Italian Wedding Soup

I can't believe I've never posted this recipe! This is my sons ALL TIME FAVORITE soup.

It's also full of cheats - so it's SUPER FAST.

Italian Wedding Soup

Your favorite store bought mini meatballs (cooked per package directions)
2 T Olive Oil (evoo)
1 c minced yellow onion (frozen!)
1 c diced carrots (frozen!)
10 c chicken stock
1 box of Acini de Pepe pasta (or any small pasta will do!)
1/4 c minced fresh dill
12 oz spinach (fresh in the bag)

Heat the evoo over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery (if using) and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

So good - so filling - so satisfying!

*When I made it this time - I couldn't find mini meatballs - so I used regular sized - next time I have to use regular size - I will quarter them before adding to the soup.

Sesame Cauliflower

Sesame Cauliflower

1 cup rice flour or all-purpose flour

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1 cup 2 percent milk

1 head cauliflower, cut into bite-size pieces

Nonstick cooking spray, for the baking sheet

Sesame Sauce:

1/3 cup low-sodium soy sauce

2 T honey

2 T toasted sesame oil

2 T rice wine vinegar or apple cider vinegar

1 T cornstarch

1 T sesame seeds, plus more for garnish

2 tsp grated fresh ginger

1 tsp sriracha

3 cloves garlic, minced

Sliced scallions, for garnish

For the cauliflower: Place a baking sheet in the oven and preheat to 425 degrees F. (If your cauliflower is large, preheat 2 baking sheets.)
Whisk the flour together with the garlic powder, onion powder, salt and pepper in a large bowl. Whisk in the milk and 1/4 cup water until smooth. Toss the cauliflower in the mixture until evenly coated. Remove the baking sheet from the oven and spray with nonstick cooking spray. Spoon the cauliflower into the baking sheet, leaving any excess sauce behind in the bowl. (Do not overcrowd the baking sheet or the cauliflower will steam and not become crispy; you may need to bake in batches or use two baking sheets.) Bake the cauliflower for 20 minutes.
For the sesame sauce: Meanwhile, put the soy, honey, sesame oil, vinegar, cornstarch, sesame seeds, ginger, sriracha, garlic and 1/2 cup water in a medium saucepan over medium heat. Whisk together thoroughly. Bring to a boil, then reduce the temperature to medium-low and let simmer, stirring frequently, until the sauce becomes glossy and thick, about 2 minutes. Remove the cauliflower from the oven and toss with half of the sesame sauce. Return the cauliflower to the oven until dark and glossy, 5 to 8 minutes. Remove to a serving bowl and drizzle with more sauce. Add sesame seeds and scallions over the top and serve immediately.

Spinach Artichoke Dip

I saw this on Instagram via The Pioneer Woman - it looked delicious - BUT - what really hooked me was that is it EGGLESS!

It's almost GAME DAY - so I'm excited to give this recipe a GO!

Spinach Artichoke Dip

3 T butter

4 T garlic, minced

1 bag spinach

Salt and pepper, to taste

2 cans artichoke hearts, rinsed and drained

3 T butter (additional)

3 T flour

1 1/2 c whole milk (more if needed)

8 oz. softened cream cheese

1/2 c crumbled feta

1/2 c grated parmesan

3/4 c grated pepper jack cheese

1/4 t cayenne

Extra grated pepper jack

Tortilla chips for serving

Melt 3 T butter in a skillet over medium heat. add the minced garlic and cook for a couple of minutes. crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.

Throw in the artichokes and cook over medium high heat for several minutes until liquid is cooked off and artichokes start to get a little color. remove the artichokes.

In the same skillet or a different pot, melt 3 additional T of butter and whisk in 3 T of flour until it makes a paste. Cook over medium low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened, splash in more milk if needed.

Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.

Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.