I would like to claim full credit for this bowl of thick, warm, healthy, colorful, scrumptious roasted carrot soup, but the truth is that my mama made it. I heated it up and adorned it with the very last basil sprig of the season (sob!) but she did everything else, and luckily for you and me, gave me both the soup and the recipe. And I am here to tell you that both are just plain wonderful. Ready for some good and good for you roasted carrot soup? Let’s make it!
So, let me explain the bruschetta part of this chicken bruschetta pasta plate of deliciousness. A bruschetta is a lovely piece of bread that is usually rubbed with olive oil and grilled and topped with fresh veggies, often with a balsamic vinegar dressing. Or if you are me, topped with lobster, or scrambled eggs. But then one day it occurred to me: what if I swapped out the grilled bread for pasta? And what if I added in a little grilled chicken, to get some good and good for you protein in there?
I think you know how things turned out. Ready to dig into your own plate of chicken bruschetta pasta? Let’s make it!
I am a big old soup lover, and just because we are getting into the lazy hazy days of summer, that doesn’t mean I am giving up my beloved soup. Nope, I’m just going to divert to cool and refreshing soups that are just the ticket for warm summer evenings. Chilled hummus soup. Avocado vichyssoise. And my current favorite, which is this scrumptious and easy shrimp gazpacho. It comes together in less than 15 minutes, and is chock-full of good and good for you summer veggies.
So, ready to cook down with my new favorite summertime soup supper? Let’s make it!
I have very specific feelings when it comes to onion rings. If they are the kind of onion rings that are thickly sliced and batter-coated – you know the kind where sometimes the onion part slides out and the batter coating is left standing intact – I’m not even tempted. But if they are the kind that are thin and lightly covered with a crunchy cornmeal coating…well then, I am powerless and must Eat Them All. Which is why I only make these every once in a blue moon…they are that kind of good. Ready for light and crunchy sweet cornmeal onion rings? Let’s make them!