Cheeseburger Soup

I think I first heard the words "Cheeseburger Soup" on an episode of Diners, Drive-Ins, and Dives. I loved watching that show and seeing all the cool places they found to feature. It really made me want to seek out and try new restaurants around me!  And cheeseburger soup?? Who can say no to that?

I'm not really sure what the recipe was on the show, or even what restaurant they were talking about. But I couldn't stop thinking about cheeseburger soup. This soup recipe has become one of our favorites; I love it because it's easy to throw together and I almost always have everything on hand. Dustin loves it because it's cheesy and meaty and absolutely delicious.

I use three kinds of cheese in the soup for extra flavor and cheesy punch. The spices and tomatoes keep this from feeling too much like fondue. And I use ground turkey for the meat because no one can tell the difference! It's also a lean meat that keeps the soup from getting to heavy.

I love serving this soup with pretzel rolls--it's like a hamburger on a pretzel bun! Cheeseburger soup is a delicious soup recipe that I love making. It's easy, filling, and a fast dinner to throw together.

Cheeseburger Soup

author: Happy Food Happy Home

Serves 2-4

2 tablespoons olive oil

1 medium onion, diced

1 garlic clove, minced

1 jalapeno, minced

1 pound ground turkey

1 tablespoon chili powder

1 teaspoon paprika

1 (14 ounce) can diced tomatoes

2 cups chicken broth

salt and pepper

1 teaspoon oregano

½ teaspoon ground mustard

1 bay leaf

1/2 cup shredded Colby Jack cheese (shredded from a block, not pre-shredded!*)

1 ½ teaspoons corn starch

¼ cup (1/2 block) cream cheese

2 slices American cheese

1. Heat the olive oil over medium heat in the bottom of your favorite soup pot.
2. Add the onion to the pot and cook until softened, approx 5 minutes. 
3. Add the jalapeno and the garlic to the onions and cook for 1 minute.
4. Add ground turkey and season with salt and pepper.  Cook until browned, about 10 minutes.
5. Add in the chili powder and paprika, and toast with the ground turkey for 30 seconds. 
6. Add the chicken broth, tomatoes, oregano, ground mustard, and bay leaf.  Allow soup to come to a simmer.
7. Cut cream cheese into small chunks and stir into the soup.
8. Meanwhile, shred the Colby Jack cheese and toss with the corn starch.
9. Add the shredded cheese and corn starch mixture to the pot.  Stir until the cheese has melted and incorporated into the soup. 
10. Add the American cheese slices and stir until melted. 
11. Ladle in to bowls and serve with yummy crusty bread or pretzel crackers. 

*Because pre-shredded cheese has a non-caking agent added to it, it often doesn't melt into the soup correctly.

You should definitely give cheeseburger soup a try. I bet it will become a favorite meal in your house, especially if you love soup and cheese!

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Ham and Leek Scalloped Potatoes

Winter has hit Indiana hard these past couple of weeks.  What started out as a very mild winter has taken an abrupt turn--there's about a foot of snow on the ground right now. And all the cold snowy weather has me craving comfort foods again; right when I thought it was safe to start eating salads.

Because I was craving warm and creamy deliciousness, I pulled some of my leftover Christmas ham out of the freezer and started dreaming about how to combine it with potatoes and cheese and warmth. Scalloped potatoes came to mind-maybe because we had eaten them with the ham in the first place.

So I combined leftover ham, and scalloped potatoes and threw a leek in too for added depth of flavor and a vegetable in this 'casserole'. Add in Gruyere cheese for a salty cheese hit, Colby Jack for creamy, melty, stringy cheese, and layer it all together topped with cream and chicken broth. And this comfort food ham and leek scalloped potatoes really hit the spot--the warm and creamy deliciousness spot!

Though the scalloped potatoes may look a little intense--there are lots of layers--the most time consuming part is making sure everything is sliced and shredded. Assembling is super easy, cover the scalloped potatoes with foil, and put in a rather hot oven until the cream has thickened, the potatoes have softened, and the cheese has melted. In other words, until the ham and leek scalloped potatoes are ready to go in your belly!

