Chronicles of a Chipotle Pepper; Entry 4: Southwest Style Meatball Skillet

This is a recipe I pinned from cinnamonandspiceandeverythingnice.com, because I thought it looked delicious!  (Spoiler: It was!).  The funny thing is, I had already decided to make this dish before I even realized that it called for a Chipotle Pepper in Adobo Sauce…I originally didn’t plan for it to end up in this series!  How fun is that?!  It was just…meant to be!  😉

I did change it up just a bit, because I was feeling energized and creative that evening, but however you make this its gonna be great.  I just watched a special on travel channel about meatballs.  Apparently it is a revolution.  I unknowingly joined the revolution.  The meatball revolution.  You should join too.  And make this skillet!  All you need is a little quinoa and you have a whole meal.  We both LOVED the flavor of these meatballs.  They were moist and packed with tastiness!  You gotta try!

 

So, here’s what you need for the Meatballs:

  • 1 lb Ground Turkey or Beef (I used turkey because it’s what I had in the freezer)
  • 1 Egg
  • 1/4 C Ezekiel Bread Crumbs
  • 1/2 tsp Chile Powder
  • 1/2 tsp Chipotle Chile Powder (Optional)
  • 1 tsp dried Oregano
  • 1/2 tsp Paprika
  • 1/2 tsp Cumin
  • 1/2 Tbsp Dry Cilantro (Note, I used these two because I didn’t have any fresh.  It tasted great, but if you have fresh go for it!)
  • 1/2 Tbsp Dry Parsley (Note, I used these two because I didn’t have any fresh.  It tasted great, but if you have fresh go for it!)
  • 3 Pieces Turkey Bacon
  • Salt and Pepper…of course
  • 1 Tbsp Butter or Coconut Oil

And for the Skillet:

  • 1/2 Large Onion, Diced
  • 4 Cloves Garlic, Minced
  • 1 Chipotle Pepper, Minced (With tsp of sauce)
  • 1 tsp Paprika
  • 1/2 tsp Cumin
  • 1 C Corn
  • 1 1/2 C Black Beans
  • 1 (15 oz) Can Diced Tomatoes in juices
  • 1/2 C Broth (Beef or Chicken)
  • Tbsp Lime Juice
  • 8 oz Tomato Sauce
  • 3 Pieces Bacon
  • 1 C Uncooked Quinoa

 

And here’s how you do it:

  1. First things first:  Bacon.  We don’t want the bacon to be soggy…but we don’t want it to be too black either since it is going to continue cooking.  So get out your big cast iron skillet and get it cooked (all 6 pieces) until it is just barely starting to get browned.  Just a few minutes!  Now cut it into little strips for both uses: meatballs and skillet.
  2. Grab all of your meat ball ingredients (except the butter or coconut oil) and combine them in a bowl (including half of the bacon you just cut up!).  Form into balls (the original says golf ball sized!)
  3. In same skillet, melt the butter or coconut oil…hopefully you still have some of the bacon grease in there too, even though turkey bacon is lean it still produces a little of that goodness!!  Very carefully add the meat balls and cook for a couple minutes, turning to get a brown around the outside.  Remove from the skillet for now.  If you are using beef, you will need to drain some of the fat off at this point, but leave some to cook the veggies in.  🙂
  4. Add onion and cook until beginning to become transparent.  Add garlic and cook about 30 seconds more.
  5. Add Chipotle pepper, adobo sauce, paprika, and cumin.  Stir and cook about a minute more.
  6. Add corn, beans, tomatoes, broth, lime juice, tomato sauce, salt and pepper and mix well.  Return meat balls to the pan along with the remainder of the turkey bacon.
  7. Simmer for 10-15 minutes, preferably covered.  Serve over a hot steamy pile of quinoa (to cook that, just boil 2 C water, add quinoa, and simmer for 12ish minutes ;))

Yaaaaay yummy!  Seriously super delish, we brought it to the church the next day for lunch cause we were going to be working there all day…and just ate it out of the Tupperware with a fork and enjoyed ourselves immensely.  The Rodgers family has joined the Meat Ball Revolution.  Will you?!

 

After you have partially cooked your bacon to just barely browned status, add all of your meatball ingredients (minus butter) to a bowl and combine.

Photo (8)Form into golf ball sized meat balls…

Photo (9)Heat butter or coconut oil in a large cast iron skillet.

