I’m not a fan of Campbell’s chicken noodle soup. My Mom would offer to heat it up for me when I was sick. Ugh, no thanks, Mom. Can I just have some crackers and Ginger Ale instead?
That soup to me was just too brothy and boring. For my chicken soup, I need substance. Lots of ingredients…with some broth. And that’s what this soup is!
I’m certain that if I get sick, this soup will make me feel better. But I’ll still want crackers & Ginger Ale on the side.
Chicken & Cheese Tortellini Soup
Recipe adapted from Real Simple, March 2011
5 cups chicken broth
3 stalks of celery, diced
6 carrots, diced
10 ounces of cheese tortellini
2 cups shredded cooked chicken
salt & pepper to taste
chopped parsley, for garnish
In a large saucepan, add together your chicken broth, celery, and carrots. Heat on medium-low heat for 10-12 minutes. Bring the broth to a boil. Add in your cheese tortellini and cook for 6 minutes. Reduce heat to medium and add in your shredded chicken. Cook until chicken is heated. Season with salt & pepper.
Spoon into bowls and sprinkle with chopped parsley.
***Notes: I used cheese tortellini from the refrigerated, prepared food section at Trader Joe’s.
For the chicken, you could use rotisserie chicken (which is what I did), or cook some chicken breasts and shred them, or even used canned chicken.
I thought of adding onions as well. I didn’t end up doing so, but think it would make a good addition.
As mentioned above, this soup isn’t too brothy. If you like lots of broth, add more….or cut back on the measurements of ingredients.
I should have added the 7th reason to my why I love fall post yesterday.
This fall has brought back my desire to actually cook dinner.
Sausage, Kale, and Bean Pasta
Recipe adapted from Everyday Foods, Oct 2013
1/2 pound orecchiette pasta
3/4 pound Italian sausage meat
2 tablespoons minced garlic
1 can Great Northern Beans
5 cups kale
1/2 cup grated Parmesan cheese
salt & pepper, to taste
Cook the pasta; then drain.
In a skillet, heat 1 tablespoon olive oil. Add sausage and cook until opaque, breaking up meat with a spoon. Add the minced garlic to the sausage and cook for 30 seconds. Drain & rinse your beans and add them to the skillet. Cook for 3 minutes.
Add your shredded kale to the skillet and wilt. Add your cooked pasta to the skillet mixture. Season with salt & pepper. Add your Parmesan cheese.
Plate your pasta & drizzle with olive oil and lemon juice.
Serve & enjoy!
***Notes: I used sweet Italian sausage, but next time I’m trying spicy to give this dish a kick.
You could also substitute out the kale for spinach.
You could add some of the pasta water to the dish too to make it a soup. I would recommend this option for leftovers. The pasta was great served immediately. Leftovers were a bit dry though, so adding pasta water…or some chicken stock helps.
Oh, is this a food blog? You wouldn’t know it from my recent posts. Well, okay because it’s titled Sugarfoot EATS. But I haven’t posted a recipe since June!
Let’s fix that, shall we?
And I have a hard time calling this a “recipe”. It was too good not to share though!!
2 Ingredient Slow Cooker Salsa Chicken
1.75 pounds chicken thighs
16 ounce jar of salsa
Place chicken thighs in slow cooker. Cover with salsa. Cook on low for 7 to 8 hours. Shred chicken with 2 forks. Serve as desired.
I served this chicken over rice for dinner. This chicken is very versatile.
Salsa chicken salad with some avocado and hot sauce for lunch the next day.
Salsa chicken soft tacos for later in the week.
You can use this same concept but make barbeque chicken too. Just swap out the jar of salsa for a jar of BBQ salsa. Easy peasy!
Tonight is the season 3 premiere of Downton Abbey. I’m excited to see how things are going for the Grantham family.
I’m not really a fan of Lady Mary and Matthew. Lady Mary’s a tad whiny for me. My favorite Grantham sister is Lady Sybil.
Branson & Lady Sybil
And I’m especially Team Bates & Anna. Oh Mr. Bates! Swoon!
If you’re looking for an English classic with a twist to enjoy during the show tonight, might I suggest Mini Shepherd’s Pies.
The Countess Dowager may not approve of finger foods, but I’ll never tell her.
