Pies, Tarts, and Crostatas – usually, when I think of pies and tarts they’re filled with something sweet and fruity, chocolate, or other lusciously sweet concoction. That’s part of why I was so excited to be a judge at the American Pie Council National Championships this year. I mean, who wouldn’t want to sit and eat pie for two days? I learned very quickly that you should NOT pick your favorite kind of pie to judge. Why? Because after more than 30 cherry pies (including gluten-free and no sugar added) I think it’s going to be a very long time before I’ll want another cherry pie again. It was really inspirational to see all of those beautiful pies – some were works of art. I don’t usually make pies so I was searching pies and tarts when I came across this pin for Creamy Herbed Ricotta and Asparagus Puff Pastry Tart by Michelle of The Brooklyn Cook. Ooh, a SAVORY option!
Chicken tenders, no matter how good, need a dipping sauce. Since Mandy recommended a mixture that tastes like Chick-Fil-A sauce, I am doing a second Pintesting on this pin for a Copycat Chick-Fil-A Sauce recipe by Serene Herrera of House of Yumm.
The ingredients include chicken tenders, seasoning mixture, milk mixture, and a flour mixture. My grocery didn’t have chicken tenders so I got chicken breasts and sliced them into tenders. This seemed a lot easier than running from store to store in search of the same thing.
Start by making a seasoning blend that Mandy calls “Chicken Scratch” and says is good for seasoning “anything with feathers.”
Season the chicken tenders with part of the Chicken Scratch.
Then blend the milk mixture. It calls for a fair amount of hot sauce. The recommended amount will give a bit of heat; adjust this to your own taste preference.
Mix the coating with flour, seasonings, and more Chicken Scratch.
Dip the seasoned chicken tenders in the milk mixture.
Then coat it in the flour mixture.
Pan fry them in about an inch of hot oil.
Turn the chicken to cook evenly; about 5-6 minutes total.
Drain the cooked tenders on paper towels or on a cooling rack. I put a cooling rack over paper towels – just to be safe.
These fried up to a nice golden brown without losing their coating. As I said, they do have a kick of heat to them – a bit more than is my personal preference but not more than what I would call medium hot. The chicken was fully cooked without drying out. These Pan-Fried Chicken Tenders were a great way to celebrate National Fried Chicken Day.
I made the Copycat Chick-Fil-A Sauce recipe to serve on the side and paired it with a salad.
The Pintesting Results:
Overall Results: 4.45 Pins
Accuracy: The Pan-Fried Chicken Tenders turned out just like the recipe and post said except for one thing – the heat. I understand that heat levels can be subjective and what one person considers flavor might be fire to another. In this case, however, it wasn’t the opinion of just my HH and me. I had a few people at work try them and they all mentioned that they “have a kick” or “have some heat on the back end.” Other than that, the chicken tenders were moist, crispy, and had all the yum of fried chicken. 4 Pins
Difficulty: There is a level of danger that accompanies frying in oil. Anyone who’s been splattered can attest to the pain. All the prep work of mixing the dry rub, milk wash, etc. is easy. I went back and forth between giving this a 3 or a 4, but since this is pan-frying instead of deep-frying I’m giving this 4 Pins.
Time: The whole recipe took less than 30 minutes from start to finish; even with the dipping, coating, resting, and frying. This is a great recipe for busy weeknights. 5 Pins
Cost: All of the ingredients are normally in my kitchen. The chicken was $3.99/lb and my package was $4.45. The Chicken Scratch rub makes a lot and can be used for “anthing that has feathers.” I estimate the total cost at $5.75. Since this served supper and leftovers for lunch that’s less than $2/serving. 5 Pins
Practicality: You just can’t go wrong with homemade chicken tenders. They beat frozen every time – plus you know what’s in these. I prefer no mystery ingredients in my food. I like that you can adjust the level of heat to your preference by adjusting the amount of hot sauce in the milk mixture AND if you prefer a “Southwest vibe” you can adjust the Chicken Scratch per her instructions. My lunch leftovers heated well in the work toaster oven so I’m guessing that you could make these ahead and bake in the oven, but since they take less than 30 minutes it’s just as easy to make them fresh. 5 Pins
There have been a LOT of pins for one pan or sheet pan dinners on Pinterest lately and I absolutely get why they’re so popular. Life is busy (just in case you didn’t get that memo). After a day of work, family, and other activities I don’t always get excited about fussing over supper, nor do I plan well enough for slow cooker meals. I know that I’m not alone on this. That’s why these meals are awesome. One pan + one cutting board + 1 knife = supper done with minimal fuss and even fewer dishes. I knew I wanted to try this pin for Paprika Chicken Sheet Pan Dinner by Chrissie of The Busy Baker as soon as I saw it.
