Let’s talk about how simple this is to make. I made this in my Instant Pot, but you could easily do it on your stove. Follow the same recipe, but instead of pressure cooking for ten minutes, I’d simmer it for 20-30 minutes giving the flavors time to meld together. Either way you decide to make it, I’m sure you’re going to love how quick, easy, and delicious this Marinara Tomato Soup is!!  

With the exception of maybe the veggies (celery, onion, & carrot), I always have the others in my pantry, making this a go-to recipe that I can pull together just about any night of the week.

• chicken broth
• marinara sauce 
• a few simple seasonings
• the veggies (celery, onion, & carrot)
• Rotel tomatoes
• garlic 
• olive oil
• half & half or heavy cream 

Don’t forget the grilled cheese!! Or salad, if you’d prefer!

Rotel tomatoes (even the mild) have a kick to them, so if your family doesn’t do spicy, I recommend using a regular can of diced tomatoes.

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Easy Instant Pot Marinara Tomato Soup

Author Joy in Every Season

Ingredients

• 1 24 oz jar Marinara Sauce I used Raos
• 4 cups chicken broth or stock
• 1 can Rotel Mild Tomatoes or regular canned diced tomatoes
• 2 TBSP. olive oil
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1/2 cup chopped white onion
• 2 cloves crushed garlic
• 1 tsp. Italian Seasoning
• 1/2 tsp. salt
• 1/2 tsp pepper
• 1 cup half & half or heavy cream
• *optional: top with fresh chopped basil or parmesan cheese

Instructions

• Using the saute feature of your Instant Pot, saute chopped celery, onion, and carrot in olive oil until just soft, about 5 minutes. Add garlic and saute for another 1-2 minutes.
• Turn off saute and switch to pressure cook mode.
• Add marinara sauce, chicken broth canned tomatoes, Italian seasoning, salt & pepper. Pressure cook on high for 10 minutes.
• Natural release for 5 minutes, then manual release until the pin drops.
• Using an immersion blender, blend until soup is smooth.
• Slowly stir in half & half
• Serve with grilled cheese sandwiches or a side salad for a quick and delicious meal!!

Craving soup? I’ve got you covered!!

Healthy Chicken Soup

Tomato Basil Soup 

Chicken Tortilla Soup

French Onion Soup

The post Easy Instant Pot Marinara Tomato Soup appeared first on Joy In Every Season.

It was easy to find a lot of Potato Corn Chowder recipes by googling and also on Pinterest. When I’m looking for a new recipe to make, I use those sources, plus flip through my dozens of cookbooks. I usually find a couple that I know will be good recipes and adapt it to make it my own. A little more of this, and a little less of that and I’ve created a chowder that we love! I know you’re probably thinking that chowder is too “full fat.” It might be if you are truly on a dairy restricted diet, but this recipe makes a huge pot of soup, so please, don’t let the two cups of milk and cup of cheese sway you from making this Potato Corn Chowder. Yes, there is plenty of dairy, but the base of the soup is broth, so per serving it’s not much (remember it makes a big pot of soup).

If you love soup as much as I do, make sure and PIN to your favorite Pinterest Board!

Now take my recipe and make it as is (it’s really good) or adapt it to make it your own. Either way, make a big pot of Potato Corn Chowder soon!

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Corn Chowder

Author Joy in Every Season

Ingredients

• 6-8 slices bacon
• 2 TBSP olive oil
• 1 large yellow onion chopped
• 4 large russet potatoes or 6 sm/med approx 6 cups, cut into small cubes
• 8 cups chicken stock low sodium
• 2 TBSP flour
• 2 TBSP butter softened to room temp
• 2 cups whole milk Or any combination totaling 2 cups: regular milk, low fat milk, 1/2 & 1/2, heavy cream
• 4 cups corn fresh from the cob or frozen
• 1 cup white cheddar grated
• 1 tsp kosher salt
• 1 tsp pepper
• Optional: top with bacon crumbles chopped green onion, grated cheese, sour cream