Ham and Leek Scalloped Potatoes
author: Happy Food Happy Home
serves: 4

Prep Time: 20 minutes
Cook Time: 

1 tablespoon of olive oil
1 medium leek, diced
1 large garlic clove, minced
3 teaspoons fresh herbs--I used rosemary and sage
4 cups thinly sliced potatoes
1/2 cup heavy whipping cream
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup shredded Gruyere cheese
3/4 cup shredded  Colby Jack cheese
1 cup diced ham
1/4 cup chicken broth

1. Slice the potatoes as thinly as you can. I used the smallest setting on my mandolin. Place the potatoes in a large bowl and cover with water to keep them from browning.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the leek to the hot oil and cook until it has softened, about 5 minutes.
4. Meanwhile, mince the garlic and herbs.
5. Add the minced garlic and herbs to the pan and cook for 1 minute more.
6. Preheat your oven to 400 degrees.  Grease an 8x8 baking dish.
7. Drain the water off of the potatoes.
8. Add the leek-garlic-herb mixture, the whipping cream, and the salt to the potatoes. Toss to coat.
9. In the greased baking dish, place 1/3 of the potatoes in an overlapping even layer. Drizzle some of the cream from the bottom of the bowl over the potatoes.
10. Add ½ of the ham and 1/3 of the shredded cheese in an even layer on top of the potatoes.
11. Gently pour half of the chicken broth over the layer.
12. Add another layer of 1/3 of the potatoes. Drizzle with cream mixture.
13. Top with remaining ham and 1/3 of the cheese.
14. Add another layer with the remaining potatoes. Pour remaining cream on top.
15. Gently pour the rest of the chicken broth over the layer.
16. Top with the remaining cheese.
17. Cover the baking dish with aluminum foil.
18. Bake for 45-55 minutes until the potatoes are soft and the cream has thickened.
19. In the last 10 minutes of cooking time remove the foil to make the cheese on top brown and delicious. 

adapted from Pinch of Yum

The Ham and Leek Scalloped Potatoes will be a perfect way to use up any leftover Easter ham you have. It is also perfect to make any time you are craving a warm and creamy dinner. My only hope is by Easter I'll be eating this because it's delicious, and not because it is still freezing outside... Is it spring in your part of the world yet? I promise to only be a little jealous! 

Rosemary Brined and Roasted Pork Loin

Do you have a plan for Valentine's Day dinner? Yeah, I don't either! Especially because I made this delicious pork roast already and don't have another one to cook. But I'd recommend you run to the store, buy a pork roast, and make this for your special someone for Valentine's Day.

This pork roast is savory, juicy, and delicious. Brining is the way to go with pork--it's like giving the roast a delicious salty bath, and it is the easiest way to make sure your pork is flavorful and juicy. I love the lemon and rosemary additions to the brine. They add so much subtle flavor to the final roast. Rosemary pretty much makes me happy in anything!

Roasting the pork surrounded by carrots and potatoes and onions and yum makes this a delicious, easy one pan meal. And if you make the brine the night before, put the roast in the pot in the morning, and then roast when you get home, it's a 1 hour fridge to table meal.

The potatoes are creamy, the carrots sweet and a little charred, and the onions almost caramelize on the sheet pan.  The pork gets crispy on top and stays super juicy. And the rosemary ties everything together without being overpowering.

