Cajun Street Corn Soup with Andouille Seasoned Mushroom Crumble

This is my first entry for the Big Mountain Foods Recipe Challenge - it's Vegan, Gluten Free and surprised even my biggest meat eaters! I made a creamy corn and veggie chowder topped off with a mushroom crumble that's spiced like my favorite andouille sausage! This is healthy, cozy comfort food you don't have to feel guilty about!

Cajun Street Corn Soup with Andouille Seasoned Mushroom Crumble

1 (14 ounce bag) riced cauliflower

2 ½ cups unsweetened coconut milk

2 Tablespoons organic reduced sodium vegetable broth base concentrate

1 Tablespoon olive oil

1 small onion, diced

1 large poblano pepper, diced

2 cloves garlic, minced

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon turmeric

½ teaspoon oregano

½ cup diced yellow squash

½ cup diced zucchini 

1 (9 oz) bag frozen fire roasted corn kernels 

1 (10.58 oz) package Big Mountain Foods Lion's Mane Mushroom Crumble

1 ½ teaspoons low sodium Cajun seasoning blend 

1 ½ teaspoons smoked paprika

½ cup minced cilantro

In a blender puree the cauliflower, unsweetened coconut milk and vegetable broth base until completely smooth.

Heat the oil in a large dutch oven over medium high heat. Add the onion, poblano and garlic and cook for 2-4 minutes, or until the vegetables have softened. Add the cumin, salt and turmeric and allow to cook for 2 minutes, stirring often, to toast the spices. 

Add the oregano, squash, zucchini and corn to the pot and cook for 3-5 minutes. Pour in the coconut milk mixture and bring to a simmer. Allow to simmer for 5 minutes, or until the squash has become tender.

In a medium sauté pan over medium heat, add the Lion's Mane Mushroom Crumble, Cajun seasoning blend and smoked paprika. Cook until the mixture has warmed through.

To serve, ladle the soup into bowls, top with a generous amount of the mushroom crumble and cilantro and serve immediately.

Serves 6

You can follow  Big Mountain Foods on their website,  Facebook,  Instagram and Twitter 

 #BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

 

Cajun Blackened Shrimp with Gazpacho Verde

Look how pretty!

This is my second entry for the "Sam’s Fresh Salsa Blogger Recipe Challenge" and I really think it's THE perfect appetizer to start any summer meal!

Spicy Cajun blackened shrimp sits on top of a creamy, cool, tangy, refreshing soup that's full of veggies - tomatillos, kale, cucumber, celery. Healthy, gorgeous and easy to make- that sounds like the perfect poolside snack!

Cajun Blackened Shrimp with Gazpacho Verde

1 (12 ounce) container Sam’s Fresh Salsa Verde

½ cup English cucumber

½ cup baby kale and spinach greens

¼ cup chopped celery

¼ cup chopped white onion

¼ cup baby yellow tomatoes 

2 Tablespoons fresh parsley leaves

2 green onions, chopped

2 Tablespoons plain Greek yogurt

12 large shrimp, peeled and deveined 

1 teaspoon Cajun blackening seasoning blend

2 hardboiled eggs, cut into quarters

2 Tablespoons celery heart leaves

Place 4 appetizer sized bowls in the fridge to chill.

Place the Sam’s Fresh Salsa Verde, cucumber, greens, celery, white onion, tomatoes, parsley, green onions and Greek yogurt in a large blender and puree until smooth. Set in the fridge to chill.

Heat a large cast iron skillet over medium-high heat. Pat the shrimp dry with paper towels and sprinkle with the seasoning. Once the pan is hot cook the shrimp, about 3 minutes per side, until cooked through.

Pour the gazpacho into the chilled bowls, top with blackened shrimp, half of a hardboiled egg and celery leaves. Serve immediately. 

Makes 4 appetizer servings

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge"! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove

Spring Minestrone Udon Noodle Soup

What are you having for lunch today? How about trying my Spring Minestrone Udon Noodle Soup. This is my final entry in the JSL Foods Fortune Udon Noodle Blogger Recipe Challenge and I think it might be my favorite! It's warm and comforting but still light and loaded with veggies - this is the perfect dish to usher us into Spring! I think I get bonus points for it only takes 20 minutes to make too, don't you think?