Instructions

• In large soup pot, heat olive oil over medium heat.
• Cut bacon into small pieces and add to soup pot. Cook until crisp.
• Remove bacon and drain on paper towel.
• Drain all but 2-3 TBSP fat from pot.
• Add onions to soup pot and cook for 5-10 minutes or until translucent.
• Peal and small cube potatoes.
• Add potatoes and chicken broth to soup pot, bring to a boil stirring often.
• Reduce heat, cover, and simmer until potatoes are tender (20-30 minutes).
• Once potatoes are tender, you may continue on to following steps, or, if desired, use a potato masher or emulsion blender to mash apart some of the potato cubes.
• In small bowl, add flour to soft butter and stir together until well combined.
• Once potatoes are tender (and mashed or not, your choice), increase heat, add milk, and stir in butter/flour mixture, stirring constantly as soup thickens.
• Reduce heat back to a simmer and add corn, bacon, and grated cheddar cheese.
• Continue to simmer until corn is tender.
• Season to taste with additional salt and pepper if desired.
• Optional toppings: bacon crumbles, chopped green onion, grated cheese, sour cream

Here’s a few more of my favorite soups!

Chicken Tortilla Soup 

Hamburger Soup 

Creamy Baked Potato Soup 

The post Potato Corn Chowder appeared first on Joy In Every Season.

I picked up these Halloween Sticker Books from the dollar section at Target and they were the perfect party gift! I don’t think I’ve ever met a little one that doesn’t like stickers!

This Halloween Lunch for Your Little Ones was simple and fun to put together, and the best part is that the kids loved it!!!!

I hope you love this idea as much as I do and will share by PINNING the image below to your favorite Pinterest board.

Happy Halloween! Have fun and stay safe!Here’s how we host Trick-or-Treat at our house. 

Here’s a Simple Chili recipe that the little ones love! 

The post Halloween Lunch for Your Little Ones appeared first on Joy In Every Season.

Bacon frys up quickly and the chicken tenders cook in a matter of minutes. When those are cooking, I prepped the produce and sliced up a big juicy watermelon.
I went back and added one more chicken tender to the finished sandwich. Three was the perfect amount!

See below, three chicken tenders was perfect on this Caesar Chicken Sandwich! And just check out that Caesar Dressing!

Please don’t forget to PIN this recipe, and of course, share it on your FB page.This is pretty much a non-recipe type of recipe, but I’ll give you a quick write up. Remember, you are using leftover Homemade Caesar Dressing for these sandwiches. You’re not going to offend me if you decide to use a bottled dressing, but I’m not sure you’ll want to.

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Chicken Caesar Sandwich

Author Joy in Every Season

Ingredients

• Caesar Dressing follow my recipe or use your favorite
• Chicken tenders 3 per sandwich
• Sandwich rolls
• Bacon 2 pieces per sandwich, fried crispy
• Parmesan cheese
• Lettuce romaine leaves
• Tomato sliced
• Avocado sliced
• Butter for toasting rolls
• Salt & pepper for seasoning chicken
• Olive oil for cooking chicken

Instructions

• Decide on your favorite Caesar dressing and set aside.
• Season chicken tenders with salt and pepper.
• In a medium fry pan or use a grill pan, over med high heat, cook tenders until cooked through and golden. When nearly done, top with a mound of parmesan cheese and allow to melt.
• Cut bacon slices in half and cook until crispy.
• Prep veggies (lettuce, slice tomatoes, slice avocado)
• Wipe out chicken pan,lightly butter rolls, and grill until golden.
• To assemble sandwich:
• Spread Caesar Dressing on top and bottom buns, layer chicken tenders, and top with bacon, avocado, tomato, and lettuce. Add top bun!
• Enjoy!

You might also enjoy this DaBomb Burger with Balsamic Onions 

Or maybe this Tropical Turkey Burger 

The post Chicken Caesar Sandwich appeared first on Joy In Every Season.

