Tag: tomatoes

Main Dishes, Recipes, Soups

Tomato Tortellini Soup

Sarah

You know what’s just fabulous for cold, snowy antomato tortellini soupd icy days? A steaming hot bowl of soup. But not just any soup… soup that is filling, tasty, and comforting. Soup that reminds you of childhood. And no soup reminds me of childhood quite like tomato soup [with grilled cheese, of course! Duh!] And this, my friends, is the best tomato soup I have ever had. I know saying that something is the “best” is a bold claim but I’m bold like that. 🙂 This soup may seem a little complicated, but I promise you it is worth it. Creamy tomatoes + cheesy tortellini = delicious awesomeness. You don’t even need grilled cheese to dip! But I wouldn’t object if you did… Enjoy!

Tomato Tortellini Soup

adapted from Lynn’s Kitchen Adventures

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 8 cups of chicken broth
  • 4- 14 ounce cans of tomatoes [I used diced, salt-free tomatoes]
  • ¼ cup parmesan cheese
  • 9 ounces cheese tortellini, uncooked [I used dried but you could use fresh]
  • salt and pepper

Directions:

Prepare tortellini according to package directions. Meanwhile, saute onion and garlic in olive oil in a large stock pot. Add broth, tomatoes, and parmesan cheese and simmer for about 30 minutes, uncovered and stirring occasionally. Then, puree the mixture. You can use a blender or food processor, I like to use my immersion blender with hot liquids. If you need to use a blender or food processor, be careful and let the liquid cool a little first. Return soup to pot and stir in tortellini. Heat thoroughly and add salt and pepper to taste.

Notes:

This makes a lot… great for a crowd or leftovers, but if it’s too much for you, halve it!

Question of the Day: What food reminds you of childhood?

Appetizers, Recipes

Layered Taco Dip

Sarah

It’s no secret that I love Mexican-inspired dishes. Consequently, last weekend, when faced with the choice of what snack to bring to a girls’ night with some friends from church, I instantly thought of Layered Taco Dip. Let me just say that this version is amazing. I’ve never made a taco dip without refried beans and oodles of cheese, and while I won’t go so far to say this is a healthy version of taco dip, it’s certainly not as bad for you as it could be. Anyways…

There are six reasons I love this dip.

layered taco dip
all ready for dipping!
  1. Black beans. So tasty, so flavorful and a little bit of texture.
  2. Guacamole. Enough said.
  3. Cheese! [I never said it wasn’t there…]
  4. Sour cream. Infused with spices and onions. Ummm wow.
  5. Lettuce. Gotta make it healthy somehow 😉
  6. Tomatoes. Topped with spices and onions. Ahhmmazing!

All layered up, served with crunchy chips, naturally. Need I say more? Oh yeah… I think it’s pretty 🙂

Layered Taco Dip [adapted from The Food Network]

Ingredients:

  • olive oil
  • 2 cloves garlic, diced
  • 1 15 ounce can black beans, rinsed and drained
  • hot sauce
  • ~2 tablespoons water
  • 1 cup cheddar cheese [shred your own! it’s better!]
  • 1 large avocado
  • garlic powder
  • cayenne pepper
  • kosher salt
  • ~1 teaspoon lime juice
  • 4 green onions, diced
  • slightly under 1 cup sour cream
  • dried cilantro [or fresh]
  • 2 cups romaine lettuce, chopped
  • 1 large tomato, diced

Directions:

Heat a little olive oil in a skillet over medium heat. Add garlic, black beans, and hot sauce to the pan and heat for about 3 minutes, or until fragrant. Remove from heat, add about 2 tablespoons of water and mash with a fork or potato masher. Don’t worry about getting them completely smooth, just mostly. Spread in the bottom of a 1 quart bowl and top with cheese.

Then, halve and pit the avocado and use a spoon to scoop out the meat. Place in a bowl, and add the lime juice and a sprinkle of garlic powder, cayenne pepper, and kosher salt to taste. Use a fork to mash and combine ingredients, then spread over the cheese.

