FREE DINNER EBOOK! Get your copy!

HOME / CATEGORIES / Dinner

Dinner

Latest Dinner

- 12 oz cheese tortellini (fresh or frozen) - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - 1 cup baby spinach, roughly chopped - 1/2 cup homemade or store-bought pesto - 1/4 cup pine nuts, lightly toasted - 1 tablespoon olive oil - Salt and pepper to taste - Parmesan cheese, for garnish I love how each ingredient brings its own flavor to the dish. The cheese tortellini acts as a soft base. It absorbs the pesto well, making each bite tasty. Cherry tomatoes add a sweet burst that brightens the salad. Fresh mozzarella balls give a creamy touch, balancing the flavors. Baby spinach brings a nice crunch and fresh green color. Pesto is the star of this recipe. You can use homemade pesto for a personal touch, or store-bought for convenience. Either way, it offers a rich, herby taste. The pine nuts add a nutty crunch. Toasting them enhances their flavor and makes them even better. For seasoning, a splash of olive oil helps all ingredients blend smoothly. A pinch of salt and pepper brings everything together. Finally, a sprinkle of Parmesan cheese on top adds a savory finish. This dish is not just colorful; it's also filled with flavor and nutrition. First, fill a large pot with water and add salt. Bring the water to a boil. Once boiling, add the cheese tortellini. Cook according to the package instructions, which is usually about 3-5 minutes for fresh tortellini. You know they are done when they float to the top. Drain the tortellini and rinse them under cold water. This stops the cooking and keeps them nice. In a big mixing bowl, combine the halved cherry tomatoes, mozzarella balls, and roughly chopped baby spinach. Use fresh ingredients for the best flavor. Mixing them in a bowl makes it easy to combine later. Next, add the cooked tortellini to your bowl of vegetables. Drizzle the pesto and olive oil over the mixture. Gently fold everything together. Make sure all the ingredients get a nice coat of pesto. This brings all the flavors together. Now, it’s time to season. Add salt and pepper to taste. Then, fold in the lightly toasted pine nuts. The nuts add a nice crunch and flavor. Chilling the pasta salad is important. Cover the bowl and refrigerate it for at least 30 minutes. This lets all the flavors mix well. Before serving, give the salad a gentle stir. Finally, garnish with freshly grated Parmesan cheese for that perfect finishing touch. Enjoy! Choosing the right pesto Pick a pesto that tastes fresh and vibrant. You can use store-bought pesto, but I often prefer homemade. Making your own lets you control the ingredients. Use fresh basil, good olive oil, and quality nuts to create a rich flavor. If you want a twist, try sun-dried tomato or arugula pesto for a new twist. Cooking tortellini tips When boiling the tortellini, use plenty of water. This helps them cook evenly. Bring the water to a rolling boil before adding the pasta. Fresh tortellini cooks quickly, usually in just 3-5 minutes. Keep an eye on them; they’re done when they float. After cooking, rinse them under cold water to stop further cooking. This keeps the tortellini firm and prevents them from getting sticky. Best side dishes Pair this pasta salad with crusty bread or a light green salad. A simple arugula salad with lemon dressing works well. If you want a heartier meal, serve it alongside grilled chicken or shrimp. Ideal occasions for serving This dish shines at summer gatherings, picnics, or potlucks. It’s great for barbecues, too. The colors and flavors make it a crowd-pleaser for any festive occasion. You can even serve it as a light lunch or dinner option. Best ways to plate To plate your salad, use