You might remember the Honey Balsamic Chicken Sheet Pan Dinner post that I did not too long ago; this is very similar but with a different flavor profile.
One of the things that I thought was interesting about this recipe was that the veggies included beets. I’ve recently been using beets in my juicing and I’ve had pickled beets so I was excited to try them in a new way.
Start by cutting your veggies and putting them on the sheet pan. Do you see that big one in the center with a bit of green? That’s one clove of elephant garlic. It was HUGE; almost the size of a potato! I threw him in just for fun.
Season the veggies, drizzle with extra virgin olive oil and toss them.
Add chicken, season it, drizzle with extra virgin olive oil and rub it in.
Then put it in the oven to roast. In half an hour your house smells amazing and dinner is done!
The chicken was juicy and flavorful even when the leftovers were reheated for lunch. The combination of vegetables was delicious and so pretty. HH gave his 100% approval so this is definitely going to be put in the regular dinner rotation.
The Pintesting Results:
Overall Results: 4.7 Pins
Accuracy: This was an easy and delicious supper made on one sheet pan and it turned out exactly like the original post said it would. The smokey paprika gave warmth and lots of flavor without being too spicy and the roasted veggies were tender on the inside and just a bit crispy on the outside. 5 Pins
Difficulty: There is a bit of prep work to getting all of the vegetables peeled and chopped, but that’s the hardest part. Due to the number of veggies that needed peeling prior to chopping (potatoes, carrots, beets, and sweet potatoes) I’m giving this 4 Pins.
Time: The prep work took about 10 minutes; twice as long as the 5 minutes that Chrissie had in her recipe. In all fairness, I could have chopped baby carrots and used the smaller potatoes and left the skins on to cut the time. The cook time was 30 minutes, so 35-40 minutes is not a long time to wait for supper. 4 Pins
Cost: Most of the ingredients are kitchen staples and all are easy to find at most grocers. The chicken thighs were the most expensive ingredients but at $4.85 for four that puts the total cost per serving at less than $5.00. 5 Pins
Practicality: These sheet pan recipes are so easy, quick, and delicious. And let me say again, 1 pan + one cutting board + 1 knife. Just three kitchen tools to wash! 5 Pins
Of the many reasons that I love living in Florida, the authentic quality and diversity of world cuisines is close to the top of my cultural list. You could eat food from every continent and most countries and only travel up to 20-30 minutes from home. Most places give a cultural feel with the music and décor as well. Some of my favorite places to go are Cuban restaurants. The music makes me want to dance, the people are so friendly, and the food is delicioso. A while back I brought in some assorted Cuban Guava Pastries – Pastelitos de Guayaba to share with my coworkers and I was the hero of the day. These are they pastries that I shared.
Pastelitos are puff pastries that are usually filled with guava or cheese or both. They flaky, lightly sweet, and perfect with a cup of good coffee in the morning or afternoon. When I saw this pin from My Big Fat Cuban Family, one of the blogs that I follow, I knew I had to try making these. Who doesn’t want to make something delicious and be the work hero twice?
There are only four ingredients. Some restaurants and pastelerias sprinkle course sugar after the egg wash or brush with a sweeter glaze, but I don’t like my pastries too sweet so this was perfect for me. The guava paste is found in most grocery stores in the ethnic aisle.
Line a baking sheet with parchment paper (or a Silpat). Unfold one of the puff pastries onto the parchment.
Slice the guava paste thinly and put two for each pastry. One box of (2) puff pastries will make 9 pastelitos.
Spread some of the softened cream cheese on the guava paste. Some places sweeten the cream cheese with a little sugar before putting it in the pastry. I find the guava paste very sweet and the plain cream cheese balances the overall flavor.
