Great Deals on Spices and Seasonings from Penzey’s!

Penzey’s is having a great sale through the end of business today!

1/4 cup Northwoods AND 1/4 cup Arizona Dreaming (value $9.54) free with $5 purchase. No need to add any items here. Enter code Together in the Apply Code field at checkout. I love Arizona Dreaming- It’s a great spice blend that is perfect in Huevos Rancheros or a Southwestern Chicken Stew.

If you are looking for some solid additions to your spice rack, check out these sweet deals:

No coupons or codes are needed for the regularly $3.59 French Tarragon for $1 or the regularly $6.69 Sunny Paris for $2, those two deals are automatic for everyone. These deals do not expire until 10/3/2021.

For the free-with-$5-purchase $9.54 quarter-cups of Arizona Dreaming and Northwoods Seasoning, in stores show or print this coupon. When you order online at penzeys.com, once you have $5 in spending just enter Together in the apply code box at checkout.

Family Recipe: Chicken Fajitas Soup!

This Recipe is easy and tasty.

Ingredients:

  • 1 t. avocado oil
  • 2 bell peppers, diced
  • 1 onion, diced
  • 2 ribs of celery, diced
  • 2 carrots peeled and diced
  • 2 cloves garlic, diced.
  • 1 lb. cooked chicken, cut into bite size pieces (leftover rotisserie chicken is great for this)
  • 8 cups chicken stock
  • 1 can diced tomatoes (about 14.5 ounces)
  • 1 can pinto beans, rinsed and drained (about 14.5 ounces)
  • 1 packet fajitas seasoning
  • 1 bay leaf
  • 1/2 c. uncooked rice

Toppings: Crispy Jalepenos, cheddar cheese, avocado

Directions:

  1. In a large stockpot, saute onions in oil until translucent.
  2. Add garlic, stirring often. Cook until fragrant (about 5 minutes).
  3. Add in peppers, celery, carrots, and can of tomatoes. Cook over medium until celery is tender (about 10 minutes).
  4. Add remaining ingredients and cook over low, stirring occasionally for 30-45 minutes, or until rice is cooked.

This recipes serves 8-10. It freezes well.

Substitutions/tips:

  • This can be made with beef instead using cooked chopped beef and beef stock in place of chicken.
  • Or make it vegetarian omitting meat and substituting veggie stock.
  • If you have an abundance of fresh tomatoes, substitute 5 tomatoes (peeled and chopped) in place of the can of tomatoes.

Recipe: Roasted Onion and Caramelized Onion Bisque

I saw a video online someplace (I want to say Facebook, but it could have been on Reddit too), and it showed how to make tomato bisque using freshly roasted tomatoes.

I was excited to try it since we’ve been getting tons of big tomatoes in our CSA box over the past two weeks and I had them sitting on the counter.

This recipe is simple, but it does involve a few steps and does take some time.

It’s worth it in my opinion.

Roasted Onion and Caramelized Onion Bisque

Serves 4-6

Ingredients

  • 8-10 Tomatoes, tops cut off. If the tomatoes are not a uniform size, cut them in half /into large uniform hunks
  • 1 large onion, chopped
  • 2 cloves of garlic, diced
  • 2 tablespoons avocado oil
  • 2 tablespoons butter
  • 1 can (approx 16 oz) chicken or veggie stock
  • salt
  • pepper
  • 1 Teaspoon each: Basil, Rosemary
  • 1 bay leaf
  • 1 cup half and half
  • dash red pepper flakes (optional)
caramelized onions…. mmmmm

Directions:

  1. Preheat Oven to 425 degrees. Place tomatoes/tomato hunks on an oiled-up baking sheet. Brush tomatoes with oil and a sprinkle of salt and pepper.
  2. Roast tomatoes for 35-45 minutes.
  3. While tomatoes are roasting, melt butter in a stockpot, and over medium/low heat saute onions. in the last 10 minutes of cooking the onions, add the garlic and stir frequently to keep from burning. You will need to stir frequently.
  4. Place tomatoes in with onions, and add stock, and all herbs/seasonings, EXCEPT the bay leaf and red pepper.
  5. Using an emersion blender, blend soup until it’s smooth.
  6. Now that soup is smooth, add bay leaf and simmer for 30-45 minutes on low.
  7. Add half and half, stir well, add red pepper if desired.
  8. Serve topped with croutons.
This is what roasted tomatoes look like in a lonely stockpot.

Note: If you don’t have an emersion blender, pour tomatoes and onions into a blender and pulse until smooth.

This recipe does not make a ton of soup, as most of my soup recipes do. This recipe takes time, but it’s so good. It’s worth the time and effort for sure.

I recommend my 4-way grilled cheese to go with this soup too!

Penzey’s: $50 Gift Cards $35 Groundhog Day Repeat

Penzeys Gift Card

Penzey’s is hooking us all up today! $50 gift cards for just $35.

