Think of this Chicken Spinach Tortellini Soup as a heartier cousin of a classic chicken noodle soup. Ready in 30 minutes, it’s perfect for a cozy winter meal! I’ve partnered with Swanson® to bring you this recipe.
My favorite thing about soup is how it makes you feel. Funny as that may sound, often times when we eat we may only think of how food tastes. But when I eat a warm bowl of soup in the wintertime, I am reminded of how cozy it makes me feel inside. It feels very nourishing and is loaded with all kinds of good-for-you ingredients.
I’ve talked before about how I think soup is one of the best and most underappreciated categories of food, and I hope today’s post will inspire you to break out the broth and make some magic on your stove. This soup is quick to pull together, and can definitely be enjoyed as a meal in and of itself. It has big tortellini, shreds of chicken, and plenty of veggies and greens.
Think of this Hash Brown Frittata as the savory breakfast version of an upside down cake. It’s a classic frittata—which is basically a big egg omelette that’s baked in the oven—with a hash brown crust on top. It is absolute heaven.
If you offer me a sweet or a savory breakfast, 9 times out of 10 I’ll pick the savory breakfast. I love all things eggs, bacon, and potatoes, and while this doesn’t have bacon (though it could), it is a beautiful marriage of eggs and potatoes.
An extra bonus to this dish is that it reheats nicely as long as you don’t overcook it in the microwave. Pretty remarkable for an egg dish, when eggs generally aren’t thought of as something that reheats well. The cream and cheese really help the eggs out in that department.
To get started, we’re going to make the hash browns first, but if you want to make this recipe faster, you can take a shortcut by using frozen hash browns instead.
Run a potato through the shredding blade of a food processor.
I first heard someone say “chocolate ganache” when I was a little girl, dining out with my family. The waiter was describing a chocolate cake and I remember him saying at the end that it was topped with a chocolate ganache. I thought, oooh, chocolate ganache! That sounds so fancy.
I mean, when there’s chocolate ganache involved in a dessert, it’s always mentioned. Because it will always make people swoon. Because it’s chocolate ganache.
And then when I think about the fact that it’s just chocolate and heavy cream, it makes me laugh. It’s so simple! And such an easy way to elevate so many desserts.
Start with your chocolate. Here I’m using a 60% cacao bittersweet chocolate, and I have it in disk form. I know from experience that these are small enough to melt fully from the heat of the cream we’ll be adding in a minute, but if you have a block of chocolate, you will need to chop it up with a knife.
These Chocolate Crinkle Cookies are one of my favorite Christmas recipes! Also called snowcaps, they are fudgy and soft in the middle, like a brownie.
The other day I was thinking, who started this Christmas cookie tradition and when, because I have to thank their spirit for the cookiepalooza that is the holidays. I knew the answer would be many years ago, but a quick google search suggests that it was as early as the 1500s.
Of course, I don’t think they did cookies quite like we do now, but I love that the tradition is so old. That means we need to do our part to keep it alive. Not that anyone needs convincing.
Calling any Christmas cookie your “favorite” is always kind of silly, because clearly there is no *one* favorite. I can instantly name five that I LOVE and must have…snowballs, gingerbread, shortbread swirls, crinkles, florentines. That was too easy. And there are so many more.
The holidays have so many food associations for me, and one of those is fancy roasted cocktail nuts. Every year when I make them, I wonder why I don’t roast them year round. But the truth is, there’s just something seasonal and special about them.
Whenever I have friends or family over for a big holiday feast, I serve some homemade roasted nuts alongside the cheese board. I vary the flavors each time, but they always disappear!
It’s honestly astonishing how flavorful nuts are when they’re toasted in the oven. And then when you add fresh orange zest, rosemary, maple, salt, and a little cayenne for heat? It’s so good. It hits so many of those flavor components you want, and people go crazy (or nuts? Sorry, I had to) for them.
Making your own roasted nut mix is one of those things that makes everyone think you’re a genius. They’re so snackable and addictive, but also wonderfully easy to make.
To get started, place whatever combination of nuts you’d like into a bowl. I’m doing equal parts walnuts, cashews, pecans, and almonds, because I’m too nice to pick favorites.
Just kidding. Cashews are my favorite, but who knows what my guests will like! So by all means, use a single nut if you prefer.
This Beef Tenderloin with Mushroom Pan Sauce is the perfect entree for a special holiday meal without the hassle. Start to finish, it takes under an hour to make! I’ve partnered with Swanson® to bring you this recipe.
I think everyone can agree that during the holidays, you want to enjoy great food and great company, with as little hassle and stress as possible.
When you’re the one hosting the meal, it can feel like a lot of pressure to pull off a spread of food that is special and worthy of the holidays, without getting overwhelmed as the one making it all happen.
After too many stressed-out Thanksgivings and Christmases over the years, this year I vowed to plan manageable meals that still felt like showstoppers, and let me tell you, this past Thanksgiving was a dream. With good planning and the right recipes, I still made the entire meal from scratch, had a wide variety of dishes for the whole meal, and I was actually very relaxed throughout it all. It was such a joy and total game-changer for me as a host. Holiday meals don’t have to be fussy!
