Weekly Favorites 04/21/19 to 04/27/19

Every Saturday, I go through Twitter with #foodblogger and find my favorite food related articles.

These are this week's favorites!

There's just something about herbed lamb chops that gets my mouth watering. Just look at these and tell me they don't look amazing!

In case you missed these beauties: lamb chops in a homemade herb marinade, seared and slathered in a sweet & spicy glaze 🤤 #foodblogger #foodflock #foodie #keto #ketodiet pic.twitter.com/v9PiH2mtdQ

— Madam Slay (@LizeeAngel) April 22, 2019

We've been making a Loaded Baked Potato Soup around the house, sometimes sneaking some corn in there. It's interesting to see other takes on potato and corn soup.

Potato Corn Soup Recipe
From the archives! #FoodBlogger #IrishFoodBlogger #Recipe #Ad https://t.co/XVVnOct4SA pic.twitter.com/gIPMz5Hoyd

— Caitríona Redmond (@wholesomeIE) April 26, 2019

Just look at this! Do I really need to tell you why this caught my eye?

Is there a sweeter way to finish the day? 😍😍 #nutella #muffin #sweet #fridaymood #FridayNight #food #foodie #foodblog #foodblogger #19aprile #19Abr #GoodFriday #FridayFeeIing pic.twitter.com/XBLHgrVgPd

— Food Your Soul (@FoodYourSoul2) April 19, 2019

As much as I love a good homemade tomato sauce, a pasta dish with homemade pesto is perfect for hot summer nights!

New recipe! My homemade pesto and prawn pasta....so yum and easy to make 🤪 get the recipe at https://t.co/HUInr3tS5A #foodblogger pic.twitter.com/FOijTJeSsL

— Abigail Hunter (@ladyhunterblog) April 21, 2019

I've always enjoyed Brussels Sprouts. These baked with chicken and bacon are going to be a must try for me!

Baked #chicken with Brussels Sprouts. #foodblogger https://t.co/z2vIdETEsT pic.twitter.com/kHmPIde0aL

— Stephen Gemerman (@StephenGemerman) April 26, 2019

I love pretzels. There are so many different options beyond the traditional sea salt. Not to mention, all of the different variations on the types of pretzels!

#NationalPretzelDay There are many types of pretzels, and German cuisine is famous for its pretzels.https://t.co/KmGApJxcnv

Source: Wikipedia#PretzelDay #pretzel #TravelSkills #FridayThoughts #Friyay #foodie #foodies #foodblogger #foodbloggers #foodporn #Germany👌👍 pic.twitter.com/z2fzfnSflH

— ParnellTheChef (@ParnellChef) April 26, 2019

It's been a while since I shared a recipe from Indian Clay Pot. This salmon has so many flavors that I cook with almost on a daily basis!

Tangy and Spicy Salmon Fillethttps://t.co/YUWcWzsGnZ#foodporn #foodie #foodsharer #omega3 #baking #healthy #dinner #brainfood #recipe #yummy #delicious #getinmybelly #food #foodblogger pic.twitter.com/FV46ryuhzL

— The Indian Claypot (@indianclaypot) April 26, 2019

When I saw pan seared scallops and shrimp, I was intrigued. But when I saw shitake mushrooms and asparagus, I was hooked.

Pan Seared Scallops with shrimp over sauteed artichokes, shitake mushroom, asparagus and Sun dried tomatoes tossed in linguine pesto cream sauce. #foodie #asparagus #eeeeeats #cook #dinner #foodblogger pic.twitter.com/fkpIGdhZes

— Chef Mark Coakley (@ChefCoakley) April 25, 2019

This Tomato Galette looks like something perfect to cook for the upcoming Mother's Day!

There is so much #flavor....just in the crust alone! https://t.co/f7hEmUVHe0 #foodie #FoodParty #foodblogger pic.twitter.com/ovsRlyToae

— Bunnys Warm Oven (@BunnysWarmOven) April 24, 2019

There is so much big flavor in a good hearty bolognese sauce!