If you don’t live near a Penzey’s Store (Where contactless pick up is available), you can score free regular shipping with $30+ purchase.
In addition, $1 Oregano and Cinnamon Sugar are available too! 10 free mini BLM heart stickers with any purchase.   Visit penzeys.com now and have your order be one of the first out the door.

Slow Cooker Recipe: Sausage and Peppers!

This recipe is dead simple and so tasty! The best part is you can use any kind of Dinner sausage you want. We used Italian Sausages (made with pork), but you can use whatever you like (including veggie sausages if you are meatless).

You can use fresh or frozen peppers and onions (Yes, you can buy frozen peppers and onions at the store- They are often branded as “Fajita Mix”), it’s really up to you.

And you can load your yumminess onto a hoagie roll, top with cheese and chow down, or top a bed of pasta or Zoodles- It’s really up to you.

The best part is this recipe makes a lot, so there are always leftovers!

Sausage and Peppers Makes 6-8 servings

Ingredients

  • 1 Package Dinner Sausages (Italian or your choice)
  • 2 medium onions, thinly sliced
  • 2 bell pepper, thinly sliced
  • 2 cloves of garlic, minced
  • 1 can of tomato paste
  • 1 small can tomato sauce
  • 1 20-ish ounce can of diced tomatoes
  • 2 T Italian seasoning
  • salt and pepper to taste

Directions:

  1. In your slow cooker, combine all the ingredients.
  2. Cook on low for 6-8 hours.
  3. Turn up to high, remove the lid and cook for 30-45 minutes.
  4. Serve on a roll/bun, on pasta or zoodles.
  5. OPTIONAL- Top each serving with cheese.

Recipe: Refreshing Cranberry Kale Salad

kalecutI know, KALE. It’s weird and has that super crunchy stem. It’s really good for you, but it gets a bad rap.

This salad recipe is dead simple and is so good that you will fight over the leftovers (if there are any).

I like making this in the morning and letting it sit in the fridge all day. That gives the ACV in the dressing time to mellow out and all the flavors to mingle.

I like starting with a bag of triple-washed chopped kale, since it’s usually the same price as whole kale, and it saves me time, but you do what works best for your family and budget.

Ingredients:

  • 1 package triple-washed chopped kale, or 6 cups of kale, washed and chopped into bite sized pieces.
  • 1/4 cup Apple Cide Vinegar, with the mother (I like Bragg’s)
  • 1/4 cup of your favorite oil, we prefer avocado oil (like this one)
  • 1 t. honey or agave
  • dash kosher salt
  • a few grinds of black pepper
  • 1 T. fresh, chopped rosemary, or 2 t. dried rosemary (whichever you have)
  • 1/2 c. crumbled herbed feta or goat cheese (your choice)
  • 1/3 cup dried cranberries
  • 1/2 cup chopped almonds (you could substitute sliced almonds or almond slivers if you prefer)

Directions:

  1. In a small bowl, mix oil, vinegar, honey, rosemary, salt and pepper. set aside.
  2. In a large salad/mixing bowl, add kale, cheese, almonds, and cranberries. Dizzle over oil/vinegar dressing and toss gently.
  3. Store in Fridge 4-6 hours minimum before serving.
  4. This is great as a side dish, or top with a grilled chicken breast or steak for a great main dish.
kalechips
Yum!  Kale!

Serves 6-8 as a side or 3-4 as a main dish.

If you are vegan, substitute honey for agave and use vegan cheese crumbles of your choice.

Crockpot Chili Recipe (GF, Vegan, Vegetarian)

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Easy, Delicious, and Healthy!

I realized the other day when searching for my chili recipe on my blog so I could share it with someone on Facebook, that I have not posted my chili recipe, ever! Which is weird, because I make it at least once a month.

What I love about making chili in the crockpot is that you can use either fresh, frozen, or canned veggies, it really depends on what you have in your house, and what your budget is.

Because I get vegetables and fruit twice a month at our local co-op, frequently I will have fresh vegetables that I have diced or prepared and put into Ziploc bags to store in the freezer. It ensures that we have nutritious vegetables with no additives at our fingertips throughout the month.

Another great thing about this chili recipe is you can make it vegetarian, you can put meat in it, or you can make a vegan! This recipe is naturally gluten-free.

Slow Cooker Chili

  • One large onion diced
  • Two bell peppers, diced
  • 3 cups tomatoes. You can either use canned tomatoes, or if you have fresh tomatoes available you can quarter them.  No need to peel or seed them.
  • Two cloves of garlic, diced
  • 1 T. Avocado oil
  • 1 pound of meat (optional) I usually use ground pork, but other good choices include ground beef, ground chicken, ground turkey, or bite-sized pieces of stew meat. If you want a meat substitute, I like these crumbles from Beyond Meat.
  • One can black beans, drained and rinsed
  • One can kidney beans, drained and rinsed
  • 3T chili powder
  • 1t cumin
  • Salt and pepper as needed

Optional, but delicious:

1 cup corn niblets. If you use canned corn, drain and rinse it prior to adding.

