Secret Ingredient Tomato Basil Soup

Enjoy a creamy, luxurious tomato basil soup without the guilt! There is no cream, sugar, or any unnecessary additives in my Tomato Basil Soup! Plus, the secret ingredient makes this soup so so good!
What you WON’T find in this homemade tomato soup is a bunch of cream or sugar.

I haven’t been able to get this creamy, luxurious, sweet, and comforting soup out of my mind for weeks. Tomatoes are in full swing this month and i’m taking advantage! I can’t wait to make tons of salads, soups, and other goodies with the best seasonal produce. There is nothing better than eating the freshest produce that’s in season. You can not only TASTE how much better the tomatoes are right now, you can FEEL it too. A tomato that’s in season will almost always feel heavier than it’s off season counterpart.

If you’ve been following LSJ since the beginning, you know i’ve done a tomato basil bisque in the past. My ashamed self is admitting to you that I had to put cream in it to make it taste as good as it did last time. In my defense, I did make that soup in March when the tomatoes weren’t quite at their best. Which meant less natural flavor and that means I needed extra herbs to help make the tomato flavor a little noticeable. But never, ever, ever again.

I can’t wait to make a big batch of this every week to have on hand for lunches and midday snackies. Yes, tomato soup is perfect with a little bit of grilled cheese when you just need a little something to nibble on. Not to mention that it’s extactly what you need if you’ve caught the summer cold that are going around! You will undoubtedly sleep like a 5 month old baby if you’ve got a belly full of this soup in you.

One thing that I forgot to mention is that not only is there a secret ingredient for this tomato soup, there is also a secret method. The thing about this soup is that LOW and SLOW is the way to GO. Massage those tomatoes, carrots, onions, and garlic with some olive oil and a good sprinkle of salt and pepper and pop them in the oven on a low heat setting for 1 hour. The slow baking process really helps develop more flavor in the tomatoes and causes that natural sweetness to come out. Instead of adding even a teaspoon of sugar to this soup, we’re getting lots of natural sweetness from the slow roasting process and the carrots that are going in to this soup.

Now, go. Use that 1 hour to it’s full advantage. Me? –>I popped in a quick Gillian Michaels workout DVD that I hadn’t done in ages and within 10 minutes I was screaming bloody murder because I couldn’t feel any of my limbs. I spent the following 50 minutes cursing Gillian under my breath and vowing to use this DVD sparingly. Home girl. I’m sure you’ve helped a lot of people, but your beginners level DVD is definitely not for BEGINNERS.

The secret to making delicious tomato basil soup or even minestrone soup is simple. And some of you are now catching on. You know my little secret and you’re sitting there smiling at the screen, thinking ‘of course!’

And…

The Secret Ingredient is…

BASIL PESTO!

How many of your guessed it? That super concentrated flavor of basil pesto really makes this soup NEXT LEVEL STUFF. The pine nuts from the pesto add such nice depth and creaminess that you’ll forget about adding that heavy cream or half and half in and opt for this more flavorful/ healthier option instead.

The parmesan also adds just the right amount of cheesiness to the soup without overpowering it.

This tomato basil soup is exactly what you need to cure that end of summer cold. And it’s perfect to take us right into the fall season! Imagine a chilly evening complete with a warm blankie, comforting tomato basil soup, and a grilled cheese sandwich to dip, dunk and munch on. For the colder months, the grilled cheese is a MUST. For summer, I served this soup with cheesy toasts. It’s just a bit of provolone on a slice of baguette with a pinch of salt, garlic powder, and a bit of Italian seasoning.

So simple and SO YUMMY.

Secret Ingredient Tomato Basil Soup

Prep Time :10 mins
Cook Time:1 hour 10 mins
Total Time:1 hour 20 mins
Enjoy a creamy, luxurious tomato basil soup without the guilt! There is no cream, sugar, or any unnecessary additives in my Tomato Basil Soup! Plus, the secret ingredient makes this soup so so good!

Ingredients:

•     1 lb. cherry tomatoes
•     2 lbs. Roma tomatoes cut in half
•     1 medium onion, cut into chunks
•     7 garlic cloves
•     3 large carrots, cut in half
•     ⅓ cup olive oil
•     salt and pepper
•     4 cups vegetables broth (or chicken broth)
•     2 tablespoons balsamic vinegar
•     ½ teaspoon red pepper flakes
•     2-3 tablespoons basil pesto

Read More : Secret Ingredient Tomato Basil Soup

Skillet Shrimp and Asparagus

Hello friends! I know many of you come here looking for something you can quickly and easily make, and tastes great. Something perhaps for a weeknight dinner when you have maybe only 30 minutes to cook, and even less to clean up afterwards?

Here’s a shrimp and asparagus skillet recipe that scores high on all points. It only takes half an hour start to finish, and only uses one pan. And the taste? Wow! I was really surprised by this one.

First you sauté onions and garlic, then add diced new potatoes with a little water, cover and let cook for a few minutes until the potatoes are almost cooked through. Then you add asparagus, cook a minute more, then shrimp with some lemon juice and zest.

The juices from everything cooking create the most lovely glaze. You have protein from the shrimp, green vegetable from the asparagus, and starch from the potatoes making a complete one pot meal.
If you wanted to, you could skip the potatoes and toss the shrimp and asparagus sauté in with pasta. You could also spice it up a bit with some chili pepper flakes. Enjoy!

Skillet Shrimp and Asparagus Recipe

Ingredients

• 1 Tbsp olive oil


• 1 Tbsp butter


• 1 medium onion, quartered, thinly sliced (about 1 1/2 cups)


• 4 cloves garlic, minced (about 4 teaspoons)


• 1/2 pound small red skinned new potatoes, cut into 1/4-inch slices or small dice


• Salt (to taste)


• Pinch of black pepper


• 1/2 cup water


• 3/4 pound of asparagus, woody ends discarded, spears thinly sliced on the diagonal


• 1 pound peeled and deveined shrimp (can leave tails on for presentation if you want), 16-20 count


• 1 teaspoon lemon zest


• 1 Tbsp lemon juice


• 2 Tbsp minced chives or green onion greens

Read More: Skillet Shrimp and Asparagus

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BAKED PARMESAN ZUCCHINI FRIES

Your new favorite way to eat zucchini! These Baked Parmesan Zucchini Fries are loaded with flavor and baked to golden perfection! The perfect way to use up your summer bounty!

