Tag: Recipes

How to Roast Pumpkin Seeds

How to Roast Pumpkin Seeds

Roasted Pumpkin Seeds have always been a staple in my house. Ever since I was little I have memories of my mom roasting pumpkin seeds. It wasn’t Halloween without them! It’s a tradition my mom started and I continue it with my kids. I will 

Easy and Delicious way to cook Brussels Sprouts

Easy and Delicious way to cook Brussels Sprouts

You either love Brussels Sprouts or hate them. I personally LOVE them! If you don’t feel the same way maybe I can change that 😁. I will show you an easy and delicious way to make Brussels Sprouts at home!! I hope you’re enjoying the 

Little Monster Rice Crispy Treats

Little Monster Rice Crispy Treats

These Little Monster Rice Crispy Treats are so fun for kids! They are the perfect Halloween Treat!!

If your looking for something to make before Halloween I’ve got a fun treat for you! These Little Monster Rice Crispy Treats may look way too cute to eat, but once you taste them you won’t be able to resist. I know at my house they didn’t last long 😁.

Happy October!

It’s hard to believe it’s Fall already! The leaves are starting to change and we’ve already experienced our first frost. It was so weird to wake up and see frost on the roof. I tried my hardest to cover parts of the garden and thankfully they were ok. The temps are still warm enough that the plants still have a chance to produce, yay!! Hopefully, the temps stay this way for Halloween. The plants are still trying their hardest to produce. But, I know the season is coming to an end!

If you’ve never made rice crispy treats they are probably one of the easiest desserts to make. When I made these little monster rice crispy treats I had another project going on. My husband requested a rice crispy treat cake for his birthday. When I was picking up the ingredients I found some super fun frostings. Funfetti to be exact. This was the kind that had eyes and sprinkles. At that moment I thought let’s make monsters. So instead of 1 batch, I made two. I knew the kids would enjoy decorating these.

Rice Crispy Treat Cake
Happy Birthday!!

I was right! My daughter was so excited when she came home from school to find these. I premade the rice crispy treats and had all the fun frostings ready for her to decorate. She was beyond excited she gave me a great big hug and said thank you, mom!! I told you kids love these monsters. And I have to say adults will too!!

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Let’s go over the ingredients so you can make these little monsters at home. How to video here

Ingredients:

  • 1 Box of Rice Crispy Treats (6 cups of cereal)
  • 1 package of Marshmallows (Normal size) you’ll need 40 marshmallows or the whole bag
  • Butter-3 tablespoons, more for greasing the pan or your hands
  • Frosting- Funfetti with eyes or any frosting you choose. Extra eyes can be bought in the cake decorating aisle.

Grab a pot and add 3 tablespoons of butter. You’ll want to melt the butter on low heat. Once it’s melted add your marshmallows. You can go ahead and count 40 marshmallows or just dump in the whole bag. That’s exactly what I do. Continue to stir and keep on low heat until melted. Once the marshmallows are melted pour in your 6 cups of cereal. Stir quickly until every piece of the cereal is covered. This gets messy. Quickly scoop the marshmallow covered cereal into a greased pan. With greased hands or a greased baggie pat down to flatten the cereal in the pan. Let it cool and you can cut the rice crispy treats into the desired size.

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Time to decorate…

Add your rice crispy treat squares to a plate and you’ll want to spread the frosting on the tops of your rice crispy treats. Then add eyes and sprinkles. Decorate how you want. Our monsters had different colored frosting and some even had 1 eye. They all can look unique. Just like your other little monsters 😁. I have to say we all had a lot of fun decorating these!!

I hope you guys can make these little monsters. They are really pretty fun to make for the Halloween season!!

Take care & stay cozy!!

❤️April

Learn. Garden. Cook. Repeat.

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Potato and Zucchini Soup

Potato and Zucchini Soup

This Potato and Zucchini Soup is so warm, comforting, and delicious!! You’re going to love it!! I’ll teach you how easy homemade soup can be! Happy Fall! The temperatures are really starting to plummet at night and the days are not as warm as they 

The Best Cheese Dip Ever…

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If you’re a cheese lover you’ve got to try this. This Blanco cheese dip will have you wanting more. It’s warm, cheesy, and the best cheese dip I’ve tasted!! I promise that you’re going to love it!! This restaurant-style white cheese dip is the kind 

Easy Apple Galette

Easy Apple Galette

This Easy Apple Galette is packed with amazing apple flavor! It’s simple and so delicious!

You might be wondering what is an Apple Galette?

Well, let me introduce you to this delicious apple dessert. If you’ve ever seen an apple galette I think you’d remember its beauty. With an apple galette it’s not like a classic apple pie. It doesn’t have that layer of crust on top that covers the apples. With an apple galette it typically has sliced apples that are arranged beautifully. Another key thing about an apple galette is the pie crust doesn’t cover the top, instead the edges are folded over in a rustic kind of way.

In this recipe it’s made a little different from the classic one. This version has diced apples. It’s still pretty but in an imperfect way, just how I like it! That’s why I also call it a rustic apple pie. I think you’ll be amazed at the flavors in this dessert! Just wait until you try it!

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Let me be honest, I’ve never made an apple pie.

I’ve seen recipes of apple pies and have always wanted to try making one but I’ve always been a tad bit intimidated by the process. Does anyone else feel the same way? That’s the main reason I’m starting my pie making journey with this Apple Galette. Someday I’ll try making an apple pie from scratch using a pie pan but for now I’ll leave the pan for other desserts like my dark chocolate chunk banana bread.

