Is it cold where you are? We are in Georgia and it was 70 degrees on Christmas, but today it is 24 degrees. I love the cold because it makes me feel like it is okay to stay in the holiday spirit for just a littttle bit longer!
This soup is perfect for the cold weather! I would honestly eat it any time, but the creamy heat just warms you from the inside out.
Last month a was a little under the weather and my amazing husband came home early to bring me Panera tomato soup and grilled cheese. That combination brings back so many memories for me. My grandma would warm a can of campbells tomato soup with a little milk and cheddar anytime I was sick. This is slightly more grown up, but the same yummy idea.
The caramelized onions pair really well with the tomatoes and cream. Topped with lots of cracked black pepper and grilled cheese croutons, you will definitely win over kids and adults alike!
Heat up the instapot and add the olive oil. Once the oil is warm add your onions and sugar. Keep them moving so they do not burn. Once the onions start to turn golden brown you can add the tomatoes and broth. Turn on your soup setting for 45 minutes. Once finished you can use an immersion blender to smooth out the broth or you can put a few cups in a regular blender. (Just make sure you wait until the soup is not boiling hot!) Add the cream, basil, and parmesan cheese. At this point you can salt and pepper to taste. I really like mine with lots of fresh cracked black pepper! Toast your sourdough with the cheddar on top. (I did mine really quickly in the air fryer) You just want the bread slightly crispy and the cheese melted. Cut into cubes for your topping.
This is an easy way to have a warm comforting dinner with hardly any effort! The carmelized onions and parmesan just take a traditional soup up a level. Enjoy!
My favorite foods always incorporate some sort of fusion. We love foods from all cultures and sometimes we are torn between multiple dinner ideas. The easiest way to compromise is to fuse the two!
PS. my mom gave us an insta pot for Christmas and we have used it almost every single day since. I seriously cannot recommend the insta pot enough. It makes life so easy during the week. You can make a full meal in 20 minutes. Mind blown.
The filling is delicious enough to stand alone. So if you wanted to make this even lower carb you can use a lettuce wrap instead. We used low carb mission tortilla wraps and went very light handed on the rice.
A layer of sesame ginger rice, teriyaki chicken, cheese, pico, sour cream, and hot sauce. Plus lots and lots of fresh lime juice. I will probably need to make these again this week after writing this. All my favorite flavors wrapped up together. Not sure what else I can ask for in a dinner!
Sweet and Spicy Teriyaki Chicken Tacos
Recipe Type: Tacos
Author: Kellie Rice
Sesame ginger rice, teriyaki chicken, cheese, sour cream and hot sauce!
1 pound chicken thighs
1/2 cup of teriyaki sauce
1 tsp brown sugar
1 tsp of garlic powder
1 tsp of cayenne pepper
1 cup chopped fresh pineapple
1 cup chopped onions
2 cups of cooked basmati rice
1 tsp of dried ginger
1 tsp of black sesame seeds or toasted sesame seeds
1 tsp of butter
pico de gallo (chopped tomato, white onion, jalapeno, cilantro, lime juice)
low carb tortillas
In a roasting pan lay out the chicken thighs and season with brown sugar, garlic powder, cayenne pepper, salt and pepper. Cover with onions and pineapple then drizzle teriyaki on top. Bake for 30 minutes, cool and shred.
If making in an instant pot- use saute feature to brown the chicken and onions, switch to the stew/meat button. Season with salt pepper, cayenne, garlic, brown sugar, pineapple, and teriyaki. Cook for 15 minutes.
Mix basmati rice with melted butter, ginger, and sesame seeds. Season with salt and pepper.
Fill tortilla with rice, chicken, cheese, sour cream, and pico.
Squeeze lots of lime over the top
Serve with hot sauce
Are you ready to run out and make these? I promise you will not regret it! One of our favorite new go to meals during the week. So fast, easy, and delish!
In the midst of all my holiday recipes I remembered this super easy savory tomato and olive pasta. A two pot pasta dish made in 30 minutes with tons of flavor! It starts with some of my all time favorite things: garlic, onion, and olive oil. Anytime I start a dish with those 3 ingredients my mouth just begins to water. Then you add in the ground beef with lots of spices. Roasted tomatoes and briney olives. Then stir in angel hair and a little pasta water. Let it simmer and top with TONS of Parmesan.
This recipe has so many flavors going on. Each component just as important as the next. This are my favorite types of pasta dishes. So rich you don’t need a lot of sauce. Plus it is such a gorgeous meal. A huge step up from the typical spaghetti and meat sauce.
Seriously- look at that sauce. So light and evenly tossed throughout the pasta. Yummm.
Savory Tomato and Olive Pasta (With Ground Beef)
Recipe Type: Pasta
Savory Tomato and Olive Pasta With Ground Beef
1 box of angel hair pasta
6 cups of salted water for boiling
1 pound of ground beef
2 tbsp of chopped garlic
1 small sweet onion chopped
1/2 cup of olives
1 can of roasted tomatoes
1 tsp italian seasoning
1 tsp garlic powder
1 tsp crushed red pepper
salt and pepper to taste
1 tbsp of olive oil
1/2 cup of reserved pasta water
fresh or dried parsley
Boil the water and cook pasta according to package directions.
Reserve 1/2 cup of pasta water.
In a large saute pan cook the garlic, onion, and olive oil over medium high.
Add the ground beef.
Cook until completely browned.
Season with salt and pepper.
Add in the tomatoes and olives.
Pour in the pasta water and bring to a simmer.
Add in the pasta.
Toss lightly and turn heat to medium low.
Add in the rest of the seasoning.
Sauce should not be watery, but just enough to coat all the pasta.
Sometimes you just need to smash some avocado. In celebration of my new (improved) website I wanted to share something delicious. Something cheesy, covered in bacon, and spiced up with Wickles relish. This is not a sponsored post. I just LOVE Wickles. When I was shopping today I came across the spicy relish and knew I wanted to make something ASAP. This is what appeared shortly thereafter.
What you need:
Your favorite sandwich bread
6 slices of crispy bacon
Once sliced vine ripened tomato
4 slices of havarti cheese
salt and pepper
How to make it:
Butter 4 pieces of sourdough bread, mine is from publix bakery. Heat your frying pan to over a medium flame and add the bread 2 pieces at a time. Top bread with havarti and leave in pan until the cheese starts to melt. Set bread to the side to cool. Cut your avocado in half and scoop onto 2 pieces of bread. I used a fork to smash the avocado lightly. Add mayo, salt, and pepper to your liking. I used about a tsp of mayo and liberally seasoned. Top with tomatoes, bacon, and about a tsp of the relish.
Press your 2 sides together. Cut and serve! Makes 2 servings. Prepare to fall in love!