A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Pasta and Lentil Soup March 9, 2015

Filed under: Soup — tiffanyrose913 @ 1:37 am
Tags: ,

15-soup

15-lila

15-maxlilaFound this recipe in Food network , it is absolutely perfect for a cold winters night – we loved it! Here are some pictures of my snuggle bunnies, perfect for a comfy cozy soup post! 🙂

Ingredients
5 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 onion, chopped
4 cloves garlic, smashed
1/4 to 1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
2 cups low-sodium chicken broth
1/2 cup grated parmesan cheese, plus 1 piece cheese rind (optional)
8 ounces orecchiette or other small pasta
2 14 -ounce cans lentils (1 undrained; 1 drained and rinsed)
1/3 cup roughly chopped fresh parsley
Kosher salt
Crusty bread, for serving (optional)

Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes.

Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan. Serve with bread, if desired.

 

Broccoli Cheese Soup January 28, 2014

Filed under: Soup — tiffanyrose913 @ 4:18 pm

14-Soup
Being stuck in the COLD COLD days of winter, this soup just screamed to be made. I love Chili’s version with a little tomato on top, and this tasted very close. The secret? A small cube of velveeta at the end! I couldn’t believe it!

1 tablespoon melted butter

1/2 medium chopped onion

1 cups Whole Milk

2 cups chicken stock – reduced sodium

2 heads fresh broccoli

1 cup carrot, julienned

1/4 teaspoon nutmeg

8 ounces grated sharp cheddar cheese

1/2 cup velveeta cheese

salt and pepper

Directions:

1 Sauté onion in butter.

2. Add the chicken stock. Simmer for 20 minutes.

3. Add the broccoli, and carrots. Cook over low heat 20-25 minutes.

4. Add salt and pepper, and milk. Return to heat and add cheese and velveeta. Stir in nutmeg.

 

Meatball soup with Broken Spaghetti October 4, 2013

Filed under: Beef,Soup — tiffanyrose913 @ 2:44 pm

spicy soup

Max Pitt
I got this recipe from Rachael Ray – although I used Giada’s spicy meatball recipe made last week , and I frozen another dozen. The spicy meatball recipe ( here ) added so much to this soup! I loved it! Rachael’s recipe is below, and so is giada’s meatballs 🙂

Also a pic of Max – Let’s go Pitt!!
Ingredients
1/4 pound ground beef

1/4 pound ground veal

1 cup (1 1/2oz) breadcrumbs

1 egg, lightly beaten

1 tablespoon finely chopped flat-leaf parsley

1 cup grated parmesan

salt and pepper

1/3 cup vegetable oil

6 cups chicken broth

2 carrots, thinly sliced

8 ounces dried spaghetti, broken into 1-inch pieces

5 ounces baby spinach leaves

Directions1. In a large bowl, mix together the beef, veal, breadcrumbs and 2 tbsp. water. Using a fork, stir in the egg, parsley and 1/2 cup parmesan; season generously with salt and pepper. Form the mixture into sixty 1/2-inch balls and set them on a platter.
2. In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the meatballs in 3 or 4 batches and cook, occasionally shaking the pan, until browned, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain.
3. In a large dutch oven or soup pot, bring the chicken broth, 2 cups water and the carrots to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Add the meatballs and return the soup to a simmer. Stir in the spaghetti and cook, stirring often, until just tender, 10 to 12 minutes. Stir in the spinach, cover and cook until wilted, about 5 minutes. Ladle the soup into bowls and top with the remaining 1/2 cup parmesan; serve immediately.

Giada’s meatballs:

1 cup plain bread crumbs

¼ cup whole milk, at room temperature

2 large eggs, at room temperature

1 small onion, finely chopped*

½ cup finely grated Parmesan cheese

¼ cup chopped fresh basil leaves

¼ cup chopped fresh Italian parsley leaves

1 tablespoon tomato paste

2 cloves garlic, minced

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 pound ground dark turkey meat

1 pound spicy Italian turkey sausage links, casings removed

Extra-virgin olive oil, for drizzling

 

Chicken Meatball and Orzo Soup November 18, 2012

Filed under: Soup — tiffanyrose913 @ 11:15 pm

As a self proclaimed soup LOVER, I may say that this is my most favorite soup that I made to date!  I have been making my chicken meatballs with pesto the last couple times, and I absolutely adore the flavor of them.  Needless to say , you put them in a delicious broth, and how can this not be delicious! I got the recipe from Pinterest, but added the pesto to the meatballs 🙂

Ingredients

  • 6 ounces ground chicken (about 3/4 cup)
  • 1/2 cup fresh breadcrumbs
  • 1/2 cup pesto
  • 4 garlic cloves, 2 minced, 2 thinly sliced
  • 1 large egg, whisked to blend
  • Kosher salt, freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 5 cups low-salt chicken broth
  • Orzo pasta
  • 1 cup 1/2-inch rounds peeled carrots
  • 1 cup (packed) baby spinach
  • 1 cup chopped celery
  • 1 cup chopped onion
  • Chopped fresh basil

Preparation

  • Mix chicken, breadcrumbs, 3 Tbsp. Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Form into 1/2-inch-diameter meatballs (makes about 28).
  • Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
  • Add all soup veggies and saute until tender.  Add broth and 2 cups water; bring to a boil. Boil water for the orzo simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and some ; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
  • Ladle soup into bowls on top of orzo. Garnish with chopped basil and Parmesan.
 

Crockpot Chicken Tortilla Soup November 3, 2012

Filed under: Soup — tiffanyrose913 @ 7:13 pm

When I see the word ” crockpot”  , It immediately grabs my attention… I love making things ahead of time, then coming home to a meal just waiting for me!  I saw this on pinterest, and so glad I printed it out.

Ingredients:
1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Seasoned tortilla strips
 
To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.
 
Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.
 
If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

 

Tomato Tortellini Soup December 10, 2011

Filed under: Soup — tiffanyrose913 @ 3:48 am

I had cut this recipe out ages ago, I have no idea why it took me so long to make!!  This is definitely soup weather now, and I love it!!  So good – never thought to put tortellini in it !  Love!

From Taste of Home magazine.

 

 

 

 

 

Ingredients

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
  • 2 cups vegetable broth
  • 2 cups 2% milk
  • 2 cups half-and-half cream
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 cup shredded Parmesan cheese
  • Additional shredded Parmesan cheese, optional
  • Fresh Basil
  • 2 tomatoes chopped

Directions

  • Cook tortellini according to package directions.
  • Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.  Add fresh tomatoes and basil.  Serve
 

Creamy Sweet Potato and Carrot Soup December 27, 2010

Filed under: Soup — tiffanyrose913 @ 8:50 pm

This soup is sooo yummy on those cold winter nights – and it is from cooking light – so you don’t have to feel bad about it!!! 🙂

Ingredients

  • 3  tablespoons  butter, divided
  • 1  cup  chopped onion
  • 1/4  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  • 4 3/4  cups  cubed peeled sweet potatoes (about 1 1/2 pounds)
  • 3 1/2  cups  water
  • 3  cups  fat-free, less-sodium chicken broth
  • 3  cups  chopped carrot (about 1 pound)
  • 1/4  cup  half-and-half
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/3  cup  reduced-fat sour cream
  • 2  tablespoons  chopped fresh flat-leaf parsley

Preparation

1. Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.

2. Blend until smooth with an immersion blender. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.