I’d love to take full credit for this delicious idea, but while browsing Pinterest, a similar sandwich popped up in my feed. A huge thanks to House of Yumm for the sandwich inspiration. The sauce was linked to another blogger who linked to another blogger……..I’d love to give credit, but I’m not sure where the copycat sauce recipe originated. All I know is I love grilled onions! I piled them high on my DaBomb Burger and even teach you how to make them HERE.

My stove top cast iron grill was perfect for making these sandwiches. It easily held the large slices of sourdough bread.

I started by making my grilled onions. They take a bit of time, but are well worth it. I cook them for a minimum of 30 minutes, and often as long as an hour. That’s right! An hour for perfectly slowed cooked grilled (or caramelized) onions. Please don’t try to speed up the cooking time. I know what you’re thinking….really, all I want is a grilled cheese. Delicious onions take time, but the good news is you can make them earlier in the day, then reheat them in time to make yourself a quick delicious Animal Style Grilled Cheese. And, while you’re at it, make up extra, to enjoy during the week. Animal Style Grilled Chicken would make a great dinner!

When the onions are cooking, make up a batch of sauce. It’s quick and easy!

Once the onions and sauce are ready, you can grill your sandwiches. I used three kinds of cheese (american, colby jack, and provolone) and large slices of sourdough bread.Keep your pan just hot enough to toast the bread, but low enough that the cheese has time to thoroughly melt.Once the cheese is melted, top with onions and sauce.Now put the lid on and the sandwich and finish grilling until the cheese is oozing out.Remove from heat, slice in half, and enjoy!!

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Animal Style Grilled Cheese

Author Joy in Every Season

Ingredients

• Grilled Onions:
• 1 medium sized yellow onion diced
• 2-3 TBSP butter
• 2 TBSP worcestershire sauce
• Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon white vinegar
• 2 teaspoons sugar
• 2 teaspoons sweet pickle relish
• 2 teaspoons minced onion
• Sandwich:
• 2 slices of sourdough bread for each sandwich
• 6 thin slices of cheese per sandwich I used american, colby jack, and provolone
• 1 TBSP butter per sandwich

Instructions

• Grilled Onions:
• In medium low skillet, melt butter.
• Add onions and cook, stirring regularly until onions are tender and golden, about 30 minutes.
• Stir in worcestershire sauce and cook for another 10-15 minutes.
• Sauce:
• Combine all sauce ingredients in small bowl. Whisk together until thoroughly combined.
• Sandwich:
• Heat cast iron grill pan over medium heat.
• Butter one side of each slice of bread.
• Place bread butter side down on hot grill.
• Place cheese on bread and grill until melted.
• Top with grilled onions and sauce.
• Top with second piece of grilled cheesy bread and continue to grill over low heat until cheese is fully melted.
• Enjoy!

You’ll want to grab plenty of napkins! It’s messy, but worth every bite!

If you enjoyed this Animal Style Grilled Cheese, I think you’ll also enjoy:

DaBomb Burger w/Balsamic Onions 

Or this Chicken Caesar Sandwich 

The post Animal Style Grilled Cheese appeared first on Joy In Every Season.

The best part of this simple dinner, is that it was all made in one pan. Delicious and simple, you’ve got to love that on these warm summer evenings! I started by grilling the sausage, and once they were cooked through, I added the peppers and onions. Don’t add the garlic yet, it will burn!

Once the peppers and onions are tender, add the garlic and cook for just a few more minutes.

