Easy Tortellini Soup

This soup was inspired by Goodlee's recipe for AB Cappin' Cappaletti Soup. Really, chicken broth soups are very versatile. You can throw practically whatever you'd like into them. For instance, try chicken broth with some mushroom, onions, and tomatoes.



The recipe below calls for tortellinis, but you can substitute that with other pasta if you'd like.

What you need:
1 can of chicken broth (I like the low sodium, so I can salt to taste).
1 good handful of frozen tortellini
Some frozen veggies (Whatever you have on hand...I used some corn and greenbeans.)

Season with salt, pepper, garlic, grated parmesan cheese,and dried mince onions to taste.

Step 1. Pour ingredients (except for veggies) into a saucepan.

Step 2. Cover and bring to a boil. Turn the burner to medium low. Cook for about 7-10 minutes.

Step 3. Add in the veggies, and simmer for another 5 minutes.

That's it. This will make a bowl and a half of soup in a pinch.


Variation: Spice it up with some Jalapeno slices, a can of drained chili ready tomatoes, 1/2 to 1 tablespoon of chili powder, and 1/4 to 1/2 teaspoons of cumin.




Soup Recipes: Chicken Soup made Easy! AB Cappin' Cappaletti Soup, Easy Tortellini Soup, Easy Vegetarian Minestrone Soup, Helfire Boar Stewin' with Berlena, Monti's Crock Pot Ready Tortilla Soup, Mair's Super-Simple Taco Soup, Linsha's Creamy Chicken Noodle Soup.



Crock Pot Recipes and Tips: Grizelle's Pulled-Pork Crock-Pot Recipe, Advantages of Crock Pots, by Grizelle and Zonoma, Helfire Boar Stewin' with Berlena, Monti's Crock Pot Ready Tortilla Soup, Merry Making Peach and Apricot Hot Cider.

Spicy Wolf Kabobs, by Tweaks

Here is a recipe submission from Tweaks. Check out her blog "What's for Dinner?" for more recipes including: Pumpkin Spice Bars, and Chicken Curry Casserole.

Now back to the Spicy Wolf Kabobs...Talk about yummy! If you're having a carnivorous craving, be sure to try these kabobs.



Skipping the meat? Substitute yours with eggplant, tomatoes, and mushrooms.

Tweaks writes, "Last week I made some shish kabobs; they were really fun and easy to make. The prep took a while, but it can be done the night before."

**Note on Marinades** Most grocers carry pre-made marinades that are delicious. Often these are found the ethnically themed aisles, but I have also seen some near the premixed spice-pouches.

My favorite of the marinades atm, is MINS Korea House Bul Go Gi marinade. It is produced by a local restaurant and is sold at the local grocery store (you never know what you'll find!).

You can easily make your own rub for your kabobs, or try a spice-pouch. Mmm...taco kabobs!



Easy, Fun, Fast.


The prep time can be consuming if you're cutting things by hand. Try using the Vidalia Chop Wizard.

TBH, I want to try the "Slap Chop," it looks a little ridiculous--but I am down for smacking things as I cook!



Particularly if there were a guy looking that smug in my kitchen...After all, he does note that "You can slap your troubles away." I think I could muster a slap or two...for the device. <----Yeah right!

P.S. YTMND fans have fun with the linked video. "You're gonna love my nuts!"

What you need to make Tweak's Kabob's:

Skewer sticks, Meat, Peppers, Onion, Pineapple, Marinades.

Step 1. Soak skewers before use.

Step 2. Cut food in square shapes.

Step 3. Stick your foods onto the skewer and grill for about 10 minutes.



P.S. Please don't poke your gf with the sticks. She does not like that much. TY.

Cashew Chicken with Ginger

This chicken has a tiny, little bite to it from the ginger. Not so much for the spicy lovers, but enough that you might want to change it a little if you're preparing for young children.



I especially like making this when I have some pot-stickers to go on the side, but it can solo as the entire meal as well.

If you're not a ginger fan, you can still make this into a delicious cashew chicken without adding the ginger.

