I hope you’re doing well on this Saturday morning. I’m super excited because I get to go try on my wedding dress today!!! I found “the one” back in May and placed my order. They won’t start alterations yet; today I’ll just put it on and make sure everything looks good. Sarah Beth (my sister) and Cody, her husband, are here for the weekend, so Chip and I had dinner with them last night. Mom gets here in a few hours, so she and Sarah Beth will come with me to the dress appointment! I’m always excited for any excuse to spend time with them.
Anyway…this is a post about yummy food I’ve made lately. We have been having some lovely fall weather (although yesterday the high was 82..come on North Carolina), so I’ve been making all the soup. Soups are the best-they make me feel cozy, they’re usually easy to make, and I have plenty to eat for leftovers so I save $$$ on groceries. I think I’ve posted all of these on Instagram but they’re worth sharing here to have all in one place. Even if you saw them on the Insta, I’ve linked all the recipes below and shared some details about how we served it, so if you’re in need for some recipe inspiration for next week maybe you’ll get some ideas!
Several weeks ago I put out a call for yummy fall soups and chilis, and my Aunt Janet delivered! This was one of the ones she sent, and it was AMAZING. I think it came from the Favorite Slow Cooker Recipes cookbook by Bob Warden. I made this almost a month ago, and I definitely plan on making again soon. It was one of those recipes where you just dump a bunch of stuff into the crock pot, then magic happens and you have an amazing meal. If you’re interested in the recipe, I think I still have a picture of it somewhere that I’m happy to pass along! I’m pretty sure we just ate this on its own and wished we had bread or something to go with it. I totally just forgot to get anything to pair with it, so I just had a bigger snack after dinner. No biggie, but something I’ll remember for next time.
Next up is my all time favorite chili. I make it every year and get so excited when it’s on the menu. I’m sure I shared it on the blog last year, but it’s this recipe on Allrecipes.com. I follow the suggestions listed on the “most helpful comment,” and it turns out perfectly! This time, I forgot the black beans but it was still great. I have nothing against beef and sometimes use that, too- it just depends on what is on sale! Both taste great in this recipe. If you’re not a meat eater, another can of beans would do the trick to get the same consistency. I top mine with cheese, while Chip goes for cheese and sour cream, and we always use tortilla chips for dipping!
This was a new-to-me recipe (from BudgetBytes, of course) that I served with grilled cheese. The instructions call for a transferring the soup to a blender, but I just used my immersion blender and it turned out fine. Sometimes I shy away from basic soups like this because I know there’s no way it will fill me up on its own, and I’m usually too lazy to come up with something else to go with it. I had the idea to make grilled cheese to make it more satisfying. Why did I never do this before!? Pro tip: buy fresh baked bread from the grocery store and a good block of cheddar cheese. This soup also freezes well, which comes in handy on those days I just don’t want to cook or go out to buy food.
This is another BudgetBytes recipe! I made it last year and knew it was a winner when Chip told me it tastes like the loaded potato soup at Fatz. This one takes some prep work because you have to chop ALL THE POTATOES but I promise it’s worth it. It’s delicious and makes a lot of soup. I was procrastinating studying when I made this so I went ahead and chopped the extra carrots and celery. The recipe only calls for 2 carrots and 2 stalks of celery, so I had a lot left over that I didn’t want to waste. Now they’re in freezer and ready to go for the next soup! I used my immersion blender for this recipe, too, and wished I had checked as I just kept blending away because I ended up wishing it was chunkier. But that was total user error, not a recipe error, and it was still fantastic. Bacon, cheese, and green onions take this soup to the next level.
Do you have any great recipes to add to the list? Please share if you do! And have a fabulous Saturday 🙂
I’m coming at you today to share one of my favorite easy recipes. Months ago, I was looking for a good chickpea recipe. I came across some on Budget Bytes, but I was lacking ingredients for a lot of them, so I decided to wing it. To my surprise, it turned out pretty tasty. Over time, I ended up just throwing chickpeas, tomatoes and spices into a pan without measuring, and eating it over rice with feta for a yummy and filling lunch or dinner. When I was home for Christmas, I wrote down what I did one day so my mom could have it, but then I lost it! No surprise there.
