I’m obsessed with this soup. I’m obsessed with these meatballs and when they are cooked in the broth they get even better. This is such a simple soup and a simple dinner. It’s like an actual 20 minute dinner - and a perfect dinner after a freezing cold night of watching baseball or soccer.

If you have time earlier in the day - I highly recommend making the meatballs ahead of time and popping them in the fridge while they are raw. You can then just make the broth and pop the meatballs in once the broth is boiling.

You can also add what ever vegetables you have in the fridge to this at the end. Most small sliced vegetables will cook in just a minute or two - try shredded carrot, spinach, or water chestnuts!

Asian Soup with Meatballs

Serves 4

1 lb ground chicken

2 tbs ginger

3 cloves garlic

8 scallions

½ cup panko

3 tbs soy sauce

6 cups chicken stock

1 tbs sesame oil

1 cup snap peas

1 cup sliced mushrooms

STEP 1

In a large pot, combine together stock, 1 tbs ginger, 1 clove garlic, 1 tbs sesame oil, 2 tbs soy sauce, and 4 sliced scallions.  Bring to a boil. 

STEP 2

In a bowl, mix together ground chicken, remaining ginger, remaining garlic, remaining scallions, panko and soy sauce.  Mix well with your hands and form into balls using an ice cream scoop.

STEP 3

When soup is boiling, drop meatballs into the hot soup.  Cook 10 minutes until meat balls are mostly done. 

STEP 4

Add peas and mushrooms and cook another 3-5 minutes.  Serve hot.

All I want when it’s cold and stormy outside is to eat soup. Hearty soup. This one fits the bill. It’s so simple and gets thick from the corn tortillas that melt in the soup as it cooks. I usually use leftover chicken that I already have cooked - you can also use rotisserie from the grocery store.

This also is perfect with a margarita in the middle of the summer. We have those summer days in Seattle when it is absolutely a soup night. This is your soup for that night.

Tortilla Soup

Serves 4

½ jalapeno, seeded and diced

1 medium onion, finely diced

1 dried ancho chili pepper

1 clove of garlic, chopped

2-4 tablespoons olive oil

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon paprika

28oz can diced tomatoes

6 cups vegetable stock

1 can black beans, drained

1 cup corn (fresh cooked or frozen)

2 cups shredded chicken

6 corn tortillas

½ cup canola oil

1 avocado, sliced

1 lime, cut into wedges

½ cup sour cream

STEP 1

In a large stock-pot, cook jalapeno, onion, and garlic in oil (enough to cover the bottom of the pan) with dried chili until onion is translucent.  Add spices and cook until fragrant about one minute. 

STEP 2

Pour in tomatoes and stock and bring to a boil.  Add 4 tortillas and cook until tortillas are soft.  Remove dried chili. 

STEP 3

Using a blender or an immersion blender, puree the soup until smooth. 

STEP 4

Pour in beans, corn, and chicken and return to a boil.

STEP 5

Heat canola oil in a frying pan and place the remaining two tortillas in the hot oil.  Cook quickly until crispy on both sides.  Let cool on a paper towel.  Slice and serve on top of the soup with avocado and sour cream.

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Shake a Margarita

I think this is literally the world’s best margarita. It’s super simple and the perfect tequila refresher!

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The first time I made this cake it was a huge gamble. We were having guests for dinner and this was my only dessert. I had nothing else planned in the event that this was terrible. I had a guess that it would be good because it’s a version of a cake I really do love. But putting rhubarb into a cake is risky. It can be extremely sour when not prepared properly.

After thinking through the process completely I decided to use more sugar than seemed reasonable to counter the sour of the rhubarb and bring out its delicious flavor.

I don’t think I would have even considered rhubarb in this cake until we were in Sweden this past summer. Rhubarb was in full effect in EVERYTHING and I could not get enough. In Seattle, rhubarb is a spring flavor but it turns out in Sweden it’s a summer flavor. For this cake, frozen is mandatory which makes it an any season cake! I usually have frozen rhubarb from our garden or my mother-in-laws garden but you can always but it at the Whole Foods.

