Pan Seared Scallops with Lemon Garlic Sauce

Pan Seared Scallops with lemon aioli is a simple to master gourmet meal all made in one pan. The seafood is brined first for extra flavor and tenderness as is cooks within the hot pan. A tangy citrus white sauce coats each tasty scallop.

I find that a brine enhances the naturally sweet and lightweight saltwater flavor of scallops. to urge a pleasant caramelized surface, we’re getting to thoroughly dry the scallops then sear during a hot pan without moving them. A creamy lemon aioli is formed right within the same skillet for extra flavor to drizzle on top.

Pan Seared Scallops with Lemon Garlic Sauce

Why does one brine scallops before cooking?

Brining scallops during a salt solution helps to more deeply season them inside, not just on the surface while retaining moisture. they're very lean in protein with little fat. Without the insulation, there’s a greater chance for them to become rubbery and dry. The saltwater adds a touch extra insurance, and only take 10 minutes.

How does one get a golden color on the scallops?

To achieve the attractive caramel kissed surface, the scallops must be as dry as possible. Use many paper towels to take in the moisture after brining. This ensures the scallops will brown rather than steam once they hit the recent pan. Further drying them uncovered within the refrigerator also can help remove extra moisture.

I found that chrome steel or forged iron gives a pleasant deep color, however, nonstick pans work well too but shouldn't be used over high heat. Basting the scallops within the final minutes of cooking with butter adds a touch extra boost of vibrancy. The milk proteins and lactose within the butter brown which sticks to the surface for an irresistible crust.

INGREDIENTS:

Brine:

• 1/3 cup kosher salt, (90g, 3 ounces)
• 1 cup hot water, (240ml)
• 4 cups ice cubes
• 1 pound scallops, (454g) U15 size, 14 to 16 per pound

Pan Seared Scallops:

• 2 tablespoons olive oil, (30ml)
• 2 tablespoons unsalted butter, (30g, 1 ounce)
• 1 tablespoon minced garlic, (8g)
• 2 tablespoons lemon juice, (30ml)
• 1 teaspoon lemon zest
• 1 tablespoon dijon mustard, (15ml)
• 2 tablespoons heavy cream, (30ml)
• black pepper, as needed for seasoning
• 1 teaspoon chopped dill

INSTRUCTIONS:

Brine:

1. Combine salt and hot water in a medium bowl, stir until the salt is mostly dissolved. Add ice cubes, once the water is cold add scallops.
2. Brine scallops for 10 minutes. Drain and rinse under cold water. Transfer to a sheet pan lined with paper towels.
3. Place another sheet of paper towel on top of scallops, gently pressing until each piece is dry. The drier the scallops, the better the sear. 
4. Allow scallops to sit for 10 minutes at room temperature before cooking.
5. Right before cooking, lightly season both sides with salt. 

Pan Seared Scallops:

1. Heat a large 12-inch pan over medium-high heat. Add olive oil. Once hot, add scallops to the pan in a single layer.
2. Gently press scallops with a spatula so that they make direct contact with the pan.
3. Pan sear until golden brown on the surface, not moving them, about 3 minutes. 
4. Add butter to the pan and allow to melt.
5. Flip scallops over, use and spoon to baste with butter, tilting the pan as needed and cook until firm but tender, about 1 to 2 minutes.
6. Turn off the heat and transfer to a clean plate.
7. Using the same pan to cook the scallops, turn the heat up to medium.
8. Add in garlic and saute until fragrant, 30 seconds.
9. Add in lemon juice and lemon zest, scrape the pan to remove any browned bits and stir into the sauce, cook about 1 minute. 
10. Turn off the heat and whisk in Dijon mustard. Add in cream and whisk to combine.
11. If needed, add in some water to the sauce if you want a thinner consistency. Taste and season with salt and pepper as desired.
12. Add scallops back to the pan, and warm over low heat, 2 minutes.
13. Garnish with chopped dill and black pepper, serve warm.

Delicious Lasagna Soup Recipes

Everything you're keen on About Lasagna (Noodles, Meat, And Cheese), Minus All the items You Don’t (Layering, And plenty of Time)! This Lasagna Soup is straightforward , Filling, And Beyond Delicious!!

If you're keen on lasagna, you’ll love this soup recipe. Serve it with some breadsticks and a Caesar salad , and you’ve got yourself a tasty meal the entire family will love!

Delicious Lasagna Soup Recipes

LASAGNA IN SOUP FORM

First of all, is there a soul out there who doesn’t love lasagna? Let’s be honest, my kids will eat just about anything with noodles in it, but lasagna especially may be a favorite dish at our house.

Now picture all the tasty Italian flavors contained within a lasagna, but in SOUP form. Amazing, right?!

If you’re thinking it seems like a dream, you’re absolutely correct. This Lasagna soup was so tasty, with the flavors of ricotta cheese and Italian sausage all mixed in with noodles and a tomato base. to not mention, it had been filling as well!

