Navy Bean and Ham Soup

So, I'm not sure recipes can get easier or have fewer ingredients than this one. Like, for real. There's no spices. There's no added salt or pepper (I know, WHAT?!?) I was skeptical, but this is a deliciously smoky, creamy (thanks to the beans) and slightly sweet (thanks to the glaze on the ham) soup that is even tastier with some bread dunked in it. Try it. It does take some time - completely hands-off time, but plan accordingly. You'll need about 4-5 hours from start to finish.

From Home Made Interest, with a few tweaks by me

Ingredients:

*Ham Hock with some meat attached (we used the hock previously in split pea soup, but still had meat left over, so that's what we used - from a Smithfield ham in the "pretty blue package" - my favorite kind. We also added the leftover glaze that was in the container with the ham)
*16 oz. dried navy beans (or any white bean)
*8 cups chicken stock (the original recipe called for water - Evan will tell you I always use chicken stock instead when a soup or sauce calls for water)

1. Wash and rinse beans.

2. Quick-soak the beans in a dutch oven or soup pot with enough water to cover them with an inch of liquid. Bring to a boil for a few minutes and then turn off the heat. Let them soak for an hour. Then drain and return to the pot.

3. Add hock, ham pieces, and chicken stock to the pot. You want the hock to be completely covered with liquid, so you may need to add slightly more stock (the 8 cups was fine for us since we did not have the hock).

4. Bring to a boil and let cook for 5 minutes before turning the heat to low. Cover with a lid. Cook for at least 3 hours (ours took about 3 and a half), or until beans are soft.

Glazed Buttermilk Donut Cake

Old fashioned sour cream doughnuts are my favorite kind. This cake is very reminiscent of those - not too sweet, slightly dense, and topped with a light and slightly crunchy glaze. We ate it for dessert, but it could easily also be served for brunch as a coffee cake option.

From Southern Living

Ingredients:

*nonstick cooking spray (preferably a baking one with flour added)
* 1 and 1/2 cups granulated (regular) sugar
*1 cup (8oz.) unsalted butter, softened
*4 large eggs, brought to room temperature
*2 tsp. vanilla extract
*3 and 1/2 cups all purpose flour
*2 tsp. baking powder
*1 tsp. kosher salt
*3/4 tsp. ground nutmeg (I recommend freshly grated! It makes a huge flavor difference)
*1/2 tsp. baking soda
*1 cup whole buttermilk (make your own with just under a cup of milk and 1 tbs. lemon juice)
*2 cups (about 8oz.) powdered sugar
*1/4 cup water

1. Preheat oven to 350. Coat a 12-15 cup capacity Bundt pan with the baking spray.

2. Beat granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until pale and fluffy (about 2-3 minutes), stopping to scrape down the sides of the bowl as needed. Add eggs one at a time (I recommend cracking them into a separate small bowl before adding so you don't get shells in your batter!), mixing to just combine after each egg. Add vanilla and beat until just combined.

3. In a medium bowl, whisk together flour, baking powder, salt, nutmeg, and baking soda. Turn the mixer to low and gradually add the flour mixture to the batter, alternating with the buttermilk - starting and finishing with the flour mixture. Beat until just combined after each addition.

4. Spoon the batter into the prepared Bundt pan and gently tap on the counter 3 to 5 times to release any air bubbles.

5. Bake in the preheated oven for about 50 minutes, or until a toothpick comes out clean. Let cool in the pan on a wire cooling rack for about 15 minutes.

6. Invert the cake onto a cutting board or platter and then gently flip the cake back over so the rough doughnut-looking side is facing up (this step may or may not have been missed in our house). Let cool completely, about an hour.

7. Whisk together powdered sugar and water in a medium bowl until smooth. Brush or drizzle over cooked cake. Slice, serve, and enjoy!

Salsa Verde & Brown Rice Chicken Tortilla Soup

If you know me well, you know soup's my favorite. This one is appropriately spicy, and slightly thicker than your traditional tortilla soup - which I really appreciated. And even though it sounds weird, PLEASE do yourself a favor and top it with fresh mango. You won't be sorry.

