lasagna soup

There are some days where I honestly don’t have the power to do anything. I’m hosting my friendsgiving this upcoming weekend so I was cleaning out the backyard for a bonfire. Deep cleaning your own house is something that I don’t wish on my worst enemies. It’s exhausting, takes long hours, and just plain boring.

Sometimes I cook for myself, and it’s not the fanciest thing in the world but it’s delicious. It is exactly what I needed after all this cleaning I have been doing.

Ingredients:

• 1 T olive oil
• 1 lb ground beef
• 1 medium white onion
• 2 cloves of garlic
• 1/2 cup of cut mushrooms
• 1/4 of red wine
• 14.5 oz can of diced tomatoes
• 15 oz can of Tomato sauce
• 2 cups of water
• 1 teaspoon of bouillon
• 2 T of Italian seasoning
• 1 T salt
• pepper to taste
• lasagna noodles, classic uncooked.

Directions

1. Start by browning your meat in a stock pot over medium-high heat. When brown add diced onion, garlic and mushrooms. Stirring continuously.
2. When veggies are softened, add in wine to deglaze pan. Allow to cook for 2-3 minutes before added in the rest of the ingredients besides noodles.
3. When adding in the noodles, break into smaller pieces because they will be easier to eat later when doing so.
4. After adding in the noodles, put heat on lower and allow to simmer for 20-25 minutes.
5. Double check your soup every 4 minutes to stir and to make sure there is enough water to cover the noodles.
6. When noodles are cooked throughly, turn off heat and serve!

Tips:

• If you want to change out the beef for pork sausage, it might taste even better.
• You can add more noodles to the dish, but if you do so add more water in allowing them to actually cook.
• Salt does cut the acidity of the tomatoes, if you would to use something besides salt, I would use sugar.
• TASTE ALONG THE WAY. A good cook always tries their food to make sure everything is going okay.
• Try topping with cheese and it will be the best dish you will ever try.

Its easy, and all done in one pot! This was stuff I literally found lying around my pantry. Fresh ingredients are always better, but it will always be delicious.

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Dipping Sauce

I threw some stuff together for some dumplings and it turned out to be the best dipping sauce. Here is the recipe.

*you will need this recipe (Honey Garlic)

• 3 TB sesame paste
• 1/4 cup of rice wine vinegar (i used toasted sesame flavor)
• 1 TB spicy chili crisp
• 1 t minced garlic
• 1 t soy sauce
• 1 t of honey garlic
• pinch of salt

Mix all these ingredients together and you have this savory, slight spiced dipping sauce that cuts through the fat of the dumplings or pot stickers and compliments any dish so well.

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False Spring Meals

There is a time where we have some glorious weather in the midwest in between days of 30-50 degrees. This last week it hit 77. Today it’s back to 37. When we have decent weather, it truly makes me eat better. Here are some delicious meals for your soon to be actual spring.

Avocado Toast.

• Avocados
• Marble/Sourdough
• Spinach
• Parmesan Cheese
• Salt
• Pepper
• Cayenne

This is one of my favorite meals that i usually end up eating for breakfast. I’m not THAT big of a fan of cucumbers, but they’re so fresh with the creaminess of the avocado and the cheese on top adds a nice texture. Instead of adding spinach on top, you could add smoke salmon like I usually do. 10/10

Pesto Chicken & Pasta

• Chicken/Shrimp
• Gluten-free Pasta
• Spinach
• Pesto
• Salt
• Pepper
• Tomatoes
• onions

This is also another one of my go-to recipes. You can use precooked chicken or shrimp. You’ll want to cook the protein first, while doing so boil your pasta. While those cook, add your other ingredients into a dish. When Pasta is done, drain and add to the dish, add protein on top and mix! a delicious meal that is healthy and doesn’t take more than 20 minutes

Salmon or Steak Salad

• Salmon or steak
• Arugula
• cucumber
• onion
• tomato
• Salt
• Pepper
• Lemon Juice

Cook up your steak or salmon to how ever you prefer, adding light salt and pepper, a squeeze of lemon juice. Serve with a side of arugula salad with veggies and some raspberry vinaigrette or a light dressing. Easy Peasy. It wont even take you 20 minutes.

