Holly in the PNW

The girl that can't sit still!

Everyday Meals

Wonton Soup

I’ve been wanting to make Wonton Soup for months and I don’t know why it took me so long. It’s so easy and you can throw it together in minutes! You will need store bought wontons for a quick recipe though. I used the Bibigo Mini Wontons – Chicken and Cilantro which I purchased from Costco.

In a medium or large sauce pan combine 4 cups water, 3 teaspoons Better Than Bouillon (I also get mine at Costco) or 3 cups chicken stock and 1 cup water. Bring to boil. Add wontons and salt. When the wontons float to the top, add one cup of cold water. Return to a boil. Once the wontons float to the top again, add soy sauce and sesame oil. Add cilantro and green onion.

I always add more fresh cilanto and green onions once I serve it. I love cilantro! The more the merrier for me.

If you have a bag of wontons in your freezer like I did then you need to make this soup. This is also a great starter for any Asian food inspired meal. Try it with a side of rice, it will taste great!

Enjoy!!!

5 from 1 vote
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Wonton Soup

Quick and Easy Wonton Soup

Course Appetizer, Dinner
Cuisine Asian, Chinese
Keyword Wonton Soup
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 servings

Ingredients

  • 8-12 wontons fresh or frozen (I use chicken and cilantro wontons)
  • 5 cups water divided
  • 3 tsp Better Than Bouillon you can use chicken stock - see instructions
  • 1/4 tsp salt
  • 1/2 tbsp sesame oil
  • 1 tbsp soy sauce or low-sodium soy sauce
  • 1 tbsp green onions sliced (or more)
  • 1 tbsp fresh cilantro chopped (or more)

Instructions

  1. In a small or medium saucepan, bring 4 cups of water and Better Than Bouillon to a boil over medium-high heat. If you want to use chicken stock use 3 cups chicken stock and 1 cup water.

  2. Add wontons and salt. When the wontons float to the top, add 1 cup of cold water. Return to a boil.

  3. Once wontons float to the top again, add sesame oil and soy sauce.

  4. Add cilantro and green onions. Stir and Serve. I always add more cilantro and green onions after I serve it for some freshness.

Curry Couscous Salad

I’ve been making Curry Couscous Salad for about 12 years now and it’s a perfect side dish to bring to a potluck or gathering. I love curry and if you’re like me you will love this dish! It makes a size for larger groups or if you are food prepping for the week you can eat some every day!

  • Place the couscous and butter in a medium bowl. Pour the boiling water over the top and stir until the butter has melted. Cover tightly with plastic wrap and let set for 5 minutes.
  • Meanwhile, in a small bowl combine olive oil, yogurt, red wine vinegar, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon curry paste and 1/4 teaspoon turmeric. Whisk until smooth.
  • Fluff couscous with a fork and pour in yogurt sauce. Stir until couscous is evenly coated. Mix in carrots, cranberries, almonds, red onions, and scallions. Serve at room temperature.

Dish up the curry couscous and dig in! This stores great in the fridge for up to a week.

Enjoy!!!

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Curry Couscous Salad

Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Keyword Curry Couscous Salad
Prep Time 15 minutes
Cook Time 10 minutes
Servings 12 servings

Ingredients

  • 2 cups couscous
  • 1 tbsp butter (salted or unsalted)
  • 1 1/2 cups boiling water
  • 1/4 cup olive oil
  • 1/4 cup Greek yogurt
  • 1 tsp red wine vinegar
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp curry paste or more if you want it spicy
  • 1/4 tsp ground turmeric
  • 1/2 cup grated carrots
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds
  • 1/4 cup red onions finely chopped
  • 3 scallions finely chopped

Instructions

  1. Place the couscous and butter in a medium bowl. Pour the boiling water over the top and stir until the butter has melted. Cover tightly with plastic wrap and let set for 5 minutes.

  2. In a separate small bowl combine olive oil, yogurt, red wine vinegar, salt, pepper, curry paste and turmeric. Whisk until smooth.

  3. Fluff couscous with a fork and pour in yogurt sauce. Stir until couscous is evenly coated. Mix in carrots, cranberries, almonds, red onions, and scallions.

  4. Serve at room temperature. Store in fridge for up to a week.

Tomato Soup

It’s soup season and I especially love Tomato Soup! This tomato soup is really easy to make. You will thank me on these chilly days cause this tomato soup will warm you right up!

Only a few simple and delicious ingredients make this soup possible.

