Creamy Parm Tomato Soup w/ 4-Cheese Tortellini & Grilled Cheese

Creamy Parmesan tomato soup with four cheese tortellini and grilled cheese.

This recipe was a huge hit! I loved it! It was pretty simple to make as well, all in one pot! (Besides the grilled cheese of course).

INGREDIENTS

  • 1 tbsp butter
  • 1 small onion diced
  • 4 cloves garlic, minced
  • 3 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 3 tbsp flour
  • 3 cups chicken broth
  • 1 (28-oz.) can diced petite tomatoes
  • 3 tbsp tomato paste
  • 4 cups 4-cheese tortellini, frozen
  • 1/3 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup frozen (thawed a bit) chopped spinach
  • salt to taste
  • black pepper to taste

DIRECTIONS

  1. In a large pot over medium heat, melt butter. Add onion and cook until translucent. Add garlic and cook until fragrant. Add Italian seasoning, red pepper flakes and flour and whisk to combine. Cook about 1 minute.
  2. Add broth, tomatoes, tomato paste, and tortellini. Bring to a boil, and then simmer about 10 minutes or until tortellini is cooked.
  3. Add the cream and Parmesan cheese and stir. Add spinach and cook for a couple minutes.
  4. Salt and pepper to taste.
  5. Enjoy!

Original recipe found at: https://www.delish.com/cooking/recipe-ideas/recipes/a55557/creamy-parm-tomato-soup-recipe/

Knoephla Hotdish

This one was a hit. We both thought the flavor was maybe a bit bland, but I already have some ideas for ways to update it next time. (I’ll update this post then!) Here’s the recipe!

INGREDIENTS

  • 3 1/2 c. flour
  • 1 tsp. salt
  • 1 egg
  • 1 c. water
  • Sausage (I used Kielbasa)
  • 1/2 pint cream
  • 1 tsp. chicken bouillon

DIRECTIONS

  1. Mix flour, salt, egg and water, until dough ball forms. Tear up dough into pieces and place it into a kettle of boiling water. Boil until done, about 5-10 minutes. Rinse under cold water.
  2. Prepare sausage in skillet.
  3. Combine cream, chicken bouillon and pepper in a small bowl. Add knepfla to meat and pour cream mixture over the top.
  4. Add knepfla to meat and pour cream mixture over the top.
  5. Heat until heated through.
  6. Enjoy!

Chicken Quesadilla Ring

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YUMMY! This thing would work PERFECT for a gathering. It’s also pretty cost effective to make. I’m pretty sure I’ll be making this one for some upcoming gatherings for friends/family. Be warned, it does take a bit of time to assemble etc, but overall super easy. Enjoy!

Chicken Quesadilla Ring

INGREDIENTS:

  • 2 cups cooked and shredded chicken (I used my Instant Pot to make the chicken)
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, chopped
  • 1 cup taco sauce
  • 20 taco-size tortillas
  • 3 cups shredded cheddar cheese
  • 3 cups shredded monterey jack cheese

DIRECTIONS

  1. Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  2. In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.
  3. Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.
  4. Roll the tortillas into cones, starting from the cut edge and making sure not to push the ingredients out of the tortilla.
  5. Place a wide mouth jar or glass in the center of the baking sheet.
  6. Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack. Remove the jar from the center of the ring.
  7. Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.
  8. Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately.
  9. Enjoy!

Original recipe found at: www.tasty.com

Garlicky Spaghetti

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This one was a definite HIT in our home. If you don’t know me personally, I’m a HUGE fan of garlic, so it was no wonder why this one was a huge hit for me. The original recipe didn’t call for chicken, but I put it in, and I’d highly recommend it! I’ll be putting this one on the list to make again. Below you’ll find the recipe. Enjoy!

