This year I think I did most of my Christmas shopping online. It's also usually my preferred method of getting other gifts and various things year-round.
I know some people out there like to shop in the stores because they don't think internet retailers are that much more affordable, or maybe because they think shipping the item alone will cost an arm and a leg. I am here to say, or rather, type, that Overstock.com really doesn't fall into either of those catagories!
I know this from oh so personal experience. When looking for a nice wedding band for my husband just last year and earlier this year we looked ALL over. We looked in jewelry stores, both online and in person, and any other possible place else we could think of. The best ring we found was in Overstock's selection of Wedding Rings. The band we ended up choosing looks great on him, and more importantly really stands up to being worn by someone who works with his hands a lot. We had such a pleasant experience shopping for and purchasing that ring that Overstock is now one of the first places we always look online when shopping for just about anything.
When looking for a gift for my parents this year, I spent a lot of time online just looking for something that they will both enjoy, of course I looked at Overstock.com. This site has low prices on just about anything you could be looking for, and what's best is that the entire order ships for just $2.95, no matter how big your order may be.
I can't say what I did order for my parents because it's not Christmas yet, and I don't want to spoil it. :)
I can tell you that I did look in Bedding & Bath and Bedding Ensembles for their gift initially.
I am a big fan of Gift Baskets. All of the themed items in a basket (or some other creative container) wrapped up in cellophane just looks so nice and presentable! I definitely considered some of these when shopping for a certain man in my life. There are more than just the traditonal options here, Overstock also has dinner of the month, dinner and movie of the month and pasta of the month gift options. How fun is that!?
Overstock.com will also ship certain items in time for Christmas if you order by noontime EST on the 23rd. Just look for the red gift box below an item on the website to know what will make it home in time.
And as a nice holiday time bonus, Overstock would like to offer my readers a 10% discount on all items* using the code 121745 at checkout. The code doesn't expire, however is only good once, so make sure you order everything you need!
For those interested in purchasing electronics there is also something special for you. Use promo code 202234 to get free shipping.
*The 10% discount does not apply for movies, books or electronics
All the ideas and opinions expressed are my own. No monetary compensation was received for doing this post, however, I was provided with a discount code.
Wednesday, December 22, 2010
Monday, December 20, 2010
Lime Meltaways
You know the hard thing about not writing my blog posts soon after making a recipe? The problem is that I look on my camera and occasionally see something tasty I made and can't remember for the life of me where I put the dang recipe.
I have a nice collection of recipe books (most of them being dessert or chocolate oriented because, let's get straight to the point, dessert is almost always my favorite part of a meal.) I also have a box of recipe cards and small clippings. Then, there is my recipe binder. This is something I started waaaayyyy back in my sophmore year of high school. I took a foods class and the teacher had us keep a folder with the recipes we made in the class. I thought this was a wonderful way to keep track of all the recipes I print out. Let's face it, I print out lots of recipes. So my recipe folder eventually turned into a recipe binder, which has just somewhat recently been upgraded to a larger binder.
I do keep my recipe binder organized. I used every page divider I could find in the house. I think the largest section is devoted to recipes I would like to try. After that, desserts and other treats definitely takes the cake.
Anyways, let's get focused now. I got up early this morning while my husband got ready for work. I am a morning person, although you could probably never tell by how hard it is for me to wake up sometimes. I decided long ago that getting up early helps me make sure I get things around the house taken care of because *this* is when I am the most productive, by far. So I ate some breakfast, checked my email and here we are. Found my camera and went back into the memory looking for a recipe to write about, today, it's going to be Lime Meltaways.
Mine were actually more like Key Lime Meltaways, but regular, plain 'ol limes will work just fine for this application. Hubby and I stumbled upon a key lime tree and gathered about half a dozen to a dozen or so. I juiced lots of them for the recipe, and let me tell you what a pain it was! I didn't even get half of the juice I needed, but luckily, I have key lime juice in the fridge. I have been able to find it in stores with the regular lime and lemon juice.
These cookies were worth the work. As the name states, they seem to just melt away in your mouth. I think I might try the recipe with lemon juice sometime. Yummy!
