Classic Beef Chili

For the Super Bowl this year I wanted to do chili {of course} but I decided to go searching for a new recipe, so when I came across this Classic Beef Chili on Erin Lives Whole it seemed meant to be.  The chili is super easy to make and in no time I had a delicious dinner that was, dare I say, better than my go-to chili?  I loved the flavors and will definitely be making this one again when the temps are chilly {get it?}.  Enjoy! 

Classic Beef Chili

Ingredients

2 Tblsp olive oil

1 small onion, diced

1 lb ground beef

3 cloves garlic, minced

3 Tblsp chili powder

1 Tblsp cumin

2 tsp garlic powder

1.5 tsp salt

1/2 tsp pepper

pinch of cayenne pepper

15oz can diced tomatoes

15oz can tomato sauce

15oz can pinto beans, rinsed and drained

15oz can kidney beans, rinsed and drained

3 Tblsp tomato paste

2 Tblsp honey

2 cups beef broth

Greek yogurt, onions, cheese, chips, etc. for serving

Instructions

1. In large dutch oven or soup pot heat olive oil over medium high heat.  Add diced onion and cook about 2-3 minutes.  Add ground beef and cook another 2-3 minutes, then add garlic.

2. Once meat is cooked through, add chili powder, cumin, garlic powder, salt, pepper, and cayenne.  Stir together.

3. Add diced tomatoes, tomato sauce, pinto beans, kidney beans, tomato paste, honey, and beef broth.  Stir until combined.

4. Bring everything to a boil, then reduce heat and simmer 30 minutes {or longer}.

5. Serve with desired toppings.

Serves 6-8

adapted from erin lives whole

xoxo,

stephanie marie

Salsa Verde Chicken & Rice Tortilla Soup

Now that there's snow in the forecast {whaaa?!?!} it's definitely time to get out the slow cooker and make some cozy and warm soup.  I love this Salsa Verde Chicken & Rice Tortilla Soup that I whipped up last fall {it is soooooo easy to put together in the morning with no prep except a tiny bit of chopping} and I'm already looking forward to having it again as the temps dip.  With spring a long way off, at least we have soup!

Salsa Verde Chicken & Rice Tortilla Soup

Ingredients

1 yellow onion, diced

1 lb boneless skinless chicken breasts or thighs

2 tsp chili powder

2 tsp smoked paprika

1 tsp dried oregano

Salt & Pepper

1-2 poblano peppers, chopped

2 cups salsa verde

6 cups low sodium chicken broth

1 can {14oz} black beans, rinsed & drained

2 Tblsp lime juice

1/2 cup cilantro, chopped

3 cups cooked rice

Tortilla chips, Greek yogurt, cheese, avocado, & green onions for serving

Instructions

1. In the bowl of your crockpot, add onion, peppers, chicken, chili powder, paprika, oregano, salt & pepper.  Stir in broth & salsa verde.

2. Cover and cook on low for 6-7 hours.

3. Shred chicken using 2 forks and return to soup.  Stir in beans, lime juice, and cilantro and heat until warmed through.

4. Serve soup over rice and top with desired toppings.

Serves 6

adapted from half baked harvest

xoxo,

stephanie marie

Easiest Chicken Noodle Soup

When your house is battling a cold, there's really only one thing you can do - make chicken noodle soup.  I love this easy homemade recipe from NYT Cooking that uses ground chicken for extra flavor and to save time, because when you're sick you really don't want to be slaving over the stove all day.  If you have a spring cold like we do, I'd highly recommend whipping up this easy and yummy dish - you'll thank me later!

Easiest Chicken Noodle Soup

Ingredients

5 Tblsp olive oil, divided

1 lb ground chicken

Salt & Pepper

4 garlic cloves, roughly chopped

1 1/2 tsp ground coriander

1/2 tsp celery seeds

2-3 celery stalks, halved lengthwise and sliced 1/2 inch thick

1-2 large carrots, peeled and cut into 1/2 inch cubes

1 large shallot, finely chopped

1 tsp dried thyme leaves

8 cups chicken stock, plus more as needed

8oz dried small pasta noodles

Fresh dill & lemon zest for garnish

Instructions

1. In a large pot, heat 3 Tblsp oil over medium-high heat.  Add chicken, season generously with salt & pepper, and cook, breaking up with a wooden spoon for about 3 minutes.  Add garlic, coriander, and celery seeds, and cook until chicken is cooked through.  Using slotted spoon, scoop chicken into a small bowl and set aside.