This recipe was so fun to create. My favorite part of this recipe was being able to use the left over apple juices left in the pan to make the apple glaze. I have to say I’m pleased with the flavors with this dessert. It definitely reminds me of an apple pie but way more flavorful. It’s all about the apples in this dessert. In this recipe I used honey crisp apples. I feel they give this apple galette the right amount of sweetness . Let me tell you, I would love another bite!

I hope you understand why I chose to use a pre made crust.

For one… I wanted to make this recipe as simple as possible. I really wanted to share a dessert with you that was easy to make. One you aren’t intimidated to make like I’ve been with making apple pies. A homemade dessert you can easily make when you’re busy. Sometimes we don’t have the time. Instead of picking up an apple pie at the store you’ll be able to easily make this at home and share it with your loved ones. This will be a dessert you’ll be proud of!

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With this recipe you will simply…

Dice your apples, add the juice of 1 lemon, sugar and spices and then let your apples cook for a couple mins to release their apple juices (we’ll be reducing those juices down to make the apple glaze). Next you’ll want to line a cookie sheet with parchment paper and lay your pre-made pie crust on top. Just make sure your pre-made crust has been sitting out at room temperature for at least 15 mins so it’s easily foldable. I stretched the edges gently to make it a tad bit bigger.

Next sprinkle on some sugar on the top of your pie crust and then add your apples. Make sure to drain off the liquid before adding them to the center of the pie crust. Next fold the outer edge of the pie crust (about 1 1/2 inches) over the apples. Gently tuck and fold. Next brush the edges with melted butter. Lastly sprinkle the edges and the top of your apples with some sugar. You’ll want to cook your apple galette at 425 degrees for 25-30 mins.

As your dessert cooks you’ll want to get your Apple glaze ready. With the liquid still in the pot you’ll want to reduce it down by cooking it on medium to high heat until you achieve a thicker consistency. As the sugar cooks and heats up you’ll notice the liquid start to thicken. When you feel you’ve reached the perfect consistency simply add it to a cup and set it aside.

When your apple galette is done cooking and as it cools you can drizzle that apple glaze on top. Simply warm up your apple glaze by placing it in the microwave for 40 seconds or until you find it at the right consistency to drizzle it on the top of your apple galette. When you’re ready for dessert you can simply warm it up by putting it back in the oven for 5-10 mins to warm it up or put a slice in the microwave. We served ours with vanilla ice cream and it was so delicious!

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To my surprise this recipe was so simple and delicious!

I just made this Apple Galette for my family for our thanksgiving dessert and I was blown away just how easy it was to make. If you think this version of an apple galette sounds good and you would like to make it please check out the recipe card below….

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Easy Apple Galette

Recipe by City Foodie FarmDifficulty: Easy
Servings

6

servings
Prep time

45

minutes
Cooking time

30

minutes

Ingredients

  • 5 honey crisp apples- peeled with a medium dice

  • The juice of 1 lemon

  • 3 tablespoons of butter

  • 1/2 cup of granulated sugar + extra used to sprinkle

  • 1/2 teaspoon of Cinnamon

  • 1/8 teaspoon of all spice

  • 1 teaspoon of vanilla

  • Pinch of salt

  • 1 pre-made pie crust

Directions

  • Start with taking your pre-made pie crust out of the fridge. It will need to be at room temperature for at least 15 mins.
  • Grab your 5 apples and slice the top and bottom off. Then you’ll want to peel and dice all 5 apples and add them to a bowl. Next you’ll want to add the juice of 1 lemon, sugar, cinnamon, all spice and a pinch of salt.
  • Add 2 tablespoons of butter to the pan and cook on med heat. When you’re butter melts add in your apple mixture. Cook your apples on medium heat for a couple mins to release their apple juices -we’ll be using those juices later create an apple glaze.
  • Remove the apples and add them to the bow leaving the juices behind.
  • Next you’ll want to line a cookie sheet with parchment paper and lay your pre-made pie crust on top. Make sure to let your pre-made crust sit at room temperature so it’s easily foldable. Preheat your oven to 425 degrees. I stretched the edges of my pie crust just a little bit being careful not to tear them.
  • Next sprinkle on some sugar on the top of your pie crust. And then add your apples. Make there is no liquid before adding them to the center of the pie crust. Once your apples have been added you’ll want to fold the edges in over your apples. Gently tuck and fold.
  • Once all the edges have been folded in about an inch or so you’ll be brushing those edges with melted butter and lastly sprinkling with some sugar. You’ll also want to sprinkle some sugar on the top of your apples.
  • Bake at 425 degrees for 25-30 mins.
  • As your dessert cooks you’ll be getting your Apple glaze ready. With the liquid still in the pot you’ll want to reduce it by cooking on medium to high heat until you get a thicker consistency. As the sugar cooks and heats up it will thicken. When you get the right consistency add it to a cup and set it aside.
  • When your Apple galette is done cooking you can easily heat up your apple glaze in the microwave for 40 seconds or until it’s at the right consistency to drizzle on your apple galette. You can make this dessert a couple hours before eating and if you’d like you can easily warm it up in the oven for 5 mins before cutting. I left mine on the same pan.
  • Enjoy!

Recipe Video

Notes

  • You can find the “how to” video on YouTube at City Foodie Farm.

