Sweet Potato White Bean Kale Soup

This is a great soup I had it the first time a few months ago and I smitten .It tasted so good that’s why I decided to make it.It is a good dish for the fall and winter seasons ,Keep you warm when the weather is cold.By the way did I say it has a spicy zing .This soup is good for vegetarians,vegans and people who have gluten allergies .So its very healthy that’s why I love it so much.It’s easy to make and it is accompanied with Parmesean Garlic Bread Croutons that recipe will be another page .I hope you enjoy this recipe.

Ingredients:

2 cups chopped kale ( lacinato and curly) 1 cup of each

1/2 cup of sweet potatoes – chopped

1 medium carrot- chopped

1 can cannellini beans (15 oz)

1/2 of  a small onion -chopped

1 large garlic clove -minced

1 medium tomato -chopped

1-1/2 cups chicken or vegetable broth

1 cup of water

1-1/2 tbsps  olive oil

1 tbsp butter

2 tsps Italian seasoning

1-1/2 tbsps fresh or dried parsley

1 sage leaf

1 sprig of rosemary

1/4 tsp sweet smoked paprika

1/4 tsp cayenne pepper

1-1/2 tsps kosher salt

1 tsp black pepper

Directions:

1.Heat oil in a medium pot over medium heat.

2. Add the garlic ,onions and saute , stir  for 3-4 mins or until translucent.

3. Now add in the kale ,tomatoes,carrots and beans.

4. Pour chicken broth and water  over the soup mixture.Now bring to a boil. Add in the spices and herbs .Stir thoroughly.

5. Boil on low for 15-20 minutes.Now add the sweet potatoes and cook for 10 minutes more.Last but not least add the cayenne pepper ,smoked paprika,salt,pepper and stir.

Voila!!! I hope you enjoy this soup

Spiced Cranberry Sauce

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Here is a nice recipe for spiced cranberry sauce!!!This sauce is better than canned cranberry sauce .I love a cranberry sauce that has texture instead of this solid mass of cookie cutter plop.This easy to make and you’ll be very happy you made it from scratch cause it’s so easy to get the can.That would not be a good happy thanksgiving wondering what is in it. Make it from scratch you’ll have all control over what it taste like .This cranberry sauce goes well with turkey and stuffing so yummy good.I remember the first time I cranberry it was so exciting.Watching the cranberries go pop pop . The amazing part is putting the cranberry sauce in a container and hours later the sauce is all jelled up.I just love cooking form scratch especially around the holidays .I hope you make this cranberry sauce Its oh so delicious.Have Fun And Happy Thanksgiving!!

 

 

Ingredients:

3 cups fresh or frozen cranberries

1 cup orange juice

1/4 tsp vanilla

1-1/2 cups sugar

1/3 cup orange marmalade

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground star anise

 

Directions:

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1. Pour the cranberries in medium or large pot.

2. Turn the heat onto medium high heat.

3.Pour in the orange juice.

4.Now add in the sugar,spices,vanilla and orange marmalade and stir.Bring to a boil.

5.Turn down the heat and simmer for 15-25 minutes . Stir often so sauce wont burn.The cranberries will start to pop and the  sauce will thickened.

6.Remove from heat and transfer to a bowl and cover .Place it into fridge and let set for 4 hours or overnight at best.

7.Please Enjoy!!!

 

 

Roasted Potatoes and Green Bean Salad

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Here is another dish with green beans in it .I love how green versatile green beans are it sure make my creative mind blossom.This my green bean and roasted potato salad .This salad isn’t your typical mayo based salad. It’s dressing in a sweet mustard dressing to give it that bit of tang with the sweet .I like to tell you it compliments the pallet very well and its not that strong of a flavor. It’s vegetarian and vegan friendly so you don’t have to worry. This salad can be served ribs,chicken or fish.You can make it for Barbecues,Picnics or for any occasions.It a great side dish that you will enjoy.

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Ingredients:

1/2 lb green beans- clean and steams trimmed

1/2 cup red potatoes- rinsed and cut in half

2 tbsps sliced red onions

1 large clove garlic -minced

Ingredients for sweet mustard dressing:

1-1/2 tbsps yellow mustard

1 tsp apple cider vinegar

1/3 cup canola or vegetable oil

1 tsp Italian seasoning

2 tsps granulated sugar

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Directions:

1.In a medium or large bowl place green beans,roasted potatoes,onions and garlic.Now set aside.