Spring Minestrone Udon Noodle Soup

2 teaspoon vegetable oil
1/3 cup diced onion
1/3 cup sliced mushrooms
2 cups chicken broth
2 cups water
2 (7.34oz) packages Fortune Udon Noodles Chicken Flavor 
1/3 cup diced zucchini
1/3 cup sliced asparagus
1/3 cup frozen peas and carrots, thawed

In a medium soup pot over medium-low heat warm the oil. Add the onion and mushrooms and sauté for 3-5 minutes, or until the onions have softened but not browned.

Add the broth and water to the pot, raise the temperature to medium-high and bring the mixture to a boil.

Stir in the soup base seasoning packets, zucchini, asparagus, peas and carrots and simmer for 3 minutes.

Once the vegetables are tender, add the noodles and cook for 3 more minutes.

Divide the mixture between 2 bowls and serve immediately.

Makes 2 servings.

I am taking part in JSL Foods 2nd Fortune Udon Noodle Blogger Recipe Challenge. They are celebrating their new packaging designs and their new simplified ingredient list that is only 4 ingredients!! You can sign up here to be part of the Noodle Club and receive a free coupon code to use and you can purchase Fortune Udon noodle products at United Supermarkets and HEB Supermarkets

You can find JSL Foods and all of their fabulous products HERE, on Facebook, Twitter and 

Instagram

#fortunenudonoodles #cheftyaki #udonsoups

Shoyu Udon Egg Drop Soup

We just got back home from Mardi Gras and it was a jam packed long weekend full of family, parades, friends, beads, king cake, drive through daiquiris, a formal ball, po-boys and fun! As great as our quick trip was, once I got home to the freezing temperatures and endless laundry here all I wanted was something quick, warm and comforting and this totally fits the bill! Using minimal ingredients and time, this soup is so cozy and filling. I hope you love it as much as I do!

Shoyu Udon Egg Drop Soup

2 2/3 cups water

1 ½ teaspoons cornstarch

2 (7.34oz) packages Fortune Udon Noodles Shoyu Flavor 

2 large eggs, lightly beaten

2 Tablespoons sliced green onion

In a large sauce pot bring the water up to a boil over medium high heat. 

While the water is heating, whisk together the cornstarch and 2 teaspoons of cold water. 

Once the water comes to a boil, stir in the cornstarch mixture and soup base packets. Lower the heat to medium and allow the soup to simmer for 3 minutes. Add the udon noodles and continue to cook for 2 more minutes. Once the noodles are tender, use a spaghetti spoon or large slotted spoon and scoop the udon noodles into 2 serving bowls.

Once the udon is removed, stir the broth gently in a circular motion and slowly pour the beaten egg into the hot broth. Allow to cook for 1-2 minutes, or until the egg mixture has fully cooked.

Divide the egg drop broth mixture between the 2 bowls, sprinkle with green onion and serve immediately.  

Makes 2 servings.

I am taking part in JSL Foods 2nd Fortune Udon Noodle Blogger Recipe Challenge. They are celebrating their new packaging designs and their new simplified ingredient list that is only 4 ingredients!! You can sign up here to be part of the Noodle Club and receive a free coupon code to use and you can purchase Fortune Udon noodle products at United Supermarkets and HEB Supermarkets

You can find JSL Foods and all of their fabulous products HERE, on Facebook, Twitter and 

Instagram

#fortunenudonoodles #cheftyaki #udonsoups

Cream of Mushroom Udon Soup with Garlic Bread Breadcrumbs

If you need something to warm up with this week let it be this! Creamy rich mushroom soup with chewy udon noodles and crunchy garlicky crouton crumbs are starring in the most cozy bowl of the season! If you're looking for more meat free meals add this to your list.