So excited to be sharing this amazing recipe for Baked Parmesan Zucchini Fries with you today! The heat is on! I am not a huge fan of the heat here in Sacramento, never have been. On days when the temp exceeds 100, you can find me blasting the AC and sitting under a ceiling fan trying keep cool. Fortunately, we almost always get a nice breeze as evening sets in and it helps to cool down the house.

What I do love about the heat however is the way it makes my garden grow. I can literally see several inches of growth each day on our tomato and zucchini plants – they really do seem to love the heat! The zucchini does get a nice amount of afternoon shade which I think helps as well.

Every summer, I usually end up with way more tomatoes and zucchini that I can handle…and my neighbors love it. While I can’t hand you a basket full of veggies, I’m excited to share this recipe with you today. We have been enjoying our zucchini in every way imaginable but these Baked Parmesan Zucchini Fries are really something special.

I breaded the zucchini with a mixture of Panko breadcrumbs, Parmesan cheese, and some seasonings. I deviated from the traditional F-E-B (flour-egg-breading) process skipping the flour because I wanted the fries to be lighter. You are more than welcome to coat the zucchini strips in flour before dipping into the egg wash though. It will give you a thicker coating.

Baked Parmesan Zucchini Fries

Prep time :5 mins
Cook time :22 mins
Total time :27 mins

Your new favorite way to eat zucchini! These Baked Parmesan Zucchini Fries are loaded with flavor and baked to golden perfection! The perfect way to use up your summer bounty!

Recipe type: Side
Serves: 4 servings

Ingredients

• 2 medium zucchini
• ½ cup all purpose flour (optional)
• 2 eggs, lightly beaten
• ½ cup Panko bread crumbs
• ¼ cup grated Parmesan cheese
• ¼ tsp salt
• ¼ tsp pepper
• ¼ tsp paprika
• ¼ tsp garlic powder
• ¼ tsp Italian seasoning

Read more : BAKED PARMESAN ZUCCHINI FRIES

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Chick-fil-A Cole Slaw

You didn’t ask for it.

You’re not paying for it.

And there is a really good chance it’s going to end up in the trash at the end of your meal.
But the coleslaw from Chick-fil-A is different. It’s delicious.

You need to order it as a side dish. It’s optional. You choose it and pay for it!

Sadly, though, they made an announcement and as of this week it is no longer available.

Fortunately, the kind people over at Chick-fil-A (seriously, no joke, they are so kind) have given the world their recipe.

So I made, and loved it, and it tastes just like the original (well, I guess it IS the original). And thought I would share it with you in case you love coleslaw as much as I do! Here it is. in all it’s original glory.

Well, kinda original. The recipe calls for two bags of shredded cabbage and 1/4 cup shredded carrots. I bought shredded coleslaw mix instead (1. my grocery store didn’t sell shredded cabbage and 2. I wasn’t about to hand shred…I mean, c’mon now).

The flavor of this coleslaw is perfect. Not too sweet, not too vinegary…it’s JUST RIGHT. Try it. You’ll see.

Chick-fil-A Cole Slaw

Yield: serves 6-8

Prep Time: 5 minutes, plus 2 hour chill time

Ingredients:

•     1 cup mayonnaise
•     4 tsp white vinegar
•     1/4 cup granulated sugar
•     1/4 tsp dry mustard
•     1/4 tsp kosher salt
•     2 bags (14 oz each) shredded cole slaw mix

Read More : Chick-fil-A Cole Slaw

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Ham Salad

One of the best reasons to serve a ham for a holiday dinner or family gathering is the prospect of leftover ham, don’t you think? Ham keeps well and can be used for a hearty ham and bean soup, a pasta dish with peas, or for a crowed pleasing ham salad.
It’s one of those feed-a-lot-of-people comfort food salads that makes you look forward to leftovers.
Put it in a sandwich (or a slider bun!), eat it plain, or add it to macaroni. The basic components of our favorite ham salad are ground or finely diced ham, sweet pickle relish (sweet works better than dill for ham, imho), and hard boiled eggs. Then something for crunch (celery and/or bell peppers) and mayo to bind it.
Add a little mustard and lemon juice to brighten the flavors, and maybe a touch of cayenne as a nod to deviled ham or eggs.
Do you have a twist on ham salad that you enjoy? Please let us know about it in the comments!

Ham Salad Recipe

To make ground ham, chop leftover ham into cubes and either pulse in a food processor or put through a meat grinder.

Ingredients

• 2 cups finely diced or ground ham (about 3/4 pound)


• 3 hard-boiled eggs, chopped


• 1/4 cup sweet pickle relish


• 1/4 cup mayonnaise


• 2 Tbsp minced green onion


• 2 Tbsp minced celery


• 2 Tbsp minced red bell pepper


• 1 Tbsp chopped fresh parsley


• 2 teaspoons Dijon mustard


• 1 Tbsp lemon juice


• A large pinch of cayenne (optional)


• Salt and black pepper to taste

Read More: Ham Salad

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Baked Sweet Potato Donuts with Dark Chocolate + Coconut

Just the other day I was dreaming about donuts again and then I realized that I’ve had these beauties in my drafts since last October. Yep, over 6 months ago.

Memory issues? Perhaps. Or maybe I just had too many other delicious things to post back then. I’ll really never know, I’m just sorry these didn’t come sooner because THEY ARE SO DAMN GOOD.

