Italian Tortellini Soup

Have you ever found a soup that your kids just gobble right up? Well, in our family this is that soup!

It is comforting, delicious, and simple to make - exactly what I love.

Ingredients:

1 pound italian sausage

1 medium onion - chopped

1/2 tsp basil

1/2 tsp oregano

2 carrots - sliced

1 medium zucchini - halved and sliced

3 cups water

2 cans tomato soup

8 oz. tortellini

Brown sausage and onions in a large pot - I like to use my enameled cast iron dutch oven, it's the perfect size.

Throw in all the remaining ingredients - except the tortellini.

That would be the veggies, seasonings, water, and tomato soup.

Bring it to a boil and reduce the temperature. Allow it to simmer for 15 minutes. Then throw in the tortellini and boil for 10-12 more minutes or until the tortellini is soft.

You can cover this and keep it on a simmer for a longer amount of time. Just remember, DO NOT add the tortellini until the final 10 minutes or else you will have a soggy, gross mess.

This is seriously some good eats - especially if you serve it with some Rosemary Bread....

...Mmm.

Enjoy!

Roasted Summer Vegetables

These vegetables are perfect for the summer - such a beautiful collection of colors. Plus, they're super easy - a lot like the Roasted Potatoes I did a few weeks ago.

Ingredients:

1/2 a yellow pepper

1/2 a red pepper

1/2 a green pepper

2 small zucchini

1 small yellow squash

half an onion - yellow, red, it doesn't matter

1 to 2 Tb. olive oil

2 tsp. garlic powder

salt (usually around 1 1/2 tsp.)

pepper

Seed all the peppers and cut all the vegetables into chunks that are roughly the same size.

Spread all the vegetables on a large cookie sheet and drizzle with olive oil. Use your hands to mix vegetables all around and coat with olive oil. Sprinkle with garlic powder, salt, and pepper.

Place in 400 degree oven and bake for 15 to 20 minutes - depending on the size of your vegetable chunks. Remove from oven when vegetables are tender and transfer to a serving dish. Let them cool a bit and then eat.

Teriyaki Chicken Kabobs

Grill Week

Day 1

Teriyaki Chicken Kabobs

I posted about this recipe a while back. I had tried to make these, only to discover that I was completely out of skewers. Well, this time I was prepared!

I got this recipe from my mother-in-law, and I have to say that I have never tasted kabobs that are quite this juicy and tender - absolutely amazing!

See all of those kabobs pictured above? Yeah...my family of 6 ate every...single...one. We didn't have any leftovers - they're that good!

Ingredients:

Marinade

1/2 cup soy sauce

1/4 cup sugar

1 clove garlic

1 Tb. oil

1 tsp. ginger

2 to 3 large chicken breasts - cut in 1 to 1 1/2 inch chunks

Vegetables

2 small zucchini cut into 1 inch chunks

1 onion - chunked

1 red pepper - chunked

1 can diced pineapple

salt and pepper

wooden skewers

Combine marinade ingredients into a 9x13 pan.

Place chicken in pan, cover with plastic wrap, and allow to marinate 4 hours or overnight. Turn the chicken over half-way through the marinading process.

Soak the wooden skewers in water for 30 minutes (this will help keep them from burning during the cooking process). While they're soaking, go turn on that grill - we want it to be nice and hot.

Lightly sprinkle the vegetables with salt and pepper, then remove the skewers from the water and begin assembling the kabobs.

Randomly place chicken, vegetables, and pineapple on the skewers. I like to cap the ends of the skewers with vegetables, as well as place lots of pineapple by the chicken. But, that's just me.

Once they are assembled, take them out to the grill. By now your grill rack and the interior of the grill should be at high heat.

This is the point where I turn it over to my husband. I prepare the food and he grills it - that's just how our relationship works. So...my husband, Elliott, will take over the post from here.

Just before placing the kabobs on the grill - turn the grill down to Low. There should be very few flames so the kabobs don't char.

