Slow-Cooker Potato Soup

Slow Cooker Potato Soup3Y’all. This soup is hearty, creamy, and just plain soul-warming. The cayenne gives it a kick, so those who fear the spice, beware.Slow Cooker Potato Soup1  Slow Cooker Potato Soup5

Enjoy!

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What you need:

  • 6 potatoes, peeled and cut into 1/2 inch cubes
  • 2 smallish onions, diced
  • 2 carrots, peeled and thinly chopped
  • 2 14.5 ounce cans chicken broth
  • 1 bottle beer (or up the chicken broth to 3 cans)
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 up all-purpose flour
  • 1/2 cup sour cream
  • 1.5 cups milk
  • toppings: sour cream, cheese, bacon, saltines

What to do:

  1. Combine first 9 ingredients into crockpot. Cook on high for 3.5 hours.
  2. During last 15 minutes of cooking, add flour, milk, and sour cream. Stir until blended. Enjoy!
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Tequila Lime Steak Tacos

Tequila Lime Steak Tacos4

Last week, these yummy steak were on the cheap at Kroger so I snatched them up. These tacos were yum de la yum! They had such a great zesty  flavor. Topped with cilantro, jalapeños, cheese and sour cream? Done and done. I imagine that avocados would be pretty excellent on these too. I’m just not the biggest fan of avocados (I know, I know. I think it’s a character flaw of mine).Tequila Lime Steak TacosTequila Lime Steak Tacos1 Tequila Lime Steak Tacos2 Tequila Lime Steak Tacos5 Tequila Lime Steak Tacos3Signature

Recipe for Tequila Lime Steak Tacos

adapted from here.

What you need:

  • 2 garlic cloves, minced
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 quarter of an onion
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup lime juice
  • 4 oz. tequila
  • 1/3 cup olive oil
  • 2 sirloin or strip steaks (about 1 lb each)
  • possible toppings: lime juice, jalapeños, sour cream, cheese, lettuce, guacamole

What to do:

  1. Place first 9 ingredients ingredients in a food processor. Blend until smooth. Place steaks in casserole dish or ziplock bag. Cover with marinade and refrigerate for 4-6  hours.
  2. Remove from fridge about one hour prior to cooking. Heat your grill pan over high heat and cook 4-5 minutes each side until reached desired doneness (I like mine a little red). If it’s nice out, cook on the grill outside!
  3. Slice thinly and place in corn tortillas. Top with lime juice, cheese, sour cream, jalapeños, or whatever your heart desires!

Favorite Chili

Sooo was anybody else super distracted by CeeLo on the Voice last night? I can’t even deal with his outfits. Loved when Adam called him out for looking like Zorro. Anyways…in honor of it being freezing outside, we made chili last night. I combined the recipes that Sam and I grew up with (he always had more beans, and I had more tomatoes) . I have to say that this is the best chili I’ve ever made! The beer gives the chili the best kick of flavor.  Chilli text Chilli1

Fritos? I think yes.

Chilli2

Enjoy!

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Recipe for Favorite Ale Chili

What you need:

  • 1 lb ground beef
  • 1 onion, diced
  • 1 14.5 can black beans
  • 1 14.5 can pinto beans
  • 1 14.5 can dark red kidney beans
  • 1 14.5 can chili beans
  • 1 14.5 can diced tomatoes
  • 1 cup water (or one empty bean can full)
  • 1 can rotel (I used hot)
  • 1 packet of chili seasoning (I used McCormick)
  • 1 bottle or can of beer (I used Blue Moon Winter Abbey Ale)
  • Toppings: Sour Cream, Cheese, Cilantro, Fritos, Hot Sauce

What to do:

  1. Heat a skillet over medium-high heat. Add meat and onion. Cook until meat is browned and onion soft (about 5-7 minutes). Drain fat.
  2. Drain and rinse all of the beans except the chili beans. Now just throw everything into a stockpot. Cook on low for 2 hours minimum. The longer the better though! I cooked mine for about 3.5 hours. Top with copious amounts of sour cream, cheese, cilantro, fritos and hot sauce.