Lime Meltaways
(Recipe slightly adapted from marthastewart.com)
12 tbl. unsalted butter, room temperature
1 c. powdered sugar, divided
finely grated zest of 2 or 3 limes
2 tbl. lime juice
1 tbl. vanilla
1 3/4 c. plus 2 tbl. all purpose flour (this is 2 c. minus 2 tbl. if you want to look at it differently)
2 tbl. cornstarch
In a mixer bowl, whisk together the butter and 1/3 c. sugar until nice and fluffy. Add in the zest, lime juice and vanilla, beat again until nice and fluffy.
In another bowl, mix together the flour and cornstarch (or just add it to the butter mixture like I did) and add to the butter mixture. Beat on a lower speed until everything is nice and combined.
Divide the dough into two equal portions. Roll each portion into a 1 1/4inch log in a piece of parchment paper. Stick the logs in the fridge for at least an hour, up to overnight to chill and firm up.
Preheat the oven to 350 degrees and line a couple cookie sheets with parchment, or lightly grease with nonstick spray, or even use a silpat baking mat (so many options!!). Take one of the logs from the fridge, remove the parchment and cut into 1/8 inch thick pieces. Place the pieces on the baking sheet about an inch apart- these shouldn't spread too much while baking. Then do the same with the other log of cookie dough.
Bake until they are just turning golden around the edges, between 5 to 10 minutes. Keep an eye on them, because it can happen fast. Move the cooked cookies to a baking rack to cool slightly. Once they are all on the rack, it's time to dust them.
Put the remaining 2/3 c. powdered sugar into a resealable sandwich bag and place a few cookies at a time into the bag and toss gently to coat. Put the coated cookies back on the rack and repeat until all of the cookies have a nice dusting of sugar. Enjoy!!
Linked up with:
- Tuesday Night Supper Club at Fudge Ripple
- Tuesday at the Table at All The Small Stuff
- Foodie Friday at Designs By Gollum
- Countdown to 2011 at Finding Joy in my Kitchen
Monday, December 6, 2010
German Chocolate Cake
Boy, has it been a while since I posted! Life got busy fast, all starting with Thanksgiving. A few weeks ago, hubby and I wanted to have a German-themed dinner. We had homemade brats as the entree, and I made a delicious German chocolate cake, but I don't know that this cake is actually of German, origin, though. What I do know is that I do not like coconut. And it's not just a texture thing, the flavor just doesn't jive with me. Lots of people do like it, and I got RAVE reviews on the cake.
You'll notice that the recipe makes 3 9-inch rounds of chocolate cake, but my finished product is 2 layers. Well, I cut the frosting to 2/3's so I could have one cake layer for myself. Yum!
I have to say, even if you don't like coconut, you should at least use the cake portion of this recipe, because it is divine! I was eating it without frosting of any kind. I even found myself returning to the kitchen for a piece of it! Yummy!!
5 eggs
1 1/2 tsp. vanilla extract
Preheat the oven to 350 degrees. Butter and flour 3 8- or 9-inch round cake pans, line bottoms with parchment.
Melt the chocolate either in the microwave, slowly, or in a double boiler on the stove. In another bowl, sift together the flour, cocoa, baking powder, baking soda and salt. In yet another bowl, combine the coffee and the buttermilk.
Now, in the bowl of a stand mixer, beat the butter until it is nice and creamy. Add in the sugar and beat until nice and fluffy. Beat in the eggs, one at a time. Make sure the first is completely incorporated before adding in another. Scrape down the sides of the mixer bowl and add in the vanilla, mix.
Mix in the flour mixture and the buttermilk mixture, alternatively, starting and ending with the flour mixture. (1/3 flour mixture, half buttermilk mixture, 1/3 flour, half buttermilk, 1/3 flour). Mix ONLY until everything is incorporated. Slowly mix in the melted chocolate.
Divide the batter among the 3 cake pans, and smooth the tops out. Bake for 30-35 minutes, or until a cake tester comes out clean. Let cool on wire racks.
