Where You Can Find My Latest Creations!

You can now find my latest and greatest recipes on my YouTube channel HappyMarriages. I post three episodes per week and each episode features 1-2 fabulous recipe creations! Because of time, I no longer post the recipes here - however I keep this site running as a recipe archive. Be sure to check out my channel and subscribe!

Lindsey's Mango Shrimp Tacos

The crunch from the slaw and the tang of the cream sauce combined with sweet, juicy shrimp, sharp white cheddar, smooth green salsa and warm doughy tortillas make this recipe a favorite. These hit the spot every time!!

Tip: Sometimes I double the slaw sauce to make it extra creamy. 

Lindsey's Mango Shrimp Tacos

• 1 bag of fresh tortillas (in the refrigerated department and have not been cooked yet)
• 1 bag of medium sized shrimp, thawed
• 2 Tbsp butter
• 2 limes
• 2 Tbs honey
• pinch of salt

Slaw

• 4 cups of shredded green cabbage
• 1/4 cup diced red onion
• 1 mango diced
• 1/2 cup mayo1/2 tsp onion powder
• 2 Tbs white sugar
• 2 Tbsp of rice vinegar or white vinegar
• pinch of salt
• 1 1/2 tsp celery seed

Toppings

• 1 bottle of mild green salsa
• 2 cups white shredded cheddar cheese
• Sour cream

In a skillet on medium high melt 2 Tbs of butter. Add peeled shrimp, the juice of 2 limes, honey and salt. Stir until shrimp are golden, sweet, and juicy. Set aside and keep warm.

In a large bowl add shredded cabbage, diced, mango, and diced red onion. In a small food processor add mayo, sugar, vinegar, onion powder, salt and celery seed. Blend until creamy. You can add an extra pinch of salt to your liking. Stir into slaw and set aside.

Cook tortillas according to directions on package. Usually 10 seconds on each side in a skillet on medium high (no butter or oil). Assemble tacos with green salsa first, slaw, shrimp and cheese. Top with sour cream. Enjoy!

Lindsey's Sloppy Joe Tacos

We tried this on our salad. Serve with raspberry lemonade!

The savory sloppy joe meat

If you like Sloppy Joes and you love tacos - then you'll love this! It's a winner with the kids always. 

Lindsey's Sloppy Joe Tacos 

• 1 box of cheese flavored taco shells
• 1 can of pinto or white navy beans
• 1 lb of ground beef or turkey
• 2 Tbsp Worcestershire sauce
• 1/2 tsp garlic
• 1 cup ketchup1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 cup brown sugar
• pinch of salt
• Shredded white cheddar cheese
• Siracha sauce and sour cream (optional) 

On medium high, place ground meat in frying pan (make sure it is fully thawed). Add Worcestershire sauce, garlic, and salt. Stir until medium brown. Turn heat down to a simmer. Add ketchup, brown sugar, cumin, chili powder and another pinch of salt. Add beans and simmer for about 5 minutes. Scoop into taco shells and top with cheese and your favorite toppings. Enjoy! 

Lindsey's Mango Coconut Kabobs

You don't have to use skewers - grill in tinfoil!

This dish is super yummy! We like to take the butter sauce in the foil boat and pour it into dipping dishes for everyone to dip their skewers in. Finger licking good! I bought grilling sauce from World Market but you can also find it on Amazon. 

Lindsey's Mango Coconut Kabobs

• 1 bottle of Figueroa Brothers Mango Coconut Grilling Sauce 
• 1 lb of cubed pork of chicken 
• 5 golden (yellow) potatoes
• 2 cups of sliced red, orange and yellow sweet peppers
• 1 large sweet yellow onion, cut into wedges or cubes (layers intact) 
• 2 cups sliced or mushrooms (sliced thick) 
• 1 stick of butter

Layer wooden skewers (from pointed end) with a pattern of meat, onions, peppers, mushrooms, and potatoes. Melt one stick of butter in a sauce pan over medium- high heat. When butter is melted, stir in half a bottle of mango coconut sauce. Lay skewers on a tray and baste with sauce. Take remaining pieces of unused skewer food and wrap in a tinfoil boat.  Pour the rest of your butter basting sauce over the food and place on grill with your skewers. Do not seal the top, as to allow the smoke from the grill to flavor the food.Grill until meat is tender and cooked to your liking. Enjoy!

