One of my favorite things to make is grilled cheese sandwiches with tomato soup on the side. This tradition started for me at a very young age. I have memories from when I was a little girl, and I would have a sick day home from school, and my mom would always make a grilled cheese sandwich with tomato soup for lunch. We would always sit down on the couch and watch a movie while we ate, then it was off to bed for me, because after all I was home sick.
This is a tradition I hope to some day pass down to my kids. It’s such a cozy warm tradition. And it’s not just a tradition for sick days. It can easily be a tradition for cold days where the weather is yucky or if you’re snowed in.
Now I titled this “My Grownup Grilled Cheese and Tomato Soup” because I put a little spin on it. To the grilled cheese I added bacon and to the tomato soup I added lots of savory spices (which young kids don’t usually have a pallet for). But, what I love about this is even though it has a twist, it still gives the same comforting feeling, just like it always did.
Here’s how to make it:
Grownup Grilled Cheese
- Two slices of bread (here I used buttermilk, but you use what you prefer)
- 4 slices Sharp Cheddar Cheese (sliced thinly)
- 2 slices of cooked bacon (cut into halves so that you’ll have 4 short pieces total)
- Lay out the two slices of bread
- Place 2 cheese slices on each slice of bread
- Place the 4 slices of bacon in a row on top of the cheese, on one slice of bread
- Join halves together (there should be the layering from top to bottom: bread, cheese, bacon, cheese, then bread)
- Spread butter on outside of both top and bottom slice of bread
- Place in hot pan over medium heat
- Cook until golden brown color and cheese is melted
- Serve with tomato soup and enjoy!
Grownup Tomato Soup
- 1 can tomato soup
- 1 cup of milk
- 1/2 tsp Savory seasoning mix
- 1/2 tsp dried basil
- 1/2 tsp thyme
- 1/8 tsp onion powder
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/4 tsp garlic powder
- Place all ingredients into a medium sized saucepan.
- Bring to a boil, reduce to simmer and simmer until everything is mixed together
- Place in bowl, serve and enjoy.
I hope this pair of recipes finds you and your family healthy, but just wanting a little comfort.
With the season of Spring just around the corner I’ve become obsessed with making smoothies and smoothie bowls. They are a great source of vitamins and nutrients that your body needs. It’s also an easy way for someone (like me) who doesn’t like the textures of some fruits and vegetables to get their fair helping.
Here’s what I did for my easy and delicious Acai bowl.
What you’ll need:
- Orange juice (or any fruit juice you like)
- 1 Acai Packet (I get mine from Costco in the freezer section)
- Coconut Shreds
- Follow the directions on the back of the Acai packet. (you can also add any fruit you want mixed in for more fruity flavor)
- Once you blend the acai mixture to the consistency you prefer, scoop into a bowl
- Arrange cut up fruit around edges of the bowl to create a colorful breakfast packed with vitamins and nutrients
- Eat and enjoy!
*If you feel so inclined you can also use the Acai packet and all the fruit to make a delicious smoothie. With great versatile ingredients, you can’t go wrong!
Now here is a recipe that’s sure to make you feel all warm and fuzzy inside. And what’s better on a cold cloudy day than a warm Apple Crisp?
Here is the recipe to a sweet dish that’s sure to warm you up!
Quick Apple Crisp.
Here’s what you’ll need:
- 4 large apples (pealed, cored and cut in to slices.)
- 1 cup flour
- 1 cup sugar
- 3/4 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 ts nutmeg
- 1/8 tsp ground cloves
- 1 egg
- 1/4 cup of cup butter
- 1/2 cup water
- Preheat oven to 350 degrees
- Grease deep dish baking pan with butter
- Layer apple slices in baking dish
- In separate bowl mix together flour, sugar, baking powder, cinnamon, nutmeg, cloves and ginger
- Add in one egg to flour mixture and mix until a crumbly consistency
- Cover apples with flour mixture
- Drizzle with the water
- Dot with butter
- Place in oven and bake for 30-40 mins
- Serve in bowl with a scoop of vanilla ice cream and enjoy!
Hopefully the next time it’s cloudy and cold you’ll make this dish for you or your family to enjoy. It sure is a keeper!
Here in Northern California, when it’s a rainy day, it calls for a Slow Cooker Chicken Chili with some yummy cornbread on the side.
This recipe is one I like to make because it’s a lighter version of a chili and it uses some of the typical canned foods and spices that you already have on hand. (I’ll admit that I did throw a few curve balls in there but if you refer back to my post on the seasoning packets I always have on hand, it’s not too far fetched.)