Frosting:
1 1/4 c. pecans
1 c. granulated sugar
1 c. evaporated milk
3 egg yolks, slightly beaten
1/2 c. unsalted butter, cut into pieces
1 1/2 c. flaked coconut
1/2 tsp. vanilla extract
Preheat the oven to 350 degrees. Place the pecans on a baking sheet and bake just until you can smell them. Don't leave the immediate area because they can and will burn. Burnt pecans are not tasty. Coursely chop the toasted pecans.
In a medium saucepan, combine the sugar, milk, egg yolks and butter. Cook over medium heat, stirring constantly. When the mixture begins to boil and thicken, remove from the heat and mix in the pecans, vanilla and coconut. Let it cool until spreadable, then spread onto the cooled cake. Enjoy!
You'll notice that the recipe makes 3 9-inch rounds of chocolate cake, but my finished product is 2 layers. Well, I cut the frosting to 2/3's so I could have one cake layer for myself. Yum!
I have to say, even if you don't like coconut, you should at least use the cake portion of this recipe, because it is divine! I was eating it without frosting of any kind. I even found myself returning to the kitchen for a piece of it! Yummy!!
German Chocolate Cake (serves: a lot!)
(recipe from Joy of Baking)
Cake:
4 ounces semisweet chocolate, chopped
2 1/4 c. cake flour
3/4 c. unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. hot coffee or boiling water
1 c. buttermilk
1 1/4 c. unsalted butter, room temperature
2 1/4 c. granulated sugar5 eggs
1 1/2 tsp. vanilla extract
Preheat the oven to 350 degrees. Butter and flour 3 8- or 9-inch round cake pans, line bottoms with parchment.
Melt the chocolate either in the microwave, slowly, or in a double boiler on the stove. In another bowl, sift together the flour, cocoa, baking powder, baking soda and salt. In yet another bowl, combine the coffee and the buttermilk.
Now, in the bowl of a stand mixer, beat the butter until it is nice and creamy. Add in the sugar and beat until nice and fluffy. Beat in the eggs, one at a time. Make sure the first is completely incorporated before adding in another. Scrape down the sides of the mixer bowl and add in the vanilla, mix.
Mix in the flour mixture and the buttermilk mixture, alternatively, starting and ending with the flour mixture. (1/3 flour mixture, half buttermilk mixture, 1/3 flour, half buttermilk, 1/3 flour). Mix ONLY until everything is incorporated. Slowly mix in the melted chocolate.
Divide the batter among the 3 cake pans, and smooth the tops out. Bake for 30-35 minutes, or until a cake tester comes out clean. Let cool on wire racks.
Frosting:
1 1/4 c. pecans
1 c. granulated sugar
1 c. evaporated milk
3 egg yolks, slightly beaten
1/2 c. unsalted butter, cut into pieces
1 1/2 c. flaked coconut
1/2 tsp. vanilla extract
Preheat the oven to 350 degrees. Place the pecans on a baking sheet and bake just until you can smell them. Don't leave the immediate area because they can and will burn. Burnt pecans are not tasty. Coursely chop the toasted pecans.
In a medium saucepan, combine the sugar, milk, egg yolks and butter. Cook over medium heat, stirring constantly. When the mixture begins to boil and thicken, remove from the heat and mix in the pecans, vanilla and coconut. Let it cool until spreadable, then spread onto the cooled cake. Enjoy!
I have linked up with the following parties:
- Potluck Sunday at Mommy's Kitchen
- Tuesdays at the Table at All The Small Stuff
- Tempt My Tummy Tuesday at Blessed with Grace
- Hearth & Soul Hop vol. 26 at A Moderate Life
- Tuesday Night Supper Club at Fudge Ripple
- Tasty Tuesday at Balancing Beauty and Bedlam
Sunday, November 21, 2010
Bread Bowls
Recently a friend of mine and I had lunch at La Bou. I really like this place. I wish there was one closer to me. Their dill sauce is simply amazing. More on that when I figure out how to make it for myself!
She had a salad and I had a bread bowl filled with this tasty spicy thai chicken soup.
I had never had a bread bowl before, and after having this one I KNEW I had to make them at home. They are too delicious and fun NOT to make at home.
My husband was going to make his delicious chili, and what a perfectexcuse reason to make bread bowls!
