French Onion Soup Gratinee

French Onion Soup Gratinee (2)20180505_145442

French Onion Soup Gratinee

French Onion Soup Gratinee (2)

 

     French Onion Soup Gratinee is so easy, and so flavorful.  You’ll wonder why you haven’t made it before.  Impress family and/or guests with this authentic Gratinee.  If the weather is too warm feel free to make the soup during the cool morning or evening and heat it up for dinner.

INGREDIENTS:

3 TBSP Butter

1 TBSP Olive Oil
6 onions (about 3 pounds), sliced
2 TBSP garlic, chopped
1/2 cup Dry Sherry or Chardonnay

1 can Chicken Broth

3 cans Beef Broth

1 large Bay Leaf

½ tsp dried Thyme

French, Sourdough bread, Baguettes, sliced and toasted or Croutons
Swiss cheese or Gruyere, Grated or sliced
PREPARATION: 

Melt Butter and Olive Oil in heavy large saucepan over low/medium heat. Add Onions and Garlic. Sauté until very tender and brown, about 45 minutes.

Add Sherry or Chardonnay and simmer until most of the liquid has evaporated.  Add wine and simmer until reduced to glaze, about 3 minutes.

Add Bay Leaf, Thyme, Chicken and Beef Broth. Simmer 20 minutes. Season to taste with salt and pepper.

Preheat broiler. Ladle soup into broiler-safe bowls. Top each with slice of toast and cheese. Broil until cheese is bubbly and browned.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

Advertisements

Ham and Bean Stew

Ham and Bean Stew (3)

     There is almost nothing heartier than a big bowl of ham and bean soup.  I decided to make mine a little thicker, hence the name stew.  It’s rib stickin’ good!

INGREDIENTS: 

1 lb of dried Great Northern, Cannellini, or Navy Beans

1 medium Onion, diced

2-3 Cloves Garlic, chopped

3 cans Chicken broth

1 can Water

1 or 2 Bay Leaves

2 cups Leftover Cooked Ham

2 -3 Carrots, sliced or diced

1 Rib Celery, chopped

1 Sweet Potato, cut into bite size pieces (Optional)

1 TBSP Brown Sugar

Optional:  ½ tsp Sriracha Sauce

Parsley, Thyme, Pepper, scant 1/8 tsp Nutmeg, ¼ tsp Dry Mustard (Don’t add any salt until you taste it)

NOTE:  If you have a Ham Bone, or Ham Hock, add that when you add the Chicken Broth.

PREPARATION:

Rinse beans, toss any that look shriveled.  Add 4 – 5 cups cold water, cover and let stand at least 6 hours.

Drain and rinse beans.  Return to pot.  Add Onion, Garlic, Chicken Broth, Water, and Bay Leaves.  Cover and simmer for 60 minutes or until beans are beginning to get tender.  If you remove mash some of the beans with a potato masher while they’re still in the pot, you’ll end up with a creamier, thicker end product.  Add ham, Carrots, Celery, and Sweet Potato.  Cover and let simmer until Carrots are tender.  Add Brown Sugar, Sriracha, and Seasonings.  (Taste before adding Salt). Remove Bay Leaf.  Let simmer another few minutes.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

Ham and Bean Stew

20180404_211729

Ham and Bean Stew (2)

Ham and Bean Stew (3)

 

Sausage, White Bean and Kale Soup

IMG_0492

We have a new Guest Chef today!  Mary Jury Roper is a self-taught cook from Upstate NY.  She loves to try new recipes but especially enjoys creating a totally different meal from leftovers. In addition to cooking her passion really lies in plating and presentation. Several of her meals have been featured on QVCs “In The Kitchen With David” and “In The Kitchen With Mary”. During summer of 2017 QVC came to the Roper’s cottage in NEPA to shoot a short segment for another of their programs, “Home Made Easy With Mary”.

Today Mary is sharing her recipe for Sausage, White Bean and Kale Soup cooked in an Instant Pot.  (You could certainly prepare this in a crock pot or stove top.

