Ever tried Hamburger Soup? It’s that comforting blend of beef, fresh vegetables, and a tomato base that feels like a hug in a bowl. Whether it’s a cold day outside or you just need a pick-me-up, this soup is your go-to. Simple ingredients, straightforward steps, and a whole lot of flavor.

Gather all your ingredients first for a smooth start. Dice the onion, mince the garlic, and chop the potatoes. In a large pot, brown the beef over medium heat, breaking it apart. Once browned, add the onion and garlic, cooking until the onion is clear.

Pour in beef broth, add diced tomatoes, tomato soup, Worcestershire sauce, and Italian seasoning. Toss in a bay leaf. Add potatoes and vegetables, including bell pepper if using. Let it simmer for about 20 minutes or until potatoes are tender. Season with salt and pepper to taste. Once done, remove the bay leaf, serve hot, and enjoy.

Hamburger Soup Recipe

Ingredients

• 1 lb. finely ground beef
• 1 chopped onion
• 2 garlic cloves, finely chopped
• 2 average-sized potatoes, skinned and cubed
• 3.5 cups of beef broth
• 28 oz. can of chopped tomatoes, including liquid
• 1 can of condensed tomato soup
• 2 1/2 teaspoons of Worcestershire sauce
• 1 1/2 teaspoon of mixed Italian herbs
• 1 piece of bay leaf
• Season with salt and pepper as desired
• 3 cups of mixed  vegetables (can be fresh or frozen)
• 1 diced bell pepper

Instructions

1. Preparation: Before you start, gather all your ingredients. This ensures a smooth cooking process. Dice your onion, mince the garlic, peel and chop the potatoes, and have your vegetables ready.
2. Browning the Beef: In a large pot over medium heat, add the ground beef. Cook the beef until it starts to brown, breaking it apart as it cooks. This should take about 5-7 minutes.
3. Adding Aromatics: To the browned beef, add the diced onion and minced garlic. Cook until the onion becomes translucent, which usually takes about 3 minutes.
4. Building the Base: Pour in the beef broth, followed by the diced tomatoes with their juice. Stir in the condensed tomato soup, Worcestershire sauce, and Italian seasoning. Add the bay leaf for that extra depth of flavor.
5. Vegetables and Simmering: Add the chopped potatoes and your choice of mixed vegetables to the pot. If you’re using our added ingredient, the bell pepper, toss it in now. Let everything simmer together for about 15-20 minutes. You’ll know it’s ready when the potatoes are fork-tender.
6. Seasoning: Taste the soup. Season with salt and pepper as needed to suit your preference.
7. Serving: Once cooked, remove the bay leaf, ladle the soup into bowls, and enjoy while hot.

Fell in love with this Hamburger Soup? Why not pin the image below on Pinterest? It’s too good not to share with fellow food enthusiasts!

Recipe Variations for Hamburger Soup:

1. Protein Swap: Replace ground beef with ground turkey, chicken, or even tofu for a vegan twist.
2. Grain Addition: Introduce barley, quinoa, or rice for added texture and nutrition. Adjust the cooking time based on your grain choice.
3. Spicy Kick: Add a diced jalapeño or a dash of chili flakes for a hint of heat.
4. Creamy Version: Stir in a splash of cream or coconut milk towards the end for a richer texture.
5. Herb Infusion: Experiment with fresh herbs like rosemary, thyme, or basil. Add them towards the end to retain their freshness.
6. Bean Boost: Incorporate kidney beans, black beans, or chickpeas for added protein and fiber.
7. Veggie Variety: Swap out standard veggies for alternatives like sweet potatoes, parsnips, or butternut squash.
8. Cheesy Delight: Add a handful of grated cheddar or parmesan cheese for a cheesy twist.
9. Tangy Twist: A splash of balsamic vinegar or a squeeze of lemon juice can add a refreshing tang to the soup.
10. Global Flavors: Incorporate spices like curry powder, cumin, or smoked paprika for a different cultural take on the classic.

Feel free to combine multiple variations or adjust them based on what you have on hand. The beauty of Hamburger Soup is its adaptability to different tastes and preferences.

Olive Tapenade, often referred to as “oilvada”, is a cherished recipe from the heart of the Mediterranean. This blend of olives, capers, anchovies, and other select ingredients creates a pâté that’s both rich in flavor and versatile in use.

Olives: The Heart and Soul of Tapenade

Olives, a staple in Mediterranean cuisine, are the driving force behind the delectable Olive Tapenade. Their unique flavor profile, ranging from earthy and savory to a hint of tanginess, sets the stage for this dish. When you think of olives, imagine sun-soaked groves, ancient culinary traditions, and generations of expertise in selecting and curing the best fruits. It’s this depth of flavor and history that they bring to the tapenade.