Rosemary Brined and Roasted Pork Loin with Potatoes and Carrots

Author: Happy Food Happy Home

Serves 2-4

Brine

2 cups water

½ cup kosher salt

¼ cup packed brown sugar

1 bay leaf

1 teaspoon peppercorns

1 teaspoon fennel seeds

1 sprig fresh rosemary

1 lemon, cut in half

½ onion, roughly chopped

1 garlic clove, peeled and smashed

1 2 pound pork roast

Potatoes and Carrots

1 ½ pounds baby red potatoes

4 medium carrots

½ large onion, cut into quarters

2 garlic cloves, peeled

1 teaspoon rosemary, chopped

1 teaspoon kosher salt

1 teaspoon black pepper

Olive oil, to coat

Rosemary Rub

1 teaspoon chopped rosemary

½ teaspoon black pepper

¼ teaspoon kosher salt

Prepare Brine

1. Combine 2 cups of water, salt, sugar, bay leaf, peppercorns, fennel seeds, and rosemary in a large pot.*
2. Heat over medium heat, stirring occasionally, until sugar and salt have dissolved. Remove from heat.
3. Add in the lemon, onion, and garlic.
4. Using a measuring cup, fill with 2 cups of ice cubes.  Then add cold water and fill in around the ice.
5. Add the water/ice to the pot. Stir to combine and cool.**
6. Add the pork loin roast to the brine.
7. Brine for 8-10 hours. Flip the roast over halfway through the time.

Prepare Vegetables

1. Peel the carrots and cut into large chunks. Place in a large mixing bowl.
2. Wash the potatoes and put in the bowl.
3. Add the rosemary, salt, pepper, and olive oil to the bowl. Stir to combine.
4. Add the onion and the garlic cloves.  Stir once, trying not to break apart the onion.

Cook

1. Preheat your oven to 350 degrees.
2. Remove the roast from brine scraping off anything that sticks to it.
3. Place the roast fat side up in the center of a parchment paper covered rimmed sheet pan.
4. Mix together the rosemary, pepper, and salt and sprinkle over the roast.
5. Dump the vegetables around the roast. Spread them out in an even layer.
6. Cook the roast for about 20 minutes per pound until in the internal temperature is 145 degrees.
7. Remove the roast from the oven and allow to rest for 15 minutes before slicing and serving.

*large enough to fit your roast

**you can store the brine like this in the refrigerator for 24 hours

What are your plans for Valentine's Day?  After one evening a few years ago when we waited 90 minutes for a table, Dustin and I decided to stay home on Valentine's Day. Romantic evening at home it is!

Cheesy Loaded Baked Potato and Leek Soup

It's fall y'all!! And as it has been raining and chilly around here for the last week or so, it's the perfect time for soup!  Oh, who am I kidding; I always think it's the perfect time for soup.  It drives Dustin crazy because he doesn't really like soup and I want it all the time.

So to make it up to him, I try to make really hearty, delicious soups that will fill him up.  Cheesy Loaded Baked Potato and Leek Soup fit the bill;  the potatoes and leeks fill up the silky, creamy, cheesy soup base.  Then you top it all off with more bacon, more cheese, and whatever else fits your fancy.   

The soup base (liquid? soupy parts? I don't know..) is made with chicken broth, and then cream cheese and monterey jack cheese are added and melted into it.  The result is a super creamy, silky soup that is full of delicious cheesy flavor.  It's not like eating a giant bowl of cheese--not that I would have a problem with that.  It's more like the most delicious bowl of creamy potato soup you've ever had!

I make a really a soup with a similar cheesy base, and this soup came to me as we were driving to our hotel on our last night in California.  Maybe I was subconsciously dreading the cold and rainy we were coming home to?  This soup came together wonderfully, and I can't wait to make it again.  Thank you, long California drives, for coming up with this delicious soup!

Cheesy Loaded Baked Potato and Leek Soup
author: Abby at Happy Food Happy Home
makes 4 generous servings (easily doubled)

1 piece of bacon
1 tablespoon butter
2 cups diced leeks (1 medium leek)
1/2 teaspoon black pepper
pinch of cayenne pepper
4 cups diced waxy potatoes (I used Yukon golds)
4 cups chicken broth
1/2 cup shredded monterey jack cheese (don't use pre-shredded!)
1 teaspoon cornstarch
1/2 block cream cheese (1/2 cup)
1 teaspoon chopped fresh parsley

