Breaded tilapia filets, AKA homemade fish sticks

I made these the other night, and they were so good! I wasn't sure what kind of tilapia we wanted to have, but something breaded sounded good so as I was looking up recipes, I found one for fish sticks from my friend Amber's blog and thought I would give them a try. These were so easy, and we loved the flavor. And, they are so much healthier than store bought fish sticks so no need to feel any guilt for having fish sticks for dinner (not that I  will judge...we had some from the store recently, too)! I adapted this recipe a little bit, so my version is below. I will definitely be making these again.

Breaded tilapa, AKA homemade fish sticks
Slightly adapted from this recipe at This Mommy Cooks

I N G R E D I E N T S :

2 large eggs

1/4 cup milk

1 cup panko bread crumbs

1 cup all-purpose flour

1 lb tilapia cut into 1/2-inch thick sticks (I took 3 tilapia filets and quartered them)

Salt and Pepper

Paprika

lemon juice from half a lemon

3-4 Tbsp melted butter

D I R E C T I O N S :

Preheat the oven to 400 degrees. 

Spray a baking pan with cooking spray. 

In a shallow dish, beat together the eggs and milk and set aside. 

Pour the bread crumbs and flour onto two separate plates. 

Season fish sticks with salt and pepper. 

Dredge fish sticks in flour, then dip in the egg mixture. 

Next, transfer fish sticks to bread crumbs, covering fish completely and pressing lightly to adhere. 

Place each fish stick on prepared baking sheet so they aren't touching. 

Season each fish stick with a little more salt and pepper, some paprika, and lemon juice.

Drizzle melted butter over fish sticks just before baking.

Bake until lightly browned, about 15 - 20 minutes, turning the fish sticks halfway through.

Easy Baked Tilapia with Vegetables

We've been eating fish more lately, and I recently tried this super simple tilapia recipe. It took two minutes to put together and had a good flavor. This is a great meal for a week night when you don't want to spend a long time in the kitchen. Serve with rice or potatoes and you have an easy meal!

Easy Baked Tilapia

From here at Allrecipes.com

Makes 4 servings

I N G R E D I E N T  S :

4 tilapia fillets

2 Tbsp. butter

1/4 tsp. Old Bay Seasoning TM, or to taste (I just sprinkled it on)

1/2 tsp garlic salt, or to taste

1 lemon, sliced

1 (16 oz) package frozen cauliflower with broccoli and red pepper (I used cauliflower, broccoli, carrots)

D I R E C T I O N S : 

Preheat the oven to 375 degrees.

Grease a 9x13" baking dish.

Place the tilapia fillets on the bottom of the baking dish and dot with butter. 

Season with Old Bay seasoning and garlic salt.

Top each one with a slice or two of lemon (I actually just squirted the lemon juice on).

Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper (I do not recommend seasoning the vegetables with Old Bay because they get a little spicy).

Cover the dish and bake for 25-30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

Red leaf lettuce salad with apples, goat cheese, candied walnuts, & honey vinaigrette

My husband and I recently celebrated our 10 year anniversary by going to Charleston, SC. We had a wonderful time and had some of the best food we've ever eaten. The restaurants alone are worth the trip! There are so many we didn't even get to try...we'll just have to go back. Every meal I had included a delicious salad. One salad I had was served with honey vinaigrette, which was delicious and something I had never had but knew I wanted to make at home. This salad is inspired by some of the great salads I had on our trip. The apples, cranberries, candied walnuts and goat cheese are paired well with the honey vinaigrette. This really is a delicious salad! Goat cheese can be expensive but I find good deals at Trader Joe's and Costco. You can use feta if you don't have or like goat cheese, and I tried this as well, but I much prefer the goat cheese. The walnuts are very simple to make and totally worth the extra few minutes. This is a delicious salad-perfect for a casual weeknight meal or nice dinner party.

