Tortellini Soup with spinach and beans

On October 28, 2013February 25, 2014 By Taylor MavingIn Appetizers, Dinner, Lunch, Soup, VegetarianLeave a comment

After having a lazy Sunday I was craving something comforting for dinner. I came up with this recipe by just adding all of my favorite ingredients into one pot. It turned out delicious!

Ingredients:

1 pint of grape tomatoes -halved
6 cups of fresh spinach
9 oz package or tortellini (I used these)
1/2 white onion diced
4 stalks celery diced (keep the leaves)
2 large carrots diced
2 teaspoons minced garlic
2 cans of cannellini beans (I used these)
2 -32oz. boxes of chicken broth (I usually like to make my own stock, but this works instead if you’re in rush)
3 tablespoon fresh dill chopped
salt and pepper to taste
2 tablespoons e.v.o.o
3 cubes vegetable bouillon
1 tablespoon dried oregano
Crushed red pepper to taste
Parmesan cheese to taste

Steps:

1.) Start by adding the olive oil to a large pot and heat on medium high for about a minute, then add the onions. Let the onions sweat for about 3-5 minutes, stirring frequently. Add the celery, carrots, onions, oregano, dill and tomatoes. Turn heat down to medium and let cook for 8-10 minutes, stirring frequently.

2.) Turn heat to medium low, add the chicken broth, bouillon and beans, cover and let cook for 30 minutes .

3.) Add salt and pepper to taste. Add the tortellini- cook by bringing the heat back up to medium high for about 3 minutes, and the tortellini will be cooked. Add the spinach at the very end.

4.) I sprinkled some Parmesan cheese and crushed reds into my bowl. Enjoy!

Loaded Potato Bites

On October 25, 2013October 25, 2013 By Taylor MavingIn Appetizers, Sides3 Comments

This was another appetizer that I brought to the 60th anniversary party. I never get a chance to cook unhealthy things, so I figured I was going to go all out and not care about calories/fat content for once. I definitely would not recommend sitting down and eat more than 3 of these, but its great for a party for everyone to have one or two, as I always say everything in moderation. I hope you enjoy these tasty little suckers!

Ingredients:

4 red potatoes peeled and cut into 1″ chunks. boiled until tender and drained of water
1/4 c. sour cream
3 tbsp. butter
3/4 c. freshly grated sharp cheddar cheese
2 tbsp. bacon fat
1/2 tsp. each of salt and pepper
1 lb. bacon
2 tablespoons of ricotta cheese

Steps:

1.) While potatoes are boiling, fry up the bacon in a skillet. Cook the bacon well, after it cools it should crispy!

2.) Chop the bacon into small pieces and set aside.

3.) When the potatoes are cooked, drain all the water out. Begin mashing with a hand masher and add the sour cream, ricotta cheese, butter, salt, pepper and bacon fat. Let cool for 15 minutes, and then add the cheese and fold it in with a spatula.

4.) Using a spoon or a small ice cream scoop, scoop the mashed potato mixture into balls and roll in the crumbled bacon. Place on a cookie sheet and Bake for 12 minutes at 350 degrees, serve immediately.

Ricotta Stuffed Meatballs

On October 23, 2013October 23, 2013 By Taylor MavingIn Appetizers, Dinner, Lunch, Sides1 Comment

It was my fiances grandparent’s 60th anniversary party last weekend, and we all brought appetizers. Mitch and I go to this local restaurant a lot called Rocco’s and they have the BEST meatballs! One of our favorite thing about them is the generous dollop of ricotta cheese that they put on the side. Mitch came up with the idea to put the ricotta cheese in the actual meatball. So after some Google searching I came up with this recipe. It was AMAZING, and a big hit at the party!

Ingredients:

1 lb ground beef, veal, pork mixture
1 egg
1/4 cup milk
1/2 cup Italian breadcrumbs
1/2 teaspoon salt
1 teaspoon fresh oregano
1 tablespoon fresh parsley
2 cloves finely diced fresh garlic
1/2 teaspoon fresh ground pepper
1/2 cup of ricotta cheese
1/4 cup fresh basil

Sauce: I made homemade sauce-will post that recipe on a later date!

Steps:

1. Start by adding the basil to the ricotta cheese. Then take the ricotta cheese and form little balls and place on a greased baking pan. Make about 20 and place in the freezer to chill for about an hour or so.

2. In the meantime combine the meat, breadcrumbs, egg, milk, salt, oregano, garlic, parsley and pepper into a bowl and mix together with your hands.

3. Once the ricotta cheese has formed into a ball and is frozen, simply take the meat mixture and form the meatball around the cheese. Make sure the meatballs are all a consistent size.