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All Posts By:

Denise Klotz

asian recipes/ dinner recipes

Sweet and Spicy Asian Noodles

These Sweet and Spicy Noodles are a Thai inspired fast, easy weeknight dinner that can be ready and on the table in just 20 minutes!It’s the best quick noodle bowl.

Sweet and Spicy Asian Noodles

How about a dinner that is super easy, super quick AND will leave you wanting to lick the pan clean? You’ve got to try these Sweet & Spicy Asian Noodles! I love any dinner that incorporates veggies and still has the kids gobbling it up! This is so versatile, you can just add so many different veggies that you either A. know your family will love or B. that you want to get them to eat so you add them to this super amazing sauce.

I’m not usually much into noodles, but I really loved this meal. I think the sauce won me over plus I packed it full of zucchini which I happen to love.

Sweet and Spicy Asian Noodles

Sweet and Spicy Asian Noodles

I also love things like this that have the competing flavors that offset each other so well. If this was just spicy or just sweet there’s not way it would work (isn’t there a commercial about that?). Anyway, I just love the pineapple juice/Sriracha combo. I’m going to be putting this idea to work on some other dishes as well.

The longest part of this recipe is waiting for the water to boil to cook the noodles. Then it’s just heating some oil in a pan, tossing in your sauce to give the garlic a quick cook, and then adding your cooked noodles and then the cilantro, peanuts, green onions, and carrots. You could also add a protein like chicken or shrimp!

Sweet and Spicy Asian Noodles

 

I usually gauge how good a meal is by how long the leftovers last. When my husband said they don’t last past breakfast the next day, I knew they were really freakin’ good. These are right up there with our 15 minute Garlic Fried Noodles and now that I know my family has a deep love for Sriracha like her parents, we’ll definitely be making these noodles on the regular. I’m sure it’ll be on my list this week as I get back home and back into the regular routine!

Sweet and Spicy Noodles

These Sweet and Spicy Noodles are a Thai inspired fast, easy weeknight dinner that can be ready and on the table in just 20 minutes!It’s the best quick noodle bowl.
Cook Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine Asian
Servings 4 servings

Ingredients
  

  • 16 oz linguine rice noodles or regular pasta
  • 3 tablespoons hoisin
  • 3 tablespoons soy sauce
  • 2 teaspoons chili garlic sauce
  • 4 tablespoons honey
  • 1/8 - 1/4 teaspoon red pepper flakes to taste
  • 2 cups shredded carrots approximately 2 large
  • 2 cloves garlic minced
  • 2 tablespoons green onion chopped
  • 1/4 cup sesame oil
  • 1/2 cup fresh cilantro chopped
  • 1 cup roasted salted peanuts
  • Sriracha to taste

Instructions
 

  • Bring a large pot of water to a boil and cook noodles until al dente, approximately 6 minutes.
  • Meanwhile, prep your veggies / garnishes. In a small bowl mix soy sauce, hoisin, honey, chili garlic paste, garlic, and red pepper flakes.
  • A couple of minutes before the noodles are done, in a large saute pan, heat sesame oil over medium heat and add sauce and stir, cooking garlic.
  • When noodles are done, drain and add immediately to pan with sauce and stir until the noodles are well coated.
  • Top with carrots, peanuts, cilantro, green onion, and Sriracha. Mix and serve!
Keyword noodles, sweet and spicy asian noodles
asian recipes/ dinner recipes

Steamed Dumplings Recipe

Delicious Chinese dumplings steamed at home. Just like you would find at dim sum!

Steamed Dumplings Recipe

Steamed Dumplings – The tastiest morsels of pork and shrimp steamed in a bamboo steamer. Learn how to make the best Chinese dumplings just like Chinatown!

PERFECT STEAMED DUMPLINGS

There is no secret that I love not only steamed dumplings, but all kinds of dumplings—such as potstickers, pork and leeks dumplings, pan-fried dumplings, or xiao long bao.

Steamed Dumplings Recipe

HOW TO MAKE STEAMED DUMPLINGS

Making dumplings is really not so hard and you can get all the ingredients from regular stores: dumpling wrappers, ground pork, etc.

To me, the slightly difficult part is the folding or pleating of dumplings, an easy skill that just requires some practices and training.

Steamed Dumplings Recipe

 

If you are new to making homemade dumplings, you can just fold the dumplings into half moon shape. Soon enough, you will become more comfortable with the folding.

