Spring chicken soup before spring is over!

I saw this awesome spring chicken soup recipe while browsing my Facebook and I HAD to make it!

https://www.delish.com/cooking/recipe-ideas/a19992009/spring-chicken-soup-recipe/

Ingredients: (of course, as y’all know, I modified the recipe.)
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
1/2 lb. asparagus, trimmed and cut into 1″ pieces
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried thyme
Kosher salt
Freshly ground black pepper
6 c. low-sodium organic chicken broth
1 whole chicken, shredded
2 sprigs thyme
1/4 c. lemon juice
2 cans of Southwest corn
Lemon slices, for garnish
My ingredients for this awesome soup!
Directions:
  1. In a large pot over medium heat, heat olive oil. Add onion, carrots, celery, and asparagus, and cook until soft. Add garlic and cook until fragrant, then add oregano, salt, and pepper.
  2. Pour in chicken broth and thyme. Bring to a boil then add chicken and lower heat. Let simmer until chicken is cooked through, 10 minutes.
  3. Remove chicken from pot and shred with two forks. Add chicken, lemon juice, and corn to pot. Cook until warmed through, 5 minutes. Garnish with lemon slices and parsley to serve.
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This soup was amazing! It lasted my family and I for three days!

I made pesto grilled cheese sandwiches to go along with the hearty soup.

The homemade pesto recipe is super simple:

  • Basil (Thai basil is also fine to use)
  • Pine nuts
  • Olive oil
  • Garlic cloves

Blend ingredients in a food processor or blender. It is so good! The best pesto I’ve ever eaten!

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I wanted to try Muenster cheese. It reminds me of Swiss. It was very yummy!

Good ol’ pasta & steak

Happy Sunday!

I love experimenting and making different and unique dishes. This time, I made pasta with vodka sauce. Yes, vodka! 😏

I was inspired by this recipe: https://shewearsmanyhats.com/pasta-vodka-sauce-recipe/

I, of course, altered the recipe, as I always do, to make it my own.
Ingredients:
  • 1 pound pasta
  • ¼ cup olive oil
  • 1 teaspoon crushed red chili flakes
  • 8 cloves garlic, grated
  • 32 ounces canned crushed tomatoes
  • ¼ cup vodka
  • ¾ cup heavy cream
  • 1 cup grated Parmesan, plus more for garnish (or Gruyere)
  • salt and pepper to taste
  • garnish: fresh chopped parsley, grated Parmesan
  • I added arugula to the dish. I added about three handfuls of the batch.
Instructions:
  1. Begin cooking pasta to al dente stage according to package instructions.
  2. While pasta is cooking, heat oil in large skillet over medium heat. Add chili flakes and grated garlic, cook, stirring constantly, until fragrant, 1-2 minutes.
  3. Add tomatoes and vodka, bring to a simmer and cook, stirring occasionally for 5-10 minutes.
  4. Stir in cream, Parmesan cheese, plus ¼ cup of pasta water until smooth. If needed, add more pasta water a little at a time until smooth. Salt and pepper to taste.
  5. Drain pasta, add to pan with sauce and toss until coated.
  6. Serve with fresh parsley and grated Parmesan.

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Mmm! I may have put a wee bit more cheese than anticipated. Still, it was yummy!

I was in the mood for steaks to pair with the pasta. I was dying to use honey and balsamic vinegar again. So I made this: https://www.epicurious.com/recipes/food/views/balsamic-glazed-sirloin-steak-10900

Ingredients:

  • 3/4 pound 1/2-inch-thick boneless sirloin steak
  • 2 teaspoons sesame seeds
  • 2 teaspoons vegetable olive oil
  • 2 garlic cloves, minced
  • 1/8 teaspoon dried hot red pepper flakes
  • 3 tablespoons medium-dry Sherry
  • 1 tablespoon soy sauce
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon honey
  • 1 tablespoon cold unsalted butter

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Doesn’t this look mouth watering?

Quinoa is amazing!

I’m excited to say that I made a dish with quinoa in it, and it was so yummy! Quinoa has been my new addiction- like literally! I’ve always enjoyed quinoa, and now, I enjoy incorporating it into my dishes.

I made a quinoa enchilada casserole dish. It was easy and quick to make. See below for the details.

