Creamy Tomato Tortellini Soup

ok, real easy, real yummy.

Ingredients:
2 tablespoons EVOO
2 teaspoons minced garlic
2-3 tablespoons sun-dried tomatoes, chopped (You can use jarred or dry.  Just be sure to drain as much of the excess oil off of the jarred ones as possible.)
1 teaspoon onion powder
1 tablespoon Italian seasoning
2 (10 3/4 oz.) cans of condensed tomato soup
2 cups half and half
2 cups chicken or vegetable stock
1/2 teaspoon salt
1/2 teaspoon pepper
1 (9 oz.) package cheese-filled tortellini
1/2 cup shredded Parmesan cheese, for garnish

Directions:
1. Saute garlic with the olive oil and sun dried tomatoes, onion powder, and Italian seasoning in a large stock pot over medium heat.

2. Add tomato soup, half and half, chicken (vegetable) stock, and salt and pepper, and bring to a simmer. (Following this step, I threw the mixture into my Vitamix to puree all of the garlic and sun-dried tomatoes.  This created a more creamy texture and is totally optional.)

3. Once simmering, drop tortellini into the soup.

4. Cook according to the package directions. (about 7-9 minutes)

5. Once tortellini are cooked, serve topped with Parmesan cheese.

*www.recipeswagger.blogspot.com

Ina Garten's Lemon Chicken Breasts

yep...yum.

Ingredients:

• 1/4 cup good olive oil
• 3 tablespoons minced garlic (9 cloves)
• 1/3 cup dry white wine
• 1 tablespoon grated lemon zest (about 2 lemons)
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons dried oregano
• 1 teaspoon minced fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 4 boneless chicken breasts, skin on (6 to 8 ounces each)
• 1 lemon, cut into 8 wedges

Directions:

1. Preheat the oven to 400 F.
2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute — but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt, and pour into a 9-by-12-inch baking dish.
3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.
4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for two minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

*For a step by step video, watch my girl, Ina, show you exactly how to make it!  

*Ina Garten recipe, Food Network

Ginger Carrot Soup

If I haven't convinced you to get a Vitamix yet, 

get one for this soup!

Ingredients:

• 1 tablespoon EVOO
• 1 small yellow onion, diced (about 1 cup)
• 1 16 oz. bag of baby carrots
• 2 tablespoons chopped fresh ginger
• 1 teaspoon kosher salt
• 1 32 oz. box low-sodium vegetable or chicken broth or stock
• (*I added 1 tablespoon half and half)

Directions:

1. In a medium saucepan or Dutch oven over medium heat, heat the oil. Add the onion and sauté for 4 to 5 minutes, until translucent.

2. Add the carrots, ginger, salt, and broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 to 20 minutes, until the carrots are fork-tender.

3. Puree the soup in a blender (VITAMIX!!!) or with a hand blender until creamy and smooth.   Add salt to taste if necessary.

4. Serve, topped with a dollop of yogurt, sour cream, or crème fraîche if desired.

*Weelicious Cookbook

Maggie's Find: Bachelorette Party Taco Dip

Ingredients:

• 1 (8 oz.) package cream cheese, softened (*or half greek yogurt/half cream cheese)
• 1 (16 oz.) container sour cream
• 1 (1.25 oz.) package taco seasoning mix
• 1 cup chunky mild salsa
• 1 cup shredded cheese
• 2 large tomatoes, chopped
• 1 (2.25 oz.) can sliced black olives, drained (optional)
• 1 avocado, diced (optional)

Directions:

1. In a medium-sized bowl, combine cream cheese, sour cream, and taco seasoning. Stir in chunky salsa to taco dip mixture; mix until combined.
2. Add shredded cheese and black olives to taco dip mixture. Chop up two large tomatoes, and add tomatoes to taco dip mixture and stir until just combined.
3. Scoop taco dip into serving bowl and top with additional shredded cheese, black olives, avocado, and tomatoes.
4. Keep refrigerated until ready to serve. Enjoy!

