Red Pepper & Tomato Tortellini Soup

More Soup! I’m not tired of soup yet, can you believe it?

Haha…are you tired of my soup posts yet?

I went to the grocery store and I saw these pretty little tortellini and I thought to myself, “I always want to buy these but I’m never sure whether I will actually use them.” I decided to buy some and MAKE myself make a meal with them and here’s what I came up with!

Red Pepper & Tomato Tortellini Soup

      • 1 package of Tortellini Pasta
      • 1 jar of Cookwell & Company Red Pepper & Tomato Soup
      •  15oz can of crushed tomatoes
      • 2 cloves of garlic, minced
      • 1 Tbsp unsalted butter
      • 1 bunch of fresh spinach, chopped
      • 1/4 cup shredded Parmesan cheese
      • Salt & Pepper to taste

1. In a 4 quart pot bring water to a boil and gently add the tortellini pasta. Allow to cook for 7 minutes. Then drain the water and set aside. (With the amount of time this soup takes to make, your pasta could be done by the time you’re done making the soup part of this recipe.)

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2. In a 4-6 quart pot melt butter and saute minced garlic. (2-3 minutes)

3. Add crushed tomatoes and allow to simmer with the butter and garlic. (2-3 minutes)

4. Pour in the jar of Red Pepper & Tomato Soup and allow to heat through.

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5. Add spinach and allow to soften/wilt into the soup.

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6. Stir in Parmesan cheese.

7. Slowly and gently add your Tortellini to the soup mixture. (I used a large spoon and added as many as would fit on the spoon at a time)

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8. Serve hot with some french bread or ciabatta baguette.

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This soup is just as delicious as it looks! It makes 8-10 servings so The Mister and I have been eating it for days. The flavors just get more and more complex as it waits to be eaten.

I know it’s 100 degrees outside but you just need to make this! Go on, turn down the thermostat to 70, turn down the lights, close the curtains and EAT SOME SOUP!

~Mrs Galvan~

Try It Out Thursday: Tortilla Soup

Try it Out Thursday

Try It Out Thursday is dedicated to recipes, products or ideas that I find on Pinterest or receive in my e-mail. I tend to “pin” and save a lot of recipes and craft ideas and never try them so I decided that this will help me wade through the many pins and e-mails that I have.

Yes, I am still making soup. I was sitting on the couch eating some leftover soup when I realized that is what I’ve been blogging about lately and I chuckled to myself. Soup gets me ready for the fall season and if you don’t already know this about me, FALL IS MY FAVORITE SEASON!

Fall isn’t my favorite season because it gets cold or the leaves change color because it takes a while down here for any of those things to happen. It’s my favorite season because of the flavors that emerge during this time of year. I love the smoky, warm, robust flavors of pumpkin, cinnamon, nutmeg, turkey, casseroles, and of  course soups that make their debut in the fall. I know you can get those flavors any time of year but there’s just something about them in the fall.

I know the first day of Fall isn’t until September 23rd this year but I’m getting ready and I’m starting with soup!

I found a really great recipe over at Family Favorite Recipes. It’s a Copycat Recipe from a place called Cafe Rio.

It was a different way to make Tortilla Soup than I ever have but this way works really well and I think this is how I will do it from now on. The only things I did differently was use black beans instead of pinto beans and I also added some canned dice tomatoes.

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Hope you’ll get a chance to try this soup out this Fall, it’s gonna be a staple in our home, FOR SURE!

~Mrs Galvan~

Tex Mex Chili Caviar

Want something fast?! This Tex Mex Chili took me under 20 minutes to make and it tasted so good!

I was sitting at home and got a craving for Ranch Style Beans! I don’t often crave Ranch Style Beans so I called the Mister and asked him to stop at the store for a can. (He is amazing and he brought me two)

This was a total experiment that turned into the fastest chili like substance I have EVER made. It’s great for when you don’t have a lot of time but want something to eat that will fill you up.

Tex Mex Chili Caviar

  • 1 Tbsp Olive Oil
  • 1/2 cup chopped red onion
  • 2 garlic cloves, minced
  • 1 lb lean ground beef
  • 1/2 cup frozen corn
  • 1 can Ranch Style Beans
  • 1/2 cup water
  • 1/2 cup BBQ sauce

1. In a large skillet, heat the olive oil on medium heat and saute red onion and garlic for 1-2 minutes.

2. Add the ground beef and brown it up. It should take anywhere for 5-7 minutes.

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3. Pour in corn, ranch style beans, and water. (I like to get the water using the Ranch Style Beans can so you can get all the sauce and flavor out)

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4. Then stir in the BBQ sauce of your choice. I used WEBER BBQ sauce.

