Steve Lehman’s Famous Soup

Steve Lehman’s Famous Soup

Kristin J

Kristin J

I am a happy wife and mother to my amazing husband and beautiful little girl and we are living the good life just outside of Oklahoma City. I was born and raised in Houston, Texas where both of my parents serve as ministers. With God’s great guidance, I ended up earning a degree in children’s ministry from Oklahoma Christian University! I am an extrovert and love to make friends and have deep conversations. My days are filled with the duties of motherhood and homemaking but when I find a moment to myself I enjoy reading cookbooks, blogs, and Karen Kingsbury’s books. I have a slight addiction to facebook and pinterest. Holidays are my favorite days. I love to cook meals that make people happy. I have a passion for family ministry and bible class teaching. Most importantly, my greatest desire to is to know my heavenly Father more each day.
Kristin J

Latest posts by Kristin J (see all)

While I was growing up, my dad always had some version of tortilla soup he liked to make. It was a staple with our busy schedules, but we loved it enough to enjoy it for our Christmas Eve dinner. He’s never followed a recipe for his soup and it’s changed quite a bit over time. In recent years, his soup has been out-of-this-world-good. He might be making a pot for the hungry teachers at my mom’s school, friends and family, or simply to eat on for a few days.

Everyone always wants the recipe but he doesn’t know what to tell people. He usually says something like, “I don’t really have a recipe, it’s more of a method.” So recently I decided to observe him and attempt to form a recipe. I think I’ve got it! I’m not sure that you’d really call this a tortilla soup (though it is quite good with tortilla chips) so I’m affectionately calling this Steve Lehman’s Famous Soup. This is a wonderful soup to share with the ones you love! I hope you enjoy!

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Steve Lehman’s Famous Soup 

Note: The amount of veggies can depend on your preference or what you have on hand. Feel free to adjust to your needs. 

12 carrots, peeled and sliced at an angle

1-2 yellow squash, diced

2-3 ears of corn in the husk

1 large onion, diced

3-4 cloves garlic, minced

(Optional) A handful of fresh cilantro, chopped

2 32-ounce boxes of unsalted chicken broth

1 large can of diced tomatoes, drained

8 ounces good quality salsa (or to taste)

1 heaping Tbsp oregano (or to taste)

1/2 tsp cumin

3/4 tsp coriander

Salt and pepper to taste

2-2.5 lb boneless skinless chicken thighs

Directions

  1. Add a couple swirls of olive oil to a hot skillet. Add garlic, onion, and carrots. Cover, and let cook about 15-20 minutes, or until carrots are just starting to get soft, but are still firm. Stir occasionally while they cook.
  2. Meanwhile, heat broth, tomatoes, salsa, oregano, cumin, coriander, cilantro, salt and pepper in a large pot. Bring to a simmer. (*The salsa might scare you a bit, but it really doesn’t add very much heat. If you want to avoid spicy, use a mild salsa. Also, use a good quality salsa, preferably one that is NOT chunky.)
  3. Prepare the corn. Place corn, with husk, directly into the microwave. Cook about 15 minutes, or until you can cut off the end and squeeze cob out of husk clean with no silk. (Time will vary.) Slice corn off of the cob.
  4. When the carrots have reached a soft but firm texture, add them to to the pot along with with all the juices from the pan. Add corn to the pot at this time as well. Continue to simmer.
  5. Season chicken thighs with a good seasoning salt. Add a couple swirls of olive oil to your hot skillet and cook chicken thighs completely. When they are done, dice chicken.
  6. Add chicken, along with all the juices from the pan, and squash to the pot. Simmer about 45 minutes more, until ready to eat.

Serve soup with blue corn chips and avocado or fresh cornbread.

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famous-soup

 

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Create a Fall to Remember!

Create a Fall to Remember!

Kristi F

I am an Oklahoman by birth, a Texan by current living situation, but claim the world as my playground.I love to travel and hope to someday soon take our family on adventures to far off lands, where we can share God with others and experience all the wonders He has created.

