Roasted Bacon Potato Leek Soup

This hearty soup is topped with chopped bacon and grated cheese and is simply delicious! 
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Roasted Bacon Potato Leek Soup
Prep Time 35 Minutes
Cook Time 1.5 Hours
Servings
Bowns
Ingredients
Prep Time 35 Minutes
Cook Time 1.5 Hours
Servings
Bowns
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F.
  2. While oven is heating cook one package of bacon until very crispy.
  3. Combine the potatoes, onion, garlic and leeks on a sheet pan in a single layer. Add the olive oil, salt, and pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning half way through the cooking, until very tender.
  4. Remove the pan from the oven and move the roasted vegetables into a soup pot. Stir in the heavy cream and vegetable stock and add 3/4 of the cooked bacon cook over low heat, scraping up any crispy roasted bits sticking to the pan.
  5. Use an immersion blender or in batches, transfer the roasted vegetables to a food processor fitted with the steel blade, aand make a puree. Pour the puree into a large pot or Dutch oven and taste test to check the seasonings.
  6. When ready to serve add the extra crispy chopped bacon and shredded cheese.
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Honey-Garlic Chicken & Summer Garden Stir Fry

This Honey-Garlic Chicken & Summer Garden Stir Fry is such a delicious one pan meal that is not only easy but also ready to eat within 30 minutes + family friendly! This stir fry is filled with veggies and chicken and coated in a delicious and sweet honey garlic sauce.

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Honey Garlic Chicken & Summer Garden Stir Fry
This Honey-Garlic Chicken && Summer Garden Stir Fry is such a delicious one pan meal that is not only easy but also ready to eat within 30 minutes + family friendly! This stir fry is filled with veggies and chicken and coated in a delicious and sweet honey garlic sauce.
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Stir Fry
Sauce
  • 1/4 cup Soy Sauce I prefer the low sodium but any will work
  • 1/4 cup Honey I prefer local honey but any will work
  • 1/2 cup Chicken Broth Chicken stock is fine as well
  • 3 Cloves garlic Minced or chopped
  • 2 tsp Cornstarch (Optional to thicken sauce)
  • 1 Pinch Red Pepper Flakes (Optional if you like it spicier) I leave this out as my family is not as keen to spices as I am.
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Stir Fry
Sauce
  • 1/4 cup Soy Sauce I prefer the low sodium but any will work
  • 1/4 cup Honey I prefer local honey but any will work
  • 1/2 cup Chicken Broth Chicken stock is fine as well
  • 3 Cloves garlic Minced or chopped
  • 2 tsp Cornstarch (Optional to thicken sauce)
  • 1 Pinch Red Pepper Flakes (Optional if you like it spicier) I leave this out as my family is not as keen to spices as I am.
Instructions
  1. Thoroughly cook your chicken until there is no longer pink and yet still tender. I cook mine in my air-fryer for 22 minutes so that it is slightly brown and crispy on the outside yet juicy on the inside. You can also cook this in the same pan as the veggies noted in step 3.
  2. In a large skillet over medium high heat, add the olive oil. Sauté all of your the veggies until tender. Remove from the pan and set aside on a plate.
  3. You can add the chicken to the same pan you cooked the veggies in and cook until tender and no longer pink.
  4. In a small bowl, whisk soy sauce, honey, sesame oil, chicken broth, garlic and cornstarch.
  5. Add the vegetables back to the skillet with the chicken and pour sauce on top.
  6. Simmer until sauce starts to thicken and serve over rice if desired.
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Kielbasa and Cabbage Skillet

This fast one-pan Kielbasa and Cabbage Skillet dish is filling, full of flavor, and so easy for any weeknight dinner!

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Kielbasa and Cabbage Skillet
This fast one-pan Kielbasa and Cabbage Skillet dish is not only filling, but full of flavor, and so easy for any weeknight dinner!
Prep Time 15 Minu
Cook Time 15 Minutes
Servings
People
Ingredients
Prep Time 15 Minu
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa, onion and garlic. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes until browned.
  2. Clean and remove the core of your cabbage. Depending on how you prefer the cabbage either chunky it into 2" pieces or shred it.
  3. In the same pan add the cabbage, salt, and pepper. Stir to combine and cook for about 8-10 minutes, stirring occasionally.
  4. Mix in the vinegar and mustard; add for another 2 minutes. Taste and adjust seasoning, if necessary.
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Roasted Spicy Tomatillo Salsa Verde Recipe

This is by far my favorite salsa, and that’s coming from someone who LOVES salsa. This Roasted Spicy Tomatillo Salsa Verde Recipe is smoky, spicy, sweet, bright, and complex, and good on chips, pork, chicken, and in chicken chili. The fact that it only has five ingredients and can be made in roughly 20 minutes.

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Air Fried Zucchini Rounds

When it comes to the ample selection of summer produce out right now, let’s face it, just about everything is more exciting than zucchini.

But…if cooked right zucchini can be delicious! I love cooking it in my air fryer as it is much healthier than frying it with oils and breading.

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Heirloom Tomato Salad

This is the tomato salad I eat almost every day throughout the summer. I always uses different varieties of tomatoes which makes the salad tastes different each time.

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Heirloom Tomato Salad
Prep Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
For Dressing
Prep Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
For Dressing
Recipe Notes

Take out a mixing bowl and mix all of the ingredients together for the dressing with a wisk and then set aside.

Chop all of your heirloom tomatoes and halve your cherry tomatoes.

Add all of the tomates to the dressing and gently toss. Marinate for 30 minutes then serve.

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