Here’s the lowdown. Since I had the recipe and photos waiting in the drafts, I had completely forgotten about how amazing they were and so (of course) had to make them again. There’s no stopping me when it comes to the big wide world of donuts. Or peanut butter, but that’s a different story.

Before we get into the details of these amazing sweet potato donuts, I need to mention that you’ll need a donut pan to make these. If you don’t have one, the real question is: what are you waiting for? They’re inexpensive and most baked donut recipes are done in roughly 15 minutes! Donuts truly make the most wonderful homemade brunch accompaniment with a pot of coffee and a giant pitcher of mimosa.

Don’t judge me.

Not many people serve donuts at brunches these days. Or maybe it’s just the people I know? #sideeye

These are the kind you dunk in a steaming hot cup of coffee or foamy almond milk cappuccino. They’re hearty, yet still have a light and tender interior which makes you forget about the fact that they’re baked instead of fried.

The ingredients used in this recipe are also worth a quick mention…

Whole wheat flour provides a wonderful source of whole grains so you really can’t feel too terrible about enjoying one (or two!). 

They’re also dairy free! I actually just realized that most of my recipes are, so tell all your DF friends to come say hi.

They’re naturally sweetened.

They only take less than 30 minutes to make.

Okay, that’s enough talking. It’s time to go make donuts people. Get to it!

Baked Sweet Potato Donuts with Dark Chocolate + Coconut

Nutrition Information

• Serving size: 1 donut with chocolate glaze and coconut


• Calories: 251


• Fat: 13.3g


• Carbohydrates: 32.4g


• Sugar: 15g


• Fiber: 4.3g


• Protein: 4.5g

Prep time:  15 mins
Cook time:  15 mins
Total time:  30 mins

Ingredients

• 3/4 cup whole wheat flour


• 1 teaspoon baking powder


• 1/2 teaspoon ground cinnamon


• 1/8 teaspoon salt


• 1/2 cup cooked mashed sweet potato (from 1 medium to large sweet potato)


• 1/4 cup pure maple syrup or coconut nectar


• 1 large egg


• 1 1/2 tablespoons coconut oil, melted and cooled (olive oil also works well)


• 1 teaspoon vanilla extract


• 2.5 oz 72% dark chocolate


• 1/3 cup coconut flakes

Read More: Baked Sweet Potato Donuts with Dark Chocolate + Coconut

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Asparagus Artichoke Breakfast Casserole

Looking for Easter or Mother’s Day Sunday brunch ideas? I love the convenience of a breakfast casserole because you can easily assemble it the night before and have it ready to bake in the morning.
Perfect hands-off cooking leaving you time for the important things, like Easter egg hunts, or Mother’s Day mimosas.
This breakfast casserole (the fancier term being “strata”) has asparagus (fresh) and artichoke hearts (canned), big cubes of rustic bread, bacon, onions, all held together with eggs, milk, and cheddar cheese.
It’s spring in an 8×13!

Asparagus Artichoke Breakfast Casserole Recipe

Ingredients

• 6 cups of 1 to 1 1/2-inch cubed rustic bread (about half a loaf), or 6 slices of bread


• 2 ounces bacon (2 to 3 thick-cut slices), roughly chopped


• 1 medium onion, chopped (about 1 1/2 cups)


• 1 pound of asparagus, trimmed of tough bottoms, spears sliced on the diagonal, in 1-inch long pieces


• 1 15-ounce can of artichoke hearts (packed in water), drained, chopped


• 2 Tbsp minced chives or green onion greens


• 6 eggs


• 2 cups milk


• 8 ounces cheddar cheese, grated


• 1 1/2 teaspoons salt


• 1/4 teaspoon black pepper

Read More: Asparagus Artichoke Breakfast Casserole

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Creamy Macaroni and Cheese Casserole

This homemade Macaroni and Cheese Casserole is a show stopper! Not only is this creamy mac and cheese recipe easy to make it, has a special ingredient making it extra delicious!  This dish has so much velvety cheese in a quick homemade sauce and once you try it, this is going to be the only macaroni & cheese you make!

Hello, my name is Holly and I am addicted to Macaroni and Cheese.  It is literally my favorite thing to eat on the whole planet!  I love crock pot mac & cheese, stove top mac and cheese or even out of a little blue box.

Of all of the mac and cheese recipes, *this* little gem right here is like striking mac and cheese gold. It is definitely the best macaroni and cheese casserole ever and always gets rave reviews! Take it from me, I definitely should know!

It’s pretty quick to make from scratch and extra cheesy and delicious!  Now, this recipe has a special ingredient that makes it extra yummy…  AND it is optional.  The addition of the cheddar soup makes the sauce a little extra velvety and just adds a little something.  If you don’t happen to have it on hand (or just don’t want to use it), this recipe is still ridiculously great without.

TIPS TO MAKE CREAMY MAC & CHEESE

Cook your PASTA AL DENTE (FIRM) as the noodles cook extra in the sauce and you don’t want them mushy.
Don’t forget to SALT YOUR PASTA WATER.
While not everyone agrees with RINSING THE PASTA after cooking, in this particular recipe it stops the noodles from cooking and the sauce is created with a texture that pairs perfectly with the rinsed noodles.
A SHARPER CHEDDAR CHEESE will add a stronger cheese flavor.
Pre-shredded cheeses contain additives to keep it from sticking together which affects the way it melts.  The sauce is best if you SHRED YOUR OWN CHEESES.
Allowing the baked macaroni and cheese to rest for a few minutes after baking will THICKEN THE SAUCE.
Most importantly of all… DO NOT OVER BAKE THIS RECIPE.

When cooking your macaroni noodles, cook them according to the package directions but you want them to be still firm.  If your package says 6-8 minutes, just cook them 6…  you get the idea.

I choose not to top this casserole with a bread crumb mixture but if you really like bread crumbs on your macaroni and cheese, by all means, add some! Just mix 3/4 cup bread crumbs (panko is best) and 3 tablespoons melted butter with the topping cheese.  Sprinkle on top before baking.