Cream of Mushroom Udon Soup with Garlic Bread Breadcrumbs
1 Tablespoon vegetable oil
1 Tablespoon butter
16 ounces sliced baby portobello mushrooms
1 teaspoon fresh minced thyme
4 cloves of garlic, minced
2 Tablespoons flour
2 1/3 cup water
2 Fortune Udon Noodles Mushroom Flavor packets
1/3 cup heavy cream
2 Tablespoons chopped chives
1/3 cup garlic and herb flavored croutons, coarsely crushed

Heat oil and butter in a large dutch oven over medium-high heat until the butter has melted. Add the mushrooms and allow them to brown and cook off most of their liquid (about 10 minutes). Add the thyme and garlic and continue to cook for 3-5 minutes.

Sprinkle the mixture with the flour and cook for 2 minutes, stirring the whole time. Whisk in the water and seasoning packets and bring to a boil. Reduce the heat to low, cover and allow to simmer for 8-10 minutes, stirring occasionally, until thickened.

While the soup base is cooking, place the udon noodles in a large glass bowl with 2 2/3 cups of water. Cover the bowl with plastic wrap and microwave for 5 minutes. Drain the udon in a strainer and set aside.

Once the broth mixture has thickened, stir in the cream and using an immersion blender, puree until smooth. Add the cooked udon noodles and divide between four bowls. Top with chives and crouton crumbs. Serve immediately.

I am taking part in JSL Foods 2nd Fortune Udon Noodle Blogger Recipe Challenge. They are celebrating their new packaging designs and their new simplified ingredient list that is only 4 ingredients!! You can sign up here to be part of the Noodle Club and receive a free coupon code to use and you can purchase Fortune Udon noodle products at United Supermarkets and HEB Supermarkets

You can find JSL Foods and all of their fabulous products HERE, on Facebook, Twitter and 

Instagram

#fortunenudonoodles #cheftyaki #udonsoups

Jalapeno Popper Ham Chowder

My second entry into the Clifty Farm Blogger Recipe Challenge is the perfect thing to warm up with on a chilly day.  This Jalapeno Popper Ham Chowder has little bit of spice and a ton of flavor! Don't let the amount of jalapenos scare you- the cream cheese and milk in this super creamy chowder tames the heat and my kids had no problem eating two bowls each! 

If you can't find the package crispy fried jalapeno pieces at your store feel free to sub them with crispy french fried onions instead (you know, the type you sprinkle on top of classic green bean casserole)  for that delicious crispy topping- it will be equally delicious!

Jalapeno Popper Ham Chowder

4 Tablespoons butter

1 large onion, chopped

4 large jalapenos, seeds removed and chopped

4 large cloves garlic, minced

1 package (2 pounds) Clifty Farm Country Ham Seasoning Pieces (or 2 pounds cubed ham)

2 Tablespoons flour

1 ½ cup chicken stock

2 cups milk

8 ounces room temperature chive and onion cream cheese spread

¼ teaspoon pepper

¼ teaspoon garlic salt

¼ cup packaged crispy fried jalapeno pieces

Melt the butter over medium heat in a large dutch oven. Add the chopped onion and sauté for 7-10 minutes. Add the jalapeno and garlic and continue to cook until the vegetables are tender. 

Add the Country Ham Seasoning Pieces and fry for 8-10 minutes. Sprinkle the flour over the ham and continue to cook for 3 minutes, or until the flour has been completely absorbed.

Whisk in the chicken stock, milk, cream cheese, pepper and garlic salt and bring the mixture up to a simmer. Allow the mixture to cook for 10 minutes, stirring occasionally until thickened.

To serve, ladle the soup into bowls and top with crispy fried jalapeno pieces.

Serves 6

You can follow Clifty Farm to find out more about their products and free recipe ideas on their Website, on Facebook and Instagram. There's also a $1 off Coupon Link for you to download too! 

#CliftyFarm #countryham #southerncooking

Soup Weather Roundup

Happy Friday! 

I hope everyone had a great Halloween. Even though the weather decided to become damp and frigid, my kids had a blast running through the neighborhood with friends collecting as much candy as they could! To help keep warm this weekend, I thought it would be nice to share a roundup of my favorite cozy soups and stews with you! I'd love to know, what's the first thing you make when it starts to get chilly?

