Author: Alex

Amsterdam Travel Guide

Clayton and I just got back from a quick three-day trip to Amsterdam, and I only wish we’d had more…

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Clayton and I just got back from a quick three-day trip to Amsterdam, and I only wish we’d had more time to explore this captivating city! There is so much to see and do—we barely made a dent in all that it has to offer! Amsterdam is one of the most aesthetically pleasing cities I’ve ever visited. The canals, the boats, the charming buildings, the effortlessly stylish people, the shops, the cafes –it all feels like something out of a storybook. Every street corner draws you in with its beauty, and I found myself constantly amazed by how picturesque it all is.

Alex and Clayton exploring Amsterdam.

Amsterdam has so much to offer: world-class art museums, scenic streets that invite you to wander, incredible shopping (with both new and vintage gems), and a fantastic food scene! I loved it so much I wanted to put together an Amsterdam Travel Guide for you, in case Amsterdam is on your travel bucket list!

A cute street corner in Amsterdam.

Amsterdam’s food scene is vibrant, diverse, and ever-evolving, drawing from both international influences and rich Dutch traditions. You can try classic treats like bitterballen, stroopwafels, and herring alongside global flavors like Indonesian rijsttafel and Surinamese street food, reflecting the city’s multicultural roots. The city has also embraced sustainable dining, with innovative plant-based and organic options popping up everywhere! Whether you’re after a cozy canal-side café or a Michelin-starred dining experience, Amsterdam has something to satisfy every taste. I’ve listed a few of the places we tried, largely thanks to recommendations from all of you (thank you!)

Where to Eat & Drink

Bars:

An image of a cocktail at the Flying Dutchman Cocktails bar, for the Amsterdam Travel Guide.

Lunch & Dinner Spots:

A dish of escargot at Cafe Garcon in Amsterdam.

Sweet Treats & Coffee Shops

An image of the cookies at Van Stapele Koekmakerij in Amsterdam.

Things to Do & See

  • Anne Frank House – A poignant museum located in the former hiding place of Anne Frank and her family during WWII. Experience her life story and the impact of her diary on the world.
  • Van Gogh Museum – Home to the world’s largest collect of Vincent Van Gogh’s paintings, showcasing his vibrant and expressive works along with insight into his life and artistic journey.
  • Royal Palace Amsterdam – An architectural marvel and one of the three royal palaces in the Netherlands. Originally built as a city hall, it’s now a grand symbol of Dutch history and royalty.
  • STRAAT Museum – A unique museum dedicated to street art and graffiti, showcasing large-scale works by international urban artists in a former shipyard setting.
  • Mike’s Bike Tours Amsterdam – A popular way to explore the city like a local. These guided tours offer insights into Amsterdam’s history
  • AFAS Live – A premier concert venue known for its excellent acoustics and hosting major international artists and events
  • Rijksmuseum – Amsterdam’s grand museum with masterpieces from the Dutch Golden Age, including works by Rembrandt and Vermeer.
  • Moco Museum – Contemporary art museum featuring works by Banksy, Kusama, and other modern artists.
  • Stedelijk Museum – Museum of modern and contemporary art and design.
  • NEMO Science Center – An interactive science museum that’s great for families.
  • Heineken Experience – A tour through the historic brewery with tastings.
  • Vondelpark – Amsterdam’s most famous park, perfect for a scenic stroll or picnic.
  • Bloemenmarkt – The world’s only floating flower market, known for tulip bulbs and souvenirs.
  • Rembrandt House Museum – The former home and studio of the artist Rembrandt van Rijn.
  • A’DAM Lookout – An observation deck with panoramic views of the city and a thrilling, “Over the Edge” swing.
  • Amsterdam Museum – Learn about the history of Amsterdam through engaging exhibits.
An image of fries and the canal for the Amsterdam Travel Guide.

I know there are countless other wonderful spots we missed, so if you have favorites, please share them in the comments for others to add to their lists! You can also save my Google Maps so you can find restaurants, things to do, and more depending on what part of town you are in.

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London Travel Guide

Alex and Clayton on the water for the London Travel Guide.Clayton and I just returned from an incredible five-day trip to London! It was Clayton’s first time, and while I…

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Alex and Clayton on the water for the London Travel Guide.

Clayton and I just returned from an incredible five-day trip to London! It was Clayton’s first time, and while I had visited when I was much younger, this felt like a whole new experience.

Alex and Clayton in front of the London Eye.

London is massive, and while we had the chance to explore some amazing sights and enjoy fantastic food, we couldn’t fit in everything on our list. Many of the recommendations below are based on your tips and personal favorites, all of which are also saved on my Google Maps for easy reference by location.

 If you are looking into planning a trip to London, I’ve got some great recommendations on how to get there, what to do, and most importantly — where to eat!  

Where to Eat and Drink

The food scene surprised us (in the best way!)—despite the old stereotype, we didn’t have a single bad meal. The food was outstanding, service was great, and perhaps most memorable was how friendly everyone was.

Pubs and Bars:

Image of two beers at a pub in London.

Lunch/Dinner:

A photo of a menu and some drinks at Firehouse for the London Travel Guide.

Additional Highly Recommended Spots:

things to do

  • Churchill War Rooms–We did a private tour here with an expert guide. The general tour is also excellent, offering a look at the rooms from behind glass.
  • Tower of London–Self-guided exploration of the fortress and Crown Jewels.
  • Art Gallery Hopping–Especially in Mayfair, packed with excellent galleries.
  • Attend a Football Match–We went to a Chelsea vs. Arsenal match and loved it! The nearby pubs are also worth checking out.
  • Westminster Abbey–Britain’s most historic church.
  • Kensington Palace & Gardens–Great for a scenic walk.
  • Changing of the Guards–Classic London experience at Buckingham Palace.
  • Shoreditch & Street Art–Vibrant and artsy.
  • Parliament Square & Big Ben–A must-see area.
  • Private Thames River Boat Ride–Lovely views of London landmarks.
Image of Chelsea FC stadium for London Travel Guide.

Where to Shop

  • Mayfair, Belgravia, Knightsbridge – High-end shopping at Harrod’s, Liberty London, Selfridge’s, Bond Street, Oxford Street, and Regent Street.
  • Portobello Market–Famous for antiques.
  • Vintage Shopping–Check out Rellik, Found and Vision, One of a Kind Archive, Annie’s Vintage, and Vintage Modes.
A cute storefront in London.

How to Get Around

We walked most of the city, but taking the Tube or an Uber was easy and efficient. My travel advisor helped us seamlessly plan everything from flights and restaurant reservations to guided tours and unique shopping spots tailored to our schedule. She truly thought of everything, and we couldn’t recommend her enough if you’re looking for expert help planning your next vacation—Clayton and I both give her an A++ for making this trip unforgettable! You can find more information about her services here.

Alex and Clayton on the water for the London Travel Guide.

Okay, I think that wraps up my London Travel Guide – at least for now! I’m sure there are even more incredible places that we missed, so feel free to share any favorites in the comments for others to check out!

Again- if you want to save my GOOGLE MAPS, I have all of these recommendations saved here!

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Chicken with Herby White Wine Gravy

A top-down view of Chicken with Herby White Wine Gravy in a white skillet with a silver spoon, garnished with sage.Are you looking to mix up your Thanksgiving menu this year? This Chicken with Herby White Wine Gravy is the…

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A top-down view of Chicken with Herby White Wine Gravy in a white skillet with a silver spoon, garnished with sage.

