Spinach Tortellini Soup

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I was short on time and had everything I needed to make this.  It came together quick and tasted great!

 

Spinach Tortellini Soup

Makes 6 servings

 

6 cups low sodium chicken stock

1 to 2 teaspoons minced garlic

One 9-ounce package cheese tortellini

Dried basil

1 package frozen chopped spinach, thawed and squeezed

Salt and pepper

1 can Italian style stewed tomatoes

Parmesan cheese

 

In a large pot, bring stock to simmer.

Stir in tortellini and simmer gently for 3 minutes.

Stir in spinach, garlic, basil, salt, pepper and tomatoes.

Return to a simmer and cook for 2 to 3 more minutes.

Serve hot with Parmesan cheese.

Winter Baked Chicken

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I made this for dinner a few nights ago.  This meal was bursting with flavor and color! Enjoy!

 

Winter Baked Chicken

 

1 sweet potato

1 medium sweet onion, chopped

1 medium apple – peeled, cored, and chopped

3 carrots, peeled and chopped

4 skinless, boneless chicken breast halves

12 ounces barbecue sauce

8 ounce bag of fresh or dried cranberries

Garlic powder, Adobo and cinnamon to taste

 

Preheat oven to 375 degrees

Lightly grease a baking dish

Peel sweet potato and cut into small chunks

Place sweet potato in steamer for 6 minutes

Add carrots to sweet potato and steam another 6 minutes

Arrange the onion, apple, carrots and sweet potato in the bottom of the baking dish.

Brush the barbecue sauce on both sides of the chicken breasts and lay atop the vegetables.

Season with garlic powder, Adobo and cinnamon

Pour the cranberries over the dish.

Bake covered in the preheated oven until the chicken is tender and no longer pink in the center, 50 to 60 minutes.

Allow to cool 5 minutes before serving.

Jarred Chicken Soup

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Jarred Chicken Soup

Makes about 8 pints

 

4 quarts chicken stock

3 cups chicken cut into small chunks

1 1/2 cup diced celery

1 1/2 cup sliced carrots

1 cup diced onion

3 chicken bouillon cubes (optional)

Pasta of your choice added at serving time

 

In a large stock pot, heat chicken stock and dissolve bouillon cubes

Spoon equal amounts of chicken, celery, carrots and onion into each pint jar

Fill each pint jar with stock leaving 1 inch head space

Remove air bubbles, add more stock if needed to bring it back to 1 inch headspace

Wipe rim, apply lid and ring

Process pints at 10 pounds pressure for 75 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

 

My grandson enjoys this soup with alphabet pasta, but you can use any pasta you like

Open the jar and pour into a small saucepan

Add 2 tablespoons of the alphabet pasta and simmer according to pasta directions

 

Recipe information taken from the Ball Blue Canning Book

Linguine with Tomatoes, Olives, and Goat Cheese

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Linguine with Tomatoes, Olives, and Goat Cheese

 

1/2 pound dry linguine, cooked al dente

2 tablespoons butter

3/4 cup onion, chopped

2 tomatoes, cubed

2 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 cup kalamata olives, chopped

2/3 cup crumbled goat cheese

Salt and freshly ground black pepper to taste

 

Melt butter in a skillet over medium heat

Sautee onions for 3 minutes

Add tomatoes, garlic, and oregano; cook and stir for 1 to 2 minutes

Add olives and mix to combine

Drain fettuccine and add to the skillet

Cook until lightly browned, about 2 minutes

Season with salt and pepper

Sprinkle with goat cheese and serve

Super Soft Rolls

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Every bite of these rolls reminds me of being in my grams kitchen when she was baking.

I hope they give you good memories too.

 

Super Soft Rolls

Makes 12 Rolls

1 cup warm water

1 1/2 teaspoon yeast

1/4 cup sugar

1 teaspoon salt

3 Tablespoons softened butter

1 egg beaten

3 1/2 – 4 cups flour

 

Add water and yeast to mixer

Mix in sugar, butter, salt and egg

Add flour 1 cup at a time

Knead in mixer for approximately 8 minutes

Grease bowl for the dough to rise in and cover with plastic

Rise approximately 45 minutes

Punch down and turn on flour covered surface a few times

Divide dough into 12 rolls and place in a 9×13 greased baking pan

Let rise 30 minutes

Bake 20 minutes in a 350 degree oven

Top with butter and serve

Slow Cooker Teriyaki Chicken with Vegetables and Rice

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I was going to be gone a few hours in the morning but wanted lunch to be done when we got home.  I got home in time to make the rice and veggies and we had a great lunch!

