Warm your body and soul with this delicious bean and chicken soup recipe. The best way to start your week, or knock out some meal planning. Freeze for later or eat immediately - make in the Instapot or simmer on your stove - enjoy this delicious soup today.
THE Softest and BEST Sugar Cookie Recipe
Simple and yummy
I know that you may not believe me when I say there are literally the best sugar cookies you will ever eat, so I guess you will just need to make them to find out.
When I was younger, our visits to my Grandmas house were always greeted with a warm, soft sugar cookie. My favorite version was and always will be just plain, but there are so many different cookies you can make them into! But I think they are that good they don't need anything except a glass of milk, and you will literally be blown away.
This lady is a rockstar when it comes to making the most simple dishes into something amazing. She even wrote her own cookbook back in the day that sits on my self and is frequently used. I, of course, asked her permission to share it with you all and she said yes. You should feel special because this one is a family treasure.
The Softest Sugar Cookie
Recipe by Grandma Hand
Yields: 2 1/2 to 3 dozen
Prep and baking time: 1 hour
1/2 c (1 stick) softened butter
1 cup granulated sugar
1 large egg
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1/2 c sour cream
3 c all-purpose flour
1. Heat oven to 400 degrees
2. Mix butter and sugar, followed by the egg, vanilla, and sour cream.
3. Mix dry ingredients and slowly incorporate into wet ingredients.
4. Form into golf ball sized balls; roll in granulated sugar. Place on cookie sheets lined with parchment paper.
5. Flatten to about 1/4 inch thickness with the bottom of a drinking glass.
6. Bake 6-8 minutes or until cookies just begin to brown around edges. Tops should spring back when touched with your finger.
M&M - After cookies are flattened, press M&M's into them.
Lemon - Substitute 4 tsp lemon extract for vanilla.
Peanut Butter - add in 1/2 c peanut butter to wet ingredients. Flatten with a fork instead of glass.
Fennel Prosciutto and Melon Salad Recipe
When we went on our last trip to Elba, we made a sailing trip provided at the harbor about 10 min from our Airbnb. Included on this all day adventure was a delicious meal, cooked by our very own Captain of the sailboat.
He was a simple man, from Parma (where Parmesan cheese came from) and cooked us his family recipes, learned from only the best…his Italian mother. It’s not like this was anything complicated or time-consuming, but like all Italian food, it was simple and honestly delicious. It was a fennel salad. In and of itself, fennel has a particular taste that is hard to compliment but paired with the right things; it comes alive.
I am going to show you how to make my version of the salad. His was pretty straightforward, which paired well with our pasta and sauce he made with it. I tried something a little more sustainable as to make it a whole, light, and healthy meal in and of itself.
Fennel Prosciutto and Melon Salad
Inspired by the Captain of the Mediterranean seas.
Time: 20 min
1 fennel stalk
½ green melon, sliced thinly
125 g (about 2 bundles) of Endive salad (This adds a little bitterness to the mix)
150 g Prosciutto
5 sprigs of mint
¼ c walnuts
Creamy Walnut Vinaigrette:
2 tsp walnut oil
2 tbsp olive oil
1 tbsp (or to taste) applew cider vinegar
2 tsp honey
1 tsp dijon mustard
1 tsp horseradish
1 tbsp crème fresh or mayonnaise
salt and pepper to taste
Slice the fennel, endive, and melon into long thin slices. Layer all the different ingredients on top of one another, and top with walnuts. Drizzle with your vinaigrette and decorate with sprigs of mint. Serve with a dry, crisp white wine.
Have too much spinach about to go bad? Here's an idea that your kids will also love!
I can't tell you how many times I've had to throw away large portions of rotten spinach because I didn't use it in time. When I used to live in the states, I would buy the giant bag at Cosco, attempting that this would be the week I start eating healthier. Didn't happen. I would go home, make myself one spinach salad. Perhaps throw some in a smoothie, and that was that. The rest would sit in silence for the next two weeks, staring me down every time I opened the fridge to get something. Now, I do something about it, so I don't waste precious food. My son also loves them. What better way to sneak some healthy into the yummy?
Yummy and Healthy
Protein filled Mozzarella Spinach Fritters
12 oz steamed or sauteed Spinach (frozen spinach will do if you don't have some you need to use)
1/2 c shredded Mozerella Cheese
1/2 c oat bran (You can also put whole oats in the blender for a few seconds)
1/2 tsp salt (also salt on each side when you cook them)
1/2 Red Onion finely chopped
2 tbsp Olive or Vegetable oil for frying
Prepare your spinach by washing and then steam or saute. Drain out the excess moisture by pressing the spinach down in a strainer. Add all ingredients together and mix well. Be sure your spinach is cooled down enough to mix with the eggs. You don't want scrambled eggs. Spoon about 1/2 cup mixture into the pan with oil over medium heat and shape into flat burgers. Salt each side. Let cook about 5 minutes per side or until the eggs are cooked through, and there is a golden brown crust. Put on a paper towel to let the excess oil soak out.