2. Add celery, carrot, shallot, thyme, and remaining 2 Tblsp oil to the pot, season with salt & pepper, and cook, stirring, until starting to soften.  Add stock and bring to boil.

3. Add noodles and cook over medium-high heat until al dente according to package directions {noodles will absorb a lot of the liquid so you may need to add more stock or water depending on the consistency you'd like}.  Add reserved chicken and any accumulated juices and heat until warmed.  

4.  Serve with fresh herbs and lemon zest.

Serves 4-5

adapted from nyt cooking

xoxo,

stephanie marie

Lasagna Soup

I've been seeing lasagna soup everywhere on Instagram so last week I decided to try this soup version of one of my favorite meals.  This recipe from The Wooden Skillet was incredibly simple to put together on a weeknight and in no time we were having a very delicious version of lasagna which would typically take hours to make.  If it's still chilly where you are I'd highly recommend whipping up a pot of this yummy and warming soup - we were both extremely happy to go back for seconds!

Lasagna Soup

Ingredients

Ricotta Mixture

10oz whole ricotta cheese

1 1/2 cup shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

2 tsp lemon juice

1 Tblsp Italian seasoning

Soup

1/2 lb ground beef

1/2 lb ground Italian sausage {we used 1 lb beef and no sausage and it was still delish}

1 tsp salt

1/8 tsp black pepper

1 yellow onion, diced

2 tsp garlic, minced

24oz jarred marinara sauce {we used Rao's}

1/4 cup chopped fresh basil, plus more for serving

2 tsp dried oregano

pinch red pepper flakes

5 cups chicken broth

9-11 lasagna noodles, broken

Instructions

1. Make Ricotta: Combine all ricotta mixture ingredients in a medium sized bowl.  Stir to combine and refrigerate for later.

2. Brown meat in a large Dutch oven or soup pot.  Season with salt & pepper.  Add onion & garlic and move around pan until onion has softened, 1-2 minutes.

3. Add marinara sauce, fresh basil, oregano, red pepper flakes, and chicken broth.  Stir to combine and bring to a simmer.  Adjust seasoning to taste.

4. Break lasagna noodles to preferred size {small enough for a bite} and add to soup pot.  Simmer until noodles are cooked according to package directions.

5. Serve soup in individual bowls, topped with ricotta mixture, fresh Parmesan, and basil leaves.

Serves 4

adapted from the wooden skillet

xoxo,

stephanie marie

The Weekend {In Pictures}

{rainy friday takeout}

{saturday pizza after a day up north}

{oatmeal}

{a walk before the Hawks game}

{one of our fave soups to end the way too short weekend}

xoxo,

stephanie marie

The Weekend {In Pictures}

{a grey friday afternoon}

{friday pizza}

{oatmeal with extra raisins}

{wandering elliott bay bookstore}

{strolling through capitol hill}

{lunch at a long forgotten spot}

{saturday night walk for ice cream}

{1st day of advent}

{brekkie}

{sunday night dinner of our absolute favorite soup}

xoxo,

stephanie marie

Lemony Greek Chicken, Spinach, and Potato Stew

While I love spring and summer, I love cooking in the fall and winter when the soups are plentiful and warming.  While I'm holding onto soup season as long as possible I'm adapting my soups to be more bright and light than the heartier fares of winter.  When I came across this recipe for Lemony Greek Chicken, Spinach, and Potato Stew on the New York Times Cooking site I knew it would be a perfect transition for this first week of spring where it's still a bit chilly and rainy but with bursts of sunshine in between.  The flavors were delicious and this dish came together incredibly quickly, so if you're looking for a bright and flavorful soup to start your spring, look no further!

