Tuscan White Bean Soup

I'm so excited to welcome soup season! I find myself craving soups and stews over regular meals when it starts to get chilly out. They're great for serving big crowds, too! My new favorite way to serve it up is in these adorable mini stock pots I found at Target. They are surprisingly spacious, keep the soup warm for longer than a bowl because of their cylindrical shape, and they come with a lid, so you can keep it warm as you serve each guest!

I created this recipe after the weekend when I had company come into town and hadn't had an opportunity to run to the store. I actually had all of these ingredients on hand, and wouldn't be surprised if you have the majority of them, too. This recipe is so easy and fast and simple you'll be shocked how decadent it tastes. I made this soup for six adults and there was not a single drop left! I felt bad I didn't have enough for seconds because they wanted another bowl! This soup is hearty, creamy, and super satisfying.

Anytime I make soup, I love to pair it with a crusty bread to give it extra texture. I didn't have any shaved parmesan or asiago cheese on hand, but I think it would go nicely as a garnish or additional ingredient.

Enjoy this soup next to a cozy fire with your fuzzy socks on. You won't be disappointed. ;)

Tuscan White Bean Soup

Serves 6

Preparation:  15 min

                  Cook Time: 20 min  Total Time: 35 min                       

Ingredients

        

          3 cans white Northern beans

          1/4 cup white wine

          3/4 cup chopped white onion

          1 cup chicken broth

          2 tbsp butter
          2 tsp chopped garlic

          2 chopped carrots

          3-5 pieces thick-cut black forest ham, cubed (I ask the butcher to cut it thick, like a holiday ham)

          2 tsp fresh lemon juice

          3 tsp Italian seasoning
          6 sprigs of fresh thyme, remove herb from the stem

          2 tsp garlic powder

          2 tsp onion powder

          5 pieces of bacon

          Salt & Pepper to taste

      

Instructions

1) Begin by cooking the bacon in a large stockpot over medium heat, flipping occasionally until cooked 

     thoroughly. Once finished, place the bacon on a paper towel and discard of the bacon grease.

2) Return your stockpot to the heat and add butter and wine and to deglaze the pot. If there is leftover, thick 

      black residue from the bacon, fish it out with a spoon. Next add the onion cook for 2-3 minutes.

3)  Add the chopped carrots and cook for an additional 3-5 minutes. 

4) Pour in the chicken broth, add chopped garlic, and two cans of white beans. Heat for 5-7 minutes.

3) With an immersion blender, puree the soup until creamy. 

4) Add your herbs, ham, lemon juice, and third can of white beans.

5) Season with salt and pepper, and taste. Keep seasoning until your desired flavor is achieved.

6) Serve the soup in mini stock pots or bowls and top with chopped bacon.

Hosting a Fall Soiree + Chicken Noodle Soup Recipe

IT'S FINALLY FALL!

I love spending time outside when the fall air turns chilly and crisp. The fall is my favorite time of year. The leaves turning hues of yellow and orange, baggy sweatshirts and of course, pumpkin spice lattes. What's not to love? 

If you're like me, you love to host a great dinner party at home. Ever since we received our new outdoor dining set, I envisioned myself hosting a fall dinner with all the likes of fall: pumpkin beer, a heavy red wine, and great company. If you're planning on having an outdoor dinner party, read on for my no muss, no fuss tips for throwing together an effortless and cozy look.

Decor

First things first: decide on a color scheme. Find a fall item you love to set the color palate for your table. I decided on using the colors from my favorite tartan scarf to inspire my scheme. In an effort to keep my look cozy and relaxed, I placed pillows at the backs of every other chair and added a few blankets. Don't worry if they don't match perfectly, as this will make your table look more effortless. Providing blankets will also allow your dinner guests to linger and stay warm as the sun goes down. 

Drape your table with a beautiful floor-length tablecloth, like this one from Market Linen to add an extra element of warmth.

For the place settings, keep things simple. I used classic white dinnerware and added a pop of color using gold flatware that can be found for as low as $2.00 each at Target. As a simple and affordable alternative to napkin rings, tie twine around the napkins for a rustic look.  

A good hostess knows that guests can get embarrassed to ask for more, so to keep the evening carefree, place several bottles of wine on the table and your stockpot. Guests will be able to easily help themselves to seconds without disturbing the dinner conversation.

