Growing up I spent a lot of vacations traveling up the California coast. It always seemed our first stop was a small town just north of Santa Barbara known as Buellton. Here we would stop at Pea Soup Anderson's to have...wait for it...their famous split pea soup.
I don't think it was the best pea soup I've ever had but I do know it is where I became a fan of this hardy, green liquid. There was something about stopping at Pea Soup Anderson's that seemed special. I'm not sure if it was the giant windmill turning out front or going into the gift shop and buying some candy that made it exciting. I just remember loving it.
Split pea soup is so easy to make. It falls into the category of "set it, and forget it" for me. This recipe is quite tasty and doesn't require any additional seasoning. We love it with crusty bread on these beautiful but cold winter days.
Retro Recipes and Traditional Fare
Retro Recipes and Traditional Fare
Shrimp Rockefeller Stuffed Mushrooms
My love of stuffed mushrooms started when I was very young thanks to my Aunt Mary.
Every holiday Aunt Mary made mushrooms stuffed with pork sausage. A simple starter to a large festive meal but always a crowd pleaser.
Somehow, no matter how many of those mushrooms she made, it was never enough. My cousins and I devoured them quickly and in epic proportions. This is where my taste for all things "stuffed mushrooms" reared its head.
I have never lost the craving.
When I came across this recipe for Shrimp Rockefeller Stuffed Mushrooms with Parmesan Crumbs I knew I couldn't wait to make it.
Check out--
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Turkey-Butternut Tortilla Soup with Zesty Lime Sour Cream
For the soup:
3 cups cooked turkey, shredded
1 butternut squash
1¼ cups onion
1 cup corn
4 garlic cloves
1 jalapeno
3 Tablespoons olive oil
3 corn tortillas
2 cups tomatoes
3 Tablespoons tomato paste
1 Tablespoon ground cumin
6 cups chicken broth
6 ounces spinach
Salt and pepper to tasteFor the sour cream:
½ cup sour cream
1 Tablespoon lime juice
Zest of one lime
¼ teaspoon ground cumin
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