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Tag Archives: Dairy-free

Chilly and Cloudy night = delicious soup

My family and I are huge soup eaters. We particularly enjoy it on the days when it gets really chilly and cloudy. On Wednesday we had another overcast and cold evening, a perfect night for a soup supper.

I made this warm, savory, and hearty Crock Pot Chicken and Wild Rice Soup. It’s a healthy, fast and easy crock pot recipe for those hectic nights and cold, cloudy days. Simply add the ingredients into the crock pot and then you can continue on with your day.

I’ve included some of my favorite soups and chili recipes towards the bottom that I have made this year.

Crock Pot Chicken and Wild Rice Soup

Ingredients

1lb chicken breasts
1/2 small onion, minced
2 carrots, minced
2 celery stalks, minced
2 garlic cloves, minced
1/4 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried rosemary
One large or two small bay leaves
2 Tbsp butter
6 C chicken broth
3/4 cup wild brown rice blend

Directions

1. Place the chicken into the bottom of your 6-quart crock pot and put the rest of the ingredients on top. Then cover and cook on LOW for six-eight hours or until the chicken and rice is cooked through. The chicken will cook in the broth and add more taste to the soup.

2. About forty-five minutes or so before serving, shred the chicken then stir back into soup. Cover and continue cooking until you’re ready to eat.  Serve warm with crackers. Enjoy! 

Source Iowa girl eats

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My favorite soups and chili

Skinny Butternut Squash soup

Creamy Broccoli Cheese Soup

Crockpot Buffalo Chicken Soup

Not all non-spicy soups are tasteless

A Texans Favorite

Not Just For Cowboys

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Lemon Garlic Herb Salmon

Since I’ve graduated from a beginner to an intermediate cook just within the past couple of months, I occasionally have found myself wanting to experiment with individual recipes and their ingredients and adding a new one or two to change the recipe up a bit. So, tonight I had the pleasure of doing a little bit of experimenting with this Lemon Garlic Herb Salmon recipe by using freshly squeezed lemon juice from half of a lemon as one of the ingredients. And yes, of course, it worked out perfect! 🙂 I enjoy this fish because it’s incredibly easy to prepare, light, flaky and full of flavor. It only takes 10 minutes to bake this dish. 

What is your favorite type of fish? Why? Share with me in the comments below.

Lemon Garlic Herb Salmon

Ingredients

3 oz. Butter
1 tsp. Salt
Zest of 1 Lemon + freshly squeezed lemon juice from half of a lemon
1 Tbsp. Fresh Parsley, chopped
1 tsp. Dill weed 
1 Garlic Clove, minced
1/4 tsp White or Black Pepper
4 Salmon Fillets, about 4-5 oz. each

Instructions

Preheat oven to 400 degrees.

1. Place all ingredients except for salmon in a small bowl and melt in the microwave for 30-45 seconds. Stir until combined and set aside.

2. Next, line a baking sheet with parchment paper and or foil. Spray with non-stick cooking spray. Rinse and pat dry salmon. Then place the salmon fillet on lined baking sheet. Using a pastry brush, coat the salmon with the lemon herb butter, evenly spreading it over the tops of each fillet. 

 

3. Bake in the preheated oven and put it top or second to top rack for 10-12 minutes, or until salmon is cooked through and flakes easily with a fork.

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Optional: The fish can be broiled on medium/high on the second to top rack for 8-10 minutes, or until cooked through. This method will give you a bit more crunchy, caramelized crust.

 

Recipe adapted from My natural family