Italian Sausage Tortilleni soup

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This is my new favorite soup and I am so happy that it is finally soup season again. My brother and I have been sharing soup recipes via email. I tried this Green Enchilada something or other soup that called for masa harina and I thought that you could replace that with ground corn meal. Nope. That soup had a weird texture to it and I thought that the White Chicken Chili soup was far better.

I’ve been trying to cut back on carbs and sugars and making soup is a good way to do that. However, in order for the soup to be filling it has to have some kind of protein in it like chicken or sausage. Otherwise it is just an appetizer to me. This soup is so very filling and there’s enough to take for leftovers a couple days to work this week!

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Ingredients

1 lb Italian sausage (if it is in casing take it out)
1 medium sweet onion
1 tsp. minced garlic
¾ cup diced carrots
1 32oz box low sodium chicken broth
4 cups water
1 can original Rotel tomatoes
2 tbs. Italian seasoning
1 tsp. each salt and pepper
1 tsp. garlic powder
2 tbs. tomato paste
19 oz package frozen cheese tortellini
Shaved or shredded Parmesan cheese

Directions

In a Dutch oven or soup pot, over med heat, start browning you Italian sausage chopping it up as you go like you would ground beef. Once it starts browning throw in your onion and garlic and let it start to sweat for about 2 minutes you don’t want to let it brown. Then throw in the carrots. Keep tossing it around until the onions are opaque and the sausage it cooked through. Pour in the chicken broth, water, Rotel tomatoes, Italian seasoning, salt, pepper, garlic powder and tomato paste. Let it simmer together for 30 minutes. Taste and add more salt if you require it but keep in mind you are going to add Parmesan cheese which is salty as well. Throw in the frozen tortellini and simmer for another 10 minutes or until the tortellini is cooked through. Serve this Italian Tortellini Soup hot and top with Parmesan cheese. You can try it without but I promise you the Parmesan makes this dish.

French Onion Soup

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I love love LOVE the smell of onions cooking away in a pot with some melted butter. One of the best smells ever, oh wait… the best smell in the World has to be bacon.

I really liked this soup. I would serve it as a side with something. This soup is just a vegetable soup, and it needs some kind of protein to go with it. Otherwise than that, your house smells pretty amazing while the onions are cooking. The cheese and croutons on the top made a nice touch. I used provolone cheese, which is a nice melty cheese. I’d cut the croutons with some of the cheese on top, and I swear the cheese would pull apart for a couple miles long. Provolone is starting to become one of my favorite cheeses especially for making grilled cheese sandwiches.

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Recipe from crowdjen

Ingredients

1/4 cup sweet cream butter
8 cups sliced yellow onions (4 to 5 med. onions)
2 14-ounce cans beef broth (I used Swanson)
3/4 cup chicken broth (Swanson again)
3 tablespoons all-purpose flour
1 1/2 cups water
1 tablespoon ketchup
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
couple drops Tabasco pepper sauce

Garnish
croutons
shaved asiago cheese
Onions and croutons and cheese…oh, my.
Recipe

1. Melt butter in a large saucepan over medium heat. When the butter is melted, add sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown.

2. Add remaining ingredients (but not the garnish) to the pan and stir to combine. Heat soup until it’s boiling, then reduce heat and simmer uncovered for 20 minutes.

3. Make croutons for the top of the soup by slicing foccacia bread (or any bread you may have) into 3/4-inch thick slices. Butter both sides of those slices, then cut the slices into bite-size cubes. Bake the bread in a 425 degree oven for 15 minutes or until crispy. Shave some asiago cheese by simply dragging a potato peeler over the edge of a wedge of asiago.

4. Serve the soup super hot with a handful of croutons floating on top followed by a couple tablespoons of shaved asiago cheese.

Lobster Bisque

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Happy New Year everyone! On New Year’s Eve, I cooked some lobster bisque and a cheesy pull-a-part bread and my husband cooked some steaks and liver on the grill. It has become a tradition on New Year’s Eve to cook whatever we want. I usually want lobster and Ben wants his steaks. It’s our way of bringing in the New Year’s since we can hardly stay up past 10pm anymore. Isn’t that sad?!

My vacation is done today and I’m back to work tomorrow. There’s a few new things I’d like to accomplish this year. I’d like to join a gym and get off my lazy butt and start working out again. I am excited to start taking Zumba classes at our local YMCA or wherever we decide to go. I’d also like to try Yoga or water aerobics.

I ended up getting almost a pound and a half of lobster for myself this year which was a little bit too much. Next year I’m just going to get one really big lobster tail.  I just love lobster. I wish I could have it for every meal I eat, but that would get really expensive. I love how filling it is and to me, lobster tastes kind of sweet. I love lobster bisque and I’ve had several different versions of it. One I had at the HODO restaurant and another version when I was in Jamaica. I love it when there’s huge chunks of lobster meat in the bisque. I also made a cheesy pull-a-part bread to dip the soup in. It was real cheesy, buttery, and garlicy.

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Lobster bisque recipe from gimme some oven

[gmc_recipe 6315]

Hibachi Recipes

Wow, it’s been a really busy week here. I had two potulucks at work. Both were right after each other. I brought a pasta salad with bacon, cheddar, and tomatoes in it for one and Buffalo chicken dip for another. Lot’s of cooking this week. I really didn’t make anything new either. Had some Lasagna soup earlier this week and that lasted for a couple of days. So here you are with 3 brand new recipes in one post. Lucky you!

Recently, I went to a Hibachi restaurant for a friend’s birthday party. Ben and I don’t normally eat at those types of restaurants because they’re really expensive. It’s super easy to make everything at home. All it takes is a little time and love. The restaurant we go to starts off their meal with a bowl of mushroom soup. The soup is good and flavorful, and it doesn’t have much to it. Just a special type of broth, some sliced mushrooms, and scallions for decoration. It is so divine.

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Mushroom soup recipe from Carrie’s Cooking

[gmc_recipe 6216]

The way they serve each course there is kind of confusing to me. Next they give you rice with this really good sauce called Yum Yum, sauce. I’d rather have my rice and protein together. Then you also get to chose if you want any noodles. The noodles are so good… Probably because they use a lot of butter and MSG.

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Hibachi Noodles from Best of the Veg

[gmc_recipe 6228]

 

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Homemade Yum Yum Sauce

[gmc_recipe 6207]

Every recipe I thought, was pretty similar to what I was served at the restaurants. If you want to make these recipes at home it’s good to have some Asian ingredients stocked up in your fridge. I like to keep my fresh ginger in the freezer and I take it out to use it whenever I want. These are some ingredients I recommend that you keep on hand.

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Creamy Tomato Tortellini Soup

The first time I made this soup it was eaten up so fast, I didn’t get to take a picture of it. I also added about a tablespoon of pesto sauce that I got at Trader Joe’s. That made this soup extra delicious.

It starts off with 2 cans of tomato soup. People won’t even know you started off with that after you add in all the other ingredients. The chicken broth and half and half make this ten times better. I just dumped in the package of frozen tortellini into the boiling soup and waited until they floated to the top. Ok, I just don’t suggest dumping in the package of tortellini like I did, or else you’ll have boiling hot water splatter all over your shirt. Don’t wear white while making this soup either. ;) Sprinkle on parmesan cheese on top or serve with garlic bread.

Creamy Tomato Soup recipe from Plain Chicken

[gmc_recipe 5975]