a large, shallow bowl. This shows off all the vibrant colors. Gently toss the salad before serving to ensure even distribution of the ingredients. Enhancing visual appeal with fresh herbs Garnish with fresh basil or parsley to add a pop of color. You can also sprinkle extra pine nuts on top for added texture. A few shavings of Parmesan cheese can elevate the dish’s look. These small touches make a big difference in presentation. {{image_2}} You can make this dish work for different diets. For those needing gluten-free options, try using gluten-free tortellini. Many brands offer good substitutes that taste great. If you want a vegan twist, replace cheese tortellini with a plant-based version. You can also use nutritional yeast for a cheesy flavor without dairy. Want to boost the taste of your pesto tortellini pasta salad? Adding proteins like grilled chicken or shrimp can make it heartier. Just cook the protein separately and mix it in. You can also switch up the veggies. Consider adding bell peppers, cucumbers, or even roasted zucchini for extra crunch and color. While pesto works wonders, you can try different dressings too. A creamy dressing adds richness, while a light vinaigrette can brighten the dish. Don't hesitate to mix it up! Experiment with fresh herbs like basil or parsley. These can elevate the flavors and bring freshness to your salad. To keep your Pesto Tortellini Pasta Salad fresh, store it in an airtight container. Make sure to cool the salad completely before sealing it. I recommend using glass or plastic containers with tight lids. This helps prevent any odors from your fridge from mixing in. Place the container in the refrigerator right after serving. This pasta salad is best enjoyed fresh, but it can last in the fridge for up to three days. After that, the flavors may fade, and the texture can change. Always check for any signs of spoilage, like an off smell or discoloration, before eating leftovers. If you want to reheat the salad, do it gently. Start by warming it in a pan on low heat. Stir it often to ensure even warming. You can also add a splash of olive oil to help keep it moist. Avoid the microwave if possible, as it can make the tortellini mushy. Enjoy your meal! You can store Pesto Tortellini Pasta Salad in the fridge for about 3 days. Make sure to keep it in an airtight container. This helps keep the flavors fresh and the ingredients safe to eat. Yes, you can freeze Pesto Tortellini Pasta Salad. To do this, place it in a freezer-safe container. When you're ready to eat it, thaw it in the fridge overnight. Then, enjoy it chilled or at room temperature. Keep in mind that some ingredients, like tomatoes, may change texture after freezing. Absolutely! This recipe is very flexible. You can swap cheese tortellini for another pasta shape. Add veggies like bell peppers or cucumbers if you like. You can also include proteins like chicken or shrimp. Feel free to adjust the amount of pesto, too, for more or less flavor. You can use either store-bought or homemade pesto. Store-bought pesto is quick and easy. Just make sure it tastes good to you. If you have time, homemade pesto can add a special touch. You can blend fresh basil, garlic, nuts, and oil for a rich flavor. This blog post showed how to make a tasty Pesto Tortellini Pasta Salad. You learned about key ingredients like tortellini, spinach, and fresh mozzarella. I shared helpful tips for cooking and serving. You can customize the dish to fit your taste. Remember, the right storage keeps leftovers fresh. Enjoy your salad as a side or main dish for any occasion. A perfect blend of flavors and textures will impress anyone who tries it. Keep experimenting until it’s just right for you!