Food & Beverage

My next tip is to serve a large portion and a meal that will stay warm. I used my stockpot from Le Creuset to serve my soup in because the stoneware keeps soups and stews warm for up to an hour. You don't have to serve an elaborate meal to have a great dinner party. Something as simple as fresh bread and soup is such a comfort that your guests will feel satisfied. In an effort to have plenty of food and keep everyone warm, I made classic chicken noodle soup and served a crunchy french baguette with each bowl. 

Keep your guests in mind. Is anyone a beer drinker? What about those who only prefer their bourbon on the rocks? Remembering your friends' and family's preferences will show that you were mindful of them while planning the evening and leave a lasting impression. More over, it will keep everyone at the party in a pleasant mood as they imbibe their favorite drink. 

I tend to serve more red wine in the colder months, as they pair better with heartier dishes. However, as a sommelier candidate, I also recommended an unoaked Chardonnay to pair with the soup as they are a great match.  

Chicken Noodle Soup

Preparation:  15 min

                  Cook Time: 30 min  Total Time: 45 min                       

Ingredients

        

          2-3 chicken breasts (depending on size of the breasts)

          1/4 cup white wine

          3/4 cup chopped white onion

          2 cups of rotini noodles

          4 tbsp butter
          2 tsp chopped garlic

          3/4 cup chopped carrots

          3/4 cup chopped celery

          1 1/2 -2 (32 oz) containers of chicken broth (depending on how chunky vs soupy you like it)

          1 tsp fresh lemon juice

          2 tsp Italian seasoning
          1 bay leaf

          2 tsp chopped italian parsley

          Salt & Pepper to taste

      

Instructions

1) Over medium heat in a large stockpot, melt butter. Add your chopped onion and wine and allow to simmer for 2-

    3 minutes. 

2) Add chopped vegetables, bay leaf, garlic and chicken broth, raising the heat to medium-high and bring to a boil.

3) Once the broth is boiling, add in your raw chicken breasts and allow them to cook all the way through.

4) While chicken is cooking, bring a pot of water to a boil and add the noodles.

5) After 25 minutes, your chicken should be cooked thoroughly. Take them out of the pot and place them onto a 

    cutting board. Lower the soup's heat to low/medium. 

6) Cut through the middle of your chicken breasts. If they are cooked thoroughly, begin cutting each breast into 

    cubes. (If they need more time, add them back and turn the heat back up.) Once finished, add them back to the 

    soup.

7) Add lemon juice, noodles, italian seasoning and salt & pepper. Stir until combined. 

8) Serve immediately. Place a piece of french bread on a plate next to each bowl. 

Asian Lettuce Wraps

Ready for the easiest meal you've ever made? These lettuce wraps are here to please. They look pretty impressive to a group when you serve them on a platter, too. This dish is practically just prep work which makes it a fast go-to weeknight meal or even a striking appetizer for a dinner party.

I developed this recipe when I had a girl's night at my house. All of my friends were on diets for the summer and were eating low carb. I tried to think of the most satisfying meal that used practically no carbs and lots of veggies. Around the time, my family and I had just returned from a trip to Disney World where I ate at Animal Kingdom's Yak and Yeti (I highly recommend). There, I ordered asian lettuce wraps that came prepared very similar to this dish. 

I went to the grocery store and put my own spin on the delicious dish I had. To keep things simple, I purchased the sauces from the store rather than making them from scratch. I used butter lettuce instead of iceberg because it is easier to peel and each piece forms itself into a cup, making it less messy than other types of lettuce.

Serve these pre-made or on a platter like I did at your next event or dinner. 

