Lemon Orzo Soup

Lemon Orzo Soup (Sierra - http://dojosdesigns.blogspot.com/)
Prep Time: 10 minutes Cook Time: 20-25 minutes

Ingredients

• 1 large onion diced
• 1 10 oz bag matchstick carrots
• 1 package celery, diced small
• 3 garlic cloves minced
• juice and zest of 1.5 lemons
• 1 rotisserie chicken, de-boned, and shredded
• 2- 48 oz. boxes of chicken broth
• 1/2 cup orzo pasta
• 2-3 cups baby spinach leaves
• 2-3 Tbsp Better Than Bouillon
• Salt and Pepper to taste
• 2 Tbsp Italian Seasoning
• 2 tsp. Mrs. Dash Extra Spicy (This is optional, we just like our soups with a little spice!)

Instructions

1. Start with a large pot and melt 1 tbsp butter or olive oil over medium heat. Add diced onion, carrots, chopped celery, and garlic. Cover with lid, stirring often, until onions are translucent. (About 10-15 min.)
2. Add the 2 boxes of chicken BROTH. 
3. Add the juice and zest of 1.5 lemons. (Here's where you can make it personal. I typically add 2 lemons, but that's because I love the kick of lemon!) 
4. Let the soup come up to a simmer. In the meantime, measure out 1/2 a cup of orzo pasta.
5. Once the soup has reached a simmer, add the orzo and your shredded chicken to the soup. 
6. Add the Better than Bouillon, Salt, Pepper, Italian Seasoning, and Mrs. Dash Extra Spicy. Increase heat, so the soup is a low boil.
7. Once the orzo is cooked, about 15 minutes, turn the heat off. Add your 2-3 cups of baby spinach.
8. Mix well to combine.
9. Don't forget to taste to see if you need more seasoning and/or lemon. Sample until it tastes exactly how YOU want it! (More lemon, more pepper, whatever you prefer!) 

I usually buy a french baguette, cut into slices, and serve with the soup. My favorite thing to do is get a scoop of soup, onto a yummy piece of bread, and take one huge bite! :) My hubby loves soaking the bread pieces in the broth, then slurping to his hearts content! 

So what about you? Any fall favorite soup recipes that are a must-have for your family? What about you new Momma's? Are you in the trenches of nursing, late nights, and eating cold pizza at 3 a.m.? My prayer for you, is that you have a tribe that loves on you, that checks on you, and that feeds you. Because sometimes we need someone to bring us a chocolate chip cookie (or brownie!), and back away, while we inhale it, without judgement. I hope you've enjoyed the recipes! 

As always, folks, 

Choose Joy, Speak Life, and Keep Marching!

XOXO, 

Sierra Jo

Mammy's Famous Brownies

Mammy's Famous Brownies (Sierra - http://dojosdesigns.blogspot.com/)

Prep Time: 10 minutes Cook Time: 20-25 minutes

3/4 C. Cocoa
1 C. Shortening
4 Eggs
2 C. Sugar
1 tsp. Vanilla
1 1/4 C. Flour
1 tsp. Salt
1 tsp. Baking Powder


1.) Preheat oven to 350 degrees.

2.) Using a medium-sized saucepan, combine the Cocoa and Shortening, and heat (medium-low heat) on the stove, until melted. (No need to boil, just get it melted, and remove from heat!)

3.) Add Sugar, Eggs, and Vanilla into saucepan, and mix, until well combined.

4.) Add Flour, Salt, and Baking Powder to wet ingredients, and mix until it is a rich, chocolatey dream.

5.) Grease a 9x13 in pan with Shortening, and then dust with Flour, if you're Betty Crocker. Spray with No Stick Cooking Spray, and put a piece of parchment paper down, if you're Sierra Dominguez! ;)

6.) Pour the thick, gooey batter into your pan, and smooth to all 4 corners, using your mixing spoon.

7.) HERE'S WHERE THINGS GET FANCY: At this point you can pour white chocolate chips over the top (about a cup), and press down into batter. OR: Pour half the batter onto your pan, and sprinkle caramel chips (about a cup), then pour the rest of the batter over it.

OR: Leave the batter as is, and bake them.

I can assure you no matter what variation you do, you'll want to eat the whole pan. Or maybe that's just me...

8.) Cook for 21-25 minutes (Of course this all depends on dark or light pan, altitude, oven, etc.) So start at 20 minutes and keep checking on them! :)

Some things to watch out for:

-Don't over-mix the batter. As in, don't "save time" and use a hand mixer, or stand mixer. Mix it the old fashioned way, with a wooden spoon, or spatula! Trust me on this one!

-Don't over-cook the brownies. What you're looking for are nice firm edges, but when you check the center, with a fork, it should come out with a tiny bit of batter on it. They'll finish cooking, in the pan, once you pull them out. So try not to over-cook, if you like obey gooey brownies! If you like hockey pucks, bake those suckers to a crisp. (Just kidding. Why on earth would you do that?!?)

-Once you put a brownie in the bottom of a bowl, scoop ice cream on top, and proceed to inhale the mixture in 3 bites, you WILL BE TEMPTED to go back for more. Do what our family does, and keep a butter knife in the pan, and only cut out 1 in. x 1 in. chunks, until you've eaten half the pan. It burns calories going back so many times. You're welcome.


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