Red leaf lettuce salad with apples, goat cheese, candied walnuts, and honey vinaigrette

Recipe mine

S A L A D   I N G R E D I E N T S :

1 head red leaf lettuce

2 granny smith apples, sliced thin

1/2 cup dried cranberries, or more

Candied walnuts (recipe follows)

Goat cheese

D R E S S I N G  I N G R E D I E N T S :

1/2 cup honey 

1/2 cup oil (I used a mix of EVOO and safflower-you can also use canola or vegetable)

1/2 cup cider vinegar

2 Tbsp. dijon mustard

Juice of 2 lemons

1 tsp. salt

1/4 tsp. pepper

D I R E C T I O N S :

Combine ingredients in food processor or blender. Blend well.

Candied Walnuts

Adapted from this recipe

I N G R E D I E N T S : 

3 cups walnuts

3 Tbsp water

1/2 cup sugar

1 tsp. salt

D I R E C T I O N S :

Preheat the oven to 350. Butter a heavy large baking sheet. Combine sugar, water and salt in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil 2 minutes. Add walnuts and stir until walnuts are coated with mixture, about 1 minute. Transfer walnuts to prepared sheet, spreading evenly. Bake until walnuts are just beginning to brown, about 13 minutes. Transfer to a sheet of foil or waxed paper and quickly separate with a fork. Store in an airtight container up to 1 week.

a yummy twist on tomato soup and grilled cheese

I don't know about you, but I totally get stuck in a rut about what to have at lunch. I'm always pinning fun lunch ideas on Pinterest, but rarely follow through and then find myself at the deli counter, once again, getting my weekly pound of deli meat and 1/2 lb of cheese. Last week, I decided to make a few things I could freeze and pull out for lunch time. I made spaghettio's, which were a hit, black bean soup, and this yummy tomato basil soup. I've made it before and always love it, and my daughters wanted some and they loved it, too. I saw an idea on Pinterest for grilled mozzarella cheese sandwiches and thought that sounded so good to go along with it. I had part of a leftover block of mozzarella cheese that I used, and a loaf of frozen focaccia bread in the freezer that I thought would be good for the sandwich. (I used this recipe for the focaccia-I made it a few weeks ago to compare it side by side with my new focaccia recipe. I've decided I still really like it for sandwiches because it rises a little more, while my new one is my favorite for soup.) The two went great together and our lunch was much better than usual (I'll still buy my deli meat and cheese, but it's great to mix things up and not have the same thing daily!), so I plan on making this more often. I doubled the recipe and froze it in batches. 

Tomato Basil Soup
recipe mine

I N G R E D I E N T S :

1 onion, chopped

2 cloves of garlic, minced

28 oz canned diced tomatoes or tomato puree 

1 cup water plus two chicken bullion cubes (or two cups chicken broth and you can add bouillon for extra flavor)

2 Tbsp. butter

2Tbsp. flour

2 Tbsp. fresh basil, or 1 Tbsp. dried

freshly ground black pepper

1/2 tsp. salt, if desired (i find this soup salty enough on its own after using chicken bullion)

D I R E C T I O N S :

Saute onion and garlic in a small amount of oil until tender.

Puree or chop canned tomatoes to desired texture. If using home canned tomatoes, press through mesh sieve to remove seeds. 

Add tomatoes to onion and garlic. 

Add one cup water and two bullion cubes, or chicken broth. Let simmer over medium heat for a few minutes.

Meanwhile, melt the butter in a small saucepan, and stir in the flour to form a roux. Add to soup mixture after it has finished simmering, and stir until well combined.
Add basil, salt and pepper.

Add a little cream or half and half, if you want.

If using diced tomatoes, you can puree the soup with an immersion blender for a smoother consistency.

Great with ciabatta, focaccia, french bread, with a salad, or even on its own. You could also grate up some good cheese on top, or add a dollop of sour cream. Yum!

