Brunswick Stew

Soup does not get easier than this, folks. Give it a try on a night when you work late!

From Paula Deen

~4 slices bacon, chopped
~1 large onion, chopped
~1 rotisserie chicken, meat chopped
~1 28oz. can diced tomatoes
~1 16oz. can creamed corn
~10oz. frozen lima beans (I do not like lima beans, so we used a can of Northern beans instead)
~1 cup chicken broth
~1/2 cup barbecue sauce (I recommend smoky rather than sweet. I used a sweet one and the smoky flavor would make more sense)
~1 tbs. distilled white vinegar
~1 tsp. Worcestershire sauce
~1/2 tsp. celery salt
~black pepper

1. In a large saucepan (I used my soup pot), cook the bacon over medium-high heat until almost crisp, about 5 minutes. Add the onion and cook until softened, about 5 more minutes.
2. Add the chicken, tomatoes, corn, beans, barbecue sauce, vinegar, Worcestershire, celery salt, and black pepper to taste. Bring to a boil.
3. Reduce to a simmer, cover, and cook until the lima beans are tender, about 5 to 7 minutes.
4. Serve and enjoy!

Simple Balsamic Vinaigrette

This is an easy and flavorful vinaigrette. Try it over a simple salad of mixed greens, feta cheese, and olives.

From Emeril Lagasse

~1/4 cup balsamic vinegar
~2 tsp. dark brown sugar
~1 tbs. chopped garlic
~1/2 tsp. salt
~1/2 tsp. freshly ground pepper
~3/4 cup olive oil

Place all ingredients in a screw-top jar and shake to combine. I used a mason jar I had leftover from jam-making. Keep refrigerated.

Mandy Forester's White Chicken Chili

Our friends Dave & Stef introduced us to this yummy chili. The recipe calls for you to cook it quickly in your crockpot on the high setting, but we actually cook it low and slow all day long. Instructions for both are included.

Featured on Rachael Ray's website.

Ingredients:
~1 32oz. box chicken stock
~3 cans white beans, left undrained
~5 cups cooked chicken*
~1 16oz. jar salsa (I think a black bean and corn salsa adds a nice flavor and texture)
~1 8oz. block pepperjack cheese, grated
~2 teaspoons ground cumin
~2 cloves garlic, minced
~black pepper to taste
~1/2 cup crushed Frito chips (optional - it helps thicken the soup)
~sour cream and extra cheese, for garnish

*If cooking on high for the quick method, use cooked chicken. If cooking low and slow, you can use uncooked chicken. I use 1 and 1/2 lbs. fresh chicken tenderloins when cooking all day.

1. Place all ingredients but corn chips in crockpot and cook on high until cheese is melted. If cooking all day, cook on low for 7-8 hours.
2. When chili is ready, add corn chips and cook 10 more minutes to thicken. Serve into bowls and top with more chips, sour cream, and cheese.

Roasted Parsnip & Pear Soup (or The Parsnip in the Pear Tree, as I like to call it)

This is not for those who lack patience - this soup is not hard to make, but it IS time-consuming. However, it is totally worth it.

From Taste of Home

Ingredients:
~1 and 1/2 parsnips, peeled and roughly chopped
~2 tbsp. olive oil
~3/4 tsp. ground nutmeg
~1/4 tsp. salt
~1/8 tsp. pepper
~3 medium pears, peeled and chopped
~3 medium leeks, white parts only, thinly sliced (to clean leeks, put slices in a bowl of water, swish around and let dirt sink to the bottom)
~2 celery ribs, chopped
~1/4 cup butter, cubed
~3 shallots, chopped
~6 cups chicken broth
~1/4 cup maple syrup
~1 bay leaf
~1 tsp. minced fresh thyme
~1/2 cup heavy whipping cream
GARNISH:
~2 tbsp. butter
~2 tsp. brown sugar
~1/8 tsp. ground cumin
~1/8 tsp. ground coriander
~2 medium pears, thinly sliced

1. In a large bowl, toss the parsnips with oil, nutmeg, salt, and pepper. Layer on a greased baking sheet and bake, uncovered, at 425 for 25 minutes.
2. Stir in pears, bake for 20 minutes longer or until parsnips are tender, stirring occasionally.
3. In a soup pot, cook the leeks, celery, and shallots in butter over medium heat for 4-6 minutes or until tender. Stir in the broth, maple syrup, bay leaf, and parsnip mixture. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
4. Cool slightly and discard bay leaf. In a food processor, puree soup until smooth. Return to soup pot and stir in cream. Heat through.
5. For garnish: in a large skillet, heat the butter, sugar, cumin, and coriander until sugar is melted, stirring occasionally. Add pears and saute for 2-3 minutes or until crisp-tender. Arrange over servings of soup.

