I tried a new spin on the sloppy joe - I hope you enjoy it! This will be at one of our tailgates this fall - I can guarantee that!

This week I'm sharing my Wilted Salad recipe. It's not the traditional "wilted salad" many foodies think of because it doesn't have bacon (or warm bacon grease). I first enjoyed this almost 20 years ago with my friend Renee. Over the years, I've made this in all seasons and I've changed a few things here and there. It is ALWAYS on our Easter Sunday table. The nut topping can be a little tricky, but it is worth it. Be careful to not burn yourself on the melted sugar goodness. You can always substitute candied nuts available in your favorite grocery store. This time saver wasn't an option 20 years ago, so we did the candy topping on the stove top. A special shout out to my friend Renee, and all of our Erie "resident-mates", who enjoyed this salad at our dinner parties together years ago. I cherish those days! Let's eat! Here is the link for the salad bowl from the Wilted Salad photo.

This week I'm sharing my Chicken Tortilla Soup recipe. I have made this so many times in the last 20 years, I swear I can make it in my sleep! It is full of flavor and it is a perfect mid-week meal for your family. It comes together quickly and is so easy. Grab a rotisserie chicken from the store if you're in a rush. If you don't like cilantro - just omit it from the dish. I like to serve this with honey cornbread. Let's eat! Here is the link to my wide rimmed soup bowl from the above photo. They are from a family owned ceramics company in Minnesota. Check out this awesome company!

This week, I'm sharing my recipe for Lobster Bisque. You'll find countless versions of lobster bisque recipes, and over the last 15 years I feel like I have tried almost 99% of them just trying to perfect this one. The biggest challenge I've faced is finding fresh lobster in our area. I have tried the frozen tails at the supermarket and they work, but the best flavor is using fresh. A key to taking this to the next level is to make your own lobster stock. Use the shells and "left-overs" from the cooked lobster (after you've removed the meat). Chicken stock will work, too, but homemade lobster stock is the best. I make a big batch of stock and freeze it. It's convenient for when I'm busy or can't find fresh lobster. It is a great way to enjoy this soup with frozen lobster and half of the work! I hope you enjoy one of my most treasured recipes. Let's eat! I love this ceramic collection from Mora Ceramics, a family owned ceramics company. They have some incredible tableware and much more! This is the link for the soup bowl and plate pictured in my Lobster Bisque photo.

Hi, I’m Josie. I’m born and raised in the Midwest (Iowa) and I am proud to say it’s my home. I have been married for 24 years and we have been blessed with three children. I have been a stay-at-home mom for much of our married life and I have been collecting "notes" on all of my favorite things. I want to share a few of those favorites with you here on As Noted by Me. I hope you enjoy “My hungry soul’s journey through food, travel & life." Follow me on this journey Twitter: @AsNotedByMe Facebook: www.facebook.com/asnotedbyme TikTok: @AsNotedByMe Pinterest: @asnotedbyme Instagram: @asnotedbyme YouTube: @asnotedbyme