The Best Bucatini Bolognese. #foodblogger #meals #eat https://t.co/E9rhBfauT5 pic.twitter.com/qceiPCEYJM

— Routt Badger (@routtbadger) April 23, 2019

Weekly Favorites 04/13/19 to 04/20/19

Every Saturday, I go through Twitter with #foodblogger and find my favorite food related articles.

These are this week's favorites!

It was a slow week for this batch, only one article really caught my eye!

There has always been something about spinach and white bean soups that I have always loved! I can't wait to check this one out!

What's for Dinner? Spinach & White Bean Soup @Delish More Recipes @redibasecooking See what’s cooking https://t.co/zPCeRr0tTn #soup #foodporn #foodie #yummy #instafood #healthyfood #lunch #dinner #vegan #homemade #cooking #chicken #noodles #seafood #foodblogger #rcfinefoods pic.twitter.com/BUxDhYZhi8

— Redi-Base Cooking (@RediBaseCooking) April 21, 2019

Weekly Favorites 02/17/19 to 02/23/19

Every Saturday, I go through Twitter with #foodblogger and find my favorite food related articles.

These are this week's favorites!

Menudo is such a great soup to eat when you are feeling down. It is full of nutritious ingredients that can help pick you back up!

Have you heard Menudo can keep evil spirits away? Better play it safe and make some today! Here's the recipe: https://t.co/GkdHvmVJlI #recipe #recipes #healthylife #menudo #mexicanfood #foodblogger #delicious #greatfood #spicy #food #madcookbook #easyrecipe #easyrecipes #foodies pic.twitter.com/Wtz1n2KvIu

— Mad Cookbook USA (@CookbookUsa) February 22, 2019

When I make cornbread, it almost always has cheese and jalapenos in it. So what better way spice up the other classic southern bread?

Spicy and cheesy in flaky biscuit form makes for the perfect dunker or sandwich base. Flaky Jalapeno Cheddar Biscuits are on the blog. https://t.co/W9U1zUkw5m #compelledtocook #biscuits #cheddar #cheese #baking #foodies #foodblogger #RecipeOfTheDay #goodeats #flaky #Spicy #yummy pic.twitter.com/WyG4YA80NF

— Compelled to Cook (@compelledtocook) February 17, 2019

I've always liked grilled or roasted lamb, but never had it in a soup. To be honest, this sounds amazing!

Try this Pepper Lamb Soup if you are ever sick or better yet, get someone to make it for you! You’ll thank me later!https://t.co/tKvJMARAU2#foodporn #foodie #indianfood #delish #foodgasm #nomnomnom #soup #yummy #HealthyEating #foodblogger #getinmybelly #tasty #lunch #eatclean pic.twitter.com/q1yr3VLaqW

— The Indian Claypot (@indianclaypot) February 21, 2019

One of the easiest week night meals to throw together is a pasta salad. The ingredients go together so simply and they are always so delicious!

The most delicious and easy pasta salad on my blog.

Recipe linkhttps://t.co/BlpEJzgaua #pastasalad #salad #pasta #saladtops #saladrecipe #photographys #foodblogger #foodbloggerindia #ValentinesDay pic.twitter.com/fQ3gBBSwNT

— Pawans recipes (@PawansRecipes) February 14, 2019

Lasagna Soup

Lasagna Soup

 I came home the other night to a delicious smell coming from the kitchen! I saw a pot of tomato sauce, lasagna noodles, and some ricotta cheese! What was this delight? It was Lasagna Soup, something so delicious I had to share with you!


The Recipe:

The Tools:

• Large heavy bottom stock pot
• Large Skillet
• Emersion blender

The Ingredients:

• 1 Recipe Tomato Sauce
• 1/2 Pound of Ground Beef
• 1 Box of Lasagna Noodles
• 8 Ounce Container of Ricotta Cheese
• 2 to 4 cups of Chicken Broth
• Salt and Pepper
• Crush Red Pepper Flakes (optional)

The Method:

Follow the recipe for tomato sauce. This can be made ahead and either stored in the fridge, or frozen for later use. In the large skillet, brown the ground beef. Combine the sauce and ground beef in the stock pot. Season with salt and pepper. Bring to a simmer. Let cook about 20 minutes. 