Lemony Greek Chicken, Spinach, and Potato Stew

Ingredients

1/4 cup olive oil

1 red or yellow onion, finely chopped

8 large garlic cloves, peeled and minced

1 1/2 tsp salt

1 lb ground chicken

1 Tbsp fresh rosemary or 1 1/2 tsp dried

1 1/2 tsp dried oregano

1 tsp red pepper flakes

Black Pepper

1 1/2 lbs Yukon gold potatoes {about 3 large}, scrubbed and chopped into 1/2 inch chunks

6 cups chicken broth

Juice of 1 large lemon

8oz spinach leaves

1/4 cup lightly packed, roughly chopped dill

Crumbled feta and pita chips, for serving

Instructions

1. In large Dutch oven warm oil over high heat.  Add onion, garlic, and salt and cook, stirring, until onion and garlic are softened and starting to brown, about 5 minutes {decrease heat to medium if cooking too quickly}.

2. Decrease heat to medium high and add chicken, rosemary, oregano, red pepper flakes, and several grinds of black pepper.  Cook, breaking up chicken, until meat is no longer translucent, about 2 minutes.  Add potatoes and stir well to combine.  Add chicken broth and half lemon juice, scraping up any browned bits on the bottom.  Bring to a boil then lower to maintain a simmer.  Simmer until potatoes are nearly done, about 15 minutes.

3. Add spinach and dill.  Continue to simmer until potatoes are tender and spinach is wilted, about 5 more minutes.  Add remaining lemon juice and more salt and pepper if needed.  Serve topped with feta and crushed pita chips if using.

Serves 4-5

adapted from nyt cooking

xoxo,

stephanie marie

Crockpot Spicy Chicken Tortilla Soup

Last week we went back and forth between sunshine and snow so I knew I wanted something warm and yummy that was super easy to put together for dinner.  The crockpot always gets the job done and when I saw this recipe for Crockpot Spicy Chicken Tortilla Soup that required only some chopping as prep work, I was sold.  It was super simple to put together and incredibly tasty on a cold winter day.  Since the rain is expected to continue for awhile, do yourself a favor and warm up to this yummy soup!

Crockpot Spicy Chicken Tortilla Soup

Ingredients

1 yellow onion, diced

2 jalapeños, seeded and chopped

2 cloves garlic, chopped

1 lb boneless, skinless chicken breasts or thighs

2 tsp cumin

2-3 tsp taco seasoning

salt & pepper

3 cups red enchilada sauce

3-4 cups low sodium chicken broth

1-2 cups cooked white or brown rice

juice of 1 lime

1/2 cup fresh cilantro, chopped

tortilla chips, greek yogurt, shredded cheese, avocado, green onion for serving

Instructions

1. In bowl of crockpot layer onion, jalapeños and garlic.  Add chicken, cumin, taco seasoning, and a pinch each of salt & pepper.  Pour over enchilada sauce and broth.

2. Cover and cook on low 6-7 hours or high 4-6 hours.  Remove chicken and shred, using two forks, and add back to soup.  Stir in rice, cilantro and lime juice.

3. Serve with desired toppings.

serves 6

adapted from half baked harvest

xoxo,

stephanie marie

Winter Squash Soup with Red Onion Crisp

Happy March!  It doesn't seem like spring is happening anytime soon and the only good thing about that is soup season is still going strong.  I've made several butternut squash soup recipes in my day but this one from the new Smitten Kitchen Keepers may just be the best one yet.  Maybe it's the red onion, maybe it's the crunchy toppings, but if you're looking for a yummy and easy soup to add to your repertoire, look no further!  Until spring comes, at least we have soup!