I have to share this Mushroom Chicken Marsala Chili first since I've had 3 friends recently say that they made this and loved it! That literally makes my week when someone tries a recipe of mine and tells me about it! It is so yummy and really easy to make too!

You had to know Chicken, Andouille and Tasso Gumbo would make the list, right? This was the first recipe I ever entered into a contest 12 years ago and that started me on this crazy cooking contest habit. I thought I had died and gone to heaven to be able to go and make this on a Food Network show! Total once in a lifetime opportunity- and gumbo.

 A few days ago a friend of mine made this Pumpkin Amaretto Bisque with Blue Cheese Honey Crostini for a fall themed luncheon and I was so happy she reported back that everyone loved it! I think it screams fall flavors and feels decadent as well!

 Fennel Apple Bisque with Crispy Shallots - Do you like fennel?

I really love it and I think it's one of the most underused veggies out there. It's always in season and not very expensive either. Shaved super thinly in a salad, roasted with Parmesan, caramelized and added to bolognese...I could think of a million ways where fennel just adds a certain subtle sweetness that can bring a dish a notch up instantly.

Cauli-fredo Bisque with Roasted Caprese Relish - this creamy cauliflower alfredo soup with sweet roasted tomatoes on top is gluten free and so creamy good! Definitely perfect for sweater weather!

Thai Pumpkin Coconut Curry Ramen

I'm really excited to be competing in this year's "JSL Foods Fortune Noodle Blogger Recipe Challenge"! I have worked with JSL Foods in the past and have always been impressed with their products. This time, they sent me a generous assortment of their gluten free products to work with! These Fortune Gluten Free noodles are NEW to market, shelf stable and can be found in the Asian Dry Grocery Section of your grocery store! First up is my entry for the Soup category and with Fall temperatures around the corner (it's still a million degrees here in Texas) this will be the perfect quick and easy gluten free meal to warm you up!

Thai Pumpkin Coconut Curry Ramen

1 (4.96 oz package) Fortune Gluten Free Miso Pork Flavored Ramen

1 Tablespoon vegetable oil

2/3 cup sliced crimini mushrooms

1 cup chicken broth

1/3 cup light coconut milk

2 Tablespoons Thai red curry paste

½ cup canned pumpkin

2/3 cup shredded cooked chicken

1 Tablespoon sliced jalapenos

1 ½ Tablespoon chopped Thai basil

In a large sauce pot over high heat, bring 5 cups of water up to a boil. Add the noodles and cook for 3 minutes. Drain the noodles and rinse them in cool water. Set the noodles aside to cool.

In the same large sauce pot, place the oil in the pot over medium heat. Add the mushrooms and cook for 5-7 minutes, or until lightly browned and tender. Whisk in the broth, coconut milk, Thai red curry paste, pumpkin and the seasoning packet from the Fortune GlutenFree Miso Pork Flavored Ramen until smooth. Gently stir in the noodles and chicken and allow the mixture to heat through, about 2 minutes.

Pour the mixture into bowls, top each with sliced jalapenos and Thai basil and serve immediately.

Serves 2.

You can purchase Fortune Gluten Free Noodle products at: Albertsons, Von's, Safeway, Dierbergs Markets and Cub Foods.

You can find JSL Foods and all of their fabulous products HERE, on Facebook, Twitter and 

Instagram

#glutenfreenoodles #cooklikeawokstar #fortunerecipechallenge

Tex-Mex Chorizo Seafood Cioppino

St Supery Winery is hosting a Sustainable Seafood Recipe Contest and this is my entry!
It is up for a people's choice award and I would love any votes I can get! The link to vote is HERE 

My Tex-Mex Chorizo Seafood Cioppino combines my love of Tex-Mex flavors and all things seafood. Growing up in South Louisiana seafood was always plentiful and my first pick if I was ever asked what I wanted for dinner. After moving to California, I tried Cioppino for the first time and fell in love immediately. Later down the road, we moved to Texas where Tex-Mex flavors are king and this dish is a scrapbook of all of those experiences!
Mussels, Shrimp and Rockfish all come together in a smoky broth of chorizo and tomatoes, perfect for dipping hunks of warm baguette into.

