Fast & Easy Tortellini Soup

May 8, 2013 By Leave a Comment

tortellinisoupTMF Readers, in my quest to help you find quick and easy recipes to help you to have more time with your modern families, here is a fabulous, fast and easy, Tortellini Soup from Noreen’s Kitchen.  Noreen Lambert has done it again for Today’s Modern Family and I hope you will take the time to try this and never fear, on our home page,  you can watch Noreen on our own TMF TV actually prepare this dish step by step.  Bon Appetit!

Ingredients:

1 pound of bulk Italian sausage
1 pound of fresh cheese tortellini
4 cups of chicken stock
1 – 28 ounce can crushed tomatoes
1- 14 ounce can diced tomatoes
1 medium onion chopped
4 cloves garlic, chopped
1 cup bell pepper, chopped
4 cups fresh, washed spinach
1 teaspoon Italian seasoning
1 teaspoon Pizza seasoning (optional)
1 teaspoon salt
1 teaspoon cracked black pepper

Instructions:

Brown sausage in a large stock pot until it is no longer pink.  Ad salt, peper, Italian seasoning and pizza seasoning, stir well to combine.  Add in onion, garlic and peppers and toss well.  Pour in chicken stock, crushed tomatoes and diced tomatoes.  Give everything a good stir to incorporate well.  Add in tortellini and stir.  Simmer for 15 minutes over medium heat until tortellini puffs up and everything is heated through.  Add in spinach and stir just until it has wilted.  Serve with crusty bread and/or a side salad for a complete meal.

 

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at Noreen’s Kitchen.

 

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Spicy Thai Beef Lettuce Wraps

April 23, 2013 By Leave a Comment

thailettucewrapsAre you a busy mom or stepmom that needs a really quick, different “go-to” meal for your family.  If you are like me, I am always looking for something quick, different and easy.  Our Today’s Modern Kitchen Contributor, Noreen Lambert, has come up with this fabulous Spicy Thai Beef Wrap recipe and I am loving it!

A helpful hint here is that if you might have a little extra time on the weekends to plan your meals, you can buy most of the ingredients you need and chop and prep on the weekends and seal in ziplock bags everything you need so that when it’s time to put this all together, you are only browning the meat, sauteeing the veges with it and making the sauce.

TMF Readers, there is nothing better than to come home from a long days’ work and create something so simple, yet so delicious.  Check out the recipe below and the video up on our own TMF TV on our homepage.  Enjoy!

Spicy Thai Beef Lettuce Wraps

Ingredients:

2 pounds of lean ground beef
1 tsp. of salt
1/2 tsp. of cracked black pepper
1 medium onion, chopped
6 cloves of garlic, minced
2 large carrots, shredded or chopped fine
1 can bamboo shoots, chopped
2 tablespoons ginger root, chopped
2 tablespoons lemon grass, minced
4 green onions, sliced
1/4 cup cilantro, chopped
1 large jalapeno pepper, chopped
1 tsp. tasted sesame oil

Sauce:

1/4 cup soy sauce
1/4 cup plain rice vinegar
2 tablespoons of fish sauce
2 tablespoons of Thai sweet chili sauce
2 tablespoons of sugar

Instructions:

Brown and drain ground beef in a large skillet until no pink remains.  Add salt and pepper and stir to combine.  Add onion, garlic, ginger and lemon grass and saute until you can smell their aroma.  Add in carrots, water chestnuts and bamboo shoots and stir to combine.  Allow to saute for a few minutes while you prepare the sauce.  Combine all sauce ingredients in a small bowl and whisk together well.  Pour sauce over meat mixture and stir well. Get ready for the amazing smell!  Turn off heat and add green onion, cilantro and chopped jalapeno.  Stir to combine.  Drizzle over toasted sesame oil and stir in.  Serve with rice and fresh, washed lettuce leaves and cucumber spears.

 

 

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at Noreen’s Kitchen.