Lindsey's Garlic White Cheddar Mac & Cheese

Serve with a tangy salad

Step 1 of layering in pan

My favorite Mac and Cheese ever!! I created this one day in my kitchen. I love it because the top is crispy and when you cut in with your fork, it's gooey and soft as the cheese sauce runs out. Soul food for sure!

The ground breakfast sausage will turn it into more of a stroganoff, the smoked sausage will make the dish a bit more salty.

Boil macaroni pasta according to directions on package. Drain, rinse, dump back in pot (with stove off), stir in 2 Tbsp of olive oil, and set aside.


Tip: Add 2 cups of drained, quartered artichoke hearts over the pasta.

Lindsey's Garlic White Cheddar Mac & Cheese 

• 1 box of macaroni pasta
• 2 Tbsp olive oil
• 1 lb of ground breakfast sausage (or 2 cups of smoked sausage, diced)
• 1/4 cup Worcestershire sauce
• ½ cup butter
• 8 ounces cream cheese
• 2 cups heavy cream (or substitute half and half)
• 2 teaspoon garlic powder
• ½  tsp. fresh minced garlic
• Salt and freshly ground black pepper
• 1cup parmesan cheese
• 2 cups Panko crumbs

In a skillet on medium high cook breakfast sausage with Worcestershire sauce, and light sprinkle of salt, until brown. Set aside.

In a skillet on medium high, fry chopped garlic in 1/2 cup of butter until golden brown. Add the cream cheese and whisk until mostly melted.  Whisk in the heavy cream. Add 2 cups of shredded white cheddar cheese. Season with garlic powder, salt, and pepper.  Bring to a simmer and whisk frequently until the sauce is smooth and thickens about 15 minutes.

Spray a 9x13 inch pan with cooking oil. Pour in macaroni pasta. Sprinkle meat over top. Pour cheese sauce over the meat. Give it a light stir. Sprinkle top with 1 cup of shredded Parmesan cheese and then sprinkle 2 cups of seasoned Panko crumbs. Bake at 400 degrees for 15-20 minutes, until crumbs are golden crisp. Do not cover.

Top with sour cream. Serve right away - enjoy!

Sushi Bowls

We love sushi in our house - even our kids. It can be pricey going out for dinner, and buying sushi rolls from the grocery store isn't always the most tasty option. Here's a delicious and easy way to do sushi without the rolls and get the most bang for your buck.

 My little sister gave me this idea and I put my own touch on it. These will not disappoint. I could eat these for days on end. You get a mouthful of flavor in every bite.I love the cream cheese melting into the warm rice and the creamy, tangy ginger dressing as well as the salty, tangy Unagi sauce. That hint of spice from the wasabi is the cherry on top!

To keep it easy and inexpensive I just used smoked salmon, imitation crab and shrimp. You could of course use fresh fish if you have that option. Everything I bought for this I found at Walmart - like I said, keeping it simple. Enjoy!

This recipe makes about 6 servings.










Sushi Bowls 

• 1 bag of Jasmine rice
• 1 pkg of smoked salmon
• 1 pkg of imitation crab or shrimp
• 1 bottle of sushi sauce, Unagi
• 1 jar of pickled ginger
• 1 cucumber, thinly sliced
• 1 small bag shredded carrots
• 2 avocados, chopped
• 1 pkg cream cheese, cubed/chopped
• Soy Sauce
• Wasabi
• Ginger Dressing or Spicy Mayo
• sesame seeds
• Jar of seaweed topping

Prepare the rice according to directions on package.. I just used my rice cooker on quick mode. Be sure to use Jasmine rice if you want it to be like sushi sticky rice.

Place about 1 cup of cooked rice into serving bowls. Pour about 1 Tbsp of soy sauce over rice. Toss in salmon, crab and shrimp, avocados, cream cheese cubes, cucumbers, carrots, and ginger, Top with ginger dressing (make according to my recipe link above), spicy mayo, Unagi sauce, sesame seeds, seaweed topping and a dab of wasabi.

Serve with chopsticks and be sure to stir it all together when eating.

Mexican Meatloaf

If you love meatloaf and you love Mexican food, then you'll love this! I found it on the food network and fell in love with it. It is really as good as it sounds! Full of juicy flavor that will not disappoint.