Tex-Mex Chorizo Seafood Cioppino

2 Tablespoons canola oil

12 ounces fresh Mexican style chorizo

1 large onion, chopped

1 small red bell pepper, chopped

¼ cup tomato paste

1 ½ cups St.Supéry Napa Valley Estate Sauvignon Blanc

3 cups chicken stock

1 (14.5 ounce) can Fire Roasted Tomatoes with Garlic

1 fresh bay leaf

1 ½ teaspoons salt

½ teaspoon dried oregano

2 teaspoons cumin

1 teaspoon smoked paprika

1-pound US Farmed super jumbo shrimp, peeled and deveined

2 pounds mussels

1-pound Rockfish, cut into 2-inch chunks

¼ cup chopped cilantro

1 baguette, warmed

In a large dutch oven, heat the oil over medium heat. Remove the chorizo from the casing and break it up into large bite sized pieces. Add the chorizo to the oil and cook 10 minutes, or until browned around the edges.

Add the onion and pepper and sauté until softened, 5 minutes. Add the tomato paste and allow that to cook for 5 minutes. Add the wine and allow to reduce, about 3-5 minutes. Stir in the chicken stock, canned tomatoes, bay leaf, salt, oregano, cumin and smoked paprika. Allow the mixture to come up to a simmer and cook for 10 minutes.

Add the shrimp to the pot and cook for 3 minutes. Place the mussels in the pot, cover and cook for an additional 3 minutes. Gently stir the mixture, allowing the mussels that have not opened yet to go to the bottom of the pot and lay the fish on the top of the mixture. Cove the pot and continue to cook for about 5 minutes, or until all of the mussels are open and the fish flakes easily.

Sprinkle the pot with cilantro and serve immediately with the baguette and remaining chilled St. Supéry Napa Valley Estate Sauvignon Blanc.

Roasted Red Bell Pepper Gazpacho with Garlic Tuna, Bacon and Avocado

Have you ever tried gazpacho before?
It's one of my favorite things to make when the days start to get hotter especially when those summer tomatoes, cucumbers and bell peppers are in season and super cheap! Everything gets blended up, chilled and topped with a little something for texture at the end. Sometimes it's croutons, extra diced tomato and cucumber or, you can use my favorite new combo and top yours off with rich olive oil garlic tuna, chopped bacon and avocado slices!

This is my second entry for the Tonnino Tuna Blogger Recipe Challenge and I think it will be on repeat all summer long at my house! It's easy to make ahead, gluten free, cool and refreshing in this summer heat, beautiful to look at and pairs perfectly with a side salad, grilled chicken, grilled crusty bread- literally anything you have on hand.

The Tonnino Garlic Tuna is the perfect light protein to go with all of the fresh summer veggies in this chilled garden fresh soup!

Roasted Red Bell Pepper Gazpacho with Garlic Tuna, Bacon and Avocado
1 1/3 cup jarred roasted red bell peppers, drained
1 1/3 cup chopped tomato
1/3 cup chopped green bell pepper
1/3 cup chopped cucumber
¼ cup chopped red onion
3 Tablespoons sherry vinegar
¼ teaspoon salt
¼ teaspoon pepper

1 jar (6.7 oz) Tonnino Garlic Tuna
4 slices cooked bacon, chopped
1 avocado, sliced

Place the roasted red bell peppers, tomato, green bell pepper, cucumber, red onion, sherry vinegar, salt and pepper in a blender and puree until smooth. Place in the fridge to chill.

When ready to serve, drain the tuna and gently flake it with a fork into bite size pieces. Place an equal amount of the flaked tuna into 4 shallow soup bowls. Pour the chilled gazpacho around the tuna. Top with crumbled bacon and avocado slices and serve.

Serves 4

Be sure to follow Tonnino on Facebook and Instagram  for more recipe ideas 

and to find out more about their delicious products!