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St. Patrick’s Day Reuben Pizza

March 14, 2013 By Leave a Comment

reuben-pizzaAs promised TMF Readers, below you will find my friend, Noreen Lambert’s awesome Reuben Pizza recipe. I simply cannot wait to make this mouth-watering delight on Sunday while I enjoy St. Patrick’s Day with my family. Just so you know, I am a regular over at Noreen’s Kitchen because not only do you get great tips, advice and recipes, but a whole lot more fun! Check out the video on how to put this together on our own TMF TV on the homepage. Enjoy!

Ingredients:

1 Rye Pizza Crust baked and cooled;

1 pound good quality corned beef, torn into small pieces;

1/2 pound Swiss cheese, shredded;

2 cups good quality sauerkraut that has been squeezed almost dry;

1 cup thousand island dressing.

Step by Step Instructions:

Pre-heat oven to 350 degrees. Spread dressing on the pizza crust. Spread sauerkraut evenly on top of dressing. Spread torn corned beef on top of sauerkraut. Sprinkle shredded Swiss cheese on top of corned beef. Bake for 5 to 7 minutes or until cheese is just melted. Slice into 8 pieces and enjoy!

 

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at www.noreenskitchen.com.

 

 

 

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Rye Pizza Crust – Just In Time for St. Paddy’s Day

March 13, 2013 By Leave a Comment

ryepizzadoughTMF Readers, our friend Noreen Lambert of Noreen’s Kitchen has outdone herself this time.  For St. Patrick’s Day, Noreen has come up with a Reuben Pizza with a Rye Pizza Crust especially for our readers.  I will definitely be trying this recipe for Sunday and I hope you readers try this recipe and enjoy it as much as I know I will.  No worries though, the Reuben Pizza recipe will be up shortly in time for your St. Patrick’s Day celebrations.

Ingredients:

1 1/2 cups all purpose flour;
1/2 cup rye flour;
1 tablespoon instant yeast;
1 cup warm water;
1 tablespoon light olive oil or vegetable oil;
1 teaspoon salt;
1 tablespoon sugar;
1 tablespoon rye bread enhancer* or vital wheat gluten 1 teaspoon caraway seeds (optional)

Step by Step Instructions:

Pre-heat oven to 350 degrees.

Combine all ingredients in the bowl of your mixer with the dough hook attached. Mix on low to incorporate all of the ingredients. Turn mixer to the second speed and determine if you need more flour.  If you do then add it two tablespoons at a time until it reaches the proper consistency. Continue kneading the dough for 7 minutes. Remove dough from bowl and spray the bowl with cooking oil and return the dough to the bowl.  Spray the dough as well. Cover the bowl and allow dough to rest for 10 minutes.  Press or roll dough onto 16 inch pizza pan and “dock” with a fork to allow steam to release while baking.  Bake for 15 to 20 minutes until golden brown.  Allow crust to cool before constructing Ruben Pizza.

Enjoy!

* Rye Bread Enhancer available from King Arthur Flour online (www.kingarthurflour.com).

 

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at www.noreenskitchen.com.

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Valentine Sensation: Easy Chocolate Covered Strawberries

February 13, 2013 By Leave a Comment

Are you looking for a special treat to make for your valentine this Valentine’s Day?  Well, Noreen Lambert from Noreen’s Kitchen has something up her sleeve and it is easy peasy to do and takes no time whatsoever. That special lady or gentleman in your life will be ever so impressed if you surprise them with a batch of these fabulous Chocolate Covered Strawberries.  What makes it even easier is Noreen will personally show you how to create these scrumptious treats on our own TMF TV.  TMF Readers, click on the video on our home page and get to dipping those strawberries!  I promise you won’t be disappointed and Happy Valentine’s Day!

Ingredients:

1 Pint of large strawberries
1 cup semi sweet chocolate chips**
1 cup white chocolate chips
1 Tablespoon of shortening

** Candy melts may be used instead of the chocolate chips

Instructions:

Wash strawberries and dry well with paper towel. Melt chocolate chips in microwave using 30 second bursts stirring in between until totally smooth and melted. You may also choose to melt the chocolate by using a double boiler.  Set a bowl over a pot of simmering water, but do not allow the bowl to touch the water.  Place chocolate in bowl and stir occasionally until melted.