When Swanson asked me to come up with a holiday recipe that takes less than an hour to make, I got really excited about the idea. I love to show people that hosting doesn’t have to be so challenging, and you can still wow your guests with delicious food.
Today we are making a beautiful center-cut beef tenderloin roast, served with a simple baby bella mushroom pan sauce that you make while the beef roasts in the oven. It’s really easy, the beef is luxuriously rich and tender, and the sauce adds an earthiness and saltiness to the dish.
For the sauce ingredients, all you need is rosemary, onion, mushrooms, thyme, garlic, and Swanson Organic Beef Cooking Stock.
Because the sauce is so simple, it’s essential to use a stock that has a lot of flavor on its own, and the stock that you choose matters. I love Swanson stocks because they have a really rich flavor foundation and a full body to them. Their organic beef stock is made with organic vegetables and beef from organic pastures.
For the beef, season a center-cut beef tenderloin roast all over with salt and pepper.
You’ll notice that my beef is tied, which helps the beef retain its round shape as it cooks, and also helps with uniformity. I buy my beef already tied from my butcher, but you can also do it yourself with kitchen twine.
Heat a large skillet over medium high heat, then sear the beef in a little bit of oil, until brown on all sides.
Remove the beef to a sheet pan, and place into the oven to continue cooking.
Return to the pan, and add a couple tablespoons of butter to the fond that’s leftover in the skillet. We want to incorporate all the brown bits and drippings in our pan from that beautiful roast!
Next add a half pound of sliced baby bella mushrooms, and season with salt.
And of course, feel free to use other types of mushrooms! I also love using Hen of the Woods mushrooms or Chanterelles.
Cook the mushrooms for about 10 minutes until they are brown, and all liquid released from the mushrooms has been cooked off.
Now add a couple cloves of smashed garlic, fresh thyme, fresh rosemary, a couple slices of onion, and Swanson Organic Beef Cooking Stock.
You’ll notice that I cut the onion through the root, so the slices are connected and easy to remove later.
Bring the mixture to a boil, and stir all the ingredients around to submerge the herbs into the liquid.
Cook the mixture for about 8-10 minutes until the liquid is reduced by half.
Remove the herbs, onion, and garlic from the sauce, then the sauce is ready to stand by for the beef. If at any point the sauce gets too thick, simply add more of the Swanson Organic Beef Stock to adjust.
Once the beef is done, which should happen right around the time you finish the sauce, let it rest for 10 minutes. Then cut the twine off.
Cut the beef into slices, however thick you’d like, and serve with the mushroom pan sauce.
To round out the meal, I like to serve the beef with haricot vert and roasted fingerling potatoes.
Hope you give this a try for your holiday dinner, and enjoy!Beef Tenderloin with Mushroom Pan Sauce
Yield: Serves 6-8
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
This Beef Tenderloin with Mushroom Pan Sauce is the perfect entree for a special holiday meal without the hassle. Start to finish, it takes under an hour to make!Ingredients: 2.5 to 3lb center-cut beef tenderloin roast, tied Salt Black Pepper 1 tablespoon grapeseed oil 2 tablespoons unsalted butter 8 ounces baby bella mushrooms 2 cloves garlic, smashed ½ yellow onion, sliced 2 sprigs fresh rosemary 10 sprigs fresh thyme 1½ cups Swanson® Organic Beef Cooking Stock Directions: Preheat the oven to 400F. Season the beef all over with salt and pepper. As a guideline, I use 1 teaspoon of salt total. Heat a large skillet over medium high heat and add the grapeseed oil. Sear the beef on all sides, until deeply brown. This takes me about five minutes on a gas stove, but it may take you up to ten minutes. You’re going for more of a color than a time here, as you want to make sure it’s well-browned. Remove the beef to a sheet pan, then roast in the oven for 20-25* minutes, for a rare roast, until the meat measures 120F with an instant read thermometer (the temperature will rise about 5 degrees as it rests). In the meantime, melt the butter in the pan you cooked the beef in, and add the mushrooms. Season with a pinch of salt, about ⅛ teaspoon, and cook for about 10 minutes, until all of the moisture released from the mushrooms has cooked off. Add the garlic, onion, rosemary, thyme, and Swanson® Organic Beef Cooking Stock. Bring the sauce to a boil, and cook for about 8-10 minutes until the liquid reduces by about half. Remove the garlic, onion, rosemary, and thyme from the pan. The sauce is now ready to stand by for the beef, which should be just about done by now. When the beef has finished cooking, let rest for 10 minutes. Slice the beef and serve with the mushroom pan sauce. Enjoy!
*Cooking time will vary slightly depending on the thickness of the beef tenderloin you use. Make sure to check for desired doneness with a thermometer.
Disclosure: This post was created in partnership with Swanson®. I truly love their products, and have used their stocks and broths in my kitchen for years. All opinions in this post are my own.