Spinach Cheese Tortellini Soup

Ever lack the energy or creativity to come up with an amazing dinner?  Try this.  Seriously easiest dinner, ever.  I don't say that lightly.  I can make this while Simone hangs on my leg and it still comes out perfect. 

What you need...

2 fist fulls of fresh spinach.  I just use the regular box (or bag) spinach from the salad section of our Fry's.

2 cans of low sodium chicken broth

1 can of peeled & diced tomatoes 

1 package of cheese tortellini 

Dash of garlic salt & black pepper

1 lb of ground Italian sausage (you can omit this for a meatless meal and it's still amazing)
 

Get it done...

Toss the first five ingredients in your crock pot on LOW.  

If you are going to add the Italian sausage, brown it in a pan, drain it, and add that to the crock pot.

Allow it to cook on low for 1-4 hours.  You can't really mess it up!!

It's BEYOND EASY, and goes well with sandwiches or garlic bread!  It keeps nicely, too for up to a week in the fridge.  We use this as dinner on nights when we are busy, will be getting home late, or days when I'm completely overwhelmed and want dinner to make itself.

ENJOY!

Texas Fudge - A Breakfast Casserole

 Texas fudge is a delicious breakfast casserole that my Mom-in-law taught me to make.  It's easy, you can prepare it ahead of time (night before!), and everyone loves it!  Warning, there are copious amounts of cheese in this dish... if that make you nervous, look away!  If you're like me... add a little extra cheese and LAUGH.

What you need...

6 eggs

8 ounces of heavy whipping cream

3-5 tablespoons of milk 

2 cups of shredded cheddar cheese

2 cups of shredded Monterrey jack cheese

2 4oz cans of chopped green chillies

Get it done...

Preheat oven to 350

Beat together by hand the first five ingredients (eggs, cream, milk, & cheeses)

Spray 9x13 pan with non-stick spray

Spread chillies evenly across bottom of pan

Pour egg mixture carefully over chillies

If you are preparing ahead of time, you can stop here... or cook it about 1/2 way through.  Put it in the fridge (I don't leave it for more then 24 hours).  

Bake at 350 for 40 mins or until golden on top and a knife comes out clean

We love it, and have this regularly on the weekends, since I can just pop it in the oven when we get up.  This makes it an ideal dish for Christmas or Thanksgiving mornings, too!  It's even really amazing reheated.  I'll make us a big one on Sunday, and Todd eats it for breakfast for the first half of the week.  

Enjoy!

A`ole Pilikia Pineapple Chicken

A'ole pilikia means "no problem, you're welcome" in Hawaiian, so I named this dish after that phrase... because, it's no problem!

I was at a loss as to what to make for dinner the other night.  Another night, another chicken dinner.  We try to eat chicken or fish for 80-90% of our meals.  It's basically because that's what we prefer to eat, but also to try to stay healthy (ish).

I've been getting a little more swagger in the kitchen lately, and I saw the pineapples, potatoes, sweet peppers and thought, let's do Hawaiian.  Or, you know, the 'Merica version of Hawaiian.  I always like a little spicy with my sweetness (kind of like me in general), so here's what I did.

I used chicken tenders (originally imagined doing fajitas with these), but I'm sure you can use breasts, or whatever you have on hand.  I used most of the juice (save a little) from the sliced pineapple can instead of chicken broth. On top I sprinkled chili powder, garlic salt, and chili flakes to add some kick.  I put it in the oven at 375 for about 20 mins.

Once the chicken was cooked almost all the way through I added the pineapple slices to the top.  Cooked pineapple is underused in my book.  At this point I bumped up the temp to 400 so the pineapples would cook quick.  It was in maybe another 10 mins.

While that finished cooking I sliced up two russet potatoes, dropped them into some boiling water, and let them cook until they were almost soft.  While those were cooking I cut up some sweet peppers.  Once the potatoes are soft enough to poke through with a fork drain the water, add a pat of butter, some of the pineapple juice, the sweet peppers, and a little chili powder.  Simmer that all together for a few mins.

While that simmered I checked the chicken, and it was almost done.  I threw together a quick and easy salad (just spring mix with cucumbers and salad toppings because it's what we had), and tossed that on a plate.

I cooked the potatoes until all of the pineapple juice was gone and they came out perfect.  Sorry my "plating" isn't pretty.  I was hungry and bedtime was fast approaching for Simone.  I threw each thing on the plate and snapped a quick pic before scarfing it down.

