I love my blendtec!

For my birthday this year I was seriously spoiled. I got a Bledtec blender! And I love this stinkin thing. I use it all the time! I haven’t found a ton of recipes specifically for it that I’ve liked, but with some tweaking we made an extremely tasty tomato soup tonight!

Creamy Fire Roasted Tomato Soup

  • Servings: 3
  • Difficulty: easy
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  • 2 cans fire roasted diced tomatoes in their juice
  • 1carrot
  • 12 onion, chopped
  • 1 tsp roasted garlic paste (better than bouillon makes a tasty one! but you could also easily make your own in advance if desired)
  • tsp sea salt
  • 12 tsp granulated sugar
  • 12 tsp ground pepper
  • 18-14 tsp red pepper flakes
  • 12 tsp dried basil
  • 14 cup whipping cream
  • 2-3 Tblsp grated Parmesan cheese


  1. Chop up onion and saute in olive oil for about 10 minutes.
  2. Add ingredients to Blendtec or other blender of choice in order listed and secure lid.
  3. Select “Soup” or “Hot” or “90” cycle or blend on a High speed for 90 seconds. Blend longer for hotter soup.
  4. Enjoy!


Super Simple 5 ingredient Crockpot Chili

White Chicken Chili

  • Servings: 6
  • Difficulty: easy
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  • 2-3 Chicken breasts
  • 1 tsp. better than chicken bouillon paste (or 1 chicken bouillon cube)
  • 1 cup water
  • 1 (16 oz) jar salsa (hot or medium turn out best)
  • 2 (14 oz) cans great northern beans
  • 1 (10 oz) bag of mozzarella cheese


  1. Place chicken, bullion, water, salsa, and beans in a crockpot. Cook on low 5-7 hours.
  2. Shred the chicken. Cook on low for another hour.
  3. Once the soup is ready to serve, add the cheese slowly, stirring as you go. Pour the cheese into the crockpot in small amounts, letting it melt before adding more. If you add too much at one time it can become clumpy.
  4. Serve with tortilla chips.

Weekly Menu #26

Monday Fetuccini Alfredo with Squash The Pioneer Woman
Tuesday Cheese Quesadillas with Mexican Soup  Mexican Cookbook
Wednesday Steak with carmelized mushrooms and onions and Smash Potatoes bbc good food

the pioneer woman

Thursday Southwest Salad damn delicious
Friday Macaroni and Cheese the pioneer woman
Saturday Honey Lime Chicken Taquitos with refried beans and corn avocado pico six sisters stuff
Sunday Creamy Crock-Pot Chicken

Cream Cheese Filled Pumpkin Bread

just another jane of all trades

averie cooks

For when you’re craving mashed potatoes and gravy…. YUM

My mom always had a handful of recipes that we LOVED her to make while growing up. She often chose the easy ones that we didn’t like as much rather than the super tasty ones… But now that I’m older I can appreciate choosing the simple filling meals that make a lot of food easily over the meals that take more time and preparation. This meal is not as quick and simple as a lot of the others we enjoy making, but DANG is it worth the extra effort!!

Chicken Paprika

  • Servings: 3-4
  • Difficulty: Easy
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  • 1/4 c flour
  • 2 tsp. seasoned salt
  • 1 T. + 2 tsp. paprika
  • 1/4 tsp. pepper
  • 1/4 tsp. ginger
  • 1/8 tsp. garlic powder
  • 1/4 tsp. basil
  • dash of nutmeg
  • 3 lbs. chicken pieces
  • 1 can cream of chicken soup
  • 1 can mushrooms (don’t drain)
  • 2 tsp. worcestershire sauce
  • 1/4 c water
  • 1 c sour cream


  1. Mix together flour and spices in ziploc bag. Add chicken and shake to coat.
  2. Oil pan and brown chicken slowly.
  3. Add soup, mushrooms, Worcestershire sauce, and water. Cover and simmer over medium-low heat for 20-30 minutes.
  4. Remove the chicken to a plate.
  5. Stir sour cream into pan and heat through.
  6. Serve over mashed potatoes*.
 *also good on noodles if you are looker for something a little lighter

This soup is particularly tasty but more importantly, easy!

