I love soup in the cooler months. We don’t have many of those here, so I like to make the most of “soup season” while we can. This is one of my favorites and talk about quick and easy! It’s very hearty so even big appetites will fill up, especially if you add a mixed green salad and a crusty bread. Voila, dinner is served!
Begin by warming a tablespoon of EVOO over medium heat in a large, deep pot or Dutch oven. Sauté a medium onion until soft (about 5 minutes) and then add in a teaspoon of minced garlic and cook for an additional minute.
Now add in 2 cups beef bone broth, 28oz can undrained diced tomatoes, 8oz can of tomato sauce, 1/2tsp salt, and 1/2tsp of oregano.
Add in 20-25 frozen, Italian style mini meatballs and let simmer for 15 minutes.
Now add in 3-4 cups of pre-cooked, refrigerated tortellini. They only need to cook for a couple of minutes to become al dente.
Stir in 2 big handfuls of baby spinach. Once the spinach wilts, remove from heat.
This last step is optional but ’tis the season for a little indulgence so go ahead! Add 1/3C heavy cream (everything is better with heavy cream!). This freezes beautifully, so make a big batch and enjoy more than once!😋
Inspired By – Spicy Southern Kitchen
This recipe is one of my favorite pasta dishes. Most of the year I make it as a freezer meal with smoked turkey sausage, however, during the summer it’s devine with fresh local shrimp.
Begin by melting 4 tablespoons of butter with 2 tablespoons of EVOO over medium heat. Add in a large chopped onion and sauté until it becomes soft.
Now add a container of chopped baby bella mushrooms, a large chopped red pepper, and a teaspoon of minced garlic. Cook 2-3 minutes.
Add in either your sliced kielbasa or a pound of uncooked fresh shrimp. Cook until the shrimp turns pink or about 4-5 minutes for the sausage.
Add 1/2 cup grated parmesan, 1/2 cup heavy cream, and a jar of Alfredo sauce. Stir to combine. Add 1/2-1 teaspoon of cayenne pepper (depending on how spicy you like it) and salt & pepper to taste. Let simmer for 5 minutes.
Stir in 12oz penne, rotini, or any pasta of your choice. Top with shredded parmesan and chopped fresh parsley before serving. Pairs perfectly with a mixed green salad and crusty bread.
This is not an over statement – it really is the best Mac I’ve ever had, and my friends and family would agree. It’s a bit tedious, but WELL worth the effort!
Begin by shredding 8oz of gruyere, 10oz of white cheddar, and 10oz of yellow cheddar.
Now warm 3.5 cups of whole milk and 2 cups of heavy cream together over medium heat in a saucepan.
In a large saucepan melt 6 tablespoons of butter. Once the butter bubbles, whisk in 1/2 cup of flour. Whisk for about a minute until it combines and thickens.
Slowly add in your warm milk/cream mixture whisking continuously until sauce thickens and bubbles.
Remove from heat and add 2tsp salt, 1/4tsp nutmeg, 1/4tsp cayenne pepper, & 1/4tsp black pepper.
Stir in grated cheeses.
Now add 2lbs cooked elbow macaroni.
Prepare 6 slices good white bread, crust removed and ripped into 1/2inch size pieces. Pour 3-4 tablespoons of melted butter over the breadcrumbs and toss to combine. Cover your pot of macaroni with breadcrumbs and bake at 375 for approximately 30 minutes until top begins to brown. Enjoy!😋
Adapted from: Eat Drink Smile
In honor of National Shrimp Day…..
Another love of mine is pesto. Preferably with shrimp, but it’s good on many things including chicken and pizza. I make my pesto a little differently than the traditional recipe. I omit the garlic and I add the juice of a lemon. The garlic is overpowering to me and the lemon gives it a nice flavor that pairs perfectly with fresh shrimp.
I fill my food processor with basil leaves, 1/3 cup pine nuts, 1/2 cup shredded parm, 1/2 cup EVOO, juice of a lemon, and salt & pepper.
No filter, just green goodness.💚
This black bean pasta is amazing with 15g of fiber and 22 grams of protein per serving. They also make a red lentil version that is equally delish.
I sauté sliced sundried tomatoes with the shrimp and then toss it all together. Beautiful dish and always a crowd pleaser!!