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Pasta, Quick and easy recipes, Soups & Stews, Vegetarian

Easy Tomato Tortellini Soup

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This easy Homemade Tomato Tortellini Soup will change your life. That is if you love tomato soup but have never made it from scratch like this before. It’s creamy and super healthy for you. Not to mention absolutely delicious! 

And trust me it does not compare in any way to the canned stuff. But you are just gonna have to try it for yourself to see.

What Is Passata tomato sauce 

Passata is a tomato purée made from fresh, tomatoes that are bottled for use.

I like to use “Passata Sauce” in this soup because it basically is uncooked tomato puree without seeds or skins and works so well when making this type of soup.

Of course you can always use fresh tomatoes and blend them into a puree in the blender as well.

Totally up to you!

So if your craving some basic tomato soup, but also want a hearty meal as well.

Then this recipe is going to be one of your go to tomato soups going forward. Trust me! It’s mine.

Easy Tomato Tortellini Soup

Is a versatile recipe but what makes it EASY is that we are using pre-made pureed tomatoes.

Passata bottled tomatoes to be exact which are fresh tomatoes that have been uncooked but bottled

HOW TO MAKE Easy Tomato Tortellini Soup

  • Start with a bottle of PASSATA TOMATO PUREE SAUCE 
  • Then to add a bit more of a tomato base, I will use a can of tomato paste which blends out well when added to the vegetable stock. See recipe card below for all the steps!

HOW LONG DOES HOMEMADE TOMATO SOUP LAST?

You can freeze this up to 6 months but will want to eat it within 24 – 48s hours so the tomatoes don’t spoil in your fridge.

Also keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. This soup can store in the fridge for up to 3 days and or freeze for up to 3 months.

Notes: You can always use chicken stock in replace of vegetable if desired. 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

 

Barbeque, Date Night, Dinner ideas, Meal Prep, Quick and easy recipes

Thick Boneless Pork Chop Recipe

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These Thick Boneless Pork Chop Recipe are pan fried on the stove-top and served with fresh Homemade Peach Jalapeno Salsa. 

My Thick Boneless Pork Chop Recipe may look a bit  fancy, but trust me it really takes no special technique to prepare at all. 

If you like pork with a hint of sweet/spicy flavors then you can’t go wrong with this recipe here. These pork chops go great even without the peach salsa, but if you can get your hands on in season fresh peaches then go for it! 

HOW TO PAN FRY PORK CHOPS? 

The trick to cooking the best pan fried pork chops is to use ample butter, because you are going to be basting the pork chops in the butter while it cooks. 

The second trick is to season the pork chops generously on both sides with salt and pepper prior to cooking. If you follow those two tips alone you are sure to prepare the best pork chops ever. 

These chops can be done on the grill as well, they just won’t be as juicy. Also feel free to use pineapple in replace of peaches if desired.

WHAT TYPE OF PORK CHOP IS GOOD FOR FRYING?

Feel free to use bone in pork chops, pork loin or ribs. All work well for frying!

Go ahead and serve these pork chops with mash potatoes or a salad of your liking. They really go well with either option or just enjoy as is with lots of peach salsa.

I just love the way the rosemary and garlic butter flavors the pork, it melts in your mouth and to be honest I have yet to try something this good in the restaurants.

First you will want to prepare the salsa in advance and store it in the fridge for more than one hour.

This really helps the flavors to set into the peaches and makes for an excellent topping to these pork chops.

To prepare the pork you will want to sear chops in a non stick frying pan with a little butter, rosemary and seasonings.

Each side will take about 8 minutes to cook, while cooking baste with butter in the pan.

Jalapeno Peach Salsa

LOOKING FOR MORE GREAT RECIPES FOR PORK CHOPS? 

Below you will find some side dish recipes that would go so well with these “Pork Chops” 

Meal Prep Inspiration: Make more pork chops and slice them once cooked and place over some creamed corn and add the peach salsa. Stores in the fridge for up to 3 days.