INGREDIENTS:

• 1 lb Italian Sausage
• 1 TB onion powder
• 1 TB oregano
• 4 tsp minced garlic
• 2 tsp crushed red pepper
• 2 TB tomato paste
• 28 oz can diced roasted tomatoes
• 6 c chicken stock
• 1/2 c basil leaves
• salt and pepper to taste
• 16 oz bowtie pasta
• Cheese Mixture
• 8 oz ricotta
• 1/2 c parmesan cheese
• 1/4 tsp salt
• pinch of pepper
• 1 c mozzarella as garnish

INSTRUCTIONS:

1. Brown sausage in olive oil for 6-8 minutes. Add onion powder, garlic, oregano, and red pepper flakes and cook for 1 minute. Add tomato paste and stir.
2. Add diced tomatoes, basil, and chicken stock. Bring to a boil. Reduce heat and simmer for 30 minutes.
3. Meanwhile, cook noodles according to packaged directions.
4. In a small bowl mix all cheese ingredients.
5. When noodles are done cooking, strain and add to the soup.
6. To serve, add a small dollop of the cheese mix to the bottom of your bowl and slowly add soup. Garnish with mozzarella and basil.

Vegan Buffalo Chickpea Quesadillas

These Vegan Buffalo Chickpea Quesadillas are absolutely the best vegan quesadillas you’ll ever try! Made with a spicy buffalo sauce, chickpeas, and a Mexican white sauce , this is often the last word comfort food! 

Like two-ingredient, store-bought vegan cheese and store-bought tortillas, simple. I don’t think I can call t a recipe. But, this past weekend, I had a touch overtime on my hand, so I experimented with upgrading my quesadillas by making these Vegan Buffalo Chickpea Quesadillas. 

Vegan Buffalo Chickpea Quesadillas

These quesadillas were so freakin’ delicious that I’ll never be going back to my simple cheese quesadillas. Sure, they take a touch more effort and time, but they're SO worthwhile . And that they really don’t take thaaat much effort and time. As long as you’ve got your cashews soaked beforehand , you'll make these spicy, cheesy quesadillas during a half hour. 

I hope you are trying out these Vegan Buffalo Chickpea Quesadillas because they’re incredibly delicious and that I guarantee you'll fall crazy with them!

INGREDIENTS :

Mexican Cheese Sauce:

• 2 tablespoons water or vegetable broth 
• 1/2 cup (~120g) salsa of choice, but not a chunky variety (I used this one)
• 1 cup (~120g) raw cashews, soaked overnight (or soaked in boiling water for 1 hour)
• 1/2 cup (~112g) vegan unsweetened plain yogurt (I used this one)
• 1 teaspoon ground cumin 
• 1/2 teaspoon chili powder 
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 2 tablespoons nutritional yeast 

Buffalo Chickpea Filling:

• 1/4 cup (~56g) vegan butter
• 4 tablespoons Frank’s hot sauce (original cayenne or Xtra hot), or hot sauce of choice 
• 1/8 teaspoon garlic powder
• A pinch of cayenne pepper (optional)  
• A pinch of kosher salt 
• 2 teaspoons coconut sugar or brown sugar 
• 2 teaspoons olive oil
• 1 large yellow onion, diced 
• 4 cloves  garlic, minced
• 1 15-ounce can chickpeas (~440g), drained and rinsed
• 1 bunch of scallions (~6-8 scallions), white and light green parts only, sliced thinly 

For serving:

• 8 large flour tortillas (can use gluten-free tortillas like this) 

INSTRUCTIONS :

1. Prepare the Mexican Cheese Sauce. Drain the soaked cashews and pat dry. Add the cashews, along with the remaining sauce ingredients, to a high-powered blender. Blend until thick, creamy, and smooth. The sauce should be quite thick and creamy, but if you’d like it to be even thicker, add the sauce to a saucepan over medium-low heat for a few minutes to thicken up slightly.
2.  Next, prepare the Buffalo Chickpea Filling. Melt the vegan butter in a heatproof bowl in the microwave (or in a saucepan on the stove).  To the melted butter, add the hot sauce, garlic powder, cayenne pepper (if using), salt, and sugar. Whisk until the hot sauce and butter are completely incorporated. 
3. Pour the drained and rinsed chickpeas in a medium bowl and roughly mash them with a fork or a potato masher, leaving some beans intact. 
4. Heat the 2 teaspoons oil in a large skillet over medium heat and once the oil is shimmering, add the diced onion. Cook for 4 minutes or until softened, then add the garlic and cook for an additional 1 minute. 
5. To the onions, add the buffalo-butter sauce and the mashed chickpeas, and bring the mixture to a boil. Reduce the heat to low and simmer for 2 minutes, stirring occasionally, then turn off the heat. Mix in the sliced scallions and stir to combine. Wipe out the skillet so you can reuse it for making the quesadillas. 
6. Assemble the quesadillas. Spread an even layer of the Mexican Cheese Sauce (1/4-1/3 cup) onto one of the eight tortillas. Arrange about 1/2 cup of the Buffalo Chickpea Filling on top. Place another tortilla on top to cover. 
7. Lightly grease the large skillet with a bit of oil and place over medium heat. Once hot, add the prepared quesadilla to the skillet. Place a smaller skillet on top of the quesadilla so that it presses down on the quesadilla, resulting in a nice crispy exterior. Cook the quesadillas for 3 minutes, then flip and cook another 1-2 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining sauce, filling, and tortillas. 