In large pot add oil, carrots, yellow onion and garlic. Saute for 5-10 minutes until the vegetables are very tender. Add the tomato paste. Stir for a few minutes until the tomato paste starts to brown and caramelize. Add the flour and stir for a minute.

Pour the tomatoes and the juices in a separate bowl. Crush up the whole tomatoes with a fork or spoon. Add the tomatoes and juice to the pot. Add the broth, thyme and bay leaf to the pot. Simmer for 30 minutes.

Remove pot from the stove and use a hand blender to puree the soup. If you don’t have a hand blender you can use a blender. If you use the blender let the soup cool first, then return to stove and simmer until hot.

Serve with croutons, cheese, cream or even a grilled cheese sandwich!!!! Choose a topping that you desire or keep it plain and eat it right out of the pot. You will not be disappointed with this tomato soup.

Enjoy!!!

 

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Tomato Soup

Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

  • 2 tbsp olive oil
  • 4 carrots chopped
  • 1 yellow onion chopped
  • 8 cloves garlic minced
  • 3 tbsp tomato paste
  • 2 tbsp flour
  • 8 cups chicken broth
  • 1 tsp dried thyme
  • 2 bay leaf
  • 2 28 - ounce can whole tomatoes

Instructions

  1. Add the oil, carrots, onion, and garlic to the soup pot. Saute for 5-10 minutes until the vegetables are tender.
  2. Add the tomato paste – stir for a few minutes until the tomato paste starts to brown and caramelize. Add the flour and stir for a minute.
  3. Pour the tomatoes and their juice into a bowl and crush them a fork or spoon. Add the broth, thyme, bay leaf, and tomatoes to the soup pot. Simmer for 30 minutes.

  4. Remove pot from the stove and use a hand blender to puree the soup. If you don't have a hand blender you can use a blender. If you use the blender let the soup cool first then return to stove and let simmer until hot.

  5. Serve with croutons, cheese or cream (if desired).

Mason Jar Soup

My friend gave me the idea of Mason Jar Soup. You will thank me after making these mason jar soups because it will save you lots of time on your food prep. It’s quick and simple and it’s soup season. Who doesn’t love to save time? Food prepping can be brutal at times but this will make your week so much easier!

Dust off those old canning jars that have been sitting in the cupboard and put them to good use. Just need a few ingredients and you have soup for the week!

  • Curry paste
  • Better Than Bouillon
  • Veggies (carrots, frozen peas and fresh spinach)
  • Protein (extra firm tofu or cooked chicken)
  • Rice noodles or cooked rice

Add the curry paste and Better Than Bouillon ingredients first so it’s at the bottom of the jar.

Mae Ploy yellow curry paste is what I normally buy. I usually add maybe a 1/2 teaspoon per jar. If you like your soup spicy add more. I usually buy this at my local Asian supermarket but I’ve seen it in major grocery stores too.

Better Than Bouillon is a must-have condiment. This is good in a lot of dishes especially in the mason jar soup. You can use it when you cook your basics with chicken, veggies and pasta.

Next add the vegetables that you picked out. I used thinly sliced carrots, frozen peas and fresh spinach.  Add the extra firm tofu or cooked chicken and top with rice noodles (or rice). Pop the lid on it and put it in the fridge until you are ready to eat it.

Add hot water, put the lid back on, shake it up a little and let it seep for a few minutes so the noodles and veggies soften. Stir and eat up!

Enjoy!!!

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Mason Jar Soup

Course Dinner, Lunch, Main Course
Cuisine American, Asian
Keyword Mason Jar Soup
Prep Time 20 minutes
Servings 4 jars

Ingredients

  • 1/2 tsp Yellow Curry Paste - per jar or more if you want it spicy
  • 1 tbsp Better Than Bullion - per jar
  • 1 package extra firm tofu cut into pieces, divided
  • 1 carrot thinly sliced (use a peeler) divided
  • 2 cups frozen peas divided
  • 2 cups spinach divided
  • 1 package rice noodles divided
  • or 1/2 cup cooked rice - per jar

Instructions

  1. Start layering your mason jar with all of the ingredients, wet to dry. First start with curry paste and Better Than Bouillon. 

  2. Follow with adding in the carrots, frozen peas, spinach and tofu. Add as much or as little veggies as you like. There is no set amount. The ingredients list I provided is just a guideline, there is no wrong way to make this soup!