Cheese Pizza + Relaxed Dough

Cheese Pizza

Why post another pizza recipe? Well, I’m eating my words on how rushed dough is the way to go. Yes, rushed dough is fine if you are getting home from work and forgot to let the dough rise all day. But y’all. This let-it-rise-all-day (or even overnight) dough is da bomb! I will use this dough recipe every time if I can remember/have time to make it in the morning or night before. I also tried a new sauce recipe. This sauce is a thicker, more traditional sauce than the one I originally posted. I can’t decide which one I like better! They are so different. My previous one is so fresh tasting! But this one is super yummy too! I’ll probably just rotate. This sauce recipe may be better for the fall/winter months because fresh tomatoes are no longer in season. Ok, enough about sauce. This was my favorite homemade pizza yet! We had no toppings in our fridge except for a copious amount of cheese-but I love a good, simple cheese pizza every now and then.

Cheese Pizza1

I used the rise all day (12-hr) method. Be sure to check out Deb’s for the rise over night and half-day rise recipe! I made my dough at 6 am and we were ready to start assembling our pizza at 6 pm.Cheese Pizza3 Cheese Pizza2 Cheese Pizza4

Enjoy!

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Recipe for Relaxed Pizza Dough

Adapted from here.

yields 2 12-in round pizzas, or one giant/thick pizza

What you need:

  • 3 cups all-purpose flour
  • 1/4 teaspoon active dry yeast
  • 1 1/2 teaspoon sea salt
  • 1 1/4 cup water

What to do:

  1. In your kitchen-aid mixer, or with a spoon in a big bowl, mix all ingredients. Dough will be craggy, but if it seems excessively so, add another tablespoon or so of water.
  2. Cover bowl with plastic and let rise at room temperature for 12 hours.
  3. Once dough has risen, preheat oven to 500 degrees. Dough should now be soft and pliable. On a well-floured counter, divide dough in half. Mold the dough into balls. If you’re only making one pizza, wrap the other dough ball in plastic wrap. It can be kept in the fridge for up to 3 days or stick it in the freezer. Make sure to let a refrigerated, or thawed, dough ball sit at room temperature under a damp cloth for 2-3 hours prior to use.

Recipe for Traditional Pizza Sauce + Cheese Pizza

What you need:

  • 1 28-oz can whole, peeled tomatoes
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt
  • 1 teaspoon red pepper flakes
  • pinch of sugar
  • a few drops of red wine vinegar
  • 4 oz aged mozzarella (in plastic, not shredded)*
  • 1/2 cup freshly grated parmesean

*add more cheese if you like yours extra cheesy!

What to do:

  1. Drain tomatoes (over a bowl if you have another use for tomato juice), and give them a little squeeze to rid them of excess juice.
  2. Place tomatoes, garlic, salt, red pepper, sugar, and red wine vinegar in food processor until smooth.
  3. Spread out one of your pizza dough on your baking sheet or pizza stone. Add 1/3 cup sauce to dough. Place the rest of the sauce in the fridge for up to a week or the freezer for longer.
  4. Tear the mozzarella into tiny pieces and scatter over dough. Add parmesan. Bake in oven for 10-15 minutes until top is bubbling and crust is golden.

Pork Chops with Grilled Nectarines, Feta, and Caramelized Onions

Maybe it’s because we are under a frost warning. Maybe it’s because my family is at the beach sans me. Maybe it’s just because grilled fruit is the best-but this dish I made a few weeks ago is on my brain. When Kroger placed most of their summer stone fruits on sale to make way for acorn squash, apples, pears, and all things fall, I snatched up these nectarines and was determined to find a yummy way to use them for a final summer hoorah.Pork Chops with Grilled Nectarines, Feta, and Onions

After seeing Jenna’s similar recipe, I couldn’t wait to try it! I substituted feta for gorgonzola because feta makes everything betta. Pork Chops and Peaches

I had never used a grill pan before getting married, but I probably use it once a week now! They’re great for when grilling outside isn’t the most ideal option (it’s raining, Sam has to work late, or you’re just plain hungry and can’t wait for the charcoal to heat up). They’re especially great for grilling fruit! Pork Chops with Grilled Nectarines