Crockpot Sweet Potato Stew

A delicious, hearty, and healthy sweet potato stew made within the crockpot (slow cooker). This stew is full of sweet potatoes, carrots, celery, corn, tomatoes, beef, and many of seasoning!

Pair this sweet potato stew alongside an easy salad like this winter salad or this Italian salad. Homemade dinner rolls or crusty bread rolls also bring an excellent side!

Crockpot Sweet Potato Stew

Sweet potatoes are handily my favorite veggie. They’re extremely versatile — baked sweet potatoes, stuffed sweet potatoes, and sweet potato burrito bowls are a couple of of the various ways we enjoy them.

So I made a decision to mix one among my favorite weather recipes (stew) with my favorite veggie which is how this sweet potato stew came to be. 

Not only is it full of flavor and hearty texture, it’s also so simple to form . Besides a touch of chopping, it’s a “dump it all into the crockpot and ditch it” quite meal!

INGREDIENTS :

• 1/4 cup chopped celery
• 1 small yellow onion
• 8 ounce bag mini carrots
• 2 tablespoons flour
• 1/2 teaspoon each seasoned salt and pepper
• 3 cups (~2 potatoes) medium-sized sweet potatoes chopped
• 1 can (15 ounces) corn, I use fire-roasted (or use frozen sweet corn or cut it off the cob!)
• 1 can (14.5 ounces) diced tomatoes, I use fire-roasted
• 1 pound beef chuck roast, cut into cut into 1/2-inch chunks (can use pre-cut stew meat for super quick prep)
• 1 bay leaf
• 1 teaspoon minced garlic
• 1/2 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 2 tablespoons fresh parsley
• 2 beef boullion cubes
• 1 cup water
• Optional: fresh flat leaf parsley

INSTRUCTIONS :

1. Grease a slow cooker with non-stick spray. I use a 6-quart crockpot.
2. Peel and chop the sweet potatoes into large chunks. Measure to get a heaping 3 cups and place in the prepared slow cooker.
3. Add in the chopped celery, chopped onion, the bag of carrots, drained can of corn (I buy corn that is fire-roasted and it adds so much flavor! It's right by regular canned corn in the grocery store) and undrained can of diced tomatoes.
4. Toss together the flour, seasoned salt, and pepper. Toss the cut meat (cut in 1 inch cubes if not pre-cut) in the flour mixture until well coated.
5. Place the coated meat in the slow cooker on top of all the vegetables. You do not need to pre-cook the meat at all.
6. Add in the bay leaf, minced garlic, paprika, Worcestershire sauce, and fresh parsley. (I coarsely chop parsley and pack it in a tablespoon to get that measurement.)
7. Crumble in the boullion cubes and the water.
8. Stir everything together and try to submerge the meat below the veggies to keep it as tender as possible. Cover and cook on low for 7-9 hours or high for 5-7 hours or until the sweet potatoes and vegetables are tender and the meat is cooked through and tender. All slow cookers cook at different temperatures. Mine takes about 8 hours on low and I don't typically cook stews on high because I find them to be more flavorful (meat more tender) after slow cooking all day! If you are home, occasionally stir the stew throughout the day.
9. When ready to serve, remove the bay leaf.
10. Stir the ingredients together and slightly mash the tender sweet potatoes in the crockpot. This gives it a chunkier and thicker stew consistency and it's delicious!
11. If desired top with some fresh parsley and enjoy!

Dried Tomato And Mushroom Pasta With Garlic And Basil Sauce

Easy, Italian-style recipe: Sun-dried Tomato and Mushroom Pasta during a Garlic and Basil white sauce . Enjoy this meatless pasta as is, or serve it with grilled chicken or grilled veggies!

If you’re trying to find a delicious and easy-to-make pasta recipe to feature to your weekly/monthly recipe rotation, do this sun-dried tomato and mushroom pasta during a garlic and basil creamy sauce. the mixture of flavors during this dish is SO GOOD, it’s pure food that you simply are going to be tempted to eat right out of the pan.

Dried Tomato And Mushroom Pasta With Garlic And Basil Sauce

The fettuccine pasta is tossed with sun-dried tomatoes, garlic, mushrooms, and basil during a very tasty, creamy and velvety sauce.

This Italian-inspired dish is great served with bread on the side. And an enormous fresh salad. And please, don’t ditch a glass of wine.