Don’t forget, practice makes perfect for folding these dumplings.

THE BEST FILLING FOR STEAMED DUMPLINGS

I love my dumplings filled with ground pork and some shrimp. If you don’t eat shrimp, you can always make the dumplings with ground pork only.

Steamed Dumplings Recipe

Most Chinese dumplings are made with pork only, but since I love shrimp, I added some shrimp. However, not everyone eats shrimp dumplings so feel free to add the protein of your choice!

HOW TO TELL WHEN DUMPLINGS ARE FINISHED?

If you need a way to test if your dumplings are done, run a toothpick through one. If it comes out clean, your healthy dumplings are ready to be eaten!

Steamed Dumplings Recipe

Do try out my Asian dumpling recipe. These dumplings make a great and refreshing lunch or afternoon snack, especially with Chinese tea. Enjoy!

Steamed Dumplings Recipe

STEAMED DUMPLINGS RECIPE

Delicious Chinese dumplings steamed at home. Just like you would find at dim sum!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dinner
Cuisine Asian
Servings 6 people
Calories 332 kcal

Ingredients
  

  • 8-10 medium-sized shrimp peeled, deveined, and cut into small pieces
  • 1/2 pound ground pork
  • 1 stalk scallion finely chopped
  • 1 teaspoon Shaoxing wine or sherry (optional)
  • 3 dashes white pepper
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon salt
  • 1 inch ginger peeled and grated
  • 1/4 teaspoon sesame oil
  • 1 pack pot sticker/ dumpling wrappers

Instructions
 

  • Combine the ground pork, shrimp, chopped scallions, ginger, and all the seasonings together. Mix well and set aside.
  • To make dumplings, place a small spoonful of the filling in the center of a wrapper. Dab a little water with your finger and circle around the edge of the skin, and then fold and pleat the dumpling accordingly. Repeat the same for the rest. (Please refer to this video to learn how to fold/pleat dumplings.
  • Arrange the dumplings in a bamboo steamer (lined with parchment paper at the bottom) and steam for 8-10 minutes. Serve immediately with black vinegar dipping sauce.
Keyword steamed dumplings
breakfast recipes/ easy recipes/ salad recipe

Perfect Rainbow Fruit Salad

My rainbow fruit salad is a cool and refreshing dessert to indulge in, and a sweet and juicy side to serve with any meal. It’s an incredibly refreshing, must have side dish that’s made with beautiful blend of delicious fruits and a simple dressing to compliment it. This is always sure to be a crowd favorite!

Perfect Rainbow Fruit Salad

Rainbow Fruit Salad, Nature’s Beautiful Dessert

Gorgeous and juicy fresh fruit with all of its amazing colors, various textures, and distinctly nuanced flavors, is available to us in sweet abundance during these warmer seasons.

Fruit possesses an aroma that intoxicates and beckons from whatever little bowl it sits in, or whatever chilled drawer in the fridge it’s housed in, perfectly satisfying that craving for something sweet-yet-healthy like nothing else quite can.

Perfect Rainbow Fruit Salad

Preparing a cool and delicious rainbow fruit salad tossed with a sweet, citrus dressing is one of my favorite things to do during the sunnier months.

This simple, fruity side dish brings more color to any meal, and packs a natural source of sweet energy that refreshes with each bite. It’s truly nature’s beautiful dessert!

How to Make Rainbow Fruit Salad with Citrus-Honey Dressing

I call my fruit salad recipe a “rainbow” fruit salad because I love to fill it with all sorts of fruit. I use fresh pineapple, peach, mango, nectarine, strawberries and nectarines—this makes for a super colorful and tangy mix!

Perfect Rainbow Fruit Salad

As if the delicious fruit wasn’t enough, I like to make my fruit salad just a little extra special and flavorful by preparing a refreshing citrus-honey dressing to toss the freshly-cut fruit with.

Perfect Rainbow Fruit Salad

To make this sweet and flavorful fruit salad dressing, I combine tangy, aromatic citrus juice with a kiss of honey and a whisper of citrus zest. It’s really that simple, yet it takes this fruity side over the top and makes it completely irresistible!