What you need:
2 chicken breasts, cut into short strips (about 2 inches long and 3/4 inch wide)
2/3 cups of Cashews
1/2 bag of Frozen Stir Fry Veggies
1/2 cup of Soy Sauce
1/2 cup of Water
2 teaspoons of black pepper
3 heaping tablespoons of ground ginger (If you have fresh, you can get away with using about 2 tablespoons of it grated.)
1 tablespoon of flour
1/2 teaspoon of garlic
**Optional**1/2 teaspoon of cracked red pepper
2 tablespoons of oil.

Make some rice to go on the side. I used enriched white rice this time, but often use brown rice or Jasmine rice. Also, "minute rice" will save you time, so you can use that.



Step 1. Pour your veggies in a large mixing bowl. Add in the soy sauce, water, ginger, garlic and 1 teaspoon of black pepper. Stir and let sit until the chicken is browned. You can really let this marinade as long as you'd like.

**Note** Skip the salt. Soy sauce is pretty salty.

Step 2. Coat the chicken slices in a little flour, and shake approximately 1 teaspoon of black pepper on the floured chicken. Grill the chicken in the skillet with the oil. This will give it a little crispiness.

Step 3. Pour the excess juice over the chicken, stirring to coat evenly.

Step 4. Add in the veggies. Cover, and finish cooking the mixture on medium-low heat. I usually leave it for about 10-15 minutes, stirring half way through.



Serve with your rice, and enjoy!



Tasty Rice Ideas: Cashew Chicken with Ginger, Mirage Raceway Rice Dishes, by Wrathfulfury, Dazrel's Southshore Sweet'n'sour Chicken, Mmm Rice Dinners! Apple n' Chicken Stir Fry, Tips for Perfectly Steamed Rice, by Grizelle.

Mirage Raceway Rice Dishes, by Wrathfulfury

Here are four great ways to prepare delicious rice and chicken dinners! Basically, when you choose which flavor you'd like, add the extra ingredients into Step 1 of your rice preparation.

What you need:
1 large pan with a lid
Olive Oil (Don't be stingy, you will need for frying the rice too.)
1-2 Onions; diced and sauteed
1-1/2 cups Long Grain Rice, uncooked
1-2 Chicken breasts, cooked

**Note** If your chicken is not cooked, here is a tip to cook it faster. Chop the chicken into small pieces, and cook the chicken in a skillet on high with a little olive oil. This will take about 3-6 minutes depending on the size and amount you use. You can be cooking your chicken while you're chopping your veggies, and starting on the rice. Just add it into the rice when it is cooked.

For the Rices:
Step 1. If you are starting from scratch, cook your rice. To cook it use 1 cup or rice, 2 cups of liquid. You can add the onion now, or after 10 minutes of the simmer (in Step 2).

Step 2. Put this all in a sauce pot and bring to a boil. Once it starts boiling, cover the rice and turn the temperature down to medium-low. Let it simmer for 20-30 minutes, stirring occasionally (basically after 10 minutes stir it, and again at 15 or 20).

Wrathfulfury's 4 Seasoning Variations
These four recipes taste particularly good with the Ancona Chickens you can get down at the Mirage Raceway track. You can substitute the Anconas with supermarket chickens.

**Remember** These seasonings are variations that should be added in Step 1 of your rice preparation.

Basic Seasoned Chicken Rice
Instead of cooking the rice in water, use 1 cup of white wine, and 1 can of chicken broth.

Add diced carrot into the rice with your diced onion. Also, add a can of corn (or about a handful of frozen corn).

Tequila and Lime Chicken Rice
Instead of cooking the rice in water, use 1 cup of tequila, 2 cups of salsa, and 1 cup of chicken broth.

Add diced green chillies and corn to taste.

Jerked Chicken Rice
Instead of water, use 1/2 cup jerk seasoning, 1 cup rum, and 1 can of chicken broth.

Add diced carrot, celery, and bell pepper to onions.

Teriyaki Chicken Rice
Instead of water, use 1 cup sake, 1 cup teriyaki sauce, and 1/2-1 cup of chicken broth.

Add diced carrots, peas, and bits of pineapple. Yum!



Tasty Rice Ideas: Cashew Chicken with Ginger, Mirage Raceway Rice Dishes, by Wrathfulfury, Dazrel's Southshore Sweet'n'sour Chicken, Mmm Rice Dinners! Apple n' Chicken Stir Fry, Tips for Perfectly Steamed Rice, by Grizelle.

