1
Easy Shrimp, Tomato & Corn Salad – 15 Minute Meal!
2
5 Minute Mexican Burrito Bowl
3
Picking Corn In The Garden (And How To Grow!)
4
45 Minute Vegetarian Chili
5
Mexican Arugula Corn Salad
6
Corn and Tomato Rice Salad
7
Avocado Sailboats Filled With Mexican Corn Salad
8
Vegetable Packed Slow Cooker Chili
9
Cheesy Broccoli Stuffing Casserole
10
Frozen Vegetable Recipes and Why Frozen Veggies Rule!
11
Creamy Chicken and Noodles
12
Slow Cooked Tomatillo Salsa Roja Chicken Tacos
13
Lunch Ideas In Mason Jars to Clip Money!
14
One Pan Taco Casserole
15
Mexican Black Bean and Corn Salsa
16
Hot and Sour Udon Noodle Soup
17
Easy Tamale Taco Soup
18
Fresh Mexican Corn Salad
19
Chopped Mexican Chicken and Corn Salad
20
Creamy Cheesy Broccoli Soup

Easy Shrimp, Tomato & Corn Salad – 15 Minute Meal!

Easy to make Shrimp, Tomato & Corn Salad that is ready in 15 minutes.  This is perfect to serve for dinner over pasta, as a appetizer or a light lunch.

This is my current go to lunch as well as go to appetizer for dinner parties if I don’t have time to bake some homemade bread.   I love this dish because it’s easy to make, filled with healthy vegetables and is delicious.  If I’m expecting a solo dinner, I can quarter this recipe and serve over some fettuccine noodles and it tastes like a gourmet meal.  I love the taste of lime and cilantro to garnish a dish, but if lime isn’t your thing you could substitute lemon juice instead.   You could also turn this into a full salad and throw it on top of some crunchy arugula – another one of my favorite lunches!  See, isn’t this salad awesome because it’s so flexible?  Hope you enjoy!
Easy to make Shrimp, Tomato & Corn Salad that is ready in 15 minutes. This is perfect to serve for dinner over pasta, as a appetizer or a light lunch.

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5 Minute Mexican Burrito Bowl

This recipe is a sponsored post written by me on behalf of Minute® Ready to Serve Rice. All opinions on flavor are my own.  Enjoy this quick Burrito Bowl!Tracking Pixel

Vegetarian Mexican Burrito Bowl that includes rice, refried beans, corn, tomato, pepper and salsa.  Perfect for work lunches or quick dinners as it only takes 5 minutes to make!

Day 3 of Tomato Week!  Monday was Marinated Italian Diced Tomatoes.  Tuesday was Creamy Roma Tomato Soup.  Now I want to show you how to easily use fresh tomatoes in a Mexican dish. 

I am loving this 5 minute burrito bowl right now because it’s quick, filling, delicious and uses fresh vegetables from our garden.   It’s perfect for lunch (at home or take to work) because it’s so fast to make.  I like preparing 2-3 bowls worth of ingredients in the beginning of the week, so I can just throw everything in a container, head to work and then microwave it once it’s lunch time.   If you’re craving a quick Burrito Bowl for dinner, this is the recipe for you too!  You could even add some extra protein to it, such as chicken or more beans.   

Vegetarian Mexican Burrito Bowl that includes rice, refried beans, corn, tomato, pepper and salsa. Perfect for work lunches or quick dinners as it only takes 5 minutes to make!

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Picking Corn In The Garden (And How To Grow!)

Fresh sweet corn – don’t you love it? I sure do.  Follow our journey from seed to picking over 20 ears of corn!

We tried growing corn up on the roof for a few years and it grew..sometimes. In 2012 we had the best results on the roof, but each year before and after was hit or miss.  Each year I talked Matthew into trying again, and each year we got small, if any, corn.  Eventually Matthew had to give me a intervention and say that corn was a waste on the roof, why don’t we grow something else?  After huffing and puffing and blowing the house down, I gave in, no more growing corn on the roof.

Step by step instructions on how to grow Sweet Corn. It's easy to grow!

So this year, with our first proper growing in the ground, non-rooftop garden, I was determined to grow corn! Lots of it! A entire bed of it!  We are still figuring out our growing schedule, but we decided to plant it in early June.  By July it was growing, but not that tall, and I was becoming nervous because the (legit) farmers around us had corn that was 5 feet tall.  I was worried we started too late.  I was worried the ground wasn’t ideal growing conditions for our corn. Then August came and the corn just took off!  It grew tall! It grew ears! It grew multiple ears on each stalk!  The corn couldn’t control itself, it kept growing and growing and growing!   Last, last weekend, we peeked at the corn and it was white, not the yellow/white combo it was supposed to be, so we gave it one more week.   This past weekend, it was ready.    We picked it. We ate it. I danced with it. 

Step by step instructions on how to grow Sweet Corn. It's easy to grow!

Technicals: We grow Xtra-Tender bicolor super sweet corn. I’m in Zone 5A. Corn seeds were planted directly in the soil June 6.  We harvested on September 3.   Seed packets say 73 days to maturity but ours took 89 days.

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45 Minute Vegetarian Chili

Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!

Last (last) weekend we had some pretty amazing canned chili for lunch on the land.  The chili was filling, tasty with great spices and had that very important texture that ground meat gives in dishes.  The thing is though, this was vegetarian chili.  After I exclaimed for the 20th time how great this chili was (everyone agreed – vegetarians and meat eaters) I then made it my goal to make similar style homemade chili.  This 45 Minute Vegetarian Chili recipe was born!

Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!

(By the way – Caroline’s is the best canned Vegetarian chili ever.  If you need some cans to take camping or to stock up your pantry, definietely try it!)