Quinoa pilaf

We really like quinoa and have started eating it about once a week. It's such a good source of protein and while it can be pricey when sold in small batches at the grocery store, Costco sells a very affordable large bag of it. This is a recipe I made a long time ago and never posted, but I made it again a few days ago. It's easy to prepare and a good side dish. We had it with grilled salmon (also a good deal at Costco!), baked sweet potatoes, and wilted spinach (which, might I add, is so easy to make and much better than frozen spinach! It just takes quite a bit of spinach to get enough for a few servings).  It was a great addition to our meal and a great alternative to rice!

Quinoa Pilaf

Adapted from Domestic Kate

My changes in italics

I N G R E D I E N T S :

1 cup quinoa, rinsed

1 tbsp olive oil

1/2 medium onion, diced

10 baby carrots, sliced thinly (I used one large carrot)

1 stalk celery, diced ( did not have any, so left it out)

1-2 cloves garlic, minced

2 cups broth (chicken, vegetable-I used chicken)

Salt and pepper, to taste

D I R E C T I O N S : 

Rinse the quinoa once in a mesh strainer. Set aside.

In a medium saucepan, heat the olive oil.

Add garlic, onion, carrots, and celery, and saute for about 5 minutes. 

Add quinoa and give it a few stirs before adding the broth. Add broth and bring to a boil. Cover and reduce heat to simmering for about 15 minutes. 

Serve hot. 

No knead neapoliton-style pizza dough with herbed cooked tomato sauce

I am so excited to share this recipe with you, because my husband and I agree that this is hands down the best pizza recipe I've ever made. I absolutely love the flavor and texture of this crust, and the sauce is just delicious, too. And this is a no knead recipe! You just put the ingredients in a bowl, let sit and rise twice, and bake. It's so very easy. You can start it the night before just before bed and let it sit overnight, or wait until the day of. I have made this 3 or 4 times now and have put it together before bed, and it has turned out great every time. This is another fabulous recipe from Kneadlessly Simple, and just like the others, the directions look long but that is only because the author is very detailed and gives different options for things. It is quite easy, and I love that I don't even have to knead it in a stand mixer. 

I'm noting the times below for those of you who it might help see how easy this is and the timing I used. 

This recipe makes two 11-12" pizzas, so for a family, you will want to bake both for dinner. One pizza would feed 2 people, and when we make both, we have some left over (and we eat a lot).  I make both pizzas, and sometimes it's fun to do different toppings on each one. I am sure I could combine the dough to make one large pizza, and I will try that soon, but I haven't experimented with the different baking time that would be needed yet.

If you like homemade pizza-and we love it at our house-you will definitely want to try this recipe. I love it so much that I've abandoned my past pizza recipes in favor of this one, hands down!

Neapolitan-style pizza dough

From Kneadlessly Simple (I highly recommend this book!)

My notes are in italics

INGREDIENTS:

For the dough:

3 cups (15 oz) unbleached, all purpose flour, plus more as needed

Generous 1 1/4 tsp. table salt

1/2 tsp. instant, fast-rising, or bread machine yeast (I use bread machine yeast)

Scant 1 1/2 cups ice water, plus more if needed.

1 Tbsp. olive oil, plus more for brushing over dough and pans

For the sauce:

1 Tbsp. olive oil

1/2 tsp. finely minced fresh garlic, or 1 Tbsp. finely chopped onion (I use garlic)

1 can (28 oz) crushed tomatoes (I used tomato sauce)

2 tsp. dried oregano

2 tsp. dried thyme leaves (or I just sprinkle some dried thyme powder over it)

1/2 tsp. balsamic vinegar

1/8-1/4 tsp. each salt and pepper, or to taste

(I also use a squirt of honey to sweeten it just a little, but that is optional-I needed it more since I was using tomato sauce)

(Directions for the sauce: Combine the oil and garlic or onion in a heavy, medium saucepan over medium-high heat and cook, stirring, for 1 minute for garlic or 2 minutes for onion. Add the tomatoes, oregano, and thyme. Adjust the heat so the mixture boils gently and cook, stirring frequently to prevent sticking, until the sauce is cooked down and thickened, 10-15 minutes. Stir in the balsamic vinegar, if using, and salt and pepper. Use immediately, or refrigerate for later use. (I usually only use part of this sauce for two pizzas, so I freeze the rest in two more batches for future pizzas).

