Lime Chicken Orzo Soup

This soup when I went to the grocery store started as a thai chicken noodle soup. However,  the store required me to change my game plan since they were out of a few key ingredients like cilantro.  I stopped looked at what was in my basket already and ran with it!

Seriously, who knew lime would be so tasty in soup. I am definitely considering more opportunities to use it or other citrus in soups. What could be more great when you’re sick, vitamin C and chicken broth!

•2 limes
•2 Chicken breasts
•1 onion
•1 yellow bell pepper (can be any color pepper)
•1 lb orzo
•1 pack of Mushrooms
•4 cups Chicken broth
•2 cups water
•1 jalapeno seeded and chopped
•Avocado (topping)
•Feta cheese (topping)
•Salt and pepper to taste

Chop veggies and chicken breast add to crock pot. Add chicken broth and water. Juice your two limes straight into the pot.  Let cook for an hour on high in the crock pot then add your orzo. Cook for another hour on high. Serve hot with avocado and feta.



Crock Pot Asian Beef with Green beans and Shitake mushrooms

I was craving chinese and decided to experiment on my own instead of ordering delivery! This was the result:

– 2 lbs of cubed Stew Beef
-1lb of fresh Green beans
-1tsp sesame oil
-4 stalks of chopped Green onion
-1/2 cup brown sugar
-Garlic powder
-2 cups beef broth
-1 cup red wine
-1/2 cup soy sauce
-3-4 cloves of garlic
-Shitake mushrooms

Combine all ingredients in the crock pot. Cook on high for 6 hours, stir whenever possible. Serve over rice.



Radish Cucumber Guacamole

Ever had that moment that you have really awkward ingredients in your fridge that you never really use? Yeah that moment was how this recipe happened.

I received cucumbers and radishes in the mix box from the local farmers market. All I have ever done with cucumbers is put them in salad.

I had the idea to make some chorizo burgers and was searching for a great topper. Guacamole is good, and why not use what I had! The cool of cucumber and radish plus the spicy of the jalapeno and sausage: a perfect match!

-1 medium cucumber
-4 small avocados
-1 medium jalapeño
-2 limes
-7-8 small radishes
-3 green onions
-3 cloves of garlic
-half an onion
-salt and pepper to taste

Dice all the ingredients together except the avocado and lime. Cut and add each avocado and the pit to the veggies.

Mash and whip all your ingredients together. Add salt, pepper, and lime to taste as you whip the guacamole.

Special tip:
– Leave the pits in your guacamole after it is made, it keeps the guacamole greener longer!



Southwest Potato Hash

I have made this recipe twice since concoting this idea. It is simple and fast. It can be very versatile and easily adaoted for those who are vegan or gluten free. It can be eaten for any meal, really isn’t that harsh on the pocket book, and very easy on the dishwasher. This dish even makes for good leftovers.

When I initially put this dish together, I was greeted by hesitation from my fellows that would be cooking it for. I heard I don’t particular like sausage or spicy or sweet potatoes.  However, they thoroughly enjoyed it!

-2 medium sized potatoes
-1 large sweet potato
-1lb ground hot sausage
-1 onion
-1 bell pepper
-1 can of corn
-1 can of black beans
– 2 jalapeños,  if using ground beef, ground turkey, or mild sausage

Cut and prep potatoes, onion, and bell bepper. Brown sausage in a large skillet. Drain most of the grease. You want to leave some grease or add some oil to cook down your onions, bell pepper, and potatoes.  Add onion, bell pepper, and potatoes to pan. Cook until your potatoes are soft. Add in your black beans and corn when dish is almost done. Only leave them cooking in the pan long enough to get warm. Serve hot!


Special Notes:
-This dish is delicious with a fried egg on top for breakfast. The dish is good by itself for lunch or dinner.
– I also ate this dish with some nacho cheese mixed in for my lunch at work. It ended up very tasty.
– With a gluten free version sub the meat for ground beef or turkey. For a vegan version, take the meat away from the recipe, an extra can of beans or more potatoes or even tomatoes can be added if desired.



Crockpot Gumbo

I recently made my first gumbo ever. Hard to believe since I am a native New Orleanian. I did a lot of research. Of course, I also consulted my Mama.