The chili is made up vegetables: tomatoes, bell pepper, corn, carrot, jalapeno and diced green chilies.  Now comes the beans: black and kidney beans.  There’s plenty of spices: garlic, bay leaf, cumin, oregano, chili powder salt and pepper.      We’re going to give it that texture that ground meat gives it with meatless crumbles.  If you’re a meat eater and you’re thinking “yuck” you better check yourself because these are good (I promise!).   It has the same texture consistency of meat while being tasty.  I recommend using Neat or Morningstar brands for crumbles.    Matthew (husband) is a meat and potatoes guy. His dream meal is a pot roast with mashed potatoes and he even says how good this recipe is, so you can trust me (and him). 

Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!

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Mexican Arugula Corn Salad

Tracking PixelThis Mexican Arugula Corn Salad recipe is sponsored by Earthbound Farm.  Recipe and opinions on taste are my own!  

I’m about to say something I never thought would be typed.  Are you ready?

Here goes.

I love this salad.

There’s something about this Mexican flavored Arugula Corn Salad that leaves me seeing hearts in my eyes.  The olive oil/lime juice dressing that coats the arugula greens, tomatoes and corn leaves me craving this salad for lunch and dinner.   I love Mexican flavored dishes, so the lime, cumin and (small) dash of red pepper flakes gives this such a burst of flavor making this a exciting salad!

Mexican Arugula Corn Salad

With the weather turning to Spring and Summer (it was 70 degrees this weekend!) I’m taking a step back from hot soups for lunch and instead am craving something fresh and crunchy.   What’s growing in the garden dictates our meals, so I’m looking forward to picking our fresh vegetables, dicing them up and having a big bowl of salad for lunch.  And what’s even better is there no time waiting for lunch or dinner to be heated,  this Mexican Arugula Corn Salad is made within minutes.  

Here’s a video that shows just how easy it is to make this salad!

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Corn and Tomato Rice Salad

Tracking Pixel
This is a sponsored recipe post written by me on behalf of Minute® Rice.  This Corn and Tomato Rice Salad is perfect for dinner, picnics and potlucks.  With it’s Mexican inspired flavor it’ll be a hit with everyone!  And even better, it’s ready in 15 minutes!

I’m in love with this rice salad.   I took a version of this recipe to a potluck last week and I’m proud to say it was the first dish that was empty.     This is a great fresh ingredient recipe that lightens up dinner.    You can serve it as a side dish or a main dish, preferably served alongside some fresh bread.  What I especially love about it is that due to the lime juice, crushed red pepper flakes and cilantro it has a Mexican flavor added to it.  Anyone else love Mexican flavored everything?  This salad is so good you could even fill up a burrito with it and call it dinner.

This Corn and Tomato Rice Salad is perfect for dinner, picnics and potlucks. With it's Mexican inspired flavor it'll be a hit with everyone! And even better, it's ready in 15 minutes!

And because I love fresh recipes that are quick to make, this salad is ready to serve in 15 minutes.

The main ingredient is Minute® Whole Grain Brown Rice so you’ll have great-tasting fluffy rice in just 10 minutes.   Brown Rice is a nutritious option as it has similar nutritional values to regular long cooking brown rice, but it’s done in 1/4 the time.  I love brown rice because of it’s versatility – you can use in cheesy casseroles or light lunch options.    One tip to get the tastiest brown rice is instead of boiling in water, try vegetable broth.  

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Avocado Sailboats Filled With Mexican Corn Salad

Tracking PixelThese Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!

Avocado, you beautiful thing.  Want to know a surprising fact? I had my first avocado in my 20’s.  As a kid we would never have them in the house and I never tasted guacamole.  Then I slowly started to eat them as a sliced topping on my favorite tortilla soup.  Now today, I’m licking clean (TMI?) the guacamole bowl.    So yeah, I love you avocado, I’m sorry it took me so long to realize this.

With Thanksgiving and Christmas around the corner I’m starting to think about parties.  I love a good potluck where all your friends gather together and bring all types of food to enjoy.   So I got to thinking about avocados…what could I do besides the usual guacamole?  And what I could do fun with them?  Then one afternoon it hit me, Avocado Sailboats!  And even better they’re filled with my favorite Mexican Corn Salad.

These are simple to make.  You can easily make a few dozen of these Avocado Sailboats in less than 15 minutes.  I love that they’re full of fresh ingredients unlike some other fried finger foods that might make its way to the table.    I hope you give these a try!

These Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!

These Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!


You’ll need 12 avocados which will make 24 sailboats.  If you want to scale it up or down, then do the math accordingly.  Or you can just follow the recipe exactly and if you have leftover salsa eat it with a spoon, it’s that good.
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Vegetable Packed Slow Cooker Chili

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It’s the perfect comfort food that your whole family will love! Grab some french fries for dipping!
 
Have you been watching the news?  If you have tuned in during the last 24 hours I’m sure you’ve seen titles like:

WINTER STORM JUNO, a Historical Blizzard
NORTHEAST TO MEET  A GOLIATH
NYC to get 24 to 36 inches of snow, NYC to shut down, NYC ready to rumble with Juno
Blizzard Warning In Effect!
BREAD SOLD OUT, Incoming Blizzard!

