If you love tomato bisque, you should definitely try making it homemade. It’s so much better than canned. This is the best homemade tomato bisque recipe. This soup is also a great meatless meal.
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What is the difference between tomato soup and tomato bisque?
Bisque is a French word for a creamy soup made of pureed vegetables. Tomato bisque is made with pureed tomatoes. Tomato soup is also made with pureed tomatoes, but tomato soup could still have chunks of tomato in it. Bisque is by definition pureed to a smooth texture, however it could be garnished with chunks of tomato. Ultimately, they are very similar.
Add the Thyme, peppers, tomatoes, and vegetable broth. Mix and bring to a simmer.
Add the seasonings, sugar, cream and parmesan. Blend with an immersion blender.
Serve with fresh bread, crackers or a grilled cheese sandwich.
Can you freeze Tomato Bisque?
Yes you can! Just make sure you allow the soup to cool to room temperature or refrigerate before freezing. Use a freezer safe soup container for best results.
Can you reheat tomato bisque?
Yes, tomato bisque is perfect for packed lunches. I use a Mug Pop-in to take it to work. It has a vented BPA free lid, perfect for reheating your soup in the microwave at work or school.
Have you ever wondered why some people just make better potato salad than others? There are a few secrets to a great potato salad recipe. Read on to find out all of them.
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Use baked potatoes, boiled potatoes are too soft and wet. They will not hold their shape and tend to make the salad soggy.
Used seasoned rice vinegar. This vinegar is one of my favorites. It is a great vinegar for salads and more. Every time I use it, people always ask for my recipes.
Do not pre-mix your dressing. Add the dressing one ingredient at a time, starting with the vinegar. If you add the vinegar first and mix well, the egg yolks will start to break down a little and become incorporated as part of the dressing. Alternatively, you could blend the yolks into the dressing. Either way your dressing will be creamy and delicious.
Wash the potatoes, prick with a fork, and bake at 400 degrees F for 1 hour or until softened. Cool the potatoes overnight. Peel and slice the potatoes into 1/2 inch cubes. A paring knife is best for peeling baked potatoes. I like this ceramic one. Place in a bowl.
Peel and slice the hard boiled eggs. Add them to the potatoes. Add the chopped celery, minced onion and radish slices to the bowl.
Fold in the vinegar. Continue to stir in the vinegar until the egg yolks start to break down and become creamy.
Add the mustard and continue to mix, then mix in the mayonnaise. Finally, season with salt and pepper to taste. For the best flavor, chill a couple of hours before serving.
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Recipe By kristin
Course: salad
Cusine:American
Difficulty:Easy
Servings
8 minutes
Preparing Time
15 minutes
Cooking Time
60 minutes
Calories
kcal
INGREDIENTS
6 potatoes
5 hard boiled eggs
4 celery stalks, chopped
1 onion, minced
5 radishes, sliced
1/4 cup seasoned rice vinegar
2 tablespoons Dijon mustard
3/4 cup mayonnaise
salt and fresh ground pepper to taste
DIRECTION
Wash the potatoes, prick with a fork, and bake at 400 degrees F for 1 hour or until softened. Cool the potatoes overnight. Peel and slice the potatoes into 1/2 inch cubes. Place in a bowl.
Peel and slice the hard boiled eggs. Add them to the potatoes.
Add the chopped celery, minced onion and radish slices to the bowl.
Fold in the vinegar. Continue to stir in the vinegar until the egg yolks start to break down and become creamy.
Add the mustard and continue to mix, then mix in the mayonnaise.
Finally, season with salt and pepper to taste. For the best flavor, chill a couple of hours before serving.
This easy ratatouille lentil soup is a perfect way to get more vegetables in your diet. This soup is vegetarian and vegan. It also makes great leftovers for packed lunches and is freezable for later use.