Toppings
Crumbled Crispy Bacon
Sour Cream
Chives

1. Cut your bacon into strips.  Add bacon to a cold dutch oven or soup pot.  Heat over medium heat until the bacon is crispy. 
2. Remove the bacon from the pot leaving the bacon grease behind.  Set bacon pieces aside for topping later.  
3. Slice leek in half length wise, then cut into thin strips. Place is colander and rinse the leeks thoroughly with cool water.  
4. Add butter and leeks to the pot.  Stir everything together and cook until leeks have softened, about 5 minutes. 
5. Add black pepper and cayenne to leeks and stir. Toast for about 30 seconds. 
6. Add potatoes and chicken broth.  The chicken broth should cover the potatoes--if not add water to cover.
7. Place lid on pot and bring soup to a boil. Allow soup to boil for about 20 minutes until the potatoes are cooked through.  
8. Lower heat to a simmer. 
9. Cut the cream cheese into small cubes and add to the soup.  Stir occasionally and allow to melt. 
10. Shred the monterey jack cheese and toss with the cornstarch.  
11. Once the cream cheese has melted, add the monterey jack in two batches to the soup.  Stir thoroughly between each addition. 
12. When the cheeses have melted and combined into the soup, add the parsley and stir to combine. 
13. Remove the soup from the heat and serve.
14. Top with bacon, chives, sour cream, and anything else you normally put on top of baked potatoes!

Notes:  This soup is easily doubled to make more servings!

To Make Vegetarian:  Replace the piece of bacon and butter in Step 1-4 with 2 tablespoons of olive oil. 

Use vegetable broth instead of chicken broth.  

Do not top with bacon :)

Cheesy Loaded Baked Potato and Leek Soup has definitely earned its spot on my soup list.  And Dustin really liked it too!  This would be a perfect soup to invite people over on a chilly evening and share; add some board games, and you've created my perfect evening.  

What's your favorite soup to make when it gets cold?  Chili is on the menu for this weekend!

How to Grill Corn on the Cob

I'll admit the first time I grilled corn on the cob I was nervous.  Would it turn out?  Burn?  Taste really awful?  I was amazingly surprised when it came off the grill perfectly cooked, sweet and juicy.  Who knew it could be so easy to cook corn on the cob?  And doing it without steaming up your kitchen makes grilling it even better.

There's not really a trick to this method of grilling corn on the cob.  No soaking, no shucking and wrapping in tin foil, no voodoo magic.  Just three simple steps, and you're good to go.

Step one--get ride of any shucks or silks that might catch on fire.  Step two--place the corn on a medium hot grill.  Step three--turn three times every five minutes.  Then shuck the corn, the silks come off really easily, and coat in butter.  Yum yum yummy!

How to Grill Corn on the Cob

Supplies Needed:
Grill
Scissors

Corn on the cob (shucks on)

1. Heat grill to medium heat (about 350 degrees). 
2. Trim the corn shucks  and silks.  I trim off anything that might catch on fire.
3. Place the corn on the grill.  Turn the corn a third of the way after 5 minutes.  After 5 more minutes rotate the corn again.  Cook for 5 minutes for a total of 15 minutes.
4. Wait for about 5 minutes; the corn will be hot.  Then shuck the corn.  The silks will come right off the corn (yay!) 
5. Coat in butter, Mexican Corn toppings, or anything else you want.

I've started grilling an extra ear of corn or two to cut off the cob and have in summer salads.  Grilling the corn really makes it easy to have perfectly cooked corn.  And it makes it easy for me to eat way to much corn--which was one of my summer goals.

How do you like to cook corn?  Have you ever tried grilling corn on the cob?

Grilled Mexican Flank Steak Tacos with Grilled Corn

I love tacos.  And now that grilling season is in full swing I couldn't resist making steak tacos with everything on the grill.  Grilled flank steak, grilled corn, tortillas heated on the grill.  It's the perfect dinner to make when you just don't want to turn on the stove or the oven.