We had some extra nectarines that were delicious to eat plain for a pre-dinner snack. I also threw some in a smoothie for breakfast the next morning! I’m obsessed with these caramelized onions, which is saying something because I don’t really even like onions. They are the same ones we used to top our pizza!PC with Grilled Peaches

The flavor combo of this dish is unreal! The sweetness of the onions and nectarines complement the saltiness of the chops and the cheese unbelievably! I love how this dinner felt kinda fancy when it was super easy to make and even more delicious to eat!Grilled Pork Chops with Feta Nectarines and Carmalized Onions

Happy Friday!

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Recipe for Pork Chops with Grilled Nectarines, Caramelized Onions, and Feta

adapted from Jenna

What you need:

  • 2 pork chops
  • 3 nectarines, halved and pit removed
  • 1/2 red onion thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tbsp feta cheese
  • salt and pepper

What to do:

  1. Drizzle oil in skillet over medium-high heat. Once hot, add onions and cook for 13-15 minutes. About halfway through cooking, add balsamic vinegar. Once soft and caramelized, remove from heat and set aside.
  2. Heat your grill pan with a little more olive oil over high heat. Once hot, place your nectarines cut side down on pan. Cook for 5-6 minutes or until soft. Once cooled, slice.
  3. Sprinkle salt and pepper generously on both sides of pork chops. Place pork chops in the same hot grill pan as you cooked the nectarines, add more oil if needed. Cook chops for 6-7 minutes, or until light pink in middle.
  4. Top chops with onions, then nectarines, and one tablespoon of feta per chop.

Renewed Peace + Veggie Pizza

The biggest test of my life is in 2 weeks. 2 WEEKS. I’ve had trouble going to sleep the past couple of nights because I feel like a giant animal of stress and anxiety is sitting on my chest. How little faith I have! Yesterday morning this is what I woke up to:Sunset

I am continually reminded of the peace and comfort that can come only from my Sustainer, my Redeemer, my Comforter, my Savior. I learn more from the great Physician and the ultimate Teacher than I can learn in a lifetime of pouring over Board exam books. He calms my racing heart and butterfly filled stomach with just a prayer. Today, I am full of the peace that my identity and meaning come not from a grade on a test, but from my Savior Jesus Christ.

Thanks for reading about my anxious heart, and I hope that y’all open your hearts to be filled with the peace of Christ daily. Now, y’all know pizza is our jam.  Sam is always a little hesitant about anything that does not involve meat. Despite the lack of meat, this pizza (and Sam agreed) ROCKED.VP pizza pie

Onions are not my fav, so I rarely order a veggie pizza out since 99% of the time restaurants include onions. This pizza is onion-free, colorful, and has banana peppers-what’s not to love? Here’s what we threw on our pizza. Veggies

The sauce on this pizza is so fresh! We use it on all of our homemade pizzas. Every time we make pizza (which is kinda a lot), Sam comments on how yummy the sauce is. Be warned: the sauce is pretty thin, but that’s the kinda pizza I like. I despise Papa John’s because of their thick, gloopy sauce.VP slicesVP veggie pizza

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Recipe for Veggie Pizza:

What you need:

Sauce:

adapted from here.

  • 3 tomatoes, sliced in half
  • 2 pinches of Salt
  • 1 tsp Red pepper flakes
  • 1 small garlic clove, minced
  • Pinch of sugar
  • Few drops red wine vinegar
  • Few drops balsamic vinegar

Toppings:*

  • about 4-5 oz of mozzarella cheese (or more if that’s how you roll)
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  • 1/2 orange bell pepper
  • 1 jalapeno sliced (I would remove seeds to cut spiciness-my tongue was agree with me for about an hour after we ate)
  • 1/2 tomato thinly sliced
  • 1/4 cup banana peppers
  • 1/2 cup fresh mushrooms, sliced**
  • 1 tablespoon olive oil
  • I head of broccoli

*Add and subtract whatever veggies you like or have on hand

**I do not like raw mushrooms that much, so I sautéed ours. Feel free to skip step 5 if you like raw shrooms.

What to do:

  1. Make your dough! See recipe here.
  2. Preheat over to 475 degrees.
  3. Throw all your sauce ingredients into a food processor or blender and pulse until pureed.
  4. Pour sauce over flattened pizza dough leaving a small margin at the edges.
  5. Drizzle olive oil into a pan and heat over medium-high heat. Once hot, add your mushrooms and sauté for about 5-7 minutes or until soft.
  6. Sprinkle cheese over sauce. Add all of your toppings!
  7. Bake for 10-15 minutes, or until bubbles and the crust is slightly browned.