Rhubarb Snack Cake

makes one 9” cake

1 cup frozen rhubarb

1 1/2 cup sugar (divided)

1/2 cup butter, at room temperature

2 eggs

1 teaspoon vanilla

1 1/3 cup flour

1 teaspoon baking powder

STEP 1

In a small bowl combine the rhubarb and 1/2 cup of the sugar and set aside. Mix to combine and let rest until the rhubarb is defrosted and a syrup has formed around the rhubarb. Smush it a bit with a fork to mash the fruit a little. This can take as little as an hour or as long as a whole day. Plan accordingly.

STEP 2

Preheat the oven to 350 degrees. Spray the bottom of a 9” pan and line with parchment paper.

In the bowl of a stand mixer, combine butter and remaining one cup of sugar. Cream together until a paste forms. Add the eggs and vanilla and combine.

STEP 3

Mix flour and baking soda together in a separate bowl.

Drain the liquid off the rhubarb. It should be about 1/2 cup.

STEP 4

Alternate flour, rhubarb syrup, and flour mixing into the stand mixer and combine. Remove the bowl from the mixer and stir in the rhubarb gently.

Bake 35-40 minutes until a toothpick comes out clean. Let cool before serving.

OPTIONAL

I like to add a glaze to the top. I realize there’s already an excessive amount of sugar in this small cake, but I figure what’s a little more? Mix together 1/3 cup powdered sugar and one to two teaspoons cold water. Pour over the cooled cake.

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Rhubarb Soda

Turning things into cocktails is a special skill of mine. Here’s a rhubarb cocktail in case you can’t get enough rhubarb.

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They did the mash, the Monster Mash.

A simple batch of cookies is sometimes the best answer to a problem. Especially if that problem is a class Halloween party that’s coming up this afternoon. These are the literally the best cookies. They are filled with all your favorite things - then you just pop an eyeball on top before they bake! Spooky. Spooky simple.

Monster Mash Cookies

makes 2 dozen

1 cup butter, room temperature

½ cup sugar

1 ½ cups brown sugar

2 eggs

1 teaspoon vanilla

2 ½ cups flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

2 cups dark chocolate chunks

1 cup peanut butter chips

1 cup mini m&m’s

eyeball candies

STEP 1

Preheat oven to 350 degrees.  

In the bowl of a stand mixer, combine butter and sugars until creamy and lightened in color.

STEP 2

Add eggs and vanilla and whip until light and fluffy.  In a separate bowl, combine all of the dry ingredients.

STEP 3

Add in dry ingredients until just barely incorporated.  Then add in the chocolate chunks, peanut butter chips, and m&m’s - mix well.  It’s great if they break up a little bit.

STEP 4

Scoop dough onto a cookie sheet and place an eyeball on the top of each cookie. Bake 8-10 minutes until the edges are browned but the center is still light brown.  Let rest 5 minutes on a cookie sheet then transfer to a cooling rack.

Store in an airtight container for up to a week – but no longer!

If there is one dinner that my kids adore, it’s getting dinner at Chipotle. They ask for it regularly - one literally begs for it. So I started figuring out what they liked best about it and went to work.

Here’s what I learned:

• They love the rice. And it’s easy. Just add cilantro and lime to long grain rice.

• They love the seasoned chicken. There are a thousand ways to season it and some are simpler than others. If you use a high quality taco seasoning, you can toss it with that and a little oil.

• They love being able to top their own bowls with their own bits. Lettuce, cheese, guacamole, salsa, you choose! Throw chips on the side and you’re really winning.

I usually use chicken thighs when I make this because it’s the most flavorful. If you use thighs, then it’s best to grill them. If you have a flat top grill, then you’ll completely replicate Chipotle! I have a standard grill, which I might actually like better because you get those little crispy corners on the chicken which are delicious!!

I love using regular taco seasoning - I use one I make myself so I know what’s in it. But yours won’t turn out just like mine unless we’re using the same seasoning. There are fancy ways to replicate the seasoning with lots of ingredients and an overnight marinade. But I found a short cut that we will all agree is perfect and delicious and so so simple.