You do not want to skip the pear garnish! They are a delight on their own - so delicious.

Black Bean & Pinto Chili

Our favorite easy chili. This only takes 20-30 minutes to get on the table!

From: Is It Soup Yet?

Ingredients:
~1 lb. ground beef
~1/2 cup chopped onion
~1/4 tsp. garlic powder
~1 (15oz.) can black beans, drained
~1 (15oz.) can pinto beans, drained
~1 (28oz.) can diced tomatoes
~1 (6oz.) can tomato paste
~1 and 1/3 cups water
~1 and 1/2 tsp. salt
~1/4 tsp. ground black pepper
~1 tsp. chili powder
*I also add 1 can of white corn and 1 can of mild chili beans to this. I think it adds great flavor and a sweet crunch with the corn.

1. In a large pot, brown the ground beef with the chopped onion.
2. Stir in the remaining ingredients and cook for 15 minutes.
3. Serve topped with your choice of shredded cheese, sour cream, or scallions.

Mushroom and Ginger Soup

Mild flavor. Evan and I both thought it needed a little something extra, but couldn't figure out what that was. Feel free to experiment and let me know!

From 100 Best Fresh Soups

Ingredients:
~4 and 1/2 oz. portobello or cremini mushrooms
~4 cups hot vegetable stock (I used chicken stock because I had it on hand)
~4 and 1/2 oz. rice vermicelli noodles
~2 tsp. corn oil
~3 garlic cloves, crushed
~1 inch piece of ginger, peeled and shredded
~1 tsp. light soy sauce
~4 and 1/2 oz. bean sprouts
~fresh cilantro to garnish

1. Cook the noodles for 2-3 minutes in boiling water, then drain and rinse. Reserve until required.
2. Heat the corn oil in a large skillet. Add the garlic and ginger, stir, and add the mushrooms. Stir over high heat for 2 minutes.
3. Add the vegetable stock and bring to a boil. Add the soy sauce. Stir in the bean sprouts and cook until tender.
4. Place some noodles in each soup bowl and ladle the soup on top. Garnish with cilantro and serve immediately.

Southwest Corn Chowder

Thick and yummy - a fun twist on traditional chowder with the use of a sweet potato instead of regular potatoes.

from Is It Soup Yet?

Ingredients:
~2 tbs. olive oil
~2 medium onions, minced
~1 garlic clove, minced
~1 jalapeno pepper, seeded and chopped (I used 2 cans of green chilies instead)
~1 large sweet potato, peeled and thinly sliced
~3 and 1/2 cups chicken broth
~1/2 tsp. ground cumin
~1/4 tsp. dried sage
~3/4 cup sour cream
~1 (14.5oz.) can diced tomatoes
~1 small zucchini, diced
~2 ears corn, shucked and cut off the cob (you can always substitute 2 cans of corn)
~1 (16oz.) can hominy, drained

1. In a 6 qt. stock pot, heat olive oil. Saute the onions, garlic, and peppers for 8 minutes.
2. Add the sweet potato, 2 cups chicken broth, cumin, and sage. Bring to a boil, cover, and reduce heat to medium high and cook for 15 minutes, until the potatoes are soft.
3. In a food processor, puree the liquid in batches. Return to the pan and stir in the sour cream.
4. Add the diced tomatoes, zucchini, corn, and hominy. Over medium heat, cook gently for 10 minutes, until the vegetables are tender but crisp.

Hearty Lentil Stew

A very thick stew with a bit of a kick!

From Cooking Light

Ingredients:
~1 tbs. olive oil
~1 and 1/4 cups chopped onion
~1 cup chopped celery
~1 cup chopped carrot
~1 garlic clove, sliced
~4 cups fat-free, less-sodium broth
~1 cup water
~1 28oz. can crushed tomatoes, undrained
~3/4 cup instant brown rice
~1 cup dried lentils
~1/2 tsp. crushed red pepper
~1/4 tsp. salt
~1/4 tsp. pepper

1. Heat olive oil in a large pot on medium-high heat. Add onion, carrot, celery, and garlic and saute for 8 minutes or until tender. Add water, broth, and tomatoes and bring to a boil.
2. Stir in lentils and simmer for 25 minutes on low heat.
3. Stir in rice and simmer for an additional 20 minutes, stirring occasionally.
4. Stir in red pepper, salt, and pepper.