From Half Baked Harvest

~1 medium onion, diced
~2 garlic cloves, minced or grated
~1 lb. boneless, skinless chicken thighs
~1 tsp. kosher salt
~freshly ground pepper
~3 cups red enchilada sauce
~3 cups salsa verde
~3/4 cup uncooked brown rice (you could also use white)
~3 cups chicken stock
~juice of one lime
~1/2 cup fresh cilantro, chopped, plus more for serving

~toppings could include crushed tortilla chips, mango, avocado, cheddar cheese, and crema

You could easily make this in the slow cooker - put all ingredients in the slow cooker except for the lime juice and cilantro. Cook on low for 6-7 hours on low. Stir in lime juice and cilantro before serving. Divide into bowls and add toppings.

For the stovetop:
1. In a large pot or dutch oven, combine onion, garlic, chicken, salt, and a grind or two of pepper. Pour in the enchilada sauce, salsa verde, and chicken stock. Stir in the rice.
2. Place the pot over high heat and bring to a boil. Reduce the heat to medium-low and cover.
3. Simmer, stirring occasionally until rice is cooked through and chicken shreds easily - about 45 minutes. Remove pot from heat.
4. Transfer chicken to a cutting board. Allow it to cool slightly and shred using two forks or kitchen scissors. Return to the pot and stir in lime juice and cilantro. Taste and season with salt if needed.
5. Divide into bowls and add toppings.

Greek-style Garlicky Shrimp with Feta

Two words: MAKE. THIS.
It's incredibly flavorful and saucy, so it's delicious served with warm crusty bread. Or serve with a simple salad on the side. Or put on little toasts and have a great appetizer. It doesn't matter to me. Just make it.

From Panning the Globe

Ingredients:
~3 lbs. peeled and deveined shrimp (you can leave tails on, but we took them off for easier eating)
~4 tbs. unsalted butter
~8 garlic cloves, finely minced
~6 tbs. lemon juice
~1 tbs. chili powder
~1 tsp. salt
~10 oz. crumbled feta cheese
~olive oil
~crusty bread slices for serving

1. Chop butter into pieces and scatter around the bottom of heavy pot or dutch oven.
2. Scatter half the shrimp over the butter.
3. Sprinkle half the garlic, half the parsley, half the chili powder, and half the salt over the shrimp. Drizzle 2 tbs olive oil over the top.
4. Arrange the rest of the shrimp on top and sprinkle on the remaining garlic, parsley, chili powder, and salt.
5. Drizzle 2 more tbs olive oil on top and cover.
6. Heat pan to medium-high and cook for 8 minutes or until shrimp have lost their raw color.
7. Pour in lemon juice and scatter the feta cheese on top.
8. Baste shrimp with a few spoons of sauce from the bottom of the pot and gently jiggle pot to distribute sauce.
9. Lower heat to medium-low, cover, and cook another 8 minutes or until the feta is just melted.
10. Serve hot with crusty bread for dipping.

Beet Pesto Pizza with Kale & Goat Cheese

This can be a smidge (or alotta smidge) time-consuming, but I promise it's worth it. You can save a little time by using store-bought dough, but I'm including the recipe Evan (our in-house pizza maker) swears by. As far as doughs go, it's about as easy as you can get.
The pesto can include any color beet, but I'm partial to orange ones, so that's what we used.

Dough recipe from Smitten Kitchen
Pesto/Pizza recipe from The Roasted Root

Ingredients:
For the dough:
~1/2 cup warm water
~1 and 1/4 tsp active dry yeast
~1 and 1/2 cups all-purpose flour
~1 tsp salt
~olive oil for coating
~1/4 cup cornmeal

For the pesto:
~1 cup beets (1 medium beet of any color) chopped and roasted
~3 cloves garlic
~1/2 cup pistachios (you can also use pine nuts or walnuts)
~1/2 cup Parmesan cheese, grated
~1/2 cup olive oil
~2 tsp. lemon juice
~salt

For the pizza:
~2 cups kale leaves, thinly sliced
~1 and 1/2 cups grated mozzarella cheese
~2 ounces goat cheese, crumbled

To make the dough:
1. Preheat oven to 225. Keep warm for 5 minutes then turn off.
2. Pour water in a bowl and sprinkle with yeast. Let stand for 5 minutes.
3. Add flour and salt to mixture and stir until a rough, craggy dough forms.
4. Place dough on counter sprinkled with cornmeal and knead until the dough becomes smooth.
5. Coat a glass bowl with olive oil and add dough. Cover with plastic wrap and place in the warm oven for 30 minutes.
6. Take out of oven and let sit while you prepare the pesto.