For the rice, DO NOT RINSE the long grain rice. Also, don’t skip the oil step. It’s critical in making the rice not stick together. Then when you stir, use a fork only. That will loosen the grains and not make them stick together. It’s a way to ‘fluff’ the rice while adding in the seasoning.

Faux Chipotle Chicken Bowls

serves 4

2 pounds chicken - breast or thighs

1/2 cup olive oil

1 tablespoon lime juice

1 teaspoon cumin

2 tablespoons chili powder

1 teaspoon oregano

2 teaspoons salt

1/2 teaspoon fresh ground black pepper

*

1 cup long grain rice

2 tablespoons olive oil

1/2 lime. zested and juiced

3 tablespoons cilantro, chopped

*

cheddar cheese shreds

salsa

guacamole

lettuce

beans

STEP 1

Preheat oven to 400 degrees.

In a large bowl, mix together 1/2 cup olive oil, lime juice, cumin, chili powder, oregano, salt and pepper. set aside.

STEP 2

Pat the chicken dry. If you’re using the breasts, pound it out slightly so there isn’t a “thick” part of the chicken, but it’s all mostly the same thickness. Toss the chicken into the bowl with the marinade and let it rest for a few minutes.

STEP 3

Heat 2 tablespoons oil in a large dutch oven and add rice. Stir to coat completely. Add two cups of water and bring to a boil. Let rice boil until most of the water has been absorbed. Reduce heat to low, cover and cook about 20 minutes.

STEP 4

GRILL: Heat your grill to 400 degrees. Sear the chicken on each side then reduce the heat to 300 degrees. Make sure your grill comes down. The chicken needs to cook through completely and that takes a few minutes. If you’re using the thighs, you want them to render off the fat. It takes about 20 minutes to properly cook the thighs. For the chicken breasts, it will take a little less time, but use a meat thermometer to make sure they are cooked at the thickest part. Let the chicken rest about 10 minutes when it comes of the grill.

STOVE: Heat remaining oil in an oven proof skillet. Sear chicken on both sides until it’s brown and crispy on the edges. Pop the skillet into the oven and cook another 10 minutes (or so) until the chicken is cooked through. I use a meat thermometer and make sure I’m close to 150 degrees. Remove the pan from the oven and let the chicken rest in the pan for another 10 minutes.

STEP 5

Fluff the rice with a fork and stir in the lime zest, lime juice, and cilantro. Chop the chicken into bite sized pieces.

STEP 6

I like to serve everything like a buffet and let my kids choose what they want to put on their bowl. The options are limitless!

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Let’s have a Margarita

How about a cocktail on the side? These are the best margaritas you can make - and super simple.

I think this is the potato salad to end all potato salads. It’s herby and tangy and filled with bacon. I literally can’t think of anything better.

I’m not a huge fan of a mayo based potato salad. There are some that are good- but it’s usually made with so much mayo and egg that the potato is almost an afterthought. This one is extremely potato forward - so use your good potatoes. It sounds silly, but it actually makes a difference if you use a good quality potato. If you can get them straight out of the ground, you will be blown away by how good it is.

Roasted Potato Salad

2 pounds small potatoes

3/4 cup olive oil

1/4 cup red wine vinegar

2 tablespoons Dijon mustard

1/4 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

2 tablespoons chopped basil

2 tablespoons chopped oregano

2 tablespoons chopped thyme

2 tablespoons chopped chives

4 strips cooked bacon, chopped

STEP 1

Preheat the oven to 350 degrees.

Chop the potatoes into quarters, or smaller to make them bite sized. Toss with 2 tablespoons olive oil to coat & season with salt and pepper.

STEP 2

In a jar with a lid, combine the remaining oil, vinegar, mustard, Worcestershire, remaining salt & pepper, and all herbs. Shake until well combined. If I don’t have a jar on hand, I’ll mix the dressing in the bottom of the serving bowl - then throw the potatoes on top and toss them all together.

STEP 3

Let the potatoes cool slightly then toss with dressing and potatoes. Let sit at least an hour in the fridge before serving.