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Ratatouille Lentil Soup Ingredients:
2 Tablespoons olive oil
1 eggplant
1 teaspoon salt
1 zucchini, sliced and quartered
1 summer squash, sliced and quartered
1 medium onion, roasted or diced
2 Roasted peppers, canned or fresh
3 garlic cloves, minced or grated
1 teaspoon dried oregano
1 teaspoon dried basil
2 quarts vegetable broth
1- 14.5 ounce can crushed tomatoes
1 cup uncooked dried lentils
1/2 teaspoon fresh ground pepper
2 tablespoons balsamic vinegar
Ratatouille Lentil Soup Directions:
Roast the peppers. Preheat oven to 400 degrees. Place the peppers on parchment paper lined sheet pan. Roast for 10 minutes, flip, then roast for another 10 minutes. Cool, then peel the peppers. Dice the roasted peppers. Alternatively, you can use canned roasted peppers.
Slice the eggplant and salt the slices on both sides. Allow the salted eggplant to sit for 15 minutes. This will draw out the bitter flavor. Rinse the eggplant and cut into 1/2 inch cubes.
Mix in the broth and lentils. Bring to a boil. Reduce heat to a simmer, stirring occasionally until lentils are tender, approximately 40 minutes.
Lastly, add the vinegar and fresh ground pepper.
Serve with crackers or fresh bread.
Can you reheat Ratatouille soup?
You sure can! Ratatouille soup makes great leftovers for packed lunches. I like to pack it in a Mug Pop in, find it here.
This mug is perfect for packing soup and other leftovers for lunch. The BPA free lid is vented, so it keeps the microwave clean!
Can you freeze soup?
Yes! You can freeze soup. Just make sure you cool it to room temperature or refrigerate it first. Then put it in a freezer safe container. Warm it up on another busy night!
Can you use chicken stock instaed?
You sure can use chicken stock. If you do, this recipe will no longer be vegetarian or vegan.
Do you need quick idea for dinner tonight? Try this easy chicken and orzo soup. You can even make it easier by using a rotisserie chicken. It has a fresh flavor but still warms you up. It’s really a great soup for any season.
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Add the lemon zest, lemon juice, and peppers. Remove from heat and enjoy! Serve with crackers or fresh bread.
Can you make soup ahead of time?
You sure can! This soup makes amazing leftovers. It makes a great packed lunch. I Recommend a mug Pop in for packed lunches. These containers are great for packing and reheating leftovers. They are ceramic with BPA free vented lids. They keep the microwave at home, work or school clean while warming up your lunch.
Yes, you can freeze chicken and orzo soup. If you don’t finish it all during the first meal, you can chill the remainder in your refrigerator overnight. It is important to chill the soup before freezing it. Then transfer the soup into single servings and freeze for a quick and easy meal later! I try to save sour cream and other similar containers for this purpose but you can also purchase freezer soup containers.
More great soup recipes:
Are you looking for another great soup to serve for a quick and easy dinner? Try one of these delicious options.
Deviled eggs are an easy and inexpensive appetizer. They are a great addition to parties and potlucks any time of year. They can be decorated for all occasions. Try mixing up the filling and garnishes to keep all of your guests happy. Here are some suggestions:
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Hard boil the eggs, I recommend using this easy peel technique. Cool and peel the eggs. Slice the eggs in half with the non-serrated knife. It helps if you wipe the blade clean in between each egg. Remove the yolks and place the yolks in the mini food processor along with the mayonnaise, mustard, salt and pepper. Blend well. Remove the mixture from the food processor and place it into the piping bag. Cut off the tip of the bag and squeeze the mixture into the egg white halves. Garnish with paprika.
Dilly Bird Deviled Eggs Recipe
Dilly Bird Deviled eggs are a cute appetizer that adds fun to many occasions. Perfect for backyard BBQs, Potlucks, Baby Showers, classroom parties, and more.
