Saturday, October 10, 2020

Spinach Mushroom Tortellini Soup


It’s quick. It’s creamy. It’s so delicious!  What more could you want from a soup?  Oh yes, it’s hearty too!  This is a keeper my friends!

Spinach Mushroom Tortellini Soup

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 (8 oz.) package cremini or button mushrooms, sliced
1 yellow onion, chopped
4 cloves garlic, minced
2 teaspoons fresh thyme, stems removed
1 teaspoon dried sage
1/4 teaspoon nutmeg
1/4 cup all-purpose flour
1/2 cup white wine
1 (32 oz.) cartons low sodium chicken broth
1 (8 oz.) package cheese tortellini (or meat)
3/4 cup parmesan cheese, grated, plus more for garnish
1 (5 oz.) package fresh spinach, roughly chopped
1/2 cup heavy cream
salt and freshly ground pepper, to taste


Melt butter and olive oil in a large stock pot or Dutch oven over medium-high heat and sauté mushrooms and onion for 10-12 minutes, or until softened and onions are translucent.  


Season with salt and pepper, then add garlic and cook for 1-2 minutes, or until fragrant.  Add thyme, sage, and nutmeg, and stir to combine.

Sprinkle flour in and cook for 2-3 minutes, or until veggies are thoroughly coated, then pour in white wine to deglaze pan. 


Pour in chicken broth and tortellini, then bring to a boil and cook for 7-9 minutes, or until tortellini is cooked and al dente. 

Reduce heat to low. Stir in spinach, parmesan cheese and cream, cooking until spinach is wilted and cheese is melted. Top with more Parmesan cheese if desired.  




Transfer to bowls and serve hot! 


Serve with crusty french or Italian Bread for a real treat!


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Thursday, September 24, 2020

Pork Chops and Sunny Side Up Eggs


In my opinion.... and it's just my opinion... There is nothing in this whole world better than pork chops and eggs for breakfast. I know that's extreme....I mean I could have said coconut cake, chicken and dumplings, fried chicken, strawberry pie...but if you put any of those in front of me all at one time and told me to make a choice....hands down it would be pan seared pork chops with a sunny side up egg on top.  I could this for breakfast, lunch and dinner too.  I could eat it for brunch. As a snack.  For dessert. For a special occasion or no occasion at all. I could just eat it!  Love this meal!

Pork Chops and Sunny Side Up Eggs

2 boneless pork loin center cut chops
2 tablespoons olive oil
1 tablespoon of butter
2 cloves of garlic, whole
1 sprig of rosemary
Salt and pepper to taste

Preheat oven to 350 degrees. Pat pork chops dry with a paper towel to absorb all moisture. Generously salt and pepper each side. In a large cast iron skillet or a heavy sauté pan, heat the skillet until it’s extremely hot. Add oil and butter and wait for it to sizzle.

Add the pork chops and then lay the garlic and rosemary around the chops. Make sure the chops are not crowding each other too much. There should be space between the chops in the pan or the meat will steam and not sear properly. Arrange the chops in the pan with the thickest parts towards the center of the pan where they get the most heat.



Sear the chops on high for about 2 minutes, watching carefully to get a nice golden color. Then flip on the other side and do the same thing. Turn off the heat. Cast iron holds heat and there will be more than enough heat to finish cooking them.

Next transfer the cast iron pan to the oven and turn down the heat to 300 degrees. I like to slow cook mine on low oven heat for about 30 minutes with the skillet completely covered with a tight fitting lid or aluminum foil. Once the temp has reached 145 degrees, remove skillet from oven and transfer chops to a clean plate to rest for 5 minutes.  Top with your sunny side up egg.


Sunny Side Up Eggs

   2 large eggs
   1 tablespoon butter
   salt and pepper to taste

In a skillet, over medium heat, melt the butter until it just starts to sizzle. Crack your eggs on a flat surface and drop egg gently in hot butter. Add salt and pepper and cover skillet immediately. 


After about a minute, remove skillet from heat. Leave covered until egg white is cooked, about 3-5 minutes.   Serve one egg on top of each pork chop.






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Friday, August 28, 2020

Bacon Wrapped Scallops

I mean really.  How could something so simple be so good?  How could two completely different flavors blend together so perfectly that you automatically close your eyes and savor every bite?  Scallops can be expensive so I don't buy them by the pound....that seems too scary when you see the price on the little sign in the seafood case.  I simple ask if they can pick out 10 large fresh scallops for me....enough to feed two people a nice dinner with a first course of soup and a wonderful salad.

Bacon Wrapped Scallops

1 pound center cut bacon (I like to use Applewood smoked bacon)
10 large sea scallops, rinsed

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper. Rinse and pat scallops dry with paper towels.  Cut bacon slices in half crosswise.

Roll a piece of bacon around each scallop and secure with wooden toothpick or skewer.  Place on parchment lined baking sheet.

Bake 15 to 18 minutes, or until scallops are cooked through and bacon is crisp. Remove from oven and take out skewers or toothpicks and serve.

Quick Sauce (optional)
1 cup ketchup
1/3 cup packed light brown sugar
1/2 cup white vinegar

In a saucepan, combine ketchup, brown sugar, and vinegar over medium heat; mix well and cook 5 to 7 minutes, until sugar is dissolved.  Dip bacon-wrapped scallops in sauce and serve.

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Tuesday, August 25, 2020

Easy Cheesy Chicken and Rice

How can something so easy to make be so good?  This is one of those throw it all together in one skillet meals and wonder how something so simple can be so incredibly delicious.  This is one of those anyone can do it meals.  This is one of those close your eyes and savor the flavor meals.   This is one of those meals you need to make tonight!

Easy Cheesy Chicken and Rice 

1 tablespoon butter
1 tablespoon olive oil
1 package boneless, skinless chicken thighs (6-8 thighs)
2 cups chicken broth
1 cup uncooked white rice
1 teaspoon salt
½ teaspoon black pepper
1 cup shredded cheddar cheese
1/4 cup fresh chopped parsley

Pat chicken thighs with a paper towel to remove moisture and season with salt and pepper. Melt butter and olive oil in a large skillet over medium heat and brown chicken on all sides.  Remove chicken from skillet and cut into bite sized pieces. Set aside.

Using a wooden spoon, scrap up the brown bits from bottom of skillet. Add rice to skillet, stirring to blend in with chicken bits from bottom of skillet.

Pour in chicken broth and bring to a full boil. Turn heat down to low and cover with a lid.  Cook for 15 minutes or until rice is cooked and liquid gone.

Remove cover and fluff up the rice with fork.  Add cut up chicken thighs and stir to combine.  Sprinkle cheese on top and cover again until cheese has melted.  Season with more salt and pepper to taste. Sprinkle on parsley and serve. 

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