When all of the guava paste has cream cheese, unfold the other puff pastry and put it on top. Try to line it up with the bottom pastry.
Cut all the way through to make 9 little pastries, then make little cuts on each top pastry.
Egg wash the top of the pastries and then bake them until they’re golden brown and beautiful.
While the pastelitos are baking, do yourself a favor and make some Cuban coffee or café Cubano which is a lot like sweetened espresso. I prefer my coffee with milk (like a café latte), so I get café con leche. (Look how much authentic culture I’m putting into this post.)
That’s it! You can serve these warm or at room temperature. I was pleasantly surprised at how 4 ingredients could make such a tasty treat. And yes, I was the work hero again for bringing these in. These are so easy to whip up that you can be a hero and bring delicious culture to your friends and family, too.
The Pintesting Results:
Overall Results: 5 Pins
Accuracy: These not only turned out just like the recipe (and video tutorial) said they would, but they also tasted like the ones that I bought at the Cuban restaurant. Everyone at work raved over them. 5 Pins
Difficulty: With only four ingredients and no mixing, chopping, or serious prep work, this recipe is very kid friendly with adult supervision. I just recommend that an adult does the cutting to separate the pastelitos. 5 Pins
Time: The preparation took about 7 minutes and my baking time was 25 minutes. The total time was about half an hour so I’m giving this 5 Pins.
Cost: The puff pastry was about $3.00 and the guava paste was just over $1.00. The total cost for 9 pastries was less than three pastries from the restaurant. 5 Pins
Practicality: This is one of those recipes that you can keep the ingredients on hand and whip up at a moment’s notice. They’re quick, easy, and oh so delicious. 5 Pins
It’s the new year and I have resolved to eat healthy – again – for about the 100th year in a row. Anyone else with me on this? Granted, I don’t eat terribly but I’m not as consistent as I’d like to be. But some meals make eating a healthy diet much easier. For example, I saw a video for Honey Balsamic Chicken on Facebook and a couple of days later this pin for the recipe by TipHero (inspired by Chungah of Damn Delicious) popped up on my Pinterest feed, too. They do seem to copy her recipes quite a bit, so if you’re not following Damn Delicious yet you just might want to.
I really like the idea of a whole meal made on one sheet pan in the oven. (Hooray for fewer dishes!) I also like that the recipes used a variety of vegetables.
It’s worth noting that there were a few slight differences in the two recipes.
- The TipHero recipe uses green beans while the Damn Delicious recipe uses asparagus. We love asparagus in our home, so that’s what we went with.
- The honey balsamic marinade recipes had a few differences. TipHero’s used thyme, rosemary, and chili flakes while the Damn Delicious recipe used Dijon mustard, oregano, and basil.
- Chungah’s recipe also took less time to make – a big plus in my book.
- The TipHero recipe pours the marinade over the chicken and veggies prior to roasting; Damn Delicious didn’t. I went with TipHero on this step. More flavor is more better. (I beg forgiveness from the grammar police for that.)
I didn’t get a photo of all of the ingredients this time. What can I say? I was hungry. Fortunately, there aren’t a lot of ingredients.
The first thing that I did was to make the marinade. I used a short-cut here and just dumped all of the marinade ingredients into the bag that the chicken came in and squished it until it was mixed, tossing the chicken in the marinade at the same time. Since my chicken breasts were still somewhat frozen I thought I’d let it defrost and soak up the flavor all at once. Also, since it’s just my HH and me I only used one whole chicken breast (two halves). This worked for us since the chicken breasts are very large and we like lots of veggies.
While the chicken defrosted, I lined the pan with parchment and prepped the vegetables.
Quarter the potatoes then add the tomatoes. Drizzle with extra virgin olive oil (EVOO) and season with salt and pepper.
Put the chicken on the pan and drizzle the remaining marinade on the veggies.
Roast for about 20 minutes then add the asparagus (I drizzled the asparagus with a little more extra virgin olive oil), then roast it for another 10 minutes. This was my timing compromise between the two recipes.
You don’t want to eat undercooked chicken! When in doubt check the internal temperature with an instant-read thermometer. For chicken, this should be 165 degrees Fahrenheit.
