Archive for the ‘Dinner’ Category

Tasteful Tuesday: Tomato Soup with Tortellini and Vegetables

Tuesday, February 12th, 2019

Another snowstorm is headed our way, and we couldn’t think of anything better than a hearty, delicious soup packed with vegetables and pasta to make and eat for the occasion. This is a meat-free soup, but you could certainly add Italian sausage or beef to make it even more filling. The following recipe makes about four servings.

What You’ll Need:

  • 14.5 ounces beef or chicken broth
  • 46 ounces (6 cups) tomato sauce
  • 28 ounces (3.5 cups) whole tomatoes, halved
  • 9 ounces cheese tortellini, uncooked
  • 1 cup zucchini, peeled and diced
  • 1 cup sweet corn
  • 2 cloves garlic, minced
  • black pepper, oregano,
    and other preferred seasonings to taste
  • 1.5 cups fresh spinach
  • grated Parmesan cheese

Directions:

  1. In a large soup kettle over low-medium heat, combine broth, sauce and the tomatoes (including the juice).
  2. Add tortellini, zucchini, corn, garlic and seasonings. Cook for 25 minutes, stirring occasionally. Add spinach and cook for at least ten more minutes.
  3. Sprinkle with Parmesan cheese and serve hot.

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Tasteful Tuesday: Superbowl Snack Roundup 2019

Tuesday, January 29th, 2019

We are especially excited for Superbowl LIII here in New England, and whether you’re planning on watching the game, the commercials or will be waiting for the halftime show, we have a variety of snack recipes to keep you and your guests well-fed all Sunday long.

Classic Margarita | Cocktail Recipe | Sturbridge Yankee WorkshopFruity Sangria

Party Punch

Tequila Cocktails

Homemade Iced Tea

Chorizo Nachos

Mango Salsa

Homemade Pizza

Delicious Dips

Baked Coconut Shrimp Recipe | Seafood Recipe | Sturbridge Yankee WorkshopBacon Cheddar Deviled Eggs

Coconut Shrimp

Roasted Cauliflower Stir-Fry

Homemade Pretzels

Homemade Pizza

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Tasteful Tuesday: Baked Parmesan Chicken

Tuesday, January 8th, 2019

We’re kicking a year of recipes off with instructions for baked chicken featuring Parmesan cheese. The two “secrets” that set this cheesy baked chicken apart from others are paprika and red pepper.

Metal Recipe Card HolderWhat You’ll Need:

  • 1 egg, beaten
  • 2 tablespoons milk
  • 1/4 cup all-purpose flour
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 chicken breasts;
    skinless, boneless, halved
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon crushed red pepper

Directions:

  1. Preheat oven to 350° F. Coat a shallow baking dish with nonstick cooking spray.
  2. In a medium bowl, whisk together the egg and milk. Set to the side. In a shallow bowl, combine flour, Parmesan, all paprika, salt, and pepper.
  3. One at a time, dip the halved chicken breasts in the egg mixture, then dredge in the flour mixture. Place in the baking dish and pour the melted butter evenly over the chicken. Sprinkle the crushed red pepper over the top.
  4. Bake for about 45 minutes in the preheated oven, until the cheese has browned and the chicken has cooked. Serve with rice, pasta or your favorite vegetables.

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