You could always make this vegetarian by substituting vegetable stock for chicken stock.

Soup Week, Round 2

Evan and I had such a good time with soup week last week that we've decided to do it again! This week's menu includes:

~Hearty Lentil Stew
~Black Bean & Pinto Chili
~Southwest Corn Chowder
~Mushroom & Ginger Soup

Creamy Carrot and Parsnip Soup

A very filling fall soup. I would not recommend having this and the Sweet Potato Bisque in close proximity time-wise as the flavors are somewhat similar. They both are delicious.

From 100 Best Fresh Soups

Ingredients:

~4 tbsp. butter

~1 large onion, chopped

~1 lb. carrots, peeled and chopped

~2 large parsnips, peeled and chopped

~1 tbsp. grated fresh ginger (peel the ginger before you grate it)

~2 and 1/2 cups vegetable stock (I used chicken stock - I think it has more flavor)

~1/2 cup light cream

~salt and pepper

1. Melt the butter in a large pan over low heat. 

2. Add the onion and cook, stirring, for 3 minutes, until slightly softened. Add the carrots and parsnips, cover the pan, and cook, stirring occasionally, for about 15 minutes, until the veggies have softened a little.

3. Stir in the ginger, orange zest, and stock. Bring to a boil, then reduce the eat, cover the pan, and simmer for 30-35 minutes, until the veggies are tender. 

4. Remove the soup from the heat and cool for 10 minutes.

5. Transfer the soup to a food processor or blender and process until smooth. 

6. Return the soup to the pan, stir in the cream, and season well with salt and pepper. Warm through over low heat.

7. Serve and enjoy!

Rosemary Chicken & White Bean Stew

We LOVE this stew. I adapted this recipe from the cookbook that came with my crockpot. In the book, it was not the stew, but just the chicken and veggies. If want to make just the chicken and veggies instead of the stew, you would just use less veggies and only 1/2 cup of dressing.

Ingredients:
~2 tbs. oil
~4-6 boneless, skinless chicken thighs
~2 cups carrots, chopped
~2 cups celery, chopped
~2 cans Great Northern beans, drained and rinsed
~1/2 tsp. salt
~1/2 tsp. pepper
~1 tsp. dried rosemary
~1 bottle Italian salad dressing

1. In a large skillet, heat the oil and brown the chicken.
2. Place celery, carrots, and beans in the bottom of the crockpot and add the chicken.
3. In a medium-sized bowl, combine the salt, pepper, rosemary, and Italian dressing and pour over the other ingredients. Stir to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours.

Sweet Potato Bisque

Tastes like Fall in a bowl.

From one of my favorite cookbooks: Is It Soup Yet?

Ingredients:
~1/2 cup butter
~1/2 cup chopped onion
~1 cup chopped celery
~2 large sweet potatoes, peeled and diced
~3 cups chicken broth
~1 cup milk
~1/2 tsp. ground clove
~salt & pepper to taste

1. In a stock or soup pot, melt the butter. Add onions and celery and saute for 10 minutes.
2. Add the diced sweet potatoes and chicken broth and bring to a boil. Lower heat to medium-high, cover, and cook for 25 minutes until potatoes are very tender.
3. In a food processor, puree the potatoes in batches, being careful not to splatter - it's hot!
4. Return the puree to the pot and stir in milk and cloves. Season to taste with salt and pepper.

Chicken-Corn Chili

A hearty version of white chicken chili.  Delish!

From Food Network Magazine

Ingredients:
~1 tbs. extra-virgin olive oil
~1 small onion, chopped
~2 cloves garlic, minced
~1 large jalapeno pepper, chopped (I don't care for them, so I left them out and added another can of green chilies)
~1 4 oz. can green chilies
~1 tsp. ground cumin
~2 cups low-sodium chicken broth
~2 cups shredded rotisserie chicken
~2 15oz. cans great northern beans or pinto beans (1 undrained, 1 drained)
~1 cup frozen corn
~1/2 cup fresh cilantro, chopped
~1 cup shredded monterey jack cheese
~sour cream for serving (I also used scallions for topping)

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring until slightly soft, about 3 minutes. Add the garlic, jalapeno, green chilies, and cumin and cook, stirring, until the cumin is toasted, about 2 minutes.
2. Add the chicken broth, chicken, and beans, along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 15 minutes.
3. Using a potato masher, mash the chili until about half of the beans are broken up.
4. Stir in the corn, cilantro, and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese. Serve with sour cream, if desired. I also topped with scallions - I think they add a nice flavor.

