Creamy Tomato Tortellini Soup

This soup is a personal favourite, so how could I not share it with you? I love the flavours in this soup, and it is so easy to make. Bring your soup game to the next level. You won’t regret it!

Ingredients

  • 2-3 cloves of garlic, minced
  • 2 tbsp. olive oil
  • 2 cans of Condensed Tomato Soup
  • 1/4 cup sun-dried tomatoes, chopped or 2 tbsp. of sun-dried tomato paste
  • 2 cups half-and-half
  • 2 cups chicken broth
  • 1 tsp. onion powder
  • 1 tbsp. Italian seasoning
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 package cheese-filled tortellini
  • 1/2 cup shredded parmesan cheese, for garnish

Directions

  1. Combine garlic and olive oil in a large stock pot, and saute over medium heat until golden brown – be careful not to let the garlic burn.
  2. Add tomato soup, tomatoes, half and half, chicken stock and spices to the pot. Bring to a simmer.
  3. Drop tortellini in the soup, and cook according to package directions.
  4. Ladle soup into bowls and garnish with parmesan cheese.
  5. Enjoy!

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Recipe and image via Key Ingredient

Gruyère, Bacon, and Spinach Scrambled Eggs

Ingredients

Scrambled eggs have always been a favourite of mine. But they do tend to get boring after a while. Why not mix it up a little and make this restaurant-worthy take on scrambled eggs?

8 large eggs
1 tsp. Dijon mustard
salt and pepper
1 tbsp. olive oil or unsalted butter
2 slices thick-cut bacon, cooked and broken into pieces
2 cups spinach, torn up
2 oz. Gruyère cheese, shredded

Preparation

  1. In a large bowl, whisk together eggs, Dijon mustard, 1 tablespoon water and 1/2 teaspoon each salt and pepper.
  2. Heat oil or butter in 10-inch nonstick skillet on medium. Add eggs and cook, stirring with rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium-soft eggs. Fold in bacon, spinach, and Gruyère cheese.
  3. Enjoy!

Recipe and image via Good Housekeeping

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Slow Cooker Apricot Chicken

Ingredients

Slow cooker apricot chicken is an easy recipe using chicken thighs and dried apricots for a delicious dinner with big, fresh flavor and an intoxicating aroma – your house will smell amazing! Serve it over rice, couscous, or quinoa and drizzle some of the leftover juices on. Your taste buds will thank you!

  • 1 teaspoon extra virgin olive oil
  • 2 lbs. boneless, skinless chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup low-sodium chicken broth
  • Zest and juice of 1 lemon
  • 3 tablespoons Dijon mustard
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 cup sliced onion
  • 1 cup dried apricots, halved if desired

Directions

  1. Heat olive oil over medium-high heat in a large saute pan.
  2. Season chicken thighs with salt and pepper. Add to pan and cook for 5-6 minutes, until browned, turning once.
  3. Combine chicken broth, lemon zest and juice, mustard, garlic and thyme in slow cooker and whisk to combine. (Or you can stir it all together in a small bowl and add to your slow cooker.)
  4. Add onions, apricots and seared chicken thighs to the slow cooker.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  6. Serve chicken thighs and plenty of sauce over brown rice or whole wheat couscous.

Recipe and image via Family Food on the Table. You can also follow the link for a video!

Copycat Shamrock Shake

St. Patrick’s Day is in just a couple of days, so today’s recipe is for a seasonal fast food favourite that you can make at home. That’s right, McDonald’s Shamrock Shake in your own kitchen! This super-yummy shake is a much-anticipated start to spring for many people, and now you can make it too! Don’t forget to come back to this recipe in the heat of summer for a nice cooling treat to beat the heat. These shakes are ultra creamy, and so full of minty vanilla flavour. 

Ingredients

1 serving

  • 1 cups vanilla ice cream (1.5 quart container)
  • 1/4 cups whole milk
  • 1/8 tsp pure mint extract (you want mint – not peppermint)
  • Green food coloring (approximately 10-15 drops of liquid food coloring)
  • Whipped cream – for serving
  • Green sanding or sparkling sugar – for serving
  • Maraschino cherries – for serving

Directions

  1. Add ice cream, milk, mint extract and food coloring to large blender.
  2. Blend until smooth. Pour into serving glasses.
  3. Top with whipped cream, green sugar and a cherry, if desired.

Recipe and image via The Chunky Chef

Breakfast Pizza Boats

Breakfast is my favourite meal of the day. It’s not unusual for me to have breakfast for dinner just to get more breakfast! Whether you make this as a breakfast-for-dinner meal or actual breakfast, these are quick, easy, delicious, and customizable! To customize, add in spinach, mushrooms, peppers, bacon, or whatever you wish at Step 9. You can also add more than 1 egg to the boat, just make sure to give them a bit of space.

