Grilled Mexican Street Corn Soup Recipe

 This grilled mexican street corn soup recipe, inspired by the mexican street food elotes, is the perfect way to welcome summer. | themillennialmenu.com

I'm super excited to share this Grilled Mexican Street Corn Soup recipe! It's a fun take on the classic Mexican street food, elotes. I love ordering this dish as one of the many delicious tapas at Toro, a great Boston restaurant that first introduced us to the wonders of Spanish tapas before our trip to Barcelona (no Mexican street food in Barca, though). While I definitely envision corn on the cob as the ultimate summer food, May counts as basically summer, right? This soup doesn't get too far ahead of itself, though, and will still keep you cozy on these still-chilly spring nights.

Elotes features a creamy coating on fire roasted corn, finished with bright flavors like chile powder, cotija cheese, and lime juice. There are so many layers of flavor when you take your first (very messy) bite that I wondered how I could ever re-create that in soup form. I'd been inspired seeing different elotes soup recipes on the internet, but the flavors just weren't the same when I tried to make it the first few times. UNTIL NOW.  It's all thanks to a few secret ingredients...courtesy of one of my favorite places on this planet, Trader Joe's. 

This soup wouldn't be the same without that charred, deep roasted corn flavor that comes from a fiery grilling. Thankfully, Trader Joe's freezer section has got you covered on this one: you'll need one bag of Trader Joe's Mexican Style Roasted Corn with Cotija Cheese and one bag of Trader Joe's Roasted Corn. Both bags have roasted corn, which will add that depth of flavor. I like the Mexican Style because there is some creamy sauce included in the bag, which acts as a nice base for the soup by adding that extra burst of flavor for you to build onto. I went with a more "plain" second bag because my recipe adds my own seasonings and flavorings, but this is really flexible -  Note: If you can only find one of these kinds of corn at TJ's, it is not a huge deal at all - just make sure you have two bags of corn total. You can also make this with regular frozen corn as well as canned corn - while the roasted flavor won't be as intense, the bright, flavorful toppings like the cotija cheese and lime juice will still guarantee this dish is a hit.


Grilled Mexican Street Corn Soup

Makes approximately 4 servings
Other recipes with these ingredients: Cilantro: all my recipes here, including my Chicken Enchiladas Recipe // Sour Cream: add it atop Turkey Chili or my Five Minute Fish Taco Bowls.
Prep time: 10 minutes
Cook time: 30 minutes
Total Time: 40 minutes

Ingredients
 




Dietary Substitutions:
Vegetarian Friendly
Gluten Free Friendly
Dairy-free or Vegan: Top with dairy free cheese, skip sour cream

Directions


1. Heat olive oil in a soup pot over medium head. Add 1 small yellow onion, diced, to the pot and stir 2-3 minutes, until transluscent. 
2. Add the two bags of corn and stir for 3-4 minutes, until starting to defrost. IMPORTANT: Set aside 1 cup of the corn mixture, for topping the soup later.
3. Add 4 cups vegetable broth and 1/2 cup sour cream to the soup and let simmer for 10 minutes.
4. Slowly and carefully, in batches if needed, transfer the majority of the soup into a blender and blend until desired texture.
5. Transfer back into your soup pot and add salt, pepper, and chili powder to taste. Let simmer on medium-low heat while you finish preparing the topping.
6. Meanwhile, while the soup is simmering, chop about 1/4 cup cilantro and toss it with the corn mixture that you said aside earlier in step 2.
7. Plate the soup and top with the corn and cilantro mixture, cotjia cheese and a squeeze of the lime wedges and enjoy!

Yum.


Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days in an airtight container. I love making a big batch of soup and keeping it in the fridge for a quick meal. I wouldn't recommend freezing this due to the added dairy (sour cream) but if you leave that out it would be very freezer friendly - just top with cheese once defrosted!