 Hold the strawberry by it’s stem and gently dip 3/4 of the way into the chocolate of your choice. Allow the excess to drip off slightly. Place dipped berry on to a baking sheet or tray that has been lined with parchment or waxed paper. You may place some of the melted chocolate into a plastic bag.  Snip off the corner and drizzle the opposite color onto the berries.  For instance white chocolate drizzle on dark chocolate dipped berry. 

Place berries in the fridge for at least 30 minutes to allow chocolate to set.

Share with family and friends!

 Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at www.noreenskitchen.com.

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Fast & Easy White Bean Chicken Chili

February 6, 2013 By Leave a Comment

On a cold day, there is nothing better than a nice big bowl of chili.  I am in love with all kinds of chili but to me, there is nothing better than a good white bean chili.  Luckily for all of our readers, one of my personal best recipes is a white bean chicken chili.  I serve it up with a warm piece of garlic Texas toast but it also goes very  nicely with a warm slice of buttered corn bread.  I hope you try this recipe and I hope you and your family enjoy it as much as my family does.

Ingredients:

5 – cans of white navy beans or 1 large jar plus 1 can;
1 – 16 ounce jar of La Preferida Salsa (Mild or Medium – whichever you prefer);
1 – prepared rotisserie chicken;
1 - 4 ounce can of La Preferida green chiles;
1 – tablespoon of minced garlic
1/2 small onion;
2 tablespoons of chili powder;
1 teaspoon of cayenne pepper;
1 teaspoon of dried oregano;
1 bag of mexican blend cheese;
sour cream (optional)

Directions:

Remove chicken from the carcass, chop and set aside.  Combine the beans (with juice) in the crock pot with all other ingredients, stir in chopped chicken and set crockpot for 4 hours on low heat. Top with cheese and serve with garlic texas toast. 

Happy eating!
Diane

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Easy Dinner Hash

January 16, 2013 By Leave a Comment

Everyone knows I love to cook.  It is my favorite past times.  I am known to go into the kitchen, get into my zone and de-stress.  Lots of the food I cook comes from my great grandmother and grandmother’s recipes but I am also a YouTube video junkie and I am hooked on channels such as TMF’s contributing writer, Noreen Lambert’s channel (Noreen’s Kitchen – Atticus9799), Pioneer Woman, The Frugal Chef, The Baking Chin, etc. etc.  The list goes on and on for me.  However, in addition, when I am hustling and bustling through the day, I also use Allrecipes.com to find something quick and easy, which is where I got the following recipe.  This hash is quick, easy and fabulous and I have incorporated it into my monthly rotation.  The kids love it, my husband loves it and so will you.  It will warm you right up on a cold winter day and you can use up what’s in your pantry and I bet you that you have almost every ingredient right in your fridge.  Enjoy!

Easy Dinner Hash

Ingredients:

1 tablespoon vegetable oil
8 ounces bulk Italian sausage
1 potato, peeled and diced
1/4 onion, chopped
1 cup frozen mixed vegetables
salt and pepper to taste
1/4 cup of shredded cheddar cheese

Directions:

1.  Heat the vegetable oil in a large skillet over medium heat.  Stir in the sausage, and cook until crumbly and just slightly pink, about 5 minutes.  Stir in the diced potato and onion.  Continue cooking until the potatoes are tender and have lightly browned, 10 to 15 minutes.

2.  Once the potatoes are tender, stir in the mixed vegetables until hot.  Season to taste with salt and pepper.  Sprinkle with cheddar cheese before serving.

Serves 2 people.  I always triple this batch for my family because my family is large but this recipe is really very easy to manipulate and make your own.  Try throwing in some roasted red peppers and other spices for a southwestern taste.

Happy Eating!
Diane

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Swedish Thumbprint Cookies – A Christmas Classic

December 18, 2012 By Leave a Comment

TMF Readers, if you would like a recipe for a quick, easy-to-make and lovely gift-giving cookie, please try Noreen Lambert’s recipe below.  I made these last year for Christmas and my whole family fell in love with them and are requesting them again this year.

These cookies are fabulous for a cookie swap, cookie tray or little something for your neighbors or co-workers. Pair these with a cone full of Vanilla Cafe Vienna mix and you have a perfect gift for anyone on your list.