I am so thrilled you are reading one of my recipes, your visits and your comments are greatly appreciated. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Date Night, New Year's, Seafood, Slow Cooker recipes, Soups & Stews

French Onion Soup with Broiled Scallops

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This Homemade French Onion soup with scallops is simmered in a red wine, beef and chicken broth. Then topped with toasted crusty bread, gruyere cheese and then some scallops.

Looking for another way to make French Onion Soup? Try my “Instant Pot French Onion Soup“ it is a sure winner as well!

FRENCH ONION SOUP BOWLS

Should be oven safe as you will want to place the pre-made soup in them along with the cheese and fresh scallops for baking.

Your going to want to get yourself a set of some good quality oven proof bowls and then you will be in business to make the best french onion soup ever.

Typically people caramelize there onions on the stove for a minimum of 45 minutes or more, turning them often.

However if your pressed for time then you can let the slow cooker do that work for you and save you that hassle.

Now I don’t know about you but cutting 6 large onions is a pain, so another way to make this job easier is to allow your food processor do most of that work.

Of course your going to still peel each onion and cut diagonally before placing in the processor to slice.

But I promise you, it can be done in half the time this way and each onion will be cut perfectly too.

As long as you are using a good food processor such as the one I use and recommend below.

Traditionally french onion soup is topped with Gruyere cheese, however you can substitute for swiss which is similar in taste.

I like to use Gruyere through which can be found in most European markets. This recipe will make roughly 5 large bowls of french onion soup, or 6 small to medium.

So if you have any any leftovers “which is highly unlikely” unless it’s just you, then you can enjoy it over the next few days or share with those lucky enough to be around the kitchen with you.

To make this soup you will want to have a slow cooker and food processor which will saves you a ton of time.

Otherwise you can caramelize the onions on the stove top anywhere from 45 minutes to an hour stirring often till they caramelize to get the job done.

And slicing the onions by hand, but I much prefer using the food processor and slow cooker to get these tasks done.

Adding scallops on top the toasted bread and cheese is an option, not a requirement. But trust me it makes each bowl even that more special, I use medium sized scallops you can use small, medium or large.

More or less, totally depends on you, after all this is your soup, right? Serve hot directly from the oven and you will be in French Onion Soup heaven in no time!

 

Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Seafood, Soups & Stews

Thick New England Clam Chowder Recipe

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This may be the best Thick New England Clam Chowder recipe you have ever tried.

This is my go to recipe for New England Clam Chowder soup.

It is out of this world delicious!

WHERE DID NEW ENGLAND CLAM CHOWDER ORIGINATE 

It is said to have originate in NYC and was introduced by the French, Nova Scotian, or British settlers.

And this here is truly an authentic clam chowder recipe. 

I know because this is my favorite soup in the whole wide World.

I will eat this all day everyday if I could.

An when I say my version it’s quick to make, I mean it. 

WHAT IS NEW ENGLAND CLAM CHOWDER

It is a milk or cream based clam chowder vs a tomato like another famous chowder called the Manhattan we have all known to love as well.

It is also thicker and made with butter, potatoes, pork in this case bacon, onions and clams.

WHAT DOES NEW ENGLAND CLAM CHOWDER TASTE LIKE

Creamy, thick, sweet and salty. 

HOW IS NEW ENGLAND CLAM CHOWDER MADE

It is really easy rather, you are simply adding everything to one pot to cook.

Dicing and chopping will take the majority of the time then let the pot do the rest.

Want to save some time with this soup?

Simply use frozen yet clams, there will be no shucking here.

You can have a huge pot of this soup ready to serve in 30 minutes time. 

This soup takes me right back to my childhood, where I used to eat this soup religiously.

I hope you give it a try!

However my family never made it from scratch so I had to settle for the canned stuff.

You know the soup that has way more potatoes than clams? 

Oh the things we remember eh!

My parents used to buy those cans for me by caseload because, they knew I would go through a case in less than 2 weeks.

Well looking back I sure was missing out, now I know how to make real clam chowder.