Lettuce Wraps

Preparation:  15 min

                  Cook Time: 20 min  Total Time: 35 min                       

Ingredients

        

          3 chicken breasts

          1/4 cup teriyaki sauce (bought from grocery store)

          3 tbsp crushed peanuts or cashews
          1/2 cup rice

          1/2 cup shredded carrots

          1 head butter lettuce, peeled into individual pieces

          3 tbsp cilantro

          1/4 cup sweet chili sauce (bought from grocery store)

           2 tsp sesame seeds

          Japanese Cucumber Salad*

Instructions

*Make ahead - Japanese Cucumber Salad (optional - cut cucumbers and add raw instead)

         1. Cook rice according to manufacturer's instructions. Rinse rice before use.

         2. Cut raw chicken into strips or chunks. We cut ours into strips.

         3. Cook chicken in a skillet over medium-low heat with teriyaki sauce. Turn occasionally until cooked 

              thoroughly. (About 8-10 minutes)

         4. While chicken is cooking, begin preparing all side items. I placed all of the accouterments on a large 

               plate so that people could build their lettuce wrap however they desired. I put the sweet chili sauce in 

               a small prep bowl. You could also use peanut sauce.

         5. Once chicken is finished cooking, add the sesame seeds and crushed nuts and toss. 

              Place the chicken on the platter and serve.

Sesame Chicken

Winner winner chicken dinner! 

Continuing with my asian recipe kick, I whipped up a batch of this sesame chicken. Decadent, satisfyingly chewy, and lower in sodium than the stuff from your favorite take-out place, I think this dish will rest in my collection of favorite recipes.

Growing up in the south, you'd think that I would have perfected the art of frying chicken...false. I've only made it one other time before this. The first time, none of the flour mixture adhered to my chicken, leaving us with all the 'good stuff' on the side. For this dish, I did my research. Turns out if you add cornstarch to the mix, not only will everything adhere to the chicken, but also you don't have to put as much flour on every individual piece. Win! I decided to try this out on my sesame chicken dish.

I usually make this without using any breading, but I figured, hey - let's make this dish look legit. 

Excuse me while I stuff my face...

The chicken came out perfect! I made just the right amount of sauce. I hate when restaurants add so much it pools into everything on your plate. It's just enough to cover the chicken and add a little flavor to your rice. The great thing about this dish is that it also kept well. We were able to eat leftovers for 3 days with this dish and it tasted just as great each time we reheated it. What does that mean for you, ladies? No more hangry husbands or kiddos. Even better? More time to relax on the couch with a glass of wine. 

Keep this recipe in your bag of recipe tricks as a quick, long-lasting weeknight option. 

Sesame Chicken

Preparation:  15 min

                  Cook Time: 15-20 min  Total Time: 30-35 min                       

Ingredients

        

        Chicken:

          3 chicken breasts

          10 tbsp flour
          3 tbsp cornstarch

          2 eggs, beaten

          1-2 cups broccoli (depending on your preference)

           Vegetable oil
           1/2 tsp salt & pepper

           2 tsp paprika

           1/2 tsp garlic salt
           1 tsp sesame seeds

           Chopped green onion for garnish
           1/2-1 cup rice (depending on portion - we used 1/2 cup for 2 people)          

          Sauce:

          1 tbsp sesame oil

          2 cloves garlic
          1 tbsp rice vinegar

          2 tbsp honey

          1 tbsp sweet chili sauce (bought at the grocery store)

           2 tbsp brown sugar
           4 tbsp soy sauce

           3 tbsp ketchup

           

Instructions

         1. Cook rice according to manufacturer's instructions. Rinse rice before use.

         2. Cut raw chicken into strips or chunks. We did ours in strips.

         3. Prepare three bowls for chicken. One with the eggs, one with the cornstarch, and one with flour, 

              salt, pepper, garlic salt and paprika.

          4. In a deep pan, pour vegetable oil until high enough to fry chicken and heat over medium heat.

          5. Take chicken strips one at a time and dunk into the cornstarch,  then eggs, then flour. Then  

               place each piece of chicken into the oil.

           6. After all the chicken you can fit is in the skillet, turn occasionally over medium/low heat and allow to 

                brown (golden brown). About 8-10 minutes.

           7. While chicken is frying, begin making sauce mixture. Add all ingredients to a small sauce pan and 

                 heat over medium-low heat until combined. Once the sauce begins looking caramelized, remove it 

                 from the heat.

          8. Once chicken is golden brown, remove a piece and cut into it to make sure the chicken is cooked 

              thoroughly. If cooked, remove each piece and place onto a plate with paper towels under to collect oil.

          9. While the oil is still hot, turn heat off and add in broccoli and allow to cook until steamed. 

               About 2 minutes. Add broccoli to plate with chicken.

