Tag Archives: Dinner

Tomato Tortellini Soup

Instant winner, folks! This soup was a cinch to make, and it tastes sophisticated enough for company! My picky kids all pronounced it “good,” which is an extra reason to love it at my house!  It boasts a creamy tomato base, cheesy tortellini, and basil for seasoning. My husband couldn’t believe I had used fat-free half-and-half!

In all honesty, I don’t like tomatoes, and I don’t eat tomato soup, but I love this soup!! The milk and cream lightens the tomato taste, and it is perfectly paired with freshly grated Parmesan. My husband said he would probably be requesting it for his birthday dinner. Try it; you’ll love it, too!

  • 1 (9 oz) package refrigerated cheese tortellini
  • 2 cans (10-3/4 oz each) condensed tomato soup, undiluted
  • 2 cups vegetable broth
  • 2 cups milk
  • 2 cups half-and-half cream
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1`/2 cup Parmesan cheese, grated
  • Additional Parmesan cheese, optional
  • 1/2 cup chopped oil-packed sun-dried tomatoes, optional

1. Cook tortellini according to package directions.

2. In a large pot, combine soup, broth, cream, tomatoes (if desired), and seasonings. Heat through, stirring often.

3. Drain tortellini; add to soup. Stir in cheese. Sprinkle each serving with additional cheese, if desired.

Yield: 6-8 servings.

{Kudos to Taste of Home magazine!}

Creamy Ham and Corn Soup

Comfort food that is a cinch to put together? Sign me up! I have been looking for new recipes to try, but a top requirement is that I can prepare it in a reasonable amount of time. It only takes around a half hour to make, and most of the ingredients are things you probably have on hand!

You can’t go wrong with the flavors here: ham, sweet corn, red peppers, and onion, plus the perfect amount of ground pepper. With temperatures staying around or below freezing lately, this soup hit the spot!

  • 4 cans (60 oz) chicken broth
  • 4 cups corn
  • 2 cups half and half
  • 1 cup onion, chopped
  • 2/3 cup red pepper, chopped
  • 1 cup cold water
  • 2/3 cup flour
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2 cups ham, cubed
  • dill, snipped, optional

1. Combine broth, corn, cream, onion, and red pepper in a pot, and bring to a boil. Combine water, flour, salt, and pepper until smooth, and gradually stir into pot. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in ham.

2. Reduce heat to low; cover and simmer for 10-15 minutes or until vegetables are tender. Garnish with dill if desired.

Yield: 6-8 servings.

{Kudos to Taste of Home magazine!}

Best Biscuits and Gravy

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I can always tell that a certain dish is really good, if seeing photos of it makes me wish I had a helping of it! My husband and I wanted to find a fantastic biscuit recipe, and when we tried this one from allrecipes.com, we knew we didn’t need to look any further!

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I am no bread guru (I’m still working on my fear of yeast dough), but these were simple to put together, and really didn’t take much more time than my favorite drop biscuits. A bit of kneading is enough to give you perfectly fluffy layers!

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If this is the best biscuits and gravy recipe, you may be wondering why there are no pictures of the gravy… I was showing my husband the handful of photos I did take, and we both agreed none of them were going on the blog. A quick Google image search reconfirmed to me that sausage gravy, while delicious, is one of those non-photogenic foods. So, you get photos of puffy biscuits- yum!

Biscuits:

  • 2 cups flour
  • 1 Tbsp baking powder
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1/3 cup shortening
  • 1 cup milk

1. Preheat oven to 425.

2. In a medium bowl, whisk the flour, baking powder, sugar, and salt. Cut in shortening until the mixture resembles coarse meal. Add milk. The batter should pull away from the bowl.

3. Knead dough on a floured surface 15 to 20 times, then roll out to 1 inch thickness. Cut biscuits with cookie cutter, and place on a greased baking pan.