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5. Stir well and allow to simmer for about 3-4 minutes until the corn and beans are heated through.

I served myself some in a bowl and ate it just like that. You could use this mixture for Frito pie, taco salad, nachos and whatever else you can come up with it. I bet it would even be good over hotdogs!

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~Mrs Galvan~

Try It Out Thursday: Italian Wedding Soup

Try it Out Thursday

Try It Out Thursday is dedicated to recipes, products or ideas that I find on Pinterest or receive in my e-mail. I tend to “pin” and save a lot of recipes and craft ideas and never try them so I decided that this will help me wade through the many pins and e-mails that I have.

I told you I’ve been craving soup! This soup came to mind because last week I asked one of my pastors what he was eating for lunch and he said, “Italian Wedding Soup.” It intrigued me with it’s little meatballs and spinach so I set out to find a recipe on Pinterest.

So, for Try It Out Thursday, I ended up going with the Italian Wedding Soup recipe from Larissa over at Just Another Day In Paradise. You should check out her blog. She’s got some really good stuff on it.

I didn’t change the recipe much except for adding one additional tablespoon of Parmesan cheese using fresh spinach instead of bagged spinach, ground turkey instead of ground beef and using mini Farfalle for my pasta choice. This soup turned out delicious. The Mister and I have eaten it for a few days now and the longer it sits in the refrigerator, the better it gets. I recommend eating it with a slightly toasted piece of French bread. It soaks up all the broth beautifully and tastes so good!

Here are my little meatballs. I got exactly 50 meatballs out of my pound of ground turkey.

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I have stopped buying packaged greens and I only had fresh spinach. I just sliced it up and it worked really, really well.

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My choice of pasta was mini Farfalle. Isn’t it just the cutest pasta ever?!

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I was practically drooling while the soup was simmering. It’s so pretty to look at too.

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If you’re craving soup, or if you’re thinking about what soup you can make for the first old front this fall, this is definitely one to have down in your books to try!

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~Mrs Galvan~

 

Ramen Noodle Soup

It may be 100 + degrees outside but that doesn’t mean I don’t want soup almost weekly. Soup makes this lady VERY HAPPY! Here in South Texas we stay pretty darn hot all the way til late September until our first “cool” front moves in and we get down to 80 degrees.

I told a friend of mine today that when I feel like having soup, I turn the thermostat down a couple of degrees and close the curtains so it feels like fall.

I have been craving ramen noodle soup, you know the kind you grew up eating in college, only I refuse to buy the packaged stuff now so I had to make it from scratch.

Ramen Noodle Soup

    • 1 Tbsp Olive Oil
    • 1 cup sliced Baby Bella Mushrooms
    • 1/2 cup sliced onion
    • 2 garlic cloves, minced
    • 8 cups of chicken stock (homemade or store bought)
    • 4 green onion sliced
    • 1 Tbsp Low Sodium Soy Sauce
    • 1 Tbsp Regular Soy Sauce
    • 1 Tbsp Oyster Sauce
    • 1 Package Noodles (I used Brown Rice Vermicelli)
    • 1 small Bok Choy
    • 1/2 cup fresh spinach
    • Salt & pepper to taste
  1. In a large dutch oven or stock pot, heat olive oil and sauté the mushrooms, onion and garlic. Sauté until the onions are translucent (About 4-5 minutes)
  2. Salt & Pepper generously
  3. Add  your chicken stock and bring to a boil.
  4. Lower heat and bring to a slow simmer.
  5. Add all the ingredients except the spinach and bring back to a boil.
  6. At this point I would taste the broth and see if the flavor is to your liking. My homemade stocks are made with little salt so that I can adjust as I go.
  7. Add the noodles and cook them according to the package. I used Peacock Brown Rice Vermicelli.

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8. Add the spinach and serve hot!

This is one of the easiest soups you will EVER make and also one of the most satisfying in my opinion. The Mister and I had this soup for two days and by the second day we both decided that more needed to be made. It’s really good stuff.

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Enjoy!

~Mrs Galvan~

Wedding Dress Tea Party

I was invited to a Wedding Dress Tea Party by my very creative and fun friend Sarah two weeks ago and there was NO WAY that I was not going to blog about it.

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My wedding dress was packed in a trunk, in the garage. It had not been cleaned or preserved. Still, I pulled it out of it’s archived hide away. It didn’t look too bad, after 6 years, it’s not yellowing yet.

I hung it up in the closet to let some of the wrinkles fall out. I did this the night before the party because I kept forgetting about it. So, as you can imagine, I wore my dress with many wrinkles.

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Did my dress fit me? Not exactly but it ALMOST did and I was happy with that for now. I will fit in my dress again, oh yes, I will! We also had the option of wearing a bridesmaid dress if we weren’t married or if we just didn’t want to wear our wedding dress.

