Wow lots going on.. and I haven't updated in awhile. Got back from our vacation with my dad and Jo. It was fabulous, very relaxing. The scenery was just beautiful and the beach.. ahh the beach was the best part of all. I don't know what I enjoyed more, walking on the beach myself or watching my kids play on the beach. We did a bunch of hiking, which the kids LOVED. Walking sticks everywhere! LOL We found a lot of cool rocks and came home with a truck full of driftwood. Thanks for an awesome weekend Dad and Jo !! Lots more pictures to come!
Since it's getting cooler and we are all looking for those awesome comfort food recipes, I am going to share 2 of my favorite soups.
3 Cheese Tortellini
One 9 ounce package of fresh cheese tortellini
2- 14oz cans of Chicken Broth
Shredded chicken - about 3-4 oz
3 cups of fresh spinach, stems removed
Italian seasoning to taste
2 cloves of garlic, minced
1 block of Parmesan cheese
Bring to a boil, chicken broth,garlic and Italian seasonings.Cook the pasta according to the directions on the package,once cooked put into broth. Add chicken and simmer for 10 minutes or until chicken is warmed through and soup is hot. Pour soup into bowl, grate some Parmesan cheese over the top,lay spinach leaves over the top of cheese. Cut Parmesan cheese into small chucks... however much you want to add and lay the chucks in the soup to melt. Serve with French bread.
This is pretty much a dump and pour recipe.Easy as pie! ;)
1 lb. gr. beef ( cooked and drained)
1 lg. onion and chopped celery
1-16oz whole kernel corn,undrained
3- 16oz Black beans- southwest style
1-16oz diced tomatoes
1 -15oz can tomato sauce
1 1/2c. water
41/2 oz can chopped chilies (optional)
1 pkg. taco seasoning
1 pkg. Hidden Valley Ranch dry mix
Bring to a boil for 5 minutes, turned down and simmer for about 1.5 hours.Stir occasionally. Serve with sour cream, Doritos or corn chips and shredded cheese.
Wednesday, September 19, 2007
Posted by Becky Heisler at Wednesday, September 19, 2007