Italian Wedding Soup

  • Servings: 4-6
  • Difficulty: Easy
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DSC05092 Ingredients:

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1 medium onion, chopped (or 1/2 onion and 4-5 green onion-added with meatballs)
  • 2 bay leaves, fresh or dried
  • Salt and freshly ground black pepper
  • 6 cups chicken stock or broth
  • 2 cups water
  • 1 1/2 cups dried pasta, rings, broken fettuccini or ditalini (I used Orzo)
  • 2-3 heaping handfuls triple washed fresh spinach, coarsely chopped


*I substituted pre-made meatballs and it was just as good!

  • 1 pound ground beef, pork and veal combined
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
  • 1/2 cup plain bread crumbs, a couple of handfuls
  • 1/2 teaspoon freshly grated or ground nutmeg


  1. In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
  2. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
  3. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.

Easy Crock Pot Meal

Crockpot BBQ Chicken

  • Servings: 3-4
  • Difficulty: Easy
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  •  3-4 chicken breasts
  • 3-4 potatoes
  • 1/2 bag of baby carrots
  • 1 can of green beans
  • 1 cup (more or less) favorite BBQ sauce
  • 1 cup rice, cooked according to package directions


  1. Cut up potatoes and carrots, place in crockpot
  2. Put chicken breasts into crockpot
  3. Pour BBQ sauce over everything, cook on low 6-8 hours or high 4-6 hours
  4. About 30 minutes before serving put the green beans in the crockpot and stir. Allow to cook through.
  5. Serve hot over rice.

I love soup in the fall

I love soup all the time. But it is just exceptional in the fall… As the air cools and you get to pull out your cute sweaters and scarves. Yes! I miss the fall. In AZ we have our own seasons. When the rest of the U.S. is experiencing spring and early summer we are enjoying “Hot as Hades” season. When everyone else is trudging through their summer we are blessed with the pretty yet still extremely HOT monsoon season. When everyone else is enjoying the beautiful fall we have STILL HOT, but if you’re lucky “cooler nights” season. When you’re all crying through the piles of snow on your car and driveway we’re enjoying the refreshing 60 degree weather of “winter”. If I only ate soup when it was nice and cold outside I would get to eat it in January! As much as I enjoy sweating through a bowl of soup on a 100 degree day, I will always be left dreaming of heating up with a bowl of soup on a cold, crisp day…

Creamy Slow Cooker Potato Chowder

  • Servings: 4-6
  • Difficulty: Easy
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  • 4 cups chicken stock
  • 1 pound small fresh creamer potatoes, cut in half (We like these ones!)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups frozen corn
  • 2 teaspoons fresh thyme, roughly chopped
  • 1 (7-8-ounce) package ham steak, diced
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup Mexican Crema
  • 3/4 cup whole milk
  • 4 slices thick sliced Bacon, cooked and diced
  • Salt and freshly ground black pepper, to taste


  • Bacon, cooked and crumbled
  • extra sharp cheddar cheese, grated
  • green onions, sliced thinly
  • sour cream


  1. Add chicken stock, potatoes, onion, garlic, corn, thyme, and ham to your slow cooker. Cook on low 4-6 hours or high 3-4 until potatoes are tender.
  2. About 30 minutes before it is done, melt the butter in a small saucepan. Whisk in flour and cook until bubbly. Slowly add Mexican Crema and milk. The mixture should be thick. Add cream mixture to the soup and stir until well blended.
  3. Prepare the bacon – we usually just throw it in the microwave for a few minutes until cooked through then chop it up with scissors – and add to the soup. Add salt and pepper to taste and continue to cook for an additional 20-30 minutes.
  4. Serve with toppings. Enjoy!