Are you looking to mix up your Thanksgiving menu this year? This Chicken with Herby White Wine Gravy is the perfect option!

A finished plate of Chicken with Herby White Wine Gravy, with a few dishes visible in the corners.

While a classic Thanksgiving turkey is a tradition I appreciate, I truly don’t get enthusiastic about cooking it and eating it…and I don’t think I’m alone in that sentiment! Don’t get me wrong, the turkey is good and all, but it’s a ton of work and sooo much effort for a giant roasted turkey? It’s just a lot! Enter your Thanksgiving hero: Chicken with Herby White Wine Gravy.

A close up of Chicken with Herby White Wine Gravy in the skillet, garnished with sage.

Last Thanksgiving, we went to my sister’s and she had just moved into her house. The thought of roasting a Thanksgiving turkey in her new kitchen felt like an undertaking. I offered to take the reins and said, “I’m making chicken in a gravy sauce so we can still enjoy all the sides.” As soon as this hit the table, everyone agreed: Why even make a turkey with how good this is?!

Ingredients:

  • Fresh Rosemary
  • Fresh Thyme
  • Fresh Sage
  • Boneless, Skinless Chicken Breasts
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Cayenne Oepper
  • All-Purpose Flour 
  • Extra Virgin Olive Oil
  • Unsalted Butter
  • Garlic
  • Dry White Wine I use chardonnay
  • Low Sodium Chicken Broth
  • Lemons
  • Fresh Parsley
A top-down view of Chicken with Herby White Wine Gravy in a white skillet with a silver spoon, garnished with sage.

Step-by-step:

step one: make the herb mix

In a small bowl, combine the rosemary, sage, and thyme and stir to combine. Set aside.

step two: prep the chicken

To cut a chicken breast into a cutlet, start by placing the breast flat on a cutting board. Hold it steady with one hand, and with a sharp knife, slice horizontally through the middle of the breast, starting from the thicker side, until you have two thinner pieces. Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.

step three: season the chicken

Season both sides of the chicken with salt, pepper and a dash of cayenne. Place flour in a shallow bowl. Place each piece of chicken in the flour and dredge of both sides, shaking off the excess flour. Set aside. Continue until all chicken is dredged in the flour. Reserve the additional flour in the bowl as you’ll need a bit of it for the roux.

step four: brown the chicken

Heat the oil in a large, deep skillet (or braiser) over medium heat. Working in batches, add the chicken and cook until golden brown on both sides, about 3 minutes per side. The chicken doesn’t have to be fully cooked through as it will finish in the sauce. Transfer the browned chicken to a plate and set aside and continue until all of the chicken is browned.

Chicken cutlets in a white skillet.

step five: make the roux

Reduce the heat to medium-low. Add the butter and garlic and cook, stirring, allowing the butter to melt and the garlic to toast slightly, being careful not to burn. Sprinkle in the reserved flour and stir to combine. Cook, stirring, toasting the flour so that it is lightly browned but being careful not to burn, about 2 minutes.

step six: deglaze the skillet

While stirring, add the white wine and stir, scraping up any browned bits. Add the broth and the herb mixture and continue to whisk until well combined. Increase the heat to medium and bring to a simmer and let cook, simmering and whisking often, until the broth begins to slightly thicken, about 4 minutes.

The chicken broth being added to the skillet for the Chicken with Herby White Wine Gravy.

step seven: finish cooking the chicken

Reduce the heat so that it is lightly simmering (You don’t want a rapid simmer, but a nice steady simmer, about medium-low heat) and nestle the chicken into the sauce. Cover and cook until the chicken is cooked through, about 10 minutes.

step eight: finish and serve

Reduce the heat to low and carefully stir in the lemon juice. Taste the gravy and add a pinch more of salt, if desired. Garnish with a tiny bit of fresh parsley, if desired.

Recipe FAQs:

is this a good alternative to a Thanksgiving turkey?

I think so! We used this exact recipe last year and my whole family loved it. We kept the traditional Thanksgiving flavors but this was a bigger hit than a typical turkey.

How can I keep this warm if I’m not serving it right away?

You can reduce the heat on the stove to the lowest setting and keep it warm until ready to serve, or you can place the chicken cutlets in a slow cooker and pour the gravy over the top. Let it finish cooking on low heat (takes about 2 hours) and keep it warm until ready to serve!

If you try this incredible herby chicken for your Thanksgiving, please let me know what you think!

Looking for more Thanksgiving recipes? Try these!

Dry-Brine Thanksgiving Turkey

Sausage and Sage Stuffing

Kale Salad with Roasted Delicata Squash and Miso Dressing

Charred Carrots with Herb Drizzle

A top-down view of Chicken with Herby White Wine Gravy in a white skillet with a silver spoon, garnished with sage.
Print

Chicken with Herby White Wine Gravy

Servings 12 people
Calories 193kcal
Author Alex Snodgrass

Ingredients

  • 2 teaspoons minced fresh rosemary leaves 1 sprig
  • 2 teaspoons minced fresh thyme leaves
  • 8 small fresh sage leaves
  • 6 small boneless skinless chicken breasts
  • 2 teaspoons Kosher salt plus more as desired
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1/3 cup all-purpose flour sub gluten free 1:1 flour
  • 2-4 tablespoons extra virgin olive oil
  • 2 tablespoons unsaltedbutter
  • 4 garlic cloves minced
  • ½ cup dry white wine I use chardonnay
  • 1 ¼ cup low sodium chicken broth
  • 1 tablespoon freshly squeeze lemon juice ½ lemon
  • 1 teaspoon finely chopped fresh parsley for garnish if desired

Instructions

  • In a small bowl, combine the rosemary, sage, and thyme and stir to combine. Set aside.
  • To cut a chicken breast into a cutlet, start by placing the breast flat on a cutting board. Hold it steady with one hand, and with a sharp knife, slice horizontally through the middle of the breast, starting from the thicker side, until you have two thinner pieces. Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
  • Season both sides of the chicken with salt, pepper and a dash of cayenne. Place flour in a shallow bowl. Place each piece of chicken in the flour and dredge of both sides, shaking off the excess flour. Set aside. Continue until all chicken is dredged in the flour. Reserve the additional flour in the bowl as you’ll need a bit of it for the roux.
  • Heat the oil in a large, deep skillet (or braiser) over medium heat. Working in batches, add the chicken and cook until golden brown on both sides, about 3 minutes per side. The chicken doesn’t have to be fully cooked through as it will finish in the sauce. Transfer the browned chicken to a plate and set aside and continue until all of the chicken is browned.
  • Reduce the heat to medium-low. Add the butter and garlic and cook, stirring, allowing the butter to melt and the garlic to toast slightly, being careful not to burn. Sprinkle in the reserved flour and stir to combine. Cook, stirring, toasting the flour so that it is lightly browned but being careful not to burn, about 2 minutes.
  • While stirring, add the white wine and stir, scraping up any browned bits. Add the broth and the herb mixture and continue to whisk until well combined. Increase the heat to medium and bring to a simmer and let cook, simmering and whisking often, until the broth begins to slightly thicken, about 4 minutes.
  • Reduce the heat so that it is lightly simmering (You don’t want a rapid simmer, but a nice steady simmer, about medium-low heat) and nestle the chicken into the sauce. Cover and cook until the chicken is cooked through, about 10 minutes.
  • Reduce the heat to low and carefully stir in the lemon juice. Taste the gravy and add a pinch more of salt, if desired. Garnish with a tiny bit of fresh parsley, if desired.

