Broccoli Cheddar Soup

This is about to be devoured

This is about to be devoured

As soon as the weather even so much as teases colder temperatures, I find myself chomping at the bit to make soup. To me, soup is as comforting to make as it is to eat. It’s so simple and you have the ability to layer flavors and add in hidden veggies–so what’s not to like? This Broccoli Cheddar soup came from a Google search in which I landed here. I was looking for something that didn’t use a ton of cream because I wanted to keep it as light as possible.

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Mahi Mahi with Zesty Basil Sauce


I am a seafood purist. I still think there is nothing better than a good fillet of salmon with salt and pepper and a squeeze of lemon. Zesty basil sauce, however, is one of my favorites ways to spruce up a boring piece of fish. I use this for Mahi Mahi as well most other white fish like tilapia and flounder.

The recipe is from Paula Deen but I’m pretty sure I started making this sauce prior to her demise…but I’m not certain. So, this may be a politically incorrect fish, BUT in a whole new way.

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Healthy, Vegan, but Absolutely Delicious Risotto

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I have been lucky to get my hands on a copy of Gwyneth Paltrow’s cookbook, It’s All Good. I borrowed the book and it will be a very sad day when I have to finally return it so I have been on a rampage, making my way through the recipes quickly so I can take notes on all the good ones I liked! I owe Gwyneth an apology. Well not really, because I’m sure she doesn’t care that I thought she was a big old snob and I might have made fun of her for pretending she knew anything about cooking because every celeb thinks they can write a book or worse a cookbook. Most cannot but G.P. really can. Sorry for doubting you, G.P.!

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Cold Avocado Corn Soup with Cilantro Oil

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Philadelphia has been in the midst of a major heat wave so I had been planning on making chilled soup. The Jersey corn on the cob at the Farmer’s Market looked so good that I bought enough to have two nights in a row. One night we cooked it on the grill, in its husks Bobby Flay style–which was seriously the best corn on the cob I’ve ever had. Remove most of the husks but leave just enough to protect the corn from getting burnt. Soak it for a while in a pot of water and then put directly on the grill. The result is the most delicious corn ever. Try this immediately!

But the soup–this was equally as impressive as the corn on the cob. When I saw the recipe called for a serrano chile, my first instinct was to remove the seeds, even though the directions said otherwise. Please for the love of anything listen to whoever wrote this recipe because he/she KNOWS what he/she is talking about.

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Baked Orzo with Eggplant and Mozzarella

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The Smitten Kitchen never lets me down. I have been using way too many of Deb’s recipes as of late and know I should branch out already but they just never let me down! I made her Raspberry Buttermilk Cake again this weekend because it was so delicious the first time–except this time I forgot to add the egg. The egg! How do you forget this!? I realized it right when I put the cake in the oven and in an “oh shit what do I do now” moment, I took the cake out and whisked in the egg. All that delicious sugar that was on top intended for the crispy topping got mixed in with the egg and I sulked. I sulked again a few minutes later when I realized I forgot to add more sugar for the topping now that the intended sugar was mixed into the batter. Aghhh!

Luckily, cooking this dinner went a lot smoother. Other than a lottttttt of chopping, this was a super easy meal to make! The prep on this alone took me almost 45 minutes but most of the can be attributed to the fact that I’m so slow at chopping veggies. It can take me 10 minutes to chop garlic sometimes…

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Peas and Prosciutto Pesto Pasta


When alliteration is the title of a blog post, you know it’s going to be a good one. I have no idea if that’s really true, but I DO know that it’s true for this one!

I’m a recent pea-convert and made peas with pesto and pasta few weeks ago. It was good and all, but I used pre-made pesto because my one attempt at pesto was so terrible that I was afraid to try again. And linguine noodles were definitely not the way to go. I was losing peas left and right.

I knew I wanted to re-attempt this one since it should be a no-brianer. Then I saw an episode of Barefoot Contessa where Ina cooking with chef from Rao’s and they made his famous peas and prosciutto side dish. I immediately got inspired to turn his side dish into a main course and  simultaneously try my hand at pesto once again.

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