Tag Archives: springtime

Springtime Tortellini Pesto Soup

When it comes to Spring, many ingredients come to mind, but one of my main go-to’s has to be asparagus!  I also let go of my rich, creamy soups for a light, broth version.  I know I’m about to make this soup whenever I can get my hands on that crisp, stalky green vegetable.  I also know I can prepare it on a busy weeknight, as it takes a mere 30-40 minutes to make.  Plus, since it fills a large pot, the leftovers can be had the following day for lunch or dinner!  Pair with a side salad and warm rolls and you have the perfect Spring time supper!

The Starting Lineup

  • 1 Tbsp olive oil
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 8 cups (64oz) chicken broth
  • 1/4 cup prepared basil pesto, plus more for garnish
  • 2 (15oz) cans great white northern beans, rinsed
  • 16 oz frozen tortellini
  • 1 pound asparagus, cut into 1-inch pieces
  • 6 oz fresh spinach leaves
  • Precooked chicken sausage, sliced (i.e. HEB Naturals Apple Gouda)
  • Shaved parmesan cheese, garnish
  • Kosher salt and ground black pepper, to taste

In a large Dutch oven, heat olive oil over medium heat.  Add onions, garlic and a hefty pinch of salt and pepper and sauté for 5 minutes (*add garlic towards the end of the 5 minutes, careful not to burn).

To the onion and garlic, add in the broth and whisk in the pesto.  Add in the tortellini and white beans and bring to a simmer for 20 minutes.

Lastly, add in the asparagus, spinach leaves and sliced sausage and simmer until warmed through, about 5 minutes.

Ladle into bowls and top with more pesto and parmesan cheese.  Enjoy!

SpringtimeTortelliniPestoSoup

 

Creamy Bacon and Pea Pasta (one-pot)

When you combine the flavors of smoky and salty bacon with sweet green peas and creamy pasta, something magical happens.  Well, magic may be a strong word, but at the very least something your taste buds would deem incredible!

This is a neat recipe, because you can take such simple everyday ingredients and elevate them into a dinner worthy of a party…aka “dinner party” ;).  Plus, all it takes is one large pot, yes just one, and about 30 minutes of your time.  It just can’t be beat!

The Starting Lineup

  • 8oz penne pasta
  • 6 slices thick cut bacon
  • 2 cups chicken stock
  • 1 cup peas, frozen
  • 1 cup mushrooms
  • 1/2 cup yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 Tablespoons cream cheese
  • 1 cup milk
  • 1/2 cup (8oz) sour cream
  • 1/4 parmesan cheese

In a large pan, fry the bacon over medium-high heat until it is crisp.  Set the bacon aside and remove all but 2 tablespoons of the bacon grease.

Next, add in the mushrooms and onions to the pan and sauté until they begin to soften.  Add the garlic and continue to cook for 1-2 minutes, followed by the chicken stock, milk and pasta to the same pan.  Bring to a low boil, cooking for 7-10 minutes (covered) or until pasta is al dente.

Add in the cup of frozen peas to the pasta and gently stir until they have defrosted.  Remove the pan from the heat and stir in the cream cheese and sour cream.  Crumble the crisped bacon overtop and gently fold into the pasta.  Salt and pepper taste.  To serve: sprinkle shredded parmesan cheese overtop.  Enjoy!

CreamyBacon&PeaPasta

Balsamic Strawberry Chicken Quesadilla

I’m quite the advocate of a great balsamic reduction.  No, not the vinegar (though good where it is needed), but the rich, slightly sweet glaze.  Now, while I mainly consume it over pillow-like soft slices of mozzarella sprinkled with coarse salt, I felt I needed to broaden both the sauce’s and my horizon.  With that being said, I have concocted the easiest hand-held, Springtime delight!

Likely from my raising in Arizona, I am quite partial to the quesadilla, so I decided what better than to “stuff” a few of my favorite light and fresh ingredients into a tortilla and grill up!

Man oh man, when I tell ya that the popular Mexican favorite doesn’t have to contain south-of-the-border ingredients after all!  It was everything sweet, tangy, crunchy and fresh with the addition of fruit and herbs, vegetables, goat cheese and pecans…last but not least, the balsamic reduction to bring it all together!

*If you like it extra, ooey-gooey cheesy, please feel free to add mozzarella as well! 🙂

The Starting Lineup

  • 2 large chicken breasts, boneless and skinless
  • 6 flour tortillas (regular, spinach, low-carb, whole wheat, etc)
  • 1 pint strawberries, hulled and quartered
  • 1/4 cup fresh basil, chopped
  • 1 cup fresh spinach leaves
  • 1/3 cup pecans, chopped
  • 4oz goat cheese, crumbled
  • 1 (8oz) bottle Balsamic Reduction (not to be confused with vinegar)
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • Salt & pepper, to taste

In a Ziploc bag, combine the extra virgin olive oil, a hefty pinch of salt and pepper and 1/4 cup of the balsamic reduction with the chicken.  Zip up, massage to coat and set aside for 20-30 minutes to marinate.

Grill the chicken, until cooked through and the juices run clear; thinly slice.

Heat a large skillet over medium heat with the butter.  On each tortilla, layer an even amount of the cooked chicken, strawberries, spinach leaves, pecans and goat cheese crumbles.  Fold in half and cook each side of the quesadilla until golden brown in color.

To serve:  Slice into wedges with a pizza cutter, sprinkle with a bit more fresh basil and drizzle the remaining balsamic reduction overtop, enjoy!

quesadillaStrawBasilChx

 

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