2.In a small bowl put olive oil, vinegar,mustard,Italian seasoning and sugar.With a small whisk or fork mix thoroughly.

3.Pour sweet mustard mixture over potatoes and green beans.Stir with a fork until covered.

4.Now transfer to a serving dish and place into the refrigerator until ready to serve.

5.Eat and Enjoy!!!

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Spicy Corn and Tomato Salad

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Here is a simple corn and tomato salad it makes for nice summer side to have along with your hot dog or cheese burger.I love summer because it allows you to eat light and healthy .This is why I started June with this salad it is really good .It covered with a sweetened  balsamic vinaigrette.The side dish is easy to put together in no time and its great for BBQs,Picnics or a quick salad just for you .I hope you like it.

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Ingredients:

1/2 cup grape tomatoes-cut in half

2 cups frozen corn kernels-thawed and sauteed

3 Tbsps purple diced onions

Dressing:

1-1/2 Tbsps balsamic vinegar

2 Tbsps olive oil

1/2 tsp Italian seasoning

1/4 tsp chili powder

1/8 tsp cayenne powder

1/2 tsp sugar

Directions

1.Place balsamic vinegar,olive oil, Italian seasoning,chili powder,cayenne powder salt and pepper in a bowl.Now mix all ingredients and set aside

2.Stir gently to combine. Set aside.Heat olive oil in a skillet over medium high heat.

3. Now add  frozen corn kernels and saute until corn is tender.Now transfer cooked corn into a small bowl and let cool.

4. Cut tomatoes in half and place them into a bowl.Add  the corn ,onions and stir with the tomatoes.

5.Pour the dressing over the tomato mixture and stir with a spoon.

6.Cover with plastic wrap or foil and place into the refrigerator and let the mingle until your ready to eat.

 

You can serve this for lunch,dinner or as a little snack.Make it for a picnic,bbq or just at home as a side dish.

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Cheddar Ciabatta Roll Garlic Bread

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When it comes to garlic bread I wish I can step back into time.I remember my mother’s neighbor she made the best garlic bread oh boy it was good.The best part was the cheese I love the way it tasted.I would eat this with a bowl of Spaghetti-O’s every child’s dream to never to wake up from.I wanted to make a version of that garlic bread from the past and put a little twist to it.Her garlic bread was made with french bread and yellow american cheese. I used Ciabatta Rolls , Cheddar Cheese and added a little red pepper flakes for a hint of surprise.I’d like to thank her for the inspiration and those we’re the good ole’ times.Just me and my Spaghetti-O’s.

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Ingredients:

2 Ciabatta Roll- Slice in half

Cheddar Cheese

4 garlic cloves-roasted

2-1/2  tbsps salted butter

1 tbsp olive oil

1 tsp parsley

1/4 tsp red pepper flakes

 

Directions:

1.Set oven to 350 degrees

2.With a bread knife slice the Ciabatta rolls in half and toast for 2-4 minutes .Take out of oven and set aside

3. In a small sauce pan melt the butter and now add the oil.

4.Pour butter mixture  in into a bowl and  smashed the garlic until it looks paste.

5.Add in the parsley and red pepper flakes,Now stir until combined.

6.Spoon butter mixture onto bread cover evenly.

7.Top with the cheese and place back into oven  for 1-2 minutes or until cheese has melted.

Serve this with pasta,seafood or a salad.

Now Enjoy!!

 

Cranberry and Pecan Green Beans

Here is a quick and easy side dish I hope you’d enjoy!!!

Ingredients:

1/2 lb green beans or  haricots verts

1 tbsp butter

1/2 cup dried cranberries

1/4 cup chopped pecans

 Directions:

1.In a large skillet turn the stove on to medium heat and add the butter.

2. Add the green beans to the skillet and saute for 5 minutes or until the greens are tender.

3.  Stir in the cranberries and pecans .

4.Now transfer to a serving dish and enjoy.

Pepper Jack Cream Corn

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This may seem a little corny but I loved creamed corn as a child .I was straight up addicted to the stuff because it was so sweet like me “LOL”.For one the I had a creamed corn souffle it was oh so delicious.I had asked for the recipe but the person said it was a family recipe and she could not give to me .I tried to duplicate it but it didn’t work so I just decided to start from the drawing board and make up my own recipe.So I came up my version of cream corn and not the souffle because I feel it would be easier for right now . I don’t like the canned creamed anymore homemade is way better. This cream corn has pepper jack cheese in it and I added some Fresno and Jalapeno peppers to give it some extra heat.It also has a little bit of sweetness to hit you on the palate.This would make a great side dish for the summer and the holidays.

