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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Shrimp ? Stuffed Avocados

Shrimp Stuffed Avocado Boats

You can’t go wrong when you combine deliciously ripe avocados and shrimp! Shrimp stuffed avocados are the best and only take a few minutes to prepare! They make a perfect appetizer for warm dinner nights with friends and family or as a complete lunch.

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Shrimp Stuffed Avocados
You can't go wrong when you combine deliciously ripe avocados and shrimp! Shrimp stuffed avocados are the best and only take a few minutes to prepare! They make a perfect appetizer for warm dinner nights with friends and family or as a complete lunch.
Shrimp Stuffed Avocado Boats
Prep Time 5 Minutes
Servings
People
Ingredients
Prep Time 5 Minutes
Servings
People
Ingredients
Shrimp Stuffed Avocado Boats
Instructions
  1. Halve your avocado and remove the pit. Scoop whole from skin and chop avocado into small pieces.
  2. Gently fold the shrimp into Marie’s Thousand Island Dressing.
  3. Fill avocado shells which shrimp mixture and sprinkle seasonings to taste on top.
Recipe Notes

You can serve the shrimp and avocado mixture on tostadas or lettuce or just eat as is.

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Warm Corn, Bacon, Tomato & Avocado Summer Salad

You can take a corn and bacon salad in a number of directions however, at the end of the day this mid- to late summer dish is a win win and showcases its simple ingredients. It is just plain good.

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Warm Corn, Bacon, Tomato & Avocado Summer Salad
Prep Time 35 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Prep Time 35 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Instructions
  1. Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just crispy, about 10 minutes, then add corn.
  2. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
  3. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
  4. Garnish with fresh basil, cherry tomatoes, and avocado!
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Slow Cooked 5-Ingredient White Chicken Chili

All you need is 5 ingredients and 15 min for prep! Add all the ingredients to the crock pot, walk-a-way and enjoy later! That’s it super simple, healthy and delicious!

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5-Ingredient White Chicken Chili (Crock-Pot Version)
All you need is 5 ingredients and 15 min for prep! Add all the ingredients to the crock pot, walk-a-way and enjoy later! That’s it super simple, healthy and delicious!
Prep Time 15 Minutes
Cook Time 8 Hours
Servings
People
Ingredients
Optional Garnishes
Prep Time 15 Minutes
Cook Time 8 Hours
Servings
People
Ingredients
Optional Garnishes
Instructions
  1. Set up your crock-pot and add the chicken broth, chicken, beans, salsa verde, cumin; salt, and pepper, and stir until well blended.
  2. Add your whole chicken breasts.
  3. Cook 8 hours on LOW or 4 hours on HIGH.
  4. Shred chicken breasts with a fork, stir and add garnishes before serving.
Recipe Notes

Check out my homemade Roasted Spicy Tomatillo Salsa Verde recipe which I used in making this meal!

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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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Chopped Caprese Salad

Chopped Caprese Salad is the perfect snack, quick lunch, or side dish this Summer! Chopped cherry tomatoes, chopped heirloom tomatoes, fresh mozzarella cheese, basil, and balsamic reduction.

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Chopped Caprese Salad
Prep Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Servings
people
Ingredients
Recipe Notes

Toss all of the ingredients in a large bowl.

Keep refrigerated until ready to serve. Enjoy!

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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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Corn, Avocado, and Tomato Salad

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Corn, Avocado, and Tomato Salad
This Corn, Avocado, and Tomato Salad is a fresh and light summer side dish.
Prep Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Prep Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Instructions
  1. Combine the corn, avocado, tomatoes and remaining ingredients in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors blend.
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Crispy Bacon Pasta Salad

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Crispy Bacon & Grilled Corn Pasta Salad
This is the best summer salad ever!!! And...it has BACON!!!
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Recipe Notes

Heat a large skillet over medium-low heat and add the chopped bacon. Cook until crispy and all the fat is rendered, then remove the bacon with a slotted spoon and place it on a paper towel to drain any excess grease.

DO NOT THROW OUT THE BACON GREASE. Leave it in the pad for the following step.

Add the corn and asparagus to the skillet and turn the heat up to medium. Stir to coat in the bacon grease, then cook until the corn is slightly golden and the asparagus just starts to soften. Stir in the salt, pepper, and garlic and cook for 30 seconds. Transfer the corn and asparagus to a large bowl. Keep the bacon grease in the skillet.

Add the tomatoes and cooked pasta into the bowl with the asparagus and corn. Season the mixture with the salt, pepper, and garlic by tossing well. Drizzle in 2 to 3 tablespoons of the reserved bacon grease, tossing the pasta well to coat. Top with the crispy bacon and toss.

You can serve this hot or cold.

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