  3. Top with dry rice noodles or rice, screw on the lid and put it in the fridge until you are ready to eat it.

  4. Fill jar 2/3 of the way with hot water and let it seep for a few minutes until the noodles and veggies are soft.

Lemon Orzo Chickpea Salad

Lemon Orzo Chickpea Salad is next on the blog!

I haven’t been able to post much on my blog lately and I sure do miss it. Summer and vacation just took over my life, but it was well worth it. A lot of life changing moments!

One good thing about fall is I’ll be back to cooking and baking! As you may have guessed, the kitchen is where I enjoy spending my spare time, especially when it’s raining outside!

I had just got home from vacation, back to the grind at work, and they were having a potluck the next day. Of course I had no food in the house so I had to scramble. I looked around the kitchen and found orzo, chick peas, Parmesan cheese and a lemon. So I came up with Lemon Orzo Chickpea Salad. It was a huge hit at the potluck! Luckily I made such a large batch I had plenty of leftovers to share at home.

It’s an easy quick recipe.

  • Toast the orzo in a little olive oil.
  • Stir in the garlic and oregano, then pour in the broth.
  • Let the orzo simmer until the liquid has been absorbed.
  • Stir in the lemon zest, juice, and chick peas.
  • Stir in the cheese, salt, and pepper.

Serves about 4 – 6.

Enjoy this Lemon Orzo Chickpea Salad!!!

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Lemon Orzo Chickpea Salad

Course Salad, Side Dish
Cuisine American
Keyword Lemon Orzo Chick Pea Salad
Cook Time 15 minutes

Ingredients

  • 1 1/2 cups dry orzo pasta
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 3 cups chicken broth
  • 1 tsp oregano
  • 1 lemon zested
  • Juice of half of a lemon
  • 1 can chick peas drained
  • 1/3 cup grated Parmesan
  • pepper to taste
  • salt to taste

Instructions

  1. In a skillet over medium heat, add the olive oil and pasta.

  2. Cook, stirring occasionally until toasted, about 30-60 seconds.

  3. Stir in garlic, then slowly stir in oregano.

  4. Add the broth, a small amount at a time, while continuing to stir.

  5. Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.

  6. Remove the lid and add the lemon zest, juice, and chick peas.

  7. Add the Parmesan cheese, salt and pepper to taste and serve immediately.

 

Asian Cabbage Salad

I remember the first time I had this Asian Cabbage Salad. My roommate from years ago made it for me and I couldn’t stop eating it! I immediately grabbed the recipe from her and this is my go to salad when I need to make something for a BBQ or potluck at work. It’s easy and simple to make and it makes a lot for a big crowd.

Grab a bigger size bowl, chop up the cabbage and green onions. Mix up the dressing and pour all over the salad mixture. Once stirred, add the toasted toppings of almonds, sunflower seeds, sesame seeds and top ramen noodles. Stir again until well combined.

Grab a couple of bowls and share!

Enjoy!!!

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Asian Cabbage Salad

Course Salad
Cuisine American, Chinese
Keyword Asain Cabbage Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 servings

Ingredients

  • 1 head cabbage (rinsed)
  • 1 bunch green onions
  • 1 package chicken top ramen (separated)
  • 1/4 cup sliced almonds
  • 1/4 cup sunflower seeds (salted or unsalted)
  • 3 tbsp sesame seeds

Dressing

  • 1/2 cup vegetable oil
  • 3 tsp vinegar
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 packet top ramen seasoning

Instructions

  1. Rinse and chop the green onion. Chop the cabbage and rinse thoroughly. Combine chopped green onion and cabbage in large bowl. 

  2. Preheat oven to 350 degrees. Line a cookie sheet with tin foil. Remove the top ramen noodles and break them apart and place them on cookie sheet. Add the sliced almonds, sunflower seeds and sesame seeds. Bake for 10-15 minutes or until toasted brown. Watch them carefully so they do not burn.

  3. When the toppings are baking make the dressing. In a salad dressing container or small bowl combine the top ramen seasoning, oil, water, vinegar, sugar, salt and pepper. If you are using a salad dressing container shake until well combined. If you are using a bowl whisk until well combined. 

  4. Add dressing to salad mixture and mix until well combined. Add toppings to the salad and mix again. 

Skillet Chicken Fajitas

I try and eat healthy unless I’m baking something delicious for my blog. You always need a little room for baked goods, right? When I’m not baking I’m usually cooking a healthy meal. Skillet chicken fajitas are one of my easy and healthy go-to dinners I eat at least once a week. If you stick to the basics they are pretty healthy and you should have some left over for lunch tomorrow!

