Spicy Thai Roasted Red Pepper Soup Recipe

The simple spicy sweetness gives this soup a complex flavor with very few ingredients. This soup is amazing over rice or with some crusty bread — perfect for a crisp fall day.

Ingredients
2 (12oz) jars roasted red peppers
1 large onion, chopped
1 small jalapeño, deseeded and chopped
2 tsp minced garlic
1/4 teaspoon cayenne pepper
1/4 tsp coriander
1/4 tsp ginger
1 tsp salt
1 tbsp sugar
1 (14.5oz) can tomatoes
1 (13.5oz) can coconut milk


Directions
1. In your Crock-pot, add roasted red peppers (do not drain), onion, garlic, jalapeño, tomatoes (do not drain), coconut milk, sugar, salt, cayenne pepper, coriander, ginger and water. Simmer on low for 4 hours.

2. Strain out solids by pouring soup through a strainer into a bowl. Purée solids in a food processor or blender. Return to Crock-pot then spoon into bowls and serve warm.

Homemade Hummus Recipe

It's so easy to make hummus and ends up being about half the price you'd pay to buy it ready-made. You can freeze hummus so make a bunch and stow it away to use as a quick appetizer or a midnight snack. This recipe is a great base to which you can add whatever your heart desires. I actually just like it plain too.

Ingredients
2 (15.5oz) cans chick peas, juice reserved
1/2 cup chick pea juice
2 tbsp olive oil
2 tbsp minced garlic
1 tsp fine sea salt
1/4 cup tahini paste
1/4 cup lemon juice

Add-in Ideas
Roasted Red Peppers
Black Olives
Pine nuts
Red Peppers
Jalapeños
Black Beans

Directions
1. Drain chick peas, reserving 1/2 cup of juices.

2. Combine all ingredients in a blender or food processor and purée until smooth.

3. Serve chilled with toasted pita slices, cucumbers, green peppers or use as a spread on sandwiches.

If you love hummus, try my Greek Veggie Pita Sandwich Recipe — it'll rock your socks!

Serves: 10-12

Greek Veggie Pita Sandwich Recipe

I love eating out but I don't love the hurtin' it puts on my wallet. So, I always try to recreate my favorite restaurant dishes in order to make them at home. This is a recreation of a veggie pita sandwich, served at one of my favorite local lunch spots, that I could probably eat everyday! It's so good and it's actually healthy, too. Woot! It's really pretty simple to make. Best part? No cooking required. Perfect for summer lunchin'. Here's what you need and how to do it:

Ingredients
1 sandwich pita

Hummus

Red onions
Cucumber
Romaine lettuce
Tomatoes, diced
Feta cheese
Sliced black olives

Greek dressing 

Directions
1. Thinly slice & dice red onions. Quarter and slice cucumbers. Chop romaine. Dice tomatoes.

2. Spread hummus on the insides of the pita slices.*

3. Top each pita slice with lettuce, tomatoes, onions, cucumbers, feta, black olives and greek dressing.

*I use a sandwich pita which is a pita in the shape of a bun so you have a top and bottom. So with one sandwich pita, I can make two open-faced sandwiches. If you prefer to use a more typical pocket pita, you can simple line the insides with hummus and stuff the ingredients in the pocket vs. making an open-faced sandwich. Either way — delicious. Servings: 1-2

Hummus Avocado Wrap

Ingredients
4 large flour tortillas
2 cups romaine lettuce
1 avocado, diced
1 red bell pepper, diced

4 tbsp feta cheese

4 tbsp hummus

1 small red onion, quartered and thinly sliced

2 tbsp fresh lemon juice

Directions
1. Mix together mayonaise and lemon juice.
2. Heat tortillas in microwave for 15-20 seconds.
3. Spread hummus on each tortilla.
4. Arrange romaine lettuce on top of each tortilla, then avocado slices, bell pepper, onions and feta cheese. Drizzle lemon juice evenly over each tortilla.
5. Roll tortillas up tightly and serve Servings: 4

Summer Sunset Bagel Sandwich Recipe

I'm in love with this homemade lemon garlic mayo sauce I discovered awhile back. It makes anything taste amazing! Particularly when paired with feta cheese. Here's a great lunch recipe you can make in a big batch, refrigerate and eat throughout the week for lunch or serve as an appetizer. (I eat it for dinner too!)

Ingredients
2 jalapeño bagels (or any kind you like)
1 jar roasted red peppers
1/2 onion, sliced
1 large summer squash
4 tbsp crumbled feta cheese
2 tbpn butter
2 tbsp cooking oil
2 tbsp garlic mayo sauce

Directions
1. Saute squash in butter and oil, add onions then roasted red peppers. Cook over medium heat, stirring frequently for about 12-15 minutes or until squash and onions are thoroughly cooked. Roasted red peppers just need to be heated.