Mexican Meatloaf

• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 1 medium carrot, finely chopped
• 1 rib finely chopped celery
• 1 garlic clove, minced
• 1 pound ground beef
• 6 ounces soft Mexican chorizo, removed from casing and crumbled
• 1 poblano chile, roasted, peeled, and diced
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 2 eggs, well beaten
• 1/4 cup ketchup
• 1/4 cup sour cream or Mexican sour cream
• 1/2 cup dried bread crumbs

Preheat the oven to 375 degrees F.

In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.

In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.

In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.

Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.

Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.

Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

Read more at: http://www.foodnetwork.com/recipes/marcela-valladolid/mexican-meatloaf-recipe.html?oc=linkback

The Sushi Burger

A few weeks ago I had this tasty idea to combine two foods our family loves so much - sushi and burgers. The ingredients came pouring into my mind as I salivated at the vision before me. I knew this would be a five star masterpiece!

I served it sweet potato fries and my amazing ginger dressing dip. I also served with extra sushi rolls and some wasabi. It was fabulous!! I have done Asian burgers before but this tops them all for sure.

The Sushi Burger

Patties

• 1 lb raw ground beef, thawed
• 1/2 cup ketchup
• 1 Tbsp Worchestershire sauce
• 1/4 cup brown sugar
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 1 Tbsp soy sauce
• 1 egg
• 3/4 cup of panko bread crumbs
• sprinkle of salt and fresh cracked pepper

Toppings

• 6-8 Fresh made sushi rolls
• 3 cups of crispy, fried onion strings (I made mine from scratch but you can buy them on the salad dressing isle)
• 1 jar of pickled ginger
• 1 bottle of Sushi Unagi Sauce
• Don't forget the hamburger buns!

Asian Slaw

• 1 bag of fresh coleslaw mix (shredded cabbage and carrots)
• 3/4 cup Mayonnaise
• 1/4 cup sugar
• 1/4 rice vinegar 
• pinch of salt
• 1/2 tsp grated ginger

Ginger Dipping Sauce for Sweet Potato Fries

Mix all of the patty ingredients together in a large bowl. Shape into thick patties and heat up grill. Grill patties on 350 degrees until no longer pink in the centers. Place on baking sheet and keep warm in the oven on 200 degrees.

Meanwhile in a medium bowl, mix together the Asian slaw ingredients (minus the the bag of coleslaw). Mix together until smooth and creamy - then toss in the bag of coleslaw. Place in the fridge.

At this time I slice up a large onion, very thin. I wet the slices and dip them in salted flour and then toss them in my deep frier for a minute or two until they are crispy.

If you are serving the sweet potato fries, you will want them to already be baking in the oven or you can deep fry them ahead of time and keep them warm with your patties.

Assemble burgers with patties on buns. Add sushi roll and drizzle Sushi Unagi Sauce over top. Add pickled ginger, Asian slaw and top with crispy onions. Serve with fries and ginger dip!!
 

Thai-Indian Chop

This is something I completely created on a whim. I had these ingredients in my fridge and the idea came. I love the sweetness of the warm yams and cinnamon with the cold, sour crunch of the apples and the salty, savory turkey with the refreshing cilantro. It's a mouthful of lively flavors that will not disappoint!


Thai-Indian Chop

• 1 large yam, chopped
• 1 large sweet potato, chopped
• 2 Tbsp coconut oil
• 1/2 cup coconut water (coconut milk will also work)
• 2 green Granny Smith apples, chopped
• 1 medium onion
• 1 lb ground chicken or turkey
• 1 cup fresh cilantro, chopped
• 2 cups fresh cilantro
• 1/2 tsp cinnamon
• 1/2 tsp curry powder
• 1/2 tsp salt

 In a large skillet on medium high, add coconut oil, onions, potatoes, yams and cinnamon. Cook until potatoes are tender. Add ground turkey, salt and curry. Cook until turkey is browned. Add coconut water and chopped cilantro and simmer for five minutes.

Place on serving dish and toss is chopped apples. Top with fresh cilantro sprigs. Enjoy!

Lindsey's Red Beans and Rice

Red Beans and rice? It's a Lousianna thing. The title alone never sounded appealing to me, but then....one day I was watching a restaurant being featured on the Food Network and this was their signature dish. The way they described it almost sounded like a spicy, smokey chili. Finally I was convinced. I created my own recipe and went to town. This was so delicious that my family liked the pan clean. You'll love it!

