Seriously Good Tortellini Vegetable Soup

Yum

The more rain we get in Southern California this winter the more soup I'm going to make!

It's raining again here, (and I'm not complaining...we need it bad!) so another soup in on the menu.  Plus, soup is good for you and I've been under the weather this last week and a good soup helps heal the body and the soul.

This is a basic vegetable soup that I added some tortellini pasta to for a little extra substance.  This is the soup that depends on quality ingredients so the flavors shine.  This is also the soup that you go to on a cold winter night and you want something quick.  It takes about 40 minutes to make.  I love having a steamy bowl of delicious soup in under an hour, don't you?

SERIOUSLY GOOD TORTELLINI VEGETABLE SOUP

Carrots, celery, and zucchini along with really good chicken broth (I use low sodium to control the salt content) make up the base for this soup.  There aren't any added flavors such as spices or herbs, other than salt and pepper.  Then we add in the additional items of chopped tomatoes and cheese tortellini with a final sprinkle of Parmesan cheese.  Trust me this soups flavors shine in the wonderful broth.  It's not a whole bunch of soup, as it serves 4 healthy portions, so you can certainly double this for more. 

If you want to make and freeze the soup l would suggest not adding the tortellini before freezing.  Add it when warming up the soup and allow the pasta to cook for about 5 minutes.  Note:  Tortellini will soak up all the broth and bloat up if added prior to freezing.

We love this Seriously Good Tortellini Vegetable Soup and make it often because it is so simple and quick.  A perfect weeknight meal in under 45 minutes.

Enjoy!






Seriously Good Tortellini Vegetable Soup

Servings: 4

2 Tbs. olive oil, plus more for drizzling

2 carrots, halved lengthwise and thinly sliced

2 celery stalks, thinly sliced

1 large zucchini, halved lengthwise and thinly sliced

Kosher Salt and freshly ground pepper, to taste

6 cups low sodium chicken broth

1 lb. cheese tortellini (fresh or frozen)

2 Roma tomatoes, chopped

1/4 cup finely grated Parmesan cheese

In a medium to large sauce pan over medium high heat, warm the 2 tablespoons of olive oil.

Add the carrots, celery, and zucchini to the pan and sauté until softened, about 10 minutes.  Season with salt and pepper.  Add the broth and bring to a boil.  Reduce heat to low and simmer for about 20 minutes. 

Add the tortellini and cook for another 5-7 minutes.  Add the chopped tomatoes and taste for seasoning and add salt and pepper if needed.

Ladle soup into bowls and drizzle with a little olive oil and a sprinkle of Parmesan cheese.

adapted from Williams Sonoma Tortellini and Vegetable Soup

Sizzling Chicken Enchilada Casserole

Yum

If you've got some leftover chicken just hanging out without anything to do I have the recipe for you!

Whenever I cook chicken I cook extra because I know I'm going to make a scrumptious dish with it later in the week.  That goes for roasting, poaching, grilling, pan frying...whatever!  Extra chicken is the bomb! 

Today, I'm craving Mexican food!  Living in Southern California you are exposed to it everywhere.  Although Mom never really made anything other than tacos, I adore all Mexican food and make it often!  So no one was surprised when I planned to whip up this Sizzling Chicken Enchilada Casserole using the leftover chicken from the Super Bowl feast we had.

SIZZLING CHICKEN ENCHILADA CASSEROLE

Did I mention how easy this casserole is? 

5 ingredients...that's it!  Chicken, beans, cheese, corn tortillas, and enchilada sauce.  It's so easy to throw together you can't hardly call this a recipe.     

The key is to get a really good enchilada sauce.  I prefer one from Sprouts Market that is in a bottle.  It's a little zippy on the spice, but has none of the tinny flavor I find with canned sauces. This is the basis of your flavor, so make sure it's one you like!  Then you just layer the ingredients and you come out with melty, cheesy chicken goodness!  It tastes just like an enchilada without all the fuss of rolling them!

Do yourself a favor and make this dish the next time you have leftover chicken.  Everyone will ask for seconds!

Enjoy!

Sizzling Chicken Enchilada Casserole

serves 6

1 14 oz jar or can Enchilada sauce (I used Sprouts brand)

2 cups cooked and shredded chicken meat

1 cup black beans, drained and rinsed

2 cups shredded Monterey Jack cheese, shredded

6 corn tortillas, 6 inch each

Preheat oven to 350 degrees.

In an 8x8 baking dish pour a little of the enchilada sauce over the bottom.  Add 2 corn tortillas on the bottom of the pan, overlapping if necessary.  Layer 1/2 of the chicken, the beans, 1/3 of the sauce and 1/3 of the cheese.  Repeat the layer with 2 more corn tortillas, the remaining chicken and beans, 1/3 of the sauce and cheese.  Add the last 2 corn tortillas to cover.  Over the top pour over the remaining sauce and cheese. 

Cover with foil and bake 20 minutes.  Remove foil and bake another 5 minutes to brown the top.  Serve warm.

Sloppy Joe Sliders

Yum

It's February you guys!  I can't believe that the days are just flying by.  I hope your month is off to a great start. 

We grilled burgers last night since the weather in Southern California has been sunny the past few days.  I love the rain and all and we surely need it, but it's nice to be able to go outside for a change. 

Every time I buy ground sirloin I ponder on what to do with the extra hamburger meat.  I usually gravitate toward a nice meat sauce for spaghetti or even some Sloppy Joes as a last minute thought.  Which led me to today's recipe.  Sloppy Joe Sliders!

SLOPPY JOE SLIDERS

This is the perfect solution for my Super Bowl menu this Sunday.  Sliders are great snacks and sloppy joe sliders are super easy to make!  Who doesn't love a good sloppy joe?  All the guys and even my girlfriends are going to love them. 

Served with some mini pizzas, my homemade salsa and avocado dips, and a nice healthy green salad to round it out and I'm done.

I used my standard sloppy joe recipe below and found the best little slider buns at a local butcher shop but Hawaiian rolls will work perfectly as well.

Take it easy on yourself this game day and make these quick and easy Sloppy Joe Sliders, they'll be gobbled up in no time!

Enjoy!



Sloppy Joe Sliders

1 tablespoon canola oil
1 medium onion, finely chopped
2 cloves garlic, minced
kosher salt and ground pepper
1 pound ground beef
1 can (15 ounces) tomato sauce
1 1/2 tablespoons Worcestershire sauce
12 slider rolls, split (toasted optional)

In a large skillet, heat oil over medium-high heat. Add onion and cook until soft about 5 to 7 minutes. Add garlic and stir 30 seconds.

Add ground beef to skillet. Cook, breaking up meat with a wooden spoon, until it is no longer pink, 6 to 8 minutes.

Stir 3/4 can of tomato sauce to start and Worcestershire sauce into beef mixture in skillet. Taste for flavoring.  Add more tomato sauce or Worcestershire sauce to adjust flavor to your liking.  Simmer until thickened, stirring occasionally, 6 to 8 minutes.

Season the mixture with more salt and pepper, if desired. Spoon onto toasted slider buns, and serve.