4. Bake 8-13 minutes, or until edges and top are golden brown.

 

Gravy:

  • 1 lb ground sausage, cooked
  • 3 Tbsp butter
  • 1/4 cup flour
  • 3 cups milk
  • salt and pepper to taste

1. Melt butter in a large sauce pan. Stir in flour, and mix until smooth. On medium heat, cook until light brown. Gradually whisk in milk, until thickened. Stir in cooked sausage. Season with salt and pepper. Reduce heat, and simmer 12 to 15 minutes. If gravy is too thick, add a little more milk.

{Kudos to “J.P.’s Big Daddy Biscuits” and “Bill’s Sausage Gravy” on allrecipes.com!}

Greek Chicken Pitas with Tzatziki Sauce

Greek Chicken Pitas from Kaye's Cupboard 2

If you are looking for a delicious explosion of flavors, this pita is for you! I’ll be honest; I’ve never had Greek food, but if it’s anything like this beauty, I need to find a good Greek restaurant! Each separate ingredient plays off the rest perfectly, and I love that meals like this give the option for everyone to build it how they want.

Greek Chicken Pitas from Kaye's Cupboard

I love the Greek Pita Flatbread I found at Costco, because it is sturdy enough, but so soft! The chicken is marinated for a few hours, and the spices and onion make the marinade so pretty, I almost included a photo of it! Top the moist chicken off with fresh cucumbers, onions, feta, cilantro, and homemade creamy Tzatziki sauce, and this is a meal you will enjoy every bite of!

Greek Chicken Pitas from Kaye's Cupboard 1

Marinade

  • 2 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 3 Tbsp plain Greek yogurt
  • 1 Tbsp vinegar
  • 1/3 cup red onion, chopped
  • 2 cloves minced garlic
  • 1  1/2 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp coriander
  • salt and pepper, to taste

1. Mix all ingredients. Place in gallon Ziploc bag and refrigerate 2-4 hours. Remove bag from refrigerator for the last 30 minutes to rest at room temperature. Remove chicken from marinade. Grill, then cut into strips.

Tzatziki Sauce

  • 1 medium cucumber, peeled and chopped
  • 1 tsp salt
  • 1 cup plain Greek yogurt
  • 1 clove minced garlic
  • 1 Tbsp olive oil
  • 1 tsp vinegar
  • 1 Tbsp fresh parsley, chopped
  • 1 tsp dried dill
  • pepper, to taste

1. Mix all ingredients. Done!

Other toppings

  • 6-8 Greek Pita Flatbread
  • Roma tomatoes, diced
  • cucumbers, peeled and diced
  • Romaine lettuce
  • Red onions, diced
  • feta cheese
  • cilantro
  • Kalamata olives

{Kudos to cookingclassy.com!}

Ultimate Salad Sandwich

IMG_2687..I’ve had my fair share of tuna or chicken salad, but this tops them all. I love the blend of fruit added to the mix; both the flavors and textures are the perfect compliment to the meat. The photos show a lot of raisins, but it was also brimming with crunchy apple pieces, slivered almonds, and celery, and had crushed pineapple throughout. The mix of fruit made all the difference!

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  • 16 oz crushed pineapple, drained
  • 12 oz solid white tuna or chicken, drained
  • 1 large apple, chopped
  • 1 cup celery, sliced
  • 1 cup golden raisins
  • 1/2 cup sliced almonds
  • 1 cup mayonnaise
  • 1 Tbsp lemon juice
  • bread or croissant

1. In a large bowl, combine the pineapple, meat, apple, celery, raisins, and almonds. In a small bowl, combine the mayonnaise and lemon juice; stir into meat and fruit mixture.

Yield: 5 servings.

{Kudos to: Taste of Home’s Simple and Delicious and my mom!}

Hawaiian Haystacks

Hawaiian Haystacks from Kaye's Cupboard (8)I know a bunch of families that have had this meal for as long as they can remember. I think I was first introduced to it when I served a mission for my church. I wasn’t sure about the seemingly random grouping of ingredients- how would they actually taste together?

Hawaiian Haystacks from Kaye's Cupboard (3)Go ahead and assume that if you like the ingredient in general, or on its own, you will like it mixed with all the others! There is a plethora of topping options; if you Google “Hawaiian haystacks” or “Chinese sundaes,” you can find many other options that might sound good.

