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Chicken And Chickpea Soup

 

It’s soup season y’all!

Give me ALL the soups!!

 

Chicken and Chickpea Soup

Ingredients:

  • 1 ½ cups chickpeas
  • 4 cups water
  • 1 large yellow onion, finely chopped
  • 1 (15-ounce) can of no-salt-added diced tomatoes, preferably fire-roasted
  • 2 tablespoons tomato paste
  • 4 cloves garlic, finely chopped
  • 1 bay leaf
  • 4 teaspoons ground cumin
  • 4 teaspoons paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground pepper
  • 2 pounds bone-in chicken thighs, skin removed, trimmed
  • 1 (14-ounce) can of artichoke hearts, drained and quartered
  • ¼ cup halved pitted oil-cured olives
  • ½ teaspoon salt
  • ¼ cup chopped fresh parsley or cilantro

 

Directions:

  • Gather all the ingredients.
  • Drain 1 1/2 cups chickpeas and place in a 6-quart or larger slow cooker. Add 4 cups water, onion, tomatoes, and their juice, 2 tablespoons tomato paste, garlic, bay leaf, 4 teaspoons cumin, 4 teaspoon paprika, 1/4 teaspoon cayenne, and 1/4 teaspoon ground pepper; stir to combine. Add 2 pounds of chicken. Cover and cook on Low for 8 hours or High for 4 hours.
  • Transfer the chicken to a clean cutting board and let cool slightly. Discard bay leaf. Add artichokes, 1/4 cup olives, and 1/2 teaspoon salt to the slow cooker and stir to combine.
  • Shred the chicken, discarding bones. Stir the chicken into the soup.
  • Serve topped with 1/4 cup parsley (or cilantro).

 

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Loaded Greek Feta Dip

 

On Xmas eve it’s like an appetizer explosion and I love it!

This is one we will be adding this year for sure!!

Enjoy!

 

Loaded Greek Feta Dip

INGREDIENTS:

  • 12 oz. feta
  • 1 c. Greek yogurt
  • 1 oz. (8 oz.) block cream cheese, softened
  • 1/4 c. extra-virgin olive oil, plus more for drizzling
  • Juice and zest of 1 lemon
  • Kosher salt
  • Pinch crushed red pepper flakes
  • 2 tbsp. freshly chopped dill, plus more for garnish
  • 1/2 c. chopped cucumber
  • 1/2 c. halved cherry tomatoes
  • Pita chips, for serving

DIRECTIONS:

  1. In a large bowl using a hand mixer, beat feta cheese, Greek yogurt, cream cheese, oil, lemon juice, and zest until fluffy and combined. Season with salt and red pepper flakes and stir in dill.
  2. Transfer dip to a serving bowl and top with cucumber, tomatoes, dill, and a drizzle of oil.
  3. Serve with pita chips.

 

 

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Broccoli and Cauliflower Gratin

 

What is better than cheesy and rich broccoli and cauliflower!?

I will DEF be adding this to the menu for Christmas!

 

Broccoli and Cauliflower Gratin

INGREDIENTS:

  • 4 tbsp. (1/2 stick) unsalted butter
  • 1 medium head cauliflower (about 2 pounds), cored and sliced 1/4-inch thick
  • 1 large head of broccoli (about 1 1/2 pounds), trimmed and sliced 1/4-inch thick
  • 6 tbsp. all-purpose flour
  • 3 c. whole milk (I used almond milk) 
  • 1/4 tsp. freshly grated nutmeg
  • 8 oz. Gruyère, grated 
  • Kosher salt and freshly ground black pepper

 

DIRECTIONS:

  1. Preheat oven to 375°F. Butter a shallow 3-quart baking dish. Arrange cauliflower and broccoli in the prepared dish.
  2. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, 2 minutes (do not let it darken). Slowly whisk in milk. Simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat and stir in nutmeg and 1 1/4 cups cheese. Season with salt and pepper. Pour over vegetables. Sprinkle with remaining 3/4 cup cheese.
  3. Cover loosely with aluminum foil and bake for 15 minutes. Remove foil; bake until vegetables are tender and the top is golden brown, 20 to 25 minutes.
  4. Let stand 10 minutes before serving.