Creamy Autumn Veggie & Wild Rice Soup

One of the best soups you’ll make all fall… Period! It’s hearty, filling, yet healthful as it’s full of good for you veggies. If you make any soup this fall, it needs to be this one. SO good.

1 tablespoon olive oil

1 onion - chopped

4 stalks celery - sliced

3 carrots - chopped

Kosher salt and freshly cracked pepper

4 garlic cloves - minced

1/2 teaspoon red pepper flake

1 tablespoon fresh thyme leaves

1 tablespoon fresh minced rosemary

1 tablespoon fresh minced sage

1 pound mixed mushrooms

1 small sweet potato - peeled and cubed

1 cup peeled and cubed butternut squash

3/4 cup wild rice

4 cups chicken or veggie stock, plus more if you want a thinner soup

1 Parmesan rind

1 cup half & half or whole milk

3 cups baby spinach or kale

1 cup grated Parmesan

Zest and juice 1 lemon

Heat a soup pot over medium heat. Add the olive oil, onion, celery, and carrot with a generous sprinkle of salt and pepper. Let cook until veggies are golden in color - about 8 to 10 minutes. Add the garlic, pepper flake, thyme, rosemary, and sage. Stir together and cook for one minute. Add the mushrooms in 3 batches with a dash of salt in between each batch to help wilt them down quicker, once wilted, add the next batch until all the mushrooms are cooked down. Add the sweet potato, squash, rice, stock, parmesan rind and bring to a boil. Simmer until rice and veggies are cooked through - this may take some time as wild rice takes awhile to cook, to be sure check the package directions for exact time. When finished, add the milk, greens, parmesan, lemon zest and juice. Stir everything together. Remove Parmesan rind. Taste for seasoning and add more salt if needed. Ladle in bowls and top with more parmesan if desired.

One Pot Cheesy Chili Mac

Every October, we have a little tradition we call “Camptoberfest” - a camping trip we take to kick off Halloween season. I cook over the fire, we eat a lot, drink a lot of beer, tell scary stories, and have so much fun. This Cheesy Chili Mac makes the menu every year. It’s perfect to make pre-camping trip and reheat over the fire. But if you don’t have a camping trip planned, you can enjoy it in your backyard fireside or keep it indoors for a cozy night in!

1 tablespoon olive oil

1 pound ground beef

1 onion - chopped

1 green bell pepper - chopped

Kosher salt and freshly cracked pepper

4 garlic cloves - minced

1-2 chipotle peppers in adobo sauce - minced

1 1/2 tablespoons chili powder

1 tablespoon cumin

4-6 cups chicken broth

1 (28 ounce) can fire roasted diced tomatoes

1 can red kidney beans - drained and rinsed

1 can black beans - drained and rinsed

2 cups macaroni or shell pasta

2-3 cups grated cheddar cheese

Heat olive oil in a soup pot over medium-high heat. Cook the ground beef until browned. Add the onion and green pepper with a heavy dash of salt and pepper. Cook until veggies are soft - about 4 minutes. Add the garlic, chipotle peppers, chili powder, and cumin. Stir everything together and cook for one more minute. Add the chicken broth, tomatoes, kidney beans, black beans, and pasta. Bring to a boil and simmer until pasta is al dente - watch it close so it doesn’t overcook and get mushy. Take the pot off the heat and slowly add the cheese, stirring each time. Taste for seasoning and add more salt if it tastes bland. Serve and top with more cheese if desired.

Roasted Cherry Tomato w/ Smoked Mozzarella Grilled Cheese

One of my favorite soups of all time - no matter what season! A smoked mozzarella grilled cheese may be the best grilled cheese ever! And dipping it into this decadent soup - wow! Just wow!

1 tablespoon butter extra virgin olive oil

2 tablespoons butter

2 chopped onions

6 minced garlic cloves

1 tablespoon Italian seasoning

1 teaspoon red pepper flake

Kosher salt and freshly cracked pepper

1 large can San Marzano tomatoes

2-3 cups veggie or chicken stock

1 cup chopped basil

1 pint cherry tomatoes

8 slices bread of your choice

More butter to toast the bread

1 block smoked mozzarella - grated

Preheat oven to 450 degrees. In a soup pot, heat olive oil and butter over medium heat. Add the onion, garlic, Italian seasoning, pepper flake, and a heavy dash of salt and pepper. Cook until onions are translucent - about 5 minutes - then add the San Marzano tomatoes, 2 cups of the veggie stock, and basil. Transfer to a blender and blend or pulse until desired consistency - I like mine fairly chunky. If it’s too thick, add more stock. Transfer back to the soup pot and let simmer for at least 30 minutes - the longer it sits, the more flavorful. On a sheet pan toss together the cherry tomatoes with 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper. Roast for 15 minutes or until blistered. Stir the cherry tomatoes and all of their liquids and seasonings into the soup. Heat a large pan or a griddle over medium-high heat. Butter one side of all the bread slices and flip over. Add the cheese evenly to 4 of the slices - the unbuttered side - and close the sandwiches with the buttered side up. Grill each side - about 2-3 minutes - or until melted and toasty. Tip: use a heavy pot lid to smash them down and cook evenly. Ladle the soup into bowls and top with more basil and extra virgin olive oil. Serve with the sandwiches. *Taste soup for seasoning before serving… if it tastes bland, more salt is most likely needed. Tomatoes need a lot of salt before tasting their best!