I love snow.  I know not everyone likes it.  After all, you have to shovel, you might get cold, or the horrors you might run out of chocolate chips (blizzard advise 1: stock up on chocolate).   I’ve always lived in the Northeast so snowstorms have been a part of every Winter for me.   Does anyone else remember the Winter of 1993?  Me too, I loved it.   Since I was a kid there’s always been something magical and exciting about a expecting snowstorm.  While I was in school there was the anticipation of school closing.  If it was bad the night before, you’d turn on your local tv channel and scroll through the listings until they got to your school to see if it was closed (worst was you tuned into the channel and they were at the R schools when your school was a P, you’d have to wait a bit).   Maybe it snowed during the night, in that case you’d jump out of bed and do the same thing in the morning.  When you saw your school scroll across the screen with the words “CLOSED”.  You shouted “Yeah!”.  The rest of the day was filled with sledding, your dad making you throw rock salt out,  going sledding more, coming inside and your mom seeing your bright red skin and making you a hot chocolate, and then more sledding  On my hilly street the snow didn’t really go anywhere, so in big storms it stuck around for weeks, even months.    As a 31 year old, I’m still just as excited.   I love the anticipation of the storm (how many inches? how many feet? is it going to hit us?).  I love seeing the first flakes fall down followed by sitting near the window for hours watching NYC become a winter wonderland.   I love seeing kids sled on sidewalks.  I love throwing on cozy socks, flannel pajamas and drinking a hot cup of tea.  

So what I’m saying is, I love you Juno.  I’m writing this post on Monday night, so I’m giddy with curiosity. Some forecasts are saying 12 inches, some are calling for 24 inches, some are saying 3 feet.  I say bring it on.  You beautiful white beast with snow falling and blowing.  Let it snow!   

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

There’s one thing I think we can all agree on (as a snow lover or snow hater); comfort food is a must on snowy nights.   Let me introduce you to this Vegetable Packed Slow Cooker Chili.  This chili is a game winner.  Curl up to it with inches of snow on the ground.  Curl up to it at a tailgating party.  Curl up to it during the big game this weekend.  What’s the perfect companion to a big bowl of chili besides a big spoon? French Fries!  

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

Have you ever dipped a fry in chili?  It’s pretty magical. Your first chili dipping experience with be remembered forever.  At parties, you often see the typical canned chip dips, but how awesome are you when you bring a big pot of chili to dip your fries in?  Do you know who wins the big game?  You!  

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

This is a vegetable chili which means it’s great for a meatless Monday meal.  It also guarantees to make all your veggie friends happy. It’s also going to leave you happy because it’s so darn full of vegetables.  I eat meat, but sometimes I need a break.  Chili is typically associated with meat, but honestly in this vegetable chili you won’t even miss the meat.   This chili is vegetable packed! You’ll get tackled by carrots, corn and beans! You’ve been carrot sacked! 
This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

 This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!
This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!     

So when you’re ready to win the hearts of your family and friends during the next sports game party or during a snowstorm, make this Vegetable Packed Slow Cooker Chili with french fries! Go Team Snowstorm! Go You!

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!  

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

Vegetable Packed Slow Cooker Chili
This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!
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Ingredients
  1. 1 28 oz can of crushed tomatoes
  2. 1 15 oz can of black beans
  3. 1 15 oz can of dark red kidney beans
  4. 1 large green pepper - chopped
  5. 2 cups frozen corn
  6. 3 medium sized carrots - chopped
  7. 1 jalapeno - finely chopped
  8. 1 tablespoon chili powder
  9. 1 tablespoon oregano
  10. 1 teaspoon cumin
  11. Shredded Cheddar Cheese (to top)
  12. Sour Cream (to top)
Instructions
  1. Place all ingredients inside slow cooker, stir to combine.
  2. Put on LOW for 4 hours.
  3. Serve in bowls and sprinkle cheddar cheese and a dollop of sour cream on top.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Vegetable Packed Slow Cooker Chili

Cheesy Broccoli Stuffing Casserole

Cheesy Broccoli Stuffing Casserole is a delicious easy to make casserole recipe.    This is perfect for a Christmas or Thanksgiving side dish too! 

What’s one of my favorite parts of Thanksgiving? No, not the pumpkin pie.  And no, not watching A Charlie Brown Thanksgiving.  Although I love both of those.  My favorite is…..

LEFTOVERS!

Oh baby, I love leftovers!

It’s like Thanksgiving for a week straight!  Each night is turkey in new ways, mashed potatoes on the side and plenty of vegetables.  One night it’s turkey sandwiches covered in homemade gravy. The next night is Thanksgiving dinner on Saturday again. And then comes the casseroles.  

This Cheesy Stuffing Broccoli Casserole is my favorite.  Not only does it make a perfect side dish for holiday meals, bu it’s the ultimate leftover meal using a bunch of stuffing. And what else do I love about leftovers? Saving money.  Thanksgiving dinner is great because it’s literally 1 meal that feeds you for the next week.  

Cheesy Stuffing Broccoli Casserole is a delicious easy to make casserole recipe. This is perfect for a Christmas or Thanksgiving side dish too!

This casserole besides being cheesy and delicious and mouthwatering and made of dreams (I like it, ok) only has a few ingredients. There’s stuffing,  frozen corn and broccoli, cream of chicken soup, white rice and cheese.  That’s it.  Because the few ingredients it’s also really quick to make.   Like I said, it’s amazing. I give my heart to you Cheesy Stuffing Broccoli Casserole.

So let’s make it! Gather your ingredients.
Cheesy Stuffing Broccoli Casserole is a delicious easy to make casserole recipe. This is perfect for a Christmas or Thanksgiving side dish too!
(not pictured here: soup or rice because they were cooking!)

Make your stuffing as instructed on the box.  Take a bite.  I won’t tell anyone.
Cheesy Stuffing Broccoli Casserole is a delicious easy to make casserole recipe. This is perfect for a Christmas or Thanksgiving side dish too!

Throw in your frozen vegetables.  
Cheesy Stuffing Broccoli Casserole is a delicious easy to make casserole recipe. This is perfect for a Christmas or Thanksgiving side dish too!