The flank steak is soaked in a chili powder, lime, and spice infused marinade that sinks through the steak making it flavorful, delicious, and tender.  All of the spices--cumin, oregano, paprika, cinnamon--are the perfect seasoning for flavorful tacos.  I think the next time I make ground beef tacos I'm going to use the same spice mixture!

Summer vegetables are making me so happy right now.  I'm not sure if I could possibly eat more corn--is every day too often?  I love grilling corn because it's super fast, and I can normally just throw it on as I grill whatever else I'm grilling.  It's also really nice because I don't shuck it before hand;  after it's cooked I peel it all off, shucks, silk, and all.  I'm going to do a post just about grilling corn--check for it later this week.

Grilled Mexican flank steak, grilled corn, pico de gallo, creama, and shredded cheese--everything combined together makes these tacos the perfect bite of summer.  Fresh veggies, grilled steak, and tortillas warmed on the grill.  Summer food just might be the best food.

Grilled Mexican Flank Steak Tacos with Grilled Corn
author:  Happy Food Happy Home
serves 4 (can be adjusted to serve as necessary)

2 pound flank steak

Marinade

¼ cup olive oil

2 teaspoons chili powder

½ teaspoon cumin

½ teaspoon dried oregano

¼ teaspoon paprika

3 dashes cinnamon

¼ teaspoon black pepper

1 clove garlic, grated

½ teaspoon lime zest (about ½ a lime)

1 teaspoon honey

1 teaspoon kosher salt

4-6 corn tortillas

Toppings

2 ears of corn

pico de gallo

sour cream or Mexican Creama

shredded cheese or cojito

cilantro for topping

1. Whisk together the marinade ingredients in a glass measuring cup.
2. In a large Ziploc bag combine the flank steak and the marinade.  Securely close the bag and use your hands to rub the steak in the marinade. 
3. Place the sealed bag in the fridge for 8-24 hours.  Rotate and rub the bag every few hours (whenever you think about it).
4. Heat grill to medium high heat. 
5. Trim off any dangling shucks and silks from the corn, but keep most of the shucks on.  Place on the grill and cook for 15 minutes.  Rotate the corn every 5 minutes.  Remove from grill and let cool before shucking.
6. Using tongs remove the steak from the ziplock bag.  Place on the grill and cook for approximately 7 minutes per side--until a thermometer reads 130-135 (for medium rare). 
7. Remove steak from grill and let rest for 10 minutes to allow the juices to redistribute. 
8. Turn grill off and throw tortillas onto the grill.  Allow to warm on the grill--flipping over after about 1 minute. Remove when warm.
9. Shuck the corn and use a sharp knife to slice the kernels from the cob. 
10. Slice the flank steak in thin slices making sure to go against the grain of the meat--your slices should be short meat fibers through the slices, not long meat fibers with the slices. 
11. Gather together the tortillas, steak, corn, pico de gallo, cheese, sour cream, and cilantro.  Assemble the tacos with whatever makes you happy.  

I love tacos--especially ones filled with summer flavors. The grilled corn and flank steak really make these tacos.  What are your favorite summer flavors?  Grilling anything amazing lately?

Barbecue Bacon Burgers with Grilled Pineapple Salsa

Hamburgers are one of my favorite foods.  I have no idea why, but I find myself craving a burger probably once a week.  So gosh was I nervous to cook a hamburger at home.  I was worried about the burgers not living up to expectations, as well as just completely failing at cooking them.  Luckily the first few rounds have turned out pretty well, and I'm hoping to continue making burgers all summer!

Playing with flavor combinations is one of my favorite parts of cooking at home.  Being able to put a little of this and a little of that, and making food to completely satisfy everything we want is my idea of perfect.  I wanted to make a grilled pineapple salsa; a little sweet, a little spicy, slightly warm, and a little smokey.   Grilling the pineapple brings out the sweetness and chars the edges just a little--adding a super awesome layer of flavor to the pineapple.  The onions, cilantro, and jalapeno round out the grilled pineapple to make a delicious salsa.