2. Toast the bagel slices then spread with garlic mayo sauce. Sprinkle 1 tbsp feta cheese on each slice of bagel.

3. Top with summer squash medley and enjoy!

Yield: 4 open-faced bagel sandwiches

Mediterranean Style Lentil Soup

I learned a little secret from the chef at one of my favorite Mediterranean restaurants in town. She puts a heavy dose of lemon juice in her lentil soup. Since then people have told me you can also use lime juice but I still prefer the lemon juice. I also use chicken noodle soup as a base vs. chicken broth. I don't know why, I like the noodles I guess. If you're not into it, you can use regular chicken broth instead and it's still delightful and filling. I use precooked lentils so I can whip this up quickly.

Ingredients
1 (20oz) package precooked lentils
1 can condensed chicken noodle soup
1/2 cup frozen spinach
10 baby carrots, sliced
1 tbsp minced garlic
2 stalks celery, sliced
4 tbsp butter
2 cups water
1 lemon, juiced
Pita bread

Directions
1. Melt butter in pot over medium heat and saute garlic.

2. Add remaining ingredients to pot. Cover and cook over medium heat, stirring occasionally, for 30 minutes.

3. Cut pita bread into triangles, toast and serve with lentil soup.

California Melt Recipe

A recreation of my all-time favorite sandwich from the local Whole Foods Co-op, this California Melt is bursting with flavor. Most veggie sandwiches I have tried are so bland. I still order them when I'm out to lunch because I love the health factor but I am usually disappointed. The California Melt made by the co-op, however, is awesome. So, I decided to save some expense and make the sandwich at home when I get the craving for one of these (usually after indulging in a little too much fatty food.) They are a bit laborious to make, so you might as well invite a friend over to join you and make several at once.

Ingredients
1/2 of cucumber, sliced long-ways
1/2 of a sandwich tomato, sliced
1/2 of an avocado, sliced
4 tbsp of pesto sauce
6 jarred artichoke hearts, sliced
4 slices parmesan cheese
1/4 red onion, sliced
4 slices whole wheat bread

Directions
Top two pieces of bread with two slices of parmesan cheese each and toast all 4 slices in toaster oven. Once toasted, spread pesto sauce on the slices without cheese. Layer on cucumber, avocado, artichoke, tomatoes and onion slices. Top with the melted cheese toast.

Yield: 2 sandwiches

Things you might need to make this:
  

Savory Tortellini and Sausage Soup Recipe

This is a great recipe that has spread like wildfire throughout my family. It's so flavorful and hearty, everyone always raves about it whenever it's made. I just made this yesterday when my aunt and cousin were in town for a visit and it came out better than I've ever had it. So figured it was a good time to post this one among the favorite family recipes. Here's how to make it yourself (it's easy):

What you need:
5 large carrots, sliced
5 stalks celery, chopped
1 white onion, chopped
2 tbsp butter
2 tbsp minced garlic
2 packages Bob Evan's Italian Sausage
2-16oz bags frozen cheese tortellini
7oz fresh spinach leaves
8 cups chicken stock
1 bay leaf

How to cook it:
1. Bring water to a boil and add chicken bouillon and bay leaf.

2. Brown sausage in a pan.

3. In a separate pan, sauté carrots in butter over medium heat. As the carrots soften, add celery then onions then garlic until each is softened.

4. Once cooked, add sausage; carrots; onions; and garlic to the broth. Add the tortellini and fresh spinach. Cook on low boil for 5 minutes.

5. Serve with fresh baked biscuits.

Serves 8-10

To serve in style, check out this set:
  

Cheesy Ham and Potato Soup Recipe

This is one of my favorite fall meals to prepare because it's one of those meals I don't need to think about ahead of time and it only takes 30 minutes to cook. You can also throw everything into your Crock-Pot and cook it that way if you need to save time. This makes a lot of soup so you can save some for lunches or make it when you're having friends over!

1 package Bear Creek Soup Mix
4 large potatoes
1 white onion
1 cup shredded cheddar cheese
1 cup diced ham
1/2 cup sour cream
2 tbsp chives
1tbsp butter
Fresh cracked pepper to taste

*For a twist try parmesan instead of cheddar and fresh thyme instead of chives.

1. Peel and cut potatoes into bite-sized chunks, place in a large stock pot with 8 cups of water. Cover and boil for 15 minutes.
2. Sauté onion in butter until onions soften. Add diced ham, stirring occasion. Cook until onions are translucent and ham is lightly browned.
3. After 15 minutes, add Bear Creek Soup mix, onion, ham and remaining ingredients. Turn down to medium heat and cook for another 30 mins.
4. Serve topped with a sprinkle of cheese, ham and herbs if you're trying to impress!