To make the pesto:
1. Preheat oven to 375.
2. Wash and scrub the beet and pat it dry. Peel and chop it into 1/2 inch cubes. Wrap beets and garlic in foil and make a foil packet.
3. Place on a baking sheet and roast in the oven for 50 minutes or until beets are soft and juices are seeping out.
4. Allow beets to cool completely.
5. 6. Add all ingredients except oil into a food processor and pulse several times.
7. Leaving the food processor running, slowly add oil until the ingredients are well combined.

To assemble the pizza:
1. Preheat oven to 400.
2. Roll out dough and put on pizza stone dusted with cornmeal. Bake for 6 minutes with no toppings and remove.
3. Spread pesto over crust. Add kale leaves, top with mozzarella and finish with goat cheese. (the kale will cook down in the oven)
4. Bake pizza for 20 minutes.
5. Remove from oven and allow to cool 5 minutes before serving.

Baked Gnocci with Sage and Cheese Sauce

Resembles a thick, gooey, mac & cheese. Definitely worth a try.

From Culinary Ginger

Ingredients:
~1 package gnocci
~4 tbs. unsalted butter
~2 cups chicken stock, warmed
~1 cup Fontina cheese (you could also substitute Gruyere), grated
~1 cup Parmesan cheese, grated
~6 fresh sage leaves, finely chopped
~pinch of nutmeg

1. Preheat oven to 350 degrees
2. Prepare gnocci according to package instructions
3. In a medium saucepan, melt butter over medium heat
4. Whisk in flour until it turns golden brown, about 3 minutes
5. Add Fontina and Parmesan and stir until melted
6. Stir in sage, nutmeg, and gnocci and transfer to a baking dish
7. Bake for 15-20 mins until the top is golden brown and bubbly (I would recommend a minute or two under the broiler for that yummy brown cheesy goodness)

Butternut Squash and Black Bean Enchilada Skillet

All the yumminess of enchiladas thrown into one pot for an easy dinner.

From Ambitious Kitchen

Ingredients:
~2 tsp. olive oil
~3 cups butternut squash - peeled and cut into 1/2 inch cubes (about a 2 lb. squash)
~salt and pepper
~1 medium yellow onion, diced
~3 cloves garlic, minced
~1/2 jalapeno, seeded and diced
~1 tsp. cumin
~1 tsp. chili powder
~1 15oz. can black beans
~8 yellow corn tortillas, cut into thick
~1 15oz. can red enchilada sauce
~1 cup colby jack cheese or chihuahua cheese, shredded
~cilantro, avocado or guacamole, and sour cream for serving

1. Heat olive oil over medium-high heat in a large oven-proof skillet (cast iron would be great - I used my dutch oven)
2. Add onions, garlic, and jalapeno and cook for 2-3 mins until onions become translucent and garlic is fragrant.
3. Add squash, cumin, and chili powder and season with salt and pepper. Cook until squash is fork-tender, about 10-13 minutes.
4. Mix in black beans, tortilla pieces, and enchilada sauce. Reduce heat to medium-low and stir in 1/2 cup of cheese.
5. Turn on broiler (500 degrees)
6. Sprinkle the rest of the cheese on top and place under broiler for 3-5 minutes until cheese melts and tortilla edges become golden brown.
7. Serve immediately topped with cilantro, sour cream, or avocado/guacamole

Slow-Cooker Pork and Black Beans with Fresh Salsa

Bright, fresh, and super easy. If you want to add another layer of flavor, sear the pork before adding to the slow cooker.

From Real Simple

Ingredients:
~1 15oz. can black beans
~3/4 cup fresh orange juice
~3/4 cup low-sodium chicken broth
~3 cloves garlic, chopped
~1/2 tsp. ground cumin
~1/2 tsp. dried oregano
~1 and 1/2 lbs. boneless pork shoulder or butt, trimmed and cut into 2 pieces
~salt and pepper
~1 cup white rice (we always use basmati - it has a great flavor/texture and cooks up nicely every time)
~fresh salsa, avocado, queso fresco, and cilantro for topping

1. Combine beans, orange juice, broth, garlic, cumin, and oregano in slow cooker. Season the pork with salt and pepper and place on top of the liquid. Cover and cook on low until pork is tender - about 7 hours.
2. Transfer meat to a platter or bowl and shred. Return to the slow cooker.
3. Cook rice according to package directions and serve topped with meat and additional toppings.