Pesto Tortellini Pasta Salad Flavorful and Fresh Dish

- 1 cup acini di pepe pasta - 2 cups fresh spinach, chopped - 1 cup cooked meatballs (beef or chicken) Italian Wedding Soup is rich in flavor and texture. The acini di pepe pasta adds a nice bite. This tiny pasta cooks quickly and absorbs the broth's taste well. Fresh spinach gives the soup a vibrant color and a healthy touch. It wilts beautifully in the warm broth. Meatballs, whether beef or chicken, are the heart of this soup. They provide protein and add a savory depth. - Grated Parmesan cheese - Fresh parsley For a finishing touch, you can add grated Parmesan cheese. This cheese melts slightly into the soup, adding creaminess. Fresh parsley also brightens the dish with color and flavor. It gives the soup a fresh aroma and taste. Both ingredients elevate the soup and make it feel special. - 1 tablespoon olive oil - 4 cups chicken broth - 1 teaspoon dried oregano - 1 teaspoon dried basil Olive oil is key for sautéing aromatics. It brings out the flavors of onions and garlic. Chicken broth forms the base of this soup. It makes the soup hearty and comforting. Dried oregano and basil add an Italian flair. These herbs fill the soup with warmth and depth. Salt and pepper enhance all the flavors, making each bite delicious. 1. First, grab a large pot. Pour in 1 tablespoon of olive oil and heat it over medium heat. 2. Add 1 small finely chopped onion. Sauté it for about 3-4 minutes. You want it to turn translucent. 3. Next, stir in 2 minced garlic cloves. Cook for 1 more minute until it smells amazing. 4. Now add 1 diced carrot and 1 diced zucchini. Cook these for another 5 minutes until they soften a bit. 1. Pour in 4 cups of chicken broth. Bring this mixture to a boil. 2. Once boiling, add 1 cup of acini di pepe pasta. Cook it according to the package instructions. This usually takes about 8-10 minutes. 3. After the pasta is al dente, toss in 2 cups of chopped fresh spinach and 1 cup of cooked meatballs. 4. Add 1 teaspoon of dried oregano and 1 teaspoon of dried basil. Season with salt and pepper to taste. Stir everything to mix well. 5. Let the soup simmer for another 2-3 minutes. This will wilt the spinach and heat the meatballs. 1. Taste the soup. Adjust seasoning if you think it needs more salt or pepper. 2. Now, it’s time to serve! Ladle the soup into bowls. 3. Sprinkle some grated Parmesan cheese on top for extra flavor. 4. Garnish with fresh parsley. A drizzle of olive oil adds richness too. Enjoy your warm, hearty soup! - Choosing the right meatballs: Use small meatballs that are full of flavor. You can make them from beef or chicken. If you choose store-bought, look for ones that are juicy and well-seasoned. They should fit nicely in a spoonful of soup. - Cooking the pasta to perfection: You want your acini di pepe pasta to be just right. Cook it until it is al dente, meaning it should be firm to the bite. This usually takes about 8-10 minutes, so be sure to check the package for the exact time. - Best ways to serve and garnish: Serve the soup hot in bowls. Top it with grated Parmesan cheese and a sprinkle of fresh parsley. A drizzle of olive oil adds a nice touch too, giving it extra flavor. - Pairing with bread or salad: This soup goes well with crusty bread or a fresh salad. A simple green salad with a light vinaigrette works great. The bread is perfect for dipping into the broth. - Overcooking pasta: Be careful not to overcook your pasta. If it gets too soft, it can break apart and lose its texture. Always taste it before you drain it! - Using too much salt: Watch the salt! Since