Monday, June 7, 2010

Chicken-Tortellini Soup

I love love love tortellini!! This soup was good and super easy to make! It was, however, a little bland. I added some salt and pepper. And next time I think I'll lose a cup of the water.  I might also add some other veggies, who knows! Any other thoughts would be greatly appreciated!

Chicken-Tortellini Soup
Serves 4
Total time: 20 minutes

  • 2 14 ounce cans chicken broth
  • 3 cups water
  • 1/3 cups sliced green onions
  • 1/2 teaspoon dried basil leaves
  • 2 cloves garlic, finely chopped
  • 1/2 pound pre-cut chicken breast chunks or 2 boneless skinless chicken breasts  cut into1/2 inch pieces
  • 1 9 ounce package refrigerated cheese-filled tortellini
  • 1 cup chopped fresh spinach
  • 1 cup frozen sweet peas
In a 3 quart saucepan or Dutch oven, heat broth, water, onions, basil and garlic to boiling. Stir in chicken and tortellini. Reduce heat to medium; simmer uncovered 4 minutes.

Add spinach and peas; cook 5 minutes, stirring occasionally, until spinach is wilted, tortellini is tender and chicken is no longer pink in center. If desired, season to taste with pepper.

Saturday, June 5, 2010

Oodles of Noodles Chili Bake

This recipe is super simple and easy. It doesn't taste amazing, but it is certainly good when you are craving something chili-like!

I used turkey instead of ground beef, and turkey chili as well. I also added green onion since I love it and I just bought a bunch at the farmer's market & wanted to make sure it didn't go bad!

Oodles of Noodles Chili Bake
Serves 4
Total Time: about 30 minutes 
  • 1 pound ground beef, browned and drained
  • 15 ounce can chili
  • 1 cup shredded cheddar cheese
  • 14 1/2 ounce can diced tomatoes
  • 15 ounce can corn, drained
  • 12 ounce package egg noodles, cooked
Mix beef, chili, 3/4 cup cheese, tomatoes, corn and noodles together in a lightly greased 13" x 9" baking pan; sprinkle with remaining cheese. Bake at 350 degrees until heated through, about 20 minutes

Wednesday, June 2, 2010

Crispy Oven-Fried Fish

I know the picture isn't pretty but I left the fish in a little long and it stuck to the pan and I had issues getting it out!

This recipe is definitely easy! I didn't think it had that much flavor so if I make it again, I might play around with that-or even add some lemon juice and/or zest. If you are craving fish and want something new to try from scratch I'd highly recommend it!

I used cod for this recipe, but as you can see from the other review on the link at Better Homes' website, the other person used catfish. I think you could use almost anything!

Crispy Oven-Fried Fish-adapted from Better Homes and Gardens
Total Time: 30 Minutes
Serves 4

  • 1  pound fresh or frozen skinless fish fillets, 1/2 to 3/4 inch thick
  • 1/4  cup milk
  • 1/3  cup all-purpose flour
  • 1/3  cup fine dry bread crumbs
  • 1/4  cup grated Parmesan cheese
  • 1/2  teaspoon dried dillweed
  • 1/8  teaspoon black pepper
  • 2  tablespoons butter, melted   
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into four serving-size pieces, if necessary. Measure thickness of fish; set aside. Place milk in a shallow dish. Place flour in another shallow dish. In a third shallow dish combine bread crumbs, cheese, dillweed, and pepper. Add melted butter; stir until combined.

Dip fish in milk; coat with flour. Dip again in milk, then in crumb mixture to coat all sides. Place fish on a greased baking sheet. Bake, uncovered, in a 450 degree F oven for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork.

Tuesday, June 1, 2010

Raspberry Chicken with Baby Greens

This recipe is from Kare 11's cookbook and it was a wonderful spring/summer salad! The even better thing about this is that although the raspberries definitely add to the dish, if they are not in season the dish won't be ruined. The salad dressing I think would be great on any salad as well and I will definitely be making that again!

I didn't end up using close to all of the dressing mixture, so I would probably cut that in half. I honestly would probably add another chicken breast too. Again, not necessary but I liked the chicken a lot! I used red wine vinegar instead of the balsamic or raspberry because that was what I had in the kitchen! And lastly for my modifications-I added green onion to the salad. I wouldn't do this every time, but I have a bunch left over from the Citrus Salmon last week that I needed to use up. It definitely did not ruin the dish though (always a plus)!

Raspberry Chicken with Baby Greens
Serves 4
Total Time: 15-30 minutes 
  • 2 boneless, skinless chicken breasts
  • 6 cups mixed baby salad greens
  • 4-6 small red potatoes
  • 3/4 cup raspberry salsa
  • 1/2 cup balsamic or raspberry vinegar
  • 1/4 cup olive oil
  • Fresh raspberries
In a non-stick frying pan, cook chicken over medium heat until no longer pink in center, turning once (add a little oil if needed for cooking). Remove 2 tablespoons of raspberry salsa and brush over top of chicken during cooking.

Meanwhile prick potatoes. Microwave potatoes on high 4-6 minutes or until tender; cut into quarters. In a small bowl, combine remaining raspberry salsa with vinegar and oil. Place greens and potatoes in a large serving bowl. Slice chicken into thin slices; add to salad. Toss salad with 3/4 cup dressing. Garnish with raspberries. Server remaining dressing with salad.


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