Hi there, Jermaine Antonio here! Get ready for some scary good recipes every Sunday in October, celebrating the season with all things pumpkin!  This week, I’m kicking it off with something a little out of the ordinary but absolutely delicious — Pumpkin Nachos! 🎃🧀

Yes, you read that right — pumpkin in nachos! Trust me, the flavor is amazing, and it’s the perfect Halloween twist on a classic snack.

Ingredients:

• 1 bag tortilla chips
• 1 cup seasoned pumpkin purée (cumin, Mexican oregano, salt & pepper)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup black beans
• 1/2 cup corn kernels
• 1/4 cup diced red onions
• 1/4 cup sliced jalapeños (optional)
• 1/4 cup sour cream
• 1/4 cup salsa
• Fresh cilantro for garnish

Directions:

1. Preheat your oven to 375°F.
2. Spread tortilla chips on a baking sheet, then spoon seasoned pumpkin purée over the top.
3. Sprinkle on cheese, black beans, corn, red onions, and jalapeños for a kick! 
4. Bake for 10 minutes until the cheese is ooey-gooey and bubbly. 
5. Serve with sour cream, salsa, & a sprinkle of fresh cilantro.

Watch my full recipe video on YouTube below. You’re going to love how this sweet & savory combo brings your taste buds to life! 🎃🖤

What’s Coming Next? Stay tuned for more scary good recipes every Sunday, and remember, if you’re thinking of buying or selling in the Greater Palm Springs area, I’m the key to making it all happen! Contact me for any of your real estate needs.

Welcome back to Souper Sunday with your favorite Greater Palm Springs Realtor®, Jermaine Antonio, where I share comforting soup recipes perfect for any season! This week, I’m putting a twist on the classic tomato soup we all know and love—introducing my Creamy Tomato Bisque with Air-Fried Grilled Cheese Croutons.

This bisque is rich, creamy, and packed with flavor, and the air-fried grilled cheese croutons give it that irresistible crunch! Whether you’re looking for a cozy meal to warm up with or something nostalgic to enjoy, this recipe hits all the right notes.  

Ingredients:

For the Tomato Bisque:

• 2 tablespoons olive oil or butter

• 1 onion, chopped

• 4 cloves garlic, minced

• 2 cans (28 oz each) whole peeled tomatoes

• 2 cups vegetable or chicken broth

• 1 teaspoon sugar (to balance acidity)

• 1 cup heavy cream (or milk for a lighter option)

• Salt and pepper to taste

For the Grilled Cheese Croutons:

• 4 slices of your favorite bread

• Butter for spreading

• 4 slices of cheddar, mozzarella, or any melting cheese

Directions:

1. Make the Bisque: In a large pot, heat olive oil or butter over medium heat. Add chopped onion and garlic, sauté until softened and fragrant (about 5 minutes).

2. Add the canned tomatoes (with their juice), broth, and sugar. Bring to a simmer and let cook for 20 minutes, stirring occasionally.

3. Use an immersion blender (or carefully transfer to a blender) to puree the soup until smooth. Stir in the cream, and season with salt and pepper. Keep warm on low heat.

4. Make the Grilled Cheese Croutons: While the soup is simmering, butter one side of each slice of bread. Place buttered side down on a hot skillet and layer your cheese slices between two pieces of bread. Grill until golden and crispy on both sides.

5. After making your grilled cheese, pop it into the air fryer at 375°F for 2-3 minutes until it’s golden brown and extra crispy.

6. Let it cool for a minute, then cut into bite-sized croutons.

7. Serve the bisque topped with the grilled cheese croutons (add them just before serving for maximum crunch), or serve the croutons on the side for dipping!

Serving Suggestions:

Top your bisque with the grilled cheese croutons or serve them on the side for dipping. Either way, it’s a match made in heaven! You can find the full detailed recipe with exact measurements above or my recipe video on YouTube, but don’t forget—you can always modify the creaminess or crispiness to your liking.

What’s Coming Next? Stay tuned for more cozy recipes every Sunday, and remember, if you’re thinking of buying or selling in the Greater Palm Springs area, I’m the key to making it all happen! Contact me for any of your real estate needs.

Hey there, Jermaine Antonio here!!!😀 Happy National Hispanic Heritage Month! To kick off the celebration, I’m sharing a special twist on a classic comfort food—Albondigas Soup. This dish is a beloved staple in many Hispanic households, known for its warm and hearty flavors. This version adds a zesty twist to the traditional recipe.

