Recipe: Chicken Tortellini Soup

00169.jpgAs promised last week, here is our new family favorite soup recipe. This soup came about after a shopping trip to Grocery Outlet. I discovered a bunch of cool looking ingredients I’ve not seen before. Notably, This Parmesan Brodo broth. It’s OMG so amazing. It adds what foodies call “Depth of Flavor”.

This soup is super quick and easy to make.

Ingredients:

  • 2 T. butter
  • 1 c. onions, diced
  • 2 cloves garlic, diced
  • 1.5 c. celery, chopped (if you are like me and wonder why celery is so expensive, here’s the answer)
  • 1.5 c. carrots, chopped
  • 2 cartons Swansons Parmesan Brodo broth
  • 1 package Chicken and Mozzarella Tortellini
  • 3 cups fresh spinach, washed
  • 2 T. parsley (I used dehydrated, but if you’ve got it fresh, use it)
  • 1 T. Rosemary

Directions:

  1. In a large stockpot, melt butter, and add onions, celery, and carrots. Saute on low until onions are clear and soft, about 15 minutes.
  2. Add garlic and continue to cook on low, stirring frequently, until garlic is fragrant.
  3. Add broth and herbs. Cook on low/medium for about 20 minutes.
  4. Add tortellini, and cook per package directions.
  5. Turn off the heat and toss in the spinach. It cooks super quick
  6. Serve soup with garlic bread.

Note: This soup isn’t vegetarian or gluten-free. If you need a gluten-free option, there is GF tortellini available.

One Roast Chicken, Three Meals!

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I love roast chicken and veg. It is one of my favorite meals to prepare and serve. It’s dead simple, it’s impressive, and there are always leftovers to repurpose.

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So many veggies!
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Compound Butter

 

 

The other night I made a roast chicken with veg and I had enough meat leftover that I was able to stretch the meat into three meals: Roast Chicken and Veg, Chicken soup (use the directions for using a rotisserie chicken), and chicken enchiladas (this recipe, but I added 1 cup shredded chicken).  Here is my fool-proof recipe for a tasty meal.

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Bock Bock Bock!

Roast Chicken, Veg, and Gravy

Ingredients:

  • 1 whole chicken, rinsed and plucked of any errant feathers. Remember to remove the bag of giblets
  • 1 stick of butter, softened to room temperature
  • 1 teaspoon of each of the following: Rosemary, Shallot Pepper, Parsley
  • 2 cups of the following veggies, chopped into bite-size pieces: carrots, celery, zuchinni
  • 1 cup of the following veggies, chopped: onion (I used sweet yellow), shallots, red bell pepper
  • 4 cloves of garlic, diced
  • salt
  • pepper
  • 2 T. corn starch (this makes the recipe Gluten-Free)
  • 1/2 c. water or chicken broth

Directions:

  1. Pre-heat oven to 350 degrees. In a small dish, mix butter and Rosemary, Shallot Pepper, Parsley.
  2. Spread the butter mixture under the chicken’s skin. If there is any remaining, drop a dollop in the cavity and smear on the outside of the bird.
  3. Stuff the cavity with veggies, place chicken breast side down in a baking dish.
  4. Pour remaining veggies into the baking dish around chicken.
  5. Cover loosely with foil, and bake the chicken for 20 minutes per pound.
  6. About 20 minutes before the chicken is done, remove foil and finish cooking.
  7. Chicken is done when internal temp reaches 165 degrees (we have this meat thermometer)
  8. Remove the chicken from the oven, and allow to rest for about 15-20 minutes.
  9. Remove chicken and veg from the pan and set aside.
  10. In a saucepan, heat the juice/pan drippings and 1/2 cup water or chicken broth.
  11. As the liquid comes to a boil, combine cornstarch and 1/2 c. cold water in a cup, whisk until lump free.
  12. As the liquid comes a rolling boil, slowly stir in water/cornstarch mixture and stir constantly until it thickens. Season with salt and pepper, remove from heat.

Serve the chicken, veggies, and gravy with mashed potatoes (or cauliflower).

There are no photos of after it came out of the oven. The locusts (aka the dinner guests) descended upon the chicken and carved it up.

Talk Back: What is your favorite meal to serve guests?

 

 

 

 

 

Recipe: Veggie Tuscan Soup

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It’s not a filter, it’s steam!

This is my vegetarian version of the Zuppa Tuscana Recipe found here. This recipe is vegetarian, but not vegan.