It was quick and easy, and Todd asked, "how the heck did you do this?!"  Which is always a great sign for me.  Sorry the directions aren't exact.  Need to start writing things down as I go, but this kind of came together out of "what do I have in the house".

Enjoy!  Aloha! 

Pulled Chicken with Cole Slaw

This meal is ALWAYS a hit.  Got a bunch of people with varying tastes?  Serve this!  I'm telling you, everyone acts amazed at how great this is and asks me how to do it...and it's simple!  I tagged this as a three ingredient dinner...and that's pushing it, but it basically is.

When I make this I always buy the big package of boneless chicken breasts.  If there's no "big" package then get a few 2 packs of them.  I usually try to do one breast per person (hardy, har, har), but usually I have big time leftovers.  Which, is a good thing around here.  The chicken reheats beautifully and I use it for Todd's lunch or my lunch during the work weak.

Throw the chicken in the crock pot with a cup or two (I'm not an exact-o cooker all of the time) of chicken broth.  If you don't like using chicken broth you can add plain water and fancy it up with some garlic salt and a little pepper.  I do that when we're out of stock.  Cook the chicken on low for 4-6 hours or on high for 2-3 hours.  At that point the chicken will be cooked through and you can break it into chunks.  No need to "shred" it quite yet.  Add in a bottle of your favorite wing sauce.  Any will do... but I usually use Frank's Red Hot in mild.  It's still got some kick, but if you have someone who can't hang with the heat it's not too bad.  If you want NO heat you can use honey BBQ sauce, it's still delicious.  

**Note...there are also recipes online to make your own BBQ sauce.  I've done this before and it's super yummy, but takes more time...and that was before I had a baby girl to keep up with.**

Let the chicken cook a bit longer.  You really can't mess up chicken in a crock pot, I promise.  Once the wing sauce has time to cook in, get to shredding.  I always get Todd to do this part for me... it's a bit of a pain to get it exactly right.  He's the master of it.

While Todd's shredding I make the coleslaw.  By I make the coleslaw I mean I add the mayo and vinegar to the bag of coleslaw mix.  You can make your own, too.  I have an amazing recipe for coleslaw from my Mother in law that I'll post someday...

For the buns the best are the King's Hawaiian rolls.  They are a bit pricey, but taste soooo dang good.  If you opt for regular hamburger buns it's good to get the harder rolls in the bakery.

Sooo good... what is it about these!?

I serve these with the slaw right on the roll with the shredded chicken.  I think it's the only way, but I love coleslaw (something my Grandmother did to me), so I'll eat it on the side, too.  Other good sides are a big salad, chips, veggie chips, fries, & onion rings.  No pics of the actual sammys because when they came out, we scarfed them... whoops.

Our Favorite Picks for Chips!

What you need...

4-6 boneless skinless chicken breasts

1 bottle of wing (or BBQ sauce)

1 package of rolls 

1 bag of coleslaw

1 bag of chips (or fries, onion rings, potato salad, etc.)

Get it done...

Cook the chicken on low for 4-6 hours or on high for 2-3 hours.  Break into large chunks once cooked through.  Add wing sauce.  Cook another 20-30, or 45 mins.  Shred chicken.

Prepare coleslaw.  Put shredded chicken on buns topped with coleslaw, throw chips on plate & serve!

These are my go-to when we host a party or big gathering of friends.  They are easy and "buffet style" friendly!  

Enjoy!

Simple Dinner - Lemon Pepper Chicken, Carrots, & Rice

I'm pretty obsessed with easy dinners. Especially easy chicken dinners because we eat chicken 80% of the time.  So, it takes some work to keep making that chicken exciting!  

I figured I'd share a few SUPER SIMPLE dinners that I make when Simone is not in the mood to watch me chop & prepare a big elaborate dinner. 

I'll have several of these dinners posted soon, since it's just about all I normally make. 

Lemon Pepper Chicken, Carotts, & Rice (I obviously love rice & carrots)

What you need...

Bag of baby carrots

2-4 Chicken brests

Rice (or Quinoa, or other starch)

Get it done...

Throw chicken, some chicken stock, and bag of baby carrots into the crock pot around 3pm and pray it's done before we are starving for dinner.  

