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Instant Pot Tomato Spinach Soup

Instant Pot Tomato Spinach Soup with Grilled Cheese Croutons

Instant Pot Tomato Spinach Soup

It is cold here, really, really cold.  This tomato spinach soup made in the Instant Pot is a good way to help warm you up. I saw these little grilled cheese croutons on Food Network one day and decided I had to try that.  Just make a regular grilled cheese and cut into cute little cubes.  I love grilled cheese sandwiches, and I like to make lots of different variations, see my Pepper Jack Grilled Cheese recipe when you are in the mood to experiment.  To go with tomato soup, I stuck to the basic white bread and American cheese for this sandwich.

Instant Pot Tomato Spinach Soup

 

Saute the onions, then add everything except the milk and spinach. Set the cooking time for 15 minutes on high pressure.  When the pressure is reached and the 15 minutes of cooking time has elapsed, let the pressure release naturally for about 10 minutes.  Release any remaining pressure by turning the nozzle to release.

 

 

Instant Pot Tomato Spinach Soup

 

Add the 5 ounce can of evaporated milk to the tomatoes, then stir to incorporate. Gently stir in the spinach.  Make sure the soup is heated through before serving.

 

Instant Pot Tomato Spinach Soup

I enjoy eating comforting soup in the winter, but I am certainly ready for some spring weather!

Here’s a few items (or very similar) that were used in making this Instant Pot Tomato Spinach Soup:

 

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Instant Pot Tomato Spinach Soup
Instant Pot Tomato Spinach Soup
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Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Instant Pot Tomato Spinach Soup
Instant Pot Tomato Spinach Soup
Yum
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Instant Pot Tomato Spinach Soup
Grilled Cheese Croutons
Servings: servings
Instructions
Instant Pot Tomato Spinach Soup
  1. Gather and Prep all of your ingredients. Dice Onion and grate your carrot.
  2. Turn your Instant Pot on the Saute mode and add olive oil. When it is hot, add the onion and the carrot and saute for a couple of minutes or until softened, stirring often. Add garlic and saute for another minute or less.
  3. Add tomatoes, broth, basil, salt, pepper and red pepper flakes into the Instant Pot. Turn off Saute mode. Secure lid and turn the nozzle to Sealing, and set High Pressure Cooking to 15 minutes. After pressure is reached, the 15 minute cook time will begin to count down.
  4. Once 15 minute cooking time has elapsed, let pressure release naturally for about 10 minutes, then turn nozzle to Venting to release any additional pressure. (During the 10 minute time that the pressure is releasing, make your grilled cheese sandwiches)
  5. Remove lid after pressure has completely released. Carefully stir in the evaporated milk, then the spinach. Let soup completely heat thru on the warm setting before spooning into bowls.
Grilled Cheese Croutons
  1. Spread a thin layer of butter on each slice of bread. Place butter side of bread down in a large non-stick skillet. Add cheese on top of bread and cover with additional slice of bread, butter side up. Heat skillet to medium. Let grilled cheese cook slowly to achieve a golden brown color on each side. When both sides are cooked to perfection and cheese is melted, remove to let cool slightly.
  2. When cooled slightly, cut the grilled cheese sandwich into small cubes and serve on top of soup.
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Turkey Orzo Soup

Turkey Orzo Soup

Turkey Orzo Soup

This soup is a wonderful use of your leftover Thanksgiving turkey!  It is warm, comforting and oh so delicious.  Lately, my experimenting in the kitchen has not been going as great as I like it to.  There have been several recipes that just didn’t taste as great as I wanted, so of course they didn’t make the blog.  This recipe, however, was even better than I anticipated.  It is definitely one of my new favorite soups.

Turkey Orzo Soup

The soup starts off with onion, mushrooms, carrots and garlic.

Turkey Orzo Soup

Everything in this soup just blends so well together.  None of the ingredients overtook the other ingredients.  You can certainly substitute some rotisserie chicken for the turkey.  I actually used some turkey that I had frozen from the last time I cooked a turkey breast and it worked perfectly.

Turkey Orzo Soup

This soup would also make a great replacement for the standard chicken noodle when you are feeling a little under the weather.  I really just can’t say it enough, this soup was wonderful!!  I am just so pleased at how it turned out and I think you and your family will be pleased too.