I’ve been eating the leftovers for 3 days now, and therefore the pasta + the sauce still taste just great! The pasta is best reheated during a pan, on medium heat, with a touch little bit of milk added gradually to thin the sauce because it gets reheated.

INGREDIENTS:

• 2 tablespoons olive oil
• 8 oz mushrooms sliced
• 3 garlic cloves minced
• 3.5 oz sun-dried tomatoes diced
• 2 cubes chicken bullion (use Vegetarian "Chicken" Bouillon for vegetarian version)
• 2 cups water
• 1/2 cup half and half
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese shredded
• 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil
• 1/2 lb fettuccine pasta

INSTRUCTIONS:

1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
2. Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
3. If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
4. Cook fettuccine al dente according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.
5. Note: do not add salt to the creamy sauce because it should already be salty enough from the dissolved chicken cubes. Only in the very end when the sauce is done, you may add some salt if needed.

Homemade Egg Drop Soup Recipe

This Homemade Egg Drop Soup Recipe is simply like your favorite Chinese takeout soup. With just a couple of simple ingredients and about 10 minutes, you'll have warm and comforting egg drop soup reception . This post has been sponsored by Eggland’s Best. All thoughts and reviews are my very own.

My family features a thing for Chinese takeout, we just can’t quit it. I do attempt to limit how often I order, though, because it’s not the healthiest dining option. a couple of years ago i attempted making my favorite Chinese takeout entree, Egg Foo Young, and it had been a fantastic success— it’s not an authentic recipe, but it’s super delicious and straightforward to make! It also satisfies most of my takeout cravings!

Homemade Egg Drop Soup Recipe

I have no idea why it took me goodbye to undertake to form my very own Egg Drop Soup because it’s the foremost basic recipe ever. I almost feel dumb ordering it out now that i do know easy it's to organize , and that i actually think my version tastes better. Oh, and did I mention this is often 10 Minute Egg Drop Soup!? Yes! It’s ready in just 10 minutes!

The great thing about homemade egg drop soup is that you simply can season the broth to taste before you drop the eggs in. for instance , we’re big Sriracha fans, so we add a few of drops to our broth (again, not authentic— but so good!). you'll also make egg drop soup with corn, chicken, noodles, cabbage, and other veggies or additional spices….it’s totally customizable!

INGREDIENTS:

• 2 Eggs
• 4 cups chicken stock
• 1 tablespoon cornstarch
• 1 tsp. ground ginger
• ¼ tsp. garlic salt
• ⅛ tsp. Black Pepper
• 3 scallions sliced

INSTRUCTIONS:

1. Mix 3 1/2 cups chicken stock, ginger, garlic salt and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining 1/2 cup chicken stock and set aside.
2. In a small bowl, whisk 2 Eggland's Best eggs. Set aside.
3. When seasoned chicken stock comes to a boil, add in cornstarch mixture. Stir. Add sliced green onions.
4. Bring broth to a rolling boil. Once achieved, stir broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with extra green onions, if desired.

Toasted Baguette With Seafood Spread

Make this easy delicious seafood appetizer to spread on toasted baguettes. This creamy shrimp and crab spread will become everyone’s favorite party appetizer!

It will be awesome to enjoy this season after performing on our house renovation for the last month and a half.

Toasted Baguette With Seafood Spread

It will be so special to ascertain our friends after literally not doing anything fun for the last month – we’ve spent all our time in home improvement stores and in dusty construction clothes.

I cannot wait until our house renovations are finished. we will then have people over for a house warming party, and only for entertaining generally .

Even though the house won't be able to have people over for the vacations , I even have been trying out a bunch of latest recipes for entertaining. Mostly because it’s an excuse to eat appetizers for dinner.

INGREDIENTS:

• 1/2 lb raw shrimp (fresh or thawed if frozen) , cleaned and deveined (about 10 jumbo shrimp)
• salt and pepper , to taste
• 1/2 tablespoon olive oil
• 4 oz cream cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 small garlic clove , finely grated
• 1 6-oz can lump crab meat ,drained
• 2 tablespoons parsley leaves , finely chopped
• Optional: Pinch of red pepper flakes , to taste
• 1 French baguette

INSTRUCTIONS:

1. Preheat your oven to 425F. Get out a large baking sheet (no need to grease it!).
2. Season the shrimp with salt and pepper. Heat 1/2 tablespoon of olive oil in a skillet and cook the shrimp about 2 minutes per side, or until fully cooked. Set aside and roughly chop into smaller pieces (about 1/4 - 1/2 inch) once the shrimp cools.
3. While the shrimp cools, prepare the rest of the dish: In a large microwave-safe bowl, microwave the cream cheese for about 40 seconds, until it is softened but not fully melted. Add the Parmesan cheese, drained crab meat, grated garlic, parsley, and red pepper flakes. Add the chopped cooked shrimp. Mix well.
4. Cut a baguette into slices, about 1/2 - 3/4 inch in thickness. Generously top each slice with about 1-2 tablespoons of the seafood spread. Place the baguette slices on a large baking tray. Place in the oven at 425F for 4-5 minutes, or until the baguette is toasted and the seafood spread has softened. Top with additional parsley or red pepper flakes for garnish, if desired. Serve warm.

