This soup is reason number 1,284,735 that I always make extra chicken when I am making chicken for other reasons, because leftover chicken means you can make things like this creamy, dreamy parmesan polenta chicken soup in a snap. If you have ever had a bowl of warm and wonderful polenta, just imagine it in soup form with chicken and baby spinach swirled into it, and a drizzle of olive oil on top. And if you haven’t ever had a bowl of polenta…well, you have a great treat to look forward to, because polenta is Comfort Food Extraordinaire. Ready for warm and wonderful soup deliciousness? Let’s make it!
I know, these tomato basil cheese towers LOOK very dramatic, but just between you and me, they are one of the things in my recipe arsenal that is so easy that it doesn’t seem fair. If you can slice, stir and work the on/off button on your food processor, you are so very, very close to a plate of tomato and cheese and basil deliciousness. And since we are rapidly coming to the end of tomato and basil season (Nooooooooooooooooo!), I am pretty much making this once a week. Grab some tomatoes and basil and let’s make it!
Steak and eggs is one of those things that never tempts me on a menu. It’s mainly found on breakfast menus, and at that time of the morning I am more of a french toast girl, or a pancake girl, or at most a eggs and corned beef hash girl. But we were recently at one of our favorite restaurants, and they had it as a appetizer on the dinner menu. I still wasn’t tempted. But the Southern husband didn’t even think twice – he pounced. And when it came, it changed my entire way of thinking about steak and eggs. It doesn’t have to be a giant piece of steak topped with two fried eggs (although if that’s the way you like your steak and eggs, go for it!). Nope, it can be a small tender piece of beef topped with one perfect poached egg, with a little green thrown in there. Whole steak and egg vistas have opened for me!
I have never, and I mean never, met a beef stew that I couldn’t make friends with. When it comes to beef stew I am basically just a girl who can’t say no…but I do have certain requirements. And my biggest one? NO POTATOES. Nope. I love potatoes in many scenarios, but not in my beef stew…they get too soggy, and even if you put them in towards the end of the cooking process, they just take up too much room. Nope, I like my beef stew carbs in other ways…in this case, via some crispy breadcrumbs on the top and some creamy polenta on the bottom. Mmmmmm.
What is it about meatballs that makes us love them so much? I mean really, they are just another form of hamburger/meatloaf/etc…but we all fall hard for meatballs. It’s got to be their adorable little bite-sized-ness, I’m guessing. But whatever it is, my radar is perennially up for the next great way to make meatballsRead More & Get the Recipe
This is one of those dishes that looks like you planned and labored over it for hours. Hours, I tell you! Please don’t tell anyone that (including making the homemade marinara sauce) it will take you about 30 minutes. Yup, 30 minutes is all that is standing between you and some tender shrimp bathed in marinara sauce and nestled in a warm and wonderful bowl of creamy polenta. (Side note: I have a secret craving to write menu descriptions – can you tell? I would totally order something described as tender shrimp bathed in marinara sauce and nestled in a warm and wonderful bowl of creamy polenta.) But since I don’t have a restaurant, the Southern husband is just going to have to fill in as the one who gets to hear my dramatic descriptions. So let’s go make it!