In a small bowl, combine the sour cream, 3/4 of the green onion, a few dashes of dried cilantro, and a dash of hot sauce. Whip together with a spatula, then spoon out over the avocado. Place lettuce and tomatoes on top, and sprinkle with remaining onion and a pinch of cilantro, garlic powder, and cayenne pepper.

Serve with tortilla chips. Since this dish includes avocados [which turn brown when exposed to oxygen], it’s best eaten the day it’s made, at least for presentation’s sake.

Click here for the printable version: Layered Taco Dip

Question of the Day: What’s your favorite party snack?

Main Dishes, Recipes, Soups

Crockpot Chicken Tortilla Soup

Sarah

I’m not entirely sure what is wrong with me. My tastes are a-changin’. I didn’t used to like peas, but now I made a dish and purposely bought peas to put in it. I didn’t used to really like soup, and since beginning this blog in July, have made soup at least twice [and that’s a LOT for me!]. I usually just tolerated it when it was on the menu, with the rare exception of a few varieties, but now I’m saving recipes for soup left and right!

Crcokpot Chicken Tortilla Soup... a hearty soup with tons of flavor!My latest soup creation was Chicken Tortilla Soup in the crock pot. It was so easy and I bet you even have most of the ingredients in your pantry/fridge already! You can just put everything in the crock pot in the morning and presto! Dinner is served. There’s just something really satisfying about getting home and having a ready-made, tasty dinner.

Rich in flavor and in spicy goodness, a steaming bowl of this Chicken Tortilla Soup is the perfect end to a blustery fall day. In each delicious bite the spices that absorbed into the broth and chicken during the hours of simmering can be tasted and savored. The soup is spicy with just enough zest and zing for the spice lover of your family [Benjamin!], but mild enough for a more delicate palate [me!]. Even the kitty wanted some too! You should probably make this over the weekend… it’s supposed to be on the chilly side!

Crockpot Chicken Tortilla Soup

  • Servings: 8-10
  • Print

Ingredients:

  • 1 pound chicken, cooked and shredded
  • 6 cups chicken broth
  • 15 ounce can diced tomatoes w/ green chilis
  • 12 ounces frozen corn
  • 2 cups black beans [drained and rinsed if from a can; I cooked some dried black beans up the night before but you can use either.]
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried cilantro
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon tomato paste
  • 1/2 teaspoon ground cumin
  • couple dashes red pepper flakes
  • couple dashes cayenne pepper
  • 1 bay leaf
  • shredded cheddar cheese
  • sour cream
  • broken tortilla chips

Directions:

Combine all ingredients except cheese, sour cream, and tortilla chips in a crock pot and stir several times to combine. Cover and cook on low for 8 hours. Remove bay leaf and enjoy! Serves 8-10.

Note:

To make this without a crock pot, combine all the ingredients in a large stock pot and simmer, covered, for at least an hour to get the same effect.

Question of the Day: How have your tastes changed over the years?

Beef, Main Dishes, Recipes

Not Your Summer Camp’s Sloppy Joes

Sarah

Up until this past spring, I had a strong dislike for Sloppy Joes. I liked them well enough growing up, but working at a summer camp for two years–aka two summers’ worth of kid food–kind of killed any liking I had for childhood staples like Sloppy Joes. I had visions of salty, goopy, ketchup-y, messy sandwiches that came out of an industrial food service can. Don’t get me wrong, not all food at Camp T was bad. Some was pretty darn good! Others though, I chose to load up on the salad bar and PB&J and pray it was my night off so I could get some real food for dinner.

However, my distaste for Sloppy Joes changed after my mom mentioned she was making them and my sister said how good they were. After getting over the initial shock [if you knew my mom you’d be surprised to know she was making Sloppy Joes], I promptly got the recipe, made it for myself, and was hooked.

Not Your Summer Camp’s Sloppy Joes

This Sloppy Joe recipe is sweet and savory and fast, perfect for a busy night. I love the slight crunch of the green pepper, and think this could be veggied-up some more… I just haven’t tried yet. Ben loads it up with extra hot sauce; I like mine as is. This is a great base recipe for Sloppy Joes that works as is or can be adjusted to meet your tastes. Enjoy!