Homemade Vegan Meatballs

Tender, flavorful, 10-ingredient vegan meatballs made with quinoa and black beans! Infused with fresh herbs, ingredient , and spices for giant flavor. The right meatless meatball for pasta, sandwiches, and more!

Friends, this feels big. Vegan meatballs made with real food that are filled with flavor, don’t disintegrate , aren’t mushy, and are easy to make! Let’s do this!

Homemade Vegan Meatballs

This 10-ingredient recipe starts with black beans that are baked to dry them out – this is often important, because it helps prevent the meatballs from becoming mushy.

To cook the meatballs, we went for a stovetop-oven combo. A fast sauté within the skillet you wont to cook the onions and garlic in provides a crusty outer texture, while a bake within the oven dries them out a touch and ensures they’re cooked through the middle.

INGREDIENTS :

• 3 cloves garlic (minced)
• 1/2 cup diced shallot
• 1/4 tsp sea salt (plus more to taste)
• 1 cup cooked and cooled quinoa (ensure it's cooked + completely cooled before using)
• 2 1/2 tsp fresh oregano (or sub half the amount in dried)
• 1/2 tsp red pepper flake (reduce for less heat)
• 1/2 tsp fennel seeds (optional)
• 1 15-ounce can black beans (rinsed, drained, dried)
• 2 Tbsp water (or sub olive or avocado oil)
• 1/2 cup vegan parmesan cheese (plus more for serving)
• 2 Tbsp tomato paste
• 3 Tbsp chopped fresh basil or parsley (we mixed both // plus more for serving)
• 1-2 Tbsp vegan worcestershire sauce (optional // adds depth of flavor)

INSTRUCTIONS :

1. If you haven’t prepared your quinoa yet, do so now (make sure it’s cooked and cooled completely before use). Prep/cook time does not include preparing quinoa.
2. Preheat oven to 350 degrees F (176 C). Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch (see beans in food processor photo). Remove beans from the oven and then increase oven heat to 375 degrees F (190C).
3. Heat a large (oven-safe) skillet over medium heat. Once hot, add water (or oil), garlic, and shallot. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat (and reserve pan for later use).
4. Add black beans to a food processor along with garlic, shallot, sea salt, oregano, red pepper flake, and fennel (optional) and pulse into a loose meal (DON'T overmix). Then add cooked/cooled quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire (optional). Pulse to combine until a textured dough forms (you're not looking for a purée, but it should be semi-tacky).
5. Taste and adjust flavor as needed, adding more salt for saltiness/depth of flavor, red pepper flake for heat, herbs for earthiness, or Worcestershire (optional) for more depth of flavor. If it’s too tacky or wet, add more vegan parmesan cheese and pulse to combine (we added a bit more).
6. Scoop out heaping 1 1/2 Tbsp amounts (using this scoop or a Tablespoon) and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.
7. Heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add the meatballs and sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch. 
8. These meatballs are delicious as is, or you can add some marinara to the pan and heat over medium heat for 5 minutes (or until bubbling / hot) to infuse more flavor.
9. Serve with marinara and additional vegan parmesan cheese (optional)! These are also delicious atop any pasta. Leftover meatballs keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 375-degree F (190 C) oven until warmed through.

Bacon Beer Cheese Broccoli Cheddar Soup

Bacon beer cheese broccoli cheddar soup is bacon beer cheese broccoli cheddar soup. A cross between two classic comforting soups, beer cheese soup & broccoli cheese soup, this bacon beer cheese broccoli cheddar soup is thick, luscious, creamy, & decadent. The last word food dinner to warm you abreast of a chilly night this winter! 

Today we’re doing an outrageous thing: we’re combining two of my all-time favorite cozy soups into one ridiculously creamy & lusciously cheesy soup. Absolutely the ultimate stick-to-your-ribs food you would like on a chilly winter night.

Bacon Beer Cheese Broccoli Cheddar Soup

I am pretty sure I might be president of the soup fan club, if such a thing existed. I do know some people are very “soup isn’t a full meal” (ahem, chris, ahem), but I'm the other. 

As soon because the temps begin to drop by the autumn , soup is just about all I even have on my mind. I could honestly eat soup for each single meal during the cold months. (& more often than not I do meal prep a pot of chili to reheat during the week for a simple , filling lunch!)