Done! Your dinner is done and the only dirty dishes are one pan, one cutting board, and one knife. Join me in the happy dance?
The chicken was juicy and flavorful. The tangy-sweet acidity of the tomatoes, starchy creaminess of the potatoes, and the bright crispy asparagus complimented each other, and the marinade brought it all home. YUM!
And now I have to say this. WINNER! WINNER! CHICKEN DINNER!
The Pintesting Results:
Overall Results: 4.85 Pins
Accuracy: This recipe was as simple as the TipHero video showed it to be even though I followed Chungah’s recipe. 5 Pins
Difficulty: This recipe was very simple – perfect for novice cooks. The prep work was minimal and the marinade made everything taste wonderful. 5 Pins
Time: The active time to prep and cook the recipe was 40 minutes. The chicken requires time to marinade (30 minutes to overnight). I did this ahead of time and let it marinade all afternoon. While it isn’t active cooking time, it’s still necessary to make the recipe turn out so I’m giving this 4 Pins.
Cost: The cute little potatoes and grape tomatoes were both buy-one-get-one-free at the store when I got them. (I love shopping sales!) The total cost of all the main ingredients (not deducting for the sales) was $12.00. Even though we used only 2 chicken breast halves, we had 4 meals making this $3.00/serving. 5 Pins
Practicality: This is the kind of home cooking I could eat every week. It was simple, delicious, and planning ahead with the marinade made quick work of the cooking. Perfect for busy weeknights! You could experiment with using different kinds of vegetables such as green beans, carrots, Brussels sprouts, or whatever your family likes. You can also switch up the marinades – try the TipHero version for a more traditional herbed chicken flavor. This will be a regular in our menu rotation. 5 Pins
October is NATIONAL PIZZA MONTH! Did you know this? I didn’t until the month was nearly over. I’ve wanted to do a pizza recipe post for quite some time but with so many unique kinds of pizza, I wasn’t sure which would be the best one to start with. There’s the Neapolitan style Margherita, the large thin crust New York style, the deep-dish Chicago style, the thick crusted square shaped Sicilian style, grilled pizza, French bread pizza, regional tomato pies, and so many variations of crusts, sauces, and topping… it’s a bit overwhelming. But then I thought about what Italian pizza from Naples would be like. While at the Florida Restaurant and Lodging Show, I was introduced to Italy’s favorite tomato company, Mutti, and their sister olive oil company, Monini. After tasting them I know why they’re the best of Italy. And now they’re coming to America so that you can cook with the best Italian ingredients, too!
Below are a few of the appetizers and even a dessert that was made using the Monini and Mutti products.
I was given some wonderful products to try at home including a ready-made pizza sauce and a squeeze bottle of olive oil that’s not supposed to drip. Let’s see what Italy’s favorites taste like on a pizza.
In our house, we normally make our own pizza dough, but on this busy weeknight I picked up a pack of pre-made crusts and our toppings will be cheese, sausage, and pepperoni.
I brushed the dough with the Monini olive oil in their new squeeze bottle. This is SO MUCH BETTER than having the olive oil drip onto the counter or down the side of the bottle. No Leaks! No Drips!
To really boost the flavor, I cut a garlic clove in half and then rubbed it on the oiled dough. If you love garlic but have trouble with heartburn, this is a great way to get that great taste and be gentle on your stomach.
To get real authentic Italian pizza flavor you need a real authentic Italian pizza sauce.
Then we added the toppings. The HH worked at a pizza place many years ago, so he does this part. The sausage is raw when put on the top of the pizza, but it will cook through while the pizza is cooking.
Then we baked it per the crust instructions.
This is how it looked when it came out of the oven. The sausage is perfectly cooked. The cheese is all melted. The hardest part is waiting for it to cool enough to taste it, so I’ll get one more picture while I wait.
So THIS is what pizza in Italy tastes like… Monini & Mutti made this pizza incredible. The no-drip squeeze bottle really worked; there was no olive oil anywhere it wasn’t supposed to be. The pizza sauce was very fresh and tasted like real tomatoes – not overprocessed or artificial. I can see why they are the favorites in Italy. The good news is that both of these products will soon be available at grocery stores across the U.S. so watch for them!