This recipe makes an extra saucy creamy macaroni.  Do not over-bake this recipe.  You want it creamy and rich, over-baking will cause it to dry out.  I found that 20 minutes was perfect in my oven…  note that the recipe will thicken slightly while standing.

CREAMY MACARONI AND CHEESE CASSEROLE

This Creamy Macaroni and Cheese Casserole is a show stopper! Not only is this mac and cheese recipe easy to make it has a special ingredient making it extra delicious! This dish has so much velvety cheese in a quick homemade sauce and once you try it, this is going to be the only macaroni & cheese you make!

Ingredients :

• 12 oz dry macaroni
• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 cups milk
• 1 cup light cream (about 10-12% MF)
• 1/2 teaspoon dry mustard powder
• 1 teaspoon onion powder
• salt & pepper to taste
• 1 can condensed cream of cheddar soup (optional)
• 4 cups sharp cheddar , divided
• 1/2 cup fresh parmesan chees

Read More : Creamy Macaroni and Cheese Casserole

Lemon Blueberry Pistachio Cupcakes (vegan + gluten free!)

Remember the ever-popular Sprinkles cupcake era of 2010; when Cupcake Wars was the best show on TV and gourmet cupcake shops were popping up at every corner? Cupcakes were adored by the little ones for birthday parties but also by the Grandmothers who loved pairing them with a cup of coffee for breakfast.

During that time period I learned that ordinary cupcake flavors almost always disappointed me. When I went to local cupcake shops, I stuck to the classica: chocolate with chocolate frosting and sprinkles, strawberry, red velvet, vanilla birthday cake, etc. They were never magical enough for me to want to return for another.

I remember the first time I chose something out of the ordinary: a mango cupcake with a mango orange buttercream. My goodness, it was downright sensational! From that moment, I vowed to choose the surprising, unique cupcakes flavors over basic bettys.

Today’s recipe was inspired by a lemon pistachio doughnut at Stan’s Donuts in Chicago. Tony took me there for my birthday breakfast and we ordered about 6 of their doughnuts (so we can have a bite of each!); we knew the lemon pistachio flavor stood out by a mile because it was devoured in less than two minutes.

Of course, when Earth Balance reached out to me and asked me to create a vegan cupcake to promote their awesome vegan cupcake challenge (with a grand prize trip to Colorado!), I knew that I would try to create pistachio cupcakes with beautiful with spring flavors (like lemon and blueberry). I used their soy free vegan buttery sticks for the both the cupcake and frosting and seriously, you’d never be able to tell that they’re vegan!

More about these cupcakes: Did I mention they’re gluten free too?! This means that anyone will be able to enjoy these beauties. They’re moist with a light crumb and the lemon buttercream frosting is the perfectly fluffy, sweet and tart. Keeping your fingers out of the frosting bowl is going to be pretty difficult, so good luck.

I love that you can actually taste the pistachios in the cupcake without having to use pistachio pudding flavor additives. The lemon flavor is also very prominent, making the cupcakes feel fresh and light.

I hope you love these cupcakes as much as I did. They’d make the perfect Easter or party dessert. If you make these, please let me know by leaving a comment below or snap a photo, upload it to Instagram and tag #ambitiouskitchen! xo.

Lemon Blueberry Pistachio Cupcakes (vegan + gluten free!)

Nutrition Information

• Serving size: 1 cupcake


• Calories: 286


• Fat: 13.9g


• Saturated fat: 3g


• Carbohydrates: 36.2g


• Sugar: 22.1g


• Fiber: 2.8g


• Protein: 4.8g

Recipe type: Cupcakes, Vegan, Gluten Free

Prep time:  1 hour 10 mins
Cook time:  25 mins
Total time:  1 hour 35 mins

Ingredients

• 1 1/2 cups oat flour


• 1 cup shelled roasted pistachios (pistachios without the shells)


• 1 teaspoon baking soda


• 1/4 teaspoon salt


• 1/4 cup fresh lemon juice (from 1 large lemon)


• 1/2 cup unsweetened almond milk


• 1 tablespoon Earth Balance vegan soy free buttery sticks


• 2/3 cup organic cane sugar


• 1 teaspoon almond extract


• 1/2 tablespoon apple cider vinegar


• 2 tablespoons cornstarch


• 3/4 cup fresh or frozen blueberries


• For the vegan lemon buttercream


• 1/2 cup Earth Balance vegan soy free buttery stick


• 1 cup organic powdered sugar


• 1 tablespoon lemon juice


• zest of 1 lemon


• For garnish: 2 tablespoons chopped pistachios

Best Ever Homemade BBQ Sauce

This will be THE BEST BBQ Sauce you ever have! It is deliciously sweet and tangy with a flavor that can’t be beat and is super easy to make!

BBQ Sauce is such a favorite of mine. As far as store bought brands go, I absolutely adore Sweet Baby Rays. I have tried many out and I keep coming back to that one.

That being said, I wanted to try my own homemade version and this beautiful recipe was created. It is seriously THE BEST! And that is coming from a BBQ lover herself ;)

With it being grilling season, we are out grilling more often than not! Keeps the heat outside and it is always super simple.

Barbecue sauce is such a staple product and this took a couple trial and errors to get it just right. Three to be precise.

This BBQ Sauce made dinner extra special and was loved and adored by all. It will now be my go-to BBQ sauce recipe and I am sure it will be yours as well!

Best Ever Homemade BBQ Sauce

This will be THE BEST BBQ Sauce you ever have! It is deliciously sweet and tangy with a flavor that can't be beat and is super easy to make!