I am a mother of 4 crazy, homeschooling children ages 9 & under, wife to an amazing man, and daughter of the King of the Universe!I enjoy reading, making my kids laugh, cooking, all things natural, learning to play guitar and dusting off my piano skills.One day I hope to run again, but until then I’m learning patience.

Latest posts by Kristi F (see all)

Each season brings it’s own cravings and fun activities.  It also brings many opportunities to do some soul searching, encourage each other and reach out to others!  You’ll love these ideas to use either in your own family or gift them to others. We’ve gathered a great list of activities, crafts, recipes, printables, decor and more for you to create a fall to remember!

creating-a-fall-to-remember-pinterest

creating-a-fall-to-remember-pinterestSoul Food

Let’s start by feeding our soul with a little of God’s fall flavor. McKenzie’s way of digging into Scripture through Bible Journaling is inspiring and definitely brings a new perspective to God’s word.

theletteredlight

Sharing God’s love with others is a wonderful way to kick off the fall! Go on a Scavenger Hunt with friends, family or church group. Head out to your neighborhood or one that could use some tender loving care and love on the people there by doing different mini-service projects.

september-service-scavenger-hunt

As we look forward to the changes of fall and all the things that we can create, we can pray for the Lord to create a pure heart in us as well!

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Food

Kick the Morning off Right!

The first thing you reach for in the morning is coffee, right?  Well, that’s my husband. I prefer hot chocolate or a protein drink.  But as soon as I saw this deliciously, healthy version of a pumpkin spice coffee creamer I thought of him.

do-it-yourself-healthy-pumpkin-spice-coffee-creamer

These gluten-free apple cinnamon protein pancakes are so good you won’t even need to drown them in syrup!

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These Apple Harvest Muffins are perfect for mornings on the go.

appleharvestmuffins

Fall Inspired Desserts

Ever since I was a child, desserts were what I enjoyed creating in the kitchen the most. As an adult, I still enjoy them but so enjoy finding recipes like this healthier apple crisp that chooses to not use refined white sugar, but instead adds an wonderful fall flavor by using maple syrup.

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These frosted maple cookies have me licking my lips.  I can’t believe I’ve never had these before.  Have you?

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It truly wouldn’t be fall unless homemade pumpkin pie is included!

pumpkin-pie

Fashion & Home Decor

I’m not one that enjoys shopping for clothes.  I do, however, enjoy shopping with friends who enjoy shopping and finding cute things for me to wear.  Now that I’ve moved into a warmer climate, I found this post about dressing for fall in a warmer climate to be helpful.

how-to-dress-in-fall-fashion-while-living-in-warmer-locations

Weclome guest with fall before they even enter your home with this adorable Hoop Fall Wreath.

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There are several fall themed signs for welcoming fall into your house.

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If you prefer to just add subtle hints that fall has arrived consider adding these 3 accessories

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Arts & Crafts

It would not be truly fall without crafts!  Craft fairs and festivals are some of my favorite places to visit in the fall.  I love seeing all the creativity and finding pieces that are draw in the season!

Engage all the senses with the most amazing apple cinnamon no cook playdough.

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This Autumn Hand Print Tree is such a cute way to capture our children’s hand prints and this could totally be made into a card to send off to the first person that pops to mind.

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Get the modge podge out and create a peppier fall look by mixing up the bright colors with your pumpkins!

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Get inspired by nature to create fun art like this digi-leaf art project!

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Activities

There are so many wonderful activities to do during the fall.  Visiting pumpkin patches is probably the first thing that pops to mind but don’t miss enjoying these other activities:

Visiting an apple orchard and picking your own apples!

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Interact with our feathered friends by creating an apple bird feeder for them!

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Fall & football go hand in hand.  Find budget friendly ways to decorate when you cheer on your favorite team.

how-to-plan-a-spirited-football-party-1

Explore nature with the fun fall scavenger hunt.

