Six Christies

Make It Simple Mommy

Tag: #SummerFavorite

Summer Comfort Food: Grilled Peanut Butter and Jelly with Berry Soup

So I had one of those days. You know the one, where all you want to do is curl up in bed, and you are wondering why you got out of said bed in the first place. Yes, it was a bad day. Since going back to bed was not an option, I opted for a comfort food lunch instead. My go to comfort food is a bowl of hot soup and a crispy grilled cheese, but seeing as how it was laste spring and I was already hot, and a bowl of steamy soup (while comforting) was not so appealing. So I started to think, what is summertime comfort food? With a quick scan of the fridge, I came up with peanut butter and jelly, berries, and whipping cream. Let me take this time to introduce my new summer time comfort food: grilled peanut butter and jelly with berry soup.

As with most recipes  in my life, this is pretty easy, and while not necessarily healthy (whipped cream is involved) it is both good and comforting. There are plenty of ways to lighten it up, but I was working with what I had on hand. With that in mind,  I’ll throw in some alternative ideas below.

Grilled Peanut Butter and Jelly with Berry Soup

Grilled Peanut Butter and Jelly (super simple)

1-2tbsp. Peanut Butter (or nut free butter of your choice)
1 tbsp. Jelly (any flavor will work)
2 pieces of bread
2 tsp. butter divided

  1. Spread peanut butter on both sides of the bread.
  2. Add a dollop of jelly in the center (on top of the peanut butter) of one slice of bread.

    Place a dollop of jelly in the center of the peanut butter.

  3. Place the non jelly slice of bread on top of the jelly.
    *for some reason this reads as if it is difficult – to simplify: make a peanut butter and jelly sandwich, but don’t spread the jelly around leave it in the middle of the bread (it will spread as it warms up)
  4. This is key: cut off the crusts, and using a fork (or sandwich crimper if you have one) crimp the edges together so it forms a pouch and the jelly is trapped inside.
  5. Butter one side of the bread.

    Crimped edges of the bread


  6. Heat a skillet to med-low melt the remaining butter and place the sandwich, non buttered side down in the pan.
  7. Toast to golden brown then flip the sandwich over and toast the other side.

Berry Soup

1 cup (or a little more) frozen berries*
1 cup or a little more fresh berries*
* I used strawberries and blueberries, but you can use whatever type of berry you like.
8oz Whipping Cream- yougart will make it a bit thinner but also a bit healther. Adjust the amount of milk you use if you go this route so it doesn’t get too thin.
1 cup Milk
2 tsp. sugar*
*adjust to your taste

  1. Whip the whipping cream and sugar to soft peaks. (roughly 3-4 minutes on high)

    The key if using whipping cream is soft peaks

  2. Using a blender puree your berry mixture.
  3. Add berry mixture to whip cream and mix together.

    Add the berry puree to the whip cream and mix

  4. Slowly add in milk, checking consistency after adding half.

Garnish with mint leaves and relish in the comfort, or leave out the mint leaves and make it for the kids. Either way, this thick soup and toasty sandwich is a crowd pleaser!

Do you have a “go to” comfort food? Please comment and share your favorites!

Dinner Winner: Chicken Noodle Not Soup

We love soup around here. As soon as the weather starts to cool off, we eat soup at least three nights a week. Last summer was crazy, and I really started to miss the simplicity a hot rich soup brings, so I started playing with my favorite soup recipes to make them summer weather friendly. I started with my most favorite, and go to winter staple soup favorite: Chicken Noodle. I am more of a cook from the heart type, so I typically just throw a dash of this and that in, so if you like to cook with exact measurements, you may find my recipe a bit lacking, but, you will find a pretty descriptive step-by-step below. Trust me, this is super easy, virtually impossible to mess up, and incredibly good. So, without further ado: Chicken Noodle Not Soup.

Here’s what you need:

1c. chopped vegetables per person

3 c. chicken chopped or shredded

1 16oz. pkg extra wide egg noodles

2-4 tsp or 1-2 cubes bullion (the more you use the richer the flavor)

2 c. water (may need 1-2 c more)

Spices to taste

Veggies: This recipe is flexible and you can throw in any veggie you like (or that your kids will eat). I keep it simple with the baiscs, carrots, celery, and a little onion – if the kiddos were not eating I would throw in some mushrooms. You will want to plan on a cup of veggies per serving. For this recipe, I used just over 4 cups of chopped veggies.

Chicken: Use what you have on hand, I like to buy the shredded rotisserie chicken and toss it in the freezer. You can use leftover chicken as well. I threw in a chopped up grilled chicken breast from dinner the night before.

Egg Noodles: Extra Wide. You can use any brand, but higher quality noodles seem to work better.

Liquid: For best flavor use stock dissolved in 2 cups of water, once the stock is dissolved you will add the noodles and more water to just cover the top of the noodles.  (Tip: Reduced sodium chicken stock is best. Also, you can use broth but the flavor will be very muted.)

Spices, etc.: You will need a little over a tablespoon of butter and 1-2 tablespoons of olive oil, enough to cover the bottom of the pan in order to saute’ the vegetables. You can use whatever spices you like, but be very careful with the salt, you won’t want to add any until you taste the final dish. I used garlic powder, pepper, and a few rosemary sprigs

From start to finish, this should take an hour or less.

Step 1: Chop or dice your veggies20160606_170803

Step 2: Heat butter and oil in a deep bottomed pan. In a 3 qt or larger pot add 2c. water and bullion, turn on med. heat

Just enough to cover the bottom of the pan.

Just enough to cover the bottom of the pan.

Step 3: Add carrots to heated oil sprinkle in garlic powder, add rosemary sprigs, and cover, allow to cook 5 or so minutes. Than add all other vegetables. Cook until mostly tender.



Step 4: Add 1/2-3/4 of the egg noodles to the stock water, add additional water to just cover the noodles, allow noodles to simmer until al dente’. Turn off stove cover and allow noodles to sit for 10-15 minutes to soak up liquid.

Once there is

Once there is just a little liquid left in the bottom of the pan you are good to go

Once there is just a little liquid left in the bottom of the pan you are good to go

Step 5: Add chicken to vegetable mixture, heat through then turn off heat.


Step 6: Add noodles to chicken and veggies and stir together.


Step 7: Serve and enjoy!

Dinner Winner: Chicken Noodle NOT Soup

Dinner Winner: Chicken Noodle NOT Soup

** One other note, this is also really good as a cold pasta salad. Just keep the vegetables very crisp tender, and make a day ahead.



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