Winter Squash Soup with Red Onion Crisp

Ingredients

1 large red onion

Vegetable oil

4 garlic cloves, thinly sliced, divided

1 inch piece ginger, peeled and thinly sliced

1 tsp ground cumin

Red pepper flakes, to taste

Salt

2 lbs peeled, seeded winter squash, cut into 1-inch cubes

1- 13.5oz can full fat coconut milk

2 cups vegetable broth

1/2 cup dried coconut flakes

Lime juice, to taste 

Handful fresh cilantro

Instructions

1. Finely dice 1/4 cup onion and set aside.  Thinly slice the rest.

2. Heat 2 Tbsp oil in large pot over medium heat.  Add thinly sliced onion, 3 of the garlic cloves, all the ginger & cumin, 1/4 tsp red pepper flakes, 1 tsp salt, and saute until tender, about 10 minutes.  Add squash and cook for 1 minute.  Add coconut milk and broth, scrape up anything stuck to the bottom, bring to a boil and reduce to simmer.  Cover and simmer until squash is very tender, about 20 minutes.  Puree using an immersion blender or in batches in a regular blender.

3. Meanwhile, heat 1 Tbsp oil in small skillet over medium high heat.  Add reserved diced onion, coconut flakes, and 2 pinches of red pepper flakes.  Cook, stirring so it doesn't burn, until onion and coconut are slightly darker, about 4-5 minutes.  Add remaining garlic and cook until mixture is golden brown, about 2 minutes more.  Season with salt and put in small bowl.

4. Serve soup with a squeeze of lime juice, a spoonful of red onion crisp, and fresh cilantro.

Serves 6

adapted from smitten kitchen keepers

xoxo,

stephanie marie

The Weekend {In Pictures}

{waiting for dinner in the rain}

{the best nashville hot chicken in seattle}

{saturday snacks}

{making chicken soup for the sick bf}

{breakfast}

{donuts + the hawks are going to the PLAYOFFS!!}

xoxo,

stephanie marie

The Weekend {In Pictures}

{friday night sunset}

{friday night takeout}

{the best greek food}

{another goodwill run}

{vote!}

{my fave salmon soup}

{took monday off to do some much needed errands}

{moody monday sunset}

xoxo,

stephanie marie

Creamy White Chicken Chili

Lately I've declared Mondays "Crockpot Mondays" because who really wants to cook at the beginning of the week?  I've been finding all new recipes that are easy to dump in the crockpot in the morning and if the smells wafting up from the kitchen all day are almost too much to stand, then I know I have a winner.  Case in point, this Creamy White Chicken Chili that Christian declared one of his most favorite things I've made.  It was super easy to put together {I chopped all of the veggies the night before so it really was just dump it all in and let it do it's thing}.  The soup was perfect for a chilly day and one I know that we'll be making over and over throughout the winter.  Enjoy!

Creamy White Chicken Chili

Ingredients

1 medium yellow onion, chopped

4 cloves garlic, minced

2 poblano peppers, seeded and chopped

1 jalapeno, seeded and chopped {I might use a second next time for a little more heat}

2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

salt & pepper

1 lb boneless, skinless chicken breasts or thighs

4-6 cups low sodium chicken broth

3 oz cream cheese

1 can white beans, rinsed and drained

1/2 cup salsa verde

3/4 cup shredded cheddar cheese

1/2 cup fresh cilantro, chopped

avocado, limes, cheese, greek yogurt, green onions, etc for serving

Instructions

1. In the bowl of your crockpot, combine onion, garlic, poblanos, jalapeno, cumin, paprika, and chili powder.  Add chicken, stir in broth and cream cheese and season with salt & pepper.

2. Cover and cook on low for 6-7 hours or high for 4-5 hours.

3. Shred chicken using two forks.  Stir in white beans, salsa verde, cheddar, and cilantro.  Let warm through.

4. Serve topped with desired toppings.

Serves 4-6

adapted from half baked harvest

xoxo,

stephanie marie

Easiest White Bean Soup

I've really been on a cooking kick lately {thank the colder weather and having all of my cookbooks now in one spot} and week after week I keep coming back to The Weekday Vegetarians.  I love a good soup on a cold day and back in December we tried her Easiest White Bean soup which was a huge hit.  It suggests making your own Kale Pesto which I had every intention of doing, but when the time came and I had my favorite TJ's Kale pesto in the fridge, I decided to make dinner even easier and use that instead.  Don't miss out on the gigantic croutons - they're insanely delicious, easy to make and give the soup a little something extra.  Yum!