But olives don’t stand alone. They are masterfully paired with ingredients like capers, which add a briny punch, and anchovies that introduce a subtle umami undertone. The inclusion of fresh parsley and lemon juice brightens the mix, while garlic adds a touch of aromatic warmth. And let’s not forget the sun-dried tomatoes, which contribute a gentle sweetness, balancing the robust flavors.

Together, these ingredients dance in harmony, creating a spread that’s not just food, but an experience. Each bite of tapenade is a journey through the Mediterranean, capturing its essence and rich culinary heritage.

Olives Tapenade Recipe 

Ingredients

• Green and black olives: 1 cup (a mix, pitted)
• Capers: 2 tablespoons, drained
• Anchovy fillets: 2 to 3, depending on your taste preference
• Fresh parsley: 1/4 cup, finely chopped
• Lemon juice: 1 tablespoon, freshly squeezed
• Garlic cloves: 2, minced
• Extra virgin olive oil: 1/4 cup (or enough to achieve desired consistency)
• Sun-dried tomatoes: 1/4 cup, roughly chopped

Instructions:

1. Preparation: Start with pitted olives and roughly chopped sun-dried tomatoes.
2. Blend: In a food processor, combine all ingredients, aiming for your preferred texture, whether smooth or chunky.
3. Add Olive Oil: Gradually introduce the olive oil as you blend, achieving the desired consistency for your pâté.
4. Taste Test: Sample your tapenade and adjust with additional lemon juice or salt if needed.
5. Serve: Enjoy your tapenade on toasted bread, within sandwiches, or as a unique topping for dishes.

Got leftover tapenade? 🤔 Fridge it! Made too much? Freeze it! 😜 Loving this recipe? Pin the pic below on Pinterest and spread the olive love! ❤️

Recipe Variations for Olive Tapenade

1. Herb-Infused Tapenade:

• Ingredients: Add 1 tablespoon of finely chopped fresh rosemary or thyme.
• Taste Profile: This variation introduces a fragrant and slightly woody note to the tapenade reminiscent of Mediterranean gardens.

2. Spicy Kick Tapenade:

• Ingredients: Mix in 1 teaspoon of red pepper flakes or a small diced chili pepper.
• Taste Profile: For those who love a bit of heat, this version adds a spicy kick that contrasts beautifully with the briny olives.

3. Citrus Zest Tapenade:

• Ingredients: Grate in the zest of 1 lemon or orange.
• Taste Profile: The citrus zest brightens up the tapenade, adding a refreshing and zesty undertone.

4. Nutty Olive Tapenade:

• Ingredients: Blend in 1/4 cup of toasted walnuts or pine nuts.
• Taste Profile: Nuts add a delightful crunch and a nutty depth, making the tapenade even more hearty.

5. Mediterranean Fusion Tapenade:

• Ingredients: Incorporate 1/4 cup of crumbled feta cheese or diced roasted bell peppers.
• Taste Profile: This variation merges other beloved Mediterranean flavors, adding creaminess from the feta or a sweet smokiness from the bell peppers.

Storing Your Olive Tapenade

Refrigeration:

• Once you’ve prepared your tapenade, transfer it to an airtight container.
• Drizzle a thin layer of olive oil on top. This helps in preserving the freshness and preventing the tapenade from drying out.
• Store in the refrigerator for up to one week.

Freezing:

• If you’ve made a larger batch and wish to store it for an extended period, tapenade can be frozen.
• Portion the tapenade into freezer-safe bags or containers, ensuring you remove as much air as possible before sealing.
• Store in the freezer for up to three months.
• To use, thaw in the refrigerator overnight.

Serving:

• Before serving, especially if it’s been stored in the refrigerator, allow the tapenade to come to room temperature. This enhances its flavor and makes it easier to spread.
• Always use a clean utensil when serving to prevent contamination and extend its shelf life.

Note: Due to the presence of fresh ingredients like garlic and parsley, it’s essential to keep the tapenade refrigerated when not in use. If the tapenade appears or smells off, it’s best to discard it.

Chicken Piccata is more than just a dish; it’s an experience. This Italian-American classic, with its roots deeply embedded in traditional Italian cooking, has found its way into the hearts of many. The dish boasts of tender chicken breasts, kissed with a golden crust, and bathed in a zesty lemon butter sauce.

The addition of capers, parsley, and rosemary not only elevates the flavor but also adds a touch of elegance. Let’s dive into the world of Chicken Piccata and discover the magic behind this beloved dish.