Photo (10)Gently add meat balls…

Photo (11)Cook just a couple minutes, turning to get a browned color on the outside.

Photo (12)Remove from skillet.  If needed, drain some excess grease from the bottom of the skillet, but leaving just enough to cook your veggies in.

Add your onion. and cook a few minutes until beginning to become translucent.  Add garlic and cook an additional 30 seconds.  Stir in Chipotle Pepper, Adobo Sauce, Paprika, and Cumin.  Stir and cook about a minute more.  Add corn, beans, tomatoes, broth, lime juice, tomato sauce, salt and pepper and mix well.

Photo (14)

Add meatballs back to the skillet, along with the turkey bacon.

Photo (16)Bring to a simmer, and let it cook about 10-15 minutes, preferably covered.

Photo (18)Yummy!

Photo (19)Pile on top of hot quinoa and enjoy!  We sure did!

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Sweet and Spicy Pulled Chicken Sammiches With Peppered Bacon and Fried Eggs

Sammiches.  Yum.  And yes, yes I do call them sammiches…I started calling them that because I can never remember how to spell the actual word.  And now…I can’t seem to say (or type) it any other way.  So forgive me if I sound “Duck Dynasty-esque” in this post.  But I simply can’t call these anything other than..sammiches.

Anywho.  Since our health journey started, we have cut back almost 100% on eating bread.  That is, when we are doing good at least.  😉   So that means, no sammiches.  But I had this recipe (well, the pre-adapted version that is) on Pinterest, and I just knew I had to turn it healthy because it is made using two of my favorite ingredients: Sriracha and Honey.  So I busted out the good ol’ Organic, Sprouted Grain Ezekiel Bread.  And we made sweet and spicy pulled chicken sammiches.  I have made a few new recipes the past two weeks.  I asked Mr. Rodgers which was his favorite…and he whole heartedly replied “THE SAMMICHES!!”  If that alone doesn’t convince you to try it…let the pictures speak for themselves!!  You’ll love ’em!  Alright, let’s get this show on the road!!

Just a note…it may seem like a random combo at first…it’s because the original called for ketchup, which usually has sugar or corn syrup along with some mystery ingredients.  So I worked in a recipe for home made ketchup.  🙂

Adapted from foodiewithfamily.com!

So, here’s what you need:

  • 1 (6 oz) Can Tomato Paste
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • Sea Salt to taste
  • 1 Tbsp Mustard
  • 1/4 C White Wine Vinegar
  • 1/4 C Water
  • 1/2 C Honey + 2 Tbsp
  • 1 Onion, Roughly Chopped
  • 3 Cloves Garlic, Roughly Chopped
  • 1- 4 Tbsp Sriracha, depending on your love of heat.  I did 2 Tbsp, and will do more next time for a little more heat.
  • 2 Tbsp Rice Vinegar
  • 2 Tbsp Bragg’s Amino Acids (our soy sauce substitute)
  • 1 tsp sesame oil
  • 1 tsp liquid smoke
  • 6 boneless skinless chicken breasts
  • Extra Sharp Cheddar, Sliced
  • 1 Cucumber, peeled and sliced into ribbons with a mandolin or veggie peeler
  • 1 Fried Egg per sammich
  • 1 lb Turkey Bacon (try to get some without sugar and nitrites)

It may look like a lot, but this recipe really is quite simple.  🙂  And ohhhh so satisfying!!  Let’s get down to business!

Here’s how you do it!!

  1. Place all the sauce ingredients into your food processor (that is everything up until the chicken breasts, as you could probably guess!!)  Whiz until evenly blended and creamy!
  2. Salt and Pepper the chicken and place in a 4 qt crock pot.  Mine was actually slightly still frozen and it still worked great!
  3. Dump the sauce over the chicken, cover, and cook on low for 8 hours.
  4. Fish out the chicken and shred with two forks.  Replace in the crock pot and stir to coat.
  5. Cover a cookie sheet with foil and lay out your bacon in a single layer.  Place in a cold oven, and set the temperature to 400*.  Leave for 20 minutes.  It should be browned and crispy by then!
  6. Fry your eggs, slice some cheese, and make sure your cucumbers are ready.
  7. Cut your Ezekiel bread into rounds so it is like buns. (Optional)
  8. Butter the bread.  Place under a broiler until it is browned and toasted.
  9. Pile pulled chicken on half of the “buns” and top with cheese.  Place back under the broiler until cheese is melty.
  10. Move to a plate and top with cucumber, fried egg, bacon, and another piece of Ezekiel Bread.
  11. Devour…you can try eating this like a normal sammich if you like…but my guess is that you will have better luck with a knife and fork.  Okay, it’s not really a guess.  I’m speaking from experience 😉

Okay I can’t wait any longer, here is the pictures!!

