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….


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


Recipe as follows:


  • 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  


Fisherman Soup

This savory soup is filled with Tilapia, shrimp and veggies in a scrumptious tomato broth!


I didn’t always love seafood, in fact in my high school years and earlier I would not go near it. I am not really sure when I decided to give it a GO.. but boy was I missing out!

Now that I have expanded my edible horizon with those things that swim in the water .. its an unparalleled journey of what I can make with it.

When I came across this recipe from cookin’ canuck I knew I was going to have to give it a try. This soup is so flavorful and you can play around with different veggies to your liking.


Recipe as follows:


  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, seeded & diced
  • 1 large carrot, diced
  • 1 Choyote, diced
  • ½ tsp dried oregano
  • ⅛ – ¼ tsp dried red chile flakes
  • ½ cup dry white wine
  • 1 can (28 oz.) petite diced tomatoes
  • ¾ cup vegetable broth or chicken broth will work too
  • ½ tsp kosher salt
  • 1¼ lb. firm white fish ( I used Tilapia)
  • ½ lb. medium shrimp, shelled
  • Salt & pepper, to taste
  1. Heat the olive oil in a large saucepan set over medium heat. Add in onion, garlic, red bell pepper, choyote and carrot. Cook until fragrant and just tender.
  2. Add the oregano and chile flakes, and cook for 1 minute. Add in wine, Diced tomatoes and Vegetable broth and bring to a simmer.
  3.  Once broth is simmering dd the tilapia and cook until cooked through about 5 minutes. Add in shrimp and cook another 2-3 minutes.. as shrimp cooks fast. Season with salt and pepper and serve immediately.

Enjoy!! xoxo.

Recipe Source:  adapted from Cookin Canuck 

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.


Recipe as follows:


  • 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!


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 

Albondigas – Mexican meatball soup

You want spicy? I got spicy! This Yummy soup is packed with flavor and it pretty simple weeknight meal! It is inspired by my favorite cooking blog For The Love Of Cooking. 


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Recipe as follows:


  • 1 LB ground turkey or beef ( I used ground turkey)
  • 2 Tablespoons fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon coriander
  • sea salt and fresh cracked pepper to taste
  • 2 tortillas ( I put in my food processor to break up)
  • 2 cups fresh salsa
  • 1 Chipotle pepper and some sauce from the can ( about a spoonful)
  • 1 quart chicken stock ( I got chipotle infused chicken broth)
  • 1 avacado
  • cojita mexican cheese crumbled


1. Combine the ground turkey, cilantro, cumin, chili powder, oregano, coriander, tortillias, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands mix up and roll into little meatballs.

2. Add the meatballs to a lightly oiled poan and brown all over but not completely cooked through, about 4 to 5 minutes. Set aside.

3. Puree the salsa and chipotle peppers until smooth

4. In a soup pot, bloom the tomato paste for about a minute by stirring it around. carefully pour the salsa mixture and the chicken stock. Bring to a boil then add the meatballs and simmer over low heat about 20 minutes.

5. Top with fresh avacado, Cojita cheese and a sprig of cilantro.

Enjoy!! xoxo.

Recipe Source:  adapted from  For the love of Cooking 

Fresh Corn Chowder

I love corn, I love soup put them together and we have ringing bells. So to my kids, they can be picky.. they complain I dont like .. whatever it is that night I am cooking.. but this soup, they were quiet as a mouse eating and spilling soup along the way.

And.. I did not mention its fresh corn season.. so go grab your corn and come get this recipe!



Recipe as follows:


  • 8-10 ears of corn
  • 2-3 strips of bacon, chopped
  • 1 Tbls butter ( unsalted)
  • 1 med yellow onion, chopped fine
  • 2 garlic cloves, minced
  • 3 Tbls all purpose flour
  • 3 Cups chicken stock
  • 2 Med red potatoes, diced * bigger chunks*
  • 1 small red bell pepper chopped
  • 1 bay leaf
  • 1 tsp fresh thyme
  • 2 cups whole milk
  • 1 cup heavy cream
  • fresh black pepper and salt to taste


1. Remove corn from 4 corn cobs and remaining corn grate the corn kernels to make a kernel pulp. You should have about 2 cups of pulp. Set aside

2. saute bacon is a heavy saucepan over med heat, until browned and crisp

3. Reduce heat to low adding butter and onions. Cover and cook until soft about 10-12 minutes. then remove bacon/onion mixture

4.Add garlic and cook until fragrant, about 1 minute. Then sprinkle flour and stir about 2 minutes. Then slowly whisk broth. Then add Potatoes, bell pepper, thyme, bayleaf, grated corn pulp, milk and bacon/onion mixture. allow to simmer 8-10 minutes until potatoes are soft.

5. Add corn and cream and season with salt and pepper, cook an additional 5 minutes and serve!

Enjoy!! xoxo.

Recipe Source: A feast for the eyes