Happy cooking,

❤️April

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Tortilla Soup

Tortilla Soup

This Tortilla Soup is warm, comforting and delicious!!

If you’re looking for a soup that tastes homemade, this tortilla soup is the answer! It might be a little different from a tortilla soup that you may of had, but I promise this meatless version will amaze you.

What is Tortilla soup?

A classic Tortilla soup is a tomato broth based soup cooked with garlic, onions, peppers and crispy tortilla strips. Sometimes it’s even cooked with chicken. There are so many variations of this tasty soup. I’ve tried it before with chicken and it was delicious!

When I’m looking for some comfort, soup is what I like to make. This soup is perfect for those days when you have a little extra time. Also on those cold and rainy days, when soup just feels right. Soup on a hot day, feels strange. I’d be lying if I said, I’ve never made soup in the summer, because I have. Do you agree it feels a little strange, to make soup when it’s hot outside? I’ll make an exception though, to still make soup on those rainy summer days.

I am a huge fan of making homemade soup.

Maybe you already know this about me? Well, lately I’ve been kinda into it. You know, soup that is completely homemade. The ones with homemade stock and with wholesome, healthy ingredients. The ones that take some time to make. I love creating soups on those days I have a little extra time. To be honest, good soup takes time!

Timing is everything…

For this soup you’ll want to start the veggie stock after lunch, that’s if you plan on eating this soup for dinner. After a couple hours of your stock cooking, you’ll start making your soup. First you’ll be sauteing your onions, garlic, carrots, celery and peppers. Then you’ll add in some tomatoes, beans and corn. If you thought that sounded yummy….just wait. Next you’ll be adding in some crushed up homemade tortilla strips. Talk about yum, huh.

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Homemade tortilla strips are not only delicious, but they are easy and fun to make. Don’t worry, I’ll show you how. I’ll explain everything below.

Why Tortilla soup?

Well, we love chili in our house. With limited ingredients these days, we had to make something different. Plus lately, we’ve been wanting to cook more vegetarian meals. This soup is similar to a chili but also different in so many ways. If you’re a chili fan or soup fan in general, this is a must make now kinda recipe. For real…

You may of seen some other tortilla soup recipes that contain chicken, but this one is completely vegetarian. It’s made with homemade veggie stock and beans, but don’t let that fool you. The flavors in this soup are rockin. It must be the peppers? Hmm.

Meals without meat can taste good too! They are not only healthy but can save you money. Can you tell I’m a veggie fan? Wink….

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Another reason I love this soup is because of the tortilla chips mixed in. They thicken the soup and also give it an interesting flavor. It’s a flavor I kinda crave. I’ll be making this one again, real soon!

I hope you enjoyed reading this recipe, and hopefully you’ll get to make this soup someday soon! Until next time….I hope you have a soup filled day!

Enjoy,

❤️April

P.s.

Keep scrolling for the Recipe card! And don’t forget to share and pin it for later! Thx 😘

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Tortilla Soup

Recipe by City Foodie Farm

Ingredients

  • Vegetable stock (Allow 2 hours to cook)
  • 1 Onion- quartered

  • 3 stalks of celery- cut in half

  • 3 carrots- sliced in half

  • 2 cloves of garlic

  • 2 bay leaves

  • 16 cups of water

  • Chili powder seasoning (see instructions below)
  • 1 dried Ancho chili

  • 1 dried Guajillo chili

  • 1 teaspoon whole cumin seeds

  • Homemade Tortilla strips (see instructions below)
  • 4 corn tortillas

  • 4 cups of peanut oil

  • Zest from 1 lime & salt

  • Tortilla Soup
  • 1 Onion- Diced

  • 2 Cloves of garlic- minced

  • 2 Stalks of celery- diced

  • 2 Carrots, peeled & diced

  • Orange bell pepper- diced (1/2 cup needed)

  • 1 jalapeno- seeds removed & diced (fire roasted optional-see instructions)

  • 1/2 cup frozen corn (see instructions)

  • 1 can of pinto beans

  • Salt & Pepper

  • Olive oil

  • 1 can of whole tomatoes

  • 6 cups of veggie stock

  • 1 bunch of cilantro

  • 1 limes

  • 3 allspice berries (take them out after the soup is done cooking)

  • Queso fresco (to garnish your soup)

