that has the salmon melting in your mouth and makes you want to go back for seconds. I love pairing it with asparagus or any green vegetable for a side. So simple. So good. See for yourself!
2 pounds salmon
4 Tbsp butter (cut)
2 lemons (sliced)
Salt and pepper (optional)
What to do:
Preheat oven to 350 degrees. Line a deep dish baking pan with foil. Place lemons on the bottom of the pan in the shape of the salmon. Place salmon on top of the lemons. Place butter slices on top of salmon. Season with salt and pepper (optional). Fold the foil around the salmon to hold in the butter and lemon juice as it cooks. Cook for about 35-45 minutes or until the top is getting white and the inside is tender.