Black Bean Soup & Toasted Cumin Seed Crema

A rich and smoky soup - everything you'd want in a black bean bowl of goodness. You can make the crema or skip it, but I would recommend giving it a try. We ate this the first night as a soup with some naan on the side and the second night over rice with pico de gallo, queso fresco, and avocado. Absolutely delicious both ways.

From Smitten Kitchen, with some tweaks by me

Ingredients:
~1 tbs. olive oil
~2 medium red onions, chopped
~1 medium red bell pepper, chopped
~1 medium orange bell pepper, chopped (make it easy on yourself by chopping peppers and onion in a mini food processor!)
~4 cloves garlic, minced
~4 tsp. ground cumin
~2 tbs. smoked paprika
~1 16oz. package dried black beans
~1 tbs. chipotle chiles in adobo (I remove the seeds from them before I chop - also add about 1 tsp. adobo sauce for that smoky flavor)
~7 cups chicken stock
~2 tbs. lime juice
~2 tsp. coarse kosher salt
~1/4 tsp. fresh ground black pepper

For the crema:
~1 tbs whole cumin seeds
~1 cup Mexican crema or crème fraiche (you can sub sour cream or plain yogurt if you can't find it)
~salt and freshly ground black pepper

1. Heat olive oil over medium-high heat in a 5qt. or larger Dutch oven or soup pot.
2. Add onions and bell peppers and sauté until they begin to brown, about 8 minutes. Add garlic, cumin, and smoked paprika and stir one minute.
3. Add beans and chipotles, then add the chicken stock. Bring to a full boil for one minute and then reduce to a gentle simmer.
4. Partially cover pot and cook until beans have softened - about 2 and a half hours. If not quite soft, let them cook another half hour.
5. Make the crema (if using): place cumin in a small sauté pan over medium heat. Toast until slightly golden brown and place in spice grinder or use mortar and pestle and grind until coarse. Stir into cream and season to taste with salt and pepper.
6. Use an immersion blender to partially blend soup. If you don't have an immersion blender, transfer two cups of beans to a blender or food processor to puree and then return to pot.
7. Stir in lime juice, salt, and pepper. Taste and add more salt/pepper if needed.
8. Serve in bowls and top with crema (or sour cream/yogurt) and any other toppings you'd like.

Emeril's Kicked Up Tuna Melts

Tuna melts in general aren't fancy. They're a pretty low-key meal that you can just kind of throw together and that's part of the appeal about them. However, if you're looking for a little pep in your tuna melt step, give these a try. The shallots, oregano, and lemon juice add a nice depth of flavor, and the capers add a yummy salty bite. And when they're topped with bubbly browned cheese, you just can't go wrong.

Adapted from marthastewart.com

Ingredients:
~4 (5oz.) cans tuna in water, drained
~1/3 cup mayonnaise
~1 small shallot, minced
~1 tbs. fresh lemon juice
~4 tsp. capers, drained (Don't skip these! They add great flavor and a little bite of crunch)
~1/2 tsp. salt
~1 tsp. freshly ground black pepper
~1/4 tsp. dried oregano, crumbled between your fingers to release the oils
~crusty bread (there's a round french loaf at ALDI that we're in love with and use for most sandwiches - it stands up well to sloppy fillings)
~1 medium tomato, thinly sliced
~Provolone cheese slices

1. Heat oven to broil (500°) with rack in the highest position.
2. In a medium bowl, combine tuna, mayo, shallot, capers, lemon juice, salt, pepper, and oregano. Stir until thoroughly combined.
3. Arrange bread slices on baking sheet and spread tuna salad mixture on top. Top each with tomato slices and cheese.
4. Broil until cheese is golden brown and bubbling, about 3-4 minutes. (Watch these closely - the cheese goes from slightly melty to browned and delicious quickly!!)

