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Slow Cooker recipes, Soups & Stews

Creamy Reuben Soup

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This Creamy Reuben Soup is low carb and absolutely delicious. If YOU like Reuben sandwiches, then your going to love this soup! 

I  grew up eating the old classic “Reuben Sandwiches” in my home. My mom used to make then from scratch for me. With spicy mustard, which was my favorite way to eat them.

This soup reminds me so much of my childhood, but only in a soup.

Image a creamy Reuben sandwich? That is this soup, and it is Amazing!

I bought 1 pound of a “pickled corn beef” a few days ago. And was looking to make something unique with it, since I wasn’t really feeling like making the typical beef brisket that you can find just about everywhere.

So I got to thinking and was like “Oh” I can make a Reuben Sandwich.

Wait better yet a Reuben Soup, now doesn’t that sound amazing?

This soup tastes just like the sandwich but it’s warm and satisfying and makes an excellent meal.

Now if you can’t find any pickled corn beef then you can pickle it yourself.

Now of course you don’t have to use a pickled corn beef to enjoy this recipe, however if you decided not to pickle it then I do suggest adding in 1 tsp of cayenne seeds to this soup.

It is mid November here in Canada and this recipe could not come at a better time for me and my partner. Actually it turned out way better than we would have ever imagined.  

Now I don’t know about you, but I do not have all night to be slaving over a stove, so instead I made this whole soup in my pressure cooker.

First I simmered the chopped onion in some butter on the browning setting, then the minced garlic.

Then simply added some flour, beef stock and the remaining ingredients into the pot. Minus the sour cream and swiss cheese and set it to cook for a good while in the pressure cooker.

Once it was cooked, I shredded the brisket in my “food processor to get the meat to be very thin as you see above.

I definitely would not skip that step as it really helps to make this soup come together.

Once the brisket has been shredded you will simply add it back to the pot along with the swiss cheese and sour cream to simmer for another 5 minutes before serving. Serve alongside some toasted “Rye Bread” enjoy! 

We love this soup so much so, that we have made it a couple more times in the past month!

Notes: Feel free to freeze this soup it works great as leftovers too. 

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Dinner ideas, Soups & Stews

Broiled Lasagna Soup

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This Broiled Lasagna Soup is absolutely delicious and is one of our new favorite soup recipes! I created this recipe one day while I was making “onion soup” that recipe can be found on this blog as well.

I love soup so I’m always thinking of new ways to recreate the classics. This lasagna soup is similar to many other lasagna soups recipe you will find, however mine has a few other special ingredients such as passata sauce and Worcestershire sauce.

Not to mention it’s broiled at the end which makes it taste allot like real Lasagna.

So if you LOVE lasagna as much as we do then you are going to love this soup!

Oh btw if your ever looking for an amazing Lasagna recipe, I will link that recipe below for you. 

What I like about this soup is that there really is no effort to making it, well that is compared to actual lasagna.

Where you are to pre -cook the noodles and other ingredients before merging it all together in layers and placing it all into a large baking dish.

With this soup we are simply adding everything into a large pot and cooking it all together, it’s like a lazy lasagna.

And the last step will have you placing the soup into oven safe bowls, the same kind of bowls you would use to make “onion soup” and broiling it with extra cheese on top.

Then it’s like your eating a big bowl of lasagna expect there is some beef broth inside. AMAZING!

Also the time to cook it is cut in half compared to traditional lasagna. So it’s a win win! I really encourage you to get your hands on passata sauce, it’s fresh pureed tomatoes that have been uncooked and it really makes this soup creamy and so delicious!

Passata sauce can be found in almost any mediterranean market or in your local grocery in the canned tomato section. 

Now the trick to making the best “Lasagna soup” is also using the right cheeses. This soup calls for white cheddar cheese, and marble cheese along with a bit of ricotta for serving. 

This soup is out of this world delicious! I hope you give it a try and if you do I would love to know what you think, just let me know in the comments below.  

Notes: Feel free to freeze this soup it works great as leftovers, however keep in mind that broiling it from frozen doesn’t so much. Also make sure to break up those whole tomatoes with a wooden spoon while cooking, you do not want bites of whole tomatoes. 

LOOKING FOR SOME MORE AWESOME SOUP RECIPES?

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Date Night, Pasta, Quick and easy recipes, Vegetarian

Mushroom Parmesan Fettuccine

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Say hello to my new favorite pasta dish. This “Mushroom Parmesan Fettuccine” is absolutely mouthwatering.

If you love mushrooms as much as we do then your going to want to try this recipe.