Things that are bright and colorful are always better for you. My mother has recently gone on dairy free Keto, so look out for more healthier recipes.

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Shepherds Pie

Ingredients:

• 2 T olive oil
• 1 onion
• 1 lb ground beef
• 2 t dried parsley leaves
• 1 t dried rosemary leaves
• 1 t dried thyme leaves
• 1/2 t salt
• 1/2 t black pepper
• 1 T Worcestershire sauce
• 2 garlic cloves -minced
• 2 T flour
• 2 T tomato paste
• 1 cup beef broth
• 12 oz frozen mixed veggies, (Carrots, peas, corn)

• 3 large potatoes peeled
• 8 T unsalted butter – 1 stick
• 1/3 cup half & half
• 1/2 t garlic powder
• 1/2 t salt
• 1/4 t black pepper
• 1/4 cup parmesan cheese

Directions:

1. Peel and roughly chop your potatoes, add them to water and allow them to boil. Cook the beef mixture.
2. Saute chopped onions in a pan on medium high heat. Add ground beef when onions are soft
3. Add your herbs & cook until beef is browned.
4. Add in your garlic and worcestershire sauce. cook for 30 seconds.
5. Add flour and tomato paste. Allow to cook for at least 1 minute to get rid of the flour taste.
6. Add beef broth and the frozen medley of veggies.
7. Simmer until mixture is thick.
8. Drain potatoes of the water if soft able to stick a fork cleanly through.
9. Add the butter, milk and salt/pepper, & cheese.
10. Add the beef mixture into a casserole dish and add the potatoes on top.
11. Bake at 350 until the potatoes are golden brown.
12. Sprinkle minced parsley on top for color.

Apple Cider Pie

Welcome back once again to the Pie Season. If you are new to our page, we celebrate pie season in prep for the holidays. We’re doing a recipe EVERY. SINGLE. DAY. for the month of September.

On a side note, Today is 9/11. We will never forget the men and women who were lost on that day, and will continue to pray to support those who lost loved ones. #neverforget

Ingredients:

• Double pie crust
• 3 lbs apples, peeled, cored and cut into smaller slices
• 2/3 cup cider
• 1/2 cup brown sugar
• 1 t cinnamon
• 1/4 nutmeg
• 3 T cornstarch

Directions:

1. turn the oven on to 425.
2. Prep the bottom crust in the pie pan, docking the pie dough. Setting the top crust to the side. (Freezer is best place to put the pie crust.)
3. In a pot, mix everything together beside 2 T cider and the cornstarch.
4. Bring to a boil over high heat, stirring frequently until sugar is dissolved.
5. mix the remaining cider and cornstarch into the mixture and cook until dissolved.
6. Add the mixture to the prepped the pie crust. Add the top on and crimp the sides, cut three slits in the middle for venting.
7. cook for 55 minutes. If browning happens too quickly add a sheet of foil on top to prevent and then remove last 10/15 minutes.
8. Brush with melted butter and sprinkle sugar on top.

My favorite pie yet! come back to enjoy more recipes like this one.

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Chicken Pot Pie

Welcome back to Pie Season! Not all pies are sweet! We do like some savory pies, and this recipe falls underneath that category.

If you love pies or baking of any means, please leave us some love as we will be posting a recipe EVERY. SINGLE. DAY. In the month of September.

Stay tuned for those recipes!