Ingredients

• 1¼ cup ketchup


• 4 Tablespoons apple cider vinegar


• 1 Tablespoon minced garlic


• 1 Tablespoon Worcestershire sauce


• 1 teaspoon salt


• ½ teaspoon garlic powder


• ½ teaspoons onion powder


• 1 teaspoon dry mustard


• ⅛ teaspoon cayenne pepper


• ¾ cup brown sugar


• ⅓ cup molasses


• ¼ cup honey

Read More: Best Ever Homemade BBQ Sauce

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Chicken Thighs with Mushrooms and Shallots

Chicken and mushrooms naturally love each other, especially with a creamy sauce. This recipe is quick and easy, and uses just a little bit of cream to pull everything together. Most of the flavor comes from the chicken and mushrooms themselves, with help from shallots and tarragon.

Pro tip: tarragon loves both chicken and mushrooms. You want to add a special note to your chicken dish? Add tarragon. Want a mushroom soup recipe that will have your friends begging for the recipe? Add tarragon. Just don’t add too much. A little is all you’ll need.

In this recipe we are browning the chicken thighs skin side down first, then finishing their cooking in the oven. Chicken thighs release a lot of fat, even if you’ve trimmed the excess at the start. Cooking the thighs this way allows you to monitor the amount of fat you want in the finished dish.
While the chicken pieces are cooking in the oven, we get rid of most of the rendered fat in the pan, and cook the mushrooms and shallots in the remaining pan drippings. We add some stock, some white wine, let it boil down a bit, and swirl in some cream. When the chicken is done, so is the sauce. Easy!

Chicken Thighs with Mushrooms and Shallots Recipe

Be prepared for a little bit of splattering from browning the chicken. To avoid this you can dredge the chicken pieces first in a little flour. I wanted a gluten-free chicken dish so am not taking that step.
You can make this dish with skin-on chicken breasts, they will take less time to cook in the oven than thighs.
Even if you don't eat the skin, please cook the chicken with the skin on in this recipe. The skin protects the chicken from drying out.

Ingredients

• 1 Tbsp olive oil


• 3 pounds skin-on, bone-in thicken thighs, trimmed of excess fat


• 1/2 teaspoon salt


• 1 pound cremini or button mushrooms (plus a couple sliced shiitake mushrooms if available for extra mushroom flavor)


• 1/2 cup chopped shallots


• 3/4 teaspoon dried tarragon (or 2 teaspoons chopped fresh tarragon)


• 1/2 cup chicken stock


• 1/2 cup dry white wine


• 2 Tbsp heavy whipping cream


• Freshly ground black pepper


• 1 Tbsp chopped fresh parsley

Read More: Chicken Thighs with Mushrooms and Shallots

Fancy Schmancy Grilled Cheese

Um….excuse me while I have a moment with this grilled cheese.

This. Grilled. Cheese. Is. The. Best. Thing. Ever.

Yes, I have been known to say that a lot about many different things…but fo reals. THIS IS THE BEST THING EVER.

I died when I ate it. I died and went to crispy, buttery, cheesy, flavor heaven. And I wanted to stay there forever. You know what I would wish for if I had one wish? I would wish that I could eat this exact grilled cheese for breakfast, lunch, and dinner every single day and it actually be super good for me. Like the equivalent of a spinach salad. Or a protein shake.

Wouldn’t that be the best thing ever???!!?

You don’t have to answer. I already know your answer. It’s yes.
Just everything about this sandwich is so wonderful. So…why the title “Fancy Schmancy?” Because it is fanc-aayyyy. Here’s why:

1.  The bread. It’s sliced sourdough bread from the bakery section. Don’t select a bread from the aisle of your grocery store where all the bagged loaves of sandwich bread are. Don’t do that. Not for this. Buy one of the pre-sliced, nicer breads from the bakery section of your grocery store. I used sourdough and it was wonderful.
2.  The butter. You melt some butter in a sauce pan with a crushed clove of garlic, a pinch of red pepper flakes, and a pinch of dried thyme while you assemble your sandwich. Then you brush this butter on the bread before cooking the sandwich. It adds sooooooo much FLAVA.
3. The mustard. We add a light smear of Dijon mustard to the bread before adding the cheese. This adds another element and layer of flavor that just pushes this grilled cheese totally over the top. Like…way over.
4.  The cheese. Correction…cheese(s). Three to be exact. Oh yes…three. I used cheddar, muenster, and Asiago. But you are free to choose whatever cheeses your wonderful heart desires! The important thing is that you use a few different cheeses so you can get some varied flavors goin’ on in there.

This sandwich….it’s:

Crispy

Buttery

Garlicky

Very lightly red pepper-y (word?) and thyme-y (word….?)

Slightly mustardy

SO cheesy

HEAVENLY.

You must make it. Especially if you are a grilled cheese lover. This is the holy grail of grilled cheeses…???.

Um…side note. I DECORATED MY HOUSE FOR CHRISTMAS THIS PAST WEEKEND. Don’t judge me. Don’t you dare judge me. Okay you can judge me.

I will just be sitting here, smelling my Christmas tree scented candle, and looking at my happy and cozy Christmas decorations. Seth is a strict follower of the “No Christmas before Thanksgiving” rule…very strict. So since he’s deployed, I’m breaking all the rules ?…Christmas music, Christmas movies, Christmas decorations. MUAHAHAHHAHAAAAAA.

Don’t worry, Thanksgiving…I’m still excited about you too ?.

THIS GRILLED CHEESE. Make it – please and thank you.

Fancy Schmancy Grilled Cheese

Prep time 5 mins
Cook time :10 mins
Total time :15 mins
Serves: 2 sandwiches

Ingredients

•     4 slices of GOOD QUALITY pre-sliced bread from the bakery section of your grocery store - we used sourdough
•     2 slices of muenster cheese
•     2 slices of Asiago cheese
•     2 slices of cheddar cheese
•     *You can use any combination of cheeses you want! It does not have to be these three*
•     2 teaspoons of Dijon mustard
•     2 tablespoons of butter
•     1 clove of garlic, crushed
•     1 pinch red pepper flakes
•     1 pinch of thyme

Read More : Fancy Schmancy Grilled Cheese

Sausage, Ricotta, and Spinach Stuffed Pasta Shells

Easy Cheesy Stuffed Shells Pasta is a delicious main deal for the whole family. This recipe combines ricotta, mozzarella, and parmesan cheeses, and spinach stuffed into the shells. A spicy layer of Hot or Mild Italian sausage completes the meal. A family favorite Italian dinner! *This post may contain affiliate links. For more information, see my disclosure page.