Mini Shepherd’s Pies
Recipe from LHJ Feb 2013, adapted
Makes about 36 bite-sized pies
1 17 ounce package (2 sheets) frozen puff pastry, thawed
3 tablespoons EVOO
1/2 pound of ground beef
2 tablespoons minced tarragon
2 tablespoons chopped chives
1 tablespoon ground cumin
1/2 tablespoon garlic powder
1/4 cup onion, diced
1 carrot, diced
1/2 cup corn, canned
1/2 cup peas, canned
salt & pepper, to taste
1 1/2 cups mashed potatoes (I used Simply Potatoes, but you can certainly make your own too!)
Preheat the oven to 425 degrees. Spray a mini muffin pan with non-stick spray. Set aside.
Unroll your puff pastry sheets on the counter. Cut into 2 inch rounds. (I don’t have a pastry cutter, so I just used a shot glass to cut the pastry into circles.) Press the rounds into your muffin pan. Prick the bottoms of the pastry with a fork. Place the muffin tin into the freezer while preparing the filling.
Heat 1 tablespoon of EVOO in a skillet over medium heat. Brown the ground beef. Stir in the tarragon, chives, cumin, and garlic powder. Transfer the meat into a bowl. Add the remaining 2 tablespoons of EVOO to the skillet along with the diced onions and carrots. Cook for about 3 minutes. Add the corn and cook for about 2 minutes. Return the meat to the skillet and stir together. Add in the peas to the mixture along with salt & pepper to taste. Stir.
Scoop a small amount of filling into each puff pastry cup. Bake for about 16-18 minutes. Remove from oven and cool for just a few minutes. Remove from the muffin and pipe a dollop of heated mashed potatoes onto each pie.
Enjoy immediately while still hot!
*** If you’re looking for a recap of Downton Abbey to prep for tonight, my friend, Kristin, wrote a great one here!
Several weeks ago, I had the pleasure of attending the Cooking Planit launch party in Austin. Cooking Planit is an easy to use application for your iPhone, iPad, or you can utilize their website. I’m partial to the iPhone app as it NEVER fails that I leave my grocery list at home. The app can be a time saver, so that you’re not making multiple trips to the groceries store.
My favorite part of Cooking Planit is the picture layout. For a novice cook, it’s so helpful to see the planning/prep portion. Not only does it separate the ingredients by category, but it always tells you what cooking equipment you need. So easy to clearly see that I’ll need 1 bowl, 1 pot, and 1 saute pan vs. reading in the recipe too late and scrambling to find my illusive whisk or whatnot.
So, what did I make from Cooking Planit??
Shrimp Scampi over Angel Hair Pasta
Recipe slightly adapted from Cooking Planit
25-30 peeled, thawed (if previously frozen) shrimp, tails removed
Salt & pepper
2 tablespoons olive oil
1 clove garlic
1 pound angel hair pasta
3 tablespoons lemon juice
3/4 cup dry white wine
2 tablespoons parsley
4 tablespoons butter
Fill a large pot two-thirds full with cold water. Place over high heat. Add salt to the water and wait for it to boil.
In the meantime, dry your shrimp thoroughly. Season with salt and pepper. Set aside. Heat a large saute pan over medium-high heat. Add olive oil. Once the olive oil is hot, add your shrimp and sear on one side, about 3 minutes.
Add the garlic to the shrimp. Flip each shrimp and cook another 3 minutes. Transfer cooked shrimp to a plate. Save the pan with the remaining olive oil in it.
Once your water is boiling, stir in the angel hair pasta. You may add a bit of olive oil to the pasta water to keep the pasta from sticking after strained. Cook the pasta for about 5 minutes. Strain after cooked, set aside until sauce/shrimp ready if needed.
Place the saute pan back over medium heat. Once pan is warm, pour in the lemon juice and white wine. Scrape up any bits from the bottom of the pan. Let the liquid cook for about 3 minutes until reduced by about half.
Then stir in chopped parsley to the liquid. Remove saute pan from heat and whisk in the butter. Once the butter is melted, add the shrimp and strained pasta to the pan. Toss to combine. Season with salt and pepper to taste.
Now for the giveaway!!
Cooking Planit is giving away one of their iPhone apps for free! Would you like the Cooking Planit app? It’s great for ideas in a pinch and ideas to get out of a cooking slump.
To enter: Two ways to win.
1. Like Cooking Planit on Facebook. Leave a comment letting me know you’ve done so.
2. Follow Cooking Planit on Twitter. Leave a comment letting me know you’ve done so.
Contest ends Sunday night at 11 pm.
