Tag: basil

Italian Sausage and Cheese Tortellini Soup

Italian Sausage and Cheese Tortellini Soup

What a year 2019 has been! I know that you thought I had disappeared! I’m still here! I have wanted to post, but quite honestly, life is for living, and I have lived it this year. As I have mentioned in previous posts, our son married his soulmate, Ashley, in June, in our yard. We spend the first five months of the year working in the yard! Also, our daughter, Savannah, graduated college and moved to Atlanta to start her career. In fact, we moved Savannah and had a wedding all within two weeks.

Everything has worked out well, and I am one proud mother! However, I suppose being an empty nester is an adjustment.

I feel like I am finally settling into this new season in my life. Have you ever had one of those moments where you just sit back, take a deep breath, and know everything is okay? That is how I’m feeling right about now.

With that being said, I am going to start reposting some of my old recipes I removed from the blog back when I had decided to shut the blog down. I have had so many people contact me trying to find some of the favorites. I hope you enjoy seeing some of your old favorites again!

Thanks for sticking with me through life!

Amye

My longtime friend, Loretta, shared this fantastic Italian Sausage and Cheese Tortellini Soup with me several years ago. It’s not one of those show simmering soups for the crockpot, but it is still incredibly simple to make without spending hours in the kitchen. Serve with toasty garlic bread and a salad for a delicious meal!

Italian Sausage and Cheese Tortellini Soup
 
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Ingredients
  • 1 lb. Italian sausage
  • 1 c. chopped onion
  • 2 garlic cloves, minced
  • 5 c. beef broth
  • ½ c. water
  • ½ c. red wine
  • 2 (14½-oz.) cans Italian diced tomatoes
  • 1 c. thinly diced carrots
  • ½ tsp. dried oregano
  • 1 (8-oz.) can tomato sauce
  • 1½ c. diced zucchini
  • 3 tbsp. chopped fresh parsley
  • 8 to 9-oz. fresh cheese tortellini pasta
  • fresh basil
  • grated Parmesan cheese
Instructions
  1. Remove casing from sausage and brown sausage. Drain and set aside.
  2. In the meantime, cut zucchini in half and scrap out seeds. Discard seeds and dice zucchini, set aside.
  3. Saute onions and garlic in same pan.
  4. Stir in beef broth, water, red wine, diced tomatoes, carrots, oregano, and tomato sauce.
  5. Add cooked sausage. Bring to a boil, reduce heat and cook, uncovered, for 30 minutes.
  6. Skim any fat from top. Stir in zucchini and parsley and simmer 30 minutes.
  7. Add tortellini during the last 10 minutes.
  8. Sprinkle with chopped fresh basil and grated Parmesan cheese to serve.

 

Cucumber Caprese Flatbread

Cucumber Caprese Flatbread

 

Maybe it’s just me, but seems to take me forever to get back on track when I decide to throw all caution to the wind and eat whatever I desire. We had “dinner on the ground” at church the Sunday before Valentine’s Day and that was the beginning of my downward spiral. The following week I indulged a lot. Then I topped it off yesterday with a number one combo from Sonic. Time for a get real talk with myself.

I have started this week much better, but my goodness, it’s like starting over again! Healthy living is tough! Sometimes I wish I had never been raised on biscuits, gravy, country ham and fried salmon patties! Life would be so much easier now! It seems that what I have established so far is my downfall last week is due to church and mama, lol.

Flatbreads have quickly become one of my favorite meals while trying to eat healthier. A few of my favorites are Buffalo Chicken Flatbread, Shrimp Verde Flatbread (recipe on NJSD), and this Cucumber Caprese Flatbread.  I found this recipe while visiting my mom and looking through her Diabetic Living magazines.  I love the recipes in her magazines so much that she recently gave me a gift subscription.

These recipes are packed with flavor, and because I can eat the entire flatbread I do not feel deprived!  I typically prefer to make homemade dressing.  However, for 1/2 tablespoon of dressing I found that Newman’s Own Light Balsamic is very good.  If you still prefer to make your own because of salt content I will include an amazing recipe below.