Bright & Green Loaded Bean Soup

This bright, clean, and very healthful soup is a favorite of mine! Packed with healthy greens and beans + a delicious herb sauce that goes on top, takes the flavor to an entirely new level!

1/4 cup minced basil

2 tablespoons minced mint

5 garlic cloves - 1 grated, 4 minced

1/4 cup extra virgin olive oil + 1 tablespoon

1 onion - chopped

3 celery stalks - sliced

Kosher salt and freshly cracked pepper

1/2 teaspoon red pepper flake, more to taste

2 bay leaves

4 cups vegetable broth

1 can cannellini beans - drained and rinsed

1 cup frozen lima beans

1 Parmesan rind

1 cup green beans - cut into small pieces

1 bunch asparagus - tough ends removed, cut into small pieces

2 lemons juiced

Sliced radish and grated Parmesan, for serving

Make the herb sauce by combining the basil, mint, grated garlic, and 1/4 cup of olive oil in a bowl. Set aside. Heat the tablespoon of olive oil in a heavy bottom soup pot over medium heat. Add the onion, celery, and a heavy dash of kosher salt and pepper. Cook until the vegetables are translucent - about 7 minutes. Add the minced garlic, pepper flake, and bay leaves - cook for about one minute. Add the vegetable broth, cannellini beans, lima beans, and Parmesan rind - bring to a boil then simmer for about 30 minutes. Add the green beans and asparagus and cook for about 2-5 minutes - just long enough that they’re bright green and slightly crunchy. Squeeze in the lemon juice and stir everything together. Taste and add more salt if needed. Ladle into bowls, topping with the herb sauce, sliced radish, and Parmesan.

Kale Fennel & White Bean Soup

This is what I call my “diet soup” or “cleansing soup.” We often have this soup at the beginning of the week after a weekend or a vacation of bad eating. There’s so much flavor without adding fat or anything unhealthy! All clean, healthful goodness!

2 tablespoons extra virgin olive oil

1 yellow onion - diced

1 fennel bulb - diced

3 celery stalks - diced

1 carrot - diced

3 garlic cloves - minced

1/2 teaspoon red pepper flake

Kosher salt and freshly cracked pepper

1/4 cup store-bought basil pesto

2 cans cannellini beans - drained and rinsed

4 cups vegetable or chicken broth

1 parmesan rind

1 bundle Tuscan kale - stems removed, chopped

1 lemon - zested and juiced

Freshly grated parmesan, for serving

Heat olive oil in a soup pot over medium heat. Add the onion, fennel, celery, carrot, garlic, pepper flake, and a heavy dash of salt and pepper. Cook until vegetables are translucent- about 5 minutes. Stir in basil pesto and let cook into the vegetables for about 2 minutes. Add the cannellini beans with a heavy dash of salt and pepper, broth, and parmesan rind. Bring to a boil and simmer for at least 30 minutes to get all the flavor possible out of the rind - the longer it simmers, the more flavorful. Before serving, add the kale a little at a time, letting the leaves wilt down before adding more. Tip: as you add the kale each time, sprinkle with a little bit of salt - this helps flavor the soup as you go and the leaves wilt down quicker. Finish with the lemon zest and juice. Serve in bowls topped with Parmesan and a drizzle of olive oil.

Cheesy Tomato Basil Tortellini

This is like the best baked pasta you’ve ever had - only in soup form! It’s hearty, decadent, cheesy, and creamy with a ton of light summer freshness throughout from the tomatoes and fresh basil. This soup is next-level stuffs you’re going to love it!

2 tablespoons olive oil

1 large onion - diced

Kosher salt and pepper

5 garlic cloves - minced

1 tablespoon fennel seed

2 teaspoons Italian seasoning

1/2 red pepper flake, or to taste

8 ounces sliced mushrooms

1 pound whole cherry or chopped heirloom tomatoes

3 tablespoons tomato paste

1 (28 ounce) can San Marzano Whole Peeled tomatoes

4 cups vegetable broth

1 pound store-bought tortellini

1/2 cup chopped basil leaves + more for serving

6 ounces shredded mozzarella

2 ounces shredded Parmesan, plus more for topping

8 ounces ricotta + more for serving

Heat olive oil over medium-low heat. Add the onion with a heavy dash of kosher salt and pepper. Cook until onion is translucent - about 4 minutes. Add the garlic, fennel seed, Italian seasoning, and pepper flake. Cook for one minute. Add the mushrooms with a heavy dash of salt and pepper - cook for about 5 minutes. Add the tomatoes with the tomato paste and another dash of salt and pepper - cook for about 4 minutes. Add the San Marzano tomatoes, breaking them up with a spoon until desired consistency. Pour in the broth, bring to a boil, simmer, then add the tortellini. Cook according to the package directions - usually about 4-5 minutes. Stir in the chopped basil, mozzarella, parmesan, and ricotta. Serve immediately in bowls, topped with more ricotta and basil if desired.