Winner will be drawn on Monday morning.
**July 9 Update: Voted into Foodbuzz’s Daily Top 9.**
I’m really considering buying Taylor Swift’s new perfume, Wonderstruck.
Is it acceptable for a 33 year old to buy perfume from a 22 year old?
Sometimes I actually act my age. I made grown-up burgers! Delicious & grown-up!
Pesto Chicken Burgers
Recipe adapted from Everyday Food
1 pound ground chicken
2 large tomatoes, cut into thick slices
red onion slices, if desired
fresh mozzarella, sliced
buns or thick bread, such as focaccia (I used an Asiago bread.)
salt & pepper, to taste
pesto (I used pre-made, but you can certainly make your own.)
Heat a grill or grill-pan to medium-high.
Season ground chicken with salt and pepper. Form into 4 patties.
Lightly brush grill pan with olive oil. Cook chicken patties for 4 minutes, covered. Flip patties and top with mozzarella cheese, continuing to cook.
In the meantime, slice tomatoes and red onion. Brush tomatoes with oil oil. Season tomatoes with salt and pepper. Add tomatoes and onion to the grill and cook, flipping once.
Cook until chicken burgers are opaque throughout and tomatoes are slightly charred.
Assemble burgers with bread/buns, chicken burgers, pesto, tomatoes, and onion.
Now that I’m living in Austin, I find myself craving Mexican food all the time!
I made this chicken tamale casserole for lunch today. Just in time for Cinco de Mayo! Ole!!
It was super easy to make and very tasty.
I hope your Cinco de Mayo weekend is filled with yummy food and margaritas!
Chicken Tamale Casserole
Recipe from Six in the Suburbs
1/3 cup skim milk
1/2 tablespoon taco seasoning, for the corn mixture
1/4 teaspoon Cayenne pepper
1 14.5 ounce can cream style corn
1 8.5 ounce box Jiffy corn muffin mix
1 4 ounce can green chiles
2 cups shredded, skinless Rotisserie chicken
1 tablespoon taco seasoning, for the chicken
Salt and pepper, to taste
1 10 ounce can red enchilada sauce
3/4 cup shredded Mexican blend cheese
Fresh chopped Cilantro, for garnish
Preheat oven to 400 degrees. Spray a pie plate with non-stick cooking spray. Set aside.
In a large bowl, add your milk, egg, 1/2 tablespoon taco seasoning, cayenne pepper, can of cream style corn, Jiffy corn muffin mix, and can of green chiles. Stir mixture until combined. Pour the mixture into your prepared pie plate.
Bake corn mixture for 15 minutes.
In the meantime, shred your Rotisserie chicken. Combine the shredded chicken with 1 tablespoon taco seasoning, salt and pepper.
After 15 minutes, remove corn mixture from the oven. (It will still be pretty soupy.) Pierce the corn mixture with a fork quite a few times throughout. Pour enchilada sauce over the top of the pierced corn mixture. Place the shredded chicken on top of the sauce. Sprinkle the cheese on top of the chicken.
Bake for an additional 15 minutes. Remove from the oven. Let casserole stand for 5 minutes.
Top with cilantro, if desired.
I added a dollop of sour cream to mine. And you should add some avocado slices as well!
**April 28 Update: Voted into Foodbuzz’s Daily Top 9.**
I love behind the scenes/day in the life posts from bloggers. I’m so bad about planning and keeping on a consistent blog schedules.
I’ve read that some bloggers have went so far as to not have cable TV. They wanted to eliminate cable as a distraction from focusing on their blog.
I couldn’t do that. First of all, I’m too weak to give up cable. And second, not having cable would actually lessen my blog content.
If I didn’t have cable, I couldn’t tell you about my 2 new favorite shows! (See how I tied that together. I’m smooth.)
Have you watched BFF on NBC? It’s hilarious! The 1st two episodes especially…I was rolling!
Scandal is the newest show from Shonda Rhimes. Rhimes has finally broken out of the hospital realm (Grey’s Anatomy, Private Practice). Scandal is well…scandalous, crimes, affairs, love, government, etc etc. I’d say if you like the drama of Grey’s plus the better story lines from The Good Wife….then Scandal may be for you.
You know what else may be for you? Meatballs!