Adding barbecue sauce, cheese, and bacon to the burger just throws it over the top.  The burger is salty, cheesy, sweet, savory and spicy.  It is literally everything I want in a burger, shoved between two buns, and then devoured for dinner.  Try these barbecue bacon burgers topped with grilled pineapple salsa for dinner soon!  The pineapple salsa will be a great addition to a Memorial Day barbecue; put it on burgers, hot dogs, or eat it with chips!

Barbecue Bacon Burgers with Grilled Pineapple Salsa

author: Happy Food Happy Home

serves 4

4 burger patties (beef, turkey, veggie, it's up to you!)

seasoned salt

salt and pepper

1/2 cup barbecue sauce

4 slices monterey jack cheese

4-8 slices bacon

Salsa

1/2 a pineapple (you'll need 1 cup cubed pineapple pieces)

1/2 cup onion, diced

3-4 tablespoons jalapeno (more or less to taste)

1 tablespoon cilantro, chopped

salt and pepper to taste

1. Heat your grill to high heat.  Slice half of the pineapple into large slices.  Grill over medium heat for 3-5 minutes per side until grill marks are made and edges of the pineapple are slightly charred. Remove from grill and let cool. 
2. Dice onion and jalapeno.  
3. Cut the charred pineapple into bite size cubes.
4. Stir together the pineapple, onions, jalapeno, and cilantro.  Add salt and pepper to taste. 
5. Season burger patties with seasoned salt, pepper, and kosher salt.
6. Grill burgers over medium heat until cooked through.  Brush barbecue sauce on burgers.
7. Turn off grill and add cheese to patties.  Let sit in the closed grill until the cheese has melted.
8. Place the burgers on buns and top with bacon and pineapple salsa.  Slam the top on the bun and eat that burger!

• Notes:  You can use any burger patty you'd like. 
• Feel free to add or subtract any topping you see fit.  No bacon, more cheese, etc. 

The pineapple salsa on top of the barbecue burger provides a sweet and spicy contrast to the salty savory burger.  I also can't wait to try the salsa on top of chicken, and in fish tacos!  I have food ideas pouring out of my head right now, and I am definitely not complaining!

What is your favorite thing to grill?  Are you ready to throw some fruit on your burger, or does it make you a little nervous? Let me know!

Lemon and Basil Grilled Chicken and Lemon Cream Pasta

The end of the school year is coming!  Though we are wrapping everything up at school, the kids are just as crazy as normal, if not more so.  We have a field trip tomorrow, Memorial Day weekend, and then Water Day on the last day of school.  And as everything happens they get more and more excited about what's coming.

Their excitement is contagious, but I am pooped at the end of the day.  Thus easy and simple dinners are my favorite dinners to make right now.  I'm loving our grill because clean up is easy and cooking is fast!

And marinating is the best thing ever.  You throw lemon and oil and herbs in a bag the night before and the flavors sink into the meat--chicken in this case.  The marinating does all the work for you, and you're rewarded with flavorful and delicious lemon and basil grilled chicken.

The lemon cream pasta is one of my favorite side dishes.  It's simple, easy and full of lemon flavors.  With the tang of parmesan cheese, delicious lemon juice, and topped with fresh herbs the lemon cream pasta is perfect as a side dish for grilled chicken, or anything really.

Lemon and Basil Marinated Chicken
author: Happy Food Happy Home
makes 4 chicken breasts

1/4 cup olive oil
1/4 cup lemon juice (about 1 large lemons or 2 small)
lemon zest from 1/2 a lemon (about 1 teaspoon)
1/2 teaspoon dried basil
1/4 teaspoon black pepper
a pinch of salt
4 boneless skinless chicken breasts
fresh basil for garnish

1. Whisk together olive oil, lemon juice, zest, basil, black pepper, and salt in a glass measuring cup.  
2. Place the chicken and the marinade in a large zip-top bag.  Massage everything around to fully coat the chicken in the marinade.
3. Place in the refrigerator and marinate overnight or for at least 2 hours.  The longer you marinate the yummier it will be.
4. Heat your grill to medium heat.  Grill the chicken until it is cooked through.
5. Remove from the grill and garnish with fresh basil leaves. 