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Grilled Italian Sausage Sandwich

Author Joy in Every Season

Ingredients

• 1 package Sweet Italian Sausages
• 1 package french rolls I used sourdough
• 3 bell peppers thinly sliced (I used orange, yellow, and red)
• 1/2 very large red onion or 1 medium thinly sliced
• 4 large cloves fresh garlic crushed
• drizzle of olive oil
• salt & pepper to season
• *optional: grated cheese spicy or regular mustard

Instructions

• In grill pan or cast iron skillet, over med/high heat, cook the sausages until cooked through, turning regularly.
• When sausage is cooked, add bell peppers and onions, drizzle with olive oil and season with salt & pepper. Grill until tender.
• Add garlic to peppers and onions and grill for another 3-4 minutes.
• Serve on toasted french roll.
• Optional toppings: mustard, grated cheese

You might also enjoy:

Chicken Caesar Sandwich 

DaBomb Burger 

Animal Style Grilled Cheese  

The post Grilled Italian Sausage Sandwich appeared first on Joy In Every Season.

I love when blogger friends put a call out for “round-ups.” This particular one was for grilled cheese sandwiches. I can’t wait to see the finished round-up and all the decadent grill cheese sandwiches. I knew I wanted to use this thick sliced raisin bread since I can’t seem to get enough of it right now, and I happened to have half a loaf in my pantry. Go to the store or use ingredients on hand was the big decision. I opted to use what I had. A green apple and some brie. The somewhat odd combination of a Brie & Apple Grilled Cheese (on raisin bread) would be lunch and if it turns out like I imagined it would make it to blog. It did

Everyone knows how to make a grilled cheese. No explanation necessary! Assemble, grill, enjoy!!

Since I don’t have a Panini Grill, I opted to use my Grill Pan and Grill Press. These are must have items in my kitchen.

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Brie & Apple Grilled Cheese

Author Joy in Every Season

Ingredients

• 2 sliced raisin bread I used Trader Joe's
• 2 thin slices brie
• 1/2 green apple cut into thing rings
• 1 TBSP butter

Instructions

• Heat grill pan over med/low heat.
• Slice brie and apples.
• Assemble sandwich: bread, brie, apple, brie, bread.
• Lightly butter both sides.
• Grill over low heat until golden brown and brie has melted.
• Enjoy!

I think you’ll also enjoy:

Chicken Caesar Sandwich 

Tropical Turkey Burger 

Animal Style Grilled Cheese 

The post Brie & Apple Grilled Cheese appeared first on Joy In Every Season.

I always use Ball Park all beef hot dogs. I figure if I’m going to eat a hot dog, I don’t want it to be a turkey dog. I want all beef! I started by wrapping the dog with a piece of bacon that I secured in place with a couple of toothpicks. I wasn’t sure if this step was necessary (the toothpicks, not the bacon), but I did it anyways. As soon as the bacon began to cook, I remove the toothpicks which made it easier to move the dogs around on the grill pan and cook all sides evenly.

I let the bacon get fairly crispy (because I prefer crispy bacon), you can cook it as long as you’d like. The picture below was during the cooking, it was crispier than this.

In a separate pan, I sautéed some bell peppers and onion.

I wanted to keep the toppings simple, since I wanted the bacon to be the star. In fact, after tasting both, I preferred the dogs without the peppers and onions. I really wanted to taste the bacon, and while I love sautéed peppers and onions, I felt they hid the bacon flavor a bit too much.

If you enjoy a delicious hot dog, please share this post!!

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Bacon Wrapped Hot Dogs

Author Joy in Every Season

Ingredients

• 1-2 beef hot dogs per person
• hot dog buns
• 1 slice bacon per dog
• red yellow, & orange bell peppers (about 1/2 each per 4 dogs)
• 1/2 yellow onion per 4 dogs
• olive oil for sautéing peppers & onions
• mustard
• ketchup

Instructions

• Thinly slice bell peppers and onion. Sauté in a little olive oil in large sauté pan over med. heat until tender.
• Wrap each hot dog with a slice of bacon, secured in place with toothpicks.
• Heat grill pan to med/high and bacon wrapped dogs until bacon is crispy and dogs are heated through (you can remove the toothpicks after a few minutes of cooking).
• Place in bun and top with grilled peppers & onions or just a little mustard/ketchup.

