Chicken, Dinner ideas, Quick and easy recipes

Best Chicken Tortellini Soup

This Best Chicken Tortellini Soup has fresh asparagus along with kale it it. It is one of those soups that you will want to make a big old pot of and enjoy over a few days.

If your craving a soup to warm you up, but also want a hearty meal. Then this Soup is sure to hit the spot! Not only does it tastes good it is also very healthy for you.

WHAT IS CHICKEN TORTELLINI SOUP

The reason I call this tortellini soup the best, is because it is! Yes, I know it’s not traditional to put asparagus and kale in this type of soup. And i’m aware that most of these types of recipes call for carrots.

But for me I much prefer these veggies!! Don’t you?

You can also replace the kale with spinach if desired. What I like most about making this soup is that it can be enjoyed over a few days. Because it keeps very well in the fridge and even tastes better the second day!

CAN YOU FREEZE CHICKEN TORTELLINI SOUP

Yes, up to three months!

Absolutely delicious!

I have always loved chicken noodle soup, however it is nice to try different versions of it now and again, right?

This soup is allot like Chicken Noodle soup, but we are omitting the noodles and carrots and uses tortellini along with kale and asparagus instead.

It’s pretty similar to allot of those other Chicken Tortellini soup recipes, however mine uses more vegetables and is more on the healthy side.

What makes the soup creamy is the mixture of the chicken stock, cream and parmesan cheese. Some recipes will have you using all cream and of course that will make it ultra creamy. However for this soup I wanted it to be lower in fat and also stay true to a chicken noodle type soup base.

Such a fantastic soup to have simmering on the stovetop when your not feeling so great or heck even when you are.

I like to use better than bouillon chicken stock when making most of my soups. So I will mix just the right amount of that with water for the stock.

Plus using mostly stock vs cream really helps to make this soup super creamy without all the extra fat. Of course you can use whatever chicken stock you have on hand, just be sure it is not laddled with to much salt.

Also, you will want to allow the asparagus to simmer for a least 15 minutes along with the chicken to ensure both are super tender prior to adding the tortellini and kale.

If you are planning to enjoy this soup over a couple of days, then you will want to add one more cup of chicken stock as well, since the tortellini tends to soak it up overnight.

I really like to use “Herb Chicken Tortellini” for this recipe. However you can use whatever brand you like most. Also if you want a little heat to this soup then I would recommend adding in a pinch of red pepper flakes.

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.

I am so thrilled you are reading one of my recipes, if you made this recipe id 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!

Appetizers & Sides, Quick and easy recipes, Vegetarian

Mexican Guacamole

This is a Traditional way to make Guacamole, that is why I named this recipe “Mexican Guacamole”.

You can adjust the heat by the amount of Serrano Peppers you decide to add to it.

I like my gucample to be medium spicy, so I add will add 1 serrano pepper to 3 avocados. Also you can make the guacamole in a traditional pestle like i did or you can make it in a large bowl with a fork. Both ways work well!

HOW GUACAMOLE IS MADE?

What makes a guacamole authentic is the ingredients, Mexican guacamole uses:

Serrano Peppers not Jalapeno
White Onions not Yellow or Purple

How do I know how to make real Guacamole you ask? Well I have traveled to Mexico before along with have visited Old Town in San Diego and ate at every single Mexican restaurant I could find! Asking how it’s made, if that is not market research, then I don’t know what is.

WHO INVENTED GUACAMOLE?

The Aztecs from the old world have been credited for inventing this delicious dip.

The dip was called ahuaca-molli; molli was the Nahautl word for “something mashed or pureed.

I’ve also spent a lot of time testing many of those recipes and came up with our favorite way to Mexican Guacamole at home.

Real Mexican Guacamole highlights the avocados and does not allow any other ingredient to take over.

That is why I do not add roma tomatoes anymore as they take from the avocados.

Guacamole not only goes well with nachos, it also goes good in a burrito on tacos and pretty much alongside any type of Mexican meal.

Also you can mash the white onion before you mash the avocados or you can leave the white onion in small chunks.

Just be sure to not over mash the avocados, because you want to leave some small chunks in there. It just tastes better that way 🙂

I really encourage you to try a few Guacamole recipes to decide what is your favorite!

Also if your looking for another Mexican snack food that can work along with this guacamole.

Then be sure to check out my Cabbage Pico De Gallo recipes it’s AMAZING!

If you want it more spicy, simply chop more of the Serrano pepper. Also you can add a diced roma tomato if you’d like. Also be sure to not over mash the avocados, because you want to leave some small chunks in there.