Zucchini and Quinoa Greek Lemon Soup

A fun, healthy take on the traditional Greek Lemon Chicken soup! The egg adds creaminess without too much unnecessary fat and the lemon gives such a fresh, happy brightness.

1/4 cup extra virgin olive oil

1 small yellow onion - diced

1 cup diced celery

1/2 cup diced carrots

3 green onions - sliced

Kosher salt and freshly cracked pepper

1 zucchini- chopped

4 garlic cloves - minced

2 bay leaves

1 teaspoon dried oregano

1/2 cup quinoa

4 cups chicken or vegetable stock

2 eggs

1 teaspoon lemon zest

2 lemons - juiced

Parmesan

Feta

Parsley

Heat olive oil in a soup pot and add the yellow onion, celery, carrots, and green onion with a sprinkle of salt and pepper. Cook until veggies are slightly soft - about 5 minutes. Add the zucchini, garlic, bay leaf, and oregano with another sprinkle of salt and pepper. Cook until slightly soft - about 5 minutes. Add the quinoa and stock. Bring to a boil and simmer until quinoa is cooked through - about 10 to 15 minutes. While quinoa is cooking, in a separate bowl add the eggs, lemon zest, juice, and a sprinkle of salt and pepper. Whisk together until smooth. When quinoa is cooked and soup is hot, add a couple of ladles of soup into the egg mixture and whisk together to temper the eggs. Add the egg mixture to the soup and stir together with two handfuls of Parmesan. Spoon into bowls and top with more Parmesan, Feta, and parsley.

Summer Squash & Parmesan Chowder

Think of your favorite chowder but full of end of summer veggies fresh from the garden. This soup gives both the lightness of summer and the heartiness of fall.

3 slices of bacon - chopped

1 tablespoon butter

1 onion - diced

4 garlic cloves - minced

2 chipotle peppers in adobo sauce - minced

1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

Kosher salt and freshly cracked pepper

1 pound yellow squash - cubed

2 ears corn - kernels shaved off the cob

1/3 cup all-purpose flour

4 cups chicken or vegetable stock

1 cup of milk or half and half

1 1/2 cups freshly grated parmesan, plus more for serving

Heat a soup pot over medium heat. Fry the bacon until crisp then set aside to drain on a paper towel lined plate. Add butter to the pot with the bacon grease and cook the onion, garlic, peppers, and thyme with a heavy dash of salt and pepper until translucent - about 4 minutes. Add the squash and corn with another heavy dash of salt and cook until squash starts to soften - about 10 minutes. Add the flour and cook for a few more minutes - this gets the raw taste out of the flour and thickens the soup. Add the stock and milk. Bring to a boil and simmer. When ready to serve, stir in the parmesan. Taste for seasoning and add more salt and pepper if needed. Ladle into soup bowls and serve with more parmesan and bacon bits.

Shrimp ‘N Sausage Jambalaya Soup

Taking traditional, hearty comfort dishes and turning them into soups is one of my favorite ways to spin a recipe. If you love soup (and seafood) as much as I do, this “soupy” take on a classic Cajun dish will become one of your favorites this fall.

1 tablespoon + 1 1/2 teaspoons Cajun seasoning

1/2 pound unpeeled, tail-on shrimp

1/4 cup extra virgin olive oil

1 red or orange bell pepper - seeded + chopped

1 green bell pepper - seeded + chopped

1/2 pound fresh tomatoes - chopped

5 scallions - sliced, plus one for garnish

Kosher salt and freshly cracked pepper

4 garlic cloves - minced

1 teaspoon fresh thyme leaves

1 bay leaf

1/2 pound andouille sausage - sliced

1/4 cup tomato paste

2 cups chicken stock

1/2 cup uncooked white rice

2 tablespoons minced parsley

Sliced lemons, for serving

Bring 4 cups of water and the tablespoon of Cajun seasoning to a boil. Add the shrimp and cook for about 2 minutes or just until the shrimp turns pink and the tails curl. Using a slotted spoon, remove the shrimp and set aside to cool. When the shrimp cool, peel them. Save the shrimp water - DO NOT DUMP - you’ll use it as stock later. This gives your soup the best fresh seafood taste - you don’t want to skip this part!