Long gone are the days of eating thick clumpy chowder from a can and having to add extra cream to it to make it creamy.

Clam chowder soup should be creamy and smooth and filled with clams and there juices. 

Not thick and clumpy and filled with mainly potatoes.

And please don’t add carrots to it, why do some people do that anyway? it’s so so wrong.

Yes there are some people who still prefer a thicker chowder and that is fine, feel free to omit the vegetable stock of that is you.

But please don’t add canned clams, using fresh or frozen is best.

The trick to making the best clam chowder is using fresh or frozen clams and cooking them for just a few minutes at the end to prevent them from becoming rubbery.

HOW TO MAKE NEW ENGLAND CLAM CHOWDER SOUP

  • So what are those secret ingredients?
  • Simply Old Bay Seasoning and some Red Wine Vinegar that we will splash in at the end.
  • The Red Wine Vinegar will give it that extra oomph and help tie this soup all together.
  • And clam juice (See below the kind I used for this recipe)

CAN NEW ENGLAND CLAM CHOWDER BE FROZEN

Most defiantly! 

I hope you give it a try and if you do I would love to know what you think, just let me know in the comments below.  

Keep in mind if you wanting a lower fat clam chowder, you can always use all milk and omit the cream.

I would not recommend that personally but if your on a diet of some kind then by all means, it’s your chowder.

Don’t mistake this clam chowder with any other and definitely not it’s counterpart named the Manhattan clam chowder.

Which is good but made with a tomato stock rather than cream. I now make this soup in big batches so that I can enjoy it over a few days 🙂

What soup is your go to in the colder months?

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out!  Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Quick and easy recipes, Soups & Stews, Vegetarian

Grilled Cheese Tomato Tortellini Soup

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This Grilled Cheese Tomato Tortellini Soup is super tasty and simple to make. If you like grilled cheese sandwiches then your going to love this soup!

I grew up eating grilled cheese sandwiches, I have no idea how many I have eaten in my adolescent years. But I’m guessing hundreds if not… dare i say thousands.

I mean what kid doesn’t like a grilled cheese sandwich? Now that I am grown, I like to experiment with lets say, more sophisticated recipes. You know so that my family thinks my tastes have evolved. 

This soup really satisfies my craving for a grilled cheese sandwich, which i admit comes on now and again. If you have kids, I can only imagine how much they would love this soup!

Also keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. This soup can store in the fridge for up to 3 days and or freeze for up to 3 months.

Over the years I have made this soup a few different ways and found this recipe to sure hit the spot. Actually the day I discovered “Passata Sauce” is the day I started experimenting with homemade tomato soups.

So what is Passata Sauce?

Passata Sauce is the base for all Italian tomato sauces, it is uncooked tomato puree without seeds or skins. Essentially, it is tomato sauce in its rawest form. Of course you can always use fresh tomatoes by blending them into a puree in the blender as well. Totally up to you!

Then to add a bit more of a tomato base, I will use a can of tomato paste which blends out well when added to the vegetable stock.

Serve this alongside a grilled cheese sandwich and you will be in HEAVEN!

And without further adieu the secret ingredient is Philadelphia Cream Cheese!

Liked this recipe? Try my “Tomato Soup” it is delizioso as too! 

Will you give this recipe a go? You can rate this recipe by posting a review below, I would love to hear from you. Thank you very much for reading and until next time see ya in the kitchen. 

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I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

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Christmas & Thanksgiving, Dinner ideas

Turkey Pot Pies with Puff Pastry

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These Turkey pot pies made with puff pastry and are my go to recipe whenever I have leftover turkey. 

These pot pies are absolutely delicious and a bit different then the average pot pie recipe you will find.