Sweet and Spicy Pulled Chicken Sammiches 1Gather all your sauce ingredients…

Sweet and Spicy Pulled Chicken Sammiches 2Put them into a food processor…

Sweet and Spicy Pulled Chicken Sammiches 3Whiz until everything is combined and creamy.

Sweet and Spicy Pulled Chicken Sammiches 4Salt and pepper the chicken breasts and place in a 4 qt crock pot…

Sweet and Spicy Pulled Chicken Sammiches 5Dump the sauce on top, cover, and cook on low for 8 hours.

Sweet and Spicy Pulled Chicken Sammiches 6When done, fish out the chicken breasts and shred with two forks.

Sweet and Spicy Pulled Chicken Sammiches 7Place back in the sauce and stir to coat.

Sweet and Spicy Pulled Chicken Sammiches 8Cover a cookie sheet with foil and lay out the turkey bacon in a single layer.  Crack fresh pepper over it and slide it into a cold oven.  Turn the temperature to 400* and leave for about 20 minutes.

Sweet and Spicy Pulled Chicken Sammiches 9Fry your eggs to whatever doneness you prefer…

Sweet and Spicy Pulled Chicken Sammiches 10Cut your Ezekiel bread into rounds (I used a wide mouthed cup) and butter.

Sweet and Spicy Pulled Chicken Sammiches 11Slide under a broiler until browned and toasty.

Sweet and Spicy Pulled Chicken Sammiches 12Pile on some chicken from the crock pot and top with cheddar…

Sweet and Spicy Pulled Chicken Sammiches 13Replace under the broiler until cheese is melty…

Sweet and Spicy Pulled Chicken Sammiches 14Top with cucumber ribbons…

Sweet and Spicy Pulled Chicken Sammiches 15Fried egg…

Sweet and Spicy Pulled Chicken Sammiches 16And bacon…

Sweet and Spicy Pulled Chicken Sammiches 18And your other piece of bread!  Melty, salty, sweet, little spicy, fresh twist with the cucumber, wonderful texture and flavor of the egg, crispy smokiness of the bacon…YUM.

Sweet and Spicy Pulled Chicken Sammiches 19

Sweet and Spicy Pulled Chicken Sammiches 17

Sweet and Spicy Pulled Chicken Sammiches 20How fantastic is that?!

Sweet and Spicy Pulled Chicken Sammiches 21Perfection!!!  ❤

Apple Bacon Brussels Sprouts

YUMMYYYY!  I made this on the same night as a salmon main dish.  After Mr. Rodgers had cleared his plate, he asked for seconds.  Of the Brussels Sprouts.  Yeah.  You know you made something special when the husband asks for more of the Brussels Sprouts instead of the salmon.  Seriously.  That’s cray cray.

I loved this too, because it was so super healthy, with the perfect twist of smoky, sweet, and acidic!  Yummy!  I love it when eating well tastes super delicious!  You all know my theory on veggies…if you don’t like them, it’s probably because you don’t know how to make them shine!!!  In one of my former Brussels Sprouts posts I had a whole paragraph about how Brussels Sprouts are like women.  It was comical.  And really deep.  😛

So, here’s what you need:

  • 4 Pints Brussels Sprouts (1 Carton)
  • 3-4 Pieces Turkey Bacon
  • 1 Apple, Chopped into cubes
  • Fresh Ground Sea Salt and Black Pepper
  • Red Wine Vinegar

And here’s how you do it:

  1. Preheat oven to 425*
  2. Rinse, trim, and chop Brussels in half.
  3. Chop bacon into small strips.  Lay them out on a cookie sheet and slide into the oven.  Cook until just starting to brown, about 10 minutes.
  4. Remove bacon from cookie sheet and set aside.  Spread Brussels sprouts out on the same cookie sheet, salt and pepper, and slide back into the oven.  Cook until starting to brown, about 15 minutes.
  5. Add apple and toss a bit, slide back into the oven.  Cook for 10 minutes.
  6. Sprinkle bacon back on, and cook for an additional 5 minutes.
  7. Remove from oven, sprinkle with red wine vinegar, and toss.  Taste and adjust to your preference.  🙂
  8. Enjoy!!