Ingredients:
Classic Deviled egg recipe without paprika garnish
Fresh Dill
Orange pepper triangles
black or kalamata olive slices
Directions:
Prepare classic Deviled egg recipe. Omit the paprika garnish. Garnish instead with Fresh Dill “feather”, Olive “eyes”, and an orange pepper “beak”.
Smoked Salmon Deviled Eggs Recipe
These smoked salmon deviled eggs are a nice delicacy for many occasions. Perfect for potlucks, picnics, office parties, Fridays during Lent, and more.
Cool and peel the eggs. Slice the eggs in half with the non-serrated knife. It helps if you wipe the blade clean in between each egg. Remove the yolks and place the yolks in the mini food processor along with the mayonnaise, 1 teaspoon capers and 1 teaspoon of fresh dill. Blend until smooth. Remove the mixture from the food processor and place it into the piping bag. Cut off the tip of the bag and squeeze the mixture into the egg white halves. Garnish with capers, smoked salmon and fresh dill.
Parisian Deviled Eggs Recipe
Parisian deviled eggs are like mini charcuterie boards. They are a great addition to any event you would bring a charcuterie board to.
Ingredients:
Classic Deviled Egg Recipe minus the paprika
Cornichon pickles
ham for garnish
salami for garnish
Directions:
Prepare the classic deviled eggs with the addition of 1 cornichon pickle in the yolk mixture. Blend until smooth. Omit the paprika garnish. Garnish instead with a slice of cornichon pickle, ham and salami.
Polish Deviled Egg Recipe
These Polish deviled eggs are an excellent addition to sporting events, office parties, and backyard BBQs.
Ingredients:
Classic Deviled eggs recipe
1 Tablespoon of fresh grated horseradish
Smoked polish Kielbasa
Directions:
Prepare the classic deviled eggs recipe with the addition of 1 tablespoon of fresh grated horseradish in the yolk mixture. Alternatively you can use 1 tablespoon of prepared horseradish instead of one of the tablespoons of mayonnaise. Garnish with paprika and a slice of smoked kielbasa.
Buffalo Deviled Egg Recipe
Buffalo deviled eggs are perfect for a Super Bowl party, potluck or backyard BBQ.
Cool and peel the eggs. Slice the eggs in half with the non-serrated knife. It helps if you wipe the blade clean in between each egg. Remove the yolks and place the yolks in the mini food processor along with the cream cheese, blue cheese dressing, and hot sauce. Blend well. Remove the mixture from the food processor and place it into the piping bag. Cut off the tip of the bag and squeeze the mixture into the egg white halves. Garnish with celery and green onion.
Bunny Deviled Eggs Recipe
These adorable bunny hard boiled eggs are perfect for an Easter celebration.
Ingredients:
Classic Deviled egg recipe minus the paprika
Carrots cut into little triangles
red pepper cut into little squares
peppercorns
green onion ends or chives
Directions:
Prepare the classic deviled egg recipe. Omit the paprika garnish. Instead garnish with carrot “ears”, peppercorn “eyes”, red pepper “nose”, and green onion or chive “whiskers”.
Yoda Deviled Eggs Recipe
Yoda deviled eggs are great for any Star Wars themed party.
Cool and peel the eggs. Slice the eggs in half with the non-serrated knife. It helps if you wipe the blade clean in between each egg. Remove the yolks and place 3 of the 6 yolks in the mini food processor along with the avocado half, lime juice, garlic, and salt. Blend well. Remove the mixture from the food processor and place it into the piping bag. Cut off the tip of the bag and squeeze the mixture into the egg white halves. Garnish with peppercorn “eyes” and celery “ears”.
Halloween Deviled Eggs
Mummy Eggs
Ingredients:
Classic deviled egg recipe minus the paprika
Pepper corns
Munster or another white cheese sliced into strips
Directions:
Prepare the classic deviled egg recipe, omit the paprika garnish. Instead garnish with 2 peppercorn eyes and strips of Munster cheese slices. Any white cheese variety will work. You could use white cheddar, Swiss, mozzarella, or even string cheese.