INGREDIENTS:

2 cups Fresh kale (I like the washed/cleaned bagged variety)

Hot OR Mild Italian sausage

Half of a white onion

1 rib of celery diced

2, 14.5 oz cans of chicken broth

Water

2, 15 oz cans of white kidney beans, drained and rinsed

Garlic powder to taste (or fresh garlic)

Dried herb blend (optional)

Parmesan cheese

 

PREPARATION:

Brown sausage (I used 4 links of hot Italian, casings removed) the onion and the celery, diced, on the sauté setting (I use my potato masher to help break up the meat)

Add 2 cans of chicken broth and 1 can water

Add one can of beans

A little garlic powder (or minced fresh garlic)

Freeze dried herbs
Cover and set at soup/broth setting and cook for 1 hour, opening to stir occasionally.
Meanwhile remove any large stems from a couple of handfuls of fresh kale. Rough chop if pieces are large.
After the hour is up on the soup/broth setting, add the other can of beans and the kale. Close cover and keep at warm for 10 minutes to wilt the kale. If it isn’t wilted enough, just keep it at warm longer.
Before ladling out I like to shake on some grated or shredded Parmesan cheese.
Why do I add the beans at different times? For texture. That way they don’t all get mushy. As for the kale, if I’m not eating it immediately I cook some in the soup and I add more kale when I warm it up, again for texture and color.

If you enjoyed Mary’s recipe and would like to see more, please let me know.  If you have an original recipe you’d like to share, either PM, message or send to chewwannaeat@gmail.com

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great

recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

IMG_0493

IMG_0492

 

 

HAM, POTATO & KALE SOUP

ham-potato-and-kale-soup-2

     A simple, yet hearty and satisfying soup made with leftover ham.  Have it on the table in about 30 minutes.  Nothing better than that! 

INGREDIENTS:  Yields 4 -6 Servings

3 cans chicken broth

½ cup onion, chopped

2 large cloves garlic, minced or chopped

1 large carrot, grated or finely chopped

2 large Russet potatoes (about 3 cups)

2 cups cooked ham, diced

2 cups frozen or fresh Kale or Spinach

Salt and Pepper to taste

1 Chicken bouillon (Optional)

½ cup half and half

 

PREPARATION:

Add chicken broth, onion, garlic, and diced carrot to a 4 qt sauce pan and turn heat on medium/low.

Wash potatoes well and cut into bite-sized pieces.  I leave the skins on.  Add to chicken broth.   Bring to a simmer, then cover and reduce heat.  Cook for 20 minutes.

Add Kale or Spinach (Thaw and drain if using frozen).  Add salt and pepper to taste.  Cover, and bring to a simmer again.  Let simmer another 10 minutes.

Add ham, and chicken bouillon.  Simmer 10 minutes.

Add half and half.   Just heat through, don’t boil.

Serve with Corn bread, Italian bread, Cheese bread, Salad, or Crackers

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2016

SPLIT PEA SOUP IN PRESSURE COOKER

img_2471

If you’d love to have creamy split pea soup on the dinner in 30 minutes, give this a try.  My son Cory passed along this time saving idea  Cooking it in the pressure cooker that he gave me for Mother’s Day gave us delicious soup which was higher in vitamins and nutrients.  AND, the BEST PART is that there was NO BLENDING of the soup!  The pressure cooker broke the peas down perfectly.  My recipe is below.  Please feel free to use it or use your own.  Just give it a try in your pressure cooker.

TIKA’S RECIPE

1 large pork hock or use leftover ham

½ cup Diced Celery

3 large carrots

1 large chopped Onion

1 lb dried split peas

3 cans Chick broth

½ tsp salt

½ tsp pepper

¼ tsp thyme

1/8 tsp marjoram

1 potato, trimmed and cubed

2 cloves garlic

Crushed red pepper, dash

NOTE:  If you’re using a pork hock instead of ham, taste it before adding any salt.  They can be very salty.

I used my normal recipe, just browned the pork hock, celery, onions, and carrots quickly (right in the pressure cooker).  Then we added the rinsed peas, chicken broth, pepper, thyme, marjoram, potato, garlic and crushed red pepper.

I served it with a scrumptious onion cheese yeast bread which I’ll share in another post.

Full article on using a pressure cooker:  http://www.seriouseats.com/2016/10/how-to-make-pressure-cooker-split-pea-soup.html

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

Allrecipes   http://dish.allrecipes.com/blogs/chewwannaeat/

By Tika for CHEW WANNA EAT? © 2016

img_2472

split-pea-soup-in-pressure-cooker

img_2471

 

 

HAM POT PIE

Ham Pot Pie

CONTRIBUTED BY MELANIE COLBERT

     Melanie has fond memories of her mother making this soup when she was a child.  Although the name would suggest a genuine pie, it’s actually a hearty Pennsylvania Dutch soup.

 

INGREDIENTS:

1 small ham (approx 5 lbs) or two ham hocks

3 + lbs of potatoes, cubed

2 – 3 eggs

5 lb bag flour

Water

 

PREPARATION:

  1. Place a small ham in your crock pot and nearly fill the crock with water.  Cover and cook all day.
  2. Cut cooked ham into chunks or shred it.
  3. Pour broth from ham into a large stock pot. Add enough water so that pot is half full.  Add a lot of ham base (bouillon) and salt to taste.
  4. Add ham and desired quantity of potatoes. Keep in mind that potatoes will soak up some of the salt you’ve added.

