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Salad

Super Simple Arugula Endive Weeknight Salad

Super Simple Arugula Endive Weeknight Salad

Cucumber Tomato Israeli Couscous Salad

Cucumber Tomato Israeli Couscous Salad

Chicken Salad with Grilled Corn and Poblanos

Chicken Salad with Grilled Corn and Poblanos

Texas Bibb Salad

Texas Bibb Salad

Honor Bar's Chicken Kale Salad with Peanut Vinaigrette (5 Trader Joe's Ingredients!)

Honor Bar’s Chicken Kale Salad with Peanut Vinaigrette (5 Trader Joe’s Ingredients!)

Healthy Detox Veggie Quinoa Salad

Healthy Veggie Quinoa Salad

Roasted Beet Kale Salad with Goat Cheese and Walnuts

Roasted Beet Kale Salad with Goat Cheese and Walnuts

The Best Autumn Quinoa Salad

The Best Autumn Quinoa Salad

Arugula Salad with Strawberries

Arugula Salad with Strawberries

Summer Peach Salad with Avocado and Goat Cheese

Summer Peach Salad with Avocado and Goat Cheese

Italian Pasta Salad

Italian Pasta Salad

Grilled Caesar Salad

Grilled Caesar Salad

Mediterranean Pesto Orzo Salad

Mediterranean Pesto Orzo Salad

Charred Brussels Sprout, Pomegranate, & Goat Cheese Salad

Cherry Chicken Salad

Cherry Chicken Salad

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@tippsinthekitch

The weather is finally starting to cool off here i

The weather is finally starting to cool off here in Dallas and I truly couldn’t be any happier. It’s an instant mood shift for me 😆✨ Today would be the PERFECT day to make this new Vegetable Beef Soup! It’s best when left to simmer on the stove for a few hours while you do your Sunday things.. laundry, cleaning, relaxing, etc. Not to mention it will make your home smell like heaven!

I made this soup after my grandma, zsa zsa. She used to make it for us all the time growing up and it was my favorite! It’s such a comfort meal. I hope you absolutely love it and have a great Sunday!! ❤️❤️❤️

https://www.tippsinthekitch.com/zsa-zsas-vegetable-beef-soup/

NEW!! Skillet Chicken Pot Pie! Soooo cozy and deli

NEW!! Skillet Chicken Pot Pie! Soooo cozy and delicious and perfect for the whole family. I simplified this recipe by using store-bought rotisserie chicken and frozen puff pastry for the top. It’s made in one skillet and comes together super quickly. I know you will absolutely love it and I’m so excited to *finally* be sharing this with you! It took a few tries to get it right, but let me tell ya— it’s gooooood! See full details below and save for when you’re gonna need this recipe!

2 cups cooked and shredded chicken (rotisserie chicken works great)
1/4 cup butter
1/4 cup flour
2 carrots, peeled and sliced
2 celery ribs, sliced
1/2 yellow onion, diced
4 cloves garlic, minced
1 tsp fresh thyme
1 cup chicken broth
2 cups milk
1 cup frozen peas
1 tsp garlic powder
1 tsp salt, more to taste
1/2 tsp pepper, to taste
1 sheet of puff pastry
1 egg + 1 T water

Remove puff pastry from the freezer to let thaw at room temperature then careful unfold.
Preheat oven to 400 degrees.
Add butter to a large cast iron or oven safe skillet over medium high heat. Add carrots, celery, onion, garlic, and thyme; sauté for 7-9 minutes or until veggies are starting to get tender.
Stir in flour until no clumps remain and a thick paste forms, then gradually whisk in milk, broth, garlic powder, salt, and pepper, and simmer until mixture starts to thicken.
Add in chicken and peas and continue simmering while you prepare the puff pastry.
For the puff pastry, roll out the puff pastry and then cut into 12 even strips. Start by arranging 6 of the strips going the same direction across the top evenly spaced. Then fold back the 1st, 3rd, and 6th strips, and place a strip underneath going perpendicular. Carefully unfold 1st, 3rd, and 6th strips over the new strip you just put down. Repeat with 2nd and 4th strips and so on and so forth until all strips have been laid out.
Now, whisk egg and 1 T water together in a small bowl. Brush the egg wash all over the tops of the puff pastry. Bake uncovered for 30-35 minutes until top is a deep golden brown and mixture is bubbling.

https://www.tippsinthekitch.com/skillet-chicken-pot-pie/

Roasted Butternut Squash & Goat Cheese Penne— a

Roasted Butternut Squash & Goat Cheese Penne— a fall staple! Filled with roasted butternut squash, crispy bacon, mushrooms, spinach, creamy goat cheese and of course penne. I used @eatbanza penne here and it turned out so delicious. If you’ve never paired butternut squash with goat cheese, now is the time 🤤🤤🤤 so good.