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Oven Baked Ribs

This is the perfect main dish next to your new favorite potato salad.

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I love Chicken Picatta but I hate making Chicken Picatta. Do you know how much work it is?! Especially if we’re talking about a weeknight or a summer evening or really anytime you don’t want to spend a bunch of time in the kitchen. I have been turning my favorite dinners into meatballs lately and these are an instant hit in my house. My kids love them - I love them - and they make a great lunch the next day too!

Chicken Piccata Meatballs

dinner for four

for the meatballs:

2 pounds ground chicken

1 cup panko

4 cloves garlic, grated

2 eggs

zest of one lemon

2 tablespoons chopped capers

2 tablespoons chopped parsley

1/4 cup cold water

salt & pepper

2 tablespoons olive oil

for the sauce:

4 tablespoons butter (or Earthwise fake butter)

2 tablespoons flour

1 cup white wine

2 cloves garlic, grated

1/4 cup capers

2 tablespoons caper brine

juice of 1/2 lemon

1 tablespoon chicken bullion concentrate

STEP 1

In a bowl, combine all of the meatball ingredients and form into balls. Heat the olive oil to medium/high and brown the meatballs. Don’t worry about cooking them through - you’ll do that later. Just get each meatball brown and then remove them from the pan.

STEP 2

Once all of the meatballs have been browned, turn the heat down to medium and melt the butter. Whisk in the flour until completely combined with the butter. Deglaze with the wine and simmer one minute - whisking the whole time - until it all comes together.

STEP 3

Add the garlic, capers, brine, lemon juice, and bullion. Whisk gently. Return the meatballs to the pan and cover. Let cook about 10 minutes or until the meatballs are cooked through.

Serve with pasta tossed in garlic olive oil.

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Aperol Spritz

The perfect cocktail for your Italian style dinner - and it’s light and refreshing which is perfect with the briny capers.

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We just got back from a glorious two weeks in Scandinavia. For both Mr. Hedin and I, Sweden is “the homeland.” It’s where all of our great grandparents originated from - and after being there, we can totally see why they landed in Seattle. It’s identical. Our weather, our greenery, the water - it’s so reminiscent.

It was also cool to see how so many of our “Northwest Flavors” are also reflected in the foods of Scandinavia. Rhubarb was especially prominent. We usually associate rhubarb with spring here in Seattle - like right when strawberries come out in May - but the weather is a little cooler in Sweden, so the rhubarb was EVERYWHERE in mid-June. We happily ate everything we found with rhubarb, and loved a rhubarb soda that we had at Restaurant Barr.

My rhubarb at home is still going strong, so when we got home I tried to recreate something just like it. Mostly because it was delicious but also because when I took a sip of Jud’s rhubarb soda, all I wanted to do was to stir in a little gin.

Rhubarb sauce on ice cream in Copenhagen!

Restaurant Barr in Copenhagen used rhubarb perfectly throughout the whole dinner

Rhubarb Syrup

1/2 cup chopped rhubarb

1/4 cup sugar

1 cup water

In a sauce pan, bring all ingredients to a boil. Reduce heat and simmer until the water is reduced by half. Let cool. You can keep this in the fridge for up to one week.

If the syrup gets too thick and looks like jam, add a few tablespoons of hot water and stir (or shake it in the jar) really well. If it is still not pourable - add another tablespoon of hot water.

To make a Rhubarb Soda

In a tall glass filled with ice, add two tablespoons rhubarb syrup and top with sparkling water. Stir gently. You can add more or less rhubarb syrup as you’d like.

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Spike it!

Click below and read about how I spiked the Rhubarb Syrup with gin - and what gin to choose.

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A clambake is possibly my favorite meal ever! It’s impossibly simple, serves a crowd, and it looks so impressive. We serve it every year at our beach house for the Fourth of July. It’s always a hit (with the exception of one year when some people showed up with another guest and then told us they didn’t like shellfish - so they sat on the side and watched us eat - awkwardly).

I usually make this for a crowd. It’s a really simple way to feed a crowd. But it’s also a really fun weeknight dinner for the family! In the summer it’s a fun way to make a regular weeknight dinner seem a little more fun. Also, you don’t actually need plates.