Roasted Butternut Squash & Yukon Gold Corn Chowder

This is warm, hearty, and a little bit sweet - thanks to roasted squash and crunchy sweet corn. Add some shrimp for even more flavor and texture. Be sure to give this Tied By Colorful Apron Strings original a try!!

From Tied by Colorful Apron Strings

Ingredients:
~1 medium-sized butternut squash, peeled and cubed
~8-10 medium yukon gold potatoes, skins left on, cubed
~16 oz. sweet corn (this can be frozen or fresh)
~smoked paprika (make sure it's smoked and not just regular!)
~olive oil
~3/4 cup heavy cream
~2 tbs. flour
~salt & pepper
~chives, chopped
~4 tbs. butter
~2 shallots, minced
~4 garlic cloves, minced (throw the garlic and shallots in a mini food processor for easy mincing!)
~32 oz. chicken stock

1. Preheat oven to 425. Drizzle squash and potatoes with olive oil and sprinkle liberally with salt, pepper, and smoked paprika. Roast for 35-40 minutes or until squash starts to caramelize and potatoes get crispy around the edges. Prep the rest of your ingredients, but do not start the rest of the cooking process until the roasting is done.
2. Heat butter over medium heat and add shallots and garlic. Saute for about 3 minutes or until soft. Add flour and mix well. Whisk in 1/4 cup of heavy cream.
3. Add chicken stock, potatoes, squash, and 1 tsp. smoked paprika. Bring to boil. Add corn and simmer for 10 minutes.
4. Add remaining cream and heat through. Season with salt and pepper to taste. Garnish with chives.

Beet Bread with Cream Cheese & Dill Swirl

Yes, it's pink! This will actually depend on the color of your beets. Orange beets would produce orange bread, etc. This pairs nicely with the Wild Rice Gratin with Kale, Caramelized Onions, & Baby Swiss. You can cook both in the same oven at 375 degrees. Instead of cooking the bread for 50 minutes, cook for 35-40 minutes at the higher temperature.

This is a yummy, savory bread. If you're not sure you or your family members are beet lovers, this is a great recipe to try. Serve as a side with soups or toast slices to pair with cheeses and pickled veggies as part of an appetizer tray.

From 10th Kitchen

Ingredients:

For Bread:
~1 and 1/4 cups all purpose flour
~1 cup whole wheat flour (they have this right now at ALDI, but I was told it was a seasonal - winter - item. You can get it at any grocery store, but it's guaranteed to be cheaper there)
~1 tbs. baking powder
~1 tsp. salt
~1 cup roasted beet puree (instructions below)
~3 eggs
~2/3 cup milk
~1/2 unsalted butter, melted and cooled

For Cream Cheese Swirl:
~4 oz. cream cheese
~1 egg
~3 tbs. all purpose flour
~2 and 1/2 tbs. fresh chopped dill
~3/4 tsp. salt

1. To make roasted beet puree, wrap 3 large (or 5 small) washed, trimmed, and dried beets in foil. Roast on a baking sheet in a 400 degree oven for about 40 minutes, or until you can easily pierce them with a knife. Cool, peel (rubbing them with a dry paper towel helps the skin come off quickly), and puree in a blender or food processor until smooth.
2. Preheat oven to 350 degrees. Generously butter a 9x5 loaf pan.
3. In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder, and salt.
4. In a medium bowl, whisk together the beet puree, eggs, milk, and melted butter. Stir into dry mixture with a wooden spoon until just incorporated.
5. To make the cream cheese swirl, stir together the cream cheese, egg, flour, dill, and salt in a small bowl until smooth.
6. Spoon about 2/3 of beet batter into prepared loaf pan and spread to even out. Dollop cream cheese mixture on top, and then top with the rest of the beet mixture. Run a butter knife in a swirling motion through the batter to create a swirl pattern. MAKE SURE YOU SWIRL WELL. This will create the moisture balance in the bread.
7. Bake for 45-50 minutes, or until a toothpick in the middle comes out clean (a few crumbs or a little cream cheese sticking to it is fine)
8. Cool on a wire rack for 10 minutes before removing from pan. Serve warm or at room temperature.