Hello, friends! I am popping in today to share these stuffed pasta shells with sausage and my love of Italian food.  Anyone who knows me can tell you I am a major cheesehead.  Smoked Gouda, Swiss, Sharp Cheddar, you name it and I probably love it. I even grate my own parmesan. It is much cheaper that way too!

So, of course, delectable cheese combinations find their way into my family’s dinner as well. Cheese and Italian food are the most frequent combination and with good reason. It’s delicious! One of my family’s favorite suppers is my Sausage and Ricotta Stuffed Pasta Shells. Now I may be a cheesehead, but this dish really does need something more than just the ricotta, mozzarella, and Parmesan base. So I add spinach which also makes me feel good as a mom when I tell people, “Yes, my son eats spinach, no problem!” (We can keep the cheese part just between us.)

For this meal, I do have a few tips that are included in the full recipe at the bottom of this post. First, let’s talk about garlic. Garlic is synonymous with Italian cooking and yet I am not that big a garlic fan. I mean I like it, but I want it to enhance a meal, not wince at the garlic flavor.

Ok, now forget everything I said and add a TON of garlic to this dish. Over the years, I have found that the cheese filling really mellows the garlic flavor when it is baking in the oven. What works is basically adding garlic into the cheese filling a teaspoon at a time until you think you have put a little too much. Even at 4 tsp, I wince my eyes and think “Whew! Garlic!” (not in a good way) I’m telling you to go overboard! Be fearless! It will be amazing!

The second tip is that this stuffed shells recipe has always made more than a 9×13 standard baking dish size. This is not a mistake. I have had some boxes of those jumbo shells with like 1/3 of them broken and other times I just put the additional ingredients in a separate baking dish (I have used up to a 5×9 pan) for additional leftovers or possibly even a vegetarian variety. The best idea though is to freeze the second sausage and spinach stuffed shells dish after it’s stuffed and set up for another night.

I’m hungry now. It’s almost midnight here so I’m thinking cheese and crackers for a late night snack. Do you have a favorite cheesy dish? I would love to hear about it, and maybe even swap some cheesehead love! (Or is that too cheezy, HA!)

Sausage, Ricotta, and Spinach Stuffed Pasta Shells
 
Easy Cheesy Stuffed Pasta Shells are a delicious main deal for the whole family. This recipe combines ricotta, mozzarella, and parmesan cheeses, and spinach stuffed into the shells. A spicy layer of Hot or Mild Italian sausage completes the meal. A family favorite Italian dinner!
Course    Main Dish
Cuisine    Italian
Skill Level : beginner
Prep Time : 20 minutes
Cook Time : 50 minutes
Passive Time : 10 minutes
Servings    8

Ingredients

•     1 package jumbo pasta shells 16oz
•     4 cups ricotta or cottage cheese
•     12 oz shredded mozzarella cheese
•     2 Eggs lightly beaten
•     4 tsp garlic powder *see note
•     1 tsp dried oregano
•     3/4 cup parmesan grated or shredded is fine
•     1 large jar spaghetti sauce
•     4 cups spinach rough chopped and stems removed if you prefer
•     1 lb ground Italian sausagedried parsley for garnish

Read More : Sausage, Ricotta, and Spinach Stuffed Pasta Shells

Vegetable Fritters

These Vegetable Fritters make a great appetizer or meal. If you have vegetables to use up, these are a great way to use them up

I got the idea for these Vegetable Fritters after making a Chickpea Omelet Two Ways. They are similar in that they both have chickpea flour and vegetables, but their flavor profile is a bit different. The Chickpea Omelets have a “cheesy” flavor from nutritional yeast. Even though they are a vegan omelet, they are a lot like a flatbread.

I love how versatile chickpea flour is. There are so many ways to use it.

If you love Indian food, like I do, I probably don’t have to tell you how great pakoras are, which contain chickpea flour. They are one of my favorite appetizers to get when I eat at Indian restaurants.

Now that would be a fun recipe to make! I have a feeling I would want pakoras every night if I started making them.

This is one of those dishes that if you have vegetables to use up in the fridge, this is a great way to get rid of them. You could use almost any vegetable you want here, keeping in mind the water content of the vegetable, which will change the consistency of the batter.

I don’t have kids, but I bet they will love these. The great thing about Vegetable Fritters is that you can hide loads of veggies in the batter. Even the pickiest eaters who claim to hate veggies won’t realize all the vegetables they are eating.

Corn and red pepper add a sweet element to these Vegetable Fritters, while red onion, chickpea flour, and a bunch of spices add a savory element.

Since I love spicy food, I paired these with one of my latest dressings, Vegan Chipotle Ranch Dressing. Anytime that I can sneak some spice into a dish, I am all over it. The spiciness of the chipotle pairs nicely with the sweet corn and other ingredients in these fritters.

If Vegan Chipotle Ranch Dressing is too spicy for your tastebuds or your kiddos, check out my Vegan Ranch Dressing – it is quite tame! It has all the same fresh herbs without the spicy smoky flavor.

These Vegetable Fritters are packed with flavor! Vegan Chipotle Dressing adds a spicy touch.
These Vegetable Fritters are fast and easy to make. I ate them for dinner, but they would also work well as an appetizer or snack.