Here’s a few items (or very similar) that were used in making this recipe:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Turkey Orzo Soup
Turkey Orzo Soup
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Servings Prep Time
4 large servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 large servings 10 minutes
Cook Time
40 minutes
Turkey Orzo Soup
Turkey Orzo Soup
Yum
Print Recipe
Servings Prep Time
4 large servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 large servings 10 minutes
Cook Time
40 minutes
Ingredients
Servings: large servings
Instructions
  1. Add canola oil to a large pot or dutch oven, and heat over medium high.
  2. Add onion when oil is hot and cook for about 3 minutes or until softened, stirring often.
  3. Add mushrooms and carrots and cook for about another 5 minutes, add garlic for the last minute. Also add about another tablespoon of oil if all of your oil has absorbed.
  4. Add flour and cook for about 2 minutes, stirring most of the time.
  5. Add the chicken stock, marjoram, worcestershire sauce, salt, pepper and red pepper flakes, then bring to simmer. Turn heat to medium low and cook about 20 minutes or until carrots are tender.
  6. Add turkey and orzo, and cook another 10 minutes. **
  7. Stir in half and half and bring back up to heat and you are ready to enjoy!
Recipe Notes

**After you add your orzo and it begins to absorb your liquid, if your soup is too thick, just add a little water or even more chicken stock.  I had to add even more water to my leftovers to thin it out a bit.

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Kale Pistachio Pesto

Kale Pistachio Pesto

Kale Pistachio Pesto

This pesto is awesome!  It is the best pesto I have ever had.  I have tried making pesto before but it never turned out this good. This is finally the perfect combination of flavors.

It’s as easy as putting everything in the food processor and letting it go.

Kale Pistachio Pesto

The kale, pistachios and the lemon go perfectly together.  I also didn’t overdo the garlic or the olive oil.  Both of those flavors are great, but I didn’t want this to be super strong with garlic, and I didn’t want it floating in oil.  I have had pesto at restaurants that are so overpowering with garlic that it really keeps you from enjoying the rest of your meal. I wanted to be able to taste all of the flavors.

Kale Pistachio Pesto

There are a lot of ways to use this pesto, but my go to is for pasta.  Don’t forget to save some of the pasta water before you drain the pasta.  You will need to thin the pesto with the pasta water for serving.  Another idea is to add some additional olive oil to the pesto and use for dipping bread.  There are endless possibilities for serving this pesto!

Here’s a few items (or very similar) that were used in making this Kale Pistachio Pesto:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Kale Pistachio Pesto
Kale Pistachio Pesto
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Servings Prep Time
1 cup 10 minutes
Servings Prep Time
1 cup 10 minutes
Kale Pistachio Pesto
Kale Pistachio Pesto
Yum
Print Recipe
Servings Prep Time
1 cup 10 minutes
Servings Prep Time
1 cup 10 minutes
Ingredients
Servings: cup
Instructions
  1. In food processor, combine kale, garlic, pistachios, lemon zest, lemon juice, parmesan cheese, red pepper flakes and black pepper.
  2. Process until just combined, then slowly add the olive oil in a steady stream while food processor continues to run. Process until the mixture is smooth, about 2 - 3 minutes. Taste for salt level, then add the salt if needed and process until salt is incorporated.
Recipe Notes

**I had a lemon flavored olive oil that I used from From Olives and Grapes, but good quality olive oil would be just fine.

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Instant Pot Perfect Pork Tenderloin

Instant Pot Perfect Pork Tenderloin

Instant Pot Perfect Pork TenderloinDon’t you just love your Instant Pot?  If you don’t have an Instant Pot, this recipe can easily be adapted to an electric pressure cooker.  This Pork Tenderloin is super flavorful and succulent and the sauce is absolutely delicious!

The Instant Pot can do so many different things and I have got a LONG list of things to try.  So stay tuned, there will be many more Instant Pot recipes to come.

I have made Pork Tenderloins in the slow cooker and in the oven with various types of sauces but this one is truly the best of the best. If you have leftovers, it will make wonderful sandwiches!

You can see the amazing flavor just bursting thru this sauce with all of the herbs and seasonings.  The pork itself just practically melts in your mouth.  So if you haven’t joined the wave of cooking with the Instant Pot, then what are you waiting for?  Click on the link below and get your own Instant Pot, and if you already have an Instant Pot then your next meal should certainly be this Instant Pot Perfect Pork Tenderloin!!