Earlier this week, I had about an hour until I needed to head out for babysitting and had no clue what to make for dinner to take with me. I had leftovers from the night before, but I ate them at lunch. I decided to start this recipe from scratch in hopes of sharing it on the blog, and I’m happy to say I ended up with the best edition of the recipe to date. I also added shrimp, which I don’t always do. It’s really good either way, so no worries if you’re not a shrimp fan-just leave it out! I won’t pretend to be a food blogger and tell you what types of tastes and complex flavors are in this dish, so just trust me and try it. It’s good.
The cook time says 45 minutes, because that’s how long brown rice takes and that’s what I used this time. You can make this go quicker by making the rice ahead of time, or choosing a grain that cooks quicker, like pearled couscous or white rice. On weeks when I have my life together (not this week) I make a bunch of rice on Sunday so it’s ready when I make something like this! The rest of it only takes about 20 minutes. This “technically” makes 4 servings, based off the amount of rice, but listen to your body and eat what you want 🙂 You know I couldn’t make it a whole post without saying something like that. I know it looks like a lot of ingredients, but don’t be overwhelmed! A lot is just spices.
Cook rice according to package instructions. When there are 20 minutes remaining, go on to step 2.
Sauté the olive oil and garlic in a deep skillet until it simmers, about 2 minutes.
Add the chickpeas, cumin, paprika, basil, oregano, lemon juice, and diced tomatoes. Cook on medium heat for 10 minutes. In the meantime, thaw the shrimp in a bowl of water.
Add the thawed shrimp. Tear the spinach into smaller pieces, and add half the bag. Stir it all and let it continue to simmer for about 10 minutes.
Serve over rice, top with feta, and enjoy!
Tips: if you’re planning to eat this for a few days in a row, don’t cook all the spinach at once. Go ahead and add the amount you’ll eat the first time, then the following times add spinach to the dish before microwaving and let it wilt in there. In my opinion, spinach gets yucky after a couple days in the fridge. The same goes for the feta-only add what you’re going to eat right then, otherwise it will get weird in the fridge. I hope that makes sense.
Let me know if you try it- it would seriously make my life! Thanks for stopping by today and I hope you have a great weekend.
Hi everyone, and happy Christmas week!
I finished exams last week and now I’m home in western NC for a long Christmas break. It feels great to be home with nothing to do. I say that now, but I’ll probably be going crazy in a couple of weeks 🙂
Last night I made my parents try my famous (to me) pork tenderloin. I first made this about a year ago after I couldn’t find a marinade with ingredients I had on hand. I looked at a few recipes and picked out ingredients I liked and already had in the pantry. The result was a delicious pork tenderloin that tasted like I spent hours on it.
I probably talked this recipe up too much to my parents, but it was a hit. My dad even ate a few pieces of broccoli, which is a new record! I think I would eat pretty much anything if it was in this marinade.
I know nothing about recipe development or food photography, but this pork marinade is so good that I feel it is my duty to share it with you. It would probably be good on salmon, too, for those of you who aren’t pork fans. If I have time, I like to marinate the pork for at least 30 minutes, but it’s still great if you just throw it into the oven as is.
Note: I doubled this recipe when cooking for my parents. Chip and I usually eat most of a 1 lb pork tenderloin, so for my parents + me I made about 2.3 lb and had plenty left over. I always serve it with rice and broccoli. I love mixing it all together with leftover marinade. Yummm.
-1/2 C soy sauce
-2 TB olive oil
-1 tsp minced garlic (or 2 garlic cloves)
-1 tsp brown sugar
-1/2 tsp honey
-1/4 tsp red pepper flakes
-1 lb pork tenderloin
Let me know if you give it a try! Thanks for stopping by the blog today, and I hope you have a great holiday week 🙂