Barbecue Chicken Pizza

How has y’alls week been? Getting our wedding pictures in the mail Monday and going to a Needtobreathe concert Friday makes for a great week for us! Anyways, on to more tasty things. Homemade pizza has become a staple in the Moody household. After trying this homemade dough, I will never go back to Martha White again. The difference between homemade dough and store-bought is so vast. Although I enjoy a good processed food (mellow cream pumpkins y’all), it’s kind of nice knowing exactly what is going into your dough. This recipe is super easy and is quick! I tried the slow (8 hour) version and I actually like the 30ish minute version better, not only because it is quicker, but also because the warmed dough is so much easier to spread. The end product is a thin, crispy around the edgy but deliciously chewy in the middle. We have made several variations to the toppings (gotta keep things interesting ya know), but being a born and bred Memphian and all, this BBQ version rocked our socks off. Sidenote: I don’t like onions all that much (I always use half of what any original recipe calls for), but these caramelized onions were so good!!BBQ pizza

BBQ chicken pizza-it is well.BBQ chicken pizza-it is well.

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Recipe for Quick Pizza Dough

adapted from here.

What you need:

  • 1/2 cup warm water
  • 1 1/4 teaspoons active dry yeast
  • 1 1/2 cup all purpose flour
  • 1 teaspoon salt
  • Olive oil for coating bowl

What to do:

  1. Turn oven on 225 degrees for about 5 minutes, then turn off.
  2. Pour 1/2 cup warm water into bowl of electric mixer, sprinkle yeast over water, and let stand for 5 minutes. Add flour, salt, and mix with dough hook at a moderate speed until mixture forms a craggy mass. Reduce speed to low and mix for 5 minutes, letting hook knead mass into smooth, elastic dough. Remove dough and wipe out bowl.*
  3. Coat inside of bowl with olive oil, place dough back in bowl, and cover with plastic wrap. Place in previously warmed oven, and let it sit to 30 minutes. Remove dough from oven. Sprinkle some cornmeal on your baking sheet or pizza stone. Flatten dough starting from middle and working your way out. If it breaks, never fear, just pinch the holes back together.

*If you don’t have an electric mixer, you can follow the same steps, just use a wooden spoon until craggy mass forms and then knead with hands for 5 minutes.

Recipe for BBQ Chicken Pizza

onions adapted from Jenna.

What you need:

  • One half purple onion (about /2 cup), thinly sliced
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 cup good BBQ sauce (we used Corky’s)
  • 1 cup Mozzarella cheese
  • 2 boneless, skinless chicken breasts
  • Cajun seasoning to taste
  • handful of fresh cilantro
  • handful of Parmesan

What to do:

  1. Preheat your oven to highest temperature (mine is 425 degrees).
  2. Drizzle 1 tablespoon oil in a small skillet and turn heat on medium. Once hot, place onions in skillet and sauté for 12 minutes or until soft. Halfway through cooking (around 6 minutes), add the balsamic vinegar.
  3. While your onions are cooking, sprinkle cajun seasoning on both sides of chicken breasts. Drizzle 1 tablespoon of olive oil in a medium skillet and turn on medium-high heat. Once hot, place chicken in skillet and cook for 6-7 minutes per side or until cooked through. Remove from skillet and let cool. Once cool, cut into bite-sized strips or cubes.
  4. Pour BBQ sauce evenly over flattened dough. Sprinkle on cheese, followed by chicken and onions. Cook to 10-12 minutes or until bubbly and crust looks a little crispy. Top with cilantro and Parmesan.