top of page

This zesty, fresh soup is perfect for the Spring and Summer seasons. It full of flavor and seasonal vegetables. Try serving this at a Spring lunch or over the weekend to your friends and family.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

SERVINGS: 6-8 Cups


2 Tbsp Olive Oil

2 lbs Boneless, Skinless Chicken Tenderloins

Lemon Pepper Seasoning, Check below for my homemade recipe

1 tsp Oregano

1 tsp Basil

1 tsp Parsley

1 tsp Mustad Powder

1/2 Cup Dry White Wine, I used Chardonnay

2 Tbsp Butter

1 Md Onion, diced

2 Carrots, diced

2 Stalks of Celery, sliced

4-6 Cloves of Garlic

6 Cups of Chicken Broth

1/2 tsp Tabasco Sauce

1 tsp Worcestershire Sauce

1/2 cup of Heavy Cream

2 Cups of fresh Spinach, roughly chopped

Juice of 2 Lemons

3/4 Cup of Uncooked Orzo

Lemon Pepper Seasoning

3 Tbsp Lemon Zest

1/4 Freshly Grounded Pepper, black pepper is ok too

2 Tbsp Salt

1 tsp Garlic Powder

1 tsp Onion Powder

  • Add all ingredients to a parchment paper lined baking sheet and bake for 20-25 minutes at 170 degrees or until the lemon zest is completely dried.


  1. Coat the tenderloins in a lemon pepper seasoning. Add the Olive Oil to your Dutch Oven and on Medium High heat cook the chicken approximately 2-3 minutes per side. Don't worry about cooking the chicken through, we want a nice sear on the chicken.

  2. Remove the cooked chicken from the Dutch Oven and set aside. Deglaze the pot with the White Wine scraping the bottom of the pan. Allow the wine to simmer until it reduces by half.

  3. Add in the Butter, Onions, Carrots, Celery and Garlic. Cook 4-5 minutes until softened.

  4. Next, add in the spices, Tabasco Sauce (optional), and Worcestershire Sauce. Mix well. Add in the Chicken broth, bring to a boil, then lower the heat to simmer. Add the Chicken back to the pot (I roughly chopped the tenderloins up before adding them back).

  5. While the soup simmers, cook the orzo according to its package instructions.

  6. Reduce the heat to low, add in the Heavy Whipping Cream and stir.

  7. Next, add in the Spinach and allow to wilt (2-3 minutes).

  8. Add in the cooked Orzo, remove from heat, and finish with Lemon Juice.

Garnish with thinly sliced lemons and parmesan cheese.


18 views0 comments

If you're craving something savory and sweet then this is the dish for you!

PREP TIME: 10 minutes

COOK TIME: 50 minutes

TOTAL TIME: 1 hour


2 Md. Sweet Potatoes, peeled and diced

2 Lg. Yukon Potatoes, washed and diced

1 Md. Onion, sliced

1/4 Cup Olive Oil

1 Tbsp Oregano

1 Tbsp Garlic Powder

1 Tbsp Smoked Paprika

1 tsp Onion Powder

1 tsp Thyme


  1. After Prepping your vegetables add them to a Dutch Oven.

  2. Coat with Olive Oil and add in all spices. Mix Well.

  3. Cover the Dutch over and bake for 350 degrees for 30-40 minutes.

  4. Remove the lid and return to the oven and roast for 10-15 minutes or until the dish is nice and browned.

  5. Serve and Enjoy!

This is THE salad of the summer (I have declared). It's a perfect for lunch or serve it at a party with tortilla chips. Your friends and family will LOVE it.


1 Rotisserie Chicken (about 2 Cups), de-boned and chopped (you can use any chicken)

1/2 Red Onion, diced

1 Cup Cherry Tomatoes, diced

1/2 Jalapeño, seeded and diced

1 Can of Corn, drained

1 Can of Black Beans, drained and rinsed


1/2 Cup of Mayonnaise

Juice of 1 Lime

1 Tbsp Chili Powder

1 tsp Garlic Powder

1 tsp Cumin

1/2 tsp Paprika

1/4 tsp salt


Add all the ingredients together, toss and enjoy!

Garnish with fresh cilantro.

40 views0 comments
bottom of page