https://www.tippsinthekitch.com/penne-roasted-butternut-squash-goat-cheese/

A big pot of chili is most definitely happening ov

A big pot of chili is most definitely happening over here this weekend and this recipe is soooo good and a serious staple!!💥

You know I love minimal ingredient recipes and I’m all about easy, so don’t let the ingredient list scare you here. The bulk of the list are spices and some canned beans/tomatoes that take about a minute to add in! It’s a super easy one pot recipe that will 1,000% hit the spot!! I promise you will love!

Here’s what you’ll need!!
2 lbs grass-fed ground beef
1 large white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 jalapeno, seeded and finely diced
28 oz can diced tomatoes
8 oz can tomato sauce
3 T tomato paste
1– 15 oz can pinto beans, drained and rinsed
1–15 oz can kidney beans, drained and rinsed
1/4 c + 2 T chili powder
3 tsp cumin
2 tsp garlic powder
1 tsp dried oregano
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
Salt + Pepper, to taste

Toppings (optional):

Shredded cheddar cheese
Sour Cream
Green Onion
Red onion
Jalapeno
Avocado
Cilantro
Fritos

Heat a few T olive oil in Dutch Oven or non reactive pot. Add ground beef, peppers, onions, garlic, and a generous pinch of salt and pepper; sauté until meat is cooked through and peppers are soft, 7-9 minutes.
Add remaining ingredients and bring to a boil. Reduce to a simmer. Cover it and let it to cook for 25-30 minutes, stirring often, until thick & creamy.
Serve in bowls with toppings of choice and enjoy!!

https://www.tippsinthekitch.com/the-best-and-easiest-traditional-chili-recipe/

5 ingredient Bruschetta Chicken 🙌🏻 made in o

5 ingredient Bruschetta Chicken 🙌🏻 made in one skillet and ready in less than 30 minutes. It’s juicy, flavorful, and super versatile!

All 5 items came from Trader Joe’s, but the only thing truly tj’s specific is the bruschetta sauce, so you could easily substitute with another store bought bruschetta or homemade!

4 chicken cutlets (or 2 large chicken breasts, sliced in half horizontally)
8 oz fresh mozzarella, sliced into rounds
1 tub bruschetta sauce (from Trader Joe’s)
Balsamic glaze, to taste
Fresh basil, for serving
Olive oil, salt, and pepper

Season both sides of your chicken cutlets really well with salt and pepper, set aside.
Heat a few T oil in a large cast iron skillet over medium high heat. When oil is hot but not smoking, add chicken cutlets and cook for 4-5 minutes, flip and cook another 4-5 minutes, time depending on the size of your chicken. Add on the sliced mozzarella with 2 minutes left and allow to melt.
When chicken is fully cooked through and cheese is melted, remove from heat and spoon on the bruschetta sauce. Just before serving, drizzle with balsamic glaze and garnish with fresh basil.
enjoy!!!

https://www.tippsinthekitch.com/5-ingredient-bruschetta-chicken-all-ingredients-from-trader-joes/

Truly the coziest combo am I right??— grilled ch

Truly the coziest combo am I right??— grilled cheese and tomato soup ❤️❤️ This One Pot Tomato Basil Soup is beyond yummy. Easy, so creamy, and melt in your mouth delicious! Soup Season in full effect over here. Making a new slow cooker soup tomorrow!

One pot tomato basil soup—
2–3 T olive oil
1 small yellow onion, diced
1 shallot, roughly chopped
6 cloves garlic, chopped
1– 28 oz can whole tomatoes
1– 15 oz can fire roasted diced tomatoes
2 T tomato paste
3 c veggie or chicken broth, more as needed
1 1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
12–14 basil leaves, roughly torn
7 T butter, more or less to taste
1 c heavy cream
Salt and Pepper, to taste

Heat oil in a dutch oven or large stock pot over medium high heat. Add onion and shallots and sauté for 3-4 minutes, until translucent and soft. Add garlic and cook another 30-45 seconds.
Add tomatoes, tomato paste, broth, and spices; bring to a boil then reduce heat and simmer for 10-15 minutes.
Add butter and basil and stir until butter is melted. Using a handheld blender (transfer to stand blender if you don’t have one), puree until smooth.
Stir in heavy cream and adjust salt and pepper to taste.

https://www.tippsinthekitch.com/one-pot-tomato-basil-soup/

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