In a soup pot, heat the olive oil over medium-high heat. Add the bell peppers, tomatoes, and scallions with a heavy dash of salt and pepper. Cook until the veggies soften - about 8 minutes. Add the garlic, thyme, and bay leaf. Cook for one minute. Add the sausage and sauté for a few minutes. Stir in the tomato paste until combined. Pour in the chicken stock and 2 cups of the leftover boiled shrimp water. Add the rice and bring to a boil. Simmer until rice is cooked - about 15 minutes. Stir in the parsley. Taste and add more salt and pepper if needed. Serve in bowls, topped with the peeled shrimp, sliced scallions, and sliced lemons.

Stuffed Bell Pepper Soup

If you’ve ever had a stuffed pepper, just imagine it in soup form - even more cozy and comforting. I include lots of Italian ingredients in this recipe to make it extra delicious!

1 tablespoon olive oil

1 pound ground meat of your choice

Kosher salt and freshly cracked pepper

1 onion - diced

1 red bell pepper - diced

1 orange bell pepper - diced

1 green bell pepper - diced

1 fennel bulb - stalks removed, diced

4 garlic cloves - minced

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flake

1 (28 ounce) can San Marzano tomatoes

1 (8 ounce) can tomato sauce

2-3 cups chicken or vegetable stock

1 1/2 cups cooked brown or white rice

*this amount is 1/2 cup of uncooked

3 cups spinach

2 tablespoons fresh minced parsley

1 cup shredded mozzarella and/or Parmesan

Heat olive oil in a soup pot over medium-high heat. Add the meat with a dash of salt and pepper. Cook until browned - about 8 minutes. Add the onion, bell peppers, and fennel with a heavy dash of salt and pepper. Cook until all veggies are softened - about 5 minutes. Add the garlic, Italian seasoning, and pepper flake - cook for one minute. Add the San Marzano tomatoes and mash them up with the back of a spoon. Add the tomato sauce and stock. Bring to a boil and simmer. When ready to serve add the cooked rice, spinach, and parsley. Taste for seasoning and add more salt and pepper if needed. Serve in bowls with lots of mozzarella and Parmesan! I do about 1/4 cup cheese per bowl!

Smoky Chicken and Apple Cider Stew with Crispy Sweet Potato Spirals

When a chill is in the air, I can literally eat soup for every single meal. And sometimes I do! I’ve mentioned before, I have my go-to soups that I make on repeat including Paula Deen’s Chicken Noodle, Rachael Ray’s Why-The-Chicken-Crossed-The-Road-Santa-Fe-Tastic Tortilla, Ina Garten’s Tomato Basil, and my own Chicken Corn Chowder. I’ve run into a lot of soup recipes that are just ok, so I tend to keep those 4 on repeat. This one is unique, fun, and simply delicious! And it just may become the 5th one on repeat.

3 tbsps butter

1 large yellow onion - diced 

3 sticks celery - diced 

3/4 cup diced carrot 

Kosher salt and freshly cracked pepper 

4 garlic cloves - minced 

2 tablespoons flour

2 cups apple cider 

4 cups chicken stock, plus more for thinner soup

3/4 cup heavy cream

1/3 cup wild rice 

1 1/2 tablespoons liquid smoke 

1 tablespoon sriracha 

4 cups spiralized sweet potato

2 tablespoons olive oil

2 tablespoons corn starch

Breast meat from one rotisserie chicken - meat shredded, skin and bones discarded 

1/4 cup minced parsley 

Preheat your oven to 400 degrees. Heat butter in a heavy bottom soup pot over medium heat. Add the onion, celery, carrots, and a heavy dash of salt and pepper. Cook the veggies until softened. Add the garlic and flour and cook for 2 more minutes. Pour in the apple cider and scrape up the brown bits from the bottom of the pot. Add the chicken stock, heavy cream, rice, liquid smoke, and sriracha and bring to a slight boil. Simmer until rice is cooked - about 35 minutes. 

While the soup cooks, make the crispy sweet potatoes. On a parchment-lined baking sheet, toss together the sweet potato, olive oil, corn starch, and a heavy dash of kosher salt (they should be salty like French fries). Bake for 10 minutes then take out of the oven and toss around. Bake for another 10 to 12 minutes or until crispy. Take out and let sit - they’ll get crispier as they sit. Add the chicken and parsley to the soup and stir until combined. Taste for seasoning and add more salt and pepper if needed. Ladle soup into bowls and top with the crispy sweet potatoes. 

Heirloom Tomato, Corn, & Parmesan Soup

I say all the time, the only thing I like about summer is heirloom tomatoes. I have been so beyond ready for fall and soup season, but I’m still too hot for it so I’ve been trying to find ways to bring the best of both worlds together. This soup includes all the fabulous summer produce while bringing in a little bit of that fall vibe, I know we are all ready for! It’s clean, healthy, and so very flavorful. It will become a weekly staple until all the heirloom tomatoes run out! I promise!