Devil Deviled eggs
Ingredients:
Classic deviled egg recipe
1 teaspoon paprika
Red peppers sliced into horns
Directions:
Prepare the classic deviled egg recipe. Add 1 teaspoon of paprika to the filling, start with 1/2 teaspoon and add more until your filling is orange. Garnish with paprika and red pepper horns.
Pumpkin Deviled Eggs
Ingredients:
Classic devilled egg recipe
1 teaspoon of paprika
Green onion
Directions:
Prepare the classic deviled egg recipe. Add 1 teaspoon of paprika to the filling, start with 1/2 teaspoon and add more until your filling is orange. Omit the paprika garnish, instead add a green onion stem.
Spider Deviled Eggs
Ingredients:
Classic deviled egg recipe, minus the paprika
Black olives
Directions:
Prepare the classic deviled egg recipe. Omit the paprika garnish. Instead garnish with black olives. Use a half an olive for the body, and half circle slices for the legs.
Eyeball Deviled Eggs
Ingredients:
Classic deviled egg recipe
Black olives
Sriracha Sauce
Directions:
Prepare the classic deviled egg recipe. Omit the paprika garnish. Add an olive slice for the eye, then sprinkle some sriracha sauce for blood.
Christmas Deviled Eggs
Jalapeño Wreath Deviled Eggs
Ingredients:
Classic deviled egg recipe
Jalapeño seeded and sliced into rings (remove seeds after slicing)
Red pepper diced or red peppercorns
Fresh dill
Directions:
Prepare the classic deviled egg recipe, omit the paprika garnish. Instead garnish with one jalapeño ring wreath, fresh dill and red pepper or red peppercorns.
Holly Deviled Eggs
Ingredients:
Classic deviled egg recipe
Fresh Cilantro or Parsley
Pomegranate seeds
Directions:
Prepare the classic deviled egg recipe, omit the paprika garnish. Garnish with a cilantro or parsley leaf and 3 pomegranate seeds.
Christmas Holly Deviled Eggs with Green Filling
Ingredients:
Classic Deviled egg recipe
Green food coloring
Diced Red Pepper
Directions:
Prepare the classic deviled egg recipe. Add a few drops of green food coloring to the filling. Garnish the egg with paprika before piping the filling into the egg with a #32 tip. Add 3 diced red peppers for holly berries.
Tall Christmas Tree with Star Deviled Eggs
Ingredients:
Classic Deviled Egg recipe
Green food coloring
Monterey Jack Cheese, cut into stars with a micro cutter
Directions:
Prepare the classic deviled egg recipe. Omit the paprika garnish. Add a few drops of green food coloring to the filling and mix. Place the colored filling into a piping bag. Use a #32 tip to pipe the filling in a tree shape onto the egg. Top with a cheese star.
Prepare the classic deviled egg recipe, omit the paprika garnish. Fold the cucumber back and forth into a tree shape onto a toothpick, add a slice of green onion between the folds to hold them apart. Top with a pomegranate seed and stick the toothpick into the filled egg.
Radish Dill Deviled Eggs
Ingredients:
Classic deviled egg recipe
Radish slices
Fresh dill
Instructions:
Prepare the classic deviled egg recipe. Omit the paprika garnish. Pipe the filling into the eggs with a #32 tip. Garnish with 2 radish slice quarters and a sprig of fresh dill. These deviled eggs look great served in a ring to resemble a large wreath.
Flat Christmas Tree Deviled Eggs
Ingredients:
Classic deviled egg recipe
Green food coloring
Red peeper, diced
Fresh Dill
Monterey Jack Cheese, cut into stars with a micro cutter
Directions:
Prepare the classic deviled egg recipe, omit the paprika garnish. Add a few drops of green food coloring to the filling. Pipe the filling into the egg with a #32 tip, then make a Christmas tree shape with more filling on top of the egg. Top with fresh dill, red pepper and a cheese star.