Directions

  • First you’ll want to start by making your vegetable stock (allow 2 hours to cook) Grab a stockpot and add 1 onion, 3 quartered carrots, 3 stalks of sliced celery, 2 garlic cloves, 2 bay leaves and 16 cups water of water. Cook on low with a lid on (leave a little gap) for 2 hours. Once your stock is ready, you can start your soup (if your stock cooks for longer than 2 hour no problem)
  • Next you’ll want to make your chili powder. You’ll need some dried chili’s for this. 1 Ancho chili and 1 Guajillo chili. You’ll also need 1 teaspoon of whole cumin seeds, and a spice grinder. You will be dry roasting these chilis and cumin seeds. Add them to a hot skillet, no oil. Saute them until they are warm thoughout . Next add them to your spice grinder. If you don’t have dried chili’s or whole cumin seeds just use 2 tablespoons of chili powder, and 1/2 teaspoon of ground cumin. If you can use the dried chili’s, it’s worth it!
  • Next you’ll want to get your jalapeno ready. If you want to fire roast it like we did. Hold the jalapeno over the flame from your stove and use kitchen tongs to slowly turn it. Once it’s blackened, add it to a bowl and put some saran wrap on top to trap the steam in. After a couple mins, lift the saran wrap and remove the jalapeno from the bowl, then peel the skin off. Also make sure to remove the seeds Next dice the jalapeno and add it to your prep plate, and set aside.
  • Now it’s time to get your other ingredients prepped. You’ll want to dice the following… 1 onion, 2 stalks of celery, 2 carrots, 1 orange bell pepper -need 1/2 cup. Then add everything to your prep plate and set aside.
  • Next you’ll want to get your corn ready. Add 1/2 cup of corn to a plate and spread it out evenly. Microwave it for approx 2 mins, then take it out and drain off any water. Microwave it again for another 2 mins and remove any water. We used the corn we saved from our garden last year. Notice the corn is a little blackened. We grilled it, then removed it from the cob and froze it.
  • Now it’s time to get those yummy homemade tortilla strips ready. Make extra, because you won’t be able to stop eating them!! Seriously! Before you start…grab a plate, line it with a paper towel and sprinkle on some salt and add some lime zest. You’ll need 4 corn tortillas cut in strips. You will also need a pot that will hold at least 4 cups of peanut oil. Add the oil and cook on med to high heat. You’ll know the oil is up to temp when you dip a strip in the oil and it begins to sizzle. Next add the remaining strips and cook until they are brown in color and look like chips. Use a kitchen spider to remove the strips from the oil, shake off any excess oil and add them to the plate. Toss them, making sure they are lighly coated in the lime salt mixture. Now set them aside, and try not to eat any.
  • Once your veggie stock is ready, it’s now time to start sauteing your veggies. Add some olive oil to a large pot and set on med to high heat and start adding your onions and season with some salt. Then add in the rest of your veggies. Your garlic, celery, carrots and peppers. Saute for a couple mins and season with some salt. Then mix in your homemade chili powder, and 3 allspice berries. You’ll remove those before you eat.
  • The next step is to open a can of whole tomatoes and hand crush each tomato into your soup. Next open the can of pinto beans. You’ll want to run them through a strainer and rinse them before adding them to your soup. Then add in the 1/2 cup of corn. Mix everything together and saute it for a couple mins.
  • Now it’s time to add in your veggie stock. Using a ladle, scoop up some veggie stock (avoiding the veggies of course) and ladle the stock into a large measuring cup. You’ll want to add 6 cups of stock. Stir your soup and check it for seasoning. If it needs more salt, add it.
  • Next you’ll want to add in your homemade tortilla strips. Just crush them up and sprinkle them in. Leave some to garnish your soup.
  • At this point you’ll want to add in the juice of 1/2 a lime and add in some chopped cilantro. Now set your heat on low and let your soup cook for another 20 mins.
  • When your soup is done cooking check it for seasoning. Make sure to remove those allspice berries and then it’s time to eat!
  • You can garnish your soup with some Queso Fresco and some chopped cilantro and of course those homemade tortilla strips!
  • Enjoy!

Notes

  • You can use chicken stock instead of veggie stock if you’d like. Even add in some shredded chicken.
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Mexican Tater Tot Bake

Mexican Tater Tot Bake

This Mexican Tater Tot Bake is so good!

This Mexican tater tot bake reminds me of nachos but with tater tots. Who can resist some yummy tater tots once in a while. Add some refried beans and cheese and you’ve got something really special. I mean, I love cooking with non processed foods but sometimes you need something quick and easy.

With this recipe, you are still making the refried beans, but don’t worry they are quick and easy to make. And they are so much better than the ones you can get out of a can. They are smooth and full of flavor!

I’m guessing we all have some canned beans in the cupboard these days to use up, and for this meal, you only need 1 can of black beans. This is a perfect recipe if you are trying to limit meat or if you’re a vegetarian. These beans are so good, believe me, you won’t miss the meat!

I don’t know about you, but I love Mexican food. This recipe for a Mexican Tater Tot Bake really hits the spot!! Do you love nachos? I do! This meal is kind of like nachos but way better! The tater tots are warm and comforting, unlike chips. If you are from the midwest, I’m sure you know how the classic tater tot hotdish makes you feel. I think you’re going to love this recipe.

Before we get started please subscribe…..

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Now gather your ingredients……

  • 1 can of black beans
  • 1 pack of golden crispy crowns tater tots
  • Your choice of cheddar cheese -2 packs
  • 1/2 Onion diced
  • 2 jalapeño (remove seeds)-diced
  • 1 clove of garlic -minced
  • 1/4 teaspoon whole cumin seeds
  • 1 bunch of cilantro
  • 1 cup vegetable stock
  • coconut oil
  • salt & pepper
  • Cotjia cheese (optional)
  • Mexican Crema (optional) or sour cream
  • Shredded lettuce
  • 1 tomato
  • guacamole
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First we’ll start by making our homemade Refried black beans.

See the recipe card below for details…..

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Now it’s time to put your Mexican Tater Tot bake together.

See the recipe card below for details…..

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Don’t forget to pin this recipe on Pinterest or share it on facebook!!

Mexican Tater Tot Bake

Recipe by City Foodie Farm
Servings

6

servings
Prep time

40

minutes
Cooking time

40

minutes

Prep and cook time may vary.

