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mixed berry almond crumb bars
How to Cut a Watermelon
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Lemon Garlic Butter Shrimp with Zucchini Noodles
Tortellini Soup
One of the weirdest side effects of quarantine has been the intense cravings I’ll get for a very specific food and the drive I’ll have to immediately make said dish. Most recently, I had an insatiable need for tortellini soup. The only kicker? I’ve never had tortellini soup! I looked up a handful of recipes and mashed them together to create me own concoction and let’s just say… this is a winner. Now I’m a diehard tortellini soup fan and you might be too, if you try this one!
Ingredients:
1 T olive oil
½ onion, diced (I used sweet but yellow or white would be fine)
1 T minced garlic
2 t dried basil
2 t dried oregano
2 t dried parsley
salt & pepper to taste
14.5 oz. can diced tomatoes
2 T tomato paste
24 oz. can tomato puree
4 c. chicken broth (I used no salt added)
12 oz. tortellini (I used cheese but pick your favorite flavor!)
1/3 c. heavy cream
2-3 c. frozen chopped spinach
Directions:
1. In a large pot (I’m talking large - this recipe makes a lot!), heat olive oil and add onion and garlic until softened.
2. Add basil, oregano, parsley, salt and pepper and stir until well mixed.
3. Add diced tomatoes and tomato paste, stirring well and heating for ~5 minutes until tomatoes release juices.
4. Add tomato puree and chicken broth, bring to boil and then let simmer for 10-15 minutes.
5. Bring heat back up and add tortellini and let cook according to directions on package (8-10 minutes).
6. Once the pasta is cooked, add the cream and spinach, stirring well until all is combined. Let simmer for 10-15 minutes and then serve.
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Brownie Trifle
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Sweetie from Honeymee - Soft serve with honey and honeycomb garnish
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Tacos 😍
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