Throw in your cooked rice.
Cheesy Stuffing Broccoli Casserole is a delicious easy to make casserole recipe. This is perfect for a Christmas or Thanksgiving side dish too!

Next add in your creamy soup.  Oh baby baby, this is looking like comfort food now.
Cheesy Stuffing Broccoli Casserole is a delicious easy to make casserole recipe. This is perfect for a Christmas or Thanksgiving side dish too!

Mix it all around.
Cheesy Stuffing Broccoli Casserole is a delicious easy to make casserole recipe. This is perfect for a Christmas or Thanksgiving side dish too!

Now throw those beautiful cubes of cheese on top.  
Cheesy Stuffing Broccoli Casserole is a delicious easy to make casserole recipe. This is perfect for a Christmas or Thanksgiving side dish too!

After that you’ll add your stuffing on top and into the oven it will go… 

In about 35-40 minutes this swoon worthy casserole will be ready to dive into!

Cheesy Stuffing Broccoli Casserole is a delicious easy to make casserole recipe. This is perfect for a Christmas or Thanksgiving side dish too!

 Don’t you just want a big spoon to eat it up with right now?
Cheesy Stuffing Broccoli Casserole is a delicious easy to make casserole recipe. This is perfect for a Christmas or Thanksgiving side dish too!

I’m in love with this casserole.  I want to get it a matching Best Friend necklace. 
Cheesy Stuffing Broccoli Casserole is a delicious easy to make casserole recipe. This is perfect for a Christmas or Thanksgiving side dish too!

Cheesy Stuffing Broccoli Casserole is a delicious easy to make casserole recipe. This is perfect for a Christmas or Thanksgiving side dish too!

So when the holidays roll around, make this casserole.  Perfect for a side dish, leftovers or even a main dish if you are craving comfort.  But please, always serve with a few warm rolls.  It just takes it to that whole next level of extra special.
Cheesy Stuffing Broccoli Casserole is a delicious easy to make casserole recipe. This is perfect for a Christmas or Thanksgiving side dish too!

Enjoy!

Cheesy Stuffing Broccoli Casserole
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Ingredients
  1. 6 oz package of Stove Top Stuffing Mix (Chicken or Turkey)
  2. 10 oz bag of frozen corn
  3. 10 oz bag of frozen broccoli
  4. 1 can of condensed cream of chicken soup
  5. 1 cup cooked white rice
  6. 1 cup Velveeta cheese - cubed into bite size pieces
Instructions
  1. Heat oven to 350 degrees.
  2. Make your stuffing as instructed on box.
  3. Spray baking dish with nonstick spray.
  4. Add corn, broccoli, soup and rice in baking dish and mix so combined.
  5. Place cubes of cheese all over the top of the casserole.
  6. Put stuffing on the very top so it covers the entire casserole.
  7. Bake for 35-40 minutes.
  8. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Cheesy Stuffing Broccoli Casserole is a delicious easy to make casserole recipe. This is perfect for a Christmas or Thanksgiving side dish too!

 

Frozen Vegetable Recipes and Why Frozen Veggies Rule!

The coldness suddenly hit last weekend.  One week it was fine with a thin sweater, then suddenly it’s tights, long sweater, winter coat and hat.

One thing that comes with the Winter is lack of fresh fruits and vegetables.  For us, the garden will still be growing a few vegetables under greenhouses, but there will be no peas, no corn and no carrots.    Farmers markets will be closed, or only selling hearty greens.  Grocery stores will have vegetables, but they won’t taste fresh as they’ve been shipped and prices will raise.  You’ll suddenly see raspberries for $7 instead of the $1.50 you were paying in June.  Oh and corn on the cob?  If you’re in a cold location, good luck seeing it until next Summer.

So how do you get your vegetables during the Winter?  Here’s what I suggest, frozen vegetables!

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Creamy Chicken and Noodles

This is pure comfort food! Creamy Chicken and Noodles is a easy casserole bake recipe that you can serve as a main or side dish.  It’s creamy sauce is made with cream of chicken and cream of broccoli soup and then poured over egg noodles and diced chicken.

These Creamy Chicken Noodles are a blue ribbon winner in my family’s heart. It’s perfect for a side dish, but it’s also perfect for a man dish. We love curling up with a bowl of this on a chilly night; it really hits the right spot, just like your fluffy slippers do to your toes!
Creamy Chicken Noodles is a perfect recipe to cozy up with on a cold day! It's great for main and side dishes! Read More

Slow Cooked Tomatillo Salsa Roja Chicken Tacos

Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker.  These are so easy to make and perfect for feeding a crowd!

Oh you slow cooked tacos with tomatillo salsa roja.

How many ways do I love you?  Many.

I made these last week.  We already had them twice.  They are already being requested a 3rd time.  They are out of this world tasty.

What makes them that special?  They are slow cooked, they are made with fresh ingredients and they have that authentic taste.   Yeah, they are really good.  

Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

For this recipe it’s full of fresh ingredients, down to the salsa which is made from just picked tomatillos, so let’s get started!

