Creamed soups are a fairly regular staple in our house, ranging from mushroom soup to curried carrot soup. Even in warm weather, we enjoy the variety of a good soup. Growing up, the only cream of celery soup I could recall came from a Campbell’s soup can—and when it was used, it was part of a stew or casserole. That being said, I was curious if I could make a cream of celery soup that could stand on its own.
I’m happy to report that cream of celery soup is delicious. Heather was fine with me making this for part of another recipe (coming soon), but didn’t think it would have a lot of flavor. To my surprise, she was a big fan. We are adding this to the list of things she previously didn’t enjoy, including: brussels sprouts, asparagus, mushrooms, onions, and the list goes on.
Salsa is a fantastic condiment to make at home. Before we went paleo, salsa was something we loved to pick up at the store with tortilla chips. Sadly, as we’ve tried to find pre-made salsa lately, we found a lot of corn starch, sugar, and other preservatives. When visiting my parents, we were inspired to throw together a salsa recipe my mom had recently made based on a long-time friend’s recipe.
Instead of serving it only with tortilla chips, we used it with our scrambled eggs, tossed it over mixed greens, or snacked on it by the spoonful. If you want the salsa to be spicier, leave the seeds in. Also, if you can’t find long hot peppers, feel free to substitute with serrano or more jalapeño.
Chicken pesto pasta was a mainstay in my house growing up. It was served with extra pine nuts and bowtie or shell pasta, and it was often eaten straight out of the tupperware standing in front of the refrigerator. Yes, I love pesto. We’ve made some other pesto-related dishes, but it was really time to take a stab at the classic. We used our awesome spiralizer to make zucchini noodles (or zoodles) that rival the wheat-based pasta we no longer eat.
Make this chicken pesto pasta for a weekend picnic, or when planning out meals for the week. We ate almost all of it in a matter of hours, but the two leftover servings we set aside were great during the week as well. Enjoy this recipe, and check out the bottom of the post for more of our pesto-rific paleo recipes!
A mainstay of the summertime is barbecue. We love barbecue chicken, ribs, and more; but we often don’t make the time to get it done. The one exception is Memorial Day—I usually get up at 7 am to start smoking ribs for dinner. That being said, we love chicken drumsticks and thighs. Not only are they a great meal, we can cook them in bulk and pack them in meals for the week.
This recipe uses the rib rub we put together for our Memphis Dry Rub Ribs, and is less involved than our other Split Barbecue Chicken recipe. You’ll love these alone, or with a side of our barbecue sauce. Happy grilling!
Last week, we created a recipe for Baeckeoffe, and we had a few pounds of pork shoulder, lamb shoulder, and beef chuck remaining. We froze the beef, but decided to use our handy meat slicer to make thinly slices of the pork and lamb. Stir fry! That’s what we would do with the pork. Easy. Deciding what to do with the lamb was less so.
By Saturday, I knew we had to use the lamb—or else it might spoil. So, as I wandered through Costco, I searched for inspiration. It came when I saw the asparagus. Bacon-wrapped asparagus is amazing. Why not try it with lamb? I was pleasantly surprised with the results. Plus, it’s simple, but looks quite fancy. You’re friends definitely will be impressed. So, I highly recommend it for a dinner party!