1 tablespoon olive oil, plus 1/4 cup 

1 yellow onion - chopped 

2 green onions - sliced 

Kosher salt and freshly cracked pepper 

4 garlic cloves - minced

1/2 teaspoon red pepper flake

3 large heirloom tomatoes - chopped 

2 ears shaved corn kernels or 1 (14 oz) can corn - drained and rinsed

1 (14 oz) can cannellini beans - drained and rinsed 

2 cups vegetable stock 

1 large bunch cilantro- chopped 

Parmesan cheese - for serving

In a soup pot, heat one tablespoon of olive oil over medium low heat. Add the yellow onion and green onion with a heavy dash of salt and pepper and sauté until soft and translucent. Add garlic and pepper flake and sauté for one minute. Add tomatoes, corn, beans, and stock with another heavy dash of salt and pepper. Bring to a slight boil then simmer for at least 30 minutes. Add cilantro, a couple handfuls of Parmesan cheese, and the rest of the olive oil. Stir together. Taste for seasoning and add more salt and pepper if needed. Serve with more Parmesan cheese if desired. 

Sausage Kale Soup with Sage Chestnut Pesto

For those cozy nights in, this soup is hearty without all the heavy stuff. The fall flavors are a soup party in your mouth. And the leftovers are even better the next day. The pesto is herby and creamy and perfect for the season - make an extra batch for pasta or crostini! 

Pesto: 

1 1/2 cups stemmed, well-chopped Lucinato or Tuscan Kale

1/2 cup sage leaves

7 peeled, cooked chestnuts (you can find these during the season in the fridge section or canned)

2 tablespoons apple cider vinegar

Kosher salt, freshly cracked pepper

3 tablespoons good-quality extra virgin olive oil

1 tablespoon olive oil

1 onion chopped

1 1/2 cups sliced rainbow or regular carrots

Kosher salt, freshly cracked pepper

3 fully-cooked, spicy chicken sausage links - crumbled or chopped

1 tablespoon dried thyme 

1 teaspoon lemon pepper

7 cups chicken stock

1 (2 inch) Parmesan rind

1/4 pound Pipe pasta or similar

Make the pesto. Combine the kale, sage leaves,  chestnuts, vinegar, about 1/4 teaspoon salt and pepper, and olive oil in a food processor. Pulse until smooth. Refrigerate or set aside until ready to use.

Heat olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrots, and a heavy dash of salt and pepper and sauté until soft. Add the sausage, thyme, and lemon pepper and sauté another minute. Pour in the chicken stock and add the Parmesan rind and pasta. Bring to a boil then summer until pasta is cooked but al dente. Mix in the pesto, taste for seasoning, and add more salt and pepper if needed.

Broiled White Chicken Chili

I adore a good White Chicken Chili, and I also adore a good French Onion Soup. This is a fun little spin on both, and you can make this as healthy or cheese and cream filled as you'd like! 

2 cans great northern beans - drained and rinsed

1 tablespoon olive oil

1 large onion - diced

Kosher salt and freshly ground pepper

3 garlic cloves - minced

3 Serrano chili peppers - seeded and diced

1 tablespoon ground cumin

2 teaspoons dried sage

1 teaspoon ground coriander

4 cups low-sodium chicken stock

2 cans green chilies

1 rotisserie chicken - meat shredded, skin and bones discarded

1/2 cup fat-free or reduced-fat sour cream

1/4 cup heavy cream (optional but recommended)

1/4 teaspoon freshly ground nutmeg

Shredded Fontina cheese

Shredded Parmesan cheese

Preheat oven broiler to high.

Place half the beans in a food processor and purée until chunky - not smooth (you can also do this with a potato masher). Set aside.

In a soup pot, heat olive oil over medium heat. Add the onion with a dash of salt and pepper and cook until soft. Add the garlic, chili peppers, cumin, sage, and coriander. Stir together and cook for a few minutes. Add the chicken stock, canned green chilies, shredded chicken meat, sour cream, heavy cream, nutmeg, the puréed and whole beans, and about 1 teaspoon of salt. Stir together and let come to a slight boil. Taste for seasoning and add more salt and pepper if needed. Ladle soup into oven-proof soup bowls. Top with as much or as little cheese as you desire. Broil until cheese is melted, golden, and bubbly.

  CHEERS TO HAPPY EATING!!!

Healthier Chicken Noodle Soup

I keep chicken noodle soup in my freezer all winter long. It's perfect for cold nights, snow days, and when a cold sneaks up on you this time of year. During the week, Tres and I strive to make a few healthier changes to our diet, so by using chicken breasts (not the whole chicken), whole wheat noodles, and extra veggies, this soup is a little lighter but still just as comforting. 