 

DOUGH INGREDIENTS:

5 LB bag flour

2 – 3 eggs

1 cup Water

DOUGH PREPARATION:

In large bowl add about 1/2 of the bag of flour, eggs, and start with 1 cup of water.  As you mix, you will add a bit more flour, then a bit more water.  Keep working it until you end up with a mixture similar to a soft dough thick enough to roll. Use your hands to mix, ensuring that dough will clump together.  If it seems too dry, add a smidge extra water.

On a floured surface, roll out the dough.  You don’t want it paper thin.  Keep it approximately 1/8” TO 1/4” thick.  Using a pizza wheel or sharp knife, cut dough into 2” squares or 1” x 3” rectangles.

Add dough squares to boiling soup one at a time, and keep at a boil for approximately 5 minutes or until dough is cooked through.

NOTE:  Before slicing dough, sprinkle flour lightly over dough and spread it with your hand.  This will help slightly thicken the broth.

Taste the broth so you can add more salt if necessary and pepper to taste.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes!  You won’t be sorry.

dough

Ham Pot Pie

PINTEREST    https://www.pinterest.com/gailwestover/chew-wanna-eat-main-board/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2016

 

 

 

 

 

HAM & BEAN SOUP WITH GREENS

HAM AND BEAN SOUP

 A hearty rib-sticking soup to warm your innards and satisfy your hunger.

 

INGREDIENTS

  • 1 large ham hock
  • 4 cans chicken broth
  • 2large white onions, finely chopped
  • 2celery stalks, finely chopped
  • 5garlic cloves, minced
  • 1bay leaf
  • teaspoon salt
  • ½teaspoon black pepper
  • 4 cans chicken broth
  • Two 14½-ounce cans cooked pinto, red kidney, Great Northern, navy, Cannellini, or a combination of beans
  • 7 – 8 cups fresh collard greens, or kale, mustard greens, cut into bite-sized pieces, or One 27 oz can greens, drained.
  • ½ tsp or to taste Sriracha sauce
  • ¼cup flat-leaf parsley, chopped
  • 1teaspoon apple cider vinegar

PREPARATION: 

Place ham hock and chicken broth in a large pot.  Cover, and bring to a simmer and let cook for at least 1 1/2 hours. Add onion, celery, garlic and bay leaf, continuing to simmer for at least 30 min.

When meat is tender, cut off the bone and return to pot.  Discard bone and bay leaf.  Add greens, Sriracha, parsley, salt, pepper, and vinegar.  Simmer 15 min. and serve with corn bread.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes!  You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/chew-wanna-eat-main-board/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2016

HAM & BEAN SOUP WITH GREENS

HEARTY BEEF BARLEY SOUP

Beef Barley soup (2)_crop_crop_crop

Stovetop or Slow cooker!  Guess what?  It’s a Westover Leftover!  How nice! 

 

Have you made a roast beef or pot roast and everyone is tired of it?  Bring it back to life with this delicious hearty soup.  The broth is delicious- outstanding beefy onion flavor.  Serve it with a loaf of crusty homemade bread or cornbread and call it a fabulous dinner.  Barley is delicious.  I’ve always loved it.  Quaker tells us it’s also low in fat, full of fiber and niacin and no saturated fat or cholesterol.  Adding the carrots boosts your Vitamin A.  One medium carrot provides all the Vitamin A you’ll need in a day. 

 

INGREDIENTS: 

2 tbsp butter

1 cup rough-cut onion

1 clove garlic, chopped

1 cup sliced mushrooms

1 ½ cups rough-cut carrots

1 rib celery, sliced

1 beef bouillon

2 TBSP Worcestershire

½ cup red wine

3 cans beef broth

1 large bay leaf

½ tsp rosemary

½ tsp thyme

Salt and pepper to taste

1 large bay leaf

½ cup barley

2 cups cooked beef

 

PREPARATION FOR STOVETOP:

In a 4 quart Dutch oven, melt butter and cook onions, garlic, mushrooms, carrots and celery until onions are soft.

Add bouillon, Worcestershire, red wine, beef broth, and bay leaf.  Simmer on low heat for about 30 min.

Add barley, cover and simmer about 50 minutes.  Add cooked beef and warm through.  Discard bay leaf.