Serves: 6-8

Things you'll need:
  

Crock-Pot Chicken Tortilla Soup Recipe

This is so delicious and so easy it literally cooks itself! I've taken this to tailgates and also serve it for dinner regularly at our house. Everyone loves it and you can make it as spicy or as bland as your taste buds desire. Don't let the long list of ingredient intimiate you; it's all stuff you'll likely already have on hand.

Ingredients
3 large chicken breasts
8 cups water
1 small onion, sliced
1 (8oz) can fire roasted tomatoes
1 cup frozen corn
1 (8oz) can black or navy beans
1 package Bear Creek tortilla soup base

1/2 cup cheddar cheese
1/2 cup sour cream

For extra flavor:
1 lime (optional)
1 (4oz) can green chilies (optional)
1/4 tsp red pepper flakes to taste (optional)

Tortilla strips (salted)

Directions
Put all ingredients minus the sour cream and cheese into your Crock-Pot  After the chicken is thoroughly cooked, remove and shred it. Put the chicken back in the Crock-Pot; stir in the sour cream and cheese and then it's ready to serve. Flavor with fresh-squeezed lime juice to taste and top with tortilla strips.

Serves: 8

Things you'll need:
  

Open-faced Veggie Sandwich Recipe

This is a fabulous sandwich that meat lovers and vegetarians alike will enjoy. It's bursting with flavor, it's healthy, and it makes a colorful presentation. An all-around great recipe for a different spin on  dinner or for entertaining guests either as a dinner or an appetizer. You, seriously, have got to give this a try. You will not be disappointed.

This is a very slight adaptation of a recipe I found on allrecipes.com. I cannot take credit for coming up with these flavor profiles and give props to the original creator! I just simplified the cooking process and changed up a couple of ingredients. Here's my revised recipe:

Ingredients
1 yellow squash
1 zucchini
1 red bell peper
1 green bell pepper
1 small red onion, thinly sliced
1/4 cup feta cheese
1/4 cup cooking oil
2 ciabatta rolls

Lemon-garlic Sauce
1/4 cup lemon juice
1/4 cup mayo
1/4 cup minced garlic

Directions
1. Slice and stir fry peppers and onion in oil, over low heat putting the peppers in first, then add the onions. When caramelized, remove from heat and set aside.

2. In a separate pan, cook the zucchini and squash. Alternatively, you can grill the vegetables if you'd like. Just brush on some oil and cook them on a sheet of foil on the grill.

3. Slice the ciabatta rolls in half and toast lightly. While warm, top with garlic mayo sauce then layer feta on top. Top off with vegetables and you're ready to serve.

Yield: 4 open-faced sandwiches

Things you may like:
  

Curried Apple Butternut Squash Soup Recipe

This is a deliciously rich soup with a sweet, earthy flavor. I don't love butternut squash or apples particularly but together with the spices, some kind of magic happens and I end up really savoring this soup. I had some garam masala leftover from the Indian Butter Chicken recipe I made recently so I used that for a richer flavor but you can also use plain curry. It's warmth is perfect for a crisp fall day!

Ingredients
1 butternut squash, cubed
1 carrot
1 stalk celery
16oz chicken stock*
1 onion, chopped
1 potato
2 tsp minced garlic
2 cups apple sauce
1 tsp garam masala or curry
1/2 tsp nutmeg
1/2 tsp pepper
1 tsp salt
1/2 cup sour cream

*Vegetarians, substitute vegetable stock.

Directions
1. Place all ingredients, minus the sour cream, into a Crock-Pot and cook on low for 4hours.

2. Place cooked ingredients into a blender, add sour cream and purée.

Serves: 4-6

Homemade Corn Dog Muffins Recipe — Baked not Fried

My husband does not agree but I think baking is the way to go in most cases simply because it's healthier. He prefers "authentic" cooking styles. I prefer a healthier meal but one that still tastes damn good. I'm slowly working him in. One day I hope he'll have a greater appreciation for baked goods. Until then, I'll feed my baked goods to my kids.

My daughter, a very picky eater, loves those Stair Fair corn dogs. I hated the thought of feeding them to her but when she refuses to eat anything else, I fold. So. I thought, "Hey, at least let me give her a bit of a healthier corn dog." So, here's my baked version of a corn dog. My kids both approved. I thoguht they were great and my hubby... well he did eat them. =)

4 cooked hot dogs or sausage links

Corn Bread Batter*
1/4 cup all-purpose flour
1/4 cup corn meal
2 tbsp sugar
1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
1 egg
1tbsp vegetable oil

*If you're in a Jiffy, there's always boxed mix. There are a lot of preservatives in the boxed stuff but I mean, you are eating hot dogs so...