INGREDIENTS :

• ¼ teaspoon Kosher salt
• 1 clove garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1 medium yellow onion, diced
• 6 slices center-cut bacon, cut into ¼-inch lardons (slices)
• ¼ cup all-purpose flour
• 2 cups low-sodium chicken stock
• 2 cups whole milk or half & half
• 1 small head broccoli, cut into small bite-sized florets (about 4 cups)
• 1 12-oz can dark beer of choice (see Recipe Notes)
• 2 carrots, grated
• 3–4 cups Tillamook Farmstyle Cut Sharp Cheddar Shredded Cheese

INSTRUCTIONS :

1. Fry the bacon: Add the bacon to a large, heavy-bottomed pot or Dutch oven over medium heat. Cook until crispy, about 5 minutes, then transfer to a paper towel-lined plate to drain. Carefully pour the bacon fat in the pot into a small bowl or jar for later use.
2. Cook the aromatics: Place the same pot back over medium heat, adding back 2 tablespoons of the reserved bacon fat and the diced onion. Season with the Kosher salt, then stir to combine. Cook, stirring occasionally, until the onion is softened, about 3-5 minutes. Add in the minced garlic, Dijon mustard, & paprika and cook, stirring constantly, just until the garlic is fragrant, about 30 seconds. Sprinkle in the all-purpose flour and stir to combine. Cook another 1-2 minutes, until the flour is dark in color – that’s where the flavor comes from!
3. Deglaze: Slowly pour the beer into the soup pot, using a wooden spoon to scrape any brown bits off the bottom of the pot. Allow the beer to reduce down for 1 minute, then pour in the chicken stock and heavy cream. Bring the mixture to a boil, then reduce to a simmer. Simmer for 5 minutes, until the soup is slightly thickened.
4. Finish the soup: Add in the broccoli and carrots, cooking until the broccoli is bright green and tender, about 5 minutes. If desired, use an immersion blender to blend the soup to your desired consistency (see Recipe Notes). Completely blending the soup will yield a super thick & creamy soup; forgoing blending will make the soup soup-ier. Gently stir in the cheese, until it melts and thickens the soup.
5. Serve immediately, topped with reserved bacon & extra shredded cheese, and alongside some buttered crusty bread. Enjoy!

Crispy Pork Belly Kimchi Bowls

When I first discovered the king of cuisines that's Korean food, I never really contemplated the thought of trying to cook it reception . Recreating the various dishes i might enjoy in ny City’s Koreatown appeared like a foreign possibility at the best . there have been numerous unfamiliar ingredients (e.g., kimchi, all those various pastes and sauces, etc. etc.) and such an abundance of dishes (the banchan alone is enough to form any well meaning reception cook present their hands and cough up $50 instead) that I didn’t even know where to start out.

But as many of you've got probably experienced on this blog, those seemingly out-of-reach dishes and recipes are often easier than your overburdened Seamless order history/takeout menu drawer could have hoped. You’re browsing the web for a recipe one minute, and therefore the next thing you recognize , you’re chowing down on a plate of [insert intimidating dish here] and patting yourself on the rear for employment well done.

Crispy Pork Belly Kimchi Bowls

Indeed, after some much needed Internet soul searching, we stumbled upon Maangchi, YouTube authority on demystifying both well-known and obscure Korean foods, and every one my Korean cooking prayers were answered. Pretty soon, i used to be whipping up Soondubu and Kimchi Jigae on the reg, and experimenting with ways to form quick and straightforward dishes like this one.

One of my absolute favorite dishes to erode a Korean restaurant is Dubu Kimchi (my sister actually did her own quick recipe for it three years ago, which you'll find here–forgive our noob photo quality), which usually consists of pork, kimchi, and perhaps some rice cakes and/or noodles, all cooked together during a savory, spicy sauce and served with tofu.

These Crispy side of pork Kimchi bowls raise an equivalent flavors, but this dish is additionally insanely easy to form

INGREDIENTS:

• 2 tablespoons oil
• 8 oz. pork belly (thinly sliced)
• 1 large onion (thinly sliced)
• 2 cups kimchi
• 1 1/2 teaspoons sugar
• 1 tablespoon Gochujang (Korean red pepper paste)
• 2 cups cooked medium grain rice
• 1 scallion (chopped)

INSTRUCTIONS:

1. Heat a wok or skillet over high heat just until smoking. Add the oil, followed by the pork belly, and stir-fry for 1 minute (or until slightly caramelized).
2. Add the onion, kimchi, and sugar, and cook for an additional 3 minutes. Add the gochujang and cook for another minute.
3. Serve over rice, and garnish with chopped scallions.

Hot Chocolate Cake Roll

This amazing cake roll may be a perfect dessert for winter holidays. Soft cake roll crammed with light and fluffy frosting with folded mini marshmallows, drizzled with chocolate sauce and topped with more marshmallows. Perfect cake to possess with a mug of hot cocoa.

Chocolate Cake Roll

I think I even have a reputation now for creating everyone’s desserts. This cocoa Cake Roll may be a cake that I made for an in depth friend to require home together with her to her family. She goes through some adversity and once I asked if there was anything I could do, she said “Chocolate Cake!”

