French Onion Soup


This is, hands down, my husband’s favorite soup! So, I decided to try making it for him. And, oh my goodness, am I glad that I did. My version is simple, but extremely flavorful. It’s even better after a few days. Top it with a slice of toasted cheesy French bread and your taste buds will be dancing!

You will need:

3 large Vidalia or sweet onions, thinly sliced

1/3 cup of butter

1/2 t dried thyme

1 bay leaf

1 t Kosher salt

1 t freshly ground black pepper

1/3 cup of red wine (one you would drink)

1 T Worcestershire sauce

8 cups of beef broth (can use vegetable broth)

1 French baguette sliced

Olive oil

1 clove of garlic

Freshly grated Gruyere and Parmesan cheese

Heat a Dutch oven or stock pot on medium high. Add the butter and onions and turn the heat down to medium. Cook the onions, stirring occasionally, for 45 minutes. You don’t want the heat too high. So, turn it down if you need to. This is a ‘low and slow’ method to bring out all of the sweetness in the onions while slowly browning them. Once your onions are done, add all of the spices and stir. Add the wine and stir to deglaze the pan. Cook for 1 minute. Add the Worcestershire and broth and bring to a boil. Reduce the heat to low and simmer for 1 hour. Remove the bay leaf and check to see if additional salt and pepper are needed.

While the soup is simmering, put the sliced bread on a cookie sheet, drizzle with olive oil and broil for 1 minute on each side. Remove from the oven and rub the garlic clove on each slice of the bread. Mix the two cheeses together and sprinkle equal amounts of cheese on each slice and put back under the broiler to melt the cheese.

To assemble, put some grated cheese in the bottom of your bowl, top with a ladle of soup. Add a slice, or two, of the toasted bread on top of the soup and serve. Enjoy!


Kimmie Bee’s Turkey Meatloaf


Meatloaf, to me, paired with mashed potatoes (gravy optional) and a vegetable  is a timeless classic. It’s like a cozy blanket and a warm fire. Pure comfort! My family loves it with ground turkey, but feel free to use ground beef.

You will need:

 1 1/2 pounds of ground turkey thighs

1 slice of bread (or 1/2 cup of plain bread crumbs)

1/2 cup of milk

1 egg beaten

1/2 cup of onion, chopped finely or grated

3 cloves of garlic, minced

1/4 cup of Italian parsley, chopped finely

1 T Worcestershire sauce

3/4 t kosher salt

1/2 t freshly ground black pepper 

1/2 t ground sage

1 t poultry seasoning

2 T of your favorite ketchup plus 1/4 cup

Preheat your oven to 350 degrees. 

Mix all of the ingredients, except for the 1/4 cup of ketchup, in a large bowl. Put the bread into the milk and soak, then break apart with your fingers before adding it with the other ingredients. Once everything is combined, place the mixture into a loaf pan and shape into a loaf. Spread the remaining ketchup on top of the loaf and bake, uncovered, for 55 minutes. Let it cool for 10 minutes, slice and enjoy.


Granna’s Salmon Croquettes


This recipe just reminds me of my childhood. From the aroma to the taste to what was served with them, it transports me back in time. Salmon croquettes were a staple in our house; always served with homemade biscuits and white rice. Always! My children absolutely LOVE them and since my Mom lives with us, they are able to have them any time. My Mom never cooked with a recipe, so when I was learning to make them, I literally had to stand next to her as she put each ingredient into the bowl and say, “Wait … let me measure that!” This recipe is as close as I could get to hers. I think it’s pretty spot on.

For this recipe, you will need:

1 can of salmon (I like to use Alaskan wild caught)

1 egg, beaten

1 small onion, grated

1 tablespoon of cornmeal

1 tablespoon of flour

1/4 teaspoon of salt

1 teaspoon of pepper

oil for frying

In a mixing bowl, combine all of the ingredents and form into patties. Heat oil in a large frying pan on medium high heat. Add the patties and cook until brown on each side, turning once. They will take approximately 3 minutes per side. Drain on a paper towel and serve immediately.

