Post Tagged with: "Sour Cream"
Creamy Tomato Basil Soup
The other day, my wife requested that I make Tomato Basil soup some time. Rather than just getting a can of it at the store, I decided it was high time to try my hand at a new recipe. So I sought out some recipes and found one that seemed like a good one (though let’s be honest, most every recipe was about the same). Well, I gave the recipe a go, and admittedly, it was a complete bust. I followed the recipe exactly, and the end result was bland and overly brothy. So I had to improvise and add in some last-minute magic. In the end, my off-the-cuff efforts were worth it, as the final product was one of the best Tomato Basil soups that my wife and I have ever had. If you’re in the mood for a good, flavorful, and healthy soup to warm you up, look no further. You’ll be glad you tried this recipe!
Fresh Corn Cakes
Last night, along with the new Strawberry Lemonade Sangria that I made, my wife and I were in the mood for some BBQ Kebabs. But I also wanted to try out a new recipe for a side dish, and ultimately landed on a recipe for Fresh Corn Cakes. I ended up making them without the “summer salsa” that the original recipe called for, opting instead to top with diced tomatoes, corn, and shredded lettuce. While I think the summer salsa from the original recipe would be delicious, I don’t think I missed it too much with just the tomatoes, corn, and lettuce. If you’re in the mood for a fresh way to use some corn this summer, give this recipe a shot. You’ll be glad you did!
Mexican Stuffed Sweet Peppers
Posted by Anthony on October 15, 2015 in Entree
Serves: 4
Time: 15 min (active); 3 hrs (inactive)
Difficulty: Easy
This morning I was jonesing to try a new recipe to add to my 50 in 15 Challenge, and enlisted the help of my sister for ideas and inspiration. One of the recipe ideas she passed along was for slow cooker stuffed peppers, which intrigued me, as it would allow me to have a largely hands-off dinner with the slow cooker doing the bulk of the work. So I gave it a shot, and boy howdy am I glad I did. The end result was absolutely amazing, healthy, and delicious. I was instantly addicted, and am already looking forward to making them again (maybe even tomorrow). So if you’re looking for a super-easy, healthy, and flavorful addition to your dinner arsenal, you definitely need to give this a shot. You’ll instantly be glad you did!
Individual Vegetable Pot Pies
Last night, I was in the mood for some good old fashioned comfort food, and figured I’d make a pot pie recipe. But rather than making one big pot pie, I decided to try my hand at individual pot pies, which admittedly aren’t vastly different than making one big pie. I joined together two recipes — a Healthified Pot Pie recipe (one of my favorite recipes) for the fillings, and a recipe for Individual Pot Pies from the Pillsbury website, which uses its Grands! Flaky Layers biscuits for the top/crust. Even though part of the recipe was from an existing recipe I’ve made before, making them individual and trying a new top/crust method seems to warrant a legitimate entry into my 50 in 15 Challenge.
The end result of this recipe was absolutely delicious. It’s healthy, warm, comforting, and topped with the deliciousness of flaky biscuits. You will definitely want to make these pies the next time you’re in the mood for some comfort food!
Quinoa Quesadillas
A few days ago, some of my coworkers and I were talking about food, and we somehow got on the topic of “Foods that start with Q”. After mentioning a few Q foods, I half-jokingly mentioned that I should make Quinoa Quesadillas — a nice double-Q food dish. Well, one of my coworkers took that seriously, and challenged me to make them by the next time I saw him. Not being one to back away from a culinary challenge, I decided to give it a shot. After all, this also provided me the opportunity to chalk up another new recipe for my 50 in 15 Challenge.
At first, I wanted to make Quinoa Tortillas for the quesadillas, but after discovering the ridiculously high price tag on Quinoa Flour, I decided that I’d just use regular whole-wheat tortillas, and make some Mexican Quinoa to use as part of the filling of the quesadillas. In the end, I was very happy with my creation of Quinoa Quesadillas, and I think my coworker will be pleasantly surprised with my efforts.