Coming Back

I haven't been good at blogging for like a year and a half. I have missed it and I know I have said in the past that I really want to get back into it, but this time I really mean it! I want to give some time and attention to my hobbies again and share the things that we think are extra yummy with all of you.....if anyone even looks at this anymore. So, my goal is once a week. Hopefully I can keep my promise to myself. If anyone does look at this little blog anymore, send me a comment. It's always easier to keep things up when I know people give a hoot. 

To start things off again, here is a fast and easy Tortellini Soup. My 4 year old loves this and requests if for dinner constantly! A perfect meal for a cold and snowy Utah weekend.

Tomato Tortellini Soup

1 package (9 oz) refrigerated cheese tortellini
2 cans tomato soup
2 cups chicken broth
2 cups milk
2 cups half and half
1/2 cup chopped sun dried tomatoes
1 tsp onion powder
1 tsp garlic powder
1 tsp basil
1/2 tsp salt
1/2 cup shredded parmesan cheese
Additional parmesan cheese

Cook tortellini according to package directions. Meanwhile, in a large pot or dutch oven, combine the soup, broth, milk, half and half, tomatoes, and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in 1/2 cup of parmesan cheese. Sprinkle each serving with additional cheese if desired.

Serves 6





Source: pinterest

Hearty Beef Stew

The only good thing about winter is the soup and stew! I am so ready for spring! I made this stew yesterday and it was super good. Hearty and filling all the way. It may require a few extra steps, but they are well worth the time.

Hearty Beef Stew

mel's kitchen cafe

5 lb boneless chuck roast, cut into 1 inch pieces (or you can cheat like I did and buy stew meat)

salt and pepper

2 tbsp vegetable oil

1 large onion, finely chopped

1 (6oz) can tomato paste

2 cups beef broth

3 tbsp soy sauce

2 bay leaves

1 lb carrots, peeled and cut into 1 inch pieces

1 lb red potatoes, washed and cut into 1 inch pieces

1 tsp dried thyme

2 tbsp minute tapioca

2 cups frozen peas

After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tbsp of oil over medium heat until the oil is rippling and hot. Cook half the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through-just get some good color all around. Toss the meat in a greased slow cooker and follow the same process with the rest of the meat (you may need another tbsp of oil in the pan if it's looking too dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 tsp of salt and cook until onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 tsp thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 tbsp oil, 1/2 tsp thyme, 1/2 tsp salt and 1/2 tsp pepper. On the counter, lay out a large piece of foil (use 2 sheets of regular foil if you don't have heavy-duty). Place the tossed veggies on one side of the foil. Fold foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place foil packet on top of the stew, cover with the lid and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape when you open it). Return the veggies and any juices to slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, or until they are heated through. Serve and enjoy!

Serves 6-8

Chicken, Corn and Sweet Potato Chowder

I am so ready for cooler weather! I cannot believe how warm it still is here in Utah. I have been anxious for soup! When the temperature got down to the low 80's last week, I figured that was as cool as it was going to get for a while, so I made soup.

Chicken, Corn and Sweet Potato Chowder

sister's cafe

3 cups 2% milk

1 (8.5oz) box Jiffy Corn Muffin Mix

2 tbsp butter

1 onion, finely chopped

3 garlic cloves, minced

1/2 tsp cumin

1/2 tsp oregano

2 quarts chicken broth

2 small chicken breasts, cut into small cubes

2 large sweet potatoes, peeled and cut into 1/2 inch pieces

1 cup Monterey Jack cheese

3 cups frozen corn, not thawed

1/2 cup chopped fresh parsley or 2 tbsp dried parsley

salt and pepper to taste

Mix muffin mix and milk in a bowl until well combined. Meanwhile, heat butter in a large pot over med heat until foaming. Add onion and cook until soft, about 8 minutes. Stir in garlic, cumin, oregano and cook until fragrant, about 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to a boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take about 10 minutes, but can be faster). Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.

Onion Cider Soup

If you don't like onions, stop reading this. If you do like onions-try this recipe! It is a great twist on French Onion Soup. We loved it!