*www.deliciouslysprinkled.com

Laura's Find: Grill Master Chicken Wings

fantastic.

Ingredients:

Wings:

1/2 cup soy sauce

1/2 cup Italian-style salad dressing

3 pounds chicken wings, cut apart at joints, wing tips discarded

Sauce:

1/4 cup butter

1 teaspoon soy sauce

1/4 cup hot pepper sauce (such as Frank's RedHot), or to taste

Directions:

First step, get this: grill basket from Williams Sonoma.  It's amazeeeee.  If you don't get the basket, don't worry, you can still make these...

1.	Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, Ziploc bag. Close bag and refrigerate 4 hours to overnight.
2.	Preheat an outdoor grill for medium heat. (Place basket (with top removed) on grill if using.) In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
3.	Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, (in basket if using) turning occasionally (every 7 minutes or so), until the chicken is well browned and no longer pink, 25 to 30 minutes. *Mine was closer to 25.
4.	Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well. *www.allrecipes.com

Grape and Avocado Arugula Salad

Ingredients:

Salad Ingredients:
• 6 cups fresh arugula, loosely packed
• 2 cups halved seedless grapes, red or green or a mix
• 1 avocado, peeled, pitted and diced
• 1/2 cup crumbled goat cheese
• 1/2 cup chopped toasted walnuts or pecans
• half a small red onion, peeled and thinly sliced
• balsamic vinaigrette (ingredients below)
White Balsamic Vinaigrette Ingredients:
• 1/3 cup extra virgin olive oil
• 3 Tablespoons white balsamic vinegar (or traditional balsamic vinegar)
• 2 Tablespoons honey or agave nectar, to taste
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly-cracked black pepper

Directions:

To Make The Salad:

Add salad ingredients to a bowl, and drizzle with vinaigrette. Toss to combine. Serve immediately.

To Make The Vinaigrette:

Whisk all ingredients together for 30 seconds until combined.

*If you want to add some extra protein, add chicken, shrimp, or crispy tofu!  (Serves 2-4.)

*www.gimmesomeoven.com

FIVE Interchangeable Chicken Salads!

All of these recipes start with the Basic Chicken Salad (see below) but can also be eaten on its own! Switching out a few ingredients from the Basic Chicken Salad transforms the salads' flavors and textures.

Basic Chicken Salad:

In a medium bowl, stir together 2 cups chopped cooked chicken, 1/2 cup chopped celery, 1/2 cup mayonnaise, 1/4 cup thinly sliced green onion tops, 1/4 cup chopped fresh parsley, 1/4 teaspoon ground black pepper, and 1 tablespoon lemon juice.

Almond Chutney Chicken Salad:
Prepare Basic Chicken Salad but omit the celery and mayo.  Add 1/4 cup toasted slivered almonds, 2 tablespoons raisins, 1/3 cup plain yogurt, and 1/4 cup mango chutney.

Waldorf Chicken Salad:
Prepare Basic Chicken Salad but omit the parsley.  Add1/2 chopped apple, 1/2 cup halved grapes, and 1/4 cup roughly chopped walnut pieces.

Mexican Chicken Salad:
Prepare Basic Chicken Salad but omit the parsley, lemon juice, and black pepper.  Add 1/2 cup shredded Mexican style four-cheese blend, 1/2 cup chopped tomato, 1/4 cup chopped fresh cilantro, 2 finely chopped jalapeño peppers (seeded if you'd like) and 1/2 teaspoon taco seasoning mix.

Lemon Avocado Chicken Salad
Prepare Basic Chicken Salad, adding 1/2 cup chopped avocado, 1/4 cup finely shredded Parmesan cheese, 2 teaspoons lemon zest, 1 tablespoon additional lemon juice, and 1 teaspoon minced garlic.

*Midwest Living Magazine, June 2014