Ingredients:

For the Meatballs:

• 1 lb ground turkey (or chicken)
• 1 egg
• ¼ cup breadcrumbs
• 2 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped
• Zest of 1 lime (for a zesty twist!)
• Salt and pepper to taste

For the Soup:

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 3 Yukon gold potatoes, quartered
• 2 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken broth
• 1 cup fresh or frozen corn
• Juice of 1 lime
• 1 tablespoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Prepare the Meatballs: In a large bowl, mix the ground turkey (or chicken), egg, breadcrumbs, minced garlic, cilantro, lime zest, salt, and pepper. Form the mixture into small meatballs and set aside. The lime zest here adds a citrusy brightness that makes these meatballs stand out!
2. Sauté the Aromatics: In a large pot, sauté the chopped onion and garlic over medium heat until soft and fragrant. This is the base that gives the soup its depth of flavor.
3. Build the Soup: Add the carrots, potatoes, zucchini, diced tomatoes, and chicken broth to the pot. Stir in the oregano, then bring the soup to a simmer. The combination of these vegetables creates a hearty and satisfying soup that’s perfect for a cozy meal.
4. Cook the Meatballs: Gently drop the turkey meatballs into the simmering soup. Let everything cook together for about 20-25 minutes, or until the meatballs are fully cooked and the veggies are tender.
5. Final Touches: Stir in the corn and lime juice during the last 5 minutes of cooking. The lime juice adds a refreshing tang that complements the flavors of the soup beautifully.
6. Serve: Ladle the soup into bowls, garnish with fresh cilantro, and enjoy!

Perfect for National Hispanic Heritage Month

This Albondigas Soup with a twist is a flavorful way to celebrate the richness of Hispanic culture. It’s hearty enough to enjoy as a main course, especially as the weather starts to cool down. Serve it up for family and friends, and let the warm, zesty flavors bring everyone together.

Check out the full recipe video below:

and don’t forget—if you’re buying or selling in the Greater Palm Springs area, I’m your key to making it all happen!

Hey there, Jermaine Antonio here, this Souper Sunday, I’m sharing a comforting bowl of Sopa De Pollo, made my way! This hearty Puerto Rican chicken soup is filled with tender chicken thighs, fresh veggies, and a flavorful sofrito base. It’s perfect for those cooler days or when you just want something warm & satisfying.

Ingredients:

• 1 ½ lbs boneless skinless chicken thighs

  • 2 ears of corn, cut into half-inch thick rounds

  • 1 large carrot, sliced

  • 5 Yukon gold potatoes, quartered

  • 1 red bell pepper, chopped

  • 3 stalks celery, chopped

  • 4 cloves garlic, minced

  • 1 large onion, chopped

  • 3 bay leaves

  • 1 tablespoon dried oregano

  • 4 heaping tablespoons sofrito (homemade or store-bought)

  • Water, to cover

  • Salt and pepper to taste

Directions: 

1. Sauté the chicken thighs with onions and celery over medium-high heat for 5-7 minutes, until the veggies have softened.

2. Add the corn, carrots, and bell pepper to the pot, and cook for another 7 minutes.

3. Stir in the sofrito, bay leaves, and oregano, letting everything combine.

4. Add the quartered Yukon gold potatoes and pour in enough water to slightly cover the ingredients.

5. Season with salt and pepper, cover the pot, and simmer for 30-40 minutes to let the flavors meld together.

6. Taste and adjust seasoning as needed, then serve hot and enjoy!

Check out the full recipe video below:

and don’t forget—if you’re buying or selling in the Greater Palm Springs area, I’m your key to making it all happen!

Hi there, Jermaine Antonio here with another Souper Sunday! This week we’re diving into the rich, comforting world of French Onion Soup! With its deeply caramelized onions, savory broth, and gooey Gruyère cheese, this classic dish is perfect for a cozy night in.

Ingredients:

• 5 large yellow onions, thinly sliced
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp sugar (optional)
• 1 cup dry white wine
• 6 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• Baguette slices, toasted
• Gruyère cheese, grated
• Salt & pepper to taste

Directions:

1. Melt butter & olive oil in a large pot. Add onions & a pinch of salt. Cook until soft & caramelized, about 20-25 minutes.
2. Add sugar (optional) & continue to cook until onions are golden & jammy, about 15-20 minutes.
3. Pour in white wine to deglaze the pot, then let it reduce slightly.
4. Add beef broth, thyme, & bay leaf. Simmer for 30 minutes.
5. Season with salt & pepper, remove thyme & bay leaf.
6. Preheat broiler. Ladle soup into oven-safe bowls, top with toasted baguette slices & Gruyère cheese.
7. Broil until cheese is melted & bubbly.
8. Serve hot & enjoy!

Watch the full recipe video below or on my YouTube channel!

If you’re planning to buy or sell in the Greater Palm Springs area, I’m the key to making it all happen!