Vegetable Fritters

Makes approx. 10 fritters

Ingredients :

• 3/4 cup chickpea flour (garbanzo bean flour)
• 1/2 cup water
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• pepper
• 1/4 cup chopped red onion
• 3/4 cup chopped red pepper
• 3/4 cup corn
• 2 tablespoons chopped parsley
• vegetable oil
• Vegan Chipotle Ranch Dressing (optional)

Read More : Vegetable Fritters

NO-BAKE MINI PUMPKIN CHEESECAKES

Is it too soon to share a pumpkin recipe?  I hope you’re saying no…because these No-Bake Mini Pumpkin Cheesecakes are so good!

As food bloggers, we’re constantly looking at recipe trends and already (already!) Halloween-themed and pumpkin recipes seem to be out in full force!  The holidays will be here before we know it – but as far as I’m concerned – bring it on!

We brought these no-bake mini pumpkin cheesecakes to a barbeque at a friend’s house last weekend, and we received such rave reviews – we couldn’t wait to share the recipe!  We brought them in individual 9-ounce plastic glasses, but any small serving glasses you might have on hand will work.  Enjoy!

No-Bake Mini Pumpkin Cheesecakes

No-Bake Mini Pumpkin Cheesecakes - A Family Feast
Prep Time: 1 hour 30 mins
 Total Time: 1 hour 30 mins
 Yield: 10 servings (using a 9-ounce clear plastic cup for serving)

Ingredients :

For the crust

• 1 sleeve graham crackers (about 9 crackers)
• ½ stick (4 tablespoons) butter, melted
• 2 tablespoons sugar
• 2 tablespoons brown sugar

For the filling

• 1 8-ounce package cream cheese, softened to room temperature
• 1 15-ounce can pumpkin puree
• 3 teaspoons pumpkin pie spice
• 1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)
• 1 14-ounce can sweetened condensed milk
• 1 12-ounce container frozen whipped topping, plus extra for garnish if desired

Read More : No-Bake Mini Pumpkin Cheesecakes

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Classic Meatloaf

Traditional meatloaf recipe with the delicious twist of using Italian pork sausage in addition to ground beef. Also includes onion, celery, garlic, egg, parsley, and bread crumbs.

This meatloaf is one of the first recipes we put on Simply Recipes over ten years ago. It’s one of my father’s favorite things to cook and anytime we kids know he’s making it, we make our way to my parent’s house for dinner.
My dad’s trick? He mixes Italian pork sausage (half sweet, half spicy) in with ground beef. The original recipe came from an old issue of Gourmet (April 1994) and my father has been changing it over the years to his taste (including using Italian sausage instead of plain ground pork).
It’s no ordinary meatloaf. It takes a little extra prep time to make the “sofritto” base of minced carrots, onions, celery, and garlic, but it is so so worth it! Like a giant Italian meatball, in loaf form.
It looks like the sofritto could be a time consuming extra step to prep, but you can easily put the vegetables in a food processor or mini chopper to speed up the prep time. The smaller mince size that you can get with the food processor will also help the meatloaf hold together better.

Classic Meatloaf Recipe

Prep time: 20 minutes
Cook time: 1 hour, 10 minutes
Yield: Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches

Italian sausage makes a difference in this recipe! We use a combination of spicy and sweet, but it you only have one, choose sweet Italian sausage.
If you don't have access to spicy ground pork or Italian sausage, mix in a half teaspoon each of fennel seeds, Italian seasoning, and hot sauce into regular ground pork.
Save prep time by roughly chopping the celery, carrot, onion, green onions, and garlic and pulsing them in a food processor or mini-chopper to get them finely chopped.

Ingredients

• 2 Tbsp unsalted butter
• 1 cup of finely chopped onion
• 1 celery rib, finely chopped
• 1 carrot, finely chopped
• 1/2 cup of finely chopped green onion, including the green onion greens
• 3 cloves garlic, minced (about 1 Tbsp)
• 2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons Worcestershire sauce
• 2/3 cup ketchup, divided 1/3 and 1/3
• 1 1/2 pounds of ground beef (chuck)
• 3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
• 1 cup fresh bread crumbs (take a couple slices of fresh bread and pulse in a blender until you have crumbs)
• 2 large eggs, beaten slightly
• 1/3 cup minced fresh parsley leaves

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Alfredo Asparagus Pasta

A tasty and delightful dinner loaded with flavor and delicious ingredients! Fresh asparagus is mixed into a fabulous meal loaded with bacon, parmesan cheese and creamy alfredo sauce. This will become a new family favorite!

Tis the season for asparagus and this may be my favorite new recipe to use it!

This meal is packed with insanely delicious flavor. The asparagus, bacon, parmesan cheese and creamy alfredo sauce really knock this meal out of the park! This was a huge hit with my entire family, making this recipe classified as a winner.

My husband, in particular, could not stop RAVING enough about how yummy it was. I am pretty sure he went back for 4 helpings of it. My kids gobbled it up almost as fast as it hit their plates. That is saying something because one of them is an extremely picky eater.

Asparagus is one of my favorite vegetables and I have a few really tasty recipes coming up that I am excited to share with you, today’s been one of them.
If you are looking for an incredible new dinner that your whole family will love and appreciate, give this one a try! You will not regret it!

Alfredo Asparagus Pasta

A tasty and delightful dinner loaded with flavor and delicious ingredients! This will become a new family favorite!

Ingredients

• 1 box bow tie pasta, cooked according to package directions


• ¾ cup butter


• 3 garlic cloves, minced


• 3 cups heavy cream


• 2 cup half and half


• ½ teaspoon salt


• ¼ teaspoon white pepper


• 3 cups fresh grated Parmesan cheese


• 1 cup cooked and chopped bacon


• 3 cups asparagus, cut in 1 inch pieces

Read More: Alfredo Asparagus Pasta

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Cheesy Chicken Parmesan Soup

YOU GUYS!