Stock:

3 bone-in, skin-on chicken breasts (about 4 1/2 pounds)

2 roughly chopped carrots

1 celery head top cut off - with leafy greens

1 onion - chopped

5 cloves garlic - peeled and smashed

5 bay leaves

1 tablespoon lemongrass paste

3 teaspoons lemon pepper seasoning

2 teaspoons Italian seasoning

2 chicken bouillon cubes

Soup:

5 sliced carrots

5 sliced celery ribs

1 large Parmesan rind

3 cups whole wheat (or regular) egg noodles

1 cup Parmesan cheese

Juice of 2 lemons

4 tablespoons minced fresh parsley

3 tablespoons minced fresh basil

2 tablespoon minced fresh mint

Make the stock. In a large stock pot, add the chicken breasts, carrots, celery, onions, garlic, bay leaves, lemongrass paste, lemon pepper seasoning, Italian seasoning, and bouillon cubes. Cover with 4 quarts of water. Bring to a slight boil, then let simmer until the chicken is cooked through, about 40 to 45 minutes. Remove the chicken from the soup and set aside to cool. Strain the soup and add back into the pot.

Make the soup. Bring the stock to a boil and add the carrots, celery, and Parmesan rind. Cook for 8 to 10 minutes or until veggies are slightly soft. Bring to a high simmer. Add the noodles and cook until al dente. Shred the chicken meat into the pot, discarding the skin and bones. Add the lemon juice, parsley, basil and mint. Stir together and serve with crusty bread.

Cheers to happy eating!! 

Pork N Bean Stew

Do y'all remember Beanie Weenies in a can?! I'm about to gross y'all out, but when I was a kid, I was obsessed with them. I mean seriously, I could probably go pick some up right now and kill like three cans. Ok, now you're really grossed out, but what's true is true! Anyhow, this recipe is quite different but made me think of that canned goodness. There was a pork tenderloin I bought that we never ate, so I froze it before we left town for the holidays. Like the rest of the world, we have been on a health kick since we got home, so the pork tenderloin was ideal to put in our food plan this week. I wanted a stew because I knew snow was coming our way so I came up with this recipe. The only thing "unhealthy" is the bacon, and like momma always says, a little doesn't hurt! 

Grocery list: 

• 1 tbsp olive oil

• 4 slices thick bacon - cut into pieces

• 2 lbs pork tenderloin - trimmed, cut into bite sized pieces, about 1/2 inch

• Kosher salt

• Pepper

• 1 large onion - roughly chopped

• 2 sweet bell peppers - roughly chopped

• 4 garlic cloves - minced

• 1 tbsp smoked paprika

• 2 tsp oregano

• 2 bay leaves

• 1 cup apple cider

• 1 ( 28 oz) can whole fire roasted tomatoes

• 2 (4 oz) cans green chilies

• 2 cups (low sodium) beef broth

• 2 (14 oz) cans black beans - drained and rinsed

Directions:  

1. In a dutch oven or large pot, heat olive oil over medium heat. Fry bacon until crisp and set aside on a plate. Turn the heat to medium high, liberally salt and pepper the pork tenderloin pieces, and brown the meat in the bacon fat until cooked on all sides. Set aside on another plate. 

2. Turn the heat down to medium and saute the onion and bell pepper until translucent, about 8 minutes. Add the garlic, paprika, oregano, and bay leaves and saute one more minute. Pour in the apple cider and scrape up all the brown bits from the bottom of the pan. Let the cider reduce by half.

3. Add the tomatoes, green chilies, beef broth, beans, all the pork with its juices, and bacon. Bring to a slight boil then let simmer until ready to eat. All soups taste best simmered at least one hour, but it's ready to eat when you are! 

CHEERS TO HAPPY EATING!!! 

Chicken Chorizo Soup

It's my favorite time of year! Time to light a fire in the fireplace and cozy up with a big pot of soup. Honestly, I can eat soup all year - even when it's 200 degrees outside (yes, it feels like 200 degrees sometimes in Memphis). Soup is one of my favorite foods, but when it gets chilly, it's ideal and comforting. 

Grocery list:  

• 1 tbsp olive oil

• 1 lb boneless, skinless chicken tenders

• Kosher salt

• Pepper

• 1 lb chorizo

• 1 large onion - diced small

• 2 large or 3 small orange, yellow, or red bell peppers - diced small

• 2 medium zucchini - diced small

• 3 garlic cloves - minced

• 3 tsp ground cumin

• 1 1/2 tsp ground coriander

• 2 - 3 chipotle peppers in Adobo sauce - minced

• 1 (8 oz) can of tomato sauce

• 2 (14.5) cans of diced fire roasted tomatoes

• 4 cups chicken stock

• Tortilla Chips, Shredded Cheddar Cheese, Sour Cream, Cilantro - for serving

Directions:  

1. Heat olive oil over medium high heat in a Dutch oven or pot. Cut chicken tenders into small strips or cubes. Add to the pot and sprinkle liberally with salt and pepper. Add the chorizo to the pot. Cook for several minutes until the chicken and chorizo start to brown and is cooked through, breaking up the meat into small pieces as it cooks. 