 

Rainbow Fruit Salad

This refreshing rainbow fruit salad tossed with beautiful blend of delicious fruits and a simple dressing to compliment it. This is always sure to be a crowd favorite!
Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine American
Servings 6
Calories 178 kcal

Ingredients
  

Rainbow Fruit Salad Ingredients:

  • 1 mango peeled and cut into small cubes
  • 1 small fresh pineapple or 1/2 large one, cored and cut into small wedges/pieces
  • 1/2 pound strawberries hulled and quartered
  • 1 peach sliced and cut into smaller pieces
  • 1 medium-size package about 11 ounces fresh blueberries
  • 1 nectarine sliced and cut into smaller pieces
  • 1 tablespoon finely chopped or julienned fresh mint leaves

Citrus-Honey Dressing Ingredients:

  • 1 teaspoon orange zest
  • 1/2 tablespoon fresh lime juice
  • 2 tablespoons fresh-squeezed orange juice
  • 1 teaspoon lime zest
  • 2 tablespoons honey

Instructions
 

  • Add all the cut fruit to a large bowl, and if not cold already, chill for about 30 minutes.
  • Prepare the citrus-honey dressing by adding all of the ingredients to a small bowl and whisking them together until well-combined; use immediately, or keep covered and refrigerated until ready to use. (Best used as soon as possible after being prepared for best flavor.)
  • To assemble the fruit salad, pour the dressing over the fruit, and sprinkle in the julienned/chopped mint; toss everything together, and serve immediately. (If making slightly ahead, you can just keep the cut fruit in a bowl in the fridge, and when ready to serve, toss with the citrus-honey dressing and the mint, and serve.)

Notes

Fruit that’s ripe but not mushy: Be sure to choose fruit that is ripe and has a slight “give”, but is not mushy. If it’s overly ripe, it will be hard to cut and will lose it’s shape and texture.
Dress just before serving: While you can certainly cut up your fruit a day or so ahead of time, and keep it in a covered container, don’t drizzle the dressing over until just before you’re ready to serve it. And it’s best to keep the dressing cold in the fridge, if making ahead.
Chop and add the mint at the last minute: Mint tends to discolor and turn a bit black once it’s chopped, so wait until you’re ready to serve before chopping and adding to the salad.
Keyword fruit salad
casserole recipe/ easy recipes

Easy Chicken Divan Casserole

A classic Chicken Divan Casserole with broccoli, chicken, cheese and a crunchy topping. This classic, creamy dish has been loved for decades for both its ease of preparation and rich flavor.

Easy Chicken Divan Casserole

Chicken Casserole is one of my family’s favorite dishes, they love the cheese, and I love the protein and greens – so we all win! It’s so very easy to make, even without my suggested shortcuts!

This recipe is a classic with one of my favorite flavor combos… chicken, broccoli and cheddar cheese. It is definitely no surprise that this Chicken Divan recipe has been enjoyed by so many families for decades!

Why is this called Chicken Divan?

The original Chicken Divan recipe was named after the restaurant it was created in – the Divan Parisienne Restaurant in New York City.

Easy Chicken Divan Casserole

How to make Broccoli Chicken Divan

If you are starting out with precooked chicken, skip that step!

Easy Chicken Divan Casserole

  • Begin by dicing up the chicken into small, bite-sized pieces,
  • Cut your fresh broccoli into florets. Florets are just the green top part of the broccoli, cut into small pieces, with
  • the majority of the stalk removed.
  • In a small bowl, combine the breadcrumbs and melted butter.
  • In a medium bowl combine the soup and milk.
  • In a large skillet, heat some olive oil and cook the chicken until golden brown and cooked through.
  • Add the chicken and broccoli to the baking dish.
  • Pour over the soup/milk mixture.
  • Top with cheddar cheese.
  • Add the bread crumb mixture, and bake for 20 minutes at 450 degrees F.
  • Season with salt and black pepper, if needed.
  • Remove from the oven and allow to cool for 5 minutes.

Easy Chicken Divan Casserole

If you don’t eat the whole casserole (which we usually do around here, it’s SO good), it reheats perfectly. Simply place the Chicken Divan in the microwave, or reheat it in the oven or on the stovetop. Before reheating, I usually add a splash of milk to keep it nice and creamy.