Ingredients:

• Olive Oil
• 1 lb of Chicken Breast/thighs
• 2 cups of mushrooms
• 1 cup frozen peas
• 1 white medium onion.
• 4 carrots peeled and diced
• 3 garlic cloves or 1 T
• 4 T butter
• 4 cups of Potatoes
• 1/2 cup flour
• 3 cups of chicken broth
• 1 cup heavy cream/milk
• 1/4 white wine,
• 1/4 cup of parsley, chopped
• 2 T thyme

Directions:

1. *If you want to go ahead and buy crust so less work for you to do, you can, but feel free to make the crust also!
2. In a large pot or dutch oven, over medium-high heat, we are going to start browning the chicken. Add 1-2 T of oil, and brown chicken for 4-5 minutes of each side. Add salt and pepper to your chicken (*If not fully cooked it will be okay, there is more cooking time later)
3. Take chicken out after browning, and dice into smaller pieces, bite-sized. Set aside in a bowl.
4. add more oil into the pot and add the mushrooms, onions, and carrots until soft. Add garlic at the last minute bc it burns so easily. Add to the bowl of chicken.
5. Do not clean the fond off the bottom! *brown bits are flavor*
6. add the butter and flour & wine, and whisk until smooth and then while whisking add the chicken broth & milk. This would be a good time to scrap up those delicious brown spots off the bottom of the pan.
7. Bring to a boil, reduce to low and add the small bits of potatoes, chicken & vegetables to the pot and cook for 15 – 18 minutes or until the potatoes are tender.
8. Add the peas, and fresh herbs to the soup when potatoes are tender. Season with more salt and pepper to taste. Turn off heat.
9. Assemble the pot pie into oven-safe bowls/ramekins.
10. cut dough to fit the top of the bowls and slice an “X” into the middle to allow steam to be released.
11. Bake at 425 for 45 minutes or until the dough is golden brown.
12. allow cooling for at least 15 minutes before serving. It will still be steaming hot when served.

You can make the pot pie mixture before-hand and it will be heated thoroughly when cooking in the oven. It’s a lot of work, but definitely rewarding in the end!

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Chocolate Pecan Pie

Chocolatey, nutty, buttery flavor. What else would you need?

Ingredients:

• Blind Baked Pie dough
• 2 T butter, cold
• 2 oz unsweet chocolate
• 1/14 corn syrup
• 3/4 maple syrup
• 3 eggs
• 1 T coffee flavored Liquor
• 1 1/2 cup of pecans. halves, toasted.

Directions:

1. Blind bake pie dough in oven (425 F) with pie weights/dried beans, for 12 minutes, covering the outer rim with foil so crust does not burn. and then removing the foil after 12 minutes and continue baking for another 8 minutes
2. In a sauce pan, heat butter, chocolate, both syrups to a boil and whisking frequently. Continue to whisk frequently over medium-high heat for about 5 minutes.
3. Take off heat, allow to cool.
4. when cool, add an one egg at a time, mixing well in between.
5. Add the coffee liquor and pour the mixture into the baked pie dough.
6. Bake for 40-45 minutes, until the center jiggles like gelatin.

Pecan pies are truly growing on me. If you liked this recipe, come back for more. I do a different pie recipe for EVERY DAY in the month of September. Fully welcome the fact that fall is right around the corner and the holiday season is too!

Strawberry-Blueberry Cobbler

Sorry, it’s so late for posting, but I did work today. Cobbler is still an amazing pie-like recipe, just easier.

Enjoy the Pie Season!

Ingredients for dough:

• 1 1/2 cup flour
• 1/3 cup sugar
• 1 T baking powder
• 1/4 t salt
• 6 T butter
• 1/2 cup chopped toasted pecans
• 1/2 T cinnamon
• 3/4 cup sour cream

Directions for the dough:

1. Heat oven to 350 degrees
2. In a food processor, add the flour, sugar, baking soda and salt. Pulse to blend.
3. Add butter in pieces and pulse until they are small pieces. Add to bowl and add in the rest of the ingredients. Mix them together well. Refrigerate until filling is mixed.