Lindsey's Red Beans and Rice

• 3 cans of red kidney beans
• 1 lb ground turkey sausage
• 1 cup bacon, chopped (optional)
• 1/2 tsp celery seed
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 yellow onion, diced
• 3 bay leaves
• 1 20 oz can diced tomatoes
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 Tbsp Worcestershire sauce
• 1/4 cup brown sugar
• 1 Tbsp liquid smoke (on BBQ sauce isle)
• 1 cup green bell pepper, chopped

In a skillet on medium high, begin to brown onions until caramelized. Add the ground turkey and bacon and begin to brown. Add Worcestershire sauce, salt and celery seed. Add beans, tomatoes, green pepper, cumin, garlic powder and cayenne pepper, brown sugar and pepper. Add bay leaves and liquid smoke and simmer for 10 minutes, while stirring. You can add more salt to your liking (a pinch at a time). Remove bay leaves when ready to serve.

Serve over buttered, steamed rice with a green salad and enjoy!

Cheese Pull-A-Part (From the Pie)

We have a restaurant here in Utah called The Pie Pizzeria. Located near two universities, it's a popular college hang out. As long as I can remember my favorite dish they serve is the cheese pull-a-part. It's gooey cheese stuffed breadsticks topped with Parmesan and herbs. It comes with ranch and marinara dipping sauce. My husband and I used to eat there all the time back in our college days, but it has been years since I have been there because we are not close to any of the locations.

I hate to say it but I used my bread maker to make the dough so if you have a bread maker just make the pizza or bread stick dough listed in your bread maker recipe book. Make enough dough to make two pizzas. You can also use your favorite recipe for pizza dough. (Avoid whole-wheat dough as this recipe is not meant to have that wheat flavor. It would be like making sour dough with wheat flour).

Cheese Pull-A-Part (From the Pie)

• Your favorite pizza dough (enough for 2 pizzas)
• 4-6 cups shredded Mozzarella cheese (you could slice it if you like) 
• 1 Tbsp olive oil
• 1 Tbsp melted butter
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder

Set the oven to 375 degrees. Roll out your pizza dough on floured surface and place on a pizza pan. Cover with mozzarella cheese. Roll out second dough and place on top like a sandwich. Brush oil and melted butter over the top. Sprinkle, Parmesan, Romano, oregano and garlic over the top. Lightly score the dough with a pizza cutter into bread stick slices, however don't cut all the way or cheese will run out during baking. This makes it easy to just pull the bread sticks off with your fingers without tearing when it comes right out of the oven. Bake for 20 minutes. Serve with homemade marinara and ranch. Enjoy!  

Homemade Tortillas

Tortillas can be used for so many things and they taste best homemade! Enchiladas, burritos, chimichangas, tacos, wraps, chips etc. I've been making homemade tortillas for the last ten years. These are so easy to make that my seven-year-old son can do it (as you can see). Once you try them homemade, you'll never want to buy them from the store again.

Tortillas

• 4 cups flour
• 1 tsp salt
• 2 tsp baking powder
• 2 Tbsp lard
• 1 1 /2 cups water

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden (about 30 seconds); flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

http://allrecipes.com/recipe/homemade-flour-tortillas/ 

Chopped Pita Bruschetta

This creation was born when I needed to make a quick meal out of nothing. We had two slices of Pita bread in the fridge and and a little of this and that. It ended up being super delicious! Similar to a pizza without the cheese. I think it would be fabulous with some feta cheese crumbled on top.

Chopped Pita Bruschetta

• 1 bag of pita bread
• 2 cups chopped bacon (I use turkey bacon)
• 1 can of marinated artichokes, chopped
• 1 cup chopped olives
• 1 cup of halved grape tomatoes
• 1 cup sliced mushrooms
• 2 Tbsp olive oil
• 2 Tbsp rice vinegar
• dash of salt and pepper
• 1 tsp dried basil

Set oven to 400 degrees. There is no need to baste your bread as the oils from the topping will take care of that. Place all ingredients but the pita bread into a large bowl. Toss and coat in oil and spices. Place pita bread on a cookie sheet. Spread chopped topping over each slice. Bake in oven for about 15 minutes until bacon is sizzling and mushrooms are tender. Enjoy!