Tomato Bread Soup

If you love tomato soup (or even if you don't), you will want to try this one! I will say it's not your traditional tomato soup, which is part of why I like it so much. Huge, fresh flavors combine into yummy goodness.

From Food Network's Five Ingredient Fix

Ingredients:
~8 tomatoes (4 Roma, 4 Vine-Ripened work great)
~Fresh Basil
~Garlic-Infused Olive Oil (found with regular olive oil at the store)
~Day-old Sourdough bread
~28oz. can crushed tomatoes with basil (I also added a can of Italian-style diced tomatoes, which add a lot of flavor)
~Salt & Pepper (if you're counting ingredients, salt and pepper are "free" ingredients since most people have them in their kitchen)

1. Preheat oven to 400. Cut tomatoes into chunks and gut the insides.  Arrange on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 15-20 min.
2. Meanwhile, heat canned tomatoes in a soup pot. Right before adding tomatoes, add basil to your liking. Tear up sourdough into chunks and toss into soup. Add roasted tomatoes and serve.

This Week's Menu

This week, it's all about soup. Soup is something I absolutely love and could eat everyday (and this week, I will!). Some recipes are new, some are tried-and-true Williams household favorites. I apologize for the long time between posts, but I think this week's menu will make up for it :)

~Tomato Bread Soup
~Chicken Corn Chili
~Sweet Potato Bisque
~Creamy Carrot and Parsnip Soup
~Rosemary Chicken and White Bean Stew

Slow-Cooker Pork with Noodles

from Food Network Magazine

Ingredients:
3 cups low-sodium chicken broth
1/4 cup soy sauce
1/4 cup rice wine or dry sherry
3 tbs. packed light brown sugar
4 garlic cloves, smashed
1 2-inch piece of ginger, peeled, and sliced
2 pieces star anise (find this in the spice aisle)
1/2 tsp. kosher salt
3 lbs. boneless pork shoulder
1 head bok choy, roughly chopped
3 and 1/2 ounces dried rice vermicelli noodles (found in your world foods grocery aisle)
1/2 cup chopped fresh cilantro

1. Combine broth, soy sauce, rice wine, brown sugar, garlic, ginger, anise, and salt in the slow cooker. Add pork and cover. Cook on low for 8 hours.
2. Add the bok choy; cover and cook for 20 more minutes.
3. Add noodles, making sure they are submerged, cover and cook for 10 more minutes.
4. Shred meat (mine was already shredded from cooking) and divide into bowls with noodles and liquid. Sprinkle with cilantro.

Dressed-Up Frozen Stuffed Shells

Perfect for a night when you don't want to put forth a whole lot of effort.  And since we constantly have tomatoes and fresh basil during the summer months, it's even easier.

Serves 2

Ingredients:
1 pkg. frozen stuffed shells
1 jar of your favorite sauce (red, white, whatever your pleasure)
1/2 pint grape tomatoes
small bunch fresh basil
salt and pepper
Parmesan cheese

1. Prepare stuffed shells according to package.
2. While shells are cooking, prepare your tomatoes for roasting. Place tomatoes on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast time will depend on oven temperature used for shells. (My shells cooked at 400 and I roasted tomatoes for about 12 minutes).
3. Chop basil.
4. Plate shells and top with roasted tomatoes, basil, and cheese. Serve with garlic bread.

Sassy Tailgate Sandwiches

from Taste of Home. Rich, buttery, and delicious.

Ingredients:
12 Hawaiian rolls, split
1 lb. shaved Black Forest ham
12 oz. Gruyere cheese, sliced (I used Fontina instead - we love Fontina in our house)
1 tub (8oz.) chive and onion cream cheese
1/2 cup butter, melted
1/4 cup grated Parmesan cheese

1 and 1/2 tsp. dried minced onion

1. Arrange bottoms of rolls in a greased 9x13 baking dish. Layer with ham and Gruyere cheese. Spread each roll top with cream cheese and place on top of sandwich.
2. In a small bowl, combine butter, Parmesan cheese, Worcestershire sauce, and onion. Pour over sandwiches. Let stand for 20 minutes.
3. Cover and bake at 350 for 20 minutes.