Wild Rice Gratin with Kale, Caramelized Onions, & Baby Swiss

This is nutty, bubbly, cheesy, and full of all the good things. A great winter comfort food. It takes a bit of love (and time) but is not hard to assemble. Cooking the rice and the onions at the same time worked out beautifully for the rice I happened to pick because they were done at the same time. Definitely give this one a try. It makes a great main dish or you could serve it as a side with roasted chicken or pork chops.

From Smitten Kitchen

Ingredients:
~5 cups cooked wild rice (10.5 ounces uncooked)
~2 cups coarsely grated Emmentaler cheese (Emmentaler is a type of Swiss. I found it at ALDI)
~2 tbs. unsalted butter
~3/4 cup chicken stock
~1 cup fine, dry breadcrumbs
~salt
~freshly ground black pepper

Caramelized Onions:
~1 tbs. butter
~1 tbs. olive oil
~2 large sweet onions, halved and sliced super thin
~1/2 tsp. salt
~freshly ground black pepper
~4 cups stemmed kale leaves, cut into ribbons

1. Preheat oven to 375
2. Cook rice according to package directions.
3. To caramelize the onions, heat the butter and olive oil in a heavy large skillet over medium-low heat. Add onions, sprinkle with salt and pepper, and cook until tender and browned, about 30 minutes, while stirring occasionally.
4. Add kale ribbons and cook until they wilt slightly, about 5 minutes.
5. Stir in the wild rice and 1 cup of cheese into the kale and onion mixture. Season to taste with additional salt and pepper if needed.
6. Generously coat a 2-quart baking dish with butter. Spread the wild rice mixture into the dish and pour chicken broth over it. Sprinkle with remaining cheese.
7. Toss breadcrumbs with 1 tbs. melted butter and a pinch of salt and pepper. Spread over the cheese.
8. Bake for 30-35 minutes, or until a little bubbly and beginning to brown on top.

Spicy Thai Curry Noodle Soup

SO. GOOD. The best curry we have tried to date. We have made it a couple of times with different toppings, but our favorite is with some thinly sliced red and orange bell pepper, bean sprouts, and cilantro. The bean sprouts and bell pepper add a fresh crunch to the spicy, belly-warming soup. Definitely give this one a try. You could make a full vegetarian version by omitting the chicken and using veggie stock.

From Hapa Nom Nom

Ingredients:
~1 stalk lemongrass, tough outer layer removed, and bulb thinly sliced
~2-3 Thai chiles, seeded (I had a very tough time finding these, so I substituted 2-3 tbs. Spice Island's Thai Seasoning)
~2 shallots, halved
~8 garlic cloves
~1 2-inch piece of ginger, peeled and sliced
~1/4 cup cilantro, stems only
~1 tbs. ground coriander
~1 tbs. ground turmeric
~1 tsp. curry powder
~2 tbs. vegetable oil
~2 14oz. cans unsweetened coconut milk
~2 cups chicken broth
~1 and 1/2 lbs. boneless, skinless chicken thighs, halved lengthwise
~1 lb. Chinese egg noodles
~3 tbs. fish sauce
~1 tbs. light brown sugar
~salt
~bean sprouts, cilantro, lime wedges, chili oil, bell peppers (optional toppings)

1. Prepare lemongrass water by placing the lemongrass slices in a small bowl and pour 1/2 cup of boiling water over it. Allow it to steep for at least 10 minutes. Remove the lemongrass and reserve the water.
2. Puree the chiles (or seasoning), shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry, and 2 tbs. of lemongrass water. Process until smooth, adding more lemongrass water 1 tbs. at a time if needed.
3. Heat the vegetable oil in a large pot over medium heat. Add the curry puree and cook 4-6 minutes, stirring constantly.
4. Add coconut milk and broth. Bring to a boil and add chicken. Reduce heat to low and simmer 20-25 minutes, until chicken is cooked through and fork-tender. Transfer chicken to a plate and shred.
5. Cook noodles according to package directions.
6. Add fish sauce, sugar, and chicken to the soup. Season with salt if needed. Divide soup and noodles among bowls and serve with the toppings of your choice.

Grilled Bean & Cheese Stuffed Poblanos

The filling is gooey, melty, and delicious. The only spicy component is the peppers, so you could add spice if you wanted. We also added some cherry tomatoes because we had a ton over the summer. They add a nice fresh flavor.