Add in the lasagna noodles. This is where the chicken broth comes in. Depending on how soupy you want the soup to be, add as little or as much chicken broth as you want. Cook this until the noodles are al denté. The soup is not boiling, so plan on around 20 to 30 minutes, checking often to make sure the noodles don't over cook.

When the noodles are ready, stir in the ricotta and it's ready to eat! Just like my pizza and pasta, I like this soup with some crushed red pepper flakes to give it a little more kick!

Happy eating!

Butternut Squash Soup

Butternut squash is one of those great all around ingredients. It is great roasted, fried, sautéed or pureed in a soup! The other night, we made a soup with roasted butternut squash and it was fantastic! So good in fact, that I had to share the recipe!

The Recipe:

Roasting Butternut Squash

The Tools:

• Sheet Pan
• Heavy Bottom Stock Pot
• Immersion Blender

The Ingredients:

• 1 Butternut Squash, Halved and Seeds Removed
• 1 Onion, Diced
• 3 Carrots, Peeled and Diced
• 3 Celery Stalks, Diced
• 4 Garlic Cloves, Minced
• Olive Oil
• 2 Tablespoons Butter
• 2 to 4 Cups Chicken Broth
• Salt and Pepper
• Parsley
• Oregano

Butternut Squash Soup

The Method:

Cut the butternut squash in half lengthwise. To  remove the seeds, scoop out with a spoon. Set the two butternut squash halves skin side down on the sheet pan. Drizzle with olive oil and season with salt and pepper. Roast in the oven at 350 degrees for 1 hour.

Once the squash is roasted, let cool for a few minutes. Remove the skin from the butternut squash. The skin should peel right off, but may still need some assistance of a knife. Cut the butternut squash into cubes.

Once the squash is out of the oven and prepped, melt the butter in the heavy bottom stock pot over medium heat. Sauté the onions, carrots, celery, and garlic.

Add the butternut squash and chicken broth. The amount of chicken broth is going to depend how big the butternut squash is and how thick or runny you want the soup. Season with salt and pepper and parsley and oregano. Bring to a simmer and let simmer for 30 minutes. Puree with the immersion blender.

Beef Stew, Slow Cooker Style

Beef Stew, Slow Cooker Style

Over the weekend we had a free day. We decided to take the kids to the beach before Spring Break hit and things get extra crazy! We had everything we needed to make a Beef Stew, so my wife got out the Crock Pot and got everything ready and had dinner ready for us when we got back!


I wanted to call this Beef Bourguignon, Slow Cooker Style, but I think Julia Child would have rolled over!


The Recipe: 

Beef Stew, Slow Cooker Style Ready to Eat

• 1 Pound of Stew Meat, Cut in to 1 inch Cubes
• 1 Onion, Diced
• 3 Garlic Cloves, Minced
• 1 Small Bag of Baby Red Potatoes, Cut in Half
• 1 Box of Mushrooms, Sliced
• 1/2 Cup of Red Wine (Optional)
• 1 Box of Beef Broth
• Salt and Pepper
• Oregano
• Bay Leaf

Once everything is prepped, put it all in the Crock Pot and let it do all the work! Let it cook 6 to 8 hours on low while you enjoy the day!

Happy eating!!

Italian Sausage Zucchini Soup, Slow Cooker Style

Some nights, you need something that is easy to make. The crock pot comes in to play here. A lot of times we will try to rework a recipe we already have for the crock pot, so we can focus on other things. Last weekend we did that with Italian Sausage Zucchini Soup. Check out the original recipe here.

