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Home
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Recipes
- Breakfast & Brunch
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Home » flu-fighting chicken noodle soup

flu-fighting chicken noodle soup

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Flu-Fighting Chicken Noodle Soup

Welcome! Hi, I'm Marzia!

I’m Marzia: A wife, a nutritionist, a food lover, and a coffee addict. My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun!

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Recipe below 👇🏼 Shaved Brussels sprout sala

Recipe below 👇🏼

Shaved Brussels sprout salad is loaded with sweet Honeycrisp apples, zesty manchego cheese, raw brussels sprouts that are finely shaved on a mandoline, and juicy pomegranate seeds that make this salad so festive. Then we’ll drizzle it in the most delicious lemon shallot dressing. The dressing just ties this whole salad together in a neat little bow. It’s sophisticated with tons of flavor. It’s got crunch, color, and it tastes like perfection.

INGREDIENTS:
16 ounces Brussels sprouts, washed + dried
½ bunch lacinto kale, cleaned + chopped
¾ cup sliced almonds, toasted
½ cup cubed manchego cheese
1 honeycrisp apple, cut into matchsticks
½ cup pomegranate arils
¼ cup lemon juice
2 tablespoons minced shallots
2 teaspoon Dijon mustard
1 tablespoon honey
¼ teaspoon kosher salt and black pepper
6 tablespoons olive oil

1️⃣ Shred the sprouts. Start by giving the Brussels sprouts a good rinse under cold running water. Scrub and dry the sprouts before you shave them. Add them to a bowl along with the kale and set aside for now.

2️⃣ Make the dressing. Add the lemon juice and minced shallots to a small bowl. Allow the shallots to soak in the lemon juice. This will curb the sharpness of the shallots. Then add the Dijon, honey, salt, and black pepper. Slowly add the olive oil as you whisk. This will help the dressing emulsify.

3️⃣ Make shaved Brussels sprout salad. Add most of the prepared dressing to the shaved sprouts and kale. Hold a little bit back so that the salad doesn’t become overdressed. Toss with almonds, manchego cheese cubes, matchstick apples, and pomegranate arils. Taste and adjust with more dressing if the ingredients look a bit dry. You can also season the salad with additional salt and black pepper as needed.

#thanksgivingdinner #salad #eatyourveggies #easyrecipes

Caramel apples in dip form! Caramel Apple Dip star

Caramel apples in dip form! Caramel Apple Dip starts with a layer of whipped vanilla cream cheese, topped with gooey caramel sauce on top and layered with chopped peanuts to give it a sweet and salty flavor! Slice up some granny smith apples and serve along for dipping!

INGREDIENTS:
1 (11.5 ounce) packet of caramels (regular or salted)
2 tablespoons heavy cream
1 (8-ounce) brick cream cheese, softened
4 ounces mascarpone cheese, softened (see notes)
1 teaspoon vanilla extract
5 tablespoons powdered sugar
⅔ cup lightly-salted peanuts, chopped (or use pistachios, almonds, etc.)
3-4 Granny Smith apples, sliced for serving

1️⃣MELT: Add the caramels to a saucepan with cream and heat over low heat until the caramels melt into a creamy sauce; set aside and allow the sauce to cool.
2️⃣MIX: Add the cream cheese to a mixing bowl and using a hand blender, blend until smooth. Add mascarpone, vanilla, and powdered sugar; mix to combine. Taste and adjust with another tablespoon of powdered sugar if desired. Remember, the caramel will add lots of sweetness, so I usually don’t add more!
3️⃣SERVE: Spread the cream cheese mixture in a 2-quart baking dish and smooth it out into an even layer. Pour the caramel on top and spread evenly. Sprinkle with chopped peanuts. Allow the dip to cool for at least 1½ hours so that the cream cheese layer and caramel firm up. It’s much better to scoop that way! Serve with apple slices.

#caramelapples #dip #caramel #easyrecipes

Even Better Jiffy Corn Casserole! An even better

Cozy up to a bowl of mouthwatering Beef and Barley

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