When we make clambake for the crowd, we usually just roll out freezer paper on the table. When the clams have opened up, then we just pour it out on the table (after draining of course!) Add a few bowls of melted butter and you don’ need any other dishes! Or you can use dishes and be more civilized. Your call.

Clambake

Serves 4-6

2 cups water

1-12 ounce pale ale

2 pounds fingerling potatoes

1 pound kielbasa, cut into two inch lengths

2 lemons, cut into rounds

14 ounce bag frozen pearl onions

4 ears of corn

6 cloves garlic

2 pounds clams

2 pounds mussels

2 tsp Old Bay Seasoning

¼ cup butter, melted

1 loaf crusty bread

STEP 1

In a large pot bring to a boil beer and water with kielbasa and potatoes. 

STEP 2

Once it’s boiling, add corn, onions, one of the sliced up lemons and garlic.  Cover and cook for five minutes. 

STEP 3

Add clams and mussels to the top.  Sprinkle Old Bay seasoning over everything.  Cover and cook until clams open up.  About five minutes. 

STEP 4

Drain off liquid then pour the pot out on a table or in a large bowl.  Serve with butter on the side and a loaf of bread.

How to pull it off

1.     Prepare all ingredients – cut the kielbasa, shuck the corn, etc.

2.     Roll out freezer paper on the table and have paper towels, wipes, and extra napkins standing by

3.     Make the clambake

4.     While waiting for the clams to open up, melt the butter.

5.     Pour out the clambake.  Enjoy!

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Gin & Lillet Cocktail

The perfect refreshing cocktail for clams and crab on the beach!

Click here for the cocktail recipe

There’s a story that says Seattle is the birthplace of takeout teriyaki dinner as we all know it now. That Japanese immigrants brought some of their recipes, etc. and turned it into the take out classic we all know and love. Teriyaki arrived in the US sometime in the 1940’s but the big takeout craze came in the 1970’s - that’s the credit Seattle gets - we get the takeout craze. You’re welcome.

The best part of making your own teriyaki is that it takes less time than ordering it. And you can make a batch of the sauce and keep it for a week or so. I usually make this with chicken breast because I prefer it - I’m doing my best to eat a little healthier with small choices every day. But a classic teriyaki chicken dinner is made with chicken thighs. That’s how to go authentic. You choose what you want. It’s done the same no matter what!

Hot tip - make double the teriyaki sauce. It keeps in the fridge for about a week (or two?) and makes an even EASIER dinner down the road.

The secret to getting this dinner nailed is the side salad. It’s always a bit of iceberg lettuce, a slice of tomato and a miso ginger salad dressing. It seriously makes the entire thing work.

Teriyaki Chicken Dinner

serves 4

1/4 cup soy sauce

6 ounces pineapple juice

2 cloves garlic, minced

1 tablespoon brown sugar

1 teaspoon ginger

1 tablespoon mirin

1 tablespoon sesame oil

2 tablespoons very cold water + 3 teaspoons cornstarch

2 lbs chicken breast

2 tablespoons olive oil

rice

lettuce + tomato + miso ginger dressing

STEP 1

Preheat oven to 350 degrees

In a sauce pan, combine soy sauce, pineapple juice, garlic, brown sugar, ginger, mirin, and sesame oil. Let is simmer gently for a few minutes.

STEP 2

While the sauce is warming, bring the oil to a medium heat and pop the chicken into the pan. Let it sit there for a few minutes until the chicken releases from the pan. Flip the chicken over and put the pan into the oven.

Bake in the oven 10-15 minutes until the chicken is cooked through.

STEP 3

Whisk together the water + cornstarch and then add it to the sauce already cooking on the stove. Whisk until it all comes together and remove from the heat. The sauce will thicken up as the cornstarch heats.

STEP 4

Remove the chicken from the oven and chop it up. Toss the chicken in the sauce and serve over rice with a salad on the side!

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Gin Rickey

A light and refreshing cocktail is perfect with the Teriyaki chicken!