Snow Feb. 25, 2015

We seldom see snow here in North Louisiana. But it sure arrived today. Ice Monday, re-freeze Tuesday and snow Wednesday. As I type this the snow is melting from the trees. It will be gone as soon as it arrived.

 

Cheesy Chicken Tortellini Soup

Here is another "Souper" tortellini soup for you. Do you love rotel dip or cheesy chicken spaghetti? If you do, you are going to be crazy for this soup. It is loaded with flavor. Roasted chicken, onions, peppers, mushrooms, spicy tomatoes, tortellini and a cheesy broth. Oh it is so good! I used a leftover roasted chicken breast and this meal came together so fast. Taste just like crockpot cheesy chicken spaghetti but a lot less work. No waiting for pasta to boil or the crockpot to finish. And . . . I did not use any cans of cream soups. I know people are avoiding those type of prepared soups these days, so I gave it a try. I did not miss them at all. The soup was still creamy and had great flavor. It was delicious the next day for lunch too. All the tortellini soups are better the next day. I am definitely making this one again and again. I know of at least two friends who are going to love this quick take on cheesy chicken spaghetti. I hope you do too.

Cheesy Chicken Tortellini Soup

Serves 6

Ingredients

1 tsp. chicken fat or olive oil

1 small onion, chopped

1/2 green bell pepper, chopped

6 oz. mushrooms, sliced

Kosher salt and black pepper, to taste

4 cups unsalted chicken stock

1 (10 oz.) can tomatoes with green chilies, undrained

1 (9 oz.) pkg. three cheese tortellini

1 roasted bone in chicken breast, de-boned and chopped

8 oz. 2% milk Velveeta cheese, chopped

2 cups 2% milk

Directions

Heat chicken fat in a soup pot over medium high heat. Add onion and bell pepper, saute until onion starts to get translucent. Add mushroom continue to cook until mushrooms are soft. Season with salt and pepper. Add chicken stock and tomatoes; bring to a boil. Add tortellini and reduce to a simmer. Simmer for 7 minutes and add chicken and cheese. Stir until cheese is melted. Reduce heat to low and stir in milk, allow to warm through and serve.

Note: The soup will separate after sitting for a while. Just stir and the creamy texture will return to normal. Re-heats well on the stove or in the microwave, just avoid bringing to a boil when re-heating.

Linking to:
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Diary of a Real Housewife: Friday Favorites
Ms enPlace: See Ya in the Gumbo
Tumbleweed Contessa: What'd You Do This Weekend?
Creative K Kids: Bloggers Brags Pinterest Party
Carole's Chatter: Food on Friday - Soup

Lit'l Smokies Egg and Cheese Drop Biscuits

I can't take credit for this idea. I was inspired! I saw I Just Like To Cook make Sausage Link Egg & Cheese Biscuit Melts on a YouTube video. I knew immediately I just had to try it on a smaller scale. So I used my families' Drop Biscuit recipe and some Lit'l Smokies sausages to make mini versions of Rod's breakfast treat. It worked great! So great I had to post right away. So excuse my iPhone photography and fingers in the photos. I will re-post one day with photos showing the steps in between. I just had to get this out there in case you were just waiting for a new breakfast idea. Check out Rod's video and recipe for the he-man size. Or try the mini version I made. You can even use your favorite biscuit recipe too. Heck, probably a can biscuit if you want? Just remember you will need one egg for every two biscuits. I loved the mini smoked sausage. Such a different spin on a sausage egg and cheese biscuit.

Lit'l Smokies Egg and Cheese Drop Biscuits
Makes 2 biscuits

Ingredients

1/2 cup all-purpose flour*
3/4 tsp baking powder
1/4 tsp salt
4 tsp. vegetable oil
2-1/2 Tbsp. 2% milk
2 Lit'l Smokies sausages
1 egg, beaten
Kosher salt and black pepper, to taste
2 Tbsp. 2% sharp cheddar cheese

Directions

Preheat oven to 450 degrees.

Whisk together flour, baking powder and salt. Add oil and milk. Stir until just combined. Divide dough in half and spoon on to baking sheet. Press one Lit'l Smokie into each biscuit and bake 10 minutes. Meanwhile cook egg in a pan over low until softly set. Remove biscuits from the oven; top with egg, season with salt and pepper and top with cheese. Return to the oven for 2 more minutes. Serve hot.

*Note: Spoon or sprinkle the flour into the measuring cup and level. Do not  pack in the cup.

Linking to:
Tumbleweed Contessa: What'd You Do This Weekend?
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Diary of a Real Housewife: Friday Favorites
Ms enPlace: See Ya in the Gumbo
Creative K Kids: Bloggers Brags Pinterest Party