Ingredients

  • Refried Black beans
  • 1 can of black beans

  • 1 clove of garlic -minced

  • 1/2 onion- diced

  • 1 jalapeno -diced (remove seeds)

  • 1/4 teaspoon whole cumin seeds

  • 1 cup vegetable stock

  • 1 tablespoon coconut oil

  • 1/4 cup chopped cilantro

  • Salt & Pepper

  • Remaining ingredients for the tater tot bake
  • Shredded lettuce

  • 1/2 tomato diced

  • 1/2 jalapeno sliced

  • 1/2 cup guacamole

  • Mexican crema or sour cream

  • Your choice of cheese (1-2 packages)

  • 1 pack of crispy crowns (flat & round) tater tots.

  • Cilantro- chopped (used to garnish)

  • Cotija cheese (optional for the top)

Directions

  • On medium heat start by adding 1 tablespoon of coconut oil to your saute pan. Then add 1/4 teaspoon whole cumin seeds. Cook them until they start to pop.
  • Then add 1/2 onion diced, 1 jalapeño diced with seeds removed then 1 clove of garlic minced. Season with a dash of salt and pepper.
  • Drain and rinse 1 can of black beans and add them to your saute pan. Then add 1 cup of vegetable stock. Next top it with 1/4 cup of chopped cilantro. Stir and season with salt and pepper. Then let it simmer for 5 mins. Taste the broth, and season if needed.
  • Next place the contents in your blender and puree until smooth. Then add them back to your saute pan. At this point they are smooth and creamy. Let them cook on low for a couple mins to thicken the mixture. If you feel like they need a kick add a dash of chili powder and a dash of cumin powder, and season with salt if needed.
  • Putting your tater tot bake together
  • Now that your beans are almost ready it’s time to put everything else together. First start by greasing your baking pan with coconut oil. Then put down a layer of tater tots. Like this….
  • Next add a layer of cheese.
  • Next add a layer of your Refried black beans.
  • Then add a layer of cheese and top it with a layer of tater tots.
  • Next top it with another layer of Refried beans and lastly add another layer of cheese.
  • Bake at 350 for about 30 mins.
  • When it’s done cooking it’s time to start adding the toppings. You’ll want to dice your tomatoes, and slice your jalapeños. And get all your toppings ready. First add shredded lettuce. Then dollops of guacamole and diced tomatoes and slices of jalapeños to the top.
  • Then add your mexican crema or sour cream. If you want to make it look pretty you can add some to a zip lock bag and cut the corner off and pipe some on the top like this….
  • Lastly sprinkle on some cotija cheese (optional) and cilantro and that’s it!
  • Enjoy!!

Notes

  • Feel free to layer with taco meat if you would rather have meat than beans. Or better yet add both!
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I hope you enjoy this meal. If you liked this recipe, please share it with a friend!

Thank you,

❤️April

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https://www.medicalmedium.com/

Thanks for stopping by!!

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Kale with Lemon & Hemp Seeds

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Easy BBQ chicken sandwich topped with coleslaw

Easy BBQ chicken sandwich topped with coleslaw

This Easy BBQ Chicken Sandwich topped with coleslaw is not only easy but it’s so good! Do you need an easy meal tonight? I love picking up a rotisserie chicken for those days I need something quick! And the reason I love rotisserie chicken is you can freeze the rest to make chicken noodle soup or just some stock. It’s like 2 meals in one. If you need a soup recipe, we’ve got you covered.

I wanted to share this meal idea with you all because it’s delicious!! And you might have most of the ingredients already? But you will still have to pick up that rotisserie chicken!!

I don’t know why I love this sandwich so much, but I do! Maybe it’s because it’s quick to make. Or maybe it’s because the BBQ sauce tastes so darn good with this coleslaw. My absolute favorite BBQ sauce is Sweet Baby Ray’s. We use it on our ribs and chicken. It’s the best! The only thing you’ll be making with this recipe is the coleslaw.

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Ingredients:

  • 1 Rotisserie chicken
  • 1 pack of hamburger buns
  • 1 pack of coleslaw mix (You’ll use 2-3 cups)
  • 1/2 cup mayo
  • 1/2 teaspoon celery seeds
  • 1/8 teaspoon salt
  • 1 tablespoon rice wine vinegar
  • 1 1/2 teaspoon sugar
Rotisserie chicken
Easy BBQ chicken sandwich topped with coleslaw- City Foodie Farm
Homemade Coleslaw
City foodie Farm

Directions:

  1. First, preheat your oven to 350 degrees. You want to heat up your rotisserie chicken for about 10-15 mins.
  2. While your chicken is warming up. You’ll want to make your coleslaw.
  3. Grab a bowl, and add 2 cups of your coleslaw mix. and 1/2 cup of mayo, 1/2 teaspoon celery seeds, 1/8 teaspoon salt, 1 tablespoon rice wine vinegar, and 1 1/2 teaspoons of sugar. and mix. If you feel like it needs more of the coleslaw add another cup. I found that 3 cups was just right! Put it in the fridge while you get your other ingredients ready.
  4. When your chicken is ready, you’ll want to take the desired meat off your rotisserie chicken and put it in a bowl. I love to just use the breasts. But if you’re feeding a larger family you might want to use more of it.
  5. Now drizzle BBQ sauce on your Meat and toss.
  6. Get your buns ready, and take your coleslaw out of the fridge.
  7. Start by adding some chicken to your bun then a little coleslaw and add any chips or sides desired.
  8. Enjoy!
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To warm your chicken with the BBQ sauce just zap it in the microwave for 1-2 mins before adding it to the bun.

