In my world, food never really has a set time or place. It’s all about what I’m feeling.

If that happens to be ice cream when it’s freezing in January, so bet. When I’m craving breakfast for dinner, I’m going for it. And I’ll be damned if someone tries to tell me I can’t eat soup in July.

I love soup, and I’m not afraid to show it. When I want to make something I know will be tasty and satisfying, I always to go with soup. Even if it is 85 degrees F in sunny southern California. That’s why we have air conditioning!

You will need…

2 pounds carrots, peeled and cut into chunks

1 onion, chopped

4 garlic cloves, peeled

2 tablespoons olive oil

6 cups chicken broth

¼ cup chopped basil, plus 2 tablespoons for garnish

Salt and pepper to taste

Start by preheating your oven to 375 degrees F.

Spread the carrots, onions and garlic to a large baking sheet and toss them with the olive oil. Season well with salt and pepper.

Roast the carrots and company for 45 minutes, until tender.

Combine the roasted veggies and the chicken broth and bring to a boil.

When the soup boils, reduce and simmer for 10 to 15 minutes.

Season with salt and pepper and add in the basil.

Cook for an additional 1 minute.

Working in batches in a blender or with an emersion blender, work to puree the soup until smooth.

Top with fresh basil and serve hot.

Love and Beer Floats

Angela 

Roasted Carrot Soup

2 pounds carrots, peeled and cut into chunks

1 onion, chopped

4 garlic cloves, peeled

2 tablespoons olive oil

6 cups chicken broth

¼ cup chopped basil, plus 2 tablespoons for garnish

Salt and pepper to taste

Start by preheating your oven to 375 degrees F.

Spread the carrots, onions and garlic to a large baking sheet and toss them with the olive oil. Season well with salt and pepper.

Roast the carrots and company for 45 minutes, until tender.

Combine the roasted veggies and the chicken broth and bring to a boil.

When the soup boils, reduce and simmer for 10 to 15 minutes.

Season with salt and pepper and add in the basil.

Cook for an additional 1 minute.

Working in batches in a blender or with an emersion blender, work to puree the soup until smooth.

Top with fresh basil and serve hot. 

Happy Monday my friends!

Yes, I said happy Monday. Yes, I know that sounds just plain dirty.

But, I’ve been a little doom and gloom lately and I’m ready to pull myself out of my funk. Work has been hard, and my schedule has been busy and I’ve been a bit of a buzz kill. So happy Monday! Because positivity really can change your whole day.

I have a great job, I live in a great place and I get to cook awesome food.

To top it all off, it’s summer and I get to spend my time by the barbeque!

You will need…

1 ½ pound flatiron steak 

1 orange, juiced

2 tablespoons chipotle in adobo, plus 1 tablespoon adobo sauce from the can

2 large garlic cloves, smashed

2 tablespoons olive oil

2 cups avocado and grilled corn salsa

Salt and pepper to taste

Start by combining the orange juice, chipotle, garlic and olive oil in a food processor. Blend until smooth. Season with salt and pepper.

In a shallow dish, lay out your meat and season it well with salt and pepper.

Pour the chipotle marinade over the meat and set aside for 30 minutes to overnight.

When you are ready to cook, heat the grill to a high heat.

Grill the steak until it is seared well on both sides and cooked to medium. About 6 minutes a side. Discard the marinade.

Remove the meat from the grill, cover with foil and allow the meat to rest for 5 minutes.

Slice the meat about ¼ inch thick against the grain.

Top with the avocado corn salsa and serve hot.

Love and Beer Floats

Angela

Chipotle Marinated Flatiron Steak with Avocado and Grilled Corn Salsa

1 ½ pound flatiron steak 

1 orange, juiced

2 tablespoons chipotle in adobo, plus 1 tablespoon adobo sauce from the can

2 large garlic cloves, smashed

2 tablespoons olive oil

2 cups avocado and grilled corn salsa

Salt and pepper to taste

Start by combining the orange juice, chipotle, garlic and olive oil in a food processor. Blend until smooth. Season with salt and pepper.

In a shallow dish, lay out your meat and season it well with salt and pepper.

Pour the chipotle marinade over the meat and set aside for 30 minutes to overnight.

When you are ready to cook, heat the grill to a high heat.

Grill the steak until it is seared well on both sides and cooked to medium. About 6 minutes a side. Discard the marinade.

Remove the meat from the grill, cover with foil and allow the meat to rest for 5 minutes.

Slice the meat about ¼ inch thick against the grain.

Top with the avocado corn salsa and serve hot.