LUNCH TOMORROW - Keep the toppings separate and add once you've heated up your soup. It will help it tasting just as fresh as the night you made it! Especially the lime - squeezing a fresh lime wedge over the top while sitting at your desk will make those desk lunches slightly less sad.

EXTRA INGREDIENTS - You'll likely have extra cilantro, which is also a favorite garnish in my Easy Chicken Enchiladas recipe. Check out all my cilantro recipes here by scrolling down the page). Use any extra sour cream atop a cozy bowl of Turkey Chili with some of that cilantro as well.

 This mexican street food-style corn soup, inspired by elote, is topped with a delicious mix of bright flavors like charred corn, cilantro, and lime juice. The best summer souP! | themillennialmenu.com

Beef & Broccoli Meal Prep Recipe

 This Beef & Broccoli meal prep recipe is the perfect Sunday meal prep to fuel you through your week. Better than takeout! | themillennialmenu.com

I am a HUGE fan of take out. Not just because I think the food is good (I do), but because I just love the convenience of it. Don't get me wrong, I love to cook - clearly. But there's something about food showing up at your door that can't be beat. Until now.

This Beef & Broccoli recipe is better-than-takeout good - the marinated flank steak is extra flavorful, the sesame seeds add the perfect crunch, it's got a little bit of a kick...what more could you want? I love/hate to admit that it also just tastes and feels healthier than takeout, meaning I should probably hold back on ordering takeout. Also - that's a great excuse to use this Beef & Broccoli recipe as a meal prep and have it for lunch all week.

Flank steak, which is what you'll need for this recipe, often comes in larger (read: more than single serving) portions, so it's great that this recipe is ideal for meal prepping and having multiple nights in a row or for lunch for the week. Since it's made in the Instant Pot/crock pot (stove top directions included too), it's also such an easy recipe to come home to. It only takes about 10 minutes to finish up.

My favorite way to cook this recipe is to use the slow cooker function on my Instant Pot, because it allows me to cook the food before I get home from work, but also takes advantage of the Instant Pot technology keeps it warm all day after the few hours of cooking are over. Perfect when you work in a school building for 11 hours a day.  

Wondering how you could ever possibly put something in your Instant Pot/slow cooker in the morning AND shower before work AND down some coffee??? First, do it once and you'll realize it's SO worth it. Second, this recipe is GREAT for dump and go - I mix the sauce the night before and keep it in a tupperware, slice my meat ahead of time and store in the fridge in a gallon zip lock bag, and dump it all together in the morning and hit "ON". You can definitely, definitely do that and come home to better-than-takeout Beef & Broccoli ready and waiting (well, for 10 more minutes of simmering, but close enough).



Beef & Broccoli Recipe

Makes 6 servings
Other recipes with these ingredients: Beef Broth: French Onion Soup // Flank Steak: Slow Cooker Beef Ragu
Prep time: 10 minutes before + 10 minutes after
Cook time: Slow cooker: Low, 4 hours // Instant Pot: High, 10 minutes NPR // Stove top: 30 minutes
Total Time: Depending on cooking method, add prep time + cook time

Ingredients

  • 1 pound flank steak Substitute: skirt steak
  • 3/4 cup beef broth
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 2 tablespoons cornstarch + 4 tablespoons cold water
  • Pinch of red chili flakes Optional, to taste
  • Sesame seeds, for topping
  • 3 cups broccoli florets
  • Serving suggestion: Serve over white rice




Dietary Substitutions:
Dairy-free Friendly
Gluten Free As long as you confirm all of your ingredients are gluten free, this recipe is gluten-free friendly. Double check your soy sauce.
Not Vegetarian or Vegan Friendly

Directions
(see non-Instant Pot directions in italics below)

PREP THE BEEF
1. Make the sauce by combining 3/4 cup beef broth, 1/2 cup soy sauce, 1/4 cup brown sugar, and 1 tablespoon sesame oil and whisking to combine. If you like heat, add a pinch of red chili flakes to the sauce now.
2. Slice 1 pound of flank steak thinly, against the grain. Add to your pot (for whatever cooking method you're using).
3. Pour the sauce over the meat and stir to coat. Cook based on your cooking method: Instant Pot: 10 minutes high pressure NPR // Slow cooker: 4 hours on low // Stove top: simmer on medium heat for 20-30 minutes, until meat reaches desired doneness.