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Make art out of pressed leaves and flowers by making your own DIY Nature Press!

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Winding Down

There is something about fall that makes me want to gather with friends around my favorite drinks. Of course, Hot Chocolate will always be my favorite but since this is a fall round up post, I’ll share some others that are tempting me as well.

My Mother’s Quick and Delicious Apple Cider is one people always as about when they come over. It also makes a perfect gift for your neighbors!

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One of my favorite fall treats is a caramel covered apple and this Caramel Apple Cider recipe seems to be the drinkable version of that treat!

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And if you still need more ideas to dive into fall, check out these posts:

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50-ideas-best-fall-ever-1024x691

fall-bucket-list-activities

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What are some of your favorite fall activities?  

What is a new fall activity you are looking forward to enjoying? 

 

Be encouraged by these posts as well!

Spiritual Bucket List Favorite Soups Confessions of a Homemaker Shine on Halloween

Lemon Chicken and Veggies Sheet Pan Dinner

Lemon Chicken and Veggies Sheet Pan Dinner

Kristin J

Kristin J

I am a happy wife and mother to my amazing husband and beautiful little girl and we are living the good life just outside of Oklahoma City. I was born and raised in Houston, Texas where both of my parents serve as ministers. With God’s great guidance, I ended up earning a degree in children’s ministry from Oklahoma Christian University! I am an extrovert and love to make friends and have deep conversations. My days are filled with the duties of motherhood and homemaking but when I find a moment to myself I enjoy reading cookbooks, blogs, and Karen Kingsbury’s books. I have a slight addiction to facebook and pinterest. Holidays are my favorite days. I love to cook meals that make people happy. I have a passion for family ministry and bible class teaching. Most importantly, my greatest desire to is to know my heavenly Father more each day.
Kristin J

Latest posts by Kristin J (see all)

The school year might be upon us, but the weather is still warm and it’s not quite time to simmer a pot of chili on the stove! With routines kicking back into gear we can all use easy dinner recipes. Have you tried any of the popular sheet pan recipes that have been floating around social media? Those are PERFECT for busy nights! You can whip them up quickly and if you line your pan with foil or parchment paper, clean up is a breeze. What makes them perfect for this late summertime is that they utilize all the great veggies you find this time of year at the market.

My mother-in-law recently shared this recipe for chicken thighs with green beans and red potatoes that’s drizzled with a lemon dressing and we gobbled it all up- even the picky preschooler! So I thought I’d share the love with all of my sweet friends at Creating a Great Day in case you are in need a delicious and simple dinner recipe!

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Lemon Chicken and Veggies Sheet Pan Dinner:

Ingredients:

4-5 boneless, skinless chicken thighs

1 lb  small red potatoes, quartered

1 lb  fresh green beans

3 TB Olive Oil

2 TB Fresh lemon juice

2 cloves garlic, minced

1/2 tsp kosher salt

Freshly ground black pepper to taste

1 TB Italian Herb Blend (Or combine a TB of your favorite dried herbs such as rosemary, basil, oregano, and thyme)

Instructions:

  1. Arrange veggies and chicken on sheet pan.
  2. Combine oil, lemon juice, and garlic with herbs, salt, and pepper.
  3. Drizzle oil blend on chicken and veggies and use your hands to coat everything well with the oil.
  4. Roast at 400 degrees for about 45 minutes.
  5. Serve with crusty bread, which you can dip in the oil from your pan. 🙂

 

I hope your family enjoys this sheet pan dinner as much as we have!

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Growing with our Garden

Growing with our Garden

Kristi F

I am an Oklahoman by birth, a Texan by current living situation, but claim the world as my playground.I love to travel and hope to someday soon take our family on adventures to far off lands, where we can share God with others and experience all the wonders He has created.

I am a mother of 4 crazy, homeschooling children ages 9 & under, wife to an amazing man, and daughter of the King of the Universe!I enjoy reading, making my kids laugh, cooking, all things natural, learning to play guitar and dusting off my piano skills.One day I hope to run again, but until then I’m learning patience.

