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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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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Easy Thin Crust Pepperoni Pizza

May 19, 2011 By Leave a Comment

I don’t know about you, but for me, heading out of Spring and into Summer is reason alone to look for easy, quick-fix meals for busy families like mine.  I originally saw this recipe in one of my favorite magazines “All You” and I use it all the time so I had to pass it along to our readers.  It’s not only good for saving you time, but more importantly, money saving as well.  So, ditch the  expensive pizzas and delivery fees and throw one of these quick pizzas in the oven.  It’s sure to please!

Prep: 5 min.:  Bake: 12 min.
Cost per serving: $2.10
Serves 4

Ingredients:

4 10-inch flour tortillas
1 14.5-oz. can diced tomatoes, drained
40 slices turkey pepperoni
8 ounces shredded part-skim mozzarella
1/4 cup finely chopped fresh basil

Preparation:

1. Preheat oven to 500ºF. Mist both sides of 2 tortillas with cooking spray. Place tortillas on a baking sheet, top with half of tomatoes, pepperoni and cheese; bake on top rack for 3 minutes. Move to bottom rack and bake until tortillas are puffed and browned around edges, about 3 minutes longer. Sprinkle with half of basil.

2. While first two pizzas are baking, assemble remaining two pizzas on another baking sheet. Bake as directed above, sprinkle with remaining basil, and serve immediately.

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CARAMEL-GLAZED APPLE CHUNK CAKE

November 23, 2010 By Leave a Comment

applecakeThis recipe is one of my personal favorite recipes for this beautiful time of year. It is perfect for Thanksgiving and Christmas (along with some good vanilla, cinnamon or butter pecan ice cream) or just because you like cake!

Enjoy and lots of Blessings!
Di

Ingredients:

Cake:
2-1/2 c., plus 1 T. flour
1-1/4 t. cinnamon
¼ t. freshly grated nutmeg*
1 t. each baking soda, salt
1 c. vegetable oil
2 c. sugar
3 large eggs
1-1/2 t. vanilla extract
3 T. orange juice
1-1/2 large Granny Smith apples, peeled, cored and
cut into ½ inch chunks, about 3-1/2 cups
(any tart apple can be used)
1 cup chopped pecans

Glaze:
1 stick unsalted butter
1 c. packed light brown sugar
¼ c. heavy cream

Preheat oven to 350º. Generously grease a 12-cup capacity (10-inch) Bundt cake pan; lightly dust with fl our and set aside.  Sift flour, cinnamon, nutmeg, baking soda and salt.  Set aside.Beat oil, sugar, eggs, and vanilla for three minutes.  Add sifted ingredients and orange juice and mix until combined.  Toss apples and pecans with remaining tablespoon of flour and stir into batter.  Mixture will be very thick.  Add to pan and smooth surface.  Bake about one hour until toothpick comes out clean.

While cake is baking, bring all glaze ingredients to a simmer in a small saucepan for three minutes, uncovered.  When cake is done, let it rest on cooling rack for five minutes.  Invert onto a cooling rack placed over a sheet of foil or wax paper.  Brush warm cake with glaze, reapplying glaze as it drips onto the foil.

Note: If you do not want to make the glaze, you could drizzle a little store-bought caramel sauce over it or just top it with some sifted powdered confectioner’s sugar.

*If you have never used freshly grated nutmeg-try it!  The flavor is so much better than nutmeg in a jar and it is very easy to do.

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Diane’s Enchilada Casserole

March 20, 2009 By Leave a Comment

I promised I would post a great recipe for Kela to try and all you other readers if you would like.  This is my baked beef enchillada casserole.  Turkey or chicken can be substituted for the beef to make it healthier.  Mexican food is my absolute favorite so I thought I would share with you all:

enchiladacass

2 tablespoons of butter
1 large onion
3 cloves garlic; minced
1 pound of ground beef
1 tablespoon chili powder
1- 1/2 teaspoons salt
1 can (4.5 ounce can) chopped green chiles
1/2 teaspoon ground red pepper (i use cayene)
2 (10.75 ounce) cans of cream of chicken soup
2 (10 ounce) cans of red enchilada sauce; divided
1-1/2 dozen corn tortillas; divided
1 (16 ounce) can of refried beans
4 cups shredded Monterey Jack cheese; divided

Preheat oven to 350 degrees.  Lightly grease a 13×9 inch baking dish.  In a large skillet, melt butter over medium heat and add onions and garlic for 5 minutes until tender.  Add ground beef (or turkey, chicken) chili powder, salt and red pepper.  Cook until beef is brown and crumbly; drain.  Stir in soup and green chiles; set aside.  Line prepared baking dish with 6 corn tortillas.  In a medium bowl, whisk together one can of enchilada sauce and refried beans.  Spread bean mixture onto tortillas.  Evenly sprinkle with 1 cup of cheese.  Layer 6 more tortillas.  Cover with meat mixture.  Evenly sprinkle with 1 cup of cheese.  Layer remaining 6 tortillas.  Evenly spoon remaining can of enchilada sauce onto tortillas.  Sprinkle with remaining 2 cups of cheese and bake for 25 minutes or until hot and bubbly.  Garnish with sour cream (if desired).

This is a great crowd pleaser especially during football and basketball season!!!  Enjoy!

Di

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