Compiled Recipe – Slow Cooker Tomato Tortellini Soup

Slow Cooker Tomato Tortellini Soup

* 1 pound Italian sausage
* 32 ounces chicken broth
* 28 ounces petite diced tomatoes
* 21 ½ ounces tomato soup
* 16 ounces chive and onion cream cheese spread (softened)
* 18 ounces cheese tortellini (refrigerated, uncooked)

1) In a skillet, cook Italian sausage until browned and no longer pink. Transfer cooked sausage to slow cooker.

2) Add chicken broth, tomatoes and tomato soup to slow cooker. Cover and cook on LOW 6 to 8 hours.

3) Stir in cream cheese and cheese tortellini. Cover and cook on HIGH for 15 to 30 minutes, until tortellini is cooked.

* Prep Time : 5 minutes | Cooking Time: 6 hours | Total Time: 6 hours and 5 minutes

* This recipe is adapted from Plain Chicken





Compiled Recipe – Instant Pot Chicken Fajita Soup

Instant Pot Chicken Fajita Soup

* 2 pounds boneless skinless chicken breasts
* 4 fresh tomatoes (diced, or 2 small cans diced tomatoes)
* 2 cups chicken broth
* 2 tbsp. taco seasoning
* 2 tsp. minced garlic
* ½ medium onion (chopped)
* 1 green bell pepper (chopped)
* 1 red bell pepper (chopped)
* 1 jalapeño (seeded and diced, optional)
* shredded cheese (for garnish; mozzarella, Monterey Jack, etc..)
* chopped cilantro (fresh, for garnish)

1) Combine chicken, diced tomatoes, chicken broth, taco seasoning, garlic, onion, jalapeño and bell pepper in the instant pot.

2) Lock the lid on top and set the valve to seal. Set the timer to cook for 30 minutes.

3) Do a quick release (be careful when opening the lid). Remove the chicken and shred using two forks.

4) Return the chicken to the Instant Pot and stir well to combine the flavors.

5) Divide the chicken fajita soup into bowls, top with your favorite shredded cheese (Mozzarella, Monterey Jack…) and garnish with fresh chopped cilantro and lime slices to brighten up the flavors, if you like. Enjoy!




Compiled Recipe – Pesto Chicken And Pasta

Pesto Chicken And Pasta

* olive oil
* 4 chicken breasts
* 1 ½ pound chicken tenders
* 14 ounces petite diced tomatoes (undrained)
* 14 ounces crushed tomatoes (undrained)
* ½ cup pesto sauce
* 1 tbsp. minced garlic
* salt
* pepper
* cooked pasta (fresh, your choice, for serving)
* 3 tbsp. grated parmesan cheese (optional)

1) In large skillet place 1-2 tablespoons of olive oil over medium high heat. Add chicken breasts and cook until browned on both sides, flipping as needed. Chicken does not have to be done in the center.

2) Add both cans of tomatoes with juice, pesto sauce, garlic, and salt and pepper to taste. Stir together and reduce heat to medium low, cooking until chicken is no longer pink in the center and sauce is heated through.

3) Spoon chicken and sauce over fresh cooked pasta. Garnish with parmesan if you’d like. Enjoy!




Compiled Recipe – Low Carb Chicken Taco Soup

Low Carb Chicken Taco Soup


* 2 pounds boneless skinless chicken breasts
* 16 ounces cream cheese
* 1-ounce seasoning mix (Hidden Valley Original)
* 3 tbsp. seasoning (southwestern, Mrs. Dash Southwest Chipotle)
* 20 ounces diced tomatoes and green chilies (Ro’tel)
* 4 cups chicken broth

1) Place all ingredients in a 6-qt Slow Cooker. Cover and cook on LOW for 6 to 8 hours.

2) Remove chicken from Slow Cooker and shred with two forks. Return to Slow Cooker and stir.

3) Serve with cheese, cilantro and sour cream, if desired.





Compiled Recipe – Cheeseburger Pasta

Cheeseburger Pasta

* 1 cup penne pasta (or elbow macaroni)
* 1 pound lean ground beef
* 1 onion (medium, chopped)
* 1 can diced tomatoes (with seasoning, basil, garlic and oregano 14.5 ounces, drained)
* 1 cup shredded cheddar cheese
* ¼ cup ketchup

1) Cook pasta according to package directions.

2) While pasta is cooking, brown the burger and unions until burger is no longer pink inside, and drain if needed.

3) Add the undrained tomatoes and ketchup to the burger and salt and pepper to taste. Then mix in the pasta. Cook until heated through.

4) Serve hot topped with cheese



Compiled Recipe – Sicilian Pizza with Pepperoni and Spicy Tomato Sauce

Sicilian Pizza with Pepperoni and Spicy Tomato Sauce


(For the Dough)
* 17.5 oz. bread flour – 500 grams about 3 ½ cups
* ½ oz. salt -14 grams about 1 tablespoon
* ¼ oz. instant or rapid rise yeast – 6 grams about 1 ½ teaspoons
* 0.35 oz. extra virgin olive oil –20 grams about 2 tablespoons, plus ¼ cup olive oil for the pan
* 11.5 oz. room temperature water –325 grams about 1 cup plus 7 tablespoons

(For the Tomato Sauce)
* 2 tbsp. (30 mL) extra virgin olive oil
* 9 medium garlic cloves, roughly chopped
* 1 tbsp. (about 4 grams) dried oregano
* 2 tsp. (about 3 grams) dried red pepper flakes, or more to taste
* 1 (28 oz. –about 800 grams) can whole peeled tomatoes
* 1 tsp. (about 4 grams) sugar
* kosher salt

(To Assemble And Bake)
* 1 pound (450 grams) sliced deli style mozzarella cheese
* 12 oz. (325 grams) natural casing pepperoni, cut into 1/8-inch slices (see note)
* 4 oz. (115 grams) Pecorino Romano cheese

1) To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below.