I first searched my cookbooks for bread bowl recipes. I know there has got to be some basic bread recipe out there that you can form into this round loaf, but not being that experienced in bread making, I wanted to make sure I found a recipe that was suited for bread bowls. Hard on the outside and soft in the center.
The bread itself doesn't have a ton of flavor, but that's what the soup (or chili!) is for. If you want to add flavor to the bread, go for it. Try some dried spices.
I divided the dough into 6 portions (per lots of the reviews) and they were the perfect size for a dinner serving of chili. Divide into 8 if you want them a bit smaller.
Bread Bowls (makes 6 bowls)
(adapted this recipe from allrecipes.com)
2 (.25oz) packages active dry yeast (4 1/2tsp total)
2 1/2 c. warm water
1 tsp. salt
1 tbl. sugar
2 tbl. olive oil
7 c. all purpose flour
In the bowl of a stand mixer, dissolve the yeast in the water. Let sit until nice and creamy looking (about 10 min). Add the salt, sugar, oil and 4 cups of the flour and mix with the paddle attachment until everything is thoroughly combined. Add the remaining flour, 1/2 cup at a time, scrape down the bowl as necessary.
Switch out the paddle attachment for a dough hook and knead until the dough comes together and is smooth and elastic.
Put the dough in a lightly oiled bowl, move it around to cover with oil. Cover the bowl with a towel or a piece of plastic and set in the oven along with a large cup of hot water (to provide steam). Let rise for 40 minutes, or until doubled.
Punch dough down and divide into 6 even portions. Lightly grease two cookie sheets and sprinkle lightly with cornmeal. Roll the dough pieces into balls and set them apart on the cookie sheets. Cover again with towels and back into the oven. Reheat the cup of water if it's not hot anymore. Let rise 35 minutes or so, or until they have risen to about twice their original size.
Bake in a 400 degree oven for 25-35 minutes or until they have turned a lovely golden. Allow the bread to cool on a baking rack. Slice off the top 1/2inch of the bread, or cut an upside down cone out of the top. Pull out all of the insides but about an inch of shell. Fill with your soup or chili. Enjoy!
Linked up with:
She had a salad and I had a bread bowl filled with this tasty spicy thai chicken soup.
I had never had a bread bowl before, and after having this one I KNEW I had to make them at home. They are too delicious and fun NOT to make at home.
My husband was going to make his delicious chili, and what a perfect
I first searched my cookbooks for bread bowl recipes. I know there has got to be some basic bread recipe out there that you can form into this round loaf, but not being that experienced in bread making, I wanted to make sure I found a recipe that was suited for bread bowls. Hard on the outside and soft in the center.
The bread itself doesn't have a ton of flavor, but that's what the soup (or chili!) is for. If you want to add flavor to the bread, go for it. Try some dried spices.
I divided the dough into 6 portions (per lots of the reviews) and they were the perfect size for a dinner serving of chili. Divide into 8 if you want them a bit smaller.
Bread Bowls (makes 6 bowls)
(adapted this recipe from allrecipes.com)
2 (.25oz) packages active dry yeast (4 1/2tsp total)
2 1/2 c. warm water
1 tsp. salt
1 tbl. sugar
2 tbl. olive oil
7 c. all purpose flour
In the bowl of a stand mixer, dissolve the yeast in the water. Let sit until nice and creamy looking (about 10 min). Add the salt, sugar, oil and 4 cups of the flour and mix with the paddle attachment until everything is thoroughly combined. Add the remaining flour, 1/2 cup at a time, scrape down the bowl as necessary.
Switch out the paddle attachment for a dough hook and knead until the dough comes together and is smooth and elastic.
Put the dough in a lightly oiled bowl, move it around to cover with oil. Cover the bowl with a towel or a piece of plastic and set in the oven along with a large cup of hot water (to provide steam). Let rise for 40 minutes, or until doubled.
Punch dough down and divide into 6 even portions. Lightly grease two cookie sheets and sprinkle lightly with cornmeal. Roll the dough pieces into balls and set them apart on the cookie sheets. Cover again with towels and back into the oven. Reheat the cup of water if it's not hot anymore. Let rise 35 minutes or so, or until they have risen to about twice their original size.