FTW Lasagna

This is one of the simplest lasagna recipes in all of the lands. Whether you're elite at cooking, or just a noob starting off, it will work for everyone.

Couple notes: You will need an oven safe dish, and it should be around the 13x9 size. All of the prep you will need to really do is brown the ground beef (fresh, or thawed of course). You don't even have to cook the noodles first; making this recipe totally FTW!

The prep will take 8-15 minutes depending on how speedy you are in the kitchen. The bake is for an hour (45 minutes under foil, 15 minutes uncovered).

Mats:
1 lb ground beef (fresh or thawed)
1 egg. beaten
3 cups shredded mozzarella cheese
1 container of Ricotta cheese
1/2 cup Parmesan Cheese
1 jar spaghetti sauce.
1 cup water
1 box of lasagna noodles

Step 1: Start off by preheating your oven to 350 degrees. Then you will brown your ground beef in a skillet.

Step 2: While you're browning the beef, mix your egg and 1-1/4 cups of your mozzarella cheese, the Ricotta cheese and about 1/4 cup of your Parmesan cheese. Blend these all together, and then set them aside. You should have extra Mozzarella and Parmesan that will be used (Step 7) to cover the top of the lasagna.

Step 3: At this point your ground beef should be about done. When it's finished, drain the as much of the grease out of the meat as possible. Then return the meat to your skillet.

Step 4: Stir in the sauce. If you used a jar of sauce don't throw it out just yet! Instead, add the 1 cup of water to the empty jar, close the jar give it a good shake. Then add this to the meat mixture. If you chose to make your own Nubsauce, be sure to still add this cup of water to your mixture. This is what will be cooking your noodles.

Step 5: spread 1 cup of your sauce onto the bottom of the oven-safe dish. Top this with 3 uncooked noodles. Then layer the noodles with the cheese mixture you made. Finally, top the mixture with your ground beef sauce. Repeat this process for 2 more layers.

**Noodles-cheese mixture- meat sauce.** This is going to be your rotation. =)

Step 6. After you have finished doing Step 5 three times, you're going to finish by adding 3 more noodles, and the meat sauce to your lasagna.

Step 7. Take the remainder of the Mozzeralla and Parmesan cheeses that you divided and sprinkle them on top of everything.

Step 8. Cover with foil, and Bake for 45 minutes. After 45 minutes, you will want to remove the foil, and put the lasagna back in the oven for another 15 minutes to make the cheese bubbly.

After that 15 minutes you'll have yourself one tasty lasagna.



More Pasta Ideas!
Manicotti Made Easy, Spinach and Sausage Mostaccioli, WoW Ziti Dinner, Midsummer Special! Spinach Ziti, Nubsauce, My Favorite Ravioli, Chicken and Mushroom Linguine, FTW Lasagna, North American Goulash.

Grizelle's Easy LAN Party Quiche

Need an idea of what food to make for your next LAN Party? Here's a Grizelle original that will help when the munchies hit all your guests.

This recipe does take longer than a typical flight path, and really is suited for entertaining people. At the bottom of the post, Grizelle has included easy modifications for preparing a single, large quiche (as pictured). This will save you time in preparation, if that is your concern.



Remember to prepare this recipe ahead of time. Bake it while your guests are setting up their computers, so that it's nice and toasty when you serve them.

What you need:
4 Eggs
1 cup Milk
1/2 cup Half & Half
1 bunch of Scallions, chopped fine (about 1/2 cup)
1 cup diced Cooked Ham - about 1/4 inch pieces (I used the Hormel Black Label brand.)
1 cup shredded Swiss Cheese (I like the Amish variety.)
1 package Pillsbury All Ready refrigerated Pie Dough (2 pie shells)
Non-stick muffin tins

Step 1. Preheat your oven to 350, and unroll your pie dough. Cut circles in the dough with a biscuit cutter; this is for the quiche crusts. You can get 6-8 circles per pie dough sheet. I took the scraps and rolled them out to get a few more.

**Tip** If you don't have a biscuit cutter, use a large rimmed cup or washed tuna can (they are the perfect size), and cut out the circles. If you're using a cup, make sure that the rim is large enough to produce circle that will fill the bottom and sides of a regular sized muffin tin.