Hawaiian Haystacks from Kaye's Cupboard (5)My whole family gobbles this up every time, usually with seconds for everyone! Of course our young girls don’t generally choose to have green onion, and one doesn’t like pineapple, but that’s the beauty of a meal with so many choices of toppings!  Give this recipe a go; it is happy food!

Hawaiian Haystacks from Kaye's Cupboard (7)
MmmMmm!
  • cooked rice (at least one serving per person)
  • 10.5 oz can cream of chicken soup
  • 1  1/2 cups chicken broth
  • 12 oz canned chicken
  • dry chow mein noodles
  • green onion, chopped
  • 20 oz can crushed or chunk pineapple, drained
  • cheddar cheese, shredded
  • peanuts
  • shredded coconut
  • 8 oz Cool-Whip
  • slivered or sliced almonds

1. In a small saucepan, combine cream of chicken soup, broth, and canned chicken over medium heat. Serve rice with any combination of ingredients desired.

Coconut Tilapia

Coconut Tilapia from Kaye's CupboardThis is the only photo I got of this meal, and this one was just the one I sent my husband to let him know dinner was ready. I cooked extra, assuming I could take more pictures later with the leftovers, but the five of us demolished every bit of it! This is a really quick and easy meal; very little prep, bakes fast, and it’s easy to keep everything on hand. The coconut adds a nice, sweet flavor that we all loved!

  • 2/3 cup coconut, plain or toasted
  • 1 package Shake ‘n Bake Chicken Coating mix
  • 1/8 tsp cayenne (optional)
  • 1 egg (or egg substitute)
  • 5 tilapia fillets

1. Preheat oven to 375. Combine coconut, Shake ‘n Bake, and cayenne in a small bowl; set aside. Whisk egg in a separate small bowl.

2. Dip tilapia in egg, then in coconut mixture, coating completely, and pressing coating into tilapia. Place on broiler pan; bake 12-15 minutes, or until fish flakes easily with a fork.

{Kudos to Shake ‘n Bake box- originally “Coconut Shrimp”}

 

Southwest Chicken Salad with Spicy Cilantro Dressing

Southwest Chicken Salad with Spicy Cilantro Dressing from Kaye's Cupboard (4)MmmMmm! The combination of textures and flavors in this salad is fantastic! I like my soups and salads very hearty, and this one fits that description perfectly! The layers of crunchy peppers, creamy dressing, and tender chicken are filling and satisfying! The recipe calls for a can of corn; I don’t usually use canned vegetables, but we LOVE Costco’s sweet corn, and I highly recommend it!

Southwest Chicken Salad with Spicy Cilantro Dressing from Kaye's Cupboard crop

 

I found this recipe on my friend’s food blog about two years ago. We have made this a many times since, including for friends and family, and it is a hit every time! The dressing is pretty quick to put together, and I love that is has cilantro in it! This salad works great as a main dish, and I love that it is made up of ingredients I generally have on hand.

 

  • 1 large bunch romaine, chopped, or 2 bags pre-chopped romaine
  • 1 red bell pepper, sliced or diced
  • 1 can corn
  • 1 can black beans, drained and rinsed
  • 4-5 green onions, diced
  • 2 cups shredded cheddar cheese
  • 1 lb boneless, skinless chicken breast, grilled and sliced

Dressing:

  • 6 oz plain Greek yogurt
  • 1/2 cup cilantro, minced
  • 1/4 cup half and half
  • 2 Tbsp mayonnaise
  • 1 Tbsp lemon juice
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp pepper
  • 1/4 tsp dill
  • pinch-1/4 tsp cayenne pepper

{Kudos to lauriskitchencabinet.blogspot.com!}

Slow-Cooker Barbacoa Tacos

Slow-Cooker Barbacoa Tacos from Kaye's Cupboard (4)Pinterest is a great place to find new recipes to try; we have found many more recipes that are winners than losers! This one is a recent Pin, and I was very excited to try it.  My husband and I loved these! We thought they were best in a crunchy taco shell, although the meat would be delicious on or in anything you use shredded beef for! I want to try these in taquitos next!