 

SLOWCOOKER PREPARATION:

Add all ingredients and cook on high 4 -5 hours.  Add cooked beef and heat through. Discard bay leaf.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes!  You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/chew-wanna-eat-main-board/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2016

CHICKEN SOUP, BY TIKA (AKA LIQUID GOLD)

CHICKEN SOUP
CHICKEN SOUP

INGREDIENTS:

5 lbs bone-in chicken breasts

8 cans chicken broth

1 onion, chopped and divided

3 ribs celery, divided

4 carrots, divided

½ tsp salt

½ tsp pepper

½ tsp poultry seasoning

2 tsp parsley

½ tsp tarragon

PREPARATION:

Rip that fatty skin right off the chicken and discard. (It makes the soup greasy).  In an 8 quart saucepan, simmer chicken for two hours with ½ of a chopped onion, 1 carrot and 1 rib of celery which you’re going to break into three or four pieces.  Cover the pan, but leave cover askew.  You want the broth to cook down.

Remove chicken from pan.  I always tear the bones off and throw them back in the pot while I’m peeling and chopping vegetables.  Put chicken in the fridge. Before adding carrots, celery, garlic and reserved onion to the pan, strain the broth to remove the bones and vegetables.

To strain the broth, use a large pan or bowl to catch the broth.  Line the bottom of a colander with cheesecloth. (In a pinch you can use a new Wet Wipe and/or some paper toweling.  I’m such a fraidy cat about chemicals, so if I have to use a Wet Wipe, I wash it in dish water and rinse it well before I strain my broth).  Slowly pour the broth over the cheesecloth and it will filter out any small pieces of fat, bones, cooked vegetables, etc.  Let it drain well so you don’t lose a drop of that liquid gold.

Now it’s time to add 2 ribs of celery, and 3 carrots, which you will chop, dice, or roll cut.  I always do a diagonal cut because I think it’s pretty.  Starting at the tapered end of the carrot or celery, make a diagonal cut with a sharp knife.  Turn the carrot a quarter of a turn and cut again, moving up the carrot as you go.  This cut gives you a pretty uniform size.  Simmer for another hour with cover askew.  Add some of the chicken to the pan.  This recipe makes a lot and I use the extra chicken for other meals.  i.e. chicken pot pie, chicken and biscuits, chicken chimichangas, chicken burritos, chicken and dumplings, etc. About fifteen minutes before serving, add the seasonings.

You will note that I have not added any noodles to the recipe ingredients, although there is ditalini in the photo.  Here’s why.  Noodles do NOT hold up after they’ve been cooked and frozen.  Since we normally don’t eat this as a meal, (the main reason I make my soup is for when people are feeling sicky).  I always have containers of it in the freezer and everyone knows it.  This is why they all want the recipe since I’m not in NY any more to give them mine.  Ha ha.  OK, so you have a few choices.  Add rice and let it simmer in the soup.  Rice freezes great.  Or add your noodles when you’re heating up the soup.  If you add a sturdier pasta such as ditalini or farfalle, and you won’t have the problem.

At this point you can eat some soup and freeze the rest, or save some of the broth, and leftover chicken to make other meals. (Which I mostly always do.  It saves a lot of work later and you know how we love our Westover’s Leftovers).

Feel free to add a can of tomatoes or some fresh tomatoes if you want to.

Why this soup is so good:

Starting out with chicken broth instead of water gives instant flavor and you’ll end up with a fabulously flavorful soup.

Using bone-in chicken enriches the broth even more and is incredibly healthy.

Adding a little poultry seasoning and tarragon gives the soup another layer of flavor.

If you’re making this for sickies, freeze small batches in quart freezer bags.  You know when you’re sick you don’t want a lot of solids, so don’t put too much chicken or vegetables in it.  The broth is the ticket. If you’re freezing containers for future meals, load it up with chicken and vegetables.

CHICKEN, ONIONS, CARROTS AND CELERY SIMMERING
CHICKEN, ONIONS, CARROTS AND CELERY SIMMERING
REMOVE BONES FROM COOKED CHICKEN AND RETURN BONES TO POT TO SIMMER LONGER WHILE YOU'RE CHOPPING VEGGIES
REMOVE BONES FROM COOKED CHICKEN AND RETURN BONES TO POT TO SIMMER LONGER WHILE YOU’RE CHOPPING VEGGIES
IN A PINCH YOU CAN USE A WASHED NEW HANDI WIPE AND PAPER TOWELING TO STRAIN THE BROTH
IN A PINCH YOU CAN USE A WASHED NEW HANDI WIPE AND PAPER TOWELING TO STRAIN THE BROTH
AFTER STRAINING
AFTER STRAINING
PURE LIQUID GOLD
PURE LIQUID GOLD
VEGETABLES CUT ON A DIAGONAL
VEGETABLES CUT ON A DIAGONAL
CHICKEN SOUP
CHICKEN SOUP

We LOVE comments!  Please follow us for more great recipes.  Thank you!