Easy Chicken Divan Casserole

Chicken Divan Casserole

A classic Chicken Divan Casserole with broccoli, chicken, cheese and a crunchy topping. This classic, creamy dish has been loved for decades for both its ease of preparation and rich flavor.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 6
Calories 235 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 4 cups uncooked broccoli
  • 1/2 cup milk
  • 1 can Condensed Cream of Chicken Soup
  • 3 Tbs butter melted
  • ¼ cup dry bread crumbs
  • 1/2 cup shredded Cheddar cheese

Instructions
 

  • Preheat the oven to 450 degrees F.
  • Dice the chicken. Combine the soup and milk in a medium bowl, and the breadcrumbs and butter in a small bowl.
  • COOK THE CHICKEN
  • Heat olive oil in a skillet over medium-high heat and cook until until golden brown and cooked through.
  • Add the chicken and broccoli to an 8×8 baking dish, and pour the soup/milk mixture over the top.
  • Sprinkle with the cheddar cheese and pour over the breadcrumbs/butter mixture.
  • Bake at 450 degrees F for 20 minutes, or until hot and bubbly.

Notes

SUBSTITUTIONS:
You can use any kind of condensed soup – I recommend Cream of Mushroom, Cream of Celery or just plain Cheddar Soup. You can make your own Cream of Chicken Soup too!
SHORTCUTS:
Want to take a shortcut or 2? Use precooked rotisserie chicken or buy fully cooked chicken from the grocery store. Buy broccoli that is already cut into florets, or use frozen broccoli.
Keyword casserole, chicken divan
appetizer recipe/ easy recipes

Blackened Shrimp Avocado Cucumber Bites

This is such an easy shrimp appetizer recipe but it is mouthwatering good and special occasion worthy. Light and tasty blackened creole seasoned shrimp on crisp and juicy cucumber slices with cool and creamy avocado and flavour packed remoulade sauce! It will be the talk of your next party!

Blackened Shrimp Avocado Cucumber Bites

The flavor profile of these shrimp appetizers are similar to our shrimp avocado salad (one of our most popular shrimp recipes!), so if you enjoyed that, you will go crazy for these shrimp cucumber bites!

The Big Game is quickly approaching and I have been pulling together some recipes for my game day party menu and these blackened shrimp avocado cucumber bites are high on my list! Not only are they super tasty but they are also nice, light and healthy and they only take a few minutes to make!

Blackened Shrimp Avocado Cucumber Bites

 

You simply “blacken” the shrimp by seasoning them with creole seasoning and searing them in a cast iron pan over high heat so that they cook in no time, getting a nice light blackened sear on the edges while still being succulent on the inside! The spicy shrimp is then served on top of crispy and cool cucumber slices along with a creamy avocado sauce that is the perfect combo of flavours, textures and temperature!

Blackened Shrimp Avocado Cucumber Bites

The homemade cajun spice sears on to the shrimp giving it an amazing spicy kick. If you prefer a milder appetizer, you can easily cut the paprika and cayenne in half.

Blackened Shrimp Avocado Cucumber Bites

I like to serve these shrimp in a tasty remoulade sauce to kick things up a bit more, but it’s completely optional. Whether you are serving these blackened shrimp avocado cucumber bites at your football playoff party, for some other sports event or for entertaining guests or even (I’ll admit it) as a light meal, they are sure to please!

Blackened Shrimp Avocado Cucumber Bites

Blackened Shrimp Avocado Cucumber Bites

This is such an easy shrimp appetizer recipe but it is mouthwatering good and special occasion worthy. Light and tasty blackened creole seasoned shrimp on crisp and juicy cucumber slices with cool and creamy avocado and flavour packed remoulade sauce! It will be the talk of your next party!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer
Servings 8
Calories 155 kcal

Ingredients
  

For the shrimp and cucumber bites:

  • 1 pound shrimp peeled and deviened
  • 1 tablespoon creole seasoning
  • 1 cucumber sliced
  • 1 tablespoon oil
  • 1/4 cup remoulade sauce optional

For the avocado sauce:

  • 1 avocado mashed
  • 1 tablespoon lemon juice
  • 2 tablespoons cilantro and/or parsley chopped
  • 1 green onion thinly sliced or chopped
  • salt and cayenne to taste

Instructions
 

For the shrimp and cucumber bites:

  • Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.
  • Assemble the bites with cucumber slices, topped with avocado sauce, shrimp and remoulade sauce.

For the avocado sauce:

  • Mix everything and enjoy!

Notes

Option: Use your favourite guacamole instead of this avocado sauce.
Keyword shrimp avocado cucumber bites
keto recipes

Keto Garlic Butter Shrimp with Asparagus

This Keto Garlic Butter Shrimp served with a side of sautéed asparagus, makes a fabulous appetizer, light lunch, or low carb dinner, you choose is ready in less than 20 minutes and has just 5 simple ingredients!!!