So read along if you want to learn how to make them! And trust me it is easy as pie 🙂

WHAT’S IN TURKEY POT PIES

  • DICED CARROTS
  • CORN
  • PEAS
  • GREEN BEANS
  • LEFTOVER CURRY
  • SPICES

ARE TURKEY POT PIES GOOD FOR YOU

Yes, they are packed with vegetables and lean protein (leftover turkey meat)

TURKEY POT PIES WITH PUFF PASTRY

  • You will want to start by making the pie crust. You can pre purchase the “puff pastry” which is that crust you see on the top of these pies” or you can make it from scratch yourself. I really encourage you to try making it from scratch as it tastes best. 
  • The crust recipe I have provided is also foolproof. I have tried many pastry puff recipes in the past and this one is the winner folks.
  • Then ONCE the pie crust has been made. Simply defrosted some frozen vegetables and add to the turkey mixture to make the filling.
  • These pot pies can be ready in under 45 minutes. As long as you pre-make the puff pastry one hour in advance you can have this on the table in under one hour. If you would prefer to make one big large pie, you can do that with this recipe as well.

HOW TO MAKE TURKEY POT PIES

  • The main difference with my recipe and all the others is that I like to use my leftover “Turkey Gravy” instead of heavy cream in my pies.
  • It does the same thing, keeps the pies moist yet adds that extra level of flavor.
  • You will want to start by making the pie crust recipe. Once the pie crust has been made you will roll it out on a clear kitchen counter that has been sprinkled with flour.
  • Place your bakeware over top and with a knife cut around the bakeware to create the pie crust as seen below.

  • Then you will prepare the filling and place that in the bakware before folding over the pie crust.
  • Brush the crust with butter and bake. 

Also, I like to use a frozen vegetable mix, that contains green beans, peas and carrots to fill the pies.

The more veggies the healthier right?

Plus all three go so well together and make these pies AMAZING!

So if you too are wondering what to do with all that leftover turkey, then look no further because this recipe is not only simple to make it’s absolutely delicious!

CAN TURKEY POT PIES BE FROZEN

Yes, as long as the turkey was not frozen to begin with.

Don’t want to make individual pies?

No problem, simple place the pie filling inside a large pie baking dish and make a large one with the same recipe.

Totally up to you 🙂

So instead of placing the ingredients into four smaller dishes place it into one large and cover with one crust. I hope you enjoy!

Notes: If you don’t have any leftover turkey gravy, feel free to use canned or cream in replace of.

Recipe Inspiration: Easy puff pastry recipe

See below for more inspiration!

Also check out my roundup of Thanksgiving & Christmas Recipes from around the World or my 10 delicious stuffing recipes! for more inspiration!

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

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Barbeque, Date Night, Dinner ideas, Quick and easy recipes

Rosemary Garlic Butter Pork Chops

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These Pan Seared Rosemary Garlic Butter Pork Chops are super easy to make and are really really delicious! 

LOOKING FOR MORE GREAT RECIPES FOR PORK CHOPS? Try my Dijon Mustard Honey Pork Chops  or my Rosemary Pork Chops with Peach Salsa or my Salsa Verde Pork Chops!

I like to serve these pork chops with a side of mash potatoes and some kind of vegetable.

Most likely, you will be looking for a side dish to serve alongside these chops as well.

So, I have linked a few of my most popular side dish recipes at the bottom of this post for you to check out!

CAN YOU USE ANY KIND OF PORKCHOP? 

Absolutely! Any kind of porkchop will work for this recipe. Such as bone in pork chops, pork loin or ribs. 

I used boneless pork chops here, however sometimes I will use bone in which gives it an even richer flavor. 

I made these pork chops for my partner a few months ago for the first time and he liked it so much that he made them for his parents, who then asked for the recipe. 

His Dad is a self taught chef. So that tells ya something!

Plus, I’m pretty sure that anyone can make these as it is prepared in one pan. 

HOW TO PAN FRY PORK CHOPS? 

  • The trick to cooking the best pan fried pork chops is to use ample butter, because you are going to be basting the pork chops in the butter while it cooks with a spoon. 
  • The second trick is to season the pork chops generously on both sides with salt and pepper prior to cooking. 
  • If you follow those two tips alone you are sure to prepare the best pork chops ever. 
  • Each side will take about 8 minutes to cook, while cooking baste constantly with butter in the pan.
  • These chops can be done on the grill as well, they just won’t be as juicy. I have done that before as well, it does leave them a bit dry.