Serve it with chips or oven fries. You can find our oven fry recipe here.

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Don’t forget to save your leftover rotisserie chicken…

Make sure you save your leftover rotisserie chicken. Put it in a large ziplock bag and place it in the freezer. You can use it later for soups or even for making your own homemade chicken stock. Our chicken noodle soup recipe would be perfect to use after this meal. It’s like 2 meals in 1!

Homemade Chicken Noodle Soup
City Foodie Farm
Homemade chicken noodle soup
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I hope you enjoy this easy meal idea! Some nights, we just don’t have the time. But this meal is still homemade and delicious!

Enjoy,

❤️April

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Copyright 2020 -City Foodie Farm -All Rights Reserved

Hot Ham & Cheese and Reuben Sliders

Hot Ham & Cheese and Reuben Sliders

These little guys are oh so good! Perfect for a party, or a simple meal at home. They are the right size, so you won’t feel guilty having more than one. The sweetness of the Hawaiian rolls is just right. And the sweet buttery poppy 

Blueberry muffins with a lemon crumb topping

Blueberry muffins with a lemon crumb topping

Nothing says Happy Sunday like some blueberry muffins and coffee. If you’re a blueberry muffin fan, I think you should give these a try. They have just the right amount of lemon that pairs perfectly with these blueberries. I know I’ll be making this recipe 

Kale chips

Kale chips

If you haven’t tried kale chips, then you need to make this recipe! My family loves them, and honestly, I don’t make them enough. When I do, my kids run into the kitchen and gobble them up! Seriously, they don’t last long in our house. They can be quite addicting!! But don’t worry, they are so good for you!

Ingredients:

  • 1 Bunch of kale from the store or your garden
  • Olive oil
  • Salt

Directions:

  1. First, wash and dry your kale.
  2. De-stem your kale.
  3. Cut into pieces.
  4. Lay your kale on a cookie sheet.
  5. Drizzle with olive oil, and toss.
  6. Sprinkle with salt.
  7. Place in oven at 350 degrees for 15 mins (check at 13 mins)- You don’t want to overcook them. They should be crispy.
  8. This recipe should make 2 batches. I actually had a little bit of kale left over to freeze for future soups.
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You can find the How-to Video on our youtube channel!! Cook with us 😁

Curious about growing it?

Growing Kale is fairly easy. We always grow an extraordinary variety called Dinosaur kale. We love growing it in our garden. It’s great for soups, kale chips, and smoothies. It’s so hardy and will last all summer and into the fall. We’ve had plants grow almost to my waist in height. Height does vary due to where it’s planted though. We’ve also had years where it doesn’t get tall at all. Our bunnies eating it doesn’t help at all 😔.

Kale chips are a must and I really hope you can try them! They are delicious!!!

Stay Cozy,

❤️April

Learn. Garden. Cook. Repeat.

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Thanks for stopping by!!

Red Lentil Curry

Red Lentil Curry

Red Lentil Curry is so good!! This version of Red Lentil Curry is so flavorful. It’s also so simple to make and it’s healthy and so delicious. It’s made with so many healthy ingredients. You start by sauteing a handful of vegetables, garlic, and ginger. 

Pretty Roasted Carrots

Pretty Roasted Carrots

Imagine the taste of roasted carrots drizzled with a Tahini dressing, then topped with micro greens and dollops of goat cheese. Sounds delicious, right? Mmm… This holiday, we were asked to bring a vegetable side dish to my sister in laws for our Christmas Day 

Lentil Soup

Lentil Soup

I don’t know about you, but when It’s snowing it makes me want to hunker down and cook! It definitely feels like a soup day to me. I’ve been feeling a tad bit behind this year thinking about Christmas. I have bought some gifts for the kids, and hopefully they will stay hidden, until I find the time to wrap them. This is the week I need to get serious about Christmas. But for now, I’ve got soup making on my mind. Lentil soup that is…

With the snow, I’m going to use the ingredients I already have. Usually, I would use 1 leek in my vegetable stock, but today I’ll just substitute it with an onion. And remember, you can use store-bought stock. Or better yet use your pre-made frozen stock to speed up the process.

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If you’ve read my black bean soup recipe it also uses homemade vegetable stock. If you have vegetables on hand it’s pretty easy to make.

Ingredients for today’s vegetable stock:

  • 2 Onions (usually 1 onion and 1 leek)
  • 3 Carrots sliced and cut in half
  • 3 Stalks of celery sliced and cut in half
  • 1 Bay leaf
  • 1 Large stockpot
  • 16 Cups of water or less (You’ll need approx 9 cups of stock for your soup)

Cook on low for 2 hours or more with your lid cracked just a little bit to let the steam out, it will reduce down, making some tasty stock. If you are in a hurry add less water to start with, and that means less cook time.

While your stock is cooking, it’s time to prep all your veggies.

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Ingredients for the Lentil soup:

  • 1 Onion diced
  • 1 Carrot peeled and diced
  • 1 Celery stalk diced
  • 1 Small zucchini diced
  • 2 Handfuls of little tomatoes diced
  • 1 Bell pepper (I used orange) diced
  • 3 Cloves of garlic minced
  • 2 Cups of dried lentils
  • 1/2 Teaspoon turmeric
  • 1 Teaspoon cumin
  • 9-10 Cups of veggie stock
  • Cilantro 2 handfuls chopped
  • Salt and pepper
  • Olive oil

If your veggies are ready and your stock isn’t, just wrap up your prep plate and place it in the fridge.