Notes

Hosting Tips:
If making this for a crowd, you can reduce the heat on the stove to the lowest setting and keep it warm until ready to serve. Honestly, the longer it soaks in the gravy, the more fork-tender the chicken is! Just keep an eye on how hot your stovetop is because the gravy could burn or get overly thick. You can always thin out the gravy with more broth, as needed.
Alternatively, once you’ve made the gravy you can place the chicken cutlets in a slow cooker and pour the gravy over the top. Let it finish cooking on low heat (takes about 2 hours) and keep it warm until ready to serve!

Nutrition

Calories: 193kcal | Carbohydrates: 4g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 527mg | Potassium: 460mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 127IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg

Food Photography and Styling by Eat Love Eats.

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Sheet Pan Shrimp Fajita Tacos

If you’re on the lookout for a delicious weeknight meal that’s as simple as it is satisfying, these Sheet Pan…

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If you’re on the lookout for a delicious weeknight meal that’s as simple as it is satisfying, these Sheet Pan Shrimp Fajita Tacos are sure to hit the spot!

A close up of a finished white plate of Sheet Pan Shrimp Fajita Tacos, garnished with cilantro.

These Sheet Pan Shrimp Fajita Tacos are packed with vibrant colors and flavors. Plus, most of the action is happening on a sheet pan so you have very limited dishes. That’s a major win!

A finished bowl of Sheet Pan Shrimp Fajita Tacos, garnished with cilantro, lime wedges, and chips.

These tacos are not only dairy-free and gluten-free, but also fit perfectly into a paleo lifestyle, making them a great choice for anyone sitting at your table. You’ll love the perfectly seasoned shrimp, the tender veggies, and the option to top your tacos however you choose!

Ingredients:

  • Mini Bell Peppers 
  • Red Onion
  • Serrano Pepper
  • Avocado Oil 
  • Kosher Salt
  • Freshly Ground Black Pepper 
  • Peeled, Deveined, and Tail-Off Shrimp
  • Chili Powder
  • Garlic Powder
  • Smoked Paprika
  • Ground Cumin
  • Fresh Oregano Leaves
  • Limes
  • Flour Tortillas
  • Avocados 
  • Fresh Cilantro
  • Salsa
All of the ingredients needed to make Sheet Pan Shrimp Fajita Tacos in small dishes, bowls, and cutting boards.

Step-by-step:

step one: prep the sheet pan

Preheat the oven to 425°F. Line a sheet pan with parchment paper.

step two: prep the veggies

Place the sliced bell peppers, onion, and serrano on the prepared sheet pan. Drizzle with 2 tablespoons of the avocado oil, ½ teaspoon Kosher salt, and ½ teaspoon pepper and toss until well combined.

step three: par-cook the veggies

Spread into an even layer and par-cook until softened, about 10 minutes.

step four: season the shrimp

Meanwhile, pat the shrimp very dry and place in a bowl. Add the remaining 2 tablespoons avocado oil 1 ½ teaspoons Kosher salt, ½ teaspoon pepper, the chili powder, garlic powder, smoked paprika, cumin, fresh oregano, and lime zest and toss until well combined and the shrimp is evenly coated. Set aside until the veggies have par-cooked.

The shrimp for Sheet Pan Shrimp Fajita Tacos in a white bowl being seasoned.

step five: add shrimp to the pan and roast

Remove the veggies from the oven and add the shrimp to the pan. Toss until just combined and spread into an even layer. Place back into the oven and continue to roast until the shrimp is cooked through, about 10 minutes.

The seasoned shrimp and veggies on a sheet pan ready to go into the oven.

step six: heat the tortillas

One at a time, place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook for about 30 seconds on each side. You can also do away with the skillet, and char the tortillas directly over a gas flame for a few seconds using tongs.

step seven: assemble the tacos and serve!

To serve, spread the mashed avocado on the bottom of a tortilla and top with the shrimp fajitas. Finish with a sprinkle of cilantro, a drizzle of salsa, and a lime wedge for squeezing.

Recipe FAQs:

Can I serve these without tortillas?

Sure! This shrimp would taste amazing over a bowl or rice, as a tostada, or even on top of a salad. Feel free to get creative!

is this recipe dairy-free or gluten-free?

Both! Plus, this recipe can be fully paleo depending on the tortillas you choose to use.

are these tacos spicy?

I wouldn’t say these fajita tacos are spicy! They have plenty of flavor, but the spice level is pretty mild. If you want to kick it up a notch, you can choose to serve with a spicier salsa! You can also avoid using the serrano pepper if you want to skip the heat.

I hope you love these quick and simple Sheet Pan Shrimp Fajita Tacos! Let me know what you think after you try them.

Looking for more shrimp recipes? Check these out!

Tangy Thai Shrimp and Noodle Salad

Bang Bang Shrimp Skewers with Sesame Slaw

Grilled Shrimp Salad with Chili Lime Dressing

A finished bowl of Sheet Pan Shrimp Fajita Tacos, garnished with cilantro, lime wedges, and chips.
Print

Sheet Pan Shrimp Fajita Tacos

Gluten-free, dairy-free, paleo
Servings 4 servings
Calories 606kcal
Author Alex Snodgrass

Ingredients

For the Sheet Pan Shrimp Fajitas:

  • 1- pound mini bell peppers stem removed and thinly sliced into rounds
  • 1 cup halved and thinly sliced red onion ½ large onion
  • 1 serrano pepper stem removed and thinly sliced into rounds (optional)
  • 4 tablespoons avocado oil divided
  • 2 teaspoons Kosher salt divided
  • 1 teaspoon freshly ground black pepper divided
  • 1 ½ pounds peeled deveined and tail-off shrimp (36/40)
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 tablespoon finely chopped fresh oregano leaves
  • Zest of ½ lime

For Serving:

  • 10 flour tortillas
  • 2 avocados mashed
  • ¼ cup freshly chopped cilantro leaves
  • Salsa for topping
  • 1 lime cut into wedges

Instructions

Make the Shrimp Fajitas:

  • Preheat the oven to 425°F. Line a sheet pan with parchment paper.
  • Place the sliced bell peppers, onion, and serrano on the prepared sheet pan. Drizzle with 2 tablespoons of the avocado oil, ½ teaspoon Kosher salt, and ½ teaspoon pepper and toss until well-combined. Spread into an even layer and par cook until softened, about 10 minutes.
  • Meanwhile, pat the shrimp very dry and place in a bowl. Add the remaining 2 tablespoons avocado oil 1 ½ teaspoon Kosher salt, ½ teaspoon pepper, the chili powder, garlic powder, smoked paprika, cumin, fresh oregano, and lime zest and toss until well combined and the shrimp is evenly coated. Set aside until the veggies have par cooked.
  • Remove the veggies from the oven and add the shrimp to the pan. Toss until just combined and spread into an even layer. Place back into the oven and continue to roast until the shrimp is cooked through, about 10 minutes.

Assemble the tacos:

  • One at a time, place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook for about 30 seconds on each side. You can also do away with the skillet and char the tortillas directly over a gas flame for a few seconds using tongs.
  • To serve, spread the mashed avocado on the bottom of a tortilla and top with the shrimp fajitas. Finish with a sprinkle of cilantro and a drizzle of salsa, and a lime wedge for squeezing.