PREP THE BROCCOLI & RICE
4. If you'd like to serve this dish over white rice, start cooking that now.
5. Get 1-2 inches of water boiling in your steamer. Once boiling, add the 3 cups broccoli florets and steam for 5-7 minutes.
6. Break down your 3 cups broccoli into florets (which really just means break it into individual broccolis!)

AS THE STEAK IS FINISHING...
7. Whisk 2 tablespoons cornstarch with 4 tablespoons COLD water (cold matters here!)
8. Once the meat is "done" cooking, add this slurry to the steak and sauce pot.
9. Continue to cook 10-15 additional minutes on low (stovetop & slow cooker - for Instant Pot, turn Sauté feature on low), allowing the sauce to thicken. 
10. Serve beef over rice with broccoli, topped with sesame seeds for garnish. 

Yum.


Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days in an airtight container. This has been my recent go-to meal prep recipe, so I've eaten it all week for lunch and found it to taste just as good on day 1 as day 5. The flavors really infuse into the meat so it tastes better than takeout.

LUNCH TOMORROW - As I said, this is the perfect lunch. The bowls look perfect with the beef and broccoli spooned over some nice white rice and sprinkled with sesame seeds. Your coworkers will be jealous.

EXTRA INGREDIENTS - If you end up with extra flank steak (especially if it's on sale and you buy extra!) I recommend Pinch of Yum's Slow Cooker Beef Ragu. I ate this for 5 meals straight one week in January and had 0 complaints. If you end up having extra broth, try using it up in a cozy French Onion Soup recipe. Hang on to that soy sauce, brown sugar, and sesame oil for some other Millennial Menu favorites coming at you in the future. 


Travels To: Where to Eat in Barcelona, Lisbon, & Sintra

 the view of the castle of the moors in sintra, Portugal, from pena palace

the view of the castle of the moors in sintra, Portugal, from pena palace

My favorite way to get to know a new city is through the food, and we recently did just that in Barcelona, as well as with a few stops in Lisbon & Sintra on either end. I feel so lucky to have been able to take this vacation just a year after coming back from Rome (and after studying abroad in Spring 2014 as well as traveling in Europe in Summer 2012). I never thought that traveling would be something that could potentially become a part of my life, and the past few years have helped me realize that it might be - if I budget!

This trip was so worth every home-cooked meal and homemade cocktail over a night out. When we were on vacation, I said so many times, "This is so worth being on a budget at home." Don't get me wrong - I'm on a budget for many other reasons, including student loans and simply just being a teacher, but prioritizing my spending and babysitting on the weekend paid off as we sipped creative cocktails at a speakeasy or splurged on last minute FC Barcelona tickets. Plus, being travel-savvy doesn't hurt.

How did we find such a great deal? As a teacher in Boston, we have school vacation in both February and April, so we used Skyscanner to find the cheapest flights to go somewhere for one of those weeks. We found a flight to Barcelona for cheaper than some destinations in the United States, including flights to Florida or San Francisco. When you consider the cost of hotels or even AirBnB in the U.S. vs. Europe, I thought we might be able to pull off this Barcelona trip for a shockingly reasonable price - and we did! The secret to the cheap flight was that it was through TAP Air Portugal, and included a 15 hour layover on the way there (we headed to Sintra, which we loved!) and a 24 hour layover on the way back (when we explored beautiful Lisbon). We had never been to Portugal, so we saw this as a huge perk rather than an issue.