What do you think?!  Brussels sprouts with bacon?!  Worth a try?  You won’t regret it! 🙂

Preheat oven to 425*  Cut bacon into small strips.  Spread out in a single layer and cook until browned, about 10 minutes.  Remove from pan and set aside.

Apple Bacon Brussels 1Lay Brussels out on same cookie sheet.  Salt and pepper.  Roast Brussels until starting to brown.  About 10 minutes.

Apple Cabbage Brussels 2Add apple and toss.  Cook until tender, about 10 minutes.

Apple Cabbage Brussels 3Sprinkle bacon back on, and cook for about 5 more minutes.  Everything should be browned and tender!

Apple Cabbage Brussels 4Yummy!!!  Remove to a bowl, sprinkle with red wine vinegar and stir.  Taste and adjust.

Now, serve!!

Apple Cabbage Brussels 5Hallelujah!

Salmon and Avocado 6 Apple Bacon Brussels

Chronicles of a Chipotle Pepper; Entry 2: Chipotle Turkey Burgers

The beauty of a can of chipotle peppers!!!  As I discussed in my Black Bean Chicken Tacos post, I have recently started using chipotle peppers more often!  And as I have done so, a few revelations came along with it:  1) Chipotle peppers are potent, and you usually only need one for a whole recipe.  2) If you only need one chipotle pepper for a whole recipe…then a tiny little can of these beasts can be the inspiration for four, five, maybe even six meals!!!  How crazy is that?!  And they’re like…what…a dollar per can?!  Yowza!!  So I am on a mission to help you discover what meals you can use your little can of chipotle peppers on!!!  Here’s number two…ready, go!!!

These burgers had a fantastic flavor.  A nice kick of heat, with the smoky flavor of the peppers, the sweet crunch of the grilled corn, and the classic feel of the black beans.  It’s just…wonderful!  So, enough talking about it, let’s get down to it!!

Here’s what you need:

  • 1 lb Ground Turkey
  • 1/4 C Red Onion, Minced
  • 1/4 C Grilled Corn
  • 1/2 C Black Beans, Rinsed (Soaked and cooked if you are using dry)
  • 2 Cloves Garlic, Minced
  • 1 Egg
  • 1 Chipotle Pepper, Minced
  • 1 tsp Cumin
  • Salt and Pepper to taste

And here’s how you do it!!!!

  1. So…for my corn, I had left over ears that we had grilled for a friend’s birthday party a few days before.  I just sliced it off the ear.  It was a great flavor addition, but you can use any other kind of corn if you want!!  Chop and mince all your veggies!
  2. Combine it all in a bowl!!
  3. Combine it with your hands, and form into four patties.  Make an indentation in the middle of each.
  4. Heat a cast iron skillet over medium high heat.  Melt a small amount of butter or coconut oil in the bottom, and gently drop the patties into it.
  5. Cook about 7 minutes, and flip.  Cook for another 5 to 7 minutes, until cooked through and browned.
  6. Serve on a bed of lettuce, or a nice whole grain roll.  Great with salsa and/or guacamole!! Enjoy!

Chipotle Turkey Burgers 1Prep your veggies!!

Chipotle Turkey Burgers 2Toss it all in a bowl!!!

Chipotle Turkey Burgers 3Use your hands to combine, and form into four patties.  Make an indent in the middle of each patty.

Chipotle Turkey Burgers 4Heat a cast iron skillet over medium high heat and melt a small amount of butter or coconut oil in the bottom.  Carefully drop in your patties.  Cook 5 to 7 minutes per side, so that patties are cooked through and browned.

Chipotle Turkey Burgers 5See?

Chipotle Turkey Burgers 6Serve hot on a bed of lettuce or a nice whole grain roll…with a side of salsa or guacamole!!

Cabbage Rolls – Pizza Style!

Last time I made cabbage rolls, I kinda freaked out….as in a “where have you been all my life?!” sort of freak out.  It inspired me in a big way, because the possibilities seemed endless!  So, here is my first “possibility!”  I thought of it all by myself, yay me!!

