I first saw this recipe on The Chew (I can’t believe it’s being canceled!). Clinton Kelly’s version, however, was made with cream and dumplings and although delicious (I tried that tantalizing method first), this tastes just as good and is way healthier. I stuffed it with even more veggies, and added rice for a starchy component. I promise, you won’t even miss the “good stuff.” It’s officially one of my family’s favorite soups.
Read MoreAvgolemono Soup (Greek Lemon Soup)
Every time I eat this soup at a Greek restaurant (which is every time I go), I want to replicate it. I was always afraid to though because I figured it was one of those dishes for which you needed a Greek grandma's recipe. Wrong. Once I learned that it was thickened with egg, I knew I had to make it. This is a super versatile dish that is gluten-free and can easily be made vegetarian. Although usually made with chicken, I concocted this dish out of all Thanksgiving leftovers: homemade turkey stock and shredded turkey.
Read MoreButternut Squash and Apple Soup
This soup tastes like fall in a bowl. Since my apple picking trip last weekend, I've now made two different dinners with our apple bounty. I also plan to make my famous apple cake this weekend. A little goes a long way. Anyway....this butternut squash soup is one of the best out there; slightly sweetened with apples yet savory because of the roasted squash. You'll want to eat it all day long as it simmers on the stovetop for hours....
Read MoreCrab Bisque
Making crab bisque sounds intimidating to me. But with this slow cooker version, you'll be thrilled with the very-easy-to-make-but-complicated-to-taste Manhattan chowder version. Seriously, the crab comes in a can and daintily tops the perfect tomato bisque. It doesn't get easier than that...and you'll look like a serious boss in the kitchen.
Read More