Tomato Tortellini Stew

 

Cook Time30minutes mins

Total Time30minutes mins

Course: Main Dish, Soup

Cuisine: Italian

Keyword: tomato stew with tortellini, tomato tortellini stew, tortellini soup recipe

Servings: 6 servings

 

Calories: 651kcal

 

Author: MaryAnn Dwyer

Ingredients

• 1 Tbsp. olive oil
• 1 lb. Italian sausage hot or sweet, casing removed
• 2 Tbsp. butter
• 1 cup yellow onion chopped
• 3 garlic cloves minced
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. crushed red pepper flakes or 1/2 tsp. if you like it spicy
• 1 28- oz. can diced tomatoes with Italian herbs
• 1 32- oz. package vegetable broth I use Pacific Foods
• 1 cup water
• 1 15- oz. can cannellini beans drained and rinsed
• 4 cups baby spinach leaves chopped
• 1 9- oz. package refrigerated cheese tortellini
• 1/3 cup heavy cream
• 1/2 cup grated parmesan
• salt and pepper to taste

Instructions

• In a large stockpot, heat olive oil over medium heat. Add Italian sausage and cook until no longer pink, about 3-5 minutes, crumbling as it cooks. Drain fat.
• Add butter, onion, garlic, salt, pepper and red pepper flakes and cook until onions are translucent, about 3-4 minutes. 
• Add tomatoes, vegetable broth and water and bring to a boil. Reduce heat and simmer for 10 minutes. 
• Stir in the cannellini beans and spinach leaves and simmer until spinach leaves are wilted, about 1-2 minutes. 
• Add the cream and the tortellini and simmer for an additional 3-5 minutes or until the pasta is just tender. Ladle into bowls. Garnish with parmesan cheese.

Easy Fruit Salad

This Easy Fruit Salad is the perfect side for a picnic, party, or just a busy weeknight supper. Add any fruit you have on hand for a deliciously refreshing dish!

Prep Time10minutes mins

Cook Time0minutes mins

Total Time10minutes mins

 

Servings: 8

Calories: 176kcal

 

Author: Erica Walker

Ingredients

• 3.4 ounces instant pistachio pudding mix you can use vanilla if you'd like
• 15 ounces crushed pineapple don't drain
• 8 ounces Cool Whip
• 2 pounds strawberries sliced
• 3 bananas sliced
• 1 pound grapes
• 16 ounces mandarin oranges
• 12 ounces blackberries or raspberries

More options:

• sliced peaches
• blueberries
• huckleberries

Instructions

• Mix pudding mix and crushed pineapple in a large bowl.
• Add Cool Whip and mix well.
• Fold in the fruit. 
• Cover and refrigerate until ready to serve.

BAKED CHICKEN BREASTS

BAKED CHICKEN BREASTS

•  prep time: 20 MINUTES
 
•  cook time: 15 MINUTES
•  total time: 35 MINUTES
 
•  yield: 4 SERVINGS 

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INGREDIENTS

• 4 boneless skinless chicken breasts, pounded to even thickness
• 1 tablespoon melted butter or olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly-ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

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INSTRUCTIONS

1. Brine the chicken. (Check the label of your chicken breasts. If they have already been pre-brined in a sodium solution, please skip this step.) Fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes, or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with paper towels.
2. Heat the oven. Preheat oven to 450°F.
3. Season the chicken. Place the chicken breasts in a single layer in a large baking dish*. Brush on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
4. Bake. Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F. (If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes of the cooking time and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken, however, so that it does not overcook and/or burn.)
5. Rest the chicken. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
6. Serve. Serve warm and enjoy!

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NOTES

Baking Dish: Please double-check the maximum temperature of your baking dish for this recipe. Glass dishes (such as Pyrex) usually have a maximum recommended temperature of 425°F, so we do not recommend using a glass dish for this recipe. You can also cook this recipe on a thick metal baking sheet.

Storage instructions: Cooked chicken can be stored in a sealed container and refrigerated for up to 3 days or frozen for up to 3 months.

Find it online: https://www.gimmesomeoven.com/baked-chicken-breast/

THE PERFECT BAKED POTATO

THE PERFECT BAKED POTATO

prep time: 2 MINUTES

 

 cook time: 50 MINUTES

 total time: 52 MINUTES

 

 yield: 1 SERVING

Ingredients-

1 medium-to-large Russet potato, scrubbed clean of any dirt

1–2 teaspoons melted butter (or olive oil)

pinch of coarse Kosher salt

pinch of freshly-cracked black pepper

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INSTRUCTIONS

1. HOW TO BAKE A POTATO:

   Here is my tried and true best method for how to make baked potatoes in the oven…

   1. Heat oven to 450°F. Yep, you read the temperature right. The oven needs to be extra hot, so that the potato skins will crisp up quickly.
   2. Prepare your baking sheet.  If you happen to own a wire cooling rack, I highly recommend placing one on top of a baking sheet, so that the potatoes can cook evenly on all sides. Or if you don’t own a wire rack, you can either place the potatoes directly on the oven racks (with a baking sheet below, to catch any drips) or you can just bake the potatoes on a foil-lined (or parchment-lined, at your own risk) baking sheet.
   3. Poke your potato all over with a fork.  Because no one wants to deal with exploding potatoes. ;)
   4. First bake. My best advice for how long to bake a potato — in two rounds! For the first round, bake for about 25 minutes, until the skin starts to feel dry and slightly wrinkly.
   5. Brush the potato with melted butter (or oil). Next, carefully remove the potato from the oven. Use a pastry brush to brush the potato with melted butter (or oil) evenly on all sides. Sprinkle the potato with a generous pinch of Kosher salt. (I like mine fairly coarse so that you get a bit of a crunch.)  Then place the potato back on the baking sheet, opposite side up, so that the potato can cook evenly on both sides.
   6. Second bake. Bake for an additional 20 minutes. Then very carefully, use an oven mitt to squeeze the potato (it will be hot) to check for doneness. If the insides are nice and soft and give under pressure, remove the potato from the oven. Otherwise, continue cooking in 5-minute increments until the potato is ready to go. Cooking time will vary depending on the size of the potatoes, but on average, they typically take 45-55 minutes to cook.
   7. Cut, squeeze, fluff, season and serve! Finally, slice the potato open lengthwise with a paring knife, give it a good squeeze to open it up, fluff the insides with a fork, add your favorite seasonings or toppings. Then a perfectly crispy-on-the-outside, soft-and-fluffy-on-the-inside, and oh-so-delicious baked potato will now be yours to enjoy!
   Serve.  Serve immediately, with your desired toppings.