Ingredients

for 3 pizza boats

  • 1 cup shredded mozzarella cheese(100 g)
  • 1 cup feta cheese(115 g), crumbled
  • 1 lb pizza dough(450 g), divided into 3 portions
  • 1 tablespoon olive oil
  • eggs

Egg Wash

  • 3 eggs

Preparation

  1. Preheat oven to 425˚F (220˚C).
  2. In a small mixing bowl combine the mozzarella and feta and set aside.
  3. On a large floured surface, roll out the pizza dough to an oval roughly 10 inches (25 cm) in length.
  4. Transfer the dough to a parchment paper-lined baking sheet.
  5. Cover surface of dough with olive oil and spoon on cheese mixture leaving a 1 inch (2 cm) margin around the outside of the dough.
  6. Fold in the 1 inch (2 cm) margin creating a crust around the cheese.
  7. Brush the crust with egg wash.
  8. Bake for 10 minutes.
  9. Remove the baking sheet from oven and with a knife spread out some of the melted cheese in the center of the pizza boat and crack an egg into it.
  10. Turn down heat to 400˚F (200˚C).
  11. Bake for an additional 6-8 minutes.
  12. Enjoy!

Recipe and image via Tasty. Follow the link for a quick instructional video too!

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Cranberry And Brie Crescent Ring

https://tasty.co/recipe/cranberry-and-brie-crescent-ring

Ingredients

for 8 servings

  • 2 tubes crescent dough
  • 1 cup cranberry sauce(290 g)
  • 1 wheel brie cheese, cut into 12 wedges
  • 1 large egg, beaten
  • 1 teaspoon flaky sea salt
  • 1 teaspoon fresh thyme leaf

Preparation

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Arrange the crescent roll triangles on the prepared baking sheet with the points sticking out, overlapping the bases to form an 8-inch (20 cm) circle.
  3. Spoon the cranberry sauce onto the bases of the crescent dough triangles and top with the brie wedges. Fold the pointed ends of the dough over the cranberry sauce and brie and tuck underneath to seal.
  4. Brush the ring with the beaten egg and sprinkle with the flaky salt and thyme.
  5. Bake for 30 minutes, turning halfway through, or until dark golden brown. Transfer to a platter and serve.
  6. Enjoy!

Cranberry And Brie Crescent Ring

https://tasty.co/recipe/cranberry-and-brie-crescent-ring

Ingredients

for 8 servings

  • 2 tubes crescent dough
  • 1 cup cranberry sauce(290 g)
  • 1 wheel brie cheese, cut into 12 wedges
  • 1 large egg, beaten
  • 1 teaspoon flaky sea salt
  • 1 teaspoon fresh thyme leaf

Preparation

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Arrange the crescent roll triangles on the prepared baking sheet with the points sticking out, overlapping the bases to form an 8-inch (20 cm) circle.
  3. Spoon the cranberry sauce onto the bases of the crescent dough triangles and top with the brie wedges. Fold the pointed ends of the dough over the cranberry sauce and brie and tuck underneath to seal.
  4. Brush the ring with the beaten egg and sprinkle with the flaky salt and thyme.
  5. Bake for 30 minutes, turning halfway through, or until dark golden brown. Transfer to a platter and serve.
  6. Enjoy!

What’s cooking ~~ Caramel Apple Crisp

Preheat Oven to 375

Filling:
8 medium apples peeled and sliced
¼ cup of fancy Molasses
¼ cup of Brown Sugar
1 Teaspoon ground Cinnamon
1 Tablespoon Butter

Topping:
1 ¼ cups all purpose flour
¾ cup Rolled Oats
½ cup brown Sugar
½ cup melted Butter

Directions:

  1. Place apples in 8 x 10 casserole
  2. Toss apples with molasses, brown sugar and cinnamon. Dab with 1 Tablespoon of butter
  3. In medium bowl combine flour, oats and brown sugar
  4. Pour into ½ cup melted butter and combine
  5. Spread crumbled mixture over apples
  6. Bake at 375 for 40-45 minutes until filling is bubbling

https://www.fifteenspatulas.com/caramel-apple-crisp/

What’s Cooking – Salted Caramel Apple Pie

https://tasty.co/recipe/salted-caramel-apple-pie

Ingredients

for 8 servings

  • 8 large granny smith apples, peeled and thinly sliced
  • 3 tablespoons lemon juice
  • ¼ cup all-purpose flour(30 g)
  • ⅔ cup granulated sugar(130 g)
  • 2 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 premade pie crusts, thawed if frozen
  • 1 large egg, beaten
  • ¾ cup heavy cream(180 mL)
  • ¾ cup light brown sugar(165 g)
  • 2 tablespoons honey
  • 3 tablespoons unsalted butter
  • sea salt, for garnish

Preparation

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
  3. Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
  4. Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
  5. Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
  6. Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
  7. In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
  8. Whisk in the butter and bring to a boil.
  9. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
  10. Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
  11. Slice and serve.
  12. Enjoy!