How to make Easy to Peel Hard Boiled Eggs
Check out this post for the secret to easy peel hard boiled eggs.
Turns out that easy to peel hard boiled eggs are not boiled! Instead they are steamed. Who knew! All of those useless additives to the water, unusual cooking times, and silly contraptions are rubbish! All you need to do is steam the eggs instead! Here’s how:
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What do you need to make eggs easy to peel?
12 eggs
A pot with a lid. The pot should be large enough to lay the eggs flat across the bottom. A 4.8 quart Dutch oven should be large enough for 12 eggs.
This easy cream of broccoli soup recipe is a great way to get more vegetables into your diet. It pairs well with a salad or sandwich for a quick and easy meal. This soup makes great leftovers for packed lunches.
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Use an Immersion blender to cream the ingredients until smooth. Stir in the cream, vinegar and peeper.
If you need some extra cute in your life, this Nessie Ladle is a great addition to get kids more interested in eating this delicious and healthy soup. Our Nessie served up so much soup, we hardly had any leftover!
After I tried this breakfast casserole, I stopped looking for another egg bake recipe. It is so easy and so versatile. It can be assembled the night before for easy morning baking. This casserole can be baked it in an oven or smoked on a pellet grill. Use this casserole to feed a crowd, or use it for leftover breakfast for a few days.
Preheat oven or Traeger to 350 degrees F. Bake uncovered for 35-40 minutes or until the eggs are set.
Can you use Pyrex on a pellet grill?
Pyrex is rated to 425 degrees, but I never go higher than 400 degrees when I use a 9×13 inch Pyrex baking dish on my Traeger Silverton 620 because the temperature does fluctuate + or – 10 degrees. It is also important to make sure you keep you grill clean to avoid flare ups from grease fires.
Can you prepare breakfast casserole the night before?
Yes, this recipe can be prepared the night before. Overnight directions: After you pour ingredients into the greased 9×13 inch Pyrex baking dish, place the lid on the dish and store the prepared/unbaked casserole in the refrigerator overnight. Remove it from the refrigerator in the morning, remove the lid and bake or smoke it. Note this may increase the baking time slightly.
How do you reheat egg bake?
This casserole can make mornings easier because it makes great leftovers. Just cut a piece, put it on a microwave safe plate, cover, and microwave for 45 -60 seconds. Easy breakfast in 1 minute or less!
Optional Variations
Swap out the ham for 1 pound of browned bulk breakfast sausage or chorizo. Drain the sausage and allow it to cook for 5-10 minutes before mixing it into the eggs.
Swap out the onions for peppers, spinach or mushrooms!
Swap out the cheddar cheese for any cheese you like! If you try goat cheese, I would recommend slicing it on top, rather than mixing it in.
Get creative!
Egg casserole with chorizo sausage and goat cheese
If you love sauerkraut, you will really love it if you make your own. It’s so easy, just 2 ingredients. It’s better to make your own because you can choose how sour you want it to be, which color cabbage you want to use and any additional flavors you want to add. Red cabbage sauerkraut adds a lot of color to your recipes. Any additional flavors are up to you! It’s your sauerkraut, make it the way you want it.
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What tools do you need to make sauerkraut?
Kitchen Scale – The ingredients for sauerkraut are most accurately measured by weight. Since fermentation is a scientific process, it’s best to measure accurately. Choose one that converts from grams to ounces. Find a good one here.
Fermentation kit – Although not absolutely necessary, a fermentation kit will make the process easier. I love this set, it is compatible with any size wide mouth canning jar.
Quart size wide mouth canning jars – These jars are the perfect size for fermenting 1 pound of cabbage at a time. They are also compatible with my preferred fermentation lids. The wide mouth is large enough to fit a jam jar to hold down the cabbage.
