Thursday, February 24, 2011

Tortellini Soup

The kids are home from school this week...god help me!  I have had very limited time in the kitchen this week so this quick soup is what came to mind.  It is very tasty and yields leftovers which definitely helps when your week is  so busy.

Here is what you'll need:

32 oz container low fat low sodium chicken stock
4 cloves garlic , chopped
1 medium onion, minced
2 tbsp olive oil
3 stalks celery, chopped
1 large package baby spinach
1 large can plum tomatoes
1 can white kidney beans
salt and pepper
1 tsp dried oregano
1/3 cup Parmesan cheese
1 20 oz package Tri color cheese tortellini (i used fresh tortellini)

There are my crazy kids!
Did I mention that they have been home with me the ENTIRE week....

Heat the olive oil in a soup pot and add the chopped onion, celery and garlic. 
Saute for 5 minutes.

Now add the oregano, salt, pepper and the spinach.  Saute for another minute or two.

Next add the chicken stock.

Now slice the canned plum tomatoes into small pieces and add to the soup pot as well as the juice from the can of tomatoes.

Bring to a light boil and let simmer for 30 minutes.

I like to use fresh Tri Color Cheese Tortellini in this soup, it is so yummy!

Now add the tortellini to the soup and allow to simmer for a few more minutes.
(since I used fresh tortellini it only takes a couple of minutes to cook)

Next add the Parmesan cheese and stir well.

Now serve with some fresh cut slices of Pecorino Romano Cheese and some fresh bread.  


Monday, February 21, 2011

Double Dipped Baked Drumsticks

My sister in law's father is a fantastic cook and any time there is a get together he always brings a great dish.  It was my nephews birthday and he brought these delicious drumsticks. Everybody raved about how tasty these drumsticks were.

I needed something easy to make for a mid week dinner so I called Joe and got this great recipe.  You should try it!

Here is what you'll need:

  • 4 eggs
  • 2 tbsp milk
  • 2 cups Italian seasoned bread crumbs
  • 1 cup Parmesan Cheese
  • 1 package chicken drumsticks, Cleaned and patted dry
  • Cooking Spray

Line a baking tray with tin foil.

Now combine half of the breadcrumbs (1 cup) and half of the Parmesan Cheese (1/2 cup) and season with salt and pepper.

Now combine two of the four eggs with 1 tbsp milk and beat together.

Now clean and pat dry the drumsticks.  You can remove the skin if you'd like.

Now dip each drumstick into the eggs and make sure the whole drumstick is covered.

Now dredge the drumstick into the breadcrumb mixture, make sure to cover the entire drumstick.

Now place the drumstick onto the well greased baking pan.

Continue the above steps until all the drumsticks are covered.

Now place the tray into the fridge and let sit for 1 - 2 hours.  The purpose of this is so when you re-dip the drumsticks into the egg the breadcrumbs will not fall off.

Now do the above 3 steps again!!!  Combine the remaining bread crumbs and Parm cheese.  Use the remaining 2 eggs and 1 tbsp milk and beat the eggs.  

Now dip the chilled breaded drumstick into the egg and then into the breadcrumbs and place onto the greased tray.  Then chill for another hour.

Now bake on 325 for a half hour. Then turn the drumsticks over and raise the oven up to 400 and bake for another 20 - 30 minutes.

Look at these double dipped drumsticks!  They have a nice crispiness to them but are not deep fried and they have two layers of breadcrumbs...what could be better.

Now serve with your favorite side dishes.  I served it with rice as well as our favorite Sauteed Brussel Sprouts.

Tuesday, February 15, 2011

Lentil Soup

As I have said before I love soup and what I love about soup is that they can cook all day!  The house fills with the smells of your impending meal.  I also like to prepare my meals in advance since when dinner time rolls around, my house tends to get crazy.  So having a meal I can prepare in the early afternoon really makes my evening a lot less stressful!

Here is what you'll need:

  • 4 carrots peeled and chopped
  • 1 onion diced
  • 2 cloves garlic, minced
  • 3 celery stalks, chopped
  • 1 package of lentils, rinsed and picked through (there can be some pebbles in a package of lentils)
  • 32 oz chicken stock (i used low sodium and low fat)
  • 1/2 cup water
  • 4 oz Pancetta, chopped (optional)
  • 2 tsp cumin
  • 2 tsp paprika
  • salt and pepper
  • 1/2 package frozen spinach, thawed
  • 1 bay leaf

 Heat a Dutch Oven and add the chopped Pancetta and saute until
the Pancetta starts to brown.

Now add the onions, and garlic.

Next add the carrots and the celery.

Saute for about 10 minutes.

Now add the cumin, paprika, bay leaf and salt and pepper.

Now add the water and saute for a few more minutes

Next add the spinach and saute again for a few more minutes. 

Now pour in the chicken stock.

Add the lentils.

Bring soup to a simmer and cover for a few hours.

The soup will be very thick and full of flavor. 
Serve with some fresh grated Romano cheese and some warm bread! 

Monday, February 14, 2011

Stuffed Flank Steak

This recipe is from my mother in law.  It is just so yummy!!!!  This dish is always a hit at my dinner should try it!

Here is what you'll need:

  • 2 lbs flank steak
  • 2 cans Campbell's Tomato Soup
  • 1/2 cup vinegar
  • 1 medium onion, chopped
  • 1 cup bread crumbs
  • 1/2 cup olive oil
  • 1/2 cup Parmesan cheese
  • 2 cloves garlic, minced
  • Meat twine
  • Salt and pepper

This is meat twine!  It can be found in your local supermarket.

Open up the flank steak and lay it flat.  Pound the meat with a meat tenderizer.

Now in a separate bowl mix together the Bread Crumbs, Parmesan cheese, and Olive Oil.

Now place the breadcrumb mixture into the flank steak and wrap the flank steak with the meat twine.

Now in a heated Dutch Oven or a large pot heat, add olive oil.  Now add the meat and brown on all sides.  Add salt and pepper to the browning meat.

Now add the onions and garlic and saute until translucent. 

Next add the two cans of tomato soup, 1 can of water and the vinegar.

Let simmer for 1 1/2 hours.  You can always let it cook longer...this will just allow the meat to soak up more juices.

Now its time to trim the meat.  I find it easiest to cut the meat with the twine still in place. As I cut the meat I remove the twine off the cut pieces.

Look at that beautiful meat with the yummy stuffing...what a treat!

Now boil some egg noodles and serve!

Make sure you pour a nice amount of the sauce over the meat and the pasta.  Don't forget to scoop out some onions to place on top!



please don't use my photos without asking...