Nutrition

Calories: 606kcal | Carbohydrates: 67g | Protein: 12g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Sodium: 1990mg | Potassium: 1292mg | Fiber: 16g | Sugar: 14g | Vitamin A: 4557IU | Vitamin C: 180mg | Calcium: 228mg | Iron: 7mg

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Ground Lamb Hummus Bowls

Assembled Ground Lamb Hummus Bowls, surrounded by dishes of other toppings, dill, lemon slices, rice, hummus, and ground lamb.Looking to spice up your meal routine? These Ground Lamb Hummus Bowls are as delicious as they are easy to…

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Assembled Ground Lamb Hummus Bowls, surrounded by dishes of other toppings, dill, lemon slices, rice, hummus, and ground lamb.

Looking to spice up your meal routine? These Ground Lamb Hummus Bowls are as delicious as they are easy to prepare.

Two finished Ground Lamb Hummus Bowls served in white bowls. Pita and ground lamb are visible in the image as well.

These bowls start with a base of buttery orzo flavored with turmeric, garlic powder, lemon juice, and salt, making it both incredibly flavorful and a beautiful, vibrant color. Next, you add the perfectly spiced and browned ground lamb, then top with fresh veggies, herbs, feta, hummus, and a squeeze of lemon.

Assembled Ground Lamb Hummus Bowls, surrounded by dishes of other toppings, dill, lemon slices, rice, hummus, and ground lamb.

The flavors in these Ground Lamb Hummus Bowls work so well together, and make this a delightfully refreshing and filling meal.

Ingredients:

  • Orzo
  • Butter
  • Ground Turmeric
  • Garlic Powder
  • Lemon Juice
  • Kosher Salt
  • Olive Oil
  • Ground Lamb
  • All Spice
  • Dried Oregano
  • Paprika
  • Baby Arugula
  • Cucumber
  • Cherry Tomatoes
  • Red Onion
  • Store-bought Hummus
  • Feta
  • Fresh Dill
  • Lemon
All the ingredients needed to make Ground Lamb Hummus Bowls, in various dishes and bowls, on a cream table.

Step-by-step:

Step One: cook the orzo

Cook the orzo according to package directions then drain. Add butter, turmeric, garlic powder, lemon juice and salt and stir to combine. Set aside and keep warm.

Seasoned orzo in a brown bowl.

step two: cook the lamb

Heat oil in a large skillet over medium-high heat. Add the lamb and cook, breaking up the meat, until cooked through, about 5 minutes. Drain off excess fat return to skillet over medium heat. Add the seasonings and toss to coat. Remove from heat.

The ground lamb and seasonings being cooked in a white pan with a wooden spoon.

step three: assemble bowls and serve!

Serve the orzo and ground lamb meat in bowls as desired. You can serve with arugula, cucumber, tomatoes, onion, a spoonful of hummus, some feta, fresh dill and a squeeze of lemon! I like to set out all of the topping options and let everyone plate as they prefer.

The finished ingredients in various dishes on the table, ready to be used to assemble Ground Lamb Hummus Bowls.

Recipe FAQs:

Can I use a different grain other than orzo?

You can! This recipe would also be great with brown rice, quinoa or couscous!

I don’t love arugula. Do you have any other recommendations?

You can top with any green that you like! Or, serve in a pita instead of as a bowl, if that sounds better to you!

I can’t wait to hear what you think of these bowls! Comment below after you try them!

Looking for other recipes featuring lamb? Check these out!

Greek-Inspired Grilled Lamb Burgers

Harissa Lamb Meatball Bowls

Spicy Lamb and Eggplant Labneh

Mediterranean-Inspired Lamb Salad with Harissa Ranch

A close-up shot of a Ground Lamb Hummus Bowl served in a white bowl with a silver fork.
Print

Ground Lamb Hummus Bowls

Servings 4 bowls
Calories 650kcal
Author Alex Snodgrass

Ingredients

For the Orzo:

  • 1 ½ cups orzo
  • 2 tablespoons butter
  • ½ teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • Salt to taste

For the Ground Lamb:

  • 2 tablespoons olive oil
  • 1 pound ground lamb
  • 1 teaspoon kosher salt
  • ½ teaspoon All Spice
  • ½ teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder

For the Bowls:

  • Baby arugula
  • Sliced cucumber
  • Halved cherry tomatoes
  • Thinly sliced red onion
  • Store bought Hummus
  • Crumbled feta
  • Fresh dill
  • Lemon wedges

Instructions

  • Cook the orzo according to package directions, drain. Add butter, turmeric, garlic powder, lemon juice and salt and stir to combine.
  • Heat oil in a large skillet over medium-high heat. Add the lamb and cook, breaking up the meat, until cooked through, about 5 minutes. Drain off excess fat return to skillet over medium heat. Add seasonings and toss to coat. Remove from heat.
  • Serve the orzo and ground lamb meat in bowls as desired. I serve with arugula, cucumber, tomatoes, onion, a spoonful of hummus, some feta, fresh dill and a squeeze of lemon! Enjoy!

Nutrition

Calories: 650kcal | Carbohydrates: 44g | Protein: 27g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 698mg | Potassium: 424mg | Fiber: 2g | Sugar: 2g | Vitamin A: 427IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 3mg

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Creamy Pumpkin Tortellini

A brown dish of Creamy Pumpkin Tortellini, with a fork. Around it are a glass of water, the pan of Creamy Pumpkin Tortellini, another plate of the pasta, and a napkin.If you’ve been making tons of pumpkin bread like I have, and are wondering what to do with all of…

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A brown dish of Creamy Pumpkin Tortellini, with a fork. Around it are a glass of water, the pan of Creamy Pumpkin Tortellini, another plate of the pasta, and a napkin.

If you’ve been making tons of pumpkin bread like I have, and are wondering what to do with all of that leftover pumpkin pureé, this Creamy Pumpkin Tortellini is exactly what you’re looking for!

A finished pan of Creamy Pumpkin Tortellini, garnished with sage.

This tortellini is baked in the most delicious velvety sauce that really highlights those incredible, rich fall flavors. Plus, this Creamy Pumpkin Tortellini comes together in just about twenty minutes, so you can serve a delicious meal without spending hours in the kitchen.

A brown dish of Creamy Pumpkin Tortellini, with a fork. Around it are a glass of water, the pan of Creamy Pumpkin Tortellini, another plate of the pasta, and a napkin.

This Creamy Pumpkin Tortellini is one of those meals that is super simple but feels really elevated because of the amazing flavor and creamy texture. It’s sure to be a hit on a chilly fall evening!

Ingredients:

  • Extra Virgin Olive Oil
  • Shallot
  • Garlic
  • Fresh Sage
  • Crushed Red Pepper Flakes
  • Dry White Wine sub chicken broth if preferred
  • Heavy Cream
  • Canned Pumpkin
  • Low-Sodium Chicken Broth
  • Kosher Salt
  • Black Pepper
  • Cayenne
  • Allspice
  • Ground Nutmeg
  • Fresh Tortellini from fridge section
  • Grated Parmesan Cheese
  • Shredded Mozzarella Cheese
All of the ingredients for Creamy Pumpkin Tortellini, in small dishes on a light gray countertop.