If you do not care for black or kidney beans, you can swap in Northern beans, or navy beans.

Directions

  1. Personally, I like to brown the meat on the stove prior to adding it to the slow cooker. In a heavy-bottomed saucepan or Dutch Oven, heat avocado oil and brown meat until thoroughly cooked/browned.
  2. Add onions and peppers, cook until onions are clear and fragrant, about 10 minutes.
  3. Add garlic, and cook, stirring often until garlic is fragrant about 5 to 10 minutes.
  4. If your pan has a lot of brown food remnants on the bottom, I recommend taking 2 to 4 tablespoons of liquid (you can use water) and pour it in the pan stirring and scraping all the yummy brown stuff off the bottom. This is where all the flavor lives.
  5. Pour all of the ingredients from the pot into your slow cooker.
  6. Add remaining ingredients, place lid on the slow cooker and cook on low for 6 to 8 hours.

I love serving chili with cheese, sour cream, and tortilla chips.

This recipe is incredibly versatile.

If you don’t have fresh onions and peppers, you can grab a bag of fajita mix out of the freezer (which is pre-chopped onions and bell peppers).

If you don’t have fresh tomatoes (which let’s face it a lot of us don’t) you can use canned tomatoes. You can use whole canned tomatoes you can use diced, you can use chopped, whatever kind of tomatoes you have in your cupboard.

Use whatever kind of canned beans you have on hand. One time I made chili and I used chickpeas! And it turned out delicious!

If you don’t have cumin and chili powder in your cupboard but you have chili seasoning, use that instead.

I find the chili is a great go-to meal for when you are at the end of the month, and you are low on funds but you have lots of canned goods and frozen veggies.

If you were strapped for time, you don’t have to brown your meat, you can just put it in the crockpot and pour all the other ingredients over top, cook it, and let it cook. Just make sure to break up the meat (if you’re using ground meat) with a spoon prior to serving.

Quick & Easy Meal: Ravioli Soup

cooking-1.jpgThis recipe is super easy, you can add meat (like in the picture) if you like, or keep it meat-free and add some extra vegetables.

I try to have the ingredients for this soup on-hand. It’s quick and perfect for when you want a hearty bowl of soup in a hurry.

Ravioli Soup

Serves 4

Ingredients:

  • 2 T. olive oil
  • 1 small onion chopped
  • 2 cloves garlic, diced
  • 1/2 c. each: chopped carrots, celery
  • 2 cups sliced fresh mushrooms
  • 1 14.5 ounces (or so) fire-roasted tomatoes
  • 1 small can tomato paste
  • 1-quart vegetable stock
  • 1 Bay Leaf
  • 2 T. Mural of Flavor
  • 1 9oz. package of Ravioli (I Like 4 cheese)
  • 1/2 c. good quality parmesan cheese, divided

Directions:

  1. In a stockpot, heat olive oil and saute all of the veggies for about 5-10 minutes.
  2. Lower the heat to medium/low, add tomatoes, tomato paste, and veggie stock.
  3. Simmer on medium/low for 20-30 minutes.
  4. Add ravioli and cook 8-10 minutes, until ravioli are cooked.
  5. Ladle into 4 bowls, top with cheese and serve with a green salad.

It’s that easy!

Substitutions-

  • Add 1/2 lb. of protein- your choice. I like cooked, crumbled Italian sausage. Meatballs or  Italian sausage sliced into rounds work great too. Add into the soup after step 2.
  • Use ravioli with meat if you prefer.
  • Use Gluten-free ravioli if you need to.
  • If you want more veggies in your soup, add 3-4 cups of fresh spinach when you add in the ravioli.

 

 

Top 10 Herbs and Spices needed for a Well-Stocked Kitchen!

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I get a lot of people who ask about my spice rack- what do I keep in my kitchen, since we cook at home so much. I made a list of what I use, then I polled my Facebook friends. Below is a reflection of what we use most at home, plus what most of my foodie friends use too all combined into a handy dandy top ten list!

I prefer spices and herbs from Penzey’s– They have the best quality and a wide variety. They tend to be a little more expensive, but they are very high-quality herbs and spices, and you will use much less than their cheaper counterparts. If you have a Penzey’s store near you, it’s worth checking out. Join their mailing list- they frequently have coupons for freebies and really good deals (and free shipping sometimes too if you don’t live close to a store). Penzey’s also sells their spices on Amazon!

  1. Mural of Flavor
  2. Cinnamon
  3. Cumin
  4. Chili Powder
  5. Italian Seasoning
  6. Oregano
  7. Ginger
  8. Bay Leaves
  9. Paprika
  10. Turkish Seasoning

These are of course in addition to Table Salt, Kosher Salt, a pepper mill for freshly cracked pepper, roasted garlic, granulated garlic, toasted onions, onion powder, and air-dried shallots. For me, these are pantry staples and every kitchen should have them, as they are used in so many recipes, in addition to the 10 above.

 

Talk Back: What are some of your favorite seasonings?