Italian Sausage Zucchini Soup, Slow Cooker Style

The Recipe

• 1 Package Italian Sausage - Sliced
• 2 Onions - Diced
• 2 Zucchini - Sliced
• 1/2 to 1 1/2 Cups Merlot
• 2 15 oz Cans Whole Tomatoes
• 2 Boxes Beef Broth
• 1 Teaspoon Basil
• 2 Garlic Cloves - Diced
• Salt and Pepper
• Chopped Parsley
• Pasta - Penne, Farfalle, and Rigatoni work really well

Brown the sausage in a pan. Sauté the onion and garlic in the juices left from the sausage. Combine all the ingredients in a crock pot. Cook on low for 3 to 4 hours. If time permits, add the pasta about 30 minutes in. This will help keep the pasta from over cooking. 


Happy eating.

Italian Sausage Zucchini Soup

I'm feeling a little nostalgic lately, so I decided to share a recipe we always made growing up. This soup recipe was past down from my aunt.

The Recipe:

Italian Sausage Zucchini Soup

• 1 Package Italian Sausage - Sliced
• 2 Onions - Diced
• 2 Zucchini - Sliced
• 1/2 to 1 1/2 Cups Merlot
• 2 15 oz Cans Whole Tomatoes
• 2 Boxes Beef Broth
• 1 Teaspoon Basil
• 2 Garlic Cloves - Diced
• Salt and Pepper
• Chopped Parsley
• Noodles 

Brown the Italian Sausage in a large heavy bottom stock pot. I prefer to use either sweet Italian sausage or spicy Italian sausage. The mild sausage doesn't quite fill out the flavor profile of the soup. 

Remove the browned Italian sausage from the pot. There should be about a tablespoon of grease left behind from the sausage. If not, add a little bit of olive oil. 

Sauté the onions and garlic. Add the Italian sausage back in to the pot. Add the remaining ingredients bring to a boil. Let simmer for about 25-30 minutes. Add the noodles, zucchini, and parsley and simmer another 10-15 minutes. Penne or Rigatoni pasta work the best, but I usually use whatever is lying around the pantry.

Sometimes I'll add a can of Great Northern White beans as a substitute for the noodles. Other times, I'll use both the beans and noodles to make the soup a little bit more hearty. Sometimes I'll stir in a little spinach at the end too.

Happy Eating!

Sopa de Lima

Continuing with the idea of fall being soup, stew, and chili season, I wanted to share my recipe for Sopa de Lima. It is a soup full of big flavors, with plenty of spice and saltiness and some tanginess and acidity from the lime juice.

Sopa de Lima simmering on the stove

The Recipe:

• 1 Onion - Diced
• 3 Garlic Cloves - Minced 
• 3 Celery Stalks - Diced
• 3 Carrots - Peeled and Diced
• 1 Yellow Squash - Quartered and Chopped
• 1 Zucchini - Quartered and Chopped 
• 4 Chicken Thighs - Browned, Deboned, and Chopped
• 2 Quarts Chicken Broth
• 4 Tomatoes - Diced 
• Fresh Cilantro - Chopped 
• 1 Teaspoon Mexican Oregano 
• 3 Jalapeños - Seeded and Diced
• Salt and Pepper 
• Tortilla Chips
• Queso Fresco or a Mexican style cheese blend
• 2 Bay Leaves
• 4 limes - Juiced

Sopa de Lima - I left the chips out of it this time and used a
Mexican cheese blend instead of the queso fresco. 

In a heavy bottom pot, I prefer a porcelain enameled Dutch over for this, heat olive oil over medium heat. Add onion, garlic, celery, and carrots. Cook about 10 minutes or until browned, stirring occasionally. Add in the jalapeños, squash, and zucchini and cook another 5 minutes. Add in the tomatoes, chicken, chicken broth, bay leaves, cilantro, Mexican oregano, and lime juice. Simmer for about an hour. Serve over a bed of tortilla chips, topped with the queso fresco and cilantro.

Best Chili Ever: The Only Chili Recipe You'll Ever Need

It's cooling off outside, so that means it's getting to be soup and chili season! I have made one in the past that is something of a southwestern flavor inspired goulash, but for now here is one that sounds pretty good!



Best Chili Ever: The Only Chili Recipe You'll Ever Need:



'via Blog this'