From Cooking Light

Ingredients:
~1 cup fresh or frozen corn kernels
~2/3 cup chopped celery (make sure to use the leaves, too!)
~1/2 tsp. salt
~1/4 tsp. freshly ground black pepper
~1 cup shredded chihuahua cheese
~1 15oz. can pinto beans
~8 medium poblano peppers or Anaheim chiles
~1 tbs. canola oil
~4 lime wedges
~1 pint cherry tomatoes (optional)

1. Preheat a grill pan to high heat.
2. Combine first 6 ingredients (and tomatoes, if using) in a bowl.
3. Remove tops from poblanos and reserve tops. Scoop out and discard seeds.
4. Place about 1/2 cup of bean mixture in each pepper and replace tops. Secure with either toothpicks or a skewer.
5. Brush peppers evenly with oil and place on grill pan. Grill about 12 minutes or until lightly charred, turning once every few minutes.
6. Serve with lime wedges.

One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese

The title of this may cause you to think it's complicated, but it's not. Warm, spicy, and creamy comfort food. You won't be sorry for trying this one.

From Half Baked Harvest

Ingredients:
~1 lb. boneless, skinless chicken thighs, cut up into bite-size pieces
~2 tbs. olive oil
~2 tsp. smoked paprika
~1 tsp. cumin
~3/4 tsp. cinnamon
~1/2 tsp. coriander
~1/8 tsp. cayenne pepper
~1/2 tsp. pepper
~1/2 tsp. salt
~1 large shallot, thinly sliced
~1 tsp. fresh ginger, grated
~2 cloves minced garlic
~1 red bell pepper, chopped
~3 carrots, chopped
~3 tbs. tomato paste
~1 chipotle chile in adobo, minced
~2 cups chicken broth
~2 cans chickpeas, rinsed and drained
~1 lemon (zest and juice)
~1/4 cup fresh cilantro

For the couscous:
~1 box prepared couscous (I always make mine with chicken stock for more flavor!)
~1/4 cup chopped pistachios
~6-8 dried dates, chopped
~4 oz. goat cheese, crumbled

1. In a small bowl, combine smoked paprika, cumin, cinnamon, coriander, cayenne pepper, salt, and pepper.
2. Heat olive oil in a large high-sided skillet over medium high heat. Add chicken and half of the seasoning mixture. Brown chicken all over until cooked through, about 6 minutes. Remove chicken and set aside.
3. Add a little more olive oil to pan and swirl to coat. Add shallot, ginger, garlic, red pepper, and carrots. Saute for 4-6 minutes. Add remaining spice mixture and saute another 30 seconds, stirring constantly.
4. Add chicken back to skillet and stir in tomato paste, chipotle, chicken broth, and chickpeas. Bring to a boil and reduce heat. Simmer 5-10 minutes or until mixture thickens. Remove from heat and stir in cilantro, lemon zest, and juice.
5. Divide couscous among bowls or plates and sprinkle with pistachios and dates. Top with chickpea mixture. Sprinkle on goat cheese and garnish with extra chopped pistachios and cilantro.

Slow-Cooker Chicken Mole Tacos with Queso Fresco, Cilantro, and Lime

Smoky and spicy. The lime, cilantro, and queso fresco brighten it up and balance it out to create a delicious taco.

From Cooking Light

Ingredients:
~2 lbs. boneless, skinless chicken thighs
~1/4 tsp. kosher salt
~1/4 tsp. freshly ground black pepper
~1/4 cup water
~1/4 cup smoked almonds (the smoked part is key - do not substitute regular almonds)
~1/4 cup raisins
~2 tbs. unsweetened cocoa powder
~1 tbs. ground cumin
~2 tbs. tomato paste
~2 chipotle chilies, canned in adobo sauce
~1 tbs. adobo sauce
~1 tsp. ground cinnamon
~4 garlic cloves, crushed
~1 small sweet onion, chopped
~corn tortillas
~cilantro, torn or chopped
~queso fresco
~lime juice

1. Sprinkle chicken with salt and pepper. Place in slow cooker.
2. Place water and remaining ingredients (up to tortillas) in a food processor. Process until smooth and spread mixture over chicken.
3. Cover and cook on low for 8 hours. Shred chicken with forks.
4. Set oven to Broil. Spray tortillas on both sides with cooking spray and place on baking sheet. Broil until they start to bubble and brown. Flip and repeat on other side.
5. Top tortillas with chicken, cheese, cilantro, and a few squeezes of lime juice.