Jam jars – These 8 ounce jam jars fit perfectly inside the quart size canning jars. They are used to hold down the cabbage while it ferments. Alternatively, you could use weights for this purpose.
8″ Chef’s knife – An 8″ chef’s knife is the best knife for slicing large vegetables like a full head of cabbage. I honestly don’t know how a kitchen could function without at least one 8″ chef’s knife. Find one here.
Cutting Board – Choose wood or plastic, never glass. Make sure it is large enough to slice a head of cabbage.
Homemade Sauerkraut Ingredients:
1 pound red or green cabbage -chopped or shredded
9 grams (~1.5 tablespoons) kosher salt or sea salt (not iodized- no anticaking ingredients)
Great Sauerkraut additions:
For extra flavor, you can add any of these to your homemade sauerkraut. This is anther reason why it is so much better to make your own sauerkraut.
Caraway seeds
Juniper berries
Shredded carrots or beets (80% cabbage/20% beets or carrots – otherwise the sugar from the beets or carrots can affect the fermentation)
Chop the cabbage any way you like, it’s your sauerkraut! I prefer to dice the cabbage into 1/4 to 1/2 inch squares. This makes the perfect bite size pieces, easy for adding to sandwiches or sausages.
How to make Your Own Sauerkraut:
Weigh your chopped cabbage on a Kitchen Scale. Put the diced cabbage in a bowl, then add 1.5 teaspoons of kosher salt per pound of cabbage.
With clean hands, press and squeeze the cabbage until it is very wet. You should be able to see the water dripping down when you squeeze it. This will take a few minutes.
Use a Sauerkraut Pounder to press the cabbage down into the brine. The cabbage should all be completely submerged in brine.
Place the jam jars, or fermentation weights inside the quart size jars to hold the cabbage down in the brine.
Screw on the fermentation lids. Let the jars sit on the counter out of direct sunlight for 1-6 weeks. I usually date the jars. The ideal temperature for fermentation is between 60-70 degrees F. After a couple of days you will begin to see bubbles forming in the jars. This is the fermentation taking place. Check for desired sourness after 7 days. Continue checking every couple days or at least weekly after that. Once you have your desired sourness, put an airtight cap on it, and place it in the refrigerator. The fermentation lids I used have an air tight seal that can be closed when the fermentation vent is removed.
Is Sauerkraut Healthy?
Yes! Cabbage alone is very healthy. It is a good source of Vitamin C and Vitamin K. Cabbage is also good for you because it is a great low calorie high fiber food. Fermentation adds the benefit of probiotics which are good for gut health. Sauerkraut has many health benefits, it is anti-inflammatory, a great anti-oxidant, and may even protect against cancer. Some people experience upset stomach or diarrhea from eating sauerkraut. If you are new to sauerkraut it would be best to start with a small serving, you can increase your serving size when your body adjusts to it.
Recipe By Kristin
Course: Condiment
Cusine:German
Difficulty:Easy
Servings
20 minutes
Preparing Time
30 minutes
Cooking Time
minutes
Calories
6 kcal
INGREDIENTS
1 pound Cabbage
1.5 teaspoons kosher salt
DIRECTION
Chop the cabbage.
Add the salt.
Mash and squeeze the cabbage until it is very wet and water drops form when squeezed. 2-5 minuets.
Press the cabbage into a wide mouth quart size canning jar with a sauerkraut pounder.
Hold the cabbage down in the brine with fermentation weights or jam jars.
Place a fermentation lid on the jar.
Leave on the counter out of direct sunlight, between 60-70 degrees F for 1-6 weeks. Check weekly for desired sourness.
Sometimes even those of us who enjoy cooking just don’t have time to cook. Sometimes we need to get dinner on the table as quick and painless as possible. If you ever have a busy day and need a quick and easy dinner, this chili recipe is for you. This is not an award winning recipe, but it wins many compliments at my house and makes great leftovers for packed lunches.
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