Step-by-step:

step one: prep the oven

Preheat the oven to 375℉.

step two: sauté the sauce ingredients

In a large, oven-safe skillet, heat the oil over medium heat. Add the shallot, garlic, 2 tablespoons of the minced sage, and red pepper flakes and cook, stirring, until tender, taking care not to burn.

Shallot, garlic, sage, and red pepper flakes cooking on the stove to make Creamy Pumpkin Tortellini.

Step three: add the liquid and spices to the sauce

Pour in the wine and cook, stirring, until reduced by half, about 3 minutes. Add the heavy creamer, pumpkin, broth, salt, pepper, cayenne, allspice, and nutmeg and whisk until well combined. Bring to a simmer.

Heavy cream, pumpkin, broth, and spices being added to the sauce to make Creamy Pumpkin Tortellini.

step four: add the tortellini

Once it comes to a simmer, remove from heat and add the tortellini. Gently toss so that it is well combined and spread into an even layer across the skillet. 

The tortellini being added to the sauce to make the Creamy Pumpkin Tortellini.

step five: add the cheese

Top with the parmesan, mozzarella, and remaining sage.

Creamy Pumpkin Tortellini in a skillet with cheese freshly added to the top of the tortellini.

step six: bake and serve!

Transfer to the oven and bake until the tortellini is tender and the cheese and golden, 10 to 12 minutes. Serve immediately after cooling, and enjoy!

Recipe FAQs:

I don’t have white wine for this recipe. what should I do?

You can sub chicken broth for that step! I would just add a squeeze of 1/2 lemon to add a touch more acid and brightness to the dish!

can I make this dish ahead of time?

This tortellini is best served immediately, but it reheats well to serve as leftovers, too!

what should I serve this with?

This pasta dish is great with crusty bread and a nice side green salad!

I can’t wait to hear what you think of this Creamy Pumpkin Tortellini! Leave a comment after you try it and let me know!

Looking for more pasta bake recipes? Check these out!

Sausage and Kale Tortellini Bake

Skillet Pizza Penne

Creamy Chicken and Tortellini Bake

A brown dish of Creamy Pumpkin Tortellini, with a fork. Around it are a glass of water, the pan of Creamy Pumpkin Tortellini, another plate of the pasta, and a napkin.
Print

Creamy Pumpkin Tortellini

Servings 4 servings
Calories 770kcal
Author Alex Snodgrass

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, halved and thinly sliced
  • 3 cloves garlic, minced
  • ¼ cup minced fresh sage leaves, divided
  • ½ teaspoon crushed red pepper flakes
  • ½ cup dry white wine, sub chicken broth
  • 1 cup heavy cream
  • 1 cup canned pumpkin
  • ½ cup low sodium chicken broth
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne
  • ¼ teaspoon all spice
  • ¼ teaspoon ground nutmeg
  • 18- ounces fresh tortellini from fridge section
  • ¼ cup grated parmesan cheese
  • ¼ cup shredded mozzarella cheese

Instructions

  • Preheat the oven to 375℉.
  • In a large, oven-safe skillet, heat the oil over medium heat. Add the shallot, garlic, 2 tablespoons of the minced sage, and red pepper flakes and cook, stirring, until tender, taking care not to burn.
  • Pour in the wine and cook, stirring, until reduced by half, about 3 minutes.
  • Add the heavy creamer, pumpkin, broth, salt, pepper, cayenne, all spice, and nutmeg and whisk until well combined. Bring to a simmer.
  • Once it comes to a simmer, remove from heat and add the tortellini. Gently toss so that it is well combined and spread into an even layer across the skillet. Top with the parmesan, mozzarella, and remaining sage.
  • Transfer to the oven and bake until the tortellini is tender and the cheese and golden, 10 to 12 minutes.

Nutrition

Calories: 770kcal | Carbohydrates: 67g | Protein: 26g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 127mg | Sodium: 1323mg | Potassium: 292mg | Fiber: 7g | Sugar: 8g | Vitamin A: 10637IU | Vitamin C: 4mg | Calcium: 346mg | Iron: 5mg

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Buffalo Chicken Meatballs

Plated Buffalo Chicken Meatballs on white and tan plates served with toothpicks. All of the dishes rest on a blue countertop.If you’re in the mood for buffalo wings but don’t want to deal with the hassle of making them (and…

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Plated Buffalo Chicken Meatballs on white and tan plates served with toothpicks. All of the dishes rest on a blue countertop.

If you’re in the mood for buffalo wings but don’t want to deal with the hassle of making them (and the mess of eating them!), you have to try these Buffalo Chicken Meatballs!

Plated Buffalo Chicken Meatballs on white and tan plates served with toothpicks. All of the dishes rest on a blue countertop.

Call me lazy, I know, but I always love the flavors of buffalo chicken wings and I don’t always love having to work hard to eat my food around a bone. Sometimes, I’m just looking for a simple and delicious game-day appetizer that won’t make a huge mess, and these Buffalo Chicken Meatballs are just the thing!

A close-up shot of the Buffalo Chicken Meatballs in a shallow gray dish on top of a blue tile countertop.

These Buffalo Chicken Meatballs are baked in the oven, making them super easy to make when entertaining. The only real work required is some veggie and herb chopping, then you make a quick meatball mixture, roll them up, and pop them in the oven! These meatballs are simple, but pack a huge punch in the flavor department.

Ingredients:

  • Avocado Oil
  • Ground Chicken sub ground turkey if preferred
  • Celery
  • Garlic
  • Fresh Dill
  • Fresh Parsley
  • Gluten-Free Panko Breadcrumbs
  • Blue Cheese
  • Egg
  • Kosher Salt
  • Black Pepper
  • Buffalo Wing Sauce
A top-down view of Buffalo Chicken Meatballs in a shallow stockpot on top of a blue tile countertop. A few dishes are just out of view, as well as a small dish of toothpicks for serving.

Step-by-step:

step one: prep the oven and baking dish

Preheat the oven to 375℉ and grease the bottom of a 3.5 qt braiser or 9 x 13 baking dish with avocado oil.

Step two: make meatball mixture

In a large bowl, add the chicken, celery, garlic, dill, parsley, panko, blue cheese, egg, salt, pepper, and buffalo sauce, mix until well combined.

step three: roll and bake the meatballs

Roll the mixture into 1-inch meatballs and place in a single layer on the prepared braiser/baking dish. It’s okay if they are touching each other a bit on the edges, but you don’t want to stack them. Transfer to the oven on the top rack and bake until the bottoms begin to brown, about 12 minutes.

A shallow, white stockpot of Buffalo Chicken Meatballs ready to be cooked. The pot sits on top of a blue tile countertop, and there are a few sprigs of fresh herbs to the side.

step four: add the sauce and finish baking

Remove from the oven and drizzle with ½ cup more of the buffalo sauce. Transfer back into the oven and continue to bake until the meatballs are cooked through and the sauce is coating the meatballs, about 8 more minutes.

The Buffalo Chicken Meatballs with the sauce added in a white, shallow stockpot on top of a blue tile countertop. A few sprigs of fresh herbs are also on the counter.

Step five: garnish and serve!

Remove from the oven and let cool slightly before garnishing with fresh dill and the blue cheese crumbles.

Recipe FAQs:

Do you have a preferred buffalo sauce to use with these meatballs?

I love using New Primal buffalo sauce for anything and everything buffalo!

how do you serve these?

I love to simply stick toothpicks in them and pop them on the table for a perfect game-day appetizer! Or, if you’d prefer to serve them as part of a meal, you can serve them over rice and pair with a big green salad!