Onion Cider Soup

3 tbsp butter

6 medium onions, thinly sliced

1 bay leaf

1 tsp thyme

salt and pepper

2 small gala or golden delicious apples, peeled and chopped

2 cups cloudy apple cider

1 qt beef stock

1/4 cup olive oil

1 tsp hot sauce

1 clove garlic, peeled and crushed or grated

1 baguette, cut into 12 slices about 1 1/2 inches thick

1 1/2 cups shredded extra sharp white cheddar cheese

2 tbsp thyme

Preheat oven to 325*. Heat a soup pot over med/med-high heat. Melt butter and add onions, bay leaf, thyme, salt and pepper. Cook onions until very soft and light caramel in color, about 20 minutes.

Add apples, stir to combine and cook 10 minutes more. Stir in cider and stock. Bring to a boil and let reduce, about 10 minutes.

For the croutons, in a small saucepan, heat olive oil with hot sauce and grated garlic. Let oil infuse a couple of minutes, then brush the bread slices with oil mixture. Arrange slices on a cooling rack set over a baking sheet and bake until crisp, 5-6 minutes. Top toast with a mound of cheese and a sprinkle of thyme. Bake 2 minutes more to melt the cheese.

Serve soup in bowls with 3 croutons each.

Serves 4

Amazing Chili

I think I have a new favorite chili recipe! This recipe is not for the itty bitty's at home, but the mommy's and daddy's are sure going to love it! This recipe come from Cookin' Canuck and it caught my eye because of the ground turkey and also because of the chipotle peppers. (I had some in the fridge I needed to use up.) I wanted to eat this without tears streaming down my face, so I toned down the heat factor by scraping the seeds out of the peppers before I added them to the chili. If you want more heat, leave the seeds in. So, make the kids a pot of spaghetti and enjoy a bowl of amazing chili!

Turkey Chili with Chipotle Peppers

cookin canuck

1 tbsp canola oil

2 medium onions, chopped

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

2 garlic cloves, chopped

2 lbs ground turkey meat

1/4 cup chili powder

2 bay leaves

1 tbsp unsweetened cocoa powder

1 1/2 tsp salt

1/2 tsp ground cinnamon

1 (28oz) can whole tomatoes (including juices)

2 tbsp tomato paste

2 chipotle peppers in adobo, chopped

2 tsp adobo sauce (from pepper can)

3 cups chicken broth

1 (15oz) can black beans, rinsed and drained

1 (15oz) can small white beans, rinsed and drained

sour cream

Fresh cilantro, chopped

Heat oil in a large, heavy pot set over medium heat. Add onions and saute until tender and light brown, about 10 minutes. Add cumin and oregano. Stir for 30 seconds, then add garlic cloves. Stir for an additional 30 seconds. Increase heat to med-high. Add ground turkey, breaking it up with a wooden spoon until it is cooked through. Add chili powder, bay leaves, cocoa powder, salt and cinnamon. Add whole tomatoes, including their juices. Break up the tomatoes with a wooden spoon while cooking. Mix in tomato paste, chipotle peppers, adobo sauce and chicken broth. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally. Remove and discard bay leaves. Add black and white beans to the chili. Simmer for an additional 10 minutes. Ladle soup into bowls and serve with sour cream and chopped cilantro.

Serves 8

Curried Chicken and Cider Soup

I think I have a new favorite soup~I made this on Sunday and have wanted more since! It is super easy, good for you and so filling. I changed the recipe a bit to fit my budget and schedule a little better. So, so good!

Curried Chicken and Cider Soup

adapted from Everyday with Rachael Ray

1 tbsp olive oil

1 onion, chopped

1 tsp ginger

1 tsp salt

2 tsp curry powder

1 tsp cumin

1 cup apple cider

4 cups water

1 large sweet potato, peeled and cut into chunks

1 small head cauliflower, coarsely chopped

2 cups shredded chicken

In a large saucepan, heat oil over medium heat. Add the onion, ginger and salt and cook until soft, about 5 minutes. Add curry powder, cumin and cook for about 3 minutes. Add cider, scraping bottom of the pan. Add 4 cups water and sweet potato and bring to a boil. Add the cauliflower, lower the heat and simmer until the vegetables are tender, about 10 minutes.

Using a blender or hand blender, puree the soup. (I pureed until a bit thick, but still chunky.) Stir in the chicken and heat through. Season with salt and pepper.