My twist is to add a teaspoon of my spice blend instead of the salt and pepper. You can find the recipe for my spice blend under the ‘Tips’ tab entitled, ‘No more store bought spice packets, Part 2’.



Kimmie Bee’s Banana Pudding


My husband LOVES banana pudding and asked me to make it this past holiday weekend. We both grew up eating this simple and delicious treat. So, I was happy to oblige! SO good! I hope you will give it a try.

You will need:

For the pudding:

1/3 cup of all purpose flour

2/3 cup of sugar

1/4 teaspoon of salt

3 whole eggs and 1 egg yolk, beaten

1 cup of whole milk

1 cup of heavy whipping cream

1/2 teaspoon of vanilla extract

2 tablespoons of softened butter


For the whipped cream:

1 cup of heavy whipping cream

2 tablespoons of sugar

Additional Ingredients:

2-3 bananas, sliced

1 package of vanilla wafers

For the pudding, put the flour, sugar and salt into a saucepan. Stir to combine. Add the beaten eggs and milk. Stir well and cook over medium low heat, whisking CONSTANTLY, for approximately 10 to 15 minutes. I know. I  know. That will seem like an eternity, but WHISK you MUST! Once the mixture has thickened (it coats the back of a spoon and does not drip off), turn off the heat and stir in the vanilla and butter until smooth. Place the pudding into a bowl, cover with plastic wrap and refrigerate while you prepare the whipped cream.

For the whipped cream, chill a metal bowl and whisk in the freezer for 10 minutes. Place the sugar into the mixing bowl and add the whipping cream. Whisk (starting on low and increasing the speed to medium high) until the cream has stiff peaks.

To assemble the dish, start with a layer of wafers then add a layer of bananas followed by a layer of pudding and ending with a layer of whipped cream. Repeat until you reach the top of your dish making sure to end with a layer of whipped cream. Finish with crushed vanilla wafers on top. For a dramatic presentation, double the recipe and layer in a trifle dish or another deep serving dish. Chill for at least one hour before serving.




*NOTE* If you must have an extra silky and smooth pudding, you can use 6 egg yolks instead of 3 whole eggs and 1 yolk, but I  promise it is not necessary.

Kimmie Bee’s Simple Marinara


My son had a school basketball game (still undefeated .. woo hoo) and had travel basketball practice just a few hours after his game ended. I was busy running errands during the day and didn’t take anything out of the freezer to make for dinner. Sigh! No problem! Here is where a well stocked pantry comes in handy.  A quick sauté of some veggies and my go to Trader Joe’s bottled marinara sauce and dinner was on the table in less than thirty minutes. Success!!!

You will need:

3 T olive oil

1 carrot, sliced

1 medium onion, chopped

1 small package of baby portobellos, sliced

6 sun dried tomatoes, packed in oil, chopped

3 cloves of garlic, minced

1/2 t oregano or Italian seasoning

1 t red pepper flakes

1 t salt

1 jar of Trader Joe’s marinara (or your favorite brand)

1 lb of angel hair pasta, cooked according to the package

Heat a deep sauté pan or Dutch oven over medium high heat. Add the olive oil, carrot, mushrooms, onion and sun dried tomatoes. Cook for 3 minutes, stirring occasionally.

Add the garlic and spices and cook for an additional minute. Add the marinara and lower the heat to a simmer. Cook for 3 to 5 minutes.

Serve over angel hair pasta and garnish with fresh Parmesan cheese.


* For my local friends, I’d be happy to help you stock your pantry with essentials *

Kimmie Bee’s ‘lighter but still tasty’ Chicken Alfredo


The Fall basketball season has begun and, for my household,  that means we are constantly on the go which makes dinner planning and making a challenging task. However, I’m determined to keep my mommy mobile out of the fast food drive-thru lines! So, during this busy season, quick and easy recipes are my friend. My son LOVES pasta. In an effort to lighten up one of his favorites, yet still satisfy his … all of our … tastebuds, I came up with this version of Alfredo sauce. It is packed full of flavor and pretty scrumpdiliocious!