The flavor of this was surprising…it was mild, but so satisfying and delicious.  I just love the amount of protein in these!  Now I don’t know about you, but part of my “eating experience” is the way it feels to bite into the meal.  Well this…was definitely a happy teeth meal!  It’s like a giant meatball…crammed with quinoa which is extra protein for extra satisfaction…wrapped in a veggie!!  Man!!  It’s wonderful!  These ones I made in the crock pot.  But I have this feeling they would be just as good or even better cooked in the oven.  It’s amazing the different flavors you get when you cook it in the crockpot versus the oven.  The flavor was great in the crock pot.  I want to know what it would be like to cook it in the oven!  So if you try it that way, let me know how it turns out!!!

Okay!!  Are ;you ready for pizza…cabbage roll style?!  Or cabbage rolls…pizza style?!  Whichever you prefer hehe.

So, here’s what you need:

Sauce:  (Why yes, yes this is Budget Savvy Diva’s Pizza Hut Copy Cat Pizza Sauce, sub agave!  That lady makes wonders happen in the kitchen!)

  • 2 Cans Tomato Sauce
  • 1/4 C Water
  • 1 tsp Agave
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Dried Basil
  • 1/4 tsp Garlic Powder (or more…if you like it extra garlicy like I do :D)
  • 1/4 tsp Salt
  • Pepper to taste
  • 1 Bay Leaf

Cabbage Rolls:

  • 1 Head Cabbage (At least 10 leaves)
  • 1 lb Turkey Sausage
  • 1/4 C Green Bell Pepper, Diced
  • 1/4 C Red Onion
  • 1/4 C Dry Quinoa
  • 1/4 C Almond Milk
  • 1/4 C Olives, Sliced
  • 1 Egg

And here’s how you do it:

  1. First, you gotta get your sauce started so it can simmer and get all the flavors to their full potential.  Just dump it all in a sauce pan, stir it up, bring it to a boil, then turn it down and simmer while you prepare the rest.
  2. Bring a large pot of water to boil and add the whole head of cabbage.  Boil for 2-4 minutes, until it is tender.
  3. Meanwhile, mix the rest of the ingredients together in a bowl with your hands, like you’re going to make a burger or meat balls!
  4. Drain cabbage leaves and cool just long enough to be able to handle.
  5. One at a time, pull a leaf off of the head of cabbage and lay out on your work space.  Take a 1/4 C of the filling and form into a meatball shape at the end of the leaf.  Roll it up and tuck in the ends, like a burrito.
  6. Repeat with the rest of the leaves and filling.  Stack them in your crock pot  (or a dish if you are trying to oven method to let me know how it goes!).  Pour the pizza sauce over top, and cook on low for about 8 hours.  Make sure you use a 4 quart crock pot, they will probably burn in a larger pot.

Peectures!!

Pizza Cabbage Rolls .5Gather all the seasonings and things you need for the pizza sauce!

Pizza Cabbage Rolls .75Pour the tomato sauce in a sauce pan and stir in the seasonings.  Bring to a boil, reduce heat, and simmer until the cabbage rolls are ready.

Pizza Cabbage Rolls 5Bring a large pot of water to a boil and place the cabbage inside.  Boil for 2-4 minutes, until tender.

Pizza Cabbage Rolls 1Meanwhile, gather your other ingredients.

Pizza Cabbage Rolls 2Chop and slice your veggies.

Pizza Cabbage Rolls 3Put all of the filling ingredients in a medium bowl.

Pizza Cabbage Rolls 4Combine with your hands.

Pizza Cabbage Rolls 6One by one, pull a cabbage leaf off and lay flat.  Put 1/4 Cup of filling in a ball at one end and roll up…

Pizza Cabbage Rolls 7And tuck in the ends…

Pizza Cabbage Rolls 8Kind of like a little cabbage burrito!!

Pizza Cabbage Rolls 9Stack them up in your crock pot or dish if you want to try the oven method.

Pizza Cabbage Rolls 13Pour in your sauce…

Pizza Cabbage Rolls 12Make sure it’s all smothered, then turn it on low for 8 hours.  Your house will fill with wonderful smells!!!  Now I will show you pictures of after it is cooked!  Unfortunately, things cooked in a crock pot are a little hard to take pretty pictures of.  But I did my best, so check it out!!!

Pizza Cabbage Rolls 14

Yummy!

Pizza Cabbage 15Yummmmmy yummmmmmy!

Pizza Cabbage 16

Creamy Caulifower Soup

Looks yummy, right?!  Today is the PERFECT day for a steamy pot of creamy soup!  However…though creamy soups are my favorite, they are usually on the bottom of the list as far as health goes.  But the rain and wind and bite in the air absolutely called for a creamy soup.  So I can not tell you how thankful I am that last night I made this Cauliflower Soup!!!  My tummy is happy…and warm!  And come to find out…it is even more tasty the next day!