Once your stock is ready, you can start sautéing your veggies. Start with olive oil in the pan. First add your onions, celery, carrots, garlic, etc. Season as you go. Remember salt is your friend. And continue adding and sautéing everything on your prep plate.

Once your veggies are done sauteing, add your lentils. Measure the lentils, rinse with a strainer and add them to the pot. Mix and then start adding your vegetable stock. I run mine through a chinois strainer (shinwa) it’s a extremely fine mesh strainer, perfect for making stock. Add 9-10 cups of stock. Any leftovers? Just place it in the freezer for future soups. I ended up with just enough for this soup.

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After letting your soup cook for awhile, your beans should be soft (approx 1- 2 hours) start adding your seasoning. 1 teaspoon cumin and 1/2 a teaspoon of turmeric. And add salt and pepper. And remember, because it’s made with homemade stock you need to season it. Meaning you need to add salt. This will make your soup come alive. Oh, and don’t forget lots of cilantro!

Use a stick blender to break up some of your beans. And thicken your soup. If you don’t have a stick blender just use a regular blender, add roughly 2 cups to your blender. Once it’s blended, add it back to your soup and stir.

If you have time, just let this soup continue to cook on low or low simmer with a lid on. I think it gets better the longer it cooks. Season to taste. You’ll know when it’s ready. It’s perfect topped with some cilantro and served with bread.

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I hope this soup can make you feel warm and cozy this winter.

Happy Monday,

❤️April

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Copyright 2019 -City Foodie Farm -All Rights Reserved

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Cinnamon & Sugar Blueberry Muffins

Cinnamon & Sugar Blueberry Muffins

Are you looking for a new muffin recipe to try? Look no further…these Cinnamon & Sugar Blueberry muffins are so good! Plus, you can add any kind of fruit to this recipe or choose to leave it out. Weekends are the best!! My husband is 

Mom’s famous spaghetti and meatballs….

Mom’s famous spaghetti and meatballs….

What truly makes a good meatball? I think inquiring cooks would like to know… My mouth is watering right now thinking of my mom’s famous spaghetti and meatballs. It’s one of those meals you always come home to eat. It’s the one that feels so 

Hearty homemade black bean soup with quinoa

Hearty homemade black bean soup with quinoa

This Hearty homemade black bean soup with quinoa is a soup that will definitely taste homemade. You will truly be amazed by what you can make from a simple bag of dried black beans.

I’ll show you how easy it is to make this Hearty homemade black bean soup with quinoa at home. It’s warm and so comforting! You’re going to love it!

How can you go wrong with a black bean soup made from scratch? This yummy soup is made from a bag of dried beans, homemade vegetable stock, onions, tomatoes, peppers, a squeeze of lime, and lots of cilantro. All really healthy ingredients. I also added quinoa at the end to make this homemade black bean soup a hearty one.

city foodie farm hearty black bean soup with quinoa
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With this black bean soup, I made my own veggie stock, but If you have limited time, veggie stock can be substituted for store-bought stock if needed. Or make the veggie stock ahead of time, and freeze it so it’s ready for future soups like this.

Let’s get started…

Remember with this homemade black bean soup you must plan ahead, because you’ll need to soak your dried beans overnight. So before you go to bed, dump your beans in a big bowl and add enough water to cover your beans. That way when you wake up they will be ready.

dried black beans soaking for black bean soup
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What you’ll need for your vegetable stock:

•1 onion

•1 leek

•4 carrots

•4 celery stalks (leaves ok)

•Stockpot

•Water

•1 bay leaf

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What you’ll need for this soup:

•1 bag of dried black beans

•1 yellow onion

•2 peppers (Red & Yellow)

•1 jalapeño (remove seeds)

•fresh tomatoes 1/2 cup

•3 cloves of garlic

•Olive oil

•1 bunch of cilantro

•1 lime

•Chili powder

•Cumin

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Toppings for your soup:

•Cheese – We love it with queso fresco

•Cilantro

•Avocado

•Green onions

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Making the Vegetable stock:

Grab your stockpot and begin filling it. Add 1 quartered onion, 1 leek, celery stalks (leaves welcomed), carrots, and 1 bay leaf. Next, fill up your stockpot halfway. Roughly 10-12 cups. Cook on low for roughly 1 hour 30 mins. You will need about 8 cups of stock for your soup.

ingredients for veggie stock simmering away
Vegetable stock

Making Veggie Stock is similar to making Chicken Stock. You can find more on this blog post here 👉🏻How to Make Chicken Stock.

Making your black bean soup:

Start by prepping your onions, peppers, and garlic. Dice them up and put them on a plate.

diced peppers, onions, garlic and jalapino -ingredients for black bean soup

Now grab another pot, one that is big enough to hold 8 cups of soup, and drizzle in some olive oil to sauté your veggies. Start with onions and add a dash of salt and pepper with each vegetable you add. Next, you’ll be adding some diced tomatoes. For this batch I ended up using some frozen tomatoes from the garden. You’ll need roughly 1/2 cup.

Now, go ahead and dump your beans in a strainer and give them one last rinse before adding them to the pot.

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peppers and black beans- ingredients for black bean soup

Now it’s time to add your vegetable stock. I poured the stock through a Chinois strainer, measured 8 cups, and added it to the pot.

