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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
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
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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Spinach Orzo Salad

Spinach Orzo Salad

Spinach Orzo Salad

What could possibly make a salad better than adding a little pasta??  If you love pasta and like salads, this recipe is for you. This salad is great just after you make it, the orzo will warm most of the ingredients up just a little.  It is also great as leftovers the next day, straight from the refrigerator.  I took my leftovers to work the next day for my lunch, and it was delicious!

Spinach Orzo Salad

Just layer all of the ingredients on top of the spinach and mix together.  The chickpeas and the chicken provides you with plenty of protein.  Feta cheese gives the salad lots of tang and the sun-dried tomatoes add some tang along with just the right amount of sweetness.  The dressing gives the salad plenty of acidity and takes the flavor level up a notch.  Spinach Orzo Salad

All of the ingredients of this salad mixed together will give you a mouth full of flavor in every bite. This salad is very easy to put together, any skill level of cook can do this, and I know you will be satisfied with these results!

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

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

 

Spinach Orzo Salad
Spinach Orzo Salad
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Print Recipe
Servings Prep Time
2 people 5 minutes
Cook Time
8-10 mintutes
Servings Prep Time
2 people 5 minutes
Cook Time
8-10 mintutes
Spinach Orzo Salad
Spinach Orzo Salad
Yum
Print Recipe
Servings Prep Time
2 people 5 minutes
Cook Time
8-10 mintutes
Servings Prep Time
2 people 5 minutes
Cook Time
8-10 mintutes
Ingredients
Servings: people
Instructions
  1. Cook orzo pasta as directed on package.
  2. While orzo is cooking, mix the dijon mustard, balsamic vinegar, lemon juice, garlic flakes, salt, pepper, and red pepper flakes in a salad dressing shaker (or jar with lid) and shake until completely combined.
  3. Place spinach in a large bowl. Add sun-dried tomatoes, chickpeas, chicken, feta and cooked orzo on top of spinach. Drizzle the dressing over everything and toss just until mixed. Enjoy immediately or refrigerate and enjoy later.
Recipe Notes

**If you use sun-dried tomatoes that are not packed in oil, you might need to add a tablespoon of oil to the dressing, to obtain the same moisture level results.

** leftover chicken or turkey will work great for this recipe, or rotisserie chicken is always a great option.

**you can use fresh garlic or garlic powder if desired, just adjust a little more or less to account for the difference in potency of the garlic.

 

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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
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
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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Pan Seared Chicken with Merlot Blackberry Sauce

Pan Seared Chicken with Merlot Blackberry Sauce

Pan Seared Chicken with Merlot Blackberry Sauce

This is a recipe that I decided to try on a whim.  I have hundreds of cookbooks, so from time to time I go to them for inspiration on something new.  The cookbook that I got this base recipe from is ‘Robin to the Rescue’ by Robin Miller.  I wish she was still on Food Network, I really enjoyed her shows.  Anyway, this recipe looked easy and quick, and a little different from what I would normally cook, so I decided to give it a try.

Just start out by searing the boneless, skinless chicken breasts.  I cut them into small pieces and pounded them thin. I used plenty of pepper, I think blackberries go well with black pepper.

Of course I had to change the recipe up just a bit, I don’t really know why I always feel the need to do that, but most of the time it works. I love that about cooking though, you can usually alter recipes to fit your own taste just by changing a couple of ingredients.

Pan Seared Chicken with Merlot Blackberry Sauce

This Pan Seared Chicken with Merlot Blackberry Sauce is very visually appealing so it would be great for your next dinner party.  Serve with rice or some couscous and a green vegetable, and your dinner is ready.

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


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

Pan Seared Chicken with Merlot Blackberry Sauce
Pan Seared Chicken with Merlot Blackberry Sauce
Yum
Print Recipe
Servings Prep Time
2-3 servings 5-10 minutes
Cook Time
8-10 minutes
Servings Prep Time
2-3 servings 5-10 minutes
Cook Time
8-10 minutes
Pan Seared Chicken with Merlot Blackberry Sauce
Pan Seared Chicken with Merlot Blackberry Sauce
Yum
Print Recipe
Servings Prep Time
2-3 servings 5-10 minutes
Cook Time
8-10 minutes
Servings Prep Time
2-3 servings 5-10 minutes
Cook Time
8-10 minutes
Ingredients
Servings: servings
Instructions
  1. Trim chicken of all visible fat and pound into thinner pieces if desired.
  2. In a small bowl, whisk together the blackberry preserves, water and grated lemon zest and set aside.
  3. Heat the oil in a large skillet over medium heat. Season the chicken all over with the salt and pepper. Add the chicken to the pan when heated. Sear the chicken until light golden brown, about 1-2 minutes per side. Add the merlot and cook for an additional minute.
  4. Add the blackberry preserve mixture to the pan. Simmer until the sauce thickens and reduces, about 3-4 minutes. Make sure the chicken is cooked through and serve. (The cooking time may vary greatly depending on the thickness of your chicken.)
Recipe Notes

**If you are opposed to cooking with wine, this recipe may not be for you.  I can't image any substitute that would give the depth of flavor that the red wine does.

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Spinach and Fennel Tilapia

Spinach and Fennel Tilapia

fennel tilapia

Tilapia is such a mild tasting fish that it can pair with lots of flavors.  If you have another type of mild fish, such as cod, grouper or haddock, just to name a few, they would probably work for this recipe as well. I just happened to have tilapia in the freezer (probably because it had been on sale), so that is what I used.  I think the lemon is an essential part of this dish, it really brings everything together.  This is a light and healthy dish and it absolutely makes me feel better after eating it.

fennel tilapia

If you haven’t worked with fennel before you definitely need to give it a try. I’m always looking for new flavors to try and experimenting with this fennel turned out to be great.

fennel tilapia

This looks really good, even before cooking.  After tossing the spinach and fennel with the salt, pepper, red pepper flakes, lemon zest and lemon juice, it’s ready to be placed on top of the tilapia.

fenneltilapia2

It’s all ready to go in the oven.  For a complete meal, you could serve this with a green vegetable or a salad and maybe a baked potato.

fenneltilapia3

Roasting the fennel in the oven with the tilapia produced a great flavor, I think I will try roasting fennel in more ways in the near future, so stay turned…..

Spinach and Fennel Tilapia
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Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Spinach and Fennel Tilapia
Yum
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 450 degrees.
  2. In a medium bowl, toss together the fennel, spinach, 2 tablespoons of the olive oil, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, the pinch of red pepper flakes, the lemon zest and the lemon juice. (make sure to zest the lemon before you juice it!)
  3. Use remaining salt and pepper and season each fish fillet. Place fish in a baking dish or on a baking sheet and drizzle with the remaining olive oil, (and if you line it with non-stick aluminum foil you will have an easy clean up).
  4. Divide the spinach and fennel mixture and place on top of each fillet. Top each with Parmesan cheese and place in bottom half of oven and bake for 12-15 minutes.
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