Keeps in the refrigerator for up to 4 days and in the freezer for up to two months.

DIRECTIONS for the dough:

First rise: (I put this together right before bed, or you could do it the day of)

-In a large bowl, thoroughly stir together the flour, salt, and yeast. 

-Vigorously stir in the water, scraping down the sides, just until throughly blended.

-Stir in the olive oil until evenly incorporated. 

If the mixture is too dry to mix, add in just enough water to facilitate mixing, as the dough should be firm. If the dough is soft, stir in enough more flour to firm it. (I do not know exactly what her versions of soft vs dry are-when I make this, my dough is very soft and sticky). 

-Cover the bowl with plastic wrap. (If desired, for best flavor or for convenience, you can refrigerate the dough for 3-10 hours.) 

-Then let it rise at cool room temperature for 4-12 hours. (So mine usually rises all night and then I stick it in the fridge the next morning until I'm ready to do the second rise below, but you could also put it together the morning of and let it rise until you are ready for the second rise).

Second rise: Stir the dough to deflate it. Divide it in half using oiled kitchen shears (I just use my hands and put olive oil on them). 

The dough portions can be used immediately; or refrigerated for up to 12 hours and then used (As mentioned earlier, I do this before I'm ready to let it rise the second time before it's baked); or frozen, wrapped airtight, for up to 1 month. Use each half to prepare one pizza.

-Place the dough portions on 12-inch lightly oiled pizza pans, baking sheets, or large sheets of nonstick spray-coated baking parchment (my parchment paper can't be used at this high of a temperature-check the box yours comes in).  

-Drizzle lightly with olive oil, then press and stretch the dough into two 11 1/2-12" rounds with oiled fingertips; if it is resistant and springs back, let it rest for a few minutes before continuing. The shape doesn't have to be perfect, but be sure to push the dough outward to slightly build up and thicken the edges(which would burn if too thin). 

-Set aside to rise, tented with nonstick spray-coated foil (I just spray some cooking spray on plastic wrap), for 25-45 minutes, depending on whether you prefer a thin, slightly dense crust, or a lighter, medium-thick-one. 

Baking preliminaries: 20 minutes before baking time, place a rack in the lowest slot of the oven; preheat to 500 degrees F. Place a rimless baking sheet (or place a rimmed sheet upside down) on the lowest rack.

Baking: 

-Place the pizza pan with the dough (or the dough on the parchment) on the preheated baking sheet that is already in the oven. 

-Bake for 7-10 minutes, or until the dough begins to firm and puff up. 

-Remove from the oven and spread the sauce to within 1/3 inch of the edge all around. 

-Add toppings and cheese evenly over the top. 

-Return to the oven and bake until the top is bubble and the edge is puffy and nicely browned, about 10 minutes longer (watch your oven-mine starts to brown around 7 minutes). Transfer the pan to a wire rack and cool for 5 minutes before serving.

Homemade Spaghettio's

I am always looking for new lunch ideas, because the everyday ham or turkey sandwich we enjoy at home for lunch can sometimes get old. I recently saw this post for homemade Spaghettio's and thought it looked fun to try. I try to not buy canned pasta because of the processed ingredients, but I have to admit that I have been tempted at least a time or two, just because it's something different, as well as easy. This recipe, however, is extremely easy to make. I doubled it so that I could freeze it in smaller portions to pull out before lunchtime. I could not find ditalini pasta at my grocery store, so I used elbow macaroni-it tastes the same! It really did not take much time at all to make, and it was delicious. I enjoyed it just as much as my daughters did!