Slow-Cooker Barbacoa Tacos from Kaye's CupboardIt does have a bit of heat to it, but I think only adding one chipotle pepper, instead of two, would take that edge away. There is a great blend of flavors and the meat is very tender and juicy. We will definitely be making this again!

  • 3 lbs chuck roast, fat trimmed, and cubed.
  • 4 cloves garlic, minced
  • 2 chipotles in adobo sauce, chopped
  • 1 small onion, diced
  • 1/2 cup beef broth or water
  • 1/4 cup lime juice
  • 1 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 2 Tbsp apple cider vinegar
  • 3 bay leaves
  • 2 tsp salt
  • 1 tsp ground pepper
  • 1/4 tsp ground cloves

1. Combine all ingredients in the crock pot. Cover and cook on low for 6-8 hours, or cook on high 3-4 hours, or until beef falls apart easily when tested with a fork.

2. Shred meat with a fork. Stir into the juices, cover, and let sit for 10 minutes. Use tongs or slotted spoon to serve beef.

{Kudos to gimmesomeoven.com!}

 

 

Southwestern Corn Chowder

Southwestern Corn Chowder from Kaye's Cupboard (2)aChicken. Peppers. Cilantro. Onion. Corn. YUM! This soup is only 350 calories per two-cup serving, but you would never guess that. It is so flavorful and satisfying, we keep coming back to it! The not-so-secret ingredient is almost a cup of picante sauce, which makes it that much more delectable! It’s not necessary to use spicy picante sauce; it is perfect without spice!

Southwestern Corn Chowder from Kaye's Cupboard (4)I like my soups hearty, so I always add more chicken and peppers than the original recipe called for, and have made changes to the recipe to reflect my preference. I also started using a can of Costco corn, instead of the package of frozen corn. Costco’s canned corn is deliciously sweet, and then I can skip or shorten the period of simmering. The recipe says you can add shredded cheese, but we never do; it’s just not necessary!

Southwestern Corn Chowder from Kaye's Cupboard (5)

  • 3 boneless, skinless chicken breasts, cubed
  • 1 medium onion, cut into thin wedges or diced
  • 1 Tbsp vegetable oil
  • 2 teaspoons ground cumin
  • 2 (14.5 oz each) cans chicken broth
  • 1 (10 oz) package frozen corn or 1 (14 oz) can corn
  • 3/4 cup picante sauce
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2 Tbsp fresh cilantro, minced
  • 2 Tbsp cornstarch
  • 2 Tbsp water
  • shredded Monterrey Jack cheese, optional

1. In a 3-qt saucepan, cook chicken and onion in vegetable oil, until chicken juices run clear. Add cumin, broth, corn, and picante sauce; bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in peppers and cilantro.

2. In a small bowl, combine cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

Yield: About 4 servings.

{Kudos to The Taste of Home Cookbook!}

Baked Tilapia with Pineapple Salsa

Tiliapia with Pineapple Salsa from Kaye's CupboardI’m a huge fan of dinner simplicity. I’m usually pretty worn when it’s time to put a meal together. I probably have all three of my children up from naps or quiet time, my husband is not usually home, and everyone’s blood sugar is getting a little low. This has to be one of THE quickest recipes out there, and it’s also healthy and delicious!

Tilapia with Pineapple Salsa from Kaye's Cupboard1I actually found this recipe in a Parents magazine a couple of years ago, and I’m so glad we tried it! I highly recommend Costco’s frozen Tilapia fillets, because they are quite large compared to other stores.

  • 4-6 Tilapia fillets
  • 20 oz can crushed pineapple
  • 1 cup pepper, diced (red and yellow are my favorite)

1. Preheat oven to 375. Line a baking sheet or dish with aluminum foil. Place thawed fillets side by side in the dish.

2. Mix pineapple and peppers; pour over top of fillets. Bake for 12-15 minutes, until fish flakes easily when tested with a fork.