         10. In a large bowl, combine chicken, broccoli and sauce and toss until well coated. Serve the mixture 

                 over rice and garnish with sesame seeds and chopped green onions.

Shrimp Stacks

When we sat down to begin planning our honeymoon, we had a million ideas of where to go. If you've read my previous posts, you know I have been dying to go to Italy for years now! I'm a bit of a travel nerd, so I am constantly watching travel documentaries on Netflix. One of my favorite people to watch is Anthony Bourdain. He has an amazing series called Parts Unknown, where he travels to countries all over the world and dines out. 

One particular destination he travelled to that caught my eye was Japan. I've heard wonderful things about Japan from friends of mine that have been. I started researching places to go and things to do and fell in love. It is so unique and simply beautiful! The Japanese culture was particularly attractive in the food department to me. Most of their meals are very simple. Pickled vegetables, a bowl of rice and a fish or meat. As I was thinking about their culture and food, I felt my stomach grumble. I was all of the sudden starving and craving something simple like I had just watched.

This simple and delicious meal was born that night. The ingredients you find here are similar to what you'd find in a sushi roll. I've made homemade sushi before, and I can tell you, it's better to go out for sushi than to make it yourself. Trust me... I make my own breads and pastas from scratch! Sushi is very time consuming and doesn't keep for long in the fridge. 

Think of these shrimp stacks as an inside-out sushi roll without the seaweed. 

I decided to use brown rice for this meal, but I think white rice would work better. If you rinse your rice in a colander before you boil it, it will become sticky. I did this and then packed some rice into a ramekin, about halfway full. Turning it over onto the plate, I tapped the bottom of the ramekin until the rice loosened from the sides and stuck to my plate. If you don't have a ramekin, simply shape the rice with a round cookie cutter or your hands. 

Here's how to make this delicious meal:

Shrimp Stacks

Preparation:  10 min

                  Cook Time: 25 min  Total Time: 35 min                       

Ingredients

        

          1/2 lb shrimp, peeled and deveined

          1-2 avocados, mashed
          1 tsp lemon juice

          1/2-1 cup rice (depending on portion - we used 1/2 cup for 2 people and 3 stacks each)

           Eel sauce (purchase from the grocery store)
           Salt & pepper

           Japanese cucumber salad*

           Chopped cilantro for garnish (about 2 tbsp)
           1 tsp sesame seeds
           (optional: top with Sriracha for a kick!)

Instructions

        

         *make ahead - Japanese Cucumber Salad

         1. Cook rice according to manufacturer's instructions. Rinse rice before use.

         2. Marinate shrimp in a bowl with 1 tsp lemon juice, salt and pepper for 5 min.

         3. While rice is cooking and shrimp is marinating, cut your avocados and mash them in a bowl.

          4. Sautee shrimp over medium heat in a skillet with 1 tbsp olive oil or butter until pink
          (less than 5 minutes).

          5. Take cooked rice and form into discs on a plate. Top with mashed avocado, shrimp, cucumber salad,
           and lemon slice. Garnish with eel sauce, cilantro, and sesame seeds.

Noodle Bowls

I've been on a bowl kick lately. Maybe it's because it's easy cleanup or it looks great to serve, but I can't stop dreaming up ideas for food bowls. When we moved from our town house in the city to our home in the suburbs, we moved away from one of our favorite Japanese restaurants. They had the best lo mein. Garrett and I would go there once a week to fulfill our craving! 

While we were in Hawaii on our honeymoon, it seemed like everywhere we ate had some type of asian-fusion cuisine on their menu, which I happily ordered. 

While yes, you can go to your neighborhood Chinese restaurant and pick up a large order of lo mein for under ten bucks, I bet you two things. One, the satisfaction you'll feel from making your own will make you feel like a total all-star and two, you'll be saving yourself a TON of sodium intake.

Like most great meals, the ingredients you use are important. What's a good pasta if you don't use great olive oil? The secret to a great lo mein is really good soy sauce. I love liquid aminos by Bragg because it has less sodium that other soy sauces and it also contains 16 amino acids! Did I also mention it has no preservatives, artificial coloring or chemicals? Score!