Depending on the speed of cooking - you'll want to use little to no flame during the cooking process. Remember - the more flame you have - the more charring you'll end up with on your kabobs. If you need to have a flame, use an indirect heat - for example keep the far left burner on high but have your kabobs on the right side of the grill.

I like to put the kabobs perpendicular to the front of the grill - allowing you to turn them to the right or left, instead of turning them from front to back of the grill. This will also keep you from burning your hand reaching inside the grill to grab any kabobs at the back. Tongs are the easiest way to work with kabobs.

Keep the grill lid closed as much as possible to keep the heat in - but check them periodically to ensure they aren't burning. With chicken and kabobs, you'll end up turning them more often than other grilling meats.

Cook them until the chicken is firm to the touch - and done on the inside (temp should be 165 on the inside). The more often you grill - the better you'll be at gauging the doneness by feel.

Since the chicken chunks aren't very thick, and you'll be turning them to cook on all sides, the whole cooking process won't be very long - 10-15 minutes or less.

When the kabobs are done, remove them from the grill and place them on a clean plate (not the one you brought them to the grill on) and take them in to be devoured. There is no need to let them rest like other meats - so at this point it's time to EAT!

A Big Thanks to my hubby for helping me out this week. Be sure to check back tomorrow to see what we're grilling!

Angel Hair Pasta with Chicken

This is a new recipe for our family. I got it from my friend, Jen, while at swim lessons a few weeks ago.

I did, however, make a few changes. Jen likes to use broccoli and carrots in hers - but I chose to use red and yellow peppers with zucchini. There is just something about this combination of vegetables that says "Summer" to me.

Other than that, the recipe is the same. It's a wonderful, light meal for the summer - especially here in Texas where we all feel like we're melting.

I hope you enjoy!

Ingredients:

2 Tbs olive oil (divided)

2 chicken breasts cut into small slices

1/4 cup finely chopped onion

half a yellow pepper - cut into small cubes

half a red pepper - cut into small cubes

1 small zucchini - cut into cubes

2 cloves garlic, minced

1 tsp salt

12 oz angel hair pasta

1 cup chicken broth

1 tablespoon fresh basil - chopped

1/3 to 1/2 cup grated parmesan cheese

Begin heating water for the pasta. Meanwhile, heat 1 Tb oil n medium skillet over medium heat; add chicken and onions and cook about 5 to 7 minutes or until the chicken is no longer pink in the center. Remove chicken from skillet and drain on paper towels.

Heat remaining 1 Tb of oil in the same skillet. Add vegetables and cook until tender, about 5 minutes. Add garlic and saute for an additional 30 seconds.

When water in boiling, cook pasta according to package directions.

Add chicken broth and basil to the vegetable mixture. Return chicken to the skillet. Add salt, reduce heat and simmer.

Drain pasta and add to the vegetable/chicken mixture. Lightly stir to combine. Place in a large serving bowl and sprinkle generously with fresh parmesan cheese.

*Notes*

You must use real cheese. In fact, I highly recommend buying the kind that you find in the refrigerated section - not the powdery, located on the shelf kind. I used that kind, because it was all that I had, however you must learn from my mistakes. Buy the real stuff!

Teriyaki Chicken Bowl

Last night for dinner I wanted to make Teriyaki Chicken Kabobs.

I marinated my chicken...I diced my vegetables...and I pulled out my skewers - only to discover that I didn't have enough skewers. So I had to improvise.

Instead of putting it all on cute wooden sticks, I pulled out my wok and started to cook. This is what I came up with. It actually turned out really great.

Ingredients:

Marinade

1/2 cup soy sauce

1/4 cup sugar

1 clove garlic

1 Tb. oil

1 tsp. ginger

2 to 3 large chicken breasts - cut in 1 to 1 1/2 inch chunks

Vegetables

2 small zucchini cut into 1 inch chunks

1 onion - chunked

1 red pepper - chunked

1 can diced pineapple - drained (reserve juice)

Rice

3 cups water

1 1/2 cups rice

Mix together Marinade ingredients. Add chicken chunks and marinade 4 hours or overnight.