Not Your Summer Camp’s Sloppy Joes

  • Servings: 6
  • Print

from The Neelys

Ingredients:

  • 1 tablespoon canola oil
  • 1 green or red pepper, diced
  • 1 clove garlic, minced
  • salt
  • pepper
  • 1 pound ground beef
  • 4 ounces tomato sauce
  • 1 1/2 tablespoons tomato paste
  • 1/2 cup BBQ sauce [I use Sweet Baby Ray’s original–different kinds of BBQ sauce would give it a different flavor profile.]
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce

Directions:

In a large skillet on medium heat, cook peppers and garlic in oil for about 3 minutes or until they are just getting soft. Season with a dash of salt and a generous amount of pepper. Add beef and cook through. Drain well. Add tomato sauce, tomato paste, BBQ sauce, Worcestershire sauce, and hot sauce. Stir to combine. Simmer about 10 minutes or until thickened. If needed, add a pinch of flour or cornstarch to thicken sauce to your liking.

Question of the Day: What was your favorite school lunch growing up? I bought lunch a few days a week, and breakfast for lunch day was always one of them! Sloppy Joes was not. In fact, I would always bring my lunch on Sloppy Joes day. If my school made Sloppy Joes this way, there would have been no contest. 🙂

Main Dishes, Pasta, Recipes

Southwestern Pepperjack Baked Penne

Sarah

One of my favorite dishes of all time is macaroni and cheese. It’s so easy, comfortable, and delicious. Not to mention inexpensive, which is always a plus for budget-conscious folks like myself! While I do love the one in the blue box, sometimes I’m in the mood for something a little more grown up and filling. I have several grown up mac and cheese recipes, but this one holds a special place in my heart because I made it the night we picked up our precious kitty from the animal shelter in May. I’ll never forget that night!

Sheba
one of our early photos of our new little girl!

I made this dish most recently over the weekend when my family came to visit, and it was just as delicious as I had remembered. I didn’t have any macaroni on hand, so I used penne [hence the name change from macaroni to penne], which worked just as well.

This version of macaroni and cheese [sorry, penne and cheese recipe… but that doesn’t have the same ring to it though. If it’s all the same to you, I’ll keep saying macaroni and cheese and you’ll know what I’m talking about, okay? Thanks. :)] is fabulous. Spicy, cheesy, gooey pasta. What more could you ask for? Not much, I’m sure.

Southwestern Pepperjack Baked Penne... spicy, cheesy, gooey pasta!

Southwestern Pepperjack Baked Penne

  • Servings: 8
  • Print

modified from Carnation

Ingredients:

  • 13.25 ounces whole wheat penne pasta
  • 8 ounces pepperjack cheese
  • 8 ounces sharp cheddar cheese
  • 1 1/3 cups half & half [or evaporated milk–I’ve used both. Buttermilk should work too–you just want something more substantial than plain skim milk.]
  • 10 ounces diced tomatoes with green chilies
  • 1/4 teaspoon red pepper flakes
  • freshly ground black pepper
  • crumbled tortilla chips
  • cilantro for garnishing, if desired
  • cooking spray

Directions:

Preheat oven to 350 degrees. Grease a 2 1/2 quart casserole dish or a 9×13 inch pan with cooking spray and set aside. In a large pot of salted and boiling water, cook the pasta to al dente. Meanwhile, grate the cheese [self-shredding is way better than the pre-shredded stuff, I think]. Reserve 1/3 cup of both pepperjack and cheddar. In a large mixing bowl, combine  half & half, tomatoes, red pepper flakes, and cheeses [1 2/3 cup of both types]. When pasta is done, drain and fold into mix. Season to taste with pepper, then pour into prepared dish. Top with remaining cheese and cover with foil. Bake for 20 minutes, covered, then remove foil, top with crumbled tortilla chips, and bake for 10 minutes uncovered. Garnish with fresh cilantro.

Notes:

Can be prepared in advance [a day or so at most], then baked when ready to serve. Also, this dish is spicy so feel free to adjust the cheeses [more cheddar, less pepperjack] accordingly, or substitute regular diced tomatoes for the tomatoes with chilies.

Do you like spicy food?