Slow-Cooker Bolognese Sauce

Stove-top bolognese is delicious but time consuming. This version is just as yummy, but takes much less time to prepare.

Adapted from Real Simple

Ingredients:
~2 medium/large shallots, finely chopped
~1 stalk celery (with leaves!), finely chopped
~1 large carrot, finely chopped
~2 tbs. olive oil
~1 lb. ground beef
~1/2 lb. ground pork (do not skip the pork - it adds a lot of flavor)
~1 cup milk
~1 6oz. can tomato paste
~6 14oz. cans diced tomatoes
~4 tsp. kosher salt
~1/2 tsp. ground nutmeg
~1/2 cup red wine
~long pasta (such as linguine or pappardelle)

1. In a large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat. Stir frequently until tender - about 10 minutes.
2. Add meat and cook, stirring frequently, until it loses its pink color. Add milk. Increase heat to high and cook until the milk has evaporated. Transfer to slow cooker.
3. Return the skillet to the heat and add tomato paste and wine. Cook over low heat for about 5 minutes. Add to the slow cooker along with tomatoes, salt, and nutmeg.
4. Cook on low for 8 hours. Serve over prepared long pasta.

Artichoke & Lemon Pasta

Light, bright, and delicious for spring. We roasted the asparagus to give it a deeper flavor.

Adapted from Taste of Home

Ingredients:
~1/2 tsp. salt
~1/2 lb. fresh asparagus, trimmed and cut into 1 and 1/2 inch pieces
~12 oz. uncooked bowtie pasta
~3 tbs. olive oil
~1 14oz. can quartered artichoke hearts, drained
~2 garlic cloves, minced
~1 cup crumbled goat cheese
~2 tbs. minced fresh parsley
~1 tbsp. lemon zest
~2 tbs. lemon juice
~1/3 cup grated Parmesan cheese

1. Preheat oven to 375. Place trimmed asparagus on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast about 10 minutes. If you asparagus is on the thinner side, you will need less time to roast - keep an eye on it so it does not burn!
2. Cook pasta in salted water according to package directions. RESERVE ONE CUP PASTA WATER - this is important - it will become the base of your sauce. Return pasta to pot.
3. In a large skillet, heat 1 tbs. oil over medium-high heat. Add artichoke hearts and cook for 4-6 minutes or until lightly browned. Add garlic and cook one minute longer. Add to pasta.
4. Add asparagus, goat cheese, parsley, lemon zest, lemon juice, salt, and remaining oil. Toss to combine and add just enough pasta water to coat (I used about 1/2 a cup). Heat through and serve topped with Parmesan cheese.

Roasted Potato Soup

Let's face it. Potato soup is hard. It often smells great but tastes bland. This is my flavorful take on the classic, complete with bacon, roasted potatoes, and smoked Gruyere cheese.

A Tied by Colorful Apron Strings original - created in our kitchen.

Ingredients:
~3 lbs. petite potatoes, quartered (I used yellow, red, and purple - the purple ones gave the soup a grayish tint, but it's still delicious!)
~6 slices bacon, chopped
~2 tbs. flour
~32 oz. chicken stock
~olive oil
~salt and pepper
~3 garlic cloves, minced.
~2 medium shallots, diced
~smoked Gruyere cheese, grated
~1 tbs. butter
~3 tbs. heavy cream

1. Preheat oven to 400. Arrange potatoes on baking sheets and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 10-15 minutes or until slightly browned and crispy.
2. Heat soup pot to medium heat and add bacon. Cook 2-3 minutes and remove; leaving bacon fat in the pot.
3. Add shallots, garlic, and butter to bacon fat. Saute until soft, about 5 minutes. Add flour and stir to thicken.
4. Add chicken stock and bring to boil.
5. Reduce heat to low and add roasted potatoes. Simmer for 10 minutes.
6. Using an immersion blender, puree soup until desired thickness (I like mine mostly pureed but slightly chunky). Stir in cream.
7. Serve into bowls and top with reserved bacon and Gruyere cheese.