The Grilled King

This is one of those things that you have to at least try once in your life. Not promising it will be your favorite especially if you are a picky eater - but I sure enjoyed it!

After seeing a special about bacon on the travel channel I had to track down the recipe for this favorite sandwich of Elvis Presley. The TV special that I saw featured a restaurant in Denver that served this unique concauction in which Elvis Presley supposidly would fly on a private jet to Denver anytime he craved this sandwich.

It has the salty crispiness from the bacon, the salty and sweet creaminess from the peanut butter and the sweet rich flavors of the caramelized bananas all between two slices of sweet, grilled Hawaiian bread.  I would prefer to have added something a little tart to the layers of goodness (such as a tart berry sauce or jelly) - but then again this sandwich is not called "The Grilled Lindsey" - now is it?

The Grilled King

• 1 loaf of Hawaiian Bread (I get mine at Walmart for under $2.00)
• 1/4 cup oil
• 1 lb of bacon (I use turkey)
• 2 Tbsp of maple syrup (okay, I added this to the recipe)
• 2 large, ripe bananas
• 2 Tbsp brown sugar
• 1 cup peanut butter

Heat up a skillet o medium high (heat up grill as well- I plug in my George Foreman). Brush each side of bread with oil and toast in skillet until golden. Place on grill until each side of taost has nice grill marks. Set aside (keep warm). Fry bacon in skillet. Add maple syrup and cook until crispy (set aside). Slice up bananas and toss with brown sugar. Fry in skillet for about five minutes until caramelized. Spread peanut butter onto both slices of bread (for each sandwich). Spread bananas over peanut butter and top with bacon. Add top slice of bread and enjoy while sandwich is warm!

Pepper Fries with Ranch Dip

This was inspired by a Rachel Ray episode I saw on the Food Network. She served fried jalapenos with mole chile and homemade ranch dip. For my version, I used sweet bell peppers and to make the mole chili simple; I took canned cheese chili and added brown sugar, ketchup and chocolate baking coco powder - letting it simmer.  It was so delicious with the pepper fries and ranch dip. A meal to definitely make again!

  Pepper Fries

• 6 Bell peppers (red, orange, yellow, green)
• 1 cup all-purpose flour, plus 2 tablespoons
• 3 large eggs, beaten
• 1/4 cup milk
• 2 tablespoons spicy mustard
• 1 cup bread crumbs
• 1/2 cup grated Parmesan
• Salt and freshly ground black pepper

Preheat the oven to 400 degrees F. Remove the seeds from all of the peppers and cut into 1/2-inch lengthwise strips.

Set up a breading station: 1 pan of 1 cup of flour, 1 pan of eggs beaten with milk, 2 tablespoons of flour and mustard, and 1 pan of bread crumbs seasoned with cheese, and salt and pepper, to taste.

Coat the peppers in the flour, then in the egg mixture and then in the bread crumbs. Arrange the chili fries on a nonstick baking sheet and roast for 18 minutes, turning once. Remove from the oven and transfer to a serving platter.

Ranch Dipper

• 3/4 cup buttermilk
• 3/4 cup sour cream
• 1 clove garlic, grated or finely chopped, then mashed into paste with salt
• 1 tablespoon white wine vinegar
• 1 teaspoon hot sauce
• 2 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons chopped dill
• 2 tablespoons chopped chives
• Salt and freshly ground black pepper

Mix together in bowl and serve. 

Pita Pizzas

I came up with this super easy and tasty way to make pizzas! They are the perfect size for individual pizzas and take up an entire dinner plate. You can personalize each one for each family member. Set up a topping bar and allow your guests or kids to create their own pizzas.Pita bread has an air pocket in the center so you get the perfect crust. My husband is German and loves his crust thin just like in Italy. This is a quick and easy way to get the crust close to the authentic thin crust pizza he is used to. It's crazy good!

Just buy white or wheat pita bread (one pack comes with 6 pieces). The ones I buy are baked fresh here in Utah and only a couple bucks. Arrange them on cookie sheets and top with your favorite toppings and cheeses. Bake at 400 degrees for 18-20 minutes. Enjoy!

Avocado Pasta

This is so delicious, creamy and light - and healthy! I could seriously eat the entire batch it's that good!