It just tastes better that way 🙂 Want to store it in the fridge for a couple of days, be sure to place the pit from one avocado into the dip. This will allow it to store longer and not brown to fast.

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!

Appetizers & Sides, Dinner ideas, Vegetarian

Easy Greek Potatoes

8 Comments

Looking for Authentic Greek Potatoes, then look no further because you just found it here with my “Easy Greek Potatoes”.

Greek Potatoes are absolutely delicious on their own or served as a side dish to any Greek meal.

I’m super excited to share this recipe with you today.

I for one am not a huge potato fan.

And that is probably because I grew up on steak and potatoes and found them to be bland without butter and sour cream.

But once I tried these potatoes, I have forever been changed.

These potatoes are to die for and will have just about anyone saying OPA!

WHAT IS IN GREEK POTATOES

Greek potatoes are made with olive oil, garlic, chicken stock, and lemon juice.

Then they are spiced with oregano and rosemary.

These potatoes, it can’t get any better or more traditional than this.

They will have you saying, OPA!

Greek Potatoes go with just about any type of meal and are super delicious on their own as well.

However my favorite thing to serve with them is Greek Chicken and Greek Salad.

Come to think about it, I need to make a Greek Salad for this site soon!

In the meanwhile, this lady makes a good Greek Salad! Go check it out!

You can go ahead and make this recipe as a whole meal by also serving this with Greek Chicken and a side salad if desired.

WHAT DO GREEK POTATOES TASTE LIKE

These potatoes come out so soft, moist and super tasty!

Hints of chicken stock and garlic and rosemary shine!

Oh yeah that makes for a delicious plate of potatoes!

Serve with my homemade TZATZIKI sauce and you will be in Greek food heaven very soon.

LOOKING FOR SOME RECIPES THAT WOULD GO WELL WITH THESE POTATOES?

HOW TO MAKE GREEK POTATOES IN THE AIR FRYER

Air Fryer Greek Potatoes

I am so thrilled you are reading my recipe.

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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Date Night, Dinner ideas, Pasta, Seafood

Skillet Lobster Mac and Cheese

This Skillet Lobster Mac and Cheese is such a delicious and comforting meal for two.

I had something similar at a restaurant last year and had to make it for myself. This is sophisticated version of the old fashioned macaroni and cheese that you may be familiar with.

So why not treat yourself and someone special, to a warm bowl of mac and cheese, infused with some grilled lobster.

LOBSTER MAC AND CHEESE RECIPE

Start buy cutting your lobster down the middle and then directly in half so you can remove the meat and use the tales in the dish.
Cook your macaroni according to the instructions, rinse and drain once cooked.

Prepare your White sauce:

On low heat, place your sliced in “half lobsters” with the meat still inside in a cast iron skillet. Allow them to cook for a few minutes on each side, and remove from heat before they are fully cooked and set aside.
Allow the lobster to cool, and remove the meat with your thumbs and set the shells aside (to be cooked later with the pasta)
In the same skillet melt your butter on medium to low heat and slowly add in your flour stirring constantly.
Be careful not to burn your flour, watch to make sure the FLOUR is becoming a light brown color, still continuing to stir constantly. This may take 5 minutes or more. If this is not done properly you will either have under cooked flour or you will burn it.
Once the butter and flour has retched a light brown color, and your sauce has cooled for 5 minutes slowly add in your “COLD” milk and stir till combined. Next, turn down the burner to low heat and add in your thyme, old bay seasoning and nutmeg into the white sauce and whisk it all together for 2 minutes or until fragrant. Then your Worcestershire sauce, some salt and continue stirring for 5 minutes. Time to add in your “Old Shredded Cheddar Cheese” a bit at a time while stirring it over a low heat until the cheese melts into the white sauce. Now add 1/2 tsp of your Dijon Mustard and let it sit to combine.

Baking the Macaroni and Cheese:

Now add your lobster shells to the boiling water and cook your paste, once cooked drain it off (keep the shells for baking in the oven)
And in your pre cooked macaroni to cast iron skillet (add a few drops of water so its not to dry) and toss to coat with the old cheddar cheese and lobster meat. Add salt and pepper if needed, taste as you go.
Now is the time to add in those lobster shells, place around the outside of the skillet (for presentation) and sprinkle your Panko breadcrumbs mixture all over the top and season with salt and pepper, once more.
Bake at 4oo degrees for 20-25 minutes on the middle rack or until golden brown.

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