Latest posts by Kristi F (see all)

this-post-may-contain-affiliate-links-for-your-convenience-and-at-no-extra-cost-to-you-1in-order-to-grow-and-be-used-for-his-glory-he-prunes-us-in-such-a-way-that-we-may-feel-the-change-but-he-doesnt-damage-us-pinterest

This is from the first year we grew a garden with our children.  It was so exciting to make the square foot garden boxes, pick the seeds each child decided to plant, watch the first sprout pop up above the ground, and see the variety of God’s awesome creation. Then, we started harvesting some delectable garden goodness and in the process learned some lessons too!

Taste Bud Treats

Of course, you can just eat most items raw, straight out of the garden but we enjoy exploring different approaches with our taste buds, which brought us to these two yummy sandwiches.

Tomato, Cheese & Basil Sandwich

 

Simple Ingredients:  Honey Mustard, Tomato, Cheese and Basil

 

I love anything with basil, so when I noticed that some basil was ready to harvest, we promptly added it to our sandwiches.  After taking her first bite, my youngest daughter shouted in a loud, baritone voice,

Mom, I love these leaves!  They are delicious!”

She should like them.  I ate basil and cheese sandwiches every day for weeks when I was pregnant with her!

Cucumber Sandwich

 

At a baby shower I attended, the hostesses served these delectable sandwiches.  The mixture of herbs in the creamy spread was so enjoyable, I tracked down the person who made it to gather the recipe.

Simple Ingredients: Creamy Spread and Cucumbers

Creamy Spread (can also be enjoyed as a dip):

1 Cup Greek Yogurt

1 Cup Cream Cheese

2 teaspoons dried dill

2 teaspoons dried parsley

1 teaspoon salt

1 teaspoon onion powder

1/2 teaspoon garlic powder

Lesson Learned

God uses all his creations to teach us a little more about Him.  Growing a garden has helped us grow in our understanding of our relationship with Him as well.

For example, when I was trying to learn how to harvest basil, I found this great video that explained exactly how to harvest the basil in such a way that the plant would continue to grow.

 

In the video she says,

“If you want your plant to continue to grow you are going to have to trim it down…You want to do it in a way that you don’t damage your plant and your plant can continue to grow.”

This video made me realize that God is pruning us all the time. He wants us to grow in our relationship with Him, but that means we can’t stay the same.  In order to grow and be used for His glory, he prunes us in such a way that we may feel the change, but he doesn’t damage us.

In all this you greatly rejoice, though now for a little while you may have had to suffer grief in all kinds of trials.  These have come so that the proven genuineness of your faith – of greater worth than gold, which perishes even though refined by fire – may result in praise, glory and honor when Jesus Christ is revealed. 

1 Peter 1:6-7

His ways of refining us to make us stronger spiritually may not always feel comfortable at the time, but the growth it produces will bring glory to Him in the process.

Do you garden?  

What are some of your favorite fresh garden recipes?  

What lessons have you learned in the process?

Banana Walnut Chocolate Chip Muffins

Banana Walnut Chocolate Chip Muffins

Lindsay W

Lindsay W

Hi! Born in the great state of Texas and raised in the northern suburbs of Atlanta, this Daughter of the Alamo/Georgia Peach is still adjusting to life in Razorback Nation! My husband and I live just outside of Little Rock, Arkansas with our two crazy pups and new baby girl, Avery. I’m a small business owner, chocolate aficionado, and travel lover with a 2pm coffee hour no matter what time zone I’m in!
Lindsay W

Latest posts by Lindsay W (see all)

Don’t you just love it when one of your always-on-your-grocery-list items is in season?

It’s that time of year when almost all of my favorite fruits and veggies are in season, which is great news for parents going through baby-led weaning, like me!

My baby girl LOVES bananas! I call her Banana Girl. So, I pick up a few bananas every time I pop into the grocery store.

The double score? My husband LOVES banana walnut chocolate chip muffins.