Bake in a 400 degree oven for 25-35 minutes or until they have turned a lovely golden. Allow the bread to cool on a baking rack. Slice off the top 1/2inch of the bread, or cut an upside down cone out of the top. Pull out all of the insides but about an inch of shell. Fill with your soup or chili. Enjoy!
Linked up with:
- Sunday Recipe Swap at Remodelaholic
- Tuesdays at the Table at All the Small Stuff
- Tuesday Night Supper Club at Fudge Ripple
- Delicious Dishes at itsablogparty.com
- Dr. Laura's Tasty Tuesday at whoislaura.com
- Hearth & Soul Hop vol. 24 at A Moderate Life
- Tasty Tuesday at A Beautiful Mess
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
Sunday, November 14, 2010
Cake Batter Ice Cream
I know, I know. It's cold outside. But big time ice cream lovers will eat this stuff rain or shine!
On a trip to Wisconsin in September for a wedding, Hubby and I stopped at a cute little cafe and tried their cake batter ice cream. It was delicious!
Let me explain. Who doesn't like licking the bowl clean when making cake? I know that some people frown on it because there is raw egg in the batter.
So here is the perfect solution. The egg used in this recipe is all cooked. And yet, when served, it has the same creaminess that cake batter does, and the SAME taste. It's great. I think next time I'm going to try a chocolate version. Or maybe just mix cookie crumbs in it.
Did I mention that a certain vanilla wafer compliments this ice cream wonderfully? Try it out! This would be a fun twist for a child's birthday. Top with some sprinkles and a birthday candle and ta-da!
Cake Batter Ice Cream
(recipe from allrecipes.com)
1 c. milk (I used low fat and none could be the wiser!)
1/2 c. granulated white sugar
2 egg yolks, beaten
1 tsp. vanilla extract
2 c. heavy whipping cream
1 c. yellow or french vanilla cake mix
Whisk together all of the ingredients in a medium saucepan until everything is well blended. Turn the heat to medium-low and cook until the mixture reaches 160 degrees F, keep whisking to make sure nothing on the bottom burns. The mixture will be nice and thick when it reaches the right temperature. Remove ice cream base from the heat and refrigerate until it's well chilled. Make sure to press a piece of plastic onto the surface of the base to prevent a skin from forming.
Once chilled, pour the ice cream base into your ice cream machine per the directions of the manufacturer. Stick in a freezer safe container and freeze for a couple of hours to firm up.
Note: This ice cream freezes up firm, so take out of the freezer 10-15 minutes before youy plan to serve it.
I linked this recipe up at:
On a trip to Wisconsin in September for a wedding, Hubby and I stopped at a cute little cafe and tried their cake batter ice cream. It was delicious!
Let me explain. Who doesn't like licking the bowl clean when making cake? I know that some people frown on it because there is raw egg in the batter.
So here is the perfect solution. The egg used in this recipe is all cooked. And yet, when served, it has the same creaminess that cake batter does, and the SAME taste. It's great. I think next time I'm going to try a chocolate version. Or maybe just mix cookie crumbs in it.
Did I mention that a certain vanilla wafer compliments this ice cream wonderfully? Try it out! This would be a fun twist for a child's birthday. Top with some sprinkles and a birthday candle and ta-da!
Cake Batter Ice Cream
(recipe from allrecipes.com)
1 c. milk (I used low fat and none could be the wiser!)
1/2 c. granulated white sugar
2 egg yolks, beaten
1 tsp. vanilla extract
2 c. heavy whipping cream
1 c. yellow or french vanilla cake mix
Whisk together all of the ingredients in a medium saucepan until everything is well blended. Turn the heat to medium-low and cook until the mixture reaches 160 degrees F, keep whisking to make sure nothing on the bottom burns. The mixture will be nice and thick when it reaches the right temperature. Remove ice cream base from the heat and refrigerate until it's well chilled. Make sure to press a piece of plastic onto the surface of the base to prevent a skin from forming.
Once chilled, pour the ice cream base into your ice cream machine per the directions of the manufacturer. Stick in a freezer safe container and freeze for a couple of hours to firm up.
Note: This ice cream freezes up firm, so take out of the freezer 10-15 minutes before youy plan to serve it.
