Creamy Cabbage and Bacon Soup… WOW.

Yummy, yummy, yum!!  I adapted this recipe from one of my new favorite food blogs,

It’s taken me a while to post this one up, but we had this soup the same night we had the red pepper dip my dog loved so much.  One of the girls wants to make it for her family so I had better hurry up and post!

What you’ll need:

  • 6-8 slices thick cut bacon
  • 1 med. onion, diced
  • 2 carrots, diced
  • 1/2 cup mushrooms, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, roasted
  • 1 can cannellini beans
  • 4 cups chicken stock
  • 1/2 small head cabbage
  • 1 teaspoon oregano
  • 1 bay leaf
  • salt and pepper to taste
  • 1/4 cup heavy cream
  • 1 handful chopped parsley

Cook bacon until crisp, reserving some of the fat.   Sautee onion, carrots, mushrooms and celery until browned.  Meanwhile, puree half the can of Cannelli beans and roasted garlic with some of the chicken stock and bring entire broth to a boil.  Add onion, carrot, mushrooms, celery, oregano, bay leaf and bacon bits (leaving a few pieces for garnish).  Bring to a boil.  Sautee the cabbage briefly in a thin layer of bacon grease and add to the pot. Cook about 20-25 minuts until cabbage is tender. Stir in cream and serve garnished with parsley and bacon… delish! My brother ate the whole batch before I ever could try seconds. Careful not to overcook the cabbage 🙂


Muhammara: Roasted Red Pepper & Walnut Dip [[homemade pitas too!]]

Looks good huh? Yeah, my dog thought so too. A group of girls and I were sitting around this [amazing] bowl of dip, drinkin wine and relaxing when something in the room over caught our attention. Without thinking about it, we left a buffet of Muhammara + Black Bean Hummus + Fresh made Pitas for my miniature dachshund’s taking. Once we settled back into our usual seats, it took about 5 minutes before one of us proclaimed, “Hey! What happened to this dip!?”

This, this is what happened to that dip. My 14 pound dog ate it in about 30 seconds flat! Oh, and all the homemade pitas too. Glad to be of service.

So here’s the recipe I used, it truly is a-maaaazing.

  • 2 red peppers, roasted (or 1 medium jar)
  • 3 plump garlic cloves, roasted
  • 1/3 cup toasted walnuts
  • 1/2 cup fresh breadcrumbs
  • 2 tbs fresh lemon juice
  • 2 tsp honey
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1 tsp dried chili flakes
  • 1/3 – 1/2 cup extra virgin olive oil
  • salt & black pepper
  • a handful of fresh parsley
  • sesame seeds

Cut peppers in half and broil them on high [skin up] for 5 minutes, or until the skin blackens. You can go ahead and put the garlic in the oven too, squeezing out their gooey insides once they’ve browned lightly.

Roasted peppers + garlic, breadcrumbs, walnuts, lemon juice, honey, parsley, spices, s&p go into a food processor and until blended smooth. Drizzle the olive oil in slowly and keep blending until you get a consistency you are happy with.

Taste and adjust salt/honey/lemon juice to your liking. Garnish with parsley and sesame seeds.

Here are the pitas I made, I’ll save the recipe for when I manage to perfect them.

As you can see, the pita is starting to puff up on the left side, but I had difficulty getting them to puff completely. I later read that because I had used half whole wheat flour, I should have supplemented the dough with a bit more water. Next time!

Tomatillo Chicken Tacos with Strawberry Salsa

Alright so these tacos were about 75% there.  The strawberry in the salsa added a really interesting sweetness to the mix but I don’t think there was enough spicy going on.  I think what was really missing is my (famous) refried beans and perhaps a little Sriracha.

Here’s what we got:

  • slow cooked chicken in a tomatillo lime sauce, shredded
  • sauteed portabellas
  • feta
  • strawberry-avocado salsa: with red onion, green pepper, lime, garlic, s&p, evoo

For the final:

I also added the option for a greek yogurt sauce and shredded lettuce for the final final.  Just imagine what it would have been like with a little beans ‘n spice!  Opinions?

Breakfast of Champions.

Every once in a while in a woman’s life, once every month to be exact, she wakes up with the need to satisfy… her appetite.  This morning I felt no guilt biting into this double decked delight.  Double egg, double cheese, double bacon & ham.  That’s right ladies, indulge.

Now, I would be lying to say that I ever really stifle the urge to go all out on breakfast, but this double or nothin’ goodie is definitely held out for special occasion.   I am a breakfast type of gal.  All the way through high school I would wake up to my Dad asking, “What’ll it be today?”  Bacon, eggs, waffles, pancakes, fruit, you name it- breakfast of champions made to order.  Pretty lucky huh?  This queen’s treatment has instilled in me not only a love for breakfast but also a need to eat breakfast.  Without it, well, just pray you don’t get in my way.

…aaaand we’re off!

I’ve been talking about doing this blog thing for over a year now (procrastination nation).  Every project, everything I’ve ever done has to wait til the last minute, but when it comes to food I somehow find ambition. Reading recipes & experiementing with different flavors is just so damn fun and rewarding!  well sometimes…

Lets see what we can make!