Main Dish

Vegetable Minestrone

Working full time, juggling sports, homework, cleaning and cooking can be really exhausting. On most nights in all honesty I feel like I just want to get some take out, park my hind end on the couch and top off a big glass of wine and check out!

Then Recipes like this soup make their way to me and im drooling over my computer screen knowing no take out will taste as good as homemade….

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This soup is very easy, healthy and filling. I used orchetti noodles but any will do.

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Recipe as follows:

Ingredients:

  • 1 tsp olive oil
  • 1/2 sweet yellow onion, diced
  • 2 large carrots shredded and chopped
  • 2 celery stalks, diced
  • 5 cloves of garlic, diced
  • 1 fresh sage leaf, chopped finely
  • 2 sprigs of fresh thyme, leaves only
  • 1 tsp dried basil
  • Salt and pepper to taste
  • 1 28 oz can crushed tomatoes
  • 6 cups of chicken broth
  • 2 15 oz can of white cannellini beans
  • 2-3 oz fresh pasta of choice (I used orecchiette), prepared per instructions
  • 1 tbsp fresh parsley, chopped
  • shredded Parmesan cheese for garnish
  1. Heat olive oil in a large Dutch oven pot/stock pot. Add onions Cooking for 2-3 minutes then add the carrots, celery, sage, basil, salt and pepper to taste. Cook for about 5 minutes then add minced garlic  stirring constantly for about 30 seconds. . Add tomatoes, chicken broth and beans.
  2. Simmer soup on low heat for 30-45 minutes.
  3. Ladle into bowls and top with fresh parsley and Parmesan cheese!

Enjoy! xoxo

Recipe Source:  adapted from For the love of cooking  

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Chipotle Lime Shrimp Tacos

Its Thursday

Its sunny outside

I need a vacation

Those three things plus these amazing shrimp tacos are basically what my day is about.

133-5-2Lets get something out of the way.. These tacos are so easy to make and they are beyond delicious! With just a kick of spicy hinted with the sweetness of the honey make for the perfect combo!

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The lead characters include: Shrimp ( well duh) lime, honey and chipotle! and well the amazing sour cream that we top on these guys is incredible!

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Recipe as follows:

Ingredients:

  • For the Chipotle Lime Shrimp
    • 6 tablespoons fresh lime juice ( I used 3 juicy limes)
    • ¼ cup extra virgin olive oil
    • ¼ cup honey
    • 1 whole minced chipotle in adobo and a spoonful of the sauce they are in
    • 2 cloves garlic, minced
    • zest of 1 lime
    • salt and pepper
    • 1 lb defrosted frozen shrimp ( peeled and devained)
    For the Chipotle Lime sour cream
    • ½ cup sour cream
    • 1/2  minced chipotle in adobo plus some of that chipotle sauce
    • half of a juicy lime
    • zest of 1 lime
    • 1 clove garlic, minced
    For the Tacos
    • 8 small flour torillas or corn
    • shredded cabbage
    • diced avocado
    • cilantro
    • crumbled queso fresco or cojita cheese
  1. In a large bowl, mix together the lime juice, olive oil, honey, chipotle and adobo sauce, garlic and lime. Season with salt and pepper. Add the shrimp, cover and marinate for about 20 minutes.
  2. While the shrimp is marinating, make the sour cream. In a small bowl, combine the sour cream, chipotle in adobo, lime juice, zest and garlic. Mix well and refrigerate until ready to use.
  3.  Heat a large skillet over medium-high heat. Drain the shrimp and add the shrimp to the hot skillet. Cook until the shrimp 3-5 minutes until it turns pink.
  4. Assemble the tacos, top each tortilla with some of the shrimp, cabbage, avocado, cilantro and  Queso Fresco. Put a dollop of cream and dig in!

Enjoy! xoxo

Recipe Source:  Taste and tell 

Smoky corn Quesadillas

My family loves quesadillas. They are such an easy snack to put together or a quick dinner when you just dont have time. speaking of time.. where does it go.

Anyways these quesadillas are SO good! not to mention EASY!

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So it is very important to use the SMOKED paprika when making these. This is what gives the smokey flavor.

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Recipe as follows:

Ingredients:

  • 1/4 cup fresh or frozen corn kernels
  • 1/2 cup grated Monterey Jack cheese
  • 2 Tbs. chopped fresh cilantro
  • 1/2 tsp. smoked paprika
  • Kosher salt
  • 6 burrito size flour tortillas
  • 2 tsp. olive oil
  • Avocado and sour cream, for serving
  1. In a medium bowl, mix together the corn, Jack cheese, cilantro, paprika, and 1/8 tsp. salt. Divide the mixture between the tortillas, scattering it over half of each; fold the tortillas in half.
  2.  

    Heat the oil in  skillet or griddle over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute. Flip and continue to cook until cheese is melted.