- Pizza crust of choice (I used Boboli Mini Original Pizza Crusts, but you can use home-made)
- Monini Olive Oil
- 1 Garlic clove, cut in half
- Mutti Pizza Sauce
- 8-oz Mozzarella, shredded
- Toppings of choice
- Pre-heat oven per your crust instructions (450 degrees for the Boboli crust).
- Place crust(s) on a baking sheet.
- Brush 1-2 teaspoons of Monini Olive Oil on the crust to coat evenly.
- Rub the garlic clove all over the crust for great flavor.
- Spread the Mutti Pizza Sauce in an even layer on the crust.
- Top with shredded mozzarella and toppings.
- Bake for 8-10 minutes.
Pizza is personal, so you can use whatever kind of crust and toppings you like to make it completely your own.
Going to the movies is fun, but there are some downsides to seeing a film at the theater. I don’t like the overpriced snacks. I like real butter on my popcorn rather than that bright yellow butter-flavored oil. No wine. The theater folks frown upon patrons coming in their pajamas and slippers. Oh, and they won’t pause the movie to let you use the restroom after you’ve had a 44-oz large soft drink. This is why we prefer to watch most movies at home. One video that recently came out was My Big Fat Greek Wedding 2. Since we’re not limited to popcorn and soda at home, my HH and I decided that we needed Greek movie snacks. So when I saw this pin by Delish for their 7-Layer Greek Dip, I knew this was going to be our movie date night dish.
Here’s the video that was floating around Pinterest. How appropriate that this, too, is a movie?
The ingredients are traditionally Greek. Please note that there is a little dish of red onions off to the side. It’s not one of the listed ingredients, so watch for this special guest ingredient later. Let’s go through the layers.
5: Yogurt Sauce
7: Feta & Parsley
8: but this is a 7-Layer Greek Dip? I added minced red onions since they’re in so many Greek dishes. Red onions are often found in Greek food and I thought it would add a nice flavor. This is totally optional.
Opa! You can let it chill in the fridge or just grab some pita chips and dig in, which is what we did.
Since it’s movie night, here’s my video of how to make the 7-Layer Greek Dip.
This is loaded with so many good ingredients that I had no trouble substituting it for a light supper, and my HH agreed. It felt like we ate a LOT but most, at least two-thirds, of the bowl was leftover, so the next day we scooped it over a mixture of romaine lettuce and spinach to make a Greek-style salad. I topped it with leftover salmon and crumbled the remaining pita chips as croutons – delish!
Overall Results: 4.85 Pins
Accuracy: My glass dish didn’t spin like the one in the Delish video did and I added the 8th layer of red onions, but I have to say that this was as delicious as the original video suggested. The Greek flavors would be what you would expect in the Mediterranean. I would risk sneaking this into the theater. 5 Pins
Difficulty: Once all of the prep work is done, this is easy to layer up. Do pay attention if you’re slicing the olives yourself. Even if the jar says that they’re pitted, you might come across some that still have the pits so use caution. Due to the amount of chopping involved, I’m giving this 4 Pins.
Time: There is a bit of prep work in chopping the cucumbers, artichokes, tomatoes, and olives (if you don’t get them sliced) and making the yogurt sauce. However, start to finish this came together in 15 minutes. 5 Pins
Cost: We eat a lot of Mediterranean-inspired food, so most of these ingredients are on hand in our home. If you had to buy everything it would run you about $10, but you’d have a lot of leftover ingredients to use in other dishes. The recipe had leftovers that perfectly repurposed into a lunch salad. We ended up with two large servings of dip and four lunch salads from this recipe, so that’s $1.67/serving. 5 Pins
Practicality: I loved how this could be used as a great dip and also made an easy Gree-style salad. The wholesome ingredients make this a healthier snack or appetizer and are a great way to sneak in more veggies. Adding red onions as the 8th layer was my customization, but you can change it up however you like. 5 Pins
I’m one of those who can’t wait for the first PSL (that’s Pumpkin Spice Latte) of the season and I make a point to get it on the first day available. Even though it still feels like 100 degrees in Florida, there’s something about that taste that officially makes it feel like autumn. Going to Starbucks or any other coffee venue for a PSL on a daily basis is not good for my budget or waistline. Thankfully, my Pinterest feed has been flooded in Pumpkin Spice EVERYTHING; including this pin by Katrina of Katrina’s Kitchen. Sometimes I REALLY love trying out Pinterest pins, and Pintesting Homemade Pumpkin Spice Coffee Syrup is one that I’m really looking forward to.