 

Slow Cooker Teriyaki Chicken with Vegetables and Rice

Serves: 4

1/2 cup soy sauce

1/2 cup packed dark brown sugar

1/3 cup pineapple juice

4 cloves garlic, minced

1 tablespoon grated fresh ginger

2 tablespoons teriyaki sauce

1/2 teaspoon dried crushed red pepper (optional)

1 1/2 to 2 pounds boneless, skinless chicken breasts (I cut mine into thick strips)

1 cup uncooked rice

6 ribs celery, cut in 1/2-inch slices

4 medium carrots, cut in 1/2-inch slices

1 package (6 ounces) snow peas

2 tablespoons water

1 tablespoon cornstarch

 

In a slow cooker crock, combine soy sauce, brown sugar, pineapple juice, garlic, ginger, teriyaki sauce and crushed red pepper.

Add chicken. Stir until evenly coated.

Cover slow cooker and cook on HIGH for 1 1/2 to 2 hours or LOW for 4 to 5 hours.

About 15 minutes before chicken is done, cook rice according to package directions.

Place celery, carrots and snow peas in steamer basket. Let steam about 10 minutes or until vegetables are crisp tender.

Pour sauce from crock into a medium saucepan, heat sauce until boiling.

Gradually add blended water and cornstarch to sauce, cook until thickened.

Place rice on plates. Add chicken and vegetables. Pour sauce over chicken, vegetables and rice.

Enjoy

Mediterranean Chicken 1

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This smelled amazing while it cooked.  I served it with a side of couscous and it turned out to be a great meal!

 

Mediterranean Chicken

 

2 teaspoons olive oil

2 tablespoons white wine

4 skinless, boneless chicken breast halves, cut into strips

3 cloves garlic, minced

1/2 cup diced onion

3 cups tomatoes, chopped

1/2 cup white wine

2 teaspoons chopped fresh thyme

1 tablespoon chopped fresh basil

1/2 cup kalamata olives, chopped

1/4 cup chopped fresh parsley

Salt and pepper to taste

 

Heat the oil and 2 tablespoons white wine in a large skillet over medium heat

Add chicken and sauté about 4 to 6 minutes each side, until golden

Remove chicken from skillet and set aside

Sauté garlic in pan drippings for 30 seconds, then add onion and sauté for 3 minutes

Add tomatoes and 1/2 cup white wine, simmer for 5 minutes

Add thyme and basil and simmer for 5 more minutes

Return chicken to skillet and cover

Cook over low heat until the chicken is cooked through and no longer pink inside

Add olives and parsley to the skillet and cook for 1 minute

Season with salt and pepper to taste and serve

Tomato, Corn and Avocado Salsa

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This salsa was amazing. It is a wonderful mix of flavors. You will want your own bowl!

 

Tomato, Corn and Avocado Salsa

Serves 4

1 (11 ounce) can whole kernel corn, drained

1 (4 ounce) can sliced black olives, drained

1 1/2 cups diced roma tomatoes

3/4 cup diced red onion

1 red bell pepper, seeded and diced

1 1/2 teaspoons minced jalapeno pepper

1 tablespoon chopped garlic

1 avocado – peeled, pitted and diced

2 tablespoons olive oil

3 tablespoons fresh lime juice

1/2 teaspoon each garlic powder and sea salt

 

Mix together corn, olives, tomatoes, onion, garlic, red pepper and jalapeno pepper in a large bowl

Gently fold in diced avocado, olive oil, lime juice, garlic powder and sea salt

* If making this ahead of time, omit the avocado until ready to serve.

Lasagna Soup

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Save up all those broken pieces of lasagna that you have for this soup.

Leftovers were great with a spoonful of ricotta cheese in the center when warming it up.

 

Lasagna Soup

Makes 6 servings

1 Tablespoon olive oil

1 cup chopped onion

2 teaspoons minced garlic

1 pound mild Italian sausage casing removed or other ground meat

32-ounce chicken stock

2 15-ounce can petite diced tomatoes, with juice

6-ounce can tomato paste

1 teaspoon ground oregano

1/2 teaspoon Italian seasoning

2-3 Tablespoons freshly chopped basil more to taste

8 uncooked lasagna noodles broken into bite sized pieces

1/2 cup grated parmesan cheese

Salt and black pepper to taste

Mozzarella cheese, shredded

Ricotta cheese

 

Heat the olive oil in a large pot over medium heat

Add in the onion and cook for 2-3 minutes

Stir in the garlic and cook an additional minute

Add in the sausage (break up with a wooden spoon) and cook until browned

Drain any excess grease and then add in chicken stock, tomatoes and tomato paste

Stir until combined and then add the oregano, Italian seasoning and basil

Bring to a light boil and then add in the noodles

Cook for 8-10 minutes, or until the noodles are tender

Stir in the parmesan cheese and salt and pepper to taste

Ladle soup into bowls and top with mozzarella cheese and spoonful of ricotta cheese