Hot Chocolate Cake Roll

She may be a big fan of chocolate like me, so I knew immediately that it might need to be a cake . i made a decision to form it cocoa themed because it are often so comforting. The soft, moist cake , smooth frosting, and marshmallows all make it a comforting holiday dessert

Little man and that i sure loved it. better part about making cake for somebody else is getting the scraps without having this deliciously tempting cake sitting within the fridge, calling your name.

After rolling the cake, I had to form it look even, so I stop small slices off of every end. I don’t think I’ve seen my little guy inhale a cake faster than that before. It really was so good and tasted a bit like hot cocoa!

INGREDIENTS:

Cake:

• 3 eggs
• 1 cup granulated sugar
• ⅓ cup water
• 1 tsp vanilla extract
• ¾ cup flour
• ¼ cup unsweetened baking cocoa
• 1 tsp baking powder
• ¼ tsp salt
• Unsweetened baking cocoa and powdered sugar for rolling the cake

Frosting:

• 8 oz cream cheese
• 1/3 cup white granulated sugar
• 1/2 cup marshmallow fluff
• 1 1/2 cups Cool Whip in tub not can
• 1 1/2 cups mini marshmallows

Topping:

• Chocolate syrup
• Mini marshmallows

INSTRUCTIONS:

1. Preheat oven to 375 and line 17x11x1 pan with parchment paper and spray with cooking oil spray (make sure to get the sides too).
2. Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
3. Slowly beat in granulated sugar.
4. Lower speed to low and add water and vanilla extract.
5. Still on low, slowly add flour, ¼ cup cocoa, the baking powder and salt. Beat just until batter is smooth.
6. Pour into pan and spread evenly. Bake for 7-8 minutes and do a toothpick test. Run a spatula around edges of the pan to loosen cake.
7. Generously sprinkle a clean kitchen towel with cocoa and powdered sugar. Turn the cake pan upside down onto the towel. Carefully remove parchment paper. Trim off crusty edges if necessary.
8. While the cake is still hot, gently roll cake with the towel from narrow end (don't make it too tight and don't press.
9. Cool on a wire rack for at least 30 minutes.
10. While the cake is cooling, make frosting: Beat cream cheese with sugar on medium-high for about 2 minutes, until light and smooth. Scrape sides and bottom of the bowl and add marshmallow fluff. Beat until combined. On low speed, beat in Cool Whip just until combined. Scrape sides and bottom of the bowl and add marshmallows. Fold them in with a spatula until all incorporated.
11. Unroll cake carefully. Carefully, spread frosting all over the cake, leaving about an inch and a half one of the short ends.
12. Carefully roll the cake back up (starting with the side that has frosting) and place cake on the serving dish seam down.
13. Drizzle with chocolate syrup and top off with some mini marshmallows.
14. Cover and refrigerate until ready to serve!

Cheesy Spinach Mini Frittatas Recipe

These Cheesy Spinach Mini Frittatas are quite possibly the simplest , tastiest make-ahead brunch recipe!

Brunch and Mother’s Day have almost become synonymous. i prefer the thought of a Mother’s Day gathering , or a Mother’s Day hike. Sometimes those Mother’s Day brunch reservations can refill quickly, and Mother’s Day is certainly not each day I’d want to spend waiting an hour to urge seated for brunch.

Cheesy Spinach Mini Frittatas Recipe

A nice leisurely brunch reception , on the opposite hand, sounds divine. So today, I’m sharing one among my favorite brunch items to form . If you ever come across to my house for a breakfast or brunch gathering, likelihood is that fairly high that you’ll be served my attend , easy make-ahead Cheesy Spinach Mini Frittatas.

I’ve been making different variations of those mini frittatas since i used to be in my early twenties. one among the very first versions I made was a ham and cheese frittata for a girls’ brunch, and it had been such successful that I kept making it.

These cheesy spinach mini frittatas are super easy to form , and may be made in half-hour or less. i really like serving these as mini frittatas because they’re easy for portion control at parties, plus they're easier to freeze and reheat single portions. However, you'll also make one big 9″ frittata with this recipe if you would like.

INGREDIENTS:

• 2 Tablespoons olive oil
• 1/3 cup finely chopped onion
• 1/2 cup chopped spinach
• 4 large eggs
• 2 tablespoons almond milk
• 1/2 cup shredded cheddar cheese
• 2 Tablespoons freshly chopped chives
• 1 teaspoon dried thyme
• salt & pepper to taste

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Prepare a mini muffin pan with cooking spray; set aside.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add onions and sauté for about 2 minutes, until onions are slightly softened and start becoming translucent in color.
5. Add spinach and sauté for one minute. Remove onions and spinach from heat and let cool.
6. In a large bowl, whisk together eggs, almond milk, cheese, chives, and thyme. Add in the onions and spinach and whisk until ingredients are well blended.
7. Pour or spoon the egg mixture into each mini muffin tin.
8. Bake at 350 degrees for 18-20 minutes, just until the center of the frittatas are set and no longer jiggly.