Let it cook on low for 2-3 hours. Then use a stick blender, stick it in your soup, and blend on low until you have some beans and some liquid—a good balance.

Now you’re ready to add your seasoning. Add 1 1/2 teaspoons of cumin and 1 1/2 teaspoons of chili powder. And add a dash of salt and pepper and a pile of cilantro.

Your beans should be soft at this point. Continue to cook on low. Add 1/4 cup quinoa and continue to cook for another hour on low. Adding salt to taste and a squeeze of half a lime. And another pile of cilantro. You’ll know when it’s ready!

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Big pot of black bean soup simmering away on the stove
black bean soup topped with queso fresco cheese and cilantro

We topped ours with some queso fresco and cilantro. It was so warm and comforting!! Plus it’s kiddo approved! I hope you enjoy this soup just as much as us!

If you love soup like me, you can find more soup recipes on my Youtube Channel

Bon appétit,

❤️April

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Homemade pizza recipe

Homemade pizza recipe

Have you always wanted to make your own homemade pizza? I’ll show you an easy way to make your very own homemade pizzas. This pizza recipe is simple once you get the hang of it. All you need to remember is… if you want pizza 

Cauliflower Tacos topped with a sweet and spicy slaw

Cauliflower Tacos topped with a sweet and spicy slaw

I love making cauliflower tacos! Especially cauliflower tacos topped with a sweet and spicy slaw. I really enjoy cooking with cauliflower. It’s a great substitute for chicken. If you’re looking to incorporate more meatless meals into your meal plan, cauliflower is a great vegetable to 

Today feels like a chicken noodle soup day…..

Today feels like a chicken noodle soup day…..

Fall is when things slow down for me, there are no gardens to tend to, and a daily cup of tea is needed! Things do indeed slow down, until the rush of the holidays. But, for now, I’m savoring that tiny little window.

One of my family’s favorite meals is a hot bowl of homemade chicken noodle soup. Or, as we call it Grandma Anne’s soup. What a perfect way to start my blog, and honor this wonderful woman, who we sadly lost last October. We call it Grandma Anne’s soup because it was a soup she made my husband when he was little.

We make ours a little different, but we carry it on using her homemade noodle recipe. With every slurp, we remember her. And surprisingly, my daughter (the vegetarian) will still eat this soup. She knows how it’s made too. I’m pretty sure she makes an exception because it’s Grandma Anne’s soup. Plus it tastes good! 😁

Chicken noodle soup in a pot

I’ll teach you how to make this delicious homemade soup. Soon this will be warming your belly too!!

Cook with us. Watch while you make this delicious soup! You can find the how-to video here

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What you’ll need for your stock:

•One stockpot to hold all your ingredients

•1 frozen rotisserie chicken (Rotisserie chickens can be used for a meal and then frozen for future stock)

• 3 large carrots, 1 onion, 1 leek, and 3 stalks of celery -cut in half

Now add your water. Make sure the water covers your ingredients. Approximately 16-20 cups of water

Set on low. You can keep your lid on or off. I usually will leave it on but leave a little gap to let steam out.

Your stock needs time to cook so set it and forget it for many hours…A good window approx 10 am to 4 pm? Or if you’re in a pinch you can add less water = a shorter cook time.

You can prep your ingredients ahead of time, or wait until your stock is ready. But this is what you’ll need for your soup…

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Next, you’ll want to get your other ingredients ready:


You will need 1 onion, 1 leek, 3 stalks of celery, and 3 carrots – diced. I always like to dice my veggies and store them on a prep plate. If you do this before your chicken stock is done you can wrap it with plastic wrap and store it in the fridge.

Once the stock is ready

you’ll want to remove the chicken & veggies from the stockpot. It’s handy to use kitchen tongs to remove all the big pieces and place them directly into a garbage bag. Any little pieces left behind can be strained through the fine mess strainer.

But before straining and adding the liquid you’ll want to saute all those veggies located on your prep plate. The onions, celery, and carrots. Start by adding olive oil to the pot. Cook on medium heat. Add 1 vegetable at a time and season as you go with salt and pepper.

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Once the vegetables are soft you can ladle the stock through a fine mesh strainer right into your sauteed veggies. I really recommend a Chinois strainer. Chinois is pronounced shin’-wah. It’s a great strainer for making stock. It’s a fine mesh strainer, it will collect all the little particles that can make your stock cloudy. You can find them on Amazon.

Once your stock has been strained and added to the veggies you’ll want to check for seasoning. Salt is what is going to make your soup come alive. Once it has the right taste, you’ll want to start making your homemade noodles.

What you’ll need for Homemade noodles:

1 egg
1/2 tsp salt
2 tbsp milk
1 cup flour

Now, mix all the ingredients together. If you find it’s too dry, just add some milk and continue to mix it together until combined. If it becomes to sticky to roll out add a little flour.

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Now it’s time to roll out and cut your noodles into strips. Remember to sprinkle the noodles with flour so they don’t stick together. I have fond memories of my daughter trying to help. She always wanted some dough to play with 😁.

Now add your noodles to your soup and let them cook for an additional 10-15 mins before serving. Check your soup for seasoning one last time before dishing up. You’ll know when its ready 😁.

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Warm bread and salted butter is a great addition to this meal! My family loves this soup so much and I hope it becomes a family favorite for you as well.

Stay Cozy,

❤️April

Learn. Garden. Cook. Repeat.

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Copyright 2022 -City Foodie Farm -All Rights Reserved