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Ingredients:

2 cups frozen or fresh corn

1 tbsp butter

1-1/2 tbsps flour

3/4 cup milk

3 tbsps heavy cream

1 tsp sugar

6 slices of pepper jack cheese or 1/4 cup of shredded pepper jack cheese

1/8 tsp black pepper

 

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Directions:

1.In a small skillet over medium  heat melt butter.

2.Add in the flour and whisk until smooth .Make sure there are no lumps and cook for 2-4 minutes more to get rid of the flour taste.

3.Pour in milk and cream a little at a time and turn up the heat to medium-low . Whisk until sauce becomes  thick.Set aside

4. In a medium or large pan add the corn and sugar .Now stir.

5.Place a couple a dollops of the bechamel sauce on top of corn and stir.

6.Add the pepper jack cheese and stir until fully melted.

7. Sprinkle in the minced Fresno and Jalapeno chilis .Stir  into the corn mixture until incorporated.

Transfer to a serving dish or plate and enjoy!!

Serve this with chicken,fish ,steak and vegetables

 

Zippy Shrimp And Pasta

I hadn’t eat shrimp with pasta in long time.I had some shrimp in my freezer for little bit.So I got inspired to cook shrimp and pasta.This lovely dish is made with shallots,garlic ,shaved parmesan cheese and red pepper flakes.I like it because it’s oh so simple to make and takes less than 1 hr.So for all of  you out there that are short on time .Please don’t fret I will be your hero in the kitchen just call on me.

Ingredients:

8-15 medium shrimp

1or 2 handfusl of spaghetti

1 tbsp olive oil- For skillet

1/2 tsp olive oil- For pasta

1 garlic clove-minced

1/2 of shallot-minced

1/4  dried or fresh parsley

1/8 tsp red pepper flakes

1/4 Italian seasoning

Shaved parmesan  cheese- For the top of pasta

Pinch of salt and black pepper

Parsley,Italian Seasoning,Red Pepper Flakes,Salt,Pepper-To season pasta

1.In a large pan heat olive oil on medium-low .

2.Add minced shallots and garlic to skillet.Saute until softened and then set aside.

3.In a medium to large pot cook pasta as directed on box.

4.While pasta is cooking add shrimp to skillet and season with Italian seasoning,parsley,salt and pepper.Cook until shrimp turns pink and remove from heat.

5.Now drain the pasta and into a large bowl and season with the olive oil, herbs,red pepper flakes ,garlic,shallot ,salt and pepper.Now stir thoroughly.Top pasta with the seasoned shrimp and garnish with shaved parmesan.

6.Transfer to a serving dish and eat up!!! 

Serve this with Salad and Garlic Bread or Bread Sticks….

Skillet Buttermilk Cornbread!!

Hello Everyone .I have a delicious skillet buttermilk cornbread that you would love.It’s a lil’ bit of sweet and buttery- yummy.This cornbread make a good dressing and  as your side dish for your Sunday meals.This cornbread I made is easy to make and the best is that I made it in a cast iron skillet. I guess its the proper southern way to make it .Even though I am a northern girl I am around a lot of southern people .So I learned by watching and trying new things.So this a delicious cornbread and I think you would love it.

Ingredients:

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1-1/3 cups all-purpose flour

3/4 cup cornmeal

3 tsps sugar

2 tsps baking powder

1 tsp salt

1/4 cup butter-melted

2 eggs -room temperature

1-1/3 cups buttermilk

1-1/2 tbsps butter-For Skillet

Directions:

1. Preheat oven to 350 degrees.

2.In a medium or large bowl ,mix dry ingredients with a whisk.

3.In a separate bowl mix together the eggs,buttermilk and butter.

4.Make a well in the middle of the bowl.

5.Pour in the buttermilk and egg mixture .Mix until combined.

6.Add butter into 8 inch or bigger cast iron skill and place into just the butter melts .(make sure not to burn the butter.

7.Remove pan from oven and pour cornbread batter into the skillet and place into the oven for 30-40 minutes or until a tooth pick comes out clean.

8.With a knife or spoon add a dollop or two of butter on top of the corn bread and spread all over.

 Now you can cut this into triangles and serve hot with some butter or jelly.Maybe you can make your favorite cornbread stuffing.Please enjoy!!