You will need:

2 whole boneless skinless chicken breasts, cut the breast in half lengthwise and then julienne or cube

kosher salt (about a teaspoon)

freshly ground black pepper (about a teaspoon)

1/4 teaspoon of dried thyme

1/4 teaspoon of dried rosemary

1/4 teaspoon of nutmeg

1/2 teaspoon of crushed red pepper flakes (can totally omit this)

4 cloves of garlic, minced

2 T olive oil

2 T butter (I use unsalted)

3 T flour (could use cornstarch with almost the same results)

1 cup of chicken stock or broth

1 cup of 1% milk (could use skim, but won’t be as creamy)

1 cup of plain; non fat greek yogurt at room temperature

1 cup of freshly grated parmesan cheese

1 lb of your favorite pasta, cooked according to the package and drained (I used bow tie because it’s my son’s favorite)

Heat a large sauté pan on medium high heat. Season the chicken with the salt, pepper, thyme and rosemary. Add one tablespoon of the olive oil to the pan and add the chicken. Cook for three minutes, turning occasionally. Remove the chicken to a plate or bowl.

In the same pan, with the heat turned down to medium, add the remaining olive oil and butter. Add the garlic and cook for 30 seconds while stirring. Slowly whisk in the flour or cornstarch. Cook for one minute while whisking constantly. Slowly add the milk and broth, while whisking, until the liquid is combined with the flour and smooth. Turn up the heat to medium high and simmer the sauce for about 3 to 5 minutes or until it starts to thicken. Remove from the heat and slowly whisk in the yogurt. Once the yogurt is combined with the sauce, return the pan back to medium heat and stir in the parmesan cheese. Simmer, while whisking, for an additional 2 minutes. Season with additional salt and pepper, if needed, and the nutmeg. Add the cooked chicken back into the pan as well as the pasta; stir to combine and continue to simmer for 3 minutes.

Serve alongside your favorite vegetable and ENJOY!

* Cook’s note: The options are endless with this recipe. As is usually the case, I used what I had in my refrigerator and pantry. You can substitute the chicken for portobello mushrooms or add a package of sliced portobellos to the pan when cooking the chicken. You could also add broccoli (spinach, peas, etc.) to the pan, at the very end, and have a ‘one pot dish’.


Quiche with Butternut Squash, Onion & Spinach


I’ve never made quiche before. I know, hard to believe, but true! In my quest to make NEW healthy and delicious vegetarian meals for my hubby (a new vegetarian), I decided to give it a try. I had a butternut squash that I needed to cook and thought why not roast it and put it into a quiche? I looked online for inspiration and lo and behold, there was a recipe for quiche using … you guessed it … roasted butternut squash. I doubled their recipe and Kimmie-fied it, a bit, but the inspiration totally came from a recipe I saw on My recipe will make two 9″ pies and, trust me, you will want to make both of them because this quiche is even better the next day. SOOOOO good!!!!!

You will need:

Your favorite pie crust recipe. My recipe, listed under ‘Tips’, makes two 9″ pies and is DELICIOUS! However, please don’t let making homemade crust keep you from trying this recipe. There are many GREAT store bought options out there.

2 medium onions, diced

4 T olive oil

2 T quality balsamic vinegar (I LOVE the ‘balsamic vinegar of modena’ from #williamssonoma)

3 cups of butternut squash, peeled and cubed (#traderjoes has already cubed butternut squash if you would like a shortcut)

2 cups of baby spinach, chopped (#earthboundfarm brand is my FAVE)

2 cups of milk (I used 1% organic from #costco)

10 large eggs

2 t dried rosemary (rub the dried herbs in your fingers to release the oils … can use 2 T fresh)

1/2 t of dried thyme (can use 1 t fresh)

kosher salt

freshly ground black pepper

2 1/2 cups grated sharp cheddar cheese (grate your own cheese, please and  reserve 1/2 cup to put on top of the pies)

Preheat the oven to 375 degrees

Prepare and roll out your dough to fit into your 9″ pie pans. Poke holes all over the dough with a fork and bake the crust for 10 minutes. Remove from the oven and set aside to cool.