the chicken broth can be salty, add salt slowly. Taste as you go to make sure it’s just right. Too much salt can ruin the soup. {{image_2}} You can make Italian Wedding Soup in many ways. If you want a vegetarian option, skip the meatballs. Instead, use firm tofu or mushrooms for protein. You can also add chickpeas for extra texture and flavor. If you prefer meatballs, try different types. Use beef, chicken, or even turkey. Make sure they are small and round for the best bite. To boost the flavor, add spices like red pepper flakes for heat. You might also try thyme or rosemary for a fresh taste. Want to add more veggies? Try bell peppers, peas, or kale. Each vegetable brings its own flavor and color to the soup. Italy has many styles of this soup. Northern Italian versions often include rice instead of pasta. In Southern Italy, you might find a richer broth with more herbs. Family recipes can be unique, too. Some families add special ingredients like lemon zest or even saffron. This makes each bowl special and full of love. Store leftover soup in an airtight container. This keeps it fresh and tasty. Italian wedding soup lasts for about 3 to 4 days in the fridge. Label the container with the date. This helps you know when to eat it. To freeze the soup, let it cool first. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. The soup can last up to 3 months in the freezer. When ready to eat, move it to the fridge overnight to thaw. Reheat the soup on the stove for the best flavor. Use low to medium heat and stir often. This keeps it from sticking to the pot. You can also microwave the soup. Use a microwave-safe bowl and heat in short bursts. Stir in between to warm it evenly. Enjoy your soup hot for the best taste! Italian Wedding Soup is a warm, rich dish. It mixes meatballs, greens, and broth. This soup is loved for its comforting feel. It often brings families together. The name comes from the Italian word "matrimonio." It means "marriage." This refers to the tasty blend of flavors. The soup has roots in Southern Italy, where it is a staple. Each family has its own twist on the recipe, making it special. Yes, you can make this soup ahead of time. It saves time on busy days. Store it in the fridge for up to three days. To keep it fresh, use an airtight container. If you want to freeze it, cool the soup first. Transfer it to a freezer-safe container. It can last for about three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove until hot. You do not have to make homemade meatballs. Store-bought meatballs work just as well. They save time and still taste great. If you prefer homemade, mix ground meat with herbs and spices. Roll them into small balls before cooking. Both options give you a tasty soup. Choose what fits your schedule and taste. If you can't find acini di pepe, don't worry. You can use small pasta shapes instead. Options include orzo, ditalini, or even mini shells. These shapes work well in the soup. They soak up the broth and add a nice bite. Choose what you have on hand, and enjoy your Italian Wedding Soup! Italian wedding soup combines fresh veggies, tasty meatballs, and acini di pepe pasta. You learned how to prepare it step-by-step, from sautéing aromatics to adjusting seasonings. I shared tips on perfecting your soup and avoiding common mistakes. Variations let you customize flavors and ingredients to your liking. In the end, enjoy this warm soup with family and friends. It’s a comforting dish that brings everyone together. Whether you stick to the classic or try new variations, this soup will surely delight you.

