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Pink Pepper Soup

Pink Pepper Soup | Roasted red peppers and cream cheese give this delicious springtime soup its beautiful, bright pink color. Topped with garlic-cheese croutons, a smidgen of feta, and a speckling of ground pink peppercorn, this dish is perfect for simple spring dinners, and makes a delicious side soup, as well.

Treat your tastebuds to the fresh and creamy flavors of this Pink Pepper Soup. Surprisingly easy to make, this spring-inspired soup comes together quickly and is perfect to enjoy as a light weeknight meal or served as a starter at Easter dinner. 

Pink Pepper Soup

The days may be warming, but the cool nights still call for an inviting bowl of soup. Instead of heavy wintery stews, spring soups have a fresh, bright flavor that showcases the best of the season’s produce. One of our favorites is this Pink Pepper Soup. The light and creamy texture is perfect for a light dinner or accompanied by the Asparagus Caprese Flatbread.

Pink Pepper Soup

Roasted red peppers and cream cheese give this delicious soup its beautiful, bright pink color. Topped with homemade garlic-cheese croutons, a smidgen of feta, and a speckling of ground pink peppercorn, this dish is perfect for simple spring dinners and makes a delicious side soup, as well.

Pink Pepper Soup

The Perfect Pot of Pink Pepper Soup

You’ll want to make this Pink Pepper Soup a regular on your spring menu rotation. The soup comes together quickly, so you’ll want to start with getting the garlic-parmesan croutons prepped and in the oven first. You may be tempted to skip this step, but don’t. These crispy savory bread bites take the soup from delicious to exceptional.

Once you’ve diced and seasoned the bread cubes, you’ll want to bake to perfection using your Good Cook 13 Inch x 9 Inch Cookie Sheet. While those are in the oven, grab you’re GoodCook 8 QT Brushed Stainless Steel Pot, perfect for simmering a big pot of soup. Add the ingredients and bring to a low simmer. Once the cream cheese has dissolved, pour the soup into a blender, give it a few whirls until smooth and creamy, and voila! The perfect spring dinner. Ready to get started?

Pink Pepper Soup

Make & Share

Happy Soup Making! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

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Pink Pepper Soup

This scrumptious soup is both impressive in looks and taste.  So many flavors fuse together for a palate-popping party in your mouth…smooth, creamy cheeses, fiery peppers, savory garlic, sweet onions, etc…..  This will become everyone’s favorite spring-time soup!

  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4

Ingredients

  • 1 1/2 cups rustic French bread, cubed
  • 1/2 cup butter, melted
  • 1/4 cup parmesan cheese
  • 1 clove garlic, finely chopped
  • 2 ounces butter
  • 1/4 cup sweet onion, finely chopped
  • 4 ounces cream cheese, softened
  • 5 fire-roasted peppers or 12 mini sweet hot peppers
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 3 cups chicken or vegetable stock
  • 1/2 cup heavy cream
  • 1/2 teaspoon pink peppercorns, crushed
  • 4 tablespoons feta or goat cheese crumbles (optional)
  • 4 tablespoon parsley or basil, chopped

Instructions

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Place bread cubes in a large bowl. Drizzle with butter, toss with parmesan cheese and garlic until well coated. Turn this mixture out onto the parchment-lined baking sheet. Bake just until crispy, about 20-30 minutes. Remove and cool. In a large pot, melt the butter over medium-high heat. Add the onion, cooking until softened (about 3-5 minutes). Stir in cream cheese, peppers, salt, oregano, and chicken broth. Cook until the soup is steaming (but not boiling). Transfer to a blender, add cream. Blend until smooth. Immediately transfer to soup bowls. Top with croutons, feta, and basil, if desired.

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Asparagus Caprese Flatbread

Asparagus Caprese Flatbread a quick

Welcome the flavors of spring with this twist on a summer-friendly dish! Simple flatbread rounds are topped with parmesan, asparagus, garlic, and tomatoes, then baked until melty. As soon as they come out of the oven, a second layer of bright tomatoes, creamy mozzarella, and basil is tossed on top. Absolutely delicious, this Asparagus Caprese Flatbread is quick enough for a simple spring dinner, makes a perfect spring appetizer, and is a lovely addition to Easter party tables.

Fun Flavor Twists

Enjoy this recipe as written below. Or try these easy upgrades:

  • Add Protein. Top with sliced chicken sausage or grilled chicken to make this a heartier dinner.
  • Skewer It.For a fun twist, skewer asparagus in a row, grill and top with cheese and tomatoes. No flatbread needed for this gluten-free version!
  • Go Big. Instead of mini flatbreads, top a full-sized pizza crust for a family-sized meal. Perfect for Meatless Mondays!

Asparagus Caprese Flatbread

Get the Tools

Bake like a pro. Need to stock your kitchen with dinner making essentials? You can everything from pizza pans to spatulas in our Amazon Store. Click here now to shop and ship directly to your front door.

If You Like This Recipe, You’ll Love

Want even more tasty ideas like this one? Don’t miss these dinnertime favorites:

Spring Vegetarian Dinner: Asparagus Caprese Flatbread

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Asparagus Caprese Flatbread

Fresh ripe veggies make this the perfect summertime appetizer or meal. Layers of parmesan and mozzarella cover the crispy tenderness of asparagus and tomatoes. Then the flavors of garlic and basil make this delicious dish pop!