Overall, I fell in love with Barcelona. It is a cosmopolitan, modern city that is a total foodie destination and the perfect place for a fun, whimsical vacation. Our day trip for hiking in Montserrat was breathtaking and well worth the breath of fresh air from the city. Exploring Sintra was the best way to spend a 15 hour layover, and 24 hours in Lisbon enticed me to go back some day. I came home feeling both exhausted and energized, satisfied and more curious to explore the world.

In terms of travel recommendations, we loved our hotel, Hotel Ciutat Barcelona, in El Born district of Barcelona. We booked it on Black Friday for 30% off (!) and loved that they provided fridges full of water bottles on every floor, had a perfect location near almost every top restaurant and cocktail bar we wanted to try, and that it was across the street from a cinnamon bun bakery. Because duh. There's also a rooftop pool that looked amazing, but sadly it was a little chilly to utilize in February. Next time! Another must is an FC Barcelona game, if they're playing, as well as a day trip to Montserrat for some hiking. We did a fun cooking class with Barcelona Cooking and semi-successfully recreated the paella recipe at home last weekend. If you're looking for more info on trip logistics and other recommendations, please feel free to reach out via the "Contact" page. Planning trips is a weird, obsessive passion of mine, and I spent hours and hours researching to maximize our time and tummy space and stretch every dollar. I'm happy to share!

Now on to the real reason why you're here - THE FOOD. I'll share a few highlights of what we ate during our six day trip, although if you look at the photos you might think we were gone for three weeks. I thought about apologizing for how many photos there are, but isn't that the purpose of a food blog? Note: this is a small percentage of what/where we ate. I still aim to create a Europe guide e-book but being a first year teacher has put a damper on my plans to have a side project. It's coming, eventually, I promise. The more traveling I do before then, the more I have to add to it, right?


 after an overnight international flight, our first stop (once we got to sintra, 2 hours from lisbon airport) was  casa piriquita . We picked up travesseiro, a traditional pastry of Sintra, meaning pillow in portuguese. They are puff pastry filled with almond cream. The bakery has been open since 1862 and provided the perfect fuel for our exploration of the pena palace and moor castle.

after an overnight international flight, our first stop (once we got to sintra, 2 hours from lisbon airport) was casa piriquita. We picked up travesseiro, a traditional pastry of Sintra, meaning pillow in portuguese. They are puff pastry filled with almond cream. The bakery has been open since 1862 and provided the perfect fuel for our exploration of the pena palace and moor castle.

 Once we made it to our barcelona hotel and got a good night's sleep, our first "meal" in barcelona was  demasie , a cinnamon bun bakery, literally a dream come true right outside our hotel door. We went here many times over our few short days in Barcelona. our favorite cinnamon buns (served warm) were classic cinnamon, dulce de leche, and tiramisu. Huge shoutout to ali over at  gimme some oven  for this rec.

Once we made it to our barcelona hotel and got a good night's sleep, our first "meal" in barcelona was demasie, a cinnamon bun bakery, literally a dream come true right outside our hotel door. We went here many times over our few short days in Barcelona. our favorite cinnamon buns (served warm) were classic cinnamon, dulce de leche, and tiramisu. Huge shoutout to ali over at gimme some oven for this rec.

 we dove into spanish cuisine pretty deeply - in a cooking class! We learned how to make paella (along with crema Catalana and much more) and semi-successfully re-created this recipe at home last weekend. We truly enjoyed our experience at  barcelona cooking  and felt it was a great value for the money!

we dove into spanish cuisine pretty deeply - in a cooking class! We learned how to make paella (along with crema Catalana and much more) and semi-successfully re-created this recipe at home last weekend. We truly enjoyed our experience at barcelona cooking and felt it was a great value for the money!

 crema catalana in action at  barcelona cooking .

crema catalana in action at barcelona cooking.

 I could eat Chocolate con churros from  Churreria Laietana  every morning. we watched the elderly man fry the churros fresh and they were just perfect.

I could eat Chocolate con churros from Churreria Laietana every morning. we watched the elderly man fry the churros fresh and they were just perfect.