Italian Wedding Soup Hearty and Flavorful Delight

For this tasty dish, gather these fresh ingredients: - 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 2 tablespoons olive oil - 1 teaspoon paprika - Salt and pepper to taste - Juice of 1 lemon - Fresh parsley, chopped (for garnish) To make this meal, accurate measurements help. Here’s how you can adjust: - Chicken thighs: You can swap bone-in thighs for boneless. This cuts cooking time. - Potatoes: If you prefer, use larger potatoes. Just cut them into smaller pieces. - Herbs: Fresh herbs give great flavor. If you have dried herbs, use 1 teaspoon for each tablespoon. - Olive oil: Any cooking oil can work, but olive oil adds a lovely taste. - Paprika: For a smoky flavor, use smoked paprika instead. Fresh herbs taste bright and lively. They bring a special touch to your dish. I love using fresh rosemary and thyme in this recipe. Dried herbs, on the other hand, are handy and last longer. They can still give nice flavor but may lack some freshness. If you choose dried herbs, remember: - Use less, as they are stronger. - Add them early in cooking to let their flavors bloom. Using fresh herbs elevates this meal. But if you only have dried ones, don’t worry! You can still make a delicious dish. Start by preheating your oven to 425°F (220°C). This high heat will help crisp the chicken skin and brown the potatoes. While the oven heats, grab a large mixing bowl. Add halved baby potatoes, minced garlic, chopped rosemary, chopped thyme, olive oil, paprika, salt, and pepper. Toss everything well. Ensure the potatoes are fully coated in flavors. Next, place the chicken thighs skin-side up in a roasting pan or cast-iron skillet. Squeeze the juice from one lemon over the chicken. Then, season the chicken with salt and pepper. This step is key for great flavor. Arrange the seasoned potatoes around the chicken in the pan. Drizzle any remaining oil and herbs from your mixing bowl over the chicken and potatoes. Roast everything in the preheated oven for about 35 to 40 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C). The skin should be crispy and the potatoes tender and golden brown. Use a meat thermometer to check the chicken's doneness. This tool is simple and helps avoid any guesswork. To check if the chicken is fully cooked, insert a meat thermometer into the thickest part of the thigh, avoiding the bone. If it reads 165°F (74°C), it's ready. For the potatoes, pierce them with a fork. They should be soft and easy to cut. If the chicken isn't done, return it to the oven for a few more minutes. Always let the dish rest for 5 minutes after cooking. This step allows juices to settle and enhances the flavor. To get the best crispy chicken skin, start with bone-in, skin-on thighs. Pat the skin dry with a paper towel. This step removes moisture for better crisping. Next, use olive oil to coat the skin. This helps it brown nicely. Season with salt and pepper. The salt draws out moisture, enhancing crispiness. Roast in a hot oven at 425°F. This high heat cooks the skin quickly. After 35-40 minutes, check if the skin is golden and crispy! Flavor balance is key for this dish. Use fresh herbs like rosemary and thyme for a bright taste. Minced garlic adds depth, while lemon juice gives a fresh zing. Don’t forget the salt and pepper. These simple seasonings enhance all the flavors. Taste the potatoes as you mix them. Adjust the seasoning if needed. This small step makes a big difference. When everything cooks together, the tastes blend. You’ll enjoy a savory and satisfying meal. To make this dish, a few tools are very helpful. A large mixing bowl is great for tossing the potatoes and herbs. Use a roasting pan or cast-iron skillet for even cooking. A meat thermometer is a must. It helps you check if the chicken is done. Aim for an internal temperature of 165°F. A paper towel is handy for drying the chicken skin. Lastly, have a sharp knife ready for cutting the chicken and potatoes. These tools make your cooking easier and more fun! {{image_2}} You can boost your meal by adding seasonal veggies. Carrots, bell peppers, and zucchini work well. Chop them into bite-sized pieces. Mix them with the potatoes and herbs. This adds color and nutrients to your dish. It also gives new flavors. Try using vegetables that are fresh and in season for the best taste. If you want to switch up the protein, you have options. Chicken breasts or drumsticks are great choices. For a plant-based option, try chickpeas or tofu. Just adjust the cooking time. Make sure the chicken reaches 165°F (74°C), or the tofu is golden brown. This keeps your meal exciting and allows for variety. Herbs can change the taste of your dish. If you want to try something new, swap rosemary and thyme. Basil, oregano, or dill can add unique flavors. Mix and match them based on your taste. Fresh herbs give a bright flavor, while dried ones offer convenience. Experiment to find your favorite blend, and enjoy the fresh taste in every bite! After enjoying your garlic herb chicken and potatoes, let the leftovers cool. Place the chicken and potatoes in an airtight container. This helps keep them fresh. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To reheat your garlic herb chicken and potatoes, first, take them out of the fridge. Preheat your oven to 350°F (175°C). Place the chicken and potatoes in a baking dish. Cover with foil to keep moisture in. Heat for about 20-25 minutes. Check to make sure everything is hot throughout. You can also use a microwave, but the oven keeps the skin crispy. If you have extra garlic herb chicken and potatoes, freezing is easy. Let the dish cool completely. Then, wrap the food tightly in plastic wrap. Place it in a freezer-safe bag or container. Label it with the date. This dish can stay in the freezer for up to three months. To enjoy later, let it thaw in the fridge overnight before reheating. Yes, you can use boneless chicken for this dish. Boneless chicken cooks faster than bone-in chicken. To keep it juicy, reduce the cooking time. Aim for 25-30 minutes in the oven. Check that it reaches 165°F for safety. You have many great options to pair with Garlic Herb Chicken and Potatoes. Here are some ideas: - A simple green salad adds freshness. - Steamed broccoli or green beans bring color and nutrients. - Garlic bread gives a nice crunch. - Rice or quinoa can soak up the chicken’s juices. Absolutely! A slow cooker works well for this recipe. Start by searing the chicken in a pan for flavor. Then, add all the ingredients to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The chicken will be tender, and the potatoes will absorb all the tasty herbs. This blog post covered the essentials of making Garlic Herb Chicken and Potatoes. We explored the key ingredients and their measurements. You learned tips for cooking perfectly, like checking doneness and achieving crispy skin. We also discussed how you can vary the recipe with different veggies and proteins. In closing, remember to experiment with flavors and adjust as you like. Enjoy your cooking journey!

Garlic Herb Chicken and Potatoes Savory Dinner Idea