During the Fall and Winter seasons, one of our favorite things to eat is soup. There are countless options, and more importantly, many are easy and fast. Our new favorite is Cauliflower soup, but it tastes just like creamy potato leek soup! The best part? It’s not only low calorie, but low carb too!! It’s so delicious, you won’t be able to taste a difference! Enjoy and let us know if you loved it like we do 🙂

 

Ingredients:

2 cups frozen cauliflower (I put in the whole  bag I get from our local grocery store)

2 cups low sodium chicken stock or broth

3 tbs of low fat cream cheese OR 3 triangles of laughing cow cheese (our fave is the garlic herb)

2 tbs shredded colby jack cheese

salt and pepper to taste

scallions & turkey bacon bits to top

 

 

Put  cauliflower in a small pot with 2 cups of chicken stock and pepper. Bring to a boil, cover, and cook until very soft.

 

 

Remove from heat and add your cream cheese, and salt to taste. Use a stick blender to puree until smooth, or cool to warm and puree in the regular blender. The consistency is a smooth, with a few small chunks. It gives that heartiness of potato soup.

 

 

Super simple, right?! Now, you can add your toppings, maybe a grilled cheese on the side and Bon Appetit! We didn’t add bacon last night as it was meatless Monday in our house, but it definitely makes it more delicious  🙂

 

Xoxo,

Phillip & Lauren Kenney

For this week’s image of the week, we couldn’t decide on ONE favorite!! These puppies are so adorable so you get to view our two favorites from our session together. When we found out one of our very first Wedding clients were having puppies, we immediately contacted them to come to their land and have some fun! Maybe moms next litter we will be able to keep one!!

 

Enjoy  🙂

 

Xoxo,

The Kenneys

We love to cook together, when we have the time! This week’s blog post is dedicated to one of our favorite recipes, the Balsamic Onion Pot Roast!

 

I married a meat man, and even though I don’t eat much red meat, I love cooking it for him! One of his most requested fall meals is my balsamic onion pot roast. Typically, you use carrots and potatoes, however you’ll be surprised to find that you don’t even miss them!! Enjoy  🙂

 

Ingredients:

1 roast (Chuck, Round, Rump, whatever’s your favorite)
2-3 onions (We like sweet vidalias when they are in season!)
1/2 cup of balsamic vinegar
1 tbs of coconut oil (you can use Evoo, but those who know me, know I love this product so much and use it for everything!)
1/4 cup of fresh rosemary (More if you LOVE it like we do!!)
1 tbs fresh sage
2 cups water
1 packet of savory pot roast (any brand)
2 tbs soy sauce
1/2 cup of red wine
Salt & Pepper for meat seasoning

 

 

First, you need to season your meat. Meat needs salt to tenderize, so don’t be stingy! Add half of your Rosemary, and all of the sage. You can allow it to sit in the fridge for a few hours prior to cooking or just go for it!

 

 

Using a large Dutch oven over medium heat, add the Coconut oil. Once melted, make sure to coat the bottom of your pan and then add your seasoned meat. You’ll want to brown all sides, which typically takes about 3-5 minutes on each side. We like ours super brown and yummy so I leave it for the full 5 minutes or more if needed. It’ll look something like this when done. Now, you can put it aside on a clean cutting board or plate to cool.

 

While your roast browns put 2 cups water in saucepan along with your packet of Savory Pot Roast seasoning, bring to a boil and cook until reduced to 1 cup. Let cool slightly and mix in your balsamic vinegar and soy, put aside. Deglaze pan with Red wine (or water if you don’t have this on hand). This is what your deglaze pan will look like.

Take out your Red Wine deglazing liquid and put to the side. Peel onions and cut into thick slices.  Add to your Dutch Oven pan, and cook until slightly translucent. Add your deglazing liquid on top of the onions, and toss slightly. They will look something like what you see below. I also added a tad more rosemary because it’s yummy 🙂

 

Make a pocket in the middle of your onions for your roast, and place it in the pan. Add your Pot Roast liquid, and simmer on the oven for 5-7 minutes, then cover and place in the oven. You’ll want to leave it at 275 for an hour, and then bring it down to 250 for 2 hours. It’ll look something like this when you put it into the oven.

 

Once cooked, remove meat & onions from the pan and cover with foil to keep warm. Drain liquid awesomeness. Cook down liquid by about 1/3, and serve sauce with meat and onions and mashed potatoes if you’d prefer.

Bon Appetit!!

Doesn’t this look amazing? Well, it is! Enjoy and leave comments, we love to hear your feedback!!!

 

Xoxo,
The Kenneys

 

 

 

 

 

Tonight we’re planning on staying home, passing out candy, and watching scary movies. This is our annual Halloween tradition and we look forward to it every year. We have our awesome carved pumpkin lit on the porch, and candy eagerly awaiting little trick or treaters. Hopefully, we will get a few tonight!!


Piggy will be our official helper although she has mixed feelings about it, haha. Maybe some twizzlers will change her mind   🙂

 

 

Xoxo,

The Kenneys

Llamas are friendly, sweet, hairy, and full of personality! We had the privilege of shooting a Wedding last weekend at the beautiful Laurelwood Farms on Signal Mountain. When we heard the handlers would be bringing two of their sweetest llamas out for portraits, we knew we had to make these images special. And thanks for our amazing Bride & Groom, they turned out perfectly!

Enjoy our favorite image of the week 🙂

 

 

Hope you two had a blast in Disney World last week, we can’t wait to hear all about it!!

 

Xoxo,

The Kenneys