Note- No grill?  Just cook the chicken over medium heat in a cast iron skillet or bake at 350 degrees until cooked through.  

Lemon Cream Pasta

author: Happy Food Happy Home

serves 4

1/2 a pound dry pasta

1/2 cup heavy cream

1/2 cup grated parmesan cheese

2 tablespoons lemon juice (about 1/2 a lemon)

black pepper to taste

fresh herbs for garnish

1. Cook pasta according to package directions.
2. Heat cream in a medium nonstick saucepan over medium low heat until warm but not boiling.
3. Add the grated parmesan work in two batches.  Whisk together until the cheese dissolves.  
4. Whisk in the pepper and lemon juice.  
5. Drain the pasta, reserving about 1 cup of pasta water.
6. Add the pasta to the sauce.  Stir to combine.  If the sauce is runny cook down for about 2 minutes until it sticks to the pasta.  If it is too thick add reserved pasta water to thin.  
7. At this point you can either mix the herbs into the pasta and sauce, or use them as garnish on top. 

Notes-I used about 3 tablespoons of fresh basil in our pasta.  It was really good!

The lemon and basil grilled chicken and the lemon cream pasta are a delicious spring dinner.  And they're easy to throw together and fast to cook.  Because the marinade does all the work the grilled chicken comes out juicy and full of lemon flavors.  Make this dinner to enjoy the nice spring weather we are having!

Grilled Miso Chicken with Quinoa, Edamame, and Corn

Dustin and I got a grill! It is probably the best thing ever right now.  We counted last night and all of our meals but one have been made on the grill for the last two weeks.  I don't know what took us so long to invest in a grill; we obviously were underestimating how often we would use it!

We also got a huge canopy for our back yard.  We had one the previous two years, but a wind storm last year took it out.  The new canopy is really sturdy, so hopefully it will withstand any wind.  And we've been using the canopy this week.  I am so thankful that the weather has been warm and sunny.  I've even been working outside under it!

We feel all set for summer cook-outs and parties.  I can't wait to have people over and enjoy our backyard.  My family is coming over this weekend for Mother's Day and my dad's birthday.  It will be the initiation party for the backyard.  I picture the corn hole boards coming out.  Do you guys play that silly game? Silly cause I'm really bad at it.

But this grilled miso chicken.  It is savory, just a little spicy, and grills up really really well because the miso and the honey caramelize and make perfect grill marks. The flavor is not overwhelmingly soy, but a really nice combination of flavors from the yogurt, lime, and miso paste that impart a deep savory flavor to the chicken.  Just be careful not to overcook the chicken--it should be juicy and delicious from the marinade.

And the quinoa with edamame, and corn is such a great side dish.  The broth flavors the quinoa, and the edamame and corn add a fullness and extra interest to the dish.  The quinoa with edamame and corn is so good it's my lunch today!  I could probably have just eaten it for dinner and been happy.

Grilled Miso Chicken
author: Happy Food Happy Home
serves 4

4 boneless skinless chicken breasts

Marinade

2 tablespoons Greek yogurt

2 teaspoons miso paste

2 teaspoons olive oil

2 teaspoons honey

juice of 1 lime (2-3 tablespoons)

2 tablespoons sliced green onions

2-3 dashes soy sauce

squirt of Sriracha, to taste

¼ teaspoon pepper

pinch of salt

1. Whisk together the marinade ingredients in a glass measuring cup.
2. Place the chicken in a large ziplock bag and add the marinade. Toss everything around in the bag to coat all the chicken pieces.
3. Marinade for at least 30 minutes and up to two hours.
4. Grill the chicken over medium high heat for 5-7 minutes per side, until cooked through.  Cooking times might vary based on your grill.  Alternatively, cook chicken in a cast iron skillet over medium heat until cooked through. 