Keto Garlic Butter Shrimp with Asparagus

WHAT YOU’LL NEED:

 

  • shrimp
  • asparagus tips (or cut the thick ends off of regular asparagus)
  • lemons
  • butter
  • olive oil
  • That’s it, well plus a little salt and pepper. Maybe even some red chili flakes if you like a bit of spice.

Keto Garlic Butter Shrimp with Asparagus

It’s just as perfect for busy weeknights as it is for a romantic date night. This recipe has really become a staple menu item for Lauren and me lately, we’ve had it at least twice this week already… don’t judge.

When I began work on this recipe, It was supposed to be shrimp scampi over miracle/konjac noodles. Instead, I opted to add asparagus instead and bump up the nutritional value of this meal. After a little research on shrimp scampi (I’m about to nerd out a little bit), I found out that shrimp scampi is somewhat of a misnomer. Scampi actually refers to an entirely different species of sea creature, and although it’s appearance is similar to that of shrimp it is actually a lobster, a Norway Lobster to be exact.

Keto Garlic Butter Shrimp with Asparagus

Anyway, this recipe really is a delicious and equally nutritious dinner option plus you can have leftovers for lunch the next day. These are leftover you’ll actually be excited to finish off. Unlike that one recipe you made 3 weeks ago, you know the one. The one that keeps getting pushed back further and further in the abyss of the fridge.

I’ve added four cloves of garlic, which is a pretty generous amount (this is garlic butter shrimp after all!) but if you want to decrease it a little that’s fine too.

Keto Garlic Butter Shrimp with Asparagus

I think this is best served hot from the skillet. While you can reheat it, it’s easy to overcook it so just be aware of that.

Keto Garlic Butter Shrimp with Asparagus

Keto Garlic Butter Shrimp with Asparagus

This Keto Garlic Butter Shrimp served with a side of sautéed asparagus, makes a fabulous appetizer, light lunch, or low carb dinner, you choose is ready in less than 20 minutes and has just 5 simple ingredients!!!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 302 kcal

Ingredients
  

  • 1 lb shrimp peeled and deveined
  • 8 ounces asparagus tips
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1/4 cup fresh lemon juice
  • 5 cloves garlic minced
  • Red pepper flakes for garnish optional
  • Salt and pepper to taste

Instructions
 

  • Heat the butter and the olive oil in a 10.5″ or larger cast iron skillet over medium high heat. Once hot add in the garlic and asparagus, cook about 3 minutes.
  • Move the asparagus to the side and add in the shrimp, cook 1-2 minutes per side until cooked through.
  • Add the lemon juice to the skillet and cook another minute or so until most has evaporated.
  • Season to taste and serve
Keyword easy recipe, keto recipe, seafood
appetizer recipe

Baked Spinach Artichoke Wonton Cups

Skip the separate chips and dip and whip up this handheld recipe for hot and fresh Baked Spinach Artichoke Wonton Cups. This crispy, cheesy appetizer is sure to vanish at your next party or potluck and the individual cups make perfect hand-held snacks!

Baked Spinach Artichoke Wonton Cups

I suppose that’s what’s so addicting about this handheld appetizer. It’s a hot, creamy spinach-artichoke dip that needs no dipping. It needs no chip…ping. It needs nothing more than a hand to lift it from plate to mouth. And as my husband and I both proved, this is not a hard task.

Baked Spinach Artichoke Wonton Cups

I’ve actually managed to find a way to take the “work” out of chips and dips. Because these baked wonton cups provide all the required crunch of a chip, while at the same time serving as an edible envelope for a classic hot and creamy dip. It’s a twofer!

Baked Spinach Artichoke Wonton Cups

As a fun bonus, you could 100% use leftover spinach dip to make these tasty appetizer cups! Hellooooo leftover remix!

Baked Spinach Artichoke Wonton Cups

So if efficiency is your name and creamy-crispy snacks are your game, then allow me to introduce you to your new appetizer all-star that packs a whole lot-o-flavor into every bite. Baked Spinach Artichoke Wonton Cups: The laziest snack for the smartest snacker!