Recipe from The Pioneer Woman
For the meatballs:
1 & 1/2 pounds ground beef
3/4 cups Old Fashioned oats
1 cup milk
3 tablespoons finely minced onion
1 & 1/2 teaspoon salt
black pepper, to taste
For cooking the meatballs:
1 cup flour
For the sauce:
1 cup Heinz ketchup
2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons Worcestershire
4-6 tablespoons minced onion
1 dash Tabasco
Preheat oven to 350 degrees.
Combine all of the meatball ingredients. Roll into small-to-medium sized -balls and place them on a cookie sheet.
Place the cookie sheet in freezer for five minutes. The freezer helps with meatballs hold their shape.
After 5 minutes, remove the meatballs from freezer. Dredge the meatballs in unseasoned flour.
In a skillet, heat your canola oil. Add the floured meatballs to the oil. Cook until just browned. Place browned meatballs into a baking dish.
Combine all of the sauce ingredients.
Pour sauce over the meatballs.
Bake for 45 minutes.
The meatballs were great! It was a fun alternative to meatloaf. Try them for dinner yourself this week! You can even eat them in front of the TV while watching BFF!
I absolutely love soup all year round. It’s delicious comfort food.
I also absolutely am horrible at photographing soup. It’s so hard!! Argh.
I love cooking, baking, writing, eating, and blogging. I dislike photography. There, I admitted it.
I do love my iPhone and Instagram though. I got my iPhone 4 last month and am really digging the camera apps. So maybe I’m sloooooowly getting into photography.
I couldn’t invest in a DSLR camera at this point though. I’m too afraid that I’d shell out all that dough and not use the dang thing.
Also, how do you let this delicious soup get cold while you style it?!?! I’m more interesting in EATING the food than taking pictures of it. I should probably eat, then style/photograph after I’m full. But that just makes too much sense for me to do, ha!
What was my point? My point is….this soup rocks!! Don’t let the pitiful pictures throw you.
P.S. If you want to know how to rock out soup/stew photography, check out Nancy at Spice Foodie’s awesome tutorial! I wish she could take all my pictures!
Pumpkin Curry Soup
Recipe from my friend Sarah via her friend Lauren! :)
2 tablespoons butter
1 cup onion , chopped
2 cloves garlic , minced
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth
1 (15 ounce) can pumpkin
1 1/2 cups evaporated milk
In a large pot, add the butter, onion and garlic. Cook until onions are soft.
Stir in the curry, salt, and pepper and cook for one minute.
Add in the chicken broth and pumpkin. Bring soup to a simmer and cook uncovered for 20 minutes.
Stir in evaporated milk just before serving.
The last two weeks of my life have been consumed, CONSUMED, by playing Temple Run on my iPhone.
I blame Jessica. It started off okay. It took me awhile to get the hang of it. I was super pumped when I got 85k. But that was just child’s play!!
I finally broke 1 million last week. And I thought, okay, I’m done with this game. Then, I got 1.9 million!
I had to break 2 million. Challenge accepted!
I finally, finally did it today!!!
3,359,656!!! YES!! Now, it hurts to bend my index finger after all this game play. So, I’m retiring Temple Run.
If you’ve scored higher than me, please don’t tell me. I don’t think my heart couldn’t take it!
In order to get a 3+ million score, you’ll need to play on a full stomach.
Beef & Tomato Stew
Recipe from Everyday Food Jan/Feb 2012
1 tablespoon EVOO
1 large yellow onion, diced
3 medium carrots, sliced
3 celery stalks, sliced
2 pounds beef stew meat
1 28 ounce can crushed tomatoes
1 cup chicken broth
3 garlic cloves
1 teaspoon Kosher salt
1 teaspoon pepper
4 cups cooked brown rice
Greek yogurt & parsley for topping, if desired
In a large skillet, heat your EVOO over medium heat. Add onion, carrots, and celery to skillet. Stir vegetables frequently and cook for about 10 minutes.
Transfer mixture to your crock-pot. Add beef, tomatoes, chicken brother, garlic, salt & pepper to your crock pot.
Cover and cook on high for 6 hours. Stir occasionally.
Serve stew over a bed of rice. Top with a dollop of Greek yogurt and some parley. You can also add some hot sauce for a bit of a kick!
I love how the carrots just fall apart in your mouth in this stew! And the variation of rice versus potatoes works too. It’s easy, winter food!!
What’s your favorite game to play on your cell phone??