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Ingredients: (I altered the original recipe)

  • 2 cups quinoa
  • 2 trays of ground turkey breast
  • 1 (12-ounce) can of red enchilada sauce
  • 1 (12-ounce) jar of green chile cooking sauce
  • 2 cans of southwest corn
  • 1 can of black beans
  • 1 can of pinto beans
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Himalayan pink salt
  • Garlic salt
  • Freshly ground black pepper
  • Taco cheese
  • Mozzarella cheese

Directions:

  1. Cook ground turkey breast meat thoroughly. Season with salt, pepper, cumin, and chili pepper
  2. Preheat oven to 375ºF. Spray pan with cooking spray.
  3. In a large bowl, combine all ingredients.
  4. Spread mixture into the prepared baking dish. Top with remaining cheeses and chips. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.

Inspired by: quinoa enchilada casserole recipe

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Whoo hoo! Adios for now!

Oodles and noodles of Chinese cuisine!

A few weeks ago, I was inspired to whip up some delicious Chinese dishes.

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I’ve always wanted to replicate California Pizza Kitchen’s (CPK) Kung Pao Spaghetti dish. I didn’t realize how simple it was. Here it is! I did replace some ingredients.

Ingredients:

  • 1 pound spaghetti
  • 2 tablespoons vegetable oil
  • 3 boneless, skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper, to taste (I used Himalayan pink salt)
  • 4 cloves garlic, minced
  • 1/2 cup dry roasted peanuts  (I used pine nuts)
  • 2 green onions, thinly sliced (I used chives)

For the sauce

  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup chicken broth
  • 1/2 cup dry sherry
  • 2 tablespoons red chili paste with garlic, or more, to taste
  • 1/4 cup sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil

Source: Kung pao spaghetti w/ chicken.

Next, I made lemon garlic sautéed bok choy as a side dish.

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It was very simple. I used garlic, olive oil, red pepper flakes, and lemon/zest. Tossed the bok choy with the ingredients. Voila!

Recipe: lemon garlic bok choy

Lastly, I made my famous stir fry with some leftover chicken. Good ol’ stir fry.

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This sauce is amazing!

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The ingredients…

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Doesn’t this look tasty?

Have a wonderful Aloha Friday and weekend.

FS x

Bringing out an old friend… Happy Cinco de Mayo!

Happy Cinco de Mayo!!

In honor of this holiday, I was inspired to make some grinds with tequila! This time, with lamb shanks, baby!

I made orange-tequila lamb shanks.

I tweaked the recipe, as I always do.

Ingredients (Foodnista Soul’s way):

Hard core balsamic vinegar!

Boy, oh boy! Balsamic vinegar is where it’s at! It’s potent, but oh-so-good, and healthy for ya. Did you know it’s made from grapes?! I had no idea! Where was I? Haha! Makes me think of wine.

I was inspired by our Easter luncheon to make a dish with balsamic vinegar. I also learned how healthy it is for you. Time to use this ingredient much more often.

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I made a honey-balsamic chicken dish, courtesy of AllRecipes.

It was a very simple dish. I, of course, added onions and garlic to my dish. My must-haves!

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I baked the chicken for an hour and 10 minutes at 375 degrees. It was really good! Best to marinate the night before- not required, though.

I also made a spinach, quinoa, and strawberry salad with homemade oil and vinegar dressing. Oh, to-die-for!

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Ingredients for the dressing. I measured 1/3 c oil and vinegar and 2 tsp. sugar. The garlic powder and pepper are bonuses! Hehe!

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Beautiful salad; beautiful colors. You can cook the quinoa in a rice cooker or on the stove. I cooked it in the rice cooker- one cup of quinoa and measured two cups of water, as instructed, but the quinoa came out a bit mushy. Next time, I’ll put 1.5 cups of water instead. Can’t always trust the instructions. That’s why I always cook by taste, rather than following a recipe to-the-tee. I use recipes as a guide.

Happy Friday and upcoming weekend! Relax and unwind…

 

Yee haw! We going country!

The other weekend, I made a country hamburger dish. It was fairly simple; only required several ingredients.

Here is the recipe: https://www.copymethat.com/r/ItaR9ec/country-hamburger-skillet-dinner/

I used hash browns instead of what the recipe called for, which was Yukon potatoes. It turned out pretty good!

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Of course I had to add onions and garlic to the dish! Those are must-have ingredients.

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Let’s get cooking!

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I first placed the hash browns onto a 9×13″ pan. You can pan-fry them first to get them golden brown. Then, layered the cooked hamburger before baking at 350°.

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After baking it for about an hour, I sprinkled cheese and put it back in the oven for five minutes, so it could melt. Garished some chives for some extra taste!

Bon appétit! Have a great weekend.