I linked this recipe up at:
- Mouthwatering Monday at A Southern Fairytale
- Tuesdays at the Table at All the Small Stuff
- Tuesday Night Supper Club at Fudge Ripple
- Delicious Dishes at itsablogparty.com
- Dr. Laura's Tasty Tuesday at whoislaura.com
- Tasty Tuesday at A Beautiful Mess
- Hearth and Soul Hop vol.23 at A Moderate Life
- Tempt My Tummy Tuesday at Blessed With Grace
- Whatcha Makin Wednesday at Scrapaddict4sure
- Foodie Friday at Designs by Gollum
Sunday, November 7, 2010
Apple Chips
Tis the season for apples! So many varieties appear at the grocery store. Tourist spots like Apple Hill get a mad rush of people that loves apples (or so I hear).
Hubby's parents dropped off a couple paper grocery sacks of apples from their yard. Wanting to preserve them, I stumbled upon this recipe by Food Network's Alex Guarnaschelli.
Yes, we do have a food dehydrator. I had no problem drying these out in the oven since it only gets up to 200 degrees F. Plus, I don't much care for cleaning the dehydrator's racks.
These apple chips were really easy to make. The hardest part is waiting for them to soak in the sugar water then wait for the oven to cool off and them to be ready. Good flavor, and good color all remains. I'm not sure how it would be with less sugar, but with apples on sale, it couldn't hurt to try!
Apple Chips
(recipe by Alex Guarnaschelli)
2 cups water
1 1/2 cups sugar
2 or 3 lemons
2 small- medium apples washed and tried(I used one small and one medium, filled my cookie sheets perfectly)
In a small pot, bring the water and sugar to a slow boil, stir to dissolve the sugar. Remove from heat and let it cool.
Core the apples and then slice them thinly with a mandoline. Leave those skins on! It adds a nice pop of color to the finished chip.
As you slice the apples, dribble some lemon juice over them to keep from browning (oxidizing). Once they are all sliced and the sugar syrup has cooled off, pour the syrup into a baking dish (I used one a little smaller than my 9x13in. Place the apples in gently, make sure they are covered by the sugar syrup. They will have to overlap, that's fine, just make sure there is syrup between the pieces.
Let them sit for a few hours- or overnight.
The next morning, preheat the oven to 200 degrees F. Line 2 cookie sheets with parchment paper. Very lightly dry the apple slices on a paper towel then lay them out in one layer- not touching. Bake for 1 hour, or until crispy. Turn off the oven and leave the apple chips in there until everything has cooled off. This will ensure they have dried out.
Store in an airtight container, or just eat them! Enjoy!
This wonderful recipe is linked up at:
Hubby's parents dropped off a couple paper grocery sacks of apples from their yard. Wanting to preserve them, I stumbled upon this recipe by Food Network's Alex Guarnaschelli.
Yes, we do have a food dehydrator. I had no problem drying these out in the oven since it only gets up to 200 degrees F. Plus, I don't much care for cleaning the dehydrator's racks.
These apple chips were really easy to make. The hardest part is waiting for them to soak in the sugar water then wait for the oven to cool off and them to be ready. Good flavor, and good color all remains. I'm not sure how it would be with less sugar, but with apples on sale, it couldn't hurt to try!
Apple Chips
(recipe by Alex Guarnaschelli)
2 cups water
1 1/2 cups sugar
2 or 3 lemons
2 small- medium apples washed and tried(I used one small and one medium, filled my cookie sheets perfectly)
In a small pot, bring the water and sugar to a slow boil, stir to dissolve the sugar. Remove from heat and let it cool.
Core the apples and then slice them thinly with a mandoline. Leave those skins on! It adds a nice pop of color to the finished chip.
As you slice the apples, dribble some lemon juice over them to keep from browning (oxidizing). Once they are all sliced and the sugar syrup has cooled off, pour the syrup into a baking dish (I used one a little smaller than my 9x13in. Place the apples in gently, make sure they are covered by the sugar syrup. They will have to overlap, that's fine, just make sure there is syrup between the pieces.
Let them sit for a few hours- or overnight.