Sautéed onions and peppers with seasoned chicken, you will devour this meal as fast as you put it on your plate. It’s quick, easy and healthy. It has a nice little kick to it but if you like it spicy you can add more hot sauce to the recipe. Grab that skillet and start cooking!

After you cook up all the ingredients in the skillet spoon the mixture onto a tortilla and add some fresh pico de gallo or salsa. I used my simple and easy homemade pico de gallo, but any store bought brand will work.

You can keep this meal more on the healthy, lean side or you can add your favorite cheese and avocados. Either way, healthy or not, you’ll love this skillet chicken fajita recipe.

Enjoy!!!

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Skillet Chicken Fajitas

Course Dinner, Main Course
Cuisine Mexican
Keyword Skillet Chicken Fajitas
Prep Time 20 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 people

Ingredients

Chicken Fajitas

  • 2 pounds chicken breasts (thinly sliced)
  • 4 tbsp fresh cilantro
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp hot sauce (or more if you want it spicy)
  • Juice of one lime

For the Peppers and Onions

  • 1 tbsp extra virgin olive oil
  • 1 red bell pepper (thinly sliced)
  • 1 yellow bell pepper (thinly sliced)
  • 1 orange bell pepper (thinly sliced)
  • 1 yellow onion (thinly sliced)
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt

Instructions

  1. In a large bowl combine all of the chicken fajita ingredients. Do not add the lime juice or pepper and onion ingredients.

  2. Toss the thinly sliced chicken in the marinade until coated. Cover and refrigerate for 30 minutes.

  3. Preheat a large cast iron skillet over high heat with 1 tablespoon of oil.

  4. When the skillet is hot add in the sliced peppers, onion, chili powder and salt.

  5. Saute the peppers and onions for about 4 minutes or until they are softened slightly.

  6. Remove the peppers and onions from the skillet onto a plate and set aside.

  7. Add one more tablespoon oil to the skillet.

  8. Add in the chicken fajita mixture and saute until the chicken is cooked thoroughly and is no longer pink (cook to at least 165 degrees!).

  9. Add the peppers and onions back into the skillet. Squeeze the lime juice over the chicken, peppers and onions.

  10. Mix everything together until well combined and heated evenly (about 1 minute). Serve immediately.

  11. Serve the fajitas on tortillas and top with pico de gallo or salsa. If desired, top with your favorite cheese and sliced avocados.

Healthy Chili

It’s been snowy and cold in Seattle so I cooked up this healthy chili to stay warm. You can’t beat a hot bowl of chili on a cold day! This chili isn’t overly powerful with chili taste and spice. You can add more chili powder and spice to your liking. I can’t do a lot of spice but there’s a little kick to it so it’s not so bland.

This is a quick chili recipe that’s not difficult and you can whip it up for yourself or for a party. It’s delicious!

Enjoy!!

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Healthy Chili

Course Main Course, Soup
Cuisine American
Keyword Healthy Chili
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 people

Ingredients

  • 1 lb ground turkey
  • 1 1/2 cups canned pinto beans drained and rinsed
  • 1 sweet onion chopped
  • 1 bell pepper chopped
  • 2 tbsp garlic minced
  • 2 tbsp chili powder or to taste
  • 1 tbsp dried oregano
  • 2 tsp cumin powder
  • 2 tsp cocoa powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper or to taste
  • 4 cups beef broth
  • 1 can 14 oz diced tomatoes
  • 1/4 cup corn meal
  • Topping options: sour cream, shredded cheddar cheese, chopped red onions, shallots or green onions, sliced jalapenos, hot sauce, diced avocado

Instructions

  1. Add ground turkey to sauce pan and stir with wooden spoon to break up the meat into smaller pieces; saute until meat is brown.

  2. Stir in onions and saute until soft, about 2 minutes.
  3. Stir in bell peppers and garlic.
  4. Add chili powder, dried oregano, cumin powder, cocoa powder, salt, black pepper, cayenne pepper and stir until fragrant, about 1 minute.

  5. Transfer meat mixture into a bigger pot.

  6. Stir in beef broth, tomatoes and pinto beans.
  7. Bring the chili to a boil stirring frequently. Reduce the heat and let it simmer for about 45 minutes.
  8. Stir in corn meal slowly. The corn meal will clump up if you pour it in all at once.
  9. Cook until chili has thickened, stirring frequently, about 5 minutes.
  10. Pour chili into serving bowls and serve with your choice of toppings: sour cream, shredded cheddar cheese, chopped red onions, shallots or green onions, sliced jalapenos, hot sauce, diced avocado or anything you can think of!

