Sometimes, delectable finger foods are born out of necessity. These bacon wrapped apples were born out of the necessity to clean out the fridge before going on vacation. Yet, now that I’ve made these, they might be my go-to party food. They’re perfect served hot […]
Month: October 2018
Shrimp and grits is kind of the quintessential Southern dish. You have your fresh seafood, your grits, and everything is cooked in bacon fat and slathered with butter (YUM). It’s a gorgeous mix between rich flavors of all kinds. I usually associate those kinds of […]
It’s only after having this blog for a few months that I’ve realized what a ridiculous sweet tooth I have. I keep wanting to make desserts, and not veggies at all. But, even for me, these savory honey glazed carrots hit the spot. They’re still healthy vegetables, but they’ve been soaked in tangy balsamic vinegar, caramelized, and drizzled with butter and honey. I’m trying real hard to be an adult and eat my veggies, and this recipe for savory honey glazed carrots makes it a lot easier. Enjoy!
- 2 pounds carrots
- 6 tablespoons butter
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- Salt and pepper
Begin by heating the oven to 490 degrees F. Next, peel the carrots and chop them into bite-size discs. Move the carrots to a large bowl, drizzle 2 tablespoons of melted butter over the top, and toss to coat. Transfer the carrots to a sheet pan, and bake until charred at the edges (about 12 to 15 minutes).
When the carrots are charred at the edges but still firm in the middle, return them to the large bowl and drench them in balsamic vinegar. Allow to rest for five minutes.
Next, return the carrots to the sheet pan, drizzle the honey on top, and scatter the remaining butter (in cubes or slivers) across all. Return the carrots to the oven, and allow them to bake until tender (about 5 to 7 minutes). Serve warm.
This chunky tomato basil soup is the perfect fall soup. It’s kind of the epitome of cozy. Cam was sick this week, so we ate this soup for dinner pretty much all week, curled up in blankets and watching old movies. This chunky tomato basil soup is like the elevated version of Campbell’s that we all had as kids; still cozy and delicious, but something tasty and impressive enough that you could serve it to friends and family. Something about the rich creaminess and the layers of garlic and herbs gives it that little something extra. (Is it hygge? I think it’s hygge.)
The veggies also make this soup a lot healthier than Campbell’s. But if the idea of chunks turns you off or if you have picky eaters, feel free to puree the onion and carrots as well (after cooking). The soup will taste just as good, and it will be even better for dipping.
- 3 large tomatoes (or 1 14 oz can diced tomatoes)
- 4 oz cream cheese, softened
- 1 onion
- 3 carrots
- 2 garlic cloves, minced
- 3 tablespoons butter
- 3 cans (10.75 oz) condensed tomato soup
- 2 cans (11.5 oz) V8 juice
- 1 cup half-and-half
- 3 teaspoons basil
- 2 teaspoons oregano
First, puree the tomatoes and cream cheese together in a food processor or blender. Set aside. Next, dice your onion and carrots into bite-size pieces.
In a large pot, saute the onion and carrots in butter. Add the garlic and saute until fragrant. Mix in the tomato soup and V8 until blended. Stir in the cream cheese mixture, half-and-half, basil, and oregano. Cook until heated through. Serve your chunky tomato basil soup with crusty bread, grilled cheese (like this one here), or crackers for optimal coziness.