 We stopped at  BAR pinotxo  in La Boqueria market for breakfast on our last day in barcelona. It gets mobbed for lunchtime, so we totally accepted eating a savory breakfast. I had a version of this chickpea dish twice in barcelona and am looking forward to re-creating it at home. This version included blood sausage - which I was not aware of when I ordered, but it was delicious.

We stopped at BAR pinotxo in La Boqueria market for breakfast on our last day in barcelona. It gets mobbed for lunchtime, so we totally accepted eating a savory breakfast. I had a version of this chickpea dish twice in barcelona and am looking forward to re-creating it at home. This version included blood sausage - which I was not aware of when I ordered, but it was delicious.

 the highlight of our meal at  BAR pinotxo  ended up being this pastry that was gently forced upon us despite the fact that we were stuffed. It's called xuixo, and it's a deep-fried, sugar-coated pastry filled with crema catalana. It is even better than it sounds.

the highlight of our meal at BAR pinotxo ended up being this pastry that was gently forced upon us despite the fact that we were stuffed. It's called xuixo, and it's a deep-fried, sugar-coated pastry filled with crema catalana. It is even better than it sounds.

 5 miles and 4,000 ft into the air above the region of barcelona, we had carried a selection of meats and cheeses for our picnic lunch (in 20 degree weather). All thanks to  Vila Viniteca ! This included the famous Jamón ibérico, which yes, we ate after a long hike in 20 degree weather at the top of a mountain. It's fine. At the shop, We spent about 20 minutes sampling cheeses and meats, and the wonderful staff there were so helpful and friendly. We got a little nervous as we were tasting that this would be a $60 picnic, but it came to just 12.50 euro! 

5 miles and 4,000 ft into the air above the region of barcelona, we had carried a selection of meats and cheeses for our picnic lunch (in 20 degree weather). All thanks to Vila Viniteca! This included the famous Jamón ibérico, which yes, we ate after a long hike in 20 degree weather at the top of a mountain. It's fine. At the shop, We spent about 20 minutes sampling cheeses and meats, and the wonderful staff there were so helpful and friendly. We got a little nervous as we were tasting that this would be a $60 picnic, but it came to just 12.50 euro! 

 our best bang for our buck meal was the "menu del dia" at  la pubilla . the Menu del dia is a great way to try a more high end restaurant at a reasonable price, and I had researched a lot on what our one menu del dia would be - and I made a good choice. for 16 euro, we had a glass of wine, an appetizer, a main dish, and a dessert. Every...single....dish....was....amazing. my main dish, above, was a perfectly delicate and garlicky fish. That is all I could translate from the catalan menu and it was delicious and that is all that matters. 

our best bang for our buck meal was the "menu del dia" at la pubilla. the Menu del dia is a great way to try a more high end restaurant at a reasonable price, and I had researched a lot on what our one menu del dia would be - and I made a good choice. for 16 euro, we had a glass of wine, an appetizer, a main dish, and a dessert. Every...single....dish....was....amazing. my main dish, above, was a perfectly delicate and garlicky fish. That is all I could translate from the catalan menu and it was delicious and that is all that matters. 

 one of the many dishes we had at our very authentic barcelona lunch stop,  el xampanyet . these are Padrón  peppers    (1 in 10 are spicy and I've had about 50 of these on our trip and none have been - am I just lucky?) served with cooked (rather than cured) jamon, a specialty spanish ham. It was salty and juicy and amazing. Also, they have 1 euro cava (Spain's version of prosecco, or sparkling wine) Where can you go wrong?

one of the many dishes we had at our very authentic barcelona lunch stop, el xampanyet. these are Padrón peppers   (1 in 10 are spicy and I've had about 50 of these on our trip and none have been - am I just lucky?) served with cooked (rather than cured) jamon, a specialty spanish ham. It was salty and juicy and amazing. Also, they have 1 euro cava (Spain's version of prosecco, or sparkling wine) Where can you go wrong?