So, you can guess what’s being consumed on a daily basis in our house right now…yep, bananas.

Whether they’ve been rolled in rice cereal, mashed into a muffin, or blended into my smoothie, everyone is eating bananas.

As most of my go-to recipes, this is one that came together after trying a few I’d found on Pinterest after my husband’s first request for banana walnut chocolate chip muffins. He thinks they’re great for breakfast as he’s running out the door to work, and I think they’re great with a cup of afternoon coffee!

Banana Walnut Chocolate Chip Muffins
Ingredients:

1.5 cups all-purpose flour

3/4 cup sugar

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1 Tbsp ground flaxseed

1 egg

1/4 cup milk

1/2 cup extra-virgin olive oil (EVOO)

1 Tbsp lemon juice

1 tsp vanilla extract

2 medium-size bananas (or 1.5 large bananas)

1/8-1/4 cup semisweet chocolate chips (per personal preference)

1/4 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F.

In bowl, combine flour, sugar, baking soda, cinnamon, flaxseeds, and salt.

Combine egg, oil, milk, lemon juice, and vanilla in a separate bowl.

Stir the wet ingredient mixture into the dry ingredients.

Mash up your bananas with a fork in your now empty wet bowl. Add your chocolate chips and walnuts. Then fold them into your batter.

Grease your muffin tin or drop in muffin tin liners. Fill each cup 3/4 full. Bake at 350 for 20-25 min or until golden brown on top and a toothpick comes out clean.

Enjoy for breakfast, like my hubby, or for snack time, like me!

Do you have an always-on-your-grocery-list item that everyone in the house eats but in different ways? Comment below! I’d love some inspiration to give my grocery list a little more versatility!

Lindsay

Warm Spaghetti Squash and Spinach Salad

Warm Spaghetti Squash and Spinach Salad

Lindsay W

Lindsay W

Hi! Born in the great state of Texas and raised in the northern suburbs of Atlanta, this Daughter of the Alamo/Georgia Peach is still adjusting to life in Razorback Nation! My husband and I live just outside of Little Rock, Arkansas with our two crazy pups and new baby girl, Avery. I’m a small business owner, chocolate aficionado, and travel lover with a 2pm coffee hour no matter what time zone I’m in!
Lindsay W

Latest posts by Lindsay W (see all)

What to do with leftovers?

Do you ever feel a bit like a catfish when it comes to leftovers in your house? Not so much that you’re a bottom dweller, but that the task of consuming leftovers falls mostly on you?

Being a work from home mama, I can feel this way a lot. Especially since I’m incredibly grocery budget conscious and hate to throw leftover food into the trash.

When I plan our weekly dinners, whether or not they will portion out enough for leftovers to make lunch the following day for me or my toddler is a consideration. Especially if it’s a meal that requires me to buy an ingredient solely specific to that meal.

Spaghetti squash is a prime example.

I’m not a big pasta eater, but pasta and meat sauce is easy and fast. It can be made super healthy if you buy the right kind of pasta. And I can even sneak extra vegetables and fiber into my toddler’s diet without so much as one thrown rotini noodle. So, we have it for dinner at least every other week.

But instead of pasta, I serve a generous portion of cooked spaghetti squash onto my plate. The tummy is much happier!

Since I’m the only one who eats spaghetti squash, I’m left with a decent amount left over for the following day, even if the squash was a small one.  If there’s any leftover meat sauce and pasta, my toddler gets that for lunch.

So, what to do with all this spaghetti squash?

On my grocery budget? Without buying some extra ingredient just for one or maybe two lunches?

I feel a little bit like the contestants on Food Network’s show Chopped staring down at my basket of ingredients.

Thankfully, spaghetti squash is pretty versatile. While I’ve thrown together some leftover lunches using spaghetti squash and whatever random things I found in my fridge, what I’m about to share with you is my favorite leftover lunch combination. The basic recipe leaves a lot of room for foodies who have more time to construct a lunch than I do most days to elevate it to something really fancy. (Let’s face it–if I have to cut up more than one thing and use anything other than the microwave or toaster oven to prepare lunch, it’s a NO GO.)