2. Add the onion and bell pepper to the pot with a dash of salt and pepper. Let cook until softened. Add the zucchini and garlic with another dash of salt and pepper and let cook until fragrant and softened, about 3 minutes. Add the cumin and coriander, stir together and let cook for another minute. 

3. Add the chipotle peppers with some of their sauce, the tomato sauce, diced tomatoes, and chicken stock. Bring to a boil and let simmer. Before serving, taste for seasoning and add salt and pepper if needed. Serve with crumbed tortilla chips, cheese, and green onions on top. 

 CHEERS TO HAPPY EATING!!! 

Pumpkin Beer Soup with Bacon and Dates

I love getting weekend traditions going and every other Sunday or so, we have been having our friends over for Sunday Suppers! Football and beer for the boys, cocktails in the courtyard for the gals, and a great dinner for all of us has been the perfect way to end a great weekend.

What's funny about these traditions is I know they never last forever. I can remember so many times in my life when there was always a tradition, and at the time, it seemed as if it would always be one forever - McDonald's meet ups before the big Friday night football game in high school, Tipsey Tuesday nights in college, Thursday night girls night dinners after college, the list goes on and on - but somewhere along the way they stopped. You never know why or how these things stop but they can never last forever. Sunday Suppers may not last forever, but we can always remember them by making this pumpkin soup I cooked last Sunday. This is one of the most delicious soup concoctions I have ever created, and you'll love it this fall! 

Grocery list:  

• 4 to 5 lbs pie pumpkins - seeded and quartered

• Olive oil

• Kosher salt

• Pepper

• 7 slices bacon - sliced into thin strips

• 15 dates - seeded and chopped

• 3 tbsp butter

• 3 large shallots - chopped

• 2 garlic cloves - minced

• 1/2 tsp ground cinnamon

• 1/4 tsp all spice

• 1/4 tsp red pepper flake

• 1/8 tsp ground ginger

• 3 tbsp maple syrup

• 1 bottle pumpkin beer

• 3 cups chicken broth

• 1/4 to 1/2 cup heavy cream, plus more for drizzling

Directions:  

1. Heat oven to 400 degrees. Place the pumpkin quarters on a baking sheet, rub with olive oil, and sprinkle with salt and pepper. Place the bacon pieces on another baking sheet lined with parchment paper. Put both the pumpkin and bacon in the oven. Take bacon out after about 10 to 15 minutes or until crispy - be careful not to burn. Bake the pumpkin for about 25 to 30 minutes or until soft. Let both cool. When bacon is cool, mix together in a medium bowl with the dates and set aside. 

2. While pumpkins are roasting, heat butter in a Dutch oven or large pot over medium low. Saute the shallots and garlic for about a minute or until shallots are soft. Add the cinnamon, all spice, red pepper flake, and ground ginger and saute for another minute. Add the maple syrup and beer and let beer reduce by half. 

3. Peel the skin off the pumpkin then add to the pot, breaking the pumpkin into pieces. Add the chicken stock and heavy cream, stir together, then ladle soup into a blender - you may have to do this in batches. Blend at high speed until smooth. Pour the soup back into the pot over medium heat. If the soup is too thick, add more chicken stock. If it's too dark, add more cream. Taste for seasoning. Let soup heat up then ladle into bowls and top with the bacon-date mixture and more cream if desired. 

CHEERS TO HAPPY EATING!!!  

Beef Stew Over Polenta

New traditions tend to start with changes in life! We moved into a new house a few weeks ago, and since we've been here I've noticed Sunday nights have turned into Sunday suppers. And because it's so chilly outside I am really inspired by comfort foods right now. I wrote this recipe last weekend and it was a hit! 

Grocery list (4 people): 

• 1 tbsp olive oil

• 2 lbs beef chuck or stew meat cut into 1 in pieces

• 3/4 cup flour

• 1/2 tbsp salt

• 1/2 tbsp pepper

• 6 oz thick cut bacon - cut into lardons

• 2 onions - chopped

• 2 small parsnips - peeled and chopped into 1 in pieces

• 4 large carrots - peeled and cut diagonally into 1 in pieces

• 1 cup sweet potatoes - chopped into 1 in cubes

• 8 oz white mushrooms - stems removed and sliced

• 3 garlic cloves - minced

• 1/4 cup brandy

• 1 bottle red wine

• 2 cups beef stock

• 2 tbsp Worcestershire sauce

• 2 sprigs Rosemary

• 1 bay leaf

• 1 cup polenta

• 1/2 cup freshly grated Parmesan

• 4 tbsp butter - room temperature

• Parsley (optional)

Directions: 

1. Preheat oven to 325 degrees. Heat olive oil over medium high heat in a large dutch oven. Pat stew meat dry with paper towels. Combine the flour, 1/2 tbsp kosher salt, and 1/2 tbsp of pepper in a bowl. Toss the meat into the mixture, shake off the excess, and sauté  the meat until well-browned. Set the remaining flour to the side. Transfer the browned meat to a plate. 