The post Bacon Wrapped Hot Dogs appeared first on Joy In Every Season.

This dish is a little time consuming because you need to Caramelize the Onions which takes some time, but please do not let that deter you. In fact, make this dish on a weekend and “if” you have some onions left over you can use them up the following week. How about topping a burger with them, making some homemade Onion Dip, or dumping them in a pot of homemade soup. I also wouldn’t hesitate to add them to a pasta dish or this Potato Breakfast Bowl. Can you tell that I’m a fan of leftovers??

I should add that the only way I’ve enjoyed this Peppered Pork is as a slider, however, it would be a delicious dinner served with a side of mashed potatoes or simple buttered noodles and a salad or veggie. The pan dripping would make a delicious gravy!

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Peppered Pork Sliders

Author Joy in Every Season

Ingredients

• 3 1/2-4 # pork loin roast I used pork tenderloins
• 1 tsp sugar
• 1 tsp salt
• 4 TBSP black peppercorns roughly ground
• 5 TBSP butter
• 6 cloves garlic crushed
• 3 TBSP apple cider vinegar
• 2 TBSP fresh thyme chopped
• 2 TBSP olive oil
• Hawaiian Rolls w/a little butter for toasting
• Mayonnaise & Sriracha

Instructions

• Caramelize your onions by placing them in a large skillet with 2 TBSP olive oil and 2 TBSP butter. Cook over med/low heat for at least an hour, stirring regularly *please see linked post.
• Dry rub the pork roast with the sugar & salt, place into large zip baggie and let sit for at least 1-2 hours (overnight is ok).
• Crush the peppercorns with mortar/pestle, a spice dedicated grinder, or use a large grind from your pepper mill. Rub the meat with the peppercorns. Save what doesn't stick to add to marinate.
• Melt butter in small pan over med/low heat. Add garlic, vinegar, thyme, and remaining pepper.
• Preheat a large cast iron or other oven proof skillet on stovetop to med/high. Add oil.
• Season the meat with a little salt and place into hot pan. Quickly brown all sides of pork.
• Baste meat with butter mixture and place into preheated 375* oven. Set timer to 15 minutes. Turn pork over and spoon additional butter mixture over top. Set oven for another 20 minutes. Check doneness at this time. Thermometer should read to 145*
• Thinly slice your pork loin.
• To prepare sandwiches lightly grill/toast rolls with a little butter. Prepare some Sriracha mayonnaise (to taste). Layer toasted roll, mayo, a few thin slices of meat, and some caramelized onions.

**If you like this recipe, please feel free to share onto your Facebook page, Pinterest, and don’t forget to hit the YUM & Stumble buttons!

The post Peppered Pork Sliders appeared first on Joy In Every Season.

Well, I want to change that for you and introduce you to a REAL BLT, the Ultimate BLT (with Egg).
 This sandwich is so perfect that you can enjoy it for breakfast, lunch, or even dinner!

It’s barely a recipe, but I know I’ve been asked to include recipe cards, so I’ll give a quick how to (in recipe card form).

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The Ultimate BLT (plus Egg)

Author Joy in Every Season

Ingredients

• Ciabatta Roll
• 2 slices thick maple bacon fried crispy
• 1 egg fried over easy
• Sliced avocado
• 2 slices of provalone cheese
• Lettuce
• Tomato
• Mayonnaise
• Sriracha
• butter
• salt & pepper to taste

Instructions

• Lightly butter and grill bread.
• Fry bacon crispy, drain.
• Slice tomato, lettuce, and avocado.
• Mix together some mayonnaise with a little Sriracha (to taste).
• Fry egg over easy.
• Assemble: bread, cheese, bacon, lettuce, tomato, egg, & avocado. Top with a good drizzle of Sriracho mayo.

**If you like this recipe, please feel free to share onto your Facebook page, Pinterest, and don’t forget to hit the YUM button!

The post The Ultimate BLT (plus Egg) appeared first on Joy In Every Season.