 The salsa is a mixture of salsa verde + red mexican sauce.  For the salsa verde I use my favorite recipe (found here) but I cut it in half.  If you can’t make it homemade, just buy a jar of it. 
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

 The Red Mexican Sauce includes includes tomatoes, peppers, onions, salt, garlic and coriander. In other words, it’s delicious.
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

Just mix these together and we have our Tomatillo Salsa Roja already made!   I always take a spoonful of this right away.  You know, just to check… 🙂
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

To give it a little bit of a extra kick I like to add green pickled jalapeno peppers to the slow cooker.  Once slow cooked the pickled flavor isn’t strong, but instead it’s more about the spice of the jalapenos. 
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

You’re also going to add some dry black beans to this recipe.  See these gorgeous black bean? Yeah, we grew them.  And yes, I’m totally proud of them.
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

When it’s almost ready for dinner time, start preparing your toppings and shells. I like to use tostadas.  Tostadas are basically a flat taco shell.  They are made with corn and extra crunchy. I can usually find a bag of 25 at the bodega for less than $2 so it’s also a steal. 
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

For more toppings, we love cheese, tomatoes, cilantro and lettuce.  Why not throw on some sour cream and avocados too?
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

I always love to have a little bit of salsa verde left so I can pour on a big spoonful on each. I’m a big salsa verde lover, I can’t get enough.Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

And hello beatiful, let’s eat these!
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

Crunch Crunch.  Delicious!
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

 Hope you guys enjoy these tacos!  Make it for a Mexican fiesta one night this week! 

Slow Cooked Tomatillo Salsa Roja Chicken Tacos
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For the tomatillo salsa roja
  1. 6 ounces tomatillos, husked
  2. 1/4 cup chopped onion
  3. 1/2 teaspoon minced garlic
  4. 1 jalapeno pepper, chopped
  5. 1 tablespoon cilantro
  6. 1 tablespoon lime
  7. 1/2 teaspoon dried oregano
  8. 1/4 teaspoon ground cumin
  9. 1 teaspoon salt
  10. pinch of pepper
  11. 1/4 cup water
  12. 1 chicken bouillon cube
  13. 7 oz can of La Morena Red Mexican Sauce
For the Slow Cooker Tacos
  1. Tomatilo Salsa Roja that you made above
  2. 2 pounds skinless, boneless chicken breast - cut in half
  3. 1 cup dry black beans
  4. 8 oz frozen corn
  5. 1/3 cup of La Morena Pickled Jalapeno Peppers - drained
Other
  1. Tostadas
Toppings of Choice
  1. Shredded Cheddar Cheese
  2. Diced Tomatoes
  3. Lettuce
  4. Sour Cream
  5. Avocado
  6. Cilantro
To make the salsa
  1. Place all ingredients except bouillon cube and Red Mexican Sauce in a blender. Blend until everything is combined and is salsa consistency.
  2. Pour salsa verde into saucepan and heat on medium high heat. Bring to a boil.
  3. Add bouillon cube and Red Mexican Sauce and stir into salsa verde.
  4. Once boiling simmer for 15 minutes.
To make the Slow Cooker Tacos
  1. Add salsa, chicken, dry black beans, corn and jalapeno peppers in slow cooker.
  2. Set on low for 7.5 hours.
  3. Shred chicken with 2 forks, put back in slow cooker. Cook for additional 30 minutes.
  4. Serve on tostadas and top with your favorite toppings (I do cheese and tomatoes!).
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

Lunch Ideas In Mason Jars to Clip Money!

 This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

I work from a mixture of at home and a mixture of our shared work space.  The work space is only about a 10 minute walk away which is great because it’s close enough that you can get home quickly if a storm is coming but yet it’s far enough from the cats to actually get work done.  It’s so hard to get work done when you have 4 pretty kitties crawling all over you!  Meow!  In the last few weeks I have been spending most days at our work space but there’s been one thing bugging me about it – lunch!  If you’re a person who loves to cook (you probably do, you’re here!) then you probably hate buying take out.     We have been getting sandwiches almost every single day from this place across the street from our space but that is easily $10-$20 a day!   I love saving money so I have been exploring some new apps on my phone to clip lunch time savings!

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One Pan Taco Casserole

Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

 Let’s have a Taco Tuesday in Casserole form!

We love tacos.. who doesn’t? If you don’t then we have to have a taco talk asap!  For this Taco Tuesday recipe we’re going to turn it into a quick casserole.   The casserole includes lettuces, tomatoes and corn on top and is made with Instant rice making it super quick! There’s also a layer of cheese to make it all stick together.  Plus cheese is just delicious! 🙂

The first time I made this for dinner it was a hit.  So much that I made it 3 time that week. And don’t get me started on the leftovers… they are equally delicious!

So next time you’re craving tacos, try this One Pan Taco Casserole!  You’ll be done in no time and will only have to dirty up one pan!  Enjoy!

 Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

 

Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

One Pan Taco Casserole
Print
Ingredients
  1. 1 pound ground beef
  2. 1.25 oz package of taco seasoning
  3. 2 cups water
  4. 2 cups uncooked instant rice
  5. 1 cup shredded Mexican cheese
  6. 1.5 cups shredded lettuce
  7. 1 can diced tomatoes with chilies (I use Ro*Tel)
  8. 1 cup corn - cooked
  9. Cilantro to garnish
Instructions
  1. Add meat to large skillet and brown until done. Drain off any excess fat.
  2. Add taco seasoning mix and water, stir. Bring to a boil.
  3. Stir in instant rice. Sprinkle the cheese on top.
  4. Cover and reduce heat to medium low. Simmer for 5 minutes.
  5. Top with lettuce, corn and tomatoes on top.
  6. Finally garnish with cilantro.
  7. Serve and enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.

Mexican Black Bean and Corn Salsa

Mexican Black Bean and Corn Salsa recipe that takes 2 minutes to make.

We eat Mexican food very often in this house. From slow cooker tacos, to salsa, to cornbread, I love it all. In fact check out my Mexican recipe selection here for lots of recipes!  I think it was when I was out of town recently and we ate burritos 3 times in 4 days that I came to the conclusion that tacos made me feel safe and I love them dearly.  Tacos, do you hear me? I love you guys.