 

Cucumber Caprese Flatbread
 
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Serves: 1
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Ingredients
  • 1 light original oval flatbread (I used Flatout brand)
  • ½ c. coarsely torn fresh arugula and/or baby spinach
  • ¼ c. red and/or yellow cherry tomatoes, coarsely chopped
  • ¼ c. English cucumber, halved lengthwise and thinly sliced crosswise
  • 1 tbsp. thinly sliced red onion
  • 2 tbsp. torn fresh basil
  • ½ tbsp. bottled light balsamic vinaigrette salad dressing
  • 2 tbsp. roasted red pepper hummus
  • 1 tbsp. crumbled reduced-fat feta cheese
  • Cracked Black Pepper
Instructions
  1. Preheat oven to 425℉. Place the flatbread on a baking sheet. Bake 5 to 7 minutes or until lightly browned and edges are crisp. Transfer to a wire rack; cool.
  2. Meanwhile, in a large bowl combine the arugula (and/or baby spinach), cherry tomatoes, cucumber, red onion, and basil; toss with vinaigrette.
  3. Spread hummus on cooled flatbread. Spoon tomato mixture over hummus. Sprinkle with feta cheese and black pepper. Cut into wedges and serve.
  4. Weight Watchers Smart Points = 3 points

Reduced Fat Balsamic Vinaigrette Salad Dressing
 
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Serves: 1
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Ingredients
  • 2 tbsp. balsamic vinegar
  • ½ tbsp. extra virgin olive oil
  • 1 tsp. brown sugar
  • ½ tsp. minced garlic
  • ½ tsp. dried basil
  • ½ tsp. salt
Instructions
  1. Whisk all ingredients together, pour over salad and toss.
  2. Weight Watchers Smart Points = 4

 

Southern Cornbread Salad

Southern-Cornbread-Salad

 

Do you remember the cornbread salads from twenty years ago? Cornbread layered with tomatoes, pinto beans, peppers, and onions, salsa, and usually Ranch dressing. My cousin could make one that always had you going back for seconds!

Recipes are like clothing styles. Of course, there are classics that will always be around. However, the most popular recipe today will most likely not be the popular recipe ten or fifteen years from now.

This recipe for Southern Cornbread Salad is amazing!  With family reunions, cookouts, and picnics in season, this is a great salad recipe to go into the summer months with.  This version of a cornbread salad is completely different. This salad is full or light and fresh flavors. Very much like an Italian Panzanella salad, but made with Southern cornbread rather than Italian bread.

If you are taking the salad to another location, take the vegetables in the salad bowl. Take the toasted cornbread in a ziplock bag, and the vinaigrette in a separate container. Combine just before serving.

Southern Cornbread Salad
 
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Ingredients
  • ½ to 1 pan cornbread (any recipe, preferably 1 to 2 days old)
  • DRESSING:
  • 6 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • SALAD INGREDIENTS:
  • 2 cans black beans, rinsed and drained
  • 1 or 2 red bell peppers, diced
  • 2 c. cherry tomatoes, quartered (or 2 lg. tomatoes, chopped
  • ½ c. thinly sliced scallions (white and green parts)
  • ¼ c. chopped fresh basil
Instructions
  1. Cube cornbread and place on a baking sheet. Toast in oven, turning to toast all sides of bread. Remove from oven and set aside to cool.
  2. In a small bowl, whisk together olive oil, vinegar, salt and pepper, set aside.
  3. Add toasted cornbread to a salad bowl. Add black beans, bell peppers, tomatoes, scallions, and basil to the salad bowl. Toss gently.
  4. Pour the vinaigrette over the salad and toss to combine well. Serve immediately.
Notes
If you are taking the salad to another location, take the vegetables in the salad bowl. Take the toasted cornbread in a ziplock bag, and the vinaigrette in a separate container. Combine just before serving.

 

Summer Garden Pasta

summer garden pasta 2

Do you ever have those weekends that are jam-packed? You have that list that you’ve been making for months, and you decide that you are finally going to check things off that list. You work all day, and you accomplish more than you thought you would. Now the day is over, and you are hot, sweaty, and hungry. The thought of cooking is exhausting, but the thought of going out to dinner is even more exhausting.

With a little bit of planning, you will have this delicious summer pasta on the table in no time. This recipe is an Ina Garten recipe that is super simple. The tomatoes and a few of the other ingredients need to be mixed and left to stand at room temperature for 4 hours. With a mid-day break, this is easy to do. Other than the wait time, this dish can be ready in 15 minutes or less. It is a light and fresh meatless meal and a great end to a productive day of work!

 

5.0 from 1 reviews
Summer Garden Pasta
 
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Serves: 6
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Ingredients
  • 4 pints cherry tomatoes, halved
  • Good olive oil
  • 2 tbsp. minced garlic (6 cloves)
  • 18 large basil leaves, julienned, plus extra for serving
  • ½ tsp. crushed red pepper flakes
  • Kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 pound dried angel hair pasta
  • 1½ cups freshly grated Parmesan cheese, plus extra for serving
Instructions
  1. Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 tsp. salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
  2. Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.