Avocado Pasta

• 1 pound pasta (I use whole wheat)
• 1 Tbsp olive oil
• 2 medium avocados, halved, peeled, and seeded
• 1 packed cup basil leaves
• 3 tablespoons fresh lime juice
• 2 cloves minced garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated Parmesan
• 1/2 cup sliced almonds, toasted 

Boil the pasta according to directions on package. Drain, put pack in pot and add olive oil. Toss and set aside.

Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated. Top with parsley and serve. 

Inspired by this recipe http://www.foodnetwork.com/recipes/giada-de-laurentiis/linguine-with-avocado-and-arugula-pesto-recipe/index.html

Sweet Potato Chipotle Soup

If you love flavor and you love soup - then this recipe is for you! Yes, it sounds like a summer soup but because it has sweet potatoes in it, I think it can classify as a Fall soup as well. It's sweet and creamy with a kick. You will love it!  This recipe makes about two servings.

Sweet Potato Chipotle Soup

• 1 cup mashed, baked sweet potato 
• 1/2 cup chicken broth
• 1/2 cup milk (or cream)
• 1 tsp orange zest
• 3 pinches of salt
• 1/2 tsp chipotle powder (Knorr makes chipotle bullion cubes you can find on the soup isle. I used one of those)

Garnish

• Sliced avocado
• Sour cream
• Tortilla chips
• Crumbled bacon

Blend potato, broth, zest, salt and chipotle powder in a blender. Pour into soup pot and heat on medium high. Serve soup warm and top with garnishes. Enjoy!

The Best Crab Soup Ever

Oh my gosh! This is seriously THE BEST soup I have ever had. Don't let the long list of ingredients scare you, it's not that tough to make and trust me - you will be so glad you made it. Sure, fresh crab meat is not cheap (at least here in Utah) but it's worth the cost on this recipe. My kids and husband loved it and we couldn't stop eating it. I wanted to share it with other people, but we just couldn't stop eating it. I crave it all the time now. Don't skip any of the ingredients, each one adds to the unique flavor and the recipe wouldn't be the same without it. Also, imitation crab meat is NOT to be used in this recipe. You will do yourself a huge disservice by using the fake stuff. Get the real stuff, you can find by the canned tuna. Canned is cheaper than fresh.

The Best Crab Soup Ever

• 1/4 cup butter 
• 1/4 cup olive oil 
• 1 yellow onion, chopped 
• 1 fennel bulb, chopped
• 4 celery ribs, chopped
• 2 carrots, chopped 
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour 
• 2 tablespoons tomato paste
• Pinch of curry powder
• Pinch of ground turmeric
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup dry sherry (I used white wine vinegar) 
• 5 cups clam juice
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh tarragon (I used dry) 
• 2 cups heavy cream
• 2 pounds fresh crabmeat, drained and picked (I bought canned) 
• Salt
• Freshly ground black pepper

Melt butter with oil in a Dutch oven over medium heat. Add onion and next 4 ingredients; sauté 8 minutes or until tender.


Stir in flour and next 5 ingredients; cook 1 minute, stirring frequently. Add sherry and clam juice; stir until well blended. Stir in parsley and tarragon. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes or until reduced to 4 cups.

Pour mixture through a wire-mesh strainer into a separate bowl or pan, pressing on solids with a spatula; discard solids. Return soup to Dutch oven; stir in cream. Cook over medium heat 25 minutes or until soup is thickened. Add crabmeat; cook 3 to 5 minutes or until warmed through. Season to taste with salt and pepper. Enjoy!

You can find this recipe here: http://www.myrecipes.com/recipe/river-house-she-crab-soup-10000001831920/

Sweet Apple Bacon Meatball Skewers

Mmmm! I saw a picture of something similar in a German cookbook. Here's my version! I love the sweet crispy coating on the bacon and the way those baked apples taste - they create a nice aroma in your oven. The meatballs soak in the sweet flavors and it's delicious!

I served mine with mini yellow potatoes and salad.

Sweet Apple Bacon Meatball Skewers

• 1 bag frozen meatballs (not Italian kind)
• 1 pkg of bacon
• 2 Tbsp brown sugar
• 4 crisp gala apples, cut into wedges

Heat oven to 375 degrees. Arrange bacon, apples and meatballs on skewers in a pattern. Place on a cookie sheet. Sprinkle brown sugar over skewers. Bake for twenty minutes or until bacon is crisp. Enjoy!.