I see so many awesome taco recipes every single day from amazing bloggers but recently I came across a book that I fell in love with it. It’s “The Taco Revolution” and features over 100 recipes to “Master America’s New Favorite Food”.    It’s not often that Matthew and I both have to fight over a cookbook but when he saw this on my desk his eyes nearly popped out of his head. “Tacos!” he exclaimed.  “Tacos!” I exclaimed. Then we made tacos.
(I bookmarked lots of recipes already.)

This cookbook has traditional recipes and the not so traditional.  We’re talking Philly Cheeseteak Tacos, Barbecue Chicken Tacos, Chili Lime Tacos, Steamed Broccoli Tacos… and are you ready? Mac and Cheese Tacos. Oh my god, I know.  Are you shaking already?  I’m so excited. Besides the tacos it also has recipes for dips, salsas and tortilla shells.  Basically it’s everything you need for a Mexican Fiesta (besides me because you need to invite me to the party!).  This cookbook was written by Brandon Schultz who’s biography tells me that he lives in Brooklyn with a cat, so Brandon if you are reading this… I think we should be friends too.  We only need 3 things in common to be bffs: tacos, Brooklyn and cats. 

So during our usual watching of Game of Thrones every Sunday night, aka the greatest show ever, we decided to have taco salads.  Because I desperately wanted to include this book in the recipe I decided to make Brandon’s Black Bean and Corn Salsa which was a major hit! You could put this on tacos, you could use this to dip your chips in or you could just be like me and eat it with a spoon. No judging here. Whatever you do.. make this and enjoy!

Mexican Black Bean and Corn Salsa recipe that takes 2 minutes to make.

Mexican Black Bean and Corn Salsa recipe that takes 2 minutes to make.

Mexican Black Bean and Corn Salsa recipe that takes 2 minutes to make.

Then make sure to load this salsa on some tacos of your choice!

Black Bean and Corn Salsa
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Ingredients
  1. 1 can of corn (drained)
  2. 1 can of black beans (drained)
  3. 1 tablespoon olive oil
  4. Juice of 1/2 lime (or 1 tablespoon lime juice)
  5. 1 tablespoon paprika
  6. 2 teaspoons cumin
  7. 1 teaspoon garlic powder
  8. Cilantro to garnish (optional)
Instructions
  1. Mix all ingredients in a medium mixing bowl.
  2. Refrigerate for at least 30 minutes.
  3. Serve and enjoy!
Notes
  1. Make sure to refrigerate leftovers.
Adapted from The Taco Revolution: Over 100 Traditional and Innovative Recipes to Master America's New Favorite Food by Brandon Schultz
Adapted from The Taco Revolution: Over 100 Traditional and Innovative Recipes to Master America's New Favorite Food by Brandon Schultz
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Mexican Black Bean and Corn Salsa recipe that takes 2 minutes to make.

Hot and Sour Udon Noodle Soup

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

I made this soup a few nights ago and I loved every bit of it, especially how long it takes to make.  Want some delicious Chinese soup in less than 15 minutes? Done.  You just throw in your soft doughy udon noodles, your vegetables (want more vegetables? pile them in!), your broth and some seasoning and your soup is done.  
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

 Can we also talk about how delicious udon noodles are? I found this pack of noodles in my local grocery and immediately knew they were destined to be in a soup.
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

 

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

 Enjoy this soup, let me know how you like it!

Hot and Sour Udon Noodle Soup
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Ingredients
  1. 6 cups vegetable stock
  2. 1 1⁄3 cups snow peas, ends trimmed and cut (can also use frozen peas)
  3. 1 can baby corn
  4. 1 bunch chopped bok choy
  5. 3 green onions (white and green parts) coarsely chopped
  6. 1⁄4 cup low-sodium soy sauce
  7. 1⁄4 cup rice wine vinegar
  8. 2 1⁄2 teaspoon sesame oil
  9. freshly ground black pepper to taste
  10. 1 lb udon noodles
Instructions
  1. In a large pot, combine vegetable stock, snow peas, baby corn, bok choy, green onions, soy sauce, vinegar, sesame oil and black pepper to taste. Bring to a boil over medium-high heat. Reduce heat to low and cook, uncovered, for 5 minutes or until vegetables are tender.
  2. Add noodles. Increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes or until noodles are tender.
Notes
  1. For a more heartier soup you can add broccoli florets, bamboo shoots, water chestnuts or 1 inch cubes of tofu. Add this when you add the bok choy.
Adapted from 125 Best Vegan Recipes Cookbook
Adapted from 125 Best Vegan Recipes Cookbook
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

Easy Tamale Taco Soup

The last couple weeks have been pretty been busy with work projects.   We spent the majority of the days at our work space creating, animating and rendering files on a job we are working on.  On top of that we are preparing for another project we are shooting in a few days.   Before we even leave our house to go to our work space I always have big dreams of dinner plans.  Oh I will just come home, and whip up a great gourmet dinner full of homemade rolls and delicate meats.  And then as soon I was get home Matthew looks at me and knows I’m in no mood to put a apron on.  In fact about 5 minutes I have on rainbow pajama pants, a flannel cat shirt and I’m making a cup of tea (while eating multiple bars of chocolate because I’m starving).   No meal will be made that takes more than 15 minutes, no homemade dough will be kneaded from scratch, it’s straight to the pantry to look for a quick dinner.

Are you like us and are extremely indecisive when it comes to dinner when there are no plans?  “What’s for dinner?” is the worst question in the world when the response is “I don’t know, what do you want?”  That leaves Matthew and I both opening the freezer, looking in the vegetable drawer, browsing the pasta selection and usually ends up with me on the ground crying “Just eat without me! I can’t decide!”.   That’s what hungry bellies do, they make you irritable.    