2) To Make the Dough in a Stand Mixer: Combine flour, salt, yeast, and 0.35 ounce olive oil in the bowl of a stand mixer (see below for mixer-free version). Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below.

3) To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below.

4) Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.

5) For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.

6) Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F.

7) To Assemble and Bake: Spread slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp.

8) Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.



Compiled Recipe – Chorizo Paella

Chorizo Paella

* ½ cup olive oil, divided
* 2 tbsp. garlic, minced
* 150 grams chistorra sausage, casings removed and crumbled
* 2 chorizo de Pamplona, sliced into rounds
* 1 (210 gram) can chorizo de Bilbao, sliced into rounds
* 2 medium white onions, chopped
* 3 medium tomatoes, chopped
* 500 grams chicken breast fillets, cubed
* 3 cups Spanish Bomba rice
* 2 cubes chicken bouillon, crushed
* 2 tsps. paella seasoning (used Paellero)
* 1 tsp. Italian seasoning
* 2 tsp. fresh basil leaves, chopped
* 6 cups chicken stock
* ½ cup dry white wine
* salt and pepper (to taste)
* 1 (8 ounce) can pimiento, sliced into strips
* 3 tbsp. parsley leaves, chopped
* 3 tbsp. Parmesan cheese, grated, plus 50 grams sliced into strips
* fried basil leaves (to top)
* 1 to 2 lemons, sliced into wedges

1)  Heat 3 tablespoons oil in a 16-inch paella pan. Add garlic and sauté until fragrant. Add sausage and chorizo, and fry in batches (one type per batch). Set aside.

2)  In the same pan, heat remaining oil. Sauté onions and tomatoes until tender.

3) Add chicken and fry for 3 to 4 minutes.

4) Add rice, seasonings, and basil. Mix well.

5) Add chorizo mixture, stock, and wine. Season to taste with salt and pepper. Boil for 3 minutes. Cover with foil and a let simmer on low heat for 30 minutes.

6) Remove from the heat and top with cheese strips. Allow to rest, covered, for 10 minutes. Top with lemons and fried basil leaves. Serve hot.






Compiled Recipe – Bicol Express

Bicol Express

* 3 to 4 tbsp. cooking oil
* 6 cloves garlic, finely chopped
* 1 large onion, thinly sliced
* 1 thumb-sized piece ginger, finely chopped
* ½ kilo leftover adobo
* 1 tbsp. shrimp paste
* 1 (250 ml) can coconut cream
* 2 medium tomatoes, chopped into cubes
* 12 to 15 green finger chilies, sliced
* 3 to 5 bird’s eye chili (siling labuyo), sliced

1) Heat oil in a pot over medium heat. Sauté garlic, onion and ginger until fragrant.

2) Add leftover adobo and shrimp paste. Simmer for 3 to 5 minutes.

3) Add coconut cream and continue simmering for 10 minutes.

4) Add tomatoes and chilies. Remove from heat and serve immediately.



Compiled Recipe – Slow Cooker Minestrone Soup

Slow Cooker Minestrone Soup

* 3 sticks celery, chopped
* 3 small carrots, peeled and sliced
* 2 small zucchini, quartered and sliced
* ½ large onion, chopped
* ½ pound green beans, trimmed and cut into thirds
* 2 cans kidney beans, rinsed and drained
* 4 cups unsalted broth
* 4 cloves garlic, minced
* 1 to 28 oz. can diced tomatoes
* 1 to 14 oz. can crushed tomatoes
* 1 ½ tsp. kosher salt
* ½ tsp. black pepper
* 2 tbsp. red wine vinegar
* ½ tsp. dried basil
* ½ tsp. dried oregano
* 8 ounces whole wheat elbow pasta, cooked according to package directions
* parmesan cheese and black pepper serving

1) Put all ingredients, except for the pasta and parmesan cheese, in a large slow cooker. Cook on high for 4 hours or on low for 6-8 hours. Stir in cooked pasta and serve with parmesan cheese shavings and a sprinkle of black pepper.

2) Enjoy!


Compiled Recipe – Corned Beef Sinigang

Corned Beef Sinigang

* 3 tbsp. canola oil
* 1 kg fresh corned beef, cubed
* 1 ½ liter water, or as needed
* 1 medium red onion, peeled, quartered
* 4 tomatoes, cored, quartered
* 1 labanos, lightly peeled, sliced into rounds
* 1 bunch okra, halved
* 1 siling pangsigang or siling haba
* 2 (40 grams each) packs sinigang sa sampaloc mix
* 1 bunch kangkong , leaves and tender stems

1) In a large pot over medium heat, heat oil. Add corned beef cubes and sear. Pour in just enough water to cover the beef. Bring to a boil. Remove any scum that rises to the surface. Cover and simmer for 2 to 3 hours or until the beef is tender.

2) Once beef is tender, remove cover and add onion, tomatoes, labanos, okra, and sili. Sprinkle in sampaloc mix. Bring to a boil, and simmer just until vegetables are tender.

3) Before serving, add and stir in kangkong. Cook just until kangkong leaves have brightened in color. Remove from heat. Serve hot with steamed rice.