Avocado Soup

Here I go again with my avocado obsession, I made this soup a while ago I just have forgotten to post the recipe.  This soup is super light in taste, but very filling.  This was SO easy to make and it made a lot!  If you love avocado this soup is definitely for you.

Ingredients

• 1 tablespoon butter
• 1 onion (chopped)
• 3 garlic cloves (mince)
• 4 cups chicken broth
• 2 avocados, peeled and mashed
• 1 teaspoon lime juice
• 2 cups 2% milk
• 2 tablespoons of cornstarch
• 1/4 teaspoon ground cumin
• Salt and Pepper

Directions

1. Heat the butter in a medium pot over medium heat, add your onion and garlic, cook for about 3 minutes
2. Add your chicken broth, lime juice and avocados and bring your mixture to a boil. 
3. Reduce the heat to medium and let simmer for  7-10 minutes.
4. Transfer to the blender and blend until smooth. 
5. Return the mixture to the pot, add your milk, cornstarch, cumin, salt and pepper.
6. Cook over medium heat for about 5 minutes. 
7. Enjoy!

Final Product

Easy Paella

I never heard of this recipe before my boyfriend said something about it being his favorite food.  He likes to to compare it to Jambalya with more seafood and spice, and I would have to say that it's pretty spot on.  There are some recipes out there that make it look really complicated, but I promise this is simple!  This is super filling because of all the meat, and really not too hard to make.  It was my first time ever cooking mussels and they are SO easy.  If you love jambalaya and seafood this is definitely the recipe for you! 

Prep time- 30 minutes

Cook time- 30 minutes

Serving size- 6 people

Recipe adapted from- All Recipes

Ingredients

• 6 tablespoons of olive oil
• 1.5 tablespoons of paprika
• 2 teaspoons dried oregano
• 1 tablespoon of Adoba Seasoning
• 1.5 pounds boneless skinless chicken breast, diced
• 5 cloves of garlic, minced
• 1 teaspoon of crushed red pepper flakes (this makes it very spicy...use less if you don't want it as hot)
• 2 cups uncooked yellow rice ( I love the GOYA brand)
• a pinch of saffron threads (these are very expensive but the seasoning really completes the recipe)
• 1 bay leaf
• 2 tablespoons of dried parley
• 1 quart of chicken broth
• 2 lemons zested (awesome how to on lemon zesting (The Kitchn)
• 1 tablespoon of onion powder
• 1 pound of sausage (I used Johnsonville Cajun sausage)
• 1 pound of raw shrimp, peeled and deveined
• 2 pounds of mussels

Directions

1. In a bowl, mix together 2 tablespoons olive oil, paprika, oregano and Adoba.  Place chicken in your bowl, stir to coat all of the chicken
2. Place in the fridge for 20 minutes to marinate.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Stir in your garlic, red pepper flakes, and rice. Stir your rice until all of the rice is covered with oil, cook about 3 minutes. 
4. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. 
5. Let the rice mixture simmer for about 20 minutes, or until all liquid is gone. (Once rice is done leave lid on to keep the heat in)
6. While the rice is cooking heat 2 tablespoons olive oil in a skillet over medium heat. Add your marinated chicken and onion powder and cook  for 5 minutes. 
7. Add in your bell pepper and sausage and cook 5 minutes.
8. Add in  your shrimp and cook till shrimp is pink, about 5 minutes
9. While your shrimp is cooking place your mussels in a pot, add your beer and cook for 7 minutes (until all shells are opened)
10. Add your mussels to the seafood mixture, including the liquid from the mussels.
11. Serve your seafood mixture over your rice.

Final Product