Garlicky Spaghetti

INGREDIENTS
  • cloves garlic, divided
  • 1/4 c. extra-virgin olive oil, divided
  • 1 1/2 c. panko bread crumbs
  • 1/4 tsp. crushed red pepper flakes
  • Kosher salt
  • 1 lbdry spaghetti
  • 1 tbsp. butter
  • Juice and zest of 1/2 lemon (I used just a squirt of lemon juice, it seemed to work fine)
  • 1/3 c. freshly grated Parmesan (optional)
  • 1/3 c. freshly chopped parsley
DIRECTIONS
  1. Mince 3 garlic cloves. In a large skillet over medium-high heat, heat 3 tbsp olive oil. Add breadcrumbs and minced garlic and season with crushed red pepper flakes and salt. Cook until bread crumbs or golden and garlic is fragrant, about 3 minutes. Remove breadcrumbs into a bowl and wipe out skillet.
  2. Thinly slice remaining 3 cloves garlic. Place a large pot of salted water over high heat and bring to a boil. Prepare spaghetti according to package instructions, reserving at least 1 cup pasta water.
  3. Meanwhile, return skillet to medium heat and add remaining tablespoon of olive oil and butter. When butter is melted, add sliced garlic. Cook until garlic is fragrant, about 2 minutes. Lower heat to medium-low until pasta is done cooking.
  4. Add pasta to skillet and toss. Stir in lemon juice, lemon zest, and Parmesan if using. Add pasta water to thicken sauce as needed. Stir in parsley and 3/4 of the bread crumbs and toss. Top with remaining bread crumbs and serve immediately.
  5. I’d recommend adding some cooked chicken breast or tenderloins (which is what I did).
  6. Enjoy!

Original recipe found at www.delish.com.

Caprese Pasta Salad

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This was a pretty easy-to-make pasta salad, and tasted delicious. I’ll definitely make this one again for a future potluck or summer grill outside dish. 🙂

Caprese Pasta Salad

INGREDIENTS

  • 16 oz. box of pasta (I used bow-ties)
  • 1 pint cherry tomatoes, sliced (I used less as we’re not huge tomato fans)
  • 8 oz. Mozzarella cheese ball (not shredded)
  • 1/4 cup store bought pesto
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp garlic powder (I used a little more, I LOVE garlic!)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp basil (for garnish, optional)

DIRECTIONS

  1. Cook pasta according to directions.
  2. While pasta is cooking, slice your tomatoes and cut the mozzarella into cubes.
  3. Once your pasta is done, drain and rinse with cold water.
  4. Add your cooled pasta to a mixing bowl along with the tomatoes, mozarella, pesto, balsamic vinegar, olive oil, salt, pepper and garlic powder.
  5. Toss together and serve or refridgerate for later. 🙂
  6. ENJOY!

Lemon Butter Cookies

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These cookies were AMAZING! They’re pretty easy to make as well. Enjoy!

Lemon Butter Cookies

INGREDIENTS

  • 2 1/4 c. all-purpose flour
  • 1 1/4 tsp. baking powder
  • 3/4 tsp. salt
  • 10 tbsp. butter, softened 
  • (8-oz.) block cream cheese, softened
  • 1 1/4 c. granulated sugar
  • large eggs
  • 2 tsp. finely grated lemon zest
  • 1/4 c. fresh lemon juice
  • 1 tsp. pure vanilla extract
  • 10 drops yellow food coloring
  • 3/4 c. powdered sugar

DIRECTIONS

  1. In a medium bowl, whisk flour, baking powder, and salt.
  2. In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
  3. Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2″ apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 18 to 20 minutes. Transfer to a cooling rack and let cool completely.

Original Recipe found at: https://www.delish.com

Caramel Pumpkin Pecan Cheesecake

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Talk about another huge Instant Pot success! Derek has been in the fall mood and most definetaly craving the pumpkin lately, so I decided to get to work and make this cheesecake. It’s simple to make as well!

Caramel Pumpkin Pecan Cheesecake

INGREDIENTS

  • 3/4 Cups Ginger Snaps (About 20 Cookies)
  • 2 Tbs Pecans
  • 2 Tbs Butter, Melted
  • 2 – 8oz. Packages of Cream Cheese, at Room Temp.
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Pumpkin Puree
  • 1.5 Tsp. Pumpkin Pie Spice
  • 1/2 Tsp. Vanilla Extract
  • 2 Large Eggs

DIRECTIONS

  1. In a blender or food processor, combine cookies and pecans. Pulse until finely chopped. In a small bowl combine crumbs and melted butter and stir until well combined.
  2. Use your fingers and press firmly into bottom and sides of springform pan (I used a 6″ in this case). Place pan in freezer until your ready for it.
  3. In large mixing bowl combine Cream Cheese and Sugar until smooth. Add pumpkin, pumpkin pie spice, and vanilla and mix well. Add in eggs one at a time and make sure to not overwork the batter.
  4. Pour mixture on top of cookie crust in springform pan.
  5. Pour 1 cup of water in bottom of Instant Pot.
  6. Add in trivet with springform pan into the pressure cooker and cook on high pressure for 25 minutes. Quick release.
  7. Remove from cooker and allow to cool, then refridgerate until ready to serve. Top with caramel and pecans.
  8. Enjoy!

Recipe: http://www.kiefertshome.com