  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4

Ingredients

  • Makes 4
  • 4 mini flatbread rounds
  • 2 cloves garlic, finely chopped
  • 1 cup shaved parmesan
  • 1 bunch asparagus, florets cut into 2” pieces, ends discarded
  • 1 1/2 cup baby tomatoes, halved
  • 1 cup mini mozzarella, halved
  • Olive oil
  • 4 tablespoons fresh basil, chopped
  • Salt and pepper to taste

Instructions

Preheat oven to 400 degrees. Place flatbread rounds on a parchment-lined baking sheet. Sprinkle with garlic, parmesan, asparagus, and half the baby tomatoes. Bake until cheese is melted and bubbling, about 12-15 minutes. Remove from oven and immediately top with remaining tomatoes, mozzarella halves, and a drizzle of olive oil. Garnish with basil, salt, and pepper. Serve and enjoy!

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No-Bake Easter Nests

No-Bake Spring Dessert: Easy and Adorable Easter Nests

Looking for a quick Easter treat? Our no-bake Easter Nests call for just 4 ingredients and are so easy to make, kids can help! An adorable addition to any party table, these yummy desserts take less than 15 minutes to make.

If you’re making these to share, wrap them up in an Easter Baking Basket. The Sweet Creations 10-piece Spring Cookie Cutter Set comes in a ready-to-go basket for instantly adorable gift giving. A perfect pair to share with a plate of these yummy noms.

No-Bake Spring Dessert: Easy and Adorable Easter Nests

Get the Tools

Making quick treats is even easier when you have the right setup is essential. Here are a few basics to get you started:

  • Silicone Oven Baking Mat. Though it’s designed to keep cookies from sticking to the baking pan, this no-stick silicone mat is also ideal for candymaking! Place your chocolatey nests on the sheet, allow to harden, and you can remove them easily for wrapping. No nonstick spray needed!
  • Heavy Duty Scoop. Make perfect-sized nests every time with this the Sweet Creations Heavy Duty Cast Metal Ice Cream Scoop. The comfort-grip handle makes it easy to scoop nests with one hand and shape them with the other. 
  • Candy Gift Wrapping. Package your homemade treats like a pro with our line of gift wraps, designed just for goodies. Package your sweets in pretty striped boxes and create custom tags with our ready-to-go wraps.

Tried This Treat?

We’d love to see a snapshot of your #SweetCreations. Upload to Instagram and tag us in it. We may feature your kitchen in our weekly feed!

No-Bake Spring Dessert: Easy and Adorable Easter Nests

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No-Bake Easter Nests

This chocolatey no-hassle recipe is quick, easy, and tradition-worthy. Kids of all ages will enjoy this Easter treat.

  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes

Ingredients

  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • 4 cups chow mein noodles
  • 1 cup mini candy-coated chocolate eggs

Instructions

In a microwave-safe bowl, melt chocolate chips and butterscotch chips together. Stir until smooth. Add the chow mein noodles to the bowl, slowly stirring until coated. Use an ice cream scoop to place mounds of the chocolate-coated chow mein noodles on a parchment-lined baking sheet. Gently press the center of each mound in, to create a nest. Place three mini chocolate eggs in the center of the nest. Allow to cool and harden completely before serving.

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How to make Rainbow Deviled Eggs

How to Make Rainbow Deviled Eggs (Video Tutorial)

Delicious and colorful Rainbow Deviled Eggs are the perfect appetizer to welcome Spring! Watch this fun episode and learn how you can easily make this delightful treat in under 30 minutes. To save even more time, rather than hard-boiling eggs, you can purchase ready-to-eat pre-hardboiled eggs from the grocery store. Use an Easter Egg dye kit to dye the egg white halves and create a beautiful array of happy colors!

Want a printable version of this delicious, simple Easter idea? Just click the print button below!

If you make this recipe, we’d love to see your photos. Post them on Instagram, Twitter, or Facebook and be sure to hashtag #lovegoodcook in your creation. We’re excited to see what you cook up!

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How to Make Rainbow Deviled Eggs

Dye your eggs, then devil them! This delicious recipe is a fun way to serve up Easter Eggs for potlucks and spring parties.

  • Prep Time: 15
  • Total Time: 15
  • Yield: 7

Ingredients

  • 6-7 Hardboiled Eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon dijon mustard
  • 4 cups water
  • 8 tablespoons vinegar
  • 15 drops food coloring (pink, green, blue, orange)
  • 1/2 teaspoon paprika
  • salt and pepper to taste

Instructions

Peel each hardboiled egg. Slice in half with a Good Cook paring knife. Empty the egg yolks into a mixing bowl. Add 1/4 cup mayo and 1 teaspoon dijon to the bowl. Whisk together until whippy and smooth. Set aside. In four small bowls, mix together 1 cup of water with 2 tablespoons of vinegar and 15 drops of food coloring. Dip the egg whites into each bowl of food coloring. Allow eggs to soak until desired color is reached. Remove from food coloring and dry off with a clean paper towel. Pipe yolk filling into the center of each egg. Sprinkle with paprika, salt, and pepper. Refrigerate until ready to serve.

Nutrition

  • Serving Size: 12
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