Step 2. Place a dough circle in each ungreased muffin cup, and gently press to cover the bottom, and about a half inch or so up the sides.

Step 3. Place about a tablespoon of the diced ham in each cup. Sprinkle with about a half teaspoon of the chopped scallions, and a tablespoon of the grated Swiss cheese.

Step 4. Lightly beat the eggs, and add milk & half & half. Stir until smoothly blended.

Step 5. Carefully pour the egg mixture over the filling in each cup. Do not pour higher than the dough - you may have to wait a bit and add some more as it has to trickle down. So go back to your comp, and make sure you haven't been ganked.

Step 6. Bake on middle rack in preheated 350 degree F oven for approximately 25 minutes. The quiches will puff up to fill the cups, and will be golden brown on top. A knife inserted should come out clean when it is fully set.

Step 7. Gently remove the quiches using a heat resistant spatula, and place them on a plate to serve.

This recipe made 16 quiches using regular sized muffin tins. You can use smaller or larger tins if you want, but you will have to play around with the amount of dough for the circles, and adjust the cooking time.

If you are concerned the quiches are going to get too brown before they are done, place a piece of aluminum foil loosely over the top for about the first half of the baking time.

For a large Quiche version:
If you want to make one big quiche, simply press one entire pie crust sheet in the bottom of an 8 or 9 inch pie pan. Spread your scallions, ham, and cheese evenly over the crust, and slowly pour the whole egg mixture over the top. Bake at 350 F, for about 30 minutes. Then test it with a knife same as the mini quiches. Just cut into wedges to serve.



Grizelle says, "I made these minis for an office brunch, and they were completely devoured!"

Kim'Jael's Stuffed Chicken Cordon Bleu

Melted Swiss, and a thick slice of ham embedded in a chicken breast; baked to warm and gooey perfection. This is a classic dish that is really simple to make. It makes me think of leveling outside of Stormwind. All the little chickens, pigs, and cows walking around, never knowing that I would hit 'em with my mace. Mmm, they sure were tasty!



You can serve it with a cream sauce or by itself. The breadcrumbs can be a little dry so I do recommend preparing a sauce. If you don't like the creamy sauces, you can try this with chicken gravy, but use sparingly as that will drown out the flavor of the chicken.

The cream sauces for the Cordon Bleu are usually pretty simple. Use a base of heavy cream, a little butter (1-2 tablespoons), and then are seasoned with onions (or shallots). I like to add a little garlic, and some fresh chopped parsley.

What you need:
2 Chicken Breasts
3 slices of Swiss Cheese
2 thick slices of Ham
1 Egg
Breadcrumbs to coat

Step 1. Preheat your oven to 350. While this is heating you have 2 options with your chicken.

Option A. Butterfly the chicken breast (slice it open, but do not cut all the way through, so that it resembles butterfly wings). This option will allow you to easily stuff the breast.

Option B. With a meat hammer pound the chicken breast to about a 1/4 inch height. This option will allow you to wrap the thinned breast around the Ham and Swiss. If you are serving to company this option has the visual appeal.

Step 2. Stuff or wrap your chicken around the ham and Swiss.

Step 3. Quickly beat your egg, and dip the stuffed chicken. In a separate bowl, add the breadcrumbs. Dip your egg-coated chicken into the breadcrumbs, coating the surface.

Step 4. Lay the chicken onto an oven-safe pan (coat with foil for easy cleanup).

Step 5. Bake the chicken for 35-40 minutes. To make sure that your chicken is cooked, jab it with a fork. If the juice is clear, then you're good. If the juice is pink, cook it for another 5-7 minutes, then check it again.



Enjoy with some wine! (As long as you're of age that is.) ;)

North American Goulash

This is a twist on the elbow macaroni goulashes that are often included in cookbooks. Not only is it a great way to use up left over ground beef (or cubes), it is so easy to make. True this is not a Hungarian stew, but it is sure to please. :)



What you need:
1-1.5 lbs of cooked ground beef (or cubes); seasoned with salt, pepper, parsley, onion flakes, and basil.
1 box of Rotini noodles
2 cans of Italian style, diced tomatoes
1 can of tomato sauce (for seasoning, try the Nubsauce recipe)

Top with some Parmesan and/or Mozzarella Cheese

Step 1. Cook your noodles, and brown your seasoned ground beef.