Grilled Veggie Tortillas

from Taste of Home

These are meant to be made on the grill; however, today I used a skillet for steps 1 & 2 and the oven set on broil for step 3.

Ingredients:
1 medium zucchini, cut lengthwise in quarters
1 yellow summer squash, cut lengthwise into quarters
1 sweet red pepper, cut in half
2 tbsp. olive oil
salt
1 large tomato, chopped
1/4 cup mayonnaise
2 tbsp. pesto
1 tbsp. minced fresh basil
1 tbsp. minced fresh oregano
4 whole wheat tortillas (I used 2 flatbreads that we already had in the pantry and they worked great)
1 cup shredded mozzarella cheese (we used chihuahua cheese, which was very tasty)

1. Brush the zucchini, summer squash, and pepper with 1 tbsp. olive oil. Sprinkle with salt. Grill veggies over medium heat for 4-5 minutes on each side or until tender. Cut into 1/2 in. cubes and place in small bowl. Stir in tomato.
2. Combine the mayonnaise, pesto, basil, and oregano and set aside. Brush both sides of the tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed. (With the flatbreads, it did not take that long, so make sure you stay close by and watch them!)
3. Remove from grill. Spread sauce mixture on tortilla and top with veggies. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted.

This Week's Menu

This week's menu is designed to help beat the heat and includes light and fresh ingredients.

~ Gazpacho and bread
~ Grilled Veggie Tortillas
~ Sassy Tailgate Sandwiches (yes, I wish they had a better name, but they sound delicious)
~ Fancy Grilled Cheeses and Sweet Potato Fries
~ Pesto Pasta with Potatoes and Green Beans
~ Shrimp Ceviche

Poor Man's Lobster Rolls

A truly light and delightful summer sandwich.  Adapted from Food Network Magazine; sauce mixture is from the magazine.

Use imitation lobster for a budget-friendly version or the real thing for a special occasion.

Ingredients:
2 packages imitation lobster, chunked
1 lemon, halved
1/2 cup mayonnaise
7 tbs. butter, melted
6 hoagie buns
1/4 cup roughly chopped celery leaves
1/4 tsp. celery salt
2 roma tomatoes, sliced lengthwise
salt
1/8 tsp. dried dill

1. Whisk mayonnaise, 4 tbs. melted butter, and the juice from the lemon in a large bowl. Add lobster meat and toss to coat. Season with salt.
2. Heat a grill pan or skillet over medium heat. Brush the outside of hoagie rolls with melted butter and toast rolls until golden, about 1 minute per side.
3. Line the split of the hoagie roll with tomato slices. Top with lobster mixture and sprinkle with celery leaves, celery salt, and dill.

New-Orleans Style Shrimp

This has become Evan and I's new favorite. It is INCREDIBLY flavorful, thanks to the homemade broth. It does take some patience and time, due to peeling and de-veining the shrimp, but I promise it's worth it.

From Food Network Magazine

Ingredients:
1 and 1/2 lbs. medium-sized shrimp in the shell (you can buy these fresh in the meat/seafood section, or frozen)
1 tbs. creole seasoning
6 tbs. unsalted butter
2 bunches scallions, chopped
1/4 cup Worcestershire sauce
1 cup frozen corn
2 roma tomatoes

1. Peel the shrimp and reserve the shells. Devein the shrimp and rinse in a colander. Drain and pat dry; sprinkle with creole seasoning.
2. Heat 2 tbs. butter in a large skillet over high heat. Add the shells and half of the scallions and cook until the shells turn pink, about 1-2 minutes. Add the Worcestershire sauce and 1 and 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh strainer into a bowl; discard the solids.
3. Melt the remaining 4 tbs. butter in the skillet over high heat. Add shrimp and remaining scallions until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
4. Put the corn in a microwave-safe dish and cook on high for 2-3 minutes. Cut the tomatoes into chunks. Divide corn and tomatoes between 2 bowls. Add the shrimp and ladle in the broth.

Chicken Bruschetta Bake

Super simple. Super delicious.