 

Baked Spinach Artichoke Wonton Cups

Skip the separate chips and dip and whip up this handheld recipe for hot and fresh Baked Spinach Artichoke Wonton Cups. This crispy, cheesy appetizer is sure to vanish at your next party or potluck and the individual cups make perfect hand-held snacks!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer
Cuisine American
Servings 24 servings
Calories 52 kcal

Ingredients
  

  • 9 oz creamed spinach frozen or freshly made
  • 24 chilled wonton wrappers
  • 2 oz softened cream cheese cut into 6-8 cubes
  • 3-6 oz marinated artichoke hearts* approx. 1/4-1/2 cup chopped
  • 1/2 cup grated mozzarella cheese
  • 1/4-1/2 tsp crushed red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 cup freshly grated parmesan cheese
  • 1/8 tsp black pepper
  • spray oil avocado, olive, etc…
  • 1/8 tsp salt or to taste

Instructions
 

  • Pre-heat oven to 365 degrees F.
  • Next grab your creamed spinach and warm using package instructions. Drain your artichokes and chop into small pieces. Combine with spinach.
  • Gently place won-ton squares in a mini-muffin tray spritzed with spray oil. For extra crunch you can also lightly spray the won-ton wrappers themselves with a little oil.
  • Bake for 5 minutes to lightly crisp.
  • Combine creamed spinach with your trio of cheeses and season with garlic powder, red pepper flakes, salt, and pepper.
  • Spoon spinach mixture into lightly baked won-ton cups and bake for an additional 5 minutes or until the cheese is melted and the edges of your won-ton cups are toasty and golden brown with a hot, melty spinach dip center.
  • Dive in while they’re hot!

Notes

* For the artichokes, adjust amount based on preference. I like using 1/2 cup so there’s lots of marinated artichoke in every bite of spinach dip. If. you prefer less or a more mild flavor, try 1/4 cup. Alternatively, these can 100% be made without artichoke hearts if you prefer – add a little extra garlic or some sautéed shallots/onion in their place.
No creamed spinach? No problem! Simply thaw/heat a 9 oz package of frozen chopped spinach and combine it with 4 oz softened cream cheese or a bit extra based on your ideal spinach-to-cheese ratio.
Fresh minced garlic may be used in place of garlic powder if needed. Simply sauté it briefly in a little oil/butter to soften and release the fragrant aromatics of the garlic.
Keyword Spinach Artichoke Wonton
soup recipes

Easy Tomato Soup Recipe

This easy and comforting tomato soup is so simple to prepare using staple pantry ingredients. To make it, you just need one can of tomatoes, a handful of pantry staples, and less than half an hour.

Easy Tomato Soup Recipe

Guys, this is some really good Tomato Soup.

It’s sharp and tangy with just enough cream to take the edge off and add a really satisfying richness. It tastes like something whipped up in a charming bistro kitchen, but is so, so easy to make in yours.

Easy Tomato Soup Recipe

You just need one can of tomatoes (crushed, cubed or whole all work fine), a few pantry staples, an immersion or countertop blender, and you’re 25-ish minutes away from some marvelous soup.

I ate this soup as a meal with toasted French bread yesterday and am planning on having it for dinner tonight with a hearty salad.

Easy Tomato Soup Recipe

Pair it with a grilled cheese sandwich for the ultimate classic comfort food combination.

Easy Tomato Soup Recipe Notes

  • I always use an immersion blender for this soup, it purees the tomatoes and onions but still leaves you with a bit of texture, which I like. If you prefer a perfectly smooth tomato soup, use a regular high-powered blender.
  • If you don’t have heavy cream at home, you can use a couple tablespoons of sour cream instead.
  • Diced and whole tomatoes require a slightly longer cooking time, please take note of that in the recipe.
  • Have extra heavy cream? Try one of these heavy cream recipes to use up the leftovers.

Easy Tomato Soup Recipe

This recipe calls for just a handful of simple ingredients that you probably already have on hand (so there’s no reason not to make it!). Enjoy!