Lasagna Soup

This is one of my most favorite soups! I love the flavors of lasagna without the hassle of actually making lasagna (which isn't hard by the way!). You won't be sorry you tried this one! Lasagna Soup

1 lb ground beef (I use ground turkey)
1 onion, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 tbsp tomato paste
1 (28oz) can diced tomatoes
6 cups chicken broth
2 bay leaves
16 oz rotini (spiral) pasta
1/2 tbsp dried basil
8 oz ricotta
1/2 cup grated parmesan cheese
1/4 tsp salt
pinch of pepper
2 cups shredded mozzarella cheese
In a large pot, cook meat over med heat until no longer pink. Add onions and saute for 6 minutes. Add garlic, oregano and pepper flakes and saute 1 minute. Add paste and saute until paste turns rusty brown, about 5 minutes. add the tomatoes with their juices, the broth and bay leaves and bring to boil. Reduce heat and simmer for about 30 minutes. Add the pasta, then increase heat to med-high and boil until pasta is tender. Discard bay leaves, the stir in the basil. Season with salt and pepper to taste. In a small bowl, combine ricotta, parmesan cheese, 1/4 tsp salt and pinch of pepper. To serve, place soup in bowls and place about 1 1/2 tbsp ricotta mixture over soup. Sprinkle with mozzarella cheese.
Makes 13 cups

Comfort Food

This has been a family favorite for as long as I can remember. We were always so happy when Mom made this for dinner! This screams comfort food for me-it reminds me of home.
You will want to double or triple this recipe cause you will want leftovers!

Potato Cheese Soup

1 3/4 cup chicken broth

2 potatoes, cubed

1/2 cup finely shredded carrot

1/4 cup finely chopped onion

1 3/4 cup milk

1/4 cup flour

dash pepper

1 cup shredded cheddar cheese

Combine vegetables and broil in large saucepan. Bring to a boil; reduce heat and simmer 6-8 minutes or until vegetables are tender. Combine milk, flour and pepper in a bowl.. Whisk until combined. Add to vegetables. Increase heat to med-high and stir until thick. Once thick, continue stirring one more minute. Add cheese and stir until melted. Yummy!!!

Serves 3

Broccoli Wild Rice Soup

I stumbled across this recipe at the grocery store the other day. It was being passed out as samples and my little guy gobbled it up and actually had 3 samples-oops! I decided to make it for the hubby and get his opinion. It was a hit all around! Now for those of us watching our girly figures this isn't the most figure friendly meal. However, it is super filling, so a small bowl full will fill you up, so you won't have to eat a lot. Or just make this on your free day:) I have had a lot of those lately! Broccoli Wild Rice Soup

1 pkg (6oz) chicken or wild rice mix (rice-a-roni)

5 cups water

1 pkg (10oz) frozen broccoli

1 med carrot, shredded

2 tsp dried minced onion

1 can cream of chicken soup

1 pkg (8oz) cream cheese, cubed

In a large saucepan, combine rice, seasoning packet and water; bring to boil. Reduce heat; cover and simmer 10 minutes, stirring once. Stir in the broccoli, carrot and onion. Cover and simmer 5 minutes. Stir in soup and cream cheese. Stir until cheese is melted.

Serves 6-8

Darn Good Chili

The weather has turned cold and it is that time of year for comfort food. I have had this chili recipe for a while and have been waiting for a cold day to try it. I really liked it-especially the cilantro! I added a bit more cilantro and cut back on some of the cheese. I will be making this recipe a lot more this fall and winter!Tex-Mex Chili

adapted from Rachael Ray

1 lb lean ground beef (I used ground turkey)

1/2 sweet onion, finely chopped, about 1 cup

1 clove garlic, finely chopped

1 tbsp chili powder

1 tsp cumin

1 (15 oz) can pinto beans

1 (15 oz) can black beans

1 (10 oz) can tomatoes with green chilies

1/2 cup chopped cilantro

12 oz pepper jack cheese, shredded about 3 cups

1 bag corn chips

In a dutch oven or large pot, add beef and cook for 5 minutes. Add the onions, garlic, chili powder and cumin and cook over med-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, about 15 minutes, until thick. Season with salt and pepper. Stir in cilantro, then top with cheese, cover and let stand until cheese is melted, 5-10 minutes. Place a handful of corn chips in each of 4 bowls. Top with chili and serve.

Serves 6