Easiest White Bean Soup

Ingredients

3 Tblsp extra virgin olive oil, plus more for croutons

1/2 small yellow onion, finely chopped

Salt & Pepper

Pinch of dried red pepper flakes

2 garlic cloves, minced

3-15oz cans cannellini beans, rinsed and drained

3 cups vegetable stock

2 Tblsp sherry vinegar

4 thick cut slices crusty bread

2 Tblsp grated Parmesan cheese

Kale Pesto {or any favorite pesto}

Instructions

1. In large soup pot over low heat, combine 3 Tblsp olive oil, onion, salt, pepper, and red pepper flakes.  Saute until onion is golden and slightly caramelized, stirring often, about 10 minutes {or longer for even better flavor}.  Add garlic and cook until fragrant, about 2 minutes.  Add beans and just enough stock to cover.  Increase heat to medium high and bring to an aggressive simmer until warmed through, about 5 minutes.

2. Remove pot from heat.  Using slotted spoon, scoop out and set aside about 1 cup beans.  Stir in vinegar, then puree soup using immersion blender.  Return to stove and heat on low heat to keep warm.

3. Preheat broiler {we used our toaster oven}.  Place bread slices on sheet pan and broil on top rack until lightly toasted, about 1 minute {watch so they don't burn}.  Flip over, brush with remaining olive oil, sprinkle with Parmesan, and broil until cheese has melted, 1-2 minutes.  Remove from oven.

4. Serve soup in large bowls, placing giant crouton in middle along with a few reserved beans and a few spoonfuls of pesto.

Serves 4

adapted from the weekday vegetarians

xoxo,

stephanie marie

Slow Cooker Turkey, White Bean, & Pumpkin Chili

It's been awhile since I've opened up Skinnytaste Fast & Slow, but while perusing it the other day I was reminded of this Slow Cooker Turkey, White Bean, & Pumpkin Chili that I have been wanting to try forever.  You know I love a good crockpot meal and with the weather super cold this week chili seemed like the perfect answer.  This was so easy to prep and throw in the crockpot in the morning, and while you may be asking yourself "pumpkin in chili?" it really does add a lot of nutrients and great texture and does not at all taste like pumpkin.  I added a jalapeno to give it a little more kick {it probably could've used two} and luckily it tasted just as good as it had been smelling all day, making it the perfect winter dinner that I know we'll be making all season long.  This one really did blow me away and I'm hoping you like it just as much as we did!

Slow Cooker Turkey, White Bean, & Pumpkin Chili

Ingredients

2 lbs lean ground turkey

1 tsp olive oil

1 small onion, chopped

3 garlic cloves, minced

2 cups reduced sodium chicken broth

2- 15oz cans Great Northern or navy beans, rinsed and drained

1- 15oz can pumpkin puree

2- 4oz cans diced green chilies

2 1/2 tsp salt

1 1/2 Tblsp cumin

2 tsp chili powder

1 tsp dried oregano

2 bay leaves

Optional - 1-2 jalapenos, seeds removed, diced

Optional toppings - Greek yogurt, shredded cheese, diced green or red onions, cilantro, avocado, etc

Instructions

1. Heat large nonstick skillet over high heat.  Add turkey and cook, breaking up with wooden spoon, until browned, about 5 minutes.  Transfer to slow cooker.

2. Add oil to skillet, reduce heat to medium, and add onion & garlic.  Cook, stirring, until onion is translucent, about 5 minutes.  Transfer to slow cooker.

3. To slow cooker add broth, beans, pumpkin, green chilies, salt, cumin, chili powder, oregano, bay leaves, and jalapeno {if using}.  Stir well.  Cover and cook on high for 4 hours or low for 8 hours.

4. Remove bay leaves and adjust seasoning to taste.

Serves 6

adapted from skinnytaste fast & slow

xoxo,

stephanie marie