1. Preheat oven to 400˚.
2. Boil, grill or warm up hot dogs in microwave (:30). Cut hot dogs into thirds.
3. Mix flour, corn meal, sugar, baking powder, and salt together. Stir in milk, egg, and vegetable oil.
4. Spoon batter into lined muffin tin; fill 1/4 of the cup. Place one hot dog third into each cup. Top off with remaining batter and bake for 10-12 minutes. Store in ziplock bag to keep moist.

Yields: 12 corn dog muffins

Here are the polka-dotted muffin liners and I highly recommend a muffin pan that comes with a lid. It makes storage and transportation much simpler.
  

Bacon Potato Leek Soup Recipe

Here's a hearty soup with Irish roots that calls for simple ingredients to produce a really rich flavor. You can make this in a Crock-Pot as well, just prepare the bacon and leeks and add them to the remaining ingredients in a Crock-Pot and let sit for several hours until potatoes are tender. The soup is good chunky, but if you prefer it pureed you can use a hand beater or a blender to get the consistency you like.

Ingredients
8 white potatoes
4 cups chicken broth
1/2 lb bacon
3 leeks, sliced
1/2 cup half & half
1/2 cup sour cream
1/2 cup cheddar cheese, shredded
A hearty splash of Smithwick's Irish ale (more or less to taste)*
salt & pepper

*My husband snuck this in while I wasn't looking but it really adds some great flavor!

Directions

1. Peel and cube potatoes and place in a large stockpot with chicken broth. Boil until potatoes are tender.

2. Cut bacon into small chunks and cook until crispy. Drain and reserve 3-4 tbsp of grease.

3. Sautee leeks with the reserved bacon grease 8 to 10 minutes or until translucent.

4. When the potatoes are ready, stir in leeks, half & half, sour cream, beer and bacon. Use a hand beater to puree slightly. Add salt & pepper to taste. Serve hot topped with cheddar cheese.

Serves: 4-6

Things you'll need:
  

Low-fat Ham & Cheese Quiche Recipe

6 eggs
1/4 cup fat free half and half
1 cup diced ham
1/2 cup cubed Gruyere cheese
1/2 onion, diced & sautéed
1/8 cup shredded Parmesan cheese
1 pie crust
white pepper to taste
3-4 springs fresh rosemary

Wisk together eggs and half and half. Add ham, cheese and white pepper and pour into pie crust. Brush egg on crust. Sprinkle parmesan then rosemary on top. Cover and bake for about an hour at 350˚. Remove cover last 10-15 minutes to brown crust. Use rosemary sprigs to garnish.

Serves: 4-6

Cranberry Walnut Chicken Salad Recipe

This is a really appetizing and filling low-carb meal idea: Start with the chicken salad and serve with a side of steamed or raw broccoli and low-carb bread toasted with a slice of cheese. I got this simple recipe from my cousin Meg after having it at her house. I don't normally like chicken salad, but this was so light and fresh tasting, compared to other chicken salad I've had, that I ended up asking her what was in it. I think it's the cranberries and walnuts that give it an nontraditional flavo.

Try it topped
 with fresh tomatoes

Ingredients

6-7 chicken breasts, shredded
1 cup mayo
1/3 cup dijon mustard

1 cup chopped walnuts
1 cup dried cranberries

1 cup celery, finely chopped
1/4 tsp paprika
salt & pepper to taste

Directions
1. Boil or cook chicken breast in salted water, in a Crock-Pot until thoroughly cooked then remove and shred.

2. Add mayo, dijon mustard, cranberries, celery, walnuts and salt & peper. Best if chilled for at least 1 hour before serving.

Serves: 6-8

Heavenly Spinach & Feta Quiche Recipe

Aaron, says "Real men don't eat quiche." Yet, he eats this when no one is looking because he knows it's HEAVENLY... Hence the angels in the photo, haha! I had those handy since I made this around Christmas time sand thought it'd be funny to put them in the photo.

So, this recipe comes from my very own mother and she can smell a yummy dish from a mile away... no really, she's got a wicked sense of smell.

Ingredients

5-6 large eggs

16oz frozen chopped spinach
1 small package of feta cheese

1/3 pt whipping cream

1 packet Italian dressing mix
1 tsp of salt

1 pie crust (or make your own, fancy people)

1/4 cup parmesan cheese

Directions

Beat eggs, whipping cream, Italian dressing packet and salt together. Thaw and drain spinach throughly and crumble half of it into pie crust. Layer in crumbled feta cheese, then fill half way with egg mixture. Repeat. Sprinkle parmesan cheese on top. Cover and bake at 350˚ for 40 mins. Uncover and bake another 10 minutes or until eggs have firmed.