I usually put it on high and power cook it for a few hours.  If you're gone all day you could set it to low.  I use a lemon pepper spice I bought at our grocery store and cut up a fresh lemon and toss it in.  It smells amazing while it's cooking.  

Then I cook up some rice (boil in a bag because I'm horrible at rice) and toss it all together.  Todd's always super impressed with the flavor, and chicken in the crock pot is EASY and juicy.

ENJOY!

Spinach Pie aka Spanakopita

Spinach Pie is another recipe that Todd's Mom taught me and we love it just a little more than is healthy!

When I make it, we literally eat it for every meal until we are out of it.  I hope your family loves it as much as we do!  Here's how it goes...

What you need...

1 package phyllo dough

1/2 lb of melted butter

1 large container of small curd cottage cheese 

12-16 oz of frozen chopped spinach (I just use the whole bag of frozen spinach)

2 eggs

14 oz crumbled feta

2 T dried oregano

1 T garlic powder

1/2 C dried minced onion

Get it done...

Preheat oven to 350

Microwave spinach 2-3 mins; drain excess water

Combine all ingredients except phyllo dough and melted butter, mix well

Unfold phyllo dough; place one sheet in bottom of a 9x13 pan prepared with non-stick cooking spray

brush sheet of dough with melted butter

Doesn't have to be perfect...see the left side of mine, LOL!

Repeat to make 8 layers of dough brushed with butter

Spread 1/2 of the spinach mixture evenly over all

Layer 8 more sheets of dough brushed with butter

Spread other 1/2 spinach mixture over all

Going into the oven

Finish with dough sheets brushed with butter using whatever you have left.  

Bake at 350 uncovered until the top is golden.  About 25-35 mins.

Flaky golden goodness!!

ENJOY!

Grandma's Yummy Party Potatoes

Can I just say first... as I write this post I'm enjoying a cup of coffee in our office with the windows open....while Simone sleeps in!  Bliss!

Anyways, I wanted to share this recipe since I made the party potatoes on Easter Sunday.  I neglected to take a picture, but these are the best holiday food.  You can double the recipe if you have a huge group, but this serves 12-16 already.

What you need...

2lb bag of frozen hash browns.  (Note, I can only ever find the one pound bag...so I just buy two)

1 Cup of diced onion (you can fore go the onion if you have a Dad like mine who hates them!)

1 Can cream of celery soup

1 16 oz carton of sour cream

1/4 lb of butter, melted

2 Cups of shredded cheddar cheese

Salt & pepper 

Crushed potato chips (I used ruffles) for top... Also totally optional, as I usually make these without the chips.

Get it done...

Preheat oven to 375

Mix all ingredients (except chips) together in a big bowl

Spread in an ungreased 9 x 13 pan

Bake 60 mins at 375

To add the chip topping pull out about 10 mins early & sprinkle crushed chips on top.  Return to the over for the remaining 10 mins.

These can be prepared the night before (I love that part), but just don't bake.  Another tip, if your potatoes are browning too much on top, cover the pan with foil and continue to cook.

These potatoes are always a hit!  It was love at first bite for me!  They go well with everything, and we're on a roll... I've made them for Thanksgiving, Christmas, and Easter.  I'm going to make up a holiday just to have them again. ;-)

Enjoy!

{Pumpkin Soup} - A Husband's Favorite

I think that Todd could live on Pumpkin Soup.  I mean, when we make it we make enough for four people and it's usually gone the first night.  Besides being absolutely delicious, creamy, and warm cooking pumpkin soup makes your house smell like Christmas.

You will need....

1/4 Cup of butter

1 large onion, chopped

1 clove garlic, minced

3 Cups of chicken broth

1 t salt

1/2 t ground coriander

1/2 t of cayenne

1/4 t cinnamon

1 16 oz can of pumpkin

1 Cup of half & half

parsley or chives to garnish (I skip this and do a leaf or two of spinach instead)

Get it done...

Melt butter, saute onion and garlic

Add broth, salt, coriander, cayenne, and cinnamon, bring this to a boil, reduced heat and simmer uncovered for 15 minutes.

Stir in pumpkin mix, simmer another 5 minutes.

Add half & half until heated through, but don't boil.

Remove from heat and puree mixture (I use our blender).  You will want to serve immediately after you puree.  Also, don't skip the puree step... this is what gives the pumpkin soup a velvety texture. 