You can find 8 flavors of Gourmet Tonnino Tuna Fillets made from 100% Yellowfin tuna which is low-mercury, Dolphin safe and wild-caught at your local Whole Foods

#temptingyourtaste #tonninobloggerchallenge

Cauli-fredo Bisque with Roasted Caprese Relish

Need an insanely delicious, gluten free, super easy, vegetarian dish that will make your New Years resolutions that much easier to reach? I have just the thing! My Cauli-fredo Bisque with Roasted Caprese Relish. It literally couldn't be any easier to throw together. While the tomatoes roast their skins burst and the flavors of the sweet charred tomatoes pair perfectly with the ultra creamy cauliflower bisque. 

Cauli-fredo Bisque with Roasted Caprese Relish

1 (10.5 ounce) package NatureSweet Glory tomatoes

2 teaspoons olive oil

½ teaspoon kosher salt

¼ teaspoon black pepper

1 large garlic clove, thinly sliced

 1 (12 ounce bag) frozen riced cauliflower

½ cup jarred light alfredo sauce

¼ cup milk

¼ cup parmesan cheese

¼ teaspoon kosher salt

1/8 teaspoon white pepper

 1 Tablespoon chopped flat leaf parsley

2 teaspoons minced chives

Preheat oven to 400 degrees. Stir the tomatoes, oil, salt and pepper together in a small mixing bowl and place the mixture onto a small parchment paper lined cookie sheet. Place in the oven for 12 minutes. Remove the pan from the oven and sprinkle with the garlic slices. Stir the mixture around until everything is evenly coated and return to the oven for 8 minutes, or until the tomatoes have burst and the garlic is lightly browned.

While the tomatoes are roasting prepare the bagged frozen cauliflower rice according to package directions. Add the cooked cauliflower rice, alfredo sauce, milk, parmesan cheese and white pepper to a blender or food processor and puree until smooth. Pour the mixture into a medium sauce pot over medium heat until warmed through.

Ladle soup into bowls, top with roasted caprese relish and sprinkle with parsley and chives.

Serves 2.

 

#NatureSweetHealthySwaps #contest

Fennel Apple Bisque with Crispy Shallots

Do you like fennel?

I really love it and I think it's one of the most underused veggies out there. It's always in season and not very expensive either. Shaved super thinly in a salad, roasted with Parmesan, caramelized and added to bolognese...I could think of a million ways where fennel just adds a certain subtle sweetness that can bring a dish a notch up instantly.

When I saw the call for Simply Wholesome Foods Applesauce Contest I knew I wanted to try my hand at savory dishes to use up their delicious applesauce, and this was the first entry I came up with. It is the most silky smooth soup ever and even though the ingredient list is short, the flavor this bisque packs is massive! Roasting the fennel creates this amazing caramelized deep flavor and if you're pressed for time, this step can totally be done ahead.

This Bisque is Beignet approved

My little kitchen helper is always ready for clean up duty!

Fennel Apple Bisque with Crispy Shallots

1 large fennel bulb 

3 ½ Tablespoon olive oil

1 small shallot, sliced thinly

¾ cup Simply Wholesome Foods Touch of Honey Applesauce

½ teaspoon salt

¼ teaspoon pepper

½ cup half and half

Pre-heat oven to 400 degrees. Cut the fennel bulb into 1 inch cubes and reserve the leafy fennel fronds for later use. Toss the cubed fennel in 1 ½ Tablespoons of the oil and roast for 20-25 minutes.

Heat the remaining olive oil in a small soup pot over medium heat. Add the sliced shallot and sauté until brown and crispy, about 10 minutes. Remove the browned shallot from the oil and set aside.

Add the roasted fennel, applesauce, salt, pepper and half and half to a blender and puree until smooth. Pour the mixture back in the pan with the remaining oil used to crisp the shallots and turn the heat to medium. Stir constantly until soup is heated through, about 5 minutes. 

Ladle soup into bowls, garnish with fennel fronds and crisp shallots and serve immediately.