Ingredients for Filling:

• 4 cups strawberries, chopped.
• 4 cups blueberries
• 1/2 cup sugar
• 2 T flour
• Pinch of salt
• 2 t ground ginger.
• 1 t vanilla extract
• 2 T sugar

Directions for filling:

1. Dump everything, besides the 2 T sugar, into a bowl and mix and make sure everything is evenly coated.
2. Add the fruit mixer into a 9 x 13 baking dish.
3. Take the dough out of the fridge and rip pieces off and add to the top of the fruit mixer in the baking dish. Then sprinkle the remaining 2 T sugar over the dough pieces. Allow for some of the fruit mixture to peek through the dough.
4. Cook the cobbler at 350 for 50-60 minutes
5. serve with ice cream of your choice and enjoy (Allow to sit for 20 minutes

Come back for more recipes by yours truly!

Pumpkin Pie

Delicious and traditional. Cheers to Pie Season!

Ingredients:

• 9-inch pie (make/buy)
• 1 can Pumpkin Puree
• 1 can 12 oz evaporated milk
• 2 large eggs
• 1/2 cup of dark brown sugar
• 2 t cinnamon
• 1/4 t nutmeg
• 1 t ginger
• 1/4 t cloves
• 1/2 t salt

Directions:

1. Preheat oven
2. Whisk together all the ingredients into a smooth batter, set aside.
3. Put pie dough into 9 inch pie pan, put the batter into the pie and cook for 15 minutes
4. reduce the oven to 350 and cook for another 35-40 minutes or until center is set.
5. Refrigerate the pie until serving.

Black-Berry Pie

What day is it? Pie day 4! That’s what. Here’s a yummy berry pie for people who love fresh berries.

What is this you ask? Pie Season is the whole month of September, prepping you for the holiday season. Or you just love pie. It can be creamy, chocolately, fruity. Really anything you want in a pie can go into a pie.

Ingredients:

• Double Pie Crust
• 5 cups of drained blackberries
• 1/2 cup of sugar
• 1 t lemon juice
• 1/2 t lemon zest
• 1/2 t cinnamon
• 4 t cornstarch
• 2 T of butter

Directions:

1. Preheat the oven to 425
2. Add all the ingredients except butter into bowl.
3. prep the pie pan, adding 1/2 of pie crust into the bottom, using a fork and all poke around the dough.
4. Add the mixture into the pie pan, and cut the butter up into cubes and put on top of the mixture
5. add the second half of the pie dough on top and crimp the edge to seal the pie, cut small vents in the top to allow steam to escape
6. bake for 15 minutes and reduce heat to 375 and cook for another 20-25 minutes.
7. Allow pie to cool and set for a couple of hours.
8. enjoy!

Berry pies are super easy to do and very delicious! If you want more of the berry taste, don’t add the cinnamon, but otherwise enjoy! Stay tuned for more pie recipes this month.

Shoo Fly Pie

Welcome to the month of September, or should i say Pie Season. For the entire month of September I give you delicious recipes for pies, cobblers, and other tasty pie related recipes in prep for the holiday season.

Ingredients:

• one 9 inch pie dough, (make/buy)
• 3/4 molasses
• 1 cup water (hot)
• 3/4 t baking soda
• 1 egg
• 1 1/2 cup flour
• 1 cup brown sugar, packed
• 1/4 cup butter
• 1/2 t nutmeg
• 1 t cinnamon
• 1/8 t salt / pinch

Directions:

1. Heat oven to 425 degrees
2. Add your pie dough to the 9 inch pie pan, crimping the sides to make it look prettier.
3. Mix flour, sugar, cinnamon, nutmeg, & salt all together in a bowl. Crumble in the room temperature butter, until a nice cornmeal consistency appears.
4. Next you’ll want to combine molasses, water, egg and the baking soda. MIX well. Pour into the pie pan.
5. Add the flour combination onto the molasses mixture and stick into the oven for 15 minutes at 425
6. Lower the heat to 350 F and bake the pie for 20 minutes more or until the pie is set.

You wanted to know why it’s called Shoo-Fly Pie? Because during the early years of our country, the majority of baking was done outside. Flies would be attracted to the sweet sticky molasses, therefore be-gone flies.

Here’s the pie recipe I use every year – Pie Dough.