Homemade Spaghettio's

from Seeded at the Table

Yield: 4-6 adult servings, 6-8 child servings

I N G R E D I E N T  S :

8 oz ditalini pasta (or other small pasta-I used elbow macaroni)

2 Tbsp. olive oil

2 cloves garlic, pressed

Pinch of crushed red pepper flakes (I left this out)

15 oz can tomato sauce

1 cup water

1 Tbsp. tomato paste

1/2 tsp salt

1/4 tsp pepper

1/2 tsp granulated sugar

4 Tbsp unsalted butter, cut into pieces (I only used half of this)

1/4 cup milk

1 cup shredded cheddar cheese

D I R E C T I O  N S: 

Cook the pasta in a large pot of salted boiling water, to al dente (about 10 minutes).

Meanwhile, heat the olive oil in a Dutch oven or large saute pan over medium heat. Add the garlic and red pepper flakes and cook until just fragrant, about 30 seconds. Stir in the tomato sauce, water, tomato paste, salt, pepper, sugar, and butter. Heat while stirring, until the butter is melted. Slowly stir in the milk, then turn the heat to low. Simmer at low heat for 10 minutes.

Stir the shredded cheese into the soup until melted. Drain the pasta and transfer to a serving bowl. Pour as much of the tomato sauce into the pasta as desired; stir to combine (there may be some left over if you do not like it too soupy; usually about 1/3 cup is left over).

focaccia with coarse salt

Warning: The instructions look long, but trust me, this is not very complicated to make! 
I made this bread several weeks ago when I made the tortellini soup I recently posted about. The first time, it didn't turn out (it just never rose), but I've made it twice since then and it turned out much better. I'm not sure what happened the first time, but I figure it must have been something on my end if I've made it twice since then and it has been good. It actually tasted really good the first time, but was just too dense.

I've made another focaccia recipe before, but like this one a lot better. I haven't gotten it to rise quite as high, but it's more moist than the past recipe I've used, so I much prefer it to the old one. This bread is perfect for dipping in soup. The original recipe calls for adding rosemary, but I don't have any so I just used the coarse sea salt. It was a great addition to our soup dinner each time we've had it (even the first time, when it didn't rise high...it still gave a good soft crouton effect ;)!) 

This recipe is super easy to make. I love the book I got this one from-everything I've made from it is so good, including a pizza dough recipe that is my new all-time favorite, and I'm going to share it soon.

Try this recipe! It's super tasty with soup, perfect for a warm winter meal. It takes a little forethought to plan it out because it rises overnight, but other than it is easy as pie! The directions look long and complicated, but really they are not at all. I've found this true for all of the recipes I've tried from her book. She is very thorough but her recipes are actually very forgiving.

For those of you who may find this helpful, I've jotted down the times on when I did each step-it might help you plan out when to start things. When I do this timing, my bread is done by 5:30PM.

{ROSEMARY} FOCACCIA WITH COARSE SALT
From Kneadlessly Simple by Nancy Baggett

I N G R E D I  E N T S :
2 3/4 cups (13.75 oz) unbleached all-purpose flour, plus more as needed
2 Tbsp fresh rosemary needles (remove the stems), chopped fairly fine (I left this out)
3/4 tsp table salt
1 tsp. instant, fast rising, or bread machine yeast (I use bread machine yeast)
1 1/3 cups plus 1/2 tsp ice water, plus more as needed
2 Tbsp. olive oil, divided, plus more as needed
3/4 teaspoon sea salt or other coarse crystal salt

D I R E C T I O  N S :
First rise (I do this right before bed, usually around 10pm): In a large bowl, thoroughly stir together the flour, rosemary (if using), table salt, and yeast. Vigorously stir in the water, scraping down the dough and mixing until the dough is thoroughly blended. Vigorously stir in 1 Tbsp, of the olive oil. If the mixture is too dry to blend together, stir in just enough more ice water to facilitate mixing, but don't over-moisten, as the dough should be slightly stiff. If too wet, stir in enough more flour to firm it slightly (I think the first time I may have added too much more flour and that's what went wrong, so add some but not too, too much). Evenly brush the top lightly with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3-10 hours (I did not do this). Then let rise at cool room temperature for 12-18 hours. If convenient, vigorously stir the dough partway through the rise (If I remember, I do this when I wake up in the morning, but I don't think it makes much of a difference).