 

Ingredients:

  • 1 T. Olive Oil
  • 1 medium onion, diced (about 10 ounces)
  • 1 cup carrots, peeled and diced
  • 1 cup celery, chopped
  • 2 cloves garlic, minced
  • 6 cups water
  • 4 cups vegetable broth
  • 2 bay leaves
  • 4 potatoes, cleaned, peeled, and chopped
  • 4 cups kale, cleaned and chopped
  • 1 cup whole milk
  • Salt and Pepper

Directions:

  1. In a large stock pot, heat olive oil.
  2. Add onions, carrots, and celery, cook on medium/low until onions are soft and clear.
  3. Add garlic and cook until fragrant, about 10 minutes, stirring frequently.
  4. Add water, broth, bay leaves, and potatoes.
  5. Cook on medium low for 45 minutes to an hour, or until potatoes are soft.
  6. Add Milk, Kale and salt and pepper to taste. Cook on low for about 10 minutes, until Kale is cooked, but not soggy.

Serve with breadsticks or cheese toast. This soup makes great leftovers and tastes even better the next day!

 

Hearty French Beef Stew Recipe!

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Who needs a filter when you’ve got steam?

Earlier in the week I made beef stew. It was so good that I had a hard time waiting the full 10 hours until dinner  to dish myself up a bowl! I cooked it on the stove, but it can definitely  be cooked in a crockpot after the initial browning of the meat.

I based my recipe on my mom’s boeuf bourguignon recipe, but I omitted the bacon, as we didn’t have any in the house.

Ingredients:

  • 1.5 cups white onions, diced
  • 3/4 cup each carrots and celery, diced
  • 1 cup white mushrooms, cleaned and sliced (tops only, stems may be discarded or saved for a later use)
  • 2 T. Air Dried Shallots
  • 1 T. Minced Garlic
  • 4 T. Butter or Olive Oil (your choice), divided
  • 2 lbs. Stew Beef, cut into bite sized pieces (chuck roast works great)
  • 1/2 c. AP Flour
  • 6 cups beef stock
  • 1 Bottle Red Wine (approx. 4 cups), your choice.
  • Spices: 1 Bay leaf, 1 T. French Tarragon, Pinch Rubbed Sage, 1 T. Thyme, Salt, Pepper

Directions:

  1. In a Large Stock pot, melt 2 T. butter/heat olive oil over medium heat.
  2. Add onions, carrots, celery and mushrooms. Cook on medium/low heat, stirring occasionally until onions are clear and veggies have sweated.
  3. While veggies are cooking, rinse meat and toss gently in AP Flour to coat.
  4. After veggies are cooked, scoop out of pot and set aside, add remaining butter/oil, and brown beef over medium heat.
  5. Add cooked veggies back in and stir/scrape browned bits off the bottom and sides of pot.
  6. Turn heat up to medium/high and add in about half the wine. Scrape off as much of the browned bits off the bottom and sides as you can as the wine cooks.
  7. Add remaining wine, stock, and herbs. Cover pot and cook on low for 6-8 hours, stirring occasionally. If you wish, you can transfer everything to a crockpot and cook on low for 8-10 hours.
  8. Serve with hot, buttered bread, and a green salad. It is soooooo good. If you have leftovers (hahahaha), it is great re-heated and served over rice or buttered noodles.

 

Recipe: Homemade Chicken Soup!

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Yummy soup made with my favorite Seasoning Blend from Penzey’s

I love making chicken soup from scratch. The cook time is lengthy, but, you don’t have to pay a lot of attention to the soup for most of the cook time.

You can use whatever kind of spices/herbs you fancy. I love Penzey’s Arizona Dreaming, it’s a great smoky, rich compliment to the veggies in the soup.

Speaking of veggies, I use carrots, onions, celery, Italian squash/zucchini, but you can use whatever is in your fridge. Good additions would also be diced bell peppers, diced fresh tomatoes (or canned diced tomatoes).

You can omit the noodles/macaroni is you don’t care for them or are GF/low carb.

Ingredients:

  • 5 lbs of chicken parts, bone-in or a rotisserie chicken with some of the meat removed and set aside
  • 2 cups of carrots chopped, divided
  • 2 cups of celery chopped, divided
  • 3 cups sweet onion diced, divided
  • 2 cloves garlic diced, divided
  • 1 large shallot diced, divided
  • 1T. cooking oil, your choice. I’ve been using grapeseed oil lately
  • 12 cups of water
  • bay leaf
  • salt & pepper
  • 2 cups Italian squash/zucchini, cut into bite-sized pieces
  • 1 14-ish ounce can of diced tomatoes with juice, or 2 cups diced fresh tomatoes (optional)
  • other herbs/spices as desired
  • 1 cup uncooked pasta/noodles/rice (your choice)
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After cooking all day! Yummy Chicken Stock!