Easy Tomato Soup Recipe

Easy Tomato Soup Recipe

This easy and comforting tomato soup is so simple to prepare using staple pantry ingredients. To make it, you just need one can of tomatoes, a handful of pantry staples, and less than half an hour.
Prep Time 5 mins
Cook Time 22 mins
Total Time 27 mins
Course Soup
Cuisine American
Servings 2
Calories 239 kcal

Equipment

  • Immersion blender OR
  • Countertop blender

Ingredients
  

  • 1 14- ounce can tomatoes whole cubed, or crushed
  • 1/2 cup diced onion
  • 1 tablespoon 14g butter
  • Pinch of red pepper flakes optional
  • Salt and pepper
  • 2 cloves garlic minced
  • 3 tablespoons heavy cream
  • 3/4 cup chicken broth or water

Instructions
 

  • In a medium saucepan, melt butter over medium heat. Add onions and cook until softened, 5 to 7 minutes.
  • Add garlic and red pepper and cook for 30 seconds.
  • Add tomatoes. If using whole tomatoes, crush with a spoon and simmer for 10 minutes to soften. If using diced tomatoes, simmer for 5 minutes. If using crushed tomatoes, continue to next step.
  • Add broth. Bring to a simmer, and cook for 15 minutes. Remove from heat.
  • If using an immersion blender, blend soup until mostly smooth. You may need to tilt the pot for the blender to work effectively. If using a countertop blender, cool the soup for 10 minutes before transferring it to the blender and blend until smooth or mostly smooth. If soup is too thick, you can blend in a little more broth or water. Return to saucepan.
  • Stir in cream and salt and pepper to taste. Reheat over medium heat if necessary and enjoy!
Keyword Creamy Tomato Soup, Tomato Soup
dinner recipes

Amazing Honey Sriracha Salmon

Sweet and Spicy Honey Sriracha Salmon. Moist, juicy, and so yummy. Serve with rice and veggies to make it a meal!

Amazing Honey Sriracha Salmon

I absolutely love salmon. Baked, pan-fried, steamed or grilled. It is amazing any way you prepare it. This is one of my favorite ways to prepare salmon. Marinated in a sweet and spicy honey sriracha sauce and cook to perfection. It’s the perfect combination of sweet and spicy and is a super easy way to prepare salmon.

One of our favorite party tricks? Baking a big piece of salmon and letting our guests serve themselves. That’s why we’ve got baked garlic-butter salmon on heavy rotation. This honey-Sriracha variety does particularly well after a couple minutes under the broiler. Keep a close eye on it, and pull it as soon as the top layer of sauce begins to caramelize to avoid burning or overcooking the fish.

You can either bake of pan fry the salmon (I’ve included instructions for both!)

Amazing Honey Sriracha Salmon

The sauce is just spicy enough with added sweetness from the honey. If you want it a bit spicier go ahead and add some more Sriracha or red pepper flakes. You can cool it down by adding more honey or soy sauce.

I like to double the sauce. I use half for the marinade and reserve the other half for brushing on top after the salmon has finished baking. It’s also amazing to pour the extra sauce over rice.

For the pan fry method:

Amazing Honey Sriracha Salmon
Add olive oil to a large skillet. When the pan is hot add in salmon skin side down. Cook for about 4-5 minutes on each side. The salmon should start to turn opaque. Take off of the heat. When the salmon is cool enough to handle peel off the skin. Serve immediately with a sprinkle of green onions and sesame seeds for garnish.

For the oven method:

Preheat oven to 425 degrees. Spray a baking pan with cooking spray or layer with parchment paper. Place in the oven and cook for about 15 minutes or until the salmon is cooked through. Make sure not to overcook the salmon. When the salmon is cool enough to handle peel off the skin. Serve immediately with a sprinkle of green onions and sesame seeds for garnish.

Amazing Honey Sriracha Salmon

What to serve with this Honey Sriracha Salmon

  • White or brown rice. For a low carb option try cauliflower rice.
  • Steamed vegetables
  • Chow mein noodles
  • Lo mein
  • Vegetable Fried Rice

Amazing Honey Sriracha Salmon

Sweet and Spicy Honey Sriracha Salmon. Moist, juicy, and so yummy. Serve with rice and veggies to make it a meal!
Prep Time 1 hr 10 mins
Cook Time 15 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine American
Servings 4
Calories 297 kcal

Ingredients
  

  • 4 salmon filets skin on
  • 3 tablespoons low sodium soy sauce
  • 1 garlic clove minced
  • 2 tablespoons sriracha
  • 2 tablespoons honey
  • 1/2 tablespoon olive oil for pan fry method
  • 3 tablespoons water

Instructions
 

  • In a large ziplock bag add garlic, soy sauce, honey, sriracha and water. Close and shake to combine.
  • Add in the salmon and place in the refrigerator. Let sit for an hour.
  • Take salmon out of the marinade and discard the marinade.
  • Cook salmon following either the oven method or pan fried method below.