Noodle Bowls

Preparation: 10 min

                  Cook Time: 20 min  Total Time: 30 min                       

Ingredients

        

          Noodle Topper

          1 crown of broccoli cut into florets

          3 tbsp olive oil

          1/4 cup chopped carrots

          2 tbsp stir fry oil or olive oil

          2 tbsp water

          1 pack of shredded cabbage

          1 tbsp chopped garlic

          1/4 cup chopped yellow onion

          2 chicken breasts - cut into cubes

          Cilantro for garnish

          Sesame seeds for garnish

         

         Lo Mein & Sauce:

         Lo mein noodles

         2 green onions, chopped - just the green part

         3 tbsp soy sauce or liquid aminos

         1 tsp sesame oil

         1 tsp sugar or honey

        

Instructions

        

         Preheat your oven to 350 and place your chicken breast in the oven. Set your timer for 20 minutes. 

         Using a large skillet or wok, begin by heating 2 tbsp of olive oil on medium heat. Add your broccoli 

         and onion. Begin cooking them until the onion is translucent. Add your cabbage and lower the heat to 

         low-medium and add your garlic, carrots, water and stir fry oil. Add additional water if the veggies look 

         dry. The point of this is to continue steaming the veggies so they are juicy and tender.

         Now begin boiling a pot of water for your lo mein noodles. Follow the instructions on their label. 

         Remove your vegetables from the heat once the cabbage is cooked down and soft. 

         Mix together the liquid ingredients and sugar in a separate bowl until well blended. Pour over your 

         noodles and stir until combined. Your chicken should now be ready. Cut into cubes and build your bowl!

         

         I like to lay the foundation with the lo mein, and then place my chicken on one side and the veggies on 

         the other. I then top my bowl with sesame seeds and cilantro. My husband likes to add a kick with some 

         sriracha! There's no wrong way to build your bowl, so have fun with it and enjoy!

          

Homemade Ravioli

Homemade Ravioli

Call me extravagant or a girl with too much time on her hands, but I love making homemade pasta! There is something so tranquil and special about creating an entire meal from scratch. 

My dream since I graduated from college was to go to Italy. I was saving up for months to take culinary classes in Tuscany. The program I wanted to use provided housing for their students in an old castle with english-speaking instructors. I still have day dreams of learning from cute elderly women, sharing their age-old techniques on making the best pastas, breads and sauces. 

I told my husband all about my dream of going to Italy to learn authentic Italian cooking and how I had to cancel my plans to take a job in Atlanta. The very next week an Amazon prime box was on our front porch, addressed to me. He surprised me with this amazing cookbook, Essentials of Classic Italian Cooking by Marcella Hazan. (Best husband EVER!!!)

This book is amazing! I've made homemade sauces and pastas in the past, but they have never turned out as well as they did when I started using this book. She does a great job of explaining techniques thoroughly and keeps each recipe so simple.

You can buy your own copy by clicking the link:

Homemade Ravioli Recipe

The dough recipe is from Essentials of Italian Cooking, mentioned above.
Preparation: 40 min

                  Cook Time: 20 min  Total Time: 60 min                       

Ingredients

        

          2 cups flour

          1 egg

          1 container ricotta cheese

          1 can crushed tomatoes

          4 Italian sausages
          1/4 cup chopped red or yellow onion

          1 tbsp chopped garlic
          1 tbsp garlic powder
          1 tbsp thyme

           2 tbsp olive oil

          1/4 cup fresh chopped basil + additional for garnish

           Salt & Pepper to taste 

Instructions

          Begin by removing the meat from the sausage casing and cooking the sausages on medium heat in a
          frying pan with the chopped onion and 1 tbsp of olive oil. Cook until sausage is thoroughly cooked and
          onion is translucent. Remove from heat and set aside.

          We will now begin to make our pasta dough.
          Create a well with your flour on a clean surface and crack your egg in the center. Take a fork and whip
          the egg until the yolk and white are blended. Begin adding flour into the center of the well and mix with
          the egg until a dough begins to form. Cover your fingers with olive oil and begin pushing the dough away
          from you, fold in half, turn clockwise and repeat until the dough begins to feel soft like skin.

         Once your dough is ready, use a pasta machine or a rolling pin and begin thinning the dough.
         I started at the lowest setting of my pasta machine and ran the dough through until it was at a
         thinness of "3", about as thin as an envelope with a card inside.