I don't think any cocktail bar will ever top Paradiso for me. I'm planning to do a whole post on it, but for now, these artisinal cocktails speak for themselves. Tucked behind a secret door in a pastrami bar, we stayed for hours.

Bodega 1900 was probably our most "foodie" destination, run by famed Barcelona chef Albert Adrià. From left to right, the house vermouth (it is a vermouth bar, after all), anchovies (we REALLY took a liking to these in Spain/Portugal. It's a thing. Pigeon (WHAT) which might have been our favorite dish of the evening, "La Rubia Gallega" - aged beef tenderloin, and prawns. A must-visit, with a reservation.

 In terms of tapas bars,  bar del pla  came recommended from ali at gimme some oven as well, and she did not disappoint. This is the secreto ibérico - a "secret" cut from the famous acorn-fattened pigs of spain. It. Was. Mindblowing.

In terms of tapas bars, bar del pla came recommended from ali at gimme some oven as well, and she did not disappoint. This is the secreto ibérico - a "secret" cut from the famous acorn-fattened pigs of spain. It. Was. Mindblowing.

Our favorite stop from our short time in Lisbon was Ramiro, a Lisbon institution for fresh, delicious seafood. I really don't think I'll ever be able to eat seafood from the grocery store again. Check out those giant tiger prawns.


Remember when I said this is a small portion of where and what we ate? Yikes. Or Wow. Or whatever your reaction is. Trying new things, learning about new cuisines, and fumbling through my Spanish (which was no use in a city that increasingly prefers Catalan), and sharing these places with people who will enjoy them is something I truly enjoy. Someday, there will be an e-book about this. In the meantime, please feel free to hire me to plan your next vacation - only if I can come, too.

Turkey Chili Recipe

 Turkey Chili is one of my favorite big batch recipes for the colder months. It is also freezer friendly, so you can enjoy a tasty dinner even on busy nights! | themillennialmenu.com

One of my favorite winter comfort foods is chili. It's so great to cozy up with a bowl of steaming chili topped with cheese, sour cream, and of course, with a buttery, crumbling corn muffin. I've perfected this Instant Pot Turkey Chili recipe that is super simple to make (p.s. even if you don't have an Instant Pot - which you totally should - I've included slow cooker and stove top directions, too). 

Chili is super simple to make, so if you're looking for an easy first-time recipe, go for this one. It is also very flexible - you can adjust the types of beans, the amount of spice, add additional vegetables, change up the toppings, etc. As long as you've got some ground turkey (or beef, if you want!), beans, veggies, spices, and broth, you're basically good. It's easy to double the recipe and make a large batch for a crowd or to have leftovers either for lunches for the week or to keep in your freezer when you need a quick weeknight meal. Either way, you now have an easy go-to recipe for winter comfort food on a cold night!



Turkey Chili Recipe

Makes 6 servings
Other recipes with these ingredients: Chicken or vegetable broth: Butternut Squash & Apple Soup or Instant Pot Risotto // Cheese: Five Minute Fish Taco Bowls
Prep time: 10 minutes
Cook time: 10 minutes
Total Time: 40 minutes (includes pressure cooking wait time)

Ingredients

  • 1 pound ground turkey Substitute: ground beef
  • 1 package taco seasoning
  • 1 can diced tomatoes
  • 1 can corn
  • 1 can black beans
  • 1 can kidney beans
  • 2 cups chicken or vegetable broth
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon cinnamon
  • Salt & pepper, to taste
  • Cheese, sour cream, cilantro, for topping




Dietary Substitutions:
Gluten Free
Dairy-free: Skip the cheese on top or choose a dairy free cheese.
Vegetarian Friendly: Use vegetable broth and substitute the ground turkey for an extra can of beans - I like to add pinto beans sometimes, but you can also add an extra can of black or kidney depending on your preferences.
Vegan-Friendly Follow dairy-free and vegetarian recommendations.