  3. Garnish with avocado and sour cream or your favorite fixings

Enjoy! xoxo

Recipe Source:  Fine Cooking 

Creamy Shrimp Pasta

An extra creamy rich pasta with shrimp and tomatoes. Serve with Linguine noodles for the perfect special dish

If you are looking for a special kinda dinner this is it. You dont need to put much work for this creamy delightful pasta. Serve with a fresh salad and bread for a complete scrumptious dinner!

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I really love simple meals that taste like I put a lot of effort into them. Don’t forget to top with Parmesan cheese!

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Recipe as follows:

Ingredients:

  • 1/2 cup butter (1 stick)
  • 2 garlic gloves minced
  • 1/4 cup cream cheese
  • 1 box linguine noodles ( or whatever you like!)
  • 1 TBLS dried parsley
  • 1 TBLS dried basil
  • 1 TSP season salt
  • Salt and pepper to taste
  • 1/2 squeezed fresh lemon ( about 2 tablespoons)
  • 1 can diced tomatoes
  • 1/4 cup pasta water or more if needed to thin
  • fresh shaved Parmesan cheese for topping
  1. Cook pasta according to package directions
  2.  Melt butter in skillet over medium-medium high.
    Sprinkle shrimp with herbs, seasoned salt, and a little S&P.
  3. Once butter has melted drop shrimp in skillet cooking for a few minutes until shrimp turns pink.
  4. Add lemon juice, diced tomatoes and simmer about 5 minutes. Next add in dollops of cream cheese stirring until mixed.
  5. Toss together pasta, noodles and a bit of pasta water if needed to thin.
  6. Top with Parmesan cheese and serve immediately.

Enjoy! xoxo

Recipe Source:  Lauren’s Latest 

Red Enchiladas ~ Enchiladas Rojos

There is nothing more wonderful then these enchiladas.. Corn tortillas dipped in a savory spicy sauce and fried 

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There’s nothing about these lusciously rich enchiladas that isn’t wonderful. Or luscious. Or rich. Or wonderful. But before you make them, I need to make sure you understand one thing:

You must fry them and not bake!

Let me repeat that in case you didn’t grasp it the first time.

FRY NOT BAKE

Now, let me explain this directive. The frying is necessary, because the frying tortilla in oil just gives them that extra special flavor that just plain ol baking wont do.

So if you are looking for a healthy meal … well you might want to skip.. but then you would be missing out on these fabulous tasty enchiladas! 

Ignore me. Just ignore me.

And enjoy these enchiladas, my friends!

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Recipe as follows:

Ingredients:

  • 4 Guajillo Peppers, seeds removed.
  • 4 Ancho Peppers , seeds removed.
  • 2 garlic cloves chopped
  • 1/4 teaspoon Oregano, Mexican is preferred  
  • Salt and pepper to taste
  • 12 corn tortillas
  • 2 cups of shredded beef, pork or chicken (Optional)
  • 1 1/2 cup of fresh cheese crumble ( I used Queso Fresco) 
  • 1/2 cup of white onion finely chopped
  • 1/3 cup of corn  oil
  • Shredded lettuce or cabbage for garnish
  • Sliced Tomatoes for garnish
  • Sour Cream
  • Pickled Jalapenos
  1. Slightly roast the peppers on a griddle about 30 seconds on each side. Once roasted place peppers in small saucepan with enough water to cover. Boil about 15 minutes or until peppers are soft. Remove from heat and let stand another 10-20 minutes. 
  2. After peppers have rested blend with garlic salt and pepper, until a smooth puree adding a bit of water if needed. 
  3. Add about 2 tablespoons of corn oil to a skillet over medium heat. In separate skillet heat the pepper sauce over low heat.
  4. Dip tortilla is sauce and then lightly fry in oil. Maybe 10 seconds each side on tortilla. If using meat this is when you would want to fill your tortillas or you can fill with cheese and onion.
  5. Transfer to a plate and top with all your fixins! Serve immediately. 

Recipe Source:  My SoSofia Original  

Baked Chicken Alfredo

Alrighty peeps lets get down to business and make some … pasta!

Did you know that this dish is super simple and very cheap to make? I calculated my dinner total at a whopping $1.62 a plate! So if you have no time in your day like me who runs around like a chicken with my head cut off on a daily basis then this is the dish for you!

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Recipe as follows:

Ingredients:

  • 12 ounces ziti or pasta to your liking
  • 2 cups shredded, cooked chicken ( I used a rotisserie chicken )
  • 1 1/2 cups shredded mozzarella cheese
  • 1 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 3 Tbsp. flour
  • 1 cup chicken broth
  • 1 cup low-fat milk
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. fresh cracked pepper
  1. Preheat oven to 375 degrees.
  2. Cook the pasta in salted water according to package directions. Once cooked, drain and return to pot. Combine Chicken, pasta and Alfredo sauce ( recipe below ) and toss to combine until the pasta is evenly coated.
  3. Pour ziti noodles into a oven safe dish that is lightly greased half way, sprinkle with 1/2 cheese and top with remaining noodle and top again with cheese
  4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately.