I feel like the title “Creamy Cauliflower Soup” doesn’t do this recipe justice.  I think it should rather be called “Really Healthy Potato Free Low Carb Low Dairy Baked Potato Soup.”  But somehow that just didn’t flow as well.  I wonder why, hahahaha.  It does capture everything that this soup is.  My friend Sarah sent me a really great recipe from skinnytaste.com (great blog!) that was a creamy baked potato soup that is part potato part cauliflower.  Well, Mr. Rodgers and I are getting back on track you see.  The past two months have been absolute madness with me working constantly, which has meant unfortunate amounts of eating out.  Which means…we feel like death.  “Why hello heartburn, where have you been?!”

Well…the death-like feeling inspired us to start afresh this month and be really super healthy.  Starting over with rules we gathered from Maker’s Diet. Being super good.  Which means no more potatoes!  So I took skinnytaste.com’s genius recipe of reducing the potatoes…and just cut them out all the way!  Along with most of the dairy, which you are supposed to keep at 25% or less of your food intake per day.

 

So, here’s what you need:

  • 1 Head Cauliflower, chopped into florets
  • 2 cloves of garlic, minced (or more, depending on your tastes)
  • 1 very small onion, or 1/2 a medium onion, minced
  • 1 1/2 C Chicken Broth (Possibly a few Tbsp more later if its too thick)
  • 1 1/2 C Almond Milk
  • 1/2 C Plain Greek Yogurt
  • 6 Chives, Chopped
  • 4 Slices Turkey Bacon, Crumbled (Try and some without nitrites, I found some at the health food store.)
  • Fresh shredded cheddar…just a bit for garnish
  • Salt and Pepper to taste (I used lots of both!)

 

And here’s how you do it:

  1. Bring a large pot of water to a boil, and add your cauliflower.  Boil until very tender; about 15 minutes.
  2. Meanwhile, place the bacon in a pan and begin cooking it, turning a few times until it is cooked through and ready to be crumbled.  If it is not rendering enough grease, you can add a Tbsp of butter or so.
  3. Chop your chives, onion, and garlic.
  4. When cauliflower is done cooking, drain and place in a soup pot, or the same pot you already used.  Make sure it is over medium heat.
  5. Add broth and almond milk.  Bring to a boil!
  6. When bacon is done, remove from pan.  Now add the onions (not the green ones) and garlic to the bacon grease and sauté until tender.  Add to soup.
  7. Using an immersion blender and blend until smooth and creamy.  OR if you are cool like me and don’t have fancy gadgets like that…put the soup in a blender in batches and whiz until creamy.  🙂
  8. Add the sour cream and half your chives and stir in.
  9. Salt and pepper to taste.
  10. Garnish with more chives, some fresh shredded cheddar, and crumbled bacon…and maybe a few more cranks of fresh black pepper if you are like me 😀

 

Peectures!

Cauliflower Soup 1First, get your cauliflower boiling!  Until very tender, probably like 15 minutes.

Cauliflower Soup 2

While waiting for that to finish, start cooking your bacon.  If your turkey bacon is really lean and not rendering any fat, you can add a small amount of butter so it doesn’t burn and you have some good stuff left in to bottom of the pan, because….

Cauliflower Soup 5You are going to add your onion (not chives) and garlic to that same pan and sauté!

Cauliflower Soup 6Cook until tender and all the goodies on the bottom of the pan have been soaked up and scraped up!!

Cauliflower Soup 3When your cauliflower is done, drain and add to a soup pot.

Cauliflower Soup 4Add chicken broth and almond milk and bring to a boil.

Cauliflower Soup 7Add garlic and onions and stir in…

Cauliflower Soup 8Using an immersible blender or normal blender, whiz until smooth and creamy.  Add more chicken broth if it is too thick for your liking.

Cauliflower Soup 9Add half the chives, salt, and pepper to taste and stir in.

Cauliflower Soup 10Place in a serving dish and top with a small amount of sharp cheddar, more chives, and some of your smoky turkey bacon!!  Doesn’t that look heavenly?!  Now…dive in and enjoy….especially if you are having a rainy evening like me!! 🙂

Cauliflower Soup 11Here is mine beside a version of my Lemon Dijon Broccoli (my favorite way to eat it!!)