Oven Method

  • Preheat oven to 425 degrees.
  • Spray a baking pan with cooking spray or layer with parchment paper.
  • Place salmon on the prepared pan.
  • Place in the oven and cook for about 15 minutes or until the salmon is cooked through. Make sure not to overcook the salmon.
  • When the salmon is cool enough to handle peel off the skin.
  • Serve immediately with a sprinkle of green onions and sesame seeds for garnish.

Pan Fry Method

  • Add olive oil to a large skillet.
  • When the pan is hot add in salmon skin side down. Cook for about 4-5 minutes on each side. The salmon should start to turn opaque.
  • Take off of the heat. When the salmon is cool enough to handle peel off the skin.
  • Serve immediately with a sprinkle of green onions and sesame seeds for garnish.
Keyword easy weeknight dinner, Honey Sriracha Salmon, salmon, sweet and spicy
breakfast recipes

Broccoli and Cheddar Twice-Baked Potatoes

An easy and delicious recipe for Broccoli and Cheddar Twice-Baked Potatoes!Next time you’re craving comfort food, try these Broccoli Cheese Loaded Twice Baked Potatoes. They’re loaded up with shredded cheese and broccoli!Such a delicious and simple side-dish!

Broccoli and Cheddar Twice-Baked Potatoes

Broccoli Cheddar Twice Baked Potato Recipe

You can try to resist the temptation of comfort food this time of year… or, you can be like me, and just lean on into it. I vote lean. These broccoli and cheddar twice-baked potatoes are just waiting for your embrace. Aside from making you drool, these babies are sure to satisfy any cheesy/carby/cozy food cravings.

Broccoli and Cheddar Twice-Baked Potatoes

These twice-baked potatoes are:

  • Creamy
  • Crispy
  • Cheesy
  • Comforting
  • And so convenient

Each little potato boat is loaded with silky smooth mashed potatoes, broccoli (for our veggie fix!), and tons of cheesy goodness. These are the best!

What is a Twice-Baked Potato?

Twice-baked potatoes, much like biscotti, require two – almost back to back – baking sessions. Thus, they are “twice-baked”. The first baking session is to soften the potatoes; you’ll need their centers to be soft enough to be easily scooped out.

Broccoli and Cheddar Twice-Baked Potatoes

P.S. This is where things get really delicious. First you mash the scooped out potato with butter…
then you add in Greek yogurt, milk, cheese, broccoli, and spices. ↓ Mmmm!

The second baking session is to warm the newly stuffed potatoes, crisp up their skins, and melt the magical cheese piled on top.

Broccoli and Cheddar Twice-Baked Potatoes

P.S. I kept these vegetarian, but if you feel inclined to get meaty, go ahead and toss some bacon bits on top of these bad boys. I won’t judge.

This recipe makes 8 twice-baked potatoes, which is a TON of potato if you’re a smaller household. That said, if you’re serving a crowd or have a wonderfully large family, this recipe can easily be doubled to suit your needs.

Twice-baked potatoes are totally make-ahead friendly!

An easy and delicious recipe for Broccoli and Cheddar Twice-Baked Potatoes! These super easy potatoes are loaded with shredded cheese and broccoli! Such a delicious and simple side-dish! I really, really hope you make these! Paired with a light salad, you’ve got yourself a whole meal.

Broccoli and Cheddar Twice-Baked Potatoes

An easy and delicious recipe for Broccoli and Cheddar Twice-Baked Potatoes. They're loaded up with shredded cheese and broccoli! Such a delicious and simple side-dish!
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Servings 8

Ingredients
  

  • 4 medium russet potatoes washed well and dried
  • 3 and 1/2 tablespoons salted butter very soft
  • 1 teaspoon olive oil
  • 1/4 cup buttermilk
  • 1/2 cup non-fat Greek yogurt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon chives
  • 1/2 teaspoon dried onion flakes
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried dill weed
  • 2 cups cheddar cheese shredded, divided
  • 1 and 1/2 cups cooked broccoli chopped, divided

Instructions
 

  • Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
  • Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
  • Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

Notes

You may use sour cream in place of the Greek yogurt. You may use almost any other cheese in place of the cheddar.
Keyword baked potatoes, Broccoli and Cheddar Twice-Baked Potatoes, cheddar