Here’s a few Items (or very similar) that were used in making this Instant Pot Perfect Pork Tenderloin:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Instant Pot Perfect Pork Tenderloin
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Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
30 minutes 10-15 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
30 minutes 10-15 minutes
Instant Pot Perfect Pork Tenderloin
Yum
Print Recipe
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
30 minutes 10-15 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
30 minutes 10-15 minutes
Ingredients
Servings: people
Instructions
  1. Wash and trim the pork tenderloin of all silverskin.
  2. Combine the garlic, Napa Valley Seasoning, chicken broth, Dijon mustard, honey and Worcestershire sauce and pour into Instant Pot. Carefully place pork tenderloin into the Instant Pot, turning to coat with the sauce.
  3. Close lid of Instant Pot and set valve to sealing.
  4. Press Manual and adjust the time to 30 minutes on High Pressure. If you want to shred the pork, you could add an additional 6-8 minutes to the cooking time.
  5. ON will show in the display while the pressure is reached. This will take about 5-10 minutes.
  6. Once the Instant Pot reaches full pressure, the display will show the 30 minutes that it was set for, and the time will begin to count down.
  7. When the cooking time is complete, the Instant Pot will beep. At this point, allow the Instant Pot to naturally release pressure for about 5 minutes. The display will indicate how many minutes since the Instant Pot completed the cooking cycle. (if you are really in a hurry, go ahead and release pressure manually)
  8. After the 5 minutes, release the remaining pressure by turning the setting to Venting. It is best to use tongs or a towel to do this to avoid the hot steam. Once the pin at the top of the Instant Pot has dropped, it is safe to open.
  9. Remove the pork to a cutting board and cover with foil.
  10. Set the mode of the Instant Pot to Sauté and let the sauce remaining in the Instant Pot come to a boil.
  11. Combine the cornstarch and water in a small bowl, then whisk this into the sauce in the Instant Pot. Continue to whisk for about 1 - 2 minutes while the sauce thickens into a gravy. Turn Instant Pot off once this has thickened.
  12. Slice the pork and carefully transfer to a serving dish, then spoon the thickened gravy over the pork.
Recipe Notes

** Napa Valley Seasoning Blend is a combination of Lemon, Chili, Black Pepper, Rosemary, Fennel Seed, Salt, Garlic and Sun Dried Tomato flavoring.  If you don't have this seasoning blend, use something similar or as many  of these individual flavors as possible.  You can purchase from the wholespice.com or from the Amazon link above.

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Eat Your Greens Pasta

Eat Your Greens Pasta

How do you make pasta about as healthy as possible?  Well, adding a bunch of vegetables is a great way to get started!

The Pasta

Even the pasta itself is packed full of vegetables.  I found this pasta at Publix, but I’m sure any grocery store that has a good selection of pasta will have it.  This veggie pasta comes in all shapes and sizes too.  If your grocery store doesn’t carry it, you can always purchase from Amazon with the links below.

 

 

 

Start by sautéing the chopped broccoli, then add the chick peas. Canned chick pea (or garbanzos) are a great item to have in your pantry to add to all sorts of dishes.

Add the kale next.  I know this looks like a lot of kale, but it will wilt down quickly.

Can you believe how much the kale wilted down?  That is why you have to start with what seems like a lot. The lemon, red pepper flakes and garlic add so much flavor that you’ll just be thinking how great this tastes and forget about how good it is for you.  Now this is ready for the pasta.

I didn’t add much cheese to this pasta dish, it really didn’t need too much with all of the other great flavors.  For me, there is not much I had rather eat than a large bowl of pasta.  I don’t have to feel guilty about this big bowl of Eat Your Greens Pasta since it is so full of healthy vegetables.  This would also be great as a side dish if you don’t want an overload of green vegetables and fiber.

Here’s a few items (or very similar) that was used in making this recipe:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

Eat Your Greens Pasta
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Servings Prep Time
2-4 people 10 minutes
Cook Time
10 mintues
Servings Prep Time
2-4 people 10 minutes
Cook Time
10 mintues
Eat Your Greens Pasta
Yum
Print Recipe
Servings Prep Time
2-4 people 10 minutes
Cook Time
10 mintues
Servings Prep Time
2-4 people 10 minutes
Cook Time
10 mintues
Ingredients
Servings: people
Instructions
  1. Cook your pasta according to package directions. Before you drain pasta, make sure to reserve about 1 cup of the pasta water for your sauce.
  2. Prep all of your ingredients. Wash and chop the broccoli and the kale. Drain and rinse the chick peas, mince your garlic and zest and juice your lemon.
  3. Heat 1 tablespoon of olive oil in a medium skillet, over medium high heat. Add chopped broccoli and sauté for about 3-4 minutes, stirring frequently. Add garlic, kale, salt, pepper and red pepper flakes. Turn heat down to low and continue to stir. When kale begins to wilt, add lemon zest, lemon juice and about 1/4 cup of the pasta water. (go ahead and dip out some pasta water even if your pasta is not ready yet)
  4. Once pasta is ready, add it to the vegetables, add about 1/4 cup of the parmesan cheese and another 1/4 cup of the pasta water. Stir everything together and if you need more liquid add more of the reserved pasta water, or if you seem to have a little too much water, let pasta and vegetables sit for about 2 minutes and some of the liquid will absorb.
  5. Put into serving dishes and top with remaining parmesan cheese, and drizzle with just a little olive oil.
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