Second rise (I do this after lunch, usually around 1PM): Brush a 15x10x1-inch (or similar-I use a cake pan that is a little deeper) baking pan with olive oil, then line the pan with baking parchment (I do not do this because the parchment paper I have cannot go up to the temperature she calls for baking at-so check your label. I just oil the pan by itself). Brush the parchment (if using) with olive oil. Using a well-oiled rubber spatula, turn the dough out onto the pan; try not to deflate it any more than necessary. Drizzle the dough with 1 Tbsp. of olive oil. With well-oiled hands, lightly pat and press out the dough until it is evenly thick and extends to within 1 inch of the edges all around. Tent the pan with nonstick spray-coated plastic wrap (to do this, I usually place the dough in a cake pan that has enough height to where the plastic wrap does not touch the dough.  I spray it with spray, then pull it tight over the top of the pan so that it is just sitting on top of the pan but not touching the dough.)

Let rise using either of these methods: For a 2 1/2-3 1/2 hour regular rise (this is what I do), let stand at warm room temperature; or for an extended rise, refrigerate for 4-24 hours, then set out at room temperature. Continue the rise until the dough has almost doubled from the deflated size (If the pan has a 1" rim, the dough should be 1/4" below it.) Just before baking, with oiled fingertips, make deep indentations, or dimples, all over the dough. Sprinkle evenly with coarse salt. (I usually let it rise from 1-4ish. My dough never rises a ton, even though I do it for the full time).

Baking preliminaries (4:30PM): 20 minutes before baking time, place a rack in the lowest position in the oven; preheat to 500 degrees F. Place the broiler pan on the oven floor. (I place the pan on the very lowest rack and the bread is on the one above it).

Baking (4:50PM): Reduce the temperature to 475 degrees F. Add a cup of ice water to the broiler pan, being careful of splattering and steam. Bake on the lowest rack for 20-30 minutes, until golden brown, turning the pan from front to back for even browning about halfway through. Bake for 5-10 minutes more (or until the center registers 209-212F on an instant-read thermometer) to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Using wide spatulas, life the bread from the pan onto the rack to cool, or onto a cutting board to cut into servings.

If you use the same timing as I did, your bread will be done by 5:30PM.

Serving and storing: Focaccia is best when fresh. Cut into rectangles and serve warm or at room temperature. Drizzle with additional olive oil or provide more as a dipping sauce, if desired. To maintain crispness, keep, draped with a tea towel, at cool room temperature for 2-3 days. It may be frozen, airtight, for up to 2 months, but should be crisped in a preheated 400 degree F oven before serving.

Variation: Fennel seed and oregano (or thyme) focaccia with salt-prepare the dough exactly as for the rosemary version except omit the rosemary. When garnishing with sea salt just before baking, also sprinkle the dough evenly with 1/2 tsp fennel seeds and 1/2 tsp dried oregano leaves or dried thyme leaves.

Panko and herb crusted mozzarella stuffed chicken ::re-post::

I am all about easy dishes these days. This is just not the season in life for me to be making things that keep me in the kitchen all day and away from my kids. So, you may have noticed I tend to post recipes that are quick and simple, like this one. This dish is so good! It's very simple and easy, yet looks fancier than it really is. This is a super easy, quick dish to make and pop in the oven, and it has a delicious flavor. I try to assemble it while my kids are napping/in rest time so I can just put it in the oven later on. I serve it with rice pilaf and steamed broccoli or salad, and my husband and daughters  always love it.