Step 2. Add the canned tomatoes to the drained noodles.

Step 3. Add your Nubsauce to the cooked beef. Let this simmer, covered and on low heat for about 15 minutes.

Step 4. Mix the Beefy Nubsauce to the noodles and tomatoes.



Presto! A delicious meal for 4-6 people.


More Pasta Ideas!
Manicotti Made Easy, Spinach and Sausage Mostaccioli, WoW Ziti Dinner, Midsummer Special! Spinach Ziti, Nubsauce, My Favorite Ravioli, Chicken and Mushroom Linguine, FTW Lasagna, North American Goulash.

Nesingwary Stromboli

Okay, I figured that we had to come up with a recipe to use all the animals from the Nesingwary quest chains. I mean really, I cannot even count how many creatures I've killed for those guys on all my toons.

I must say that they sure are tasty as a Stromboli!



This Stromboli was made by a friend, and was delicious.

What you need:
6-8 slices of Ham (Black Forest Ham tastes awesome in this.)
10 slices of Salami
6 Slices of Provolone
1/2-1 lb Seasoned and browned ground beef (Season it like you would a meatball.)
Spicy Brown Mustard
**Optional: A little Parmesan Cheese and/or Mozzarella to top Stromboli
Pizza dough (homemade or store bought)

Dipping Sauce: A thick tomato sauce goes great with this!

Step 1. Season and brown your ground beef. This will take about 15 minutes on medium heat. Just stir to flip the meat occasionally.

Step 2. Preheat the oven to 350, and roll out your dough. Smear a little mustard on the surface. Leave about an inch of space from the edges, so that it doesn't squish out.

Step 3. Line with your meats. Check the image at the top of this entry if you're confused.

Step 3. Add the cooked ground beef.

Step 4. Roll your Stromboli. Think of a jelly roll, replicate this idea. Pinch the edges together. Brush with a little olive oil, and add the cheese topping.

Step 5. In an oven-safe pan, bake at 350 for approximately 25-35 minutes. When the Stromboli crust is nice and golden brown, it is finished.

Let cool for about 5 minutes before slicing.


Similar Recipe Ideas to Try: Goodlee's Monster Stromboli, Summerfest Spinach Calzone, Pepperoni Calzone, Sausage and Peppers Calzone, Nesingwary Stromboli.

Manicotti Made Easy

If you're a stuffed shells fan, Manicotti will be up your alley. They can be a little trickier to fill, but you can always slice the cooked Manicotti lengthwise, fill, then bake and serve with the slice on the bottom.


The above picture is of Manicotti stuffed with pepperoni and garlic. You can add some mozzarella too!

What you need:
1 Package of Manicotti Shells
1 Large container of Ricotta Cheese
Shredded Mozzarella to taste
Tomato Sauce (Try the Nubsauce for a Corn-Syrup Free Tomato Sauce).
1/4 cup Parmesan cheese
Pepperoni (optional)
Spinach (optional)
Black Olives (optional)
Mushrooms (optional)

Typical Italian Seasonings (Fresh if you have them!): Parsley, Garlic, Oregano, Basil.

Step 1. Boil the water for the Manicotti. Use some salt or olive oil to help prevent the shells from sticking to each other. Cook the Manicotti for 7-10 minutes, after the water is already boiling.

**Tip** Drain the hot water asap, and run some cool water over the pasta to stop it from cooking further.

Step 2. Preheat your oven to 350, and prepare your fillings. What I like to do it mix the spices and other treats into the Ricotta. If you're going to add tomato sauce to the Ricotti, use it sparingly as that will make the Manicotti more difficult to stuff.

**Filling Ideas: With all the filling choices, mix your choice with the Ricotta, a little Parmesan and seasonings.

Pepperoni and Mozzarella. Chop the pepperoni and add that and the mozzarella to the ricotta.

Spinach and Garlic

Mushrooms and Spinach

Spinach, Black Olives, and Onion

Seasoned and Browned Ground Beef (tastes like a meatball!)


The above picture is of Manicotti stuffed with Spinach, Tomato Sauce (use sparingly), garlic, onion, and is topped with Mozzarella and oregano.