From everything I learned, I found out to my surprise that you don’t need a roux to make gumbo. It is all about the okra! You can if you want, but a roux is not a necessity. Roux takes time and patience both of which I have little to spare. It is part of the reason I do a lot of crock pot cooking.

That being said this recipe does take time and preparation, but you don’t have over the pot. This is a two day process. First the okra has to be cooked down to make the base for the gumbo. Then you add broth to get your gumbo going and ready to eat!

• 1.5 lbs of okra
• 4-5 medium tomatoes
• 4 sticks of celery
• 1 bell pepper
• 1 onion
• 4 tbsps butter
• 4 cups chicken broth
• 1 lb andouille sausage
• 1/2 lb tasso
• 2 chicken breasts
• 2 bay leaves
• oregano, thyme, salt, pepper, tony chaceres, garlic powder

Add chopped okra, tomato, celery, bell pepper, and onion in the crockpot. Season with garlic powder, salt, pepper, thyme, oregano, and tony’s. Add 4 tablespoons of butter. Cook for 8 hours on low and stir intermittently. Once cooked down, chop all your meats, and add to the pot. Also, add your chicken broth, and add more seasonings if you want to. Cook again on low for 4 hours. Serve over rice.

Special Notes:
– Sadly, I have no picture to share. My roommates and I consumed it before I even thought of posting this!
– Also, this recipe fed about 4 people for 3 days, so it makes a good amount! This also means that the recipe can be scaled back to make a smaller portion. Gumbo freezes extremely well though.
– The stewed okra can be made in a bigger portion and frozen as well for when you need gumbo starter!
– Frozen okra also works instead of fresh okra. I just personally had fresh okra handy when making this.


Jalapeño popper stuffed mushrooms

This recipes is one of those moments where I just wanted to try something different. I was craving stuffed mushrooms, junk food, and bacon! Well, bacon is sort of an ever present craving really.

Fortunately, this recipe was also one those moments where trying something new paid off! Unfortunately, I have no pictures of the product as this was made before I started the blog. I haven’t made it again because my boyfriend had two new people, and this was a really a dish for two or an appetizer. When I make this again, I will be sure to add a photo.

• 1 block of cream cheese
• 2 cups of shredded cheese
• 1.5 cups bacon bits
• Green onions
• 1 fresh Jalapeno, chopped
• Panko bread crumbs
• 1/4 cup Ranch dressing
• 1 carton of baby portabella mushrooms

Let cream cheese come to room temperature. Remove the mushroom stem from the cap. Place all mushroom caps in a pan. Chop all mushroom stems. Put all the ingredients including the mushroom stems but the panko bread crumbs in a bowl and mix thoroughly. Fill the caps with the mix. Sprinkle the panko bread crumbs on the filled mushroom caps. Bake at 375° for 17-20 minutes.

Special Notes:
• The filling makes a really great dip, so don’t waste the excess, eat it with some tortillas chips. We did!
• I removed all the seeds from the jalapeño before adding it. This really prevented the filling from being too spicy to be enjoyable.
• When I made it, I also added the panko into the filling mix, but it isn’t necessary. That extra step did not bring much to the table.

Dessert, Recipes

Mediterranean Fried Bananas

Sometimes my want to cook comes out of boredom and or from looking at pinterest all day. This recipe is a combo of both, and it came out wonderful. It is a healthy, simple dessert. Great for those who are dieting or for those with food allergies. Also, a great recipe for those only want to make dessert for one or two people!

My mom was very hesitant about this dish. She told me she never knew you could fry yellow bananas. She tried it and loved!

This dish was inspired by the traditional dessert Bananas Foster with a dash of Lebanese tea.

• 1 banana
• olive oil or butter (I used butter)
• 1 tbsp honey
• 1/2 tbsp orange blossom water
• 1/2 tbsp rose water
• cinnamon
• clove

Directions: Slice banana. Coat pan with oil or butter. Put pan on medium high heat, toss in bananas. Cook bananas until brown on both sides. In a separate dish, combine honey, rose water, and orange blossom water. Stir well. Once the bananas are about ready to be served reduce heat to low, toss on your honey water mixture. Coat with cinnamon and clove then serve.

Special notes:
– Cardamom could be added to the spices or substituted on top
– I ate mine with butter pecan ice cream, so delicious!
– I also feel pine nuts, like in Lebanese tea, could bring something to the table, but I had none in the kitchen.