Burrata With Fresh Figs And Crispy Bread

Yay! Hooray for it being Friday! in the week FLEW by. Did it fly by for you guys too? One thing i do know to be sure is that i'm super excited the weekend is nearly here. I’m half tempted to only say “screw it” and take the remainder of the time off and lay by the pool. Actually i'll do that . this concept doesn’t sound half bad now that I’m typing it out. ;) Maybe I should type out my ideas more often! Although, I probably wouldn’t get any work done.

Do you guys have a tough time finding burrata? It’s so funny. once we lived in Colorado, I had the toughest time finding it. I could only ever find it at an area cheese market or OCCASIONALLY at Whole Foods, and that they wouldn’t even always have it. Years ago, I remember TJ’s always having it. Lately it's been a complete miss. once we moved to Wyoming, I walked within the local Safeway…and there it was…containers and containers of fresh burrata. The Safeway I lived near in Colorado NEVER had burrata. Funny how things happen that way.

Burrata With Fresh Figs And Crispy Bread

So anyway, this burrata with fresh figs and crispy bread is one among my favorite snacks of all time. i prefer it because it consists of all of my favorite ingredients: cheese, figs, bread and balsamic. Hand me a platter of these things (and maybe some Marcona almonds), and I’d be good to travel . It’s also the right dish to serve at alittle gathering. It’s a cheap and delicious thanks to treat your guests to a snack before dinner without having to place an entire lot of labor into it. I don’t realize you guys, but once I have people over, most of the cooking has got to be done before time. I hate being stuck within the kitchen while everyone else is mingling.

Recipe for this burrata with fresh figs and crispy bread is below, but it’s very easy you almost don’t even need a recipe! Pair it with a porter and have an exquisite weekend everyone!

INGREDIENTS:

• 1 1/2 cups balsamic vinegar
• 4 slices artisan bread of choice
• 2 tablespoons olive oil
• salt and black pepper
• 5- ounces fresh burrata cut in half
• 4-5 fresh figs quartered

INSTRUCTIONS:

1. In a small saucepan, add the balsamic vinegar. Heat over low, stirring occasionally, until thick and reduced by at at least 2/3. The vinegar should easily coat the back of a spoon. Remove from heat and set aside.
2. Preheat the oven to 375 degrees F. Line a large baking sheet with foil or parchment paper. Brush the bread with olive oil on both sides and season with salt and black pepper. Place the bread in the oven to toast, about 8-10 minutes (flip after 5 minutes).
3. Divide the burrata between two bowls. Distribute the figs evenly and drizzle with reduced balsamic vinegar. Serve with crispy bread and enjoy immediately!

Easy Homemade Spaghetti Sauce

With it’s robust flavors and quick cooking time — your friends and family will think you slaved over this Easy Homemade pasta sauce all day long.

I grew abreast of store bought spaghetti sauce during a jar, so I’ve never really thought much about it until i attempted a homemade pasta sauce for the primary time. My whole world was flipped the wrong way up and inside out.

Easy Homemade Spaghetti Sauce

In my head I had convinced myself that only cute little elderly Italian grandmothers make an honest homemade pasta sauce . I also assumed that they spent all day within the kitchen chopping fresh vegetables and seasonings, with great care that goodness could simmer all day long.

This recipe is best served just how it's once done being simmered. Parmesan cheese may be a nice addition once you add it to the highest of the plate.

INGREDIENTS :

• 1 tsp salt
• 1 tsp black pepper
• 1 small yellow onion
• 1 pound ground beef
• 1 tbsp dried parsley
• 1 tsp garlic powder
• 6 ounces tomato paste
• 1 tbsp minced garlic heaping
• 2 cans tomato sauce 15 ounce
• 1 cube Knorr Tomato Bouillon Cube
• 1/4 tsp red pepper flakes optional
• 2 tbsp Worcestershire sauce
• 1/2 tbsp sugar
• 1 tbsp dried basil
• 1 cup hot water
• 1 package thick spaghetti noodles

INSTRUCTIONS :

1. In a large saucepan break up ground beef with a meat masher, cooking until browned. Drain grease.
2. Add salt, pepper, chopped onion, minced garlic, Italian seasoning, dried parsley, garlic powder, red pepper flakes, Worcestershire sauce, sugar, and dried basil. Stir well and cook until onions are soft and translucent.
3. While your onions are cooking microwave 1 cup of hot water in a bowl for 2-3 minutes. Add the Knorr Tomato Bouillon Cube and stir until dissolved. 
4. Once your onions are done cooking, add 2 cans of tomato sauce and water with bouillon. Stir well and bring to a boil. Cover and let simmer 30 minutes, stirring occasionally.
5. Cook spaghetti noodles per package directions.
6. Serve with garlic bread and a side salad.