Step 3. Pour a little tomato sauce on the bottom of an oven safe pan. Place the stuffed Manicotti on top. Coat with a little more sauce and some mozzarella cheese. The sauce will help keep the Manicotti moist, and prevent them from sticking.

**Tip** Do not overcrowd your pan. Leave about a pinky-finger space between each Manicotti to prevent them from sticking to each other.

Step 4. Bake at 350 for 30-40 minutes (until the top is bubbly and the cheese is melted).

Let your Manicotti cool for 3-5 minutes before serving. This will help prevent them from falling apart.


More Pasta Ideas!
Manicotti Made Easy, Spinach and Sausage Mostaccioli, WoW Ziti Dinner, Midsummer Special! Spinach Ziti, Nubsauce, My Favorite Ravioli, Chicken and Mushroom Linguine, FTW Lasagna, North American Goulash.

Tacos, Tacos, Tacos!!!

Tacos are an easy meal to make, and if you make them yourself they taste about 1,000 times better than Taco Bell. Seriously, they are delicious.



The recipe below is for the entire box of shells. So if it is just you, you should make less.

What you need:
1-1/2 lbs of ground beef (80/20), browned
1 small to medium slicing tomato, chopped
1 small to medium onion
A few pieces of lettuce, cut into strips
Cheddar Cheese, shredded (to top)
1 package of taco shells (I like the standing ones you can now get. It makes them a lot easier to fill.)
1 large deep, oven-safe dish

Seasoning: You can either use a packet of taco seasoning, or season them yourself with Cumin, Chili Powder, Garlic Powder, and a little salt pepper, all to taste. For a little extra yumminess, add in a little chopped, fresh cilantro.

Step 1. Brown your ground beef in a large pan on medium. Make sure to break up the large pieces, and flip them to brown all sides. This will take 5-10 minutes. You don't have to watch it like a hawk, but don't leave it alone too long.

Step 2. Pre-heat the oven to broil. Drain the meat when it is all browned. Add your seasoning and a little bit of water. Stir to coat the meat in your seasoning. Let this cook on low for a few minutes.

Step 3. Place the shells in rows in your oven safe dish (lined with foil for easier cleaning). In the shells, place a thin layer of lettuce, then some cooked and seasoned meat. Add on the onions, tomatoes, and if you'd like a few slices of black olives, or some jalapeno bits. Finally, coat with some cheese.

Step 4. Broil until the cheese melts (about 2 minutes).

Now that's some tasty tacos!



Other Tex-Mex Favorites: Nethaera's Epic Chicken Nachos, Tacos, Tacos, Tacos! Mexican Layered Pie Dip, 4 Layer Mexican Black Bean Pie Dip, Quickee Quesadillas, OMG Fajita Tuesday! Burrito Style Enchiladas, Mair's Super-Simple Taco Soup, Monti's Crock Pot Ready Tortilla Soup, Burrito Style Enchiladas, Mini Burrito Dessert.

My Favorite Ravioli

Undecided if you like meat or cheese raviolis better? Don't choose! Mix them together! This is a carb-fest that is so good that when you brag about it on vent, your guildies will be jealous, even if they deny it!

This is a great dinner to make when you're running a bunch of dungeons, and need long periods of time to focus on things other than your dinner!



What you need:
1/2 bag of frozen cheese ravioli
1/2 bag of frozen meat ravioli
1.5 cups of sauce (the Nubsauce is great here!)
2 Pinches of Shredded Mozzarella
Parmesan Cheese (to taste)
Pinch of oregano

Really, if you can boil water then you can make this dish.

Step 1. In a large pot (for spaghetti or soup) fill 2/3 of the pot with water. Shake in a little salt. This will take approximately 15 minutes.

Step 2. Boil.

Step 3. Add in the raviolis and reduce the heat to medium (cover). These will cook for about 15 minutes.

Step 4. Drain the water and add the sauce to the ravioli.

Step 5. Stir, and put onto the plates. Add the cheeses and oregano to flavor.



**This will make a ton of ravioli, so if it is just you use half the amount of raviolis.



More Pasta Ideas!
Manicotti Made Easy, Spinach and Sausage Mostaccioli, WoW Ziti Dinner, Midsummer Special! Spinach Ziti, Nubsauce, My Favorite Ravioli, Chicken and Mushroom Linguine, FTW Lasagna, North American Goulash.