2. Over medium heat, sauté the bacon in the pot until crispy then transfer to the plate with the meat. Add the onions, parsnips, carrots, and sweet potatoes with 1/2 tsp of salt to the pot and cook for about 10-12 minutes or until softened. Add the mushrooms and garlic with another 1/2 tsp of salt and cook for about 2 minutes. Pour in the brandy to deglaze the pot, scraping up the brown bits off the bottom and let it reduce by half. Pour in the wine, beef stock, and Worchestershire sauce. Put the meat back in and add the rosemary and bay leaf. Turn heat to high and let come to a boil for one minute. Put the lid on and transfer to the oven. Let cook for 2 hours or until meat is tender and shreds easily. 

3. About 30 minutes before you take the stew out, make the polenta. Heat 4 cups of water and 1 tsp of kosher salt in a large saucepan over high heat. When the water comes to a boil, slowly whisk in the polenta. Let boil for 1-2 minutes, constantly whisking. Turn heat down to low, cover pot and let cook for 20-25 minutes, uncovering and whisking occasionally. Polenta should be a creamy (not too watery, not too dry) consistency. Take off the heat and stir in the Parmesan cheese and 2 tbsp of the butter. Taste and add more salt if needed. 

4. In a small bowl, combine the 2 tbsp of the remaining flour mixture and the 2 tbsp of remaining butter and stir the paste into the finished stew. To serve, ladle a small serving (about 1/4 cup) of polenta into a bowl and top with the stew. Garnish with parsley if desired. 

CHEERS TO HAPPY COOKING!!!

Halloween Chili

Everyone knows Halloween is my favorite holiday of all! The week of Halloween, I always make my famous Halloween chili and we have friends over to watch scary movies. This chili has been a Halloween specialty since I can remember!

SEE THE VIDEO HERE!!! 

Grocery list (8-10 people): 

• 1 lb ground beef

• 1 lb ground bison

• 1 lb ground chorizo

• 4 slices of bacon

• 2 tbsp butter

• 2 onions – chopped

• 2 Poblano peppers – seeded and chopped

• 1 Anaheim pepper – seeded and chopped

• 1 jalapeno pepper – seeded and chopped

• 1 green bell pepper - seeded and chopped

• 1 red bell pepper - seeded and chopped

• 6 cloves garlic – minced

• ¼ cup brown sugar

• 4 tbsp chili powder

• 2 tbsp Kosher salt – plus more to taste

• 1 tbsp oregano

• 1 tbsp garlic powder

• 1 tbsp cumin

• 2 tsp smoked paprika

• ½ tsp cayenne

• 2 chilis in adobo sauce - chopped, plus two tbsp. of the sauce

• 2 32 oz cans whole San Marzano tomatoes – broken up

• 1 can Rotel

• ½ can tomato paste (3 oz)

• ½ bottle chili sauce

• 2 cans kidney beans

• 2 cans mild chili beans

• 32 oz of chicken stock, plus more for thinner chili

Directions: 

1. In a large skillet, cook and drain the ground beef, ground bison, and chorizo. You can do these one at a time. Set all the cooked meat aside. Wipe the pan out and fry the bacon. Set bacon aside. Heat half of the bacon grease and 2 tbsp of butter over medium high heat. Add the chopped onions with a dash of salt and sauté for about 5 minutes or until they start to brown. Add the Poblano peppers, Anaheim pepper, jalapeno pepper, green bell pepper, and red bell pepper with a dash of salt and sauté until peppers are soft. Add the chopped garlic and sauté one more minute, stirring everything together well.

2. Transfer the veggie mixture and the meat to a very large soup pot over medium heat. Add the brown sugar, chili powder, Kosher salt, oregano, garlic powder, cumin, smoked paprika, and cayenne to the pot. Stir spices together well with the meat and veggies and let cook together for about 3-4 minutes.

3. Finally, add the chopped chilis and adobo sauce, San Marzano tomatoes (continuing to break the whole tomatoes up into pieces), Rotel, tomato paste, chili sauce, kidney beans, chili beans, and chicken stock. Stir together and let come to a slight bubble. Lower the heat and let simmer on the stove. Finally, add the chopped bacon bits and give it one final stir. Serve with cooked noodle shells, tortilla chips, sour cream, cheese, avocado, chopped onions, and whatever your heart desires!

CHEERS TO A HAPPY HALLOWEEN!!