Tag Archives: recipe

Chicken Tortellini Soup

16 Dec

I can’t complain about the weather in Chicago so far. It has actually been decent for December. Only one day of snow and it was in the 40’s all week.

Yet yesterday I went running outside- in shorts. Did you know that those lake winds are no joke? It might have been 45 out but I was chilled to the bone.

When decided what to make for dinner last night..I remembered that chilled to the bone feeling. So I made the best cold weather food I could think of..soup!

Chicken Tortellini Soup

  • 2 large chicken breasts (cooked and shredded/cubed)
  • 2 large chopped carrots
  • 2 large stalks of chopped celery
  • 3 1/2 cups of chicken broth
  • 8 oz cooked tortellini
  • 1 TSP oregano
  • Pepper and Garlic Salt to taste

Bring the chicken broth, chicken, carrots, celery and spices to a boil. Reduce to a simmer for 30 minutes and then add tortellini 5-10 minutes before serving.

I am so proud of this soup because I actually made up the recipe! And it was easy. The only thing I could have done better was cooked the chicken differently (I overcooked mine and it was a tad chewy). I think this would be an awesome crock pot recipe.

And because yesterday was National Cupcake Day naturally we celebrated.

Someone was a little mad he couldn’t join in on the delicious dinner. Apparently angry Charlie = barking Charlie. And a very annoyed smash.

Jenny Challenge Update: 73.5 miles- only 26.5 left and 9 days to do it!

What is your favorite soup to make? I want to try more now!

Pumpkin Cheesecake Bread Recipe

20 Oct

One of my favorite ways to bake with pumpkin is in bread. Pumpkin bread is delicious- but when you add cream cheese to make Pumpkin Cheesecake bread it becomes so. much. better.

For my blogger sweet swap this bread recipe for Lindsay!

Pumpkin Swirl Cheesecake Bread


  • 1 8 oz cream cheese
  • 1/4 c sugar
  • 1 egg beaten
  • 1 3/4 c flour
  • 1 1/2 c sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 cup pumpkin
  • 1/2 cup butter
  • 1 egg beaten
  • 1/3 c water
  1. Blend cream cheese, 1/4 c sugar, and 1 egg
  2. Combine flour, 1 1/2 c white sugar, baking soda, salt and spices
  3. Combine pumpkin, butter, beaten egg and water. Add flour mixture to pumpkin mixture
  4. Pour 1/2 batter into pan (9 x 5 loaf pan)
  5. Pour cream cheese batter over pumpkin and top with remaining batter
  6. Swirl with a knife
  7. Cook at 350 for 70 minutes
I’ve made this recipe twice so far this fall and it was delicious both times! I hope Lindsay enjoys it too 🙂



Best Quinoa Recipe Ever

16 Sep

It is rare that I make real dinners. I typically stick with an omelette, some pasta, maybe some chicken if I am feeling really crazy. More often than I should I eat oatmeal or smoothies for dinner.

Not last night though. No last night I made was it quite possibly the best dinner recipe I have ever made.

When I saw Mama Pea’s recipe for Thai Fried Quinoa a few weeks ago I knew I had to make it. I got the ingredients this past Sunday but due to a gas outage wasn’t able to make it until last night.

It was definitely worth the wait.

Because I am super picky and don’t like a lot of things (i.e. veggies and spices) I made my own version of it.

My Thai Fried Quinoa– heavily inspired by Mama Pea

  • 1/2 cup quinoa
  • 1 cup vegetable stock
  • 1 cup pineapple pieces
  • 3/4 cup frozen peas
  • 2 eggs
  • Dash of garlic powder
  • Dash of ground ginger
  • Fresh lime juice
  • Fresh Lemon Juice
  • 1 TSP Soy Sauce
  • Top with Peanuts and lemon/lime garnish
I started off by toasting the quinoa in a saucepan. I’ve never toasted quinoa before but for future reference I now know it takes about 10 minutes until the little seeds start popping.
Then I added 1 cup of veggie stock, brought it to a boil, covered and let simmer for 15 minutes.
While that was simmering I heated up olive oil in a skillet, added the pineapple, peas, garlic and ginger. Once the quinoa had been cooking for 15 minutes I added it into the pea and pineapple mixture, added two eggs and soy sauce. I cooked it in the skillet for another 5 minutes or so until the eggs were cooked. Topped it off with a generous squeeze from a lemon and lime plus honey roasted peanuts.
I was seriously so impressed with how good this was. I ended up adding a little home-made peanut sauce to it but that was unnecessary, it was delicious on its own.
The only thing I’m disappointed about is that I only have one more serving. I see myself making a huge batch of this again this weekend to enjoy all next week.
All cooking must be supervised by a pup. Speaking of puppies, Charlie randomly decided he liked his crate today! That’s a first.
Have a great weekend everyone!
What is your favorite quinoa or thai inspired dish? 

Monster Cookies

22 Aug

As I mentioned earlier today, I made Jessica some pretty fab cookies for the blogger bake swap.

My mom’s monster cookies are pretty famous in my hometown. Everyone who knows our family knows about monster cookies and they are always in very high demand. A fun story: One of my friends made these cookies for her family. Her sister took some cookies to work, at NBC, and Katie Couric declared them her new favorite cookies!

So without further adieu here is the recipe!

Jacki’s Monster Cookie Recipe 

  • 1 cup real butter
  • 2 cups peanut butter
  • 6 eggs
  • 2 1/2 cups brown sugar
  • 2 cups white sugar
  • 1 cup flour
  • 1 TBSP baking soda
  • 1 TBSP vanilla
  • 8 Cups oatmeal
  • 1 cup mini chocolate chips
  • 2 cups M&M’s
The key to this recipe is to mix well after every few ingredients. You also will bake them at 350 for only 10-12 minutes. Do NOT over cook them.
This recipe makes a ton of cookies..6 1/2 dozen! I cut it in half, and still have been eating cookies for days. I hope Jessica  enjoys them! Speaking of which I got her cookies in the mail yesterday..yum! Check out her blog for the recipe.