So enter this Easy Tamale Taco Soup.  I’m really big on quick meals when we’re on deadline for projects.  Slow cookers rule, but sometimes I don’t have time in the morning to get it started so I need something super quick.  That’s why canned goods and frozen vegetables rule.   This Taco Soup is made in 20 minutes. You use up all your energy opening up the cans, dump them into a pot, boil and simmer for 20 minutes. Then you sit at your dinner table and eat it about 2 minutes because you are that hungry.

Easy Tamale Taco Soup_2

Do you guys know about Homel Beef Tamales in Chili Sauce?  I recently came across them in my travels at the grocery store.   They are basically Tamales in a can.  They scream out “lazy”.  I love it.  And the ingredients aren’t frightening at all for Tamales in a can: Water, Beef, Tomatoes (Water, Tomato Paste), Corn Meal, Corn Flour, Masa Harina, Salt, Chili Powder (Chili Peppers, Flavoring), Lime, Cornstarch, Paprika, Spice.” No additives, no preservatives, no words I can’t pronounce.  Pretty cool right? And even better the entire can is 340 calories.    Throw this in a pot with just a full lineup of beans and corn and you got a pretty healthy extra quick meal.

Easy Tamale Taco Soup_5

Easy Tamale Taco Soup

Easy Tamale Taco Soup_4

Easy Tamale Taco Soup_1

Easy Tamale Taco Soup_3

Enjoy this delicious Tamale Taco Soup!

Easy Tamale Taco Soup
Print
Ingredients
  1. 1 can black beans
  2. 2 cups frozen corn
  3. 1 can Ro*Tel Tomatoes With Diced Green Chilies
  4. 1 can Hormel Beef Tamales in Chili Sauce
  5. 1 can tomato paste
  6. 2 cups chicken broth
  7. 1 package taco seasoning
  8. Handful of shredded cheddar cheese (optional)
  9. Handful of fresh cilantro (optional)
Notes
  1. Remove paper wrappers on tamales and cut Beef Tamales up into quarters.
  2. Mix all ingredients in large pot. Bring to boil, simmer for 20 minutes.
  3. Serve in bowls, add shredded cheddar cheese and fresh cilantro on top.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Fresh Mexican Corn Salad

Fresh Mexican Corn Salad – it’s a quick and delicious recipe using fresh ingredients!

Growing corn in a box on a rooftop in New York City is pretty cool.  When we start to spot the ears of corn and I can start to shake the plants to help pollinate I get very excited.  As you probably can guess, I do a corn dance. It looks the same as my broccoli and pumpkin dance. I pretty much have the same garden dance move for all our plants, I put my hands out to my side and do a 60s Twist move.  But I do it fast because that’s how I roll, quick and smooth.  One day I might post the dance on here but I’m not sure if you are ready for that yet.

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Lately I’ve been craving vegetables for dinner. Lots and lots of vegetables and nothing else.  My other half loves a good meat for dinner but I have been persuading him to try a happy veggie meal once a week, and I’m hoping we can get that up to 2 nights a week soon.    If I served this Mexican Corn Salad more than once a week I know I could because we love this dish.  It’s full of fresh corn kernels cut right off the cob, black beans, diced tomatoes, bell peppers and my favorite: hominy.  To spice it up we add in cumin, cilantro and lime juice.    Just thinking about this salad makes me want to cancel dinner plans for tonight and cut up some corn.

Speaking of corn, isn’t it just beautiful?

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Even the husks are pretty.

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

And when the salad comes together you are going to be in love too.  The best thing about this salad is that it takes 5 minutes to make- amazing, right? The only thing that is cooked is the corn and that is only for 3 minutes.    

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

 

 So if you’re craving a delicious dinner full of vegetables and you want it made within minutes, look no further.  Enjoy!

Fresh Mexican Corn Salad
Print
Ingredients
  1. 1 can black beans - rinsed and drained
  2. 1 can hominy - rinsed and drained
  3. 4 ears corn - kernels sliced from cob
  4. 1 can Ro*Tel Diced Tomatoes and Green Chilies
  5. 1 bell pepper - chopped
  6. 1 1/2 teaspoons ground cumin
  7. 2 tablespoons lime juice
  8. 2 tablespoons olive oil
  9. 1/4 cup chopped cilantro
Instructions
  1. Place corn in large pot of boiling salted water and cook for 3 minutes.
  2. When corn is cool, cut kernels off cob.
  3. Combine all ingredients in a bowl.
  4. Serve and enjoy.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Chopped Mexican Chicken and Corn Salad

Chopped Mexican Chicken and Corn Salad is a quick and healthy recipe that uses fresh ingredients. 

Chopped Mexican Chicken and Corn Salad

As some of you know I’m not a huge salad eater and that is pretty much a sin coming from a Gardener.   To get to me eat more salads, I have found that if I make it more Mexican inspired it becomes a instant hit.     Matthew and I both enjoyed this for dinner and would have it again.

Chopped Mexican Chicken and Corn Salad
Fresh lettuce from the garden, can’t beat the taste!

Chopped Mexican Chicken and Corn Salad
Arugula, Cilantro, Scallions, Radishes, Tomatoes and Corn!


Chopped Mexican Chicken and Corn Salad

This chicken was some of the yummiest chicken I ever tasted.


Chopped Mexican Chicken and Corn Salad

Minutes later throw all your vegetables and herbs in a bowl..


Chopped Mexican Chicken and Corn Salad

Add your cut up chicken..


Chopped Mexican Chicken and Corn Salad

Sprinkle your olive oil dressing on top..


Chopped Mexican Chicken and Corn Salad

Mix up and you have one beautiful and fresh salad!