PINTEREST    https://www.pinterest.com/source/chewwannaeat.wordpress.com/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT?

TOMATO BISQUE WITH SHRIMP AND TORTELLINI

TOMATO BISQUE WITH SHRIMP AND TORTELLINI
TOMATO BISQUE WITH SHRIMP AND TORTELLINI

I decided to make tomato bisque today.  Plain old tomato bisque.  Smooth creamy bisque.  I went out to the garage to grab an onion, and I saw my bag of potatoes.  Hmm, maybe a few diced potatoes would be incredibly good in the bisque. I brought the bag inside and began writing down my ingredients and preparation.  Yep, that’s how I cook.  I make it up as I go along.  Later, my husband mentioned shrimp and we both thought that would taste great.  I ran back out to the garage to the big freezer and while I was scrounging around looking for shrimp, I spotted the tortellini.  Just that fast, my mind snapped around it.  (Doesn’t take much for it to snap).  I ran back in the house with two bags while hollering to Bob that I knew how I wanted to make the bisque. Apparently he had gone to the other end of the house and I was talking to myself again.  *Sigh.  It happens a lot around here.

Anyway, here is my newest creation which has already been taste-tested and approved by four people. I put the full 1/2 tsp of crushed red pepper in it and it has a big bite, so be careful not to overdo.  Yield is about 2 quarts.

INGREDIENTS:

Drizzle of extra virgin olive oil

Good ½ cup each of diced celery and carrots

2 mini sweet peppers, diced

1 medium onion, diced

3 cloves garlic, minced

2 TBSP flour

3 TBSP low sodium soy sauce

1 can chicken broth

1 bay leaf

¼ – ½ tsp crushed red pepper

Black pepper to taste

One 28 oz can chunky style crushed tomatoes

1 TBSP tomato paste

3 TBSP soy sauce (low sodium)

1 can chicken broth

2 tsp sugar

1 TBSP butter

½ cup half and half

1 heaping cup of frozen tortellini
1 heaping cup of thawed, peeled and deveined shrimp

PREPARATION:

In a 6 qt saucepan, drizzle olive oil in hot pan and add celery, carrots, sweet peppers, onions and garlic. Cook over low heat, stirring occasionally until veggies are tender.

Sprinkle flour on top of cooked veggies and stir, allowing the flour to cook for a few minutes.  Add soy sauce, tomatoes, chicken broth, tomato paste, bay leaf, crushed red pepper and black pepper.  Turn heat down to a simmer and let it do its thing for about an hour.  Stir occasionally.

Remove the bay leaf and use a submersion blender to puree. *  (If you don’t have one, use your blender).  Return the bay leaf to the soup.

Since the soup is at a very low simmer, I cooked the tortellini for 3 minutes in a separate small saucepan.  When it was done, I scooped it out with an Asian skimmer, and placed it in a small bowl.  I brought the water back up to a boil and cooked the shrimp for 3 minutes in the same pan.  They are going to continue to cook, so do not over boil.  **

Remove your bay leaf now.  Add ½ cup half and half and the butter.  When heated through, add your cooked shrimp and tortellini.  Serve.

NOTES: * When using your immersion blender, do not make my mistake.  Don’t turn it on turbo.  I found it to be a very bad idea.

** AT this point, the soup looks suspiciously like the beginning of my vodka sauce.  If you notice that also, do not be tempted to add vodka.  You might be sorry. (Of course if you’ve had a bad day . . .)

ONION, CARROTS, CELERY, AND GARLIC
ONION, CARROTS, CELERY, AND GARLIC
NOTE THE COLOR HERE AND HOW IT CHANGES SO MUCH LATER. THIS IS BEFORE SETTING MY IMMERSION BLENDER ON TURBO SPEED
NOTE THE COLOR HERE AND HOW IT CHANGES SO MUCH LATER. THIS IS BEFORE SETTING MY         IMMERSION BLENDER ON TURBO SPEED
AFTER IT'S BEEN PUREED
AFTER IT’S BEEN PUREED
TOMATO BISQUE WITH SHRIMP AND TORTELLINI
TOMATO BISQUE WITH SHRIMP AND TORTELLINI
TOMATO BISQUE WITH SHRIMP AND TORTELLINI
TOMATO BISQUE WITH SHRIMP AND TORTELLINI

We LOVE comments!  Please follow us for more great recipes.  Thank you!

PINTEREST    https://www.pinterest.com/source/chewwannaeat.wordpress.com/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? 2015