Can I use turkey instead of chicken for the meatballs?

Sure! You can use either meat, but preferably dark meat for more flavor!

I hope you make these for your next game-day gathering! Let me know what you think!

Wanting to try some other buffalo chicken-inspired recipes? Try these!

Buffalo Chicken Egg Rolls

Buffalo Chicken Burgers with Gorgonzola Slaw

Buffalo Chopped Chicken Salad

Print

Buffalo Chicken Meatballs

Servings 8 appetizer servings
Calories 254kcal
Author Alex Snodgrass

Ingredients

For the Meatballs:

  • 2 tablespoons avocado oil
  • 1 ½ pounds ground chicken or turkey preferably dark meat
  • 1/3 cup minced celery
  • 3 garlic cloves minced
  • 2 tablespoons minced fresh dill leaves
  • 2 tablespoons minced fresh parsley leaves
  • ½ cup gluten free panko breadcrumbs
  • ½ cup crumbled blue cheese
  • 1 large egg
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons buffalo wing sauce I use New Primal

To Finish:

  • ½ cup buffalo wing sauce
  • 1/3 cup crumbled blue cheese
  • ¼ cup fresh dill fronds

Instructions

  • Preheat the oven to 375℉ and grease the bottom of a 3.5 qt braiser or 9 x 13 baking dish with avocado oil.
  • In a large bowl, add the chicken, celery, garlic, dill, parsley, panko, blue cheese, egg, salt, pepper, and buffalo sauce, mix until well combined.
  • Roll the mixture into 1-inch meatballs and place in a single layer on the prepared braiser/baking dish. It’s okay if they are touching each other a bit on the edges, but you don’t want to stack them. Transfer to the oven on the top rack and bake until the bottoms begin to brown, about 12 minutes.
  • Remove from the oven and drizzle with ½ cup more of the buffalo sauce. Transfer back into the oven and continue to bake until the meatballs are cooked through and the sauce is coating the meatballs, about 8 more minutes.
  • Remove from the oven and let cool slightly before garnishing with fresh dill and the blue cheese crumbles.

Notes

These meatballs serve 8 as an appetizer and 6 as a main.

Nutrition

Calories: 254kcal | Carbohydrates: 9g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 1131mg | Potassium: 522mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 362IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 1mg

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Sopa de Lima

A side shot of a finished white bowl of Sopa de Lima, on an orange countertop. A few sprigs of cilantro are visible on the counter, as well as a dish of limes.This bright, brothy Sopa de Lima is light yet comforting, and the bites of buttery, creamy avocado on the top…

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A side shot of a finished white bowl of Sopa de Lima, on an orange countertop. A few sprigs of cilantro are visible on the counter, as well as a dish of limes.

This bright, brothy Sopa de Lima is light yet comforting, and the bites of buttery, creamy avocado on the top are truly the best part!

A finished and garnished bowl of Sopa de Lima, in a white bowl, on an orange countertop.

This Sopa de Lima recipe is something my mother-in-law, GoGo, makes all the time. She has been making this recipe from Austin’s former Cafe Tortuga restaurant for years. Check out this newspaper clipping!

While the original recipe is to die for, I’ve made a few adaptations like using rotisserie chicken, store-bought broth, and canned tomatoes to make this recipe simple and possible for a weeknight dinner. It is absolutely delicious, packed with flavor, and one of our family’s go-to soups.

ingredients:

  • Extra Virgin Olive Oil
  • White Onion
  • Green Bell Peppers
  • Jalapeños
  • Garlic
  • Kosher Salt
  • Black Pepper
  • Canned Fire-Roasted Tomatoes
  • Chicken Broth
  • Dried Oregano
  • Bay Leaves
  • Shredded Cooked Chicken I use rotisserie
  • Limes
  • Fresh Cilantro
  • Tortilla Chips optional
  • Avocado optional

step-by-step:

step one: cook the veggies

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, jalapeño, garlic, salt, and pepper, and cook, stirring, until the veggies are tender, about 8 minutes.

step two: add the tomatoes, broth, and spices and simmer

Increase the heat to medium-high. Add the drained cans of tomatoes, broth, oregano, and bay leaves, stir and bring to a rapid simmer. Reduce the heat so that it is lightly simmering, over medium-low heat, cover and let the flavors meld for about 10 minutes.

step three: add the chicken and lime juice

Stir in the chicken and the lime juice and let simmer for 5 more minutes.

The Sopa de Lima simmering in a Dutch oven on a countertop. A small dish of chips is visible in the bottom of the image.

step four: garnish and serve!

To serve, ladle into bowls and garnish with cilantro, some crushed corn tortilla chips, and the cubed avocado.

recipe FAQs:

Does this soup freeze well?

It does! I love to make a double batch and freeze half. Trust me, you’ll thank yourself later!

do I have to use rotisserie chicken?

No way! You can use whatever cooked chicken you like, but I find using a rotisserie chicken makes this recipe super simple and easy.

As you can tell, this soup has been a family favorite for many years, and I hope it becomes one for your family, too! Let me know what you think.

Looking for more chicken soup recipes? Try these!

Dairy-Free Creamy Chicken and Wild Rice Soup

Chicken Enchilada Soup

King Ranch Chicken Soup

A finished and garnished bowl of Sopa de Lima, in a white bowl, on an orange countertop.
Print

Sopa de Lima

Servings 6 servings
Calories 260kcal
Author Alex Snodgrass

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 cups small diced white onion, 1 onion
  • 2 cups small diced green bell peppers, 2 medium peppers
  • ½ cup seeds removed and finely diced jalapeño, about 2 jalapeños
  • 6 garlic cloves, minced
  • 2 teaspoons Kosher salt
  • ½ teaspoon black pepper
  • 2 [15-ounce] cans fire roasted tomatoes, drained
  • 8 cups chicken broth
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • 4 cups shredded cooked chicken, I use rotisserie
  • 6 tbsp freshly squeezed lime juice or 3 limes
  • 2 tbsp minced cilantro leaves for serving
  • Tortilla chips optional for serving
  • Cubed avocado optional for serving

Instructions

  • Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, jalapeño, garlic, salt, pepper and cook, stirring, until the veggies are tender, about 8 minutes.
  • Increase the heat to medium-high. Add the drained cans of tomato, broth, oregano and bay leaves, stir and bring to a rapid simmer. Reduce the heat so that it is lightly simmering, over medium-low heat, cover and let the flavors meld for about 10 minutes.
  • Stir in the chicken and the lime juice and let simmer for 5 more minutes.
  • To serve, ladle into bowls and garnish with cilantro, some crushed corn tortilla chips, and the cubed avocado.

Notes

Freezer Tips:
  • To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer. 
  • To thaw, move the container to the refrigerator and let it defrost overnight, or for a quicker option, use the microwave’s defrost setting. Further reheat the soup or stew in a pot on the stove over medium heat, stirring occasionally until it reaches a simmer, or microwave it in intervals, stirring in between, until heated through. 
  • If you feel like the contents of the soup (i.e. noodles, rice, etc.) soaked up most of the liquid, you can add 1 to 2 cups more broth to rehydrate the soup and get it to the desired consistency. Taste and adjust seasoning as needed.

Nutrition

Calories: 260kcal | Carbohydrates: 12g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 76mg | Sodium: 2013mg | Potassium: 495mg | Fiber: 2g | Sugar: 5g | Vitamin A: 343IU | Vitamin C: 58mg | Calcium: 62mg | Iron: 2mg

Food Photography and Styling by Eat Love Eats. 