Herb & panko crusted mozzarella stuffed chicken

(AKA Chicken Simon & Garfunkel)

from Simple Suppers for Busy Moms

I N G R E D I E N T S :

4 boneless, skinless chicken breasts (I like to get the butcher to cut these in half thickness-wise to make cutlets because it makes for easier rolling. For our family of four, I can get away with just 2 chicken breasts cut like this and it is plenty.)

salt and pepper

1 cup shredded mozzarella

1 egg

flour

1/2 cup bread crumbs (I used panko)

1 Tbsp. parsley

1/4 tsp. sage

1/4 tsp. rosemary (I actually omit this)

1/4 tsp. thyme

1 stick butter (I usually use just half a stick and it tastes great with a lot less fat.)

1/2 cup dry white wine or chicken broth (I used both a 1/2 cup white cooking wine and 1/2 cup broth from a boullion cube)

toothpicks

D I R E C T I O N S :

Season chicken breasts with salt and pepper and sprinkle mozzarella on top. 

Roll and secure with toothpick. 

Make three bowls for dipping: 1) flour; 2) whisked egg; 3)bread crumbs and spices stirred together. 

Dip rolls in flour, then in egg, then in crumbs (roll to coat).

Place in greased casserole dish and top with melted butter. 

Cook at 350 degrees for 30 minutes. Add wine/broth, cook 30 minutes more.

Warm tortellini soup

This is definitely a new favorite in my house. I made it last week, and we all kept going back to fill our bowl up, eating the entire pot of soup in one sitting. My entire family-my husband, my 4 year old, my toddler, and I all just could not get enough! I was surprised at how delicious it was, because this is such a simple recipe that took no more than 5 minutes to put together. This soup is light in that it is a tomato-based broth but very satisfying and filling with the beans and tortellini, and has such a wonderful flavor. 

I served it with focaccia bread, as I was trying out a new recipe for that as well. The funny thing was that my bread didn't rise the second time like it was supposed to, and came out more like a flat bread. However, it was perfect with the soup because we dipped it and it almost had a crouton-like effect. I will try the focaccia bread recipe again, hopefully with better results next time (and if you want an easy focaccia bread recipe that will definitely work, try this one-it's delicious and easy to make, or this ciabiatta which is wonderful as well). 

I modified this recipe slightly because I didn't have any fresh or dried basil, so I used dried italian seasoning instead. And, I loved the flavor so much that I don't think I'll even try it with the basil next time. I also used slightly less balsamic vinegar because I didn't want it to be too intense, but I think the entire amount would be just fine. I also added a little extra chicken bouillon to the broth.

This soup is great. It's simple enough to put together very quickly at the end of the day when you are low on time, yet the flavor is so good that I wouldn't think twice about serving it for dinner with guests. Simply delicious! The picture doesn't at all do it justice (I was in a hurry!).

Warm Tortellini Soup

From Tables of Content, a Junior League of Birmingham cookbook

I N G R E D I E N T S :

4 cups reduced-sodium chicken broth (I also added 1 tsp. of better than bouillon chicken flavor)

9 ounces fresh chicken or cheese tortellini (I used cheese)

1 (15-ounce) can cannelloni, drained and rinsed

1 (15-ounce) can diced Italian-style tomatoes

1/4 cup chopped fresh basil (this is where I substituted 1 Tbsp. dried italian seasoning)

1 1/4 Tbsp balsamic vinegar (I used less, maybe 1/2-3/4 Tbsp but the whole amount would be fine)

Salt and pepper to taste

Freshly grated parmesan cheese for garnish

D I R E C T I O N S :

Bring the broth to a boil in a stockpot over medium heat and add the pasta. Cook for 4 minutes and stir in the beans and undrained tomatoes. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Remove from the heat and stir in the basil or seasoning, vinegar, salt, and pepper. Ladle into soup bowls and garnish with Parmesan cheese.