I call it Warm Spaghetti Squash & Spinach Salad.

BASIC* Ingredients:

1 spaghetti squash

1 can of garbanzo beans

5-6 cherry tomatoes or 1 Roma tomato

1 heaping cup of raw baby spinach (a good handful for you non-measuring people like me)

1 Tbsp extra-virgin olive oil

1 tsp red wine vinegar

1 tsp lemon juice

Parmesan cheese (for garnish)

Red pepper flakes or freshly cracked black peppercorns (to taste)

*See farther down for elevated ingredient ideas.

Directions to Cook the Spaghetti Squash:

Remember, this is a leftover, so for lunch I’m just pulling it out of the fridge already cooked and shredded. But, if you want to cook one just for this recipe, here’s how I cook mine.

Fill your stock pot halfway with water and bring to a boil.

Use your biggest, sharpest knife (a chef’s knife will do the trick) to cut your spaghetti squash in half lengthwise.

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Once your water is boiling, very carefully place each half into the stock pot.

Boil for 15-20 minutes, depending on how big your spaghetti squash is. You should be able to pierce it without resistance with a fork.

Once it’s cooked, I very carefully pour everything out of the stock pot into a colander which I’ve placed in the sink.

Once the halves have cooled down enough for you to handle them, use a fork (or two) to remove one of the halves from the colander and place it on a plate on your counter. Use a fork to scoop the seeds out of the squash.

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After boiling, but with seeds still intact.

You’ll pull some of the squash with it too, and it will feel a lot like cleaning out a pumpkin at Halloween, only hotter. Discard the seeds.

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After scooping the seeds out.

Now you’re ready to shred your spaghetti squash. Just use two forks and scrape the top of the flesh. It will scrape off like little “spaghetti noodles.”

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Transfer your “noodles” to a bowl (preferably glass or ceramic since they’re going to be hot). Repeat with the second half.

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The finished “noodles.”

Directions to prepare the salad:

If you’re building your salad straight from here, ladle out at least a cup’s worth of spaghetti squash into a microwave-safe bowl. Next, drain and rinse your garbanzo beans. Add 1/3 cup to your spaghetti squash.

Next, quarter your cherry tomatoes lengthwise, or dice up a roma tomato and add it to the squash.

Add a heaping cup of baby spinach (or a generous handful) on top of the tomatoes.

Finally, squirt your lemon juice, drizzle your EVOO, and splash your red wine vinegar on top.

Pop your bowl in the microwave for one minute on high. This will soften your spinach and tomatoes and reheat your spaghetti squash if you started with cold leftover squash.)

Carefully remove from the microwave and adorn with parmesan cheese and red pepper flakes or freshly cracked black pepper.

Voila! Lunch is served!

Now, this was the basic version using things you probably already have in your pantry or fridge.

Here are some ingredients you could add to elevate this dish. (Do I sound like a Chopped judge or what?!)

Elevated Ingredients:

Toasted pine nuts

Goat cheese or feta cheese (instead of parmesan cheese)

Finely chopped red onion

Greek vinaigrette (instead of lemon juice, red wine vinegar, and EVOO)

My favorite thing about this lunch is how easy yet healthy and economical it is. As work from home or stay at home mamas, we don’t have to always eat what our kids eat or adopt a catfish mindset when it comes to our lunches. With a little creativity, you can feel like you’re eating something prepared at a bistro! If you can tune out the Daniel Tiger songs that may be playing in the background, that is.

Do you have a dinner time leftover ingredient that you transform during the following day’s lunch? I’d love to know what it is and how you use it in the comments section!

<3 Lindsay

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Find some delicious recipes in these posts as well!

Favorite Homemade Soups Quick and Easy Recipes Frugal Meal Planning Banana Walnut Chocolate Chip Muffins

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