Chopped Mexican Chicken and Corn Salad

Serve and sprinkle some Queso Fresco on top.


Chopped Mexican Chicken and Corn SaladAnd enjoy!

Mexican Chicken and Corn Salad
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Ingredients
  1. 2 Boneless, Skinless Chicken Breasts
  2. 1 Ear of Corn
  3. 1 Head Romaine Lettuce
  4. 2 Ounces Arugula
  5. 2 Ounces Queso Fresco
  6. 4 Ounces Cherry Tomatoes
  7. 2 Scallions
  8. 1 Bunch Cilantro
  9. 1 Lime
  10. 4 Radishes
Instructions
  1. Pat the chicken dry with paper towels. Season it all over with salt and pepper.In a large pan, heat some olive oil on medium until hot. Add the chicken and cook 6 to 8 minutes per side, or until golden brown and cooked through.
  2. While the chicken cooks and cools, wash and dry the fresh produce. Cut the radishes into wedges. Cut the cherry tomatoes into quarters. Thinly slice the scallions. Roughly chop the cilantro. Peel off the husks and remove the silks from the corn. Using a knife in a sawing motion, cut the kernels off the cob. Chop the romaine lettuce into small, bite-sized pieces.
  3. In a small bowl, combine the juice of the whole lime and about 2 tablespoons of olive oil.Whisk until blended and season with salt and pepper to taste.
  4. Chop the cooled chicken into bite-sized pieces. Add the chopped chicken to a large bowl along with the radishes, cherry tomatoes, cilantro, corn, romaine lettuce, and arugula. Add some of the dressing (you may not need all of it) and toss to coat. Season with salt and pepper to taste.
  5. Divide the salad between 2 bowls. Crumble half the queso fresco over the top of each. Garnish with the scallions. Enjoy!
Adapted from Blue Apron
Adapted from Blue Apron
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Chopped Mexican Chicken and Corn Salad

Creamy Cheesy Broccoli Soup

Do you know how much I love this Creamy Cheese Broccoli Soup? I made  it for dinner on Friday. Then I made it again on Sunday. And now I’m thinking when should I have it again.  

This soup is comfort food at it’s finest on a chilly night.   The days and nights are starting to get chilly here even though a few days ago it was weirdly 70 degrees, then it was suddenly 40 degrees, and now there’s some nights set for below freezing. That means get out the big fluffy socks, wear your bathrobe for extra comfort (who cares if it’s 4PM) and grab a nice bowl of this soup.   First about the chilly weather – I need a new winter coat.  Ok, I don’t need a new winter coat, but  I bought one at Uniqlo because I liked it alot. I wanted a long and comfy coat for some time as my other 2 winter coats range from a Brooklyn Nets winter coat which I wear to the all the games, and a lovely full length Wool coat which makes me feel like royalty.  Whenever I wore this coat in London people stopped me on the street because they thought I was British, I don’t know I guess  it has a “British” look to it, but sadly I couldn’t help anyone with directions  – sorry!   So I bought this coat but now I’m having second feelings about it.   I’m not sure if it’s as warm as I thought it was going to be, and I also just don’t know if I generally like it as much.  A plus is that it’s majorly comfortable and I could take a nap in it.  Maybe I should return it and look for another coat? I don’t know! What do you think – what’s your first instinct? Be honest with me!

Back to this soup, it will help you get over the coldness for sure and it will make your belly really happy.  In fact your belly will probably start to happily talk to you. You might be weirded out at first when your belly talks to you, but soon you’ll learn to get to used to it.    Make your belly happy!  

This soup has all the good stuff in it.  There’s cheese and milk to make it creamy, then there’s broccoli, carrots and corn to make it a vegetable dream.     The soup is incredibly creamy and if you serve it with a piece of bread, you have a perfect dinner.

Creamy Cheesy Broccoli SoupIMG_7832

Creamy Cheesy Broccoli SoupIMG_7833
Broccoli and carrots – straight from the garden.

Even better this is a soup that takes about 20 minutes to cook.  I hope you make this soup for dinner,  it’s a win win situation all around.

Creamy Cheesy Broccoli SoupIMG_7844

Creamy Cheesy Broccoli SoupIMG_7834

Creamy Cheesy Broccoli SoupIMG_7843

Creamy Cheesy Broccoli SoupIMG_7850
With every spoonful you get a good serving of vegetables covered in creamy cheese sauce.

Creamy Cheesy Broccoli SoupIMG_7851
And  who doesn’t love creamy cheese sauce?

Creamy Cheesy Broccoli Soup
Print
Ingredients
  1. 1/2 cup butter
  2. 4 cups frozen or fresh broccoli florets
  3. 1 cup carrots - peeled and chopped
  4. 1 cup frozen corn
  5. 3 cups chickenbroth
  6. 1 pound Velveeta cheese - cubed
  7. 1 cup milk
  8. 1 cup heavy cream
  9. 1 tablespoon garlic powder
  10. 1 teaspoon dried mustard
  11. 1/2 cup cornstarch
  12. 3/4 cup water
Instructions
  1. Melt butter. Add in broccoli, carrots, corn and chicken broth.
  2. Bring to a simmer for 10 minutes.
  3. Add in cubed cheese, milk and heavy cream
  4. Stir in garlic powder and dried mustard.
  5. Mix until cheese is completely melted (5-10 minutes).
  6. In a separate bowl mix cornstarch and water until cornstarch is dissolved. Then add to soup mixture.
  7. Mix for about 5 minutes on medium high heat until you reach a thickness you like.
  8. Serve, Enjoy.
Notes
  1. Servings: 3-4
Brooklyn Farm Girl http://brooklynfarmgirl.com/

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