Here’s what you’ll need:
- 4 medium sized chicken breasts
- 1 can Chili beans
- 1 can Kidney beans
- 1 can Petite Diced Tomatoes
- 1 can Rotel Fire Roasted Diced Tomatoes and Green Chilies
- 1 can Pinto beans
- 1 can Chicken broth
- 1 can Super Sweet corn kernels
- 1/2 cup of cream cheese
- 1 tbsp Grillmates mojito lime marinade seasoning. (I didn’t have any fresh limes on hand so I improvised with this)
- 1 pkt chili seasoning
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Chili powder
- salt and pepper to taste
*When adding all canned foods add in juice as well. This will add so much more flavor.
- Dump all ingredients in slow cooker.
- Cook on high for 4-5 hours
- Remove chicken, shred in a separate bowl, and place back into slow cooker.
- Cook another 10-20 mins
- Serve in bowl, Enjoy!
- Garnish with sour cream, avocados, lime or cilantro.
Yesterday we had some friends over and I whipped up this Citrus Sangria. Now I’ll be honest I eyeballed this whole recipe, but this is roughly what I used measurement-wise.
- 2L Pitcher
- 1/3 of a 1L bottle of 7up
- 2 Lemons (sliced)
- 1 Lime (sliced)
- 1 Large Grapefruit (cut into quarters)- you could just use a bottle of grapefruit juice but I had actual grapefruits on hand so I used fresh squeezed juice.
- 1/2 a can of Pineapple chunks (with juice)
- 2 tbsp Grenadine
- About 2 cups of Ice (more or less depending on your preferences)
- In a 2L pitcher, dump in the ice
- Pour in the 7up, pineapple chunks (with juice), and the grenadine.
- Give that a stir, then add the lemon and lime slices.
- Next, squeeze in juice from each quarter of grapefruit (or pour in about 3/4 cup of grapefruit juice)
- Stir, pour into serving glass and enjoy!
*Garnish with a slice of lemon or lime.
Looking for a good recipe to make for your family on a week night or even to make for you and your special someone for date night? Well here’s a quick fool proof recipe for you!
Here’s what you’ll need.
- 1/4 cup Basil Pesto
- 1 pound Boneless chicken thighs
- 1 pound Asparagus
- 1 cup Cherry Tomatoes
- 2 tbsp Olive Oil
Next, in preparation you’ll need to:
- Trim ends of asparagus and if larger in size, cut them in half.
- Slice chicken thighs into strips
- Halve all tomatoes
Final cooking Directions:
- Over Medium heat, add the olive oil and sliced up chicken thighs to a large skillet.
- Season generously with salt and add in the asparagus and pesto. Cook about 5-10 minutes.
- Add tomatoes to chicken, asparagus and pesto mixture. Cook another 5-10 minutes. (if you want to make sure your asparagus is on the softer side, cover with lid during the 5-10 minutes)
- Serve on plate and enjoy.
Over the past few weeks I’ve been getting asked to do a lot of one-pan meals, Keto friendly meals, and quick & easy chicken meals. Well, I think this one hit the nail on the head by being all 3! And it’s a tasty one also so everyone can enjoy.
I’d decided that for 2018 I would try to find and develop recipes, with wholesome ingredients, to take the place of take-out food for our family.
So here is my first of many AT-Home recipes:
- 4 raw chicken thighs (boneless and skinless)
- 2 tbsp canola oil
- 1/3 cup of cashews
- 1 medium bell pepper
- 1/2 tsp ground ginger (I used Fresh ginger)
- 1 tbsp rice wine vinegar
- 1 1/2 tbsp soy sauce
- 1/2 tbsp chili garlic sauce
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 tbsp green onion
- 1 medium white onion
- salt and pepper to taste
- In a large pan, over low heat, toast Cashews until they turn lightly brown and become fragrant. (remove and set aside)
- Dice up chicken thighs, onion and bell pepper into 1 inch chunks.
- Turn up the heat on the stove to medium high heat, and add the chicken. Let that cook until chicken is no longer pink in color. (5 or so minutes)
- When the chicken is no longer pink, add the onions, pepper, garlic, garlic sauce, ginger and salt & pepper. Allow to cook for 2-3 minutes
- Add remaining ingredients (Soy Sauce, rice wine vinegar and cashews) and cook until all the liquid in the pan is completely gone.
- Serve with drizzled sesame oil and sesame seeds on top. Enjoy!