I am super duper excited to share with you, my new favorite soup recipe!! We’ve made lots of different soups especially over the last few months like our Baked Potato, Lasagna Soup, or one of my favorites Creamy Tomato Basil Soup. All of these recipes are delicious, but I’m happy to share today’s recipe for Cheesy Chicken Parmesan Soup, which is my current favorite. I’ve always been a sucker for all Chicken Parmesan recipes, so this one really hit home with me. It has so many yummy flavors! It takes less than 30 minutes to put together and provides a crazy good dinner, especially on a cold day. I think the kids will love this too because it’s pretty much a really, runny pasta dish that is cheesy and yummy. Serve it with some yummy Garlic Bread, and you may find your new favorite meal.
I really hope you like this as much as we did. I may have had 3 small bowls the day we tried this out – it was THAT good!! Would love to hear what you think about it, so be sure to leave a comment to let us know. 😉

Here is the printable recipe:

Cheesy Chicken Parmesan Soup

Serves: 6

Ingredients

• 1 TB extra-virgin olive oil
• 3 tsp minced garlic
• 3 TB tomato paste
• 1 tsp crushed red pepper flakes
• 1 tsp Italian seasoning
• 1 tsp basil
• 1 15-oz can diced tomatoes
• 5-6 cups chicken broth
• 1 lb. boneless skinless chicken breasts, cut into 1" chunks
• 8 oz penne
• 1½ cup shredded Parmesan
• 1 cup shredded mozzarella
• Salt and pepper to taste
• Fresh parsley, for garnish

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Cheesy Scalloped Potatoes

These Easy, Cheesy Scalloped Potatoes are smothered in a creamy cheese sauce and baked to perfection. They are sure to be a hit at your holiday feast.
My grandma was know for her comfort food cooking. From authentic German and Hungarian dishes to American classics like these Easy Scalloped in Potatoes, each recipe she cooked was her pride and joy. In our family she was known for certain dishes, like her Shortcut German Potato Salad and her Zucchini Bread, among others. She never had to follow a recipe – she knew each one like the back of her hand. Which of course leaves us trying to recreate the flavors she made…thankfully we cooked with her enough that we are usually successful.
I remember the first time I cooked these Scalloped Potatoes on my own. It was for a Christmas party that I was hosting at my home, and it was the first Christmas since my grandma had passed away. My boss was bringing the ham, so I knew I had to make my grandma’s cheesy potatoes. I did and they tasted just like hers…which of course made me cry as I ate them!

I love this recipe because it’s super easy and tastes better than any cheesy potato casserole I’ve ever had. That could be due to the massive amounts of fresh Cheddar cheese in the rich, creamy sauce, but who knows? Most potato casserole recipes I’ve seen (au gratin or scalloped) use raw potatoes and bake the casserole for over an hour, up to an hour and a half or more! The potatoes take quite a while to cook so that lengthy time was necessary. But since we ain’t got time for that, my grandma boiled the potatoes whole and unpeeled first, for about 25-30 minutes, to cook them most of the way through. Then she would peel them when they were cool enough to handle and slice them. While the potatoes are cooking the cheese sauce is made, which is a basic bechamel sauce with grated cheddar added. The potatoes and cheese are layered and topped with more grated cheddar and some ground Hungarian paprika for color.

These Easy, Cheesy Scalloped Potatoes are smothered in a creamy cheese sauce and baked to perfection. They are sure to be a hit at your holiday feast.

These Cheesy Scalloped Potatoes were a hit at my dinner party, and they’re sure to be a hit at yours. They are delicious with ham, turkey or even as a fancy side for your favorite steak.

Easy Cheesy Scalloped Potatoes

Prep 30 mins
Cook 20 mins
Total 50 mins
Yield 6 -8 servings

Ingredients

•     2 pounds russet potatoes
•     ¼ cup butter
•     ¼ cup all-purpose flour
•     1 1/2 cups nonfat milk or half & half
•     Salt & pepper
•     8 ounces (about 2 cups) freshly shredded cheddar cheese + 1/4 cup for topping
•     Paprika, for garnish
•     Fresh chopped chives or parsley, for garnish

Read More :  Cheesy Scalloped Potatoes

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Honey & Soy Baked Chicken Recipe

Around here chicken makes a regular appearance on the dinner table. To tell you the truth, it gets a little boring after awhile – grilled chicken, baked chicken, sautéed chicken, chicken soup, chicken n’ pasta… But with all that chicken, my family never tires of chicken thighs. We like the dark meat around here y’all. It’s good stuff and pretty inexpensive, too, but use whatever kinda chicken you like.

This recipe is simple to whip up right before cooking or to use ahead of time as a marinade. Although a marinade typically includes an acid, such as a vinegar or citrus juice, you could certainly add either to this recipe. For this recipe you’ll need olive oil, soy sauce, garlic cloves (or garlic powder), ground ginger, honey, salt and pepper. You can easily switch up the ingredients to your liking and taste. A splash of sesame oil would be a nice addition.Basically, mix all ingredients together in a large plastic zip-top storage bag, add the chicken making sure to coat each piece. Place chicken and sauce/marinade in baking dish or leave in large plastic bag to marinate in the refrigerator until ready to cook.

When ready to cook, bake in a 425° oven for 25 minutes with the skin side up. Turn the chicken and cook another 15 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin. Cook until internal temperature of chicken reads 165°F.You can skip all the turning and flipping of the chicken if you’d like, but I think it cooks more evenly helping to avoid one side being too dry. These would be mighty tasty grilled as well.

Honey Soy Baked Chicken

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
A super easy chicken recipe that will become a family favorite.

Ingredients:

•     3 tablespoons olive oil
•     3 tablespoons soy sauce
•     5 tablespoons honey
•     4 cloves of garlic; minced (or substitute 1/2 teaspoon garlic powder)
•     1/2 teaspoon ground ginger
•     1/2 teaspoon fresh ground pepper
•     3 pounds (approximately) chicken thighs (or preferred chicken meat)
•     salt and pepper to taste

Read More : Honey & Soy Baked Chicken Recipe

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