{Kudos to Parents magazine!}

 

 

Fiesta Enchiladas

Fiesta Enchiladas from Kaye's Cupboard1

Ah, enchiladas! Obviously, these are of the “gringo” variety, but they are some of the best I’ve had in that category! This recipe is simple to make; I was encouraging my brother at college to try it out sometime! It has just the right amount of creamy texture, and is a little spicier than other enchilada recipes I have tried. That might be because I always forget to divide the one cup of salsa the recipe calls for… I really like it with the extra salsa, though, so I modified this recipe to reflect that! No worries if you don’t like spicy food; all you have to do is use salsa that isn’t hot! It’s great for a crowd, and very easy to double!

Fiesta Enchiladas from Kaye's Cupboard

  • 1-2 Tbsp olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 4 cooked chicken breasts, shredded
  • 2 cups salsa, divided
  • 4 oz cream cheese, cubed
  • 1 Tbsp cilantro, chopped
  • 1 tsp ground cumin
  • 1 cup cheddar and Monterrey jack cheese, divided
  • About 8 flour tortillas

1. Preheat oven to 350. Coat 9 x 13-inch baking dish with cooking spray. In a large skillet, cook olive oil, onion, and garlic until onion is soft. Add chicken, 1 cup salsa, cream cheese, cilantro, cumin, and 1/2 cup cheese. Mix well, cook until heated through, stirring occasionally.

2. Spoon about 1/3 cup chicken mixture in a line down the center of each tortilla. Roll up, and place seam side down in the baking dish. Top with remaining salsa and cheese.

Bake 15-20 minutes, until heated through.

{Kudos to Favorite Casseroles cookbook!}

Baked Spaghetti Pie

Baked Spagetti Pie from Kaye's Cupboard1

So, I have to confess- this picture is missing a main ingredient. I couldn’t find frozen spinach at my favorite grocery store, and didn’t remember to pick it up somewhere else until I was getting ready to make this for dinner. So picture it with some pops of green, okay?

Baked Spagetti Pie from Kaye's CupboardMy husband and I made this for the first time back when we were newlyweds in our first apartment, and we have continued to make it ever since. My favorite part is the texture of the pasta! They are covered in a bit of butter and egg, pressed into the dish, and baked, and it creates a dense noodle base that I love! It also looks fancier than regular spaghetti, but really isn’t difficult to put together. Plus, my kids will eat it! The spinach is only noticeable by color; the texture blends nicely, and the spaghetti sauce and Parmesan are the strongest flavors.

  • 8 oz spaghetti noodles
  • 2 large eggs, lightly beaten
  • 2 Tbsp butter, melted
  • 4 Tbsp Parmesan cheese, grated
  • 1/2 tsp salt, divided
  • 9 oz frozen chopped spinach, thawed and squeezed dry (see hint below)
  • 12 oz small-curd cottage cheese
  • 1  1/2 cups spaghetti sauce
  • 1 cup mozzarella cheese, grated

1. Preheat oven to 350. Coat a 10-inch round pan or 9 x 9-inch baking dish with cooking spray. Cook pasta according to directions; drain.

2. Thaw frozen spinach. Place spinach on a double-layer of paper towels; bring up edges and twist (like wringing out a mop). Leave spinach slightly damp.

3. Combine pasta, eggs, butter, 2 Tbsp Parmesan, and 1/4 tsp salt in a large bowl; toss to coat well. Place in prepared baking dish; press into bottom and sides of dish.

4. Mix spinach, cottage cheese, remaining Parmesan, and remaining salt in a medium bowl. Spread over center of pasta. Pour spaghetti sauce over spinach mixture, without covering edges of pasta. Bake for 20-30 minutes, or until edge noodles are getting browned. Sprinkle mozzarella over sauce. Bake 5-10 minutes more, until cheese is melted. Wait 10 minutes to cool before serving.