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I was a little nervous for this party because my dress didn’t fit but once all the girls arrived, I didn’t really think about it much. Sarah did tell us before we made plans to come, to make sure that we brought some comfortable clothes as well because who wants to sit around in their wedding dress all day. As beautiful as ANY dress may be, and even if it still fits, without the adrenaline from your “big day”, it’s just not fun to do.

Sarah made some delicious iced teas! Oh, they were really good! We had Blackberry Mint Iced Tea, Strawberry Basil Iced Tea and Citris Ice Tea.

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When I asked her how she made them she said, “I didn’t even really use the recipe for the blackberry tea. I’ve been making flavored tea for a while now. I just brew tea, pretty strong, and I make a simple syrup to go with it. There was strawberry basil (with vanilla extract) and Blackberry mint (with almond extract) and the other one was a mix of black tea and green tea with oranges and lemons squeezed in. There was no simple syrup with that one.”

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She even made us some Lemon Thyme Water. It was so refreshing!

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Our tea party  consisted of lots of delicious and interesting finger foods.

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Sarah made  Goat Cheese Pecan Finger Sandwiches, Arugula & Herbed Butter Sandwiches, and our friend Lindsey made some Cucumber Sandwiches that were exceptionally delicious .

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There were also Mini Caesar Salad cups. These were AWESOME! The little cups were made of Parmesan Cheese and I could have eaten 10,000 of them!

Sarah also made some little Chicken Salad Cups and Twice Baked Red Potatoes. Can you say yum?!

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Here’s what my plate looked like.

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 It was a really fun party, great girl time and a really great excuse for us to wear our wedding dresses again.

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We talked about making this an annual thing.  I think it’s a great idea!

~Mrs Galvan~

Zucchini Brown Rice Casserole

I love me some zucchini and when I have the time, this will be one of the first things I try to grow in my backyard! I love that you can add zucchini to almost everything. I love that it fits different flavor profiles. I love that the texture  is different if it is made into noodles or diced up for soups or shredded for zucchini fritters. I just love it!

I was going through the refrigerator and realized that I had two zucchini that needed to be used but I didn’t really feel like making anything too complicated. I decided that throwing a bunch of leftovers together in a baking dish would work for dinner that evening.

I had some brown rice, a cob of corn, and just a bit of matchstick carrots sitting in the veggie drawer that were in dire need of being used up. That’s how this casserole happened. It turned out so good that I ate half of it BY MYSELF! Then when the Mister got home, he ate the other half, LOL! Sadly, there were no leftovers.

Zucchini Brown Rice Casserole

  • 2 Tbsp olive oil
  • 1/2 c diced white onion
  • 1 garlic clove, minced
  • 2 Zucchini, peeled and diced
  • 1 cup cooked brown rice
  • 1 c fresh corn off the cob (or frozen corn)
  • 1/2 cup matchstick carrots
  • 1 cup shredded mozzarella
  • 1/4 cup Parmesan cheese
  • 1/4 cup Panko bread crumbs


Preheat oven to 350 degrees.

1. Spray a 9×9 baking pan with cooking spray and set aside.

2. Sauté onion on medium heat in the olive oil for 5 minutes, then add the garlic and sauté until onion is transparent and soft.

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3. Add the zucchini and cook for 10 minutes.

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4. Add brown rice, corn and carrots and turn off the heat.

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 (I like to take a fresh cob of corn and cut the kernels off)

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5. Add the shredded mozzarella and mix together.

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6.  Transfer mixture to the baking dish and sprinkle evenly with Parmesan cheese and Panko bread crumbs.

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7. Bake for 15 minutes and then broil for 5 minutes.

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8. Serve hot!

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My house really enjoyed this recipe. I hope that yours will too!

~Mrs Galvan~

Sweet Cherry BBQ Sauce

I was on vacation last week and The Mister and I took a trip to Corpus Christi to see my family. Before we left, we made a quick stop at Sprouts. We have one in the area but we have to drive 45 minutes to get to it so we decided to stop in.

P.S. Whenever we travel we try to bring an ice chest with us just in case we run into some rare, perishable things we want to bring home.

Sprouts had their Black Sweet Cherries for $1.98 a pound. I couldn’t help but buy two pounds as they are triple that amount locally.

We got home and I kind of forgot about them for a few days. Then I remembered they were in the refrigerator and started thinking about what I could do with them. I’m not exactly sure WHY but I thought, “I should make some BBQ sauce out of them”. Who looks at cherries and thinks BBQ sauce?

LOL! Apparently,I DO!

I found a really great recipe on Pinterest by Nick from Macheesmo. You should check out his blog. I’m loving it!