Heat a sauté pan over medium heat. Add two tablespoons of the olive oil and the onion. Cook, stirring frequently, until caramelized. This should take between 20-25 minutes. You are looking for a golden brown. Add the balsamic during the last few minutes of cooking.

While the onion is cooking, toss the cubed butternut squash with the remaining olive oil and season with a liberal amount (about a half teaspoon each) of salt and pepper. Spread it, in a single layer, onto a cookie sheet and roast in the oven. You can keep the squash in the oven until the onions are finished caramelizing.

In a large bowl, whisk the eggs and milk together. Add the herbs, one and a half teaspoons of salt and pepper, caramelized onions, roasted butternut squash, baby spinach and the two cups of the cheese. Divide the mixture evenly into your two prepared pie crusts. Top with the reserved cheese.

Bake the quiche for 40 minutes or until the center is just set and the edges are golden brown. Remove from the oven and let it cool for ten minutes.




Kimmie Bee’s Stuffed Peppers


Comfort food! Who doesn’t like it? We all have our favorite comfort foods and often times they are the foods we grew up eating. One of my favorites is my Mom’s stuffed peppers. I recently had a taste for them, but wanted to tweak the recipe to make it a bit healthier. They were scrumpdiliocious!

You will need:

1 1b of ground turkey

olive oil (or your oil of your choosing)

1 onion, chopped

2 – 3 cloves of garlic, minced

1/2 t dried oregano

kosher salt and freshly ground black pepper, to taste

2 cups of crushed tomatoes, (I used 1/2 crushed tomatoes and 1/2 Trader Joe’s marinara)

1 cup of brown rice, cooked

shredded mozzarella

4 to 5 medium peppers (green, red, orange or yellow)

Preheat the oven to 350 degrees.

Sauté the onion, ground turkey, garlic and spices in a drizzle of olive oil. Turn off the heat and mix in the cooked rice and 1/2 of the crushed tomatoes. Set aside.

Cut the tops off of the peppers and carefully remove the seeds. Season the inside of the peppers with salt and pepper. Spoon the rice mixture into the peppers and top them with the remaining sauce and cheese.

Place the peppers in a baking dish and bake for 25-30 min. Cover with foil if you’d like the peppers to be softer.




Kimmie Bee’s Favorite Frittata


I frittata. Do you frittata? ☺️ I LOVE frittatas and have them at least three times a week. They are great for breakfast, lunch or dinner and the ingredient options are endless and only limited by your imagination! For this individual frittata (and my favorite ingredient combination), you will need:

1 scallion (green onion), chopped

3 baby portobello mushrooms, sliced

a handful of baby spinach

3 sun dried tomatoes, packed in olive oil (you can chop or leave whole)

1/4 t of crushed red pepper flakes

drizzle of avocado oil (olive oil or your favorite oil)

kosher salt & freshly ground pepper to taste

2 eggs, beaten

Sauté veggies in a drizzle of your favorite oil for three minutes over medium high heat.

Add the beaten eggs and reduce heat to low.

Once the eggs start to set, place the pan under the broiler, set to high, and cook until the eggs puff up and start to brown around the edges. Watch closely. You can add your favorite grated cheese just before you pop it under the broiler if you’d like.



No more store bought spice packets, Part 2


There are so many reasons to make your own spice blends, but one BIG one is that you control what goes in and you KNOW how long they have been on the shelf. There are quite a few great companies out there … Penzeys is my GO TO … to help you out. One of my favorite homemade spice blends is listed below. It is a bit spicy; packed full of flavor and I use it on everything … chicken, ribs, burgers, eggs … everything! You, of course, can alter the amounts to your liking or even add other spices. But, whatever you do, stop buying those little packets that have ingredients in them you can’t even pronounce.

1 T freshly ground black pepper

1 T cayenne pepper

2 T garlic powder

1 T onion powder

1 T dried oregano

3 T paprika

2 T kosher salt

1 T dried thyme

Mix all of the spices in a bowl and store in an air tight container. You can store for six months in a cool, dark place … your pantry … and use as much or as little as you like.