{Kudos to “easy to bake easy to make” recipe cards!}

 

Broccoli Cheddar Soup

Broccoli Cheddar Soup from Kaye's Cupboard

 

I am finding myself in the same predicament I did when I started my old blog- a lot of the recipes I’ve shared so far are from Our Best Bites blog or cookbooks. I guess I can’t help it- great recipes are great recipes, and some of our very favorites are from them! This one has gotten easier every time I make it, and I love it more every time we have it! I used to blend up the pieces of broccoli and potato, but I didn’t this time, and it was better than ever.

Broccoli Cheddar Soup from Kaye's Cupboard2

The other big change we made is that we grated fresh sharp cheddar, instead of using the bagged pre-shredded cheese. I wasn’t expecting much of a difference in taste (the choice was made partially for practicality- it’s cheaper to grate cheese yourself!), but WOW this was so much cheesier!! I am officially converted to that little bit of extra work, because it is so worth it! We always have a fresh loaf of French bread to dip in the soup. Which reminds me, I ordered Panera’s cheddar broccoli soup last weekend, and this recipe is very similar. I always add extra potatoes, but if I thinned it out a bit, the two soups could be twins!

  • 1  1/2 Tbsp butter
  • 1 cup onion, diced
  • 4 cloves garlic, minced
  • 2  (14.5 oz) cans chicken broth
  • 1-3 large baking potatoes, cut into bite-size cubes (more potatoes = thicker soup)
  • 2 medium heads broccoli, chopped
  • 3 oz cream cheese
  • 2 cups milk
  • 6 Tbsp flour
  • 2 tsp salt
  • 1/4 tsp pepper
  • 4 cups sharp cheddar cheese, grated
  • 3 Tbsp fresh parsley (1 Tbsp dried)

1. In a large stockpot, melt butter on medium heat. When hot, add diced onion. Saute for 1 minute, then add garlic. Saute 1 to 2 minutes longer, or until onion is tender.

2. Add chicken broth and potato, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Add broccoli. Continue to simmer with pot covered for 5 minutes, or until the broccoli and potato are tender.

3. While soup is simmering, mix cream cheese, milk, and flour in a blender, and process until smooth. When potatoes and broccoli are tender, add milk mixture to pot. Add salt and pepper.

4. Simmer about 5 minutes stirring occasional until thickened. Remove from heat. Stir in cheese and parsley. If desired, use immersion blender to reach desired consistency.

{Kudos to the Our Best Bites cookbook!}

Tilapia Pitas

Feta Tilapia Pitas from Kaye's Cupboard

Tilapia is the fish for people who say they don’t like fish. There isn’t a strong “fishy” flavor, and it goes well with many different spices, coatings, and sides. I have a few more great tilapia recipes to share in the future, but this is a great one to start with! The fish is fried sans breading, then topped with a creamy feta dressing, topped with fresh lettuce, and wrapped in a soft pita.

Feta Tilapia Pitas from Kaye's Cupboard (2)

  •  1/2 cup mayonnaise
  • 1/4 cup Italian dressing
  • 1/2 cup feta cheese
  • 2 anchovy fillets, drained, optional
  • pinch cayenne pepper
  • pinch salt
  • 1/8 tsp pepper
  • 4 Tbsp olive oil
  • 1/4 tsp lemon pepper
  • salt and cayenne to taste
  • 4 cups lettuce, torn in to bite-size pieces
  • 1 small red onion, diced, optional (we felt it overpowered the other ingredients)
  • 6 pitas, cut in half or 1 package Greek Pita flat bread (pictured- it’s delicious!)

1. In a small bowl, mix mayo, dressing, feta, anchovies (if desired), cayenne, salt, and pepper. Refrigerate.

2. Heat oil in large skillet on medium heat. Place tilapia fillets in the skillet, and season with lemon pepper, salt, and cayenne. Fry until fish is browned on both sides and fish flakes easily with a fork, about 5-7 minutes.

3. Warm pita bread, if desired. Fill pitas with tilapia, lettuce, and onion, and spoon in feta sauce.

{Kudos to allrecipes.com- “Tilapia Pitas”}