This soup will keep 5 - 7 days in a sealed container in your fridge.  But if your house is anything like mine it will be gone far and away before that.  This recipe is enough for four people (or one Amy & one Todd), but I would suggest doubling it because it's addicting!  I served it with a grilled cheese & simple spinach, feta, almond, and cranberry salad. 

Enjoy!

Zuppa Toscana

I originally found this recipe on Pintrest from the blog Mom on Time out.  Credit where it's due!!

I adjusted the recipe (not on purpose...) and ended up loving my version, but it came out a different consistency more like a thick potato soup.

 I'm still going to try doing it with the water... I live for this soup! 

 

Anyways... here is the original recipe, and I'll put in bold my big huge mistake that ended up being a great one!  See, things gone somewhat wrong can end up being the best things ever!

 

You will need...

 

1 lb Italian Sausage (spicy if you prefer more heat)

5-7 slices of bacon

5 medium russet potatoes

2 c kale, chopped

1 c heavy whipping cream

1 qt water

2 cans of chicken broth

1/2 large onion

2-3 cloves of garlic, minced

2 tsp red pepper flakes

Salt and pepper

 

Get it done...

 

Crumble the sausage onto a baking sheet. Bake the sausage in the oven at 300 degrees for about 30 minutes or until no longer pink. Place on paper towels to drain. 

 

I cooked my ground sausage in a pan, quicker & no oven heat up!

 

Cook the bacon and crumble into small pieces. I baked my bacon. Slice the potatoes between 1/8? and 1/4?. I used the thick setting on my mandolin. Just make the slices about the same size so they cook evenly. Dice up the onion and mince the garlic. Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.

 

I went with REAL bacon bits from the salad toppings section of Fry's.  Oh, and small thing... TOTALLY SPACED putting in the 1 quart of water... no biggie.

 

Prepare the kale by chopping into bite sized pieces. Kale is wonderful for soups because it holds up to the heat so well. It’s also delicious! Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer for another 10 minutes, stirring occasionally.

 

Amazingly, I got all of this right...

 

During this time the potatoes will start breaking apart into smaller bite sized pieces because they are so tender. Turn the heat to low and add in the kale and heavy cream. Let the soup heat through and serve. We like to serve this soup with some grated Parmesan cheese on top.

 

At this point I couldn't figure out why my soup was more of a mush... but it didn't matter... it was so delicious I was burning the roof of my mouth eating it out of the pot.  Ehh, please don't tell my guests that last part!

 

Anyways, everyone raved.  Maybe because I had an almost five month old baby on my lap... but you know, I'll take it where I can get it!  This is going to become a total staple in our house from here on out!  I served it with plain baked chicken (got that oven on after all), and a spinach salad with almonds and strawberries.

 

Enjoy!

 

Lunch Time

This week I wanted to cook from our family cookbook every night.  Two years ago my Mother-in-law gave us a great gift of recipes in a family cookbook.  She used a great website called TasteBook where you can add to a cookbook from recipes on the site, or add your own family favorites.  I love ours because we can make her special meals even when she is all the way in Michigan.  Although, I never claim they are as good, because it's always better when Mom makes you something with love! 

Todd, Me, & Linda (aka Mom)

I wanted to share a few of the meals we are making out of Mom's cookbook because they are amazing, creative, & beautiful... just like her, go figure!

Last night I made Kale-Quinoa Salad.  Now, Todd introduced me to Qunioa (sounds like KEEN-WA) a few years ago.  I was skeptical, but seriously this stuff is better than rice and WAY healthier.

Don't be scared fellow junk food lovers!  This is one healthy salad that this mac & cheese craving, meatloaf loving, and brownie scarfing girl can really get down for.  And it's insanely simple to make.

You will need...

Kale, one large bunch, finely chopped

Quinoa, 1 cup (1 cup quinoa cooked in 2 cups of water)

Dried cranberries (*really ties the room together, man.*)

Almonds, finely chopped

Olive oil, drizzled all over ingredients

Lemon juice, drizzled over all ingredients

Combine first 4 ingredients, add olive oil and lemon juice sparingly (to taste).

Store in covered container in the fridge.  Better when sits over night... but we ate it straight away and it was perfect!  We had this with turkey wraps and left over pumpkin soup from the night before...I'll post that recipe, too.  It's my hubs favorite thing of all time...except for his little beeb, Simone!



ENJOY!