Cook that rice. If you have a rice cooker, great. I prefer to do it the old fashioned way - add the water and rice to a pan. Bring to a boil and cover the pan with a lid. Reduce the heat to low and cook for 15 minutes.

Meanwhile, add that marinaded chicken to a large wok. You don't need to add oil because there was already some in the marinade. Cook the chicken for about 3 minutes and then add all the vegetables (except the pineapple). Cook until the chicken is cooked through and the vegetables are tender. Add about 1/2 to 1 tsp of salt. Once the chicken is almost done, add the pineapple. Cook until the pineapple is heated through.

I added my pineapple at the same time, and it was still good, but there was a lot of juice at the bottom of the wok. If this happens to you, take a little of your reserved pineapple juice (about 3 Tbs) and add 1 Tbs of corn starch. Mix it together in a bowl and then add it to your wok. It will thicken up that liquid in the bottom and give you a nice sauce on your meat.

Once your pineapple is warm and your chicken is done, you are ready to eat. Slap some rice down on that plate and then pile it high with teriyaki chicken. I absolutely love the chicken/pineapple combo. Maybe next time I'll just do pineapple and leave out all those vegetables....who need them anyway, right?

*As a side note, this fed my family of 6 but we ate every last bit of it. If you want to make a larger batch, just add more chicken to the marinade.

Minestrone Soup

This is a healthy soup that tastes great the day you make it, and then somehow it is even better the next day. Must be because all the flavors have had a chance to marinate - boy is it good!

Ingredients:

3 slices bacon, chopped

1 clove garlic, minced

1 medium onion, minced

1 1/2 tsp parsley

2 stalks celery, diced

2 carrots, diced

1 large potato, diced

1/2 medium cabbage, finely sliced

1 14.5 oz. can stewed tomatoes, diced

1 tsp. basil

1 tsp. salt

1 15 oz. can kidney beans, drained

2 quarts chicken broth

1/2 cup dry pasta (any kind)

In a large kettle, fry bacon thoroughly. Do not drain grease.

Add onion, parsley, celery, carrots, potato, and cabbage. Saute' for 10 to 15 minutes, stirring often, until vegetables are tender but still crunchy. Add garlic for last minute of cooking.

Add tomatoes, basil, salt, beans, and chicken broth. Simmer about 30 minutes.

Add pasta and cook until tender, about 10 minutes.

Printable Recipe (4x6)

Mediterranean Grilled Vegetable Soup

2 Red Bell Peppers, cored, seeded and quartered lengthwise
1 Yellow bell pepper cored, seeded and quartered lengthwise
2 small zucchini (1/2 lb total) trimmed and quartered lengthwise
1 red onion peeled and cut into 1/2 inch thick slices
1 tsp olive oil
3 large vine-ripened tomatoes (1 1/4 lbs) cored and chopped
1 clove garlic, peeled
1/2 tsp. dried oregano
1/4 cup shredded basil Leaves
1 Tbsp. red-wine vinegar
salt and pepper to taste

Prepare a grill or preheat the broiler. Grill or broil bell peppers, skin-side towards the flame, until the skin in blackened, 5-10 minutes. Place in paper bag and set aside for 15 minutes

Meanwhile, brush zucchini and onion slices with oil and grill or broil until well browned and tender, about 5 minutes
Chop coarsely and set aside

Peel the peppers. Coarsely chop the yellow pepper and set aside with the reserved zucchini and onions. Place the red peppers in a food processor or blender, along with tomatoes, garlic and oregano; puree until smooth. Transfer to a bowl and stir 1 cup water, basil, vinegar and reserved chopped vegetables. Season with salt and pepper. Cover and refrigerate until cool, about 30 minutes ( the soup can be stored covered about two days) or Heat when ready to serve.
Serves four

i got this from a detox nutrition class at the Yoga center in Coppell