Quinoa with Edamame and Corn

author: Happy Food Happy Home

serves 4

2 cups chicken or vegetable broth

1 cup quinoa

1 cup edamame

1 cup corn, fresh or frozen

2-3 dashes soy sauce

1 tablespoon sliced green onions

salt and pepper to taste

1. Rinse quinoa.  Bring the broth to a boil.  Add quinoa and boil for 15 total minutes.
2. After 10 minutes add the edamame and cook for 4 more minutes.
3. Add the corn and cook for 1 minute more, until corn is warmed through.
4. Let stand covered with a lid for about 10 minutes. 
5. Fluff the quinoa with a fork.   Mix in the soy sauce, green onions, and salt and pepper. 
6. Serve as a side dish or a vegetarian main dish. 

The quinoa with edamame and corn is literally the most delicious quinoa I've had.  I think it's a combination of cooking it in broth and adding lots of different flavors in--the different flavors help the quinoa pop.  You should try the quinoa with edamame and corn. 

Is the weather where you are as beautiful as it has been here?  Have you been enjoying your backyard?  What's your favorite thing to grill?

Cinco de Mayo Loaded Fries

Cinco de Mayo is the perfect excuse to drink too many margaritas, eat way too many chips with salsa, and to make the fries.  The Cinco de Mayo Loaded Fries are decidedly decadent and over the top.   They have braised beef on top of crispy chili fries, drizzled with queso cheese sauce, and topped with fresh pico de gallo.

The flavors of the fries combine and pop.  The slightly spicy crispy fries, the melting soft spicy beef, and the creamy tangy cheese dip combine together to make a really really flavorful plate of food.  I made these fries this weekend--and ate them twice.  And I definitely washed the platefuls down with a celebratory margarita; it is Cinco de Mayo after all.

The loaded fries were good with Mexican Braised Beef, but would also be good with diced chicken, ground taco meat, or even black beans without any meat!  The great thing about the fries is that the toppings can be mixed and matched to fit all sorts of different tastes and wishes.

Cinco de Mayo Loaded Fries

author: Happy Food Happy Home

serves 4-6

Fries

1 pound of potatoes, scrubbed clean

1 teaspoon chili powder

1 teaspoon seasoned salt

2 tablespoons olive oil

2-3 pinches kosher salt

4 Ingredient Real Food Queso Dip

¾  cup heavy cream

¼ teaspoon red pepper flakes

4 ounces pepper jack cheese, shredded

½ teaspoons corn starch

1 teaspoon diced jalapeno, optional

Shredded Mexican Beef

Toppings:

Guacamole

Pico de Gallo

1. Preheat the oven to 375 degrees.
2. Cut the potatoes into french fry pieces. 
3. In a large bowl toss the potatoes, chili powder, seasoned salt and the olive oil.
4. Place the potatoes in one layer on a parchment covered rimmed baking sheet.  Bake for 15-20 minutes until fries are cooked through and crispy.  Use a spatula to toss about half way through.
5. While the fries are cooking heat the cream and the red pepper flakes over medium-low heat in a nonstick sauce pan.
6. Shred the pepper jack cheese and toss with the cornstarch.  The cornstarch will keep the cheese from sticking together when it's melting.
7. When the cream is warm, but not bubbling add about ¼ of the cheese.  Whisk together until the cheese has melted.  Repeat with the remaining cheese until all of it has been added.
8. Add the jalapenos to the  cheese sauce if using and stir to combine.
9. To assemble the loaded fries put a nice base layer of fries, add some beef, drizzle with queso cheese sauce, and top it all with pico de gallo. And then devour!

Notes:

Do not use preshredded cheese.  It will make the queso dip grainy and yucky. 

Fries inspired by Half Baked Harvest and Queso adapted from Serious Eats

How are you going to celebrate Cinco de Mayo?  I have to celebrate anything that involved margaritas!

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