One of my best friends was coming over, so it was the perfect time to do this Pintesting. Let’s get started!
There are only four ingredients. That’s right – just 4 and one of them is water.
Mix the brown sugar and water in a microwavable bowl and heat until the sugar is dissolved.
Add the pumpkin and pumpkin pie spice.
Strain the mixture through a sieve. This is important or your syrup will be gritty.
See all those particles? That’s why it needs to be strained.
Make your coffee and enjoy the taste of a PSL at home. Aren’t the pumpkin mugs perfect?
We tried the Homemade Pumpkin Spice Coffee Syrup in coffee rather than a latte. I thought the flavor perfectly captured the PSL taste that I’ve come to love, but I would cook this on the stovetop rather than microwave it to let the pumpkin and spice better dissolve and allow the flavor to develop further. I’m also going to double the recipe because it ran out too fast.
The Pintesting Results:
Overall Results: 4.85 Pins
Accuracy: This syrup tastes every bit as good as a PSL, and it turned out exactly as the recipe said it would. There were no problems or unexpected issues. 5 Pins
Difficulty: The ONLY reason I’m giving this 4 rather than 5 Pins is because there’s hot sugar water involved. It’s incredibly simple and easy, but children would need proper supervision. So for the sake of safety, I’m giving this 4 Pins.
Time: The whole process took just a little longer than it took to brew the coffee; just under 10 minutes with the photography. That’s a LOT faster than driving to the coffee shop. 5 Pins
Cost: One 15-oz. can of pumpkin is enough to make 30 recipes. As Katrina said, it’s pennies to make. Compare that to over $4.00 for a 16-oz. Grande PSL. 5 Pins
Practicality: This syrup is great in coffee, but is also delicious in tea. It’s going to save me the time and cost of running to get a PSL when the cravings hit. I also love that 4 simple ingredients (with no unwanted chemicals) is all that’s in this. Not only will I make this a lot this fall, but it will make a great gift idea in cute little bottles. 5 Pins
Sometimes I get things that look amazing as an impulse purchase. Some people might be tempted by a cute pair of shoes, a new outfit, or the latest tech gadget. More often than not, my impulse buys are food related. I see a recipe that sounds good and I’m off to the store, and that’s what happened when I saw these BLT Lettuce Wraps.
I first saw this video clip on Facebook and then the pin popped up on my Pinterest feed. I love BLT sandwiches as you can see from the Weave Your Bacon BLT and Egg Salad BLTA Sandwich posts. This BLT Lettuce Wraps recipe was trying to sound healthy since it doesn’t have any bread and is, therefore, no-carb. I thought, sure, let’s go with it. Anytime you want to try to combine BLT + healthy I’m willing to give it a try.
The beauty of this recipe is in its simplicity. Large leafy romaine lettuce, juicy tomatoes, mayo and bacon. Although not specified, I seasoned my tomato halves with salt and pepper.
Spread some mayonnaise on a romaine lettuce leaf and top with several tomato halves. TIP: make sure your romaine lettuce leaves are blotted dry if you want the mayo to stick.
Add the bacon and you’re done.
I put three on a plate thinking that this should be the serving size because that’s what the video did. After all, these BLT Lettuce Wraps are supposed to replace a BLT sandwich.
I have to say that it was not easy to get the pictures before digging into these BLT Lettuce Wraps.
I made a total of 6; three each for my HH and me. They were delicious if just a wee bit messy. I’m not sure if I should have used two slices of bacon on each wrap, but I think that would have thrown off the balance of the B-L-T. That said, after finishing them we both still felt hungry and agreed that these would be a fantastic appetizer, salad, or finger salad (if there’s such a thing, and if not I just made it up).