From kraftfoods.com

Ingredients:
1 can (14.5oz) diced tomatoes, undrained - I use an italian diced tomato, which adds tons of flavor
1 pkg. Stove Top for Chicken
1/2 cup water
2 cloves garlic, minced
1 and 1/2 lbs. boneless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup shredded mozzarella cheese

1. Preheat oven to 400.
2. Mix tomatoes, stuffing mix, garlic, and water until stuffing mix is just moistened.
3. Layer chicken, basil, and cheese in a 9x13 baking dish.
4. Top with stuffing mixture. Bake for 30 minutes.

That's it. Seriously. Give it a try for a quick and delicious weeknight meal.

Baked Beans with Swiss Chard

This is more like a bean stew or casserole than what you would think of with a traditional baked bean. Very comfort food-like. I like to add a little grated smoked Gouda cheese on top during the last 10 minutes of baking.

From Food Network Magazine

Ingredients:
1 tbs. extra-virgin olive oil
1/2 small onion, chopped
1 celery stalk, finely chopped
1 small carrot, finely chopped (I used 3 carrots and 3 celery stalks and liked the extra veggies)
2 cloves garlic, finely chopped
kosher salt and freshly ground pepper
1 small bunch Swiss chard, stems removed and leaves chopped
1/2 cup diced smoked turkey or lean ham (I used half a pound of smoked turkey - it added to the stew feel)
15 oz. can crushed tomatoes
1 15 oz. can navy beans, undrained
2 15oz. cans pinto beans, drained
1/4 cup chopped fresh parsley
1 tsp. chopped fresh thyme
1 tsp. chopped fresh oregano
grated smoked Gouda (optional, but highly recommended!)

1. Preheat oven to 375. Heat olive oil in large skillet (I used my soup pot because I ran out of room in my skillet) over medium heat. Add onion, celery, carrot, garlic, and 1/4 tsp. each salt and pepper.  Cook, stirring occasionally, until the veggies are soft and golden, about 7 minutes.
2. Add chard, turkey, and 1/4 cup water.  Cook, stirring, until chard wilts slightly, about 3 minutes.  Add tomatoes with their juice, increase the heat to medium-high and simmer until slightly reduced, about 5 minutes.
3. Add pinto beans and navy beans with their liquid. Add parsley, thyme, and oregano and return to a simmer.
4. Coarsely mash 1/4 of beans in the skillet with a potato masher or fork to thicken mixture. Season with salt and transfer to a 2-quart baking dish. Cover and bake 45 minutes, then uncover and bake for 10 more minutes.

Taco Bowls

This is one of our favorite low-key meals. Super easy and can be tailored to your favorites. Try using ground pork or chicken or do a vegetarian version with refried beans. Sometimes we also add corn or cilantro if we have it on hand.

Ingredients:
1 lb. ground beef
1 pkg. taco seasoning
Tortilla chips (we love lime chips!)
1 can black beans, drained
Chihuahua cheese, shredded
1 Roma tomato, chopped
Salsa (we love an artichoke and garlic salsa or you can definitely use homemade)
Guacamole

1. Cook beef on stovetop. Follow directions on taco seasoning package and add to beef.
2. Crumble chips by hand and put into individual bowls.
3. Top with beef, beans, cheese, salsa, tomato, and guacamole.

Watermelon Goat Cheese Salad

Last summer, Evan had a watermelon & goat cheese salad at Panera that he raved about.  Here is our take on that salad.

Ingredients:
2 chicken breasts
2 cups watermelon, cubed
salt and pepper
3 tbs. butter
Mixed salad greens (I used an herb mix with dill and cilantro)
4 oz. Goat cheese crumbles
Croutons
Watermelon Vinaigrette (recipe below)

1. Bake chicken breasts in butter, salt, and pepper at 350 for 35-45 minutes.
2. Combine salad greens, chicken, watermelon and goat cheese in a bowl.  Drizzle with vinaigrette and top with croutons.

Watermelon Vinaigrette: (from recipe4living.com)
4 cups watermelon, cubed
1/4 c. red onion, diced small
2 tbs. honey
1/4 c. balsamic vinegar
3/4 c. olive oil
2 tbs. chopped fresh basil
1 tbs. chopped fresh parsley
salt and pepper to taste

1. Combine watermelon, red onion, honey, vinegar, oil, basil, and parsley in a blender. Pulse on and off for about 30 seconds until combined.
2. Add salt and pepper to taste and serve over salad.

This Week's Recipes

Evan suggested I share my weekly meal plan with you all.  Here are the recipes you can look forward to in the coming week.  Each day I will post a recipe from the menu.  Some are favorites, some are new recipes that we will be trying out for the first time.