Directions
(see non-Instant Pot directions in italics below)

SAUTÉ THE TURKEY
1. Turn on the Instant Pot "sauté" setting, normal heat. Add 1 pound ground turkey to the Instant Pot along with 1 full taco spice seasoning packet. Sauté the ground turkey until it is completely brown fully cooked.

  • If you're making this without an Instant Pot, just brown the ground turkey on the stove and add it to your slow cooker or, for stove top, a large soup pot.

ADD EVERYTHING TO THE POT
2. Drain 1 can black beans, 1 can kidney beans, and 1 can corn in a strainer. Add to the Instant Pot.
3. Add 1 can diced tomatoes to the Instant Pot along with 2 cups vegetable or chicken broth.
4.  Stir in 2 teaspoons cumin, 2 teaspoons chili powder, 2 teaspoons paprika, and 1 teaspoon cinnamon. Add salt & pepper to taste.

COOK, THEN ENJOY!
5. Once everything is in the pot, close the lid and turn the Instant Pot on Manual for 10 minutes (high pressure). When the timer is done, let the pot NPR (natural pressure release - basically, just don't touch it) for 5 minutes. After 5 minutes, slowly release the seal valve until the pressure pin drops, and open up the pot!

  • If you're making this in a slow cooker: Cook on low 3 hours. 
  • If you're making this on the stove top: Cook at a low simmer for 30 minutes.

6. Stir and taste the chili. Add salt & pepper as needed. 
7. Serve topped with cheese, sour cream, cilantro, and whatever else you like! I love mine with cornbread muffins on the side, too. Enjoy!

Yum.

instant-pot chili

Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days in an airtight container. This is one of my favorite big batch recipes to freeze because it tastes just as good defrosted during a busy week! I often make a double batch just to keep some leftovers in the freezer. Pull my favorite trick, "soup in a bag" and load up freezer-friendly ziplock bags with chili. Freeze them laying down flat and then stand them stacked up in your fridge to grab whenever you need a quick meal.

LUNCH TOMORROW - This has been my meal prep lunch recipe for the week at school so many times. It seems to get tastier after the first day anyway, and I love packing corn muffins on the side to enjoy with it. Make sure to store any sour cream in a separate container so you don't end up heating that up as well.

EXTRA INGREDIENTS - This recipe does a pretty good job of using up almost everything in it! You'll use all the turkey and add ins. If you have to buy the spices they'll last forever in your spice cabinet. If you end up having extra broth, try using it up in my recipes for Butternut Squash & Apple Soup or Instant Pot Risotto.


Easy & Quick Super Bowl Snacks

superbowl_snacks

Football is big in my family. My dad played through college and my younger brother currently plays in college. Shockingly, this doesn't mean I understand the game. What I do understand, however, is the importance of Super Bowl Sunday.  Every year growing up we would go to my neighbor's house for a different theme...build your own tacos, loaded baked potato bar, etc. I associate Super Bowl Sunday with good food, good friends & family, good commercials, and good football (at least I think good football). 

Last year, we did a bunch of appetizers on Super Bowl Sunday and I love that it's an excuse to make things loaded with melty cheese. This year we're doing the same (and I'm excited to test out a few new recipes you all might be seeing on the blog soon) and wanted to highlight two of my favorite, easiest, and quickest appetizers: Warm Cheddar Ale Dip and my Three Ingredient Baked Brie.

The Warm Cheddar Ale Dip is more famously known as simply "beer cheese" among our friends, because these are the 2 key ingredients. With a nice loaf of fresh bread, it's an indulgent treat. My Three-Ingredient Baked Brie is as simple as it sounds, and the flaky, buttery crust of the phyllo dough makes the perfect crunching noise as you cut into the gooey cheese beneath. Both of these are extremely simple to make and big crowd-pleasers. They take minimal prep and can be done before everyone arrives and kept warm, so you can focus on the game (or the commercials). 

Looking for the recipes?

Click each photo below to take you to the recipe page for each dish!