The recipe is simple and it makes lots of cookies.  Enjoy!

Swedish Thumbprint Cookies

Ingredients:

2 sticks of butter – softened
½ cup of granulated sugar
1 teaspoon of vanilla
2 cups of all purpose flour
Jelly of your choice

Directions:

Cream 2 sticks of softened butter with 1/2 cup of granulated sugar until light and fluffy. Add in 1 teaspoon of vanilla and combine well. Add in 2 cups of all purpose flour until a dough forms. Using a small cookie scoop (2 teaspoon size) drop dough balls onto a cookie sheet lined with parchment paper. Using your thumb, press an indentation into each dough ball. Fill cookies with a scant 1/4 teaspoon of jam. Bake cookies in a 350 degree oven for 13 to 15 minutes until cookies are just barely browned on the bottom edges. Remove from oven and allow cookies to cool on sheet for a few minutes before removing to a cooling rack. Cool completely before storing in an airtight container or plastic zip top bag.

Recipe yields 72 cookies.

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at www.noreenskitchen.com.

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Thanksgiving for Two — Parmesan Herb Pinwheels

November 21, 2012 By

In continuing our Thanksgiving for 2 series, please enjoy this wonderful recipe for a Parmesan Herb Pinwheels from Noreen Lambert. You will surely be pleased. I can’t wait to incorporate this into my Thanksgiving menu. You can watch Noreen make this fabulous recipe on our homepage on TMF TV.

Enjoy!

 

 

Ingredients

1 sheet frozen puff pastry, thawed
2 Tablespoon butter, melted
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cracked black pepper
1/2 teaspoon salt

 Step by Step Instructions

 Preheat oven to 450 degrees. Sprinkle counter with flour and lay thawed pastry on top. Gently roll pastry sheet to remove seams and creases, increasing the size of the sheet just slightly. “Dock” the pastry by poking several holes in the sheet with a fork.  This will allow some of the steam to release during the baking process and allow your pastry to puff. Brush pastry with melted butter. Sprinkle with Parmesan, garlic powder, poultry seasoning, pepper and salt. Roll Up from the long side of the pastry into a tight log. Using a serrated knife, cut into disks. Place on a baking sheet that has been lined with parchment. Bake for 15 to 20 minutes until puffed and browned. Allow to cool for 10 minutes. 

 Serve and enjoy!

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at www.noreenskitchen.com.

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Thanksgiving for Two — Carmel Apple Galette

November 15, 2012 By

In continuing our Thanksgiving for 2 series, please enjoy this wonderful recipe for a Carmel Apple Galette from Noreen Lambert.  You will surely be pleased.  I can’t wait to incorporate this into my Thanksgiving menu.  You can watch Noreen make this fabulous recipe on our homepage on TMF TV.  Enjoy!

 

Caramel Apple Galette

 Ingredients

1 Sheet of Puff Pastry
2 Granny Smith Apples Peeled, Cored and Sliced thin
2 Tablespoons granulated sugar
2 tablespoons butter melted
2 tablespoons caramel bits or 6 caramel squares cut into four pieces
1 egg lightly beaten with a tablespoon of water

 Step by Step Instructions

Allow puff pastry sheet to thaw for 45 minutes on counter to become pliable.  Preheat oven to 450 degrees. Lightly flour a parchment sheet and unfold puff pastry gently as not to break. Flour top of pastry and roll lightly with a rolling pin to make just a bit larger. “Dock” or poke the pastry with a fork several times so that the bottom will not puff in the oven. Brush lightly with a bit of the melted butter.  In a bowl combine sliced apples, sugar and remaining melted butter along with the caramel bits. Pile the apple mixture in the center of the puff pastry sheet. Fold the outer puff pastry up around the apple mixture in a rustic style. Brush outer edges of the puff pastry with the egg wash. Bake for 15 to 20 minutes until browned, puffed and bubbly. Remove from oven and allow to cool for at least 30 minutes before serving.

Serve with freshly whipped cream or ice cream and enjoy!

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at www.noreenskitchen.com.

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