The Pintesting Results:
OVERALL RESULTS: 4.85 PINS
Accuracy: The recipe was very simple and straight forward and the taste was delicious. I was very pleased that it turned out exactly as the recipe and video said that it would. I also liked how refreshing they looked. 5 Pins
Difficulty: This was one step easier than a traditional BLT in that there’s no bread to toast, but the rest of the process was pretty much the same. 5 Pins
Time: Putting this together took very little time. The longest part was cooking the bacon, and I did that on the stove-top so it took about 15 minutes for crispy thick-cut bacon. From prep to plate took 20 minutes – 5 Pins.
Cost: This is a low cost dish – especially if you get the bacon on sale (which I did; buy one get one free). The romaine came two heads to a package and there was a LOT leftover that I used for salads. The tomatoes were also buy one get one free, so the cost per BLT wrap was less than a dollar. 5 Pins
Practicality: If you’re looking for a satisfying meal then you might be disappointed. If you’re looking for some great taste, a gluten-free or paleo BLT snack, an appetizer, or a salad that’s finger food, then this is a fantastic recipe. The original recipe doesn’t specify that it will be as filling as a BLT sandwich, but three to a serving size should have at least been close. Even people on diets don’t want to feel hungry after eating. Therefore, I’m giving this 4 Pins.
There is something very comforting about soup; it seems to nourish your soul as it feeds your body. You’ve never heard of a book series called, “Chicken Casserole for the Soul.” Don’t get me wrong, I love casseroles, but there’s just something about soup. Tuscan Lentil Soup.
Most soups fall into one of two categories: the kind that takes all day to cook (usually in the crock pot), and the kind that you can whip up in short order but still tastes delicious. I had picked up a bag of lentils while shopping because they’re high in protein, high in fiber, have vitamins and mineral, and are low in calories – perfect for our healthy diet. I’ve used them in salads before (Salad Swag: 3 Cures for the Common Salad) but we were looking for something warm and hearty for supper.
When searching for lentil soup recipes, I found this Pin by Natalie of Life Made Simple. Our family is trying to stick to a Mediterranian diet because it’s very healthy and still tasty, so this recipe really stood out. One look at the picture and my HH gave an enthusiastic thumbs up. It helped that we also had most of the ingredients on hand, so a quick trip to the store was all that was needed to start dinner.
The ingredients include lots of veggies and aromatics, lentils, and Italian sausage. We had mild sausage, so I used that instead. I had some Progresso Tuscany chicken broth on hand and thought this would be the perfect use for it. (Take a look at those cute tomatoes that came from our garden!)
Brown the sausage and onion.
Add the garlic and seasonings.
Stir in the broth, lentils, and potatoes, and simmer for 10 minutes. Add the tomatoes and zucchini; simmer for 15 more minutes.
Wilt in the spinach for a couple of minutes.
Remove the bay leaf and the soup is done.
Natalie recommends serving with parmesan shavings, so I grated some onto the soup.
I served this with a hot-from-the-oven, crusty baguette. My HH loved the flavors and went back for seconds. This will be a regular in this family. And now for the Pintesting Results:
Overall Results: 4.7 Pins
Accuracy: The soup turned out exactly like the recipe, including the estimated prep and cook times. It was hearty and had a lot of flavor for less than an hour of cook time. 5 Pins
Difficulty: There is a fair amount of prep work in cutting up the vegetables. Natalie uses a mandoline for her zucchini, but I’ve nearly lost fingertips using mine, and since I already had my French Chef knife out for the other ingredients I just used my trusty tool of choice. Once the prep work was done, this recipe was very simple to make. There wasn’t any pre-soaking of the lentils (I’m not sure why I thought there would be) or other extra steps. 4 Pins
Time: From start to finish this took less than an hour. The prep work took about 10 minutes and the cook time was just under 40 minutes (of which roughly half an hour was for simmering). 4 Pins
Cost: Most of the ingredients are common to my kitchen and this makes a BIG pot of soup. I had already bought the lentils and just needed to pick the tomatoes from our garden and buy a couple of ingredients – and the bread to go with it. When I put the leftovers in the refrigerator, the lentils soaked up so much of the chicken broth that I had to add another 3 or 4 cups to make it into soup again. We had supper and two lunches from this pot before we froze the rest so it wouldn’t go to waste. 5 Pins
Practicality: This recipe is definitely going to be a regular for us. It is delicious, makes a lot, is low cost, and is healthy. 5 Pins