         In a large bowl, combine ricotta cheese, chopped garlic, half of your fresh basil, and sausage and onion.
         Add salt and pepper to taste - about 1/2 tsp each. Cut your sheet of past in half. Wet one sheet of pasta
         with a small amount of water until it feels tacky. Add 1 tsp of your ricotta mixture to the sheet of wet
         pasta, leaving 2 inches on each side of the sheet. Once the sheet is full, take the other half and lay it on
         top of the ricotta dollops. Press the top sheet into the bottom and try and press out any air bubbles
         around each pocket. Take your ravioli stamp or a knife and begin cutting the sheets into raviolis. Repeat
         this process until you have enough raviolis for your meal.

          For the sauce - add the remaining onion and olive oil to a frying pan. Cook the onion until translucent.
          Pour the crushed tomatoes over the onions and add your remaining basil to the mixture.  Add salt &
          pepper to taste, and your spices. Cook until warm and then reduce heat to simmer.

           Fill  a pot with water and bring it to a boil on the stove. Add your fresh ravioli and cook until the pasta
           is al dente (about 5-8 min). Top your ravioli with the sauce and add fresh parmesan and chopped basil
           to garnish.

Click here to buy the pasta machine and ravioli stamp I used!

               

Chicken Cacciatore

In keeping with my "Skinny Series", I wanted to include this amazingly simple, decadent meal. We have been doing meal prep at our house for the last eight weeks to lose weight for our wedding. It's been so great being able to reach into the fridge and have a few meal options available when we're both hungry and strapped for time! However, now that we wedding is over, I have more time to work on making new recipes and converting ones I read about in old cookbooks, Cooking Light magazine and from my own imagination.

We recently went on a trip to Naples that was absolutely gorgeous! We went as a pre-wedding vacation to relax and get a nice glow before the big day. Much to my surprise, almost all of the restaurants in Naples were Italian-fare. Carbs weren't exactly my first choice with our upcoming nuptials, so I opted for dishes with fresh herbs, chicken, and mozzarella. 

Since our wedding I've been craving pasta like crazy! I found this recipe in a new Italian cookbook I received as a wedding gift and adapted it to be lighter-fare. 

You will need the following on your shopping list:

1 1/2 cup Multi-color bell peppers 

1 cup Yellow onion

(I prefer paying the extra buck fifty for pre-chopped ingredients!) 

3 Chicken breasts

2 tbsp thyme

1 1/2 tbsp Italian parsley

3 tbsp Basil

1 package whole wheat spaghetti noodles

1 can crushed tomatoes

Shredded mozzerella - for garnish

1/4 cup white wine

Begin by coating your pan with spray olive oil and warm over medium heat. Add 1 1/2 cups of your chopped bell peppers and allow them to cook down for 2-4 minutes.

Next, add 1 cup of chopped yellow onion and 1/8 cups white wine to your dish. For this dish, I prefer a nice buttery chardonnay to round out the flavors. Stay away from ultra fruity wines for this dish. Stir ocaasionally.

Allow the onion, wine and bell peppers to simmer over medium-low heat for about 5 minutes. 

While simmering, coat another pan with spray olive oil and add your chicken. Cook your chicken over medium-high heat (around a 6) for 5 minutes on one side.

Before flipping, spray the raw side of the chicken. Cook for an additional 5 minutes on the raw side. Add 3 tbsp of white wine and 2 tbsp of water to add additional moisture to the chicken. 

Lower the heat of the chicken to medium-low (around a 4).

While the chicken is cooking, add the can of crushed tomatoes to the pepper and onion mix and blend well. Add your chopped herbs and allow to simmer over low heat.

Repeat the process of flipping the chicken every 5 minutes 2 additional times, for a total of 20 minutes pan frying. 

Begin cooking your spaghetti noodles according to the manufacturer's instructions.

Cut into your chicken after 20 minutes to make sure it is cooked thoroughly. Depending on the thickness, it should be done around 20-30 minutes, flipping every 5 minutes.

Once your noodles are finished, drain them and add them back to the pot, removing them from heat.

Serve by adding the noodles to the plate first, top with a chicken breast, and follow with sauce. Garnish your dish with shredded mozzarella cheese and a piece of parsley.

Buon Appetito!