The next morning, preheat the oven to 200 degrees F. Line 2 cookie sheets with parchment paper. Very lightly dry the apple slices on a paper towel then lay them out in one layer- not touching. Bake for 1 hour, or until crispy. Turn off the oven and leave the apple chips in there until everything has cooled off. This will ensure they have dried out.
Store in an airtight container, or just eat them! Enjoy!
This wonderful recipe is linked up at:
- Made By You Monday at Skip to My Lou
- Tuesday Night Supper Club at Fudge Ripple
- Delicious Dishes at It's a Blog Party
- Dr. Laura's Tasty Tuesday at WhoIsLaura.com
- Tasty Tuesday at A Beautiful Mess
- Tuesdays at the Table at All The Small Stuff
- Tasty Tuesday at Balancing Beauty and Bedlam
Monday, November 1, 2010
Best Tortellini Soup
I like to decide what is going to be for dinner as early into the day as possible. There is just something about being organized and prepared that I enjoy so much. There is also the fact that it takes some time to defrost whatever protien we will be chowing on.
So one morning I get a text from Hubby requesting tortellini soup. Not only that, but he already had a recipe in mind that was tried and true (from a friend at work). With the weather cooling off, soup sounds great. Not only that, but I haven't ever made this kind before and it looks great!
I did some internet searching for similar recipes, but honestly, none of them sounded as good as this one. And it sure was yummy. I forgot to take pictures because we dug right into the stuff. :)
Tortellini Soup
(modified by Stacia)
1 to 1 1/2 pounds bulk Italian sausage
1 onion, chopped
2 garlic cloves, minced
4 cups beef broth
2 cups water
1 1/2 tsp. italian seasoning
2 big carrots, half inch slice
1 14.5oz can diced tomatoes (with juice)
1 15oz can kidney beans, drained and rinsed
1 16oz package tortellini (mine were roasted chicken, but whatever flavor you want will be fine)
salt & pepper
In a large pot or dutch oven, cook the sausage and onion over medium to medium high heat until the onion has softened and the sausage is cooked through. Drain off as much fat as you can (or want).
Add the broth, water, italian seasoning and carrots. Bring everything to a slow boil and cook for about 10 minutes. Stir in the tomatoes and uncooked tortellini (mine were frozen at this point). Cook until the tortellini have cooked through. Season with salt and pepper as desired and serve up (garnished with parmesan if you're into that kind of thing)
Linked up with:
So one morning I get a text from Hubby requesting tortellini soup. Not only that, but he already had a recipe in mind that was tried and true (from a friend at work). With the weather cooling off, soup sounds great. Not only that, but I haven't ever made this kind before and it looks great!
I did some internet searching for similar recipes, but honestly, none of them sounded as good as this one. And it sure was yummy. I forgot to take pictures because we dug right into the stuff. :)
Tortellini Soup
(modified by Stacia)
1 to 1 1/2 pounds bulk Italian sausage
1 onion, chopped
2 garlic cloves, minced
4 cups beef broth
2 cups water
1 1/2 tsp. italian seasoning
2 big carrots, half inch slice
1 14.5oz can diced tomatoes (with juice)
1 15oz can kidney beans, drained and rinsed
1 16oz package tortellini (mine were roasted chicken, but whatever flavor you want will be fine)
salt & pepper
In a large pot or dutch oven, cook the sausage and onion over medium to medium high heat until the onion has softened and the sausage is cooked through. Drain off as much fat as you can (or want).
Add the broth, water, italian seasoning and carrots. Bring everything to a slow boil and cook for about 10 minutes. Stir in the tomatoes and uncooked tortellini (mine were frozen at this point). Cook until the tortellini have cooked through. Season with salt and pepper as desired and serve up (garnished with parmesan if you're into that kind of thing)
Linked up with:
- Mouthwatering Monday at A Southern Fairytale
- Tuesdays at the Table at All The Small Stuff
- Tuesday Night Supper Club at Fudge Ripple
- Hearth and Soul Hop vol.21 at A Moderate Life
- Delicious Dishes at It's a Blog Party
- Dr. Laura's Tasty Tuesday at Who Is Laura
- Tasty Tuesdays at A Beautiful Mess
- Tempt My Tummy Tuesday at Blessed with Grace
Subscribe to:
Posts (Atom)
