Tortellini Soup

That Paula Dean sure knows how to make a soup! I found this recipe in some magazine a few years ago and it's one of our favorites.

Tortellini Soup
1 lb. Italian sausage
2 carrots, peeled and sliced
1 onion, diced
1 green bell pepper, chopped
4 cloves garlic, minced
2 (48 oz.) boxes of chicken broth
1 (15 oz.) can tomato sauce
2 medium zucchini, cut in half lengthwise and sliced
5-6 sprigs fresh rosemary, finely chopped or 1 teaspoon dried, crushed rosemary
1 (20 oz.) package refrigerated or frozen 3-cheese tortellini

In a large Dutch oven, combine sausage, carrots, onion, and bell pepper; cook over medium heat until sausage is brown and crumbles.  Drain well.  Add garlic and cook 1 minute. Stir in chicken broth and tomato sauce; bring to a boil, reduce heat, and simmer 5 minutes.  Add zucchini and rosemary; simmer 20 minutes.  Taste to adjust seasoning. Add tortellini and cook according to package directions or until tender.  Serve immediately.

**You can freeze this soup as well.  To freeze half, ladle out 1/2 of the soup before you add the tortellini, making sure to have a good ratio of broth and "goodies".  Let cool and then store in a ziplock bag to freeze.  To reheat: bring soup to a boil and continue as directed.

Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: ****
Overall Family Rating: 19/20

Super Nachos

I got this recipe from our preacher's wife several years ago. It's so good. The kids devour it!

Super Nachos
1 lb. ground beef, browned, drained, and seasoned with salt and pepper
2 cans refried beans
1-2 cans chopped green chilies
16 oz. grated cheese
2 cans taco sauce
1 large can sliced black olives
chopped tomatoes
sour cream
tortilla chips

In a 9x13 inch pan, beef, beans, green chilies, cheese, taco sauce, and black olives.  Bake at 350 for 25-30 minutes. Serve with tortilla chips, sour cream, and chopped tomatoes.

I almost always half this when I make it for dinner.

Family Rating:
Brad: ***
Jordan: ***
Eli: *****
Phoebe: ****
Overall Family Rating: 15/20

Tomato Basil Soup (aka La Madeline Copycat)

La Madeline is one of my very favorite restaurants.  We'd be in serious trouble if I lived near one!  We don't so this soup serves as a nice substitute. 


Tomato Basil Soup
2 large cans whole tomatoes (I used Hunts because there is a difference in canned tomatoes!)
2 cups tomato juice
2 cups chicken stock
salt and pepper
about 1 teaspoon (or more) sugar
1 cup heavy cream (next time I might use half and half)
1 stick of butter
fresh basil (two big tubs from Wal-Mart)

Combine the canned tomatoes, juice, stock, salt, pepper, and sugar in a large stockpot and simmer for a good 30 minutes. Add your basil.  Using your food processor or a potato masher or an emulsion blender (this is what I used), blend the soup to desired consistency. (Mine was pretty blended because Eli doesn't like chunks in his soup.) Taste and adjust seasoning. (I added more salt and sugar at this point.) Add the butter and let melt. Remove from heat just before serving and stir in heavy cream. 



Adapted from COPYKAT RECIPES


Family Rating: 
Brad: *****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 20/20

Baked Chicken Taqutios

Photo from Our Best Bites

Baked Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 C shredded cooked chicken
1 C grated pepperjack cheese
small flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro. Add chicken and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.) Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with sour cream and salsa (I mix the two together and make "taquito dip").

Recipe adapted from OUR BEST BITES

Family Rating:
Brad: ***
Jordan: ***
Eli: *****
Phoebe: ***
Overall Family Rating: 14/20

Crockpot Chicken and Dumplings

I cannot tell you how good this is. Be sure to use name brand biscuits because I think the store brand ones have a funny taste to them. But I'm crazy that way.

Crockpot Chicken and Dumplings
chicken, 1-2 pounds
1 can cream of chicken
2 cans chicken broth
1 1/2 cup water
cut up carrots
celery
about 1 teaspoon of ground thyme (I don’t measure this and I use sparingly because I don’t love thyme.)
lots of ground black pepper
salt
1 package of biscuits

Combine chicken (I just put the frozen, whole chicken breasts in the crock pot), chicken broth, cream of chicken, water, peas, carrots, and your choice of seasonings, such as parsley, salt, pepper, garlic and onion powder to the Crock Pot and turn it to low (high if you want it to cook faster). Cook on low all day. (I’ve never had the chicken not cook all the way through.)

About 30 minutes before ready to eat, shred the chicken, cut biscuits into quarters, roll into balls and place in the Crock Pot. Stir occasionally. Sometimes it takes the biscuits about an hour to cook. Cover again until ready to eat.

Family Rating:
Brad: ****
Jordan: ****
El: ****
Phoebe: *****
Overall Family Rating: 17/20

Spaghetti or One of Mom's Favorite Comfort Foods

Spaghetti Sauce
1 lb. Italian sausage
1 jar roasted garlic spaghetti sauce
1 can Italian diced tomatoes
a cup or so of red wine
a big handful of Italian seasonings
a teaspoon or two of sugar (to taste)
a pinch of crushed red pepper
salt & pepper
cooked spaghetti noodles

Brown sausage in large skillet.  Deglaze the pan with red wine and let it reduce.  Add spaghetti sauce, diced tomatoes, and seasonings.  Let simmer while preparing noodles (or longer if there's time).  Taste and adjust seasonings as needed. Serve over al dente noodles.

Family Rating:
Brad: *****
Jordan: *****
Eli: ****
Phoebe: *****
Overall Family Rating: 19/20

Brown Sugar Crockpot Pork Loin

Photo from C&C Marriage Factory

Brown Sugar Glazed Pork Loin
1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Recipe from C&C MARRIAGE FACTORY

Family Rating:
Brad: ****
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 15/20

Oven Baked Sweet and Sour Chicken

This was easier than I thought it would be, you just need a lot of time before dinner to let it cook.

Photo from Mel's Kitchen Cafe

Oven Baked Sweet and Sour Chicken
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken half over the chicken.

Sauce:
1 1/2 cup sugar
8 tablespoons ketchup
1 cup vinegar
2 tablespoon soy sauce
2 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.

Recipe from MEL'S KITCHEN CAFE

Overall Family Rating:
Brad: ****
Jordan: ****
Eli: *****
Phoebe: *****
Overall Family Rating: 18/20

Tortellini Spinach Bake

Photo from Our Best Bites

Tortellini Spinach Bake
12 oz. cheese filled tortellini (I used whole grain)
8 pieces of bacon oz bacon
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, grate some lemon zest from lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and the juice from the lemon to the sauce. Continue to stir until thickened, 2-3 minutes. Remove from heat.

Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.

Adapted from OUR BEST BITES

Family Rating:
Brad: ***
Jordan: ****
Eli: ***
Phoebe: ***** (Little Sister loved this dish! She had three helpings!)
Overall Family Rating: 15/20