Yesterday I had the biggest craving for stuffed mushrooms AND spinach artichoke dip. So I thought... why not add the two together!? This was for sure the best idea I've ever come up with. It was incredible and I had to share the recipe with you guys! I used pre made artichoke dip to save on time but you can make your own if you'd like! I hope you enjoy it!

Ingredients:

• Mushrooms (size of your choice)
• Spinach artichoke dip
• Parmesan cheese

Directions:

1. Preheat the oven to 350°
2. Wash the mushrooms and cut out the stems
3. Fill the mushrooms with spinach artichoke dip
4. Sprinkle shredded parmesan cheese on top
5. Cook in oven for 15 minutes or until done 
6. Let cool and enjoy!

Hope you all enjoy this recipe as much as I did! It's easy and great to make when you don't have much time!

xo

Olivia

Chicken Tortilla Soup

Since the past few days have been beyond cold here in Indiana I decided to make something to help out my body. Soup! And even better.. Chicken Tortilla Soup! This is one of my favorite recipes to make and I love eating this soup at any Mexican restaurant I go to. This recipe was so easy to make and was absolutely amazing! I sometimes modify it a bit depending on what I can find at the store or what I have a taste for so feel free to switch some things up! This recipe is made in a crock pot which is one of my favorite things to use in the kitchen. Putting everything in the crock pot in the morning and then having my meal ready when I get back from class is the best thing ever!

Ingredients:

• 3 Medium/Large Size Cans of Chicken (I used fresh chicken breasts from the grocery store and cut them up myself)
• 1 Can of Green Chillies
• 1 Can Petite Diced Tomatoes
• 1 Bag Frozen Corn
• 1 Can Black Beans Rinsed
• 1 Packet Taco Seasoning
• 1 Can Chicken Broth
• 1 Can Cream of Chicken Soup

Add ons:

• Any Type of Shredded Cheese
• Tortilla Chips
• Salsa (I used Sriracha sauce)
• Sour Cream

Steps:

1. Put all the ingredients in the crock pot
2. Keep it on low for however long you need! I kept mine on for about 6 hours and it could keep heating up even longer!

This was such a simple recipe to make and was so amazing! It really makes the house smell incredible too! I got numerous text messages from my roommates asking what I was making because it smelled so good! I hope you all get the opportunity to try this recipe!

xo

Olivia

Homemade Hummus Recipe

I have finally been able to cross something off of my 25 before 25 list! Check out this post and set some goals for yourself as well! It is such an amazing feeling to say that I have accomplished something that I've had in my goal list by the time I turn 25! Item number 23... you've been crossed off!! Yay!

My mom got me a rocket blender for the holidays this year and I've been crazily obsessed with it the past few weeks! I've made smoothies, juices, and homemade hummus! It's crazy how much a little appliance in the kitchen can make so many different foods! Here's the recipe that I used for my hummus! I'm sure you can use this recipe in a normal food processor as well.

Ingredients:

1/4 cup chicken or vegetable stock (I used vegetable stock)

14 oz. can chickpeas (garbanzo beans), rinsed and drained

3 cloves garlic (you can add more if you like a stronger garlic taste)

3 Tbsp lemon juice

3 tsp tahini (sesame paste)

1/2 tsp sea salt

A few dashes of paprika

Add olive oil if you please

Directions:

1. Combine all the ingredients into the large blending cup (or food processor)

2. Twist cup into base, push down and pulse until a smooth consistency is reached (for those who are using the Rocket Blender)

3. Drizzle with olive oil and sprinkle with paprika to serve (optional)

4. Enjoy!!

Pretty easy recipe and it tastes amazing! You can either dip pita chips or vegetables in it! It also serves 4-6 people and trust me you're going to be eating a lot of this!

xo

Olivia