So what I tend to do is use bone in for when i’m cooking these on thee bbq.

Then will serve them alongside a Caesar salad or something like that. 

WHAT TYPE OF PORK CHOP IS GOOD FOR FRYING?

All types of pork chops work well for frying!

However with this recipe, I highly recommend pan frying them and basting continuously in a rosemary garlic butter. 

ROSEMARY GARLIC PORK CHOPS

I just love the way the rosemary and garlic butter flavors the pork, it melts in your mouth and to be honest we have yet to try something this good in the restaurants.

The Most Moist and delicious Pan Fried Pork Chops!

I really like to serve these with spinach and sometimes rice.

If you are on a keto diet that would really work for you too!

Other vegetables that go well with these pork chops

  • Asparagus
  • Broccoli
  • Brussel Sprouts 
  • Corn on the Cob

Have you already started to picture your dinner tonight yet?

If you’re wanting to serve them with some gravy.

Then just simply add 1/2 a cup of water to the frying pan once the chops have been removed and scrape the sides down to infuse the water with flavor.

You can always add a dash of Worcestershire sauce as well to add even more flavor. 

The Pork Chops are Ready!

Now I don’t know of any restaurants that serve chops just like this, do you?

And even if there was one.

Why would you spend $20 plus dollars dining out when you can make enough for four people for way less. 

OH YEAH YOUR CHOPS ARE GOING TO BE AMAZING!

Don’t skimp on the butter, it really helps to give it it’s depth of flavor and also helps to keep it moist and juicy. 

Butter just makes everything better! Especially panned fried pork chops like these.

Looking for another awesome pork recipe?

Then you will want to try my Grilled Bbq Pork Tenderloin

Below you will find some side dish recipes that would go so well with these “Pork Chops” 

Note: These chops can be done on the grill as well, they just won’t be as juicy. Also before serving make sure the internal temperature reaches 145 °F before consuming. 

★ Did you make this recipe? Please give it a star rating below! ★

If you make this recipe, I would love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our  NEWSLETTER  delivered right to your inbox!

LOOKING FOR MORE GREAT RECIPES FOR PORK CHOPS? 

 

 
Appetizers & Sides, Salads

Fruity Almond Couscous Salad

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This super healthy Fruity Almond Couscous Salad Salad is the perfect summer side dish. 

It has hints of sweetness but is by no means overpowering because the yogurt and almonds help to balance all those sweet fruits out just right. 

Also couscous can be served on its own as a main dish if desired as well.  Sometimes I will shred the leftover meat from a rotisserie chicken over top which goes really well with this type of salad.

Today I’m using instant couscous, which has been pre-steamed and dried. It saves a whole lot of time and is just as healthy for you as the ladder.

Did you know that Couscous is a staple food throughout the North Africa? And has only gained popularity throughout Europe and the West over the past century.

Yup it’s true and prior to becoming a global food group couscous took days to prepare by hand by large groups of woman.

Properly cooked couscous should be light and fluffy and should not be gritty.

In order to achieve this fluffiness one must boil some water or stock and then pour just the right amount over the couscous.

This allows it to fluff up perfectly then you can finish that fluffing with a fork. 

Today I  made mine fruity, by adding canned oranges, apples and dried cranberries. Feel free to chop up a “fresh orange” instead of the canned variety if you wish.

I just love this simple couscous salad and i’m sure you will too.

If you want to make it a little lighter feel free to omit the mayo and just add plain yogurt, which will make it a even less sweeter taste. 

This salad can be enjoyed pretty much any time of year, however I am sure this particular salad will be perfect for those long summer nights out on the back patio! I can picture it now 🙂 Can’t you?

Looking for a Awesome drink recipe to serve with this salad? Try my “Raspberry sweet tea” that is made with agave nectar or honey.


I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!