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Clam Chowder with Leeks

A top down view of a light green oval dish, with a bowl of Clam Chowder with Leeks on top and some crusty bread. There are a couple of other dishes just out of sight, as well as a fluted glass. All of this sits atop a light yellow golden countertop.I grew up eating a lot of clam chowder because my mom is obsessed with it, and this creamy, comforting…

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A top down view of a light green oval dish, with a bowl of Clam Chowder with Leeks on top and some crusty bread. There are a couple of other dishes just out of sight, as well as a fluted glass. All of this sits atop a light yellow golden countertop.

I grew up eating a lot of clam chowder because my mom is obsessed with it, and this creamy, comforting Clam Chowder with Leeks is my take on the recipe we always used!

A top down view of a light green oval dish, with a bowl of Clam Chowder with Leeks on top and some crusty bread. There are a couple of other dishes just out of sight, as well as a fluted glass. All of this sits atop a light yellow golden countertop.

Everyone has their own clam chowder preferences, and this Clam Chowder with Leeks is my chowder dream come true: creamy yet a little brothy and lightened up with white wine and fresh herbs. Yum!

A finished bowl of Clam Chowder with Leeks on a yellow table with crusty bread torn at the bottom of the image.

And listen, don’t come at me for this but I truly don’t think fresh clams are necessary to make a killer clam chowder. For this Clam Chowder with Leeks, I use canned, chopped clams to keep it easy breezy. Fresh clams are great for looks, but over many years of perfecting this recipe, I’ve decided that the juice really isn’t worth the squeeze, and canned clams work great!

Ingredients:

  • Bacon
  • Unsalted Butter
  • Leeks
  • Garlic
  • Kosher Salt
  • Fresh Thyme
  • Fresh Parsley
  • Dried Sage
  • White Pepper
  • Dried Oregano
  • All-Purpose Flour
  • Dry White Wine
  • Seafood Stock
  • Clam Juice
  • Yukon Gold Potatoes
  • Bay Leaf
  • Heavy Cream
  • Canned Chopped Clams
  • Crusty Bread or Oyster Crackers optional

Step-by-step:

step one: cook the bacon

Heat a large heavy pot or Dutch oven over medium heat. Add the diced bacon and cook, stirring, until the fat has rendered and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate and set aside.

step two: cook the leeks

Add the butter, leeks, garlic and salt and cook, stirring, until the leeks are softened, about 7 minutes.

step three: create the herb mixture

Meanwhile, in a small bowl combine the thyme, parsley, sage, white pepper, dried oregano, and flour. Stir to combine.

step four: toast the flour and herb mixture

When the leeks are tender, add the flour and herb mixture to the pot and stir to combine and toast, stirring, for about 2 minutes.

The first ingredients of Clam Chowder with Leeks being sauteed in a silver stockpot with a wooden spoon on top of a gold table.

step five: add the liquid ingredients

While stirring, pour in the white wine until well combined and there are no clumps of the flour. Stir in the seafood stock and clam juice and bring to a rapid simmer. 

step six: add the potatoes and simmer

Once simmering, add in the potatoes, the bay leaf and continue to cook, allow the soup to simmer uncovered and stirring often allowing the soup to thicken and the potatoes to soften, about 10 minutes. Reduce the heat to a light simmer, cover, and continue to cook until the potatoes are tender, about 5 more minutes.

A silver stockpot of Clam Chowder with Leeks simmering with a wooden spoon atop a gold table.

step seven: incorporate the cream, clams, and bacon

Stir in the cream, the chopped clams, and the reserved cooked bacon. Bring back to a light simmer, then remove from heat. The chowder should not come to a boil.

A silver stockpot of Clam Chowder with Leeks simmering with a wooden spoon on a gold table.

step eight: finish and serve!

Serve immediately with oyster crackers or crusty bread. Garnish with fresh parsley.

Recipe FAQs:

are you sure about using canned clams instead of fresh?

I sure am! I’ve made this recipe with both, and while fresh clams look great, canned clams taste fantastic and make this recipe a lot more accessible! Of course, if you prefer fresh, you can always substitute!

do you have a recommendation for a white wine to use for this recipe?

Any dry white will do, but I typically use Chardonnay!

how do you like to serve this?

This chowder is best served immediately, and I love to eat it with either oyster crackers or some yummy, crusty bread.

I hope you love this Clam Chowder as much as my family does! I can’t wait to hear what you think of it.

Looking for more delicious soup recipes? Try these!

Easy White Bean Italian Soup

Chicken Enchilada Soup

Whole30 Tom Yum Soup

A top down view of a light green oval dish, with a bowl of Clam Chowder with Leeks on top and some crusty bread. There are a couple of other dishes just out of sight, as well as a fluted glass. All of this sits atop a light yellow golden countertop.
Print

Clam Chowder with Leeks

Servings 6 servings
Calories 464kcal
Author Alex Snodgrass

Ingredients

  • 4 strips bacon diced small
  • 2 tablespoons unsalted butter
  • 2 small leeks tops removed, halved lengthwise and cleaned well, then sliced thinly into half-moons (4 cups)
  • 4 garlic cloves minced
  • 2 teaspoons Kosher salt
  • 1 tablespoon minced fresh thyme leaves
  • 1 tablespoon minced fresh flat-leaf parsley leaves plus more for garnish
  • ½ teaspoon dried sage
  • ½ teaspoon white pepper sub freshly ground black pepper
  • ½ teaspoon dried oregano
  • 1 tablespoon all-purpose flour can sub gluten-free 1:1 flour or omit
  • ½ cup dry white wine I use chardonnay
  • 2 cups seafood stock
  • 8 ounces clam juice
  • 3 cups small-diced Yukon gold potatoes or 3 large potatoes
  • 1 bay leaf
  • 1 ½ cup heavy cream
  • Two 6.5 oz cans chopped clams, drained
  • Crusty bread or oyster crackers optional for serving

Instructions

  • Heat a large heavy pot or Dutch oven over medium heat. Add the diced bacon and cook, stirring, until the fat has rendered and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel lined plate and set aside.
  • Add the butter, leeks, garlic and salt and cook, stirring, until the leeks are softened, about 7 minutes.
  • Meanwhile, in a small bowl combine the thyme, parsley, sage, white pepper, dried oregano, and flour. Stir to combine.
  • When the leeks are tender, add the flour and herb mixture to the pot and stir to combine and toast, stirring, for about 2 minutes.
  • While stirring, pour in the white wine until well combined and there are no clumps of the flour. Stir in the seafood stock and clam juice and bring to a rapid simmer. Once simmering, add in the potatoes, the bay leaf and continue to cook, allow the soup to simmer uncovered and stirring often allowing the soup to thicken and the potatoes to soften, about 10 minutes. Reduce the heat to a light simmer, cover, and continue to cook until the potatoes are tender, about 5 more minutes.
  • Stir in the cream, the chopped clams, and the reserved cooked bacon. Bring back to a light simmer, then remove from heat. The chowder should not come to a boil.
  • Serve immediately with oyster crackers or crusty bread. Garnish with fresh parsley.

Nutrition

Calories: 464kcal | Carbohydrates: 34g | Protein: 9g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 1299mg | Potassium: 779mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1669IU | Vitamin C: 33mg | Calcium: 115mg | Iron: 2mg

Food Photography and Styling by Eat Love Eats.