Week of July 10
~ Bruschetta Chicken Bake
~ Crab Rolls and Corn on the Cob
~ Watermelon Goat Cheese Salad with a homemade Watermelon Vinaigrette
~ Beef Taco Bowls
~ Baked Beans with Swiss Chard (more like a casserole than a traditional baked bean)
~ New Orleans Style Shrimp

Flatbread Pesto Pizzas

Created last night in our kitchen - makes 2 pizzas

Ingredients:
2 flatbreads
1/4 cup pesto
1/2 pint container of grape tomatoes, halved
1/3 cup goat cheese crumbles
1/2 cup shredded cheese (I used a fontina/asiago blend)
fresh basil leaves

Preheat oven to 375. Split ingredients between the two flatbreads. Layer pesto, cheeses, and tomatoes on flatbreads and top with basil leaves. Basil will become "dried" while baking, so if you would like to keep it fresh, bake pizzas without basil leaves and garnish the pizzas when they are cooling.

Bake at 375 for 10 minutes or until flatbreads become slightly crispy.

Roasted Tomato & Feta Scones

I don't often post things I haven't tried, but Evan LOVES roasted tomatoes, so we will be trying this one soon.

If you've never roasted tomatoes before, here's how: I prefer to use grape tomatoes or romas.  Preheat oven to 400. Cut tomatoes into quarters and gut the insides (however, I roast grape tomatoes whole). Arrange on a baking sheet and drizzle with olive oil. Season with salt and pepper and roast (bake on your higher oven rack) for 15-20 minutes.

Found on Etsy; by the Savory Sweet Life

Ingredients:
2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. garlic salt
4 tbsp. cold unsalted butter, cut into cubes
3/4 cup heavy cream
1 egg, slightly beaten
4 oz. package of feta cheese
1/2 cup roasted red tomatoes, chopped
2 green onions, thinly sliced

1. Preheat oven to 400 degrees. Place the flour, baking powder, garlic salt, and butter in a food processor. Pulse in 3-second intervals until the ingredients resemble a coarse meal.
2. Transfer everything to a large bowl. Stir in the heavy cream and egg and mix together by hand until combined. Add the feta cheese, roasted tomatoes, and onions and mix by hand until evenly combined.
3. On a floured surface, form dough into a large ball. Flatten dough into a 1-inch-tall disc and cut into 8 equal pieces (like a pie).
4. Bake for 15 minutes on a baking stone or a baking sheet lined with parchment paper.
5. Remove from baking sheet and cool on a wire rack.

Pork Pasole

If you've never had Pork Pasole before, or are just looking for an easy version, try this!  It's a slightly spicy soup that is really tasty. The list of ingredients is kind of lengthy, but it goes together super simply.

From Rachael Ray's Everyday with Rachael Ray

Ingredients:
2 tbsp. extra-virgin olive oil
1 and 1/2 lbs. ground pork
salt and pepper
1 tsp. ground cumin
1/2 tsp. ground allspice
1 large onion, finely chopped
3 cloves garlic, grated or finely chopped (if you're not a fan of grating your own garlic, try chopped garlic in a jar. 1 clove = 1 tsp.)
2 jalapeno chilies, seeded and finely chopped (I use a bottled salsa verde b/c I have a hard time finding the chilies, and it works great)
10 tomatillos, husked and halved
1 tbsp. honey
3 cups chicken broth
One 15.5 oz. can hominy, drained
1/3 cup chopped fresh cilantro (a generous handful)
1 lime, halved
1 avocado, cut into chunks
2 cups tortilla chips, finely crushed - we use lime tortilla chips for extra flavor

1. In a deep skillet, heat olive oil over medium-high heat.  Add the pork and season with salt and pepper; add the cumin and allspice. Cook until brown and crumbly, 3 to 4 minutes.Stir in the garlic, onion, and jalapeno.
2. Using a food processor, pulse tomatillos until chopped - a few seconds.
3. Stir the tomatillos into the pork, lower the heat to medium, and cook for 10 minutes, stirring occasionally. Stir in the honey and season with salt and pepper. Stir in the chicken broth and hominy and cook until heated through, 1 to 2 minutes.Stir in the cilantro and turn off the heat.
4. Squeeze 1/2 of the lime over the pork. Squeeze the other half over the avocado. Serve the pork in bowls with the avocado and tortilla chips on top.

Enjoy!