A Glimpse into the Chicken Piccata History

Chicken Piccata, originally a veal-based dish in Italy, has undergone a beautiful transformation in America. The essence of the dish lies in its lemon butter wine sauce, which, when combined with garlic, capers, and fresh parsley, creates a symphony of flavors. While many are familiar with the Tuscan chicken, Chicken Piccata stands out with its unique blend of tangy and savory notes, similar to this Greek lemon chicken.

Choosing the Right Ingredients

The beauty of Chicken Piccata lies in its simplicity. Here’s what you’ll need:

• Chicken: Choose boneless, skinless chicken breasts for the best results.
• Dredging Mixture: This mixture is crucial for that golden crust. Combine flour, freshly grated parmesan cheese, salt, and pepper. While arrowroot flour is a great gluten-free option, feel free to use your preferred flour.
• Chicken Piccata Sauce: The star of the dish! Fresh lemon juice, dry white wine, chicken broth, butter, garlic, capers, fresh parsley, and rosemary come together to create this delectable sauce. If you’re not a fan of white wine, simply replace it with additional chicken broth.

Ingredients (Serves 4)

• 2 large boneless, skinless chicken breasts

• ¼ cup all-purpose flour

• ¼ cup finely grated Parmesan cheese

• 1 teaspoon kosher salt

• ⅓ teaspoon freshly ground black pepper

• 2 tablespoons extra virgin olive oil

• 1 tablespoon unsalted butter (for searing)

• ½ cup dry white wine (or chicken broth)

• 4 garlic cloves, minced

• 1 cup chicken broth

• 3 tablespoons fresh lemon juice (about 1 lemon)

• 2 tablespoons capers, drained

• 2 tablespoons unsalted butter (for finishing the sauce)

• 2 tablespoons fresh parsley, roughly chopped

• A pinch of fresh or dried rosemary (optional)

Instructions

1. Prep the Chicken

• Place chicken breasts on a cutting board.

• With a sharp knife, slice each breast horizontally to create two thin cutlets.

• Pat them dry with paper towels for better browning.

2. Prepare the Dredging Mixture

• In a shallow bowl, combine flour, Parmesan, salt, and pepper.

• Mix well to evenly distribute the seasonings.

3. Coat the Chicken

• Dredge each chicken piece in the flour mixture, shaking off excess.

• Set aside on a plate while you heat the pan.

4. Sear the Chicken

• Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

• Add the chicken and cook for 3–4 minutes per side, until golden and cooked through.

• Remove chicken and set aside on a warm plate.

5. Make the Sauce

• In the same skillet, add the white wine and garlic.

• Simmer for 3–4 minutes, scraping up browned bits, until the wine is reduced by half.

• Stir in the chicken broth, lemon juice, capers, and rosemary.

• Add the remaining 2 tablespoons butter, stirring until melted and the sauce slightly thickens.

6. Combine Chicken and Sauce

• Return the chicken to the skillet.

• Spoon sauce over each piece and simmer for 1–2 minutes to warm through.

7. Serve

• Transfer chicken to plates.

• Drizzle with extra sauce and garnish with fresh parsley.

• Serve immediately with pasta, mashed potatoes, or roasted vegetables.

Make-Ahead and Storage

• Make Ahead: You can dredge the chicken and prep the sauce ingredients a few hours in advance.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to keep the chicken tender.

Timing

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: ~30 minutes

Mastered our Chicken Piccata? Let the world in on your culinary win. Snap, pin, and spread the foodie love. 🍗📌

Recipe Variations:

1. Herb-Infused Chicken Piccata:

• Add finely chopped fresh herbs like basil or thyme to the dredging mixture. This will give the chicken an aromatic and herby crust.

2. Spicy Chicken Piccata:

• If you enjoy a kick of heat, spread some red pepper flakes into the sauce or add a finely chopped chili pepper for an extra zing.

3. Creamy Chicken Piccata:

• For a richer sauce, stir in ¼ cup of heavy cream or half-and-half after adding the chicken broth. This variation results in a velvety, creamy sauce that’s absolutely indulgent.

4. Mushroom Chicken Piccata:

• Add 1 cup of sliced mushrooms to the skillet after removing the chicken. Sauté until they’re golden, then proceed with making the sauce. The mushrooms add an earthy depth to the dish.

5. Tomato Burst Chicken Piccata:

• Incorporate a handful of cherry or grape tomatoes to the sauce. They’ll burst and add a sweet-tart flavor, complementing the tangy lemon sauce.

6. Olive Chicken Piccata:

• Along with capers, toss in a handful of pitted and sliced green or Kalamata olives. They add a briny touch, making the dish even more flavorful.

7. Gluten-Free Chicken Piccata:

• For those with gluten sensitivities, use almond flour or coconut flour for dredging. Ensure other ingredients, like chicken broth, are gluten-free as well.