I’ve never had a mushroom pasta dish served to me like this in the restaurants, have you?

However if a restaurant’s did decide to serve such a dish.

I’m sure it would be very successful, so take note Resturants of North America!

This recipe can be made vegan instead of just vegetarian if you want. However you would want to replace the butter, parmesan cheese and cream with vegan options of course.

I can already hear the Vegan eaters out there praising!! 

And of course you can use “gluten free” pasta if your on such a diet. So really there is no excuse to not indulging once in a while in such an amazing dish.

HOW TO MAKE MUSHROOM PASTA

 

  • In a large pot of boiling salted water, cook the fettuccine according to package instructions. Once cooked till al dente strain and set aside.
  • Meanwhile, in a large skillet over medium heat add in the butter then the sliced mushrooms.
  • Saute till the mushrooms have browned, then add in the minced garlic and chopped parsley.
  • Saute the garlic with the mushrooms for 2 minutes before adding in the fresh parmesan cheese.
  • Toss back in the cooked fettuccine then season with salt and pepper. Serve and enjoy!

 

This recipe would be perfect for a romantic dinner with your loved or whenever really.

If you want to make it with milk instead of cream for a more lower fat version, you can go ahead and do that as well.

Just make sure your adding the cream or milk in after the mushrooms have been browned.

Because browing the mushrooms in the butter first really makes these mushrooms super tasty and should not be skipped.

Sprinkle a little more of that fresh parmesan cheese overtop before serving and you will be in mushroom pasta heaven.

Bone appetit!

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Appetizers & Sides, Christmas & Thanksgiving, Quick and easy recipes, Vegetarian

Butter Herb Parmesan Mushrooms

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These butter herb parmesan mushrooms are super simple to make and absolutely delicious! 

Made with just a few ingredients of brown mushrooms, fresh Parmesan cheese, garlic, butter and some herbs.

Your sure to make this easy recipe, time and time again in your house. 

I like to serve these mushrooms alongside pork, steak and or chicken.

Whichever way you decide to serve them, Im certain that you and your family are sure to enjoy.

It is such a quick side dish to serve around the table that everyone is sure to love and makes for something different then the average mash potatoes and carrots. 

Think Christmas and thanksgiving too with this side dish.

You can omit the cheese in the mushrooms if desired as they taste amazing without it as well.

However, if your making these for a crowd then adding the fresh Parmesan cheese.

Will give it an extra element of richness to the mushrooms.

I like to use brown mushrooms for this recipe, however you can use white if you choose.

HOW TO MAKE PARMESAN MUSHROOMS

  • The trick to having the best sauteed mushrooms is to saute them on medium heat in ample butter on each side for at least 7 minutes.
  • This allows them to become tender and juicy on the inside.

Sometimes it’s the simplest things such as these herbed mushrooms that can add something extra special to a meal. 

So if you’re looking for a side dish that is simple, quick and a sure winner.

You definitely want to try these!

Go ahead and add it to your recipe book, this recipe is definitely a keeper!

Looking for more side dishes

See below for more inspiration!

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Chicken, Date Night, Meal Prep, Quick and easy recipes, Skip the takeout

Balsamic Chicken with Roasted Vegetables

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Hi guys, I hope your day is going well. If not this Balsamic Chicken with Roasted Vegetables is sure to put a smile on your face. 

It’s super healthy for you and full of flavor.

I just know that your going to love it as much as we do.

Everything you see here is baked together on one pan making it a breeze to prepare.

You will have dinner on the table tonight in 30 minutes time. It doesn’t get any easier, tastier than this.

Be sure to pick up some mini potatoes for this recipe, they work best and cuts the cooking time down.

I like to place all the mini potatoes face side down on the bottom of the pan, this helps them to brown nicely in a little olive oil.

Then top with the asparagus and chicken before drizzling more olive oil over top along with balsamic vinegar and season appropriately.

Bake for 30 minutes and then you ready to serve or section off into meal preps for the week ahead.

Absolutely delicious!

You have three options when it comes to cooking the chicken, you can cube it like I do or you can slice it or leave the breasts whole.

Cubing or slicing it does dry the chicken out some, so be sure to drizzle more olive oil and balsamic overtop of it before baking.

If you end up giving it a try I would love to hear what you think of it in the comments below. 

This super satisfying recipe is sure to hit the spot tonight!

You can always skip the chicken and make this a vegan dish. I hope you give it a try, Bon Appetit!

MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead!  This recipe feeds four, so if your wanting more? Simply adjust the recipe above with my simple recipe adjuster.


I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!