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Ginger-Scallion Chicken and Rice Soup

A top-down view of a finished bowl of Ginger-Scallion Chicken and Rice Soup in a speckled dish. There is a silver spoon, a small dish of limes, and a few sprigs of cilantro all atop an orange countertop.This Ginger-Scallion Chicken and Rice Soup is a comforting soup with a delightfully fragrant base and layers of flavor built…

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A top-down view of a finished bowl of Ginger-Scallion Chicken and Rice Soup in a speckled dish. There is a silver spoon, a small dish of limes, and a few sprigs of cilantro all atop an orange countertop.

This Ginger-Scallion Chicken and Rice Soup is a comforting soup with a delightfully fragrant base and layers of flavor built in.

A finished bowl of Ginger-Scallion Chicken and Rice Soup in a speckled dish. There is a silver spoon, a small dish of limes, and a few sprigs of cilantro all atop an orange countertop.

This soup starts with an aromatic base of yellow onions, garlic, ginger, and green onions sauteed in avocado oil and toasted sesame oil, creating a rich foundation. The addition of chicken and rice makes it hearty, and there are plenty of veggies and topping options to tailor the finished product to your taste! The balance of savory and warm spices makes this Ginger-Scallion Chicken and Rice Soup so comforting.

A top-down view of a finished bowl of Ginger-Scallion Chicken and Rice Soup in a speckled dish. There is a silver spoon, a small dish of limes, and a few sprigs of cilantro all atop an orange countertop.

With a total cook time of just 45 minutes, this recipe is perfect for a weeknight dinner that delivers on both flavor and nutrition!

Ingredients:

  • Avocado Oil
  • Toasted Sesame Oil
  • Yellow Onion
  • Garlic
  • Green Onions
  • Fresh Ginger
  • Kosher Salt
  • Pepper
  • Low Sodium Chicken Broth
  • Tamari  or soy sauce or coconut aminos, if preferred
  • Rice Vinegar
  • Turmeric
  • Ground Coriander
  • Boneless Skinless Chicken Thighs
  • White Jasmine Rice
  • Baby Bok Choy
  • Lime
  • Chili Crisp  optional
  • Toasted Sesame Seeds optional
  • Fresh Cilantro optional
A stockpot of Ginger-Scallion Chicken and Rice Soup simmering on top of an orange countertop. A small white dish with spices and lime wedges is at the top of the image.


Step-by-step:

Step one: cook the onions, garlic, and ginger

Heat the avocado and toasted sesame oil in large pot or Dutch oven over medium heat. Add the onion, garlic, white part of the green onion, ginger, salt and pepper and cook, stirring, until the onions are tender, about 5 minutes.

Onions and mushrooms sauteeing in a stockpot with a wooden spoon on top of an orange countertop.

Step two: add the liquid ingredients and spices

Add the broth, tamari, rice vinegar, turmeric and coriander and bring to rapid simmer.

step three: Add the rice and chicken

Once simmering, add the chicken the rice and reduce the heat to a light simmer, about medium-low heat. Cook, covered, until the rice is tender and the chicken is cooked through, about 20 minutes.

A stockpot of Ginger-Scallion Chicken and Rice Soup simmering on top of an orange countertop.

step four: shred the chicken

Using tongs, transfer the cooked chicken to a sheet pan and using two forks, shred the chicken. Alternatively, you can dice the chicken into bite-sized pieces.

A sheet pan with two forks shredding chicken on top of an orange countertop.

step five: Add back the chicken and finish

Add the chicken back to the soup along with the bok choy, the green parts of the green onion, and the lime juice. Stir to combine. Continue to cook, uncovered and simmering lightly, until the bok choy stems are tender, 3 to 4 minutes.

A stockpot of Ginger-Scallion Chicken and Rice Soup simmering on top of an orange countertop. A small white dish with spices and lime wedges is at the top of the image.

step six: serve and enjoy!

To serve, ladle the soup into bowls and finish with a drizzle of chili oil, a sprinkle of toasted sesame seeds, and some fresh cilantro. Serve with a wedge of lime for squeezing.

Recipe FAQs:

I’m having trouble finding tamari. Can I use anything else?

You can substitute the tamari for soy sauce or coconut aminos!

is this meal kid-friendly?

Since the toppings are so customizable, I say it absolutely is kid-friendly! My kids love it without the Chili Crisp.

Do you recommend a specific chili crisp?

I love the Fly by Jing Chili Crisp!

I hope this soup nourishes your family on a chilly day! Let me know what you think when you try it!

Looking for more fantastic soup recipes? Try these!

Easy Italian White Bean Soup

Herbed Chicken Noodle Soup

Whole30 Zuppa Toscana

A finished bowl of Ginger-Scallion Chicken and Rice Soup in a speckled dish. There is a silver spoon, a small dish of limes, and a few sprigs of cilantro all atop an orange countertop.
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Ginger-Scallion Chicken and Rice Soup

Servings 4 servings
Calories 447kcal
Author Alex Snodgrass

Ingredients

For the Soup:

  • 2 tablespoons avocado oil
  • 1 tablespoon toasted sesame oil
  • 2 cups halved and thinly sliced yellow onion, about ½ onion
  • 4 garlic cloves, minced
  • 6 green onions thinly sliced, white and green parts kept separate
  • 1- inch knob of ginger, peeled and sliced into very thin matchsticks
  • 2 teaspoons Kosher salt
  • 1 teaspoon pepper
  • 8 cups low-sodium chicken broth
  • 3 tablespoons tamari sub coconut aminos or soy sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon turmeric
  • ½ teaspoon ground coriander
  • 1- pound boneless skinless chicken thighs
  • ½ cup uncooked white jasmine rice
  • 3 cups roughly chopped baby bok choy, 3 heads
  • Juice of ½ lime

Optional, for Serving:

  • Chili crisp for serving (I like Fly by Jing)
  • Toasted sesame seeds
  • Freshly chopped cilantro leaves
  • ½ lime cut into small wedges for serving

Instructions

  • Heat the avocado and toasted sesame oil in large pot or Dutch oven over medium heat. Add the onion, garlic, white part of the green onion, ginger, salt and pepper and cook, stirring, until the onions are tender, about 5 minutes.
  • Add the broth, tamari, rice vinegar, turmeric and coriander and bring to rapid simmer.
  • Once simmering, add the chicken the rice and reduce the heat to a light simmer, about medium-low heat. Cook, covered, until the rice is tender and the chicken is cooked through, about 20 minutes.
  • Using tongs, transfer the cooked chicken to a sheet pan and using two forks, shred the chicken. Alternatively, you can dice the chicken into bite-sized pieces.
  • Add the chicken back to the soup along with the bok choy, the green parts of the green onion, and the lime juice. Stir to combine. Continue to cook, uncovered and simmering lightly, until the bok choy stems are tender, 3 to 4 minutes.
  • To serve, ladle the soup into bowls and finish with a drizzle of chili oil, a sprinkle of toasted sesame seeds, and some fresh cilantro. Serve with a wedge of lime for squeezing.

Nutrition

Calories: 447kcal | Carbohydrates: 38g | Protein: 39g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 2233mg | Potassium: 1224mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2568IU | Vitamin C: 38mg | Calcium: 134mg | Iron: 3mg

Food Photography and Styling by Eat Love Eats.

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