I did change my version of it up a bit because I didn’t have some things in my pantry and I also nixed some of the sugar.

Here’s how I did mine:

Sweet Cherry BBQ Sauce

• 2 tablespoons unsalted butter

• 1 white onion, chopped

• 2 cloves garlic, smashed

• 1 pound sweet cherries, pitted

• 1 8-ounce can tomato sauce

• 2 Tbsp tomato paste

• 1 cup water

• 3 Tbsp brown sugar

• Juice of one large navel orange

• 1/4 cup apple cider vinegar

• 2 tablespoons molasses

• 1 teaspoon chili powder

• 2 teaspoons kosher salt

• 1 teaspoon white pepper

• 1 tsp dried chipotle pepper

1. Cook your chopped onion in the butter until it’s transparent and soft.

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2. Add all the other ingredients.

3. Let simmer for about 20 minutes.

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4. Blend the mixture down and it’s ready to be used.

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5. Store your BBQ sauce in the refrigerator.

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I stored my BBQ sauce in some weck jars  and I’ve been using it to bake chicken andeven as a sauce for meatballs. It’s really good stuff.

**I let my mixture cool a little and then I used a hand blender to blend up my BBQ sauce. It was thick and saucy and wonderful**

I also pitted my own cherries with this contraption.

It was so easy and I pitted a pound of cherries in about 5 minutes.

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I love that I’ve found a BBQ sauce that I can MAKE. I love knowing what is going into the things I eat. I can pronounce everything that makes up my ingredients list and that makes me so happy!

This BBQ sauce is a little sweet, tangy and even smoky and will be great on chicken, beef, and really anything that you could think of that has BBQ sauce on it. I think I’m gonna use some in my veggie chili next week. I’ll let you know how it turns out!

~Mrs Galvan~

Summer Salad Blend

With all this HOT weather my household has been eating more and more salad. It’s easy to put together, it’s fresh, it’s crisp and everyone gets to choose what they want to add to it.

I started buying “mixed” salads and slaws at first but then I realized that I could make my own salad blend for way less expensive.

I bought a two pound bag of Romaine hearts from Sam’s Club, red cabbage and a bag of matchstick carrots from HEB.

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The Romaine lettuce was already washed and cut up so I didn’t need to worry about that. Then I took the head of red cabbage and sliced it thinly and I opened up my bad of matchstick carrots.

In a large bowl I mixed half the bag lettuce, two handfuls of red cabbage and a handful of matchstick carrots and then tossed it all together.

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Then I put it all in two large gallon size Ziploc bags and stored them in the refrigerator. This is week two and we are still eating out of these bags AND get this, they are still fresh and crisp!

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Even the cabbage that I didn’t used right away but stored in Ziplocs is still super crisp and ready to be used.

Here’s my breakdown on the cost:

  • 2lbs Romaine hearts = $2.98
  • 1 head Red Cabbage (.64 per lb) = $1.68
  • 1 head Green Cabbage (.42 per lb) = $1.44
  • 1 bag Matchstick Carrots = $1.98

Total: $ 8.08

I don’t know if you’ve noticed the price on blended salads lately. They are about $3 a bag and they are only really good for one meal. Plus, once they are opened, they quickly start wilt. This blend makes enough salad to last you all week and then some!

The Mister and I love having these bags in the refrigerator because when it’s time to prepare lunch for work or for when dinner time rolls around the salad is ready to go and then we can add whatever we want to it without having to argue about what each of us feels like having in our salads.

It’s a win for the whole family!

~Mrs Galvan~

 

Try It Out Thursday: Parmesan Rosemary Biscuits

Try it Out Thursday

Try It Out Thursday is dedicated to recipes, products or ideas that I find on Pinterest or receive in my e-mail. I tend to “pin” and save a lot of recipes and craft ideas and never try them so I decided that this will help me wade through the many pins and e-mails that I have.

I haven’t had a lot time for Try It Out Thursday but I decided to do one this week especially because I found a great recipe.

I have always wanted to make biscuits from scratch but I’ve also always thought they would be too complicated to make. It turns out that I WAS WRONG!

I found this great recipe from Texas Girl In Philly !  The recipe looked really legit and sounded delicious so I decided to give it a try last night. I followed this recipe as is and did not change a single thing.

SCORE! The biscuits taste DELCIOUS and work to eat with breakfast or dinner. I had two for breakfast this morning with egg on the inside. They were perfect!

If you’re looking for a good recipe for biscuits, I totally recommend this one!

Here’s what mine looked like:

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They looked so good while they were in the oven and the house smelled absolutely wonderful!

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Hope you get to try them out!

~Mrs Galvan~