Directions:

  1. If starting with 5 lbs of raw chicken, place 1/2 of the carrots, onions, and celery into a large stock pot with the cooking oil.
  2. Cook on medium until veggies are soft, and onions are clear.
  3. Add 1/2 of the garlic and shallots, and cook until fragrant.
  4. Add raw chicken, and cook for about 10 minutes, until chicken browns.
  5. Turn stove down to low, add 12 coups of water, bay leaf, salt & pepper, and cover. Cook stock on low for about 4-6 hours- you can cook it for up to 12 hours in your crockpot if you wish instead).  Pull out a few pieces of chicken, pull off the cooked meat and set aside (you want about 2 cups of chopped cooked meat). Put bones back into the pot. Cook for another 20-30 minutes.
  6. Take the stock off the heat, and once cool, strain off the solids, and discard. The remaining liquid is your chicken stock. While you start with 12 cups of water, after cooking the stock down, you may end up with 6-8 cups of rich, velvety stock.
  7. Place chicken stock on the stove in a large pot, add in chopped chicken, remaining veggies, and any herbs/spices.
  8. Once veggies have started to soften/cook, add noodles/macaroni/rice if desired. Salt and pepper to taste.
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Mire Poix- Aka carrots, celery, and onions with a bayleaf, garlic and shallots. The perfect start to any soup!

As soon as noodles/macaroni/rice is cooked, remove soup from heat. Serve with hot bread (and butter).

*If you are starting with a rotisserie chicken, pull off 2 cups of meat, and add the carcass after the veggies are cooked and fragrant. proceed with remainder of recipe.

Weekly Meal Plan!

stemarie_1650skitchen

I’m home from Influential Summit, and boy, did they load us up with snacks and goodies! Our snack cupboard is full, and I’ll be putting together a big box of goodies together and post a giveaway later this week!

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

You may notice a lot of plant based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I buy the over ripe bananas, peel and slice them pop them into ziploc bags, and freeze them for smoothies and protein shakes. I also keep sandwich ziploc bags of  other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or a protein shake for me and the Mister, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.

This week is going to be a little different tan usual. With Mr. on the cleanse, we’ll be eating a lot of whole foods/vegetables raw, and an old family friend steel cut oats will be coming to breakfast.

  • Monday: Leftover night! We’ve got leftover cheese enchiladas, pizza, and some homemade applesauce
  • Tuesday: Homemade chicken soup – I’ll post the recipe tomorrow!
  • Wednesday: Cheese and Veggie Quiche! I’ve got so many eggs!
  • Thursday: Grilled Cheese sandwiches, Green Salad
  • Friday:  Date Night (dinner out, but I’m not sure where)
  • Saturday: Chicken & Veggie Stir Fry with Cauliflower Rice
  • Sunday: tri-tip, baked potatoes, roasted veggies

 

Talk Back: What will you be cooking this week?

It’s Back! Weekly Meal Plan!

stemarie_1650skitchen

I cleaned out the pantry last week. There was a lot of weird/unusual stuff- Thanks to my food blogging/cooking endeavors. I also went through the fridge and tossed a bunch of condiments that were of various “vintages”.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

You may notice a lot of plant based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I buy the over ripe bananas, peel and slice them pop them into ziploc bags, and freeze them for smoothies and protein shakes. I also keep sandwich ziploc bags of  other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or a protein shake for me and the Mister, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.

This week is going to be a little different. There is going to be some traveling this week, so I’ll be relying more on my freezer stash.

  • Monday: Table5 Pizza and Fruit Salad
  • Tuesday: Chicken Tetrazzini with brocolli (Hooray for 1 pot meals)
  • Wednesday: Pesto Pasta bake (it’s a new recipe I’m working on- if it turns out well I’ll post it later this week).
  • Thursday: Grilled Cheese sandwiches made with Chef Shamy Garlic Butter and sharp cheddar cheese, Homemade Tomato Soup.
  • Friday:  Stir fry veggies and cauliflower “rice”.
  • Saturday: Spanish Rice casserole- Sausage, Spanish rice, and veggies.
  • Sunday: Leftoverpalooza, or breakfast for dinner.

And I’ll be making some cookies with Kodiak Flapjack mix (Protein Chocolate Chip Cookies), and at least one batch of Chocolate Chocolate Chip Pumpkin Muffins.

Talk Back: What will you be cooking this week?