Alfredo Sauce:

1. Heating olive oil in a large saucepan over medium heat. Once oil is hot saute garlic about one minute until fragrant. Sprinkle flour and stir to combine and cook another minute. Slowly add chicken broth and milk whisking as you go. Simmer until thickened about 5 minutes. Stir in Parmesan cheese, salt and pepper stirring until cheese is melted. Set aside until ready for pasta.

Enjoy!! xoxo.

Recipe Source:  adapted from Gimme some oven 

Honey soy chicken drumsticks

Baked in the oven these drumsticks are a tad of sweet,tangy and spicy all in one! 

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I made this chicken the other night and if I must be honest I am not a drumstick fan. I got these drumsticks being well attempting to be a cheap skate and chicken breasts can be more on the pricey side. Well these were AMAZING! Packed with flavor, fall off the bone tender meat. aaahhhhhh… the good life!

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Recipe as follows:

Ingredients:

  • 6 bone in skin on drumsticks
  • 2 tbsp olive oil
  • 1 tbsp sesame seed oil
  • 5 tbsp honey
  • ¼ cup soy sauce
  • 3 garlic cloves minced
  • 1 tsp fresh grated ginger
  • salt and pepper to taste
  • chopped green onions for garnish.
  1. In a shallow baking dish whisk together all ingredients, except chicken of course!
  2. Toss chicken in marinate and cover and refrigerate for at least 3 hours or over night.
  3. Pre-heat oven to 350 degrees. Uncover chicken and bake about an hour turning chicken over mid-way so the chicken will be evenly coated and get that beautiful caramel color.

Enjoy!! xoxo.

Recipe Source:  adapted from Jo Cooks  

Spicy tomato cream pasta

A spicy and creamy rich pasta tossed in an angel hair pasta. Toss with chicken or shrimp for a complete dinner

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I have a super duper simple dish to share with you today. There is just something that I love about cream and tomato/marinara sauce mixed together, and this pasta undeniably fulfilled my pasta craving.

This sauce can be very versatile in that you can serve it alone with a yummy piece of garlic bread or serve with shrimp and or chicken or as a side dish.

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Recipe as follows:

Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • ½ teaspoon dried basil
  • splash of white wine ( optional)
  • ¼ to ½ teaspoon crushed red pepper flakes
  • 1 (24-ounce) jar spaghetti sauce
  • ½ cup heavy cream
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 pound or box angel hair pasta
  • Shredded Parmesan cheese to sprinkle ( optional)

1. Cook pasta according to package directions

2.Heat olive oil in a large saucepan over medium heat. Add onion and cook for 3 minutes,Add garlic, basil, and red pepper flakes and splash of wine cook 1 minute.

3.Add spaghetti sauce, heavy cream, salt and pepper. Simmer for 20 minutes, or until heated through and toss sauce together with cooked angel hair pasta. Top with Parmesan cheese if desired.

Recipe Source:  adapted from Spicy southern kitchen 

Traditional Lasagna

I am not sure what it is about lasagna.. It is my favorite comfort food. I mean who does not love lasagna? Well I can name one person but Ill keep that a secret for now. This lasagna is very simple and is a easy mid week meal.

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Recipe as follows:

Ingredients:

  • 1 LB ground beef
  • 2 2/1 cups shredded low moisture mozzarella cheese
  • 1 15 oz container ricotta cheese
  • 1/2 cup fresh grated Parmesan cheese
  • 1/4 cup fresh parsley
  • 1 egg, beaten
  • 1 Jar of your favorite pasta sauce
  • 1 cup water
  • 8 oven ready lasagna noodles

Directions:

1. Pre-heat oven to 350°F.

2. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.

3. Drain meat; return to skillet, add in pasta sauce, Adding 1 cup water to empty sauce jar.Stir until blended. Pour 1 cup meat sauce onto bottom of 13×9-inch baking dish topping with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil and bake about 1 hour. Remove foil and bake another 25 minutes until sauce is bubble and cheese it browned. Let stand 10 minutes before cutting and serving

Enjoy!! xoxo.

Recipe Source:  adapted from Barilla Pasta box 

White Chicken Chili

So easy.. So delish..

My sweet girl and I have been battling really bad coughs so I decided to whip up a super easy dish full of flavor and nutrition! You can play with your toppings and adding a super easy homemade salsa you can find here makes this dish a perfect weeknight meal.

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Recipe as follows:

Ingredients:

  • 6 Cups chicken broth
  • 3 cups shredded chicken
  • 2 cans white chili beans
  • 1 teaspoon cumin
  • salt and pepper to taste
  • Avocado,cilantro, jack cheese and a dollop of sour cream for garnish!

Directions:

1.Combine chicken, broth, salsa Verde, cumin and salt/pepper is a large dutch oven over medium heat. Bring to a boil and reduce heat for another 5-10 minutes.

2. Ladle into bowls and top with your favorite toppings!

Enjoy!! xoxo.

Recipe Source:  adapted from  the back of the S&W bean cans