Mini Chicken Pot Pie

I’ve been making chicken pot pies for years so I wanted to share my recipe. I turned them into mini chicken pot pies for all the people that like single servings. You can also make this recipe as a whole pie too. Since I’m posting this right before thanksgiving it’s excellent with your left over turkey so make a turkey pot pie instead of chicken.

You can make your own pie crust or buy it from the store. It’s so much easier to buy it and it tastes just as good. I’ve made it both ways.  I like to use rotisserie chicken for my pot pies but you can use any type of chicken you want.

Since I’m usually cooking for one or two people I thought using the ramekins and having single servings was a better idea.  It’s great for reheating the next day as well.  Eating these mini chicken pot pies for a few days will not be a disappointment.

Bake the mini chicken pot pies and devour! It will be hot and steamy on the very first bite!

ENJOY!!!

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Mini Chicken Pot Pie

Course Main Course
Cuisine American
Keyword Mini Chicken Pot Pie
Servings 6 pies

Ingredients

  • 2 15 ounce pie crust 2 should come in one package
  • 1-3 cups chicken see notes
  • 1/4 cup butter
  • 1/3 cup flour
  • 1/3 cup chopped onion
  • 2 cloves garlic minced
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups chicken broth
  • 1/2 cup milk
  • 2 cups mixed vegetables

Instructions

  1. Preheat oven to 425 degrees

  2. Spray non stick spray in the bottom of pie pan or ramekins. Divide the pie crust and place the crust into 6 ramekins. If you are making a whole pie place one pie crust in 9 inch pie pan.

  3. In medium sauce pan, melt butter over medium heat. Add onion and garlic, cook until tender, about 2 minutes. 

  4. Stir in flour, salt and pepper. Cook stirring constantly, until mixture is bubbly, remove from heat.

  5. Stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

  6. Stir in chicken and vegetables and remove from heat.

  7. Spoon chicken filling over the crust and place pie crust over the filling.  Flute edges and cut 3 slits on the top layer of the pie crust. If using a pie pan cut slits in several places all over the pie. 

  8. Bake at 425 degrees for 25 - 30 minutes or until the crust is golden brown.

Recipe Notes

You can use any type of chicken you want.  I usually use a rotisserie chicken.

Flatbread Pizza

I had some left over dough from my pull apart bread recipe that I totally love.  I decided to use it and make flatbread pizza with a pesto sauce that I picked up at my local Trader Joe’s.  Its simple and quick if you already have the dough prepared.  If not make some dough and cook a lot of flat bread pizzas.

I used the Trader Joe’s Pesto alla Genovese Basil Pesto for the base and topped it with  mozzarella cheese and sliced cherry tomatoes. I also added the everything but the bagel seasoning on top.  Trader Joe’s is the best for sauces and seasonings.

You can top your pizza with anything you want. Throw it in the over at 475 degrees for about 10-15 mins or until the edges are golden brown. Enjoy!

 

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Flat Bread Pizza

Cuisine Italian
Keyword Flat Bread PIzza

Ingredients

Ingredients:

  • 2 tsp Red Star® Platinum yeast
  • 1 tbsp granulated sugar
  • 3/4 cup milk warm
  • 3 tbsp unsalted butter at room temperature
  • 1 large egg
  • 2 1/3 cups all-purpose flour spoon & leveled, plus more as needed
  • 1 tsp salt

Cream Cheese / Butter Filling

  • 2 ounces brick style cream cheese at room temperature
  • 6 tbsp unsalted butter at room temperature
  • 1-2 teaspoons dried oregano
  • 1-2 teaspoon dried basil

Instructions

Directions:

Make the dough:

  1. Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch. Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
  2. If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.
  3. Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. For this warm spot, I suggest using the oven. Preheat to 200°F (93°C), then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.

  4. As the dough rises, prepare the filling in the next steps.

Make the cream cheese / butter filling:

  1. In a large bowl spoon all of the filling ingredients together until combined. Cover tightly and set aside until ready to use.

  2. Punch down the dough to release the air. Add the cream cheese filling to the dough and knead together.

  3. Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.

  4. Preheat oven to 475 degrees.

  5. Roll out the dough and make a flatbread pizza shape, top with any kind of sauce and add your toppings. Bake for 10-15 minutes of until the edges are golden brown.